Dosa Batter

Ingredients:

Idli Rice (Boiled Rice)                   4 cups

Urud Dal                                     1 cup

Fenugreek seeds                          3/4 tsp

Tuvar dhal                                   2 tbsp

Salt                                            to taste

Method to prepare Batter

• Wash and clean the rice and dhal and soak separately for 6 hours.
• Grind the dhals with fenugreek seeds and rice for 45 to 60 minutes.
• Mix the dough with hand only. Do not use Spatulas. This is good for fermentation.
• Leave it for fermentation (In winter, Pre heat the oven 275F and switch off and place the batter and leave it for overnight).
• Next day takeout the dough and add salt and mix it with hand.
• Batter is ready.

Happy Holi 2013

Dear Friends

This Holi I wish that Every step of your life gets painted with  happiness.

Jai Krishna

Sadhana

Allam Pachadi (Ginger Pickle)

Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. "Allam" in Telugu Stands for Ginger.  Ginger is good for health and aids in proper digestion. Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines..

This pachadi made with ginger, red chilies, red chili powder, curry leaves, tamarind. Allam pachadi has an excellent sweet, spicy and tangy taste. Though ginger is the main ingredient in this pachadi, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi.

Health benefits of ginger

• Ovarian Cancer Treatment: ginger powder induces cell death in all ovarian cancer cells to which it was applied.
• Colon Cancer Prevention: ginger may slow the growth of colorectal cancer cells.
•  Reduce the Morning Sickness.
• Heartburn Relief.
• Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the flu
•  Menstrual Cramp Relief : In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.
• Prevention of Diabetic Nephropathy:    ginger had a reduced incidence of diabetic nephropathy (kidney damage). 

Ingredients :

 Chopped Fresh tender Ginger :            2-3 cups

 Big lemon size tamarind:                     1 no.

Grated jiggery                                      1 ½ cup.

Curry leaves                                        ½ cup

Coriander seed                                    ¼ cup

Fenugreek seed                                     ½ tsp.

Red chili Powder                                     ¾ - 1 cup

Oil                                                        ½ -1 cup

Salt                                                      to taste

Seasoning:

Mustard seeds                                       1 tbs.

Cumin Seeds                                         1tbsp.

Whole Red chilies                                   5-6 no.

Hing                                                       1 tsp.

      
Method :

• In a deep pan add 1 cup of water and jaggery and keep stirring till jaggery, dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities. Boil again till one string consistency is reached. Keep aside.
• Soak tamarind in boiling water. Strain the tamarind pulp through a strainer to remove any solids. Keep aside
• Wash the ginger and remove the skin and chop the ginger into small pieces. Shallow fry the ginger pieces with curry leaves. Fry till ginger turn light golden brown and crispy. Grind it in the blender. Keep aside.
• Fry the coriander seeds, Fenugreek seeds in the same oil. Blend it slightly coarsely. Keep aside.
• Take a big bowl, add all grounded items. Now add chili powder, salt, melted jaggery and tamarind pulp. Mix it well
• Heat oil in a small pan and add all seasoning items and fry and switch off the flame.
• Add the tempering to the pickle and stir well.
• Fill them into a glass jar or air tight container. You can store in the refrigerator up to one year.
• This pickle is a great accompaniment to Plain rice, Pesarattu, idlis, dosas.

Masi Charadu Festival/ Karadaiyan Nombu Adais

Karadayan Nonbu is a major Tamil festival which is celebrated at the time on Meena Sankranti . It is celebrated at the moment when Tamil month Maasi ends and month Panguni starts.. This nombhu is observed by all married women for the wellbeing of their husband and that the couples should remain together always. Unmarried women also observe Karadaiyan Nonbu and pray to Goddess Lakshmi to get good men as their husband

Karadai is the name of a unique Nivedyam prepared on this day .The puja starts and the naivedyam is offered to Goddess Lakshmi &  Goddess Parvathi,While offering the women chant this mantra:

"Urugada Vennaiyum Oradaiyum Naan Tharuven

Orukaalum En Kanavar Ennai Piriyadirukkanum"

which means I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.

After performing the puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, women chant this sloka:

"Throram Krishhnami Subhake Saharithamdharami Aham

Bharthuayushya Sidhartham Supreethabhava Sarvadha."

After wearing the sharadu (sacred yellow cotton) the ladies partake of the prasadam of adai  with butter on their leaves.

The sharadu should ideally not be removed until the next Karadaiyan Nonbu.  The tradition of Kaaradayan Nonbu every year is believed to attain a long married life.

Karadaiyan Nonbu festival is celebrated with great importance on the Southern states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.

There are two types of adai for neivedyam. One is salt and other one is sweet .

Sweet Adai Recipe

Ingredients

Raw Rice                                    2 cup

Karamani (Dried cowpeas)           2 table spoons

Grated Jaggery                           1 cup

Cardamon powder                       1 teaspoon.

Grated coconut                           ½ cup

Ghee                                           2 Teaspoon

Method:

• Roast the cow peas and soak them in hot water for 4 hours. Cook the cow peas and keep it aside.
• Heat one teaspoon of ghee in a pan, fry the coconut and cardamom powder in it. Keep aside.
• Wash and soak the rice for 1 hour. Drain water and dry the soaked rice in a white cloth under shade. Dry grind it to a fine powder.
• Roast the rice flour – stop when it is off white to light brown color& nice fragrance comes out of it. The consistency should be like the rice powder used for drawing kolams. Once roasted properly keep the rice flour aside.
• Add a little water to the jaggery, when jaggery is dissolved well,. Filter it and allow for boiling. Add the fried grated coconut, fried rice powder and cooked cow peas.
• Cook the dough on small or medium flame. Keep stirring until the dough thickens. Allow dough to cool.
• Now add remaining ghee in it and make a soft dough ball.
• Roll the dough into balls. Take some balls and flatten in the form of small circular or disc adais Make a hole in the center. The remaining balls are to be shaped into adais.
• Steam the adais in an idly-cooker or pressure cooker with steamer trays. Cook for 10 minutes. In the case of pressure cooker, cook without putting the weight.
• Now sweet adai is ready for neivedyam.

Salt Adai Recipe

Ingredients

Roasted rice flour -                       2 cup

Karamani (Dried cowpeas) -          2 table spoons

Grated coconut                            ½ cup

Salt                                              To Taste

Water                                           1 cup

Seasonings:

Coconut oil                                   2 Tablespoon.

Mustard seeds                               1 Teaspoon.

Urdh dhal                                      1 Teaspoon

Finely chopped green chilies          2 Tablespoon

Finely chopped curry leaves           1 Tablespoon

Grated fresh ginger                        1 Tablespoon

Asafetida (Hing)                             ½ Teaspoon

Method:

• Heat the oil in a pan, put mustard seeds, when it spluttered , add the urad dhal,chillis, curry leaves and the ginger. Sauté' for a few minutes and add the  grated coconut , asafetida and salt.
• Pour water in it and bring to boil. Reduce the stove heat to moderate.
• Now add the flour while stirring it in water. Stir well to avoid lumps.
•  Cook until mixture leaves the sides and get thickened, remove from the fire and allow to cool.
• Make a lemon sized ball from the cooked and cooled batter and flatten in the form of adais .
• Steam the adais in an idly-cooker or pressure cooker with steamer trays. Cook for 10 minutes.
• Now uppu adai is ready for prasadam. 

Vazhaipoo Vadai/ Banana flower Vadai

 This yummy & crispy Vadai is tamilnadu`s Authentic starter. Vazhaipoo is a very healthy veggie. It is an is an excellent source of crude fiber in the human diet. Read more: http://www.penmai.com/forums/healthy-nutritive-foods/11779-vazhaipoo-health-benefits.html#ixzz2JAwsb6Cj

Ingredients:

Bengal gram Dhal                        1 cup

Medium size Vazhaipoo-                1 no.

Turmeric powder                           1/4tsp.

Salt                                            to taste

Oil for deep frying

Water

Masalas: Grind coarsely

Red chilies                                     5-8 nos.  (According to your spice level)

Curry leaves                                   2 stems.

Crushed fennel seeds (Sombhu)         1tbsp.

 cinnamon powder                           a pinch

Method

• Wash and clean the banana flower. Take off the purple outer covering and remove the bunch of florets. Separate each flower from the bunch and remove the stamen. Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.

• In a pan heat a water, add the chopped florets and cook for 2 minute. When the florets are cooked, drain and squeeze the florets well to remove the excess water. Keep aside.
• Soak the Chenna dhal (Bengal gram dhal) in a hot water for 1 hour. After one hour drain the water and keep 1tbsp of soaked Chenna aside.
• Grind coarsely the soaked Chenna dhal with salt, turmeric powder, Red chilies and cinnamon powder
• Add crushed fennel seeds, 2tbsp of soaked Chenna dhal, chopped curry leaves to the Chenna dhal mixture.
•  Add above mixture to banana flower.  Add salt according to your taste. Do not add extra water and mix everything to form thick dough.
• Make shape like vadai and deep fry in hot oil.. Then slowly turn them on both sides till a golden color is reached.
• Enjoy the crispy Vadai with your evening Tea .

Tip:  

• When cleaning banana flower,apply oil on both the hands to avoid sticking.

Cilantro Pulao/Coriander Rice

Coriander rice is spiced rice prepared with lots of freshcoriander. Cilantro is always my favorite herb. Coriander seed and cilantroleaves have many known health benefits and researchers are finding more everyday. It is one super-herb rich in anti-oxidants and is anti-bacterial. To learnmore about the benefits of cilantro please see this link
http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html
We usually use coriander for garnish but in this recipe, coriander is the main ingredient. This rice is perfect for lunch boxes

Ingredients:

Basmati Rice                                                  - 2 cups

Water                                                              2 ½ cup

Potato                                                              2 no.

Chopped carrot                                            – 2tbsp

Green peas                                                       4 tbsp.

Salt to taste

For Grinding:

 Chopped Fresh Corianderleaves             1 1/2 cups

Chopped    mintleaves                               2tbsp (optional)

Green Chilies                                                  6no (adjust to your spice level)

Ginger Paste                                                  1tsp

Shredded coconut                                       ½ cup

Seasonings:

Ghee /oil                                                    4 tbsp.

Bay leaves                                                  1 no

Green Cardamom                                      2 no

Black Pepper                                                few

Cloves                                                           4 no

Cinnamon sticks                                         2 no

For Garnishing

Ghee                                                        1tsp

Fried Potato                                           - 4tbsp.

Method:

• Soak the basmati rice in water for an hour.  After an hour, drain it and keep aside.
• Peel the potato skin, and chop andboil it in the hot water. Drain the water and fry it in the oil. Keep aside.
• Saute the carrot and green peasin the oil and keep aside.           
• Wash and chop the coriander leaves.. In a pan, add theghee and once it becomes hot add the coriander leaves and green chilies. Sautéfor about 2 minutes until the raw smell disappears. Allow the mixture to coolcompletely.
• In a mixer, grind the coriander-chili mixture along withthe ginger paste, coconut and a little water.
• Add a pinch of salt and blend to fine consistency withoutadding any water. Keep aside.
• Heat ghee in a pan. Add bay leaves, green cardamoms,black cardamoms, cloves and peppercorns and sauté till fragrant.
• Now, add the pureed coriander-green chili- paste. Fryuntil the coriander paste changes color from bright green to light-green color.Take care not to burn/brown the masala paste.
• Now add the basmati rice in it and fry for two minutes.
• Put it in the rice cooker vessel, add hot water, andsalt. Cook it.
• When rice gets almost cooked adds the sautéed green peasand carrot pieces in it and cooks it.
• When rice is cooked add the fried potato pieces. Mix withfork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the Serving plate
• Serve hot with Raita and chips.

Idli Batter

Idli is one of the most popular south Indian recipes all over the country. Idli is an ideal breakfast item. Making Idli is not difficult at all; however its preparation takes a little time as the batter for Idli requires fermentation.

In my experience, the key to making soft idli is:

• Using handful of rice/Poha while making the Urdu Daal batter.
• Let the dal soak in water overnight inside a fridge.
•  When grinding dhal and rice use only cold water.
•  Not running the blender continuously, but in short bursts
•  Making sure that the batter (before fermentation) does not have too much     water.
• When you grind the idly batter, the rice should be ground to a fine sooji rava consistency and not to a fine paste.
• To aid fermentation in cold countries, preheat your oven to 200F and put it off. Place the vessel containing the batter on a plate (to collect the overflown batter in case it pours out) and keep oven closed overnight.
• You can use idli rava instead of grinding rice. Just grind the urad batter and mix with idli rava! However, the idlis will be like the udupi style ones, not like the smooth chettinadu style idlis.

Ingredients

Idli Rice – 4 cups

Urdh dhal – 1 cup

Aval (beaten Rice) - 1 cup

Salt to taste

Oil (for greasing the pans)

Method

• Wash and soak the Daal, Poha and rice overnight or for 8 hours.
•  Wash and drain the rice. Grind it coarsely in a grinder.
• Proceed to grind the Urdh Daal, with Poha and required amount of water and make a fine frothy paste.
• Do not add too much water; the water should be sufficient just so that the mixer/grinder motor runs smoothly.
• Now mix the ground rice and Daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.