I've amended my recipe now that I've made this successfully a few times. The water and dry ingredient amounts and cook times seem reliable now. I use more water than the recipes I've seen that involve a wet grinder, but it works. I don't have a wet grinder, and when I tried to make a thick paste in my Vitamix, the blender always overheated and the fermentation never really came out right. The amounts noted below are the amounts I always use now.
Ingredients
1/2 cup urad dal (the whitish colored skinned and split urad dal, not the whole black kind)
1 cup idli rice (parboiled short grain rice that says "idli" or "idly" on the bag)
1/2 tsp methi (fenugreek) seeds
1/2 tsp non-iodized salt (I use fine sea salt)
cold water
Directions
1) Put urad dal and methi seeds in one bowl and cover with water. Put idli rice in another bowl and cover with water. Let soak at least 6 hours.
2) Rinse urad dal and methi seeds thoroughly. Add 1/2 cup cold water to a high speed blender and top with urad dal and methi seeds. Blend into a fine paste. Put dal paste into a bowl.
3) Rinse idli rice thoroughly. Add 1.5 cups cold water to same high speed blender and top with the idli rice. Blend. It will be a lot thinner than the dal paste. Don't worry about that. Add to the same bowl as the dal and combine thoroughly. It should now be about the thickness of a smoothie.
4) Preheat oven to 180 degrees Fahrenheit (this is important because it's usually too cold in my house to ferment things at room temperature). When oven is preheated, turn it off. Cover bowl of batter with an oven-safe plate and put it in the warm, off oven with only the oven light on and leave it to ferment over night.
5) Check on the batter the next day. It won't be ready yet, but that's okay. Heat the oven back up to 180, turn it off, cover the bowl and put it back in the off oven, and turn the oven light back on. I end up leaving mine in the oven for about 18 hours total. Basically I leave it until I'm ready to make dinner. By then it's foamed up into nearly twice its previous size and smells like idli. Now add 1/2 tsp of salt and stir it in.
6) Put 1.5 cups water into Instant Pot and set to "saute" until you can see steam coming off the water. While waiting for the water to heat (it happens quickly), lightly oil idli molds (I spray them lightly with Pam) and add batter. I fill the molds so they are each about two-thirds to three-quarters full.
7) Place stack of idli molds into Instant Pot. I only use four out of the five of my idli mold trays because when I stacked
all five, the idli on the top layer clogged up the vent on my Instant Pot. I just don't take that chance now. Close lid leaving "venting" on. Set to "steam" and let cook for 12 minutes (you'll have to set a separate timer for this because the Instant Pot one does not start counting until it reaches high pressure). Turn off Instant Pot and leave sealed for 10 more minutes (my idli had been a little too wet and not quite done when I opened it as soon as the pressure went down).
8) Open Instant Pot and remove stack of idli molds. Remove idli with a rubber spatula. Serve warm with sambar and coconut chutney. Simran and I also like yogurt with this. If you use the unsweetened plain cashew yogurt by Forager, the entire meal remains vegan.
Wednesday, October 30, 2019
Sunday, October 27, 2019
Meal Planning
This will be a week of using up and clearing out. Here is what I have on hand to use up: diced onion and garlic ready to be made into broccoli soup, about a quarter of a red onion, one tomato, a pint of grape tomatoes, three and a half avocados, lettuce, about one serving of leftover black beans, about one serving of leftover grilled enchilada innards, the cream sauce that goes on the corn dish I made, a few slices of bacon-style tempeh, fresh broccoli, plain non-fat yogurt, about a cup of whole milk, a tablespoon or two of heavy cream, and four eggs. Here is what I plan to make:
Vegan Cream of Broccoli Soup and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Enchiladas/Quesadillas
I already have all the soup ingredients on hand and ready to throw into a pot. I'll make the corn by roasting a pan of frozen corn in the oven and topping it with the leftover green chile cream from Friday night. I'll make myself a grilled enchilada to use up the last of the ingredients from Friday night, and I'll give Sim the last of the black beans and a cheese quesadilla. This will be our thrown together, slap dash dinner tonight while Sameer is fasting.
Dum Aloo and Dal Makhani and Brown Basmati Rice
This might create an uncomfortable number of leftovers this week, but I chose this meal mostly to use up the potatoes I have to buy for Wednesday's sambar.
Vegetarian Club Sandwiches and Leftover Soup
We won't have much time Tuesday between Simran's after school sport club and the evening event at the library, so this will be a quick and easy dinner. I'll buy a loaf of pumpernickel, and this will use up the tempeh bacon, tomato, some of the lettuce, and some of the vegetarian turkey slices in the fridge.
Idli-Sambar with Coconut Chutney
The idli is still not easy for me yet, but I have sundry sambar ingredients chopped and ready to go in the freezer that I'd love to clear out. I've been chopping vegetables and stashing them in the freezer whenever I don't think I'll use them up on anything else, just like I'd planned, and we'll see how this method of sambar making goes. The only thing I think I need to buy for it is some potatoes. I'm making this Wednesday so we'll have three days to consume the broccoli soup before more soup happens.
I'm going to stop by Patel Bros. and pick up some idli rice to see if I can improve the texture and density of our idli, plus maybe make it easier. I will use these instructions and use cold water so the batter doesn't heat up too much in the Vitamix and also because I never know how much water to start with when making the batter. This recipe suggests starting with half a cup of cold water to mix the dal and 1.5 cups cold water to mix the rice. I think knowing this in advance and putting enough water down first in the Vitamix should help. The Vitamix has always overheated in the past trying to grind up the rice and dal, which probably affected the fermentation and might be (part of) what made our idli turn out denser than we want. I also want to try using poha this time, but maybe I should stick to methi seeds for now and make just one recipe change at a time so I can see what makes a difference and how.
Macaroni & Cheese and Leftover Soup and Veggie Sides
Mac 'n cheese seems to have become a Halloween tradition at our house. It's a warm, easy meal for post-trick-or-treating. This year I plan to prep in advance and make it from scratch since it's not that much more work than Kraft boxed mix and it will use up the cream and milk (the recipe calls for evaporated milk, but I bet I could make do by adding powdered dry milk to the leftover milk in the fridge), two eggs, and I already have a brick of good Irish cheddar in the fridge.
Homemade Pizza and Garden Salad
I will make this Friday night. Mostly to use up the pizza sauce in the fridge. Not sure if I have enough sauce or need to buy more.
Penne alla Vodka
This would be good for Saturday night. It's quick and easy, and I think I only need to buy a yellow squash or zucchini since I already have vegetarian Italian sausages, vodka sauce, whole wheat penne (or similar), carrots, frozen chopped bell peppers, and red onion. I could also use up some of the pumpernickel bread loaf I'm going to buy by making it into garlic bread. Leftover soup and/or salad as a side.
I'm also going to make myself a dessert of Cherry Chocolate Chia Pudding as I already have all the ingredients and it'll use up the avocado half and date syrup currently in the fridge. It's a good dessert to have on hand for weaning myself off other sugary treats, and it seems wise to have such things at hand on Halloween.
Vegan Cream of Broccoli Soup and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Enchiladas/Quesadillas
I already have all the soup ingredients on hand and ready to throw into a pot. I'll make the corn by roasting a pan of frozen corn in the oven and topping it with the leftover green chile cream from Friday night. I'll make myself a grilled enchilada to use up the last of the ingredients from Friday night, and I'll give Sim the last of the black beans and a cheese quesadilla. This will be our thrown together, slap dash dinner tonight while Sameer is fasting.
Dum Aloo and Dal Makhani and Brown Basmati Rice
This might create an uncomfortable number of leftovers this week, but I chose this meal mostly to use up the potatoes I have to buy for Wednesday's sambar.
Vegetarian Club Sandwiches and Leftover Soup
We won't have much time Tuesday between Simran's after school sport club and the evening event at the library, so this will be a quick and easy dinner. I'll buy a loaf of pumpernickel, and this will use up the tempeh bacon, tomato, some of the lettuce, and some of the vegetarian turkey slices in the fridge.
Idli-Sambar with Coconut Chutney
The idli is still not easy for me yet, but I have sundry sambar ingredients chopped and ready to go in the freezer that I'd love to clear out. I've been chopping vegetables and stashing them in the freezer whenever I don't think I'll use them up on anything else, just like I'd planned, and we'll see how this method of sambar making goes. The only thing I think I need to buy for it is some potatoes. I'm making this Wednesday so we'll have three days to consume the broccoli soup before more soup happens.
I'm going to stop by Patel Bros. and pick up some idli rice to see if I can improve the texture and density of our idli, plus maybe make it easier. I will use these instructions and use cold water so the batter doesn't heat up too much in the Vitamix and also because I never know how much water to start with when making the batter. This recipe suggests starting with half a cup of cold water to mix the dal and 1.5 cups cold water to mix the rice. I think knowing this in advance and putting enough water down first in the Vitamix should help. The Vitamix has always overheated in the past trying to grind up the rice and dal, which probably affected the fermentation and might be (part of) what made our idli turn out denser than we want. I also want to try using poha this time, but maybe I should stick to methi seeds for now and make just one recipe change at a time so I can see what makes a difference and how.
Macaroni & Cheese and Leftover Soup and Veggie Sides
Mac 'n cheese seems to have become a Halloween tradition at our house. It's a warm, easy meal for post-trick-or-treating. This year I plan to prep in advance and make it from scratch since it's not that much more work than Kraft boxed mix and it will use up the cream and milk (the recipe calls for evaporated milk, but I bet I could make do by adding powdered dry milk to the leftover milk in the fridge), two eggs, and I already have a brick of good Irish cheddar in the fridge.
Homemade Pizza and Garden Salad
I will make this Friday night. Mostly to use up the pizza sauce in the fridge. Not sure if I have enough sauce or need to buy more.
Penne alla Vodka
This would be good for Saturday night. It's quick and easy, and I think I only need to buy a yellow squash or zucchini since I already have vegetarian Italian sausages, vodka sauce, whole wheat penne (or similar), carrots, frozen chopped bell peppers, and red onion. I could also use up some of the pumpernickel bread loaf I'm going to buy by making it into garlic bread. Leftover soup and/or salad as a side.
I'm also going to make myself a dessert of Cherry Chocolate Chia Pudding as I already have all the ingredients and it'll use up the avocado half and date syrup currently in the fridge. It's a good dessert to have on hand for weaning myself off other sugary treats, and it seems wise to have such things at hand on Halloween.
Monday, October 21, 2019
Meal Planning
We ate restaurant food for four days in a row last week because we were having new windows and doors installed, including in the kitchen, and the entire house was pretty much taken over for those four days. So I still have some ingredients I meant to use last week and we'll do those meals this week instead. We currently have the following to use up: a pound of fresh spinach, three hot dog buns, lettuce, and a package of bacon-style tempeh. My BFF, Jackie, is also coming to visit this upcoming weekend, so I have to plan those meals and dessert, but I think I will do that later in the week. Here is what I'm making through Thursday:
Gnocchi with Spinach & White Beans
Tonight's dinner. Already have all the ingredients. This will use up most, if not all, of the fresh spinach.
Vegan Meatball Subs and Veggie Sides
To use up the last of the hot dog buns. I already have all the ingredients. I'll make a salad to use the lettuce.
Vegan Shepherd's Pie
This will be Wednesday. It requires a bit of work, but it'll use up some of the vegetables from the freezer. It's also less work now than I use potato flake from a box to make the topping.
Vegan Club Sandwiches and Vegan Cream of Broccoli Soup
I'll make this Thursday to use up the tempeh bacon and any remaining lettuce. I think I already have a bag of broccoli in the freezer and plenty of cans of white beans in the pantry for the soup.
While looking for what to make Wednesday, I ran across meals I think would work well for Friday (when Jackie arrives but I'm not sure what time) and Saturday (when we'll spend most of the afternoon out and I either need a meal that can be prepared in advance or ordered from a restaurant). I'm thinking Grilled Enchiladas for Friday night and Black Bean Burgers (The How Not to Die Cookbook, pg. 88) on pretzel rolls with chipotle mayo. I'm considering rolling the burgers in Panko and lightly sauteeing them like they do at Cooper's Hawk Winery restaurant because I think it might make them even tastier since this is a "for company" meal I'm planning now. I just need to come up with good sides that meet the same easy-to-prep-in-advance criteria. Maybe Asparagus with Lemon-Caper Mayo with the burgers. Maybe the corn dish from Vedge to go with the enchiladas, but made from a bag of frozen corn instead of corn on the cob since it'll be quicker and easier and corn is going out of season. Maybe I'll make homemade ranch dip and crudites since I know she likes that. It's also easy to make in advance. I'm also planning to make for dessert Bourbon Pecan Pie and fresh Vanilla Ice Cream (some other vanilla ice cream recipes online have more positive reviews, but I want a recipe that has the rich custardy quality of the chocolate and cinnamon ice creams I make, and those both incorporate a ton of egg yolks like this one and involve cooking the base).
Gnocchi with Spinach & White Beans
Tonight's dinner. Already have all the ingredients. This will use up most, if not all, of the fresh spinach.
Vegan Meatball Subs and Veggie Sides
To use up the last of the hot dog buns. I already have all the ingredients. I'll make a salad to use the lettuce.
Vegan Shepherd's Pie
This will be Wednesday. It requires a bit of work, but it'll use up some of the vegetables from the freezer. It's also less work now than I use potato flake from a box to make the topping.
Vegan Club Sandwiches and Vegan Cream of Broccoli Soup
I'll make this Thursday to use up the tempeh bacon and any remaining lettuce. I think I already have a bag of broccoli in the freezer and plenty of cans of white beans in the pantry for the soup.
While looking for what to make Wednesday, I ran across meals I think would work well for Friday (when Jackie arrives but I'm not sure what time) and Saturday (when we'll spend most of the afternoon out and I either need a meal that can be prepared in advance or ordered from a restaurant). I'm thinking Grilled Enchiladas for Friday night and Black Bean Burgers (The How Not to Die Cookbook, pg. 88) on pretzel rolls with chipotle mayo. I'm considering rolling the burgers in Panko and lightly sauteeing them like they do at Cooper's Hawk Winery restaurant because I think it might make them even tastier since this is a "for company" meal I'm planning now. I just need to come up with good sides that meet the same easy-to-prep-in-advance criteria. Maybe Asparagus with Lemon-Caper Mayo with the burgers. Maybe the corn dish from Vedge to go with the enchiladas, but made from a bag of frozen corn instead of corn on the cob since it'll be quicker and easier and corn is going out of season. Maybe I'll make homemade ranch dip and crudites since I know she likes that. It's also easy to make in advance. I'm also planning to make for dessert Bourbon Pecan Pie and fresh Vanilla Ice Cream (some other vanilla ice cream recipes online have more positive reviews, but I want a recipe that has the rich custardy quality of the chocolate and cinnamon ice creams I make, and those both incorporate a ton of egg yolks like this one and involve cooking the base).
Tuesday, October 15, 2019
Meal Planning
We're having new windows installed this week, so I'm trying to minimize time spent cooking since I'm not sure when or how long they'll be working in the kitchen. Here is what I'm making:
Veggie Dogs and Baked Beans and Leftover Pumpkin Soup and Steamed Asparagus with Lemon-Caper Mayo
Asparagus isn't cheap right now, but I have a container of lemon-caper mayo in the fridge right now, and I love it. Making this tonight because Sameer is fasting and won't miss it. Sim and I might be able to finish off the soup currently in the fridge.
Ravioli with Arugula & Pecorino Romano
I made this yesterday, but I still have half a package of cheese ravioli in the fridge and everyone liked it, so I'm making this again tomorrow. I can slice the shallot and grate the cheese today, and I won't even have any prep work to do tomorrow when the window installation people are here.
Vegan Meatball Subs and Veggie Sides
Because it's easy and Sim likes it and we'll have hot dog buns leftover from tonight's dinner anyway.
Gnocchi with Spinach & White Beans
Another easy pasta dish heavy on the vegetables and low on prep work, in case the window installation people are still here on Friday.
Veggie Dogs and Baked Beans and Leftover Pumpkin Soup and Steamed Asparagus with Lemon-Caper Mayo
Asparagus isn't cheap right now, but I have a container of lemon-caper mayo in the fridge right now, and I love it. Making this tonight because Sameer is fasting and won't miss it. Sim and I might be able to finish off the soup currently in the fridge.
Ravioli with Arugula & Pecorino Romano
I made this yesterday, but I still have half a package of cheese ravioli in the fridge and everyone liked it, so I'm making this again tomorrow. I can slice the shallot and grate the cheese today, and I won't even have any prep work to do tomorrow when the window installation people are here.
Vegan Meatball Subs and Veggie Sides
Because it's easy and Sim likes it and we'll have hot dog buns leftover from tonight's dinner anyway.
Gnocchi with Spinach & White Beans
Another easy pasta dish heavy on the vegetables and low on prep work, in case the window installation people are still here on Friday.
Monday, October 7, 2019
Meal Planning
Most of this week's meals were suggestions from Simran. Here is what we're having:
Veggie Dogs and Baked Beans and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Steamed Asparagus with Lemon-Caper Mayo
We have two more of the good Beyond Meat hotdogs taking up space in the freezer, so I bought the (Field Roast brand) ones Simran prefers and we'll eat veggie dogs tonight. This corn recipe is delicious, so I'm hoping to find corn on the cob at the store, and I already bought asparagus. I'm not sure if the veggie dogs and the vegetarian baked beans I buy are vegan, but if they are, this entire meal is vegan.
Vegan Meatball Subs
We need a way to finish off the hot dog buns, so this will use a couple more of them.
Vegan Homemade Pizza
Sim has requested pizza again, but I'm making it vegan this week. She doesn't like it as much, but she'll still happily finish off the leftovers. I'm pretty sure we ate dairy cheese at every dinner last week. The only good thing was we haven't had a meal from a restaurant of any kind in a couple of weeks.
Curried Tofu Pot Pie
It's supposed to take a turn for the much colder Friday, so I'm making one of my favorite warm and cozy meals. Also I have tofu, homemade broth, and a couple tiny baby Yukon gold potatoes that need using up. The only animal product I use in this recipe is butter in the pie crust. I might try making it with vegan butter just to see how it goes, but if it doesn't work out, it would ruin the entire meal.
Veggie Dogs and Baked Beans and Summer Corn with Green Chile Cream (Vedge, pg. 101) and Steamed Asparagus with Lemon-Caper Mayo
We have two more of the good Beyond Meat hotdogs taking up space in the freezer, so I bought the (Field Roast brand) ones Simran prefers and we'll eat veggie dogs tonight. This corn recipe is delicious, so I'm hoping to find corn on the cob at the store, and I already bought asparagus. I'm not sure if the veggie dogs and the vegetarian baked beans I buy are vegan, but if they are, this entire meal is vegan.
Vegan Meatball Subs
We need a way to finish off the hot dog buns, so this will use a couple more of them.
Vegan Homemade Pizza
Sim has requested pizza again, but I'm making it vegan this week. She doesn't like it as much, but she'll still happily finish off the leftovers. I'm pretty sure we ate dairy cheese at every dinner last week. The only good thing was we haven't had a meal from a restaurant of any kind in a couple of weeks.
Curried Tofu Pot Pie
It's supposed to take a turn for the much colder Friday, so I'm making one of my favorite warm and cozy meals. Also I have tofu, homemade broth, and a couple tiny baby Yukon gold potatoes that need using up. The only animal product I use in this recipe is butter in the pie crust. I might try making it with vegan butter just to see how it goes, but if it doesn't work out, it would ruin the entire meal.
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