Ingredients: ( to make 6 servings – 120 ml each)

• Lemon – 1
• Mint leaves – 25
• sugar – 100g

Procedure:

1. Grind mint leaves with a little water in a mixer and filter the juice
2. Extract the juice of lemon and mix with mint juice
3. Add required amount of sugar and water to the juice mix to suit your taste
4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint

Ingredients:

• Boiled rice 1.5 cup
• raw rice 0.5 cup
• tuar dhal (red gram) 1 cup
• channa dhal (Bengal gram) 0.25 cup
• red chili 6
• red chili powder 1 tsp
• sombu (aniseed) 3 tsp
• hing (asafetida) 1 pinch
• small onion 2 cup-thinly sliced
• ginger 1”-finely sliced
• curry leaves 20 -broken
• oil
• salt to taste

Procedure:

1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.

Chettinadu Milk Paniyaram

• Raw rice (1 cup)
• Urad (black gram)
• dhal (1cup)
• sugar (1cup)
• coconut milk 3 cups
• cardamom 2

1. Clean 1 cup of raw rice and 1 cup of Urad (black gram) dhal with water and soak in water for 30m. Grind them into thick batter.
2. Heat oil in a pan. Drop small goblets of batter into oil and fry till turn light brown. Remove from oil and drop them into warm water for a while and collect them in a bowl.
3. Add sugar and crushed cardamom to coconut milk. Soak the paniyaram for 5m and serve

Ingredients:

• Raw rice flour 4 cups
• Salt

Procedure:

1. Add 1 tsp salt and 1 tsp oil to the rice flour
2. Add adequate water to the rice flour and mix till it reaches the consistency of idli batter or pancake mix
3. Pour the batter into a pan and heat in medium fire while consistently stirring till it hardens into a thick paste suitable for making into flat thin sheets
4. Make the batter into small round balls and press them into flat round sheet the thickness of a roti/tortilla
5. Take the pooranam (stuffing) and stuff it like a dumpling and steam it

Pooranam (stuffing) recipes:

Kolukkattai Pooranam

Kolukkattai Channa Dal Pooranam

Kolukkattai Coconut Chutney Pooranam

Ingredients:

• Coconut 1/2
• Red chilies 5
• Asafoetida 1 pinch
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Curry leaves

Procedure:

1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into chutney
2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix

Ingredients:

• Channa dal 2 cups
• Cardamoms 2 powdered
• Brown sugar 1 cup

Procedure:

1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
2. Add the cardamoms and the cooked channa dal and grind it coarsely
3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
4. Add the ground channa dal mix to the brown sugar syrup

Ingredients:

• Coconut 2 cups – grated
• Brown sugar 1 cup
• Cardamoms 2 powdered

Procedure:

1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
2. Add the grated coconut and the powdered cardamoms
3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)