THAVALA ADAI

Thavala adai is a shallow fried crispy snack prepared in Tamilnadu. There are many variations of adai.I learnt this authentic recipe from my friend. In this recipe,I have incorporated toor dal/ pegion pea and raw rice. Besides toor dal other lentils  can also be  included in preparing this adai.

 

 

 

 

 

 

 

 

 INGREDIENTS

 

RAW RICE- 2 CUPS

 

TOOR DAL/ PI GEON PEAS-1/2 CUP

WATER-  2 1/2 CUPS

SALT TO TASTE

RED CHILLIES- 5 NOS

CUMIN- 1 TSP

PEPPERCORNS- 1 TSP

 

COCONUT GRATINGS- 1 1/2 TBSP

FOR SEASONING

OIL- 1 TBSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 3/4 TSP

METHOD

Wash raw rice and toor dal thoroughly and spread it on a clean cloth and allow it to dry.

In a mixer jar blend red chillies,cumin seeds,peppercorns to coarse powder and keep it aside.

Now grind raw rice and toor dal to coarse powder or to the consistency of rava.

In a pan heat 4 tsp of oil and add mustard ,when it starts to splutter add urad dal,asafoetida,curry leaves and fry well.

Now add 2 1/2 cups of water over the seasoning along with saltand boil well.

 

Now slowly add rice and toor dal mixture and keep stirring. Add the coarsely powdered spice mixture too.

Add coconut gratings and simmer in mild heat till the mixture becomes thick like upma.

Switch off and allow it to cool . On cooling, make small balls of equal size.

Flatten the ball . Apply oil on a iron skillet and heat it.

Now place the flattened adais on the skillet and pour oil on the sides and surface of the adai.

Heat till the adais turn slight brown in colour.

 

 

GREEN PEAS MASALA

 

 INGREDIENTS

 

GREEN PEAS-  2 CUPS

 

TOMATOES-  2 NOS

 

ONION-  2 NOS

 

CUMIN POWDER-  1/2 TSP

 

GARAM MASALA-  3/4 TSP

 

SALT TO TASTE

 

CHOPPED CORIANDER LEAVES- 1 TBSP

CHILLI POWDER- 1/2 TSP

INGREDIENTS  TO GRIND

GARLIC CLOVES-  4 NOS

GINGER MINCED-  1 TSP

GREEN CHILLIES-  2 NOS

 

FOR SEASONING

OIL-  1 TBSP

CINNAMON- 2 NOS

CLOVES- 2 NOS

CARDAMOM-  3 NOS

 

METHOD

 

 Wash freshly peeled peas and keep it aside.

In a pressure cooker add oil and when it is hot add cinnamon,cloves and cardamom. Add chopped onions and salt. Fry till the onions turn translucent.

Add the paste of ginger,garlic and green chillies over the sauteed onions and fry well till the raw smell of the paste goes off.

Add chopped tomatoes over the sauteed ingredients and fry till tomatoes turn mushy.

Add chilli powder,turmeric powder,cumin powder over the sauteed tomatoes and add water over it.

Now add the green peas and steam cook for three whistles and switch off.

On cooling,remove the cooker lid and add garam masala powder and simmer in mild heat for few minutes and switch off.

Garnish with chopped coriander leaves.

 

 

AVAREKALU UPPITTU

 

Avarekai translates to Lima beans/ Field beans in English. Uppitttu is Kannada word for upma. Fresh lima beans is widely used in Karnataka cuisine. Many dishes like palya,saru and sagu is prepared using this fresh beans. Dried variant too is used in many dishes. Freshly peeled beans is found in abundance during the winter season. In Tamil it is called Mochai payiru/ Mochakottai, in Hindi it is Val. I prepared semolina upma today with fresh beans. Beasides the flavour,it has immense nutritive value.

 

 

INGREDIENTS

 

AVAREKAI/  LIMA BEANS-  3/4 CUP

 

SEMOLINA-  1 1/2 CUP

 

WATER-  3 CUPS

 

SALT TO TASTE

 

TURMERIC POWDER- 1/8 TSP

 

ONIONS-  2 NOS

 

GREEN CHILLIES- 3 NOS

 

GINGER GRATED- 1 TSP

 

COCONUT GRATINGS-  1 1/2 TBSP

 

 

FOR SEASONING

 

OIL- 1 TBSP

 

URAD DAL- 1 TSP

 

GRAM DAL- 1 TSP

 

CUMIN SEEDS- 3/4 TSP

 

CURRY LEAVES- 1 SPRIG

 

 

 

METHOD

 

Wash lima beans thoroughly and boil it along with salt till it becomes soft.

Dry roast rava/semolina and keep it aside. In a pan heat oil and add mustard. When it starts to splutter add urad dal,gram dal and cumin seeds.

Over the seasoning add chopped onions,chopped green chillies,curry leaves,ginger and fry well till the onions turn translucent.

Add roasted rava/semolina over the sauteed ingredients along with boiled beans.

Boil three cups of water. Pour the hot water over the rava and simmer in mild heat.

Now add the coconut gratings and keep stirring till the rava/semolina completely absorbs the water and semolina swells in volume. 

 

CORN IN COCONUT GRAVY

 

I used the Indian variant in this recipe. You can even use American sweet corn. While choosing the Indian variant,make sure that it is tender.

INGREDIENTS

BOILED  CORN-  1 1/2 CUPS

SALT TO TASTE

 

GARAM MASALA POWDER- 1/2 TSP 

INGREDIENTS TO GRIND

COCONUT GRATINGS- 1 CUP

CHOPPED CORIANDER -  1/2 CUP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES-  3 NOS

MINCED GINGER- 3/4 TSP

 

 

SEASONING 

OIL- 1 TBSP

CINNAMON- 1 

CLOVES- 2 NOS

METHOD

Boil corn kernels along with salt and keep it aside. Grind coconut gratings,green chillies,ginger,garlic cloves and coriander leaves to fine paste using water.

Heat oil in pan and when it is hot add cinnamon,cloves and ground paste,salt and fry well.

 

At last and garam masala powder,boiled corn kernel and fry for few minutes and switch off.

Garnish with chopped coriander leaves.

 

SWEET POTATO VADAI / VADA

 Sweet potato is a seasonal plant, brimming with immense health benefits. This tuber is rich in essential vitamins,minerals and nutrients. There are varied dishes prepared from this staple vegetable. I prepared vada today. The vadai is akin to cutlet or potato vada/vadai in texture with soft inner layer and crispy exterior. The slight sweetness makes the vada more flavorsome. Sugar content in the veggie imparts a brownish tinge to the dish.

INGREDIENTS

MASHED SWEET POTATO-  1 1/2  CUPS

GRAM FLOUR-  1 1/2 TBSP

CORN FLOUR- 3/4 TBSP

GRATED GINGER- 1 TSP

CHOPPED GREEN CHILLI- 2 NOS

CHILLI POWDER- 3/4 TSP

ONIONS- 2 NOS

CURRY LEAVES- 1 SPRIG

SALT TO TASTE

 

OIL FOR FRYING

METHOD

Wash sweet potatoes and pressure cook in cooker for two whistles along with peel.

On cooling remove the peel from the sweet potatoes and mash it nicely.

In a wide bowl transfer mashed sweet potatoes and add all the above cited ingredients and mix to a stiff dough.

 

Don't add water. The moisture content in the boiled veggie is enough  for mixing .

Pinch the dough and flatten it on your palm or plastic sheet. Spread flattened dough on a clean,dry surface.

Heat oil in a pan. When it is hot enough drop the vadais gently and fry on both the sides till crisp.

CORN CHAAT

  

INGREDIENTS

CORN KERNELS-  1 1/2 CUP

ONION- 2 NOS

TOMATOES- 2 NOS

CARROT- 1 NO

CHOPPED CORIANDER LEAVES

PEPPER POWDER- 3/4 TSP

CHAAT MASALA POWDER- 1 TSP

TOMATO KETCHUP- 2 TSP

SALT TO TASTE.

METHOD

Wash corn kernels thoroughly and steam it in pressure cooker along with salt for 2 whistles and keep it aside.

Wash all the vegetables and chop onions,tomatoes finely. Grate carrot.

 

On cooling take the boiled corn kernel in a wide bowl. Add all the veggies over it.

 

Add tomato ketchup,black pepper powder,chaat masala powder and chopped coriander leaves over steam corn and mix well and serve.

You can even replace tomato ketchup with lemon juice.

SIHI HASI GOJJU

  Sihi is Kannada word for sweetness and hasi implies raw. Gojju is a tamarind based gravy. This tangy gojju is my most preferred accompaniments for pongal.. I prepared this dish yesterday. No heating is required as it involves only raw tamarind syrup enriched with a simple seasoning.

INGREDIENTS

TAMARIND-  GOOSEBERRY SIZE

POWDERED JAGGERY-  4 TSP

SALT TO TASTE

FOR SEASONING

OIL-  4 TSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

GREEN CHILLIES- 2 NOS

ASAFOETIDA- 1/2 TSP

CHILLI POWDER

CURRY LEAVES-1 SPRIG

METHOD

Soak tamarind in warm water and extract the juice and keep it aside.

Add powdered jaggery and salt to the tamarind syrup and mix well.

In a pan heat oil and add mustard when it starts to add split urad dal,curry leaves,slit green chillies,asafoetida and fry well.

At last add chilli powder and switch off.

Add the seasoning to the tamarind syrup and mix well.

Since the gojju is not heated,put it in the refrigerator immediately to prolong the self life.

SPICY RADISH CURRY

 

 

 

 

 

 INGREDIENTS

 

 

RADISH- 500 GRAMS

ONIONS- 2 NOS

COCONUT GRATINGS- 1 TBSP

CHILLI POWDER-  1 1/2 TSP

CORIANDER POWDER- 2 TSP

GARAM MASALA POWDER- 1/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 

CRUSHED GARLIC CLOVES-  5-6 NOS

 

FOR SEASONING

OIL- 1 TBSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash and peel radish and cut to small pieces and keep it aside.

 

Heat oil in a pan and heat it. Add mustard. When it starts to splutter add urad dal,crushed garlic cloves,curry leaves and fry well.

Add all the spice powders and and fry for few minutes. Add chopped radish pieces over this and add water and close the lid.

Add coconut gratings and garam masala powder and cook for few minutes and switch off.

 

 

MOONG DAL GOTSU

 Gotsu is a moong dal based accompaniment for idli,dosa,chapati and pongal. It goes well with plain rice. There are  many variants of gotsu prepared with brinjal,tomato or capsicum. In this gotsu recipe,I have included various veggies.

INGREDIENTS

MOONG DAL- 1 1/2 CUPS

VEGETABLES-1 CUP ( Carrot,onion,tomato,potato &brinjal)

GREEN CHILLIES-  2 NOS

SAMBAR POWDER- 2 TSP

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

CORIANDER LEAVES CHOPPED.

 

FOR SEASONING

OIL- 1 TBSP

MUSTARD- 1 TSP

 

CUMIN SEEDS- 1 TSP

CURRY LEAVES-1 SPRIG

ASAFOETIDA-1/4 TSP

 

METHOD

Wash,rinse and steam cook moong dal for 4-5 whistles using 3 cups of water and keep it aside.

Soak tamarind in warm water and extract syrup.

In a pan add oil. When it is hot add mustard,curry leaves.Add chopped onions,salt and fry till the onions turn translucent.

Add all the other veggies over sauteed onions and fry well. Add water over the veggies and boil for few minutes.

Add tamarind syrup over the cooked veggies. Add turmeric powder and boil till the raw smell of the tamarind goes off.

Now add in the steamed moong dal and simmer in mild heat. Add sambar powder and cook for a couple of minutes and switch off.

Garnish with chopped coriander leaves and serve.

 

PAPPU SIYALI

 

 

 

 

 

 

 

 

Pappu siyali is a nutritious, protein rich and tasty breakfast dish from Andhra Pradesh. Pappu translates to lentil in Telugu. This dish is prepared by combining two kinds of lentils. Steamed  lentil batter is cut and slathered in tamarind syrup spiced with sambar powder. A dash of jaggery lends a mild sweet flavour.

 

INGREDIENTS

MOONG DAL-  1 1/2 CUPS

 

GRAM DAL- 1/2 CUP

 

SALT TO TASTE

 

SAMBAR POWDER- 3 TSP

 

TAMARIND- GOOSEBERRY SIZE

 

POWDERED JAGGERY-  1 1/2 TSP

 

TURMERIC POWDER-  1/4 TSP

CORIANDER LEAVES FOR GARNISHING

 

COOKING SODA- 1/8 TSP

 

FOR TEMPERING

 

OIL- 1 TBSP

 

URAD DAL- 1 TSP

 

GRAM DAL- 1 TSP

 

ONIONS- 2 NOS

 

CURRY LEAVES- 1 SPRIG

 

 

 

METHOD

 

Soak gram dal and moong dal in water for 1 hour and grind to fine paste using little water. The batter should be of pouring consistency.

Soak tamarind in warm water and extract juice and keep it aside.

Mix salt and turmeric powder to the ground lentil batter and mix well. Add cooking soda just before steaming the batter.

Transfer the batter to a greased container to a pressure and steam it for twenty minutes. If you are using pressure cooker,then don't use pressure regulator while steaming. Allow the steam tp pass through the vent valve.

Allow the steamed contents to cool for thirty minutes.

In a pan heat oil and add mustard. When it starts to splutter add urad dal,gram dal and curry leaves.Add chopped onions,salt and fry well till the onions turn translucent.

Add tamarind syrup and boil till the raw smell of the syrup goes off .

Add sambar powder and jaggery to the tamarind syrup and simmer for few minutes.

Cut the steamed batter to small pieces and add it to the tamarind mixture and mix well .

Garnish with chopped coriander leaves and serve.

TOMATO KURMA - METHOD 2

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INGREDIENTS

TOMATOES-  4 NOS

ONIONS- 2 NOS

OIL-  1 TBSP

FENNEL SEEDS- 1 TSP

 

SALT TO TASTE 

CURRY LEAVES- 1 SPRIG

INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

RED CHILLIES-  4 NOS

GARLIC CLOVES- 3 NOS

FENNEL SEEDS- 1 TSP

 

METHOD

 

1. Grind coconut gratings,red chillies,garlic cloves and fennel  seeds to fine paste using water and keep it aside.

2. In a pan heat oil and add fennel seeds,curry leaves and fry. Add chopped onions and salt and fry till the onions turn turn translucent. Over this add chopped tomatoes and fry till tomatoes turn mushy.

3. Add ground coconut paste over the sauteed veggies and fry till the paste blends well and thickens.

4. Switch off and garnish with chopped coriander leaves and serve.

 

 

 

BOURNVITA BURFI

 

I wanted to usher in the new year on a sweet note, hence decided to prepare this sweet delicacy.Many recipes elicit nostalgia.This sweet dish is the one that evokes the most nostalgic feelings from my childhood.As a kid I was really crazy about this dish and would savor it within minutes.I have keenly observed the entire cooking procedure and hence it is well registered in my mind. it It is prepared by combining maida flour,sugar,ghee and bournvita.

 

 

 INGREDIENTS

 

MAIDA FLOUR-   1 CUP

 

SUGAR-   2 CUPS

 

WATER- 1 CUP

 

GHEE-  1/2 CUP

 

BOURNVITA- 4 TSP

 

 

 

 

METHOD

 

In a pan heat ghee. Add maida flour to the hot ghee and fry till the flour reaches crumble consistency. Switch off the flame immediately. Take care not to burn the flour.

In a pan add water and sugar. Allow the sugar to get completely dissolved in water.Now heat the stove.

Simmer the sugar syrup and boil till you get one string consistency. Putt off the flame after getting the right consistency.

Add 2 tsp pf  hot water to the bournvita and mix well. Keep this aside.

Add in the roasted maida and bournvita mixture to the sugar syrup and keep stirring. This process should be done after taking out the syrup off the stove.

Keep stirring till the flour reaches chapati dough consistency.

Now transfer the same to a greased container and allow it to cool. On cooling,cut it to square or diamond shape.