Cooking-Maduraistyle: July 2009

I am back..Sorry gals for not actively involved in blogging...I went to a new company ..new project...Its hard for me to allocate timming..but soon will catch up with you all..So I came here with the an unique recepie..Mushroom idiyappam(thin rice noodles/string hoppers).This is more like an mushroom rice I have used idiyappam instead..Mushroom is my favorite I sometimes feel it taste like a mutton..Sometimes I just boiled it and eat ..My favorite flavor in idiyappam is just tadka with mustard,urad dhal,'uruka millagai'(pickled chillies)...it will taste awesome..
In summer my mom will prepare this along with vadams..I love summer in India.my favorite items in summer are tender green mango and these vadams..I just love the tender magoes soaked in salt water..okay I started drooling by writing this itself...Letz get back to our mushroom idiyappam..

You need

Idiyappam/sevai dried-1/2 pack
onion-1 big(finely chpped)
tomato-2 medium(finely chopped)
green chillies-3-4(finely chopped)
chilli powder-1 tsp
turmeric powder-1/2 tsp
garam masala powder-1/2 tsp
Coriander leaves
Mushroom-1 pkg
Salt-to taste

For Tempering

oil-2 tbsp
cinnamon-1 stick
Fennel seeds-1/2 tsp
anistar-2
Elachi-2

Method

Cooked the Idiyappam/sevai according to the package direction.

In a kadai add the oil and add the items for tempering and add onion fry until it is nicely golden brown add the tomato and fry it very well to make it like a paste.

Add all the powders and green chillies,mushrooms fry it for few mnts in a medium flame.

Add salt and add the idiyappam and close the lid for few mnts.Finally Garnish it with coriander leaves..

Viola...Enjoy!!

Adai Dosai is one of my hubby favorite.I never made it like the exact way he like.My mom she is the expert in this..Her adai used to be awesome taste,crispy and light..you wont feel heavy after eating..Then I called my mom asked the secrets behind it..She said everything like the quanity and soaking and grinding technique.

My mom used to make this only on weekends..When I was a kid me and my brother will wait in the kitchen with the empty plate for the first adai..Eventhough I am the smaller kid my mom used to give the first one to my brother only.. not only one time almost every time.I am always a looser in this...Sometimes I will ask why?..sometimes never.. Sometimes I used to cry for this...After we became a grown up my brother started commenting what I used to do..he itself started giving me the first adai..Then after my marriage I said this to my hubby sorry complain this to my hubby...and my sweet hubby asked this to my mom..my mom just smiled and she didnt replied anything..Yes its a silly story ..Ha..ha..

Most of the people like to have this with aviyal,but I dont like it bcoz adai itself a heavy dish on top of that aviyal makes me feel so heavy...I love to eat it alone..So that you will taste just the adai taste not the chutey/aviyal taste.

you need

Par boiled rice-1 cup
raw rice-1/2 cup
channa dhal-1/2 cup
toor dhal,moong dhal,ura dhal-little bit of evrything to make it into-1/4 cup
Red chillies-5-7(depends on your spice level and spiceniness of your chillies)
salt-as per taste

For Tempering

oil-1tbsp
mustard seeds-1 tsp
urad dhal-1 tsp
onion-1 (medium finely chopped/you can also use shallots for better taste)
curry leaves

Method

Soak the rice and dry chillies together and soak all the dhal seperately for just 45 minutes to i hour.

Grind the rice and dry chillies almost like a rava cosistency and grind the dhal seperately little larger than the rava consistency.

Mix both the batter with some salt.

In a kadai add the tempering items in the order and then add it to the batter.Batter should be thicker then the dosa batter...but dont make it too thick the your adai will be so heavy..

In tava pour batter and make dosa..

Viola..Enjoy..