Wednesday, July 22, 2009

Kaima Idli

Saturday was given a divine farewell by doing absolutely nothing.. We landed ourselves in Sunday evening almost instantly. The thought of the hectic impending week was not quite pleasant. The Aussies and the English were wrestling each other at the Ashes. At the bottom of our hearts, we were happy that the English had an upper hand.

Against this backdrop, K wanted something fiery to munch on. I gave him a couple of options.. “Nah, not this” came the replies. Then I left him to himself to figure out what he wanted. “Kaima idli” came an enthusiastic voice!! ”Make kaima idlis, I really love them”, K said. I had eaten it in once in Chennai and remembered very vaguely how it tasted. But in those days, I never bothered what went down my throat.

What is google there for?? I immediately chose two recipes and which I thought came closest to the kaima idli of my faint memory. This is what I used:

Ingredients (Serves one)
· Idlis – 2 Nos, cut into squares or small rectangles
· All purpose flour / Maida – 3 tbsp
· Chilli powder – ½ tsp + ½ tsp
· Mustard – ½ tsp
· Urad dhall – 1 tsp
· Jeera – ½ tsp
· Onion – 1 (Big)
· Tomatoes – 2 (medium)
· Green chillies – 2 (medium)
· Ginger (grated) – ½ tsp
· Garlic (sliced fine) – 2 big cloves
· Tomato sauce – 2 tbsp
· Curry leaves – 10
· Corriander (finely chopped) – 1 tbsp
· Oil – 1 cup + 2 tbsp
· Salt to taste

Method of preparation

· Cut the idlis into small squares or rectangles
· Make a running batter out of maida, chilli powder and salt, adding necessary water
· Dip the idli pieces in this batter and deep fry the pieces till reddish brown
· Drain them on a kitchen towel and keep aside
· Chop tomatoes and green chillis; slice onions and garlic and grate ginger
· Take a non-stick kadai
· Add 2 tbsp oil
· Add tadka of mustard, urad dhall, and jeera
· Now add, ginger, garlic, green chillis, curry leaves, onions, tomatoes and cook well.
· Add salt, chilli powder and keep stirring
· The water content from the tomatoes should dry to a great extent. Keep cooking till the onions and tomatoes should get cooked really well. Only then the dish tastes good
· Now add the fried idlis
· Mix well
· Add the 2 tbsp of tomato sauce. Mix well again
· Cook for yet another 2 minutes
· Garnish with coriander leaves
· Serve hot with chutney of your choice

1 comment:

  1. Wah Shobana, thank you for this blog. I am frequently referring to this for recipes. You should publish a book also.



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