September 30, 2015

Gonkura Pachadi / Gonkura Chutney


When it comes to Andhra cuisine, food is incomplete without Gonkura pachadi which is served with hot rice and ghee. This leaves are widely consumed in Andhra pradesh and very popular dish in all restaurants. In Tamil Nadu, it is called as "Pulicha Keerai". There are two varieties of gonkura available in the market based on the stem ( red and green stem). Red stemmed one is more sour than the green ones. Numerous varieties of dishes can be prepared, out of these sour leaves and it includes both veg and non- veg. Few dishes which are popular and available in Andhra restaurants are Gonkura pappu, Gonkura pachadi, Royyalu gonkura, gonkura mamsam and gonkura chicken. Apart from these, rice varieties and pulusu can also be prepared. It is also a very rich source of Iron, Vitamin C, Folic acid and anti- oxidants. Additionally, its is rich in calcium and very good source of Riboflavin.
Coming to our Today's pachadi, this is a hot and spicy chutney prepared using red stemmed Gonkura variety.  This can be refrigerated for 3-4 days. Chopped onions can also be added in the chutney while serving.


Ingredients :

2 Bunch Gonkura leaves
8-10 Dry red chillies ( adjust according to taste bud )
1 Tsp Jeera
1/4 Tsp Mustard seeds
1 Tsp Coriander seeds
1 Tbsp Chana dal
1/4 Tsp Methi seeds
10 Garlic pods
2 Tbsp Oil
Salt to taste

For Thalimpu :

1 Tbsp oil
1/2 Tsp Mustard seeds
1 Dry red chilly
1/2 Tsp Jeera
1 Tsp Chana dal
Handful of Curry leaves
Less than 1/4 Tsp Hing

Method :

Clean, wash and keep the gonkura leaves aside.

Heat oil in a pan and add red chillies, fry it for a minute and add Jeera followed by Mustard seeds, Coriander seeds, Chana dal, Methi seeds and Garlic pods.

Fry it for 3-4 minutes in a low flame and remove from the flame.

Now add the washed gonkura leaves in the same pan and saute well till it turns soft.

Add sauteed gonkura and fried masala items in a mixer jar or mortar and pestle.

Grind it into fine paste and transfer it to a bowl.

For Thalimpu, heat oil in a pan and add Mustard seeds.

Once, it starts spluttering add Jeera followed by chana dal, dry red chilly, curry leaves and hing.

Fry it and add it to the ground chutney.

Serve.


Serving Options :

Serve with hot rice and ghee, Idly or Dosa.



September 29, 2015

Mint Curd Chutney / Mint Curd Dip


Mint - Curd chutney / Dip is a popular accompaniment for Tandoori dishes. The curd and mint compliments each other and tastes yummy with all Tandoori dishes like Tandoori chicken, Paneer tikka etc.. This dip / chutney can also be served with Dhokla and Chaat items. 

Ingredients :

1 Cup Mint leaves
1 Cup Coriander leaves
2 Green chillies
1/2 Tsp Jeera / Cumin powder
Half of Lemon juice
1/2 cup Curd
3/4 Tsp Salt to taste ( Adjust according to taste bud )
1/2 Tsp Sugar
Water as required

Method :

Add Coriander leaves along with Mint leaves, Green chillies, Lemon juice, salt and sugar in a blender.

Grind into fine paste and keep aside.

Take curd in a small bowl and beat well using fork.

Now add the ground mint paste and mix well.

Serve.


Serving Options :

Serve with dhokla, Tandoori recipes or any Chaat recipes


Creamy Asparagus Soup


Creamy Asparagus soup is a comfort and delicious soup prepared using onions and asparagus. I have used both butter and olive oil for sauteing but either one can be used. Butter sauteed veggies and Mozzarella cream gives a rich flavor to the soup. Very healthy, creamy and filling breakfast when it is served with Toasted bread or Croutons and salad.
Asparagus is a spring vegetables which is often served as stir fried along with chicken, beef or shrimp. Apart from this, soup, stews etc can also be prepared. This is one of the diet friendly veggie as it is low in calories and low in sodium. This is also a very good source of dietary fibre, vitamins, calcium, folic acid etc. 
                                                         Image source - Google


Ingredients :

2 Tbsp Butter
1 Tbsp Olive oil 
1 Cup Asparagus, Finely chopped
2 Onion, Medium sized, Finely chopped
3 Tbsp Fresh Cream
1/2 Tsp Chilli powder
2 Cups Water 
Salt to taste
1 Tsp Crushed pepper

 For Topping ( Mozzarella cream ) :

2 Tbsp Fresh cream
1 Tsp Mozzarella cheese
1/4 Tsp Lemon Zest

For Garnishing :

Few finely chopped Spring Onions

Method :

Heat butter in a pan and add olive oil followed by the finely chopped onions.

Saute it for a minute in a medium flame or till the color changes to light brown.

Add the chopped Asparagus and saute it for a minute.

Now add chilli powder and salt. Mix well and cover it for a minute.

Add 2 cups of water, simmer the flame and cook it for 20 minutes or till the Asparagus gets cooked and soft.

Mash it with a backside of spoon or spatula to check whether the Asparagus has cooked.

Once done, remove from the flame and cool it.

Puree the cooked Asparagus and strain it using strainer.

Add the pureed soup in a pan and let it boil for a minute.

Now add the fresh cream and boil it for another couple of minutes.

Add crushed pepper and adjust salt at this stage.

Meanwhile, take 2 tbsp fresh cream in a small bowl and add Mozzarella cheese and Lemon zest.

Beat well using fork and keep aside.

Pour the soup in a serving bowl and top it with the Mozzarella cream.

Swirl it, garnish with chopped spring onions and serve hot



Serving Options :

Serve hot with Toasted bread or Croutons.









September 28, 2015

Peanut Butter Ice cream / 4 Ingredient Homemade Ice cream


A bowl of home made Ice cream and my favorite blogging is a true bliss for me. Tried this Ice cream yesterday with just 4 ingredients, which is readily available in the market. Adapted this recipe from Good Food Magazine but made few changes in the ingredient and method. And it turned out awesome and flavorful. The mild crunchiness from peanut butter gives a yummy texture on each bite which is truly divine.
Easy to prepare but need lots of patience to get the perfect texture of Ice cream.

Nothing can give more happiness like enjoying homemade Ice cream with our family members, right ?  Here comes the recipe of this delicious n melting homemade peanut butter ice cream :)


Ingredients :

150 ml Fresh Cream 
4 Tbsp Peanut butter 

350 ml Fresh Cream 
1 Tsp vanilla Essence
200 ml Condensed Milk

Method :

Add fresh cream and peanut butter in a pan and heat gently.

Whisk until the mixture melts and gets uniform color.

Remove from the flame and cool.

Meanwhile, add Fresh cream, Condensed milk and Vanilla essence in a large bowl.

Beat well till it turns smooth ( approx 10 - 15 mins ) using blender.

Now add the peanut mixture and mix well.

Transfer it to a freezer - proof container and freeze it for 3 -4 hours.

Remove and blend it again for couple of minutes using blender.

Mix well and freeze it overnight.

Serve chill with your favorite toppings.






September 26, 2015

Biscuit Cake / 5 Mins cake using leftover Biscuits / Kids Friendly Recipe


Happy to share one of my son's favorite cake, in fact he love doing this cake on his own, under my guidance. This is a must try recipe as it is easy to prepare with minimal ingredients and also easily available at home. The total time requires for baking is approximately 5 mins and that too in a microwave mode. Convection mode is not required for this cake, alternatively the same cake can also be prepared using cooker without whistle. For a sudden cake craving, this is an excellent option as it doesn't require All purpose flour, baking powder and butter. Since, I had couple of leftover bounce cream biscuits at home, I have used it in this recipe. Otherwise, any cream biscuits like oreo, bourbon etc or chocolates biscuits like hide n seek etc can also be used.


Here is the recipe for simple and tasty cake which can be prepared in a jiffy.....
 
Ingredients :

12 Parle g biscuit
12 Cream biscuit ( I have used bounce elachi flavored cream biscuit )
1/2 Cup + 2 Tbsp Milk
1 packet Eno / Fruit salt ( 4.5 gms )
2 Tbsp Powdered Sugar ( Increase according to sweet tooth )

Method :

First grind cream biscuit into fine powder and transfer it to a separate bowl.

Grind parle g biscuits and add it to the powdered cream biscuit bowl.

Add powdered sugar and mix well.

Add milk little by little and blend well to form a smooth batter. ( If the batter is too thick, adjust milk. The consistency should not be too thick or thin ).

Meanwhile, grease a glass bowl with butter wand keep aside.

Add eno / fruit salt to the batter and mix well.

Transfer it immediately to the greased glass bowl and microwave it for 5 mins.

Cool it for couple of minutes and slowly turn the glass bowl upside on the plate to remove the cake.

Slice and serve hot with Ice cream.



September 24, 2015

Vegetable Chutney


When it comes to chutney, I always prefer to add veggies to make it healthy and tasty. This is one of the easiest way to make our family members to eat all vegetables. I have included only three types of vegetables as it is easily available in the markets. Simple, tasty and nutritious side dish for Idly and Dosa. This goes perfect with Kuzhipaniyaram too. 

Ingredients :

1 Capsicum, Chopped
1 Big Carrot, Chopped
1/2 Cup Cabbage, Finely chopped
2 Onions, Chopped
3-4 Dry red chillies ( Adjust according to taste bud )
Salt to taste 
2 Tsp Oil 

For Thalimpu :

2 Tsp Gingelly oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing
Curry leaves

Method :

Heat oil in a pan and add the chopped onions.

Saute it till the color changes and add the chopped cabbage followed by capsicum and carrot.

Saute it for 3 -5 minutes in a medium flame.

Remove the veggies and add dry red chillies.

Fry it for a minute and add it to the sauteed veggies.

Grind it into smooth paste by adding required amount of salt and water.

Meanwhile, heat gingelly oil in a same pan and add Mustard seeds.

Once, it starts spluttering, add urad dal, curry leaves and a pinch of hing.


Now add the ground chutney and cook it for couple of minutes.

Remove from the flame and serve.


Serving Options :

Serve with Hot Idli, Dosa and Kuzhipaniyaram.


September 23, 2015

Baklava using Homemade Phyllo Pastry / #worldfoodguide


Baklava is a traditional Arabian dessert prepared using Phyllo pastry sheets, Nuts and Sugar-Honey Syrup. It is a rich and succulent sweet which makes everyone drool. This dish looks very complicated but actually, it is a easy dessert when phyllo sheets are ready. Phyllo pastry sheets are available in a gourmet stores but for this recipe, I had followed few you tube videos and my co-blogger sites to prepare homemade sheets and it worked perfect. Though the sheet making process is time consuming and tedious, the first bite of baklava takes off all the pain. It is juicy, crispy on the top and on the whole, heavenly :)

This is one of my long awaited sweet to try and got a lovely chance through  WORLD FOOD GUIDE event. Myself and Lakshmi Vimala from cookingclub17.blogspot.com have joined hands to host this Interesting event. Click HERE for more info. Our September month theme is Aphablet A - Arabian and this Baklava, an arabian dessert goes to this event. This event is open for both bloggers and non - bloggers with an amazing award " Awesome Chef  Of WFG". So, what are waiting for? Join the fun, learn world cuisine and win title.


Ingredients :

100 gms Butter, melted ( for layering )

For Phyllo Pastry sheets :

2 Cups All purpose flour / Maida
2 Tsp Vinegar
1 Tsp Oil
1/2 - 3/4 Cup Hot water

For Filling :

1/2 Cup Cashews
3/4 Cup Pistachio
1/2 Cup Almonds
1/4 Cup Sugar

For Syrup :

1/4 Cup Sugar
1/4 Cup Honey
1/2 Cup Water
1/2 Tsp Lemon rind
1/2 Tsp Lemon Juice
1/2 Tsp Vanilla Essence
1/2 Tsp Rose Essence

Method :

For Phyllo Pastry sheets :

Take All purpose flour in a bowl and add vinegar followed by oil.
Add hot water little by little and mix well to prepare a soft dough.
Cover it and keep aside for 2 hours.
Divide the dough into 20 equal balls.
Take one ball and roll it very thin and transparent using rolling pin.
Roll the dough according to the size of the pan, as I have used a round pan, rolled it into circular shape.
Place it in a flour dusted plate and repeat the process for remaining balls.
Sprinkle generous amount of flour between sheets.
Cover the rolled sheets with damp cloth and keep aside.

For Filling :

Take Pistachio, Almonds, Cashews and sugar in a mixer jar / blender.
Grind it coarsely and  keep aside.

For Baklava :

Preheat the oven at 180 degree C for 10 minutes.
Take a pan ( I have used round shaped pan ) and brush it with generous amount of butter.
Place 3 phyllo sheets inside the pan and brush it again with the melted butter.
Now layer it evenly with the ground nuts and place two phyllo sheets above the nuts mixture.
Again brush it with generous amount of melted butter and layer it with the ground mixture.
Repeat the process until the ground mixture gets over.
Top of the pan should contain phyllo sheets.
Brush the melted butter on top of it and cut into desired shape using knife.
Be very careful while cutting it.
Smear the remaining butter on gaps and bake it for 25- 30 mins at 180 degree C or until the top layer turns
crispy and light brown.



Keep aside till the sugar syrup is prepared.

For Sugar Syrup :

Take sugar in a bowl and add honey followed by the measured water.
Simmer the flame and let the sugar melt.
Add lemon zest followed by lemon juice, vanilla essence and rose essence.
Boil it till it gets the syrup consistency ( Not String consistency).





Now pour the prepared syrup on the warm baklava and keep side for 10 minutes.

Remove from the pan carefully and serve hot.




Note :

The actual recipe calls for pista and walnuts but I have replaced it with 3 types of nuts to make it more rich and tasty. 

While preparing sugar syrup, orange juice and zest can also be added instead of lemon. 

September 18, 2015

NattuKozhi Kuzhambu - Guest Post by Radhika Thirumoorthi / Birthday Celebration Post !


Hello Buddies...

Though social networking shares the two sides of coin, for me, it's always on the positive side. It motivated me when I am down ( by seeing lots of my friend's recipes ), it taught me the world of cuisines and techniques and importantly, introduced me lots of friends who shares the same passion of mine ( FOOD ). Likewise, happened to meet my today's guest in a Facebook food group who loves cooking a lot and I  always wonder about her passion in cooking at her early age. Now, she is one of my best buddy and happy to share her authentic recipe on my blog. This is one of my favorite recipe of her and the word, nattukozhi always reminds me of her kuzhambu and waiting for a big day to taste her cooking and esp this kuzhambu... When I asked her to do a guest post on my page, with no second thought she said yes and to my surprise, she forwarded my favorite recipe... Thanks a lot dear Radhika :)

Her style of cooking used to be authentic, perfect and truly tempting recipes. I am a big fan of her non-veg recipes and apart from that, love her authentic Arisi parupu satham recipe which was a huge hit among my family members..

It's a special day ( Birthday ) for my friend Radhika, so taking a lovely chance to make her birthday more special by posting this mouthwatering recipe on her birthday. Happy Birthday Radhika :) I wish all your dreams come true in the following years :) Enjoy ur day and have a blast :)

NattuKozhi Kuzhambu 

Ingredients :

Small onions 2cups
Dry red chilli 5-8
Curry leaves
Coriander seed 1tbsp
Jeera1/2tbsp
Pepper less tan 1/2tsp
Coriander powder 1tbsp
Red chilli powder 1tbsp
Turmeric powder pinch
Grated coconut 1cup

Method :

Procedure for making Masala :

Take a kadai, add oil of your choice, after oil becomes heat, add small onions n saute well till it turns golden brown.

Add coriander seed, jeera, pepper, dry redchilli n curry leaves put all this together n fried onion n saute for 3mnts.

Add coriander powder n red chilli powder n saute for 2 mnts. Just mix all the ingredients with masala powders.

Finally add cup of coconut to the onion masala mix and saute well for 2mnts.

Let it cool and grind as paste.

Procedure for making kulambu :

Take a kadai, add oil of your choice and after it becomes heat, add 4 red chilli and some curry leaves.

Add nattukozhi 1/2kg Or 500gms n saute for 10 mnts without adding water.

Add salt to the curry n add some water n close the lid. Let it cook for other 10mnts.

Add ground masala to the curry n add water.

If u want a thick gravy, add small amount of water ,if u want gravy like watery add enough water.

Let it boil for10-15mnts till the raw smell goes .

Serve hot with idlis ,rotis, dosas n rice.


Thank you so much for your guest post Radhi :) I am sure, my friends also would love this delicious and flavorful Kuzhambu. Wishing you again a happy birthday and enjoy your day dear :)



September 16, 2015

Vazhai poo Vada Curry / Banana Flower steamed Lentils gravy


Vada curry is a famous side dish which is served with hot Idlis and Dosa around Tamilnadu region. Generally, it is prepared using kadalai parupu vadai (Masala vadai ) but to make it healthy, I have used 3 dals ( Toor, Moong n Chana ) in this recipe. And to make it more healthier, I have steamed the ground dal instead of frying it. Adding banana flower is a twist to my recipe to make the curry, a complete healthy side dish. The unique bitterness from banana flower gives a mild bitter taste to the curry, in order to reduce that, add lemon juice after removing from the flame. Due to diet factor, I did not add coconut milk or coconut paste in this recipe but adding is optional, as it enhances the flavor and richness of curry.


Ingredients :

1/2 Cup Chana dal
1/4 Cup Moong dal
1/4 Cup Toor dal
2 Dry red chillies
1 Tsp Saunf
3 Onions, Finely chopped
2 Tomatoes, Finely chopped
1 Tbsp Ginger Garlic paste
2 Green chillies, chopped 
1 1/2 Cups Banana flower / Vazhai poo, Finely chopped
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
Salt to taste
2 Tbsp Oil
Half of lemon juice
Curry leaves and Coriander leaves for garnishing

Method :

Wash and soak Chana dal along with Moong dal, Toor dal, dry red chillies and saunf for couple of hours.

Drain the water and grind it coarsely without adding water.

Add the chopped banana flower / vazhaipoo and salt in a coarsely ground mixture.

Mix well, prepare small balls and steam it for 10 minutes.

Remove from the flame and cool it completely.

Heat oil in a pan and add saunf followed by green chillies and finely chopped onions.

Saute till the onions turns translucent and add ginger - garlic paste.

Saute till the raw smell goes off.

Add the chopped tomatoes and saute till it turns soft.

Now add the masala powders ( Turmeric powder, Chilli powder, Coriander powder and Garam masala powder) and fry it for a minute in a medium flame.

Meanwhile, crumble the steamed balls and add it to the masala.

Mix well and add salt.

Add water and cook it for more 5 - 10 minutes in a medium flame.

Remove from the flame and add lemon juice.

Garnish with Coriander leaves and curry leaves.

Serve hot.

 Serving Options :

Serve with hot Idlis or Dosa. 




September 15, 2015

World Food Guide #wfgeventonfacebook





Cooking is an art and learning that art is a never ending sea.  There are lots of dishes around the world, which are familiar but haven’t tried in our kitchen or unaware of that dish.  In order to explore such types of cuisines, sitting in our home is the main motto of this Monthly event.  This event is going to happen every month with an alphabetical order of countries. All you have to do is, just try to explore that particular country recipes and do a blog post with a detailed description along with their culture info on cuisine and link it back to our given space.

Myself and Lakshmi vimala from “cookingclub17.blogspot.com“ have joined hands to host this Interesting event. Please do visit her page also for event related information. 

Do visit our World food guide Face book page too for more information…

https://www.facebook.com/groups/worldfoodguide/


Rules of WFG :

1. Every month a country will be announced on the basis of Alphabets and the specific menus of dishes. You have to prepare that dish that can be cooking or baking under the theme. 

2. Some samples in names of the dishes will be given. You can cook any recipe or you can explore a new dish in that specified country’s cuisine. Have to post at least one recipe from the specified country’s cuisine but you can post any number of recipes. You have to post the recipes along with stepwise pictures (optional) on or before 15th of every month with our logo and share the link in our group along with a hashtag #wfgeventonfacebook

3. Non-bloggers who wish to participate have to post their dish with pictures on the group itself with the hashtag. 

4. Usage of logo and hashtag is mandatory. 

5. We’ll create a html from all of our posts and share the link on the group. Bloggers has to update the html along with your post. 

6. All should enter through that link and comment on others posts. This is mandatory. 

7. Winners of WFG event, bloggers as well as non-bloggers will be chosen according to their recipe selection, their active participation and commenting on other bloggers post will be given a badge as “AMAZING CHEF OF WORLDFOODGUIDE”. 

8. Non – bloggers winners are also selected on the basis of their recipe selection, active participation and commenting in the group post on world food guide face book page.

7. The post entries after 15th will not be included in that month’s event.

For further queries on joining our facebook page or regarding the event, please feel free to send a mail to priyasmenu@gmail.com or vimalalakshmi2010@gmail.com

Come join hands with us and indulge yourself in world's special delicacies...
                                             
                                                   Happy Cooking ! All the best friends !
 

September 14, 2015

Red Wine Infused Lamb Chops


My today's post is a special recipe, which I had prepared few days back for a Raksha Bandhan Celebration, in order to treat my brother virtually, who loves such type of cuisines. As I was down with fever, this post was getting delayed but posting it today with full happiness. Yeah ! Got a lovely chance to cook and serve this recipe for a second time for my little brother with full of love and affection. What else can make a sister happy :) He absolutely loved this and gobbled up the majority of pieces ;)

This recipe is adapted from one of my favorite Chef. Gordan Ramsay but made few changes according to our taste bud. Delicious and flavorful starter prepared with a minimal ingredients. This recipe is little time consuming as the meat takes time to cook in a lower flame. Grilling method is used in this recipe for the extra smoky flavor and while grilling, pour the leftover sauce to get a juicy chops.


Ingredients :

2 Medium sized Onions, Finely chopped
4-5 Green chillies, Finely chopped
1 1/2 Tsp Chilli powder
Salt to taste
500 gms Lamb Chops
1 Cup Red Wine
1 Tsp Oregano
2 Tbsp Oil

Method :

Heat oil in a pan and add the chopped onions followed by chopped chillies.

Fry them till the onions turns light brown color.

Add the chops and Mix well.

Now add Chilli powder followed by Oregano and Salt.

Add one cup of red wine and mix well.

Simmer the flame and cook it for 45 minutes or till the chops gets cooked.

Remove the cooked chops and reserve the sauce.

Heat grill pan, brush it with little oil and place the cooked chops.

Pour the reserved sauce and grill it for 5 minutes in a medium flame.

Remove from the flame and serve hot.




September 11, 2015

Mint - Tomato Chutney / Pudhina Thakali Chutney


Mint - Tomato Chutney is an easy and flavorful chutney, which goes perfect with hot Idli and Dosa. The same recipe can also be prepared using green chillies instead of the dried red ones. Adjust the quantity of chillies according to taste bud. We always prefer gingelly oil for the seasoning, as it gives a delicious flavor and aroma, but it can also be substituted with the regular ones.


Ingredients :

2 Tomatoes, chopped
3 - 4 Dry red chillies ( Adjust according to taste bud )
1 Cup Mint leaves /  Pudhina
Handful of Curry leaves
Small piece of Ginger 
Salt to taste
1 Tbsp Oil 

For Tadka / Thalimpu : 

2 Tsp Oil ( Gingelly Oil )
1 Tsp Mustard Seeds
Few Curry leaves
A pinch of Hing 

Method :

Heat 1 Tbsp oil in a pan and add Tomato pieces followed by Dry red chillies, Mint leaves, Curry leaves and Ginger.

Saute it for couple of minutes and cool the mixture.

Grind into fine paste by adding required amount of salt and little water.

Heat 2 Tsp oil in a small pan and add Mustard seeds.

Once it starts spluttering, add hing and curry leaves.

Fry and add it to the ground chutney.

Serve.


Serving Options :

Serve with Hot Idlis or Dosa.

Murungai Keerai Adai using Thinai / Drumctick leaves Adai using Foxtail Millet



Murngai Keerai Adai is a famous South Indian healthy food, which is prepared using dal and rice. To make it healthier, I have replaced rice with Foxtail millet. But, any millets can be used for this recipe. This can be served for breakfast or evening snack along with coconut chutney. Grated Jaggery is also a delicious combination for this Adai. Patience is the most important factor to get a crispy and tasty Adai. Always cook in a lower - medium flame to get a perfect texture. The batter should be consumed immediately after grinding, else it would get ferment. Alternatively, refrigerate the batter immediately after grinding. For making it more tasty and delicious, add chopped onions before preparing Adai or grind onions along with the millet and dal.


Ingredients :
  
1/4 Cup Toor dal 
1/4 Cup Channa Dal 
1 Cup Foxtail Millet
3-4 Dry red chillies
1- 1 1/2 Cups Drumstick leaves
1/4 Tsp Hing
Salt to taste

Method :

Wash and soak Toor dal along with Channa dal, Foxtail millet and Hing for 3 - 4 hours.

Drain the water and grind it coarsely by adding salt.

Add little water, if the batter is too thick.

Now, add the drumstick leaves and mix well.

Take one ladle of batter and pour it on a dosa tawa.

Spread it into circular shape ( like dosa ) and cook it in a lower flame.

Flip the other side and cook till it turns crispy.

Remove from the flame and repeat the process for remaining batter.

Serve hot.


Serving Options :

Serve hot with Coconut chutney and Jaggery.


Note :

Prepare Adai immediately after grinding or keep it in a fridge. Do not let it ferment.

Chopped Onions can also be added in the batter for extra taste or onions can also be added while grinding the millet and dal.

September 9, 2015

Anniversary Wishes & Guest Post by Devi Bala Chandrasekar !


Very excited to write my Today's post, as it is a special post, for a special person, on a special day....My Best Friend's Wedding Anniversary :) To make it more memorable, I am posting her guest post on this special day.

Everyone claim that social sites are scary but for me, it's the other way. I can proudly say, that I have gained lots of genuine & lovable friends and of course, Foodie. And my today's guest, is also from a virtual world who later became my close buddy. We were united by a food group and to be more precise, by "Nannari Sarbat" post of her in that food group. Yeah, we started our chat by discussing about that product and our journey continues till now..I wish and pray god for our long lasting friendship :)

she is an amazing cook and also an energetic blogger of Kitchedb. I always admire the way she cooks, esp her wrap and drinks ( sharbat, milkshake..). I would definitely recommend her page and blog for "Kids friendly recipes", "Kuzhambu series" and "Mocktails". I must say that, she is a multi talented person who loves cooking, rangoli, Image designing and music ( yeah, she is also an amazing singer... love her voice :) )

Today, its a special day for her... The day, she and her husband joined hands to travel the journey of beautiful life..

HAPPY ANNIVERSARY TO A BEAUTIFUL & LOVELY COUPLE ! MAY THE FRESHNESS OF YOUR LOVE ALWAYS REMAIN......

Coming to the guest post..

                                             My Today's guest - Devi Bala Chandrasekar

                                                            FB page - Click HERE 

                                                  Blog Page -  http://kitchendb.blogspot.in

Dear Priya,

Its indeed a great pleasure to do my first guest post for you as you are one such valuable friend and a great inspiration I have got recently. The bonding between us is truly treasured by me and this sweet is my new creation just for you with the main ingredient that served as a bridge between us.. Am happy to get this published in your blog. Thanks for the opportunity dear. Love you so much. 

Love and Hugs 



Thank you so much dear for being my Today's guest on my blog.. It's my pleasure to share a fabulous and innovative recipe to all my readers from a dediacted foodie.. Am truly honored to know that, you prepared this mouthwatering and flavorful sweet especially for me :) Love you and hugs :)

                                                      Happy Anniversary dear :)


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