Thursday, 29 May 2014

洋葱蕃茄沾酱 + Idly ~ Onion Tomato Chutney + Idly

 
 




 


由于还没学会做idly , 所以先用预拌粉做 。。哈哈。


Idly
 
材料:
1  Idly 预拌粉
                             
~ Idly 预拌粉  / Rice Idly mix ~

 
做法
** 请参考包装纸的做法 **

                          
                                       ~ Idly 面糊  / Idly batter ~


 小贴士
1.我用不锈钢的小碗 。将调好的面糊倒入小碗里,大概2分满就可以了。(图1
              


~ 1 /  picture 1 ~

2.如果不是用idly 的专用模 蒸的时间请自己调整 。

 
Idly

Ingredients :
1 packet rice idly mix

 
Method :
** Please follow packet instruction **

 
Note :
1. I used these small stainless steel bowls to make idly . Pour the batter into the small bowl , about  1/4  full . ( Picture 1 )

2If not using idly mould , please adjust the steaming time .

 
食谱取自 Rak's Kitchen

洋葱蕃茄沾酱

材料 A
1 中型洋葱   切小块
1 大蕃茄 切小块
1 汤匙  Kadalai paruppu / Channa dal
3 红辣椒
少许Asafoetida powder  ( 我没放 )
1 汤匙 嫩白椰丝
2 茶匙
水和盐适量

 
材料 B ( 炒香)
1 茶匙
1 茶匙 芥菜籽  biji sawi
1 茶匙  Urad dal
1 咖喱叶

 
做法
1.锅里烧热2茶匙油,爆香红辣椒和Kadalai paruppu / Channa dal 。盛起,备用。

2.在同一个锅里,加入洋葱块。炒至软,然后加入蕃茄。继续炒至软。

3.待(2)微冷后,倒入搅拌机里,加入盐,嫩白椰丝和少许水打至幼滑。
               


 

4.  锅里烧热1茶匙油, 加入“炒香”材料,拌炒片刻

5.然后加入炒香的材料 B。即可配上idly tosai 享用

 

Recipe source : Rak's Kitchen

Onion-tomato Chutney

Ingredients :
1 medium size onion ( cut into chunks )
1 large tomato ( cut into chunks )
1 tbsp Kadalai paruppu/Channa dal
3 red chillies
a pinch of Asafoetida powder  ( I omit it )
1 tbsp grated coconut
2 tsp oil
salt to taste
some water

 
Ingredients B ( To sauté ) :
1 tsp oil
3/4 tsp mustard seeds
1 tsp Urad dal
1 sprig curry leaves

 
Method
1. Heat a tsp of oil in a pan and fry the red chillies and channa dal until the dal turns golden brown colour Transfer to a plate and set aside

2. Fry the onion until transparent and add the tomato and fry till it turns soft.

3. Cool down and transfer to the mixer , add salt and coconut and grind everything together to a smooth paste. Add little water while grinding.

4. Heat wok with 1 tsp oil , sauté all ingredients B .

5. Transfer to the serving bowl and season with ingredients B. Mix well and serve with hot idly or tosai .

 

 I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier .