Potatoe ishtu

Sweet potato Ishtu ( Kerala Stew) is an ideal side dish for appam, idiyappam and chapathi.Ishtu is a mild and delicious potato preparation in a rich coconut gravy. I replaced potatoes with sweet potatoes and the result was a delicious and slightly sweet gravy with a beautiful refreshing color. Try this recipe, you will surely love this.

Sweet potatoes- 2 medium size

Coconut milk thin- 1 cup

Coconut milk thick- 3/4 cup

Onion- 1

Green chilly- 3-4

Ginger- 1 inch thick

Cinnamon- 1 inch thick

Cloves- 3

Cardamon- 2

Curry leaves

salt to taste

oil

Peel and cut cooked sweet potatoes into small cubes and onions into thin slices. Heat oil in a pan and add the whole spices and saute for a few seconds and add onions curry leaves and silted green chillies. Saute for a minute till the onions gets sweated and not brown. Add the cooked sweet potatoes salt and the thin coconut milk. Cook the sweet potatoes in medium flame for two to three minutes till it can be mashed up a bit and the sauce attains a thicker consistency. Now add the thick coconut milk and allow to simmer for a minute. Garnish with fresh curry leaves and serve with appam or idiyappam.

Try this...

Hope you will all enjoy..

Rava Idli

Rava Idli (semolina idli) is an instant and easy fix for breakfast, as there is no soaking,grinding or fermentation.This is a specialty of Karnataka and part of the menu in Udupi restaurants. It is healthy and quite filling and tastes delicious with chutney and sambar.

Ingredients

Rava or Semolina- 2 cup

Yogurt - 3/4 cup

Carrot- 1 medium

Chana Dal- 2 tsp

Urad Dal- 2 tsp

Chopped ginger- 1 tsp

Green chilly- 2

asafoetida - a pinch

Curry leaves- a few

Baking soda- a pinch

Mustard seeds 1/2 tsp

Oil- 2 tsp

Dry roast rava till it attains a nice aroma. Allow to cool a minute and soak for half an hour in 2 1/2 cups of water.

Heat oil in a pan and add mustard seeds and when it splutters add chana dal and fry for a minute, followed by urud dal, ginger, chilly, curry leaves and asafoetida and chopped carrot and fry for a minute. Allow this to cool.

Add yogurt into the soaked rava along with this fried mixture. Do not add much water. The consistency should be a little more thick than idli batter.Add salt and baking soda and pour into greased idli maker dish and steam for 8-10 minutes. To check whether it is cooked wet the tip of your finger and gently touch the idli. If it does not stick to your finger then it is done. Serve warm with chutney or sambar.

Try this..

Hope you will enjoy..