Vasusvegkitchen: #Tasty #Healthy

Showing posts with label #Tasty #Healthy. Show all posts

Monday, 15 July 2019

Adai , South Indian Adai Dosa, how to prepare no fermentation mixed lentils spicy dosa

Today's recipe is Adai || South Indian Adai Dosa || Mixed lentils Dosa, it is very protein rich, tasty, popular breakfast recipe from Tamil Nadu and other areas of South India. It is prepared by soaking different lentils and grinding with spicies. We add lentils like urad dal, toor dal, chana dal, rice .. spices like red chilli , ginger etc.. is not it protein rich dosa ?? We can have it as breakfast or evening snack or even for dinner. For me i can have it in lunch time too when i am alone at home. We can have this with Coconut Chutney, Pudina coconut chutney, Green chutney, onion tomato chutney.. i even love to have as it is without any chutney too, as it is spicy and tasty without chutney too, today i had it with roasted cdal + coconut chutney(putnala kobari pachadi).

My mom add fresh coconut while grinding adai batter as it gives good taste. We have to soak lentils for minimum 3 hrs, for morning breakfast i soak it overnight. No need to ferment the batter, we have to prepare dosa's on the same day, or store it in refrigerator for next day not more than that. I prefer to dosa's for 1 day and with left over batter i prepare panniyaram's (appe, ponganallu).

Adai Dosa

Preparation Time : 15 minutes
Soak time : minimum 3 hrs
Cook Time : 15 minutes
Serves : 10 Adai
Recipe Category: Breakfast / Regional
Recipe Cuisine: Tamil Nadu
Main Ingredient : Mixed lentils
Author: Aruna SarasChandra

Ingredients

raw rice - 11/2 cup
toor dal - 1/4 cup
urad dal - 1/4 cup
chana dal - 1/4 cup
moong dal - 2 tsp
methi seeds - 1/4 tsp
red chilli - 6 (adjust)
cumin seeds - 1 tsp
ginger - 1 inch
fresh coconut pieces - 1/4 cup(optional)
hing - 1/4 tsp
curry leaves - 3 sprigs
coriander leaves - 1 tsp
oil - to roast dosa

Instructions

1) Take all the lentils mentioned into a bowl clean it under water for 2 to 3 times and soak it for minimum 3 hrs by adding red chillies.

2) After soaking remove water and take it into mixer jar, now add cumin seeds, ginger, fresh coconut pieces,salt. Grind it to coarse paste by adding required amount of water.

3) Now add finely chopped curry , coriander leaves and hing to the batter and mix it well. Check consistency if batter is too thick add some water, we need thick batter.

4) Heat tawa and pour ladle full of dosa batter and spread it , give round dosa shape. Make small hole in the middle of adai(option) and pour a tsp of oil on adai. Flip the adai cook it both sides by pressing on low to medium flames.

Repeat the same process for remaining batter. That's it Adai dosa is ready to serve, Serve it hot to taste crispy adai.

Tips

** You can skip adding coconut .

** You can add finely chopped onion in batter or you can spread onion on the dosa too.

** Adai taste good when it is served hot.

** Add byadigi red chilli to get good color.

** You can also add turmeric powder to get color.

** Adding hing we gives good taste and adds flavor to adai.

Taking this Adai dosa to #204th theme #FoodieMondayBloghop fb group. This week theme is #NashtaTime suggested by one of my favorite, talented chef Priya Iyer who blogs at thephotowali.wordpress.com, do check her place for fabulous recipes and amazing travel stories. As per suggested theme we have to prepare famous regional breakfast we we belong, so i selected Tamil Nadu's famous Adai recipe.

Also check other breakfast recipes by clicking link below pic.

Uggani bajji

Radi Mungaaku rotte

Sweet Coconut paratha

Idli Upma

Hope you like these crispy, tasty and healthy Adai Dosa. Give it a try and drop your comments and pics in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Sunday, 28 April 2019

Nagaland - Pumpkin Oambal, How to prepare Naga land's Pumpkin Oambal recipe.

Today's recipe is Nagaland's famous chutney Pumpkin Oambal. It is very yummy with sweet and sour taste. I know what you are thinking that why I am posting Nagaland's recipe all of a sudden right?? Let me explain first recently I joined in Shhhhh Secretly Cooking Challenge fb group with the help of Priya Iyer - thephotowali is her site. And Renu Agarwal - Cookwithrenu is her site. And the admin Mayuri Patel - Mayuris-jikoni is her site, thanks for approving my request. In Shhhhh Secretly Cooking Challenge fb group every month they select one state and pair two group members. Both share secret ingredients and others has to guess it later. At the end of the month we have to publish the recipe, so that's the reason today I am posting Nagaland's recipe 😍.

My Nagaland partner is Renu Agarwal, she gave me red chilli and Tamarind and I gave her green chilli and ginger as two secret ingredients. I checked many sites for this recipes, and stopped at Annapurna blog - Poonam Bachhav ji's blog.

A small information about Nagaland - It is a state in North east of India. It is the 16th state of India with 16 different tribes. They eat meat which includes dogs, cats, rats, monkeys, birds etc., consume extremely hot and spicy food, they use Naga king chilli called as bhut jolika which is the hottest chilli pepper. Naga cusine include both vegetable dish and meat dish which is smoked, dried or fermented. Naga's prefer most edible organic leaves, fermented bamboo shoots with fish and pork. (information from wiki)

Coming to recipe, pumpkin Oambal is very tasty with sweet and sour from tamarind and jaggery and we also add raisins which I loved it alot. At first I was scared to taste it. But trust me it is very unique taste, in a glance it felt like Odisha's khata mita chutney which I nd hubby used to love alot in Puri Jagannath temple 😍.

Let's start recipe

Pumpkin Oambal

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 3 people
Category : Chutney's
Recipe Cuisine: Nagaland
Main ingredient: Pumpkin
Author : Aruna SarasChandra

Ingredients

Pumkin - 250 grams
Tamarind - small lemon size
Mustard oil - 1 tsp
Mustard seeds - 1/4 tsp
Rasins - 15
Red chilli - 1
Bay leaf - 2
Red chilli powder - 1/2 tsp
Salt as per taste
Jaggery - 1/2 cup

Instruction

1) Soak tamarind in hot water.

2) Wash pumpkin and remove it skin and seeds and cut into small pieces.

3) Take pumpkin pieces in a bowl and add 1 glass of water and cook it on medium flames.

4) Cook till the pumpkin pieces becomes smooth.

5) Take the above cooked pumpkin pieces into bowl and mash it well as shown below.

6) Extract tamarind juice into above Mashed pumpkin.

7) Now mix the above tamarind juice and Mashed pumpkin well.

8) Heat 1 tsp of mustard oil in a pan, then add mustard seeds once it start crackling then add red chilli, bay leaf, raisins one after other and fry it well.

9) Now add pumpkin tamarind mixture to the above and mix it well.

10) Now add grated jaggery/ powdered jaggery to the above.

11) Then add salt and red chilli powder to above

12) Mix the above well and cook it on low flames for 2 to 3 minutes by closing lid.

That's it sweet, sour and tasty Nagaland's pumpkin Oambal is ready to serve. I had this chutney with hot steamed rice. We can also have it with rotis.

Tips

** Adjust tamarind and jaggery according to your taste.

** Rasins give good unique taste to chutney, so d't skip adding it.

** Adjust water quantity according to the quantity of pumpkin you use while boiling.

Also check other chutney's by clicking the link below the pic..