DAHIVADAI(THAYIRVADAI)

INGREDIENTS:

VADAI                       required quantity

green chili                   1no

Coconut Scrapes          3Teaspoon

Ginger                          1/2"Bit


PROCEDURE:

Prepare Vadais and transfer them one by one to a pan having  YOGURT DRINK and remove and  arrange in a shallow BOWL.Grind greenchili,coconutscrapes and ginger and mix this  with 3 cups of yougurt( curd)and add little salt and a pinch of sugar. Pour the mixture into the vadai in the bowl and sprinkle coriander leaves. Season with mustard and little Asafoedita and transfer this to Dahivada. Garnish with carrot sacrapings or 3 tablespoon of karaboondi,Now it is ready to serve

Moong dhal idiappam

Ingredients for 4 servings

1. Moon dhal -  3/4 cup (semi-cooked about 3/4th of the way)
2. Red chilly - 5
3. Green chilly  split - 2 nos
4. Mustard - 1 teaspoon
5. Channa dhal - 3 teaspoon
6. Asafoetida - 1/2 teaspoon
7. Oil - 2 tablespoons
8. Salt to taste
9. Curry leaves - 10 in number
10. Turmeric powder - 1/2 teaspoon
11. Coconut scrapings - 4 tablespoons (optional)

Procedure

1. Loosen the idiappam 
2. Heat the oil and add mustard, channa dhal, red chilly, green chilly and asafoetida
3. When the sesoning becomes golden color add the turmeric powder, curry leaves and salt
4. Now add the loosened idiappan to the pan and slowly mix well
5. Drain the water from the cooked idiappam and add this to the pan
6. Mix well without mashing 
7. Remove and serve
8. Add 1 teaspoon of lemon juice 
9. Add Coconut scrapings is options.

Mullu Murukku

முள்ளு முறுக்கு

Ingredients

1. Rice - 2 cups
2. Channa dhal - 1.5 cups
3. Moong dhal - 1.5 cups
4. Cumin seed or seasme seeds - 3 teaspoons
5. Asafoetida powder - 1 teaspoon
6. Oil  - for frying approximately ( 500 ml)
7. Salt - to taste
8. Ghee or butter - 2 teaspoon

Procedure

• Clean and dry grind rice and both the dhals to a very fine powder and sieve well
• Add salt, asafoetida, ghee, cumin seeds and 1 cup of water
• Mix well to make a soft dough
• Heat the oil in a pan. Keep one orange size ball of the dough in a murukku presser and press to make a mullu murukku on a greased small plate.
• Now slowly transfer the murukku into the hot oil and turn aside till it is cooked crispy.
• Remove and store in airtight container
• In the place of water coconut milk can be added to enhance the taste
• This murukku will become golden yellow in colour

Oats and Vegetable oothappam

ஒஅத்ஸ் கயிகரி உட்டபம்

Ingredients

1. Oats - 2 cups
2. Shredded Cabbage, Cauliflower and Carrots - 2 cups
3. Yogurt drink (Karoun in Indian stores) or Buttermilk - 1/2 cup
4. Salt to taste
5. Chopped onions - 3 tablespoons
6. Green chillies (chopped) -0.5 teaspoon
7. Chopped coriander leaves - 2 teaspoons
8. Channa dhal - 1 tablespoon
9. Mustard - 0.5 teaspoon
10. Urad dhal - 1 teaspoon
11. Oil - for seasoning

Procedure

• Mix oats salt and yogurt drink to dosai batter consistency and keep aside
• Now season mustard, urad dhal and chhan dhal with 2 teaspoons of oil
• Add finely chopped onion, green chillies and sautee for 3 minutes
• Now add all other shredded vegetables and keep stirring till all the vegetables are partially cooked
• Add little salt and blend this mixture with the oats batter and add chopped coriander.
• Water can be added if necessary. Now keep a pan on the stove and pour 1 laddle of batter and spread it to 1/4 inch thick oothapam. 
• Add 1/2 teaspoon of oil and turn other side till it becomes golden color and cooked evenly
• This can be served with tomato chutney, coriander chutney and this is a high fiber diet for diabetics.

Cutlet ( Easy method with left over vegetables)

Ingredients:

1. Left over cabbage, carrot poriyal cooked for lunch or dinner
2. Boied potato-2nos
3. Chopped onion-1 cup
4. Green chilli- 4
5. Garlic pod-4
6. Ginger- one bit
7. Garam masala powder-1/2 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Leftover Bread( any variety)-3slice 
10. Channadhal powder-1 tablespoon
11. Rice or corn flour-2 tablespoon
12. Coriander leaves-For garnishing
13. Salt-to taste
14. Oil- for shallow frying

Procedure:

• Grind chiili,Garlic pod,ginger,garam masala powder together.
• Saute onion with little oil
• Add the ground mixture ,boile potato,salt,turmeric powder,left over vegetables.
• Mix well 
• Add bread,channadhal powder.rice or corn flour and mix well to form solidness.
• Take one lime size mass and press it to 3/4 " thickness and shallow fry in apan
• urn both sides to get a uniform golden color
•  Garnish with coriander leaves and serve with chilli orTomato sauce

Bajji

Ingredients

• Potato - 1 Big
• Onion - 1 medium
• Bell pepper / Capsicum - 1 
• Green banana / Vazhakai - 1 
• Channa powder - 3 cups
• Rice powder - 3/4 cup
• Maida powder - 1/2 cup
• Ginger - 1 inch bit
• Green chilli - 4 to 5 nos
• Salt - to taste
• Asafoetida - 3/4 teaspoon
• Oil for frying
• Chopped coriander leaves - 1 cup
• Turmeric powder - 1.5 teaspoons

Procedure:

1. Grind chilli, ginger to a fine paste 
2. Add salt,chennadhal powder,rice flour ,asafoeditta and turmeric powder.
3. Add water to make to Idly batter consistancy.
4. Add coriander leaves and keep aside.
5. Peel and slice all vegetables to 1/4" thickness.
6. Heat oil in apan.
7. When it is hot dip the vegetable slices in the mixed batter and drop them into the oil.
8. Fry them till it becomes golden colour.
9. Drop 6 to 7 pieces at a time.
10. Remove and spread over paper napkin before serving.

Application:

This is a snack and can be served at any time. Also go well with even Lunch and Dinner.

Dahi Vada

Ingredients:

• Urad dhal washed and soaked for 2 hours - 2 cups
• Green chillies - 3 nos
• Ginger - 1/2 "bit
• Asafoetida - 1/2 teaspoon
• Coconut Scrapings - 1 tablespoon
• Curryleaves-10 nos
• Mustard-1/2 teaspoon
• Yogurt(curd)-4 cups
• Sugar-1pinch
• Cumin seeds-1 teaspoon
• Broken pepper-1/2 teaspoon
• coriander leaves-for garnishing
• Oil-2 cups

Procedure:

1.  Grind the given dhall to a puffy mass in the grinder by adding water in small quantity with 5 minutes interval.
2. Grind urad dhall for 25 minutes.
3. Add salt,broken pepperand cumin seed and mix well.
4. Heat oil in a pan.
5. Take Dhal mass of big lime size and press it on a greased plastic sheet or Bananaleaf to 1/2 " thick pieces.
6. Slowly drop one by one and allow it to fry for one minute.
7. When the vada becomes golden brown turn to the next side till it becomes golden color. 
8. Now remove from the fire and place it on a tissue paper on a plate to remove excess oil.
9. Now grind ginger, chilli, sugar, coconut and salt to taste coarsely.
10. Beat the curd and add the ground mixture and mix well.
11. Heat 1 teaspoon of oil in a pan and season with mustard, curry leaves, asafoetida and transfer it into the curd mixture.
12. Now boil 3 cups of water in a vessel and drop all the vadas in the water. Switch off the stove.
13. After one minute remove the vadas and slowly drop in the curd mixture and keep them in the bowl.
14. Pour the rest of the mixture over the vadas. Garnish with chopped coriander leaves.

Rava Vegetable Upma

Ingridients

• Bombay Rava - 2 cups
• Chopped onion - 1.5 cups
• Green chilly - 4 nos (cut into small pieces)
• Chopped ginger - 1 teaspoon
• Carrot - 1 big
• Green peas - 2 Tablespoons
• Potato - 1 big (cut into small pieces)
• Curry leaves - 10 nos
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Asaefoetida - 1/2 teaspoon
• Oil - 3 tablespoon
• Salt to taste
• Corriander Leaves (chopped) - 3 tablespoons
• Lime juice - 1/2 teaspoon (optional)

Procedure:

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the rava and roast it till rava becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted rava and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

POHA UPPUMA

Ingredients:

• Thick variety Poha                              2cups
• Chopped Onion                                   1 cup
• Ginger(Finely chopped)                      3 nos
• Oil                                                       3 Tablespoon
• Mustard                                              1 Teaspoon
• Uraddhal                                             1Teaspoon
• Tamarind Extract                                ½ cup
• Salt                                                      To taste
• Turmeric Powder                                ½ Teaspoon

Procedure:

1. For AromaPowder
2. Dry roast 3nos of Red chlli ,I Tablespoon of Channadhal with ½ Teaspoon of Asafetida,5leaves of curry leaves.
3. Powder this and keep aside
4. Wash Poha and drain the water.
5. Mix in the Tamarind extract, salt and Turmeric Powder. Keep aside
6. Heat 3 tablespoon of oil and add Uraddhal Mustard.
7. When Mustard seeds start crushing add the cut onion ,chilli and ginger.
8. Sauté this mixture till onion become glassy.
9. Add the Tamarind juice mixed Poha and mix well.
10. Cover this with a lid and  keep it on a stove at slow fire for 10 minutes.
11. Remove this from stove and add ground Aroma powder and mix well.
12. Garnish with finely chopped coriander leaves before serving.

Vegetable Bonda

Ingredients:

FOR FILLING

A.      Beans                                20 nos

B.      Carrot                                1 Big

C.      Greenpeas                        1 cup

D.     Cabbage(shredded)          2cup

E.      Potato                                2 medium size

F.       Greenchili                         3 nos

G.     Ginger                               1”bit

H.     Curryleaves                       15 nos

I.        Onion chpped                    2cups

J.        Salt                                    Totaste

K.      Turmeric powder             ½ teasppon

L.       Dhania powder                1 teaspoon

M.   Chillipowder                      1 teaspoon(only if you need spicy)

N.     Garam masalapowder      1/2 teaspoon

O.     Oil                                       1table spoon

         Item  F&g Grind to paste

For dipping

1.      Channa dhal                2 cups

2.      Maida Flour                3/4 cup

3.      Rice flour                    1/2 cup

4.      Turmeric powderOr

5.      yellow coloringKesari Powder            1 teaspoon

6.      Asafoedita                   ½ teaspoon

7.      Geeen chili                  2 nos

8.      Ginger Bit                    1”

9.      Garlicpod                    2 nos

10.  Salt                              Totaste

11.  Oil                               For frying

12.  Coriander chopped     1 cup

Item 7,8 &9 Grind together

Procedure:

·         Cut all the Vegetables to fine pieces

·         Steam for 15 minutes

·         Heat oil and add cut onions with ground ginger chili paste

·         Add curry leaves

·         Add steamed vegetables with salt,chillipowder,garam masalapowder and

·         Dhaniapowder.

·         Saute for 15 minutes at low flame

·         Remove from fire and allow it to cool

·         Mix well and make lime size balls

·         Keep aside

·         For Dipping:

·         Mix channapowder,Riceflour,maida,salt,chillipaste

·         Colour powder should be mixed with enough water to get idly batter consistency

·         Add chopped coriander and mix well.

·         Heat oil for frying

·         Dip Vegetable ball in the batter one by one and fry at a moderate temperature till it becomes golden colour

·         Serve with coconut chutney or tomato sauce

Application:

Good for  snack and can go with a full meal or  for High Tea.

Dhokla

Ingredients:

Bengal gram Dhal/Channa Dhal                    1cup

Raw Rice                                                         ½ cup

Yogurt                                                             1cup

Ginger                                                             ½”Bit

Salt                                                                  To Taste

Greenchilli                                                      2nos

Procedure:

Wash and Soak Dhall and Rice separately for 4 hours.

Grind Rice first and then add channadhall

Grind it to a fine paste

Add yogurt and allow it to ferment for 8 hours.

Add salt,grond ginger and chilli

Add ¾  Teaspoon of cooking soda before steaming.

Mix welland transfer the  batter to a greased plate.

Cook for 15 minutes in a iddli cooker.

Cut into desired shapeto pieces.

Season with ½ Teaspoon cumin and curry leaves.

Decorate with coriander chopping and coconut scrapings if desired.

Applicaton:

Nice evening snacks for  all. Nutrious and Filling.

Can be served with other Meals too

Corn Flakes Mixture (Low fat mixture)

Note: This picture has some om podi and tukda biscuits (which are optional for low fat version)

Ingredients:

1. Plain Corn flakes (Kellogg or local brand) - 4 cups
2. Rice Puffs - 5 cups
3. Rice or Corn Chex - 4 cups
4. Raisins - 3 tablespoons
5. Cashewnuts - 2 tablespoons
6. Roasted groundnut / peanuts- 3 to 4 tablespoons
7. Olive oil - 1 tablespoon
8. Red chilly powder - 2 teaspoons
9. Salt - 1.5 teaspoons
10. Asafoetida - 1.5 teaspoons
11. Curry leaves - 20 leaves

Procedure:

• Microwave the curry leaves. Crush and keep it aside
• Heat the olive oil. Add chilly powder, asafoetida, cashewnut and salt. Switch off the flame and add roasted groundnut and crushed curry leaves
• Mix all the corn flakes, chex and rice puffs in the olive oil with the spices. Stir well so that the spices are evenly mixed
• Transfer this mixture to an airtight container

Bonda recipe

Ingredients:

1. Urad dhal - 1 cup
2. Rava - 2 teaspoons
3. Green chilly - 1 nos
4. Ginger - 1/2 inch bit
5. Pepper - 1 teaspoon
6. Jeera - 1/2 teaspoon
7. Salt to taste
8. Curry leaves - few
9. Coriander leaves - few
10. Coconut bits (optional) - 1 tablespoon

Procedure:

• Soak urad dhal for 2 hours
• Wash and grind with ginger and chilly but without adding much water 
• Grind it to a soft ball consistency
• Add salt, pepper and Jeera at the end and grind for another 2 minutes
• After removing the batter, add rava, curry and coriander leaves (1 tablespoon coconut bits optional)
• Let the rava soak in the urad dhal batter for 15 minutes inside the refrigerator
• Heat 1 cup of oil 
• When the oil is hot, take some batter and roll into small lemon sized balls
• Fry the balls in the hot oil till it becomes golden color

Sundal (Green gram sundal)

Ingredients:

1. Whole green gram - 1 cup
2. Salt to taste
3. Coconut scraping - 1 tablespoon
4. Finely cut green chilly - 1 nos
5. Red chillies - 2 nos
6. Ginger paste - 1/2 teaspoon
7. Curry leaves - 5 nos
8. Urad dhal - 1 teaspoon
9. Mustard seeds - 1/2 teaspoon

Procedure:

• Wash and soak green gram overnight
• Drain the water and place the green gram in a covered vessel
• It will start sprouting by evening
• Steam the green gram with salt and turmeric powder in a pressure cooker with weight for 2 whistles only
• Now heat oil and season with ginger paste, green chilly, red chilly, urad dhal and mustard seeds
• Add curry leaves and the boiled sprouted grain
• Stir it slowly for 2 minutes and switch off the flame
• Add coconut scraping, mix well and serve
• Optionally 1 teaspoon of lemon juice can be added 

Kuzhi Paniyaram

Ingredients:

1. Parboiled rice - 2 Cups
2. Raw Rice - 2 cups
3. Urad dhal - 2 tablespoons
4. Fenugreek - 1 teaspoon
5. Salt to taste
6. Onions finely cut - 1 cup
7. Green chillies finely cut - 2 nos
8. Coriander leaves finely chopped- 1/4 cup
9. Channa dhal - 2 teaspoons
10. Mustard seeds - 1 teaspoon
11. Pepper - 1 teaspoon
12. Jeera - 1 teaspoon
13. Oil - 2 teaspoon

Procedure:

• Soak all ingredients (without salt) together for 2 to 3 hours
• Wash well before grinding and grind it to a very fine consistency
• Remove the batter to a vessel
• Wash the grinder with one cup of water and heat this water to a conjee consistency
• Cool it and add it to the ground batter with salt (This congee makes the dish very soft)
• Allow it to ferment for 8 hours
• Heat oil and add the channa dhal, mustard till it is roasted
• Then add the onion, chillies and sautee for 5 minutes
• Add this to the mavu (fermented dough) along with pepper, jeera and coriander leaves
• Now mix well
• Heat the kuzhi paniyaram pan and pour a ladle of the batter to each pit (kuzhi)
• Cover with the lid and let one side cook till it becomes golden color
• Now rotate the paniyaram to the other side and let it become golden brown color

Ragi Dosa

Ingredients:

1. Ragi flour (Indian stores) - 3 cups
2. Raw rice - 1 cup
3. Urad dhal (either black or white) - 3/4 cup
4. Salt to taste
5. Fenugreek - 2 teaspoon

Procedure:

• Soak dhal, rice and fenugreek together for 4 hours
• Grind it to a very fine paste like idly batter consistency
• Add ragi flour, salt and mix thoroughly avoiding any lump formation to idly batter consistency
• Allow it to ferment for 6 to 8 hours
• Make the dosas thick and spongy

Black urad dhal dosa / Muzhu ulundu dosai

Ingredients:

1. Raw or parboiled rice - 4 cups
2. Full black urad dhal - 1 cup
3. Fenugreek - 2 teaspoon
4. Salt to taste

Procedure:

• Soak all ingredients except the salt for 4 hours
• Wash and grind it together to a very fine paste (idly batter consistency)
• Add salt and mix well
• Allow it to ferment for 8 hours
• Now you can make thick dosas without oil (spongy texture)

Kunuku

Ingredients

1. Thuvar Dhall — 1/2 cup
2. Channa Dhall — 1 cup
3. Urad Dhall — 1/4 cup
4. Rice — 1/2 cup
5. Dried Red Chilles — 5
6. Green Chilles — 3
7. Salt — 1 t.spoon
8. Asoefitida— a small pinch
9. Curry Leaves — a few
10. Cooking oil for frying

Procedure:

•  Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour
• Wet grind the above mix with chilles, and salt coarsely
• Add asoefitida, curry leaves
• Make small balls
• Deep fry in oil

Adai

Ingredients:

1. Raw rice - 1 cup
2. Channa dhal - 1 cup
3. Toor dhal - 1 handful
4. Moong dhal - 1 handful
5. Urad dhal - 1 tablespoon
6. Red chillies -  8 nos
7. Coconut scrapings - 1 cup
8. Asafoetida - 1/2 teaspoon
9. Ginger - 1 inch piece
10. Cut onions - 1 cup
11. Curry leaves - 8 leaves
12. Coriander leaves chopped - optional
13. Mustard - 1 teaspoon
14. Urad dhal - 2 teaspoon
15. Salt to taste
16. Gingelly oil for seasoning and making adais

Procedure:

• Soak chilly, dhals and rice together for 1 to 2 hours
• Grind the above ingredients coarsely with ginger
• Add salt, coconut scrapings, curry leaves, coriander leaves (optional) to the batter
• Heat one teaspoon of oil and season with mustard and urad dhal
• Add the seasonings to the batter
• Heat oil in the dosa pan and add the batter and spread it to make the adai crepes till it is golden brown
• Turn it around and heat till it is golden brown color

Aapam

Ingredients:

1. Parboiled rice - 2 Cups
2. Raw Rice - 2 cups
3. Urad dhal - 2 tablespoons
4. Fenugreek - 1 teaspoon
5. Salt to taste

Procedure:

• Soak all ingredients (without salt) together for 2 to 3 hours
• Wash well before grinding and grind it to a very fine consistency
• Remove the batter to a vessel
• Wash the grinder with one cup of water and heat this water to a conjee consistency
• Cool it and add it to the ground batter with salt (This congee makes it very soft)
• Allow it to ferment for 8 hours
• Pour one ladle in the aapam pan and rotate the pan so the batter is spread thin on the edges with a slight bulge in the center
• Cover it with the lid
• When it is done in a couple of minutes, remove it
• Make sure the center is well cooked

This will go well with Coconutchutney( see recipe elsewhere in this blog) and coconut milk