Category Archives: kitchen

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

Thatte idli recipe, karnataka special thatte idly recipe, bidadi thatte idli, how to make thatte idly, thatte idli images, thatte idly pictures

Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

CLICK HERE for more Breakfast recipes.

Ingredients:

  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.

 

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

As a part of Preethi Zodiac Mixer Grinder Review, here comes the review of the Master Chef Jar. As the name, as it can make wonders with the little help from our side in this rushed lifestyle. Just few minutes it can chop, slice, grate the vegetables, Boneless chicken, Boneless mutton, moreover it can also knead the flour may be atta or maida (all-purpose flour) in minutes.

Video review of Preethi Zodiac Mixer Grinder / Review of Preethi master chef jar / Video review of Kitchen appliances –

CLICK HERE to see our Unboxing Video / Review of Preethi Zodiac Mixer Grinder

Preethi Zodiac Mixer Grinder – Master Chef Jar has a blade coupler, 4 blades, blade holder, citrus bowl, citrus cone, pusher.

  • Blades – There are 4 different types of blade for chopping, slicing, grating and kneading.
  • Blade coupler – Blade coupler is used to hold the blade along with the blade holder.
  • Blade holder – Blade holder is used to the slicing and grating blades.
  • Citrus bowl – Citrus bowl is used to filter the juice.
  • Citrus cone – Citrus cone is fixed to the top of the citrus bowl, which helps in squeezing out the juice.
  • Pusher – Here the pusher acts both as a pusher and a measuring cup (for kneading)
  • Master chef jar – Master chef jar is made of transparent plastic, it has measurements in both milli liters and cups, which helpful for kneading the dough.

CLICK HERE to know how to make use of 3-in-1 Juicer Jar.

Why Master Chef Jar?

As it makes wonders like chopping, slicing, grating and kneading in just minutes with the help from our side it is known as master chef jar. Not only for vegetables, but it can also perform all these actions with boneless chicken and mutton.

  • Slicing: Slicing action has a different blade and a separate way of assembling the jar. I have sliced raw banana and prepared raw banana chips. Raw banana was very thinly sliced, so the chips stayed very crispy. All you need is just to peel skin off and insert the banana through the opening in the lid and push it through the pusher.
  • Grating: Grating action has a different blade and a separate way of assembling the jar. I had grated the carrots, and the grated carrots was perfect in shape. The size of the grated pieces depends on the size who chop the carrot pieces and add it to the jar. It was just done within seconds, all you need is to cut the corners of the carrots, peel and drop it through the opening in the lid and push it through the pusher.
  • Chopping: Chopping action has a different blade and a separate way of assembling the jar. I had chopped cucumbers, and minced the boneless chicken. The size depends on the time spend for chopping, all you need is to peel the vegetables or clean the meat, roughly chop them into medium size pieces and add it to the jar, cover with the lid and turning the unit ON.
  • Kneading: Kneading action too has a different blade and the way of assembling the jar is similar to that of chopping. The flour is added to the jar, along with salt and oil, then kneading for few seconds and then pouring of water whenever needed using push through the lid. Here the pusher acts as a measuring cup, one cup(pusher) of flour, there is a marking of the water level in the pusher itself. More over the dough was very soft, the happiest thing was “No Sticky Hands”. I liked this feature like anything, you could also knead batter for bread, and cookie, as this kneading kneads only in one direction.
  • Citrus Bowl and Citrus Cone: Citrus bowl perfectly juices out from mosambi, and make sure to use only big citrus fruits and highly not recommended for lemon. But to be honest I am not that much happy over this citrus bowl, since I feel the manual of citrus juicing is good.

Recipes:

  • Prepared Banana chips using the sliced Banana
  • Prepared Healthy Carrot and cucumber salad – using chopped cucumber and grated carrot. Give a try to the salad, finely chopping of salad, you give a little watery texture to the salad, which helps the olive oil, pepper powder and salt to blend well with salad.
  • Prepared Chicken roll using the Kneading dough and the minced chicken, it all took few mins.
  • Prepared Orange juice using the citrus bowl.

CLICK HERE to know how to make use of 3 basic jars of Preethi Zodiac Mixer Grinder.

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Suggestion: There is one strong and high suggestion, I felt a most and a must to perform activity missing and it’s none other than the “COCONUT SCRAPER”, since Indian kitchen’s never get filled with coconut. From my point of view, I use coconut at least once in two days, may be for a chutney, curry, gravy or in extracting coconut milk. Together with the citrus cone why don’t a scraper fill that place, it would be a perfect Master Chef Jar to all the Indian Kitchen.

Right from my personal experience, I would highly recommend Preethi Zodiac Mixer Grinder for all the Indian Kitchen.

Check out our Preethi Zodiac UNBOXING, HOW TO USE BASIC JAR, HOW TO ASSEMBLE AND MAKE USE OF JUICER also.

 

 

 

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice is also known as forbidden rice or emperor’s rice. Since it was only consumed by emperor’s, it is known as forbidden or emperor’s rice. Black rice is black in color, but becomes dark purple when cooked. It is a rare and old variety of rice that has been growing for centuries, in North East and South India which is commonly known as Kavuni Arisi in Tamil Nadu.

CLICK HERE for more Pongal recipes, CLICK HERE for Breakfast recipe and CLICK HERE for Dessert Recipes.

It has nutty taste and little chewy like brown rice even after cooked. Since it consumes time to get cooked, it’s soaked overnight or for 12 hours before cooked. It’s sticky and juicy nature suits it best for the making of desserts and sweets.

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Black rice pongal recipe / Kavuni Arisi Pongal recipe – Pongal special recipe

Health benefits: Black rice gives impressive health benefits when compare to other rice varieties. It fights inflammation fights cancer, improves heart health, reduce weight (rich in fibre and low in calories), helps to prevent diabetes, improves liver health and improves digestive system.

Black rice Pongal is very delicious and also healthier with little chewy and sticky nature it fits the concept of sweet Pongal very well. Black rice Pongal is also known as Kavuni Arisi Pongal or Karuppu Arisi pongal in tamil. Give a try and share your feedback…

Ingredients:

  • Black rice / Kavuni Arisi (கவுனி அரிசி) – 1 cup
  • Crushed Sugarcane Jaggery / Vellam (அச்சு வெல்லம்) – ½ cup
  • Cardamom powder (ஏலக்காய் பொடி) – ½ tsp
  • Cashew nuts (முந்திரி) – 10 nos
  • Raisins (உலர்ந்த திராட்சை) – 8 nos
  • Ghee / Clarified butter (நெய்) – 2 tbsp
  • Grated coconut (துருவிய தேங்காய்) – ¼ cup

Making of Black Rice Pongal / கவுனி அரிசி பொங்கல் –

 

Preparation:

  • Soak black rice or kavuni arisi over night or for 12 hours, drain the water and keep it aside.
  • Pressure-cook for 4 to 5 whistles or cook until it becomes soft and tender when you are cooking in a heavy bottom vessel.
  • Once it’s coked completely make sure water is completely dried, then add the crushed jaggery and grated coconut.
  • Cook in medium flame until the jaggery melts gets mixed well with the rice.
  • Add in the cardamom powder followed by a tbsp. of ghee/clarified butter.
  • Roast cashew nuts and raisins in the ghee / clarified butter and pour it to the Pongal, mix it well.
  • Remove from fire.

Serve hot.