Beating the sweltering heat this summer is a daunting task! What better way to spend a sunny, hot day than savouring a refreshing chilled treat.. Simple pleasures of life!
Rich, creamy Gulkand Badam & Makhana Kulfi with refreshing flavours is a real treat to our eyes and soul. An absolute necessity in summertime.
Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
An interesting twist in the regular samosa recipe… A perfect crowd pleaser in your get-together / kid’s parties… Satisfies your sudden cravings for delectable snacks in the evenings.
How to prepare Pinwheel Samosa?
Extremely easy to prepare…Saves your time in folding and shaping the dough as in the usual version…It’s just rolling the dough, stuffing the filling, cutting into slices and deep frying…as Simple as that… Here, I have used the usual potato stuffing but you can fill with any stuffing as per your choice.
Roll out a large lemon-sized dough into an oval shaped roti of about 1/2 mm thickness.
Spread the potato stuffing evenly on the roti leaving just about 1/2-inch space at the corners.
Roll the roti tightly from one end to another and slice it into 1-inch rounds/pinwheels.
Mix 1 tbsp of all-purpose flour with enough water and make a thick paste. Gently dip the pinwheels in all-purpose flour paste so that the stuffing stays intact.
Heat oil in a kadai and deep fry the pinwheels till golden in colour.
Drain them in kitchen towel to remove excess oil if any.
Serve pinwheel samosas hot with any chutney or sauce of your choice.
Notes
Increase or decrease the spiciness as per your taste.
You can substitute all-purpose flour with whole wheat flour too. In that case, add little bit more oil in the dough to make it crispy.
As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.
Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.
How to make Butter Idly?
Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.
Ingredients
Idly Rice – 3 cups
Poha – 2 cups
Butter – 3/4 cup
Methi Seeds – 2 tbsp
Curd – 1/2 cup
Salt to taste
Method
Soak idly rice and methi seeds separately for 4 – 5 hrs.
Soak poha for just 12 hr before you start grinding the batter.
First grind the soaked methi into a smooth paste with little amount of water.
To that add soaked rice, poha and grind it into a fine batter.
The consistency of the batter should be medium, neither too thin nor too thick.
Add butter, curd, salt to the batter and grind it for a minute.
Once the butter gets incorporated well with the batter, switch off the grinder.
Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
Serve hot with any spicy or tangy chutney of your choice.
Notes
Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.