I got the idea of making these vadai after seeing Priya's post, Chickpea bread masal Vadai. It came out pretty good. Here goes the recipe.
Ingredients:-
Garbanzo Beans - 1 cup
Instant oats - 1/4 cup
Green chillies - 3 (acc to taste)
Onion - 1 Medium sized (finely chopped)
Coriander leaves - 2 tbsp (chopped)
Salt to taste
Ajwain - a pinch
Fennel seeds - 1/4 tsp
Corn flour - 2 tsp
Oil - to deep fry
Soak garbanzo beans for four hours. Pressure cook it. Let it cool. Grind it coarsely. Now add instant oats, salt, chopped onion, chillies, coriander leaves, corn flour, ajwain & fennel seeds and make it a soft dought. Sprinkle water if necessary. Pre heat oil. Take required amount of dough to make one vada, flatten it and deep fry it till it becomes golden brown.
Vadais didn't come out well first. Then I added two teaspoons corn flour to the batter and it came out pretty good..
This kichadi is my favorite. I make this for myself whenever my husband goes out of town. Since I add moong dhall in this kichadi, it will be very filling along with vegetables. Here goes the recipe
Ingredients:-
Coarse Sooji/rava - 1 cup
Roasted Vermicelli - 2 tbsp
Moong dhall - 4 tbsp
Salt to taste
Green chillies - 2 (acc to taste)
Ginger - a small piece
Mixed vegetables - 1/4 cup (chopped green peas, chopped carrots, potato)
Onion - 1 (thinly sliced)
Tomato - 1 (chopped)
Turmeric powder - 1/2 tsp
Oil - 2 tsp
ghee - 1 tsp (optional)
Mustard seeds - 1/4 tsp
Urad dhall - 1/2 tsp
Cashews - 1 tsp
Coriander/curry leaves - for garnishing
Pressure cook moong dhall and keep it aside. In the mean time, dry roast rava and vermicelli and keep it aside. Now take a think bottomed tawa, heat oil and ghee, splutter mustard seeds, urad dhall, cashews to golden brown. Add curry leaves, ginger and green chillies to it and saute. Now add thinly sliced onion and saute till it becomes brown. Now add the chopped mixed vegetables and tomato and saute for 3 to 5 mintues or till it becomes tender. Now add required amount of water to it (i added 2 3/4 cups of water for 1 cup rava + 2 tbsp vermicelli ; water quantity can vary according to the quality of rava). When the water starts to boil, add the cooked moong dhall, turmeric powder and required amount of salt and let it boil for a minute. Now add the roasted rava and vermicelli to it and mix everything well. Add coriander leaves. Reduce the flame and cover the kichadi with a lid and let it for a minute. Enjoy it with coconut chutney.
This amla rice is a very very simple rice variety and it will just take less than 10 minutes to make this, if we have cooked rice. I tried this rice last week. It came out pretty good.
Ingredients:-
Amla/Nellikka/Gooseberry - 2 (medium sized)
Green chillies - 2 (acc to taste)
Ginger - a small piece
onion - 1 (thinly sliced)
Cooked rice - 1 1/2 cups
Salt to taste
Sesame oil - 2 tsp
mustard seeds - 1/2 tsp
Urad dhall - 1 tsp
turmeric powder - 1/2 tsp
Coriander leaves - for garnishing
Asafoetida - a pinch
Microwave amla for three minutes or till it becomes soft. Let it cool for few minutes. Remove the seed from it. Grind it along with green chillies and ginger into a fine paste adding required amount of water. In the mean time, heat sesame oil, splutter mustard seeds, fry urad dhall, asafoetida and thinly sliced onion to golden brown. Now add the grounded amla paste, turmeric powder and saute till the raw smells goes. Now add the cooked rice, required amount of salt and mix it well. Garnish it with coriander leaves. This rice goes well with some chips or papad.
I love to try recipes from Priya's blog. There are few I tried from her space. Here I am posting her Garlic Potatoes recipe which I tried from her place. I am sending this recipe to T&T hosted by PJ, an event by Lakshmi.
Well most of my blogging friends know that this recipe is from Madhuri's Cook - Curry Nook. I followed almost the same recipe except for few changes.. Here goes my recipe.
Ingredients:-
All Purpose Flour - 3/4 cup
Cocoa Powder - 1/4 cup
Oil - 1/4 cup
Baking powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt a pinch
Honey - 1/4 cup
Dates syrup - 1/4 cup ( I used Lion Dates syrup)
Flax Seed Powder - 2 tsp (Mix it with 1/2 cup warm water & keep it aside)
Warm water - little less than 1/4 cup
Chopped walnuts - 2 tsp (optional)
Mix all the dry ingredients APF, Cocoa, Baking powder, Baking soda, salt together. Add flax seed powder mix, honey, dates syrup and mix it well. If necessary add little bit of water. The original recipe is for cupcakes, Since i dont have microwaveable cups, I just used the pie tray and made cake. Pour the ingredients and microwave at high 900 W for 3 minutes. Cooking time differs from MW to MW. Original recipe finishes by one minute. But mine took 3 minutes to cook. Let it cool for few minutes & Enjoy!!
I replaced brown sugar with honey & dates syrup. So I had to use little bit of warm water than the original recipe. Also i did not add vanilla essence. Adding chopped walnuts is not there in the original recipe.
Soak urad dhall & rice for couple of hours and grind it really nice adding the chillies and required amount of salt. The batter consistency should be like bajji consistency. Now make balls out of paruppu usli. Preheat oil in a pan. Dip the usli urundai in urad dhall batter and deep fry it till it becomes golden brown. This tasted so fantastic and kids also liked it very much.
When you are asked to make evening tiffin without using oil, flour, wheat, idly/dosa batter, sugar etc., you will have no other choice other than vegetables. Thats how I landed in this recipe. I was doing bhel pori before, but turns out pori(puffed rice) is rich in carbs i guess. I saw a programme in a local channel where the chef was making tomato cups for dessert. He was using caramalized pineapple and heavy cream topping and all. But after watching that programme, I got the idea of making this cucumber cups.
Ingredients:-
cucumber - 1 (Bigger one preferably)*
tomato - 1 (finely chopped)
onion - 1 (finely chopped)
Pineapple pieces - 1 tsp (finely chopped)
Coriander leaves - couple of teaspoons (finely chopped)
Salt to taste
Cut cucumber into 3 cms thick. Take out the seeds from inside and sprinkle some salt in it and keep it aside for few minutes. In the mean time, chop tomato, onion, pineapple and coriander leaves and mix everything together adding required amount of salt. Fill the cucumber cups with the vegetable mix and serve it. We can serve it just like that or with a teaspoon of fat free yogurt on top. I made this for my husband without anything. For myself, i just sprinle couple of kurkure on top of it and it tasted really good. I stuffed the remaining vegetables in tomato also. It also tasted good. If any one of you have any ideas for some healthy evening snack, please let me know.
These muffins I made last week. Kids really loved it. I followed the recipe from my all time favorite allrecipes.com. I exactly followed the same recipe except the addition of sugar. I reduced the quantity of sugar.
Ingredients:-
1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
1 /2cup sugar (the recipe asked for 3/4 cup brown sugar)
1/2 cup semisweet chocolate chips
3/4 cup chopped walnuts
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease the muffin tray/cups. Stir egg, oil, 1/2 cup of the sugar, chocolate chips and 1/2 cup of the walnuts into the oat and milk mixture. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each muffin cups 2/3 full. Sprinkle tops with the remaining walnuts.Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes. According to the original recipe, you will get 12 muffins from the above ingredients. I used three different sizes of muffin cups (thanks to Delhi markets) and I managed to get 20 muffins.
One of twin has started loving this aloo parantha (Potato filled Rotis) all of sudden. She is taking these aloo paranthas even for her lunch box once a week. Thanks to kids in her school:) I made these paranthas for our dinner last week and refrigerated some stuffing for the next day's lunch box. I blindly followed Manjula's Kitchen Video for making these. It came out very well. Here is the recipe.
Ingredients:-
For dough:-
Whole grain wheat flour - 2 cups
salt to taste
Water - Just enough to knead the dough
Oil - 1/2 tsp
For Filling:-
Potato - 3 (I used 1 big & 2 medium)
Salt to taste
Cumin/jeera - 1/2 tsp
ajwain/omam - 1/2 tsp (not there in the original recipe)
Green chillies - 3 (finely chopped) (acc to taste)
Coriander leaves - 2 tsp (finely chopped)
Ginger - 1 tsp (finely chopped - Its not there in the original recipe)
Prepare the dough first and keep it aside. Add required amount of salt and water and knead the dough. Spread oil on top and cover it with a lid or a cloth. Keep it aside. Boil the potatoes, remove the skin and take it in a vessel. To that add finely chopped green chillies, coriander leaves, salt and ginger and mash it with a fork. Scramble it really nice so that all the ingredients mix together with potato. Make small balls out of it. Also make same number of balls with dough. Potato balls should be little bit bigger than the dough balls. Now make a small poori sized roti, keep the potato balls and cover it just like how we do for making kozhakattai. Keep it till you roll all the potato balls (the recipe asks for keeping it some time). Now start rolling the stuffed rolls in to paranthas of 6 to 7 inches sized. Cook it in a hot tawa (iron skilled preferably). Coat it with some oil/ghee of your choice (I skipped it). Enjoy it with some pickle & Yogurt.
Pidi Kozhakattai is one of famous evening tiffin in our family. When my MIL was here, she made these kozhakattai. Method for making pidi kozhakattai is pretty easy, if we know how to make Arisi Upma. All we need to do is, first make arisi upma and then make balls out of arisi upma and steam cook it for 7 to 10 mts. You can get the recipe for Arisi Upma here.
