Tuesday, July 23, 2013

Savory Ragi Pancake/Kezhvaragu Kara Adai

Even a simple rasam will taste Divine, when made by Mom!!! yes, enjoying Amma's Cooking for the past 15 days, no need to say that i m feeling royal totally!!! The only place where you get your breakfast served @ Bed (atleast for me) is @ Mom's!!! These days i wake up from the aroma of Filter Coffee and Hot Sambhar or some delicious curry getting ready to be served for Breakfast, This is seriously a privilege for all those who had get up first to make coffee(which involves a series of sub-steps) for them and also for others!!!! :)
Amma Makes a variety of Tiffen/snack using Ragi and Ragi Flour. One of them is this delicious Adai. Amma says, this is how her mom makes the ragi adai with all the flavors added. Sometimes she says they add a handful of drumstick leaves too to make it even more healthy. 
I asked her to make it for me for breakfast yesterday, which we all devoured hot straight from the tava with some Creamy Coconut Chutney,as such this Adai/Pancake doesn't need any Condiment, since it has all the spices in the dough itself, but then too, being a typical south-indian, what is breakfast without some Coconut Chutney!!!! :)
Ingredients
2 Cups of Ragi Flour
1/4 tsp hing
Salt to taste

To Grind
1 Large Onion
1 Large Tomato
handful of Fresh Coriander leaves
2 Green Chilies, Chopped
2 sprigs of Curry leaves
1 inch piece of Ginger, Chopped
1/4 Cup Freshly Grated Coconut
 Method
  • Take the ragi flour in a large bowl, add hing and salt and keep it aside.
  • Grind all the ingredients given under "To Grind" in a Mixer to a paste. Add this ground paste to the Ragi flour and make a soft, pilable dough. Add Water, only when necessary that too little by little.
  • When ready to make the Adai/Pancake, Heat a Tava, Amma used Iron Skillet, In a Banana Leaf, Take a ping pong size ball of the dough and patit using your fingers to make a thin round patty.
  • Invert the banana leaf on to the Hot tava, with the Ragi disc facing the Tava. Peel the banana leaf slowly, leaving the adai on the skillet.Cook on both sides, by adding little oil/ghee. 
  • Serve Hot with a Coconut Chutney or some Raita. Taste heavenly when had hot. I had it after my photo session, so it was a bit cold, then too it was soft. 
Sending this to VFAM - Onions, happening @ Nivedhanams, Event by Priya Mitharwal

Sunday, July 21, 2013

Barley Adai & Aviyal - Tiffin Combo

There are certain recipes which we plan to make since a long time but somehow we never make it due to less time or simply put laziness in my case. Adai Aviyal, a very popular Tiffen Combo, available in many south-indian restaurants as a weekend special menu. Hot Adai with all the spices gets balanced well when paired with Aviyal - a mildly spiced Mixed veggies soaked in yogurt and tempered with Coconut Oil. 
Though i make adai often, but never paired it with Aviyal @ home, making aviyal requires a bit more preparation with veggies. These days, i m avoiding rice and looking for some good replacement wherever possible. This recipe is actually tried by my Younger BIL's Wife. She after going GAGA over my  Multigrain Khicdi, started experimenting more with Barley!!! Thanx to SK for this recipe, we enjoyed it a lot and lot more of my friends too tried this and loved it totally. Here is the recipe for you to enjoy.
Ingredients :For Adai (i used my Katori to measure a cup)
1 Cup Barley
1 Cup Tuvar dal/Split Pigeon Peas/Thuvaram Paruppu
1 Cup Chana Dal/Gram Dal/Kadalai Paruppu
1/2 Cup Moong dal/Pasiparuppu
1/2 Cup Urad dal/Ulundu Paruppu
5-6 green Chilies
handful of Curry leaves
1 inch Ginger
Salt to taste

Method
  • Soak Barley and all the dals in water together for 2-3 hours. Drain the excess water and grind them together with rest of the ingredients to a slightly coarse batter. The batter should be slightly thick than the Idly batter, so do not add more water while grinding.
  • I always grind a smooth batter for Adai, since my kiddo prefers a smooth dosa/crepe, anything like dosa we call it dosa so please ignore the name change here. So Grind it according to your tastebuds Coarse/Smooth, Thin/thick, this makes a healthy meal/snack, so not to worry about the texture.
  • For Pouring the Adai, Heat a Pan, When it is hot enough, Pour a Laddle Full of batter in the center, Spread it in circular motion to make a Crepe. Adai normally will be slightly thicker than normal dosa. 
  • Serve hot with Aviyal or Coconut Chutney or Simply with some Jaggery.
Ingredients : For Aviyal
1 Large Potato
2 nos Raw Plantain
1 Large Carrot
1/2 Cup Green Peas, i used frozen
1 nos Drumstick, Cut into 1 inch piece
Handful of French Beans, Each cut it into 3 pieces
2 Cups of Chopped Ashgourd/White Pumpkin
2 cups of Whisked Yogurt
Salt to taste
To Grind
1/2 Cup Freshly Grated Coconut
3-4 nos Green Chilies
2 sprigs of Curry leaves
1/2 tsp Cumin/jeera
1 tsp shredded ginger

Tempering
2 tsp Coconut Oil
1/4 tsp Cumin seeds
2 sprigs of curry leaves
2-3 Red Chilies, broken into two, i used long variety

Method
  • Wash Potato, Carrot and French Beans. Peel the Potato, Plantain and Carrot and cut them into Chunks. 
  • Take the Chopped Drumstick in a Microwave safe bowl with 1 cup of water, add little salt and Cook @ Microwave High for 8 minutes. By this time the Drumstick must be cooked. Drain the excess water and keep it aside until use.
  • Take rest of the veggies(Potatoes, Carrot, Beans, Plantain, Ashgourd) except peas in a Deep pan, Add water just enough for the veggies to submerge. Add the required salt to this and Cook until all the veggies are fork-tender. Take care not to overcook them, When the water starts boiling, wait for 5 minutes then Switch off the flame and keep the pan covered for 10 minutes. This will make sure the veggies are cooked. Let it cool for sometime, Drain the excess water and keep aside until use. 
  • While the Veggies are cooking, take the ingredients given under "To Grind" in a mixer and add 1/2 cup of water and grind it to a smooth paste.
  • Heat 2 tsp of oil  in another pan, add all the drained veggies, cooked drumstick, peas and mix well. add the ground masala to this and 1/2 Cup water, i used the excess drained water from cooking the veggies. Mix well and let this cook for 10-15 minutes for the flavors to infuse well.
  • When it Aviyal comes out almost dry, Switch off the flame. Let this cool completely, then add the whisked yogurt to this and mix well. 
  • For tempering, heat the oil given under "Tempering" in a kadai, crackle cumin seeds, add broken red chilies, curry leaves and pour the sizzling tempering over the Aviyal and Enjoy it with Hot Adai or Have it as such as a Snack, i did both and loved it totally.
Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.
Sending this to My Legume Love Affair - 61, happening @ Aparna's Space, An Event Originally by Susan of The Well Seasoned Cook, now taken over by Lisa of Lisa's Kitchen

Friday, July 12, 2013

Cucumber-Cheese Sandwich

I Love sandwiches for their simplicity. The thought of having bread @ home, makes my day simple, coz i don't have to twist my small brain on breakfast. When you begin your day with no stress, the whole day goes smooth. So, here i m with a Simple to make and a Filling Sandwich recipe again to make your day stress-free. Cucumber and pepper makes a yummy combo and toasted with some cheese, the crispy bread gives an amazing feeling and a filling breakfast or snack anytime.
Ingredients (Makes 3 Sandwiches)
6 Slices of Brown Bread (White Bread/Sandwich Bread/Multi-grain bread)
3 Slices of Cheddar Cheese
1/2 tsp of Freshly Ground Black Pepper
1 Medium Size Cucumber, Sliced thin

Method
  • Wash and Slice the Cucumber into thin Slices. Using a Mortar-Pestle pound Black Pepper into a coarse powder.
  • Take  a Slice of Brown Bread, place a slice of cheese and 4-5 slices of Cucumber on top, sprinkle little Black pepper powder, Close it with another slice of bread.
  • Heat a Non-stick pan, Toast the sandwich both sides until crisp. 
  • Serve Warm with a Glass of Fresh Grapefruit/Orange Juice, Breakfast done!!!!


Sunday, July 07, 2013

Thavala Vadai & Coconut Chutney - Tea Time Snack

Thavala Vadai, honestly i never knew that there is a Vadai like this!!! Amma used to make Thavala Adai, a crispy, slightly thick adai made by soaking Rice-Dal mixture in Buttermilk. With all that seasonings it would taste divine and we can have it without any condiment!! :) Thanks to blogging, i came to know about this vadai recently. 
This recipe i made it exclsuively for blogging marathon, but unforturnately couldnt participate this month, due to my personal work, atlast i got some breather from all that dizzy-busy and i m here with this perfect tea-time snack. Easy to make, healthy with all those pulses.
Inspired from : Raks Kitchen
Ingredients 
1 Cup Parboiled Rice
1/2 Cup Tuvar Dal
1/2 Cup Gram Dal/Chana Dal
1/2 Cup Moong Dal
1/2 Cup Urad Dal
1/2 Cup Sago/Javvarisi (Optional)
Oil for Deep Frying

Seasonings
5-6 nos Red Chilies
1 small onion (Optional)
2 Sprigs of Curry leaves
a small piece of ginger
1/2 tsp hing
Salt to taste
handful of fresh coriander leaves
Method
  • Soak Rice and Dal together and Sago Separately for an hour. After the given time, Drain them completely. Take the Rice-Dal mixture,along with the seasonings except salt and hing, in a mixer and grind to a coarse paste without adding water. 
  • While Grinding, try not to grind for a long time, just pulse it in a particular speed for a minute, stop and pulse again. Grinding continuously in a particular speed, might give u fine paste instead of coarse mixture.
  • Transfer the ground mixture to a bowl, add the sago, salt, hing, mix well.
  •  Heat oil in a Deep Kadai, When the oil is hot enough, Make Pebble-size balls of the Vadai Mixture and drop them into hot oil. Depending on the size of the kadai,add about 7-8 balls @ a time, do not overcrowd the pan.
  • Deep fry them until golden brown, drain on a paper towel. Serve Hot with Coconut Chuntey

Coconut Chutney
1/2 Cup Freshly Grated Coconut
2 green chilies
a sprig of curry leaf
1/4 tsp shredded ginger
Salt to taste

Tempering
1/2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
a pinch of hing

Method
  • Take all the given ingredients in a mixer and grind it to a fine paste adding 1/4 cup of water. Depending the consistency add some more water if you want. We prefer slightly thick chutney.
  • Heat oil given under "Tempering" in a small sauce pan, Splutter mustard seeds, add urad dal, hing and curry leaves, When the dal turns brown, add it to the chutney.
Notes
  • In-case, if the batter is too loose to hold shape, add a handful of Rice Flour to the batter and mix well and refrigerate it for 15 minutes. 
  • Adding Onion and Sago are purely optional. When added, Onion gives a nice taste and sago gives a good texture.


Friday, July 05, 2013

Meal in Minute-30 Event and a Giveaway

At-last i m in Chennai after two years, Vacation, finally!!! But it doesn't look that way for me, both my kiddo's were sick,and my younger one is suffering a very bad allergy!!! Poor fellow and poor mommy!!! With his First Birthday nearing next week, we are so busy with shopping, i couldn't find time to sit and look my blog baby!!! Finally today, when everyone in the house is busy looking @ our Shopping Loot, i m here tending my Virtual baby!!!
I m happy to announce another Event in my Kitchen!!! Meal in Minute-30, Do you like the name? Courtesy: My Hubby.
Yes, with so many things happening around us, we find so less time to cook something healthy and delicious too. So, let's make something healthy and filling in 30 minutes. What do you get to cook something in 30 minutes? Yes, you have a Prize too!!! Not one, but two!!! 2 Lucky Winners will get Rs.500 Flipkart Vouchers and a Surprise Gift for one from me.
The 2 vouchers are by CupoNation.in. CupoNation is a publishing website which offers a variety of home and kitchen related discount coupons for a number of leading online retailers in India like flipkart, snapdeal, homeshop18 and many more. 

What you have to do to get one of these Vouchers
  1. Cook any Vegetarian Meal in 30 minutes, No Eggs Allowed. The Cooking time of the Dish should be 30 minutes apart from the Preps, like vegetable cutting, Preparing the Ingredients like Soaking, fermenting etc.
  2. Use the linky tool below to add your entries.While Sending the recipe to the Event, Mention that it is for the Recipe Contest happening @ Enveetu Kitchen by CupoNation. No Archived Entries please.
  3. Do Check the RaffleCopter Window to qualify for the giveaway. 
  4. The Contest runs till August 5th 2013. By August 10th, i will post the roundup and pick the winners through random.org.
  5. Non-Bloggers too are welcome to send in your entries, Mail me your entries to Vaasu.vrg@gmail.com with your Name, E-mail and Name of the Dish and a Photo of the dish.
  6. Use of Logo is Optional, But would help to spread the word about the event, More the Merrier

So, Lets get creative and cook delicious in 30 minutes. 


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