September 25, 09:25IOL

Adai Recipe Served with Podi Powder

Recipes for preparing the dish Adai and the accompanying powder Podi are presented. Adai is made from a mixture of various types of rice and dal.

Ingredients for Adai

For preparation, you need 1 cup (250 ml) parboiled rice, ⅓ cup (60 ml) toor dal, ⅓ cup (60 ml) Bengal gram/chana dal, ⅓ cup (60 ml) urad dal, ⅓ cup (60 ml) moong dal, 2-3 dried red chili peppers, ½ teaspoon (2.5 ml) yellow asafoetida (hing), 1 tablespoon (15 ml) finely chopped ginger, a handful of finely chopped fresh coriander, salt to taste, and oil for frying.

Preparing Adai

First, soak the rice and all types of dal in water for two to three hours. After that, drain the rice and dal from the water and coarsely grind them together with the red chili peppers and asafoetida. While grinding, add a little water so that the batter has a coarse, sufficiently thick, but flowing consistency, avoiding an overly liquid state.

Next, mix the finely chopped ginger, coriander leaves, and salt into the batter, stirring the mixture thoroughly. The batter is ready for use.

To fry, heat a cast iron skillet or non-stick tawa over medium or high heat. Pour a little oil onto the tawa to prevent the Adai from sticking, then wipe off the excess oil with a kitchen towel.

Pour a ladle of batter into the hot tawa and spread it in circular motions to form the Adai. Pour about 1 teaspoon of oil around the edges of the Adai. Fry for about one minute. Then, flip the Adai, pour oil around the edges again, and continue frying for another minute until it is fully cooked and golden brown. The finished dish is served hot with podi, sambar, or chutney.

Podi Powder

Ingredients for Podi

For the powder, you need 1 cup of chana dal (Bengal gram), ¼ cup of urad dal (skinned, split black lentils), ¼ cup of sesame seeds, ¾ – 1 tsp of salt to taste, 6-10 dried red chili peppers or ½–1 tbsp of mild Kashmiri red powder, 1 tbsp of cumin seeds (jeera), 2-3 sprigs of curry leaves, and 1-2 cloves of garlic, ¼ tsp of asafoetida (hing).

Method of Preparing Podi

All ingredients must be cleaned, ensuring they are free from stones and debris. Place the chana dal in a non-stick or heavy-bottomed pan and roast over medium heat until lightly golden and aromatic. Then, remove and set aside on a plate.

Roast the urad dal in the same pan over low or medium heat until golden and aromatic, then transfer it to the same plate. Add the sesame seeds to this same pan and roast until they begin to puff and sizzle; it is important not to overcook them, as they can become bitter, and then transfer them to the plate.

Roast the cumin seeds until they become aromatic and just start to brown, ensuring they do not burn, and transfer them to a plate. Roast the dried red chili peppers until crispy and place them on a plate. Add the curry leaves to the same pan and roast over low heat until crisp. Then, set them aside.

Add the garlic to the hot pan and fry for about two minutes, then remove it from the heat. Once all roasted components have completely cooled, place them in a spice or coffee grinder. Add salt and asafoetida, and then pulse to achieve a coarse grind, avoiding excessive pulverization. Store the finished powder in an airtight container.

Serving

Podi powder pairs excellently with Adai, dosa, idli, or rice. Sprinkle a generous tablespoon of Podi powder onto a plate, make a depression in the center, and add a small amount of oil, mixing it with the powder to form a paste. For a healthier option, water can be used instead of oil.

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www.aajtak.inSeptember 12, 13:20

Indori Jalebi Recipe: How to Make a Thin and Crispy Sweet Treat at Home

The mere mention of jalebi brings forth salivation; the pleasure derived from a hot, crispy sweet soaked in sugar syrup is incomparable. This article presents a simple recipe for making the famous Indori jalebi, which will allow you to create thin, crispy, and delicious pieces right at home.

Many people particularly enjoy the thin and syrup-rich jalebis from Indore. If you wish to taste such sweets, there is no need to visit a market. With a little effort and adherence to simple tips, you can prepare jalebis comparable to those made in confectioneries.

To prepare the liquid batter, you will need: 2 cups of flour, 2 tablespoons of gram flour (besan), ½ cup of yogurt, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, ½ teaspoon of cardamom powder, a pinch of food coloring (optional), and water as needed.

For the syrup, you will need: 2 cups of sugar, 1 cup of water, ½ teaspoon of cardamom powder, 5–6 strands of saffron, and 1 teaspoon of lemon juice.

For frying, 2–3 cups of oil or ghee are required.

To begin, in a large bowl, mix the flour, gram flour, baking powder, and baking soda. Then, add the yogurt and cardamom powder to this mixture. Gradually, while adding water, knead the dough until it is sufficiently runny but not too thin. It is important to ensure the consistency is neither too thick nor too thin, otherwise, the jalebi may spread in the oil and lose its shape.

After the dough is ready, cover it and leave it in a warm place for about 10–12 hours. During this time, fermentation will occur in the dough, and small bubbles will begin to appear on the surface. Before frying, the dough should be gently mixed. If it seems too thick, a little water can be added to adjust the consistency.

Simultaneously, prepare the syrup: bring the sugar and water to a boil in a saucepan, then add the cardamom and saffron, and finally pour in the lemon juice. The syrup should not be made too thick; it should remain slightly sticky so that the jalebi absorbs the syrup well. The syrup's readiness is checked by taking a small amount between the thumb and index finger; if a thin thread forms when the fingers are separated, the syrup is ready.

Pour the prepared batter into a special nozzle bottle. Pour oil or ghee into a pan and heat it, starting with medium or low heat. Carefully squeeze the batter through the bottle to form rings in the oil, rotating them. It is necessary to monitor the oil temperature so that it is not too hot, otherwise, the batter may spread and fail to maintain its shape.

Once the jalebi shape is formed, increase the heat to medium or high and fry until golden and crispy on both sides. After the jalebi becomes sufficiently crispy, remove it from the oil and immediately immerse it in the hot syrup. The jalebi should only be kept in the syrup for a few seconds before being removed, as prolonged immersion can reduce its crispiness.

Place the finished jalebis on a plate, optionally sprinkling them with finely chopped nuts. They are served with warm milk or rabri. When preparing jalebi, two points are crucial: the correct dough consistency and avoiding excessive oil heating during frying. Adhering to these rules guarantees a crispy and delicious jalebi, similar to restaurant quality.

www.aajtak.inSeptember 11, 16:30

Crispy Chilli Bhindi Recipe: A New Take on the Traditional Indian Snack

Traditionally, bhindi is prepared in most homes using the same method; however, if you want to give this everyday vegetable a twist, you can try the crispy chilli bhindi recipe. This Chinese-style dish brings a completely new level to the Indian flavor profile. Thanks to its spiciness and delicious combination, even those who usually avoid bhindi might come to love it.

The crispy and crunchy bhindi is mixed with spicy chili sauce, onion, bell pepper, and the aromas of garlic and ginger, giving it a restaurant-quality appearance. Preparing this dish does not require expensive or rare ingredients; readily available household items like cornstarch, flour, various sauces, and spices are enough to give bhindi a completely new look.

Crispy Chilli Bhindi Recipe

To begin, thoroughly wash the bhindi, and then dry it completely using a cloth or paper towels. It is crucial that no moisture remains in the bhindi, otherwise, the batter will not hold well, and the bhindi will not be crispy.

Next, trim the ends of the bhindi and cut it into medium-sized pieces, avoiding parts that are too thick or too thin. Also, prepare the onion and bell pepper, diced into small cubes.

In a bowl, mix one tablespoon of cornstarch and one tablespoon of flour, adding a little aromatic powder and salt. Then, gradually pour in water to create a liquid batter. You should ensure the batter consistency is thin enough to only lightly coat the bhindi.

Carefully dip the sliced bhindi into this batter, and then sprinkle a small amount of cornstarch over it. During this process, avoid vigorous mixing so that the batter does not rub off the vegetable.

Heat oil in a pan, but do not heat it to a very high temperature. Fry the bhindi over medium heat until it turns light brown and becomes crispy. It is important not to keep the fried bhindi for too long after frying, as it may become soft. For better taste and crispiness, the bhindi should be mixed with the sauce immediately after deep-frying.

In a separate pan, heat a little oil. Sauté the finely chopped garlic, ginger, and green pepper in it until fragrant. Then add the onion and bell pepper and quickly stir-fry over high heat to retain some crunch in the vegetables.

After this, add a little homemade chili paste, tomato ketchup, mushroom oyster sauce, and dark soy sauce. Do not add too much sauce, as excess liquid can cause the bhindi to lose its crispiness. Also add aromatic powder, salt, and a pinch of powdered sugar. If necessary, pour in a little water and mix the sauce well.

Now add the cooked crispy bhindi to the sauce pan and stir very gently. The bhindi does not need to simmer in the sauce for a long time; simply tossing it lightly is enough for the sauce to evenly coat the vegetables.

Finally, sprinkle the dish with finely chopped green onions and serve hot. This bhindi, crispy on the outside, soft inside, and possessing a spicy Indo-Chinese flavor, is perfect for an evening snack or as an appetizer at a party.