IDLI MILAGAI PODI

FOR THE PODI:
Channa dhal, 1 cup.
Urad dhal, 1.
Mustard seeds, ½ teaspoon.
Fenugreek seeds, 2-3.
Salt as per taste.
Red chilies, around 15 (this can be increased or decreased according to personal preferences).
Curry leaves, 2 springs. (optional).
Asafetida, 1 pinch.

Dry roast the dhal one by separately and let it cool by spreading it on a plate covered with paper tissue or newspaper. Dry the chilies, mustard seeds, fenugreek seeds, and curry leaves and let them cool. Once everything is cooled, blend everything to a smooth powder along with some salt and asafetida making sure the jar of the mixie or blender is completely dry. Transfer the contents to an airtight container, let it rest by leaving the lid open for an hour. This can be stored for up to 3 months outside.

FOR MAKING IDLI MILAGAI PODI:
INGREDIENTS:
Leftover idlis, 4-5.
Idli podi, 2 tablespoons.
Sesame oil, 1-2 tablespoon.

Cut the idlis into small bite-size pieces. Heat a pan with a little bit of oil and add the idlis and turn everything for a few seconds until the idlis pieces are coated with oil. Then sprinkle the idli podi over the idlis, add some more oil and keep sautéing under medium-high flame for a few minutes until everything turns crisp. Serve hot and enjoy.

TRIED AND TASTED VIKI?S INDIAN CHICKEN CURRY IN OVEN:


I tried Viki's chicken and it came out very well. I took of photograph of the dish to share it with everybody. I made a few variations to the dish like sautéing the onions, tomatoes, ginger garlic paste, and powders (instead of ground ingredients she had made) and then adding it to the cut chicken and baking it. This taste was completely different from my usual chicken preparation. The flavors and very much concentrated and tasty. Next time, I am planning to follow her recipe as it is and cook the chicken.