I am re posting the Raagi idiyappam
Both the raagi dishes are my entry to Sangeeth's Eat Healthy-Fight Diabetics Event
My husband's ammamma (Maternal grandma) cooks very interesting recipes. Some of them are real quickies. She had a stock of shortcut recipes of the otherwise time consuming ones. When ever her grand children ask for sweets, she makes sweets in a jiffy. This beetroot
halwa is one among them.
MW grated beets with a teaspoon of water for 4 minutes or till soft. Heat a kadai. Add the powdered jaggery. Jaggery will start melting. Stir in the cooked beets. Keep stirring, till the jaggery melts fully. Cook on low flame, till it comes together as a whole mass. Don't cook till the moisture fully dries up, since it will harden on cooling. Garnish with roasted, slivered nuts.
A healthy sweet is ready in 10 minutes. A fat free dessert. You can also serve it with a scoop of ice cream. You can use it as a bread spread for kids' sandwiches too.
This is my entry to the following events :
1) The Challenge hosted by Veda Murthy (No garnish halwa fits the challenge)
2) Suganya's Vegan Ventures Round 2
3) Sweet Series-Halwa, Kathli, Burfi, Peda by Mythrayee
As like any Keralite, kappa is a hot favorite at my home too. We enjoy kappa boiled with salt and turmeric. The ideal dip is the classic ulli chammanthi. I can have that for lunch and dinner too. This variety was very fast to cooking. It got cooked in less than 10 minutes on stove top. Usually, I pressure cook. I made some tapioca chips, prepared the usual upperi as side for rice. Made this cutlet to be served with tea on a weekend.
Tapioca chopped into cubes - 2 cup
onion - 1
green chilly - 4 nos
ginger - a small wedge
oil for frying
Maida - 2 tblspn
bread crumbs - 1 cup
Cook tapioca with turmeric and salt. The cooked water is usually discarded since some toxic from the root is released on cooking. Heat oil in a kadai. Add the chopped chillies,ginger and curry leaves. Add chopped onion to it and saute till pink. Crumble the cooked tapioca and mix with the seasonings. Check the salt and let it cook for few minutes. Cool and mix together. Take lemon sized mixture and shape into patties.
Take 2 tablespoon of maida and add water to make a thin batter. Add a pinch of salt. Dip the patties in the batter and roll it over the bread crumbs.Heat a tawa. Drizzle few drops of oil. Place the cutlets on tawa and drizzle few drops of oil on the cutlets. When the bottom is browned, carefully flip it and cook the other side. Serve with your favorite chutney or sauce. I was in a hurry, so could not roast them longer for even browning.
Chopped spinach - 2 cups
Carrots chopped into small cubes - 1/2 cup
Rice - 1 cup
Onions sliced - 1 nos
Red chilly powder - 1/4 tspn
Ghee/oil - 1 tblspn
saunf - 1 tspn
Cardamom - 2 pods
Cloves - 3 nos
Cinnamom - 1"
Poppy seeds - 1/2 tspn
Wash and soak the rice in 2 cups of water for 30 minutes. If you are hard pressed for time, you can avoid soaking. Still it comes out well.
Grated cucumber, 3 slit green chillies, a teaspoon of jeera/cumin powder and salt is mixed to a cup of whipped curd. Garnish with some chopped coriander.
Cubed paneer - 15 nos
Hung curd - 1 tblspn
Tomato sauce - 1 1/2 tblspn
Pepper powder - 1/2 tspn
Beat all the ingredients of marinade till smooth. Marinate the paneer for 30 minutes. Sprinkle few drops of oil on a tawa. Place the paneer pieces and cook on low flame. When one side is browned, flip the paneer and cook the other side too. This makes a good starter too.
Spinach Carrot Pulao is going to
Adai, a mixed lentil pancake is very popular in Kerala, especially among Palakkad Iyers. Adai, compared to dosa, doesn't preparation much earlier, since it requires around 3 hours of soaking time only. Doesn't take much time to do the grinding and no wait period for fermentation. Even though the ultimate is paper thin crisp dosa, I love crisp adais very much. This is usually served as after-school tiffin at home. Each home has their own proportion for rice and dal used. For Karthigai Deepam festival, this adai is one of the neivadyams. As is the custom, par boiled rice is not used for neivadyams, its totally avoided when making for Karthigai. Whole pepper and tiny bits of coconut is also added to it. Here is the recipe which I follow on ordinary days.
Raw rice - 1 cup
Parboiled rice - 1/2 cup
Chana dal - 1/2 cup
Urad dhal - 1/2 cup (whole urad/split with skin)
Red chillies - 3 nos
Green chilly - 2 nos
Ginger a small wedge
Hing powder - 1/2 tspn
Wash and soak both rice, chana dal and urad dal for 3 hours. Grind the soaked mix along with green chilly, red chilly, ginger, curry leaves and salt to a coarse batter. The batter should not be smooth. Else you will not get crisp adais. It will taste like dosa. Add hing powder and mix well. No fermentation required.
Heat a cast iron griddle. Sprinkle few drops of oil. Take a ladle of batter and spread into thick dosa/pancake. Make a hole in the center. This will enable to get crisp adai. Drizzle oil on the sides and in the hole made in the centre. When one side is cooked, flip and cook the other side. Cook in medium flame, so that its well cooked , since it is made relatively thicker than ordinary dosa. Traditionally it is served with powdered jaggery or butter or pickle.
I am not sure how the combination of adai and avial became popular. May be its the idea of some hotelier to combine two popular dishes of Kerala and serve as Malabar Adai and Avial. However it has become a huge hit. You are sure to find this combo in any Tamilnadu hotels. So here is the recipe for aviyal. I don't prepare aviyal for adai. Sometimes its just co-incidental.
Aviyal gets the unique taste from the assortment of vegetables that go into this dish. Veggies along with ground coconut and coconut oil used for garnish brings out the unique flavor. The vegetable which is used in large proportion for aviyal is ash gourd/poozhanikkai/kumbhalanga. Next comes pumpkin/mathan. I shall list the veggies that can be used for aviyal in the order of the proportion. There is no specific proportion to be followed. Its up to your intuition to add the veggies.
Raw mango one small
Carrot,beans are the latest additions.
Chopped veggies - 4 cups (Vegetables are cut in 1' inch long strips like for finger chips.)
Grated coconut - 1 cup
Green chilly - 7 nos
Whipped curd - 1/2 cup
Cook the veggies with turmeric and salt added. Don't over cook the veggies. It should be soft yet firm. Yam can be pressure cooked or cooked separately since it takes longer time to cook.
Grind together coconut and green chillies to a fine paste. Add just enough water to grind.
If you want to serve the aviyal as side, remove the excess water from the cooked veggies. Add the ground paste and stir in the whipped curd. Bring to a boil. Don't let it simmer.
Add a tablespoon of coconut oil and fresh curry leaves.
I am sending Adai to Srivalli's Rice MelaAward
Shama, Viki and Vidhas has passed the Inspiration Award to me. Thank Shama,Viki and Vidhas for your sweet gesture. It means a lot to me.
A variation to the traditional poli. I have eaten store bought dates poli once. I could find some finely chopped nuts along with the dates in the poli. When I tried making it at home, my stock of nuts had dried up and thought of adding some grated carrot along with dates. And it tasted great. The carrot and dates compliments well. These pictures have been in my drafts for a very long time. And thanks to Aparna's Sweet Celebrations , it has made it to the blog.
The basic preparation of poli is same except for the filling.For the dough
Salt a pinch
Turmeric powder a pinch
Oil 2 tbspn
Water to knead
Chopped dates - 1 cup
Grated carrot - 1/2 cup
Sugar - 3 tbspn
Milk - 1 tbspn
Add the dough ingredients - maida, salt, turmeric powder and oil in a mixing bowl. Add water to make a soft dough. Finally just apply a teaspoon of oil over the dough and allow it to rest for a minimum of 2 hrs. This helps in making soft poli.
Meanwhile, MW grated carrot, finely chopped dates along with milk for 4 minutes or till it turns soft. Add sugar to the cooked carrot-dates mixture and MWfor 3 minutes. It should have come together.