Kitchen-Kollections

Question: You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. What did you eat?

Answer: Corn on the cob: You throw away the skin or sheaf, then cook it, eat the corn, then throw away the cob.
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Question: What do you get if you divide the circumference of a pumpkin by its diameter?

Answer: Pumpkin pi.
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Question: What did the grape say when he was sat on?
Answer: Nothing, he just let out a little whine.
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Question: What do you call a stolen yam?
Answer: A hot potato.
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Question: What was green and a great trick shooter?

Answer: Annie Okra
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Question: What did the carrot say to the wheat?

Answer: Lettuce rest, I’m feeling beet.
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Question: What what can you make from baked beans and onions?

Answer: Tear gas.
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Question: What is a Honeymoon Salad?

Answer: Lettuce alone, with no dressing.
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Question: What lives in winter, dies in summer, and grows with its root upward?

Answer: An icicle.
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Question: An old Arab riddle goes like this:
Our servant is green.
Her children are born white and then grow black.
Who is she?

Answer: An olive tree.
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Question: What is green and goes to a summer camp?

Answer: A Brussels’ scout.

From wikipedia..

The idli (IPA:?dl?i), also romanized “idly” or “iddly”, is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Making idli batter and fermenting it is not at all rocket science!! The batter will ferment perfectly if the temperature is between 65-70F. The chutneys and sambhar varieties are so many that its difficult to keep count. I sometimes eat it with chintapandu tokku..which my mil had sent all the way from Hyderabad. It has the tangy tamarind taste with hot spice of red chillies. One lick and it blows your mind!!!

This is my official entry to Jugalbandi monthly click event 

For making perfect Idli batter the ingredients are -

1 cup minapappu or urad dal or black lentil
2 cups ground rice or cream of rice
A pinch of baking soda
1 tsp salt

• Wash the dal completely and soak it for 4 hrs.
• Again wash it and grind it thick. While grinding ural dal, wash and soak 2 cups of cream of rice in water.
• Once you  are done with grinding, transfer it into a big bowl. Now remove the water from the soaked cream of rice by pressing it hard inbetween your palms. This is a tedious process but its worth it.
• Now mix the batter well with (your hands of course) and add salt and baking soda and let it ferment.
• The batter size increases when it ferments nicely and emits a strange odour.
• Now comes the fun part, apply some oil on the idli plates and add 1 tbs of idli batter in each and let it steam cook for exactly 18 min. Serve hot with sambhar or coconut chutney. It tastes heavenly!!