Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 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)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal well until the water runs clear, then soak them along with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal 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, Asafetida, 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.

Affogato

Espresso - 1 shot

Vanilla ice cream - 1 scoop

Pour the Espresso over the ice cream in a small glass or cappuccino cup and serve immediately with a spoon.

Badam Milk

Almonds - 40

Milk - 4 cups

Saffron - 1/2 tsp, soaked in hot water for 30 minutes

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the almonds in hot water for about 20 minutes. Blanch the almonds, slice around 10 of them, and set aside. Place the remaining almonds in a blender and grind them into a smooth paste with 2-3 tbsp of milk.

Bring the milk to a rolling boil in a heavy-bottomed pot. Simmer the milk on low heat for 10-12 minutes, stirring occasionally to prevent burning and sticking at the bottom.

Gradually add the prepared almond mixture to the milk, stirring continuously until fully combined.

Add saffron water, cardamom powder, nutmeg powder, sugar, and rose essence. Stir well.

Simmer until the milk reduces to about 3/4 of its original quantity.

Transfer to a serving pitcher and refrigerate until ready to serve.

When ready to serve, pour into individual glasses and garnish with sliced almonds and saffron strands.