Sago Idli (No Grinding )

I absolutely love idli and sambar it's my complete morning breakfast and a good idli needs to ferment longer to get a spongy texture and here is one recipe I came across from Smt. Mrs Mallika Badrinath book " 100 Tiffin Varieties where I stumbled upon this sago idli which doesn't need any grinding . I tried it and absolutely loved the texture . Here is the easy recipe for idli I have changed the recipe a little bit the recipe called for bi carbonate soda and I have used Eno but nevertheless this recipe is a winner and request you to try it out for your family and friends I am sure you will love it too :) 

Recipe credit : Chef Mallika Badrinath

Ingredients 

1 cup Idli Rawa

1/2 cup sago

2 tbsp chanadal

1 Cup Thick yogurt

3/4 cup water + 1/2 cup water (refer the Method *)

2 tbsp coriander leaves (finely chopped)

1 tsp ghee

2 tbsp cashews

1/2 tsp mustard seeds

2 green chilli cut into thin roundels 

3/4 tsp Eno fruit salt

1 & 1/2 tsp salt to taste

Method

• In a container mix idli rawa, sago , chanadal and thick yogurt mix well and keep aside. 
• You will notice it will be too thick then add in 3/4 cup water and mix well add in salt and allow it to ferment overnight.
• Next morning add in thinly sliced green chillies and add in 1/4 to 1/2 cup water add in the water slowly to get the consistency of the idli batter.
• 
  
  

( Consistency of the batter )

• Now take a small pan add in ghee , mustard seeds when they begin to pop add in finely chopped coriander leaves , cashews and add this to the sago mix. Add salt to taste.
• Now add in Eno fruit salt and mix well.
• Keep the steamer ready, grease the idli mould and pour a spoonful of batter and steam for a good 10 -12 mins till done.
• Allow it to cool completely before taking the idlis out .
• Serve with chutney or sambar....My verdict we absolutely loved this spongy idli.
• Note : I added  approx. around 3/4 + 1/4 cup water to my batter to adjust the consistency to the idli batter .

Bimbul Tambali

Bimbul is a sour fruit which is  easily available in every household in Mangalore and this is my favourite there are so many traditional recipes which we prepare using this . Lucky I am that I have a big bimbul tree in my mom's house in her garden and as I stay overseas, whenever I go to visit her I always tend to bring in a lots of these bimbul and freeze it in my freezer so that I can use whenever I need them :D...On my recent visit to India this was one of the beautiful dish which I learnt it from my dear Mom and  when she prepared this I simply relished it with rice it tasted  heavenly ...Yum Yum ...Just  a few basic ingredients and with not much of an effort one can put up such a lovely dish and here is one such classic example for that ...so dear friends and readers give it a try you surely will love it :D

Ingredients

5-6 Bimbul

1 cup coconut

2-3 fried chillies

salt to taste

1 medium sized onion (finely chopped)

1/2 tsp coconut oil to drizzle 

Method

• Wash Bimbul and boil them till soft and keep aside. Drain the water completely.
• Grind  along with red chillies, bimbul, coconut to a fine paste and take it out in a Serving bowl . Add in salt to taste.
• Now add in chopped onion give it a good mix and lastly drizzle with coconut oil and simply relish it with Rice ...Yum !
• Note : There is no heating involved while making this dish and it's a cold curry .

Crab Alle piyava Ghashi (Crab in ginger onion Ghashi)

Some dishes I have always stuck to the actual recipe which was passed on by my Ancestor and here is one of it , one of my most favourite way of cooking crabs is  incorporating it in this simple gingery flavoured based curry which I absolutely love. Vegetarians can substitute crab with any vegs of your choice my favourite being Mangalore cucumber for this type of curry . Now moving on to this recipe I am sure most of the Amchi household follow the same curry base and here is the way my mom has prepared and we have relished this curry all these years :D

Ingredients 

5-6 Med sized crabs (washed, cleaned and cut into half)

2 'ginger (finely chopped)

1 small onion (finely chopped)

3-4 green chillies (cut into roundels)

10- 12 Fried Red chillies

1 and 1/2 cup coconut 

1 tsp tamarind 

salt to taste 

1 tbsp coconut oil (opt)

Method 

• Wash , clean and cut crabs and keep it aside.
• Grind coconut , Red chillies, tamarind adding 1/2 to 1 cup warm water to a to a fine paste.
• In a wide wok add paste , little water bring to a boil add in crabs and bring to a boil add ginger, green chillies , onion bring to a boil.
• Add in salt , lastly drizzle 1 tbsp coconut oil.