Monday, February 27, 2017

Adai - Fermented Bean pancakes

Adai - Fermented Bean Pancakes


1/3 cup
Mung Bean
 1/3 cup

 1/3 cup
Crushed chili pepper 

 1/2 tsp
Salt                                                                            to taste

Soak Rice, Mung Bean and Chickpea in water for 4-6 hours.
Add chili pepper and salt.
Grind to a paste, crepe batter consistency.
Make pancake on a griddle.

Yeast Gravy

Yeast Gravy

Nutritional Yeast

1 tbsp
Soy sauce
 1/2 tbsp
Corn Starch

 1 tbsp
Olive oil 

 1/2 tbsp

Mix corn starch with a bit cold water in a bowl.
Bring a cup of water to boil.
Add soy sauce and olive oil .
Stir in nutritional yeast and bring the mixture to a simmer.
Slowly add corn starch water while whisking continuously. 
Simmer for 10 sec until starch is cooked.
serve with Bannock.

Wednesday, February 22, 2017

Urad Vada

Urad Vada

Urad Dal flour

1/4 cup
Rice flour
 1 tbsp
Onion diced

 a bit
ginger diced 

 a bit
corriander leaves                                                         a bit
baking soda                                                               1/8 tsp
Lemon juice                                                               1/2 tsp
Olive Oil                                                                        2 tsp

Add urad flour, rice flour, baking soda and salt (to taste) in a mixing bowl.
Mix the dry ingredients.
Add chopped onion, ginger, coriander leaves and green chilis (if desired) .
Add water and make a dough. 1/2 cup of water did it for me.
Add lemon juice to activate baking soda.
Fry in a appa pan. You could also fry in a pancake griddle into tiny pancakes.

Make Ghee in a rice cooker

Make Ghee in a rice cooker

Very easy recipe to make Ghee. You cant go wrong with this.
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1 pound

Add butter to rice cooker.
Once water is evaporated, the cooker switches to stay warm.
Leave it in stay warm till all water bubbles away and the ghee is clear like oil.

Principle of operation (basic rice cooker models)
from Wikipedia

During cooking, the rice/water mixture is heated at full power. 
The water reaches a temperature of 100 °C (212 °F); it cannot get 
hotter than its boiling point (all the energy goes into 
vaporizing the water). At the end of cooking there will be no 
free water left; most will have been absorbed by the rice, and 
some boiled off. As heating continues, the temperature can now 
rise above boiling point; this makes the thermostat trip. Some 
cookers switch to low-power "warming" mode, keeping the rice 
at a safe temperature of approximately 65 °C (150 °F);

As long as there is moisture in the butter, the rice cooker boils off 
the water. Once all the water is evaporated, the thermostat trips. 

continue at 65 °C to ensure all moisture is gone.

Sunday, February 19, 2017

Red Lentil Balls

Red Lentil Balls

This is a modified Turkish recipe from mercimek köftesi, made with Canadian lentils.

Red lentils aka Masoor dal

1 cup
Whole wheat Couscous
 1 cup
Onion diced

 1 medium
Tomato diced 

 1 large
Tumeric                                                                     1/4 tsp
Paprika                                                                      1/4 tsp
Cumin Powder                                                         1/4 tsp
salt, lemon juice                                                     To Taste
chopped fresh parsley and green onions           Garnish
Olive Oil                                                                   2-3 tsbp

In a pan heat olive oil and fry onion till translucent.
Add chopped tomato, cover cooked till mushy.
Add tumeric, paprika and cumin powder.
Add lentils and 2 cups of water.
Add salt to taste.
Once lentils are cooked though, about 10 min add couscous.
Turn off flame.
Cover and let couscous hydrate. Fluff in between.
Add green onions and cilantro.
Make balls or serve as pilaf.

Friday, February 17, 2017

Chickpea Pudding

Chickpea Pudding - Thirupagam

This is an ancient Indian - Tamil recipe offered to Gods. திருப்பாகம்.

Chickpea flour aka Besan

1 cup
whole Milk / Soy Milk
2 cups 

 1 cup

 1/4 cup
Nuts for garnish

Roast chickpea flour on a medium flame till aromatic.
Add butter mix well.
Continue to stir on a low flame till the mixture turns to a paste.
Add sugar, milk and stir continuously till the paste is silky .
Let cool.
Serve garnished with nuts.

Wednesday, February 15, 2017

Falafel recipe


Dry Chickpea

1 cup
Medium onion diced

Cilantro/Flat leaf parsley 

chopped 1 cup

Soak dry chickpea overnight in cold water.
Coarsely grind chickpea, diced onion and Cilantro/Flat leaf parsley.
Add salt and mix well.
Make small balls.
Fry till golden brown.