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Recipes
Idli Dosa Batter
Ingredients:
4 cups Sona Masoori rice
1.5 cups urad dal
1 cup thick poha
1 tsp fenugreek seeds
1 tsp salt
Process:
1. Soak everything for 8 hours. Soak poha separately.
2. Remove excess water and grind everything into a smooth paste. Add water little by little while grinding. Add 1 tsp salt.
Ensure the batter is thick but flowy.
Cover it with a lid, leaving a little space for airflow.
Let it rest for 8 hours. Your Idli-Dosa batter is now ready.
Brahmin's style Chutney
Ingredients:Â
1 cup roasted bengal gramÂ
1/4 cup grated fresh coconut
3 green chilli
1/4 cup fresh coriander leaves
Salt to taste
Grind everything together with water for smooth flowy consistence. Top it off with seasoning - mustard seeds and curry leaves
Â
Sambar
For grinding:
1 table spoon Kemp Chutney's Sambar powderÂ
Soaked tamarind
2 table spoon Fresh grated coconut
1/2 tea spoon of TurmericÂ
1/2 tsp of JaggeryÂ
Mustard seeds
Curry leavesÂ
Soaked and cooked toor dal (2 table spoons)
Vegetables of your choice
Grind the masala and keep it ready along with cooked toor dal.
In a pan, add oil, hing, mustard seeds and curry leaves and wait for it to splutter.
Add chopped vegetables of your choice, saute for a minute or two, add a glass of water and let it boil until it is almost cooked. Now add the grinded masala. Add a glass of water and let it boil for 5 minutes. Now add the cooked toor dal and boil for another minute.Â
South India marriage style sambar is now ready.Â
Masala Papad
Masala Papad (2)
Chopped onion, tomato, grated carrot and grated fresh coconutÂ
LemonÂ
Coriander
Kemp Chutney's Chutney Powder
Fry the papad and topped with off with onion, tomato, lemon, grated coconut, coriander and Chutney Powder.
Serve immediately.
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