ADIRASAM

Serving size – 15 to 20 

SNC challenge - 2

I'm going to link this recipe with Divya Pramil's SNC Event which is conducted on her blog youtoocancookindianfood.

 

This is the second challenge from our South team to North team bloggers. I'm posting this "Adhirasam"  as challenge to North team friends on behalf of our south team friends

South team friends, check out Pallavi Purani's blog for posting her challenge to our South team!!!!

If you have any doubts, email me yashodhaskitchen@gmail.com  I am always ready to help you.

Adhirasam is a South Indian sweet dish which is a festival delight. It plays a vital role on many festival days. It is presented as prasadham for the God. It is prepared from ground rice and jaggery. You can enjoy this yummy yummy recipe by the following ingredients and method. 

 
 

Ingredients

Raw rice - 2 cups

Jaggery / Brown sugar - 1 cup

cardamom powder - a pinch

Water -1/4 cup
Milk - 5 or 6 tsp (optional)
Ghee - 1 or 2 tsp (optional)

Method

Soak rice for 1 or 2 hours. Drain it from water.

Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.  

Add jaggery and water in the heavy bottomed vessel. Allow them to boil. 

Add cardamom powder and allow the syrup should be thicker which is in one string consistency.

How to check syrup consistency? 

If you drop the syrup in the cold water, it should not dissolve in the water. It should sit down on the bottom like the following picture.

Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatthi dough. NOTE : Stir continuously while adding flour. Don’t add flour at a time.

While mixing rice flour, if you wish you can add ghee for good taste. 

 

You can do adhirasam immediately. But if you do it after 1 or 2 days or atleast after 8 to 10 hours, it will be very soft as well as tasty.

Heat oil for deep fry. Take a plastic paper or aluminium foil or banana leaf and apply oil on it.

Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough. NOTE: Don’t flatten the dough too thin. If it should be thick, it will be softer otherwise it goes crispy.

Take the flatten dough out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.

Remove adhirasam from the oil and squeeze the excess oil by pressing flat bottomed bowl on the adhirasam.

Repeat last 3 steps for the whole dough.

Note

If you make adhirasam in the jaggery, it will be like the follow picture. Some do not like jaggery. Instead you can use brown sugar (Like seppu sakkarai),  to my point jaggery will give you very good taste.

If you make adhirasam using brown sugar, it will be like the below picture.

Rice may vary place to place.  Don't concentrate on the quantity of rice flour to the jaggery syrup, concentrate only on the consistency of the adirasam dough.

So please keep extra rice flour handy. If you reach the consistency, before adding the measured rice flour, don't worry. please stop adding remaining rice flour too.

After a day, if the dough becomes thick, add little milk or buttermilk to the dough and mix well. You will get the exact consistency of chappathi dough.

Stuffed Brinjals / Ennai Kathirikai & Peanut Podi

I tried this recipe from Nithu's Kitchen. Click on the image to get recipe for this dish

I posted this recipe to Nithu's Kitchen Event and giveaway

SWEET & SPICY TAMARIND GOLD NUGGET SQUASH CURRY

Serving size - 2 or 3

 

Preparation time - 10 minutes

 

Cooking time - 20 to 25 minutes

 

 

 

Gold nugget squash is like a orange pumpkin. It contains fibre content. It is healthy vegetable which is available during fall and winter. Simply it available in the time of halloween which is a harvest festival in USA during october month. In our home(mom's home), we usually keep this curry with pumpkin. But I used gold nugget squash instead of pumpkin.

 

 

Ingredients

Gold nugget squash - 1 small bowl (cubed)
Onion fryums(vathal) - 1 tsp
Garlic - 5 or 6 pods
Water - 1 cup
Brown sugar/ jaggery - 1 - 1 1/2 tbsp (upto your sweet level)
Sambar powder - 3 tbsp
Red chilli powder - 1/2 tsp (optional)
Turmeric powder - 1/4 tsp
Tamarind juice - 3/4 cup (Water - 3/4 cup + Tamarind - 3 blue berries size )
Hing powder - a pinch
Curry leaves - 1 sprig
Salt - as needed
Sesame oil - 2 tbsp

Method

1. Heat oil in a pan, add onion fryums(vathal) and curry leaves. Fry for 5 seconds.
2. Add garlic and gold nugget squash. Fry for a minute.
3. Add water, jaggery and hing powder. Allow it to boil until the nugget squash are more than half cooked.
4. In the mean time, add sambar powder, red chilli powder, turmeric powder and salt in the tamarind juice. Keep it aside for 15 minutes to half an hour.
5. Once nugget are more than half cooked, add this tamarind mixture to the pan. Again allow it to boil until the curry gets thicken.
6. It should be sweet, sour and spicy. We can serve this curry with white rice, curd rice or idly or dosa too.

Note

Don't over cook gold nugget squash, it will dissolve in the curry. 

I'm sending this to simply food

 


Also I'm sending this to 60 Days To Christmas

host by youtoocancook   and Cooklikepriya

BREAD PIZZA

Bread pizza can be serve as breakfast, dinner or snack. Kids love bread pizza. I usually make this in two methods. one is using cookie maker and another is bake or broil in the oven. We can use the first method for small quantity like 2 or 3 slices. Kids can make themselves in this method. If we are going to do large quantity, baking or broil is the best option.

Ingredients

Bread - 1 slice
Ketchup - 1/2 to 1 tbs


Shredded mozzarella cheese - 3-4 tbs
Salt - as required
Pepper powder - a pinch (optional)

Veggies

Onion - 2 or 3 slices
Tomato - 2 or 3 slices
Bell pepper - 2 slices
Jalapeno - 3 slices
Cilantro - 1 tbs (optional)

Note :Veggies should be chopped. I used the above veggies, but you can use any veggies.

Method 1:(using cookie maker)

 

1. Mix all the ingredients except bread and ketchup in a vessel.
2. Apply ketchup on the bread.
3.  Bread should be topped with the mixture.
4. Place bread in the preheated cookie maker.
5. Close the lid and keep it until the cheese gets cook and bottom of the bread gets brown color. It might take 13- 18 minutes.
6. Later remove it from the cookie maker and serve hot.

Method 2:(using oven)

1. Mix all the ingredients except bread and ketchup in a vessel.
2. Apply ketchup on the bread.
3.  Bread should be topped with the mixture.
4. Preheat the oven for 350 degrees and bake the bread for  20 - 30 mins or broil it for 5 - 10 mins If you want more crispy and keep it for few more mins. 
5. Then remove it from the oven  and serve freshly baked bread pizza.

I'm sending this to Nithu's Kitchen

Healthy Food for Healthy Kids - Event Announcement for October-November

I'm sending this to GIVE ME SOME SNACK



 

CRISPY BREAD FRY

Serving size - 2 

Preparation time - 10 minutes

Cooking time - 10-15 minutes

 

Most of the kids love to eat this chaat. Bread is the most favorite for many kids. It is very simple and delicious. It looks like bread upma, but not really. My little one loves it very much. You can try this recipe for sure. 

Ingredients

Bread slices - 6
Onion - 1/2 cup (finely chopped)
Ginger - 1 tbsp (finely chopped)
Garlic - 2 tbsp (finely chopped)
green onion - 2 (finely chopped)
green chillies - 2 (finely chopped)
Tomato - 1 ( cubed)
Red chilli powder - 1/4 tsp
Soy sauce - 1/4 tsp optional
Curry leaves - 4
Cilantro- 1/4 cup
Mustard seeds - 1/4 tsp
Oil for seasoning - 2 tsp
Oil - for deep fry

Method

1. Remove the brown edges from the bread slices. Cut them into small pieces. 
2. Heat oil to deep fry all the sliced breads until it should be brown color on both sides.
3. Heat 2 tsp of oil in a pan for seasoning, add mustard seeds. Once it splutters, add curry leaves, green chillies, onions and fry for half a minute.
4. Add ginger, garlic and fry until its raw smell goes.
5. Add tomatoes and fry until it raw smell goes. Fry tomatoes, don't cook it. Add salt, red chilli powder, soy sauce and fry for a minute. Make sure don't burn red chilli powder. If you need to avoid burning, sprinkle little water.
6. Add green onions and fry for a minute. Switch off the stove.
7. Add fried bread slices to the mixture and mix gently. Garnish it with cilantro.
8. Crispy bread fry is ready. Serve it hot with tomato ketchup.

I'm sending this recipe to 

Nithu's Kitchen Event announcement page - October 10th - November 10 th

I'm sending this to GIVE ME SOME SNACK

 

BHEL POORI FOR SNC - NO 1

Serving size - 4

 

Preparation time - 15 minutes 

 

 

Bhel poori is a famous street chaat in North India. IT is my favorite chaat from my childhood. My mom often prepared this delicious snack for me. It remembering my childhood days. I am missing my mom :( She is an expert in this preparation. I have learned this from my mom. I would like to dedicate this to my mom :)

Ingredients 

 

 

Puffed rice - 1 bowl (approximately 20 oz.)

Sev - 1 bowl (approx. 20 oz.)

Kara boondi - 3/4 bowl (approximately 15 oz.)

Boiled potatoes - 1/2 (big)

Onions - 1/2

Tomato - 1/2

Cilantro - handful
Curd - 6 tbsp

PAPDIS- 12-15

TAMARIND CHUTNEY - approximately 6 tsp or as needed

GREEN CHUTNEY - approximately 6 tsp or as needed

Mango - 3 or 4 tbsp (optional)

Method

1. Boil potatoes with water & salt in the microwave for 4 minutes in 900 W high or in the stove.
2. Add puffed rice, sev, kara boondi in a large bowl and mix well.
3. Add papdis, boiled potatoes in the mixture and mix well.
4. Add onions and tomatoes in the mixture. Add both chutneys and lemon juice. 
5. Finally, garnish it with cilantro, papdis, sev, mango, tomatoes, onions, curd and chutneys.
6. Bhel poori is ready.

Note 

Mix all the ingredients before you are going to eat otherwise it won't tastes good.

I made this Bhel poori chaat for SNC challenge conducted by Divya Pramil and challenged by Shruthi  . I'm from Southern group. 

I'm sending this to Mission street food hosted by sheelu, click on the logo to go to the event page.

PAPDIS

 

 

 

Ingredients

All purpose flour - 1/4 cup
Ajwain / cumin - 1/4 tsp
Salt - as needed
Water - approximately2 or 3 tbsp (as needed to knead the flour)
Ghee - a small quantity.
Oil - for deep fry

Method

1. Add all the ingredients together and mix well to a smooth dough.
2. Dough should be like poori flour. It should not be watery.
3. Allow the dough for 15- 20 minutes.Divide them into 2 or 3 balls.
4. Pat the ball in the flour and roll it to thin layer using roller pin.
5. Cut it into circle or diamond shape. Repeat 4 & 5 steps to the remaining balls.
6. Deep fry all shaped dough and keep them on the paper towel.
7. Papdis are ready. we can use it as it is or for bhel poori or some other chaat too.

 

Note

1. If you want circle shape, cut it using circle shape lid or cookie cutter like that.
2. If you want diamond shape, use knife to cut.

TAMARIND CHUTNEY

Ingredients

Dates - 8
Water - 1 1/2 cups
Tamarind - 2 small blue berries size

Red chilli powder - 1/8 tsp
Cumin powder - a pinch
Salt - a pinch

Method

1. Boil dates and 1 1/4 cups of water until dates are cooked soft.
2. Soak tamarind in the remaining water and extract juice from it.
3. Add tamarind juice in the dates syrup, red chilli powder, cumin powder and salt. Allow it to boil for 3 to 5 minutes.
4. Allow it to cool. Grind it in the mixie. 
5. Tamarind chutney is ready.

Note

Usually my mom keep all the ingredients in the cooker, while keeping rice. Allow it to cool, then grind all together. It is very simple right. Try it.

GREEN CHUTNEY

Green chutney is one of the best side dishes for chaat like bhel puri, pani puri, etc., in North India.

Ingredients

Coriander - 1/2 cup
Mint - 1/2 cup
Garlic - 1
Green chilly - 1
Sugar - 1/4 tsp
Lemon juice - 1 tsp
Water - 5 tsp
Salt - a pinch

Method

1. Add all the ingredients together and grind well using mixie.
2. Once chutney is smooth, remove it to a bowl or any container.
3. Green chutney is ready, serve it with any chaat.

Note

You can keep the remaining chutney in a air tight box and refrigerate for more than a week.

LOW CALORIE VADAI/ VADAI WITHOUT DEEP FRY

Serving size - 2 or 3

Preparation time - 10 minutes (excludes soaking time)

Cooking time - 30 minutes

It is a low calorie vada. This recipe is for the people who loves vada but scary.  Ofcourse, I too in that scary list :) This recipe is very good for health and containd high proteins.

Ingredients

Urud dal - 1/2 cup
Green chillies - 3
Onions - 1/4 cup
Curry leaves - 4 or 5
Coriander leaves - 1 or 2 tbs
Black pepper - 1/2 tsp
Hing powder - 1/4 tsp
Salt - as required
Oil - 6 or 7 tbs

Method

1. Soak urud dal about an hour. Drain the water and grind urud dal, green chillies, salt and hing powder with little water.
2. Add curry leaves, coriander leaves, black peppers and onions to the batter and mix well. Do the following procedures.

Heat the kuzhipaniyara pan with little oil to each of the pits in the pan. (use almost 1.5 tbs oil for 7 pits)

Pour a spoonful of batter in each of the rounds. Cook for 2 to 3 minutes on the medium flame. Turn on to the other side and again add little oil to each of the pits. (use almost 1.5 tbs oil for 7 pits)

Cook for 1 or 2 minutes on the low flame. Take off from the pan.

Vadai is ready. Serve it with sambar or chutney. You can also use this vadai for Curd vadai recipe too.

Note:

1.  Vadai batter should be neither too thick nor thin.  It should be thicker than idly batter.
2. Give extra care on the flame.
3. You can get approximately 28 vadais.

I'm sending this to Nithu's Kitchen

Nithu's Kitchen Event announcement page - October 10th to November 10th

I'm sending this to GIVE ME SOME SNACK