Recipes Included On This Page Idlis (Puff Cakes with Chutney) Indian Ice Cream with Pistachios: Pista Kulfi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Idlis (Puff Cakes with Chutney) Recipe By : Street Food by Clare Ferguson; 1999 Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups semolina 1 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 cup plain yogurt 1 teaspoon black mustard seeds 2 tablespoons canned coconut cream Vegetable oil -- for greasing **Coconut Chutney** 7 ounces fresh coconut -- in chunks 1 green chili -- chopped 3 garlic cloves -- chopped 1 piece fresh ginger -- sliced (1 inch) 1/2 teaspoon salt 12 green cardamom pods -- black seeds only 1 cup canned thick coconut milk 1 teaspoon corn oil 2 tablespoons yellow split peas -- (channa dhaal)* 1/4 teaspoon black gram -- (urid dhaal or black lentils)* 1/4 teaspoon black mustard seeds 1/4 teaspoon dried chili -- crushed 4 fresh curry leaves -- (optional)* 1 pinch asafoetida * sold in health food and Asian stores. To make the coconut chutney, peel the brown skin off the coconut with a vegetable peeler. Put the coconut, chili, garlic, ginger, salt and cardamom seeds in a food processor and blend until fine. Add the coconut milk and blend again. Heat the oil in a skillet. Add the two dhaals, mustard seeds, chili, curry leaves (if using) and asafoetida. Stir until the seeds pop and the mixture smells aromatic. Stir into the coconut mixture and serve. To make the idlis, put the semolina, salt, baking soda, baking powder and yogurt in a bowl. Beat well, then let the mixture rest for 30 minutes. Stir in the mustard seeds, coconut cream (from the unstirred top of the can) and 4 to 6 tablespoons of water. Oil 20 idli molds or large muffin pans. Put 1 1/2 tablespoons of batter into each one. Steam for 10 minutes - no longer or they may overcook, discolor and spoil in flavor. Serve warm or cool with the coconut chutney and a sweet or savory yogurt lassi. Makes 20; serves 4. Author's note: Idlis are a passion with Indians, especially in the vegetarian south. Eaten for breakfast or as snacks from street stalls, they are usually made with fermented ground rice and can be difficult for Westerners to make at home. This recipe, created by Linley Scott, uses semolina instead and is easy to make, pale, pretty and delicious when accompanied by a spicy coconut chutney. Idlis look like little flying saucers and can be made at home using the tiered metal Idli "trees" sold in Asian hardware stores or in oiled cups or small heatproof bowls. From Street Food by Clare Ferguson; Ryland Peters & Small pub.; 1999. ISBN 0-7370-0030-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 13 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 21g Fat (73.7% calories from fat); 4g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 983mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Indian Ice Cream with Pistachios: Pista Kulfi Recipe By : Recipe courtesy Neelam Batra Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 gallon whole milk 1/4 cup sugar -- or to taste 1/2 teaspoon ground green cardamom seeds 1/4 cup ground pistachios 1 drop green food coloring -- optional (1 to 2) 1/4 cup blanched pistachios -- coarsely chopped True rabdi is simply milk that has been brought to a boil and then simmered until most of the water evaporates, and it is thick and creamy. Mixed with sugar, nuts such as almonds and pistachios, and flavorings, rabdi is a dessert in itself. It is also used to make other Indian desserts. Rabdi is incredible when served as a sauce over grilled, stewed or poached fruits ? try it with pineapples, apples, pears, mangos, peaches, and nectarines. When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding, which is more time-consuming but more authentic, then choose any of the following flavors. Freeze as directed in Quick and Easy Indian Ice Cream. This green- tinted kulfi is one of the most popular. The ground pistachios add to the overall taste and the chopped ones, a delicate punch. To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.) Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using; cook, stirring, until the sugar melts and thins down the pudding, then the pudding thickens again, 5 to 7 minutes. Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic soufflé cups. Cover and place in the freezer until completely frozen, at least 4 hours. To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios and serve. Contributed to the FareShare Gazette by Robin in response to a request; 23 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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