Chocolate chip coffee muffin is a variety of muffin with coffee as the base flavor. It is one of my most recent recipes that I had tried. Coffee is my HB’s favorite drink and hence this chocolate chip coffee muffin has become one of his favorite dessert as well 🙂 Chocolate chip coffee muffin is very easy to make and involves minimal ingredients. I am pretty sure that all the coffee lovers out there will enjoy this muffin. Though the muffin does not have the exact coffee taste, it has a touch of coffee flavor in it making it far tastier. Chocolate chip coffee muffin can be had as a breakfast muffin (serving the dual purpose of having coffee and a muffin :)) So all the coffee lovers and general food lovers, try this wonderful muffin at your home and let me know your thoughts.
Adai is a dosa like dish synonymous to Tamilnadu (specifically from Chettinad cuisine, I believe) and is made using different varieties of Dal (Moong, Urad and Channa). It is a very healthy dish and usually eaten for breakfast and sometimes for dinner. I started making Adai mainly as an alternative to dosa. For dosa, as you know, the main ingredient to make the batter is rice and rice is rich in carbohydrates which in turn is one of the contributing factors in weight gain (if the intake is often, of course). My HB is very health conscious (and that has rubbed off on me as well, sometimes ;)) and so I started my search for a healthy and easy alternative for the usual fares that we have at our home. Then I came across this Adai from the web and found it to be the perfect alternative. Making the Adai batter does not involve fermentation. So the entire process of preparing the batter to cooking Adai is very quick. Also, you don’t need a grinder to prepare the batter. A blender will suffice. In our home, we normally have Adai with coconut chutney but by making the batter a little bit spicy (described in the cooking instructions below), you can have Adai without a side dish (how awesome is that!). In restaurants, Adai is often served with butter and Avial (another south Indian dish for which I will post the recipe sometime soon).
So try this very healthy and easy to make Adai in your home and let me know your comments.
Adai is a dosa like dish synonymous to Tamilnadu (specifically from Chettinad cuisine, I believe) and is made using different varieties of Dal (Moong, Urad and Channa). It is a very healthy dish and usually eaten for breakfast and sometimes for dinner.
Toor dal - ¼cup
Moong dal -1/4 cup
Urad dal - ½ cup
Idli Rice or Raw Rice - ½ cup
Whole Red chillies - 6
Salt-as per taste
Shallots(small onions) – 2 (chopped)
Hing - 1 tsp
Cumin seeds - 1 tbs
Chopped Coriander leaves – ¼ cup
Water as required
Oil required to smear around adais
Wash and soak urad dal, moong dal, toor dal and rice together in water for 4 hours.
Grind the soaked dals and rice, along with half a tsp cumin seeds, whole red chilli, salt and hing together until smooth. - like dosa batter.
To the ground adai batter add chopped shallots, coriander leaves and little water.
Mix well the batter, the consistency should be similar to dosa batter. Set aside the adai batter to rest for atleast 30 mins.
Heat a dosa tawa, add a ladle full of adai batter to the center of tawa and start spreading the batter from center in circular motion like making dosa or pancakes.
Smear 1 tsp oil around adai and cook on medium heat until both sides of adai are golden brown and crisp.
I have already given you the recipe for sweet paniyaram and here is the hot version of it. If you are bored of regular breakfast items like idli or dosa, you can make these. It is easier than making the sweet ones.
Resembles fluffy cotton balls, right? But these can be eaten. 🙂
My HB gets excited whenever I make this dish and hope you too enjoy it with your loved ones!
Kuzhi paniyaram is a quick south indian breakfast recipe easily made with idli batter.
Split bengal gram (Kadalai paruppu ) - soaked for 5 to 6 hrs
Idli batter - 2 cups
Coconut pieces(optional) - 1 tbs
For the seasoning:
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Shallots (chopped) - 3
Red chilli – 2
Curry leaves – 1 sprig
Add the split Bengal gram and coconut pieces into the idly batter.
Season the batter with above given ingredients and mix it well.
Heat the paniyaram pan and add a few drops of oil in each mould. Pour the batter with the help of a small ladle or spoon in each mould till they are ¾th full. Close the pan with a lid and let it cook for 2-3 minutes.
Turn the paniyaram in each mould upside down with the help of a stick and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.
Once cooked till a toothpick comes out clean when inserted, shake off the paniyarams onto a plate and repeat with the rest of the batter.
Serve hot with onion chutney or any chutney of your choice.