Pour the batter in the idli moulds, steam it for 8 minutes. Serve hot with ginger or garlic chutney.

Note: 1. If you are using the batter immediately, add soda bicarbonate.

2. You can also ferment it; if fermenting do not add soda as it becomes fluffy naturally.

3. As this idli is bland serve it with really spicy ginger chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Instant oats idli Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - green gram 1 handful - urad dal Salt and green chilli 1 tsp - soda bicarbonate (Add it when you are making the idli) (less)

Allow to fluffy well. Use a long conical glass.

Pour syrup at bottom, add 1 scoop icecream. Beat well till smooth.

Add remaining scoops. Add seeds & pour soda gently onto icecream.

Allow to froth till brim. Top scoop with cherry.

Slit lime along radius. Insert into wall of glass for decoration.

Serve instantly, with remaining soda in bottle if desired to be added. Making time: 15 minutes (excluding time for making icecream) Makes: 1 large helping RELATED RECIPES Fruit Sundae Double Sundae for Pista Ice Cream Apricot Summer Sundae Hot fudge sundae Mexican Sundae Ingredients: basic vanilla icecream 1 bottle soda chilled 1/2 tsp.

falooda seeds 2 tbsp. rose, khus, or other syrup 1 canned cherry to top 1 thin slice sweet lime (less)

See to it that the batter should be the one like you make vadas , it should not be thin otherwise you won't be able to fry the pakoras. You can add a little water to make it thin.

But not very thin remember. You can add 1-1/2 tablespoon of oil in the batter and mix the soda and stir it very well.

Put oil in a kadai and make small balls with hand just the way you fry any pakoras and fry it till crispy brown. Serve hot with cilantro chutney.

Enjoy. RELATED RECIPES Methi Chapathi Methi roti Raw banana curry with methi leaves Methiya dal Aloo methi with drumstick leaves Ingredients: 1 bunch of Methi leaves.

1 small bunch of Cilantro leaves 3 to 4 Chillies minced 1 tablespoon Red Chilli powder 1/4 tablespoon Haldi powder 1 cup Wheat Flour 1-1/2 cup Besan 1/4 tablespoon Cooking Soda 2-3 tablespoons of Curd .(you can add more if you want) 1/2 tablespoon Sugar 1 tablespoon Lemon Juice Salt to taste (less)

Add the egg replacer, condensed milk and vanilla to the beaten butter and sugar mixture and beat again till smooth. Add this to the mixed flour and mix well.

Add the soda water and mix well. Preheat the oven to 180 degree C.

Lastly add the dry fuits and mix well; sprinkle some dry fruits and chocolate crumbs on top of the batter. Grease a baking tray with butter/oil and pour the mix in to the tray.

Bake for 35 minutes or until the cake is done - check by inserting a knife, if it comes out clean then your cake is done! Once done, cool on a wire rack, slice and enjoy! RELATED RECIPES Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Ingredients: 1 & 1/2 cups - all purpose flour/maida 3 tbsp corn flour 100 gms butter 4 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda/sodium bi carb 1/2 cup condensed milk 1/3 cup soda water 1/4 tsp salt 1 tsp vanilla essence 1 chopped dry fruits 2 tsp - chocolate crumbs Egg replacer: 2 tbsp - water 1/2 tsp - baking powder 2 tsp - oil (less)

Heat oil in the deep vessel. Temper the mustard in tsp of oil and add to the batter.

Add water as needed to adjust the consistency of the batter. The batter should in dropping consistency.

Check the temperature of the oil just by dropping small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying. Now drop the batter to small balls directly to the oil, fry them till they are nice golden brown in color.

Drop 8 to 10 small balls for every batch. Don`t over crowd them.

Repeat the same with remaining batter and fry them till nice golden brown color. Drain them in kitchen towel and serve hot with coconut chutney.

Recipe and image: Dishes from My Kitchen RELATED RECIPES Mysore bonda Mudaikathan Keerai Dosa Special vegetable masala dosa Soft puffed rice dosa Spicy Pinto Beans Dosa Ingredients: 2 cups - dosa/idli batter 1/4 cup - semolina 2 tbsp - rice flour 1 tbsp - green chilli paste 1 tsp - mustard seeds Curry leaves, a few chopped finely Coriander leaves, a few finely chopped 1/16 tsp - baking soda (pinch) Salt as needed Oil for frying (less)

In a separate bowl, sift the flour, salt and soda together. Add this to the banana mixture and mix well until the flour is well blended.

Do not overbeat. Add the walnuts and mix well.

Pour the mixture in the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan.

Check the bread with the toothpick. Cool for 10 mins in the pan and then remove it on a wire rack and let it cool completely.

To serve: Slice the bread and serve with a dollop of whipped cream. Storing: The bread keeps well for about 4 days outside.

If you want to store them longer, the best way would be to freeze them. Once the bread is cooled completely, wrap the whole thing in a plastic wrap and place inside freezer bags and freeze them.

When using, thaw it in the microwave. For freezing it, do not slice the bread.

This way, the moisture is locked inside. Recipe courtesy: My Cooking Journey RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Banana berry muffins Phaldari kofta (raw banana koftas) Ingredients: 3 - ripe bananas, mashed (over ripe bananas work very well) 1/4 cup - vegetable oil 1 tsp - Vanilla extract 1 cup - sugar 2 cups - all purpose flour 1 tsp - salt 1 tsp - baking soda 1 cup - walnuts (chopped) (less)

In a separate bowl, sift the flour, salt and soda together. Add this to the banana mixture and mix well until the flour is well blended.

Do not overbeat. Add the walnuts and mix well.

Pour the mixture in the loaf pan and bake for around 45 mins. Baking time would vary depending on the size of the pan.

Check the bread with the toothpick. Cool for 10 mins in the pan and then remove it on a wire rack and let it cool completely.

To serve: Slice the bread and serve with a dollop of whipped cream. Storing: The bread keeps well for about 4 days outside.

If you want to store them longer, the best way would be to freeze them. Once the bread is cooled completely, wrap the whole thing in a plastic wrap and place inside freezer bags and freeze them.

When using, thaw it in the microwave. For freezing it, do not slice the bread.

This way, the moisture is locked inside. Recipe courtesy: My Cooking Journey RELATED RECIPES Bread Masala Toast Bread rolls Masala Bread Toast Banana berry muffins Phaldari kofta (raw banana koftas) Ingredients: 3 - ripe bananas, mashed (over ripe bananas work very well) 1/4 cup - vegetable oil 1 tsp - Vanilla extract 1 cup - sugar 2 cups - all purpose flour 1 tsp - salt 1 tsp - baking soda 1 cup - walnuts (chopped) (less)

Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside. When the potatoes are cool, peel potatoes, mash them and keep aside.

Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste. In a heavy bottomed pan heat oil and add cumin seeds to it.

When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft. Add mashed potatoes to the cooked vegetables and mix well.

Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.

Add bread crumbs and semolina to this mixture and mix well. Cool slightly and form lemon sized balls and flatten it slightly.

Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turn over and fry the other side similarly.

Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer. Yield will depend on the size of the cutlets.

Courtesy: http://veginspirations.blogspot.

com/ RELATED RECIPES Spicy red chilli prawn masala Tangy tomato gravy (Tomato Iguru) Shorshe Golda Chingri (Lobster in mustard sauce) Santula (mixed vegetables Oriya style) Phaldari kofta (raw banana koftas) Ingredients: 1 cup - red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional) 4 - small potatoes 2 cups - mixed vegetables ( I used a mixture of beans, carrots and peas) 4 slices - bread (powdered in a spice grinder to a coarse mixture) 1/4 cup - semolina 1/2 tsp - red chilli powder (optional) (or according to taste) 1/2 tsp - garam masala salt according to taste 1 tbsp - oil 1 tsp - cumin seeds Grind together: 4 - green chillies handful - cilantro (coriander leaves) cut fine 1 inch piece - ginger a little extra oil to shallow fry the cutlets (less)

In a blender add all the ingredients except mint leaves and blend till smooth. Serve chilled in tall glasses and decorate with mint leaves.

RELATED RECIPES Coffee walnut smoothie Banana smoothie Tropical smoothie Strawberry cups Strawberry soda Ingredients: 250 g - fresh strawberries 2 cups - yogurt (beaten) 2 tsp - sugar 1/2 tsp - nutmeg powder 8 to 10 - ice cubes (crushed) 2 tsp - lemon juice fresh mint leaves to garnish (less)