It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..
As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..
I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂
Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂
Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
You can enjoy the cheesy idlis as it is as well 😀
Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂
Haven’t we always thought to make some rolls/wrappers at home.. Specially those spring rolls, which just rolls on our thoughts! 😛
We all have thought, and getting sheets from market is easy, but not easy to find at times..
Well, so we think of making at home and usually end up with make a batter and cooking it like a pancake.. And finally what we get is uneven, thick-n-thin at places, round sheets. Which are okay, but what’s better?
Spring Roll Sheets Recipe / Dough Method - Perfect Way | Homemade
Plain Flour / Maida - 1 Cup
Corn Flour - ½ Cup
Salt - To Taste
Water - As required
Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
Let the dough rest for a while.
Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
Transfer to a plate, cover with a cloth and continue making. Enjoy.
For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze. Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.
For Mix Veg Balls: Mix vegetables (1/2 cup each of Cauliflower, Carrot, Cabbage and French Beans)
Onions - ½ Cup
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Salt - To Taste
Pepper - To Taste
Corn Flour - 4-5 tBsp
Plain Flour/Maida - 4-5 tBsp
Oil - To Fry
For Completing manchurian: Veggie Balls
Onion - ¼ Cup (Sliced)
Spring Onion Whites: ¼ Cup (Sliced)
Spring Onion Greens - ½ Cup
Vinegar - ½ Tsp [Optional]
Salt - To Taste
Pepper - To Taste
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Soy Sauce- 1 tBsp
Red Chili Sauce - 1½ tBsp
Gr Chili Sauce - 1½ tBsp
Schezwan Sauce - 1½ tBsp
Ketchup - 1 Tsp
Oil - 2 Tbsp
For Mix Veg Balls: Heat the oil for frying the veggie balls.
In a bowl, mix all the rest ingredients very well and quickly make the balls out of it. Now fry them at med flame until half done/crust forms.
Take the veg balls out of the oil and heat the oil to high. Now put in the balls again and fry till brown. Transfer to a tissue paper.
Enjoy them as it is, they are delicious.. Or make a sauce, and enjoy as a manchurian.
For completing manchurian: Heat a pan/wok with 2 tbsp oil in high flame. Throw in the garlic and chili. Saute for a couple of secs..
Add in the onions, spring onion whites. Stir well and cook for a few secs.. Add in a handful of spring onion greens, salt and pepper to taste, soy sauce, chili sauce, red chili sauce, schezwan sauce, ketchup, vinegar and about 2 tbsp of water.
Now throw in the veggie balls and stir well. Garnish with spring onion greens and enjoy!
Dont want to use all those sauces? Replace them with all in one sauce. You can skip vinegar.. I like to add more schezwan sauce about 2-3 tbsp of it and about ½ tbsp of chili sauces... If you like a thick starchy sauce/gravy, go ahead with 1 tbsp corn flour diluted in ¼ cup water and add that before adding the veggie balls.
Hie Guys, Sometimes, everyone has a craving for something spicy and delicious.. Or at times, Moms are really confused what to pack its too late for them to make something different.. Here’s a recipe for all such cravings and times when you dont have time to make something but dont want to compromise!
Its Hakka Noodles! Easy to Prepare and everyone’s favorite!
Paneer is a favorite of everyone.. Its mild and mingles with the spices you throw in the dish.. Paneer Chili is very popular among all age groups.. Whether its a kid or a adult, everyone loves it! Ofcourse, it should be as it comes from one of the most delectable cuisine’s, “Indo-Chinese”!
In this sizzling Paneer Chili, I’ve added a touch of Thai into it! Now that sounds interesting isn’t it? Let us have a look at this quick recipe, which you can make in less than 10 mins!
Manchow Soup this time!! Its like veg manchurian in a soup form, thats what is manchow soup! The Chow/Chow-Chow is the noodles which is served along with it.. Because of the chow in the “Manchow” it reminds me of the unique Wai Wai Noodles. Wai Wai Noodles is the Chow-Chow of Nepalese People!
Everyone enjoy’s manchurian and Indo-Chinese cuisine! I too love it! Here’s the quick and easy recipe just for you all 😉
Veg Momos, aka Steamed Dumplings is one such thing that makes everyone crave from toddlers, to teenagers like me, to youth like my sissy, and adults like my dad. 😀 And, every time we make it, we literally have a hard time rolling so many dumplings as we all love it so much. Jokes apart, Momos is traditionally a Tibetan dish, years after its popularity in the Tibet people in Nepal, Bhutan and North-eastern India have claimed it to be their dishes. No offences here guys. We respect food, let it come from anywhere. So, the below version is a simple recipe which you may find similar to some of the Veg Momo stalls in Darjeeling!
Guests coming in? Well, you can definitely make it for the appetizer. (Disheartening fact, Darjeeling street vendors sell 7-8 of these at INR 10-15 bucks, crazily low priced)
For stuffing: Add in the cabbage, onions and grated ginger to melted butter with a tbsp. of oil in to wide pan. And, let it cook until the moisture vanishes. Add the salt and pepper. And, cook for some more time.
For dough: Create a semi stiff dough from the plain flour by adding some salt. After done, pour in some oil and knead for 2-3 minutes. Cover with a damp cloth for 15 minutes.
For making Dumplings: Take a small amount of dough, and start rolling in a greased surface. Dust flour as needed to make a thin base for momo. Add about a tsp of stuffing. And, seal as shown in the video.
For Steaming: Boil water in a steamer. While the water is boiling, grease the steamer decks. After greasing add momos to the decks.After water boils, add the decks to the steamer and cover cook for 7-10 mins.
After they get cooked, they will get a little bit transparent. After cooking for 10 mins, let them rest for 2-3 mins in the covered steamer. Finally that shake the steamer and the momos will come out, if you have greased the decks well.
Serve it Hot with Red Chilli/Sesame Seed Chutney/Ketchup/Green Chili Dip
PS: Traditionally sesame oil is added to this delicacy, but butter tastes awesome too.
Don’t forget to check out the paneer version of this awesome appetizer. Recipe here.