Plantain Stem/Vazhaithandu/Plantain Pith Dosa

Plantain Pith Dosa:

How do you include plantain pith/vazhaithandu/plantain stem in your food? Stir fry/Juice/Curry? I love it as pickle or in dosa. A very simple but power packed nutritious which is my all time favourite is the plantain pith dosa. My Perimma introduced this to me and it is an unique variant in dosa. I had sent this as a guest post to Mrs.Gouthami Yuvarajan’ s food blog Clicks n Bites. Occasionally we met in the blogging world and I just love her clicks. Both of us are budding bloggers and young mothers. Her recipes are definitely unique and  will tempt you to try for sure. Looking out for a great blogging journey with her and I wish her all the very best in all her endeavors.  Thanks again Gouthami. Let us have a look at the recipe in detail here. Continue reading “Plantain Stem/Vazhaithandu/Plantain Pith Dosa”

Sothi

A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.

Ingredients:Sothi

  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)

Procedure:

1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside

sothi

3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.

sothi

8.In no time after mixing,switch off the flame.

sothi

9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


P.S:

Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

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Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.

Ingredients:

  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai

Procedure:

  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side

P.S:

For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

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Bottle Gourd(Suraikkai) Adai

Bottle Gourd(Suraikkai) Adai:
This recipe is a variant of a traditional recipe of my family. Initially this recipe was opposed by my family as they felt it was adulteration to tradition.Later they fell for it on tasting it.My father in law keeps mentioning this recipe among  his family and friends as he relished it so much.

Continue reading “Bottle Gourd(Suraikkai) Adai”

Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk


P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

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Idiyappam/Sevai/Sandhavai/String hoppers/Rice Noodles-Traditional Method

Idiappam Recipe:
The below recipe is so unique from our family and it renders a yummy dish. All of you might think what is there with Idiyappam recipe. Kindly go through the below one and try it once. It is off course a tough procedure. But once you are used to it,you ll never leave this out. A very perfect baby food for 8 months plus. Check out this steaming hot and the most yummy Idiyappam making 🙂 Do check out my instant idiyappam recipe and millet idiyappam recipe.

 

The usual combinations we prefer at home:

  • Idiyappam+Coconut+ghee+Sweetner
  • Idiyappam+Lemon Mix(Home made)
  • Idiyappam+Tomato mix(Home made)
  • Idiyappam+Puliyogare Mix(Home made)
  • Idiyappam+Veggies
  • Idiyappam+Coconut milk
  • Top of all is Idiyappam+Sothi

Continue reading “Idiyappam/Sevai/Sandhavai/String hoppers/Rice Noodles-Traditional Method”

Aapam-Without cooking soda

Aapam occupies our family breakfast definitely when guests arrive. But post wedding aapam has become one of the very common dishes and Niranjan loves it 🙂 As all three of us have no capacity to bare the stomach pain after having aapam made with cooking/baking soda we found this recipe to make aapams from mom. And Hubli temperature absolutely cooperates for the below process.




Ingredients: ( For aapam batter)

  • Idly/dosa rice-1 cup
  • Raw rice-1 cup
  • Urad dhal- 1/2 cup
  • Fenugreek seeds-1/2 tbsp

Note:Raw rice:Idly/dosa rice:Urad dhal-2:2:1

To make appam:

  • Salt-To taste
  • Oil-To grease
  • Ghee-To cook

Procedure:

  1. Soak urad dhal and fenugreek seeds together.
  2. Soak both rice together.
  3. Soak it for a minimum for 4 hours.
  4. Grind urad dhal and fenugreek seeds into a fine paste without adding much water.
  5. Grind both the rice together in the same format.
  6. Mix both the above ground batter well and let it ferment for 8 hours.
  7. The batter would have risen up if fermented well.
  8. Mix it well after you confirm it is fermented well.Now the batter is ready for use.
  9. To make aapam,take a mixing bowl and add required batter to a mixture of salt and water.
  10. Dilute the batter to slightly thinner than dosa batter consistency.
  11. Heat the aapam kadai and grease with little oil the entire curved surface.
  12. Now add a ladle of batter and spread it across the kadai.
  13. Add little ghee in the corners and close the tava.
  14. You will find millions of dots/holes(see below pic) as the aapam gets cooked.
  15. Carefully remove it from the kadai by taking it from the kadai from corners of the aapam.
  16. Serve it hot.

    My Observations:

The best/traditional combination in our family is sothi or plain coconut milk with grated jaggery or onion chutney.

You can also add grated coconut while grinding the rice.

While diluting the batter you can add coconut milk instead of water to enrich the taste.

Dilute only the amount of batter required for making aapams. You can store the remaining batter in refrigerator for a day.

Grind the rice,dhals,fenugreek  into a very fine and thick paste to have fluffy and smooth aapams.

Infants who are 8 months and above can be given this twice week by soaking well in sothi/coconut milk.

If you make it infants do not store and use.

I am adding 2 pictures below to make you believe that aapam can be made without cooking soda as few people doubt that the aapam will lack fluffiness and it might stick to the kadai.

aapam1aapam2




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Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.

Ingredients:

Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook

Procedure:

Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee


My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

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Adai

Yet another traditional recipe from grandmother.

Ingredients:

  • Idly rice – 1 cup
  • Toor dhal-1handful
  • Red chilly-2
  • Onion-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Dry roast rice separately. Roast it in slow flame until the rice begins slightly coloured.
  2. Soak the rice and dhal for 2 hours.
  3. Grind the rice,dhal,red chilly into a slightly coarse paste.
  4. The batter has to be thick.So while grinding add water accordingly.
  5. Add chopped onion and spread the batter on a greased dosa tava.
  6. Sprinkle oil immediately after spreading batter.
  7. Cook by closing it one side and then flipping the other side and cook.

My Observations:

It goes well with onion green chilly chutney,jaggery and home made butter. This is the traditional combo which we follow at home.

Roasting the rice is the most important step in this recipe. If you roast it brown the taste will change.

This batter is not for second use by storing in refrigerator

This can be made into a dosa by adding more water to batter and making it slightly thicker than dosa batter.

Making the adai needs lots of patience. Make it very carefully otherwise it will break.

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Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .

Ingredients:

  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page