How to Make Tasty Adai for Breakfast

Ingredients and recipe to make approximately 6 to 7 adais: 

1 tumbler / azhakku of raw rice 

1/2 tumbler/azhakku of bengal gram

Eight dry red chillies

Asafoetida

Handful of grated coconut

1/2 teaspoon mustard

A tablespoon of finely chopped onions

1/2 teaspoon of split urad dhal

Curry leaves 1 strip

Salt for taste

Soak raw rice in water in the night. Add red dried chillies to the rice in water and soak. In another vessel, soak bengal gram/ kadalai paruppu/channa dal in water. Let both the rice and dal soak overnight for atleast 8 hours.

In the morning, grind the rice with chillies in mixie to rava consistency. Then grind soaked bengal gram to a coarse mix. Mix both the rice and dal batter. Add salt, asafoetida, grated coconut to the batter. In a kadai, fry mustard, onions, curry leaves, and split urad dal. Put this fried mixture into the batter. Mix the batter well.

Now take a tava and use the batter and make adais. Tasty, healthy, and delicious adai is ready. 

You can serve this with any chutney of your choice. Some prefer to have it with milagai podi and ghee. At hotels, adai with avial is famous. 

Note: You can try a variation by adding a handful of different dals like urad dhal, moong dal, toor dal, along with bengal gram. It is more nutritious.   

How to Make Lip-smacking Vada Curry - A side dish for Idli and Dosa

Preparing the baked chana dal mixture:

Take 200 gms (1 Azhakku or 1 tumbler) of chana dal/ kadalai paruppu/bengal gram and soak in water overnight.

In the morning, drain the water, and grind the chana dal as a coarse mixture in mixie without adding water. Add some salt to the mixture.

Place round balls of the ground mixture on the idli baking vessel and bake for seven minutes in pressure cooker without putting lid/weight.

Baked Chana Dal

Note: Some people prefer to fry the vadas instead of baking. But I feel the baked ones taste better. You can try both and decide :)

Other Ingredients:

Onion – 2

Small size tomato - 1

Green Chillies – 3

Ginger-Garlic paste – 2 teaspoons

Mint leaves ( pudhina) – I handful

Coriander leaves (kothammali) – 1 handful

1small strip of Curry leaves

Oil – 3 tablespoons

Cinnamon – 2

Cloves – 3

Cardamom – 3

Bringe leaf – 1

Turmeric – half teaspoon

Fennel seeds ( saunf \ sombu) – 2 teaspoons

Preparation:

Cut the onions and tomato into small pieces. Cut the green chillies, mint and coriander leaves into medium sized pieces.  Pour oil in the pan. Add the cinnamon, cloves, cardomon, bringe leaf, fennel seeds and fry. Put the cut onion and tomatoes and fry. Add ginger-garlic paste. Add mint, coriander, and curry leaves and fry. Add turmeric powder and fry. 

Finally, add the baked dal mix to the pan and fry. Add water till the contents submerge. Add salt and cook till thick consistency. Lip-smacking Vada Curry is ready. Serve hot with dosa or idly.

Cooked Vadacurry

How to Make Crab Curry or Masala? A Recipe for U...

The best time for buying crab is before new moon (amavasai). A week before new moon the crab has flesh. Even if you make crab fry occasionally, make it tasty. Let us look at a nice crab recipe to make crab curry or crab masala.

Ingredients:

Cleaned crab - 1 Kg
4 medium-sized Onions - finely chopped
2 finely Chopped Tomatoes
2 teaspoons of Ginger Garlic Paste
1/2 teaspoon turmeric powder
3 teaspoons chilli powder
3 teaspoons of coriander powder
1/2 teaspoon of pepper powder
1/2 teaspoon of cumin seed powder
2 Strips - Curry Leaves
1 tablespoon of coriander leaves
3 tablespoons of cooking oil
1 tablespoon of coconut paste (optional)

10 Steps to Prepare Crab Masala:

 1. Heat oil in a pan
 2. Add chopped onions and fry till golden brown
 3. Add ginger-garlic paste and fry till the fragrance subsides
 4. Add chopped tomatoes and fry
 5. Add coriander powder, chilli powder, turmeric powder and fry
 6.  Add pepper powder, and cumin seed powder  and fry.                             
                           

 7. Add curry leaves , coriander leaves, and coconut paste.
 8. Add salt.
 9. Add crab pieces and fry.
10. Pour water to just cover the crabs and wait till it is cooked.

Delicious crab fry is ready now!  

Recipe to make Delicious Chicken Biryani for 2

Ingredients: 

• 1and half (1.5)Azhaaku/ measure of Rice
• 500 gm of Chicken
• 1" of Ginger
• 1/2 cup Curd
• 1/2 teaspoon Khus Khus
• 2 Onions
• 2 Garlic pieces
• 3 Green Chillies
• 2 Tomatoes 
• 1 handful of Pudina
• 1 handful of  Coriander leaves
• 1 big piece of Cinnamom
• 2 Cloves
• 2 Cardomons
• 1 Marathi Moggu 
• 1 Annachi Moggu 
• 1/2 teaspoon of Turmeric powder
• 1/2 teaspoon of red Chilli powder.

Preparation:

Wash Basmati rice once in water and keep the rice soaked in new water. Cut onions and tomatoes into thin slices. Slit open green chillies along the vertical direction. Grind pudhina, garlic, ginger, and khus khus into a smooth paste. 

Cooking:

Heat a big vessel ( we use pressure cooker). Pour 2 big spoons ( karandi) of Sunflower oil or any other oil except gingely oil. Add a small portion of ghee. Put 1 big piece of cinnamom, 2 cloves, 2 cardomons, 1 marathi moggu, 1 annachi moggu, 2 Bay leaves. Saut the mixture for few minutes. Now, put onions and cook. Then put cut tomatoes and the ground pudina-ginger-garlic and other paste. Put 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chilli powder.

Put the washed chicken pieces in the vessel. Pour two cups of hot water. Add 1/2 teaspoon of salt. Now, cook the chicken for 10 minutes. Cook without putting the cooker weight for whistle. Next, put the soaked rice after draining the water. Add 1/2 lime juice and 1/2 teaspoon of salt. Pour the curd. Now, cook again for five more minutes. Wow, excellent mouthwatering Briyani is ready.

Do not keep mixing the rice with spoon as the rice will break. Just put it in a dhum stage.

For Mutton Biryani:

After putting mutton pieces, put the steam lid on the cooker. Once steam comes out, cook for 10 minutes.

Source: My Mom's Kitchen

How to Cook Malidha - A Snack

Hey, want to make a snack for the evening really fast? Then try to cook Malidha.

Ingredients: Wheat flour, pinch of salt, grated coconut, sugar, cardomon powder, one teaspoon oil and water.

How-To:

1. Make a tight dough of wheat, water, and lil salt.
2. Press the dough to make a chapathi shape.
3. Use a round shape such as small vessel top/cover to cut out circular pieces of the spread dough.
4. Boil water and add a teaspoon of oil.
5.  Drop the cut pieces in the boiling water.
6. The cooked circles will come up.
7. Dry the cooked Malidha with a sieve.
8. Sprinkle a mixture of grated coconut, cardomon powder, and sugar on the Malidha. Tasty snack Malidha is ready.

Video on Baking Tasty Kozhukattai ~ How To

Kozhukattai can be had as breakfast or evening snacks. You can make salt as well as sweet Kozhukattai.

Ingredients:

1. Rice powder
2. Grated coconut
3. Jaggery
4. Cardamon powder
5. A pinch of salt

Now, for the How To Do video:

Video on Cooking Delicious Puttu To Eat ~ How To

Puttu is a delicacy that can be served as breakfast or evening tiffen. Puttu can be had as a sweet dish by mixing with sugar, ghee, milk and/or bananas. Or it can be had as a salt dish by mixing with Papads, Chenna curry, and green beans.

Puttu is popular in Kerala and in few districts of Tamilnadu. Now for the cookery show.

What you need:
1) Puttu baking vessel called Puttu Kutti.
2) Readymade powder of Samba rice, boiled rice, ragi, or wheat. Fry the powder a bit if freshly prepared.
3) Grated coconut.

Tips:
-Grated coconut:Samba rice powder ratio = 1:2.
-Don't make a dough. Just make a wet coarse mix of the powder.
-Fill the Puttu Kuzhai alternately with coconut and moistened mix.