489:Vegetable Idli

This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli

Ingredients:

Idli Batter                                        2 cups

Grated Carrot                                  ¼ Cup

Finely chopped green chilies             1 tsp.

Finely chopped Curry leaves             1 Tbsp.

Ground Black Pepper                        ½ Tsp.

Salt                                                   a pinch.

Ghee                                                  ½ Tsp.

Oil                                                      1 Tsp.

Method:

• In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
• Grease the idli mould with oil and pour idli batter into each mould.
• Repeat these processes till all the idli mould are filled.
• Meanwhile , add about 2 cups of water to the idli cooker and heat it.
• Now place the idli stand with moulds inside the cooker.
• Cover and let it steam for 10 minutes till the idlis are cooked.
• Take out the idli stand and leave for 5 minutes
• .After it cools down, take the idlis out with the help of a knife.
• Serve hot with sambhar and chutney.

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488: Manga Inji Pickle 2/ Mango Ginger Pickle

Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:

Chopped Manga Inji                 1 cup

Pickle Powder(see the link)   2 Tbsp.

Salt                                            1 Tsp.

Lemon juice                              1 Tbsp.

For Seasoning

Oil                                              1 Tsp.

Mustard seeds                         ½ Tsp.

Asafetida powder                     1/8 Tsp.

Curry leaves                               Few

Method:

• Clean the mango inji completely. Cut mango ginger into thin round slices.
• Combine the manga inji  with other ingredients. Mix well
• Temper seasonings in oil and pour it in to the pickle and mix well. 
• Store it in a glass jar and use after a day.
• Store it in the refrigerator.
• Serve with curd rice and chapattis.

See other Manga Inji Pickle:

Manga Inji Pickle 1