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Classic combo - 42

Sooyan/Sukiyan/Suzhiyam + Kunukku + Filter coffee

Sooyan/Sukiyan/Suzhiyam Recipe 

Ingredients

For the Batter

Raw Rice : 1 cup
Urad dal : 1/4 cup
Salt : a pinch

For the filling

Grated coconut : 1 cup
Jaggery : 1/2 cup
Cardamom powder : 1 tsp

Oil for deep frying 

Method

Soak rice and dal together for 2 hours.
Grind to a very smooth paste and add salt to it.
Dissolve jaggery in 1/4 cup of water and drain it.
Mix coconut and jaggery water in a heavy bottomed pan stir on low flame until the mixture comes together.
Switch off the flame and add cardamon powder.
Roll them into small balls and keep aside.
Heat oil in kadai, dip each ball in the prepared batter, put it in oil and fry until golden brown

Kunuku Recipe

Ingredients

Adai Batter ( left over) : 1 cup ( Adai recipe click here) 
Onion : 1 ( chopped finely)
Coconut : 1/4 cup ( grated)
Coriander leaves
Salt
Oil

Method

Mix all the ingredients ( except oil ) together.
Make balls ( not even shape) and deep fry in oil.

Ragi Poori / ராகி பூரி

Ingredients

Ragi flour                            : 1 cup
Wheat flour                         : 1 cup
Ghee                                    : 1 tsp
Salt                                       : to taste 
Oil                                        : for deep frying 

Method

In a wide bowl add ragi flour , wheat flour , salt , ghee and mix well
Slowly add water , mix and knead well to form a stiff dough.
Close and keep aside for 1/2 an hour.
Knead the dough once again , make small balls, roll out into small circles.
Heat oil in a kadai , fry the poori till golden brown.
Serve hot ..
Enjoy

Classic Combo - 41

Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee 

Venpongal Recipe

Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp

Jeera : 1 1/2 tbsps 

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

Ulundu Vadai / Medhu Vadai / உளுந்து வடை

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil

Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..

Note : Skip the onion if you are making for pooja.

Coconut Chutney Recipe - Click Here 

Saravana bhavan style tiffin sambar Recipe - Click Here  

Filter Coffee Recipe - Click Here