Chinese idli

For idlis,mix suji and curd and enough water to make thick pouring consistency batter.add 1tsp oil and salt to taste and mix well and keep aside for 10 to 15 minutes.now add 1tsp eno mix properly and pour in lined/greased idli moulds.fill the mould cups with batter,but do not fill too much.

For microwave add 1/4th cup of water in micro safe bowl.put idli stand in it with the cover.micro high for 3 minutes.your idlis are ready.

For pressure cooker put 1"water in a big cooker or a big pan with a well fitting lid and place on the gas keep it on fire.place the filled idli mould inside the cooker and put the lid after removing the whistle.keep the gas on full flame.

Keep for 14-15minutes on medium flame.insert a toothpick to see if the idli is done if it stickes to the tootpick steam for another 1-2 minutes.switch off the gas and remove the idlis from the mould after 5 minutes,with a clean knife.

For tha chinese tadka,heat 3tbsp oil in a pan,remove from fire add garlic and red chilli paste.stir for a minute till fragrant.

Add onion and stir fry till onion turn goldrn.add capsicum and carrot.stir fry for 2minutes.add cabbage stir for a few seconds.

Reduce heat.add cloves,tomato puree,ketcup,red chilli souce,soya souce,pepper and salt.cook for 1 minute on low heat.

Cut 8-10idlies into 4 pieces and add to the sauce.stir fry for a minute.check salt and souces.serve hot.