SUN TV & Other Recipe Collections

sorry Raathi..I dont post the recipes in order; which ever tried and tasted better, am posting them only. This has been shown a long while ago!!

Yesterday, guess they showed about some sandwich which looked so yummy. If you want, will post it next week..

Bye.

Thankyou Verymuch for your reply R!Please post it whenever you are free.Guess Thursday also they showed one sandwich recipe.Again thankyou for your kindness!

I made paruppu puli kuzambu yesterday and boy it was good!!!!

Hi R,

Can u plz post the recipe for Adai if u have it?.



Thanx in Advance.
Rgds,
Sk

sk, have tried quite a few varieties of adai; will post you all of them shortly.

Thanks for waiting..

Dear R
Tried ur MYSOREPAK recipe and it came out great . This is the first time i,m trying mysorepak . I followed ur instructions carefully and succeedded in my attempt . Thank u very much for posting the recipe.

But i have a question.. how to know the single thread consistency ..what i did this time is i tried stretching the syrup with hands and tested if it came like a string .. one more thing , abt adding oil i added 1 cup of canola oil directly from the can .. shld we heat it and add, becoz i felt the oil smell . Thast why asking . I added 2 cups of ghee at the end though .. Pls clarify when u find time
Thanks and Regards
PR

Here is the first recipe for adai:

Arisi (rice) adai:

Raw rice 1 cup
channa dal 1/2 cup
thoor dal 1/3 cup
urad dal 3 tbsp

II part of grinding:

Red or green chillies 2 to 3
pepper 1 tsp
jeera 1 tsp
coconut grated otpl. 1 tbsp
hing, salt.
haldi


to be mixed:

Veggies like carrot, cabbage, beans or onion alone
coriander leaves, curry leaves or mint leaves alone.

Soak all dals with rice in water for 2 to 3 hrs. Drain water completely and grind it coarsely by adding sufficient amt of water. After grinding the batter, transfer it into a vessel; now, put the second part and grind it nicely. Or, you can put them together and do it at one shot. Mix well with hing, haldi and enough salt.Let them stay for 30 mts.

Now, chop all the mixed vegetables into tiny pieces or add onion alone; similarly, can add curry and coriander leaves together or cut mint leaves alone to the batter.

Start making thin or thick batter depending on yr wish. Closing a lid on the tava will faster the cooking. After pouring the adai batter on the tava, put two or three holes in the centre at the back of the spatula or laddle to make the cooking faster.

Spread the oil on the holes and around the adai. Once the color is red, then, turn on the other side and proceed. Since it is coarse paste of dhals and rice, will take some time to cook. Adding ghee will enhance a better taste.

Enjoy with milagai podi with ghee or avial which is the best combination.

Variation:

Omit all veggies and if you get banana flower, clean, cut the flower and mix with the batter; banana flower adai is ready.

Can add palak leaves & onion in the batter without any vegetables. Yum yum green color adai is ready!!

for kids, you can make tiny adai(palm size) and surely, they will enjoy our traditional tiffin.


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Will come up with more adais and more variations soon!!

Hi pr,

First of all, what you said abt the one thread consistency is right. Have to test by taking a little amt of syrup and press it in between thumb and the forefinger. If a long thread comes without any break, then, that is called single thread consistency.

To know when it comes exactly, the sugar will dissolve completely; after that, if you press, half string(string will break in the half itself) and next stage is the single thread.

Abt oil, I tried only once by adding 1/2 cup of oil as mentioned by myself. Yes, you can heat oil mildly(sorry, I shd have mentioned it already! with so many points, somehow, missed this one) but, no need to heat until the boiling temperature as we do with ghee.

Adding ghee at the end will disappear the oil smell. If you feel that it still comes, maybe you can use the oil qty from half cup to 3/4th cup.

Appreciate yr feedback. Thanks once again.

mango puli kuzambu came out verywell.
thanks

Hi R:

This is the adai that I make.

Rice: 1 cup

Dhals:
Take 1/4 cup of all the dhals,Toor dhal, channa dhal, moong dhal & urad dhal

Soak the above for about 2 - 3 hrs. Decant the water and
grind the above rice and dhal coarsely adding enough water along with 2 green chilles and one red chili (can add more if you eat spicy food) and 1/4th of an inch piece of ginger.

Once the batter is ready add salt, hing, turmeric and curry leaves. Also can add veggies as mentioned by R or plain onions will taste simply great.

Tips:
Use urad dhal with husk and it will give a special taste and lend softenss to adai and kids would love it.Moong dhal will make the adai very crispy and enhance the adai color.

Thanks!

Seetha