Monday, November 30, 2015

Varagu Arisi Dosai/Kodo Millet Dosai - Easy Millet Recipes

My experiments with millets continues. This time I tried Dosai using Varagu Arisi also called Kodo Millet in English. I have used the same proportions as for the regular idly/dosa. The Dosas turned out very crisp and delicious. The taste is similar to the regular rice dosas. You will not miss the taste of the regular dosa. I used my mixie to grind the batter as it was a small quantity. Use your wet grinder if grinding in larger quantities. You can also make idlis with the same batter. The idlis also turned out very soft.
If you are looking to replace rice in your diet, millets are a great option. They have numerous health benefits. Do try this healthy dosai.

Makes around 20 dosas
What you'll need
  1. Varagu Arisi – 2 cup
  2. Urad Dal – ½ cup
  3. Methi Seeds/Vendhyam – ½ tsp
  4. Salt to taste

  1. Wash and rinse the varagu carefully and soak along with methi seeds for 3 to 4 hours.
  2. Wash and rinse the urad dal and soak for 30 mins.
  3. Drain urad dal and grind to a smooth and fluffy batter adding water as required.
  4. Grind the varagu also to a fine paste.
  5. Mix  both urad dal and varagu batter together, add required salt and mix with hands.
  6. Allow to ferment for 8 hours.
  7. Heat a tava, pour a ladle full of batter and spread like a regular dosa from inside out in a circular motion.
  8. Drizzle some oil around the edges, cook for a minute on medium heat, flip over, drizzle a little oil and cook till crisp.

Serve hot along with sambar and chutney of your choice.

Wednesday, November 18, 2015

Milagu Jeeraga Adai/Karthigai Adai

Adai is a one of the favorite tiffin items at home. Especially with a combination of either Moru Kootan/Kuzhambu or Aviyal, though personally I prefer to have with Aavakkai pickle. Ususally adai is made with a combination of lentils like tuar dal, channa dal and urad dal along with rice and red chillies. Every household has its own proportions for adai.

For Karthigai, my mother prepares a special adai using only whole skinned urad dal (black urad dal), rice black pepper, cumin seeds and coconut pieces. The flavor of pepper, cumin and curry leaves and the bite of the coconut pieces gives this adai a wonderful flavor.  Also for Neivedyam only pacha arisi is used, so if making for neivedyam use pacha arisi but on other days you could substitute with boiled rice/idly rice.

What you’ll need
  1. Pacha Arisi/Raw Rice – 2 cup
  2. Black Urad Dal – ¾ cup
  3. Coconut, cut into small pieces – ½ cup
  4. Black Pepper – 1.5 tbsp
  5. Cumin Seeds – 1 tbsp
  6. Curry Leaves – 5 to 6 sprigs
  7. Salt to taste
  8. Oil for preparing adai

  1. Wash and soak the rice for 2 to 3 hours. No need to soak the urad dal. Wash dal and keep aside.
  2. Add the rice and dal in a mixie jar in batches along with black pepper and cumin seeds by adding water and salt as required. Grind coarsely. You can grind in the grinder also.
  3. Rest the batter for couple of hours. This is not compulsory, but I prefer to rest the batter.
  4. Before preparing the adai, add finely chopped fresh curry leaves and chopped coconut bits to the batter. Add more water to the batter if required.
  5. Heat an iron tava, pour a ladle full of batter and spread it from center outwards like a dosa, but slightly thicker, make a small hole with the back of the spatula in the center of adai.
  6. Drizzle oil along the sides and in the middle of the adai. Cook on medium heat until the sides start turn brown, flip and cook the other side. Drizzle some more oil. Cook according to your liking, if you want it crisp cook for longer time on medium heat.

Serve hot with butter and jaggery or moru kootan/aviyal/sambar.

  1. Usually we don't soak the urad dal for this adai, but if you are not comfortable in grinding without soaking, soak the dal for about 10 to 15 mins.
  2. Since we use pacha arisi, this will turn hard if gets cold, so eat hot.
  3. If not making for neivedyam, you can substitute pacha arisi with idly/rice.
  4. The main flavor is from pepper and cumin, so I don’t use asafetida for this adai, but you can add if you like.

Sunday, November 15, 2015

Puli Upma/ Podi Arisi Upma

Are you looking for a easy no fuss recipe for breakfast or dinner, then this Puli Arisi Upma is for you. It is very easy and gets ready in no time. Earlier I used to prepare arisi upma without puli/tamarind. But recently, my mother told me about this version with tamarind. All at home seem to like this version with tamarind better. It has become my go to dish and is definitely a saviour on days when I have no idly/dosa batter.

The main ingredient is for this is the broken rice. Broken rice is easily available in stores. If you cannot lay your hands on broken rice in the city you live, then just pulse your regular rice in the mixie until coarse rava consistency. Sieve it and use the rava. Do sieve it else, the upma will turn sticky and mushy.

What you’ll need
  1. Broken Rice/Noi Arisi – 1 cup
  2. Tamarind – small gooseberry size
  3. Water – 2.5 cup
  4. Green Chillies – 3 to 4, slit
  5. Turmeric Powder – ¼ tsp
  6. Sambar Powder – 2 tsp (optional)
  7. Jaggery – little (optional)
  8. Asafoetida – ¼ tsp
  9. Salt to taste

For tempering
  1. Gingely Oil/Nalla Ennai – 2 tbsp
  2. Mustard Seeds – 1 tsp
  3. Channa Dal/Kadala Paruppu – ½ tbsp
  4. Urad Dal – ½ tbsp
  5. Dried Red Chilly – 2, broken
  6. Curry Leaves – 2 to 3 sprigs

  1. Soak the tamarind in 1 cup of water. Squeeze and extract the juice.
  2. Heat a pressure pan or small pressure cooker, add oil, once it heats up, add the mustard seeds, once it starts spluttering, add the channa dal and urad dal and fry till the dals turn golden. Now add the red chillies, for couple of seconds then add the slit green chillies and curry leaves.
  3. Next add the tamarind extract and add another 1.5 cup of water (totally 2.5 cups of water including the tamarind extract)
  4. Add the asafoetida, Sambar powder, turmeric powder and salt to taste. Let this come to a boil.
  5. Then add the washed broken rice/noi arisi, add little jaggery. Stir well. Taste the water at this point and check for salt if required.
  6. Close the cooker lid and put on the weight. Cook for 3 whistles and then keep in low flame for 3 to 4 mins. Turn off heat.
  7. Let the pressure subside naturally, open the cooker and fluff the upma well.
  8. Serve hot. I like it with sugar. You can have it with coconut chutney or curd too.

If you don't have broken rice, you can run the rice in the mixie till coarse rava consistency, sieve and it and keep aside the fine flour and use only the coarse rice rava.

Wednesday, November 4, 2015

Coconut Milk Burfi - Easy Diwali Sweets/ Easy Diwali Recipes

Here is another simple and easy sweet recipe. While I was talking to my mother the other day, asking her to give me some easy recipes to try out for Diwali. She started suggesting, badhusha, badam halwa, Mysore Pak. These were some of the sweets which my mother makes expertly and learnt it from my grandfather. But I was really not in mood to try out these sweets and asked to suggest some easy burfi/cake. She went through her book and found this one. She assured me that I couldn’t go wrong with it. So I decided to try it out.

As soon as I added all ingredients and started heating up, everything became liquid as expected. It did require quite a bit of stirring but finally the result was very good. I was very worried if it would turn out well. All the while I was stirring I was chatting with S and with S’s assurance, and encouragement the sweet did turn out well. Thanks S for being there all the while.

I halved the recipe and got about 20 pieces.

What you’ll need
  1. Milk – 4 cup
  2. Fresh Scraped Coconut – 2 cup
  3. Sugar – 3 cup
  4. Ghee – 1 cup

  1. Grease a tray and a flat bottomed cup (davara).
  2. Add all the ingredients in a heavy bottomed Kadai.
  3. Keep on medium heat and stir once in a while.
  4. Once it starts getting slightly thick, then lower heat and stir continuously.
  5. First you will see bubbles on the sides, keep stirring.
  6. Next the mixture will slowly start leaving the sides.
  7. And finally, the whole thing will come together, getting frothy.
  8. Pour immediately in a greased tray and flatten/smoothen with the greased cup.
  9. Allow to cool for couple of minutes and then with a greased knife mark the pieces.

Cool completely and remove the pieces. Store in a cool dry container.

  1. You could add some cardamom powder for flavour if you like, but I prefer the ghee smell so did not add.
  2. Even if you miss the stage and the mixture turns crumbly, add some more milk and stir for a couple of minutes and pour into the greased tray.
  3. If you remove earlier then put it back in the kadai and stir for some more time. Stir until it turns frothy.

Tuesday, November 3, 2015

Savory Diamond Cuts/Maida Biscuits

Diamond Cuts or Maida Biscuits as we call it at home are my childhood favourite. Not one Diwali goes by where my mom doesn’t make these. These biscuits can be made sweet or savory. As my kids prefer savory stuff more than sweets, I prefer to make these. My MIL makes the sweet ones to add in the mixture. I like both the versions. I will post the sweet version later.

These biscuits are very easy to make and get ready in no time. A perfect snack to try for beginners. And you really need no occasion to make these. They are perfect to much along with your cup of coffee or tea on a nice rainy day.

Even though, it is very simple to make, there are certain things to keep in mind, else you might end up with not so crisp biscuits. Please read the recipe and the notes. The dough I have given is a basic dough and you can use your imagination to bring out many variations to this.

Makes about 2 cups
What you’ll need
  1. Maida/All Purpose Flour – 1 cup
  2. Hot Oil – 1.5 tbsp
  3. Cumin seeds – 1 tsp
  4. Chilly Powder – 1 tsp
  5. Salt to taste
  6. Oil to deep fry
  1. In a wide bowl, add the maida, salt, chilly powder, cumin seeds and mix well.
  2. Now add the hot oil and mix it well with your hands so that the oil is incorporated very well in the flour.
  3. Now sprinkle water little by little and knead into a smooth, pliable yet firm dough. If the dough is loose, the biscuits will turn out soggy.
  4. Add a few drops of oil on the dough and knead again for 3 to 4 minutes.
  5. Cover the dough and rest it at least for 20 minutes. Resting helps in making the dough more pliable.
  6. After the resting time, knead the dough again for a couple of minutes and then divide them into lemon sized balls.
  7. Heat oil in a Kadai for deep frying.
  8. Take one of the balls and roll out into a thin circle like chappati, grease your rolling pin with few drops of oil, for easy rolling.
  9. Poke holes with a fork on the chappathi to prevent puffing up.
  10. Now, with a sharp knife or pizza cutter, cut vertical strips and then again cut it diagonally, to result in diamond shaped pieces. Separate the pieces
  11. Once the oil is hot, reduce heat to low and add diamond cuts in small batches to the hot oil, fry on medium flame, until the bubbles stop. Don’t fry in high flame, frying in medium flame is important to get crispy biscuits.
  12. Drain on tissue paper, once it has cooled, store in air tight container. Repeat the same with remaining dough.

Enjoy with a cup of coffee!

  1. You could add Omam or ajwain to the dough.
  2. You could also grind some dry red chillies and garlic and add it to the dough, if you like the garlic flavour.
  3. Be very careful while adding water to knead the dough. Adding more water, will make the dough sticky and the biscuits will be soggy.
  4. Also add the mentioned amount of hot oil which gives the crunchiness to the buiscits.
  5. You could had melted ghee or butter too.
  6. Don't make the chappathis too thin.

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