Talking to the Iyers in India- Welcome home Shubhikutty, can't wait to see you!! and listening to Anjali's big news- Congratulations ya Anjali!!!- made us all feel very nostalgic this weekend.... wish we were all in India to partake in all the fun.
The nostalgia, combined with the small container of leftover idlis in the frig from last week made me realize that I haven't had Kaima idlis from Saravana bhavan in the longest time!
So here goes, a recipe I found online at: http://homecookreceipes.blogspot.com/2009/02/kaima-idli.html
(the picture they have on that site looks much better, but I would have to say that I made this recipe a bit less unhealthy than what they recommend!)
Ingredients:
Idlis: 6, cut into 6 pieces per idli
Onions: 1/2 a large one, finely chopped
Tomatoes: 2 small ones
Garlic (yes, this adds the best flavor to this dish!): 3 cloves, finely minced
Curry leaves: 1 stock, ~8-10 leaves
Gingelly Oil: 2-3 tbsp
Chilli powder and salt: to taste
Mustard seeds: 1/2 tsp
Recipe:
1. Take 2 tbsp of oil in a non-stick/heavy bottomed pan and add the idli pieces to it. Shallow fry it until the idlis turn brown on most sides. (this is the place I made the recipe less unhealthy, by not deep frying it)
2. Take the fried idlis out and let the oil drain.
3. In the same pan, add the rest of the oil and splutter the mustard seeds. Add the garlic and let it cook for 2-3 minutes.
4. Add curry leaves and onions and let the onions become tender and transparent- cook ~5 minutes on medium heat.
5. Add the chopped tomatoes and let it mush up-~10-15 minutes on medium heat. Now add salt and chilli powder and let it all congeal.
6. Add the fried idlis and fold into the tomato/onion mixture. It takes a few minutes for the idlis to absorb the flavor of the tomato mixture.
The nostalgia, combined with the small container of leftover idlis in the frig from last week made me realize that I haven't had Kaima idlis from Saravana bhavan in the longest time!
So here goes, a recipe I found online at: http://homecookreceipes.blogspot.com/2009/02/kaima-idli.html
(the picture they have on that site looks much better, but I would have to say that I made this recipe a bit less unhealthy than what they recommend!)
Ingredients:
Idlis: 6, cut into 6 pieces per idli
Onions: 1/2 a large one, finely chopped
Tomatoes: 2 small ones
Garlic (yes, this adds the best flavor to this dish!): 3 cloves, finely minced
Curry leaves: 1 stock, ~8-10 leaves
Gingelly Oil: 2-3 tbsp
Chilli powder and salt: to taste
Mustard seeds: 1/2 tsp
Recipe:
1. Take 2 tbsp of oil in a non-stick/heavy bottomed pan and add the idli pieces to it. Shallow fry it until the idlis turn brown on most sides. (this is the place I made the recipe less unhealthy, by not deep frying it)
2. Take the fried idlis out and let the oil drain.
3. In the same pan, add the rest of the oil and splutter the mustard seeds. Add the garlic and let it cook for 2-3 minutes.
4. Add curry leaves and onions and let the onions become tender and transparent- cook ~5 minutes on medium heat.
5. Add the chopped tomatoes and let it mush up-~10-15 minutes on medium heat. Now add salt and chilli powder and let it all congeal.
6. Add the fried idlis and fold into the tomato/onion mixture. It takes a few minutes for the idlis to absorb the flavor of the tomato mixture.
Aha! The fate of the leftover idlis in our frig. has been decided. Btw, any idea where the name came from? Kaima? sounds like kheema!!
ReplyDeleteGreat yummy lip smacking!!Good for present monsoon weather in Chennai. We are missing you all for all the fun. BTW Wedding is on 1 July 2012 ( Sunday) and we have Kuchalambal Hall for wedding. Booked place from Saturday 30 June 6 AM till Midnight Sunday 1 July
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