🌟 Idli Tarts with Vegetable Stew | Innovative South Indian Delight by Shobha Indani 🌟

Описание: Welcome back to my kitchen! Today, I'm excited to share a unique innovative recipe that combines traditional South Indian Idlis with a rich and flavorful vegetable stew. These Idli Tarts with Vegetable Stew makes a delightful and nutritious dish that’s perfect for any meal. Let’s get cooking!

INGREDIENTS FOR IDLI TART:

Idli batter 2 cups
Salt to taste
Baking soda 1 pinch
Finely chopped carrot ¼ cup
Chopped coriander 2 tbsp

INGREDIENTS FOR VEGETABLE STEW:

Clarified butter (ghee) 1 tbsp
Mustard seeds ¼ tsp
Cumin seeds ¼ tsp
Asafoetida ¼ tsp
Bay leaf 1
Cinnamon 1 small piece
Green cardamom 1
Clove 1
Black peppercorns 3-4
Green chili 1 (slitted)
Curry leaves 5-6
Ginger paste 1 tsp
Garlic paste 1 tsp
Onion 1 large (cut into medium sized pieces)
Chopped coriander stalks 1 tbsp
Mixed vegetables 1 cup cut into medium-sized pieces (potato, carrot, cauliflower, French beans)
Salt and sugar to taste
Cashew nuts 5-6 (soaked and ground into a fine paste)
Coconut milk ½ cup
Corn flour 1 tsp
Rice flour 1 tsp

METHOD:

1) To prepare idli tarts, Combine idli batter, salt, and baking soda. Add finely chopped carrot and chopped coriander. Mix well. Add 1 tbsp water to the batter if it is too thick. Mix again.
2) Grease 6 medium size bowls. Place a small chutney bowl in each, inverted (greased from outer side) as shown in the video. Pour idli batter into the bowls, covering the inverted chutney bowls. Steam idlis for about 10-12 minutes. Let them cool slightly. Demould idlis carefully, removing the chutney bowls to form the idli tarts.
3) To prepare vegetable stew, heat ghee in a deep pan. Add mustard seeds, cumin seeds, asafoetida, bay leaf, cinnamon, cardamom, clove, black pepper. all the spices and let them crackle. Add onions and sauté until translucent. Add ginger-garlic paste, slitted green chili, curry leaves, and onion. Sauté for a while. Add mixed vegetables and sauté for 2 more minutes. Add ½ cup water salt to taste. Cook covered until vegetables soften. Add cashew paste and sugar. Combine coconut milk corn flour and rice flour together. Add this to the boiling vegetables and cook stirring continuously for one more minute.
4) Fill idli tarts with hot vegetable stew, garnish with carrot hearts and serve immediately.

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