Adai

Idli Rice – 1 cup

Toor Dal – 1/4 cup

Chana Dal – 1/4 cup

Urad Dal – 1/4 cup

Moong Dal – 1/8 cup

Red Chilies – 5

Fennel Seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafoetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idli Rice, Toor Dal, Chana Dal, Urad Dal, and Moong Dal. Rinse the rice and dal well until the water runs clear, then soak them along with the red chilies for at least 4 hours.

Grind the soaked rice and dal into a smooth paste with fennel seeds and a small piece of ginger.

Move the batter to a bowl and incorporate the chopped onion, grated coconut, curry leaves, drumstick leaves, asafoetida, and salt to taste. Mix thoroughly.

Preheat a dosa tawa over medium heat and lightly oil it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle gingelly oil around the edges of the adai. Flip it and cook the other side as well.

Serve hot with aviyal, butter, and jaggery, or any other South Indian chutneys.

Thandai

Almonds - 1/2 cup

Cashews - 1/2 cup

Pistachios - 1/2 cup

Melon seeds - 2 tbsp.

Peppercorns - 10

Fennel seeds - 1 1/2 tbsp.

Cinnamon stick - 1

Poppy seeds - 1 1/2 tbsp.

Cardamoms - 4

Rose petals - 2 tbsp.

Milk - 4 1/2 cups

Saffron - 1 tsp soaked in 1/4 cup warm milk

Sugar - 1/2 cup

In a large bowl, combine almonds, cashews, pistachios, melon seeds, peppercorns, fennel seeds, cinnamon, poppy seeds, cardamoms, rose petals, and add enough water to cover the nuts. Soak for at least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked almonds and then place the drained nuts in a blender with 3/4 cup of the soaking water. Blend until smooth.

Add milk to this paste along with the saffron-milk mixture and sugar; blend until creamy and smooth.

Refrigerate the milk for at least 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and saffron strands.

Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Garam masala powder – 1/4 tsp

Salt

Fenugreek leaves – 1 bunch

Heat oil in a medium-sized pan. Temper cumin seeds.

Add the potatoes and season with turmeric, chili powder, garam masala powder, and required salt. Stir well and cook covered for 5 min.

Add fenugreek leaves and continue cooking covered for another 5 min or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.