Kanchipuram Idli | Kanchi Idli Recipe | Idli Varieties

Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy Onion Idli, Dibba Rotti etc.

Kanchi Idli (it is also called as Kanjeevaram Idli or Kanchipuram Idli) is another version of Idli which is loaded with peppercorns and other spices like Ginger powder(or ginger),cumin seeds and curry leaves which makes the Idli taste unique and delicious. It originated from the town 'Kanchipuram' in Tamilnadu and hence the name. It is also served as the prashad in Varadaraja perumal temple in Kanchi. Definitely do give it a try in case you have not made it earlier.

Also check out other Idli varieties in my blog.

• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Instant Oats Idli
• Mallige Idli
• Rava Idli and Potato Sagu
• Steamed Corn-Rava Dumplings | Upma Kozhukattai
• Tri Color Cocktail Idlis
• Undrallu | Rice Rava Dumplings- for Vinayaka Chavithi

Kanchipuram Idli Recipe:
(makes around 7-8 big round 6" idlis)

Ingredients:

2 cups Raw Rice/Idli Rice (or Idli Rava)

1 cup white whole Urad dal

2 tbsp Chana dal or chopped Cashew nuts

1/2 cup fresh thick Curd

a sprig of Curry leaves,roughly chopped

1 tsp dry Ginger powder or 1 tsp chopped fresh Ginger

2 tsp whole Black Pepper corns

2 tsp Cumin seeds

2 tbsp melted hot Ghee

2 tbsp Oil

1/4 tsp Cooking Soda(optional)

Salt to taste

Method:

• Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
• Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
• Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
• Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
• Soak chana dal for 2 hrs and drain them and keep them ready.
• Add beaten curds,cumin seeds,pepper corns,dry ginger powder(or chopped fresh ginger),torn curry leaves and chana dal(or cashew nuts) to the batter and mix well.
• Add hot ghee,oil and cooking soda to the batter and mix well.
• Grease a flat deep container or idli plates (I use thatte idli stand) with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.You can even pour the batter into small cups or tumblers and steam them.This idli takes bit longer to steam compared to regular idlis.If you are using cooker to steam idlis,do not forget to remove the whistle.
• Leave the plates in the steamer/cooker for 5 mins before you unmold the idli.Run a sharp knife around the edges and try to unmold the idli carefully and cut it it into wedges.

Serve the idli hot with Coconut Chutney and Milagai Podi.

 Notes:

1. You can even use Raw rice(regular rice) instead of idli rice or 1 cup of each - 1 cup Idli rice and 1 cup Raw rice in the recipe.
2. Regular Idli batter(prepared with Idli rava) can also be used to make Kanchi Idlis.
3. You can add all the ingredients like cumin seeds,pepper corns,ginger powder,curry leaves and soaked chana dal(or cashewnuts) to the batter before fermenting and add the curds,oil and hot ghee on the following day(after fermentation) just before making idlis.

Chikoo Milkshake | Sapota Milkshake

Chikoo milkshake and Mango Milkshake are my most favorite among all varieties of milkshakes and would love to have it  anytime especially during summers.I prefer to make milkshake with chikoo rather than eating the whole fruit.Now off to this simple and refreshing milkshake recipe.

Check out various milkshake/smoothie recipes which I have blogged earlier.

• Banana Milkshake
• Butterfruit(Avocado) Milkshake
• Mango Milkshake
• Strawberry Milkshake   
• Strawberry-Banana Smoothie
• Oats-Fruits Smoothie

Chikoo Milkshake Recipe:
(Serves 2)

Ingredients:
2 big ripen Chikoo/Sapota

3-4 tbsp Sugar
2 cups cold Milk 

2 scoops of Vanilla ice cream (optional)

Method:

• Remove the skin and cut the chikoo into pieces.
• In a mixer/blender add chikoo pieces, sugar and 1/2 cup of milk and blend into a smooth puree.Check the sweetness and if needed add extra sugar.
• Add remaining 1 1/2 cups of milk and vanilla ice cream and run again to the desired consistency.Add more milk if you need a thin milkshake and also adjust the sugar accordingly.

Serve the chilled Chikoo milk shake immediately.

 

Notes:

1. Add more sugar if required while blending the mixture.
2. You can substitute chikoo with mango or banana or apple. 
3. Milk also is to be adjusted according to your desired thickness.
4. Addition of ice cream is entirely optional,it adds a nice creamy touch to milkshake.

Red Cabbage Stir fry with Peanuts | Red Cabbage Recipes

When I am lazy to cook anything I usually prepare some quick Stir fry and Rasam for lunch and I would say it is my most comforting food.Usually it does not take more than half an hour to cook this meal with rice,stir-fry and rasam and hence it is apt for a quick meal.I like this particular combination of cabbage with peanuts,the addition of peanuts not only adds taste but also the crunch to the stir fry.You can serve this as a salad or a side dish for rotis and rice,it goes very well.

Red(Purple) Cabbage Stir fry with Peanuts:

(Serves 2-3)

Ingredients:

1 small Red or Purple cabbage,finely shredded

1/2 cup roasted Groundnuts,skinned and halved

4-5 Red chillies,broken

a sprig of Curry leaves

1 tsp Cumin seeds

1/2 tsp Mustard seeds

Salt to taste

1 tbsp Oil

Method: 

• Heat oil in a kadai and crackle mustard seeds and cumin seeds.
• Add broken red chillies and curry leaves and saute again for a minute until they turn slightly crisp.
• Add shredded cabbage and fry on medium-high flame for 2-3 minutes and cover it and reduce the flame and cook for another 3-4 mins.Now the cabbage would start slightly change the color and is 3/4th cooked,it should be crunchy and not become soggy.
• Slightly crush half the peanuts in a mortar and pestle or do it using a rolling pin.
• Add salt and crushed peanuts and halved peanuts and stir fry on high flame for 2 minutes.

Serve it hot immediately with Roti/Rice.You can have this as a salad as well,it tastes nice too.

Notes:

1. Always add peanuts at the end otherwise they will loose their crunch and it does not taste that good.
2. In case you are preparing this stir fry ahead of time do not add peanuts in it,add the peanuts jsut before serving and give a quick stir on high flame.
3. You can replace red chillies with green chillies in the recipe.
4. Regular cabbage can be used instead of red cabbage and follow the same recipe.
5. Grated carrots can also be added along with carrots in the recipe.