How to Make Idli Recipe – Ingredients and Method Step by Step

Idli recipe is very easy and simple to make. Learn how to make idli batter.

Ingredients - Idli Recipe

• 2 cups Rice
• 1 cup Urad Daal (white)
• 1 1/2 tblsp Salt
• A pinch of Baking Soda
• Oil for greasing

How to make idli Recipe

1. Pick, wash and soak the daal overnight or for 8 hours.
2. Pick, wash and drain the rice. Grind it coarsely in a blender.
3. Grind the daal into a smooth and forthy paste.
4. Now mix the grinded rice and daal together into a batter.
5. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
6. Idlis are ready to be cooked when the batter is well fermented.
7. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
8. Steam cook idlis on medium flame for about 10 minutes or until done.
9. Use a butter knife to remove the idlis.
10. Serve them with sambhar or chutney.

Learn More Recipe:

South indian idli 

How to make Idli Dosa Uttpam Batter

South Indian Plain Dosa recipe

How to Make Aloo Paratha Recipe (Aloo Ka Paratha) – Ingredients and Method Step by Step

Hey Friends, In Previous Post, We Learned Methi Paneer Recipe, that was so delicious right, Now today we are going to prepare paratha for Food Lovers who live to eat :P Therefore We Write here How to Make Aloo Paratha, Yummy and Mouth Watering, :P What ingredients need to make and How much time to take this recipe..Follow Below Simple Method... and Try it in Your Kitchen

Ingredients for aloo paratha:

Stuffing: 

• 2 boiled Potatoes 
• 1 small finely chopped Onion (optional) 
• Coriander leaves finely chopped 
• Small piece of Ginger (very finely chopped or grated) 
• 1 or 2 green Chilies (finely chopped) 
• Salt Red Chili powder and Garam masala as per taste
• Butter

Preparation of aloo paratha:

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes.

Add all the stuffing items to mashed potatoes and mix it properly.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.

When top side is done change the side and keep a check (till properly baked)

Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Learn More Recipe:
Gobi ka paratha Recipe
Gajar Ka Paratha Recipe
Aalu Ka Paratha Recipe

If you like this recipe then please give your comments in comment box section

Methi paneer recipe - How to make methi paneer

Methi paneer, a solid and home style simple paneer formula. It can be presented with roti, naan or plain paratha and even runs great with any enhanced rice such as plain biryani rice, jeera rice or veg pulao. To keep this methi paneer formula straightforward, I have not utilized cashews or cream like as a part of the methi malai paneer. The sauce tastes great and is light without the expansion of nuts. To make a rich sauce, cashews can be utilized (directions incorporated into the formula).

Methi Paneer Recipe Ingredients

Fixings (240 ml container utilized)

Oil as required

1 tsp ginger hacked or ½ tsp ginger glue

1 tsp garlic hacked or ½ tsp garlic glue

1 container oinons

¾ container tomatoes (don't pick exceptionally acrid tomatoes)

Salt as required

½ tsp red stew powder

¾ tsp garam masala (change as required)

1 loaded container methi/fenugreek surrenders (approaches ¾ glass cleaved)

2 loaded containers paneer

½ tsp cumin

2 green cardamoms/elaichi

Discretionary

8 Cashews

See Also: 

Methi Matar Malai Recipe

Lemon Honey Hot Water Drink Recipe

Method of Preparation: Methi Paneer Recipe

Pluck methi leaves and absorb them a substantial utensil loaded with water. Channel off and put aside.

Add oil to a hot container, broil ginger garlic till they notice great. Include onions and sear till delicately brilliant.

Include tomatoes and sprinkle salt. Sear till the tomatoes turn soft.

Include red bean stew powder and garam masala. In the event that utilizing cashews they can be included at this point. Sear for 2 to 3 minutes till the masala notices great. Switch off the stove. Cool this and mix with little water to a smooth puree.

In the same skillet, saute methi leaves for 2 minutes. Include paneer and saute for an additional 2 minutes. Put this aside.

Add minimal more oil to the same skillet, include cumin and cardamom. When they sizzle, include the onion tomato puree. Add more water as expected to convey it to a sauce consistency.

Present to it a bubble and permit to cook well for around 3 minutes.

Include the paneer that was put aside.

Cook for around 3 minutes on a medium fire. Try not to overcook generally paneer turns rubbery.

Exchange it to a serving

Blueberry Coffee Cake Recipe – How to Make Coffee Cake

This sodden, delicate blueberry espresso cake scored high in our Test Kitchens, where tasters consistently thought of it as a scrumptious approach to utilize the principal blueberries of the season. Studded with stout, delicious berries, the cake additionally highlights a sprinkling of turbinado sugar on top that includes another measurement of composition. Perfect for breakfast, early lunch, dessert, or as a nibble to enjoy with espresso, it's a formula you'll make more than once.

What Ingredients expected to make Blueberry espresso cake formula?

1/2 mugs universally handy flour (around 6 3/4 ounces)

1 teaspoon heating powder

1/4 teaspoon heating pop

1/4 teaspoon salt

3/4 glass granulated sugar

6 tablespoons margarine, diminished

1 teaspoon vanilla concentrate

1 substantial egg

1 substantial egg white

1/3 mugs low-fat buttermilk

Cooking shower

2 mugs crisp blueberries

1 tablespoon turbinado sugar

See Also: 

Shahi Paneer Recipe

White Sauce Pasta Recipe

Panjiri Ladoo Recipe

Method of Preparation - Blueberry Coffee Cake Step by Step

1. Preheat stove to 350°.

2. Daintily spoon flour into dry measuring containers; level with a blade. Consolidate flour, preparing powder, pop, and salt, mixing with a whisk.

3. Place granulated sugar and spread in a huge dish; beat with a blender at medium rate until all around mixed (around 2 minutes). Include vanilla, egg, and egg white; beat well. Add flour blend and buttermilk then again to sugar blend, starting and closure with flour blend; blend after every option.

4. Spoon half of the hitter into a 9-inch round preparing skillet covered with cooking splash. Sprinkle equitably with 1 glass blueberries. Spoon remaining player over the blueberries; sprinkle equally with remaining 1 glass blueberries. Sprinkle the top equally with 1 tablespoon turbinado sugar. Heat at 350° for 50 minutes or until a wooden choose in focus confesses all. Cool in skillet 10 minutes on a wire rack; expel from dish. Cool totally on wire rack.

Note: If utilizing crest season organic product, utilize 1/2 containers blueberries rather than 2 glasses, and just 1 glass buttermilk rather than 1/3 mugs. This will make the player thicker so the berries won't sink to the bas

Cinnamon Apple Cake Recipe

This 5-star cinnamon apple cake is one of our best-ever recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture.

 

See Also:

Eggless Cake Recipe

Gajar ka halwa recipe

What Ingredients needed to make Cinnamon Apple Cake Recipe?

1 3/4 cups sugar, divided

1/2 cup stick margarine, softened

1 teaspoon vanilla extract

6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

3 cups chopped peeled Rome apple (about 2 large)

Cooking spray

Method of Preparation

Preheat oven to 350°.

Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Moong Dal Recipe – How to Make Yellow Sabut Moong Dal

Sabut Moong dal - homely recipe of dal made with whole green moong beans.

Sabut Moong Dal Ingredients

moong dal (Soak Dal for 2 hour) - 1/2 cup

Refined oil - 2tbs

Tej Patta - 1

Jeera- 1/2 tsp

Onion- 1

Tomato - 1 (Chopped)

Ginger garlic paste- 1 tsp

Turmeric powder- ¼ tsp

Red chili powder- ¼ tsp

Coriander powder- ½ tsp

Garam masala powder- ¼ tsp

Cups water- 3

Chopped coriander leaves- 2 tbsp

Salt as per taste

 How to Make Moong Dal Recipe - Instructions

Wash and soak dal for 2 hours if you soak them overnight then cooking time will be reduce.

Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. crush the ginger and garlic to a paste if you are not using ginger garlic paste.

Heat 2 tbsp of refined oil in a pressure cooker.

Now add whole spices, 1 medium tej patta/bay leaf and ½ tsp cumin seeds. cook till the cumin seeds splutter.

Then add onion and sauté till they turn golden brown.

After that add ginger garlic paste and green chilli paste.

Now add the chopped tomatoes and ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder.

Stir it regularly and cook it till tomatoes turn soft.

After that add soaked moong dal in it and mix them with tempering.

Now add salt as per taste and 3 cup of water in cooker.

Cover and pressure cook for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the dal get softened thoroughly.

When the pressure settles down on its own, open the lid and check the dal. if it still raw then add some more water and cook for some time.

If dal seems to be thicker then add little water and cook for some more time.

Consistency of dal is as per your need, if you want to have it with rice then keep it watery and if you are going to have it with roti or lachha paratha then you can keep it little thick.