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Before you jump to Idli Kababs with Shots recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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One way to address this to start seeing some results is to realize that you do not have to alter everything at once or that you have to completely do away with certain foods from your diet. Even more important than wholly changing your diet is just simply substituting healthy eating choices whenever possible. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will find that you won’t want to eat the old diet.
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We hope you got insight from reading it, now let’s go back to idli kababs with shots recipe. You can cook idli kababs with shots using 23 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Idli Kababs with Shots:
- Take for Idli Kebabs
- Prepare 6-8 medium sized idlis
- You need 1/4 cup grated carrots
- Use 1/8 cup green peas (I used frozen peas)
- Get 1/2 tsp red chilli powder
- Use as required Chopped Coriander
- Use Pinch garam masala
- You need Pinch turmeric
- Provide to taste Salt
- You need 1 tbsp oil + oil for roasting the patties
- Provide 1/4 cup boiled potato (if required)
- Take for Chutney:
- You need 1/4 cup roasted chana dal
- Take 1/4 cup grated fresh coconut
- You need 1/4 cup coriander leaves
- Use 1-2 green chilies
- You need to taste Salt
- Prepare as required Water
- Use for tempering the chutney
- Get 2 tbsp oil
- Prepare 1 pinch asafoetida
- Get 1/4 tsp mustard seeds
- You need 1 tsp urad dal (split black lentils)
Instructions to make Idli Kababs with Shots:
- Mash the idlis and set aside.
- To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.
- Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped coriander and mix well. Turn off the heat and let it cool.
- Make kebab like aloo tikki with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind.
- Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil.
- For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
- For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafoetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.
- Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
- Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.
- You can give variations by adding different flavors as idlis are not flavored have rice taste.
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