The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
Showing posts with label atta
(wheat flour). Show all posts
Showing posts with label atta
(wheat flour). Show all posts
Sambar powder - 1 & ½ tspReplace with 1 tsp red chili powder, ½ tsp coriander seeds powder ( optional)
Turmeric - ¼ tsp
Green chilies -finely chopped as per taste
Curry leaves - 1 sprig
Salt
Water As needed
Cumin seeds 1 tsp
oil for cooking
Instructions
Chop the onions finely, add the chopped onions,turmeric,sambar powder,salt,curry leaves to the flour and mix well.
Add water (for me it consumed ½ cup plus little more) and make a smooth dough. Divide into six equal sized balls.
Take
a zip lock cover/ parchment paper/ butter paper/ banana leaf over a
platform and grease it with few drops of oil. Flatten the dough ball
with hands into a little bit thicker than roti.
Heat a flat pan,drizzle with oil and toast the adai both the sides in medium flame till golden brown spot appears.
Notes
my mom makes a raita with golden fried onions+curd,seasoned with
mustard,urad dal and curry leaves. The best combo for this adai.
A chopped tomato can also be added,after frying it…
Replace sambar powder with 1 tsp of red chili powder and ½ tsp dhaniya (coriander) powder.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.
After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.
Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.
Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.
Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.
In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.
Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.
Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.
Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.
Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.
Add methi pak mixture and mix well.
Now
immediately transfer the mixture into greased tray level it using
spatula and sprinkle sliver of poppy seeds, pistachio and almond on the
top.
Let it cool down completely. Cut into pieces once set.
Notes
Grind methi in coarse powder.
soaked methi into milk reduces its bitterness and makes it fluffy.
roast all flour on low flame till it changes color.
switch off the gas, when the jaggery is completely melted.
*Batrisu, meaning “thirty-two,” gets its name from the precise number
of herbs and spices that make up this incredible blend. Each ingredient
is carefully selected for its medicinal and warming properties,
contributing to a symphony of flavors and health benefits. The quality
of each herb is paramount to creating a potent and effective powder.
Always source your ingredients from a reputable spice merchant or a
traditional herbal store.
Main Ingredients (The 32 Spices and Herbs):
Cardamom (Elaichi): 1 tbsp. Aromatic and warming, aids digestion and soothes the stomach.
Cinnamon (Dalchini): 1 tsp. Anti-inflammatory, rich in antioxidants, and helps regulate blood sugar.
Cloves (Laung): 1 tsp. Known for their powerful antiseptic and pain-relieving properties.
Saffron (Kesar): 1 pinch. Aids in mood regulation, acts as an antioxidant, and gives the blend its beautiful golden color.
Ginger Powder (Sonth): 2 tbsp. A potent digestive aid and anti-inflammatory, perfect for postpartum recovery.
Black Pepper (Kali Mirch): 1 tbsp. Enhances the absorption of other nutrients and provides a warming effect.
White Pepper (Safed Mirch): 1 tbsp. Milder than black pepper but with similar warming and digestive benefits.
Safed Musli: 1 tbsp. Used in Ayurvedic medicine to boost immunity and energy.
Kali Musli: 1 tbsp. Supports overall health and vitality, traditionally used for strength.
Fenugreek Seeds (Methi): 1 tbsp. A traditional
halal replacement for Nutmeg. Known for its benefits for new mothers,
including postpartum healing and promoting lactation.
Aaekhro (Bhankari): 1 tsp. Aids in detoxification and has anti-inflammatory properties.
Nirgundi: 1 tsp. Often used for its medicinal benefits, particularly for pain and swelling.
Halim Seeds (Garden Cress): 1 tsp. Rich in iron and protein, making them highly nourishing for new mothers.
Nag Kesar: 7 grams. It aids in digestion and provides a fragrant, spicy note.
Ashwagandha: 1 tbsp. An adaptogen that helps the body manage stress and supports energy levels.
Kamar Kas (Lal Gond): 1 tsp. A type of edible gum that strengthens joints and bones, particularly important after childbirth.
Avak Powder: 1 tsp. Contributes to the medicinal properties of the blend.
Piper (Long Pepper/Pippali): 1 tsp. Aids digestion and acts as a respiratory tonic, balancing the “Kapha” dosha.
Mulethi (Yashtimadhu): 1 tsp. Soothes the throat and acts as an anti-inflammatory agent.
Gokshur: 1 tbsp. Traditionally used to support urinary health and strengthen the body.
Nag Kesar: 1 tsp. Aids in digestion and provides a fragrant, spicy note.
Bala (Cinkalal): 1 tsp. A rare herb that contributes to the unique medicinal profile.
Kamal Kakdi (Lotus Roots): 1 tbsp. Rich in fiber and vitamins, supports healthy digestion.
Bedana: 1 tsp. Believed to have cooling properties and provides a mild sweetness.
Aasan Powder: 1 tbsp. Used for its purifying and medicinal effects.
Tejbal Powder (Tumkur): 1 tsp. Known for its therapeutic properties and as a warming spice.
Ganthoda (Peppermaul): 2 tbsp. A potent warming spice that aids in improving circulation.
Shatavari (Asparagus): 1 tsp. A powerful herb known as a “women’s tonic,” supporting hormonal balance and lactation.
Akkarkara Powder: 1 tsp. Used to improve vitality and has stimulating properties.
Chopchini Powder (China Root): 1 tsp. Contributes to the detoxification and anti-inflammatory benefits.
Bhimseni Kapur (Camphor): 1 tsp. Used in very small quantities for its cooling, soothing, and anti-bacterial effects.
Turmeric (Haldi): 2 tbsp. A potent anti-inflammatory and antioxidant, crucial for healing and recovery.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
make small rounds, keep it aside covered brushing each ball with oil
in a small bowl 1 tbsp flour with 2 tbsp oil, mix well
roll out 1 ball into a big circle, spread some prepared oil-flour mixture all over, spread some finely chopped green onion, fold it like paper/ or saree fold, then make the roll long by stretching it with your hand as you spin it.
then the long roll, turn it into a round , then press and roll it into thin roti
cook on how tawa with some ghee till light brown spots come on both sides, you'll get a super soft Malabar paratha, serve with some dal/ matar paneer or chana.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
In a mixing bowl,
combine 1 cup of wheat flour, 1/4 cup of oats flour, and a pinch of
baking soda and baking powder. Mix well to ensure even distribution of
leavening agents.
Pour 1 cup of mango
puree into the dry ingredients mixture. Stir until the mango puree is
fully incorporated into the flour mixture.
Gradually add milk
to the mixture until you reach the desired consistency. The batter
should be smooth and pourable but not too thin.
Preheat your waffle iron according to the manufacturer's instructions.
Once the waffle iron is
hot, pour the batter onto the iron, spreading it evenly. Close the lid
and cook the waffles until they are golden brown and crisp.
Once cooked, remove the waffles
from the iron and place them on a serving plate. Top them off with a
scoop of ice cream, tutti frutti, dry fruits, and chopped mangoes for a
delightful garnish.
Serve the Mango Waffles warm and enjoy the tropical flavours!
