Taste of Keral....

Adai

Ingredients:

1. Raw rice - ½ cup
2. Boiled rice - ½ cup
3. Toor dal - ½ cup
4. Urad dal - ½ cup
5. Channa dal - ½ cup
6. Red chillies - 7
7. Salt - to taste
8. Oil - for sprinkle
9. Asafoetida - a pinch
10. Curry leaves - 10 chopped
11. Coriander leaves - few chopped
12. Onion - 1 finely chopped

Preparation:

Soak rice and dals together for 2 hours.

Then wash at least three times.

Now grind it in a wet grinder or mixer grinder with little amount of water.

While grinding add red chillies.

Grind till the batter turns into coarse.

Once the batter is ready tranfer to vessel.

Now add chopped onions and curry leaves.

Now the adai batter is ready.

Heat the pan (tawa) for two minutes.

Wipe the pan with few drops of cooking oil and spread a ladle full of batter into dosa.

Cook till the adai turns into light brownish color eitherside.

Serve hot with aviyal or coconut chutney.



Whole wheat Salad wrap


Ingredients

4 leftover whole wheat chapatis, approx. 200 mm. (8") in diameter 1 recipe garlic tomato chutney

For the salad

½ cup tomatoes, thinly sliced
½ cup spring onions, sliced ½ cup carrot, cut into thin strips ½ cup bean sprouts 1 cup lettuce, shredded 2 tablespoons finely chopped coriander 2 tablespoons finely chopped mint ½ teaspoon roasted cumin (jeera) powder juice of ½ lemon 1 teaspoon olive oil or oil salt to taste
For the salad

1. Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.

2. Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.

How to proceed

1. Place one chapati on a clean dry surface.

2. Spread an even layer of the chutney on the chapati.

3. Top with a generous portion of salad in the centre of the chapati and roll up tightly.

4. Repeat to make the remaining 3 wraps.

5. Serve immediately.


Sabudana Khichdi


Ingredients:

1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves
How to make sabudana khichidi :

• Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
• Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
• Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
• Add potatoes and stir well. Mix sabudana mixture and mix gently.
• Mix the grated coconut and garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve hot