Tag Archives: food

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.

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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…

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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.

 

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.

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.