Kanchipuram Idli

special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Preparation time : 10 min.
 Fermenting Time:  10 hours.
Cooking Time : 15 min.
Serve : 2

Ingredients:
2 cup Idli rice
1 cup raw rice
1 cup Urad Dal
1 tsp cumin seeds
1 tsp pepper
1 tbsp + 1/2 tsp sesmee oil
1 tsp ghee
1/2 tsp ginger
Salt as per taste

Method:

1. Soak the raw rice, idli rice and urad dhal  together in water for 6-7 hrs or overnight.
2. After 6 hrs, grind it in grinder. While grinding do not make it  little coarse paste and keep it aside for 8 hrs( or till it gets fermented).
3. Add salt mix well.
4. The batter should be of normal idli batter consistency.
5. Before making, take a portion of batter in a vessel.
6. Crush the pepper coarsely and add the Whole cumin seeds.
7. Add the grated ginger, 1 tblsp of sesame oil and ghee.
8. mix together nicely . Grease a bowl with sesame oil and pour the batter.
9. Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.
10. Cut into pieces and serve with Idli Podi.

Schezwan Corn Bhel

Preparation Time : 10 min
Cooking time : 15 min
Serving : 2

Ingredients:
For Instant Manchurian:

• 2 slice of bread
• 1 tsp ginger green chilli paste
• 1 tbsp onion chopped
• salt to taste
• cornflour
• water as per need
• oil for frying

For Bhel:

• 1 tsp oil
• 1 tsp garlic
• 1 tsp ginger green chilli paste
• 1 cup boiled corn
• 2 tbsp chopped capsicum
• 1/2 tsp aaji-no-moto
• 4 tbsp schezuan sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• Fried noodles as per need
• salt to taste

Method:

Instant Manchurian

1. In Bowl add crush bread slice, chilli paste, onion, salt, 2 tsp water mix well and make small balls.
2. In Plate add cornflour and roll ball in corn flour.
3. Fry balls and instant Manchurian are ready. 

Bhel:

1. In pan add oil, garlic paste, chilli paste, onion saute for min.
2. Now add Corn, capsicum, aaji-no-moto, schezuan sauce, soy sauce, vinegar, salt mix well and cook for min.
3. Now add Instant Manchurian mix well.
4. Serving hot with Fried noodles. 

Corn Paneer Soup

Preparation time : 10 min
cooking Time : 10 min
serving : 2

Ingredients:

• 1 tsp butter
• 1 tsp garlic
• 1 cup boiled corn
• 2 tbsp corn flour
• 5 to 6 floret Broccoli
• 1/2 tsp pepper powder
• 1/2 tsp aaji-no-moto
• 1 lemon zest
• 1 tsp lemon juice
• 1/2 tsp schezuan sauce
• 1 tsp soy sauce
• 3 tbsp paneer(Cottage cheese) cube
• 1 tbsp chopped coriander
• salt to taste
• Water

method:

1. In Pan add butter, garlic saute then add boiled corn mix well.
2. Add cornflour saute for 2 min then add 1 cup water mix well.
3. Add Broccoli, salt, aaji-no-moto, pepper powder, mix well cook for 5 min when its boiling then add lemon zest, soy sauce and lemon juice mix well.
4. At serving time add Coriander and paneer cube and serve Hot.