Thursday, November 17, 2016

Oats Adai




I hope many of you looking for healthy oats recipes in Indian style are finding the oats for break series useful. To boost the already nutritious profile of Adai, I added fiber  rich oats to the lentil-rice batter. The addition of oats did not alter the taste of Oats Adai and my folks relished the crisp lentil dosa with pickle. I highly recommend you try Oats Adai recipe for a filling, healthy and tasty breakfast.

Ingredients

  • Oats - 1 cup (quick cooking)
  • Rice - 1/2 cup( or cracked wheat)
  • Green Moong - 1/4 cup
  • Tur Dal - 1/4 cup
  • Chana Dal - 1/4 cup
  • Yellow Moong - 1 tbsp
  • Urad Dal - 1 tbsp
  • Asafoetida - 1/2 tsp (or2 garlic cloves)
  • Aniseed - 1 tsp (Saunf/Sompu)
  • Green chilies - 2
  • Red chilies - 2
  • Ginger - 1"
  • Onion - 1, finely chopped
  • Turmeric powder - 1/2 tsp
  • Coriander leaves - 2 tbsps, finely chopped
  • Salt to taste
  • Oil as required

Method

  1. Soak dals in water for 3 hours. In a separate bowl, soak rice in water for 3 hours.
  2. Drain and grind rice, green chilies, red chilies, ginger and aniseed to a paste. Add very little water to make a smooth paste. Pour the batter into a bowl and keep aside.
  3. Now grind the dals, oats and salt to a slightly coarse paste.. It should be like a thick dosa/pesarattu batter.
  4. Pour this dal batter into the rice batter bowl. Add chopped onions, asafoetida, turmeric powder and coriander leaves and mix.

  1. Heat a cast iron pan or non-stick pan. Once hot, reduce flame, sprinkle few drops of water such that they sizzle. If the water sizzles, it means the pan is right to spread out the adai batter.
  2. Pour a ladle full of batter in the center of the pan and swirl around with back of ladle to form a concentric circle like a thick dosa/uttappam.
  3. Drizzle few drops of oil around the edge of the adai/dosa and a few drops over the dosa.
  4. Allow to cook on low to medium flame for 2-3 minutes. When the bottom of adai lightly browns, flip over and cook for another 2-3 minutes on low to medium flame.

  1. Remove onto a serving plate and serve with chutney or pickle of your choice.

Tips

  • You can substitute rice with broken wheat/dalia. If using broken wheat, soak in water for half an hour before grinding.
  • You can substitute asafoetida/hing with 2 cloves of garlic.
  • One or two tablespoons of grated coconut can be added to the dals during grinding process.
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Sunday, November 6, 2016

Vegetable Pulao – Veg Pulao Recipe


Veg Pulao is a winner of a recipe that is sure to be a hit with family and friends.Good quality Basmati rice, mixed vegetables, spices and good dose of coriander and mint leaves go into the making of veg Pulao.
How to make Veg Pulao Andhra Style
2 cups of basmati rice (wash & soak in water for half an hour and drain)
1/2 cup chopped french beans
1 cup cubed potatoes
1 cup cubed carrots
1 cup sliced onions
1/4 cup green peas
3 green chillis slit lengthwise
2 tbsp chopped mint leaves (pudina)
2 tbsp coriander leaves (chopped)
2 tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp shahjeera
3 cloves
2″ cinnamon stick
1_2 cardamoms
2 bay leaves (biryani aaku, tej patta)
1 tsp garam masala powder (cloves, cardamom, cinnamon)
1tbsp coriander powder
1tsp jeera powder
1 tbsp oil
2 tbsp ghee
oil for deep frying onions
salt
Heat the oil and ghee together in a presuure cooker. Add cumin and shahjeera and let them splutter.
Add all the whole garam masala and fry for few seconds.
Now add onions and green chillis . 
Now add the ginger garlic paste and fry for a minute.add vegetables & fry them.

Add the rice and fry for 2 minutes. Then add the mint leaves and half of the coriander leaves.
Add 3  cups of water (if its is normal rice thn for 1 cup of rice 2 cups of water).close the lid & wait till 3 whistles..After sometime when pressure is gone  open the lid..Quick & easy pulav is ready to serve..

Serve with fried cashews & onion raitha.
Veg Pulao is a very light veg rice recipe which is not too rich and easy to make. Not at all spicy since only whole garam masala and 3-4 green chilies go into the veg pulao. Those who like a lot of spice can add more green chilies.


keerthi at No comments:

Vegetable Pulao – Veg Pulao Recipe


Veg Pulao is a winner of a recipe that is sure to be a hit with family and friends.Good quality Basmati rice, mixed vegetables, spices and good dose of coriander and mint leaves go into the making of veg Pulao.
How to make Veg Pulao Andhra Style
2 cups of basmati rice (wash & soak in water for half an hour and drain)
1/2 cup chopped french beans
1 cup cubed potatoes
1 cup cubed carrots
1 cup sliced onions
1/4 cup green peas
3 green chillis slit lengthwise
2 tbsp chopped mint leaves (pudina)
2 tbsp coriander leaves (chopped)
2 tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp shahjeera
3 cloves
2″ cinnamon stick
1_2 cardamoms
2 bay leaves (biryani aaku, tej patta)
1/4 tsp garam masala powder (cloves, cardamom, cinnamon)
1 tbsp oil
2 tbsp ghee
oil for deep frying onions
salt
Heat the oil and ghee together in a presuure cooker. Add cumin and shahjeera and let them splutter.
Add all the whole garam masala and fry for few seconds.
Now add onions and green chillis . 
Now add the ginger garlic paste and fry for a minute.add vegetables & fry them.

Add the rice and fry for 2 minutes. Then add the mint leaves and half of the coriander leaves.
Add 3  cups of water (if its is normal rice thn for 1 cup of rice 2 cups of water).close the lid & wait till 3 whistles..After sometime when pressure is gone  open the lid..Quick & easy pulav is ready to serve..

Serve with fried cashews & onion raitha.
Veg Pulao is a very light veg rice recipe which is not too rich and easy to make. Not at all spicy since only whole garam masala and 3-4 green chilies go into the veg pulao. Those who like a lot of spice can add more green chilies.


keerthi at No comments:
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