TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Vegetable Idli

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Ingredients

  • Idli batter -3 cups
  • Cashew nuts – split into two halves 12-15
  • Cooking soda -1/4 tsp
  • Ghee -1 tbsp

For vegetable mixture:

  • Carrot, finely chopped – 1 medium
  • Cabbage, finely chopped – a handful
  • French Beans, finely chopped – a fistful
  • Capsicum, finely chopped – 1 small
  • Green Peas – 1/4 cup
  • Grated Coconut – 2 tbsp
  • Onion, finely chopped -1 medium
  • Finely chopped coriander- 2-3 tbsp
  • Curry leaves a sprig, finely chopped
  • Green chilli paste – 2 tsp
  • Mustard seeds -1/2 tsp
  • Oil- 1 tbsp
  • Salt to taste

Method

To prepare Vegetable Mixture

  • Roast halved cashews in ghee till light golden. Remove and keep aside.
  • Crackle mustard seeds; add curry leaves, chopped onions and saute until translluscent
  • Add green chilli paste and fry well.
  • Add rest of the diced vegetables and fry well
  • Sprinkle salt, mix well and cool mixture.
  • Add coriander, grated coconut and mix well.

To prepare Vegetable Idli

  • Add fried vegetable mixture to the idli batter and mix well.
  • Cook like regular idlis in idli steamer for 8-10 mins
  • Serve hot with green chutney or sambhar

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