Instant Kadhi Hyderabadi Style

 Instant Kadhi Or Call It Cold Kadhi Is No Cook Recipe and can be prepared Within 5mins

Waahhh Im Flattered Over The Pic!! This is again a Lovely Guest Post By Uma Aunty! Again She dosent need an introduction at all. Her Previous Guest Post Masoor Dal Pulao With Masala Curd And Masala Papad Is unforgettable! Such a Lovely Spread It was!!

Uma Aunty had Inbox me a month back asking if I can feature Another recipe of her's. Really Glad she did Its Welcome Humbly From Anyone Who thinks my space is worth featuring their articles :)  With pics of what Uma aunty puts up in her fb we can notice such wonderful presentation! I hardly ever took that much time for making presentation! So its all in one treat to get her here!!

Getting back to the recipe Its very simple 

Ingredients

Curd / yogurt - 1 bowl

Little Water

Turneric powder - 1 pinch

Salt - As needed

To Grind

Garlic - 8

Green chillies - 6

Cumin seeds - 1 tsp

Coriander leaves - 2tbsp

Water - as needed

For Tempering

Oil - 1tsp

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Dry Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few to garnish

Method:

- Grind the items under the list to grind using little water to fine paste

- Add this paste into curd and whisk well, add little more water to form a thick kadhi consistency.

- Add Salt and turmeric accordingly. And Remove In a bowl

To Temper:

- In a pan add oil , once heated add mustard seeds, followed by cumin seeds, dry chillies and curry leaves.

- Pour this tempering into the bowl of curd with spices And serve it Cold in room temp as it is.

- Ready To Serve With Rice And Roti

Notes:

- Do not Boil The Curd

- Keep the consistency thick

- It keeps well for 2 days in refrigerator

 Thank you aunty for such a wonderful quicky recipe to enjoy!!

Feel Free To Leave Ur Feedbacks

Stay Tuned For More Updates

Till then bubye 

Love 

Aara

Sending my recipe to
Cook With comfort

• 
  

Continue Reading

Instant Rava Idli In 30 minutes

This was my 1st try and I fell in love with the results :)

My Dad is sick with stomach infection he had outside food few days back, beware dont just eat roadside food until hygiene is taken in account in that place. He is slowly recovering his health ofcourse high fever and loose motions making me all weak. We are busy simultaneously for Ramdhan and our timings have changed. What can be a better light food in sickness other than idlies? Being born in family coming down from North east India We eat more n more of Phulkas. Dosa batter is in the stock but idlies are very rare as Ive mentioned earlier in other post of my Rava idli. This version is very different than other recipe already posted. 

As my dad wanted to eat idly I made up my mind to make instant idlies, Though I had something else in my mind, I landed up making something else, but it turned out what exactly I had assumed a picture frame in my mind. 

I googled up some recipes but all of them had tempering added to the idli, I just wanted to KISS (Keep It Simple Stupid) lolz :P and I also had an idea to use eno fruit salt, which suddenly went missing, I was little disappointed at 1st then went with the basic method of using soda and it worked out well enough to make me all happy happy!!!!

So sharing my Simple Recipe with you

Time Taken - 30 mins

Yields - 16 idlies

Preparation Time - 2 mins

Fermenting Time - 15- 20 mins

Cooking Time - 8-10 mins
Level - Super Easy

Ingredients:

1 and half cup - Suji/ Rawa/ Semolina

Curd - 1/2 cup or less

Water little

Salt 1 tsp or more

Oil - 1 tsp (optional)

Soda bi carbonate - half of 1/4th tsp or 1 fat pinch

Method

- Wash and rinse Rawa for 3-4 times, so that the dusty starchy particles get removed and gives some whiteness to idly. This is what I learnt from my previous idly version.

- There will be some water remaining add curd to it, salt and soda bicarbonate. The batter should be in flowing consistency. In case its thick, add little water to adjust!!

- Let it rest for 15-20 mins it will be kind of short fermentation.

- After 20 mins set the idlies to steam in well greased mould and steam it for 8- 10 mins.

And Your Done!!! Remove it from mould once little cooled

and enjoy it warm, With side dishes

See the porous soft idly texture from inside :) 

When I tasted myself I couldnt believe It would taste so gud :)Whitness was lacking, idlies turned pale yellow kind. Rawa Idlies wont give much whiter result until urad daal is added along. otherwise Generally Rawa has its own starchy effect which gives a dull finish to any end product of it. At 1st i was tensed about the color but after eating it, what I felt was, why bother abt a pale finish?? when the result is excellent ;)

Only thing went missing for me with this delicious result was Sambar and coconut chutney :)

Impression:

When I 1st remove idly moulds from steamer I was skeptical but when my mom unmoulded and kept in a bowl, I saw it later and just said wow with a surprise. I couldnt resist to taste it and found it super soft in hands to break it with 3 fingers. And taste was more surprising I couldnt believe how I missed trying out these idlies before :) 

My mom 1st said it gives a kind of smell, I asked what? No I just had 1 its tastes good no smell at all, then she tasted and Helped herself with 2 more idlies and enjoyed it too :)

My brother came poked idly with his one finger found it soft enough, nodded his head and went as he is under bathini diet and still 10 more days to go he is eagerly dying to have normal foods lolz.

If you have less time to cook go for these im sure you will never be disappointed :)

Continue Reading