Adai Recipe

Ingredients

Boiled rice      -  1 1/4 cup
Toor dal         - 1 cup
Channa dal    - 1 cup
Urad dal        - 1 tbsp
Red chillies    - 8
Onion            - 2
Grated Coconut         - 1/2 cup
Salt
Curry leaves

Method 

Wash and Soak rice and dal separately and grind together coarsely with salt and red chillies.
Add grated, chopped onion and curry leaves.
Heat dosa tawa, pour 1 ladle of batter and spread as round.
Put oil on sides and cook both sides till crispy.
Serve with any side dishes like butter, jaggery, avial or idly milagai podi.

Mysurpa(k)

Sending this to priya's JFI - Wedding feast series

 

Sending this to srishkitchen's diwali series event

Ingredients

Besan flour   - 1 cup
Ghee            - 2 cups
Sugar          - 2 cups
Water         - 1/2 to 3/4 cup

Method

Dry fry the besan flour for just 1 min and add 1 tsp ghee,mix well and keep aside.
Mix sugar and water, let them boil till the sugar reaches 1 string consistency.
Then pour ghee and besan flour little by little into the sugar syrup and stir well.
Make sure the flame is in simm position and stir continously.
When the mixture starts thicken and slightly turned to the golden colour and leaves the sides of the pan immediately pour to the greased plate , and cut into desired shape.

Soya Chunks Dry curry

Ingredients

Soya chunks     - 1 cup
Coconut             - 1/2 cup
Red chilly powder  - 1 tbsp
Turmeric powder    - 1/2 tsp
Saunf                     - 1 tsp
Cardamom            -  2
Cinnamon             - 2
Curry leaves
Oil
Mustard
Salt

Method

Boil soya chunks with 1/2 tsp salt & turmeric powder.
Squeeze the water & grind coarsely.
Grind coconut,saunf, cardamom, cinnamon and red chilly powder to a coarse powder and mix with soya chunks and keep aside.
Heat a pan ,put oil and season with mustard and curry leaves.
Then add soyachunks mixture ,salt and stir well.
Serve with rice or chapathis.

Thiruvathirai Kali

Ingredients

Raw Rice    - 1 cup
Moong Dal   - 1/4 cup
Jaggery powdered   - 1 1/2 cups
Water          - 2 1/2 cups
Coconut        - 1/2 cup
Ghee            - 2 tbsp
Cashewnut
Cardamom 

Method

Roast rice and moong dal separately & grind both together in mixi to a coarse powder
Dissolve jaggery in 2 1/2 cups of water & strain.
Take a cooker vessel ,add jaggery water, coconut and 1tsp ghee & let it boil.
Then slowly add rice-dal powder, close the cooker lid and  wait for 2 whistles, then switch off the flame.
Fry cashews in rest of the ghee, add cardamom powder,mix well & serve with Thiruvathirai Special Kootu.