Mixed Vegetable Salan.
Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste
Cumin Seeds 1/4 tsp
Cinnamon 3 inch Long Stick
Oil 2 tsps
Method of preparation:
Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.
Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.
Fried Vegetable Idli.
Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped and cooked in oil and added to the Idli batter. Fried vegetable dlis are steamed till soft and fluffy and can be served with any chutney of your choice.
Makes: around 8 Fried Vegetable Idli.
Urad Dal 1/2 Cup
Idli Rawa 1 Cup
Onion 1/2 Small
Tomato 1 Small
Green Bell Pepper 2 Tbsps
Red Bell Pepper 1 Tbsp
Yellow Bell Pepper 1 Tbsp
Cilantro few Sprigs
Green Chiles 1
Peas 2 Tbsps
Cumin Seeds a big Pinch
Salt to taste
Oil 1 Tbsp
Ghee a Dollop
Method of preparation:
Peel the onion.
Wash the bell pepper, tomato and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the tomato, onion, bell peppers and cilantro.
Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.
Heat oil in a pan, add cumin seeds and fry for few seconds.
Then add the chopped onion, green chiles, bell peppers, peas and tomato in to the pan.
Cook for around 2 – 4 minutes until all the vegetables are cooked.
Remove from heat and cool the mixture to room temperature.
In a mixing bowl, mix together idli batter, cooked mixture and salt if necessary.
Grease the idly moulds with little ghee.
Pour around 3 – 4 tablespoons of the prepared vegetable idli batter into each mould.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid drying before serving.
Serve fried vegetable idli with coconut chutney or any spicy chutney of your choice.
Notes: Refrigerate any remaining batter for next time.
Suggestions: If the idli is still wet inside, steam them for couple more minutes and let them stand for few minutes outside.
Variations: Add your choice of vegetables to the oil if desired.
Other Names: Fried Vegetable Idli.
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