Temple Idly

Ingredients:

Urid dal- 1/2 cup, chana dal-1/4 cup, idli batter (well fermented) -1 litre, cashew nuts 10 number, curry leaf-2 stalk, pepper corns -1tbsp, cumin seeds -1 tbsp, green chilli-3 , ginger - 1/4 inch , salt -1/2 tbsp /to taste ,ghee for sauteing

Method:

Soak the urid dal and chana dal for atleast 1 hour.

Grind them together into a paste.

Saute the cashew nuts in ghee and keep aside

Saute the cumin seeds , pepper corns, ground green chilli and ginger paste,curry leaf.

Mix together the above content to the idly batter with the cashews and the ground paste , with the salt.

Now apply ghee on the inner side of the temple idly cups on any stainless steel tumbler / plate that can hold the batter .

Add a ladle of the batter to each cup/tumbler that the tumbler gets only half filled.

Spread the batter on a plate filling only half the depth of the plate.

Add enough water to the idly vessel place the tumblers first , over the tumblers, place the plate .

Close the container and cook the idly s on a medium flame for about half an hour .

Idly chutney powder/Pudhina chutney goes great with the Temple idly.

Vegetable Biryani

Ingredients : Onion - 3 ; Tomato -2 ; green chillies- 3 ;ginger -garlic paste -1 small spoon ;Mirchi powder- 1 /2 spoon; salt- 1 and a half spoon ; spices for flavour- Biryani leaf, cloves, cashew,cardomam,fennel seeds ,cinnamon stickBasmati Rice -2 cup, cut Vegetables - - 3/4 kg put together-beans, potato, carrots , broccoli, cauliflower florets ;capsicum for flavour ;coriander stalk-few, mint leaves-a handful; Oil or ghee for sauteing.

Method:
Soak the rice in enough water for 20 minutes.
A pressure cooker will suit the purpose best.
saute the spices in oil or ghee on a low flame for about 3 minutes.
Add julienned onion, chopped green chillies,coriander, mint and saute for about 3 minutes .
Add the ginger-garlic paste and the cut vegetables, mirchi powder, 1 spoon of salt and saute for 5 minutes.
Now add the chopped tomato,saute for 3 minutes.
Add 2 cup of water and pressure cook the contents , on a medium flame until one whistle is heard.
leave for 5 minutes.
Now add another 2 cups of water bring it to boil , check for salt .
Add the drained rice .
Mix well. pressure cook on a very low flame for about 10 minutes with the weight on but there is no need for a whistle this time.

wait for atleast 15 minutes after removing from flame.