ADAI

 ADAI

ADAI

INGREDIENTS:

Idli Rice                - 1 cup

Raw Rice               - 1 cup 

Tuvar Dal              - 1 cup

Chana dal              - 1/2 cup

Moong gram           - 1/2 cup

Urad dal                 - 1/2 cup

Garlic cloves           - 3  

Cumin seeds           - 2 tbsp

Fennel seeds           - 1 tbsp

Dry Red Chili         - 4

Hing                       - 1/2 tsp

Shallot                    - 1/2 cup

Curry leaves           - 3 sprigs

Coriander leaves    - 6 tbsp

Ginger                    - 1 tbsp 

Salt                         - to taste


METHOD:

Wash n soak rice and dal together for 3 hrs.



Seperately  grind  garlic in a blender  to a smooth paste.

Add to the grinder  rice and dal  along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter. 

Add water while grinding. The batter consistency should be little thicker.

Once done transfer it to a bowl, add enough salt, hing and mix the batter.

Now add finely chopped shallots,ginger,cilantro and curry leaves.

Mix everything well and leave it aside for half an hour.

Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked 

Then flip other side and cook till it turn crispy.

Tasty Adai is ready to taste.

Goes well with Avial and chutney..

AVIAL

AVIAL

AVIAL

INGREDIENTS:

White pumpkin                - 6' inches

Yellow pumpkin               - 6' inches

Senai                                - 6' inches

Raw banana                     - 1

Beans                               - 10

Carrot                              - 1 

Drum sticks                     - 1/2

Potato                              - 1  

Brinjal                             - 1

Grated coconut               - 1 cup

Green chillies                  - 3  

Curry leaves                    - 1 sprig 

Jeera                               - 4 tbsp

Turmeric powder            - 1/2 tsp

Mustard seeds                 - 1/2 tsp

Coconut oil                     - 1 tbsp

Salt                                  - to taste

METHOD:

Grind  green chillies, jeera and coconut  to a fine paste and set aside

Cut all veggies lengthwise.

Cook it in water. when half cooked. 

Add the ground  green chillies, jeera and coconut paste and salt to taste.mix well

Put off the flame.

Now add yogurt and mix gently.

Heat the coconut oil.

Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial. 

If interested can add a tsp of coconut oil in the end to enhance the flavour...

Tasty avial is ready ..


Goes well with Adai and Rice..