AdiRuchi

Ingredients

Idli Dough

- 1 cup Raw Rice
- 1 Cup Idli Rice
- 1 cup Uradh Dhal
- Salt to taste

Ingredeints to mix in the dough

- Ground pepper and jeera
- Dry ginger powder (Sukku in Tamil)
- 4-5 tbsp oil
- Coriander leaves
- Curry leaves

Method

- Soak the dhal and rice together for at least for 8 hours
- Grind it together, add salt. The batter should be in dosa batter consistency.
- Let the batter ferment  overnight
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.
- Remove from stove and let it cool down. Cut it in small pieces.

There are so many different ways to make the simple poha yet everytime I see a new recipe I get all excited. I got this one from relishing recipes. I absolutely loved her rendition of making the unassuming poha with nuts in it. I always have various nuts in my freezer. As nuts have lots of oil it is preferable to store them in the freezer. I planned to use them up before they become stale and this gave me the perfect opportunity.

Ingredients:
- 1 cup thick poha washed
- 1 carrot gratted
- 1 small onion finely chopped
- 1 small potato cubed and boiled
- 1 tbsp of peanuts
- 1 tbsp of cashewnuts
- 1 tbsp of almonds
- 1 heaping tbsp of raisins
- salt to taste

Seasoning:
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1/4 tsp of turmeric
- few curry leaves

Method:
1. In a hot tawa add oil and the seasoning. Once the mustard starts to splutter add in all the nuts. Fry till they become slightly brown.
2. Add onions and saute till they turn color. Now add the boiled potatoes and mix them well. If it is too dry add a few teaspoons of water
3. Now add the soaked poha and mix it well with the other ingredients. Sprinkle water if you think it is too dry.
4. Finally add the shreaded carrot on the top. The carrots need not be cooke completely. It adds a beautiful color and a slight crunch to the poha.

Garnish with cilantro and serve it hot. Poha needs to eaten at once for the best taste.

Sending this recipe to healing foods hosted by Priya and also to
What's lurking in your kitchen hosted by Nupur of One Hot Stove.

This is a healthy version of our rava dosai and is a perfect dish for the event hosted by Nupur - What is lurking in your kitchen. I had some left over ragi flour sitting in my pantry for quite some time waiting for it to be noticed. So today it was ragi dosa for our breakfast. I got the idea from this site. This is my way of putting the dish together.

Ingredients:
- 2 cups of ragi flour
- 1 cup rice flour
- 3/4 cup curds (Increase this if you like sour dosa)
- 3-5 green chilies chopped
- small piece of ginger chopped
- 1 tbsp cummin seeds
- 2 tsp chopped coriander leaves
- few curry leaves chopped
- salt to taste

Method:
1. Beat the curds with a cup of water. Mix all the other ingredients together until it is pretty runny. It should resemble your rava dosa consistency. I used close to 4 cups of water and the cup of beaten curds. Keep this aside for 30 minutes.
2. Heat up a flat pan. I used the eletric griddle for this and it worked very well. Ladle the batter in the hot pan and form it to a thin layer. Spray some oil and let it cook on one side for about a minute
3. Turn it over and cook the other side for another 45 seconds.

Remove from the pan and serve the hot crispy dosa.

Sending this recipe to What's lurking in your kitchen hosted by Nupur of One Hot Stove.

This recipe is an inspiration from here. When you have time definitely check this site out. They seem to have a good collection of healthy food choices. I particularly liked their glossary of whole grains. I found it very informative and useful. This is a different take on pancakes with corn meal in it. So it has got a slightly crumbly texture and I think that makes them taste better. The only big variation in my version of the recipe is that I reduced the eggs and increased the buttermilk.

Ingredients :
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup whole-wheat flour (I did not have pastry flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp brown sugar
- 2 tsp flax seeds ground to a powder or flaxseed meal
- 1 egg
- 1 1/4 cup low fat buttermilk
- 1/2 tbsp cooking oil
- 1 cup of blueberries (I used the frozen kind)

Method:

1. In a bowl mix all the dry ingredients. In a separate bowl crack the egg and whisk it. Add butter milk and oil. Mix well.
2. Now add the wet ingredients to the dry ingredients and combine it all together. Do not over beat it. You just want the wet and dry ingredients combined. Finally mix in your blueberries with the batter.
3. In a hot skillet pour the batter. Wait till you start seeing bubbles. Takes about a minute for this. Flip the pancakes over and cook for another 45 seconds. Both the sides should be golden brown in color.

These are best eaten hot with maple syrup and if you want with a pat of butter.

My mother-in-law makes yummy cholapuri. Everytime she visits us I ask her to make this. This time I noted down the recipe finally. I also made a channa masala as a side dish for the puri. Forget your diets and enjoy this delectable combo of puri and channa


Ingredients to make Chola Puri

2 cups maida
1.5 cup Wheat Flour
2 tbsp rava
salt to taste
1 tbsp sugar
1/4 tsp baking soda
1/4 cup curds

Oil for frying

Method.
Mix everything and make it into a dough. Adjust the quantity of curds to get a soft dough. Heat oil in a frying pan. The oil should be hot so that puris become fluffy. Once it gets too hot after frying two three puris reduce the heat. We have to adjust the heat of the oil so that thepuri does not become brown.


Ingredients for making Channa Masala

2 onions
2 tomatoes
1/2 can diced tomato
2-3 green chili
ginger
4 garlic clove
1 can channa
1 tsp kasoori methi
1/2 tsp of sugar

Salt to taste

Method

In a frying pan add garlic,ginger,green chili,onions and fry for few minutes. Add tomatoes and diced tomato to the pan. Once the mixture has become mushy blend it along with handful of channa.

In the frying pan add oil and add jeera and 2 cloves. Add the ground paste and remaning chana. Add chole masala, garam masala and salt. Let it simmer for few minutes. Add some kasoori methi and salt. Garnish with coriander

The inspiration for this recipe came from here. She used too much butter in her pancake. After reading the comments I replaced butter with canola oil which is much healthier. I also ended up using more wheat flour then white. The pancakes still turned out very soft.


Ingredients:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 1/2 cups buttermilk
- 2 eggs, beaten

Method:
1. In a bowl combine the dry ingredients (wheat flour, all purpose flour, wheat germ, baking powder, baking soda, salt and brown sugar)
2. Make a well in the center and pour the egg and oil. Mix them well. Add the butter milk slowly (Do not pour all the butter milk at once) and mix it till you get the right consistency.
3. Now heat the griddle and spray the surface with cooking spray. Add a scoop (I used 1/4 measuring cup and I got even size pancakes) of the batter. Once you start seeing bubbles flip them over and cook on the other side for about 2 minutes. Both sides should be golden brown.

Serve them hot with syrupe or jam. They are so soft that you will forget they are really wheat pancakes.

Ingredients
- 1 Cup Urudh Dal
- 1 Tbsp Rice
- 1 Tbsp Ginger
- 1 Tbsp Green Chile
- Shredded Cabbage/ Onion (Optional)
- Salt to taste
- Oil for deep frying

Method:
1. Soak urudh dal and rice for 3 hours. Grind urudh dal, rice in a blender / Indian grinderadding 1-2 tbsp of water.
2. Add salt,green Chile,ginger,vegetable(if you have) and mix the batter.
3 Wet a plastic sheet with a little water and also your hand.
4. Make a lemon-sized ball of the batter and flatten on the sheet with your hand.
5. Create a small hole in the center of the vadas. The vada should ressemble a donut
6. Heat oil in a frying pan. When the oil is hot, turn the heat to medium and slip the vadas carefully into the oil.
7. Fry till golden brown. Remove from the oil and drain to remove excess oil.

Serve the vada with sambar and chutney

Ingredients

1 Cup Rice
1/2 Cup Moong Dal
1-2 Ginger
1 Tsp Cumin
1 Tsp Peppercorn
4 Tbsp Ghee
1 Cup Milk
3 Tbsp Shredded Coconut(optional)

Coarse Grind

1 Tsp Cumin Seed
1 Tsp Peppercons


Salt to taste
Method:
1. Dry fry the moong dal till it is hot to touch
2. Coarse grind half of the peppercorn and cumin seeds
3. Pressure cook the rice and moong dhal with 3 cup of water and 1 cup of milk.
4. Take a pan and add ghee. Add ginger, cumin seeds, peppercorn, coarse grind mixture
5. Add the cooked rice and dal
6. The pongal should not be too dry. If you feel the rice is dry add some more water and cook it over stove top.
7. Add the shredded coconut
8. Add some more ghee to the hot rice.


Serve the pongal with sambar and chutney