Vermicelli Idli

I was bored with the regular idli so I searched online and found this recipe at Aayi's recipe site http://www.aayisrecipes.com/2006/07/25/vermicelli-idli/ which I thought was really good when I made it. It tastes something like a Rava Idli but not really. I loved the taste. I am writing down the recipe as taken and tested from the Aayi's website.

A Couple of things I learnt or changed in the recipe.

I used Idli Rava not sure if that is same as Wheat Sooji as given in the recipe and I skipped the coconut from the recipe too. The more you let the batter soak the more tastier it is and also you should take care of the consitency. I had to try it a couple of times to get it right. If the batter is too thick you tend to get hard idlis. So Good Luck and Enjoy!!!!!!

Ingredients:
1 cup vermicelli
1/2 cup rava(wheat sooji) 3/4 cup curd/yogurt
3-4 strands coriander leaves
2-3 green chilies
2 tbl spns fresh/frozen coconut
1 tea spn ghee
1/2 tea spn mustard seeds
A pinch baking soda
1/2 tea spn urad daal
4-5 curry leaves
A pinch asafoetida
Salt

Method:
Heat ghee and fry vermicelli and rava for around 5-6mins.
Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
Put the batter in greased idli stand and steam them.
Serve with chutney pitto/powder.

Serves : 2-3
Preparation time : 20min

My Favorite Pasta

I hated pasta with marinara sauce... so I created my own version (the dry version) here is how it goes... The measurements are approximations.

Boneless Skinless Chicken Breast - 2 pieces ( I use a mallet to flatten them and if needed cut them into half)
Penne Pasta (I like this but I guess you can use linguine or any kind)
Olive oil
Onions -1 cut longwise
Red and Yellow Peppers - half of each
Parsley - finely chopped
Garlic - 2 cloves finely chopped
Rosemary (I used dry one out of the spice rack)
Salt, Pepper
Sun dried Tomatoes (I love these and would use in any dish if I could) cut into small pieces
Artichoke hearts (from a can) chopped up
Onions 1/2 finely diced

• Boil pasta according to the packaging instructions. I add salt and a little olive oil to it. Drain and keep aside
• In a pan heat some olive oil and saute onions, garlic, peppers
• Once they are cooked add in parsley , rosemary, sundried tomatoes and artichoke
• Either you can use the same pan or in another one add olive oil and add the chicken and cook it thouroughly. Add salt and pepper.
• Once the chicken is cooked cut into long pieces
• Add them to the onions, parsley etc. in the pan
• Add the cooked pasta
• Stir so that everything is combined. Add Salt, pepper according to your taste