Adai

Adai is made of dhals and rice.It is very healthy breakfast dish.It goes well with cocnut chutney ,jaggery and sugar.In my mammas adai recipe drumstick leaves is a must ingredients but iam living gulf side often i wont get that drumstick leaves so i prepared with littel soya patha leaves.adai wowww yummmy food and taste delicious.

Ingredients

Raw rice - 1/2 cup
Boiled rice - 1/2 cup
Toor dhal - 1/2 cup
channa dhal - 1/4 cup
soya-2tbsp
fennel seeds 1 tbsp
Red chillie -3
garlic 5 flakes
ginger little
Salt as required
Oil for making adai.

Ingredients which we have to add in adai batter:

Asafoetida -1/4 tsp
Onion -2-3 finely chopped
Coconut -chopped (not grated one)
Curry leaves - little
Ginger -1 small bit
Grated carrot -1/2 carrot (optional)
soyapatha leaves -handful (optional)
garlic 10 flakes -finely chopped

Method:

Soak rice and dal together for 4- 5 hours.

Grind it coarsely along with red chillie, green chillie, ginger,garlic ,fennel seeds and salt.

The batter should not be thick nor watery.

Add asafoetida, finely chopped onions, few curry leaves,chopped coconut and soya patha leaves  to the batter.

Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion like dosa but we cant made it like dosa.

Add a tsp of oil around it. Let it get cooked.

Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked.

After both sides are cooked remove from tawa and serve it hot with chutney  or jaggery or sugar.

A very tasty and yummy adai is ready serve it hot.

Note: u should chop the coconuts as seen in the pic.(cutting into small small pieces)so that the taste will be delicious.

Vattilappam

First type:

Vattilappam is a  custard pudding.  This can also be served as a dessert. During Eid they used to make this .The vattilappam is soft  and tasty.

Ingredients:

Egg                             4nos

Sugar                          3/4 cup

Coconut milk              1 cup

Cashew                      7-8

Cardamom                  2

Milk                            1/4 cup

Condensed milk          2 tbsp(optional)

Salt                             a very small pinch

Ghee                           2tbsp

fried channa dhal powder 2 tbsp
           
Preparation

1.Mix the milk powder and milk together.

2.Grind cashew, fried channa dhal cardamom to a fine paste.

3.Beat the egg and sugar together until the sugar dissolves.

4.Add the coconut milk, cashew and the paste which grind , condensed milk and salt.

5.Beat together and pour into a flat base bowl.

6.Cover tightly with either aluminium foil or cloth and place the lid.

7.Steam for 30 to 45 minutes. Insert a skewer and check. If it comes out clean then it is done

   otherwise  steam for a few more minutes.

8.now vattilappam is ready.cut into pieces serve it hot or place it in fridge then serve as a dessert also.

Rest of this recipe one more method also to  make vattilappam.

Second type:

0. Instead of sugar we can do the vattilappam with raw sugar else with jaggery.

1. Melt the jaggery in the water over a gentle heat. Bring to a boil and simmer for 10 minutes.
    Remove the pan from the heat and leave the syrup to cool.

2. Beat the eggs with the coconut milk, cardamom powder and jaggery syrup.
    Whisk to blend all the ingredients together for a minute or two.

3. Melt the ghee and pour it into a 500ml silver bowl fully spread with the ghee
     so that the vattillapam wont sticky to the bowl.

4. Tip in the custard and stud the surface with cashew nuts .

5.Steam for about 30 minutes in the pressure without pressure weight.

6.Remove the bowl after 30 minutes cool and chill well before serving.

Broccoli Dosai

INGREDIENTS:
1.Dosa batter
2.broccoli-1
3.turmeric powder1/4tbsp
4.asafoeatida-1pinch
5.garam masala-1/4tbsp
6.chilli powder-1tbsp
7.lemon juice-half tablespoon
8.curd-1tablespoon
9.gingergarlic paste-1tbsp

To Clean Broccoli:
 •Rinse the broccoli under cold water to remove any dirt
 •Cut off the stem as close to the start of the florets as possible
 •While the stem can be tough if eaten as is, if you remove the outside layers,
   the center of that stem is just as tender as any other part
 •So, holding the stem vertically on your cutting board, take off about an 1/8 of an inch from each side of
   the stem
 •Chop into whatever size pieces you’d like
 •Separate the florets, by cutting them off from the remaining stem structures;
   or you may be able to just break them off
 •Make sure everything is dry and you’re good to go.

Method of making broccoli dosai:

• After the cleaning process.finely chop the floret into tiny pieces.
•   Then add the ingredients with the finely chopped florets let it marinate for 10 minutes.
•   Then add this marinated florets to dosa batter.
•   heat dosa tawa make dosa with crispy.
•   serve it hot.with nutritious raitha which i gave before

Paruppu urundai Kolambu

• Paruppu Urundai Kuzhambu is a authentic dish in TamilNadu.
• Ingredients:
• For  Lentil Balls:
•     Thuvar dhal – 1 cup
•     channa dhal - 1 cup
•     Onion – 1/4 cup (finely chopped)
•     Garlic – 4 cloves (finely chopped)
•     Curry leaves – a few
•     Coriander 2 tbsp (finely chopped)
•     red chillies – 3
•     Fennel seeds – 2 tsp (crushed)
•     Turmeric powder – 1/4 tsp
•     Salt to taste
•     Coconut finely chopped
• For gravy:
•     Tamarind – lemon size
•     Onion – 1 1/2 cup (finely chopped)
•     Tomatoes – 1 cup (chopped)
•     chilli powder – 1 1/2 tbsp
•     coriander powder - 3 spoons
•     Turmeric powder – 1/4 tsp
•     Cinnamon – 1″ stick
•     Cloves – 2
•     Curry leaves – a few
•     Salt – to taste
•     Oil – 2 tbsp
•     Asafoetida – a pinch
•     Coconut – 1/4 cup
•     Fennel seeds – 2 tsp
•     Coriander leaves – 1 tbsp (chopped)
• 
  
• 
  
• 
  
• Method of Preparation for balls(paruppu urundai)
• 
  
•     Soak the thuvar dhaland channa dhal in water for 1 hour.
•     Grind the them half coarsely and half finely with fennel seeds and redchillies
•      Mix the other ingredients (i.e)onion,garlic,curry leaves,corinaderleaves,cococnut chopped for the balls     
•      along with the ground mixtures.
• Method of Preparation for gravy:  
•     Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
•     Add the onions and fry them till they become translucent.
•     Add the chopped tomatoes followed by salt, turmeric powder and chilli powder and coriander powder.
•     Add the tamarind water and let it boil for 5 minutes.
•     Now add the  balls in the gravy. make it sure the gravy should boil.add the balls one by one when the 
•     gravy is boling.
•     so that tha balss wont break.normaly peoples will steamed the dhal balls.
•     but i wont steam instead of that i will add the balls while the gravy is boiling in high flame.
•     Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
•     Let it boil for another 10 to 15 minutes and garnish with coriander leaves.

Ordinary Rasam

Ingredients:
1.1 lemon-sized ball of tamarind
2.3-4 cloves of garlic, peeled and slightly crushed
3.1 generous pinch  asafoetida
4.1/4 tsp of turmeric powder
5.1 tomato, chopped
6.Salt to taste
7.Pepper-1 and half tablespoon.
8.Cumin Seeds 1 and half table spoon.
9.Coriander leaves a few
10.Curry Leaves.
Both coriander and Curry Leaves adds more taste rasam.
Note:crush the pepper ,garlic and cumin seeds instead of grind in the mixie.so that the taste will increase.

Method Of  Preparing Rasam:

1.Soak tamarind and salt in water and squeeze out the juice completely by adding enough water.
2.crush  pepper, jeera, red chillies and coriander seeds coarsely.
3.Crush garlic pod.
4.In a seperate bowl put the tamarind water, crushed  pepper, jeera , garlic, turmeric powder.
5.Mix well and add water to make it thin. Chop the tomatos and add to it. Bring to boil.
6.When it starts boiling add the curry leaves and coriander leaves and remove from flame.
7.Add half cup cold  water so that it will not overcook.
8.At last keep a separate pan fry mustard seed asafoeatida.
9.Season it with mustard and asafoetida powder .
Note:We should not allow rasam to boil more than 4 minutes.

Senai/Yam Chops

Ingredients:

1.Senai / Yam - 1/2 kg
2.Chopped Onions - 1/2
3.Red Chilli Powder - 2 tsp
4.Garlic -2 to 3 cloves
5.Curry Leaves - 4 to 5 nos
6.Mustard Seeds - 1/4 tsp
7.Fennel Seeds - 2 pinch
8.Urad Dal - 1/4 tsp
9.Turmeric Powder - 1/4 tsp
10.Oil
11.Salt To Taste
12.coconut grated

Method Of Making senai chops:

1.Chop the hard skin of yam. Wash it without any mud and pat it dry with a cloth. Cut yam into cubes.
2.First peel the outer rough layer of the yam/senai and cut into small cubes and wash it thoroughly .
3.Now boil the yam /senai pieces in water for 10 to 15 mins until it is cooked and becomes soft & tender(do not over cook and spoil the shape of the pieces)
4.Then drain the water as soon as its cooked.To this add red chilli powder ,salt
5.Mix it well with hand ,so that the pieces are coated with chilli powder .
6.Heat oil in a frying pan ,add mustard seeds allow it to splutter,add the crushed garlic ,fennel seeds, urad dal ,fry for 3 sec until the dhal turns golden brown.
7.Then add the chopped onions ,curry leaves , saute for few seconds till the onions turn light brown .
8.Now add the cooked yam/senai pieces  mix all well together.Close the pan with a lid and cook.
9.In a medium flame till the raw smell of the chilli powder goes from it and it turns to golden brown color .
10.Then grind coconut with with few fennel seeds in the thick consistency pour it in the pan along with the senai.
11.In between add extra spoons of oil and give a stir ,so that, it won't get stick to the bottom.
12.Stir carefully ,do not spoil the shape of the cubes.
13.Fry until it turns golden brown .
14.Garnish it with curry leaves and serve it hot. 
15.A best combo with sambar rice , rasam sadham ,curd rice .
16.This is a best lunch box side dish also even it is kids favorite dish also.

Kathirikkaai Coconut Milk Gravy

Ingredients:

1.Brinjal - 10
2.Red Onion -1 (finely chopped)
3.Tomatoes - 2 (finely chopped)
4.Ginger-Garlic Paste - 1 tbsp
5.Green chilli - 1 (sliced)
6.Oil  -  2  tbsp
7.Mustard - 1 tsp
8.Sombu - 1 tsp
9.Cinnamon stick - 1/2 inch size
10.Curry Leaves - 1 sprig
11.Turmeric powder - a pinch
12.Red Chilly Powder - 2 tsp
13.Corriander / Dhaniya Powder - 3 tsp
14.Coconut Milk - 1 cup (150 ml) / coconut milk extracted from half of a coconut.
15.Corriander leaves - 1 tbsp (to garnish).

Method to Make kathirikaai coconut Milk Masala:

1.Wash kathirikai and cut them to fingure size pieces.
2.The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.
3.Heat Oil in a Pan or Kadaai. add mustard, sombu and cinnamon, let the mustard splutter and add curry leaves.
4.Then add finely chopped onion's and saute it till it turns translucent.
5.Then add sliced green chilly and ginger garlic paste and saute along with onions.
6.Then add chopped tomatoes and mix well with the onions.
7.Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes.
8.Once the masala's are nicely mixed up with the onions, the add the brinjals. and mix well with masala's.
9.Add little water and coconut milk in slow flame.
10.Let the curry boil for few minutes.
11.After 4 or 5 minutes in slow flame.
12.Remove the curry to a serving dish and garnish with corriander leaves.

Cauli Flower Gravy

Ingredients

1.Cauliflower - 350 Gms
2.Salt- 1/4 tea spoon
3.Oil - 2 table spoon
4.Tomato - 250 Gms (3 to 4 medium size)
5.Green Chilly - 2
6.Ginger Garlic Paste - 1 tablespoon
7.Coriander Powder - 1/4 tea spoon
8.Turmeric Powder - 1/4 table spoon
9.Green coriander leaves -1 tea spoon
10.Red Chilli Powder - less than 1/4 tea spoon
11.Salt - (According to taste) or 3/4 tea spoon
12.Garam masala - 1/4 tea spoon
13.fennel seeds - 1/4 tea spoon
14.Oil - to fry cauliflower.
15.Asafoetida - 1 pinch.
16.Onion chopped-2


Method to make  Masala Cauliflower Curry

1.Cut cauliflower into big pieces and soak them in salt contained warm water for 5 minutes so it gets cleaned thoroughly. Now take it out of the salt water and wash the pieces of cauliflower again with fresh water.

2.Grind the tomato, green chilli and ginger,garlic in a grinder to make a fine paste.

3.In a separate pan, take 1 table spoon oil and put asafoetida and fennel seeds to it. Let them splutter. No add turmeric powder and coriander powder to it.Then fry the onion for fewminutes. Stir continuously and put tomato paste and ginger garlic paste into it. Fry the masala properly until the oil is not released from the masala and stats to float over the masala in the pan.

4.Now put the pieces  cauliflower, salt, red chilli powder and garam masala into it and stir the masala for 2 minutes.Until the raw smell of the masala goes.

5.Masala Cauliflower is ready now. Take it out  in a bowl and garnish with coriander leaves.

6.If you want to make curry, then add 1 cup water and salt into the masala cauliflower recipe and cook till the water starts boiling. Your Masala Cauliflower Curry is ready. Take it out in a bowl and garnish with coriander leaves.

7.This is nice combo with  rice, chappathi and paraatas.

Mor Kozhambu

1.Thuvar dhal - 1 tablespoon
2.Buttermilk - 1 cup
3.Raw basmathi rice-1tablespoon
4.coriander leaves-a few
5.Cummin Seed (Jeeragam) - 1 tsp
6.Coconut grated- 2 tablespoon
7.Ginger little
8.Green chillies - 2
9.Red chillies - 2
10.Mustard - 1/2 tsp
11.Urad dal - 1/4 tsp
12.Curry leaves - a few
13.Turmeric powder - a pinch
14.Ash gourd
15.Oil for cooking
16.Salt to taste


Method: How to Make Mor Kuzhambu

1. Soak thuvar  dal, cummin seed,raw basmathi rice and green chillies in water for few minutes.

2. When well soaked grind it in mixer grinder added with grated coconut and ginger to a fine paste.

3. Mix the grounded pasteand keep aside and add a pinch of turmeric powder.

4.Boil ash gourd in a pan. Keep it aside.

5. Heat oil in a fry pan season it with mustard, urad dal, red chillies, curry leaves and add the grounded paste and make it to a boil.

6. When boiled add boiled ashgourd to it and add salt to taste, mix well ,atlast pour the diluted buttermilk  to it immediately remove fromheat dont allow it to boil.

7. Garnish with coriander leaves. A very tasty mor kozhambu is ready in minutes.

Saambaar Rice

Ingredients
Raw rice -3/4 cup
thuvar dhal - 1/3 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Ghee -2 tsp
Vegetables
small onions -10 (Cut it into 2 pieces if it is big)
Carrot-1
Beans-7
Potato-1
radish-1
brinjal-5
ash guord-6or7pieces cut into square shape
bitter gourd-half piece

For the Masala

Channa dhal-1 tbsp
Coriander seeds-1 tbsp
Red chilli-5
Whole black pepper-5
Grated coconut-1/4 cup

Fry everything in a tsp of oil till dhal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala is ready.

For sauting
Asafoetida-a generous pinch
Mustard-1 tsp
Fenugreek seeds-1/2 tsp
Red chilli-1
Curry leaves-few

Method

Cook rice and thuvar dhal together with  water and keep it aside.(boil the rice and thuvar dhal litttle mushy)
Soak thuvar dhal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. so that the dhal will boil with rice easily .
Soak tamarind in warm water and extract its juice (around 1 & 3/4 cup) and discard the pulp.
Peel onions and chop all the vegetables
Keep the vegetables ready.
Heat oil, and add asafoetida, mustard seeds, after mustard seeds splutter, add the other ingredients mentioned under seasoning. Then add small onions and saute till it turns pink.
After that, add the chopped vegetables. Saute for a few seconds. Add tamarind water, turmeric powder and salt needed. Close it and let it boil well till the raw smell of the tamarind goes.
Now add the grounded masala and cooked thuvarur dhal and rice
Add 1 1/4 cup of water and let it boil.  Simmer and cook for a few seconds so that it gets mixed well with the masala. Check for salt.
Add ghee and mix well. Garnish with coriander leaves and serve piping hot with onion raita.