‘Thavala adai’ – traditional dish held in high regard
Fusion of spices, rice ‘n’ lentil
Yet to encounter it on a Menu card
Why? makes me wonder still
Crispy, chewy, nutty – all in one bite
Do try it
My wondering will seem right
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4
2 cups of Raw Rice or Millet
1 1/2 tbsp of Channa dal/ Bengal gram lentil
1 tbsp of Udad dal / Black gram lentil
1 tbsp of Thuvar dal / Red gram lentil
3- 5 Green chilies
3 – 5 Red chilies
1 inch ginger
1 tsp Black Pepper
1 tsp Cumin
Salt as per taste
1/4 cup grated Coconut
Mustard – 1/2 teaspoon
1 tsp Udad dal
1/4 tsp Asafoetida powder
a few curry leaves
3 – 5 tbsps of cooking oil
Soak, wash and dry the rice or millet and dals well.
Grind the cleaned rice and dal along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan. 4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
“Maa, Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.
“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.
“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.
“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.
The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.
Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!
A great way to introduce any vegetable!Prep time : 15 mins; Cooking time : 25 mins; Serves : 4
1 large Bottlegourd/Dhoodhi/Sorrakkai
2 -3 onions (optional)
1 -2 tomatoes
1 – 2 green chilies
1/2 inch ginger
1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
3 sprigs of coriander leaves
Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
Serve hot with Rotis, Parathas or steamed rice.
This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.
Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.
Sabudana Vada, a Maharashtrian cuisine delicacy, is light and crispy. It is a popular fasting snack during Navrathri, made with sabudana | sago | tapioca pearls. It is vegan, gluten free, has no onion, no garlic and easy to make. Without further ado, let’s get started!
Prep time : 9 hours; Cooking time : 30 mins; Serves : 4
250 gms Sabudana | Sago | Tapioca pearls
5 – 6 potatoes
4 – 5 green chilies
1 tsp cumin seeds
150 gms groundnuts | peanuts
Powdered rock salt to taste
Oil for frying
Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 – 4 hours. Next morning check out for well puffed up and seperate grains.
Boil potatoes in a pressure cooker, peel and mash well. Finely chop the green chilies. Dry grind the peanuts in a blender.
Mix soaked and drained tapioca pearls, mashed potatoes, green chilies, ground peanuts, cumin seeds and salt. Make round balls and flatten them into round 3 inch discs and keep them ready.
Heat up the oil in a wok | bandli. Test by dropping little bit of the batter, if the batter rises up and gets golden brown then this is the right temperature. Slide the flattened patties gently and fry them in batches, till golden brown. Remove with a slotted spoon and place them on an absorbent paper, to drain off excess oil.
A year back, the main intent of starting this blog, was to note down recipes for my girls. Along the way, am happy to find it being appreciated by many!
“Maa, you’ve surpassed yourself!” exclaimed, my older one after having ‘Moar kuzhambu’. Woah! Mammoth compliment, elevating me right up to cloud nine.
‘Moar kuzhambu alias Butter Milk Stew’ is a mildy spiced stew. Loved by all in the family, this blog would be incomplete without it. Landed and firmly grounded back to earth, I’m now busy jotting down the recipe. Voila!
Prep time : 5 – 10 mins; Cooking time : 30 mins; Serves : 4
3 1/2 cups buttermilk (thick and slightly sour would be preferable)
1/2 cup cut vegetables like Lady’s finger (okra), Brinjal ( egg plant) or Capsicum (bell peppers)
1 tsp turmeric powder
salt as per taste
For grinding into a paste:
1 1/2 tsp bengal gram dal / channa dal
1/2 tsp raw rice
3 – 5 green chilies
1/4 tsp cummin seeds
1/2 tsp red gram lentil / thuvar dal (optional)
a handful of coconut scrapings
For seasoning :
1 tsp mustard seeds
2 – 3 broken red chilies
a few curry leaves
2 – 3 tsp Sesame seed oil
For garnishing (optional) :
a few fresh coriander leaves
Soak the dals and rice for a few minutes. Grind all the ingredients given under the list for grinding, into a smooth paste. Keep it ready.
Chop Lady’s finger, Brinjal or Capsicum into 1 inch large pieces and scald well in a tsp of oil. Set aside.
If you are using curd then churn it into smooth buttermilk and also make sure it is at room temperature. Add the ground paste, turmeric powder, salt and mix well. Boil it on slow fire in a large wok,stirring continuously to avoid curdling.
Once it starts boiling. Add the scalded vegetables and let it boil for a few more minutes, then switch off the flame.
Heat sesame oil for seasoning, throw in the mustard seed. Once they splutter, add the red chilies and curry leaves. Scald and pour the seasoning over the buttermilk stew.
Garnish with finely chopped coriander leaves. Enjoy along with hot steamed rice and dry vegetable curries.
Vegetables like Ash gourd, Chayote squash (Chow Chow), Cucumbers, Potatoes and Colocasia can be peeled, cut into large bits, boiled and added to the stew. Inch long chopped bits of Drumstick too, can be added.
Dried and salted Manaithakkali, Chundaikai can be fried and added to the stew.
Fried small round balls made with [(equal measures of soaked bengal gram dal+red gram dal+black gram dal) + salt+ red chilies] can also be added to the stew.
1/4 tsp of coriander seeds can be included in the ingredients for grinding into a paste.
1/4 tsp of Thymol or carom seeds / Ajwain may be added while seasoning, if one likes the taste.