RSS

Tag Archives: vegetarian

Adai (Low GI Savoury Pancakes)


Prep Time: 4 hours soaking    | Cook time: 4 mins per Adai    |  Makes: 20 Adais

As you know, if I can’t cook it fast, I don’t cook it! It can stay in a slow cooker for eight hours, but the effort from me must be minimal, because like everything else, while I am time poor, I am a health conscious foodie 🙂  And add to that mix is trying to give these recipes to my kids who are from the “Take away” generation that wants everything “NOW” and have enough money to make it happen! So all my recipes are a touch of Maggi! Fast to cook, good to eat, fills you up, is nutritious, inexpensive, and leaves a lot of room for innovation!

One such dish is the humble Adai! I just love this dish, for its versatility and its dosaikal-14-0281.jpg
wholesomeness! Like a one stop shop for Proteins, Vitamins and everything else the body needs while using the K.I.S.S (Keep It Simple and Snappy 😉 ) principle!

So let’s see this really innovative adaption where I have kept the carbs low and proteins high, making it a Low GI food that will keep you full forever!

Ingredients

  • Oats – ½ cup
  • Parboiled rice – ½ cup
  • Quinoa – ½ cup
  • Split chick peas (Channa dal) – ½ cup
  • Green Mung beans (Hara Moong) ½ cup
  • Brown Lentils (Masoor Sabut)- ¼ cup
  • Washed Black gram (Urad dal) ¼ cup
  • Small onions/shallots (Finely chopped) – ¾ cup
  • Drumstick leaves (Murunga yelai) 1 cup
  • Grated Carrot – ½ cup
  • Coriander leaves chopped – 4 tbsp
  • Curry leaves – 2 sprigs
  • Ginger 1 inch piece
  • Asafoetida – 1/4 tsp
  • Red & Green chillies – to taste
  • Salt to taste

 Method

  • Wash and soak the Quinoa, Rice & lentils.
  • Grind them together in a blender, along with dry red chillies, ginger, Asafoetida, salt and required water. In the last round of grinding add the oats.
  • You can make the batter to thick or thin depending on whether you prefer the adai thin and crispy or thick and soft.
  • To prepare, take a spoonful of the batter and spread it on a pan like a pancake. Pour some oil around the sides and then make a hole in the centre with the spoon and add the oil there too.
  • Cook both sides until golden brown.
  • Leave the Adai little longer on the pan, if you want it crispy.

Voilà… your healthy Adai is ready to serve with jaggery and Avial (recipe to follow)

Protip:

  • Quinoa can be replaced with Buckwheat and Parboiled rice with plain rice or brown rice.
  • Drumsticks leaves can be replaced with any green leaf you like or have or can be eliminated completely
  • The dry ingredients can be soaked for an hour, a night or a day, whichever is convenient with the best results showing up when soaked for a minimum of four hours.
  • You can replace grated carrots with grated radish, raw papaya, grated cauliflower or grated broccoli. While being healthy it will add a splash of colour. Be careful to stick to 1 cup, to make the pancake spreadable.
  • The Adai is perfect for Breakfast but makes a delicious lunch, dinner or snack item too!
 
Leave a comment

Posted by on June 7, 2017 in Smart Cooky

 

Tags: , , , , , , , ,

O’lalan!


This simple and delicious, mildly flavoured dish from Kerala is yummy on its own or with rice. The flavours are delicate but aroma is divine! In the slow cooker it is especially ‘fast to cook and good to eat’! Effort is minimal and results lofty enough to please the most discerning palate!

20120104_042822

 INGREDIENTS

  • ½ cup Cow peas /Red eyed Beans
  • 1 Cup Pumpkin (diced)
  • Green chillies : 3-4 (slit lengthwise)
  • ¼ inch piece of ginger
  • 1 can coconut milk
  • Curry leaves : a sprig
  • Mustard seeds
  • Coconut oil : 1 tbsp
  • Salt to taste

Method: 

  1. Soak the black eyed beans overnight (or 4-6 hours)
  2. Chop the pumpkin into long pieces leaving the skin on.
  3. Wash the beans and pumpkin thoroughly and place in slow cooker.
  4. Add green chillies and ginger.
  5. Top with boiling water (generally 4 times the cow peas)
  6. Leave on high for 4-6 hours (or overnight)
  7. Open and add coconut milk and leave on low till ready to eat.
  8. Temper mustard seeds and curry leaves in coconut oil and pour over the ‘Olan’

Just a note of caution if you are adding white pumpkin. Add it after the cow peas are cooked! Otherwise the water it leaves will make the olan too runny!

 
Leave a comment

Posted by on May 3, 2016 in Smart Cooky

 

Tags: , , ,

 
Women in Bollywood

A journey through heroine-oriented cinema

%d bloggers like this: