Horse gram series – adai

Adai is a typical South Indian dish akin to the more popular dosai but the batter tends to be thicker and coarser.   Traditionally adai batter consists of a blend of rice, tuar dhal, red chillies and asafoetida.  The recipe below replaces the tuar dhal with horse gram and we have added a few extra ingredients.  The adai turned out very crisp and tasty.

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What do I need to make it?

  • 1 1/2 cups idli rice (available in most Asian grocery stores)
  • 1/2 cup whole black urad dahl
  • 1 cup dry roasted horse gram
  • 2 tsp black peppercorns
  • 2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 3-4 whole dried red chillies
  • Handful curry leaves
  • Salt to taste

How much will I make?

Around 20 adais depending on size

How do I make it?

Soak all the ingredients with some cold water till they are completely immersed and leave overnight.  Grind the ingredients with the water till you get a thick spreadable batter.   You might need to add more water during the grinding process to get the consistency right.   Leave the batter overnight to ferment a bit.   To prepare, heat your pan and spread a laddle of batter to form a disc.  Drizzle with some vegetable oil or sesame oil (for a more authentic taste) to ensure the adai doesn’t stick to the pan.  Cook on both sides till done.

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Chestnut flour pancakes with cashew nut and sultanas

We felt a bit adventurous yesterday and added some cashew nuts and sultanas with a pinch of cardamom to our pancake batter (1 cup chestnut flour, 1 cup milk, 1 tsp baking powder, 1 tbsp honey and 1 egg – all whisked together) and really liked the flavour combination.  We think this could probably double up as a dessert option – served with some good quality vanilla ice cream or Indian kesar kulfi.

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Gluten free pineapple upside down cake

We have long been wanting to bake this cake but invariably defaulted to making something that had been tried and tested.  As we were expecting guests for lunch on New Year’s day we decided to take a chance and bake this cake for dessert.

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What do I need to make it?

  • 250 gm gluten free self raising flour
  • 250 gm soft butter
  • 150 gm light moscavado sugar
  • 3 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 4 tbsp golden syrup
  • 5 pineapple rings
  • 15 glazed cherries

How much will I make?

12″ round tin

How do I make it?

Grease and line cake tin with parchment paper – pre heat oven to 180 degree.   Cream the butter and sugar in a mixer before adding the eggs, vanilla extract and milk.   Keep mixing for a few minutes before adding the flour and baking powder.   Continue till you get a nice glossy mixture.   Spread the base of the cake tin with golden syrup – layer the pineapple rings with glazed cherries in the middle of each pineapple ring.  Pour in the cake mixture and bake in oven for and hour to an hour and fifteen minutes till cake is done.   Remove and turn the cake over so the pineapple rings are on top.   Serve with a dollop of creme fraiche.

 

Roast chicken and creamed corn soup with corn bread muffins

Here’s our contribution to the “What do you do with the left over roast from Christmas ?” conundrum.  On Boxing day we had made some corn muffins for a lunch get together with some dear friends.   Having used some of the creamed corn in the corn bread muffin mix we had planned to use the remainder in a soup combined with the left over roast chicken (using tarragon butter – recipe posted earlier) from Christmas lunch.   We think it is one of the better soups we have made in a while with the fresh tarragon adding incredible flavour and enhancing the overall deliciousness of the soup.

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What do I need to make it?

  • 2 handfuls of left over roast chicken
  • 300 gm creamed corn
  • 2 large closed cup mushrooms sliced
  •  1 Thai red chilli chopped
  • 2 cloves of garlic chopped
  • Handful of fresh tarragon chopped
  • 2 chicken stock cubes
  • Dash of pepper
  • Knob of butter

How much will I make?

2 hearty bowls

How do I make it?

Heat a pan and add a knob of butter followed by the garlic.   Saute for a minute over medium heat ensuring the garlic does not brown before adding the chopped red chillies.   Saute for another minute before adding the tarragon and left over chicken.   Warm the chicken through and switch of the heat.   I a separate pan add another knob of butter to saute the mushrooms for a couple of minutes.   Pour in 400 ml of water and add the stock cubes and bring to a boil.   Add the creamed corn and chicken to the stock and simmer over low heat for 5 minutes.  Pour into your soup bowl and enjoy.

 

Corn bread muffin

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What do I need to make it?

  • 1 cup of corn meal
  • 1 cup gluten free all purpose flour
  • 4 tsp baking powder
  • 2/3 cup skimmed milk
  • 4 tbsp vegetable oil
  • 1 cup creamed style corn
  • 1/2 cup finely chopped spring onions
  • 1/2 cup chopped jalapenos
  • 1/2 grated cheddar cheese (substitute with your favourite cheese)
  • 2 eggs
  • Salt to taste

How many will I make?

12 medium sized muffins

How do I make it?

Mix all the dry ingredients in a large bowl.   Add the chopped spring onions, jalapenos, cheese, milk and oil – mix thoroughly before adding well beaten eggs.   Fold the eggs into the mixture and spoon into greased muffin cases and bake in pre-heated oven at 180 degrees Centigrade for 40-45 minutes till they are golden brown.  Enjoy on its own with some sweetened butter (honey mixed with softened butter) or as an accompaniment to soups.

Chestnut flour pancakes

The love affair with chestnut flour continues and we are tinkering with different flavour combinations to our standard pancake mix (one cup chestnut flour, one cup milk, one egg and one teaspoon baking powder).  Over the last week we have made two versions, one savoury and one sweet.   For the savoury option we added a pinch of salt, one teaspoon of English mustard, some chopped spring onion, fresh coriander, 1 Thai red chilli and a handful of a blend of 4 cheeses.   The subtle taste of the mustard made it quite delightful.   For the sweet version we added one tablespoon of smooth peanut butter, 1 tablespoon of Nutella and  1/2 tsp of vanilla extract.  This was equally delightful but then again we don’t think one can go wrong with Nutella in any sweet dish!

Mustard and four cheese pancake

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Peanut butter and Nutella pancakes

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Cassava meal kesari (pudding)

We had friends over for dinner last night and felt a bit creative with our dessert offering.   We have used “gari” or “cassava meal” previously in a savoury recipe as a substitute for “rava” or “fine semolina” and decided to try using it as the base for our gluten free  kesari alternative.   The cassava meal does have a bit or sourness to it which works fine in savoury dishes but not completely off putting in desserts (feel free to increase the amount of sugar to suit your taste).

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What do I need to make it?

  • 1 1/2 cups of cassava meal (gari)
  • 1 cup of sugar
  • 1/2 tsp cardamom seeds
  • Pinch of safron
  • Handful of almond and cashew nuts chopped
  • Handful of raisins
  • 6 tbsp ghee (2 to roast the nuts and raisins and the remainder to go into the kesari)

How much will I make?

Serves 4

How do I make it?

Roast the cassava meal over a medium heat till it starts to brown. Heat 2 tablespoons of ghee and roast the almonds, cashew nuts and raisins till the cashew nut begins to brown – keep aside once done.  Then heat 1 1/2 cups of water in a wok – dissolve the sugar and continue boiling for a few minutes before adding the saffron and cardamom seeds.    Reduce the heat to medium and  pour in the roasted cassava meal and whisk vigorously to ensure no lumps are formed.  Add four tablespoons of ghee to the mixture and keep stirring till the kesari leaves the sides of the wok.   Switch of the heat and garnish the dish with the roasted nuts and raisins – mix thoroughly and serve the kesari warm.

 

Related content:

Gluten free upma (annaandshiv.com)

Coffee flavoured chestnut flour pancakes

Having discovered the versatility of chestnut flour as an adequate replacement for normal flour in our baking endeavoors we have been making pancakes regularly with it.  We decided yesterday to try something different and incorporate some bold coffee flavours into the batter and are pleasantly surprised with the outcome.   We think this could work brilliantly as a dessert option with scoops of vanilla or coffee ice cream or a syrup made with Kaluha.  The pancakes have also given us an idea for a  tiramusu alternative – more once we have tried it.

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What do I need to make it?

  • 2 cups chestnut flour
  • 1tsp baking powder
  • 2 tsp  sugar (adjust to taste)
  • 1 cup milk
  • 2 eggs
  • 1 shot of espresso
  • 2-3 tbsp Kaluha (add more for a boozy dessert pancake)
  • 1 tsp espresso powder
  • 1 tsp vanilla essence
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

8 medium sized pancakes depending on size

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butter some batter and cook on both sides,   Serve hot as a breakfast pancake or as a dessert with a scoop of coffee/vanilla ice cream.