Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை

Sweet Potato Adai is a different version of Adai with Uppu, Pulippu and Karam.

Very soft and tasty Adai with the richness of Sweet potato.
Sweet potato gives unusually soft texture to this dish.
 

Ingredients needed:-

1. Sweet Potato  (cleaned peeled and cubed one cup)

2. Idli Rice 1 cup  (soaked in warm water for 3 hours)

3. Tamarind - small gooseberry size

4. Jaggery  - little

5. Salt  - to taste

6. Red chillies - 3 ( according to taste) 

Ingredients for tempering:-

1. Oil - 1 tablespoon

2. Urad dal  - 1 tsp

3. Mustard seeds - 1/2 tsp

4. Curry leaves 

Method:-

1. Wash and peel the sweet potato and cut into cubes.

2. To the cubed sweet potatoes add tamarind, red chilli and jaggery.

3. Wash and soak idli rice in warm water for 3 hours.

4. Grind everything into fine paste and temper with urad dal, mustard seeds and curry leaves.

5. Heat dosa pan and spread like dosa but a little thick. Sprinkle oil.

6. When it is cooked flip the other side and cook till done.

7. This Adai can be served with butter and pickle.

Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை

Mint Chutney - புதினா சட்னி

Idli Shops give a variety of Chutneys.
Mint chutney is always one the most refilled items there.

My version is a very healthy chutney with flavours of Onion, Tomato, Mint and Coriander.

Mint Chutney - புதினா சட்னி

 

Ingredients Needed:-

1. Onion  roughly chopped - 1

2. Tomato cut into pieces - 1/2

3. Urad dal - 1 tablespoon 

4. Dry red chilli - 1

5. Green chilli - 2 

6. Mint leaves - 3 handful 

7. Coriander leaves - 1 handful

8. Oil  - 2-1/2 tsp  (2 tsp for sauté and 1/2 tsp for seasoning )

9. Mustard seeds - 1/4 tsp

10. Salt to taste.
 

Method:-

1. Heat 2 tsp of oil in a pan/ kadai add Urad dal and dry red chilli.

2. When Urad dal turns golden brown  add chopped onion and slit green chilli .

3. Sauté till onion changes its Colour, now goes tomatoes. 

4.  When tomatoes slightly cooked, add washed mint leaves and coriander leaves .

 

5. Fry till the mint leaves shrinks , switch off and cool it.

 

6. When the mixture attains  room temperature grind it along with salt .

Mint Chutney - புதினா சட்னி

 

 

6. Season mustard seeds and pour over chutney .

Serve this chutney with your choice of South Indian Idli,  Dosa variety.

Kambu Dosai - கம்பு தோசை

Dosai  made with Kambu (Bajra) flour.

Healthy and Delicious too..



Kambu Dosai - கம்பு தோசை

Ingredients Needed:-

1. Kambu Mavu (Bajra flour ) - 1 cup

2. Rice - 1/2 cup ( here I used normal ponni rice )

3. Urad dal - 2 tablespoons

4. Fenugreek seeds (Methi / Vendhayam) - 1/4 tsp

5. Oil to make Dosa 

6. Salt to taste 

Method:-

1. Wash and soak Rice, Urad dal and Methi for about 3 hours.

2. Take one measure of Kambu Mavu and keep it aside.

3. Grind soaked rice and dal mixture into fine paste.

4. Add Kambu Mavu and salt and Mix  well.

5. Let the mixture ferment for atleast 6 hours.

6. Heat Dosa pan slightly apply oil and spread Dosa. Sprinkle little oil.

7. When it's fully cooked flip it and cook the other side also.

8. Serve this soft and tasty delicious dosa with any Spicy (Tomato / Onion / Mint) chutney and Podi.

 

Basundhi - பாசுந்தி

Basundhi is a Sweet dish made with milk.
This is a very popular dessert in Western India of Maharashtra and Gujarat.

Traditional Indian sweet and very rich in taste too.

Milk is condensed by not allowing it to boil by simmering the stove and allowing it to form layers.
 

Ingredients Needed:-

1. Milk - 1 lit

2. Sugar - 150 grms 

3. Saffron and chopped dry fruits for garnishing 

4. Elaichi (Cardamom) powder



Basundhi - பாசுந்தி

  

Method:-

1. Boil milk in a thick bottom kadai or nonstick pan . 

2.  Keep on boiling in Sim or low flame.

3. Fine layers will form in this process and this is what gives rich taste to Basundhi.

4. When the milk quantity is reduced to about 1/2 lit, add sugar and boil for further 15 mins.  Now at this stage saffron can be added.

5.  Cool and garnish with chopped Nuts and Elaichi powder and serve chill.



Basundhi - பாசுந்தி