ADAI
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| ADAI |
INGREDIENTS:
Idli Rice - 1 cup
Raw Rice - 1 cup
Tuvar Dal - 1 cup
Chana dal - 1/2 cup
Moong gram - 1/2 cup
Urad dal - 1/2 cup
Garlic cloves - 3
Cumin seeds - 2 tbsp
Fennel seeds - 1 tbsp
Dry Red Chili - 4
Hing - 1/2 tsp
Shallot - 1/2 cup
Curry leaves - 3 sprigs
Coriander leaves - 6 tbsp
Ginger - 1 tbsp
Salt - to taste
METHOD:
Wash n soak rice and dal together for 3 hrs.
Seperately grind garlic in a blender to a smooth paste.
Add to the grinder rice and dal along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter.
Add water while grinding. The batter consistency should be little thicker.
Once done transfer it to a bowl, add enough salt, hing and mix the batter.
Now add finely chopped shallots,ginger,cilantro and curry leaves.
Mix everything well and leave it aside for half an hour.
Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked
Then flip other side and cook till it turn crispy.
Tasty Adai is ready to taste.
Goes well with Avial and chutney..
AVIAL
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| AVIAL |
INGREDIENTS:
White pumpkin - 6' inches
Yellow pumpkin - 6' inches
Senai - 6' inches
Raw banana - 1
Beans - 10
Carrot - 1
Drum sticks - 1/2
Potato - 1
Brinjal - 1
Grated coconut - 1 cup
Green chillies - 3
Curry leaves - 1 sprig
Jeera - 4 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Coconut oil - 1 tbsp
Salt - to taste
METHOD:
Grind green chillies, jeera and coconut to a fine paste and set aside
Cut all veggies lengthwise.
Cook it in water. when half cooked.
Add the ground green chillies, jeera and coconut paste and salt to taste.mix well
Put off the flame.
Now add yogurt and mix gently.
Heat the coconut oil.
Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial.
If interested can add a tsp of coconut oil in the end to enhance the flavour...
Tasty avial is ready ..
Goes well with Adai and Rice..
NAMMU'S PUDINA [ MINT ] OATS PARATHA...
My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....
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| PUDINA OATS PARATHA |
INGREDIENTS:
Wheat flour - 2 cups
Oats - 1 cup
Pudina or Mint Leaves - 1 cup
Coriander Leaves - 1/2 cup
Ginger - 1/2 inch piece
Garlic Cloves - 3
Green Chillies - 2
Salt - to taste
Oil - 6 tbsp
Water - to make dough
Method:
Using Blender make a fine powder of oats.
Add mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.
Take a bowl, add wheat flour, oats powder add the ground paste and enough water to make a soft, pliable dough.
Make small chapatis.
Heat a tawa over medium flame.
Cook on both sides using little oil.
Remove and serve hot.
Goes well with aloo mattar, any raita and chilli sauce..
ONE MORE BOOTIES
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| BOOTIES |
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
MIXED VEG UTHAPPAM
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| MIXED VEG UTHAPPAM |
INGREDIENTS:
Dosai batter - 2 cups
Onion - 2
Carrot - 2
Cabbage - 1 cup
Beans - 5
Peas - 1/4 cup
Onion - 2
Tomato - 1
Ginger - 1" piece
Green Chilli - 2
Curry leaves - 2 tbsp
Coriander Leaves - 2 tbsp
Chilly Powder - 1/2 tsp
METHOD:
Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.
Take dosai batter and add all chopped vegetables to the batter..
Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.
Add chilly powder and salt to the batter and mix well.
Heat dosai Tawa..
Pour a ladle of batter and spread it into a thick circle.
Add little oil to the side.
Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.
Once uthappam in cooked, flip it to the other side and cook for a min.
Yummy mixed veg uthappam is ready to taste..
Serve Hot with Sambar and Chutney.
RAGI IDLI
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| RAGI IDLI |
INGREDIENTS:
Ragi flour - 2 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 tsp
Salt - to taste
METHOD:
Soak urad dhal along with the fenugreek seeds.
Grind the dhal into smooth paste in grinder.
When done, add the Ragi flour and blend everything together to a smooth paste.
Add salt to the batter and mix everything well.
Let it sit overnight allow to ferment.
Pour them into into idli moulds and let it steam for 10 minutes.
Remove and serve the idlis with chutney and sambar.
ALOO PARATHA
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| ALOO PARATHA |
INGREDIENTS:
For dough:
Wheat flour - 2 cups
Butter - 2 tbsp
Salt - to taste
Oil - 1 tsp
Water - 3/4 cup
For stuffing:
Potatoes - 2
Onion - 1
Green Chilli - 1
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Amchur Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curry leaves - 2 tsp
Coriander leaves - 3 tbsp
Oil - 2 tbsp
Salt - to taste
METHOD:
FOR DOUGH:
Mix wheat flour,butter and salt. Make a dough by adding water and make a chapathi dough.
Cover using wet towel and keep aside.
FOR STUFFINGS:
Pressure cook the potatoes and once cooked, mash it well and keep aside.
Heat oil in a pan and add cumin seeds. when splutters.
Add onion, green chilli and saute till golden brown.then add curry leaves.
Add mashed potatoes, red chilli powder, turmeric powder, garam masala, amchur powder and salt.
Cook till water evaporates.
Put down the flame and add chopped coriander leaves and mix well. set aside.
FOR PARATHA:
Divide the dough into equal sized balls.
Divide stuffing also to the same count as balls.
Take a dough ball roll it to a small round place a stuffing ball in center close and make a ball again.
Gently press the stuffed dough ball using rolling pin and make a paratha.
Repeat the same procedure with other dough and stuffing balls.
Heat the Tawa place paratha and cook it.
When one side is cooked, turn it to cook other side in low flame applying oil around paratha.
Serve hot with Mint Yogurt or Chilli Sauce.
