Tuesday, September 27, 2011

Adai - Mixed Lentils and Spices Dosa


Adai is a South Indian breakfast or can also be relished as a quick snack. It a type of Dosa, which is spicy and healthy. It is made using almost all types of lentils put together, along with some of most used spices.


To soak:
Dosa rice - 2 cups
Channa dal - 1 hand ful
Urad dal - 1 handful
Moong Dal - 1 handful
Toor Dal - 1 handful
Idli rice/Salam Rice - 1 handful
Poha - 1 handful
Fenugreek seeds - 1 tspn
Sabakki/Sabudana  - 1 handful

While grinding
Black Pepper - 1 tspn
Jeera - 1 tspn
Coriander seeds - 2 tspn
Green chillies / Dry chillies as per taste (preferably 6 - 7 nos)
Hing - 1/2 tspn
Fresh coconut - 1 handful
Salt to taste

Just before making Adai
Finely chopped onions - 1 no.
Fresh coriander  - 1 hand ful

To make Adai
Oil - 1/2 cup
Butter for serving (Optional)
Jagger and Ghee (Optional)

1) Soak all the ingredients under "To Soak" for 6-7 hours.
2) After the soaking time is done, grind the mixture along with all the ingredients mentioned under "While grinding" into a batter which has consistency just like dosa batter.
3) Now, you can leave this mixture to ferment overnight or you can also use it without fermenting.
4) Now, take a pan, add 2 tspn of oil, once hot add finely chopped onions and immediately add a pinch of salt and fry it making sure its still crisp and not too soft.
5) Then add the chopped coriander leaves and add this into the ground mixture.

To make Adai
6) Heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to make thin Adai). Keep on medium flame.
7) Pour 1 tspn of oil around the Adai, and once its cooked turn it around to cook on the other side.
8) Now Adai -topped up with some butter is ready to be served with any favourite chutney of your choice or a mixture of Jaggery and Ghee should be a good combination too.

1) Make sure you are cooking the Adai on low - medium flame, as this mixture of lentils need more time to cook.


Onion, Brinjal and Potato Curry

Onion, Brinjal and Potato Curry
This recipe is a yummy combination of all time favourites, Onion shallots, Brinjal and Potato and some mixed spices. It is traditionally known as Eerul Puli (in Iyer Tamil). A very tasty sambar/curry best eaten with Rice or Raagi Mudde.

Onion shallots - 1/2 kg
Brinjal - 2 nos (the Purple round ones) Chopped into 1 inch size pieces
Potato - 2 nos ( medium size) chopped into large cubes
Toor dal - 2 cup
Turmeric - 1/2 tson
Salt to taste
Oil for seasoning.
Mustard seeds - 1/2 tspn
Water as required

For the masala:
Jeera - 1/2 tspn
Black Pepper- 1/4 tspn
Fenugreek seeds - 3 nos.
Cinamon Stick - (1 inch piece) 3 nos.
Cloves - 4 nos.
Marathi Moggu - 2 nos.
Channa Dal - 1 tbl spn
Urad Dal  - 3/4 tbl spn
Coriander Seeds - 1 tbl spn
Dry Chillies - 1 handful or as per taste.
Poppy Seeds - 1/2 cup
Raw Onion - 1 no. or Onions shallots - 5-6 nos.
Fresh Coconut - 1 handful and
Dry coconut - 1 handful (if you dont have dry coconut available add additional fresh coconut itself)


Grinding the masala
1) Dry roast Jeera, Black Pepper, Fenugreek seeds, Cinamon Stick, Cloves, Marathi Moggu, Channa Dal, Urad Dal, Coriander Seeds and keep aside.
2) Now add 1 tspn of oil and roast Dry Chillies and switch off the stove and add Poppy Seeds, Raw Onion or Onions shallots and Coconut into the hot pan and fry them for half a minute.
3) Now grind this roasted mixture into a smooth paste with enough water and keep aside.

Making the curry
1) Pressure cook Toor dal for 3 whistles, along with turmeric and 1 tspn of oil and keep aside.
2) Boil potatoes and Brinjal with little salt, and keep aside.
3) Take a pan, add 3 tspn of oil, once hot, add mustard seeds and when they splutter, Onion and fry till half cooked and add it along with potatoes and Brinjal and add little water and bring it to boil.
4) Now pour dal, salt and the ground masala into the mixture, and bring it to a boil
5) Season it with Mustard seeds.

Enjoy the recipe


Yellu Unde/ Sesame Seeds Sweet Balls

Yellu Unde/ Sesame Seeds sweet Balls


Sesame Seeds - 1 cup
Jaggery - 1 cup (Finely crushed)
Dry nuts - 1/4 cup (Optional)

1) Dry roast sesame seeds and blend them into a course powder
2) Mix the powder to jaggery and mix them thoroughly, making sure to remove any lumps of jaggery.
3) Now, mix the dry nuts and make small lemon sized balls of this mixture .
4) Yellu unde is ready to be served topped with 1/2 tsp of honey if desired.

This recipe is going to Yummy Dessert 4 New Year hosted by Pranati nath. http://pran-oriya-recipies.blogspot.com/2011/12/eee.html

The event will run from 14th dec – 14th Jan 2012 and


Rave Unde / Semolina Sweet Balls

Sweet Semolina/Rava Unde

Rave - 1 cup (Preferably chiroti/very fine semolina)
Sugar - 1 cup
Milk - 1/2 cup or as required
Coconut - 1/2 cup (Preferably dry)
Ghee - 1/2 cup
Dry fruits and nuts - 1/2 cup (or as desired) - cut into small pieces
Saffron - 5-6 strands (Optional)
Cardamon powder - 1 tsp

1) Boil milk along with the saffron strands and keep aside.
2) Take a non-stick pan, and add 2 tsp of ghee and roast the dry fruits and nuts till they turn golden brown, if you are adding raisins wait till they puff up.
3) Once done, immediately add rava/semolina and roast till it spreads good aroma and its turning golden brown. (Roast rava on low flame to avoid burning)
4) Now, add sugar and mix well and add 3 tsp of milk and coconut and mix well.
5) At this stage add cardamon powder, the remaining ghee and gently mix all the ingredients together.
6) Now, take a large mixing bowl, and pour this mixture and wait for it to cool.
7) Once the temperature is just nice for you to handle it, take small portions of rava and add 2 tsp of milk and mix the rava with the milk and make lemon sized balls (Size is up to you) and keep them in a open plate.
8) Repeat this for the rest of the mixture but adding enough milk to mould the rava into balls.

1) Using lot of milk makes moulding easy, but it gets dried late and gets hard.   
2) Use milk just nice to mould the rava into a ball.
3) Once the balls/under dry, they are dry outside and soft inside and taste really yummy.

This recipe is going to Yummy Dessert 4 New Year hosted by Pranati nath. http://pran-oriya-recipies.blogspot.com/2011/12/eee.html


Thursday, September 8, 2011

Rice Flour Puris

Rice Flour Puris

Rice flour - 2 cups
Maida - 1/2 cup
Chilli Powder - 1 tspn
Jeera - 1 tspn
Salt to taste
Butter - 2 tspns
Hot oil - 2 tblspn (For mixing the dough)
Water for mixing the dough
Oil for deep frying

1) Take a broad vessel, and spread butter all over the vessel till it melts.
2) Now add the rice flour, maida, salt, chilli powder and jeera and mix well along with the butter which was spread in the vessel.
3) Now add hot oil and mix it well.
4) Add sufficient water to mix the flour to make a soft dough.
5) Take small portions of dough to make a lemon size balls and on a plastic sheet flatten the dough to make a small circle. (using your palms)
6) In the meanwhile, take a kadai, and heat enough oil for deep frying the puris.
7) Drop the flattened puris into the hot oil and deep fry them.
8) Now puris are ready to be served with jaggery and ghee / chutney.