How to make Stuffed Idli

 

Stuffed Idli with Chutney Recipe 

Idli is the healthiest breakfast ever. Because there is absolutely no oil and it is steam cooked. Earlier it was popular for breakfast in Southern and Sri Lanka. But now people have started liking it in India too. This is a light and filling breakfast. You must have eaten a lot of plain idlis, today we will learn to make stuffed idli and chutney, if you are bored by eating this plain Idli, then definitely try it once. Stuffed idli is too delicious to eat. Children also like to eat because of the potato stuffing in this idli. You can make this Stuffing Idli from without Idli Stands. So let’s dive into this yummy and healthy recipe.

Ingredients  for Idli

• 2 cups Suji
• ¾ cup Curd    
• 1 Medium size Onion fine chopped
• 3 Potato boiled & mashed
• ½ cup Peas boiled or you can add any vegetable which you want
• Oil
• 2 pinch Asafetida
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• 1 tsp Dry Coriander Powder
• ½ tsp Red Chilli Powder
• ½ Garam Masala Powder
• 1 tsp Dry Mango Powder
• Salt according to taste
• Coriander Leaves fine chopped
• Curry Leaves
• Green Chilli fine chopped
• Water as need
• Eno fruit salt (If you don't have Eno fruit salt,  then you can add  also tsp baking powder and 1 tsp lemon juice)
• After mixing Eno, you should do the process of making idli immediately, otherwise the effect of Eno will end.

Ingredients  for Chutney

• ½ cup Coconut
• 1 Onion
• 2 Green Chilli
• 3-4 Garlic Cloves
• Peanuts
• Tamarind        
• 2 Dry Red Chillies
• 1 tsp Mustard Seeds
• 1 pinch Asafetida
• Curry Leaves
• Salt according to taste
• Water as need

Stuffed Idli Recipe

Step 1:- Firstly, Take in suji curd and salt in a mixing bowl. and mix it well. Make a smooth batter by adding a little water. cover and keep it aside for 15 minutes.

Step 2:- Now heat oil in a pan to make stuffing and add asafoetida, cumin, mustard seeds, green chillies, curry leaves and mix well.

Step 3:- Now add chopped onions, and cook till onions turn golden.

Step 4:- Now add in turmeric powder and stir for seconds. Next, add peas and potatoes mix them well and let them cook.

Step 5:- Now Add in dry coriander powder, red chilli powder, garam masala powder, dry mango powder and coriander leaves and mix it well. When it's cooked well, then keep it aside to cool down.

Step 6:- When the stuffing cools down, make small balls of the stuffing and keep aside.

Step 7:- Now Take out half of the batter in another bowl and mix it well with add Eno fruit salt.

Step 8:- Now make for idli take a small steel bowl grease the bowl with oil, and pour some batter over it, place the stuffing and again pour some batter to cover the stuffing.

Step 9:- To Steam Idli take a pan fill it with water and place a big steel strainer over it.

Step 10:- When the water starts boiling then place the idli bowls and cover it and let it cook for 14-15 minutes on a medium-high flame.

Step 11:- Now check with the help of a knife or toothpick if the idli is cooked then take it out and let it cool down. If the Idli remains raw then cook it for 5 more minutes.

Step 12:- Once cooked, switch off the flame and let it cool down a bit and then demold it.

Recipe of Chutney

Step 1:- To make chutney, In a mixer grinder, add coconut, chilli, garlic, tamarind, salt, peanuts, onion, water and grind to a smooth paste and keep aside.

Step 2:- When they crackle, switch off the flame of the gas.

Step 3:- Now add curry leaves and dry red chillies to it. Pour the tempering into the chutney and mix well.

Now Serve your Stuffed Idli with Chutney 

You May Like: Rava Dosa, Masala Dosa, Medu Vada

Mango Burfi

 

Mango Burfi / Mango Coconut Burfi Recipe:-  The mango season is going on. Mangoes are very much liked by everyone in the summer season and if everyone's is found  Mango sweets, then it will be something else, then today we will make Mango Barfi. Mango sweets give a very good test. Coconut and mango pulp's sweet you and your family will love its taste. This recipe is very simple and easy and you can make it in just some minutes at your home. And the best part of all is that there is no need of even a lot of Ingredients to make it. You can make Mango Barfi with Mawa, Milk Powder or Condensed Milk and gram flour. You can store in the fridge the remaining barfi in an air-tight container.

So without wasting any time let’s start this recipe.

Ingredients for Mango Coconut Burfi

Mango Pulp – 2 to 3 Cup

Sugar – 1/2 Cup

Warm Milk – 1/4 cup

Milk Powder – 1 cup

Desiccated  grated Coconut – 3/4 cup

Cardamom powder – 1/2 tsp

Chopped dry fruits

Recipe of Mango Coconut Burfi

Step 1:- Firstly, Peel 2 large-sized mangoes, take out the pulp, grind them and prepare the pulp of 2 cups of mangoes.

Step 2:- Now place a pan on flame 2,3 cup of mango pulp.

Step 3:- Now add 1/2 cup sugar, mix well and cook on low flame for 2 minutes.

Step 4:- Now mix well 1/2 cup of warm milk and 1 cup of milk powder in a small mixing bowl.

Step 5:- Now add prepared milk powder in mango pulp and mix well.

Step 6:- Now add 3/4 tbsp coconut dry coconut and mix well.

Step 7:- Add cardamom powder and mix very well with all ingredients.

Step 8:- Now cook it till it starts separating from the pan.

Step 9:- When it starts separating from the pan, then turn off the flame and keep it to cool down.

Step 10:- Take a tray or large size plate and grease it with oil.

Step 11:- If you have a silver foil the add a silver foil on the tray and grease it well. Otherwise, you can also make without silver foil.  

Step 12:- Now transfer in the oil grease tray or plate, the cooked mango pulp a mixture, and spread well.

Step 13:- Now add chopped dry fruits on top.

Step 14:- You keep it in the fridge or room temperature and let it set.

Step 15:- Once it is set, then you cut it by giving it the shape of the desires.

Now your Mango Coconut Barfi is completely ready and you can enjoy eating. Keep the remaining barfi in an air-tight container and keep it in the fridge. So that you can enjoy it for few more days.

You can make Mango Barfi with Mawa, Milk Powder, or Condensed Milk

With Mawa - For cooked with Mawa, After roasting 1 cup Mawa, add mango pulp and sugar and cook the barfi till the consistency becomes firm, add dry fruits and mix. When you cooked with Mawa then ghee is not required for making it.

With Milk Powder - For cooked with Milk Powder,  Switch off the flame when mango and sugar become thick, add 1 cup milk powder while stirring with a spoon, mix until well mixed and cook the barfi on the gas till it becomes firm. Ghee is not required for making it. 

With Condensed Milk - For cooked with Condensed Milk, Thicken the mango pulp, add 1 cup of condensed milk, and cook till the barfi becomes firm. You will not need to add sugar and ghee to make barfi by adding condensed milk.

With Gram flour- For cooked with gram flor, After the mango pulp thickens, add the roasted gram flour, mango, and sugar to the thick pulp and cook, stirring with a spoon, when the mixture becomes thick, and add dry fruits. Use ghee to roast the gram flour.

You may like any other dessert:-

Kaju Katli, Mango Ice Cream, Peda, Kulfi

Mathri Recipe

 

Welcome to my kitchen, Today we will make Mathri. Mathri is a popular snack recipe that people enjoy with tea in Northern India. Since Holi Festival is about to come, Mathri is the best breakfast to serve to guests. They also make for a simple but special homemade gift. it is very easy to make and you can store it in an airtight container. Try to make it to this Holi festival. This is the very tastiest snack eaten with tea. so let's come and learn how to make Mathri.

Ingredients for Mathri

2 cup all-purpose flour (maida)

¼ cup Semolina (sooji or rava)

½ teaspoon carom seeds (ajwain)

½ teaspoon crushed black peppercorns (Kali Mirch)

1 teaspoon dried fenugreek leaves (Kasuri methi)

3-4 tablespoon ghee

Oil for deep frying

Salt as a taste

Water as required

Recipe of Mathri

Step 1:- In a mixing bowl take maida, semolina, carom seeds, Kasuri methi, black pepper, ghee, and salt.

Step 2:- Mix well all ingredients with help your fingers.

Step 3:- Add a little water and knead the mixture into a smooth dough. Cover the bowl and set aside for 30 minutes. the dough should be harder than paratha dough. 

Step 4:- Knead the dough again for a minute and divide it into equal portions. like a lemon size

Step 5:- Place each potion on a rolling board and slightly press it using your palm.

Step 6:- Then roll it by using a rolling pin. and make 8-10 pricks on it using a fork. flip it and prick another side as well. (it will help prevent puffing during deep-frying)

Step 7:- Heat the oil in a heavy bottom pan over the medium flame. when oil becomes medium hot, then put 4-5 rolled circles at a time into the oil. and reduce the flame.

Step 8:- When you fry the mathri The temperature of the oil should be low to medium so that the mathri is cooked till deep inside.

Step 9:- Cook all mathri when the bottom surface turns light golden brown. Now flip it over to another side and cook deep –fry till becoming turns golden brown on another side.

Step 10:- Remove excess oil. keep all fried mathri in tissue paper.

Step11 :- After they are cooled completely. you can serve it with a cup of tea. or you can eat it with ketchup and achaar.  you can store it in an airtight container.

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