Samba Godhumai rava adai recipe |Vegetable adai

Samba wheat | dalia | samba godhumai rava adai is a healthy breakfast recipe. We generally make adai with rice and dal but i have tried with samba rava . The adai can be even more healthy by adding some veggies to this. No one in the family can make out that it is made with broken wheat. The adai tasted similar to the normal rice adai only. You can have this adai with jaggery or just can have as it is or can be served with coconut chutney.

Karamani vadai recipe | lobia vadai

Lobia | karamani | cowpeas generally we make sundal and add in karadaiyan nombu adai. I have a pack of karamani lying with me after the nombu. I remembered that my friend anita used to make vadai with that and they call it as alasanda vada. The vada was similar to the masala vadai we make but the soaking time was bit more than that. Actually i wanted to try out a cutlet | kebab recipe using lobia but made masala vadai. I am still having some cowpeas | black eyed beans with me. Will post it when i try it out. Make this karamani vadai for evening snack and enjoy your tea time.

Karamani vadai recipe

  Preparation Time : 15 mins + 6 hours soaking time| Cooking Time : 25 Mins |Serves: 20 vadais approx.

     Karamani | lobia | cowpeas   1 cup
     Fennel seeds   2 tsp
     Mint leaves   a hand ful
    Onion   2 
    Curry leaves   few
    Red chili   6-7
    Asafoetida  2 pinches
    Salt  as needed
    Oil   for deep frying 
   
     

Method:

• Soak the karamani overnight or 5-6 hours.
• Drain the water completely and grind this along with mint leaves,asafoetida,curry leaves,red chili .
• Grind this coarsely. Do not add water while grinding. If you feel the batter is too thick and the mixie is difficult to move, sprinkle little water.

• Transfer it to a bowl. You can keep this inside the refrigerator, if you want to make later.
• When you are about to make, add finely chopped onions and coriander leaves.
• Add salt.
• Mix well with hands evenly. 

• Heat oil. Take a lemon sized ball of the vada mixture and flatten it.

• Drop the flattened vadais into the oil and fry till golden brown. Drain in the kitchen towel. 
• I missed to click the cooked vadais and realised it while editing the pictures.

• Serve hot with tomato ketchup or green chutney.

Notes:

1. You can add finely grated carrots and cabbage.
2. A small piece of ginger can be added while grinding.
3. Few pods of garlic can also be added. 
4. Do not skip the coriander leaves and mint leaves. 

Sprouts chaat recipe | Chaat recipes

Sprouts chaat is a healthy snack recipe suitable for all ages. This can be had as a tea time snack or a mid morning snack or can be served with papdis as a regular papdi chaat too. When I went live on facebook from Jeyashri's kitchen page, on Women's day, i was mentioning about the healthy snacking on Sprouts chaat. After that i wanted to post the chaat recipe here. There is no hard and fast rules in making this chaat. Be creative in adding up the ingredients and make your chaat more tasty and healthy. Follow jeyashris kitchen on Instagram and facebook for updates.

Kambu dosai recipe | Bajra (pearl millet) dosai

Kambu we call in Tamil, called as pearl millet in English and Bajra in Hindi. I have posted few recipes with bajra flour, but never tried anything with whole bajra. My amma makes kambu dosai and ragi dosa, both instant and whole grain version. I have already posted my mom's recipe of ragi dosa. She just replaces ragi with kambu. Recently a friend of mine was talking about kambu dosai and which she makes quite often at her place. Thank you Mahalakshmi for the recipe. I had a pack of whole pearl millet in my freezer and wanted to use it up.We loved the dosa very much and it went very well with the curry leaves chutney. You can also serve with coconut chutney too. Try this healthy millet dosa recipe at home and enjoy your breakfast.

Kambu dosa recipe

  Preparation Time : 10 mins + soaking + fermenting 10 hrs | Cooking Time : 3 Mins(per dosa) |Makes: 8-10 dosas


     Kambu | bajra | pearl millet   1 cup
     Idli rice or Varagu | little millet   1/2 cup
     Urad dal    1/2 cup
     Methi seeds | venthayam   1 tsp
     Salt  as needed
     Oil   1/2 tsp -1tsp for each dosa

Method:

• Wash and soak the rice, bajra, urad dal and venthayam in a wide bowl for 3-4 hours.

• Drain the water and grind this in a mixie or grinder into a smooth paste. Add ice cold water while grinding. Especially if you are grinding in a mixie use ice cold water as the mixie gets heated up so soon.
• Add salt and mix well. Ferment the batter for 6 hours.

• Once the batter is ready, heat a dosa pan. Bring the batter to the right consistency.
• Pour a ladle full of batter to the pan and spread into a thin circle quickly.
• Drizzle oil to the dosa.
• Once it is cooked on one side, flip on the other side.
• Cook and take out from the pan.

• Serve hot. Repeat the same procedure for the rest of the batter.
• The dosa tasted best when served hot. 

Notes:

1. I used white whole urad dal, you can replace with black urad dal. The original recipe given by my friend suggested black urad dal only.
2. You can sprinkle some grated carrots and some onions on the top once it is cooked on one side.

  

Paneer pakora recipe | Paneer recipes

No onion no garlic recipe
Paneer pakora | paneer pakoda is a tea time snack made with paneer. Paneer is dipped in gram flour batter and deep fried in oil. I wanted to try out paneer pakora for a very long time, but finally made it yesterday. Also this the first time i tasted the pakora too. Actually i wanted to make a kachori chaat today but was running out of few ingredients for that and made this pakora. I will post the kachori chaat recipe soon. Check out my collection of holi sweet recipes. 

Curry leaves chutney recipe |Karuveppilai chutney

Chutney without coconut

Curry leaves chutney | karuveppilai chutney is an easy chutney recipe, with karuvepillai |curry leaves as the main ingredient. I have tried this at home few times for morning breakfast but never had the chance to click the picture to make a post the recipe of chutney. Today i was making batter of kambu dosa for the dinner and thought will make this chutney and keep it for dinner. The vibrant green colour of the chutney attracts kids and it is the best way of making them to include curry leaves into their food. You can also add few mint leaves to this and spread on bread, while making sandwich.

Check out my other chutney recipes.

Watermelon rose cooler | Summer cooler

Watermelon juice is a amazing thirst quencher and i have posted few combo of watermelon juice in Jeyashris kitchen. This watermelon rose cooler, the mix of watermelon and roohafza(rose essence) is yet another way of making watermelon juice. I always have fruits as it is and rarely make juice out of them. As my daughter is having study holidays, made this for her yesterday as it was too humid and hot in the afternoon. I saw this idea of watermelon and rose essence in instagram long back. Enjoy this drink on a sunny day.

Masala pav recipe | Mumbai style masala pav

How to make masala pav -with video

Masala pav recipe is a popular mumbai style street food. When i posted tawa idli recipe, many of my friends here told me about the masala pav. the way they narrated about that, made me to try it out soon. Last week when i made the dabeli, i was left with one pav bun and tried masala pav with that. The recipe i adapted from Tarla dalal's website. It tasted awesome. Yesterday i went to mustafa and bought these eggless pav buns to try out the masala pav recipe. You can use the burger bun or hot dog bun too. Try this for an evening snack and enjoy your tea time.

Masala pav recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2

    Pav bun   2 
    Onion   2
    Tomato  2
    Capsicum  2 tblsp
    Coriander leaves   few
    Red chili powder   1 tsp
    Pav bhaji masala   1 tsp
    Salt    as needed 
    Lemon juice   1/2 tsp
    Butter  2 tblsp + 2 tsp for the bun 
                                               Video of how to make masala pav 

                 

Method:

• Chop the onion, tomato and capsicum finely.
• In a dosa tawa or a pan add the butter and add the chopped onions.


• Cook till they turns translucent.
• Add little salt to the onions.
• Now add in the tomatoes.

• Cook for 2-3 minutes. Do not keep the flame high.
• Add in the capsicum and mix well. Let this cook for a minute.
• Add the red chili powder and pav bhaji masala.

• Mix well and cook for few minutes in a low flame.
• Using a potato masher, mash the onion tomato mixture in the pan.
• Once it is mashed nicely add the lemon juice and mix it nicely.

• Add chopped coriander leaves. Keep it aside on one side of the pan |tawa.

• Add 2 tsp of butter to the pan.
• Slit the pav bun into two. Do not cut them fully.
• You can use burger bun or hot dog bun too.

• Place it on the pan, the bottom side facing down. Toast it for few seconds.
• Turn it up and put some onion tomato mixture on both sides of the bun.
• Cover it and toast it on both sides.
• Put some onion tomato mixture on the top.

• Garnish with coriander leaves.
• Serve hot.     

 
Notes:

1. You can add some cheese on the top in the last before serving.
2. You can add ginger garlic paste, before adding onions.
3. Do not lessen the butter mentioned, it gives a nice taste and flavor to the masala pav.

Besan cheela recipe | Besan ka cheela

Besan cheela also called as vegetarian omelette, is a gluten free Indian savory pancake | crepe. It is a perfect breakfast | dinner recipe. I have given this recipe for the kungumam thozi supplement, 2 years back. In that i have added oats flour and besan flour to make it even more healthier. I have heard about this besan ka chilla from my friend many years back. If you have tasted egg omelette, you can vouch that this besan cheela will taste similar to that. You can serve this cheela in between toasted bread and also pack the same for kids lunch box too.

Parangikai kuzhambu | Pumpkin kuzhambu recipe

South Indian gravy recipes

Parangikaai | pumpkin we used to put in sambar or vatha kuzhambu and personally i love parangikaai vatha kuzhambu very much. The natural sweetness of the parangikaai gives a delicious taste to the spicy south indian gravy. Recently when i was chatting with my friends, one of them shared the recipe of parangikai getti kuzhambu (thick gravy). The recipe sounded so easy and i have all the ingredients in hand and tried it on the same day. It was a super hit at home. I have shared this in jeyashris kitchen instagram too. Follow me on instagram and get daily updates on what's happening in my kitchen.