Adai

Toor dal 1 cup

Chana dal 1/3 cup

Urd dal one handful

Raw rice 1 cup

Red chilies 5

Ginger 1″ piece

Coconut 3 tbsp

Curry leaves 4 sprigs

Salt 11/2 tsp

Wash the rice and dals well and soak for a little over an hour.

Drain t he water from the dal and grind them well along with the chilies, ginger, coconut, curry leaves to get a semi-solid consistency. Add just enough water to get the correct consistency for the batter. The batter should be thicker than the dosa consistency. Add salt and mix well.

Heat the griddle and when hot enough pour about a ladle of t he batter and spread in concentric circles till it is thin enough. Add a few drops of oil along t he edge of the adai and when cooked well, flip to cook the other side.

When done, serve with milagai podi, butter or jaggery.

Oil to roast the adai

Bisibela bath (4 servings)

Rice 1½ cups

Toor dal 1/2 cup

Turmeric powder 1/2 tsp

Tamarind  1 lemon-sized ball

Onion 1 big

Capsicum 1 medium-sized

Carrot  2 medium-sized

Beans  150 gm

Yellow pumpkin 100 g

Drum sticks 4-5 pieces

Chow chow 1 small

Tomatoes 3 medium-sized

Shelled peas/peanut 1/2 cup

For the masala:

Red chillies 5 or 6

Coriander seeds 2 tbsp

Chana dal 2 tbsp

Cloves 5

Cinnamon 2″

Cardamom 2

Grated coconut  3  tbsp

Curry leaves 3 or 4 sprigs

Saunf 1 tsp (optional)

Salt 1 tbsp

Oil 4 tbsp

Ghee 1tbsp

Cut the onions fine and cut the vegetables into 1/2 inch pieces.

Pressure cook the rice and dal together after adding the turmeric powder to the vessel. Add a little excess water than normal and cook it a little extra. On cooling mash the dal/rice to give it a porridge-like texture.

In a large heavy-bottomed vessel, add the oil and temper the mustard seeds. As soon as they start spluttering, add the onion and saute till they are translucent. In case peanuts are added, saute the peanuts till tender. Add the capsicum, saute a little; add tomatoes and saute till done.

Add the remaining vegetables, stir for 2 minutes and add the tamarind extract. Add enough salt and let the vegetables cook till don.

In a frying pan, add a few drops of ghee and roast the spices –cinnamon, cardamom,  cloves and saunf.  Add a few more drops of oil to this and roast the red chilies first and then coriander seed followed by chana dal. When the dal starts changing color add the coconut and curry leaves.  Cool the ingredients and powder the masala ingredients well and add the masala to the cooked vegetables.

Simmer the flame, add the mashed rice and stir well till all are blended well.

Add the ghee and serve hot.

Potato Roast

Boiled potatos 1/2 kg

Turmeric powder 1/4 tsp

Chilli powder 11/2 tsp

Jeera powder 1/2 tsp

Coriander powder 1/2 tsp

Salt 1 tsp

Besan or rice flour 1 tbsp

Mustard/Cumin seeds 1tsp

Oil 12/ tbsp

Peel the boiled potatos and dice them into 1/2″ cubes. In a bowl mix all the ingredients except mustard (Jeera) and oil.

Add the diced potatos to the mix, stir well and marinade for about 15 minutes.

Heat oil in a frying pan and temper with mustard. On spluttering, add the potatos and roast over slow flame for 15-20 minutes. Cover the roast for the first few minutes while cooking.

Amchur 1/2 tsp

Chickpea Sundal

Chickpea 250g (soak overnight)
Mustard 1 tsp
Urd dal 1 tbsp
Asafoetida 1/4 tsp
Salt 1 tsp
Red chilies (dried)  3
Amchur 1 tsp
Curry leaves 2 sprigs

Coconut (grated)  3 tbsp
Oil 1 tbsp
Cook the soaked chickpeas well and drain off the excess water.
In a few drops of oil, roast the chilies , urad dal, curry leaves and coconut. powder them to a coarse texture in the mixie.
Heat the oil in a frying pan and temper the mustard seeds. on spluttering, add the chickpeas, salt, ground masala powder, asafotida and amchur. Mix well and switch off the flame.
Serve hot or cold.
Cooking tip: Add a teaspoon of lemon juice in place of amchur if you like lemon flavor.

Onion Pakoda

Medium-sized onion  2 (finely chopped)

Besan (Chickpea flour)  2 cups

Rice flour  2/3 cup

Chilli powder 1 tsp

Sodium bicarb 1 pinch

Salt 1 tsp

Turmeric powder 1/4 tsp

Asafotida 1/4 tsp

Oil to fry 1/2 liter + 1 tbsp hot oil

Mix all the dry ingredients and  the spoonful of hot oil in a bowl and add just enough water to make a stiff dough. Heat the oil in a frying pan and when the oil is hot enough drop small pieces of the batter and deep fry till golden in color.

Drain the oil by placing the fried pakoda on a paper towel and serve with tomato sauce or coriander chutney.

Onion Sambhar (with ground masala) 4 Servings

Peeled Sambhar onions 200 gm

Lemon-sized tamarind soaked in hot water

Toor dal 1/2 cup

Turmeric powder 1/4 tsp

Salt 1 tbsp

Oil 1 tbsp

Mustard seeds 1 tsp

For the masala:

Red chillis (long)  5

Coriander seeds  2 tbsp

Chana dal 2tbsp

Urd dal 1 tsp

Grated coconut 1/3 cup

Curry leaves  3 sprigs

Pressure cook the toor dal after adding sufficient water to it and also the turmeric powder. On cooling mash the dal to a fine blend.

While the dal is getting cooked, prepare the masals by roasting the ingredients over slow fire. Add a few drops of oil in the frying pan and as it gets heated add the chillis. Whe n the chillis strt changing color, add the coriander seeds and stir tilll it gives out a good aroma. Add the dal and roast tilll done.Add the coconut and curry leaves and switch off the flame.  Whenb cool enough, grind to a fine paste.

In a heavy-bottomed vessel add the oil for tempering. As the oil gets heated add the mustard seeds and as they start spluttering, add the onions and saute till they change color. Extract a thick pulp from the soaked tamarind and add to the sauteed onions. Add the salt also and let the onions get cooked. As soon as the onions are done add the masala paste ans as it starts boiling add the mashed dal and let it just boil. Remove from fire and serve hot.

Cooking Tip: In case you like  to add the sambhar powder for favor, reduce the chillis to 3 and add 1/2 tsp sambhar powder to the tmarind extract when it is boiling and wait for 5 min before adding tha masala.

Avial (6 servings)

Preferred vegetables (All cut to 1″ size and finger thickness)

Shelled peas 1/2 cup

White pumpkin 1 cup

Yellow pumpkin 2/3 cup

Potatoes 1 cup

Carrot 1 cup

Yam 1 cup

Chow chow 1 cup

Beans 1 cup

Drum stick 10 pieces

Sour curds 1-11/2  cups

Green chillies 6-7

Grated Coconut 3/4 cup

Cumin seeds

1 tsp

Raw rice 3 tsp (Soak for 30 min)

coconut oil  4 tbsp

Curry leaves 5 sprigs

Boil the vegetables in a cup of water till cooked and add salt to it.

Grind into a paste the ingredients: coconut, chillies, cumin seeds, rice  and mix them into the curds.

Add the paste to the boiled vegetable and bring to boil. Remove from flame and temper with hot coconut oil. Add the curry leaves to the hot oil.

Cooking tip: In case the curd is not sour enough add some sour cream the paste.

To avoid excess cooking of  vegetables, boil the hard vegetables (except pumpkin) for just one whistle or less and  then add the pumpkins and cook for a short time.