Secret to Perfect vadai recipe

Medu vadai is the star of festival season or to say most of the festival at home would be just incomplete with out this crunchy on outside and soft on the inside deep fried savory donuts.I have been trying to perfect my skills at making them as long as I can remeber asking my hubby whats his favorite food,yes they top my husbands favorite food list,so I said to myself-' I should make 'em and I should make 'em perfect ' there began my quest for the perfect vadai.
Almost every household in south India makes them ,but to get a crunchy on outside and soft on the inside" hotel style" vadai ,the batter should be just right.which could be possible in a wet grinder ,but then ,I always do a small batch and I think if this method were to be applied for a larger quantity it would work all the same . Here is my  foolproof method that makes perfect vadai every time ,
Ingredients :

Urad dal:1 cup
Water: few tbs to grind the dal
peppercorns-7to 8
salt as per taste

To grind:
urad dal-1 tbs
rice-1 tsp

oil for deep frying

• start by soaking 1 cup of urad dal in enough water for a minimum of 4 hours,set this aside 
• In a pan dry roast 1 tbs of urad dal and 1 tsp of rice,let cool and grind into a powder.
• Now grind the previously soaked urud along with a few peppercorns and a little bit of salt using as little water as possible.
• add in the powder and beat well with a wire whisk until you notice "stiff peaks" - means when you try to pull the batter it stands pointed on both the ends ,which means our batter is ready.
•  line up a plate with tissue paper and lets and shape the vadai
• dip your fingers into water and take a portion of the batter,roll it into a ball,dip your thumb into water again and make a dent in the center
• slide this vadai gently into the pan with preheated oil ,
• flip after a few seconds and remove when golden brown,repeat for the rest of batter
• bring this to the plate and wipe off surface oil if any,
• serve with your condiment . 

Here is a quick video tutorial :

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Oats masala dosa-stuffed chickpea cereps

We love masala dosas ,It's like a special breakfast ....on birthdays or festivals  and everyone really looks forward to it, but the thing is -it's packed with high calories,so I decided to give it a healthy twist by replacing rice and potatoes with  oats and chickpea (BTW did you know that eating a large potato is like eating a plate full of rice) .The results? well they were amazing,very much like the original in taste but way too low in carb and starch .In all a  healthy breakfast item .
Lets move to the  the recipe

Ingredients:
For the dosa batter
rice- 1 cup
urad dal -1 cup
fenugreek seeds-1 tbs
oats-3 cups ratio is always 1:1:3(1 part rice,1 part dal and 3 part oats)

For the masala

chickpea also known as garbanzo beans -1 cup cooked

oil -1/2 tsp

cumin seeds-1/2 tsp

green chilies-according to taste

curry leaves

onion-1 large

turmeric- 1/4 tsp

red chili powder-1/2 tsp or adjust to taste 

cilantro to garnish

Recipe

1. Start by rinsing the rice and dal and soak for a minumun of four hours along with fenugreek seeds. 
2. Soak the oats 20 minutes before grinding everything into a smooth batter,season with salt and let sit until it ferments- this might take anywhere between 8 to 12 hours.
3. meanwhile soak and boil chickpea you can skip this step if using canned.Take out out a little portion and grind the rest into a paste.keep aside
4. for the masala,heat some oil in a pan and add cumin seeds,curry leaves,some green chilis and chopped onions 
5. saute well and season with salt,a bit of turmeric and red chili powder,cook everything well until the onion turns translucent
6. finally add the  reserved chickpea and the paste ,mix well and let simmer until thick
7. for making the dosa ,pour a laddelful of batter in the center of a hot fumey griddle and spread out thin
8. spray some oil and let cook until crispy brown on one side .
9. fill the stuffing in the center and top with chopped onions and some cilantro.
10. fold in boththe sides ,flip if desired .
11.  done ,healthy low fat masala dosa ,serve with your favorite condiment -here is an unbeatable combo-Tiffen sambar

Here is a quick video tutorial:

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Red hot tomato chutney recipe

This chutney goes great with any breakfast item ,or can also be had as a dip .

Ingredients:
Tomato: 3 large
red chili powder : 1 tsp or adjust according to your taste
turmeric powder:1/4 tsp
For tempering :
Oil: 1 tsp
mustard seeds: 1 tsp
curry leaves:few
asafoetida : a pinch(optional)

Method:

• wash and blanch whole tomatoes  in boiling water for 3-5 min
• pull out ,let cool and peel off the skin 
• cube into large chunks and puree until smooth . keep aside.
• If your tomatoes are a little sweet add a tiny bit of tamarind while making the puree.
• heat oil in a pan and add the mustard seeds ,let crackle
• add the red chili powder and turmeric cook for few minutes.
• add the curry leaves and pinch of asafoetida 
• finally add in the puree and season with salt

Here is a quick video tutorial:

Thank you for visiting !

Bread upma /savory bread pudding with chickpea-vegan recipe

This is one of our favorite ways to eat bread ,especially if it's gone dry or a little stale.Here I have added chickpea to the dish for a boost of protein. The recipe is simple, you can add more or less spices or vegetables as per your taste and preference .



Ingredients:
Makes 4 servings for breakfast

• Bread :  6  (we use brown bread so the color may vary if in case white bread is used)
• garbanzo beans/chickpea:1/2 cup
• Onion :1 large
• tomato -one large 
• carrot- 1 grated 
• green chilies - 4
• curry leaves -a few
• turmeric powder- 1/4 tsp
• red chili powder-1/2 tsp
• tomato ketchup- 2 tbs
• salt as per taste
• oil-1 tsp
• mustard seeds-1/4 tsp
• cumin seeds 1/2 tsp
• walnuts -few to garnish(optional)
• coriander to garnish

Method:

1. Start by heating a pan on medium high,add mustard seeds let crackle,add cumin seeds and curry leaves
2. next add onions ,green chilies and a little salt,saute for a few minutes.
3. once the onions are cooked well add the turmeric and red chili powder,let the spices cook for a couple of minutes and then add tomato,cook until mushy
4. add the grated carrot and mix in everything well.
5. add in the beans and also add about 2-3 tbs of water to make everything come together. 
6. mix in the ketchup 
7. cut the bread into bite size pieces or shred them by hands and add to the mixture .
8. incorporate everything and check for seasoning ,keep in mind that bread already has salt.
9. garnish with walnuts and coriander leaves 

This can be enjoyed with an evening cup of tea or can be had as a healthy breakfast along side with eggs or just coffee.

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stuffed pita pockets recipe

Easy breakfast or brunch this recipe can be made in a jiffy for curbing hunger pangs that attack unknown.

Makes 2 servings (3 each )
Ready made pita pockets : 6
eggs : 2 (can substitute potatoes for veggi or vegan version)
onion: 1 small
carrots:2
capsicum/green bell pepper: 1
red chili powder:1/4 tsp
pepper powder: 1/2 tsp
salt : 1 tsp
cilantro for garnish

• start by heating 1 tsp oil in a pan add the onions,saute till translucent
• add carrots and green bell pepper ,season with a little salt ,cook for few more minutes.
• add in the red chili powder and the pepper powder ,break in the eggs and scramble .
• cook until the eggs are done
• garnish with cilantro 
• warm up the pita either on a griddle or toaster and carefully open up to form a pocket 
• stuff each pocket with about 2 to 3 tbsp of the mixture. 
• enjoy with your favorite sauce .   

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Tiffin sambar

The mung dal sambar is often served for breakfast along with idlis , topped with ghee ....yummmm .This sambar strikes perfect combination with dosas,idli,pongal and hence also is known as  tifffen sambar .Lets have a look how to prepare this :

Ingredients :

Mung dal :1/2 cup

water - 1.5 cup

shallots: 10-12 

tomato : 1 large 

tamarind : small lemon size 

turmeric : 1/2 tsp

asafetida : little

mustard seeds:1/2 tsp

cumin seeds :1/2 tsp

curry leaves : few

salt as per taste 

oil :1/2 tbs 

To grind :

Red chilies : 4 or adjust according to taste 

coriander seeds- 1 tbs

channa dal- 2 tbs

fenugreek seeds - 1 tsp

coconut - about 2 tbs

1. Rinse and pressure cook dal  with 1/2 tsp of turmeric  for about  2 to 3 whistle.
2. Meanwhile prepare the masala by dry roasting the above "to grind" ingredients on a low flame for about 5 minutes,make a paste and keep aside.
3. Heat 1/2 tbs of oil in a pan,add mustard seeds and let crackle add cumin seeds ,some curry leaves and  asafetida
4. saute for about 2 -3 minutes adding a little salt ,next bring in the tamatoes saute well and add 2 cups water
5. add the tamarind paste at this stage and let this come to a rolling boil,you will notice foam on the top which means that the tamarind is cooked.
6. add the cooked and mashed dal and let this cook for about 10 to 15 mintues .adjust the consistency at this stage.
7. add coriander steams for a nice aroma and finally add in the paste and mix everything well and let boil for 2 more minutes before turning down the heat.
8. enjoy !

Here is the unbeatable combo for this sambar : soft idlis


Here is a quick video tutorial: 

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Four spice tea recipe

This four spice tea is often made using dry ginger in place of fresh ginger in almost every south Indian household ,especially in flu or cold season .The Ayurvedic property of the spices added in this blend also make this tea excellent for health.

Makes 2 cups 

Ingredients:

coriander seeds:1 tsp

whole pepper corn : 5 

ginger: 1 inch

green cardamom : 2

Recipe:

• Begin by dry roasting the above spices other than ginger 
•  meanwhile bring 2 cup of water to a boil in a saucepan 
• let the spices cool down and grind to a coarse powder 
• crush the ginger and add all the ingredients to the boiling water 
• let this boil to a roll for 5 to 6 min
• strain the tea and add honey or sweetener of your choice 
• add milk if desired  

The coriander seeds have a cooling property in Ayurveda and when combined with ginger they are know to provide relief from cold and flu .This calming and soothing tea also is beneficial for the kidneys to function well .

Here is a quick video tutorial 

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Instant oats Idli recipe

Healthy and quick (instant) oats idli are always an instant hit at my house - they are steamed,they have oats and cracked wheat,no rice or starchy ingredients and they have veggies too...what else can one ask for?The texture and flavor of this idli rarely resembles the Ooey gooey nature of Oats ,which makes it more like rawa or semolina idli .....the hard part is to stop munching them.Lets have a look on the preparation.

  Ingredients

• Oats : 1 cup
• cracked wheat :1/2 cup
• yogurt : 1/2 cup
• carrot: 1medium size grated
• green chilies:3 or as per taste
• curry leaves and mustard seeds for tempering
• oil for tempering
• water : 1/2 cup or as required
• baking powder or baking soda
• salt as per taste

Recipe

• Start by dry roasting 1 cup of oats for few minutes,let cool and grind to a powder
• next dry roast 1/2 cup of cracked wheat also known as daliya for about 2-3 minutes until it gives out a nice aroma,keep this aside.
• In a separate pan add some oil .temper with mustard seeds,add  grated carrot,green chilies,a few curry leaves and saute for few minutes.let this cool .
• now take a large mixing bowl and bring togather the powdered oats,the roasted cracked wheat and the tempered veggies.
• add to this half a cup of yogurt, required amount of salt and 1/2 a cup of water ,mix everything well ensuring there are no lumps.
• finally add 1/3 tsp of baking powder or baking soda ,mix well.
• grease idli moulds ,pour the batter and steam cook for 10 to 15 minutes.

The oats and cracked wheat mixture in this recipe can be roasted ahead of time in 2:1 ratio and stored for an instant version of idli.serve it warm with your favorite condiment .

Here is a quick video tutorial:

Thank you for visiting!

Secret to soft idli

An all time classic tiffen item - Idli......now if u happen to be a south Indian you know the ratio already .....but what makes these steamed rice cakes different and sponge like, that they just tend to melt in mouth? follow the recipe to know.

Ingredients :
1 cup urad dal
2 cups rice
(Ratio 1:2)
1/2 cup cooked rice
fenugreek seeds-1tbs

• Start by rinsing the dal and rice in cold water .
• add the fenugreek seeds to urad dal and soak both the dal and rice for a minimum of 4 hrs.
• first blend the soaked urad dal into a thick paste adding very little water .
• next add the rice to the blender and also dump in the cooked rice .make a thick paste of this too
• add the rice paste to the dal paste and add desired amount of salt 
• mix with clean hands until everything is incorporated well.
• keep in a warm place overnight for the fermentation to take place 
• once fermented the batter should rise significantly ,if this fails to happen then the temperature is too low ,leave the batter in this case in a much warmer place until the fermentation takes place 
• once the batter is ready ,pour into idli molds and steam cook for 12-15 min
• serve steaming hot with your favorite condiment 

Notes:

1. Always make a thick batter ,if desired water can be added in later stage to dilute the paste .
2. mix with hands,the warmth from our hand is supposed to promote the fermentation process .
3. The batter should rise to get soft and spongy idlis, so have patience and if you live in a very cold place try keeping the batter in the oven after preheating for 2 minutes and turning it off. 

Here is a quick video tutorial :

For a recipe of the red chutney shown in the video  click :   tomato chutney                                                                                  

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Instant Oats dosa

A simple recipe using only oats and urud dal (no rice) also quick and handy for those busy busy days when you are on the run, put togather- a perfect way to start the day .

Ingredients:
Oats        1/2 cup
(old fashioned rolled oats works the best)
Urad dal   1/4 cup
(A ratio of 2:1)
salt as per taste
water
oil if desired to spray over the dosa


Recipe:

• In a wet grinder combine togather the oats and urad dal and grind into a powder without any grits 
• store the mix in a dry,clean air tight container, like you would any other flour .This holds good for weeks .
• when ready to make the dosa take about 1/4 cup of the powder ,add 1/4 tsp of salt and 3/4 cup of water little by little .The consistency should be that of a regular dosa batter
• make sure there are no lumps as urad dal has the tendency to form lumps use a whisker to get a smooth  paste .
•  heat a griddle until fumy and make dosa's ,spray with oil and flip if desired. serve with your choice of condiment.

Note:

The batter if left for a long period tends to get thicker .adjust by adding more water and salt . 

Here is a quick video tutorial:

Brown rice,lentil and mung bean recipe

An easy brown rice savory recipe using mung beans and lentils perfect for breakfast,brunch or when you are just hungry.The lentils and mung bean  in this recipe can be substituted with any other legumes of your preference

Makes about 10 savory pancakes:
Ingredients:
1/3 cup  brown rice
1/3 cup  green lentils
1/3 cup mung beans
water to make paste
salt as per taste


 Recipe:

• soak the rice,beans and lentils in water for a minimum of 4 hours
• make a fine paste of the soaked ingredients using little water at intervals.
• add salt to the batter
• heat a heavy griddle until fumy ,then reduce to medium heat .
• scoop one laddle full of the batter and drop it in the center ,spread it out if you want to have crisp thin layers or leave it for a thick pancake version.
• add your favorite toppings as shown in the picture and flip   .
• Enjoy with your favorite condiment (Like mint chutney)

Here is a quick video tutorial for the recipe :

Thank you for visiting my blog !

Ragi (Finger millet) sweet and savory recipes

Hello everyone 

Long time ! It sure feels good writing about food . Today's recipe is for finger millet prepared in two different ways -sweet and savory .

Ingredient list :

• Ragi flour  1 cup 
• sugar  -as per taste 
• coconut shredded -1 tbs or more as per your liking 
• salt -1/3 tsp(more for saute)
•  black chickpeas -1 cup cooked 
• onion - 1 small size
• green chili -to taste 
• few curry leaves 
• 1 tsp oil

Method

1. Make a coarse mixture with the ragi flour + 1/3 tsp salt, adding little by little water at a time .If the water gets in excess then the mixture will get lumpy ,and if too little water is added then it will go dry so adjust the consistency carefully to that of a moist cornmeal. 
2.  add one cup of water in a pressure pan and place on medium high
3. arrange the mixture in an idli stand and steam cook for about 15 minutes in the pan(without weight )
4. Once the mixture is cooked it will give out a nice aroma and will turn into a darker shade. 

Preparing the puttu (sweet version)

• Take out a portion,add sugar and coconut.
• optional -add a little ghee
• serve warm .

Preparing the upma(savory version)

• chop the onions and green chili 
• saute in a pan with little oil adding 1/4 tsp of salt
• add the curry leaves 
• add the cooked black chickpeas and saute for about a minute 
• Finally add the cooked ragi and turn off the heat .mix well. 
• serve 

Here is a quick video tutorial:

Thank you for visiting my blog ! 

Spicy Oats Mixture (Granola)

Incorporating oats in a diet is not easy,especially if you have picky kids or partner .The gooey texture  makes it less appealing for many of us,and limits it only as a breakfast option,well that is unless you try out this recipe .
 Low fat ,low calorie,high nutrition, oats blend.....mixture .....granola whatever you want to call it !,and also if you like oats you are going to love this recipe .

                                                                             

INGREDIENTS:

• Oats  - 3 cups
• walnuts and almonds(or nuts of your choice) - 1/4 cup
• oil - 1 tbsp
• applesauce - one 4 oz cup 
• Cinnamon powder - 1tsp
• red chilly powder - 1/2 tsp
• Dates -about 10 ps 
• vanilla extract - 1tsp
• Agave or sugar - 3 tbs 
• curry leaves - few 
• coconut powder - 2 tbsp (optional)
• salt -1 1/2 tsp

OVEN METHOD 

• In a large bowl combine together the oats,nuts, Cinnamon powder and salt .
• Add  red chilly powder, oil,curry leafs and combine with a spatula until well coated. 
• add in the applesauce ,vanilla extract ,combine well with hands.
• Add in the agave or sugar and mix well 
• finally add the dates and mix
• Line a tray with baking sheet 
• spread the mixture evenly ,don't over crowd .Use two trays if required .
• Bake on 375F  for 30 min ,mixing up every 10 minutes with a fork .
• Once golden brown take out ,let cool and add the coconut powder.
• store in an air tight container .

STOVE TOP METHOD

• mix all the ingredients except coconut powder in a bowl
• Heat a non stick pan on medium high
• turn over the mixture in the pan
• keep stirring the mixture until golden brown . 
• Once done turn off the stove and add the coconut powder 
• Cool and store in an air tight container 

Snack on anytime .Can also be used to make parfait with a hint of spice. This recipe is different from the store bought granola for they use butter as a binding agent  ,also they are loaded with sugars .Replacing butter with applesauce takes away all the unhealthy fat calories .Keep in touch with greenhouse cuisine for more healthy recipes .

   

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Appam recipe

Hello friends!
Appam is a traditional dish mostly served with sweetened coconut milk in the southern part of India ,for those who have never had the opportunity to experience Indian cuisine this dish can be summed up as rice pancake served with coconut syrup.Delicious is the word for it ....just melts in your mouth ! .So lets see how to prepare this delicacy .


Ingredient list

• Idli rice -2 cups 
• jasmine rice -1 cup,cooked
• coconut grated - 1/4 cup
• yeast-1/4 tsp
• sugar-1tbs
• salt -as per taste

 The recipe is very simple only that the prep time has an eight hour fermentation stage ,so if one is planning to have Appams for morning then batter should be prepared the previous night .   


Recipe:

• Soak the Idli rice for about 4 hours   
• Grind together the soaked rice ,the cooked rice and grated coconut with a little water to make a smooth paste 
• Mix in sugar and yeast and let ferment in a warm place
• Add salt -note we don't add salt in the previous stage because it would demote the fermentation process .
• check for the consistency ,if the batter is too thick then add water little by little .
• Heat a griddle until fumy then reduce heat to medium .
• Scoop a ladle full of the mixture and pour in the center of the hot griddle 
• Holding the handle of the griddle start rotating so that the batter spreads over the surface area .
• cover with a lid and let cook for a minute.there is no need to flip the appams.
• serve with either sweetened coconut milk or chutney of your choice

This particular recipe is  close to my heart because my granny used to make them when i was a little kid ,although she is long gone these Appams are doing a great  job in refreshing all of  my taste buds with flavors from childhood .I hope you enjoy this recipe as much as i do .Here is a Quick Video tutorial  for the above recipe 

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BROWN RICE-VERY VERY SOUTH INDIAN RECIPES!

BROWN RICE ADAI/ CREEPS 

Hi friends
Today i want to share with u some of  my experiments with brown rice that turned out really well.I'm not going to bore u with the nutritional value of brown rice and bla bla ...decided to do that later in the blog ,so first thing first : presenting
"THE RECIPES" hubby survived



Perfect for breakfast ,crisp and healthy!
follow the recipe to trick ur loved once to eat brown rice :
Ingredients:
brown rice                1 cup
green mung               1/2 cup
yellow split peas        1/2 cup
red chillies                  2 pcs
fennel seeds(Saunf,sombu) few 
salt  as per taste .


Method  :
1.measure 1:1:2 ratio of green mung,yellow split peas and brown rice respectively  ,wash throughly .
2.soak rice and lentils overnight in 4 cups of water with red chillies and fennel seed .
3.make a fine paste of the above in a blender .Add salt according to taste .
4.use a ladle to pour mixture on a lightly greased hot griddle and flip if needed,note here adai batter doesn't need fermentation as dosa,so we can make creeps right away!
5. Serve with any chutney 

One can experiment with varying  the measures and also by adding new lentils ,i have tried with green split peas that gives it a green color ,adding grated carrots gives an orange and lightly sweet creep ,so try it and enjoy !

RECIPE #2

BROWN RICE PONGAL 

Here is a foolproof recipe that u will sure enjoy .

Ingredients  :
brown rice              1 cup
green mung             1/4 cup
cumin seeds            1 tsp
peppercorn             1 tsp
green chili               1
turmeric                  1/2 tsp
ginger                     1/2 inc"
curry leaves             few
salt                       as per taste
Asafoetida             1/4 tsp and oil  1 tsp
water                      3 cups




METHOD  :
1.Wash the rice and mung and set aside(note here as the brown rice takes relatively longer time to cook than the other rice its good if the mung and rice are soaked overnight or for 4 hours minimum.

2. Heat a pressure cooker and add 1 tsp oil add the cumin,peppercorn and curry leaves as soon as the pepper stars to pop add turmeric ,ginger and chili .


3. Add the washed rice and mung along with 3 cups water


4.just as the water starts to bubble add Asafoetida  and salt ,give it a good mix .

                     5.Close the lid and let whistle for 10 times (yes 10 ! )




      6.Serve with ur favorite chutney ,Its goes well with all but we like it with tomato chutney the best : ) !.
So friends i will keep adding more as my experiments keep rolling , till then :

      BON APPETIT!!!