Saturday, March 28, 2009

Idli Sambar!

Yep. It's the lighting. Photos taken during daylight hours turn out much better than photos like the one above, taken after dark.

(Note to self: future cooking show to be named Blue's Cooking... After Dark.)

Also not the best choice to serve peas on a pea-green plate.

But look at those idlis! Let it NEVER be said that I cannot steam an idli. Ignore the fact that they're a little larger than traditional idlis and focus on the fact that I jury-rigged my own idli steamer using tea saucers.



Abi said...

Congratulations on reaching the Everest of foodie civilization!

It's going to be downhill all the way ... '-)

Anonymous said...

Wow, I'm so envious! I even have an idli tray, but it's still a disaster every time I try. What's your recipe, and how do you cook them?

Blue said...

My recipe:

1 part MTR idli batter, 1 1/2 parts yogurt (like the package says)

Pour a small amount of idli batter into a tea saucer. Place another tea saucer over the first tea saucer. It helps considerably if the tea saucer on the top is smaller than the one on the bottom.

Stick the whole thing in the microwave for 45 seconds. A minute is too long.

Pry apart gingerly, with hot pads.

I actually want to try this with the two saucers and real steam, by sticking the whole thing inside a sauce pan with half-an-inch of water (and putting the lid on the saucepan). I do know, in my heart of hearts, that microwaving the idli is CHEATING. ^__^

So I haven't yet reached the top of Everest; I guess that will come after I learn to soak the rice myself, etc. and don't rely on MTR and the microwave!