WHAT DO I MAKE...

Here's another yummy recipe from Anusha. A good alternative to regular adai . It takes a little longer to prepare and make these but definitely worth the effort. Thanks Anusha. Ingredients Idli rice / par-boiled rice - 1 cup Tuvar dal - 1/2 cup Black urad dal - 1/2 cup Red chillies - 5 or 6 (can substitute with green chillies too) Coriander Optional ingredient Onions - finely chopped - 1/2 cup Soak rice for 6-8 hours. Soak the dals separately for 4 hours. (If using red chillies soak with the dals; if using green chillies add while grinding) Grind them together to a smooth paste. Allow to ferment for about 6-8 hrs. Add chopped onions, salt and corainder leaves. Mix well and dilute if necessary (it should be little runny and easy to spread). Heat tawa and pour batter; spread thin and cook well on both sides. The adai gets crispy very quickly and does not fill you up (unlike regular all-dal adai ). Enjoy with molaga-podi or aviyal! Note: I used finely chopped cabbage (1/2 cup) inst...

This dosai is quick to make, doesn't require any fermenting and is high on nutrition! Ingredients Oats - 1 cup (I used the quick oats variety) Besan - 1/4 cup Rice flour - 1/4 cup Onion - finely chopped, 1/4 cup Green chilis - 2 medium, thinly sliced Fresh curry leaves - 10 leaves Heeng - 1/2 tsp Red chili powder - 1.5 tsp Salt to taste Mustard - 1/2 tsp, spluttered Water - 2 cups Grind the oats in a blender to a coarse powder. Add this to a bowl and mix in the remaining ingredients. You can add more water (can add at least another 1/2 cup) if you want your dosai to look and taste crispy like rava dosai . Pour over a hot pan and cook according to your preference!

Upma is a comfort food in South India. Rava, semiya, rice, bread - no matter what your base ingredient is - making upma can never be difficult and a basic upma is always a Quick Fix Recipe! This time I decided to make upma with a new ingredient, something I have been wanting to try for a long time now - Quinoa!! Quinoa (pronounced keen-wah ) is a very-high-protein grain thus making it an unusually complete protein source especially for vegetarians and vegans. The grain is native to South America and was once considered the "mother grain" by the Incas. Click here for more information and for the nutritional benefits of Quinoa. Quinoa may not be available in your regular grocery store, look for it in a health food store. I picked up mine from Whole Foods. Ingredients: Quinoa - 1/2 cup Garlic - 2 medium sized pods, chopped 1/2 inch size Onion - 1/4 of a big onion, chopped 1/2 inch size Vegetables (carrot, peas, beans) - 1/4 cup, finely chopped (I was not fully prepared w...

Post # 18 If you grew up in Tamil Nadu, you have probably heard of "kothu parotta" - "kothu" means minced/scrambled and "parotta" (different from the North Indian paratha) is a layered bread made with maida (all-purpose flour). This dish is a popular road side delicacy and is made by scrambling parotta and egg and is served with "salna" (a spicy side dish which looks like sambhar). Chilli Parotta is a vegan version of this dish and thanks to Maha, I got to taste it for the first time! Maha is good friend and being-a-good-cook is just one of her many creative talents. Apart from my mom, she is one of the handfuls I know that pays attention to "presentation" and "eye appeal"! Now on to her recipe... Chilli Parotta By Maha Ramani Serving size: 2 Ingredients: Maharani's Choice Parotta - 1 box (contains 10 small parottas) Onion - 2-3 medium, ground to paste Tomato - 2-3 medium, ground to paste Onion - 1/2 mediu...

Post # 1 2 Serving Size: 3-4 Posted by: Anu Ingredients: Rava/sooji - 1 cup Maida/all purpose flour - 1/2 cup Rice flour - 1/2 cup Water - 2.5 cups Onion - 1 medium (finely chopped) Small Indian green chilis - 3 (thinly sliced) Curry leaves - 1 sprig Heeng powder - 1 pinch Salt - to taste Mix ingredients 1-3, add water (rava dosa is usually thin and crispy so more water is good!) and the remaining ingredients. The batter is ready, pour the desired amount on a pre-heated tava (set on medium), you don't have to spread the batter for a rava dosa, the procedure is kinda reversed here, you pour about 1-2 ladles starting from the outside making sure it all comes together into one round (or whatever shape it is that you like!!) piece!!! Notes: Here's a video of a "chef" making rava dosa. Yeah, that's how runny the batter can be but I try to keep it a tad bit thicker than this so I don't really have to use my hands to make the dosa!!! (am sure y...

Post # 11 Serving Size: 3-4 Posted by: Anu For those who have no clue of what an "Adai" is, it's like a Dosa but much easier to make since it does not involve fine grinding or more importantly it does not involve fermenting the batter! It's a Tamilian version of the Persarattu ("my dear golt friends" - rings a bell Ms. Kalia??) Ingredients: Raw Rice - 1 cup Channa daal+Tuvar daal+Urad daal (3:2:1 ratio) - 1 cup Long Red Chilis - 8-10 (this really depends on the chilis you are using and of course your own tolerance to spice!) Onion - 1 medium (finely chopped) Curry leaves - 1 sprig Salt - to taste Soak the rice and daal (together) for 2-3 hours.  3:2:1 of channa dal, tuvar dal and urad dal Drain the water and grind coarsely (do not fine grind it like the dosa batter) along with the red chilis, salt and some water (see note below). Transfer it to a dish, mix in fresh curry leaves and onion, your batter is ready! Start making the ...