Mixed Fibre Adai

Its a slight varition from the normal adai where in i have added corn and oat meal.
So those kids or elders who dont like would like this adai definitely.

Ingredients:
Channa Dal/Bengal Gram - 2 cups
Raw rice - 1 1/2 cup
Sweet corn kernels - 1cup
Oats - 2 cup
Dry Red chilly - 4-5
Pudina - hand full
Salt to taste
Curry Leaves
Oil to make adai

Method/Vidhiee:
1. Soak Channa dal and raw rice for 6-7 hours
2. Along with them soak the dry red chillies.
3. After 7hrs drain the water and grind them well to a paste. If needed add water.
4. Pour the paste on to a bowl.
5. In a mixer now grind the corn kernels to a powder and and pour them to the same bowl.
6. Also grind the oat meal into powder and pour on to the bowl.
7. Now mix the pastes and add salt as required.
8. Add curry leaves as required.

9. Mix well add water to make it semi solid to make as a batter and pour as a dosa.
10. Now as you pour for dosa pour the batter and add oil.
11. When onside turns brown turn another side and your Adai is done.

For slight variation you can add grated carrot, green chillies, cabbage...
Serve with jaggery, mellagai podi, avial..

Palak aur Mooli ke Pathe ki Sabzi

Ingredients:
Palak - 1 bunch
Mooli ke pathe/Raddish leaf/Mulangi kerai - 1 bunch
Aloo/Potato/Urlakanzgu - 2
Pattani/Green Peas/Mutter - 200gms
Tomato/Tamatar/Thakalli -2
Onion/Peyaz/Vengayam - 2
Green Chillies - 2
Ginger - 2 inches
Saunf - 2tbs
Clove/Kramb/Loong- 2
Pattai/Dalchini/Cinnamon - 1
Bay leaf/Brinji elai/Tez Patha -1
Oil - 2 tbs
Turmeric - 1/2tbs
Red Chilly Powder - 1/2tbs
Jeera Powder - 1/2tbs
Garam Masala - 1tbs
Amchoor - 1/4 tbs
Salt - 1 1/2tbs
Water - 2cups

Method/Vidhiee:
1. Wash the Raddish leaves, Palak leaves and chop them well lengthwise.
2. Chop onions, tomatoes and ginger finely. Split the green chillies.
3. Peal the potatoes and cut them into cubes.
4. Take a cooker or heavy bottom pan and add oil.
5. Add Sauf, cloves, cinnamon, bay leaf, green chillies
6. Now add onions, ginger and saute well.
7. Add raddish leaves, palak leaves, tomatoes saute well.
8. Add dry masalas and salt.
9. Now add potato and green peas.
10. Saute them well and pour water till they immerse.
11. Give them 3 whistles in pressure cooker.

Once the pressure comes down you get the fragarent healthy green sabzi!! Garnish with coriander leaves and serve hot.

Tomato Sweet Corn Olive Rice

Ingredients:
Red tomatoes - 4-5
Cauliflower - 3 florets
Green Olives - 3tbs
Sweet corn - 200gms
Green Peas - 50gms
Green coriander leaves for garnishing
Olive oil - 2tbs
Basmati rice - 1 cup
Water - 1 1/2cup
Amchur powder/Dry Mango powder - 1tps
Cloves/ Loong/Kramb - 2
Elaichi/Elakai/Cardamom - 1
Bay leaf/Brinji elai/Tej patha - 1
Dalchini/Pattai/Cinnamon - 1cm
Sauf - 1tbs
Garam Masala - 1/2tbs
Sugar - 1/2tbs
Honey - 1tbs
Salt as per taste

Method/Vidhiee:
1. Grind the tomatoes into puree.
2. Heat oil in a heavy bottom vessel or pressure cooker and add elaichi,dalchini,loong,tej patha,saunf.
3. Add the tomato puree and stir well.
4. Add cauliflower,green peas and corn kernels.
5. Now add sugar, amchur, garam masala,salt and stir well.
6. Add the rice and stir well.
7. At end add green olives.
8. Add water and stir well.
9. If in pressure cooker give 2 whistles, if in heavy bottom pan close it and cook do not stir often as the rice may break.
Serve hot by garnishing with green olives, honey and coriander leaves... have fun eating low cal rice.

Vegetable Poha/Aval/Flat rice flakes

Ingredients:
Poha/Aval/Flatten Rice flakes - 2 cups
Water -3cup
Carrot -1
Potato -1
Tomato -2
Onion - 3
French Beans - 4-5
Boiled Green Peas - 1/2cup
Boiled Peanuts - 1/4cup
Green chillies -2
Ginger - 1/2inch
Curry Leaves - 2arc
Green Coriander leaves - to garnish
Oil - 2tbs
Mustard/Kadugu/Sarsoon - 1tbs
Asafatida/Hing/Perunkayam - 1/2tps
Salt - 1tbs

Method/Vidhiee:
1. Chop the vegetables except the green peas into small dices.
2. Meanwhile in a vessel soak the Aval/Poha for 5mins.
3. After 5min squeeze them and drain out the water.
4. Be careful that you do not mash them to a paste.
5. In a pan add oil once it heats up add the mustard seeds, curry leaves. asafatida and splutter them.
6. Now add onions, chilly and ginger and saute them till the onions turn pink.
7. Once they turn pink add the rest of vegetables except green peas and tomatoes.
8.Saute them for a while till they turn soft. Now add tomatoes and boiled green peas.
9. Saute them well and add turmeric powder and salt.
10. Add the boiled peanut and again saute them.
11. Now add the poha/aval to it and gently mix them well.
Garnish with green coriander leaves and serve hot.
You can also add dry coconut bits/grated.