Ragi Kaara Adai/Finger Millet Pancake

For the day 3 of blogging marathon #49 under the theme brunch,I wanted to share a healthy and authentic,village style ragi/finger millet adai.We mostly make dosa with the finger millet and rarely adai.This recipe I noted long time in a T.V cookery show by Mrs.Revathy Shanmugam and she used moringa leaves/drumstick leaves.Unfortunately I don't get those leaves,used chopped curry leaves and coriander leaves.The adai is so flavorful with the addition of shallots and its a filling and healthy option for brunch or even snack. I paired it with a spicy chutney and here I flatten the adai directly on tawa and also used a parchment paper to flatten it.Off to the recipe.................................

                                                                        

                                                                                                Ragi Kaara Adai/Finger Millet Pancake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 10 -15 minutes

   Makes 2

    

  Ingredients

  

Ingredient	Quantity
Ragi/finger millet flour	1 cup
Shallots/chinna vengayam	10-12(finely chopped)
Coconut bits	2 tbs
Roasted peanuts(cruushed)	1 tbs
Green chilly/pachamilagai	1(finely chopped)
Roasted sesame seeds/ellu	1 tsp
Salt	3/4 tsp
Oil	11/2 tbs
Boiling water	to knead

    Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly add the hot water and knead it to a soft dough.

•  Divide the dough into two equal balls,heat a griddle and once it becomes hot keep a ball on the griddle.Wet the hands with water and flatten it to slightly thick adai or flatten it on a parchment paper or banana leaf and transferred to the griddle.

• Drizzle a tsp of oil and cook it for 2 minutes in a medium flame.Flip t to the other side and cook it for another couple of minutes.Add another tsp of oil and cook it for 30 seconds.Transfer it to a plate.

• Serve it  hot with tomato chutney or spicy chutney.

• Use hot water to knead the dough,that makes it more softer.
• This is the traditional way of making so I didn't use any other veggies such as grated carrot or beet root.
• Along with the ragi flour,1/2 cup of wheat or rice flour can also be used. .

Enjoy........................................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.
Also this recipe is off  to Cook Book Challenge #17 Feburary week 4.

Sumber http://www.naliniscooking.com

Thayir Vadai and Sambar Vadai

Coming to day 2 brunch recipe is our family's favorite thayir vadai and sambar vadai.As my hubby prfers the South Indian style of thayir vadai I make this often and my kiddo loves to eat the plain vadai.
The secret of getting soft and crispy vadas is depends on the the batter.The batter should be ground very well and fluffy.Grinding the batter in a wet grinder results in a fluffy batter but its a time consuming. Mixie ground batter also equally good if its properly grind.
I normally grind the batter previous night and refrigerated if it for breakfast or brunch.All you need is keep the batter in the room temperature for an hour before frying.
For the sambar vadai,here I make a simple sambar with no veggies as we prefer that way for sambar vadai.If you want you can add veggies such as brinjal,carrot,capsicum and potato.I added some freshly ground sambar powder also along with my regular sambar powder. Let's move on to the recipe.........

                     

                                                

                                                                                             Thayir vadai and Sambar Vadai

                                                                  
   Basic Information

   Preparation time 20 minutes

   Soaking time  2-3 hours

   Cooking time 1 hour 15 minutes (including sambar)

   Serves 3-4(generously)
   Makes 15-16 vadas

    

   Ingredients

 For the vadai

Ingredient	Quantity
Whole urad dhal/ulutham paruppu (without skin)	1 cup
Green Chilly/pachamilgai	2
Ginger/inji	1 inch
Curry leaves/karivepillai(chopped)	2 sprigs
Salt	3/4 tsp
Oil	for frying
Water	as needed
Coriander(finely chopped)	2 tbs

 For Thayir vadai(Serves-2)

Ingredient	Quantity
Thick yogurt/thayir	1 cup
Milk/paal	1/4 cup
Salt	1/2 tsp

  For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Green chilly(finely chopped)	1
Curry leaves	few leaves

 For Garnishing

Ingredient	Quantity
Kaara boondi	1- 2 tbs
Grated carrot	1 tbs
Green chilly(finely chopped)	1
Coriander leaves(chopped)	as needed

For the Sambar Vadai

 To make Sambar

Ingredient	Quantity
Moong dhal/paasi paruppu	1/2 cup
Toor dhal/thuvaram paruppu	2 tbs
Shallots	10
Tomato(chopped)	1
Sambar powder	1 tsp
Tamarind/puli	small gooseberry size
Green chilly	2(slit lengthy)
Coriander(finely chopped)	2 tbs
Curry leaves	few leaves
Salt	1 tsp
Oil	2 tbs

    To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	2
Coriander seeds/dhaniya	1 tbs
Chann dhal/kadala paruppu	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Black pepper/milagu	1/8 tsp
Grated coconut	1 tbs

  For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	1
Urad dhal	1/2 tsp

 For Garnishing

Ingredient	Quantity
Kaara boondi	1- 2 tbs
Chopped onion	1-2 tbs
Green chilly(finely chopped)	1
Coriander leaves(chopped)	as needed

  

  Method 

    To make vadai

• Soak the urad dhal for atleast 2- 3 hours,Drain the excess water completely and grind it along with the green chilly to a fine paste with little water.If the batter is too thick to grind sprinkle some water and grind it.Transfer it to a bowl and add 3/4 tsp of salt,chopped coriander leaves,curry leaves and mix it well.

• Heat a pan with oil and once the oil becomes hot ,wet thehand with water and take a small lemon size of batter.Flatten gently and make a hole in the center.  carefully in the oil.Fry it till it becomes nice and golden.Drain it from the oil.

• Carefully drop it in the oil.Fry it till it becomes nice and golden.Drain it from the oil.

  To make thayir vadai

• Whisk the yogurt along with salt and milk,keep it aside.Do the tempering and add it to the yogurt.Take a tbs of yogurt in a bowl and add  around a cup of water and pinch of salt.To this add the fried vadas and let it soak for a minute.

• Squeeze it gently and arrange it on a tray or serving bowl.Add the yogurt mixture to it and garnish it with chopped coriander.Let it soak it for 1/2 hour and while serving sprinkle the boondi.

  To make sambar

• Pressure cook the dhals with enough water and cook it for 4-5 whistles in a medium flame.

• Meanwhile dry roast the given spices except coconut till a nice aroma comes out.Add the grated coconut and mix it well.Put off the flame,after cooling grind it to a bit coarse powder.

• Once the pressure subsides,mash the cooked dhal well and extract the tamarind.Keep it aside.Heat a pan with oil and do the tempering with the ingredients,add the shallots,green chilly curry leaves.Saute it till shallots/onion becomes translucent.Add in the chopped tomato and cook it until mushy.Now add in the sambar powder and salt,add around 2 cups of water and let it boil

• At this stage add the cooked,mashed dhal and let it boil for 5-6 minutes in a medium flame.Now add in the tamarind extract and allow it for one boil.Finally sprinkle the ground spice powder and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.

• Sambar is ready

  To make sambar vadai  

• Take 1/4 cup of sambar in a bowl and add around 1/2 cup of boiling water and pinch of salt,keep it aside. After the vadais are fried add the fried vadais to it and let it soak for a minute.Squeeze it gently and arrange it in a bowl or serving platter.Pour in hot sambar to it and garnish with chopped coriander leaves and onion.

• Serve it warm.

•  After adding the salt to the batter mix it well vigorously to incorporate air to get a fluffy batter.
•  Whisk the yogurt well to get a smooth consistency.
• The yogurt should be fresh and not too sour.
• For the sambar you can add chopped veggies such as brinjal,carrot after the onion becomes transparent.
• For the sambar vadai the sambar needs to be hot while adding the vadais.
• Since my smabar powder has turmeric powder so  i didn't use it,otherwise add a pinch of it.

Enjoy..........................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Sumber http://www.naliniscooking.com

Gobi,Methi and Matar Paratha /Cauliflower,Fenugreek leaves and Green Peas Stuffed Paratha

We are entering the final week of Blogging Marathon#49 and this week is going be Brunch recipes.Mostly in week ends getting up late and ends up in eating brunch for most of us.Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
One such quick fix  is stuffed parthas and sandwiches, as the stuffings can be made previous day and refrigerated. This makes the lazy morning lot more easier.The stuffing can even used as a filling for sandwich too.Off to the recipe..............

                                                                        

                                                                       Gobi,Methi and Matar Paratha                

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   Basic Information

   Preparation time 15 minutes

   Resting time 1 hour

   Cooking time 30 minutes

   Makes 6-7

    

  Ingredients

  For the stuffing/filling

Ingredient	Quantity
Green peas/pachai pattani	1/2 cup(fresh/frozen)
Fenugreek leaves/methi	1 cup(tightly packed)
Cauliflower	1 (medium size)
Ginger/inji(grated)	1/2 tsp
Green chilly/pachamilagai	1(finely chopped)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 tsp+2 tbs

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	1 1/2cups
Salt	1/2 tsp
Water	to knead
Oil	1 tbs
All purpose flour/maida	for dusting

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Mash it well. Grate the cauliflower with the help of a grater.Clean the methi leaves and keep it aside.

• Heat around 2 tsp of oil and crackle the cumin seeds,add the asafoetida.Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute.Then goes in the grated cauliflower and mashed green peas.Cook it for a minute without adding any water.At this stage add in all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes and put off the flame.Let it cool down completely.

• Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it gently to slightly thicker parathas.

•  Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or ghee and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas.

• Serve it with pickle and yogurt.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas mash well otherwise it is difficult to roll.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

Enjoy........................................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Sumber http://www.naliniscooking.com

Chettinadu Chicken Curry/Chettinadu Chicken Masala

Its been a while since I posted non-veg dish,as these days we prefer to eat vegetarian food,non-veg has become rare in my house.
After a break, I tried this authentic Chettinadu chicken curry,the specialty of this curry is the freshly ground masala with the aromatic spices.
I have already shared a version of Chettinadu chicken curry for guest post at Priya's space.But today's version is slightly different and adapted this recipe from a regional magazine.This curry goes well with roti,rice and biriyani but I paired up with a simple flavored ghee rice and will share it soon.Off to the recipe.............................

                                                                        

                                                                                                    Chettinadu Chicken Curry

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   Basic Information

   Preparation time 20 minutes

   Marination time 60 minutes

   Cooking time 35-40 minutes

   Serves 4

    

   Ingredients

Ingredient	Quantity
Chicken with bones	2 lbs
Onion	2 (medium size)
Tomato	2 (medium size)
Green Chilly/pachamilgai	2
Ginger&garlic paste	1 tbs
Curry leaves/karivepillai	2 sprigs
Salt	11/2 tsp
Oil	3-4 tbs
Turmeric powder	1/2 tsp
Coriander(finely chopped)	2 tbs

    To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	5-6
Coriander seeds/dhaniya	1tbs
Black pepper/milagu	11/2 tsp
Fennel seeds/sombu	1 tsp
Cloves/lavangam	5-6
Cinnamon/pattai	2 ' piece
Staranise	1 petal
Poppy seeds/kasakasaa	1/2 tsp

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	5 tbs
Fennel	1tsp
Cashews/mundiri	2-3

  For Tempering

Ingredient	Quantity
Fennel seeds	1/2 tsp
Cumin seeds	1/2 tsp
Bay leaf	1

  

  Method 

• Wash and cut the chicken into bite size pieces and marinate with 1/2 tsp of ginger&garlic paste and turmeric powder.Let it marinate for an hour.

• Meanwhile add 1/2 tsp of oil in a pan and roast the ingredients given except poppy seeds.Once all the spices become golden add in the poppy seeds and roast it for a minute.Put off the flame and let it cool.Grind it to a fine paste.

• Heat a pan with oil and crackle the cumin,fennel seeds then add the bay leaf.Add in finely chopped onion,green chilly,curry leaves and saute it till the onion becomes transparent.Add in the remaining ginger&garlic paste and fry it till the raw smell goes off.

• Now goes in the chopped tomato and cook it until mushy.Add in the marinated chicken and mix it well and keep it mix for 2 minutes.

• At this stage add the ground spice paste and mix it well.Add salt and add around 2 cups of water,cook it covered till the chicken becomes nice and tender.

• Meanwhile grind the coconut,fennel and cashews to a very fine paste and add it.Allow it boil for couple of minutes or the raw smell disappears.Let it simmer it for another 5 minutes and finally sprinkle the coriander leaves and put off the flame.

• Serve it warm with rice or roti,idly,dosa.

• A tsp of lemon juice can be added after put off the flame.
• A tbs of yogurt and 1/2 tsp of red chilly powder can also be added in the marination.
• The amount of red chilly given here is for slightly spicier version.

Enjoy...........................................

This recipe is off  to Cook Book Challenge #17 Feburary week 3.

Sumber http://www.naliniscooking.com

Bengali Matar Kachori / Koriashutir Kachori / Green peas Kachori

Coming to the day 3 of  Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas.
In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................

                                                                        

                                                                                       Bengali Matar Kachori 

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   Basic Information

   Preparation time 10 minutes

   Resting time 1 hour

   Cooking time 25 minutes

   Makes 8

    

  Ingredients

Ingredient	Quantity
Green peas/pachai pattani	1 cup(fresh/frozen)
Green chilly/pachamilagai	2
Ginger/inji	1 inch
Coriander leaves	a handful
Garam masala powder	1/8 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch

For the Dough

Ingredient	Quantity
All purpose flour/maida	1 cup
Yogurt/curd/thayir	1 tbs
Ghee/nei	1 tsp
Salt	1/2 tsp
Water	to knead
Oil	for frying

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Grind together green peas,coriander leaves,green chilly and ginger to a bit coarse paste without adding any water.

• Heat a tsp of oil and crackle the cumin seeds,add the asafoetida.Add the ground paste and saute it for a minute.Now add the spice powders and salt mix it well.Keep it in the flame for a minute and put off the flame.Let it cool down and divide the stuffing into 8 equal portions.

• Heat the oil in a pan and roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it to 3-4 inches disc. Once the oil becomes hot fry in the oil.Drain it on a paper towel.

•  Once the oil becomes hot fry in the oil.Drain it on a paper towel.

• Serve it with potato curry or pickle.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas grind well otherwise it may pop up in the oil.
• This poori/kachori doesn't puff up like the regular pooris.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.......................................................

Sumber http://www.naliniscooking.com