- 1 cup yellow split peas or toor dal, soaked for 1-2 hours
- 1/2 cup onion finely chopped
- 1 tsp green chilies, finely chopped
- 1 tsp grated ginger
- 1 sprig of curry leaves, coarsely chopped
- Salt to taste
Combine yeast, ¼ tsp sugar, and 1 tbsp water, and leave it to ferment for about 10- 15 minutes.
Meanwhile, grind rice, coconut, cooked rice, & water together to make a smooth, thick batter. Add in yeast, ½ cup sugar, and ground cardamom and cumin seeds. Mix well. Again, leave the batter in a warm place to ferment for 7 -8 hours.
When the batter is ready, you can transfer it to an idli or vattayappam mould greased with oil. Decorate with cashews & raisins. Steam it for 15-20 minutes. When cooked, allow it to cool. Then slice and serve.
This Jamie Oliver recipe is from his latest show, Jamie’s Great Britain. The last episode was all about the influence of Indian cooking on British culture. He talked about so many dishes in the show, but one particular dish- which in my opinion a different version of Tandoori Chicken- caught my attention. Jamie called it empire roast chicken. And I think everyone who likes a scrumptious chicken roast for dinner should definitely try this at …
A Simple Way to Roast Your Potatoes Indian Style.
Preheat oven to 200 degree celsius.
Peel, wash, and cut the potatoes into big cubes. Keep them aside.
Heat oil in a heavy bottomed pan, and splutter mustard and cumin seeds. Add garam masala and fry for a few seconds. Throw in potatoes and mix well. Transfer the potatoes to the oven straightaway, and bake for 15-20 minutes.
Alternatively, you can cook the potatoes on stove top provided you stir the potatoes occasionally to make sure they don’t stick to the bottom of the pan.