Serving: 4 | Type: Snack
Boiled Panang Kizhangu (Sprouts of Asian Palmyrah Palm )
Posted by Vishala on March 4th, 2012
Brussels Sprouts Tofu Mushroom Kurma
Posted by Vishala on March 2nd, 2012
Boiled Egg Dry Masala
Posted by Vishala on February 27th, 2012
Quinoa Adai with Carrots
Posted by Vishala on February 27th, 2012
Serving: 4 | Type: Tiffin
Ingredients:
| Quinoa | -1cup |
| Mixed Dhal | -1 ½ cup |
| Shredded Carrot | -1cup |
| Onion (chopped) | -½ cup |
| Green chili(chopped) | -1 |
| Sombu, Cumin | -1tsp |
| Red Chili | -3 to 5 |
| Asafotida | -¼tsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
| Coriander leaves | -few |
| Curry leaves | -few |
Method:
- Mixed Dhal – Thoor dhal (1/2 cup), Channa Dhal (1/2 cup), Moong Dhal (1/4 cup), Urad dhal (1/4 cup).
- Soak the dhal and quinoa separately for 4 to 5 hours .
- First, grind quinoa with sombu, cumin, red chili, salt and asafetida into a smooth paste.
- Then add the soaked mixed dhal, grind coarsely.
- Now add carrot, onion, green chili, turmeric, curry leaves and coriander leaves.
- Mix well and check the salt and spiciness.
- Heat the tawa then take a deep spoon full of batter and spread thin like pancake and drizzle the oil and cook it one side until golden brown.
- Then flip it and let the other side cook it until golden, then take out from the tawa.
- Serve with chutney, Dosa Podi, or Jaggery.
Mutakos Kadalaiparuppu Chutney(Cabbage Bengal gram Chutney)
Posted by Vishala on February 24th, 2012
