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Urappu Adai
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Idli - 1 cup
Toor dhal - 1/4 cup
Soak separately for 4 hours. Wash dhal ,rice and keep aside to remove the excess water.
Grind dhal with Ginger - 1/2", dry red chilly -3 , hing- 1/4 tsp, saunf - 1/2 tsp with out water. If it is difficult to grind without just sprinkle water whenever it is needed.Do not grind like a paste. Grind coarsely like how we grind batter for masal/thavalai vada . Then grind rice coarsely, sprinkle water whenever needed.
Mix both dhal and rice batter together, add required salt, turmeric powder, chopped curry leaves, chopped coriander leaves, chopped onions(from 2 medium size onions), 3 tblsp of fresh grated coconut. Mix the batter nicely. Keep a kadai in the gas, pour cooking oil, to fry the adai. Take a lime size ball, flatten it in the greased plastic sheet , spread it thickly. When the oil is hot, fry like puris one by one, drop the flatten adai in the hot oil, it will come pluffy and then try for the otherside, when it is cooked remove it from the fire. Very fast it will cook, fire should not be very high.All the adai will come fluffy like puri, This adai is very diferrent in taste. Everybody likes it. We can coconut chutney as side dish for the adai.
We can keep this as a starter for the party.
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correction:
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In the above receipe urappu adai i mentioned by mistake idli - cup, please change it to idli rice - 1 cup
Sorry for the inconvenience.
selvi
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hi selvi.....never have i heard adai being made this way.......which area of the south is this recipe from.....just curious!....thks....s
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hi suvai,
This is from tanjore district. u try this out, it is very very nice.
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Milagu Roti
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Idli Rice - 1 cup
Soak rice for 4 hours, then grind it with the reqired salt in the mixier without water. Just sprinkle water whenever needed. Grind the batter to a smooth paste. Now remove it from the mixier, add to it coarsely ground Black pepper and jeera - 1 tsp , freshly grated coconut - 3 tblsp. Mix the batter with the hand, the consistency of the batter will be softer than the chapathi dough. (If u feel it is slightly loose, then keep in the fridge for 2 hours, so that it will become little tight. ). Keep kadai with oil in the gas , to deep fry the roti. Grease a plastic sheet, take a lime size batter and spread it on the sheet, flaten the roti to 1 cm thickness, then deep fry in the hot oil. It will come fluffy like puris, then turn it to the otherside. fry it for 2 minutes, then u can remove from the fire. For this kara chutney is the side dish.
This will not be spicy, coz of pepper-jeera this is good for digestion. This can also be a starter for the parties.
Plz try and let me know how it is.
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Tomato kuruma:
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Tomato - 7 Big size
(Cut and blanch in the microwave for 9 minutes.puree it in the blender, strain and keep aside)
Onion - 6 big size, chopped
Garlic - 15 to 20 cloves chopped
Green chilly - 2 chopped
Coriander, pudhina leaves - reqd (chopped)
(Saunf - 1/2 tsp, khus khus - 1 tsp ,Coconut - 1/2 cup, grind to a fine paste.)
If khus khus is not available, then cashews - 4 , pottukadali - 1 1/2 tblsp with coconut and sauf grind to a paste.
In a kadai, add 2 tblsp of oil , put 4 cloves, cinnamon sticks, elachi - 3 , after 2 minutes, add onions, garlic, green chillies then fry for 5 minutes. The onion should not turn brown, then add coriander and pudhina leaves, fry for another 2 minutes.
Then add Red chilly powder - 1 tsp, coriander powder - 2 tsp, turmeric powder - 1/4 tsp, salt - reqd, fry for 3 minutes.
then add the tomato puree, cover and cook for five minutes. Now add the coconut paste, cook for another 5 mintues and remove from the gas , garnish with fresh coriander leaves. This curry is very thick with mild spice. This is best for pulka , chapathi, puri, appam.
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Hi kugan,
Its good to hear that u tried the brinjal pachadi.
Today i am going to try your coconut candy.
My boyfriend is bugging me for the candy. So i shall keep u posted with the updates
Superspiczy!
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Sorakkai(Doodhi/lauki) Vada:
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Doodhi - 2 cups peeled and chopped
Chana dal - 1 cup
Raw rice - 1/2 cup
Ginger - 1 tsp
Green chilly - 4
onion - 2 chopped finely
Curry leaves - few
Coriander leaves - few
Salt - reqd
oil - for frying
Wash and soak rice and dal together for 2 hours.
Grind rice,dal,green chilly, ginger to a paste, now doodhi and grind to a smooth paste. Now add onions, curry and coriander leaves to the batter, salt and mix well. Now heat the oil in a wok, drop a small portion of the batter in the oil like small bondas and deep fry in batches till golden brown and serve immediately. Can be served with green chutney or ketchup or coconut chutney. Good starter for the parties.
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Breadcrumb Halwa
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Here is a simple desert, liked by kids . Can be made with the ingredients available at home.
Bread crumbs- 100 gms (can make bread crumbs with the fresh bread available at home )
ghee - 50 gms
milk - 500 ml
sugar - 200 gms
elachi powder - 1/2 tsp
cashewnuts - reqd chopped
raisins - reqd.
saffron - a pinch
Heat ghee in a thick bottomed pan. Add breadcrumbs and stir for 2-3 minutes. Add milk and then sugar. Allow the milk to boil, reduce the flame and let the liquid evaporate. Add the elachi powder and mix it nicely. Turn off the flame and garnish the halwa with cashewnuts, raisins and saffron.
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Sweet potato halwa:
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Sweet potatoes - boiled , peeled and mashed - 250 gms
sugar - 1 cup
ghee - 5 tblsp
elachi powder - 1 tsp
cashew nuts - reqd
Heat ghee in a thick bottomed pan and saute cashewnuts till golden brown. Drain and keep aside. In the same pan, add sugar, mashed potatoes, elachi powder. Keep stirring till the ghee begins to separate from the mixture. Garnish with cashews and it is ready to eat.
