TIRANGA IDLI - Recipe
BASIC IDLI BATTER
Rice 2 CUP
Washed split black lentil 1 CUP
Salt to taste
Water to mix
GREEN CHUTNEY
Oil 50 ml
Split bengal gram 1 tbsp
Washed split black lentil 1 tsp
Ginger, chopped 1 tsp
Green chilli, chopped 1 tsp
Coriander leaves 250 gm
Mint leaves 100 gm
Curry leaves 50 gm
Salt to taste
KESARIYA CHUTNEY
Oil 100 ml
Washed split black lentil 1 tbsp
Mustard seed 1 tsp
Onion, sliced 100 gm
Ginger, chopped 1 tsp
Tomato, chopped 200 gm
Carrot, chopped 50 gm
Red chilli powder 1 tsp
Turmeric ¼ tsp
Salt to taste
PREPARATION:-
THE BASIC IDLI BATTER
Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely. Add little water to make a smooth paste and fluffy. And keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.
THE GREEN BATTER:-
Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackles. Add chopped ginger, chopped green chillies, washed coriander, mint and curry leaves and sauté. Add salt and make a fine paste and keep aside. Now add the prepared green paste and the second bowl of white batter and mix thoroughly.
THE KESARIYA BATTER:-
Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackles. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric, cooked upto done. Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste and the third bowl of white batter and mix thoroughly.
COOKING:-
Grease the idli mould and pour half spoon of green batter then half spoon of white batter and half spoon of red batter. Put these mould into the steamer and steam them for 10 mins or till fluffy.
TO SERVE:-
De-mould the prepared idli and serve hot with chutney and sambhar.
TIRANGA BURFI - Recipe
INGREDIENTS QUANTITY
BASIC MAWA BURFI
Khoya, grated 750 kg
Sugar 300 gm
Green cardamom powder 1/2 tsp
Rose water 1 tbsp
Desi ghee 50 gm
GREEN PASTE
Desi ghee 50 gm
Pistachio 100 gm
Rose water 1 tbsp
Milk 100 ml
KESARIYA PASTE
Desi ghee 50 gm
Carrot diced 150 gm
Rose water 1 tbsp
Milk 100 ml
PREPARATION:-
THE BASIC MAWA MIXTURE:-
Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leave the pan. Now add ghee along with cardamom powder and rose water, stir well. Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.
THE GREEN MAWA MIXTURE:-
Take a pan fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.
THE KESARIYA MAWA MIXTURE:-
Take a pan fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly.
TO ASSEMBLE THE BURFI:-
Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture and press well.
TO SERVE:-
Cut the burfi as per you size and serve cold or at room temperature.
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