SUN TV & Other Recipe Collections

Hi R:

Can I request you for a tested mint chutney? thanks

Seetha

Seetha, it has been quite a long time since I made adai; on seeing yr version, guess that it is time to do!!

Will give you my feed back..

Bye.

We make adai's all the time @ home.We call it Navadania Adai.I would like to share this recipe as it is high in protien and very nutritous.

Navadania Adai:
You will need
raw rice 11/4cup
idli rice 1/4cup
dal:
dried blackeyed peas 1/4cup
channa dal 1/4cup
rajma 1/4cup
toovar dal 2tbsp
whole urad dal 2tbsp
whole moong dal (pachai pair) 2tbsp
cashews 1tbsp
(back home we also used a 1tbsp of mochai)

hing
red chillies 10

Method:-
soak all the above for 4hrs.
grind into a coarse paste.add curry leaves & salt.
add methi leaves chopped (optional)
or any other vegies of choice.
Make adais.use til oil for the adais and we usually serve it with avial & jaggery.any side dish will do.
its yummy and rustic.
Bhargavi.Raj

Yes, indeed..it is highly nutritious, Bhargavi..thanks for sharing..

Anyways, here is the recipe for Rajma adai:

Raw rice 1 cup
rajma 1/2 cup

There is no dals here; rest of the ingredients are from Rice adai, you can follow:

Red chillies, curry leaves, coriander leaves, pepper, jeera etc.

Soak rajma separately for 4 to 5 hrs. and rice for 2 to 3 hrs. Grind rajma and then, add rice with other ingredients.

Adding a piece of ginger is also optional; but, a good idea. Since adai has lots of dals and pulses, digestion will take a little while. Adding ginger, jeera and pepper will serve the purposes.

Any vegetables you can add as mentioned.

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Variations in adai:

Follow the ingredients & steps for making rice adai; alongwith that, can add 1/4 cup of any one of the following:

black channa or green whole moong or white channa or chowly(kaaramani)-maroon/white

I saw this type of adai making at my friend's mother's place. That aunty use to say that one can add soaked whole wheat grain and grind it with adai!! I am yet to try.

Tried with rest of the ingredients, and they all tasted differently.

In the place of raw rice, you can try usingpar boiled rice and obviously, boiled rice gives you soft texture.
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will post more varieties of adai later this day alongwith variations...

Thanx R,Seethab and Bhargavi for the adai recipes. will try one by one asap.

Regards,
sk

Dear R
Thanku very much for ur response . One more thing i wanted to ask u , For the texture of mysorepak like SKS , shld we add more ghee and take away the mysorepak from stove a little b4.?? pls clarify when u find time ..
Thanks and regards
PR

Dear friends
I bought cottage cheese (small curd ) thinking that it would be like paneer . But the texture is not like paneer and its somewhat like curd .. How can i incorporate this in our dishes ? Any suggestions ??
Thank u very much
Regards
PR

This is from SUN TV collection:

Thought that I already posted, but did not..anyways, tried this and quite a different one.

Sago adai:

Raw rice 1 cup
sago 1/2 cup
thoor dal 1/2 cup
urad dal 1/2 cup
green chillies 1
ginger 1 piece
curry leaves
oil and salt

Soak dals and rice together for 4 hrs. Soak sago separately. Drain water and grind with other ingredients except for sago. After grinding, mix with sago; start making adais. Pour oil all over the adai.

Adding coconut is optl.

Godhumai rava adai:

Godhuma rava 4 cups
thoor dal, urad dal & channa dal 1 cup together.

Soak rava in water for 30 mts and grind only if it is big in size. Othewise, grind dals alone and mix with soaked rava. Adding veggies, onion is as usual.

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Basic important adai recipes I have given now; other than this, there are many varieties like without adding dal say ragi adai, rava adai..

Without rice, can make adai only with dals! And in some more adais, you can omit a dal and include two more dals like thuvar dal adai; like this, many variations are there.

And, the ratio will differ slightly. Since it is a heavier tiffin, can try monthly once with different adais. That is how I do. If you want any particular recipes, will post it here..

Now comes to the variations part:

Adding drumstick leaves will be the best part in taking adai; people those who dont get, have to stick with other leaves.

You can add 2 or 3 cubes of red pumpkin or the seeds to the batter while grinding. Grind it and make adais.

Take one small size of tomato and grind it with adai batter at the final stage. Before making adais, grate half carrot, half beet and mix with adai, then make... Yum yum and colorful adai is ready!!

Dry fry sago for few mts. Grind it in mixie and keep this powder separately. Can add a couple of tsp to the batter of adai or dosa or even vada which will give a crispier taste!!

Have already mentioned that we can make adai with rice, dals and additionally pulses like whole moong or channa etc. Instead of the plain whole moong or channa, can sprout and add to the mixture while grinding which gives an extra nutrition.

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