ADAI

 ADAI


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

AVIAL


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.

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.....





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

ONE MORE BOOTIES


BOOTIES




This time my crochet project was a simple work... Its a simple booties for my friend's daughter...

MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM


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

RAGI IDLI


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

ALOO PARATHA


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.