Month: April 2016

In this episode, Javier Mendez shows us his garden where he grows tropical fruit seedlings organically.  Here are some of the fruit trees with pictures of the fruit that he shows us in this episode:

Cashew Nut:

Rose apples

Soursop

Cherimoya

Atemoya

Star apple

Loquat

Chicle

Mountain apple

Rambutan

Please stay tuned for the next episode where Javier shares some of his secrets of growing these tropical fruit trees!  Javier is also selling his seedlings for $10 each which is a great bargain.  If you are interested, you can email him at menjavi@gmail.com!  Please bring your own dirt, shovel, and pot to transplant the seedling.

 

 

In Part 2 of Making Idlis with Shan Parmley, we mixed the fermented idli rice and the fermented urad dal together and let the mixture ferment for 18 hours.  In this episode, Shan shows us how to steam the idlis.  You can use either the stainless steel idli pan or the microwave steamer.  The benefit of the microwave steamer is that you do not need to use non-stick spray or oil, and it takes six minutes or less in the microwave.  If you do not like using plastic, I recommend the stainless steel pan, which you will need to cook for about 14 minutes.  Enjoy!

Shan Parmley is the owner/manager of India Bazaar, the longest surviving Indian restaurant in Hawaii, which is located at:

2320 S King St
Honolulu, HI 96826

A Kailua location will be opening in May!

 

 

This episode represents day 2 of making idlis, after we fermented the urad dal and idli rice.  We mix the urad dal and idli rice together in the food processor and then ferment for about 18 more hours.  If you cannot get to the third part for a few days, you can put the mixture in the fridge to halt the fermentation process.  Here is some information about the health benefits of urid dhal:
Black gram or urad dal is rich in iron content, which may be helpful for menstruating women who have a higher chance of iron deficiency.  Iron helps boost the energy levels in the body and keeps you active.  Urad Dal is good source of protein and has anti-inflammatory properties, which can be helpful in inflammation of joints and muscle pain.It is rich in fiber content, which is good for preventing constipation. Black lentils reduce cholesterol and are rich in magnesium and folate, which prevent damage to the arterial walls.   Urad Dal also has magnesium which increases blood circulation, boosting heart health.   Interestingly, applying urid dhal face packs is good for the skin can help prevent the formation of fine lines.

References:

“Health Benefits of Urid Dhal.”  Healthy Life Tips:  How to eat well, live healthy and love life!  Web.  Accessed 9 April 2016.  <http://healthytips-foryou.blogspot.com/2014/11/health-benefits-of-urad-dal.html>.

This is the first in a three part series of how to make idlis, with Shan Parmley, the owner of India Bazaar (the longest surviving Indian restaurant in Honolulu).  This is our first day of making the idli.  Three ingredients are necessary for the Idlis:

Rice (It does not have to be idli rice though idli rice works well)

Urad Dal

Fenugreek seeds

After washing the rice and urad dal, Shan soaks the rice and urad dal separately in water for about 12 hours.  He uses 3 parts rice to every one part urid dal.  He puts about 2.5 parts water to 1 part rice or urad dal.  Lastly, he adds a small amount of fenugreek seeds in the rice container and the urid dal container.  We will let it sit (open to the air) overnight for about 12 hours.  Shan says that it is best to be kept open to the air so yeast can come in and help the fermentation process.  Stay tuned for our next episode:  Day 2 of making idlis with Shan Parmley!

If you’d like to learn more about Idlys in the meantime, check out this link!