Monthly Archives: August 2016

ADAI DOSAI

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ADAI DOSAI

Adai Dosai is a common dosai variety found in south Indian homes.It is either prepared for breakfast or for dinner.The ingredients is a combination of both rice and lentils.This dish is rich in iron an protein also very filling.Morever suitable for all in the family,especially for growing children.Different combinations with different measurements are used for preparing adai batter but the below combination is the one which my family likes.

INGREDIENTS

  • Boiled rice:  1 cup
  • Toor dhal: 1 cup
  • Channa dhal:1cup
  • Urad dhal:3tbs
  • Soya bean:2tbs
  • channa:2tbs
  • Moong dhal:2tbs
  • Red chillies 3 to 5
  • Ginger :A small piece

Soak  all the above ingredients together for 3 to 4 hours.Grind it coarsely. to the batter add 2 tablespoon oil to the batter this will help to lessen the quantity of oil while preparing dosai.Keep aside.

FOR FRYING 

  •  2 Onions chopped  finely. (if we use shallots it will be more tastier)
  • curry leaves
  • mustard and urad dhal
  • oil

 

To a tawa add oil and then add mustard seeds and after spluttering add urad dhal.Now add chopped onions and curry leaves.Fry till it is transparent.Add to the batter.

Now add finely chopped coriander leaves coconut cut into bits 2 tbsp to the batter.Now add required salt too.Now add 1/4 tsp asafoetida. Mix well.

Heat dosa tawa pour a laddle of batter and spread it in a circular motion.Pour oilin the sides.If we pour it thin then it will be crispier.Let it get cooked then flip it over and that side too to get it cooked. when done remove it.

Serve hot with chutney.Some like to have it with avial.some with jaggery.But I prefer to have it with sugar and coconut scrapings.

Apiece of butter will enhance the taste.

GREEN CHILLY CHUTNEY

different varieties of chutney can be done.Today I’m going to give you agreen chilly  chutney recipie.This goes well with dosai, pongal also for vadai and baji too.

INGREDIENTS:

  • Cocnut scrapings:1 Cup
  • Green chillies 2 or 3 accdg to taste.
  • Tamarind a piece
  • salt as required.
  • Coriander leaves a little.

Grind together all ingredients in a blender.

Fresh coconut tastes better.

Adai batter can be used immediately after grinding.It will be in refrigerator for 2 or 3 days.If going to use for the next day too then keep aside some batter before adding salt and onion mixture.This will taste good.

Some prefer to add drumstick leaves too to the batter.

While eating the crispness of dosai with fried onions,crunchiness of coconut bits,the taste of cooked coriander leaves with the the taste of either sugar or chutney is very different.Please do try and let me know  about it.

 

 

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CARD HOLDER (Wealth from waste)

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CARD HOLDER (Wealth from waste)

Its long since I have posted a do it yourself craft.So I decided this week to post a wealth from waste craft.We all have old x-rays at home not knowing what to do with it.Here is an idea to make it  useful .I have a cardholder out of x-rays.

I have used two  for it. One bigger kept as background the other a small one in front. If the other one too is bigger then we can cut the size accordingly.Now put holes in the sides.Now can use satin ribbons or any fancy thread to keep both intact.Can use any old greeting cards or wedding invitation to decorate.The top is the attachments we use for dresses.

It is upto you to use different decorative items.Its ready for use. Can use for keeping posts or invitation or any thing which you prefer.

Let me know how you have recycled x-rays.

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POORIPAYASAM/FRIED PUFFED FLAT BREAD PAYASAM

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IMG_3506Payasam is a desert liked by most people.Different ingredients are used for different payasam. Here the main ingredient is Poori.Today I thought of sharing poori payasam with you.This has a unique taste.

INGREDIENTS:

  • Maida/All purpose flour : 1/4 cup
  • Milk:1/2 to 3/4 litre
  • Sugar:1/2 cup(accdg to desired taste)
  • Salt a pinch
  • Ghee or Oil for frying
  • Cardomom powder:1/4 to 1/2 tsp

cashews and raisins optional

METHOD:

1.Add water and a pinch of salt to maida and make a dough.Keep aside for some time.

2.Knead the dough again for few minutes to make it smooth and pliable.

3.Divide into balls.

4.Roll each ball into a thin round.

5.Cut small round ones   from the bigger one using a small cap or a round cutter.

6.Heat oil/ ghee in a kadai  and fry small pooris in batches.

7.Keep aside the fried pooris.

8.Now take a thick bottomed vessel and milk to it and boil.

9.Simmer till it gets thickened atleast to 3/4th quantity

10.Add sugar to it.Stir well.

11.Add cardomom powder to it.

12.Now add 3 or 4 tbs condensed milk.(If you add more reduce the quantity of sugar)

13.To the mixture add the fried pooris to it and allow it to cook for 5 to 7 mts.

Then remove from fire .Serve hot or cold.

 

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Points to remember:

  • If pooris are fried in ghee it will enhance its taste.
  • If there is less time to make small round pooris then make bigger ones and cut into small ones.
  • When poori payasam cools it will become thick.
  • Frying cashews and raisins is optional.
  • When you have payasam one should get poori pieces while chewing.

Left over pooris too can be used for this.

Try this and let me know .

This will be a kids favourite dessert.

 

BABY POTATO FRY

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BABY POTATO FRY

Potato fry is a favourite dish for many.I thought of sharing this receipe with you all. This method involves little bit of grinding too.

Ingredients:

For grinding masala:

1.Big onion: 2 or 3 cut inot small pieces

2.Garlic:5 pods

3.Red chillies: 5or 6 accdg to taste

For frying:

  1. Baby Potatoes:1/2 kg
  2. Big onions:2 or 3 chopped
  3. Oil  for frying.
  4. Mustard seeds and urad dhal 1 tbsp
  5. Curry leaves
  6. coriander leaves finely chopped
  7. Turmeric powder:1/2 to 1 tsp

Salt as needed

Method:

1.Wash the baby potatoes and pressure cook with enough water.After releasing the pressure drain the water and peel the skin.

2. Grind the masala.

3.Slightly  prick the baby potatoes so that the grounded masala seeps in.Marinate the potatoes with the grinded masala.

4.In a kadai add a little oil add mustard seeds and urad dhal. When splutters add onions and cuury leaves to it.Fry till onions are transparent.

5.Now add masala coated potatoes.add desired salt to it.Fry in low flame.When potatoes are roasted remove from fire. Add coriander leaves chopped.

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Can serve with rice and sambar combination.also tastes good with rasam and curd rice too.

A favourite dish liked by all in our family.You too try and let me know.

This same procedure can be followed for ordinary poatoes cut or cubed ones.