_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday 7 October 2019

UPWAS KI IDLI / FARAHARI IDLI

The auspicious days of Navratri are here! That means time to make quick and easy healthy meals that require almost no effort but still taste delicious. This idli recipe can be made for fasting or for regular days too. Bhagar/ Moriyo flour is used for making this Navratri special recipe during fasting days during .  Sabudana khichdi, Bhagar rice, Sabudana vada is very common on fasting days. So whenever you are craving for something light and healthy for breakfast/ lunch/ dinner this is the best option. Delicious comfort food that is light on stomach and it is low-carb recipe for fasting people as it involves no starchy food like potatoes/ arbi.  So go for a try and you will definitely going to like it as it is super tasty, healthy, packed with nutrients and the best part is no fermentation is needed. Let me know if you try and like this recipe.   
INGREDIENTS:
1 Cup Bhagar/ Moriyo/ Samvat
3 tablespoon Sabudana
1 Cup Curd/ yogurt [at room temperature]
Water as needed
½ teaspoon Eno Fruit Salt
½ teaspoon Sendha Namak/ Rock Salt
METHOD:
STEP 1 – Add bhagar in mixer/ blender jar and blend it to coarse powder. Transfer into a mixing bowl and keep aside.
STEP 2 – Likewise, make a coarse powder with sabudana and add to bhagar powder.
STEP 3 – Then mix both powders and mix together.
STEP 4 – Add curd in to it and mix well.
STEP 5 – Then add water as required to make a idli batter. Consistency should be like regular idli batter.

STEP 6 – Cover it for 20-30 minutes and let it rest.
 STEP 7 – After 30 minutes, add sendha namak/ rock salt and mix well.
STEP 8 – Heat the idli steamer with water in it.
STEP 9 – Grease the idli plates with oil.
STEP 10 – Just before pouring the idli batter into the moulds, add eno in the batter and give a nice whisk until well combined and frothy.
 STEP 11 – Spoon the  batter in each cavity of idli plate.
STEP 12 – Transfer them in steamer, cover and steam 8-10 minutes.
STEP 13 – Rest them in steamer for 4-5 minutes. After cooling time is over, insert the toothpick and check. If it comes out clean then idlis are ready.
STEP 14 – Remove the stand from the steamer and cool for 5 minutes.
STEP 15 – Carefully demould the idlis with knife or back of the spoon and serve with coconut chutney.

Serve hot idlis with coconut chutney/ peanut-curd chutney and enjoy.
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