ADAI ( LENTILS-RICE DOSA)

Hi all, the recipe I am going to introduce today is something I used to dislike a lot in my childhood. But now I enjoy making and eating it. It's healthy and easy to make. This recipe comes from my mother and MIL's kitchen. It's a south Indian dish, made with lentils and rice. Something quick to make for an early dinner or evening tiffin.

ADAI

INGREDIENTS

RAW RICE: 2 CUP
CHANA DAL: 1/2 CUP
TOOR DAL: 1/2 CUP
RED CHILLI'S: 3-4
HING/ PERUNGAYAM/ ASAFOETIDA: 1/2 TSP
BLACK WHOLE PEPPER: 3-4
CURRY LEAVES: 7-8
SALT AS REQUIRED
OIL

ADAI

MAKING

Soak the grains for 3 hours and grind them into a coarse batter in a blender with Red Chillies and Pepper. After one round add the Hing/Perungayam/Asafoetida, grind once again, and finally grind it again with salt. Make sure the Batter is coarse and not smooth.

Add curry leaves to the batter. Heat a flat pan that we use to make Dosa. Pour the Adai batter and use a ladle to rotate it in a circular motion so it spreads out. Add oil around it to cook evenly. That's it, Adai is ready to eat. Serve it with Jaggery or Butter or anything that you like.

TIPS/VARIATIONS

Make sure the batter is coarse and thicker in consistency. Make sure it's not runny or smooth.

You could also use crushed pepper instead of whole pepper.

BHATTURA

So for the weekend I had the sudden urge to make Bhattura's. They are a larger and heavier variety of Poori's made with All Purpose Flour (Maida).I have never tried it before but I made it and it came out really well. Here it goes

BHATTURA

INGREDIENTS

ALL PURPOSE FLOUR: 2 1/2 CUP
CURD/ YOGURT: 1/2 CUP
BAKING POWDER: 1/2 TSP.
BAKING SODA: A PINCH
SALT: 1 TSP
SUGAR: 2 TSP
OIL: 2 TBSP AND FOR FRYING
WATER AS REQUIRED

Bhattura

MAKING:

Make a dough with the dry ingredients and water mentioned above. Knead it into a medium soft dough, add 2 tsp of oil and knead it again before covering it with a wet muslin cloth / kitchen towel. Allow it to rest for an hour or two.

Separate the dough into small balls and flatten each ball into a medium sized Bhattura with a rolling pin (belan). Sprinkle a handful of dry All Purpose Flour / Maida to prevent the dough from sticking.The size actually depends on the size of your kadai / deep fry pan. If you have a big kadai, make the Bhattura's bigger.

Deep fry the flattened Bhattura's in oil until its puffed up and cooked. Serve hot with Channa on the side.

Delicious Bhattura is ready to eat.

TIPS

if you have time, allow the dough to rest for even more time.

PEANUT - CORIANDER CHUTNEY

Hi all,

Its been busy with a lot happening in this month . This recipe was made by this neighbor in Mumbai when we went to India for vacations. It was simple, delicious and very easy to make. so here it goes its called

PEANUT - CORIANDER CHUTNEY

INGREDIENTS

Peanut-Coriander Chutney

PEANUTS: 1/2 cup
CORIANDER: 1/2 cup CHOPPED
COCONUT : 1 TBSP GRATED
GREEN CHILI'S: 2
GARLIC: 2 MEDIUM or 1 TSP
SALT as required

MAKING:

Take a pan, lightly fry the peanuts in 1 tsp oil until light brown, set aside. In a blender, add all the above ingredients and grind into a fine paste with little water. That's it, simple, delicious Peanut- Coriander chutney is ready. Serve it with Mini Uthappam's, idli's, Uthappam's, dosas.

Enjoy !

MINI UTHAPPAM

Hi all,

This recipe was first tried when we were leaving India and our neighbor had given us some for breakfast. It was nice and the kids loved it too. So, here it goes

KID-FRIENDLY UTHAPPAM'S

INGREDIENTS

DOSA/ IDLI BATTER
ONION: 1 chopped and fried lightly if needed
CORIANDER LEAVES chopped
GREEN CHILLI" S
SALT and OIL as required

Mini Uthappams

MAKING

Take an Aapa Kadai, the one in which we make Appams. Pour the batter into the holes, sprinkle a bit of oil around the holes so that the batter cooks. After a couple of minutes, flip the Uthappam and allow it to cook the other side as well. Remove from the Kadai and serve hot with chutney. Delicious kid-friendly Uthappam is ready to eat.

Kids love it because of the shape and small size. Not only that this can be served as a Starter/Appetizer. Will post the recipe of delicious Peanut Chutney that works wonderfully as a side to this dish.

CHANA MASALA

Hey all, back again with another one. This one is from my SIL's kitchen, she had made it when we visited Mumbai. It was so delicious that I asked her for the recipe so I can make it for my daughter's Birthday party. and believe me, it was a big hit at the party. Here it goes...

CHANA MASALA

INGREDIENTS

KABULI CHANA: 2-3 cups boiled
ONION: 2
TOMATO: 2
GINGER- GARLIC: 1 Tbsp each
KASURI METHI: 1 tsp
DHANIA-JEERA POWDER: 1 tsp
GARAM MASALA: 1 Tsp
SUGAR: 1 Tsp
SALT as required
CASHEW (ALMOND) PASTE: 1 Tbsp
TEA LEAVES or TEA BAGS

MAKING

Pressure cook the Kabuli Chana with enough water to cover it with some loose tea tied tightly in a muslin or any thin cloth. This gives the Chana color and also a good flavor when mixed with the spices. You could also insert a tea bag instead. Once its boiled, set it aside. Keep the water used for boiling Chana for future use.

Grind the Onion, Tomato, Ginger, and Garlic into a fine paste and set aside. In a pan, heat oil, add the paste and cook until the raw smell goes and the oil separates the pan. Add the dry spices like Turmeric, Dhania-Jeera powder, Salt, Garam Masala, Kasoori Methi, and cook again until the spices are all blended and cooked.

Add the boiled Chana to the gravy with the Chana water kept aside and allow it to cook for some time. Make sure that water isn't too much and just right. Add a Tsp of sugar to balance the spice if it's too spicy. Finally add the cashew paste to give it richness, texture, and balance to the gravy.

Switch off the gas and garnish with fresh Coriander leaves. Serve it hot with fresh Roti's/ Chapathi's. Believe me its too good.

All credit of this recipe goes to my dear SIL Deepa.

TIPS / VARIATIONS

The Cashew paste is optional. The tea leaves work really well for the dish but again it's optional.

PANEER BUTTER MASALA

Hi, its been a long time since I post something, have been busy doing other things. Anyway, coming to this recipe, I made it when we had a B'day party for my daughter at home. I was happy with the result and its pretty easy to make. Here it goes,

PANEER BUTTER MASALA

INGREDIENTS

PANEER : 2 cups chopped into cubes
BAY LEAVES: 2
CINNAMON STICKS: 2
CLOVES: 2
ONIONS: 2 Chopped
TOMATO: 3 Chopped
CORIANDER SEEDS: 1 Tsp CRUSHED
GINGER and GARLIC: 1 Tsp each chopped
BUTTER: 2-3 tbsp
DHANIA-JEERA POWDER: 1 Tsp
FRESH CREAM: 1 Cup
KASOORI METHI: 1 Tsp crushed
GARAM MASALA: 1 Tsp
RED CHILLI POWDER: 1 Tsp
TURMERIC: 1/2 Tsp
SALT and OIL as required.

MAKING

In a pan, heat 2 Tbsp ghee and 1 Tbsp oil. Add the Bay leaves, Cinnamon sticks, Cloves and Crushed Coriander seeds, saute for a minute before adding in the Ginger-Garlic pieces and the chopped Onions. Saute again for a couple of  minutes, add in the spices like Red Chilli powder, Turmeric, Dhania- Jeera powder , a bit of salt and the chopped Tomatoes. Saute it for 2-3 minutes again nicely until all the ingredients are mixed in together.

Grind the above mentioned mixture into a fine paste. Pour the gravy back into the same pan with some oil and butter and cook until the oil starts leaving the sides. Lower the heat and add in the Paneer cubes, stir for a minute before adding the required Salt, Garam Masala and the Kasoori Methi. Close the lid and cook for 5 minutes until the Paneer has blended well into the gravy. Switch off the gas add fresh cream and the remaining butter for garnish and extra flavor.

Delicious Paneer Butter Masala is ready to eat. Serve it hot with Chapathi's or Rice

TIPS/VARIATIONS

Fresh cream gives a lot of texture and adds to the flavor of the dish. Enjoy !

SABUDAANA UPMA / JEVARASI UPMA

Happy New Year to all of you. Hope this year brings in a lot of Joy and Prosperity in your lives. Lets get straight to topic. The first recipe of this year is going to be a simple one which is mainly made in Maharashtra and its delicious and healthy so here it goes.

SABUDAANA UPMA or JEVARASI UPMA

INGREDIENTS

SABUDAANA / JEVARASI : 3 cups
GREEN CHILLI"S: 3-4 chopped
PEANUTS : 1 Cup
CHOPPED CORIANDER
JEERA: 2 tsp
RED CHILLI: 1 small
CHANA DAL: 1 Tsp
MUSTARD SEEDS: 1 Tsp
POTATO: 1 Medium boiled and chopped
SALT and OIL as required
LEMON JUICE: 1 Tsp

Sabudaana Upma/Jevarasi Upma

MAKING

Wash and soak the Sabudaana in water just enough to cover it and keep it overnight or wash it well and soak it in hot water just enough to cover it in a hot pack and close the lid for about 5-6 hours. Drain the water and keep aside. Next, roast the peanuts until brown and grind in to a coarse powder and set aside. In a pan, add a Tsp of oil, add the Jeera, I Small Red Chilli, Mustard seeds, Green Chili's. Add the set aside Sabudaana to the pan once the mustard seeds splutters. Make sure you keep stirring it so that the Sabudaana doesn't stick to the bottom, after 5 minutes add salt and roasted Peanuts. This will make it dry and separated, Finally, add the boiled chopped Potato and fresh coriander. Switch off the gas and add the lemon juice. Delicious Sabudaana Upma is ready to eat.

TIPS / VARIATIONS

I like to soak the Sabudaana in the hot pack coz it comes out well, you would know if the Sabudaana is ready to cook when after soaking it comes out fluffy, bigger and when pressed it breaks completely. Adding Potato gives it additional taste, its optional.