Stuffed Rava Idli (semolina Cakes)

Stuffed Idli

Idli is an all time favorite savoury  snack of south India usually made from fermented rice batter served with Sambar ( Spicy Indian Stew) and coconut chutney as an accompaniment  traditionally served on banana Leaf.it was originated in south india but now it is famous in all parts of the country.This time this snack is going to be totally different. Due to a very long time taken by the batter to ferment, i thought for a instant version of idli using semolina and rising agent and making it more appetizing by stuffing it with chopped vegetables tossed in Pasta sauce and cheese.It is an instant recipe which hardly takes 20 minutes.Though it is not traditional but it is anyways as tasty as the traditional rice Idli.

Time Needed: 15-20 Min
No. of Portions : 2

Stuffedidli1
Actual amount of ingredients for both batter and stuffing

INGREDIENTS REQUIRED:  (FOR BATTER)
– 100 Gm Semolina (Rava)
– 100 Gm yogurt
– 30-40 ml  Refined oil ( any)
– 1 Tbsp ENO/ 1/2 tbsp Baking soda
–  2 Tbsp Salt
FOR STUFFING:
– 150 Gm finely chopped onions+bell peppers + mushroom
–  10 Gm Peas
-2 Tsp Pasta Sauce
– 30  Processed/ Mozzarella (Grated)
– 10 ml oil

PROCEDURE:

First Step – Making Batter

  • Add yogurt, Semolina and oil in a bowl and mix them Together with a little amount of water (if required) to obtain the Consistency as shown below

 

100_4240
Consistency Required

Make sure you do not add ENO/Baking soda at this stage

STEP 2 – Make Stuffing  

  • Heat 2 Tbsp oil in a pan, Add vegetables and saute them until all the released  moisture gets removed then add pasta sauce to  it and cook it for  min. Add salt (if required). The final product will be as shown below

100_4242

STEP 3- Make Idli 

  • Add ENO/Baking soda in the batter, mix it and immediately put it into IDLI moulds.

-Fill Half of each mould  add 1 Tbsp stuffing in each.

-Add 5-6 gm grated cheese after stuffing.
100_4243

 

Once the chesse is grated on it , Again add little batter and  fill the moulds to 90%( with batter) . Do not fill it completely as it will rise up after cooking.

-Steam the idlis in a steamer for 10-12 minutes or  till a tooth pick inserted in the idlis come out clean.

-Demould the Idlis and it is ready to come on plate.

DISCLAIMER: you can also use a Microwave just cook it in microwave for 5-6 Min on normal mode.
-Make sure that you add baking soda or eno just before putting it into  moulds and once it is done steam them immediately otherwise they won’t rise up.
-you can also add the cheese in the stuffing after adding the sauce.

Dhokla

Dhokla (2)

Dhokla is  very famous Gujrati (Indian State) snack made from fermented batter of Gram Flour and sometimes rice which is cooked with steam and tampered with Mustard seeds which is often eaten as a snack or side item and sometimes often served as a main course. It is a very spongy and light snack served with mint chutney.

20150711_174144
Actual amount required for Batter


INGREDIENTS REQUIRED:

FOR BATTER:
– 1 cup Gram Flour
– 1 cup yogurt
– 3/4 cup Semolina
– 40 ml Oil
– 1 tbsp salt
– 1/2 tbsp Turmeric powder/ Mustard
– 3/4 tbsp Baking soda/Eno

20150711_192001
Actual amount required for Tampering

FOR TAMPERING:

  • 3/4 cup Mustard oil
  • 5-6 De-seeded Green Chillies (slit in half Lengthwise)
  • 3 Tbsp Mustard Seeds
  • 8-10 Curry Leaves

PROCEDURE:
– Mix Gram flour, Semolina and yogurt in a bowl and mix it well so that no lumbs are formed.

  • Add oil , salt , Turmeric powder and mix it well and keep the batter undisturbed for 10 minutes.

-The consistency of the batter should be as shown below in the picture.

20150711_174707.jpg

  •  Add Baking soda/Eno  to the batter , mix it immediately and  transfer it in a Aluminium container. Put the container in the steamer immediately and steam it for 20-25 minutes.
  • Check the product by putting a clean knife into the Dhokla, if the knife comes out clean, that means it is cooked otherwise steam it for some more time.
  • Once the Dhokla sponge is ready, demould it and cut into square pieces as shown below.
20150711_192438
Dhokla sponge cut into pieces. 

Tamper the cut pieces with Mustard seeds , Green Chillies and Curry Leaves

PROCEDURE FOR  TAMPERING:

-Heat the mustard oil and add mustard seeds to it. Once the mustard seeds cracks out, add green chillies and curry leaves to it. Add the dhokla pieces to the Tamper, mix it gently and remove it from the Flame

  • Serve it with Mint Chutney

DISCLAIMER: Steaming should be done properly otherwise the Dhokla will not cook evenly.

 

History and Evolution of Global Cuisine

After a busy Weekend, we would  enjoy a gourmet on a peaceful night at a fine dinning multi cuisine restaurant serving mouth watering and innovative food which is a perfect treat to our taste buds with an ambiance correspondent to the food. The moment we hold  the compulsive menu in our hands and take a look at the dishes which takes us to a food expedition of various countries around the world, makes us felicitous and eager to order some. At the same time some of the food enthusiasts would think how it all started, sitting on a table in Delhi, 5900 km from Italy and enjoying Authentic Italian food which was some day popular in the Italian streets only.”How Did the Globalization of Cuisine took Place?”. what is the history , that we enjoy multiple Global Cuisines at one place.

Global cuisine refers to the style or characteristics of food and cooking often associated with a region or country, that are followed all over the world. Presently we all are enjoying multiple global cuisines all over the world undergoing a fast evolution and becoming popular at a very fast pace.

The concept of cuisine started in late 18’s when a French Chef Auguste Escoffier designed the French classical Cuisine and designed the structure of Classical Menu. After this the record of recipes were being made.Also the Kings of that time,leading a luxurious life paid special preference to food and patronized them by calling chefs from across regions. Once the origin of French cuisine took place and the chefs got their stage.Every chef started working upon the regional and geographical influence on the food being served. They started modernizing their local regional cuisines and started Publicizing them. Also By the invention of trains and buses when transportation became easier people started travelling, brought a big revolution as the food traditions and habits of different regions got mixed and familiar with others.

With the Invention of Refrigerator in late 19th century the food was now possible to be shipped across the globe. once the chefs and the people came across this the real era of Food Globalism started and Global Cuisines came into Existence.The chefs started travelling from one place to other in globalising food trends and started working on their evolution. Also with the modernizing in the life styles and eating habits of the people the simple cuisines such as Italian,Lebanese,Thai also became popular and reached a global platform. culinary shows have also contributed a lot to the Globalisation of  Cuisines by popularizing  various cuisines on an international platform. All the cuisines that we enjoy today are result of continuous evaluation and modernisation,taken place in  past decades.