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

Process
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 

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

condiments/spices

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)

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

Process
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.

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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.  :)

Whole Wheat, cornmeal and raisin ~ Vegan bread

I have not been posting bread recipes of late. This time around I wanted to try using the bread flour (I avoid using refined flour in general).

This experiment was to see if bread flour would make any difference in density and texture of the loaf. 100% whole wheat baking at home results in a slightly denser loaf. I avoid gluten in the flour and gluten helps in making the bread fluffier. I do not eat store bought baked goods so its difficult for me to assess the difference in home made and store ones. 

You need: 1 regular loaf
Bread flour - 1 1/2 cup
Whole wheat (king arthur or similar) - 1 cup
corn meal - 3 tbsp
Active dry yeast - 2 1/2 tsp
Water - 1 3/4 cup (Warm) (includes 1/2 cup for activating yeast)
Raw / unrefined / Turbinado sugar - 2 tbsp
maple syrup or honey - 1 tbsp
salt - 1/4 tsp
Raisins - 4 tsp or 1/4 cup
Rolled (cooking ) oats - 2 tsp (to sprinkle on top) (optional)
Olive oil - 1 1/2 tsp
Indian Garam masala - 1/2 tsp (optional)
Bread loaf tin - 1

Procedure:
Flour mix - Mix in the bread flour, whole wheat, corn meal, sugar, salt, garam masala and raisins
Divide the oil and pour in 1 tsp into the flour mix
Use 1/2 cup lukewarm water and mix honey or maple syrup
Add yeast and leave it to froth for ten minutes
Pour in the activated yeast and fold in the flour mix. Keep adding the rest of the water in small quantities and knead the dough to a (roti or a pizza dough consistency)
Let it rest for five minutes and knead it gently (This is to activate the gluten in the bread flour)
Grease the loaf pan and dust it with a little flour and transfer the well kneaded dough
Let it rise for 3 to 3 1/2 hours
Bake at 375 F for 40 minutes
Let it cool. Slice and serve with some fruit butter or jam. it yummy as is !

yummily sliced by DH :)

Serving suggestions: with pasta, salads or soup, great with mixed veg gravy sabzi


Trivia

• Bread flour is a mix of regular refined wheat flour (maida) and is enriched with bromine and  barley
• I intend to make whole wheat bread with out the bread flour 
• This experiment was to prove to dear hubby that the store bought 100%whole wheat is not entirely whole wheat but had only 1/3or a little more of whole grain flour and the rest is refined flour.

Arisi (Rice) Puttu ~ Srilankan style

Made new friends after moving to this apartment. Great girls... among them is an amazing baker and cook, Sindhu. I plan to do a post on her cakes sometime soon...just waiting for a small Q&A session with her..:)..Coming to the post, Puttu is a very healthy and soulful breakfast food and is very popular in Kerala. I am used to rice and raagi puttu. This time around, Sindhu made rice puttu and I thought id document Sindhu's verison - Srilankan recipe, on Avial and Rasam. I found that the procedure being same, the only difference was the use of all purpose flour.

Procedure
Measure rice flour

Add all purpose flour, salt, and some hot water and blend into crumbly dough

lay out the dough and crumble it

this is how it looks after a nice crumbling session

Now getting ready to layer...she used store bought  frozen coconut.(shredded)

Layer the crumbled dough and coconut alternately to an inch below the top.

fill the puttu pot with water 

and put the filled puttu kozha (pipe)..:) on the pot

Let it steam for 8-10 minutes and roll it out to cool...I was uanble to resist the yummy puttu..so couldnt click pictures of the served plate (can you blame me!!)

serving suggestions: 

Chana, chole, Grazy subzi, chutney, soups or plain raitha ..it goes well with anything...i ll try posting the ragi puttu i generally make. Infact i also make broken wheat puttu..my hubby loves it..:)..Thank you Sindhu for letting me click the pics. I hope to feature a lot many more dishes from the Srilankan cuisine...waiting for you to oblige :)

Carrot Coconut Poli - Vishu Special

Wishing every one a very happy Tamil New year and Vishu. Pa`lakkad Iyers and Malayalis arrange a vishu decoration to begin the new year. We look into the mirror as soon as we get up and pray for a healthy, peaceful and a prosperous year ahead. A mirror arrangement, done the previous night, is made to reflect fresh green and yellow vegetables, fruits, flowers on a bed of rice and dal. Money, clothes (preferably white) and a tiny krishna idol also form a part of the arrangement. Head of the family lights the lamp (placed in front of the mirror) early in the morning and prays for well being of kith and kin. Children are woken up and brought to the mirror with their eyes closed. They are made to view the arrangement in the mirror and given Kani (money). More on Vishu here >> Link

Among the various goodies made for this festival, Tamil kitchens have Poli on their menu. While in conversation with my ma in law, I was talking about different fillings for a poli and told her about my love for carrot and coconut poli (among other variations). She said she would try this one out and tell me. The perfectionist that she is, not only did she make the Carrot Coconut poli, but promptly sent me pictures. For all her enthusiasm, how could I not document it on Avial and Rasam. As a rule I tend to make poli out of every possible vegetable and fruit (lol)... My ma in law used Maida (all purpose flour...I stick to whole wheat flour or atta)

All you need: for Ten 6 " polis

1. Carrot (grated) - 1 cup
2. Coconut (shredded)- 1 cup
3. Jaggery - 1 cup (or to suit your taste)
4. Elaichi - 3 (powdered)
5. Flour (maida/all purpose) - 2 1/2 cup
6. Haldi /turmeric - 1 pinch
7. Ghee / oil - 1/4 cup
8. salt- 1/4 tsp (or less)
9. Water - 2 cups (or as required)

Process:
Puran: (the stuffing / filling)

• Add salt and turmeric to the maida (or whoel wheat flour) and pour in a tbsp of oil, add sufficient water and knead it into a dough (not too firm). Keep it aside and let the dough rest for an hour or so.
• soak jaggery in 1/2 cup of water and when it dissolves completely, sieve it through a filter (to remove sediments if any)
• In a Kadai, pour in the filtered jaggery water and simmer for a minute
• Add the cardamom powder, combine carrots and coconut and cook until the ingredients are cooked and the mixture is dry and done
• When the stuffing is cool, divide them into ten parts  

For the poli

• Divide your 10 dough into equal parts and roll each one out into a mini roti and place the filling on top
• close the rolled out and stuffed  roti and use a little oil and press it down (with your fingers and the palm)
• Roast it in a flat pan /tava apply oil or ghee(clarified butter) once both sides are done

Serving suggestion
serve with a cup of milk

Trivia

• This makes a wonderful dessert and is made in most south Indian homes. 
• A traditional Poli is stuffed with a mixture of split Chickpea and jaggery. There could be regional variations though.
• What its called- Marathi - Puran Poli; Telugu- bobbattu; Tamil - Poli; Kannada - Obbatu
• (Whatever the name, this dish tastes just as sweet!)
• any vegetable which go into a parata works well in a poli...a little imagination and the possibilities are endless

Do try and let me know !!!!

Pesarattu - Payaru Dosai - (moong dosai)

Pesaru means Moong and attu is dosai (tamil) in telugu. Pesarattu is a trademark Andhra favourite generally served with a rava upma, allam pacchadi and coconut chutney. It is mostly eaten for breakfast, but it fill your tummy for lunch and dinner too!

What you need Serves 4

Moong dal with the skin (I used split variety with the skin this time) - 1 cup
Raw rice - 1/4 cup
Par boiled rice  or Idli rice - 2/3 cup
salt
ginger
green chilies
red chillies
hing
curry leaves - 12 -15 leaves
Coriander leaves /cilantro - handful
Process
You must pre soak moong and rice, ideally over night or 8 hours. Proportions to mix in whole green moong and rice varies from one person's version to another. But ideally it is better to have more of moong and less of rice.

and grind it just before your attu session. My amma's way is to grind the ingredients long with some red and green chillies, curry leaves and ginger.

These ingredients give the dish an extra punch.

Rice is just to bring in that crispiness to the attu. A good pesarattu is tava roasted with finely chopped onions, cilantro/coriander leaves and ginger.

Here is a nutritious pesarattu served with Mango-Coconut (Manga-thenga) chutney and Podalanga (Snake gourd) seeds chutney 

Try out this dosai variety and let me know. :-)

Trivia

• Pesarattu when served stuffed with yummy semolina upma-  is called the famous MLA pesarattu
• People with diabetes and those who want to avoid rice can mix in soaked semolina, broken wheat or even steel cut oats. They all work well. 
• Pesarattu is ideal for winters as idli and dosai batters need to be fermented and this becomes difficult when its chilly outside :-) 
• Pesarattu batter should be used when fresh ground and not be allowed to ferment as it increases gas (moong is a legume remember!). Refrigerate the batter for later use...Take care not to use any batter beyond three days from when it is ground.
  
   

Stuffed Bread - Lauki, Carrot and Zucchini Masala

This is another one from the food folder. Wanted to post just pictures for now...I could not think of anything specific to add to the post..So linked it up with a similar post on Cinnamon swirl bread...This time around instead of cinnamon and sugar it is a mixed veg masala (dry sabzi) which goes into the bread (before baking)...

More bread recipes and pictures coming your way!!

Veggie Pohe

Parched rice or poha is one of my favorite comfort food. I love it with a lot of veggies and roasted peanuts. If  you need a really filling meal in just ten minutes , then Pohe is the way to go.... :). Tamil families have been preparing sweet and savory avul (thats tamil for pohe). My paati and amma make a very yummy parched rice dish in tamarind pulp garnish. This breakfast or brunch item is called puli avul (similar to puliodarai). Avul payasam or just washed avul soaked in warm milk is a common vrath (religious ritual) food. I love the Maharashtrian style pohe with finely chopped vegetables and groundnut. I had to include the recipe for a Non desi friend..I told her that she could find it on google but she insisted that I write down my version (I dont think i have one though!)

Yummy Veggie Pohe
Ingredients: Serves 2

• Parched rice (Pohe) - 2 cups
• Mustard - 1/4 tsp
• Chana dal - 1/2 tsp
• Moong Dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Cumin (Jeera) - 1/4 tsp
• Salt
• Curry leaves - 10/12
• Green Chillies-5
• Ginger - 1/4 " piece
• Turmeric  powder (depends on you)
• hing (Optional)
• Cilantro / Fresh corainder
• Lemon Juice - 2tbsp
• Oil - 1tsp
• Carrots (Shredded) - 1/2cup
• Potatoes (peeled, cubed and boiled) - 1/2 cup
• green, red and yellow capsicum (Bell peppers) - diced - 1/2 cup
• Roasted groundnuts - 2tbsp

Process:

1. Wash parched rice in a colander and set it aside to drain.
2. Heat oil in a kadai for tempering mustard seeds, dals, curry leaves, chillies and ginger.
3. Add the veggies and saute wiht curry leaves, turmeric, salt and hing
4. Once the veggies are done, add the washed pohe and roasted peanuts and mix well
5. Mix lightly (to avoid mashing the pohe and veggies) until Pohe soaks up the turmeric and salt well
6. Once done, squeeze in the lemon juice and  garnish with finely chopped cilantro/fresh coriander

You are ready to serve! Enjoy maadi

How its made!
Parched rice finds its way into every cuisine which has rice as one of its staple food. Paddy is cleaned after harvest, boiled and flattened (beaten) to yield Parched rice. Parced rice is also called beaten or flattened rice. 

Popular Legend  
Use of parched rice in India dates back to mythological times (not sure of the exact CE dates) and is said to be one of the favourites of Lord Kirshna. It is believed that as a child, in his gurukula, Sri Krishna  was out herding the ashram cows. Sudama, Krishna's classmate, had accompanied him on this trip. Krishna and Sudama got caught in severe storm and were held up in the forest all through the evening. Sudama was scared but found solace and strength in Krishna's presence.

Image Source:ranchorprime.com

Both grew up and went their way after passing out of Gurukula. Krishna went on to rule Dwaraka and Sudama remained a poor brahmin with a family to support. After a long deliberation with his wife, Sudama decided to meet Krishna. Sudama's poverty did not allow him to buy any expensive gifts for his friend, who was now the King of Dwaraka. Sudama borrowed a handful of parched rice from a neighbour, and set out to meet Krishna. As soon as he reached Dwaraka, Krishna welcomed him with a lot of fanfare.

Image source: images.exoticindiaart.com

Then Krishna noticed a small bundle on Sudama's waist and asked if he had brought him a gift. Sudama was embarrassed to give the small bundle of parched rice to a King. However, the omnipresent Krishna insisted on taking the gift from sudama. Krishna then said "Sudama, any gift given to me with love is dearer to me than the ones given without love."  Then he ate a handful of poha. Sudama was so happy with this gesture that he forgot all about his poverty and the purpose of this visit. 

  

 Image source: Amarchitra katha

Next morning Sudama reached back home, to find a mansion in the place of his humble hut. He lived the rest of his life with health. wealth and happiness. Following this legend, hindus offer Lord Krishna a small amount of parched rice mixed with jaggery and believe that Sri Krishna would bless them too.

Nawabi Masala Dosai

Nothing off beat about dish except that it is a usual masala dosai with a twist in the onion raw masala. The twist being, a fine ground "nawabi onion masala" spread on the inside along with the potato peas masala.

What you need...dosai batter, potatoes and peas etc fo the inner masala, and the actual twist to the dish - my special onion paste. 

Ingredients for the Nawabi onion paste - 
Almonds
Romano / Parmesan cheese
Onion
Red chillies
Jeera/cumin
salt
garlic(optional)
hing(optional)




Sounds yummy right, the dosai really did taste great. My husband went crazy with the camera.




Dosai anyone! Served with coconut chutney and guacamole