Adai / Aviyal

Adai:

Adai and Aviyal

No.Of Servings - Good enough to serve a family of 5.

Ingredients:
Toor Dall - 1/4 cup
Chenna Dall - 1/4 cup
Urad Dall- 1/4 cup
Rice - 1/4 cup
Fenugreek - 1/4 tbsp
Coconut - 1/4 cup (shredded)
Green chillie - 4
Corriander seeds - 1 tbsp
Cumins - 1 tbsp
Black pepper - 1 tbsp
Hing - a pinch
Curry leaves - 10 no.s
Corriander leaves - 10 strings
Chopped ginger - 1 tsp
Oil - as required
Salt - to taste

Procedure:

1. Wash and clean all the dall and rice and soak it in water for 3 hours
2. Grind this mixture along with coconut, fenugreek, chillies,corriander,cumins, black pepper,chopped ginger and  curry leaves.
3. Add salt, hing and chopped corriander leaves to the mixture.
4. The Batter has to be little thick (when compared to the dosa batter)
5. Heat the dosa thava, apply little oil and do the adai in a circular fashion as a you do dosa
6. Remember you cannot make adai very thin, it has to be little thick.
7. When its golden brown, turn it to the other side and cook similar way
8. When ready serve it with side dish of your choice or just jaggery

Note:

1. You can also soak any lentils of your choice
2. Its a very healthy, stomach filling recipe
3. Good for both dinner and break fast
4. With the leftover batter you can also make like small vadas or pagodas and fry them in oil, its called as "punugu"

Health Tips:

• Lentils are loaded with iron and are a great way to replenish the body's iron stores, especially for people who don't eat red meat like vegans and vegetarians.
• Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.
• Lentils are a great cholesterol lowering food due to their high levels of fiber.
• Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. It's no wonder that they're a staple in many parts of the world.
• Due to their high fiber content, lentils help in regulating blood sugar by providing steady, slow-burning energy and balancing blood sugar levels.
• Studies have found that people who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart

Aviyal:

Ingredients:
Carrot - 2
Beans- 10
Potato - 2(medium size)
Peas  or Vaal lilva beans- 1/4 cup
Plantain - 1
Coconut - 1/2 cup( grated)
Cumins - 1 1/2 tbsp
Dhaniya/ corriander seed - 1/2 tbsp
Green chillie - 4 big
Curry leaves - 10
Corriander leaves - 1/4 cup (chopped)
Coconut oil - 1/4 cup
Yogurt/ curd - 2 cups
Salt - as required
Turmeric - a pinch
Hing - a pinch

Procedure:

1. Cut all the vegetables lengthwise in big chunks and steam cook them(until they are partially cooked) with a pich of turmeric and salt. Drain the excess water and keep it aside.
2. Otherwise make sure you just cook with no excess water( to save the nutrients)
3. Soak the grated coconut with green chillie, 1 tbsp cumins, corriander seeds, 5 curry leaves.
4. Grind that masala into paste.
5. In a big pan, heat half of the oil and do the seasoning with remaining cumins and curry leaves.
6. Add the coconut mixture and saute it little
7. Add the partially cooked vegetables slowly into the pan with the mixture
8. Add some salt, and cover it with a little until the vegetables are fully cooked
9. This way all the masala falvour will get into the vegetables, add chopped corriander leaves
10. After cooked, switch off the stove and leave it for a while until it comes to room temparature
11. Once chilled, add all the curd into this and slowly mix it without breaking the vegetables. Pour the remaining coconut oil on the top for a finishing touch
12. Serve it with hot rice or Adai.

Health Tips:

• Vegetables  contain Beta karotene, vitamin c, chromium, co enzyme Q 10, Zinc, Selenium, chlotamine. These contents help to keep us healthy, young and fresh giving a glowing face and skin.

Quick & Easy Vegetable Kuruma

Vegetable Kuruma

Ingredients:
Vegetables - 1 cup(chopped carrot,beans,peas,cauliflower,potato)
Split & cooked chick peas(pottukadalai) - 2 tbsp
Green chilies - 2 big
Mint(pudhina) - few leaves
Curry leaves - few
Coriander leaves - Finely chopped for Garnishing
Cumin - 1 tsp
Coriander - 1/2 tsp
Salt - as required
Grated coconut - 1 tbsp
Hing - a pinch
Mustard, Urad Dal, cumin's, Oil - for seasoning


No. of Servings - 4 people


Procedure:

• Half cook the cleaned vegetables in a bowl with water. Water should be just enough to cook the vegetables(don't add excess water, you will loose the nutrients)
• In a blender add the split chick peas, green chilies, grated coconut, cumin's, coriander, mint, hing and grind it to paste.
• Take a large pan, heat the oil and do the seasoning with mustard, Urad Dal, cumin's and curry leaves.
• Add the half boiled veggies,saute well for half a minute.
• Now add the grinded paste, and little water if needed.
• Add Salt to the mixture and let it boil util all the veggies are cooked in that masala, may for 6 mints.
• Garnish it with coriander leaves.
• Serve it hot with roti, or dosa.

Kuruma & Roti