Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.
Sep 30, 2008
Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.
Sep 29, 2008
A: Adai is a thick variety of dosa. I have used rolled oats, rice flour and split yellow moong dal in combination of the star ingredients cauliflower and broccoli.
Q: Why did I choose to make Oats adai with cauliflower and broccoli?
A: I wanted to create a very healthy south Indian dish that can be prepared very easily. Also, I wanted to preserve the nutrition of the ingredients I use to the fullest extent possible.
Q: Why Oats adai with cauliflower and broccoli nutritious?
A: Oats adai with cauliflower and broccoli is packed with nutrients. I have used a variety of nutritious ingredients and medicinal spices in this recipe that not only fights cancer but also aids weight loss. If you want to follow a healthy diet and are looking for a very easy breezy, filling dish, then, this is the dish you are looking for.
Q: What is special about oats adai with cauliflower and broccoli other than being a healthy dish?
A: I have used onion in this recipe which is optional. You can omit onion if you want a ‘NO onion NO garlic dish’ plus, it is a Vegan dish – I have not used any dairy produts in this recipe.
Following are the benefits of the ingredients that I have used in Oats adai with cauliflower and broccoli.
Broccoli and Cauliflower
I have used these cruciferous vegetables which reduces the risk of cancer. It not only fights cancer but also aids for weight loss because they are negative calorie foods. Negative calorie foods require more calories to digest than the actual calories in those foods. That means it aids for natural fat burning.
I used orange color cauliflower as it is more nutritious since they contain 25 times more Vitamin A than the regular white cauliflower.
Tomato & Broccoli
I made tomato chutney to go with the oats adai that contains broccoli.
The results of a recent research conducted at the Food Science and Human Nutrition at the University of Illinois, indicates that eating tomatoes and broccoli together may offer better protection against cancer than eating either vegetable alone. "Separately, these two foods appear to have enormous cancer-fighting potential. Together, they bring out the best in each other and maximise the cancer-fighting effect," Erdman said.
I have used oats which are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system.
Turmeric plus Pepper
I have used turmeric, a medicinal spice which contains yellow pigments called curcumin that fights cancer. Studies show that our bodies absorbs curcumin a thousand times more when eaten together with pepper.
Other ingredients that are used in the recipe are
Cumin seeds that aid digestion and rice flour which is a good source of protein, calcium and phosphorus. I have used Moong dal which is very rich in protein. I have used maida in least quantity (just quarter cup for 10 adais) as it is not a gluten free food. I have used oil spray (one spray for one adai) for a fat free cooking.
RECIPE for Oats adai with cauliflower and broccoli
List of ingredients:
Broccoli florets – ¾ cup
Red onion – 1 big (optional)
To make the batter:
Ground rolled oats – 1 cup (I used quaker oats old fashioned rolled oats)
Split yellow moong dal – ½ cup
Rice flour – 1 cup
Maida/All purpose flour – ¼ cup
Water – 3 to 4 cups
Spices and herbs:
Cumin seeds – 1 teaspoon
Turmeric powder – less then ¼ teaspoon
Ground black pepper – ¼ teaspoon
Asafoetida powder – 2 pinches
Salt to taste
Coriander leaves – handful
Canola oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Ginger – ½ inch
Green chillies – 4 to 5
1. Grinding, soaking and chopping:
Grind the oats and moong dal together and soak it in 1 cup water and keep it aside.
Use a mini chopper or a food processor to chop the cauliflower and broccoli finely and keep it aside.
Chop the red onions finely.
Chop the green chillies.
Peel the ginger skin and grate it.
Chop the coriander leaves.
2. Prepare the batter:
Take a large mixing bowl. Add the rice flour and maida.
Add a cup of water and whisk well to avoid lumps.
Add the soaked oats and moong dal and mix well.
Add the chopped vegetables and mix well.
Add the cumin seeds, turmeric powder, ground pepper, salt, asafoetida powder and finely chopped red onions and mix well.
Heat oil in a small seasoning pan.
Add the chopped green chillies until it turns pale
Take the green chillies out. (this is to avoid biting on green chillies while eating).
Add the grated ginger to the oil in which green chillies were fried.
Add the mustard seeds, when it pops, add the seasoning with oil to the batter and mix well.
Mix in finely chopped coriander leaves.
4. Adai batter:
Add required amount of water to bring it to adai batter consistency. Mix well and keep it aside. The adai batter is ready.
5. Preparing the adai:
Heat a non stick tawa.
Spray once on the surface.
Pour one ladle of the batter in the center and spread it very little, just to make 4 to 5 inch adais.
Spray oil on top of the adai and keep partially closed in medium heat.
Use a stainless steel sauce pan to cover the adai partially.
After a minute see if the adai comes out without sticking to the tawa.
Flip the adai and again cook partially covered for a minute.
Serve immediately with tomato chutney or plain non fat curd.
Repeat until all the batter is used.
You should be able to make atleast 10 small adais.
This is my entry to four events.
4. Original recipe hosted by Lore of Culinary.
Sep 25, 2008
Sep 23, 2008
Sep 11, 2008
Sep 1, 2008
Announcing Sweet series - Deep fried or steam cooked sweets and round up of Sweet series - Chikki and laddu
Before I present to you the beautiful entries that I received for the sweet series chikki and laddu, I would like to announce the next roundup.
Sweet series - Deep fried or steam cooked sweets
Please read the following rules before sending your entries.
1. Cook anything sweet that come under the category of this month - 'Deep fried or steam cooked sweets' and post the recipe with picture on your blog. The sweet that you are sending must be either deep fried or steam cooked only. Example, boondhi laddu, jangri, jilabi etc for deep fried and kozhukattai, modhaka etc for steam cooked sweets.
2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!
3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.
4. Feel free to use the logo.
5. The sweet needs to be vegetarian (no egg no meat).
6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Oct 10, 2008. Henceforth it will be 10th of every month and not month end to submit your entries.
* Subject Line: Deep fried or steam cooked sweets
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:
* A picture of the dish (250 pixel width).- Please send only JPG files.
7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.
8. The roundup of sweet series - deep fried / steam cooked sweets (not spongy) will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.
Here is the round up of Sweet series - Chikki and Laddu (not deep fried)
A big thank you to all my friends who sent in their entries for the sweet series - chikki and laddu. The entries I received this time brought back my childhood memories. Thank you so much for sending in your lovely entries. Here is the roundup of the different chikki and laddus (not deep fried).
1. Nut bars by Labna Karim of Yummy food
2. Cashewnut chikki by Sukanya Ramkumar of Hot n' sweet bowl
3. Gond burfi by Rupali jain of North ki rasoi se
4. Til Burfi chikki by Skribles of Food with a pinch of love
5. Sesame chikki by Jayasree of Experiements in Kailas kitchen
6. Ellu urundai by Padmajha of Seduce your tastebuds
7. Nutty surprise by Dershana of The Footloose Chef
8. Kamarkat by Srimathi of Few minute wonders
9. Peanut Chikki by Srimathi of Few minute wonders
1. Urad laddu by Yasmeen of Healthnut - Are you eating nature's best?
2. Sunnundalu by Saroja of Kitchen kollections
3. Tambit ladoo by Sheetalof Sweety my kitchen
4. Moongdal laddu by EC of Simple Indian food
5. Wheat flour laddu by EC of Simple Indian food
6. Rava ladoo by Sireesha of Mom's recipies
7. Chigali unde by Lakshmi of Taste of Mysore
8. Siru ma laddu by Usha of Samaikalam vanga
9. Maledi undi by Sheetal of Sweety my kitchen
10. Rava Laddoo by Padmajha of Seduce your tastebuds
11. Sathu maavu urundai by Jayasree of Experiments in Kailas kitchen
12. Wheat flour laddu by Sireesha of Mom's recipies
13. maa laddu - pottu kadalai urundai by Nags of Edible garden
14. Wheat flour laddu by Archy of Archy's recipes
15. Kuler bajra laddoo by Meera of Enjoy Indian food
16. Coconut laddu by Bhawana of Tastes of India
17. Wheat flour laddu with ghee residue by Mythreyee of Paajaka recipes
18. Rava laddu by Pavani of Food lovers
19. Moong laddu by Uma of Essense of Andra
20. Rava laddu by Sujatha of Spicy Khazana
21. Dates Ladoo by Priti of Indian Khana
22. Wheat flower laddu by Maheswari of Beyond the usual
Previous Sweet series roundup:
Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for sweets that are deepfried or steam cooked.