Kadalai Paruppu Adai

Ingredients:

Bengal Gram Dhall - 1 cup

Rice - 1 cup

Water - 1/2 Cup

Red Chillies - 3

Salt to taste

Ginger - 1 spoon chopped

Curry leaves - 5

Mustard - 1 spoon

Cashew - 5 - cut into small pieces

Urad Dhall - 1 spoon

Cooking Oil - as required

Procedure:

Soak Rice and Bengal Gram Dhall for 2 hours. Grind the following ingredients.

Red Chillies + Salt + Ginger + Rice + Bengal Gram Dhall.Do not grind it too much and do not add too much of water. Granules should be seen in the mixture. Heat oil in a pan and then add the following:-

Mustard + Urad Dhall + Cashew + Curry leaves. Wait until the cashew becomes golden brown. Do not make it black. Add these along with oil to the Ground mixture.

Now heat a Non-stick cook ware (Kadai) with 1 spoon of oil. Take the mixture in a ladle and pour it into the Kadai and spread it as much as possible. Pour oil on the sides. Close it with a lid and simmer after 30 seconds. When the mixture is cooked, use a flat ladle to turn it. Cook the other side for 1 minute and then place it in a plate. Tasty Adai is ready. It can be eaten without any side dish like Chutley or Sambhar unlike idli and dosa.

Kaju Katli - Cashew Sweet Recipe

Ingredients:
Cashew Nuts: 1 Cup
Sugar: 1/2 Cup
Ghee : For greasing

Procedure:

Grind the cashew nuts in a mixer until it becomes powdery without granules.Heat water and sugar in a non-stick pan. Wait until the right consistency is reached. Take a spoon of the mixture and pour it in a small bowl of water. The mixture should not dissolve in water, instead it should form a thin thread inside water. This is the right consistency to simmer the flame and then add the powdered cashew nuts.Keep stirring for 3 minutes with low flame. The mixture would reach a consistency that would resemble a chapathi dough. Now place the dough in a clean bowl and keep kneading when it is still warm.Now spread it using a rolling pin in a greased board and then cut it into required shapes. It would look sticky when it is hot. Later it would turn into soft and tasty Kaju Katlis :)

Appala koottu

1. Cook bengal gram dhall and one or two potatoes in a cooker.
2. Mash potatoes and mix it with the cooked dhall.
3. Add turmeric, chilly powder and salt and start cooking the mixture in a kadai.
4. Add some water as it cooks
5. When it comes to boil, add grated coconut 
6. Turn off the flame when the mixture is a bit watery and not too thick.
7. Fry mustard, black gram dhall and curry leaves with oil and add them to the mixture.
8. Fry a few puppets and break them.
9. Add the puppets to the mixture.
10. serve hot with boiled rice:)