TOMATO MINT CHUTNEY

I got this recipe from Mallika badrinath’s chutney varieties book.I tried for idli , dosa. It tasted great for both. We loved it very much and i have included this chutney in our routine side dishes..Its very simple. It uses little coconut though.. The color of the chutney may vary depending on the amount of tomatoes u use. If u use more tomatoes , red chillies and less mint leaves , it will be on the reddish shade as u see in this picture. I have tried adding more mint leaves, green chillies and less tomatoes too.It comes out in green color.But whatever may be the color , its tastes  . Do try this recipe , u’ll love it for sure !!

INGREDIENTS

Tomato – 2 nos (big) Mint leaves – 1/2 cup Small onion – 10 nos OR Big onion – 1 no Tamarind – 1 small piece (soak in little water) Green chilli  Or Red chilli –  5 -7 nos Grated coconut – 1 tbsp Urad dal – 3/4 tbsp Cooking oil – 1 tbsp Salt & water – As needed.. To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Hing – 2 pinches

METHOD

Wash the mint leaves , chop tomatoes roughly , peel the onions and slit the green chillies. Heat a tsp of oil in a pan and roast the urad dal till golden brown.Before switching off the flame , add the coconut , mix well and remove in a plate.. Again add 2 tsp of oil and add the green chillies , small onions , tomatoes , mint leaves and saute them together till tomato turns mushy.Allow it to cool .. Grind everything together adding the tamarind , salt and water.. Now temper the mustard seeds and hing and add to the chutney. Serve with idli , dosa !!

Note Adjust the amount of green chillies as per ur taste..Coriander leaves can be used instead of mint leaves .Also red chillies can be used in place of green chillies.

KITCHEN CLINIC

MINT LEAVES Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a 'raita' or brewed with tea to make the famous Indian 'Pudina Chai'. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste. Mint as Minta Spacata is a plant that has been long used in diverse cultures, such as India, Middle East and Europe. Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams. Its health benefits include: - Soothing the digestive tract and if you are having stomach ache then it can be of great help - Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne. - Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations. - Mint helps in eliminating toxins from the body. - Crushed mint leaves helps in whitening teeth and combat bad breath. - Mint is a very good cleanser for the blood. Source: http://articles.timesofindia.indiatimes.com/2012-08-16/diet/30310696_1_health-benefits-cool-aftertaste-european-mints

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SHARJAH SHAKE RECIPE – SUMMER DRINKS

Sharjah shake is nothing but banana milkshake which is commonly found in kerala juice shops & bakeries..I came to know about this drink from my neighbour. She makes this very often for her sons during summer.She suggested me to try once.As I had some ripe banana lying in the pantry i tried this milk shake ..We loved it. It tasted slightly different from the usual banana milkshake.Not only the taste , but also the color .. Addition of boost and Chikki/Cashew/Badam makes the difference here.One more important thing in this recipe is , it uses frozen milk cubes .It can be made in jiffy and adding ice cream is optional ..It comes out thick without adding ice cream.It is a refreshing and a filling drink too....Adjust the amount of sugar based on ur liking..Do try this, u’ll fall in love with it

 

INGREDIENTS

Frozen Milk – 2 cups (400 ml ) Ripe small size banana – 2 nos ( 3 if very small) ( use poovan , kadili . I used yelakki) Sugar – 1 tbsp Peanut chikki – 2 small pieces (optional) Almond or cashews – 5 nos Boost / Bournvita / Chocolate Horlicks – 1- 1.5 tbsp

METHOD

Take 2 cups of milk and freeze it well.. In a mixie jar, chop and add the ripe banana , sugar , peanut chikki or cashew or badam and boost/bournvita. Break the frozen milk with a rod and add as small cubes to the mixie jar.Grind everything well till it becomes frothy. Serve in a glass !!

 

KITCHEN CLINIC

HEALTH BENEFITS OF BANANA 1. Bananas are a caloric dense fruit. Consumption of just one banana anytime through the day makes one feel energetic. 2. Banana is a food most appropriate when small but nutrient dense food has to be given in situations of extreme weight loss or extreme fever where the body becomes weak and there is food aversion. 3. They are a good source of potassium and magnesium which aid in maintaining normal blood pressure and are heart protective. 4. The high potassium content promotes bone health too. 5. Banana help counteract the urinary calcium loss caused due to increase ion potassium levels in the urine. 6. Bananas have an antacid effect and are said to protect against stomach ulcers. They contain a compound called as protease inhibitor which protects the stomach from unfriendly bacteria which cause stomach or gastrointestinal disturbances. 7. Bananas are also known to stimulate cell proliferation which thickens the stomach mucosa and is a barrier against stomach acids. 8. Conditions like diarrhea can easily dehydrate the body and deplete the electrolytes.. Consumption of banana helps to restore the lost potassium and helps maintain heart function. 9. Bananas are rich in the soluble fibre pectin. Thereby it assists healthy digestion and eases out constipation. 10. They are a rich source of fructooligosaccharides which act as a prebiotic and stimulate the growth of friendly bacteria in the intestine.  They protect us from harmful bacteria that cause gastric disturbances. 11. Fructooligosaccharides also produce digestive enzymes which improve the ability to absorb nutrients. 12. Bananas contain short chain fatty acids which are essentially needed by the cells lining the intestinal tract to stay healthy. This further improves the nutrient absorption. 13. They are a good source of carotenoids which are antioxidants and have a protective effect against chronic disease condition. They also have a high content of antioxidant phenolic compounds. 14. Banana is known to render a soothing effect. It has a compound called as tryptophan which on getting converted to serotonin improves mood. 15. It is one of the ideal foods to be eaten immediately after a strenuous workout too. The simple sugars present in them quickly provide energy and normalize the blood sugar levels. Bananas can be eaten whole, as a part of a salad, as a healthy beverage or as an ingredient of a vegetable. It is a fruit made by god for one and all and for every age group. Source : http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-bananas.htm

 

 

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RAVA IDLI RECIPE | BREAKFAST RECIPE

Rava idli is one of the easiest breakfast recipes which helps me when i ran out of idli dosa batter... Very recently i started making this idli at home and i have made this 3-4 times so far..Sen loves this a lot.. It comes out very soft and porous . I got this recipe from Aval vikatan’s restaurant style recipes supplementary book.The softness of this idli lies in the consistency of batter,addition of curd & ENO fruit salt or cooking soda.I have not tried using cooking soda but it is a good replacement for ENO.To make it a healthy breakfast recipe , my MIL adds grated carrots , cabbage and cooked peas.Rava idli tastes the best when served hot with coconut chutney..Try this simple recipe and let me know how u liked it..

 

INGREDIENTS

Sooji / Rava – 1 cup Fresh curd – 1 cup ENO fruit salt – 1 tsp OR Cooking soda – 1 tsp Salt & water – As needed To temper Oil – 1.5 tsp Ghee – 1.5 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Channa dal – 2 tsp Pepper corns – 1 tsp Jeera – 1 tsp Finely chopped ginger – 1 tsp Finely chopped green chilli – 1 no Cashewnuts – 5 nos Coriander leaves – few (chopped) Lemon juice – Few drops (optional)

METHOD

Dry roast rava for 5-6 minutes in low flame without changing its color. Set aside.In a wide kadai or cooker base , add oil and ghee. Temper mustard seeds , urad dal, channa dal , ginger , pepper corns , jeera , Finely chopped ginger , green chillies. Saute well till pepper corns starts to splutter.Add the roasted rava , mix well.     Switch off the flame and allow it to cool.After the mixture cools down completely , add the curd ,salt , lemon juice and the required water. Mix well. The consistency of the batter should not be too thick or too thin. It should be pourable like idli batter..The mixture takes 1/2 cup – 3/4 cup of water to get the right consistency.              Before making idlies , add the eno fruit salt..Eno should be active such that as soon as u add ENO , u should get bubbles..Finally add the chopped coriander leaves. Mix well…Grease the idli plate and pour the batter.Steam it for 12-15 minutes.Remove and enjoy eating hot !

KITCHEN CLINIC

 

Semolina is a very gritty, coarse type of flour, usually made from wheat however the term is also applied to maize. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted. Semolina is made from durum wheat, a hard variety of wheat quite unlike the wheat used to make bread. Durum semolina is commonly used in the manufacturing of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process. Health Benefits · This low-fat, high carbohydrate food offers a lot of energy along with a variety of other nutrients · It is low in cholesterol and sodium and fairly high in fibre and can be safely incorporated into a well-balanced diet. · Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fibre, with some iron, zinc, manganese and copper. · It is very low in saturated fat, cholesterol and sodium, and contains zero trans fatty acids. · It is high in vitamin E and contains a fair amount of the B complex vitamins (especially folic acid). · Because semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. · The high carbohydrate content makes semolina an ideal food for active, energetic people. · Especially significant are potassium, which supports good kidney and heart function and the smooth function of other muscles, phosphorus, required by the body to metabolize energy, magnesium for healthy muscles, bones and nerves, calcium for strong bones and zinc to boost the immune system. Source:http://www.tarladalal.com/glossary-semolina-603i

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CARROT HALWA

 

Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes.. I made this for my daughter’s birthday . This is one of her favourite sweets.We love to have it with vanilla ice cream.. Usually carrot halwa is made with khova or condensed milk. But i make it in a very simple way with milk.I followed my cookbook recipe and it came out very well.I pressure cooked the carrot adding milk. If u want , u can cook the carrots in milk in low flame in an open pan which gives more taste. As i wanted to make it quick i pressure cooked the carrots. For more rich taste , a paste of almonds and cashews can be added at the end..Try this easy version , u’ll love it for sure ..

 

INGREDIENTS

Grated carrots – 2 cups (levelled , tightly packed ) Milk – 1-1.25 cup Sugar – 1/2 - 1/3 cup Ghee – 2 tbsp Cashews – few Elachi – 3 nos powdered

 

METHOD

Wash & Grate carrots using a big size grater and set aside. Heat 1 tbsp of ghee in a pressure cooker base and roast the cashews till golden brown. Remove the cashews alone leaving ghee in the pan. Now add the grated carrots and saute till the raw smell of carrot emanates.. Saute for 3-4 minutes. Carrots will turn slightly pale orange in color.          Then add the milk and pressure cook in high for 2-3 whistles. Remove the lid and allow to boil for sometime till all the milk is absorbed by the carrot.         Now add the sugar and mix well till sugar dissolves.Then add the elachi powder and mix well.The halwa thickens and it starts to leave the sides of the cooker. Now add the remaining 1 tbsp of ghee & roasted cashews, mix for a minute and serve..Make sure the mixture has some moisture , do not make it dry else it will become very thick after it cools down..         It tastes the best when served warm with ice cream !!

 

KITCHEN CLINIC

 

Benefits of Carrots Forget about vitamin A pills. With this orange crunchy powerfood, you get vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging. 1.  Improved Vision Western culture’s  understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little. 2.  Cancer Prevention Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties. Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice. 3.  Anti-Aging The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells. 4.  Healthy Glowing Skin (from the inside) Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone. 5.  A Powerful Antiseptic Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed. 6.  Beautiful Skin (from the outside) Carrots are used as an inexpensive and very convenient facial mask.  Just mix grated carrot with a bit of honey. See the full recipe here: carrot face mask. 7.  Prevent Heart Disease Studies show that diets high in carotenoids are associated with a lower risk of heart disease.  Carrots have not only beta-carotene but also alpha-carotene and lutein. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids. 8.  Cleanse the Body Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement. 9.  Healthy Teeth and Gums It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste.  Carrots stimulate gums and  trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria.  The minerals in carrots prevent tooth damage. 10.  Prevent Stroke: From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less. Source : http://www.care2.com/greenliving/10-benefits-of-carrots.html

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SPRING ONION CHUTNEY RECIPE ( FOR IDLI DOSA )

I adapted this recipe from tarla dalal’s site .I made few changes in the original recipe. We liked it very much. It was a nice combo for idli, dosa..I’ve given the variations for this chutney in ingredients list..

INGREDIENTS

Spring onion – 1 cup (chopped) Tomato – 1 no Green chillies or red chillies – 5 - 6 nos Channa dal or urad dal – 1 tbsp Grated coconut – 2 tbsp Tamarind – 1 small piece Coriander leaves – 2 tbsp Salt & water – As needed Cooking oil – 1 tbsp To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Hing – A generous pinch

METHOD

Chop the spring onions , tomato. Grate coconut..Soak tamarind in little water. Heat 1 tbsp of oil in a kadai and roast the dal with hing. Remove the dal alone and keep it in a plate.. In the same oil , saute the spring onions , tomato , chillies , Grated coconut and salt.. Saute well till the onion shrinks and tomato mushes.. Cool & grind it to a smooth paste adding the soaked tamarind with water.. Make a paste.. Finally add the coriander leaves & grind again to a paste.. Temper with the above ingredients..Add to chutney Serve with idli , dosa  topped with sesame oil !!

KITCHEN CLINIC

Health Benefits of Spring Onions With so many health promoting vitamins, minerals and natural compounds, spring onions are bound to be great for the health. Given below are some of the outstanding health benefits of spring onions. 1. Spring onions are good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. 2. Sulphur compounds in this vegetable help in reducing and controlling blood pressure levels. 3. Spring onions help to reduce cholesterol levels as well. 4. The chromium content in spring onions provides health benefits of diabetics. It controls the blood sugar levels and improves glucose tolerance. Allyl propyl disulphide is also very helpful in lowering blood sugar levels. 5. Anti-bacterial properties in it help to fight against cold and flu. 6. Anti-bacterial properties also provide relief from digestive discomforts. 7. Vitamin C in this vegetable boosts the immunity. 8. Pectin (water-soluble colloidal carbohydrate) in spring onions reduces the chances of developing cancers especially colon cancer. 9. Quercetin in spring onions provides anti-inflammatory and anti-histamine benefits. It’s a good vegetable for treating arthritis and asthma. 10. It is a good food for regulating metabolism and keeping macronutrients. 11. Spring onions are good against eye disease and eye problems. 12. Allicin in this vegetable is good for the skin as it protects from skin wrinkling. Besides all of the above health benefits, spring onions are also good for speeding up blood circulation. They provide protection against fungal infections and works as an appetizer as well. Regular intake of spring onions is extremely good for the health as these can protect us from many health problems and diseases. Source: http://natural-herbal-remedies.knoji.com/12-amazing-health-benefits-of-spring-onions-and-nutritional-value-of-spring-onions-2/

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VAZHAITHANDU THAYIR PACHADI | BANANA STEM RAITA

I love to eat all the vegetables. But Sen & Raksha run miles away when i prepare certain dishes using some vegetables..One such vegetable is banana stem / vazhaithandu. I have to think a lot before cooking these vegetables as how to make the dish appealing and make them eat. Last time when i went to salem my FIL bought me a tender banana stem.. When i was hitting my mind to try something new , my neighbour suggested this recipe.I tried it keeping my fingers crossed .To my surprise , sen said this is the second best recipe among the vazhaithandu dishes..I asked , which is the first one then ? He said its Vazhaithandu juice .. I must thank my neighbour for teaching me such a quick , easy n tasty dish. I started making this very often as this became my hubby’s favourite and an easy to prepare dish for me .There is no need to cook the banana stem.It has a crunchy taste.So this recipe can be made instantly.Only the cutting part takes some time.I used to cut it the previous day night & keep them immersed in buttermilk & refrigerate it till use . If u dont like to eat raw banana stem , pressure cook it for one whistle and proceed.Make sure u use a tender , fresh stem.This dish will be helpful for people under diet as the fiber content of banana stem helps to reduce the weight.It is very filling too..Do check the kitchen clinic section to know more about the benefits of banana stem…Try this recipe and let me know how u liked it ..

INGREDIENTS

Tender Banana stem | Vazhaithandu – 1 cup (finely chopped) Fresh thick curd – 1 cup Green chilly –  1 - 2 nos ( Slitted or finely chopped ) Ginger – 1 inch piece (optional) Salt – As needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing – 2 generous pinches Curry leaves – few Coriander leaves – few

METHOD

Discard  the outer cover of banana stem and take the inner part separately. Cut into discs and remove the threads that comes in between the discs.Now chop them finely. Mix 2 tsp curd or a tbsp of  buttermiik in a bowl of water & immerse the chopped vazhaithandu pieces till use. ( This helps to avoid discoloration) Now heat a tsp of oil in a a kadai and temper mustard seeds , urad dal , hing and curry leaves , green chillies & ginger.saute well. Take the chopped banana stem pieces from the buttermilk , squeeze them well and add the tempered items .Mix well , add salt & coriander leaves..Before serving add the fresh curd & mix well and serve immediately.. Enjoy with dal rice or eat as it is !! The curd mixture tastes & smells more like thayir vada curd as the ingredients used for both are same

NOTE

Curd should be fresh and thick.This is very important for this dish. Squeeze the banana stem after taking out from buttermilk else it will leave the water and makes the pachadi watery.Banana stem pieces should be added just before serving , remember .. Adding hing and coriander leaves gives the flavour. Addition of ginger is optional . I have tried without adding ginger too. It tasted good.. If u want , u can make a paste of ginger & green chilli  & little coconut and add to curd..

KITCHEN CLINIC

Banana stem is a rich source of fibre and helps in weight loss. Its high fibre content creates a feeling of satiation and hence, reduces the intake of food. It also helps ease constipation. Banana stem is rich in potassium and vitamin B6 just like the fruit. Vitamin B6 helps in production of haemoglobin and insulin. Again, it improves the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles. It also helps prevent high blood pressure, and maintain fluid balance within the body. Banana stem is said to be a diuretic and helps detoxify the body. It is used prevent and treat kidney stones. Banana stem juice is beneficial to health, according to Ayurveda. To make the juice, combine chopped banana stem and water and grind it in a mixer till it becomes smooth. Add some buttermilk and salt. Mix well and drink it immediately. It will be a little astringent and bitter to taste. Banana stem juice combined with buttermilk and taken on an empty stomach helps in weight reduction. The juice also relieves ulcers, burning sensation and acidity. Its astringent quality helps in blood coagulation. Banana stem is believed to have a cooling effect on the body and hence, is recommended in tropical climates.

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IDLI DOSA BATTER USING MIXIE | BREAKFAST RECIPES

After 3 successful attempts , i am posting this recipe for batter using mixie. Most of us use grinder for making idli , dosa batter..It yields more quantity , good texture and softness . But there are situations we may need to use mixie .. When i want to grind the batter in small quantity ( for two days use ) i use mixie. The problem in using mixie is we need to add more dal to get soft idli .But for grinder we use 6:1 ratio , sometimes 8:1 too..I wanted to make soft idlies with less dal .So i used aval /poha to replace dal..One more issue with mixie is , the jar gets heated up very soon. I used ice cold water for grinding the batter. This post may be boring to most of you,but for beginners and for people in abroad who don’t own a grinder , this post will be useful  . Experts , do leave ur suggestions , tips .If u have good quality urad dal , use the same quantity of ingredients mentioned below , otherwise make it 4:1 ratio of rice and dal and try for first time.Based on the result , change the quantity.. Please go through the “Note” section for variations & tips for fermentation..
Click here for idli , dosa batter recipe using idli rava if interested…

INGREDIENTS

Idli rice / salem rice – 2.5 cups Urad dal – 1/2 cup Thick Aval / poha – 1/4 cup Methi seeds – 1 tsp Salt & water – As needed

METHOD

Wash the rice twice and soak it  in a bowl for 2 hours. Wash (once) & soak the dal, aval & methi seeds together in a bowl.. Drain the soaked water completely and take the dal mixture in a mixie jar.Add 1/2 cup of  ice cold water and grind for 2 minutes.. Again open the lid and add 1/4 cup of water & grind for another minute. It will become a smooth paste..Remove the dal & keep it in a big vessel.U can see micro bubbles in dal .This shows the correct consistency.Choose a big vessel to hold double the quantity of batter.The color of the batter may be slightly yellow .. Don’t panic, its because of the methi seeds.. Leave the jar for 10 minutes..Let it take rest.. Drain the water from the soaked rice and add to the jar.Add the required salt , 1/2 cup ice cold water & grind for 2-3 minutes. Now open the lid and add more water in regular intervals till u get a smooth batter.Make sure rice is not coarse or grainy.It takes 1.5 – 2 cups of water in total. Now remove the batter & mix with urad dal batter. Mix it well using ur hands ( This helps for fermentation) .Keep the batter covered and let it ferment over night or 12 hours.. The next morning , the batter would be raised well.. Mix it well using a ladle and make idlies in idli plate.Idli may bulge after steaming , so add batter till 3/4th of the mould to get small sized idlies..             Steam it for 10 minutes , idlis may bulge after steaming but it will be very soft to touch and eat.Serve hot with chutney or sambar !

NOTE

As i mentioned use less dal only if the quality is good .Otherwise use 1/2 cup of dal for 2 cups of rice. ie rice n dal should be 4:1.. Adding methi seeds gives a nice flavour to dosa. Don’t avoid it. U can add more urad dal to get the softest idlies ie  use 4:1 rice n dal. Here i used 5: 1.. U can also replace aval with cooked rice ..Addition of aval gives u the golden brown colored crispy dosa like u c in the above picture . Soaking time of minimum 2 hours is a must.. For making dosa , take the required batter in a separate bowl , add little water ( 1/4 cup ) ..Then make dosa.. For crispy dosa , heat the tawa .. Drizzle some water & check if its hot. Now reduce the flame and take a ladle ful of batter. Pour & spread it well to make it thin.Pour some oil around the dosa.Now increase the flame and let it cook till the sides lift.. By this time , the open side will also be cooked. So no need to flip & cook.. Fold the dosa and serve hot !

TIPS FOR FERMENTATION

After going through some websites ,  i am giving the tips for batter fermentation. Hope it will work for u .
.

First recommended thing for batter fermentation is to mix the batter using ur hands..Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best! A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm. When u grind the batter , pre heat the oven in 90c for 10 minutes and switch off the oven.Now keep the batter covered inside the oven and turn the oven lights on.. It helps .. Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions.. Allow at least 8 - 12 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again. If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation.. Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine.

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KARADAYAN NONBU ADAI RECIPE - SWEET & SAVOURY VERSIONS

Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nombu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts. The reason why this fasting is carried out is that “ Savithri fought with yema (the God of Death) to save her husbands (Satyavan) life", the same way the married women should fast on this auspicious day for long life of their husbands. Unmarried woman also observe Karadayan Nombu and pray to Goddess Shakti to get good men as their husband.
Source : http://chandra.subramanianfamily.com/2009/03/karadiyan-nombu.html..

Before marriage , i have not celebrated this festival as my mom don’t have the practice. I heard about this celebration from my MIL.Initially i used to watch my MIL making adai etc ..Now i can confidently make it on my own.It comes out very well. I love tying the yellow rope ..More than me, my daughter is more curious about tying the yellow rope in her hand ;).. Also we chant a few lines in front of the lamp while tying the rope..ie. “ "Urugadha Vennaiyum oru adayum vaithu nonbu notren oru naalum en kanavar piriyamal iruka vendum". .. And I am posting this recipe after finishing the celebration in my home :)

For making adai , we make processed rice flour at home.U can also use good quality store bought idiyappam flour. I have tried using both ways and they came out equally well in softness & texture..

Karamani /black eyed peas is the main ingredient for this adai. But my MIL adds other grains like ragi , mochaakottai ,chana , green gram , black gram , unpolished rice (nel) , wheat germs , toor dal to make it a mix of nine grains in very little quantity ..

The color of sweet adai depends on the color of jaggery u use .

HOW TO MAKE PROCESSED RICE FLOUR

Raw rice / Maavu arisi – 1 cup Wash & soak raw rice for 1.5 hours and drain all the water completely.Spread the rice in a news paper or white cloth to absorb all the excess water . Grind in mixie to make a fine powder. Sieve & dry roast the flour in low flame till u get light fumes from the flour.. This is called processed rice flour. We use this flour for making adai.                         Usually i make the flour ready in the previous day and make adai the next day .. For 1 cup of raw rice , we get approx 1.75 cups of flour..

FOR SWEET ADAI

INGREDIENTS Rice flour – 1 cup Grated jaggery – 1 cup Karamani + other grains – 1/4 cup + 1 tbsp Water – 1 cup Cardamom seeds – 3 nos Coconut bits – 2 tbsp METHOD Roast karamani and other grains in little oil till nice aroma emanates.. Roast in medium flame for 6-8 mins. Pressure cook the grains adding 1cup of water. Drain the water and keep the grains aside. Take water & grated jaggery in a wide bowl .Heat it and melt the jaggery completely. Strain the jaggery syrup and again transfer to the same bowl. Allow the syrup to boil till the jaggery smell leaves..Now add the cooked karamani , coconut bits , cardamom powder and boil for sometime. Keep the flame low & add the rice flour in one hand while mixing with a ladle in other hand. Make sure to mix well without lumps. The mixture will thicken and will become a dough. After the dough is warm , grease ur palm with oil and take a small ball lime sized ball of dough. Flatten it like masal vada .. Steam it in idli pot for 10 - 12 minutes.. Remove & enjoy !

FOR SAVOURY ADAI

INGREDIENTS Rice flour – 1 cup Karamani + other grains – 1/4 cup + 1 tbsp Water – 2 cups Coconut bits – 2 tbsp Salt – As needed To grind Green chilli – 2 nos Ginger – 1 inch piece To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing - 2 generous pinches Curry leaves – few METHOD Grind chilli , ginger along with salt to a coarse paste. Heat oil in a kadai and temper the above ingredients one by one in the same order. Then add water and add the ground green chilli , garlic paste .. Mix well and add the cooked grains, coconut bits . Mix well and allow to boil for sometime. Then add the rice flour and mix well in low flame to make a dough.. After the dough cools down , make small balls. Pat it like vada and steam in idli pot for 10 – 12 minutes..

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