Six Painless Ways to Save Plenty of Water💧

Rapid increase in world population + decline in freshwater resources + mismanagement and waste of water + uncontrolled pollution = threat to the survival of humanity on earth. Isn't it imperative that we take serious action if we are to prolong human life on this planet? Let's start small - directly from our own household. 1. Repair drip taps The bathroom is the place with the highest water consumption in the house. Leak water 24 hours a day, seven days a week. Did you know that a leaky faucet can waste enough water to fill a bathtub every week, almost 32 liters / day? In most cases, all that is required is an inexpensive washing machine, which is more than sufficient to stop such leaks. 2. Detect leaking toilets Even the smallest leak in your toilet can waste 500 liters of water a day. Regular checks can easily spot invisible leaks. Just add a few drops of food coloring to your toilet tank. Even without a single flush, it means you've successfully investigated a leak i...
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Idli Podi Hotel Style - Easy Recipe with Optional Ingredients

Ingredients:

White whole Urad Dal - 1/2 cup


Chana Dal - 1/2 cup


Red chili peppers - 10 - 12 No.


Hing / Asafetida - 1/4 tsp


Cooking oil - 2 tsp


Salt - as needed


6 gloves of garlic


1 tbsp jeera


1 tsp khus khus


2 sprigs of curry leaves



Preparation:


Roasting step






Note: If possible, dry the chillies, dal and curry leaves in the sun for a day before preparing Idli Podi.



Dal combo






1. Slowly fry the Chana Dal until the aroma comes and the Dal takes on color. Remove from the pan as soon as the dal is golden. Let it cool down.






2. Fry Urad Dal over a medium heat until it smells nutty and the Dal takes on the color. It really should be golden. Remove to cool.


Keep the dal mixture aside.






3. Add curry leaves and sauté until crispy. This gives the Podi a nice aroma.




Note: Don't add oil when frying dals to extend the shelf life of podi.






The key to a nice crispy texture is to slowly toast the lentils until golden brown.



Chilli combo






1. In the same pan, fry the chili peppers until crispy and golden brown. Make sure it doesn't change the color drastically.






2. Add 6-8 skin-chopped cloves of garlic to the chilli peppers and fry until golden and crispy.


Remove the contents of the pan to cool.



Note:






• Roasting the chillies in sesame oil can improve the flavor and cool the flavor of the chillies.






• Sometimes the insides of roasted garlic are hot and ooze out water when you grind them. So let it cool completely for at least 30 minutes.



Flavor combination


1. Add jeera and stir until aroma develops.


2. Add Khus Khus and stir for a while.






3. Finally sprinkle the hinge over it and fry until the contents of the pan are well covered.


Turn off the flame. Let it cool down.




Note: Asafoetida / Hing is the main flavoring of Idli Podi.


Optional ingredients and instructions:






• 1/4 cup sesame / peanut - Fry the sesame seeds over a low flame until they begin to pop. Grind sesame seeds first, but don't grind them too hard or oil will leak out.


• 1 tbsp grated coconut - roasted coconut.


• 1 teaspoon of raw rice






• 1 tablespoon coriander seeds - Dry toasted coriander seeds until they turn fragrant, crispy, and golden.






• Small piece of tamarind - Put the tamarind in the hot pan and leave it there to allow the moisture to dry out. It gives Podi flavor and a slightly spicy taste.



Grinding step






Follow these steps for a slightly coarse and perfect texture.


1. First grind the chilli combo.


2. Next, add the flavor combo.


3. Then comes the Dal combo atlast.


Finally, add the required salt to the grinding mixture.



Note::






Optionally add 1 tablespoon of sambar powder before a final pulse for the authentic Tamil hotel-style Idli Podi.



Usage step:






Store in an airtight box. Use only clean, dry spoons.






Note: Enjoy this Podi drizzled with fine oil in combination with Idli / Dosa.




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