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.

You May Like :

Khasta Kachori

Samosa

Dahi Bhale Chaat

Sponge Cake

 

Welcome to my kitchen, Today we will make a sponge cake. Christmas is about to come, and no Christmas party is complete without a cake. today we will learn to make sponge cake in a presser cooker. it is too easy to make. sponge cake is made with minimum and basic ingredients that are somehow available in every well maintained Indian household pantry. This delicious cake is not only easy but also very versatile, as it can be used as a base for any other dessert. if you have not an oven or microwave. so don't worry you can be made the cake in a presser cooker. so let's start to make.

Ingredients for the batter for sponge cake

• 4 eggs
• 1 cup powdered sugar
• 1 cup maida/all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted butter
• 1/2 tsp vanilla extract

Ingredients for make sponge cake

• 1/4 tsp butter to grease the pan
• 1 tsp maida to flour the pan
• 1 1/2 cup sand to create a base at the bottom of the pressure cooker

Firstly greasing and flouring the pan:

Step 1:- Take a cake pan, apply butter all over the pan, and grease well.

Step 2:- Add some maida into the pan and cover the entire pan with flour by rotating the pan.

Step 3:- Dust off extra Maida from the pan. and keep aside.

Now prepare the batter for the cake:

Step 1:- Take 4 eggs in a mixing bowl and whisk the eggs well.

Step 2:- Now add powdered sugar and mix well.

Step 3:- Now add maida(all-purpose flour), baking powder, salt and mix well.

Step 4:- Mix all ingredients very well without lumps.

Step 5:- Now add melted butter into it and mix again without lumps.

Step 6:- In last Add vanilla extract and mix the whole batter without any lumps.

Now we will bake the cake

Step 1:- Take the pan, which you have greased with ghee.

Step 2:- Now put the batter in the pan carefully. And spread it evenly.

Step 3:- Now take a pressure cooker. And spread  the sand all over the base of the pressure cooker.

Step 4:- Place the cake pan carefully over the sand. and cover the lid of the pressure cooker.

Step 5:- Before cover, the cooker removes the rubber washer from the lid. and remember do not put on the whistle.

Step 6:- Cook on low flame for 60 minutes. after 60 minutes switch off the flame.

Step 7:- Open the lid and take a toothpick and insert the toothpicks into the cake.

Step 8:- If the toothpick is cleaned without sticking to the cake, then the cake is completely formed, otherwise cook the cake for a few more minutes until the toothpick is cleaned.

Step 9:- When the cake is cooked completely, out the pan with the cooker. and cool it down.

Step 10:- Before transfer, the cake to the plate run the knife over the sides of the pan to loosen the cake.

Step 11:- Now turn the pan in the plate, and over and lift the pan carefully.

Now your  pressure cooker cake is ready.

   

Methi Matar Malai

 

Welcome to my kitchen, Today we will learn how to make Methi Matar Malai. Fenugreek (fenugreek) is a popular winter vegetable in India. Fenugreek Pea Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas, and malai.  you can see it on the menu of most North Indian or Punjabi restaurants. it is a healthy dish. it is good for kids too. it is very easy to make. you can make it in a very short time. Methi and Matar are a super hit combination as their flavors complement each other well. everyone likes the creaminess and pleasant flavor of this fenugreek green peas curry. so let’s start to make. recipe of Methi Matar Malai.

Ingredients for the Methi Matar Malai

1 cup chopped fresh Methi Leaves (fenugreek leaves)

½ cup boiled green peas

1 medium-size onion – chopped

¼ cup cashews

4 to 5 chopped garlic cloves,

1-inch ginger, chopped

2 to 3 green chilies, roughly chopped

1 teaspoon cumin seeds

2 tablespoons ghee (clarified butter) or oil

Water as required

Sugar as required

Salt as required

1 or 1/2 cup fresh cream (malai)

1to ¼ cup milk

1-2 fresh tomato –chopped

Prepare the dry masala for Methi matar malai.

1 small piece cinnamon, 3-4 cloves, 2 green cardamom,4-5 black peppercorns, and 1tsp cumin seed. (Roasted all the spices lightly and make powder)

Few chopped coriander leaves for garnishing

Firstly Preparing The Paste and keep aside.

In a grinder jar, add 1 teaspoon cumin seeds, chopped onions, cashews,  chopped garlic, chopped tomato, ginger , and green chilies. Grind and make a smooth paste. and keep aside

Recipe of Methi Matar Malai

Step 1:- First wash the fenugreek leaves. sprinkle salt and keep aside for 15 minutes. after 15 minutes squeeze out the water.

Step 2:- Heat ghee or oil in a Kadai and add the cumin seed.

Step 3:- When the cumin seeds crackle, add the fenugreek leaves and cook 2-3 minutes on low flame. when they cooked properly, transfer to a plate and keep aside.

Step 4:- Again heat ghee or oil in the same Kadai.

Step 5:- Add the ground paste and fry the paste for 6 to 7 minutes on low flame,. now add dry masala and fry till it starts giving a fragrant aroma.

Step 6:- Cook stirring continuously otherwise paste will be sticking to the Kadai. if the paste sticks to Kadai you can add some water.

Step 7:- When the paste release oil from the sides. Add fried fenugreek leaves and saute for 2 minutes.

Step 8:- Now add boiled pee, milk, sugar, salt, and fresh cream and cook on a medium flame for 2-3 minutes.

Step 9:- Add water and mix well and simmer the gravy for 5 to 6 minutes.

Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.