Sowbaghya Wet Grinders

Ingredients
1½ kg chicken pieces
1 onion, sliced thinly
1 Tbsp oil
250 ml water
1¼ tsp sugar
1 tsp salt
2 Tbsp lemon juice

Grind to a Paste
100gm fresh coriander stalk and leaf
1 onion
1-2 green chillies
4 clove garlic
15 gm fresh ginger

Dry Spices (grind with spice grinder)
12 black peppercorn
1 tsp coriander seeds
1 tsp cumin
1 Tbsp poppy seeds
2 clove
1 cinnamon
6 green cardamon pods

Method
1. Combine the wet paste and dry spices.
2. Heat oil and fry onions until soft then add paste and cook over medium heat for about 10 minutes or until dryish and fragrant.
3. Add chicken and water. Bring to a boil. Cover and cook over low heat until chicken is cooked.
4. Season with salt and sugar to taste. Remove cover and boil to dry off some of the gravy. Adjust seasoning and stir in lemon juice.
5. Garnish with coriander and serve with rice or indian flat bread.

LINK

Idli is the most favorite breakfast item in India. They are steamed cakes of Lentils and Cream of Rice or Wheat. These soft and fluffy cakes which are rich in proteins and carbohydrates are prepared in many hotels, and restaurants almost every day for the morning breakfasts. It is a healthy and nutritious probiotic Indian breakfast. Idlis in a plate with Sambar poured over them and served along with Coconut Chutney The Idli Rawa, which is the Cream of Rice or Wheat are available in any Indian Store. The Idli mould are also easily available in most of the Indian Stores, and are sold in almost every stainless steel utensils shop in India. The Idli plates in a Idli mould have depressions to pour the batter in those. These depressions vary in sizes in different stores. I have a medium size Idli Mould which is perfect for my family. To prepare Idli, i usually start its preperation from a day ahead. Like for example if i plan to prepare it on Sunday for breakfast or brunch, i start from Saturday morning. On the Saturday morning, i wash and soak the Urad Dal and before i go to sleep in the night i drain away the water and grind the dal well, then mix it with the washed Idli Rawa in a bowl and keep the bowl in a warm and dark place. I use equal amounts of Idli Rawa and Dal.
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Wet grinders are very popular tools in the South Indian kitchen used to make paste out of soaked grains and lentils. At one time, a wet grinder consisted of a large rock with a hole in it, where a cylindrical rock with a wooden handle fit in. The grain and lentil mixture was poured in with water and the cylinder rotated by the handle on the top to grind the food together. The ground paste is used for various food items like idli, dosa, and vada.

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