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Sunday, August 18, 2013

Simple Coriander / cilantro Thuvayal ( chutney)

Ingredients: serves 4 (conservative estimate)
Cilantro / Coriander leaves  (washed and chopped) - 1  1/2 cup
Urad dal - 2 tbsp
Green Chilli - 1 or 2
Ginger - 1 tsp (grated)
Asafoetida - 1/4 tsp
Salt to taste
Turmeric powder (haldi) - 1/4 tsp
Red chilli - 1 or 2
Tamarind - just enough to roll up to size of a small key lime
(If using pulp - 1 tbsp)
oil to temper (1/2 tsp)
Curry leaves - 5 or 6

Pour oil in a kadai and roast urad dal for a minute or so (medium flame)
Add red chillies, ginger, green chillies, curry leaves and saute for 1/2 a minute or so
Add asafoetida, turmeric and transfer the ingredients onto a plate to cool
Soak the tamarind in a tbsp of water
Use the oil traces in the kadai and saute coriander leaves (cilantro) on medium flame for two minutes
take it of the stove before the leaves change colour
Combine the sauted leaves and the sauted ingredients, tamarind and salt and grind into a yummy thuvayal :)

A simple comfort food which goes well with dosa, idli, adai or pesarattu etc. Tastes divine with steamed rice as well...:) Serve with the oats and quinoa adai 

Monday, August 5, 2013

Mixed lentils Dosa - Adai with dals, oats and Quinoa

Whats life without twists and turns. My kitchen has been active but my little one has all my attention nowadays. I am unable to click any pictures leave alone having time to write something. A friend dropped by to eat some dosa and I made these rolled oats and quinoa adai.

Read more about quinoa and its benefits here >> Quinoa 

This is a simple go to recipe in case of a cold weather. All you need is the time to soak (say 3-4 hours).

Serves 4: Makes a 15 - 20  yummy 6" adais 

Main ingredients

  1. Tur dal - 1/4 cup
  2. Chana dal- 1/4 cup
  3. Moong dal- 1/4 cup
  4. Rolled oats - 1/4 cup
  5. Quinoa - 1/4 cup
  6. Urad dal  - 1 tbsp
  7. Idli / boiled rice - 1 cup


  1. Cumin/Jeera - 1 tbsp
  2. curry leaves- 10- 15
  3. asafoetida - 1/4 tsp
  4. salt to taste
  5. red chillies- 3 (more in case you need it spicier)
  6. ginger - 1/2 inch piece
  7. green chilli - 1
  8. cilantro / coriander leaves - 2 tbsp (chopped)
  9. Oil to roast the adai /(crepes)

Mixer/grinder/food processor
Ladle - 2 (to pour and flip the adai)
tawa/ griddle
container for the batter

Wash and Soak all the main ingredient in water for 3 to 4 hours (except oats and quinoa)(Using warm water soaks them faster)
Grind the oats and quinoa and keep aside.
Grind the ingredients with all the condiments except the oil
Mix in the oats and quinoa meal
Consistency of the batter  - a little thicker than pancake or similar to idli batter
Heat the griddle and pour a ladle full over it and spread it like a regular dosa
Pour just enough oil over the adai for it to cook
flip and serve

Serving suggestions
with coconut chutney/ coriander / green chutney. Dosa milagai podi

Enjoy them for breakfast,lunch or dinner :).. Eat well, stay well.

Before I end my post, i need to mention that Quinoa is a food native to South America. I had bought a bag from a super store while in Atlanta and am continuing to use the same bag here in India. I do not advocate use of this non-grain food in India or other parts of the world. Why? as it is not a part of my sustainable kitchen ethos. I do not see a point in shipping food halfway across the globe to places where native and locally available food is substantial and equally or more nutritive. Locally available millet varieties are equally good in this recipe. Eating healthy being my aim, eating sustainably also forms a part of living healthy.  :)

Friday, March 30, 2012

Guest Post ~ Richa's Vegan Marble / Zebra Cake

I am happy to have Richa of Hobby and More here at AnR. She is a very popular Vegan food blogger, dog lover and an awesome human being who has her pretty head over her shoulders. :)..I love her approach to food and the effort to keep the recipe simple. Her pictures are amazing and actually motivate you to try the recipe. I am in awe of her baking skills. Breads, cakes, and cookies are just a few of her specialties. Here is a sample of her awesomeness!!

Over to Richa :)

Thank you Sudha for sharing your space with me today! I love your passion for design, your constant efforts to keep this world greener and pollutant free, and Indian comfort food at Avial and Rasam. Keep on with your green efforts and hopefully we will make this world plastic free someday.
Today we are talking about baking with different types of flours. I made 2 versions of this marbled Zebra cake. One had been sitting in my drafts waiting for the second version. The first version has all purpose flour and whole wheat pastry flour, pantry items easily available in the US. The second version uses freshly milled soft white wheat berries. The lighter pictures are the AP version, and the deeper light brown layers are whole wheat version. Dont let this write up scare you, the recipe is short and sweet.:)

For a long time I was always confused about all the different types of wheat flours(Its not like I am completely sure right now :), but I figured it out enough to know what I like where after trials and errors. We have a whole bunch of options with Whole Wheat flour, Whole Wheat pastry flour, Cake flour, Bread flour, Atta(Indian wheat flour), maida(indian all purpose flour) and more! What to you use where?
Cake flour has the lowest gluten, soft wheat and finely milled.
Bread flour is a blend of high gluten hard wheat varieties and is coarser than all purpose flour,
Whole wheat flour is high gluten hard wheat.
Whole wheat pastry flour is soft wheat, low gluten.
All purpose flour is processed fine and a mix of low gluten soft wheat and high gluten hard wheat
Atta(Indian whole wheat flour used for roti/chapati) is hard wheat, milled finer than whole wheat flour and has higher gluten than all purpose flour. Atta can be used in yeast breads but tends to make cakes, quick breads, muffins etc harder and coarse because of the gluten formation while mixing.
To get a complete picture, check out this article on Indiacurry. and some more wheat flours on wiki here
For cakes, quick breads, muffins, the best option usually is Cake flour or all purpose flour.(lower gluten)
For healthier versions, use Whole wheat pastry flour or any other whole grain flour which is low in gluten or mix in some glutenfree flours.
If you can find soft wheat and mill it or make flour yourself, then you can mill a finer version and use that too. I got a Blendtec and made my own flour with soft white wheat berries and made wheat only version of this cake which didnt make a stiff batter or a tough cake! The flour when milled was somewhere between AP flour and whole wheat pastry flour in terms of texture and the batter was actually more flowy and predictable than the one with the pastry flour.
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8 inch cake pan
Ingredients: with AP flour
1 Tablespoon flax meal
2 Tablespoons virgin coconut oil, melted
3 Tablespoons organic canola oil
1 cup water
2 Tablespoons orange juice
1/2 teaspoon vinegar
8 Tablespoons raw sugar
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1.25 teaspoon baking powder
1/8 teaspoon salt
Spices: 1/4 teaspoon cinnamon, 1/4 teaspoon ginger powder, 1/8 teaspoon cloves powder
3+ Tablespoons cocoa powder
Ingredients with home milled soft white Whole wheat flour.
1/2 cup water
7 Tablespoons raw Sugar
1 Tablespoon light agave
1 Tablespoon coconut milk
1 Tablespoon Apple Cider Vinegar or 1 teaspoon vinegar
1/4 cup organic canola oil (or half virgin coconut and half organic canola oil)
1/8 teaspoon salt
1 and 1/4 cup soft white whole wheat flour
1.25 teaspoon baking powder
2-3 Tbsp cocoa powder
Spices: 1/4 teaspoon cinnamon, 1/4 teaspoon ginger powder, 1/8 teaspoon cloves powder or add vanilla extract

In a bowl, whisk all the wet ingredients, salt and sugar until well combined. (Add flaxmeal to the wet for AP version)
In another bowl, whisk the flours, baking powder and spices and add to the wet ingredients.
Whisk until just about combined into a flowy batter. Use a few teaspoons more water or flour if needed, since the water absorption depends on the flours.
Transfer half of the cake mix to another bowl and add cocoa powder to it. Mix till combined.
The cocoa powder will thicken the batter a little, Add 2-3 teaspoons water to the cocoa batter to get it to the same consistency as the white batter.
Take 2 ladles or small bowls of the same size and pour a ladle of the white cake mix onto parchment lined or well greased cake pan.
Then pour a ladle of cocoa mix on top of the white mix.
Continue till all mix gets used up.
Bake in preheated 360 degrees F for 35-40 minutes until toothpick from the center comes out clean.
Serve as is, or topped with melted chocolate!

A huge thank you to Richa for this wonderful write and exotic pictures :). I am glad she agreed to be a part of AnR.  


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