PALAK PANEER

I am back to India after 1.5 years,it took me some time to settle,i thought i shud update my blog soon...

This is the dish which i was longing to make while in US,but never got a chance to do..

Finally i did it and here it is for you:)

Ingredients

Spinach -2 bunches

Onion chopped -4 nos(small size)

Tomato chopped -2nos(small)

G&G paste-1 tsp

Garlic -2 pods

Green chillies-2 nos

Kasuri methi( dry fenugreek leaves)-1/2 tsp

Paneer(Cottage cheese)-Small pack

Cumin seeds

Chilly powder

Corriander powder

Turmeric powder

Cinnamom-2 sticks

Cardamom-2 nos.

Cloves -few

Salt

Oil

Method

Boil water and cook spinach with salt,for few minutes and let it cool and grind to smooth paste with green chillies.

Take wide kadai, add oil,when it becomes hot put ginger-garlic paste, cinnamom,cloves ,cardamom and jeera.Let it splutter.Once its done ,add onions and pinch of salt fry till they become transparent,now add chopped tomatoes cook till they are mushy.Now add ginger and garlic paste,turmeric,chilly powder,corriander powder and cook them till the raw smell disappear.Add mashed palak ,kasuri methi leaves and finally add paneer(chopped into fine pieces).

Adding paneer roasted or as such is according to ones taste.

It is best with chapathi,nan or any type of paratha...Enjoy:)

MEXICAN QUESADILLA-VEGETARIAN

 Quesadilla and burritos are amazing mexican dish which most Indians try first in US.I am also also one among them.People say being a vegetarian there are only very few choices for you.I just want to prove that point is wrong and started exploring food in this country.

Quesadilla is nothing but a tortilla covered with  vegges,cheese and cooked until the cheese melts.Now the next question will be what is tortilla ,atleast for few people,there is nothing wrong in that question,because i was also one in that few people.Yes,tortilla is nothing but a flat bread made of corn or wheat,yup something similar to our rotis.

Ok ,so now u can enjoy this mexican dish even at your home.Try to limit ur veggies and also u can use the vegetables of your choice.

Ingredients 

Tortilla

bell peppers(green.yellow and red)-diced

spinach-1 bunch

mushroom(optional)

green chillies-1

garlic minced -1tbsp or garlic powder

red chilli flakes

cheese(mozarella or cheddar or pepper jack)- grated-1/2 cup

salt

Method

• Heat a pan,drizzle some olive oil or oil of ur choice and add the bell pepper,garlic,salt, green chillies,chilli flakes and saute nicely for 2-4 minutes.Keep it aside.
  
• Heat a tava or griddle and rub lil oil it ,put the tortilla and immediately flip in few seconds,let the other side facing the tawa become golden brown ie,let it get black spots in it.
• Now flip it and add the veggies and grated cheese in the side which has been cooked,such that the other side becomes brown by that time and slowly fold it into half,the cheese melts and gets cooked inside by that time.
• Turn both the halves such that it gets equally cooked.
  
• Enjoy ur quesadillas with sour cream,guacamole or salsa of your choice.

Variation

Instead of using one tortilla you can use 2 tortilla and following the step2  and covering the veggies and carefully flipping both them without spilling.

ENNAI KATHRIKKAI /ROASTED STUFFED INDIAN EGG PLANT (brinjal)

Ennai kathrikkai was a dish made very rare at my home, and it is the only dish i love with brinjals(eggplant).This is my version ,and it simply tastes awesome and i hope everyone will love it.

Ingredients

Indian eggplant/brinjal-11 nos.

Corriander leaves-few(chopped into fine pieces for garnishing)

For stuffing

Corriander seeds-1 tbl sp.

Channa dhal-1/2 tbl sp.

Urud dhal-1/2tbl sp.

Dry red chillies-3-4(can vary acc to ur spice)

Hing-small amt.

Grated coconut-1/2 tbl sp.

Salt.

Seasoning

mustard-1 tsp

oil-2tbsp.

Method

• Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
• Add grated coconut and fry them separately till golden brown .
• Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give a swirl again in mixie .
• Now select small equal sized brinjals and cut their stem.
• Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
• Stuff the brinjals with the prepared powder,and keep it aside.
• Now add 4-5 tsp oil in the pan,put mustard and put the stuffed  brinjals in the pan, sprinkle water in between,if necessary.
• Close the pan with a lid
• Turn and give once it gets roasted well on a side,and take it out when its completely done.
• Garnish with chopped corriander leaves.

Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.

SABUDHANA KICHDI/JAVARISSI UPMA

 

I had this dish the very first time at my aunts place in mumbai in the year 1997,As they all were on santoshi mata vrat this was the only meal they had .I started loving this dish from that time,but i was not knowing the name for few years.I used to say to my mom make and give me that wat mami made.But no one had expertise in making that at my place,no one knew the proper method.Finally i left that craving.Now after marriage i used to have sai vrat and one of my frnds told me how to make it and i regained the taste..then too it had few faults,now with few trial and error method i got the expertise in it and now this is the regular lunch at my place on every thursaday.om sai ram,even my husband started liking it now.

Ingredients

Sabudhana/javarissi-1cup

Roasted peanuts powdered -2 tbsp

Onion-1

Potato -1

Turmeric-a pinch

Lime juice-1-2tbsp

Salt to taste

Oil

Seasoning

Mustard

Jeera

Method

• Wash the sabudhana in water by completely removing the starch.ie, u shud wash the sabudhana repeatedly until the water become clear and soak it in water for overnight.
  
• Next day separate the sabudhana with fingers,they will look like semi-transparent bubbles and add peanut powder and keep it aside
  
• Chop onions and potato into fine pieces.
  
• Take a pan pour oil into it ,pop up mustard and jeera,then add onions and saute nicely until they become transparent.
  
• Add potatoes now and fry it for few secs and cook it by closing the vessal for 2 -3 min and add turmeric to the mixture and mix nicely.
  
• Now add the sabudhana mixed with peanuts to it and add salt and fry for few minutes.
  
• Cover the vessal and let it cook for 5 minutes,saute them in between such that they wont stick to the vessal.
  
• Add oil in small amounts(if needed) in between such that they get cooked evenly.
  
• Now the sabudhana appear as transparent yellow crystals.When this stage is reached you can switch off the stove .
  
• Add lime juice at the end and garnish with cilantro(corriander) leaves.
• You can enjoy your sabudhana kichdi with yoghurt or as such.

Precautions

If you have the have the habit of omitting onions during vrat times,u can skip that step.

If you are in santoshi mata vrat please dont add lime juice.

1 serving of sabudhana is approximately 370 cal, and is high in carbohydrates.so make sure that you are not eating too much..

ISHTU/POTATO STEW

Potato stew is a typical kerala cuisine,Many say it as ishtu,which i like the most.This dish is very simple to make yet have got an authentic and rich taste.You can enjoy it at any time and can be prepared easily.I guarantee u all will enjoy its taste.

Ingredients,
potato-2-3
Onion-1(slice it)
coconut milk
ginger-cut lengthy into thin strips (dont chop)-1/2inch piece
curry leaves-few
green chillies(slit)-2-3
coconut oil

Method:

• Pressure cook potatoes and mash it..not very smoothly,but into big chunks.
• Take a kadai,add coconut oil,green chillies,curry leaves,onion and ginger.saute till the onions turns transparent,now itself u can get an superb smell.Add the potato chunks to it and add the 2nd milk of coconut,then let it boil slightly,once boil add the first milk,leave for 1min,till u can see slight froth coming from sides,switch of the stove immedietely.dont allow it to boil much.
• If you are buying coconut milk,this is how i do,after adding potato just pour little water ,not much just to soak everything and allow it to boil for few minutes and then add the coconut milk we get in can.then switch off wen u see slight froth coming,dont boil too much.If you are buying cocconut milk pow,for 2nd milk what i do is take water add lil pow and mw for 10 sec then allow to boil and for first milk,more powder and lil water such that they ll be thick.

Ishtu will be in a semi solid consitency,it wont be liquid.Its a good combo with sevai,aapam,idiyappam etc

KADALA CURRY/BLACK CHANNA GRAVY FOR PUTTU& AAPAM

Kadala curry is an authentic dish which suits well with puttu(kerala cuisine),The taste of it is incredible,such that nothing can beat it.

Ingredients

Black Channa/black kadala-1 cup

Onion(medium sized) -1 

Tomato -1 

Coconut-2-3 tbsp

Corriander seeds-1tbsp

Dry redchillies-4-5 (acc to spice)

Curry leaves-few

Seasoning

mustard

green chillies.

Method

• Soak the chana over night and pressure cook for 4 whistles with salt.
  
• Chop onion,tomatoes into fine pieces
• Roast corriander seeds,dry redchillies,curry leaves ,coconut,onion and tomatoes separately.
• Grind it into a fine paste.
• Add this paste into the pressure cooked channa and allow them to boil nicely.
• Make seasoning with mustard and gren chillies at the end,and add few curry leaves for smell.
• Yummy kadala curry is ready!!!!

AAPAM

             This is one dish of kerala speciality.I learned this from my mother in law,who makes really well.This is a very common breakfast at my in laws place on sundays as everyone loves this so much.i recently saw this  dish in master chef Australia demostrated by Matt Preston I guess.
,which he served with chicken curry.i was really surprised by it and was happy to see it.this is  how I make it without yeast.

Ingredients.

Raw rice/sona masoori- 1cup

Idly rice/par boiled rice -1 cup

urud dhal-1 tbsp

methi seeds-few

Coconut-1/2 cup

Baking soda- a pinch(opt)

Salt

Method

• Soak both the rice varieties,urud dhal,methi seeds for abt 4 hours and grind it into a fine paste.
• Keep it aside overnight,we are giving time for the batter to get fermented.
• Next day grind the coconut into fine paste and mix along with the batter and start making aapams by adding a pinch of baking soda,this step is optional.
• Adding baking soda allows it to become fluffy and soft.
• Add salt at the end,such that it wont slow the fermentation process.
• For making aapams,take the aapam kadai,and grease it with oil.Pour the batter to the center  and hold the kadai and rotate it such that it evenly get distributed through sides and some batter remains in the center which gives the fluffines in middle.
• Close the lid of the aapam vessal for 1-2  minute,it will get cooked in steam.
•  Aapam is generally cooked just one side,it is not reversed like dosa.
• Once it has cooked remove it with a laddle carefully,if it is a nonstick vessal,it will be easy to remove.
• If fermentation has happened properly,u can see holes in the aapam as shown above
• The best accompainment for aapam is kanthi chutney(Onion chutney) or kadala curry.

MORKALI/KOOZHU

I love this dish like anything and is very simple to make.I learnt this dish when i was a small girl,but i never tried it,i remember writing a letter to my grandpas sister(lakshmi athai) which was narrated by my grandma.I even drew pictures, how to slice it.It is very easy to make this dish when there is leftover verumarissi mavu and when it becomes sour.

I made this recently for my in laws,i literally saw the happiness in my father in law face when he had it and he was telling he loved it and remember his mom making it for him.

So the recipe goes like this:

Ingredients

Idly rice-2 cups

Sour  buttermilk-1cup

Salt

Seasoning

Sesame oil is best for its taste

Mustard

Chana dhal

Curd chillies or thayir molakai

Greenchillies

Curry leaves

Method

Soak the idly rice for 2-3 hrs and grind nicely.Add salt and this can be used for verumarissi dosa.

For koozhu,add th

e sour buttermilk and mix nicely.Now take a pan and add mustard,chana dhal curd chillies ,greenchillies curry leaves and add to the mixed rice and buttermilk.

Now take a wide kadai or pan add little oil to it and add the above mixture and keep it in medium flame.Let the water in it go completely and let it thicken.Add oil little by little when it  becomes dry.Wet ur hands and pat the  mixture if it doesnt stick to your hands and if it is not sticking in vessal then you can switch off the flame.

Take a tray or plate.grease it with oil and put the mixture it and flatten with spatula.After 10 minutes u can cut them with knife into cubes,and relish your morkali.

MOLAKOOTAL/PORICHA KOOTU...A SIMPLE KERALA IYER SPECIAL

Molakootal/Porichakootu is originally a typical kerala iyer dish which is very simple and is a delight to your taste buds.We mostly prefer molakootal during sundays at home and will love it.

This dish can be made with most of the vegetables.

U can name like white pumpkin(alone )or with potato,chayote squash or chow chow,along with vegetables like carrot and long string beans(payar)not much in lil amounts and with cabbage.

Spinach or keerai(green) which is an all time favourite for my better half.

The basic procedure is very simple and  there are two varients in it which i came to know recently after marriage because my inlaws side they prepare in different way.

Ingredients

Vegetables(of ur choice)-boiled 1 cup(i have used chayote squash here)

Toor dhal-1/2cup

Coconut-1/4cup

Dry red chillies-5 nos or less (acc to your spice)

Jeera-3tbsp

Urud dhal-1tsp

mustard-1 tbsp

curry leaves -1 twig

Method

Variant 1

Boil veggies with turmeric and salt.If using vegetables like white pumpkin use very little water as they itself produce water..

Roast coconut,dry red chillies,2 tbsp jeera ,little urud dhal and let it cool down,once they cools down grind very nicely...then add this to the boiled vegetables and let it boil for 2min,once they boil add mashed toor dhal.

Variant 2

Boil the veggies with lil sambar powder ,turmeric and salt. 

Grind coconut and jeera(no need to roast it),then add mashed toor dhal.

Seasoning

Add little oil,make tadka with mustard ,jeera and curry leaves.

PANEER BUTTER MASALA

Paneer is all time favourite in my home. We all love to have it, ofcourse you can make various dishes with this ingredient as it merges with anything.Paneer butter masala has  got a royal position in between dishes..

Paneer butter masala goes well with any rice and indian bread...

Ingredients

Tomatoes -3

Onion-2

Paneer-1 pack(i used nanak)

Cashew paste/Badam paste-3-4tbsp

Bay leaves-2

Cloves-4

Ginger and garlic paste -2tbsp

Red chilli powder-1-2 tsp(acc to ur spice)

Turmeric pow-1tsp

Dania powder-2tsp

fenugreek powder-less than a pinch

Garam masala-1.5tsp

Tandoori masala/a pinch of red colour(optional)

Ghee-1tbsp

Butter-3 tbsp

Cream-3tbsp or milk-1tbsp

Corriander leaves-few

Salt to taste

Method :

1. Peel the skin of onions and cut into cubes and blanch it in hot boiling water  for few mins,once they cools ,puree them.
   
2. Cut tomatoes into cubes and similarly blanch it in  hot boiling water  and peel the skin and puree them too.
3. Cut the paneer into cubes and heat a pan with  ghee and fry the paneer cubes nicely and immerse them in hot water with little turmeric and salt.Remove them and put it in a tissue paper fo 15 minutes.
4. Heat 2 tbsp of butter in the pan add bay leaves ,cloves and the onion paste and fry them till light brown.
5. Add ginger garlic paste,saute it for few min,add the chilli powder then the  cashew paste(i used badam paste as i didnt have cashew)for 5 minutes.
6. Add tomato puree,fenugreek powder(be cautious while putting this,more make it bitter)/kasuri methi,dania powder/corriander powder,turmeric powder,garam masala and salt.
7. Keep it sim for few minutes.
8. Add paneer cubes and add lil water mixed with red colour or tandoori masala and let it sit for some time in low flame,until desired consistency is reached.
9. Once it forms a gravy switch off the flame ,add remaining 1 tbsp butter and very little milk(or fresh cream).
10. Garnish with corriander leaves.
11. Yummy!!! Paneer Butter Masala is ready....enjoy.

CHILLY IDLY-IDLY WITH A SPICY KICK

      Idly is remaining...thinking wat to do with it....yeah..here is the idea!i remember those days when my mom  use to make it for evening tiffin ,we used to enter the house itself by smelling,we cousins love to guess the tiffin with the smell..it was so interesting...then finally tasting it,whenever chilly idly is made at home that is never enough for us..As i have lived in a joint family,mostly elders wont even get a single piece....Now my husband is also an addict to it and i wont get  a single piece when i make this ... 

    

  I am sure kids would love it.....i guarantee it.....eventhough if they dont like idly as such...

U can have this idly even as a breakfast or just a snack..

Ingredients

Idly-5 nos

Onion-1 

Garlic-2pods

Ginger-1inch

corriander powder-1tsp

Garam masala-1-2tsp

cornflour-1cup

chilly powder-1-2 tbsp(can vary acc to ur spice level)

Chilly sauce-2tbsp

mustard seeds -1tsp

Curry leaves-few

water

Salt to taste

Oil

How to make :

• Take idlies and cut them into cubes(if it is leftover idly,then no problem,but if its fresh,let it cool a bit)
  
• Take a wok, pour some oil in it and heat it
  
• Make a thick batter with cornflour,1 .5tbsp chillypowder, salt and water.Add idly pieces to this batter.
  
• Once the oil is hot,put this pieces in it one by one,such that they dont stick each other.
  
• Transfer this to a vessal,with paper towels,such that extra oil will be absorbed.
  
• Take a pan ,drizzle little oil,when its hot add mustard seeds,curry leaves,green chillies,garlic,ginger,onions and saute it.
  
• When the onions become transparent,add chilly powder,corriander powder garam masala,little salt(as salt will be already present in idly and the corn flour mixture) to it.
  
• Finally add fried idlies and chilly sauce to it and mix nicely.
  
• Let it cook for 2 minutes.
  
• Once its cooked transfer it to a serving vessel.
  
• Crispy crunchy idly is ready!!!
  

Idly-Steamy Yummy RIce Cake

 

When i used to hear my mom saying todays tiffin is Idly..I used to say...Idly aaa..in a low tone...But after staying in hostel for pg and having those idlies,i used to say to my mom pls make and give idly for me.The most interesting thing is whenever we return from home to hostel,that day me and my friend usha used to pack it with podi and will have it the whole day,wont go even near that mess.

I even remember just days after my marriage,i made idly and started crying,my hubby was puzzled and i said i got remembered of mom and my college days..As i had that home sickness.One advantage that i got was,he marinated podi in idly and gave me as mom used to do....

Many have a doubt of the ratio of rice and dhal ..even i had as a beginner,but this ratio is of my mom and i got it correct and will be really fluffy.

Ingredients:

Idly rice/Par boiled rice-4 cups

Urud dhal-1 cup

Methi seeds-few

Salt-to taste

How to make batter:

• Wash the idly rice and urud dhal separately and soak them separately in water for 4 hours,with methi seeds in rice.(If u need next day,soak the day before morning)
  
• Grind rice first in grinder or mixer adding little water,then urud dhal,without adding water.till both forms a smooth paste.
  
• Mix both in a vessel,using a spatula or just put it in blender and give them a twist.
  
• For fermentation:
  
• If u have conventional oven,just keep the vessel inside it till next day,or if climate is hot just keep out side overnight.
  
• If u r staying in a cold place ,u can switch on the light of conventional oven and keep overnight.(Just light,DO NOT SWITCH ON BAKING OPTION OR OVEN)
  

Points to be noted

• Basically,you should give them a warm place to ferment.
  
• Always keep a bit bigger vessel to put batter,once it ferments,they will rise up,this can avoid overflowing of batter from vessel.
  
• Don't put salt while keeping for fermentation,salt has ability to reduce fermentation.
  
• Once it ferments,next day,take it out,give it a stir with spatula,add salt,mix and keep inside refrigerator until u use.
  

How to make idlies:

• Take the batter from refrigerator and keep it out for ten minutes.
  
• Grease the spaces in idly stand with little oil.
  
• Fill the batter with spatula in it.
  
• Set the pressure cooker,check for the water level.
  
• Keep the idly stand in it and close the pressure cooker ,DO NOT put weight .
  
• keep for 20 minutes ,until steam comes out of it.
  
• Switch of the stove and wait for 10 minutes.
  
• Carefully remove the lid without steam spilling in your hands.
  
• Take idly stand outside and let it cool for few more minutes
  
•  Scoop out the idlies with a wet spoon.Your steamy yummy rice cake is ready
  

VENPONGAL-An Authentic South Indian Dish

Ven pongal is an authentic south Indian dish and one of the most common breakfast  Tamilnadu.Pongal,vada,sambar chutney-This is usual menu in any mess to 5-star  restaurant in south India.

There is also another  variant in Pongal,called sakkara pongal,which is the sweeter version and is usually done in all auspicious and religious occasions .

 The recipe goes like this and is good in nutritional facts too as it contains both protein and carbohydrate and will be a good kick start for the day.

Ingredients

Ven pongal

Sona masoori rice-1 cup(usually basmati is not used much for this as it imparts a flavour by                                                   itself)

moong dhal-1/2 cup

Pepper corns-1tsp

cashew-few(opt)

curry leaves-few

Turmeric-a pinch

Water-3-4 cups

salt-to taste

ghee - 1 tbsp

• How to make 
  
• Take a pan,roast moong dhal nicely until  raw smell goes,make sure they are not getting burnt.
  
• Wash rice nicely,Add Water(Usually most rice needs 1(rice):2(water)ratio),moong dhal,a pinch of turmeric, salt and mix it nicely.
  
• Water should be more than the usual ratio,since the consistency of this should be little mushy
  
• Pressure cook it for 3-4 whistles.
  
• In the meanwhile,take pan,add ghee,once it become hot,put peppercorns,broken cashew nuts,and curry leaves and fry nicely and keep aside.
  
• Once pressure is released,add the fried ingredients ,mix and check for salt.
  

Yummy Yummy Ven pongal is ready.

RASMALAI/RICOTTA CHEESE RASMALAI-KING OF SWEETS

ohhhh!!!!U can say it as "king of sweets"..a wonderful sweet i have ever had in my life..I got this recipe from my husband and I remembered it when one of his colleague's wife asked about it to me.The day he made it i still remember, we both were enjoying that golden period of life-yes u r right!!the period between engagement and marriage.He was making it for the potluck party by his colleagues.Don't say "lucky u",after marriage he has hardly entered our kitchen.anyways..i dedicate this sweet as a remembrance for that golden period and to all who are enjoying it.

Ingredients
1) Ricotta Cheese 2 lbs.
2) Almonds and pistachios- Handful
3) half and half milk - 1/2 gallon
4) Heavy whipping cream - 100 ml
5) Rose and Vanilla syrup

6)sugar-1/2 cup (acc to ur sweetness)
Making of rasmalai
1. Mix Sugar 1/2 cup and ricotta cheese and mix well. In a baking pan,
make sure it is a dish with 1/2 inch side, touch it with ghee and dust
it with any flour. Put the mix in it and flatten it out evenly with a
ladle.
3. Heat baking oven to 350 deg, place the baking dish and cook well
for 30 min. Close the baking dish with aluminum foil. It should become
like brown at the sides or if it is cooked well ok.After it has become
cold, cut it to required shape and refrigerate it for 2 days.
4. In a heavy vessel, pour milk and half and half and bring to
boil.Boil for like 40 mins and then add the whipping cream.Keep
stirring through out .after the milk has become thick enough add 1/2
cup of sugar. the milk now becomes little diluted.Bring to a nice
boil.
5. Cool the milk and add 2 drops of rose essence and 3 drops of vanilla essence.
6. Cut the ricotto chese into square bits and put in the milk.
7. Add chopped almonds and pistachios on the top.
8. Cool it in fridge and it would be great.

ADAI-BLACK URUD DHAL ADAI(THIRUNELLAI ADAI)/karthikai adai

  As the name suggests its a very traditional and tasty adai with high nutrition  value,its the normal urud dhal,which has got a black covering in it,usually some people used to make this adai by peeling of that coat,but the coat is only high nutritious value and is very easy to make.It is called thirunellai(a village) adai too in palakkad(a district in kerala),and of course its my place.This adai is also made during karthikai festival in tamil brahmins house accompanied by pori.

   The picture i have shown here is same recipe but different version,the way and i like to have the easy method.Relish it with avial or morkulambu even butter tastes awesome with this.

Ingredients

For the batter

Idly rice -1 cup

Black urud dhal-1/2 cup

green chillies-2 numbers

Dry red chillies-5-6 nos(acc to ur spice)

Pepper corns-1 tsp

Curry leaves-1 arch

Corriander leaves-a small bunch

Hing-a good amt

Salt- to taste

Wash rice and urud dhal nicely as usual,then mix all the ingredients and

d soak for 1-2 hrs.Grind coarsely in a mixie/blender.As i said this can be done in 2 ways

Variation 1-Traditional method

For this method dont grind by adding water,it should be like thick paste

Variation 2-Easy one

For this method grind by adding little water,such that it will be little liquid consistency to be taken in spatula.

Making of adai:

The main advantage in making this is,it can be made immediately,take a griddle,or nonstick tawa and heat it

For making traditional method:keep a bowl of water near the tawa.

Take a handful of the batter and put in tawa,moisten ur hand in water and slowly flatten the batter such that it becomes a round.moisten ur hand whenever needed,once it has become a round shape put 2-3 holes in it.then pour oil in it such that it seeps through the hole and u ll get a crispy adai.This will be little thick and heavy tiffin.

caution:dont burn ur hands.

the easy method:

This is pretty easy method,just like making dosa,take a spatula full of batter,put it in tawa and run through the batter in a clockwise direction,such that it become in a round shape.then pour oil through the edges.

 This is a very nutritious and tasty adai and can be eaten with butter,a usual combo for karthikai festival.An adai avial combo ,then morkulambu tastes awesome with this..The ordinary idly podi is not inferior in anyway to this adai..

Tip:If you are using nonstick tawa,pour oil 1/4inch inside dosa,such that tawa wont be spoiled easily

   

AVIL UPMA

I was feeling like having some evening snack,which is not heavy and oily,i came across a pack of poha/avil lying in my cupboard.I thought nothing can be so light, healthy snack or u can make it as a tiffin too...anyways

here goes my version...

Ingredients

Avil/Poha-250 gm-300gm

Onion-1 chopped

Potato-1 chopped finely

Greenchillies-2

Peanuts(powdered/dehusked)-few

Turmeric powder

Salt to taste

Seasoning

Oil

Mustard seeds

Curry leaves

Hing-a pinch

Garnishing

Corriander leaves

Grated coconut

Method

Take poha and soak them for 5 minutes and drain it,if the poha is very thin then just wash them and strain immediately in strainer,else they will be soaked and becomes mushy.

Take a wide kadai/pan pour very little oil,when they gets hot,add mustard,once it pops up add green chillies,curry leaves,hing and saute,then add  onions,once they become transluent,add potato pieces then add a pinch of turmeric,and very little salt which is enough for potato such that they absorb them.then close the kadai/pan and let it cook for 2-3 mins,once they get cooked,add the poha which has be strained and kept.then mix them nicely and add salt to make into right propotion.Close with a lid and cook for another 5 mins.Cut corriander leaves and mix well.Serve this into a bowl ,and garnish with corriander leaves and grated coconut.

Vendaya kuzhambu / menthiya kuzhambu

This is a dish which i love to have when my mom make and is a good one to serve with rice and a saviour when i am drained out of veggies.A good accompainment for this  is paruppu thuvayal,nothing can beat this combo.I remember my brother insisting my mom to grind it in a  traditional way(ammi kallu).Definitely that taste is awesome.i have included both the recipes:).

 

Ingredients

Tamarind- small lemon sized

Mustard-1/2 tsp

Tuar dhal-1/2 tsp

Methi seeds-1 tbl sp

Dry red chillies-2nos

Turmeric powder-a pinch

Sambar powder-1-2tsp

Curry leaves -3-4nos

Molasses/jaggery-a small piece

Rice flour -1tbl sp

Hing

Gingelly oil.

Salt-to taste

Method

Take a kadai,heat some oil in it and when it becomes hot put mustard seeds,tuar dhal,methi seeds,dry red chillies and curry leaves.fry them until golden brown and now add  the thick tamarind extract,to it add turmeric,sambar powder,hing and salt and allow it to boil.Once it starts boiling add the molasses/jaggery ,when it starts boiling mix the rice flour with little water and pour it slowly ,without forming lumps(stir continously while pouring to avoid lumps

).let it boil nicely until it forms a thick consistency.Serve with rice.

Paruppu thuvayal

Ingredients

Tuar dhal-1-2 tbl sp

Grated coconut-2tbl sp

Dry red chillies-3-4(can differ acc to ur spice)

Salt-to taste

Oil

Method

Take a pan and pour little oil and fry tuar dhal and red chillies.Grind this along with coconut and salt.Its ready to serve.