Friday, June 30, 2017

Split Moong Adai - Split Green gram Savoury Pancake

Once upon a time Adai with vella sakkarai (brown sugar) used to be one of  my  favourite after-school 'tiffins'. Traditionally Adais are prepared using various combinations of one or more lentils with rice, broken wheat or millets. Plain lentil Adais without cereals are also delicious. Split Moong Adai is one such variation. Rich in protein and fiber content it can be considered as one of the ideal breakfast dishes.


Split green gram  - 1 glass
Green chilly - 1
Fresh ginger (Peeled) - 1'' piece
Asafoetida - 1 pinch
Salt - 3/4 tsp
Cumin seeds - 1 tsp
Chopped coriander leaves - lots
Finely chopped onion - 1 cup
Sesame oil for roasting
1. Wash and soak split green gram for one hour.
2. Drain and grind the soaked split green gram coarsely along with the green husk, salt, green chilly, asafoetida and ginger, without adding too much water.
3. Keep the batter thick and coarse and mix in the cumin seeds, minced onion and chopped coriander.

4. Heat a greased tava, place a ball of Adai batter in the center and pat it into a 1/4 inch thick Adai using your wet fingers.
5. Make a hole in the middle and dribble oil into it and all around the Adai and cover with a lid.

6. Cook on medium flame for two or three minutes and check if the batter is cooked on top.
7. Check the bottom of the Adai to see if it has turned golden brown in colour.
8. Flip the Adai, dribble few more drops of oil around it and cook for one more minute.

Remove onto a plate and enjoy the Split Moong Adai while it is hot and crisp.

Thursday, June 22, 2017

Mavina Hannina Rasayana - Mango Coconut Milk Smoothie

A menu for a festive occasion at home was planned taking our Chef Bhattru's suggestions into consideration. Bhattru's idea of serving Mavina Hannina Rasayana as a dip for the gorgeous Obbattus was a great hit among the invitees. An additional serving of the ambrosial Rasayana was also served for dessert on demand! Bhattru gave me the know how of the recipe and added that the delicious Mavina Hannina Rasayana could be served with Dosas and Shyavige too. Here is Bhattru's recipe for the mouth watering Mavina Hannina Rasayana.

Ripe and sweet mangoes - 3
Coconut - 1
Cardamom powder - 1 pinch
Sugar/ Powdered jaggery - to taste
Saffron strands  - a few
1. Wash, cut and scoop out the mango pulp into a bowl.
2. Squeeze out the juice from the seeds and save it along with the pulp.

3. Break and grate the fresh coconut and allow it to soak in a sprinkle of warm water for ten minutes.
4. Grind the soaked coconut gratings very smoothly adding little water.
5. Pass the ground coconut paste through a sieve which has fine mesh and collect the thick milk. Squeeze out all the coconut milk by pressing it with the back of a ladle or by using your clean hand.

6. Blend the mango pulp, coconut milk, sugar/powdered jaggery and cardamom powder together into a smooth and thick  Rasayana.

7. Top it with a few pre soaked saffron strands.
I excluded sugar/ powdered jaggery because the Raspuri mangoes I used were very sweet.


 Enjoy the Mavina Hannina Rasayana  chilled.

Saturday, June 17, 2017

Terrific Trio Potato Saagu - Lemony Potato Gravy

Terrific Trio! Yes! That is what the colourful little potatoes are known as! A pack of tender and soft, tricoloured potatoes not only added  colour to the normal Potato Saagu but also imparted a unique flavour to the dish.

Here is how I prepared the picturesque Terrific Trio Potato Saagu for my son's family at Portland.

Terrific Trio Potatoes - 1 pack
Onion - 1 big
Cashew nuts - a few
Fresh ginger and green chillies (Chopped) - 1 tbsp
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
Gram flour/Besan - 1 tbsp
Sesame oil - 2 tbsps
Salt - 11/2 tsps 
Mustard seeds - 1/4 tsp
Bengal gram dal - 1 tsp
Juice of one big lime
Coriander leaves for garnishing
1. Wash the potatoes thoroughly and cook them till they are just done with the peels intact.
2. Cool the potatoes and cut them into half.

3. Peel and chop onion into thin slices.
4. Heat oil in a pan and add mustard seeds.
5. When the mustard splutters add the Bengal gram dal and roast till it turns golden in colour.
6. Add cashew nuts and roast them till they change colour.
7. Add chopped ginger, green chillies and onion slices and saute till the onion becomes pink in colour.

8. Add asafoetida, turmeric powder and  gram flour/ besan and fry till it emanates a pleasant aroma.

9. Add salt and about three cups of water and keep stirring so that no lumps are formed.

10. When it starts to boil add the cut Terrific Trio Potatoes to the gravy and cook for a few more minutes stirring very gently.
11. When the Saagu is ready mix in the lime juice and garnish with chopped coriander leaves.

Enjoy the colourful and flavoursome Terrific Trio Potato Saagu with Poories, chapaties or dosas.

Thursday, June 15, 2017

Chitra Amma's Kitchen in Top 100 Indian Food Blogs


Dear followers and inspirers,
Chitra Amma's Kitchen has secured a place in the list of
Top 100 Indian Food Blogs
Thank you for making this possible!

Wednesday, June 7, 2017

Mango Fried Rice


Mango season always brings in festivity and cheer along with it. Chefs come up with new lip smacking mango recipes while there are umpteen mango oriented snacks dished out by proficient bakers. How can one resist the magnificent mouth watering mango dessert spreads at restaurants? On the home front it is chutney and pickles galore where mothers and grand mothers are busy preserving them to last till the next season. Just when I was yearning to post a mango recipe for this season, my sister mentioned about the Thai Mango Fried Rice which she happened to relish recently. I used mango sauce (my own concoction) for my experiment, and my Mango Fried Rice turned out delicious!
Peeled and cubed half ripe mango - 1 cup
Green chilly - 1
Fresh ginger (peeled) - a fat 1'' piece
Garlic - 6 cloves
Powdered jaggery - 1tsp
Salt - 1tsp
Blend all the above ingredients together into a smooth sauce without adding water.
Rice - 1 cup
Peeled and cubed half ripe mango - 1 cup
Finely minced beans and carrot - 1 cup
Onion ( slivered ) - 1/2 cup
Sesame oil - 4 tbsps
Red chillies - 4
Coriander seeds - 1 tbp
Mango sauce - 1 cup
1. Wash and pressure cook rice with two cups of water and allow to cool.
2. Dry roast red chillies and coriander seeds and grind them into a coarse powder.
3. Heat two table spoons of oil and fry onion till it becomes golden brown.
4. Add the minced beans and carrot and stir fry till they are al dente.
5. Add half of the prepared mango sauce and keep frying till the vegetables become dry emanating a very pleasant aroma.

5. Add the half ripe mango cubes and fry for two or three more minutes.

6. Remove the cooked vegetables on to a plate.

7. Wash the same kadai and heat the remaining oil in it.
8. Break the lumps in the cooled rice and stir into hot oil.
9. Keep stirring till it is dry and each grain stands separate.
10. Add the remaining mango sauce and cook till it emanates a pleasant aroma.

11. Mix in the stir fried vegetables and cook on low flame till all the flavours blend well.
12. Blend in one table spoon of the ground chilly and coriander mixture.

 Piping hot sweet and sour MANGO FRIED RICE is ready.

 Enjoy with cucumber slices and fryums.