Kaalu Paruppadai - Field Beans And Lentil Pancake

KAALU PARUPPADAI  

 Paruppadai has become our regular breakfast dish because of its low G I. Onion Paruppadai,  Cabbage Paruppadai  or Paruppadai with  fenugreek leaves taste delicious when savoured hot. One Adai is sufficient to sustain my husband till he finishes one round of his 18 hole golf game. Since it is Kaalu season Paruppadai with kaalu has become a regular feature on our breakfast menu. 

INGREDIENTS 

Field Beans/Kaalu - 1 cup ( cooked ) 

Bengal gram dal - 1 cup 

Split yellow pigeon peas/ Tur dal - 1 cup 

Split black gram dal - 2 tbsps 

Salt - 1 tsp 

Ginger - 1'' piece 

Red chillies - 4 

Chopped onion - 1/2 cup 

Cumin seeds - 2 tsps 

Asafoetida - 1 pinch 

Curry leaves - a few 

Chopped coriander leaves - 2 tbsps 
Sesame oil - For cooking

METHOD

1. For an early breakfast soak Bengal gram dal, Tur dal, Black gram dal and red chillies overnight. 

2. Next morning drain and grind the soaked ingredients with salt, asafoetida and peeled fresh  ginger into a very coarse and thick  batter with out adding water. Add cumin seeds and run the mixer for half a  minute more.

 3. Mix chopped onion, precooked Kaalu, Chopped coriander leaves and the curry leaves into the batter. 

4. Heat a greased tava and place a ball of batter on it. 

5. Using your wet fingers pat the batter gently and spread the Adai into a thick circle. 

6. Make a hole in the center and add a drop of oil into the hole. Dribble little oil around the Adai and cover it with a lid. 

7. Cook on medium flame for two to three minutes, open the lid and check if the batter looks cooked on top. Lift it up lightly and check if the bottom of the Adai has turned golden brown. 

8.Flip the Adai and cook for one more minute dribbling few more drops of oil around it.
9. Remove when done and serve immediately.

Take time to chew the delicious Kaalu Paruppadai and enjoy it with coconut chutney or any gojju. My friend loves to relish Paruppdai with Avial

 I prefer it as it is  with a blob of butter on top of it !

Paal Kozhukattai / Thengai Paal Kozhukattai for Two Years of Blogging | Indian Sweet Recipes

Happy New Year everyone! For me 2013 is not the only reason to celebrate. This is Kavin's first new year and also my humble blog just turned 2 in December. Nothing is more special when it comes to celebrating with a sweet which is close to your heart. I celebrated our new year with this delicious Paal Kozhukattai. This is my favorite sweet and grandma makes it every time we visit her. True, it

Mexican Sweet Corn Salad

Among the vegetables, I usually buy whenever I see them in market is corn (sweet corn). Though frozen corns are available in the supermarket all time, I prefer fresh corns over frozen corn.

I got a pack of fresh sweet corn kernels from the vegetable shop last week. Though there are ‘n’ number of recipes one can prepare using it, I simply go with the preparation of butter corn with chat masala or masala corn with spicy red chilli powder. This time, I wanted to prepare Esquites style corn salad but ended up in preparing this simple, easy Mexican corn salad in a short time. To my delight this dish was consumed immediately by my family members who liked the taste it and loved the aroma of oregano.

Basic Information:
Preparation Time: 10-15 minutes
Serves: 2 Persons

Ingredients:

Fresh Sweet corn kernels - 1 cup
Red onion - 1 small no / 2 tablespoons, finely chopped
Tomato - 1 small no / 2 tablespoons, finely chopped
Green Capsicum / Green bell pepper - 2 tablespoons, finely chopped
Salt - to taste
Black pepper powder - 1/2 teaspoon
Lemon juice - 1/2 teaspoon
Dried oregano - 1/2 teaspoon

Ingredients:


1) Wash the fresh sweet corn kernels and steam it for 5-7 minutes. You can also place the sweet corns in a microwave safe bowl with water to cover the sweet corns and microwave it for 7-10 minutes until it becomes soft and well cooked. The time might vary depending on the type & power output of microwave. Once cooked, transfer the sweet corns to the small mixing bowl.

2) Finally chop onion and green capsicum. Remove the seeds from the tomato and chop it finely.
3) Add all the chopped ingredients to the sweet corns.

4) Add lemon juice, oregano, pepper powder and salt. Mix well.
5) Taste and adjust the seasoning. Serve it warm.

Notes:
1) You can also add red bell pepper and red chilli powder to this salad.
2) You can also use frozen sweet corns for making this salad.