Monday, March 12, 2012

Adai with Coriander Chutney

Adai is a type of dosa made of lentils and rice. Very simple to make, not much process involved as compared to a typical dosa batter. Rich in protein, nutritious and a healthier version of dosa.


1 cup rice
1/2 cup yellow moong dal
1/8 cup toor dal
1/8 cup chana dal
1/8 cup urad dal
1/8 cup thick poha
1/2 tsp methi seeds
salt to taste


Soak rice and dal in water for about 6 hrs. Add salt and blend with a little water. The batter should not be thick, is very similar to dosa batter consistency. It can be used immediately. Finely chopped onions, green chillies and coriander leaves can be added for flavor.

Serves 4

Coriander Chutney:

A bunch of fresh coriander leaves, roughly chopped
3-4 green chillies
small clove garlic
salt to taste
1 tsp oil
1/4 tsp mustard seeds


Heat a tsp oil, when hot, add the mustard seeds. Then the green chillies, garlic and coriander leaves. Switch off the heat. When cool, blend everything with salt to a coarse paste. Serve with Adai.

Monday, March 5, 2012

Gobhi Musallam


1 cup cauliflower florets
1 cup chopped onion
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
1/2 cup tomato puree
salt to taste
1/2 cup khoya
chopped coriander for garnish


Cook the cauliflower florets in water with turmeric and salt until it is half boiled. Keep aside. Heat oil in a pan, add the chopped onion and fry until golden brown. Add ginger garlic paste, red chilli powder, coriander powder, garam masala and salt. Mix well and fry for a minute. Add tomato puree and fry some more. Add khoya, cauliflower and cook on a low flame for 15 minutes. Garnish with chopped coriander leaves.

Serves 3