Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes

Thinai Adai

Ingredients
Thinai arisi / Foxtail millet - 3/4  cup
Red quinoa -1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Yellow moongh dhal-1/8 cup
Red chillies - 4
Ginger-a small piece
Salt to taste
(Soak all the dals together for 3 hour and millet for minimum 6 hrs )
Method
First grind the millets to a coarse thick batter and transfer into a bowl.In the same jar grind the dals to a coarse thick batter,mix both together,add water if needed to get a thick pouring consistency.
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Grated coconut - 2 tbsp
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter,spread it to a semi thick circle.
Pour a 1tsp of oil around the adai & little at the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

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Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe

Killi Pota Sambar

Ingredients for tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Channa & Urad dal -1/2 tsp each
Hing - 1/2 tsp
Red chillies cut into bits - 5
Other ingredients
Sliced onion - 1 small
Cubed tomato - 2
Curry leaves few
Diluted tamarind juice - 1 cup
Cooked and mashed toor dal - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Method
Heat oil in a pan temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Pour the tamarind juice,add the salt and turmeric powder boil till raw smell has disappeared.
Pour the cooked dal and add water as needed.Usually this sambar is a bit watery.
Once cooked switch off the stove garnish with coriander leaves and serve with plain rice.

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Crispy Smashed Potatoes Recipe / Smashed Potatoes./ Garlic Smashed Potatoes

Smashed Potato

Ingredients
Coloured baby potatoes - 15
Garlic Salt as needed to sprinkle on top
( if you don't have garlic salt then just grate fresh garlic and sprinkle salt on top )
Melted butter -1 tbsp
Olive oil as needed
Parmesan cheese 1 tbsp
Chopped fresh parsley or spring onions for garnish
Method
Wash and boil the potatoes until tender,do not remove skin.
Pre.heat oven to 400 deg F, take a baking tray drizzle some oil and arrange all the potatoes.
Using a potato masher or fork slightly press until flattened.
Sprinkle garlic salt on top and pour melted butter  on top of the potatoes and bake it for 15 minutes or till golden brown and crisp on both sides.
Each oven is different so temperature and cooking time will vary.
Remove from oven sprinkle parsley or spring onions and grated cheese.
Serve hot as an appetizer.

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Kalonji Tea / Nigella Seeds Tea / Onion Seed Tea / Immunity Booster Tea

Kalonji Tea

Ingredients
Kalonji seeds / Nigella seeds / Onion seeds - 1 tsp
Jeera / cumin - 1 tsp
Water - 1 cup
Honey/Palm sugar as needed ( optional)
Method
Take a sauce pan pour water add the kalonji and cumin seeds.
In medium low flame boil for 2 to 3 minutes and switch off the stove
Filter into a cup while warm stir in the honey and enjoy.

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Thengai Payasam / Arisi Thengai Payasam / Easy Payasam Recipe

Thengai Payasam

Ingredients ground to a semi smooth paste
Grated coconut - 1/4 cup
Rice -1 tbsp
( soak it in water for 30 minutes,i used sona masoori rice)
Cardamom - 4
( put all above ingredients in a mixi add some water and grind to a smooth mixture)
Other ingredients
Boiled milk - 1 cup
Jaggery - 1/4 cup heaped
( dilute jaggery in 1/2 cup water,filter and keep it aside)
Saffron few strings
Fried cashew nuts in ghee - 1 tbsp
Method
Take a pan add the ground rice/coconut/cardamom mixture pour 2 cups of water and in low flame cook till the rice is cooked.Add more water if needed.
Add the filtered jaggery and cook for 2 to 3 minutes.
Switch off the stove add the saffron strings and the fried cashew nuts,
Once the mixture is cooled pour the milk mix and serve.

Note:
a) Do not add milk when the mixture is hot they may curdle.
b) Grind rice/coconut to a semi smooth mixture.
c) If you want too sweet then add more jaggery.

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Tomato Dosa / Thakkali Dosa - Dosa Recipes

Tomato Dosa

Ingredients
Sona masoori rice - 1 cup
Poha - 2 tbsp
( use any kind i used thin poha)
Thur dal - 2 tbsp ( optional)
( I added)
Salt to taste
Kashmiri red chilly - 2
Jeera - 1/2 tsp
Ripe large tomato chopped - 1
Oil as needed to cook
Method
Wash and soak rice,thur dal and poha together for 3 to 4 hours.
Take a mixi jar add the rice,thur dal,poha,red chillies and tomato,grind to a semi thick smooth batter.
Transfer into a bowl add needed salt and jeera mix well.Fermentation is not needed for this dosa.
Heat an iron tawa pour a ladle of batter spread into a semi thick circle,pour oil around the dosa.
Once cooked flip the other side and cook till both sides are light brown.
Enjoy with any chutney you like.

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Beetroot Syrup / Beet Syrup / Rose Milk With Beetroot Syrup

Beetroot Syrup

Ingredients
Beetroot - 1 medium size
( wash the beetroot peel and pressure cook with some water till soft,cool and grind to a smooth semi thick paste.Measure the paste i got 1 & 1/4 cup so i used the same amount of sugar)
Sugar - 1 & 1/4  cup
Rose essence few drops

Beetroot Syrup

Method
Take a pan add the ground paste & sugar in medium low flame keep cooking till raw smell has disappeared and the liquid has come to a thin syrup consistency.
Do not over cook when cooled the syrup will turn hard and crystallize.
Switch off the stove and add few drops of rose essence and mix.
Cool completely pour it into a clean jar and keep in fridge.

How to use
Take some cold milk in a glass add 1tsp of the syrup and mix it well and serve.
If you like add soaked chia seeds and serve.

Note:
a) Do not cook the syrup till thick,this take just couple minutes to get a thin syrup.
b) If you don't like rose essence add cardamom powder.
c) You can make this with cane or palm sugar but there will be a slight change in taste.
d) If you don't want to add milk add some ice cubes pour water and drink like a juice.
e) You can cut the beets into cubes blend it to a smooth paste,filter and then cook it with sugar.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper powder,hing,salt,turmeric powder and tamarind juice,add water as needed.Bring this rasam to a boil and switch off the stove.
Garnish with curry leaves and serve hot with rice or drink like a soup.

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Beetroot Keerai Poriyal / Beetroot Leaves Poriyal

Beetroot Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped beetroot leaves - 1 big bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

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Honey Garlic Shrimp / Easy Garlic Honey Shrimp Recipe / Sticky Honey Garlic Shrimp

Honey Garlic Shrimp

Ingredients for the marinationMedium size shrimp - 16
Honey - 3 tbsp
Soy sauce - 1 tbsp
Chilly flakes - 1 tsp
Salt to taste
Chopped ginger and garlic - 2 tsp
( Take a bowl mix all ingredients together cover and rest it for 30 minutes)
Other ingredients
Chopped spring onions - 2 tbsp
Sesame oil - 1 tbsp
Roasted sesame seeds little to sprinkle on top
Method
Take a pan add oil once its hot arrange the marinated shrimp and in high flame toss till both sides are cooked,lower the flame and pour the marinated sauce.
Gently mix till the sauce is coated to the shrimp.
Switch off the stove sprinkle sesame seeds ans chopped spring onions and serve hot with Chinese fried rice.

For more Indo Chinese Recipes Click HERE

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