To make Idli:

• 2 cup idli rice
• 1 cup urad dal
• Water

To make menu wadas:

• 1 cup urad dal
• 1 teaspoon of pepper
• salt to taste
• Water
• Oil to fry

To make Coconut Chutney:

• 1 cup chopped dry coconut
• 2 green chilies finely chopped
• 1/4 cup gram dal, roasted in oil
• coconut water
• salt to taste

To temper the chutney:

• 1 teaspoon oil
• 1/2 spoon mustard seeds
• 1/4 teaspoon of urad dal
• 4-5 curry leaves
• 1 Kashmiri Chilli

To make tomato coconut chutney:

• 1 cup chopped coconut
• 1 teaspoon oil
• 1 tsp gram dal
• 1/2 teaspoon Urad Dal
• 2-3 Kashmiri Chillies
• 1 cup tomato, chopped

For Sambhar:

• 1 cup of toor dal
• 1 tomato, chopped
• 1 glass water
• 1/4 cup bottle gourd, finely chopped
• salt to taste
• 1 1/2 teaspoon red Chili Powder
• 1 tsp turmeric powder
• 1 tsp coriander Powder
• 1 teaspoon sambhar powder
• 1 tablespoon lemon juice

To temper the Sambhar:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida 
• 4-5 curry leaves
• 1 kashmiri Chilli
• 1 cinnamon
• 2 cloves
• 1 bay leaf

To make coin uttpam:

• 1 cup Idli batter
• salt to taste
• 1 cup tomato and capsicum

Other ingredients:

• 1-2 tablespoons ghee, for mini idli

Method:

To make Idli:

1. Keep idlis rice and urad dal soaked 6-7 hours ago.
2. Now, take a mixture into mixer jar with a little water and grind it.
3. Place it in the warm place of your kitchen for 4-5 hours.
4. Add salt in it, pour it into oil greased idli plates and cook it in steamer for 8-10 minutes.
5. In the same way, to make mini Idli, use mini Idli plates and cook it.
6. Keep them aside.

To make medu wadas:

1. Soak uadi dal for 2 hours before making menu wadas.
2. Now take out the water from it and add 2-3 spoon water and grind it into a mixture.
3. Mix salt and pepper well and mix well.
4. To deep fry wadas, take a tablespoon of batter into your hand and using your finger make a hole into the centre and very slowly add it into hot oil.
5. Put all such wadas and fry it until it turns red.
6. Take them out put them on tissue paper to absorb extra oil.

To make coconut chutney:

1. Take all the ingredients in the mixture and temper the chutney using ingredients mentioned in ‘To temper the chutney’, and mix it well.

To make tomato coconut chutney:

1. Take a all the ingredients in a pan, salute it and grind it into the mixture.
2. And temper it using the ingredients mentioned ‘To temper the chutney’ and mix it well.

To make Sambhar:

1. To prepare sambar, in a pressure cooker, cook arhar dal with halved tomato, with enough water, to about 3 whistles or till mushy. Allow the pressure to release by itself. Once done, take out all the contents in a mixer grinder, grind coarsely. You can even mash it well with a wooden masher instead.
2. Transfer it back into the pressure cooker, add turmeric powder, red chilli powder, coriander powder, sambar powder and required salt and mix it well with a ladle.
3. Add the cooked and chopped bottle gourd and drumsticks and cook for 10- 15 minutes on medium heat or till it is combined well in the sambar.
4. In a tadka pan, heat a teaspoon of oil. Once hot, add the ingredients to temper the sambar and wait until they splutter well and switch off heat. Pour this on the sambar.

from dharasdiary

I was in love with this dal (Lentils) served with steamed rice since my childhood in Kolkata .This is a recipe cooked by the "Bangals" whose ancestors hail from East bengal ,from undivided Bengal era.The Bengali's are divided into these two groups "Ghoti" and "Bangal" owing to the origin of their ancestors having variations in culture,language and food habits.My father and his family would proudly say that they belonged to Dhaka(Now the capital of Bangladesh) and my grand father used to be a Land lord.My grand mom would say stories about how they had a big house and orchard full of fruits.As a child I used to listen to the stories with interest and amazement without feeling the pain in their memories.As I grew up ,I understood partition,the pain of being uprooted,the struggle to start from scratch  and how it affected  the culture and food of Bengal.There is a difference in the cuisines of East and west Bengal owing  to the use of locally cultivated vegetables and there are funny competition as well, like "Bangals" will love to spice up the dishes,some regions from East Bengals consume a lot of red chillies,the "ghoti" on the other hand emphasizes on "posto bata",poppy seeds paste with emphasis on green chilies. Bitter gourd is always a part of the Indian diet due to its health benefits specially in Asian diet.It helps to increase immunity ,fight infections ,control glucose level in blood ,help digestion and so on .This dal is prepared during the Summer to keep our body cool,the bottle gourd and bitter gourds added in this dal are cold food according to ancient ayurveda which helps keeping your body cool under scorchy hot sun.        

from Indrani’s recipes cooking and travel blog

My easy and flavorful vegan Moroccan Chickpea Stew is packed with veggies like zucchini, potatoes, bell peppers, carrots and tomatoes. All of this goodness is brightened with a vibrant Harissa sauce....

[[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Keywords: Holy Cow! Vegan Recipes Vaishali

from MASTERCHEFMOM

from MASTERCHEFMOM