• Cocktail Idli Kebab
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INGREDIENTS


Cocktail Idli Kebab

 

Serving -  10

 

INGREDIENTS

 

MTR masala idli mix -160  grams

Curd - 250 grams

Water - 400 milliliters

Oil - 1 tablespoon

Carrot grated - 60 grams

Green peas - 60 grams

Salt - 1/2 teaspoon

Cayenne pepper - 1 teaspoon

Turmeric - 1/4 teaspoon

Garam masala - 1 teaspoon

Boiled potato - 100 grams

Coriander - 1 tablespoon

Oil - 50 milliliters

 

( For chutney )

Fresh coconut - 100 grams

Coriander - 40 grams

Roasted spilt bengal gram - 2 tablespoons

Green chilli - 2 tablespoons

Water - 60 milliliters

 

( For tempering )

Oil - 2 tablespoons

Asafoetida - 1/8 teaspoon

Mustard seeds -2 teaspoons

Urad dal ( spilt white lentil ) - 1 teaspoon

 

 

PREPARATION

  1. In bowl, add 160 grams MTR masala idli mix, 250 curd and mix well.
  2. Keep aside and rest for 1 minutes.
  3. Grease idli moulds with some oil and pour the prepared idli batter in the moulds.
  4. Now, In a wok, add 400 milliliters water and bring it to boil.
  5. Place batter filled idli moulds in the wok and cover it with lid.
  6. Steam them for 10 - 12 minutes.
  7. Open the lid and take out the prepared idli’s from the moulds.
  8. Now, allow it to cool for 5-7 minutes .
  9. Then, crumble the idli’s and keep aside.
  10. In a pan , heat 1 tablespoon oil, add 60 grams grated carrots, 60 grams green peas. Stir well.
  11. Cook for 2 minutes on medium heat.
  12. Now, add 1/2 teaspoon salt, 1 teaspoon cayenne pepper,  1/4 teaspoon turmeric, 1 teaspoon garam masala. Mix well.
  13. Now add 100 grams boiled potatoes, 1 tablespoon coriander and mix well.
  14. Then, add crumbled idli’s, stir well.
  15. Remove the pan from heat.
  16. Let it cool for 10 minutes.
  17. Now, make kebab from the prepared mixture.
  18. Heat 50 milliliters oil in a pan and shallow fry prepared kebab’s.
  19. In a bowl, add 100 grams fresh coconut, 40 grams coriander, 2 tablespoons roasted split bengal gram, 2 tablespoons Green chillies, 1 teaspoon salt , and 60 milliliters water.
  20. Transfer it to the bender and blend to a smooth paste.
  21. In a pan, add 2 tablespoons oil, 1/8 teaspoon asafoetida, 2 teaspoon mustard seeds, 1 teaspoon split white lentil and stir well.
  22. Cook for 2 minutes.
  23. Now, In a small glass , add 1 tablespoon prepared chutney and top it with prepared tempering.
  24. Place a kebab on the top of the glass.
  25. Serve.