Idli with Chicken stew

Sunday breakfasts, actually brunch, is usually quite heavy since everybody are at home and are in a leisure mood. Of course, cooking the fare is tedious but since i love feeding my family, i enjoy preparing these meals. For me satisfaction is full stomachs, big smile when licking fingers after finishing off a meal.

IDLI AND CHICKEN STEW:



Ingredients for idli:

2 cups steam rice (salem idli rice)
1 cup normal raw rice
1 cup urad dal
a little salt
Ingredients for chicken stew:

1 kg chicken
2 medium potatoes
1/2 cup coconut
6 green chillies
1 tbsp ginger-garlic paste
1/2 cup mint leaves (pudina)
1/4 cup coriander leaves (cut fine)
4 cloves
1 inch cinnamon stick
4 cardamom pods
1 onion (sliced thin and long)

Method of preparation (idli):

1. Soak rice and urad dal seperately for 6 hours.
2. First grind the urad dal till it is smooth, then add the rice to it and grind. Let the batter be a little rough.
3. Leave the batter for fermentation overnight, minimum 8 hours. Add salt in the morning.
4. Oil the idli moulds a little and pour the batter and steam the idlis for 15 mins.
Method of preparation (chicken stew):

1. Fry half an onion till brown, take this out and fry half the pudina in the same kadhai.
2. Grind the fried pudina, onion, coconut and chillies into a smooth paste.
3. Heat 2 tbsp oil in a pressure cooker, when the oil heats up add cloves, cinnamon and cardamom and let it splutter.
4. Add the other half onion, fry for a minute, add the remaining pudina leaves and fry for a minute.
5. Add ginger-garlic paste and fry for a minute. Now add the chicken pieces, fry well for a minute, then add the potatoes and coriander leaves, mix well.
4. Add turmeric, the ground paste and mix thoroughly. Close the cooker and pressure cook for 3 whistles.

Serve with rice, idli, dosa or chapathi. Goes well with anything.