Hi R:
Can I request you for a tested mint chutney? thanks
Seetha
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Hi R:
Can I request you for a tested mint chutney? thanks
Seetha
Seetha, it has been quite a long time since I made adai; on seeing yr version, guess that it is time to do!!
Will give you my feed back..
Bye.
We make adai's all the time @ home.We call it Navadania Adai.I would like to share this recipe as it is high in protien and very nutritous.
Navadania Adai:
You will need
raw rice 11/4cup
idli rice 1/4cup
dal:
dried blackeyed peas 1/4cup
channa dal 1/4cup
rajma 1/4cup
toovar dal 2tbsp
whole urad dal 2tbsp
whole moong dal (pachai pair) 2tbsp
cashews 1tbsp
(back home we also used a 1tbsp of mochai)
hing
red chillies 10
Method:-
soak all the above for 4hrs.
grind into a coarse paste.add curry leaves & salt.
add methi leaves chopped (optional)
or any other vegies of choice.
Make adais.use til oil for the adais and we usually serve it with avial & jaggery.any side dish will do.
its yummy and rustic.
Bhargavi.Raj
Yes, indeed..it is highly nutritious, Bhargavi..thanks for sharing..
Anyways, here is the recipe for Rajma adai:
Raw rice 1 cup
rajma 1/2 cup
There is no dals here; rest of the ingredients are from Rice adai, you can follow:
Red chillies, curry leaves, coriander leaves, pepper, jeera etc.
Soak rajma separately for 4 to 5 hrs. and rice for 2 to 3 hrs. Grind rajma and then, add rice with other ingredients.
Adding a piece of ginger is also optional; but, a good idea. Since adai has lots of dals and pulses, digestion will take a little while. Adding ginger, jeera and pepper will serve the purposes.
Any vegetables you can add as mentioned.
=====================
Variations in adai:
Follow the ingredients & steps for making rice adai; alongwith that, can add 1/4 cup of any one of the following:
black channa or green whole moong or white channa or chowly(kaaramani)-maroon/white
I saw this type of adai making at my friend's mother's place. That aunty use to say that one can add soaked whole wheat grain and grind it with adai!! I am yet to try.
Tried with rest of the ingredients, and they all tasted differently.
In the place of raw rice, you can try usingpar boiled rice and obviously, boiled rice gives you soft texture.
.................................
will post more varieties of adai later this day alongwith variations...
Thanx R,Seethab and Bhargavi for the adai recipes. will try one by one asap.
Regards,
sk
Dear R
Thanku very much for ur response . One more thing i wanted to ask u , For the texture of mysorepak like SKS , shld we add more ghee and take away the mysorepak from stove a little b4.?? pls clarify when u find time ..
Thanks and regards
PR
Dear friends
I bought cottage cheese (small curd ) thinking that it would be like paneer . But the texture is not like paneer and its somewhat like curd .. How can i incorporate this in our dishes ? Any suggestions ??
Thank u very much
Regards
PR
This is from SUN TV collection:
Thought that I already posted, but did not..anyways, tried this and quite a different one.
Sago adai:
Raw rice 1 cup
sago 1/2 cup
thoor dal 1/2 cup
urad dal 1/2 cup
green chillies 1
ginger 1 piece
curry leaves
oil and salt
Soak dals and rice together for 4 hrs. Soak sago separately. Drain water and grind with other ingredients except for sago. After grinding, mix with sago; start making adais. Pour oil all over the adai.
Adding coconut is optl.
Godhumai rava adai:
Godhuma rava 4 cups
thoor dal, urad dal & channa dal 1 cup together.
Soak rava in water for 30 mts and grind only if it is big in size. Othewise, grind dals alone and mix with soaked rava. Adding veggies, onion is as usual.
=====================
Basic important adai recipes I have given now; other than this, there are many varieties like without adding dal say ragi adai, rava adai..
Without rice, can make adai only with dals! And in some more adais, you can omit a dal and include two more dals like thuvar dal adai; like this, many variations are there.
And, the ratio will differ slightly. Since it is a heavier tiffin, can try monthly once with different adais. That is how I do. If you want any particular recipes, will post it here..
Now comes to the variations part:
Adding drumstick leaves will be the best part in taking adai; people those who dont get, have to stick with other leaves.
You can add 2 or 3 cubes of red pumpkin or the seeds to the batter while grinding. Grind it and make adais.
Take one small size of tomato and grind it with adai batter at the final stage. Before making adais, grate half carrot, half beet and mix with adai, then make... Yum yum and colorful adai is ready!!
Dry fry sago for few mts. Grind it in mixie and keep this powder separately. Can add a couple of tsp to the batter of adai or dosa or even vada which will give a crispier taste!!
Have already mentioned that we can make adai with rice, dals and additionally pulses like whole moong or channa etc. Instead of the plain whole moong or channa, can sprout and add to the mixture while grinding which gives an extra nutrition.
----------------------------------------
Yes, pr; tried only once by adding 3 cups of ghee and took the mysore pak vessel a little early from the stove; the texture came out softly just like cake.
Meantime, I also saw in my note book which have written a long while ago-in order to get a soft mysore pak, you can even add milk powder or something(have to check the file) which yields you a soft mysore pak. I am yet to try, maybe, should try for Diwali!!
Anyways, if you want, will share the recipe with you..
pr, some time back, a hubber named Krz asked the same question and also got replies on incorporating cottage cheese, guess..
Bye.
Seetha, shortly will get back to you with tested mint chutney.
Thanks for understanding..
Hi R;
Thanks so many adai varieties!! I am reposting my request for a tested mint chutney.
Seetha
My mother makes mint chutney by grinding mint leaves with green chillies, salt and finally squeeze lemon juice; if you dont mind, can add 2 tsp of coconut grated while grinding.
You can even add half bundle of coriander leaves and half bundle of mint leaves too instead of a whole bundle of mint.
Frankly speaking, dont prefer this raw smell. So, this is my version..
This is semi chutney and semi thuvayal!! Hence, you can give the name whichever you prefer..
My version of mint chutney:
In a tsp of oil or lesser than that, add mustard, urad dal, hing, coconut(optl.), green chillies, mint leaves, 1/2 tomato with tamarind and stir them for a couple of mts.
Take a couple of pearl onion to give better flavor and fry for a minute or directly put them while grinding the above mixture. Dont forget to add salt.
People those who dont prefer tamarind, omit and pour lemon juice.
All quantities are approximately.
Thanks a ton R for the mint chutney/thogayal recipe. I shall try your version as I too dont like the raw smell of mint.
Seetha
Hi Pr,
Even i bought one tub of cottage cheese and still looking for ideas for how to use them. if u come up with any do post, i will also.
i have used them in omelettes as suggested here in the forum and it was good. another poster suggested milkshakes using it.
Kz
Tried this recipe from a tamil magazine; unbelievable, we had some guests and the kids-they would kept on asking becoz of the different color/taste. thanks to whoever published in the magazine.
Tomato dosa
Parboiled rice 4 cups
Urad dal 1 cup, tomato 10, green chillies 4
coriander leaves, salt & oil.
Soak rice and dal for 3 to 4 hrs. Take well riped tomato, chillies, salt and grind with rice-dal nicely. Add coriander leaves and make dosas.
Tips:
Though the fermentation is not given, I did ferment like we do for regular dosa batter.
Grind tomato and chillies separately in the mixie and then add the paste to the rice, dal while grinding.
Can reduce tomato's qty like 3 to 4(well riped) for a cup of rice. Similarly, can reduce or omit chillies.
========================
Got this too from the same magazine.
Mysore kadabu
Moong dal ½ kilo
Kuskus 25 g
Cinnamon 5 g
Cardamom 10 g
roasted gram 50 g
potato 200 g
tomato 100 g
coconut 1
oil 5 sp
onion 100 g
green chillies 10, ginger 1
salt.
Grind chillies, coconut and kuskus nicely. Cook potato and remove the skin. Cook dal separately.
Heat oil, add cut onion, saute well; add tomato and cooked dal with salt. After some time, add paste, mix well. Pour enough water and when it boils, add potato, cook for some time. Goes with chappathi, poori, dosa and idly.
Tips:
You dont have to follow the ratio especially for coconut and chillies; can reduce very well.
While putting the potato, better put it with skin to retain vitamin.
This week's recipes from SUN..
Raathi, here the sandwich recipe..
Hummus sandwich:
Chick peas 1/2 cup
bread 4
garlic 4
lime juice 1 tbsp
chilli powder
curd 2 tbsp
coriander leaves, oil & salt.
Put cooked channa and other ingredients, grind into paste. Put cut coriander leaves, mix well.
Take raw bread and spread the above paste on the above. Can take it as a raw one or put in sandwich maker and have it.
Either way, nice and healthy sandwich is ready.
A point:
If you reduce the spices, can be given to kids, even for 1 yr old. I have already mentioned in the baby food's thread abt plain hummus. Surely, this is a better variation for everyone.
A tiny variation:
Adding chilli powder & garlic will be little hot for people those who dont take spices. So, add little chilli powder & garlic while cooking channa so that it will not be too hot. Or, you can even add any homemade curry powder instead of plain chilli powder.
Ennai thakkali gravy:
tomato 2 cups
onion 1 cup
pepper 1 tsp
chilli powder & mustard 1 tsp each
coconut 1/4 cup
urad dal 1 tsp
kuskus 1/2 tsp
cinnamon, haldi, sugar
cashew 10
ginger paste 1/2 tsp
garlic 6 flakes (split)
green chillies 1
saunf 1 tsp
dhania powder 1 tsp
cloves 1
To garnish: Coriander & mint leaves
Heat oil, add mustard, urad dal and onion saute well.
Add tomato with all powders, chillies, garlic(mashed), ginger paste and sugar; cook well.
Grind coconut, cashew, kuskus, saunf, cinnamon, cloves with garlic well with water. Add the paste to the above gravy with enough water and cook for some time.
Finally, garnish with leaves.
Some points from me:
When I made this gravy, added 1 tomato and rest used quarter tin of tomato paste.
And, abt cashew, you can add peanut (2 tbsp) and the taste was good. As usual, reduce the coconut qty to 2 tsp
Can reduce the garlic qty since here, the garlic smell and the taste is very hot. Similarly with pepper or chillies, put according to yr taste.
In my house, no one loves spices; so put half cloves, a pinch of saunf etc. Anyways, just take the recipe and do the variation on yr own!!
Ellu urundai:
White sesame 1 cups
Rice flour 1/4 cup
salt a pinch
jaggery 1 cup
ghee
Dry fry seed till the color changes slightly.
Heat ghee(1 tbsp) add flour, fry till the flavor comes out. Grind the fried seed with flour enough to make balls.
Yummy and simple sweet is ready.
My variation:
For Vinayaka chathurthi, use to make this. I dont add rice flour; plain sesame seed with jaggery will also gives a good taste. Adding flour makes the urundais little dry in texture which is my personal opinion.
contd. from page 18
page 18
- uppu seedai
page 19
- vella seedai
eggplant pasta
page 20
- rice puri
dahi baingan
peanut kuzambu
banana milk shake
page 21
- caramel payasam
paal payasam
page 22
- aval payasam(kavitha)
vendhaya vengaya rasam
rava seedai
kerala sambar
page 23
- tiruvadhirai kootu
vegetable bath
roasted gram usili
thoor dal vada
wheat rava usili
bread masala
paneer birbali
page 25
- pori urundai
jackfruit poli
channa masala
page 26
- kathirikai kadala masala
fruit nut shrikand
stuffed idly
page 27
- rice adai
adai(seetha)
navadhania adai(bhargavi)
rajma adai
page 28
- sago adai
godhumai rava adai
variations/suggestions abt vadai
mint chutney/thuvayal
tomato dosa
mysore kadabu
hummus sandwich
page 29
- ennai thakkali gravy
ellu urundai
Thak you for the recipe R ! I think i watched this sanwich recipe but the Ennai thakkali gravy seems new to me so it might be the one which showed on last friday and it looks yummy too.Really appreciate your help!
Are u talking abt the other sandwich(with some cooked vegetables alongwith fresh round cut veg.,?). I dont write any dates, so not sure which is which??
Let me kinow..
This enna thakkali is a very old one. As I mentioned, dont post it in the order. Whichever inspired me the most, will try and post it here. So, it is always in jumbling order..
Thanks R for posting the juice recipes. Just came back 2 days ago from a short trip, will surely try out this week itself. Bye.
I guess watched this sanwich recipe too ( with some cooked vegetables alongwith fresh round cut veg.,) this one showed on last thursday (think she made it in a small electric griller or using a sanwitch maker).
it's ok R! please continue your regular postings if that missed show
recipe is a good one you would try and post it here.
Hi R
Tried "Arisi Adai" y'day with vegs.It tasted awesome.Thanks
Regds
Sowmya
Thanks, sowmya for expressing yr opinion.
Hi R
prepared "Tomato dosai" today.The taste was very good and the very look of the dosas was inviting.. :D
Thanks
Sowmya
Sowmya, I am really happy to note that we both have the same taste & thought!!
Hi R,
how r you? Other than sunday samayal ...i don't c any cooking show in suntv. Whats the show time? could you pls reply me?thks.
Hi,
I am looking for Rasa Vadai recipe that was shown on sunTV few days back. If anyone has it, please post it here.
Thanks
Hi R,
I remember Long back you searched for cabbage pakoda( which was posted by Kamakshi) and yesterday i found out through old responses.
Here is the recipe!
CABBAGE PAKODA
*****************
INGREDIENTS
1 cup chopped cabbage
3/4 cup chopped onion
1cup besan flour
1/2 cup rice flour
3 green chillies chopped finely
1 teaspoon chopped ginger
salt to taste
A pinch of asafoetida
1 teaspoon garam masala powder
1 teaspoon red chillie powder
1/2 handful of curry leaves
Oil to fry
METHOD
Mix all the above ingredients. Add water, just necessary to bind these. (If you add excess water the pakodas will not be crispier) .Drop these in small quantities in the oil kept in a kadai over medium flame.Fry to golden brown. Drain on paper towel and then serve.Cabbage pakoda are crispier than the regular ones.
Hi kavitha,
Here is the cookery show time information!
Tuesday thru saturday -Mangayar choice at 7.30 am EST
Every monday-Neengalum samaikkalaam at 8.30 am EST
Hi R:
I made mint chutney and made just one change. I added channa dal(fried as per your recipe) instead of urad dhal and it tasted yum.
Thanks
Seetha
Thanks seetha for letting me know the variation..will try with channa dal someday.
Actually, I totally forgot about cabbage pakoda. That is so nice of you, Raathi.
Thanks a ton for the favor.
Hi Kavitha,
Thanks for asking..am doing good. Understood that you are quite busy.
Hope that Raathi had answered to yr query.
Bye.