CURRY LEAVES ADAI AND AN AWARD

Adai in any form we love to have. I already posted the recipe of vegetable adai. Click here for the recipe. Now this time I prepared with curry leaves. Curry leaves has lots of medicinal values and most of us jus using it for flavor and garnishing the dish, at the time of eating the stuff we jus throw it beside our plates instead of consuming. This is wat we do in our routine right even from kids to elders.

My daughter is fond of long hair. She won’t allow me to even trim her hair at least once in six months. She needs long, thick hair like Barbie Rapunzel . I got a trick to make her eat the curry leaves; saying that the amount u consume the curry leaves the long u ll get thick hair. Mostly I used to grind them and add into my dishes. Finally jus touch up with few leaves for garnishing.

This time we had them with Adai.

INGREDIENTS

Raw rice 2 cups
Toor dhal 1 cup
Chenna dal ½ cup
Urid dhal ¼ cup
Dried red chilli 10
Salt to taste
Hing a pinch
Ginger 1 inch piece
Curry leaves a hand full.
Coconut oil for sprinkle

METHOD
Wash and soak all dhals and rice together for 2 to 3 hrs.
Grind them to batter adding chilli, ginger, curry leaves, salt and hing.
If u want u can add chopped onions to this batter.
Make thin adai in dosa griddle, sprinkle with coconut oil in and around the adai. Make 4 to 5 holes on the top of adai with the dosa ladle to make the adai more crispier.

Goes well with any chutney/Jaggery/avial/butter

This Adai happily running to the Event 15 minute cooking @Spices etc hosted by my dear friend Mahimaa of Mahimaa's kitchen.

Priya Sriram passed me this sweet lovely award to me. I m so honored and feel so soo happy to get this from her.

I would like to pass this Award to Divya Vikram, Mahimaa's kitchen, Madhumathi, Ramya Vijaykumar, Lavanya,Varsha Vipins, sriharivatsan, rekhas kitchen, ARUNA,RAKS KITCHEN and Kitchen Flavours.

BOUNCY PANIYARAMS

This is the one neither our favorite nor dislikes. Once I had in hotel and then I got attracted towards it. I got the recipe from friends’ long time back, but unfortunately have no paniyaram pan to experiment it. I utilized the chance when we went for shopping to buy return gift articles for my sil son’s poonal function. The moment I saw the paniyaram pan, I ran and grabbed it and handed over in the bill section. Hurray! At last I too have the pan and the next day I prepared the paniyaram. Oops…. But as it was my first time I could not get the perfect shape and nice color. Though I did not lose my heart and with confident I tried 2, 3 times within a week itself and at last I got perfect balls out of it... Cho Chweet and thanks to my hubby dear and darling kids who were patiently tolerated all my experiments with my paniyarams and tasted thrice within a week without saying anything as a testing rats.

Here the recipe of my bouncing balls

INGREDIENTS
Raw rice 1 cup
Boiled Rice 1 cup
Urid dhal ¼ cup
Grated vegetables 2 cups(carrot, onion, cabbage, green chilli)
Salt to taste
Curry leaves few
Mustard, Urid dhal, Chenna dhal and oil for tampering.


METHOD
Soak rices and dhals for 4 hrs and grind it to dosa batter.
Add grated vegetables along with 2 tsp of grated coconut and tamper with the tampering items and pour into the batter.
Mix well. Heat the paniyaram pan. Pour the batter in each kuzhi. Cook it in medium flame and after few mts turn the balls with the stick. Let it cook for few more mts.
Serve hot with any chutney. Goes will with red chutney.

Hope u all have enjoyed my story as well the browny balls.

And this balls bouncing to the Event of 15 minute cooking @Spices etc hosted Mahimaa of Mahimaa's kitchen.

GOBI PARATHA

Now a days I started stuffing some or other to my chappathi dough to show variety as well as make my family healthy by consuming more veg in a day. Here comes the stuffing of Cauliflower with simple ingredients to add heavenly taste of your parathas..

1. HERE U CAN VIEW THE DOUGH MIXED WITH CAULIFLOWER MASALA

INGREDIENTS

Wheat flour 2cups
Salt to taste
Oil 2 to 3 tsp
Turmeric a pinch
Cumin powder ½ tsp
Grated cauliflower 1 cup
Onion finely chopped ½ cup
Chilli powder 1 tsp
Garam masala ¼ tsp

2. PARATHAS BEFORE COOKING IN TAWA

METHOD

In a bowl mix the grated cauliflower, finely chopped onions, cumin powder, turmeric, salt, chilli powder and Garam masala well.
Another bowl mix the wheat flour and salt nicely. Now add the fore mentioned mixture to it.
Make chappathi dough by adding little water and finally spread some oil around the dough. Keep for 2 hrs.
Make chappathi of your desired shape.
Cook it in the tawa by using little oil on both sides.

3. DELICIOUS STUFFED PARATHAS ARE READY TO EAT

Serve hot with Raitha/Curry/Gravy /Chutney

Sending this to

1. RCI: Haryana Event by Easycrafts

2.Mythreyee's JFI: Cauliflower Event.

A COMFORTING BREAK FAST (GHEE PONGAL)

This is one among the famous and soothing tiffin in South India, especially in morning times. Idli and pongal we can feed the children easily and will be filling too. My boy would be finished this in few mts with curd and chutney. My hubby craving for this with Sambar and chutney.I too love the pongal with Gothsu. Sambar and chutney also accompanies well with it. But with Gothsu hm.. cant beat with any other one. Here lets go for the recipe...

INGREDIENTS

Raw Rice 1 cup
Moong dhal/pasi parrupu ¼ cup
Ginger 1 inch
Pepper 1 tsp
Jeera/cumin 1 tsp
Hing a pinch
Salt to taste
Ghee and oil 1 cup (in equal propotion)
Cashews and curry leaves for garnishing

METHOD

Combine and wash both the rice and dhal together. And pressure cook it.

Peal the outer skin of ginger and grind it for few seconds along with pepper and jeera/cumin to a coarse powder.

U can also use the jeera, pepper and shredded ginger without grinding to the pongal.

Since pepper, jeera, curry leaves and ginger are very good for health I used to add them in coarse powder form every time. Once u ground it to coarse powder it will be mixed nicely with pongal and children cannot pick and throw them.

In a pan pour the cup of oil and ghee, add the ground mixture. Saute well and add salt, turmeric and hing. (My kids love yellow color in pongal so I have added the turmeric here)

Then add the cooked rice, combine well.

Finally garnish with cashews.

Sending this Pongal to

1. FIC Yellow by Sunshinemom
2. Just for you by Alka.
3. Srivalli's MLLA, an event started by Susan
4. Sudeshna's Harvest -the festival of rice Event.

GHEE ROAST - A CUTE CONE OF DOSA

Who says no to Dosa that too for Restaurants style Roasted Cones.. I tried many times whenever I prepare dosa to make cones like the way they serve in Restaurants. But I couldn’t make as perfect as they give.. Luckily I got a chance to view the way of making the cone Dosa in Hotel Saravana Bhavan (Saravana Chats near my Doctors clinic), When I have gone there with my little one for check up. He was troubling a lot during our waiting time, running here and there in the entrance...The Restaurant's kitchen was very visible thru a window from the clinic Entrance.. Obviously we got attracted towards the aroma of the food, the way and technique they used to prepare,
garnish and serve the items for the orders.
My smart boy grabs the attraction of the chef by his curious questions like uncle what are u doing, how u are cooking these dishes, Is this for me! can I come there? (in Tamil-Uncle enna panringa, yaruku panringa, Enka! Nan vadhatuma ange(varattuma) Blah blah …Then slowly I started asking him how u r making the cone out of the dosa… Fortunately they got an order for Ghee Roast, he practically shown me the preparing Style.

INGREDIETNS

Dosa batter
Ghee/oil to sprinkle on dosa.


METHOD

Pour the batter in the dosa griddle and sprinkle ghee around it.
Cook in low medium flame. Make a line from the centre to one corner with dosa ladle as shown in the pic 1.( step 1).
Then start rotate the dosa. Refer pics step 2 to 4.

Thanks to the chef of Saravana Bhavan.
Here u go, to get the ghee roast cones from my kitchen.

SPONGY DOSA WITH YUM YUM COCONUT

This is my last recipe for this Year and will come soon with few New dishes on New years day. Since Today is the last date for FIC White event hosted by Lubna, this entry rushing to her blog....no time to key story and so sorry (:-D.... Let me come directly to the recipe.


INGREDIENTS

Boiled Rice/Idli Rice 1 cup
Raw Rice 1 cup
Urid dhal ½ cup
Grated coconut 1 cup
Tender coconut water 1 ½ cups
Salt to taste
Fenugreek seeds 1 tsp

METHOD

Soak rice, dhal and fenugreek for about 4 to 5 hrs.Grind it to idli/dosa batter with salt.Let it be fermented for whole night or min 8 hrs.Before preparing Dosa, add grated coconut and tender coconut water with pinch of baking soda.Mix it well and spread like usual dosa in Dosa griddle. Cover with lid and cook for few seconds. No need to turn the dosa.. It should not be crispy as usual dosa. It should be soft and spongy.

Coconut milk/stew/any chutney accompanies well with this Dosa. This is my family's favorite dosa.... My mom prepares very tasty and nicely..

This entry goes to Lubna's FIC White
Sudeshna's Harvest -the festival of rice Event.

CORN PULAO ON BROWN TWIST

First time I prepared this in pulao method. Samba rava is my husbands favo dish but we wont like to have that includes me and my kids. Then my sil SriVidhya suggested me this idea and i tried it for dinner... Wow it came out very well with amazing taste... Jus I have made some twist on adding and reducing the ingredients according to my taste buds. what a wonder both of my kids are craving for this once they tasted a spoon. Then my part has reduced since this was my first time, I have prepared little quantity to avoid disaster.
Thank u Srividhya. Now she has started her own blog and here goes her first recipe...

INGREDIENTS

Samba Rava/Kodhumai Rava - 2 cups
Corn 1 cup
Onion 2
Tomato 2
Green chilli 3
mint leaves few
Turmeric a pinch
Salt to taste
chilli powder 1/2 tsp
Pulao masala 2 tsp
Cinnamon 1/2 inch piece
Clove 1 or 2
Anni seed 1 tsp
Ghee, oil and vanaspathi each 2 tsp


METHOD

Mix oil,vanaspathi and ghee in a pan.

Tamper the cinnamon, Anni seeds, clove then add onion and green chili.saute it for few mts.

Add tomato and corn, fry till it done. Add salt, turmeric, chilli powder and pulao masala.

Mix it well and saute it til the good aroma spreads. Add 4 cups of water and allow to boil.

Add samba rava/godhumai rava to the boiling water. Combine well.

Transfer the content to a vessel and cook it in a pressure cooker for 3 whistle.

U can cook directly in the cooker as we do it for pulao rice.

Garnish with mint leaves.

Tips

U can add vegetables like carrot, beans, potato etc to it instead of corn. I used corn here as I did not have any other vegetable that night.
It will be more healthy and tasty....

This Recipe is happily visiting to the following Events

Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.

SIRI's Awadhi cusine.

Sharmi's Cooking for kids .
And Trupti's Announcing ' Winter Treat ' Event.

SEMIYA UPPUMA

This is very easy to make and tasty to eat. My hubby's favo and my kids love to have with sugar.

INGREDIENTS

Roasted Vermiceli/semiya 1 cup
water 1 and 1/2 cups
Onion 1
green chilli 2
curry leaves few
salt to taste

For Tampering
oil
mustard 1/2 tsp
Urid dal and Chenna dal 1 tsp each
hing a pinch

PREPARATION

Dry roast the vermicelli /semiya if it is not roasted one. keep aside.
chop the onion and green chilli to thin pieces.
In a pan pour some oil tamper with tampering items, add onion green chilli and curry leaves.
Saute for few mts till it translucent. Then add water n salt. Allow to boil for 2 to 3 mts. Then add semiya.
Cook for few mts till the water is absorbed. Garnish with few sprigs of cilantro.

This semiya rushing to FIC White hosted by Lubna and Sunshinemom. Hey go go... fast time is up....Ooops! atlast its gone to the Event....

PEA'S UTHAPPAM

My second entry to FIC white event hosted by Kitchen Flavours and Sunshinemom

This I had quiet long back to say about 10 or12 years back in a hotel. I went for invigilation for Hindi Exams. After finishing my that day's duty.. me, my sister and my cousin sister went to hotel to have tiffin and coffee( So tired after the hard work right?!..Ha! ha!..).

It was quiet surprise for me, When I found this in the Menu Card, can we do Uthappam using peas?!.. I was pretty young and ignorant on cooking skills. I never shown interest on Uthappam as it is not crispy and roasty like dosas. Since it was new to me those days, i immediately ordered for Uthappam and it looked such a big thing for my tiny eyes.... Tasted and found good.

From that day I preferred this whenever my mom makes Uthappam. And now I started prepare using peas. My home people like this very much...

Here the simple and tasty recipe of White and Green combo...

INGREDIENTS

Dosa/Idli batter - 2 cups
Dried Red chilli - 2 to 3
Peas - 1/2 cup
Onion 1 chopped (optional)
Urid Dal 2 tsp
Chenna dal 2 tsp
Mustard 1 tsp
Hind a pinch
cumin seeds few
curry leaves few

METHOD

Tamper all the tampering items and add onions, saute it to golden brown.
Add frozen peas and saute till it cooked.
Add this to Dosa/Idli batter. stir well. Add little salt since the Dosa batter contains salt already.
Now the batter for Uthappam is ready.
Pour this batter in dosa griddle lightly thicker than dosas and sprinkle oil around and cover it with a lid.
Take out few mts later and serve hot with any chutney/sambar/chilli powder.

Tips
U can keep saute peas and onions separately and sprinkle on the top while making uthappam.

This is going to one more even

Sudeshna's Harvest -the festival of rice Event.

RICE UPPUMA

INGREDIENTS

Rice 1 cup
Water 2 cups
Toor dal 5 tsp
Cumin seeds few
Pepper few
Salt to taste

For Tamper

Mustard – 1 tsp
Bengal gram ½ tsp
Urid dal- ½ tsp
Dried red chilies 4 (broken)
Curry leaves - few
Coconut oil
Hing a pinch

PREPARATION

Wash the rice thoroughly and drain it completely.
In white cotton cloth or a towel, spread the rice for an hr or two under the fan.
There should be no moisture in the rice.
After drying it coarsely mince the rice along with toor dhal, cumin, and pepper in a mixer.
Take a pan, heat oil and tamper with tampering items (coconut oil is best for good flavor and taste). Add curry leaves fry all to golden brown and pour 2 cups of water.
Bring to boil and slowly add the rice mixer. Stir continuously and careful not to form lumps.
After few mts of stirring transfer the content in to cooker vessel and pressure cook for 2 whistles.
U can cook directly in a bronze pot/vengala panai by covering lid. (Little bit tough method need to stir on and off)
Let it be cool for some time and slowly tousle the uppuma.

My Mom used bronze pot to prepare this. The taste will be heaven. And we die for the last layer of uppuma (slightly burnt one stuck at the bottom of the pot). This is my husband’s favo too. Brinjal kosthu is the perfect combo of this Uppuma. Post this kosthu in my next post. Its Awaiting in my PC……

I m sending this to FIC - White host by Kitchen Flavours, Event started by Sunshinemom of Tongue Ticklers.. ....

TOMATO DOSA (ITS TANGY & TASTY)

This is my hubby's favorite dosa. I learnt it from my elder sil. She makes this whenever we visit their place in Coimbatore. At least twice or thrice in a month i used to make it for my husband.

INGREDIENTS
Boiled Rice/Idli Rice- 2 cups
Raw Rice/cooking rice-1/2 cup
Toor Dal/Red gram - 1 cup
Tomatoes - 6 or 1/2 kg
Green chillies - 3 to 5
Redchilli - 10
Ginger 1/2 inch
Asafoetida/Hing/Perungayam 1 pinch
Salt to taste
Curry leaves few

METHOD
Soak rice and dals for 3 to 5 hrs.
First Grind tomatoes, green and red chillies, make a puree of it. Keep aside.
Then grind soaked rice and dals together to a nice batter. At the last grinding stage add this puree and salt.
Grind for few mts, so that everything should mix well.
Add hing and curry leaves. Mix well.
Keep this batter for at least an hour and now the batter is ready to make delish red dosas....
It tastes well with onion chutney/coconut chutney/milagai podi....

GHEE PODI DOSA

This Dosa is one of the famous item in a Dhaba in T.Nagar, Chennai. We don’t miss this whenever we go to T.nagar for shopping. That too they will serve hot and their sambar is too tasty. We all like this dosa very much.

INGREDIENTS

Boiled Rice(Pullungal arisi/Idli rice) 3 cups
Raw rice 1 cup
Urid Dal 1 cup
Mixed Dal powder 2 tsp(recipe given in Podi varieties)
Ghee

METHOD

Soak both rice and dal together for min 4 hrs.
Grind it to idli/dosa batter. Add salt.
Let it be fermented atleast for six hrs.
Make Dosa in Dosa griddle, spreal ghee on the dosa and sprinkle the dal powder on the top of dosa. Cover it with lid. Let it be roast and cook for few mts.
Fold dosa in to two and serve hot with chutney/sambar/dosa podi.

RED ORANGEE ROTI

My friend Jeayashri in Singapore insis me to post the varieties of chapatis as she is doin regularly for dinner. Especially for her ( and to increase my blog stuffs?!...) I started adding chapaties in my diet. Thanks to jeyashri.

INGREDIENTS

wheat flour 2 cups

salt to taste

oil to grease

finely grated beet root and carrot 1/2 cup each

coriander seed powder

cumin powder

METHOD

Mix all the ingredients and make a dough. Keep for 2 hrs.

Make chapatis in your own style.

My kids like this very much and my daughter named this Red ornagee Roti since it reflects the carrot and beetroot color in it..( i could not catch the same color in the photo).

SPICY CHAPPATI

INGREDIENTS

Wheat flour 2 cups
Salt to taste
Cumin powder ¼ tsp
Garam masala ½ tsp
Turmeric powder a pinch
Oil

METHOD

Add water, salt , garam masala, cumin powder, turmeric to wheat flour. Make a dough.

Apply oil to the dough and keep for around 1hr.

Make chapatti as usual method and serve with any gravy or kuruma.

One fine evening Jus had a thought of making chapatti in diff way to attract my kids especially my daughter. Usual one became bore for them and they need it in diff way in diff name. It’s my daughter’s passion to have anything possess a different name. My son always a lover chapatti and have without giving any trouble to me. This is very simple and easy one as similar as normal chapatti. Purposefully added some extra item to give flavor and taste mainly naming it to grab my kids attraction.

POHA UPPUMA

INGREDIENTS

Thick poha - 1 cup
onion 1 (optional)
Chilli powder(Dosa millagai powder)- 1 tsp
Oil
Mustard
curry leaves
Hing
Urid dal and gram dal for seasoning

PREPARTION

Soak the poha in little water for few mts (spinkle water dont pour more)
In a pan pop up mustard and add dals,hing fry till it turn golden brown.
Add onion fry for some time. and add poha, salt and curry leaves in to that.
sprinkle dosa chilli powder stirr it well.
cook for few mts till the poha get soften.
If necessary sprinkle little water to soften the poha.

Even i dont like this but i prepare this to show the variety in our break fast.
My husband like this much.
Its easy to make and healthy too,. We can use little tamarind extract instead of plain water.
Then it ll be Tamarind Poha uppuma.

ADAI (DAL DOSA)

INGREDIENTS

· Raw rice 2 cups
· Redgram 1 cup
· Bengal gram ½ cup
· Urid dal ¼ cup
· Chenna 10 to 15
· Red chilli 10
· Green chilli 2
· Hing Pinch
· Salt to taste
· Finely chopped onion, grated carrot,beet

root, potato cabbage 1 cup
· Curry leaves little

PREPARATION

· Wash and soak the rice and the dals for about 4 hours.

· Drain and grind the rice and dal to a coarse batter.

· Add and grind the green chillies, curry leaves with red chillies and salt in last round of

grinding.

· Rest the batter for about an hour..

· Mix the grated vegetables to this batter and mix well. Check for salt and keep aside.

· Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick

circular shape. Make a few holes in the center. Pour oil on the sides and in the center and

cook over low heat.

· Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color.

. It goes well with any varieties of chutney particularly with AVIAL jaggery and butter will make this so yummy.

Usually i ll use all dals except chenna and ll add vegetables like carrot, onion, potatoes but not beet root as it change in to red color. But my sister in law Vidhya gave me the tips to add chenna dal and grated beet root. It ll add more taste and colourful too. Now i never forget to add the both to my adai. Thanks to vidhya.

FENUGREEK SEED DOSA WITH MINIT LEAVES CHUTNY

INGREDIENTS

Red gram - 1/2 cup

Boiled Rice - 4 cups

Fenugreek seeds - 1/4 cup


PREPARATION

1. Soak all above said for 4 to 5 hrs.

2. Grind them to batter. Leave the batter for minimum 2 hrs.

3. Now the batter is ready to make delicious healthy dosas.

4. U can have this with any chutny and sambar.

Fenugreek is good for health and it ll add good flavour and taste to dosa. Sure it ll be a different one.

RAGI DOSA

ragi (Finger millet) flour - 1 cup





rice flour - 1/4 cup





Salt to taste





A bit of asafoetida





buttermilk 1/2 cup





Finely chopped green chillies and cumin seeds(optional)





Oil





Mix all the ingredients together to get a batter which is a bit thinner than normal dosa batter





.Let it aside for 10 minutes. Heat tava and spread out a big ladle of batter in an ciruclar manner.





Spread a little oil in the corners and cook for a minute.





Turn it and cook on other side as well. If the dosa is not soft, then it requires more water.

Serve hot with chutney and sambhar

Sending this to

Sudeshna's Harvest -the festival of rice Event.

RAVA KICHADI

Rava - 2 cups

Onions - 1 big (cut lengthwise)

Tomatoes - 1 medium (chopped)

Green Chillies - 2 (slit lengthwise into 2)

Carrot, Beans, Peas chopped - 1/2 cup

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

split urid dal - 1/2 tsp

Salt to taste

Curry Leaves - a few

Oil - 5 tbsp

Slightly roast the rava in a dry pan and set aside.

In another pan, heat the oil, splutter mustard seeds, then add the urid dal, curry leaves and fry for a while.

Then add onions and green chillies/red chillies and fry for a while.

To this, add tomatoes and fry for a while.

Then, add the vegetables and saute for a couple of minutes.

Pour about 3-4 cups of water to this.

Add salt, turmeric powder and mix well and allow the water to boil.

When the water is boiling and the vegetables are almost cooked, add in the rava slowly and keep stirring simultaneously so as to not form lumps and cook till done. (Till the water all evaporates). I

f you add too much water, the kichadi might become sticky.

Very healthy light tiffin. Can have any pickle, hot chutneys or coconut chutneys as side dish with this upma.

APPAM WITH COCONUT MILK

INGREDIENTS

Raw rice 1 cup
Boiled rice 1 cup
Black gram 1/4 cup
Fenugreek seeds few
Salt to taste
Cooked rice 1/2 cup
Baking soda a pinch

METHOD

Soak all rice and gram, seeds for 3 to 4 hours.
Grind it nicely add cooked rice while grinding.
Add salt. allow to ferment minimum for 8 hours.
Add a pinch of Baking soda 10 mts before the time of making appam.
Prepare in appam pan.

I learnt this recipie from my friend Vidhya. My husband like this very much with coconut milk and my kids loves with Dosa chili powder or Onion tomato masala.