- ► 2009 (31)
- Daring Bakers June 2008 - Danish Braid
- Spiced Sweet potatoes
- Dahi Ji Curry
- Tidali Dal
- Coconut Choco chips and Cranberry Macaroons
- Vayoon Ji Biryani (Wadi Biryani)
- Mughlai Chicken
- Satpuro - 7 Layered Parantha
- Khand Jo Phulko - Sugar Parantha
- Palak Idli
- Cabbage Parantha - Roti Mela
- Some Awards and a Meme
- Mirchi Pakoda, Aloo Bonda and Mirchi Pakoda Chat
- Palak Paneer
- Nupur's Spicy Cauliflower Soup - Tried and Tasted
- Rice Krispies Mixture (Spiced Rice Krispies)
- Dhaas Karela - Stuffed Bitter Gourd Curry
- Bhee Aloo - Lotus Stem Curry
- Falafel with Hummus
- Sai Bhajji Tikki
- ▼ June (20)
We love idli's at home, I had a half bunch of spinach and some idli batter, decided to add the spinach to the idle and came up with these beautiful beauties.
I do not have the exact measurement, they are approximate measures, I could make 12 idli's.
Idli Batter, to make 12 idlies.
1/2 bunch spinach leaves, chopped
1/2 tsp cumin seeds
salt to taste
pepper to taste
a pinch baking soda
- Heat some oil in a pan, add the cumin seeds, once they splutter add the spinach and cook till wilted. Add salt and pepper
- Add the baking soda to water (depending on how much you have to add the idli batter).
- Mix the spinach, water and salt to taste to the idli batter.
- Steam the idlis. (Cook them how you would normally).