The other day,I was reading a post about the tasty Adai, that an Adai a day keeps a doctor away,but it would be a tad boring ,I guess, if one has to consume it everyday.It is all about the typical tastes, that we have got so used over the years and therefore we will not let the legacy die All said and done the Adai Avial combination is indeed here to stay.Newer variants are now being tried out and some are more tastier than the conventional Adai.Add red carrots ,instead of the pulses.Grind rice,grated carrotsand Kashimiri chillies for the zing taste and a unique flavour.Garnish with drumstick , pudina or curry leaves for a distinct aroma.Enhance with toppings as you please....Butter,Jaggery,Honey,Jam,Nutella etc etc.It's good to experiment on a dish ,where nothing can go wrong .You stand to gain,if the new version is accepted by all at home.
Combinations over the years,passed down by generations ,continue to be much sought after ,even today..Like for instance,the idli,,sambhar,chutney combo can never lose charm,so long as the idlis are soft and fluffy.Time tested methods and constant practise helps one to excel and the secret behind the preparation of the ideal batter lies in adding pressed rice and soaked fenugreek seeds during the grind...
Another favourite that rules breakfast charts is the good old Ghee Pongal,which is so easy to prepare,fast to cook and good to eat..The secret here lies in dry roasting the rice and pulses,adding milk while cooking and a generous dollop of clarified ghee preferably from home made butter, before serving.Cashews are optional,for I personally feel that the Pongal owes its taste ,flavour and aroma to the pepper and the cummin seeds.The onion gotsu or any mix veg gotsu and chutneys make this a complete , balanced, wholesome breakfast meal..
Next in line,sought after for its simplicity,is the humble Upma......Vermicelli,semolina,rice,corn,etc...Here again it is the taste,that we have acquired over the years,that refuses to let us go of this humble dish., The flavour is enhanced by adding green chillies,ginger, onion,carrot,capsicum,beans,tomato and fresh green peas.When the mixture comes to a boil,pour it into a container,place the container in a pressure cooker,boil on high flame for a minute,sim the flame and leave it for 15 minutes,without placing the weight.Remove from fire,add a generous helping of gingelly oil,mix the contents well and keep it closed inside the cooker. Sim boil for another five minutes,remembering not to place the weight at any stage..Remove from fire Repeat the last procedure again before serving.Garnish with coriander leaves...This is a dish one can have at any time of the day,with or without any accompaniement...
The poori follows in line,and nothing to beat the traditional Potato masala for the accompaniement..It's quite a healthy side dish,in the sense that the potatoes are boiled,not fried and it owes its flavour to the ginger and the green chillies. This can be made practically oil free and sort of compensates for the oil used in frying the pooris..Pooris taste yumm with chana too.That by itself is a wholesome meal..
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