Maravallikizhangu Adai/ Tapioca Savory Pancake

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice.
Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.

                                               

                                         

                                                                              

                               Maravallikizhangu Adai/Tapioca Savory Pancake

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes /adai

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Idly rice/idly puzungal arisi	1 cup
Raw rice/pacharaisi	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Channa dhal/kadala paruppu	1 tbs
Tapioca/maravallikizhangu	1.5 cup(grated)
Red chilly/varamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the rice and lentils together with water.Let it soak for 2- 3 hours.
• Meanwhile peel the skin of tapioca and clean it with water.Grate it  with a grater and keep it aside.

• After soaking completely drain the water and grind the red chilly,fennel seeds,rice and the soaked mixture with little water to a bit coarse paste.Now add in the grated tapioca and grind it for a minute.

• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it.
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar.

• Keep the flame in a medium to get a nice crispy edges.
• Grated coconut can also be added.
• Coconut chutney is the best combo for this adai.

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

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Paneer Grilled Sandwich / Grilled Paneer Sandwich

Ending the protein rich dishes in Blogging Marathon series with a grilled sandwich with paneer stuffing.I can't believe that we have completed a month.

I wanted to end the series with a sweet note,but some of my personal things kept me busy.In the last minute I changed it to a simple sandwich with paneer.

As my kids love sandwiches for their after school snack,I experiment so many sandwich recipes.One such is the grilled panner sandwich with cheese and veggies.This sandwich came out extremely addictive and delicious.

                                                  

                                                            

                                            Paneer Grilled Sandwich/Grilled Paneer Sandwich

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 2

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	6
Mozzarella cheese	1/4 cup (grated)
Onion(roundly sliced)	as needed
Tomato(sliced)	as needed
Cucumber(sliced)	1
Mint Chutney/pudina chutney	2 tbs / sandwich
Chaat Masala	as needed
Butter/vennai	1 -2 tbs

 For the panner stuffing

Ingredient	Quantity
Paneer(grated)	200 gms
Green chilly	2(finely chopped)
Ginger/inji	1 tsp(grated)
Red chilly powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/8 tsp
Dried fenugreek leaves/Kasoori methi	1 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	to taste
Oil	2 tsp

    

   Method 

• Start by heating the pan with oil and crackle the cumin seeds,to this add the green chilly and grated ginger.Reduce the flame and add in the spice powders and salt,give it a mix.
• Now add in the grated paneer and mix it well,so that everything blends well.Put off the flame adn add in the chopped coriander leaves and kasoori methi.Mix it well.

• Now spread a tsp of butter on a slice and apply some mint chutney.To this add generous amount of paneer stuffing.On another bread slice apply some mint chutney and keep on to top of the it.Keep some onion,tomato and cumber slices.Sprinkle some chaat masala powder.
•  Sprinkle some grated cheese on top of the veggies.Now cover it with a chutney smeared bread.Apply some butter on top of the bread slice and grill it for 2 minutes or according to the instructions.
• Remove it and cut diagonally.

• Serve it warm with ketchup.

                                                                                  

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Lemon Quinoa/Quinoa Lemon Pulihora

Quinoa is a gluten free grain(technically seed) contains 14 grams of protein /100 gms.This seed can be cooked same like rice and its a great substitute.

Now a days,I make most of the rice dishes with quinoa and one such frequently made is lemon quinoa.

Its so simple and tastes excellent when it pairs up with simple potato fry or chips.I also added some fresh green peas which gives a nice crunch and taste.

                                                              

                                                            

                                   Lemon Quinoa/Quinoa Lemon Pulihora

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Quinoa	3/4 cup
Fresh green peas/pachai pattani	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	1 tbs
Green chilly(finely chopped)	3-4
Grated coconut(optional)	1 tsp(for garnish)
Turmeric powder/manjal podi	1/4 tsp
Salt	to taste
Oil	1 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Roasted peanuts	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Wash and rinse the quinoa couple of times in water and keep it aside.
• Now heat 1.5 cups of water in a sauce pan with a pinch of salt and a tsp of oil.Once the water boiled add in the washed quinoa and cook it in a medium flame,till the sprout strings are visible.Keep it on the flame till the moisture evaporates.Fluff it with a fork and set it aside.

•  Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add in the red chilly,green chilly and curry leaves.Add the roasted peanuts and asafoetida,fry it for a 30 seconds.

• Add in the green peas and saute it for a minute.Add in,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked quinoa and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and coriander leaves,mix it well.

• Serve it with potato fry .

• Wash and rinse the quinoa for at least couple of times in water to prevent bitter taste.
• Cook with 1.5 cups of water for 1 cup of quinoa.If needed add the hot water and cook the quinoa and the amount of water depends on the quality of the grain.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Soya Kheema Paratha / Soya Chunks Stuffed Paratha

Another way to sneak the soya chunks aka meal maker is,making a stuffing or filling for paratha(flat bread ) or sandwich.

I always use some veggies like cauliflower or broccoli along with the soya chunks to make the filling.This way vegetable can also be included in the diet.

If you are using soy granules then no need to pulse it,you can use it according to the package instructions.But here I used the regular soya chunks and mince it and used.

                                                                    

                                                           
                         Soya Kheema Paratha/Soya chunks Stuffed Paratha

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Makes 10

   

  Ingredients

   For the stuffing/filling

Ingredient	Quantity
Soya Chunks	1 cup
Cauliflower(grated)	1 -1.5 cups
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
Butter/Vennai or oil	for brushing the parathas
Oil	2 tsp

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	2 cups
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 soya chunks in boiling water with a pinch of salt.Once its cookes put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.

• Now in a pan heat a tsp of oil and crackle the cumin seeds.Add the green chilly and grated gingersaute it for a minute.Then goes in the grated cauliflower and ground soya chunks,spice powders,salt and corinader leaves..Cook it for couple of minutes and stir in between.Put off the flame.The stuffing is ready.

• 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 butter 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 warm with raitha and pickle.

                                                                                         

• While kneading the dough sprinkle little water at a time and knead it.
• Fesh methi leaves/fenugreek leaves can also be added along with cauliflower.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......

                                                             

                                                            

                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2-3 hours
   Cooking time 20-25 minutes

   Serves 3

  Ingredients

  

Ingredient	Quantity
Moong dhal/paasiparuppu	1/2 cup
Channa dhal/kadalaparuppu	2 tbs
Raw rice/pacharisi	2 tbs
Curry leaves/karivepillai	few leaves
Green chilly/pachamilagai	2 (chopped finely)
Ginger/inji	1/2 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Coconut(grated)	3-4 tbs
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Lemon juice	2 tsp
Oil	1 tbs

 For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
• Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.

• Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.

• Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.

• Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .

• Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.

• Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

• Serve it warm

• The amount of lemon can be altered depending on the sourness of the lemon.
• Cashews can also be added along with the tempering for extra crunchiness and rich taste.
• While crumbling the idlys,if you feel dry sprinkle some hot water.
• The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com