Sunday, August 4, 2013

baked muffin pan idli's with baked sweet potato fries

Baked idli's

baked idli's have got to be one of the best discoveries I made.
The idli's come out soo soft and fluffy... they are just great! and the cleanup is so much easier than the pressure cooker method.

preheat the oven to 350F.
pour idli batter into muffin pan moulds (so, it fills upto half of each mould).
Get another oven pan half filled with water ready.

Once the oven is preheated, put the muffin pan on the top rack and the pan with water in the
bottom rack.
(The way I look at it, you are sort of emulating pressure cooker here with the muffin pan and the water to steam).
The idlis should rise and be done somewhere between 15-20 mins.
You need to pull them out as soon as you see that its starting to form a thin crust on the top.

Sweet potato fries

Serves: 4
Sweet potatoes: 2
olive oil: 1 tbs.
salt: to taste
pepper: 1/2 table spoon
paprika: 1/2 table spoon

(Note: vary amount of pepper and paprika to your taste)

Peel the sweet potatoes and cut them into thick fingers.
In a bowl, mix the sweet potato fingers with olive oil, salt, pepper and paprika.

Preheat the oven to 450F.
Now take a flat oven pan and line it with aluminium foil.
Spread the sweet potato fingers on it without crowding them (else, they won't be crispy).
Once the oven is preheated, put the pan with sweet potato fingers in.
After 10 mins, take the pan out and turn the fingers around.
Put it in for another 10 mins.
Now, take them out and enjoy :).

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