Adai - A healthy energy-rich Crepes

Adai ingredients getting Sun-Dried

Adai is a healthy, high-energy breakfast dish of Tamil Nadu, India. Adais are packed with fibre and protein, and are low in refined sugars. Adai is nothing but dosa or a pancake, which is a pure vegetarian crepes relished instantly. Traditionally, Adai is prepared in combination of one or more lentils along with rice soaked for sometime, whipped to a fine batter and then cooked on a pan. A similar dish, called pesarattu is made in Andhra too, in combination with rice and green gram.

Mosaravalakki

Atukulu Daddojanam

Mosaravalakki is dished out of flattened rice / Aval / Atukulu / Avalakki along with fresh curds. The dish though famous all over India, called by different names, namely, 'Thayir Aval', 'Dahi Poha', 'Gopalkala' and 'Atukulu Daddojanam', is similar to Curd rice. In Karnataka, the dish is called by the name Mosaravalakki as this is made more common in the state and served for Gods as Naivedyam or Prasad. Mosaru Avalakki can be garnished with grapes and pomegranate seeds, which makes the dish more rich in appearance. 

Bansi Rava Upma - Tomato Upma

I had blogged earlier, Upma recipe prepared with vegetables. Sometimes simple upma with no frills is what we want when we get busy but still want to enjoy the home food for breakfast. This upma comes to the rescue with tomato flavor. 

Mavina Hannu Seekarane or Rasayana - a Mango Coconut dip

        Mavina Hannu Rasayana with Neer Dosa

Mavina Hannu Seekarane or Rasayana is a dip commonly relished by the people of coastal regions of Karnataka, i.e., Mangalore, Udupi and many other parts, which is also known as South Canara Region. Coconut being the main cultivation in these areas, the recipe calls for the Mango pulp mixed with coconut milk and flavoured with cardamom. 

Pepper Rice

Pepper Rice

Pepper Rice is peppy & hot dish and generally relished most in winter season. Black Peppercorns are mixed in rice to spice up and add that extra zing to the dish. The dish is also accompanied by a special ingredient - the sesame oil to neutralize peppiness and infuse rich aromatic flavor. Black peppers are popularly known for their medicinal utility and commonly used as natural ingredients  for curing cold & cough in many households.

Menthya Soppina Bhath

Menthya Bhath

Menthya Soppina Bhath is a flavorful rice of Karnataka, India.  In Karnataka, Bhath is associated to any rice dish flavored differently with different spices, herbs and vegetables. Methya Soppu is the Fenugreek leaves. The rice is prepared with the Fenugreek leaves, mint, green chilies and peas, and thus a green color is adopted with all fresh herby flavors. Though the dish Menthya Soppina Bhath is highly nutritious, it is also tasty when prepared in a manner combing herbs and spices.

Bisi Bele Bhath

Bisibele Bhath

Bisi Bele Bhath is a soul dish of Karnataka, and prepared during all festive occasions too as its a one pot satisfying healthy meal. The science of creating perfect flavor to Bisi Bele Bhath, comes from the precise selection of spices, dry roasted and then crushed to fine powder. The important spice, called Kapok Buds, the Marathi Moggu, lends a perfect authentic flavor to this Bisi Bele Bhath. This Classic Bisi Bele Bhath should be creamy in consistency and during the cooking process do check for the water content.

Tomato Chutney

Tomato Chutney

Tomato Chutney is a deliciously vibrant side dish to many of the South-Indian breakfast dishes. Here, any type of tomatoes can be used to prepare this simple dish. The onions enhance the taste of the dish here, and dry red chilies gives the mild spicy taste to this chutney. This is a perfect chutney / accompaniment during the summers too as in this recipe green chilies are avoided. The bengal gram and black gram gives the crunchy taste to this lip-smacking side dish.

Frappe - Iced Coffee

Frappe - Iced Cold Coffee

Frappe is a frothy super chilled cold coffee with chocolate flavor. This is a cool refresher during any day especially for coffee lovers. The fresh Coffee powder is used to get the coffee decoction (liquid extract of coffee beans) using traditional filter that resembles two cylindrical containers, one of which has a perforated bottom that nests into the top of the "tumbler" container, leaving ample room underneath to receive the brewed coffee. 

Mirapakaaya Bajji - Menasinakaayi Bajji / Mirchi Bajji /Mezhaga Bajji

Melaga Bhajji / Mezhaga Bhajji

Mirchi Bajji is a street food usually found in South Indian chaat corners and also places like hill stations this is a common sight and great temptation. Street food vendors at the beach sides of Chennai, including Marina and Golden beach also serves these hot-hot Mirchi Bajji to all the tourist, giving their taste-buds a unique spicy treat. Though there are loads of other street foods available but among them Mirch Bhajjis with extraordinary flavor is  inviting to one & all and can hold to be a snack-of-the-day in any get-together or in-house parties. Usually in South India, people prefer spicy food, so the Mirchi Bahjji also goes well as a side dish with any favorite rice meal.  On the streets of south India, Mirchi Bhajji is also known as Melaga Bajji / Mirapakaaya Bajji / Menasinakaayi Bajji to name a few.

Paneer Fry

Paneer Fry

Paneer Fry is an easy recipe for even the most novice cook. The base of the recipe is just the onion and tomato, which are very finely chopped and for that extra zing, green chilies are slit into half and added though chilly powder is added for that taste and texture. A hint of garam masala is added along with other spices for the dish to be pepped up. 

Sesame Seeds Ladoo

Sesame Seeds Ladoo is a nutritious traditional sweet dish. The Sesame Seeds Ladoo, authentically can be prepared for any festive occasions but since its considered good for winter, and the major festival of India, Makar Shankranti, falls during the winter months, this sweet has gained a lot of importance for the festival. The crunch feel of peanuts, the sweetness of the jaggery and the nutty taste of sesame seeds combined together titillate your taste buds. Nothing can go wrong in the making of this insanely tasty sweet dish. So why not indulge?

Thengai Sadam - Coconut Rice

Thengai Sadam is a famously known coconut flavored Rice dish from Tamilnadu Cuisine. This dish is also liked and cooked in other coastal states of India; where coconut cultivation is in abundance. Coconut has a nutty sweet flavor and gives a creamy texture to the dish. Fresh coconut enhances taste to the dish and overpowers with its unique flavor and taste;  which makes Thengai Sadam to acquire its complete taste.

Avarekaalu Uppittu

Avrekaalu Uppittu is an authentic wholesome dish from Karnataka-India. It is a protein-rich famously known breakfast dish. The main ingredient in this dish is Avrekaalu, which is a seasonal vegetable in Autumn-winter. Botanically this vegetable belongs to beans family and the seeds from the beans are called Avrekaalu / Hyacinth Beans. 

Mathri / Mattis

Mathri is a classic and comfort snack especially prepared during winters with an addition of fenugreek leaves and a dose of pepper with a piquant seasoning of carom seeds, which can also be stored for couple of days. Mathri is usually prepared during this time of the year to be taken along with your hot coffee/tea. The snack is taken as a breakfast also since its quiet filling. Enjoy this savory flaky snack and here's the recipe follows.

Kalchina Vankaaya Pacchadi - Roasted Brinjal Curry/dip

Kalchina Vankaaya Pacchadi is a very traditional chutney/dip that tastes best with steamed rice. This is purely a South-Indian cuisine whereas the same kind is prepared in North India too and famously called by the name 'Baingan Bharta'. Though this is again a part of the Panjabi cuisine, more or less the other parts of Northern India, also follow the same style. Here in the dish, 'Kalchina Vankaaya Pacchadi', a dash of tamarind instead of tomatoes are added, which is a major difference to both the northern and southern cuisine of India. Yet another major ingredient, which is added here is the dry red chilies, to impart a mild spicy flavor.  Curry leaves, which is an authentic flavored-ingredient of  Southern part are a must in any curry for its tantalizing and aromatic flavor. In most of the northern part, green chilies are added along with tomatoes to give a rich spicy-sweet flavor to this curry. 

Ingredients:

1. Brinjals/eggplants/Aubergine - 1 no. if it is bigger in size (or 3 to 4 no.s if it is smaller in size).

2. Onions - 1 to 2 nos. (thinly sliced lengthwise)

3. Dry red chillies - 2 broken into half

4. Curry leaves - 1 Spring

5. Tamarind - lemon size (soak the tamarind in water and extract the pulp from it)

6. Turmeric powder - 1/4 tsp.

7. Coriander powder - 2 tsp.

8. Chilly powder - 1 tsp.

9. Mustard seeds - 1/2 tsp.

10. Salt to taste

11. Oil - 3 tbsp. 

Cooking Method:

1. Clean the brinjals with water and pat it dry. Apply some oil on it and allow it to roast on the flame until it is cooked inside and charred to the extent it turns absolute dark. Keep turning the brinjals for the even cooking on all sides.

2. Once the brinjals are roasted on direct flame, let it cool for a while and discard the charred skin of the brinjals, leaving little of the charred skin on it, if you desire the smoky flavor in the curry. 

3. Mash the roasted brinjals in a bowl, adding salt, tamarind pulp, turmeric powder, coriander powder and chilly powder.

4. Heat oil in a pan and add mustard seeds. Once it crackles, add curry leaves, red chilies followed by onions. Cook the onions until it slightly changes its color.

5. Add the mashed brinjals to the pan and fry this until all the rawness of the tamarind disappears. 

6. Serve the Kalchina Vankaaya Pacchadi with steamed rice with ghee/clarified butter/gingelly oil. Gingelly oil is Manchi Nune or Nuvvula Nune in telugu, which adds the extra taste.

Note:

1. The Brinjals/Aubergine/Eggplants can be oven roasted too, which yields the same results.

2. A dash of garam masala can be added to the curry but purely optional.

You might also like:

Vankaaya Annam (Brinjal Rice)

Vankaya Pullagura (Brinjal Tomato curry)

Kandagadda Vepudu (Elephant Yam Stir Fry)

Thotakura Pappu

Pan-fried Brinjals

Gutti Vankaaya Kura (Stuffed Brinjal Curry)

Besan Cheela

Besan Cheela is one of the great breakfast dish served in the Northern India. Look alike, an egg Omlette, this besan cheela gives a perfect alternative to vegetarians. The taste of this besan cheela is more enhanced with green chutney, which is a great accompaniment. This pancake like dish can also be stuffed between the bread and can be enjoyed. The basic ingredients being the chick-flour, a variety of seasoning can be added for added taste. For protein rich diet, soya granules, can also be added to the batter and can be given to kids because of its nutritional values.

Egg Halwa

Egg Halwa is a dessert served during important occasions as a special treat. Though the ingredients are simple with main ingredients being milk, sugar and eggs, but the effort here is the constant stiring of the ingredients on low fire. The final result being the texture and even color, the egg halwa is best enjoyed after meals and this protein-rich dish can be relished by the kids too.

Kalakand, the Milky Cheese Cakes - celebrating the Raksha Bhandan, the Brother Sister sacred Bonding.

Raksha Bandhan is a festival of fervour, where a sacred thread called 'Rakhi' is tied by a sister around her brother's wrist. As part of the customs the sister performs an Aarti and concludes with prayers. Moreover, as a part of tradition, a brother presents his sister varied gifts, and vows to guide and protect her throughout the life.

Yeast-Free Homemade Pizza

Pizza is an Italian delicacy but has become a global cuisine. It is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various topping. Pizza is cooked in various types of ovens, and a diverse variety of ingredients and toppings are utilized. For tomato sauce, other than the tomato as main ingredient, fresh basil and oregano is added along with other ingredients. Usually mozzerella cheese is used to top the pizzas and this works fine since it is a  processed cheese and cooks faster. Whereas light cheddar cheese is strong in flavour and is also used for making pizzas. Combination of both cheddar and mozzerella also results in an excellent pizza depending upon the other components used.