Adai Mixed Dal

1/2 cup of idli rawa found in Indian grocers ( idli rawa is actually ground parboiled rice also known as cream of rice)
1/2 cup of rice flour found in Indian grocers
1/2 cup of Toor dal
1/4 cup of channa dal or mung dal
1 tablespoon of urad dal
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of cumin or jeera
1/4 teaspoon of asafoetida
1 teaspoon salt
A few red chili and green chili to taste
A few curry leaves

Wash toor, channa and urad dal  pour hot water in it at let it soak for at least 4 hours.

After four hours grind it with the chilies, cumin and asafoetida into grainy consistancy.  Pour the ground dals into a bowl, add the rice flour and rest of the ingredients and with enough water make it into a thick batter.

Grease a non-stick griddle and place it on high heat.  When the griddle is hot take a scope of batter with a ladle and spread it like a round omelet or pancake, add a teaspoon or so of oil around and center of adai.  

The adai bottom is done when it loosens from the griddle you can push is with a spatula.  At that point turn it and cook the other side.  Add some oil on top.

The adai is cooked when brown spots appear.  Remove and serve with tomato pachadi, aviyal, chutney, pineapple pachadi, brown sugar or butter.  Serves 4.

You can add cut vegetables like onion, carrots, bell peppers on top of the adai while it is cooking for a variation.

Hint:  For oil use til oil or sesame it tastes better.  For really rich adai ghee or clarified butter can be used.

Made with a medley of dals and rice the taste for this savory is outstanding.  It is very filling.  This is very popular in South India.

Pineapple Pachadi or chutney

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1 medium size Chayote squash
1 cup crushed pineapple
1 small tomato
2 dry red chili and some green chili according to taste
2 teaspoon of coriander or dhania powder
1 tablespoon of tamarind concentrate
1 teaspoon of brown sugar
a few curry leaves optional
1/2 teaspoon of turmeric powder or haldi
1 teaspoon of salt
1/4 cup of ground coconut, can substitute with dry coconut

For dry roasting:
2 tablespoon of urad dal
2 teaspoon of white seasame 
1 teaspoon of fenugreek seeds or methi seeds

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds

First dry roast urad dal, white sesame and fenugreek seeds and keep aside.  Traditionally these dry roasted ingredients are ground.  I am skipping it here for easier cooking.

Wash and cut the chayote, tomato into cubes.

Heat oil in a pan when hot add mustard seeds, when mustard seeds crackles add dry red chili, coriander powder, the chayote squash, tomato and green chili.  Mix cover and cook covered for 5 minutes.  After 5 minutes add turmeric, salt, tamarind concentrate and the roasted ingredients, cover and cook for at least 10 minutes.  Add ground coconut and cook till the chayote is cooked.  After the chayote is cooked add the pineapple allow it to come to a boil and then turn the heat off. 

Made with a fusion of spices.  This dish is served as a side dish.  I like to serve it  with adai or rice.

Pineapple is available in plenty during spring.  This is a really tasty recipe.  Originating in South India.  It is served at special occasions.

About

Blogger grew up in a very large family.  She learnt to cook from her dad, who used to love to cook.  He used to take over the kitchen every chance he got.
Her mother was a very wonderful cook also.  Some of her recipes are being posted.  Much to blogger's surprise friends and family have been asking for recipes for dishes cooked by blogger, that is how this blog got started.
Family and friends are contributors to this blog.

The recipes are designed for people who want to eat meals at home without spending to much time in the kitchen.  We use any and every shortcut we can without compromising the taste of the dishes.

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Brussel Sprouts with Black Eyed Peas

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3/4 lbs of Brussel sprouts
1 cup of black eyed peas
1/2 teaspoon of salt
1 tsp Italian seasoning
4 tablespoon of oil

Wash and cut the brussel sprouts into half.  

To a pan on medium heat add oil the black eyed peas and 1/4 cup of water and cook for about 5 minutes.  Add the brussel sprouts and cook for another 5 to 10 minutes till the brussels sprouts are cooked.  Add the Italian seasoning and salt mix and turn the heat off.  Serves 2.

Brussel sprouts look so much like cabbage.  They are the origin of cabbage.  Bright and green they taste great spiced.