Fish Curry

Ingredients (Serves 3 to 4 ):

Fish                               --   ½ kg, cut into medium sized pieces
Kudampuli                 --   3 - 4 small pieces
Turmeric powder    --   ½ tsp
Kashmiri chilly powder -- 3 tbsp.
Coriander powder   --   ½ tbsp.
Fenugreek powder  --   a pinch
Black pepper powder --   ¼ tsp
Mustard seeds          --   ½ tsp
Shallots                       --   6 - 8, thinly sliced
Ginger                          --   1½ tbsp., coarsely crushed
Garlic                           --   1½ tbsp., coarsely crushed
Curry leaves             --   2-3 sprigs
Salt                               --   as required
Coconut Oil               --   3 –4 tbsp. or more as required

Preparation:

Clean and cut the fish into medium size pieces. Soak the kudampuli in half a cup of water.Keep aside.

Mix the turmeric powder, chilly powder, coriander powder, fenugreek powder and black pepper powder with water to form a thick paste. Add water in tablespoons so that you do not end up in a running mixture. Keep aside.

Heat oil in a pan. Add mustard seeds and let it splutter. Add the shallots,ginger,garlic and curry leaves and saute until the shallots turn golden brown.

Reduce the flame to low and add the masala paste, saute until the masala leaves the sides of the pan and you get that dark reddish brown colour.

Add kudampuli with the soaked water and salt. Add more water as required, approx. 1 cup.

Bring it to a boil and then add the fish pieces. Mix carefully and make sure that all the fish pieces are soaked / covered by the gravy.

Cover and cook until fish is done.Take the lid off and let it cook until the gravy turns thick or the required consistency.

Add more curry leaves. Switch off the flame and keep the lid on.

Serve with rice.

Thai Fried Rice & Sichuan Shrimp

Fried Rice:

Ingredients(Serves: 5 - 6):

Jasmine Rice                 --   4 Cups cooked, cooled
Red Onions                     --   1 large, thinly sliced
Green Chillies                --   3 - 4, slit
Thai Red Curry Paste --   2 - 3 tbsp (I use Thai Kitchen brand)
Garlic                                --   3 - 4 cloves, crushed
Mixed Vegetables        --   1 cup, chopped
Eggs                                   --   2
Soy Sauce                        --   1 tsp
Thai Fish Sauce             --   1 tbsp
Black Pepper                  --   1 tsp
Green Onions                 --   1 cup, chopped
Oil                                       --   3 tbsp
Salt                                     --   if required, after adding the paste and sauces.

Preparation:

Cook the rice as per the instructions on the packet. Preferably, plan a day ahead and cook it a day before and refrigerate. If not, make sure you use cool rice.
Heat oil in a wok over medium heat and fry the onions and chillies until soft. Add the the red curry paste and fry until the oil separates from the mixture. Add the crushed garlic and the mixed vegetables and fry on medium high until the veggies are crisp and almost cooked.
Beat the eggs with a pinch of salt, ½ tsp black pepper and soy sauce.
Push the veggies to the side and pour the eggs to the center of the wok. Scramble the eggs until they are set. Optionally you can scramble the eggs in another pan and add.
              
Add rice and mix thoroughly until coated with the mixture and is well heated.
Sprinkle pepper and the sauces and mix / toss lightly if you are an expert. Remove from heat.

Add the chopped onions and give a quick mix. Save some for garnishing.
Serve hot.

Sichuan Shrimp:

Ingredients(Serves: 5 - 6):

Shrimp                              --   1 kg, shelled, deveined & cleaned
Tomato ketchup            --   3tbsp
Soy Sauce                         --   4 tsp
Black pepper                   --   1 tsp
White Sesame Seeds     --   2 tsp, slightly roasted and ground
Cayenne                             --   1 ½ tbsp
White vinegar                  --   2 tbsp
Green Serrano Chillies --   7
Red Serrano Chillies     --   7
Garlic                                  --   4 - 5 large cloves
Ginger                                 --   4 tbsp, finely chopped
Red onion                          --   3 cups,thinly sliced
Cornstarch                        --   2 tsp
Water                                   --   ¼ cup
Spring Onions                   --   5, thinly chopped
Salt                                        --   as required
Oil                                          --   ¼ cup

Preparation:

Marinate the shrimp with salt and pepper. Refrigerate for 15 - 20 mins.

Remove the seeds from the chillies and chop it. Slice the onions and chop the ginger and garlic.

Roast the sesame seeds until they start to change colour and grind to a fine powder.

In a bowl, mix the tomato ketchup, soy sauce, remaining black pepper, ground sesame seeds, cayenne and white vinegar.

In a wok, heat half the oil on high heat and fry the shrimp until they start to turn opaque. Remove from the pan and keep them aside.

Add the remaining oil into the same wok and let it heat up. Add the onions, chillies, ginger and garlic. Fry them until the onions turns soft.

Lower the heat to medium and then add the sauces and fried shrimp.Stir well to mix. In case you feel that the gravy is too thick to coat the shrimp completely, add ¼ cup of water before adding the shrimp.

Make a paste of corn flour and water. Add this and cook for 2  - 3 minutes.

Garnish with chopped spring onions.

Serve hot.

This dish is really hot. Adjust the number of chillies as you can tolerate.

Recipe Courtesy: partially from Food.com

                                    Rias Collection

Idly with Sambar

Idly:

Ingredients (Makes 20 – 25 idlys):

Parboiled rice / Idly rice   --    3 cup
Cooked rice                              --   ½ cup
Whole Urad dal                      --   1 cup
Fenugreek seeds                   --   1 tbsp
Salt                                              --   to taste

Preparation:

Wash and soak the rice for 6 - 8 hours in a closed container.

In another vessel wash and soak the urad dal and the fenugreek seeds for 6 - 8 hours in a closed container.

Drain the water from the urad dal into another vessel and grind it. Use the soaked water and water little by little to make sure you do not use excess. Grind this into a thick and VERY fine paste. Transfer this to a big container.

If using your mixer, you might have to do this in batches or pause at intervals.

Drain the water from the rice and grind it. Use the remaining water from the urad dal and once that is over, use the water in which the rice was soaked. If more water is required, use some chilled water.

Once the rice is half done, add the cooked rice.Grind this into a fine mixture.

Add the batter to the urad dal batter and mix well. I am not sure how to explain the consistency of the batter. It should be thick for the idly to hold its shape and at the same time thin to freely flow into the idly plates.

Keep it in a warm place for 6 - 8 hours to let it ferment.

Back in India, we just had to keep it at room temperature, and my mom leaves it overnight. The batter would be fermented and ready for next day. But here, especially during winter, its hard to get the batter fermented. I preheat my oven to 200 degree Fahrenheit and switch it off. And after 10 - 15 mins, I keep the batter inside the oven and leave it overnight. This helps in fermentation.

Before it is ready to use, add salt to the batter and mix well.

Boil water in the idly pot and grease the idly plates.

Scoop the idly batter into the moulds and steam cook it for 15 - 20 minutes. Remove the plates from the pot as soon as the idlys are done. You can test it using the back of a spoon or a knife. Let it slightly cool before you unmold. Scoop out the idly using a spoon - Now you have the soft -and light idly ready for breakfast J

Serve with hot sambar / chutney / chutney powder.

Ulli Sambar:

Ingredients (Serves 6 - 8):

Toor dal                    --   ½ cup
Tamarind                 --    a small lime - sized ball / 1 tsp of tamarind paste.
Turmeric powder --   ¼ tsp
Shallots                    --   20 - 25 whole
Green chilies         --   2
Tomato                    --   1 medium sized, well ripen
Coriander leaves --  3 - 4 sprigs, chopped into big pieces
Salt                            --  To taste

To roast and grind:

Sambar Powder  --  1 ½ tbsp, I prefer Brahmins brand. You can also roast and grind from scratch as given here.
Garlic                      --  3 - 4 medium cloves
Curry leaves        --   1 sprig
Grated coconut  --   ½ cup

For seasoning:

Coconut oil          --   1 tbsp
Mustard seeds    --    ½ tsp
Dry red chilies    --   3

Preparation:

In a heavy bottomed pan, fry the coconut, curry leaves and the garlic on a low flame until the coconut becomes dark brown in colour.Switch off the flame and add the sambar powder to it and mix well. Keep aside and let it cool. Grind this into a smooth paste.

You can omit the fried coconut if you don’t want a rich gravy. For this version add more dal for a thicker gravy, if required.
 
Soak the tamarind in 1 cup warm water and extract its juice.

Wash the toor dal in water twice or thrice. Add the dal, peeled shallots, slit green chillies and turmeric powder to the pressure cooker and cook(2 - 3 whistles) adding enough water.

When the pressure is completely released, open the cooker and mix them well. Try not to mash the onions. Add the ground mixture to the tamarind extract and add this to the cooked dal. Add more water if required.Bring it to a boil.

When it starts boiling add the cubed tomatoes.(If the tomatoes are not well ripen, add them during pressure cooking.)

Let it boil for 2 - 3 minutes.Add the chopped coriander leaves.

Heat coconut oil in a small pan.  Splutter mustard seeds and fry dry red chilies. Pour over the prepared sambar.

Serve hot with idly / dosa.

Recipe Courtesy : Amma

Chilly Fish (with gravy)

Ingredients:

Fish                                    --   500 gms , I used tilapia but better to for harder fishes like salmon or king fish or tuna.
Soya Sauce                      --   1 tbsp
Corn flour                        --   4 - 5 tsp
Chilly powder                 --   2 tsp
Onion                                 --   1 medium size
Ginger                                --   2 tbsp, finely chopped
Garlic                                 --   2 tbsp, finely  chopped 
Green Chillies                 --   3 - 4
Capsicum                         --   1 ,  medium size
Green chilly Sauce       --   1 tbsp  + more as per your taste and tolerance
Tomato Sauce                --   2 tsp           
Pepper Powder              --   ½ tsp 
Spring Onion                   --   2 stalks
Coriander Leaves          --   to garnish
Oil                                         --   as required
Salt                                       --   to taste

 

Preparation of Chilly Fish:

Clean and cut the fish into cubes. Marinate it with 1 tbsp of soya sauce, 2 tsp corn flour, chilly powder and a little salt. Keep it aside for 15-20 minutes.

Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the ginger , garlic and spring onions.

Heat oil in a pan and fry the fish until they are cooked and slightly brown. Drain it into another bowl and keep aside.

In the same pan, add more oil if required and add the chopped onions, green chillies, ginger and garlic. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.

Add the chilly sauce and the tomato sauce.Add water if required for gravy. Mix well.Add the fried fish, and give a stir to mix. Make sure not to break the fish pieces.

If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the curry and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.

Recipe Courtesy : Amma

Malabar Fish Curry–Amma’s Special

Ingredients: (Serves 5 - 6)

Fish                              --    1 lb
Onions/Shallots     --    ½ cup chopped(I always prefer shallots)
Garlic                          --    3 - 4  big cloves
Ginger                         --    1 big piece
Green chillies           --    3 - 4
Tomato                       --    1 medium
Turmeric powder   --    ¼ tsp
Chilly powder          --    2 tsp
Kokum/Kudampuli  --    3 - 4 small pieces(You can see the size of a piece in the pic)
Ground coconut     --    ½ cup
Curry leaves             --   For garnishing
Oil                                 --    2 tbsp (Preferably coconut oil)
Salt                               --    to taste

Preparation of Fish Curry:

Soak the kudam puli in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.

Take a clay pot and add the finely chopped shallots,ginger,garlic,green chillies, tomato, turmeric powder, chilly powder, salt, kudampuli and coconut oil. Mix it well, preferably with hand, so that they are well mixed. Add the water in which the puli was soaked. Keep it on a low flame and let it boil. Once boiled, let it simmer until the gravy is slightly thick.

 

Add the fish pieces and let it cook until done. Add the ground coconut and let it boil. Garnish with curry leaves and close it with a lid.

Serve hot with rice.

Recipe Courtesy: Amma  

Crab Masala

Ingredients (Serves 5 - 6):

Crab                        --   1 kg
Onion                      --   1 large
Shallots                 --   6-8
Ginger                    --   a big piece / 2 inch piece
Garlic                     --   10 cloves    
Green chilly         --   3 - 4
Chilly powder     --   1 tsp +  ½ tsp
Chilly powder     --   1 tsp +  ½ tsp
Pepper powder  --   ½ tsp +  ½ tsp
Garam Masala   --   1 tsp
Turmeric powder --    ½ tsp
Curry leaves       --   a handful
Oil                            --   2 tbsp + 1 tbsp
Salt                          --   to Taste
Mustard seeds    --   1 tsp
Red chillies           --   2

Preparation:

Clean and cut the crab.

Cook crab with turmeric powder, ½ tsp chilly powder,  ½ tsp coriander powder,  ½ tsp pepper powder and a little salt until done. As any shell fish, the water that comes out of crab will be salty, so take care while adding salt.

Chop the onions,shallots, ginger and garlic into small pieces. Alternately you can crush them in a chopper. Slit the green chillies.

   

Heat oil in a pan, I prefer coconut oil and add all the chopped ingredients into it. Add the curry leaves. Saute until the onions are light brown in colour. Add the remaining masalas and saute until the raw smell goes off.

Now add the crab along with the water if any is left. Mix well and simmer until the masala is well blend and the gravy is thick enough, if you had more water. If you don't have water left in the cooked crab, you can also add  half a cup of water so that the masala and the crab is well blend.

Heat oil in another pan. Splutter the mustard seeds and cut red chillies and more curry leaves if you like them. Pour it over the crab masala.

Serve hot with rice or any breads.

Recipe Courtesy: Amma 

Pathiri with Prawns Masala

I usually make my pathiris non-flavored, but last time I saw this recipe on net and thought should give a try. This sounds like neypathal without deep frying. All of us liked this very much and this has now become our way of making pathiris J. To pair with it, I have the yummy prawns masala. It is completely a coconut milk / oil based recipe and hence am sure that anyone from Kerala would love this. Others give it a try, may be you guys will fall for coconut oil with this ;). I was not able to get the step by step pics this time. I shall update the post with more pics when I make this next time.

Pathiri:
Ingredients for Pathiri (Serves 4):

          Rice flour             --   3 cups
          Water                    --   4½ cups
          Salt                         --   as required
          Grated coconut --   1 cup (optional)
          Shallots                --   2 (optional)
          Cumin seeds       --   2 tsp (optional)
          Oil                           --   1 tsp


Preparation of pathiris:

Grind the grated coconut, shallots and the cumin seeds to a coarsely - fine paste (something in between coarse and fine).

Boil the water with the required salt and oil. Once it comes to a boil,add the ground mixture.Let it stay for half a minute. Simmer the flame, and add the flour. Keep mixing while you add the flour.and switch off the stove.

Leave it to cool a bit. Knead well while it is still warm. Make smooth small balls from this dough, as we do for chappathis. Make round pathiris using a press pan/chapathi press/tortilla press.

If you do not have a press pan, you can either roll it out as we do for chapathis or use a flat plate and a zip lock to make a press pan.  Cut the zip lock into 2 plastic sheets. Grease the inner sides well. Keep a pathiri ball on one sheet and cover with the other. Using a flat plate / tiffin box press on top of it. Make sure you do not apply too much pressure to tear your pathiris.

Cook the pathiris on a flat pan on a medium flame until they puff up slightly.

Prawns Masala:

Ingredients for Prawns Masala (Serves 4):
       To marinate: 

           Shrimp/Prawns    --   1 lb / ½ kg 
          Chilly Powder         --   3/4 tsp
          Turmeric Powder  --   ¼ tsp
          Salt                              --   to taste
          Lemon juice             --   1 tsp

     For the masala:

          Garlic                          --   4 -5 cloves, chopped fine
          Ginger                         --   2 inch piece, chopped fine
          Green chillies           --   4 - 5, slit
          Onion                          --   2 medium size, sliced thin 
         Tomato                       --   1 large, chopped
         Turmeric Powder   --   ½ tsp
         Chilly Powder          --   2 tsp
         Coriander Powder --   2 tsp
         Cumin Powder        --   1 tsp
         Black Pepper Powder --   1½ tsp 
        Coconut pieces       --   as required
        Kokum / Kudam puli   --   1 big piece 
        Coconut milk            --   1 cup, medium thick consistency
        Coconut oil               --   2 tbsp / as required
       Curry leaves             --   2 - 3 springs
        Salt                               --   as required

Preparation of Prawns Masala:

Clean and devein the prawns. Marinate it with turmeric powder, chilly powder, salt and lemon juice. If keeping for more than half an hour, refrigerate it.

Soak the kudam puli in half a cup of water.

Heat oil in a heavy bottomed pan. Add the chopped ginger, garlic and slit green chillies.Saute until they are light brown ( 1 - 2 minutes). Add sliced onions and saute until they are golden brown.Now add the chopped tomato. Once the tomatoes is cooked and becomes mushy, add turmeric powder, chilly powder, coriander powder, cumin powder and pepper powder.Saute well until the raw smell goes off. Add the kudam puli with the water, coconut slices and mix well. Add the coconut milk and mix. Let it boil and let the gravy reduce to half. At this stage add the marinated prawns and cook. Make sure to stir in-between and it does not burn in the bottom of the pan. Let the whole gravy get evaporated and you get a thick masala. Switch off the stove.

Optionally add a tsp of coconut oil and garnish with curry leaves.

Pathiri Recipe Courtesy: Internet, Sorry I do not remember where I read this.
Prawns Masala Recipe Courtesy: Amma 

Kallummekkaya/Mussels Fry

Ingredients:

Kallummekkaya/ Mussels  --    1 cup (cleaned and half cooked) / 25 to 30nos small size
Onion                                           --    1 medium, thinly chopped
Green Chilly                              --    3 - 4
Ginger garlic paste                --    1 Tbsp
Tomato                                       --    1/2  of a medium size
Chilly powder                          --    1 tsp
Coriander powder                 --    1/2 tsp
Turmeric Powder                   --    1/4 tsp
Salt                                                --   to taste
Mustard Seeds                         --    1 tsp
Oil                                                  --    1 tbsp
Curry Leaves                            --    1 spring

Preparation of kallummekkaaya fry:

At times, I get cooked and shelled mussels here. If using those, I just marinate them with 1/4 tsp of turmeric powder, 1 tsp of chilly powder and a little salt.

If using fresh ones, I clean them depending on the size. For small ones, I fill them in a large pan and heat it.No need to add water. Toss it in between so that all of them are heated and the shells are wide open. Once cool, pick them out of the shell. Strain the water that comes out while steaming the mussels and Wash the mussels in it. This helps to retain the sourness of the mussels.

Heat oil in a pan. Splutter mustard seed and then add onion,salt, green chillies and ginger garlic paste.Saute till it the onions are translucent and then add the tomatoes. Saute until the tomatoes are squishy. Add all the masalas and saute until the raw smell goes off.

     
 

Then boil it for 2 minutes with half cup of water and add mussels. As these are already cooked it will not take more than 5 - 10 minutes. Simmer until the required gravy remains.

Serve hot with rice / chapathi / pathiri.

Recipe Courtesy: Amma 

Varutharacha kallumma kaaya / Mussels in fried coconut gravy:

Ingredients (Serves 4 to 5):

Kallummakaaya / Kadukka / Mussels  --    ¼ kg shelled / 50-70 small sized
Potato                                    --   1 medium size
Finely Chopped Onions  --   1 medium size
Ginger                                    --   1 tbsp, chopped finely
Garlic                                     --   1 tbsp, chopped finely
Green chillies                      --   2 - 3, adjust according to your spice level. My chillies were really hot.The spice level mainly depends upon the chillies as we add only a little chilly powder.
Tomato                                 --   1 medium size
Turmeric powder             --   ½ tsp
Coriander seeds                --   1 tbsp (You can also use 1 tbsp coriander powder)
Whole Red Chilly              --   2 - 3  (You can replace this by ½ tsp chilly powder) + 2 for garnishing
Garam Masala powder  --   ½ tsp
Coconut                                --   ¼ of medium size
Mustard seeds                   --   ½ tsp
Curry leaves                       --   2 - 3 springs
Coriander leaves              --   2 - 3 springs
Small onions (Shallots) --   2
Ghee / Oil                            --   1 tbsp
Salt                                         --   to taste

Preparation of curry:

The mussels I got here from Costco was the small ones with the shell - Around 50 - 60 nos. Roughly clean the shell using a brush and then steam/heat them in a large vessel without the lid on a low flame. DO NOT add water. Water comes out of the mussels. I used a pressure cooker without the lid.

The shells open wide when they are heated. Toss the vessel in-between to ensure that they are evenly heated and open. When all of them are open, switch off the flame and let it cool.

Now you can just pull out the flesh out of the shells. Few of them would have already fallen off. Instead of steaming the mussels, you can also open the shell by running your knife through the wedges and peel of the flesh from it.I usually do this only for big ones. Doing it this way is a pain for small ones.

Pour the water that came out of the mussels into another small bowl and let it rest for a while. The impurities/particles in the water will sediment and now use that water to clean the mussels. DO NOT use plain water as this mussels will lose it sourness if washed.

If you get larger ones devein them.

   

It would be much easier to get the peeled ones :) Now that the mussels are ready to be cooked, lets go ahead with the curry. There are different ways I prepare this curry.

Step 1:

Fry the shredded coconut with coriander seeds and whole chillies until coconut is brown in colour. Make sure you do this on a low flame and keep saute-ing as we need the coconut to be evenly fried and browned. Also make sure that you do not burn the coconut. Remove it from the stove as soon as it is done as there are chances that the coconut burns in the pan. If using coriander and chilly powders, add them a minute before switching off the flame and mix it well with the coconut. This gives a fried taste to the powders. Let it cool and grind it to a fine paste/liquid form.

    

Step 2:

Keep the mussels in a heavy bottomed pan. Add the chopped onions, tomatoes, potato, slit green chillies, ginger,garlic, curry leaves, turmeric powder, garam masala powder and salt to the mussels and mix well. Keep aside for 15 - 20 minutes.  OR  Heat oil in a heavy bottomed pan, Saute the onions, slit green chillies, ginger,garlic, curry leaves until the onions are pink and soft. Add the tomatoes and saute until they are squishy. Then add the turmeric powder and garam masala and saute until the raw smell goes off. Add the potatoes and fry for few minutes and then add the mussels.

   

Step 3:

Cook the mussels on a medium low flame. Add water as required.

Once the mussels & potatoes are 90% cooked, mix the ground coconut and let it boil. Add required amount of water if you need more gravy and let it boil. Add the chopped coriander leaves, switch off the flame and close the pan with the lid. This helps the flavor to induce into the curry.

Splutter the mustard seeds and fry the chopped shallots and red chillies in ghee and garnish the curry. Serve hot with rice.

Recipe Courtesy: Amma

Fish Curry

Ingredients(Serves 4):

Fish                              --    ½ kg
Onions/Shallots     --    ½ cup chopped(I always prefer shallots)
Garlic                          --    3 - 4  big cloves
Ginger                         --    1 big piece
Green chillies           --    2 - 3
Tomato                       --    1 medium
Turmeric powder   --    ¼ tsp + a pinch
Chilly powder          --    2 tsp
Tamarind                   --    a small ball (size as that of a walnut)
Ground coconut      --    ¼ cup
Mustard seed & curry leaves     --   For garnishing
Oil                                  --    3 tbsp (Preferably coconut oil)
Salt                               --    to taste

Preparation of Fish Curry:

Soak the tamarind ball in 2 cups of water. Clean the fish, cut into small pieces and keep it aside.

Heat 2 tbsp of oil in a pan. Add the finely chopped ginger,garlic and green chillies. Saute until the raw smell goes off and add the chopped onions.Saute until they are translucent and then add the chopped tomatoes. Saute until the tomatoes are squishy.

   

Meanwhile squeeze out the pulp/juice from the tamarind. Add more water, around half a cup, to squeeze out the juice, if required. Also grind the coconut with a pinch of turmeric powder. You should grind it into a smooth paste.

Add salt,turmeric powder and chilly powder to the onion-tomato mix and saute for a minute. Add the strained tamarind juice and let it boil. You can add more water depending upon the gravy required.

Add the fish and let the fish cook on a low flame. When the fish is half cooked add the ground coconut. Mix carefully making sure that you do not break the fish pieces. To be on a safer side, you can add the ground coconut before adding the fish. I do it both the ways depending upon the fish.

    

Fry the mustard seeds and the curry leaves in another pan and add it to the curry once the fish is completely cooked. Serve hot with rice.

This goes well with dosa/idly too.