THE KITCHEN AFFAIRE

I ate Adai a couple of months back at one of our Tamilian friends place. I was surprised that I had not eaten this before, in fact, I was not aware of this dish. mmm.. Well, as they say, better late than never.  :) But still, I did not try it soon enough. And last day, as I spoke with my mom, she said that she made Adai. I was like, " Oh mommy, I also wanted to make this.. ". Thanks to mum for reminding me :) Love her.. So there it goes. I tried the recipe today and Oh my, it turned out great. We loved it and had lots of them :) Here is the recipe for you friends..  Ingredients Step 1 Raw rice / Idli rice - 1/2 C Salt - to taste Oil - 1/2 C Boiled rice - 1/2 C Toor dal - 1/2 C Bengal gram / Chana dal - 1/4 C Urad dal - 1/4 C Green chilli -2 Red chilli -3 Step 2 Asafoetida -1/4 t Onion, finely chopped - 2  Coconut, grated - 2 T Curry leaves - a few Cilantro leaves - a few Ginger -1'' small bit Drumstick leaves - a handfu...

As I write this post I am reminded of my dear friend  Gaya3 's ( My Pressure Cooker ) comment about going "Baking-crazy". Looks like I am going "Bread making-crazy". :D Both me and hubby love Croissants. Croissants and scrambled eggs are one of our favorite breakfast items. I have wanted to make croissants from the time I saw this movie of Meryl Streep - "Its Complicated". I love her acting and poise. I think she looks classy. :) Especially in "Devil Wears Prada". :) The croissants that I have made are not the authentic soft ones. These are a bit more crunch-ier, but they taste as awesome as the regular croissants and can be made quickly too :) I was concerned about the amount of butter used in making the regular croissants. But this recipe is perfect as it uses just minimal butter and still gives us the yummy croissants we like. Ingredients Water - 1/2 C Evaporated milk - 1/3 C Butter, room temperature - 3 T Egg - 2 Salt - 1 1...

A and I enjoy trying out new dishes and cuisines. Thanks to our food-loving friends, we get to know reviews on the new restaurants (and the ol' ones - A knows them by-heart! ). There was a tin-full of oats on the kitchen shelf from months! I had tasted them once and had had enough. Last day, when A was "raiding" the kitchen he found the tin. And gave me the idea of trying out Oats dosa. :D  A great idea :) The best part of making oats dosa is that it is very easy. The process is the same as making the regular dosa. I am sure most of  you would have made this and know all about it. Still, it feels good to share it with my friends here at the blogosphere. :) Ingredients Long grain rice - 1 C Instant Oats - 3 C Split Urad dal - 1 C Fenugreek seeds - 1 T Salt - to taste Method For the batter Wash the rice and urad dal seperately. Soak the long grain rice overnight or for 8 hours. Soak urad dal, fenugreek seeds and oats an hour before you are ready to...

My parents hail from northern part of Kerala - North Malabar. My mom is from Kasargod. Being from the Kerala-Karnataka border, a lot of their food habits have both Kerala and Karnataka influences. Also, mom and dad studied at Mangalore/Bangalore respectively. They love Kanadiga cuisine. So do I. :) Like every other part of India, Karnataka's cuisine also varies across its different regions. Last day, as I was blog hopping, I got to Prathibha's blog ( The Chef and Her Kitchen ) - an awesome blog consisting of a lot of Kannadiga dishes among many others. I was in love with her Kharabath in an instant. And could not resist giving it a try. And my dears, it was just mindblowing. "A" loved it so much that he finished all of it at once. :D Well, it was competition on who finishes the most!! :D Try it out, you will love it.. Thank you so much Prathibha . :D Ingredients Sooji rava / Semolina - 1 C Water - 4 C Onion, chopped - 1 Green chillies, chopped - 2 Ginge...

Last time when me and Arun went to FADI's and Carrabbas, we had mashed potatoes along with other dishes. It tasted great and i noticed that he loved it lots. So then i thought il just see how it can be made. And whoa, that was so easy and it tasted the same way too. Yummyyyy.. Here it goes!!!! Ingredients Medium russet potatoes, peeled and cubed : 6 Warm milk : 1/2 cup Butter or margarine : 1/4 cup Teaspoon salt : 3/4 t Dash pepper - Place potatoes in a saucepan and cover with water. - Cover and bring to a boil; cook for 20-25 minutes or until very tender. - Drain well. Add milk, butter, salt and pepper. - Mash until light and fluffy.

The yummy poori bhaji is an integral part of the indian meal. It can be easily made and relished at home too. It is served on every occasion at home, from a puja to a picnic. Poori Wheat Flour : 2 cups Curd : 2 T Water, to knead dough Salt (according to taste) Oil, to deep fry Mix curd in the flour and add salt. Knead soft pliable dough with water. Keep aside for 15 minutes. Divide dough into 10-12 parts, shape into balls. Roll each into 4 rounds with the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown. Drain the oil on a kitchen paper. Serve hot with Bhaji. [caption id="attachment_377" align="aligncenter" width="300" caption="Poori Bhaji"] [/caption] Bhaji Potatoes - boiled, peeled and sliced : 2 Onion - chopped : 1 Green Chilies - chopped : 2 Ginger - finely chopped : 1/2 t Garlic - crushed : 1/2 t Turmeric Powder : few pinches Lemon Juice : 1 t Oil : 1 T Coriander - finely chopped : 1 T Cumin Seeds ...

Puttu-kadala! Slurp! A healthy and yummy delicacy. Puttu can be made with ragi, wheat, corn or rice grains. And kadala curry is made with the black chickpeas. Though making puttu may seem tough, the aroma of steaming soft puttu is a great recompense. Puttu is made using a cylindrical mold called "puttu kodam". Now i will let you into the trick of making soft puttu. Its basically all about mixing the right amount of water with the puttu powder. Puttu Rice flour : 2 cups Grated coconut : 1 cup Water : about half cup Salt Method Mix the rice flour and salt well in a large bowl. Spray water little by little, and keep mixing it in gently with your fingers.  The entire batch of flour has to be damp enough.  Cover and keep aside for 10 minutes. Fill about half your pressure cooker with water, cover and bring to a boil.  Do not put the weight. To fill the puttu mold, place the disc at ...