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.

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.

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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.

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Paneer Kheer (Diwali sweets)

Among Indian Sweets that call for Paneer as the main ingredient, my husbands most favorite are Rasgulla  and Rasmalai. I do not make traditional sweets on a regular basis at home unless celebrating a festival. this is a perfect Diwali treat.

 To prepare Paneer Kheer, one has to use fresh paneer. Store bought paneer or home made paneer that is not fresh will not work. Sugar can be adjusted to suit your palate. For a creamier texture, I added a little condensed milk. Paneer kheer is delightful topped with any type of adornments, be it raisins, cashew nuts, almond slivers, pistachios or any dry fruit of your choice.

Main Ingredients:

1. milk
2. sugar

Ingredients

• To prepare Paneer
• Milk - 1 lt
• Lemon juice - 1 lemon
• For Kheer:
• Milk - 1
• Sugar - 1/2 cup
• Condensed milk - 2 tbsp (optional)
• Cardamom powder - 1/4 tsp
• Saffron - 4-5 strands, soaked in a tbsp of warm milk
• Raisins - fistful
• Cashew nuts - 6-7, break into small pieces
• Almonds - 4-5, make slivers
• Pistachios - 6-7, lightly crushed
• Ghee - 1 tbsp

Method

1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.

1. Remove the chenna onto a wide plate and crumble it lightly. Keep aside.
2. Toast the nuts and raisins in ghee till brown. Keep aside.
3. To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.

1. Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.
2. Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
3. Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.

1. Garnish with toasted nuts and serve chilled or at room temperature.

Tips

• If not using condensed milk, you can use rice flour or corn flour as a thickener. Add 1 1/2 tbsps of corn flour or rice flour in 5 tbsps milk and add it to the milk after it reaches half its quantity. Slowly add the rice flour mixture and stir as the milk thickens.
• The authentic Paneer Kheer aka Payesh, calls for kneading the fresh paneer. Small balls like rasgullas are prepared from the kneaded paneer and dropped into the simmering milk.

Yellow Moong Dal Ladoo (diwali sweets)

 The blogosphere is buzzing with Diwali recipes, both the sweet and savory varieties. Yes, Diwali is round the corner and all those celebrating are gearing up for the festival of lights  by preparing festive treats for family and friends. It is that time of the year when  sweet are distributed among family and friends with much gusto. To add to your recipe repertorie, I present to you a quick & easy ladoo recipe that is protein rich and delicious. Moong Dal Ladoo is a classic indian sweet prepared with least effort. No fancy ingredients or elaborate and complicated techniques are required. Just four steps – roast, powder, mix and shape, its that simple!

This lentil based sweets is prepared in most parts of India. It is popular as pesara sunnaundalu in Andhra and pasi paruppu laddu in Tamil Nadu. You can make it with either yellow moong dal or whole green gram. I have prepared laddus with both the varieties of dals. Roasted and powdered moong dal can be made ahead and stored in an airtight container.

Main Ingredients:

1. yellow moong dal
2. sugar

Ingredients

• Yellow moong dal - 1 cup
• Sugar - 3/4 cup, powdered (for a sweeter flavor add another 1/4 cup)
• Milk powder - 4 tbsps (optional)
• Crushed nuts of your choice - 2 tbsps (optional) {pista, almonds or cashew nuts}
• Cardamom powder - 1/4 tsp
• Ghee - 1/4 cup +1 tbsp, melted and lightly warm

Method

1. In a heavy bottomed vessel, add the yellow moong dal and dry roast on low to medium flame. Keep mixing the dal till it emits a nice aroma and turns a light golden color. Ensure that you roast the dal well as it is crucial to achieve a perfect flavored laddu. This could take at least 12 to 15 mts. Remove from heat and cool the roasted dal.
2. Once the dal comes to room temperature, grind it to a fine powder. Place this ground moong dal powder in a large bowl.
3. Add powdered sugar, milk powder, caradamom powder and crushed nuts to the bowl. Mix the contents till well combined. Keep aside.
4. Melt 1/4 cup ghee in a small pan and pour the warm ghee over the powdered dal mixture and mix well. Make small golf sized balls with the mixture. If the laddu is not holding shape, add one or two tbsps of melted ghee and mix well. Make laddus with rest of the mixture.
5. Store in an airtight container. The laddus will stay fresh for a fortnight.

Tips

• I have used 3/4 cup sugar that is powdered which yields a mildly sweet laddu. Increase or decrease the sugar depending on how sweet you want the laddu.
• The dal can be ground to a finely coarse powder similar to fine sand.
• For a richer flavor and melt in the mouth texture, add 1/3 cup milk powder and increase ghee by 3 to 4 tbsps.
• If the laddu has developed cracks and is dry, add more melted warm ghee.
• For variation, you can add 1/4 cup dessicated coconut powder.
• You can prepare laddus with whole green gram by following the above recipe. Just replace yellow moong dal with whole green gram.