How to prepare south Indian dish Idly and Sambar?

IdlyIngredients Rice 3 cups Urad Dal 1 cup Salt as per taste Oil as requiredDirections Wash and Soak urad dal and rice separately for for 3-4 hours. Grind rice and dal separately,adding required quantity of water. Mix rice, dal and salt.

The batter should not be more watery. Keep it overnight to ferment. To make idlies pour the batter into greased moulds of Idly and cook for 10-15 minutes.

Allow it to become cool. To make soft Idly grind a handful of rice and add that to the dough before fermenting. Sambar PreparationIngredients: Onion (small) - 20 nos Tomato - 4 nos Thoor Dhal - 200 gms Chilly powder - 2 tsp Coriander powder - 2 tsp Mustard -1 tsp Tamarind - a lemon sized ball soaked in water Green chillies - 4 nos Curry leaves and coriander leaves Salt to taste Oil 3 to 4 tsp Method:Cook the dhal separately, mash it and keep it aside.

Tamarind must be kept soaked in water for 10 mts. Squeeze the juice out of it. Heat the oil in a pan and allow it to splutter.

Add chopped onions green chillies, chopped tomato, turmeric powder, chilli powder, coriander powder and fry it for a few seconds. Add the tamarind juice, the cooked dhal and add salt to taste. Allow the gravy to boil for 10 mts.

Remove from fire. Garnish with chopped coriander leaves and curry leaves. It is best eaten with hot rice and a spoon of ghee which is clarified butter.

Preparation of Idly as followsIngredients:2 cups Rice1 cup Urad Daal (white)1 1/2 tblsp SaltA pinch of Baking SodaGhee or oil for greasing * Pick, wash and soak the daal overnight or for 8 hours. * Pick, wash and drain the rice. Grind it coarsely in a blender.

* Grind the daal into a smooth and forthy paste. * Now mix the grinded rice and daal together into a batter. * Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

* Idlis are ready to be cooked when the batter is well fermented. * Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. * Steam cook idlis on medium flame for about 10 minutes or until done.

* Use a butter knife to remove the idlis. * Serve them with sambhar or chutney.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.