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 - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut – ¼ cup, grated

Curry Leaves - chopped

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

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve warm with Aviyal, Butter and Jaggery or any other South Indian Chutneys.

Ven Pongal

Rice - 1 cup

Moong Dhal - 1/3 cup

Ginger - 1 tsp, grated

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Ghee - 3 tbsp.

Cashew nut

Curry Leaves

Salt

In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles.

In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside.

Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture and roast for a few seconds. Turn off heat.

Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.

Serve hot with Chutney, Sambhar and Medhu Vadai.

Paneer Paratha

Paneer - 1 cup, grated

Onion - 1, diced

Green Chilli - 2, minced

Ginger - 1/2 tsp, grated

Ajwain - 1/4 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Amchur powder - 1 tsp

Garam Masala - 1 tsp

Cilantro

Salt

Chappatti Dough

In a bowl, add the grated Paneer along with diced Onion, minced Green Chillies, grated Ginger, Ajwain, Turmeric, Chilli Powder, Amchur powder, Garam Masala, Cilantro and required Salt. Mix well and keep aside.

​Take a lemon sized ball from the Chapatti Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapatti making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove form heat.

Serve hot Paratha with Pickle or Raita.