Anshu's Food Odyssey

Some of the links below are affiliate links, which means, at no extra cost to you, I will earn a small commission if you click and make a purchase through them, helping me retain and maintain this blog. Idli is a round, steamed cake traditionally made of lentils and short-grain rice. Not to mention, it is one of the healthiest breakfast recipes of Indian cuisine and a staple food of South India . Authentically, idli is made using a semi-thick fermented batter made of urad dal and short grain rice; however, fermenting the batter is a long process and you need to plan ahead a day or two to have idlis. So, just in case you have sudden cravings for idli and you don't have the fermented batter ready, that is the time when this INSTANT IDLI PRE-MIX comes handy. All you need to do is, mix it with some water, rest the batter for 15 minutes and add in some fruit salt just before steaming. And lo, the soft and fluffy idlis are ready in no time. Making this idli premix is very easy...j...

Coconut Chutney , also known as 'Thengai Chutney'  is one of the most quintessential parts of the South Indian cuisine . Creamy, luscious and flavorful, it makes for a delightful accompaniment to Idlis, Vadas, Dosas or even Curd Rice and Lemon Rice . While most of the time, I make this chutney plain and simple, there are also times when I try to give it a special touch by adding a little chana dal to it. Trust me, this simple variation in the chutney not only adds a great texture but also lends it a beautiful flavor. And it wont be an exaggeration if I say that often this chutney vanishes off our table much faster than the main dish like idli or dosa; having experienced this situation twice in the past, now I generally try to make this coconut chutney in a big batch so that it stays for at-least a day or two and we can enjoy it to our heart's content. A little tip for my vegan friends; I normally add a little curd/yogurt to my coconut chutney but being vegans, y...