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December 18, 2009


Hello friends ,

I am going to my native place tomorrow for 15 days..Will catch u all in 2010.

Wish u all a very happy & prosperous new year Smile..I’ll surely comment on all ur yummy preparations whenever i get a chance to browse..

Thanku friends , Take care..ByeWave


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December 15, 2009


I always prepare pitlai with bitter gourd. For a change i wanted to try some varieties like bittergourd podi ,curry etc. At last I got the recipe for podi from a blog. Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates Bittergourd likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels for this yummy recipe.
Bitter gourd powder !!
Here comes the recipe :

Ingredients :
  • Bitter gourd – 1 no
  • Tamarind –a gooseberry size
  • Red chilly – 5-7 nos
  • Coriander seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Grated Coconut – 1 tsp
  • Big onion – 1 no ( small sized, finely chopped )
  • Asafetida /Hing – a pinch.
  • Salt – As needed
  • Cooking oil – 2 tbsp
Method :
  • Chop the bitter gourd into very small pieces ( chop as small as possible ).
  • Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness. ). For people who like its bitter taste can keep it for just 10 mins and proceed further.
  • Take the tamarind and pinch into very small pieces.In a kadai, dry roast the tamarind pieces till it becomes dry.  Remove in a plate.
  • Heat 1/2 tbsp oil in the same kadai and saute the chopped onion till transparent. Add grated coconut, mix well and switch off the flame. Grind to a dry coarse powder adding roasted tamarind without adding water. Remove in a plate. 
  • In the same kadai ( no need to add oil), roast urad dal , channa dal , coriander seeds along with red chillies and hing. Cool and powder it fine or coarsely. Keep it seperately. 
  • Add 1.5 tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked.
  • Once its cooked add the coarse ground powder and the coconut mixture to it. Mix well and check for salt.
Yummy podi is ready to be mixed with plain rice topped by sesame oil.
Bittergourd podi
Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder.

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December 9, 2009

Kanchipuram Idli Recipe - Kancheepuram Kovil Idli Recipe

Kanchipuram idli
Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from Tamilnadu - Kanchipuram Varadaraja Perumal temple's madapalli. This idli is served as temple prasadam. Its a world famous idli. Recently I tried this recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kancheepuram Idli which I have mentioned below as recipe 2. This time I tried Kanjeevaram Varadaraja perumal temple recipe ( Koil idli). It came out really well. We loved its taste.
The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf. Normally the cooking time of idli takes 2 hours as they make in kudalai ( a hollow bamboo rod). So Its also known as kudalai idli and Kovil idli. But I used pressure cooker to steam idli. Also the consistency of batter should be slightly coarse and thick to get the above texture in the picture. Remember one thing, you should eat it hot. Otherwise idli will become slightly hard when warm. If  you grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down. This idli tastes the best with coconut chutney and idli podi. I’ve had this with sambar too. But I feel coconut chutney is the best side dish. My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves, it tastes delicious & very soft .Try it and let me know how it tasted. Lets see how to prepare Kanchipuram idli using two different recipes.
kancheepuarm idli copy

Kanchipuram Idli Recipe

Kanchipuram Idli Recipe How to make Kanchipuram idli - 2 recipes shared here
Cuisine: Indian
Category: Breakfast
Serves: -
Prep time: 16 HOURS ( with fermentation)
Cook time: 20 Minutes
Total time: 16H20Minutes

1 cup - 200ml
Recipe 1 – Temple version
  • Raw rice / Pacharisi – 2 cups
  • Urad dal – 1 cup
  • Methi seeds – 1/2 tsp
  • Ghee – 1/4 cup
  • Cumin seeds – 2 tsp
  • Pepper corns – 1.5 tsp
  • Dry ginger powder – 1/2 tsp
  • Curry leaves - few
  • SSP Asafetida/Hing – 1/2 tsp
  • Salt & water – As needed
Recipe 2 – Cookbook version
  • Par Boiled rice / idly rice – 1/2 cup
  • Raw rice – 1/2 cup
  • Urad dal – 1/2 cup
  • Pepper corns – 1/2 tsp
  • Jeera – 1/2 tsp
  • Ghee – 2 tbsp
  • Sesame / Gingely oil – 2 tbsp
  • SSP Hing / Asafetida – 1/2 tsp
  • Curry leaves – a few
  • Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (u can use powder too)
  • Salt – as required.

  • Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick.
  • Allow it to ferment for 12 hrs or overnight.The next day morning add jeera ,pepper corns , ghee , hing & curry leaves.Mix well.
    kanchi idli tile1
  • Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid.
    Kanchi idli tile2

  • Steam it for 30 minutes to 1 hour. check it with the back of a spoon. If it comes out clean,idli is done..
    kanchi idli tile3

    Enjoy hot idli with coconut chutney !!

    RECIPE – 2 ( from cookbook)
  • Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind .
  • Please don't add more water to grind.The batter should be thick and little coarse.
  • After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well.
  • If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.      
  • Steam it for 15 to 30 mins.Once its done ,prick the idly with the backside of spoon and see whether the idly is non sticky . At this stage the idli is cooked well.      
  •         AFTER STEAMING
  • Remove and serve hot with coconut chutney !

  • As per the original recipe, the batter should be ground till coarse(rava consistency) .But most of the time I grind the batter smooth. U 'll get a really soft idli !! My family likes that way. 
kancheepuram idly 1
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