Quick and Easy Cheera (Spinach) Ada

It is always such a chore to decide what to cook… In my opinion, cooking is much easier than the planning process. So, a couple of days ago, I asked my husband for some suggestions for dinner. He sent a link to a recipe and that’s what I made. From then on he made a claim that he would suggest dinner everyday! I am sure he is already regretting the statement.

Anyway, day before yesterday, he found another recipe to try. It came out really well, so I decided to share it here.

Ingredients

Raw rice – 1 cup

Green Gram – ½ cup

Channa dal (Bengal gram) – ½ cup

Thuvar dal (Spilt pigeon peas) – ½ cup

Urad dal (Black gram) – ½ cup

Red chilies – 5 to 6 (or according to taste)

Asafoetida powder – a pinch

Chopped greens (spinach, drumstick leaves etc.) – 1 big bowl

Coconut bits – 2 tablespoons

Salt – 1 teaspoon or as per taste

Oil (gingelly or any cooking oil) – as required

Method

Soak rice and dals in water for at least 1 hour. Wash and drain the water completely. Add the red chilies, asafoetida, salt and grind coarsely by adding very little water. Add the coconut bits and chopped greens and mix well.

Heat the dosa pan/griddle. Grease it with a bit of oil. Depending on the size you want, take the required amount of batter, place at the center of the griddle and pat to make a round. Try and make the edges even, else it will not cook evenly.

Drizzle a few drops of oil around the edges and in the center. Allow it to cook for about a couple of minutes. Flip, and allow the other side to cook for a minute. When both sides have browned, remove onto a plate and serve hot.

The ada has a flavor of its own, so you could just roll it up and have it as is. For a more elaborate spread, serve it with your favorite chutney. You could also try a combination of ghee and jaggery for a slightly sweeter note.

Note: I added whole urad (with the skin) but the original recipe called for regular urad. It tasted good anyway!

Here’s the link to the original recipe: http://www.kamalascorner.com/snacks/keerai-greens-adai.html

Breakfast Blends

For the past few weeks, my husband and I have been trying new breakfast blends. No, I am not talking about coffee here…but more delicious and healthy blends. The inspiration? One of the Williams-Sonoma Free Technique Class that focused on raw food. Here are a few of our favorites.

Blend 1 – Green Delight

Pear – 1

Apple – 1

Spinach – about 2 cups (you can use kale/chard or any other greens)

Blend all ingredients together and drink up.

Blend 2 – Sunshine in a Glass

Carrots – 2-3 medium sized

Orange juice – About 1 cup

Ginger – 1-2 tsps (depending on taste)

Blend all ingredients together. Sieve if required and blend the pulp again with some water. Run through a sieve again and enjoy.

Blend 3 – Peach Blush

Cantaloupe – 1-1½ cups (you can use a melon of your choice)

Pear – 1

Blend together and your quick and healthy breakfast drink is ready to be gulped.

 

Note: For additional nutrition, add a handful of walnuts or almonds.