Abiya's Kitchen

   Ingredients  For Batter  Red rice - 2 cups  Urad dhal - ½ cup  Fenugreek - 1 tsp   For the seasoning  Oil -3 tsp  Mustard seeds -1 tsp  Urad dal -1/2 tsp  kadalai paruppu - 1 tbsp  Onion - 1  Green chilli -1 finely chopped  Ginger -1 inch piece - finely chopped  Garlic - 1-2 pods finely chopped  Curry leaves - few tender ones  Coriander leaves - few finely chopped  Salt to taste Method How to prepare batter Soak urad dal and red rice separately for 4-6 hrs.After 6 hrs grind the soaked urad dal into smooth paste,then grind rice to a smooth paste and mix both batter well together.Allow the batter to ferment overnight. Heat oil in a pan, add mustard seeds, when it splutters, add urad dal and kadalai paruppu. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.Saute till onions turn pink, add...

Ingredients  Raw mangoes- chopped 2 cups  Jaggery - grated 11/4 cup  Water - ½ cup  Salt -a pinch  For  seasoning  Oil -1 tsp  Mustard seeds -1/2 tsp  Green Chillies -2-3  Hing - a pinch Turmeric - a pinch  Salt -a pinch Preparation Cut the mangoes into medium size piece and keep aside. Do not take the skin but if you prefer, you can do that. Heat a tsp of oil, add mustard seeds, when it splutters, add green chilies, hing cut mango and turmeric, saute for a minute and add ¼ cup of water and cook the mango pieces until soft and all the water is evaporated. Melt jaggery in 1/4 cup of water and filter it to remove any impurities. Now add the melted and filtered jaggery to the mangoes allow it to boil until the syrup thickens. Add the pinch of salt and mix well. Mango pachadi is ready to serve.

Ingredients  Rice -1 cup  Sesame seed oil -2 tsp (For rice)  Lemon -1 (juice it and keep aside)  Salt to taste  For  seasoning  Oil-3 tsp  Mustard seeds -1 tsp  Urad dal (split ones) -2 tsp  Channa dal/kadalai paruppu -2 tsp  Roasted peanuts - 2 tbsp  Roasted Cashewnuts- 5 -6  Red Chillies -2  Asafoetida -2 pinch  Green chillies -2  Finely chopped ginger-2 tsp  Turmeric Powder -1/2 tsp  Curry leaves - few  Finely chopped Kale -½ cup Method Heat 1 tsp oil, add mustard seeds, when mustard splutters , add urad dal, channa dal, red chillies, roasted peanuts, cashewnuts  and asafoetida. When dal turns slightly brown, add green chillies , ginger, turmeric powder, curry leaves and finely chopped Kale .Saute until the Kale are cooked well . Switch  off the ...

Big Beetroots - 3 curry leaves - 3-4 sprigs finely chopped coriander leaves - finely chopped Roasted channa dal flour  - ¼ cup Salt - As per taste Oil - for deep frying To grind Channa Dal - ½ cup Green chillies 4-5(Adjust as per taste) Onion shallots - 8-9 finely chopped fennel seeds (sombu) - 2 tsp cumin seeds - 1tsp Garlic -5 cloves Method Wash and Soak  channa dal in water for half an hour. Drain the soaked dal and grind it in a food processor  with ingredients given in to grind. Do not add any water. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding. Wash, peel and grate the Beetroots. Set aside. Take a bowl and add in the grated beetroots ,Some fennel and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add Roasted channa dal flour flour . Mix well and fry .Heat oil in a kadai / pan. When the oil is  hot , drop ...

Nellikai podi/Gooseberry  powder Ingredients Dry Nellikai - ¼ cup Roasted channa dhal (pottukadalai)- 2 Tbsp Red Chilli - 5 Pepper - 1 tbsp Garlic powder - 1 tbsp Salt - as per taste Method Dry roast red chilies, pepper and nellikai separately and add it to the mixer jar  then add the garlic powder, roasted channa dal and salt and grind to a smooth powder. Nellikai podi is now ready. Enjoy with ghee and hot rice or with hot idlis Note If getting dry, salted gooseberry take care while adding salt as it already contains salt. If you wish to make more like paruppu (dal) podi add ¼ cup of roasted channa dal(pottukadalai).

Whole Wheat Flour - ¼ cup Jowar Flour - ¼ cup Finger Millet Flour/Ragi Flour - ¼ cup Bajra Flour - ¼ cup Roasted channa dal flour - 2 tbsp Brown rice Flour - 2 tbsp Ghee - 2-3 tbsp Sliced almonds - 2 tbsp Roasted Cashewnuts - 2 tbsp Milk - ¼ cup powdered jaggery or Brown sugar - ¼ cup green cardamom powdered - 1 Tsp Method Heat ghee in a heavy-bottomed pan and fry the multi-grain flour lightly on a medium flame till it is golden brown. Add the green cardamom powdered and all the nuts. Switch off the stove and add the powdered jaggery or Brown sugar Remove and mix well and place the ladoo mix in a plate make the balls while the mixture is still warm or you can sprinkle milk and make ladoos and cool them down. Store in an airtight container. Enjoy healthy multigrain laddoo. Note if adding milk while shaping the ladoo's, remember to refrigerate the ladoos,