Padhuskitchen

Tuesday, February 5, 2019

Pumpkin Adai Recipe-Parangikai Adai-Yellow Pumpkin Adai

Pumpkin (known as parangikai in Tamil) adai has a totally different flavor from the traditional adai recipe, I have shared earlier. This protein rich and nutritious adai has the goodness of lentils, pumpkin, pearl onions and herbs like coriander and curry leaves. Pumpkin as we know is rich in antioxidants which may help prevent various illness. It is rich in vitamins and minerals but low in calories. It is also a good source of fiber. Curry leaves is a rich source of calcium. Coriander is also a good source of manganese, iron, magnesium and also rich in dietary fiber. This pumpkin adai is very flavorful and can be had for breakfast or dinner. Since it has vegetables in it, a simple tomato chutney or cream (malai) goes well with this adai. It is very easy to make and does not need fermentation. This adai keeps you full for a longer time.Today we will learn how to make pumpkin/ parangikai adai following this easy recipe with step wise pictures and video.

Pumpkin Adai Recipe-Parangikai Adai

Prep Time : 15 mins (excluding soaking time)

Cook Time : 4-5 mins per adai
Serves:2-3
Recipe Category: Breakfast-Dinner
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Parboiled Rice or Idli rice - 1 cup
   Bengal gram dal/kadaalai paruppu - 1/4 cup
   Tur dal - 1/4 cup

   Coriander seeds - 1 tsp
   Fennel seeds/sombu - 3/4-1 tsp
   Hing - a generous pinch
   Salt needed
   Dry red chillies - 5-8

Vegetables and herbs

   Onion - 1/2 cup
   Pearl onions - 1/2 cup
   Pumpkin - 1 cup
   Coriander leaves - handful
   Curry leaves - 1/4 cup tender leaves

   Oil for making adais

Preparations

Wash and soak rice for 3-4 hours.

Peel the skin and finely chop pumpkin. Finely chop onions (pearl onions gives a nice taste to the adai but if you are lazy to peel it, you can use big onions). I have used a mix of big onions and pearl onions.

Add caption

First powder coriander seeds, fennel seeds (saunf in Hindi), hing, salt and red chillies together.

Then add dal + rice to that powder and grind it coarsely. Grind it in two batches. Our adai batter is ready.

Add finely chopped pumpkin, onion, coriander leaves and curry leaves. Mix it well. If the batter is too thick after adding the vegetables, you can add little water, so that you will be able to spread it. Taste and check for salt. If required add at this stage.

Method

Heat a tawa, add a few drops of oil and spread it all over the tawa.

Add a ladle of pumpkin adai batter and spread it gently. You will not be able to spread like dosa batter because the batter is a little thick and is loaded with vegetables.

Gently spread it as much as you can. Make 4-5 holes with the back of the ladle. Drizzle a tsp of oil all around the adai and inside the holes. (we are making holes so that the adai will get cooked well in the inside also).

Cook on medium heat.

Once the corners starts to lift up, flip it over to the other side.

Cook the other side well. Once cooked, remove from tawa and serve with tomato chutney or malai.

Note - Use sesame seed oil (nallennai) for best results.

Bottlegourd Adai/Lauki Adai

Variations -

Instead of pumpkin, you can add finely chopped bottlegourd (lauki). Replace pumpkin with bottle gourd. Rest of ingredients and the method is the same.

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Mochai Kottai Kootu Recipe-Field Beans Kootu

Mochai kootu is a simple everyday recipe which goes well with rice, chapati, idli and dosa. It tastes good when mixed with hot rice topped with a tsp ghee. It is rich in protein, fiber and minerals. It has calcium and iron. As it is rich in fiber, it helps in weight loss also. Many avoid this as it leads to gastric problems. But if you remove the outer skin, it does not give such problems. In villages, they used to remove the outer skin of mochai and make many dishes from it. Fresh field beans without skin is called "pidukku paruppu". This pidukku paruppu is dried, then fried and seasoned with salt and chilli powder. I will share that recipe with you all soon. I have removed the skin from the field beans for this recipe as it is easily digestible. Learn how to make this simple mochai kottai kootu following this easy recipe with step wise pictures.

Mochai Kottai Kootu

Prep Time : 20 mins

Cook Time : 20 mins
Serves: 2
Recipe Category: Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Fresh Field Beans/Mochai kottai - 2 1/2 cup
   Turmeric powder - 1/4 tsp
   Salt needed

For Grinding

   Coconut - 1/4 cup grated
   Red Chillies -3-4
   Cumin seeds - 1 tsp
   Pearl onions - 5-6
   Tomato - 1

For the seasoning

   Oil - 2 tsp
   Mustard seeds - 1 tsp
   Urad dal - 1 tsp
   Curry leaves - a sprig
   Onion - 1 big or pearl onions - 5-6
   Hing/asafoetida - a pinch

For Garnishing

   Coriander leaves

Preparations

Wash and soak fresh field beans overnight. The next day, press the field beans between your thumb and index finger and remove the outer skin. It comes off easily.

In this way, remove the outer skin for all the field beans. This is called "pidukku paruppu". Discard the skin.

In a pressure cooker, add the field beans, turmeric powder, salt needed and pressure cook for 2-3 whistles.

Heat a tsp of oil and fry red chillies. Remove from the kadai. In the same kadai, add the chopped pearl onions and fry until transparent.

Add chopped tomato and saute for a few seconds. Then turn off the heat. Add the grated coconut and fry in the heat of the pan. Grind it to a fine paste with cumin seeds and little water. Paste is ready.

Chopped tomato for Field Beans Kootu Recipe

Method

Once the pressure subsides, open the cooker and add the ground paste, simmer and cook for 5 minutes. Add salt if required.

Heat 2 tsp of oil, add mustard seeds, urad dal and hing. When mustard seeds splutters, add curry leaves and finely chopped onions. Saute until onions turn transparent and add to the mochai kootu.

Mochai kootu is ready. If you make it a little watery, it can be had as sambar. You just need a vegetable curry to go along with this. You do not have to make any other sambar.

This mochai kootu goes well with chapati and also with dosa, upma and pongal.

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Kootanchoru Recipe-Healthy One Pot Meal with Lentils-Greens-Vegetables

Kootanchoru is a very popular South Indian (Tirunelveli) dish which is very simple to make. Don't get intimidated by its name or by the long list of ingredients, it is actually a very simple, wholesome one pot meal prepared with rice, dal, vegetables, greens and legumes. It is very delicious and nutritious. If you do not want to use rice, you can substitute with millets like kuthiraivali, saamai or quinoa or samba ravai (only water measurement changes). Today let us learn how to make Kootanchoru following this easy recipe with step wise pictures and video.

Kootanchoru

Prep Time : 20 mins

Cook Time : 25 mins
Serves: 2
Recipe Category: One pot meals
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Rice - 3/4 cup
   Tur Dal - 1/3 cup
   Tamarind - small lemon sized ball
   Turmeric powder - 1/4 tsp
   Salt needed

Vegetables needed

   Carrot -2 medium size
   Beans -5
   Potato - 1 medium size
   Drumstick - 4 pieces
   Broad beans -3-4

   Raw Banana - 1/2 of a raw banana
   Yellow pumpkin - 1/4 cup chopped
   Brinjal - 1-2
   Raw mango - 1/4 cup chopped
   Fresh pigeon peas - 1/4 cup
   Arai keerai - fistful
   Drumstick leaves - fistful

For the masala paste

   Grated coconut - 1/4 cup
   Pearl onion -3-4
   Garlic - 4 cloves
   Red chillies -5-6
   Cumin seeds - 1 tsp

For the seasoning

   Oil - 2 tbsp
   Mustard seeds - 1 tsp
   Urad dal - 1 tsp
   Hing - a generous pinch
   Onion - 1 chopped
   Curry leaves - a sprig

For Garnishing

   Ghee - 1 tsp

Preparations

Clean and chop all the vegetables into medium sized pieces. If you do not have all the vegetables, it does not matter. Add also, you can add more or less of a vegetable (for eg - if you like pumpkin, you can add more than a small bit). You can add any fresh legumes of your choice. You can add peas or field beans instead of pigeon peas. It is up to you.

Clean the greens, chop it and keep it ready.

Soak tamarind in 1/2 cup of hot water for 20 minutes and extract thick juice. Discard the pulp.

Soak the dal in little hot water for 20 mins. This is optional. I do this always as dal gets cooked well in less time. (It also saves fuel).

Grind coconut, pearl onions, garlic, red chillies and cumin seeds to a fine paste adding very little water.

Method

Heat 2 tbsp of oil, add mustard seeds, urad dal, curry leaves and hing. When dal turns golden brown, add chopped onions.

Saute until onion turn transparent.

Add the ground paste and cook for a few minutes. Then add the tamarind extract and boil for 4-5 minutes. Keep this aside.

In a pressure cooker, add tur dal, a cup of water, carrot, beans, potato, drumstick, cluster beans, turmeric powder, little salt and cook without whistle on medium heat.

When the dal is half cooked, add raw banana (vazhakkai), pumpkin, brinjal, raw mango, pigeon peas, drumstick leaves, arai keerai, needed salt, tamarind + masala mix, washed rice and 3 cups of hot water. (these vegetables and greens gets cooked faster, that is the reason we are adding it after the dal is half cooked, otherwise these vegetable will become mushy). Check for salt by tasting the water. If it is slightly salty, it will be perfect once the rice is cooked.

Mix well and pressure cook for 2 whistles.

When the pressure subsides, open the cooker, add a tsp of ghee and mix well. Kootanchoru is ready.

Serve Kootanchoru with raita or appalam or chips or onion vadam. You can also fry 2-3 Vengaya vadagam and add to it.

Our Lunch that day

Kootanchoru
Onion tomato pachadi
Seasoned curd rice
Potato chips (not in the picture) -With Video

South Indian Lunch-Kootanchoru, curd rice and pachadi

Note - I have written water measurement as 4 cups in the video. It is Total 4 cups of water. One cup for dal and 3 cups for rice. My apologies for the mistake. Kindly note that water measurement changes according to the quality of rice, so add accordingly.

Do try this and share your feedback. I would love to hear from you, please feel free to share your feedback with photos to padhusblog@gmail.com

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Vazhaikkai Podi-Raw Banana Podi Recipe

Vazhaikkai Podi-Raw Banana Podi is dry side dish prepared with raw banana and spices. It is not very common, in fact many do not know about this dish at all. I do make this when I have leftover raw bananas/raw plantain. This is very tasty, when had with hot rice and ghee. Make any vegetable kootu to pair with it and your lunch is ready in a jiffy. These dishes take mere minutes to prepare. Today we will learn how to make raw banana podi following this easy recipe.

Vazhaikkai Podi-Raw Banana Podi

Prep Time : 10 mins

Cook Time : 10 mins
Serves: 2
Recipe Category: Side dish-Podi recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Raw Banana - 1 big
   Oil - 1 tsp
   Turmeric powder - 1/4 tsp
   Salt needed

Spice powder

   Bengal gram dal - 1 tbsp
   Coriander seeds - 1 tbsp
   Tur dal - 2 tsp
   Red chillies -3-4

For seasoning

   Ghee - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal - 1 tsp
   Hing - a pinch
   Curry leaves - a sprig

Preparations

Bring water to boil. Cut raw banana into 2-3 pieces with skin and add to the boiling water. Add little salt and turmeric powder and cook on medium heat until banana gets tender. You can also pressure cook for 1 whistle. Once it is cooked, turn off heat and keep it covered. Let it cool.

Heat a tsp of oil, roast bengal gram dal/kadalai paruppu, coriander seeds, tur dal and red chillies until dal turns golden brown. Once it cools, powder it coarsely.

preparation of spice powder for vazhaikai podi

Peel the skin of the cooked raw banana and mash it with your fingers, when it is warm.

Method

Heat a tsp of ghee, add mustard seeds, when it splutters, add urad dal, hing and curry leaves. When dal turns golden brown, pour the seasoning on the mashed raw banana.

Add the prepared spice powder, salt needed and mix everything well.

Mix hot steaming rice with needed raw banana podi, top it with a tsp of ghee and enjoy.

As this vazhaikkai podi is a bit dry, pair it with some vegetable kootu. It goes well with any kootu.

Shelf life and storage - Store it in the refrigerator. It keeps well for 2 days.

Our lunch that day was

Vazhaikkai podi

Ladiesfinger curry

Sorakkai kootu (now with video)

Instant mango pickle

Simple South Indain Vegetarian lunch menu

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Chai Masala-Indian Tea Masala Powder Recipe-Masala Tea Recipe

Indian masala chai is a very popular beverage in India which can be enjoyed anytime. Tea is one of my favorite beverage and I always enjoy flavored tea. Apart from ginger cardamom tea, masala chai is one of my favorites. Chai masala is a blend of different spices and is used in the preparation of masala tea. Adding a dash of spice blend, no doubt takes the tea to the next level. This chai masala powder is from a Gujarati friend, who was kind enough to share his family recipe. It is very flavorful and aromatic and I loved it very much. Today we will learn how to make Chai/tea masala powder and also preparation of masala tea following this easy recipe.

Chai Masala Powder Recipe

Prep Time : 5 mins

Cook Time : 2-3 mins
Yields: 40 grams
Recipe Category: Spice powder
Recipe Cuisine: Indian-Gujarati
Author:Padhu Sankar

Ingredients needed

   Green Cardamom - 10 grams (with skin)
   Whole black pepper - 10 grams
   Cloves - 10 grams
   Cinnamon - 2 sticks or 10 grams
   Dry ginger powder - 2 tsp
   Nutmeg powder - 2 tsp

Method

Dry roast cardamom, whole black peppercorns, cloves and cinnamon (break cinnamon sticks into 2-3 pieces, if they are big) on medium low heat for 2-3 minutes. Leave it to cool. There should be no moisture in the spices.

Grate nutmeg and keep it aside. You can also use ready made nutmeg powder.

Powder it coarsely. Add dry ginger powder (sukku powder) and nutmeg powder and grind it to a fine powder.

Aromatic, flavorful chai masala powder is ready. Store it in an airtight container.

How to make Masala Tea/masala chai

Bring 1/2 cup of water to a boil, add a tsp of tea leaves or powder, 1/8 tsp of the prepared chai masala powder. You can add fresh ginger also if preferred. Let it steep on low heat for 2 minutes.

Add 1/2 cup of milk , when milk is about to boil, simmer for few minutes. Then strain, add needed sugar and enjoy hot cup of Indian masala chai.

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Bread Paneer Rolls Recipe-How to make Bread Paneer Rolls

Paneer Bread rolls are very easy and quick to make and is a great tea time snack. It also makes a great appetizer and an after school snack for kids. Today we will learn how to make bread paneer rolls following this easy recipe with step wise pictures and video.

Bread Paneer Rolls

Prep Time : 5 mins

Cook Time : 10 mins
Yields:4 Bread Rolls
Recipe Category: Snacks-Bread
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   White Bread - 4
   Green chutney as needed
   Butter - 2-3 tsp or as needed

For the Paneer Stuffing

   Paneer -100 grams
   Green chilli - 1 finely chopped
   Capsicum - 1 tbsp finely chopped
   Cumin powder - 1 tsp
   Coriander leaves - 2 tbsp
   Salt to taste
   Milk - 1 tsp

Preparations

In a bowl, mix together, grated paneer, capsicum, green chilli, cumin powder, finely chopped coriander leaves, salt and a tsp of milk. Knead lightly.

Trim the edges of the bread slice. Use only freshly baked bread otherwise, you will not be able to roll it.

Using a rolling pin, roll the bread thinly.

Apply butter all over the bread slice (so that the bread will not become soggy after applying green chutney).

Apply green chutney all over the bread slice.

Place the prepared paneer filling, leaving some space on all the sides of the bread slice.

Press the paneer well and roll it gently but tightly.

Apply little water on the end and seal the bread well. Repeat the same process for the rest of the bread slices.

Method

Heat a tawa, add little butter and place the bread rolls. Apply more butter all over the bread rolls.

Toast on medium heat, turning them in between.

Toast until all the sides of the bread rolls are browned.

Enjoy it with green chutney or tomato ketchup.

Variations

You can place cheese slice after rolling the bread thinly with rolling pin. Then apply tomato chutney or green chutney all over the cheese slice, roll it gently and toast using butter until browned.

Check out more Easy Bread Recipes

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Hariyali Paneer Tikka Recipe

Hariyali Paneer Tikka is a delicious North Indian dish made with paneer. Paneer is marinated in hariyali paste/green chutney along with spices and then grilled. It is a great evening time snack. It is ideal for parties and get togethers. It also goes well with rotis and can be used as a stuffing when making kathi rolls. Today we will learn how to make Hariyali paneer following this easy recipe with step wise pictures.

Hariyali Paneer Tikka

Prep Time : 15 mins (excluding marinating time)

Cook Time : 30 mins
Serves:2-3
Recipe Category: Starters-Paneer
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Paneer - 200 grams
   Capsicum - 1
   Tomato - 1 big
   Onion - 1
   Bamboo skewers

For the Hariyali Paste/chutney

   Coriander leaves - 1 cup
   Mint leaves - 1/2 cup
   Ginger - 1 inch paste
   Garlic - 2-3 cloves
   Green chillies - 2
   Lemon juice - 1 1/2 tbsp
   Hung curd* - 1/4 cup
   Salt to taste

Spices and other ingredients

   Roasted gram flour/besan - 1 1/2 tbsp
   Turmeric powder - 1/4 tsp
   Chilli powder - 1 tsp
   Coriander powder - 2 tsp
   Cumin powder - 1 tsp
   Garam masala powder - 1/2 tsp
   Chat masala - 1/4 tsp
   Kasuri methi - 1/2 tsp
   Carom seeds/ajwain -1/4 tsp
   Oil - 1 tbsp
   Salt needed

Preparation

Grind together coriander leaves, mint leaves, garlic, ginger, green chilli, lemon juice, salt and hung curd to a fine paste. This is the hariyali paste.

Soak the bamboo skewers in water for 2 hours to prevent it from burning when grilling.

Cut paneer into cubes. Cut onion and capsicum into square shaped pieces. Remove the seeds of tomato and cut into square shaped pieces.

Method

In a wide bowl, add the chutney or hariyali paste, then add all the ingredients mentioned under "Spices and other ingredients". Add salt only if required as we have already added to the chutney.

Mix well and add the paneer cubes and the vegetables.

Mix well to coat the paneer and the vegetables. Marinate for an hour.

After 1 hour

Now thread the marinated paneer cubes and the vegetables alternatively onto a bamboo skewer.

Heat a tawa and place the skewers on it. Drizzle oil all over it. Fry on low heat.

Rotate the skewer 2-3 times for even cooking and drizzle more oil over it.

Fry until the paneer and the vegetables turn brown on the edges. You can also grill it.

Remove from skewer and serve with onion rings, lemon wedges and green chutney.

It is a fantastic tea time snack and makes a perfect party starter.

Oven method

Preheat the oven at 180 degree C. Line the middle rack of the oven with aluminum foil, place the arranged skewers, grill for 20 minutes (180 degree C) or until the edges of the paneer starts browning.

Note - Hung curd* -Tie curd in a muslin cloth for 3-4 hours for the excess water in the curd to drain. Discard the water and use the thick, creamy curd. You can use thick curd also.

You can do this without skewers also.

More Paneer Recipes in the link below

Paneer Recipes

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Tomato Chutney with Coconut-Onion Tomato Chutney with Coconut Recipe

Tomato Chutney with Coconut is another simple chutney made with onion, tomato, coriander leaves, curry leaves and coconut. This chutney goes well as a side dish for many tiffin items like idli, dosa, pongal, chapati etc. It is great with bread also. When you do not have much onions or tomatoes in your pantry, you can increase the quantity of chutney by adding coconut. Today we will learn how to make tomato chutney with coconut/thakkali thengai chutney following this easy recipe with step wise pictures.

Tomato Chutney with Coconut

Prep Time : 5 mins

Cook Time : 15 mins
Serves: 4
Recipe Category: Chutney-Side dish for Idli
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Oil - 1 1/2 tbsp
   Shallots - 8-10
   Garlic - 6
   Red Chillies - 4-5
   Tomatoes - 6 ripe ones
   Coconut - 1/2 cup grated
   Curry leaves - fistful
   Coriander leaves - fistful
   Salt needed

For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal - 3/4 tsp
   Red chillies - 1
   Hing - a pinch
   Curry leaves - a sprig

Preparation

Chop tomatoes and keep it aside. You can use a mix of Bangalore and country tomatoes (nattu thakkali).

Peel pearl onions and garlic. You can use a mix of big and small onions though I have used only pearl onions.

Method

Heat 1 1/2-2 tbsp of oil, saute red chillies and remove it from the pan. Keep it aside.