Tips , tips , tips.

Photo of a recent dinner at home -1.

The items are
Idiyappam with Jain tomato chutnet & Coriander chhutney
Masala paratha with Jain vegetable stew
Thayir idli with C V V K
Sukhdi
Chocolate mousse

 

Idli Triangle - an array of colourful triangles !

Idli batter - 2 cups

Red Hot chutney
http://www.indusladies.com/forums/showpost.php?p=11639&postcount=59

Green Chutney
Any recipe can be used

Cheese spread

Select 3 metal plates about 5-6” in diameter & ½ “ in depth ( can be more, but not less).

Stands like this are available in non-stick & stainless steel, for single big idli & idiyappam, which will fit inside the pressure cooker.One can use the dhokla plate also.

Make single idlis, just ½ “ high.

Remove & cool.

On one, spread red hot chutney, on another green chutney & on the last, cheese spread.

Cut into wedges, arrange on a plate, alternating colours.

Keep a thin pieces of processed cheese on the red & green wedges.

 

Dosa Triangles - if idlis have arrived, how will dosas lag behind ?

This is suitable for packed lunches.

Dosa batter - 2 cups

Sambar - 2 cups ( remove the vegetables)

Oil - to make dosais

Any dosa batter can be used. Kal dosai batter is ideal.

Make soft dosais.

On the first dosai, as soon as it is removed, pour sambar all over & spread liberally.

Stack one dosai over the other, repeating the procedure.

When cold, cut into triangles.

Serve with extra sambar, if preferred.

The sambar should be made quite spicy to make the soaked dosais very tasty.

 

That is my speciality, my dear Ami !

Last night I just tried it with my own imagination - we both loved it ! So I promptly posted it ! I am glad I will get a "chuda chuda" F B from none other than you !
Shortly, thayir idli ( yum yum yum according to a guest) & thayir dosai ( my eternal favourite) will follow !
Besides, watch out for masala idli & podi idli !
Love & regards,
Chithra.

 

Photo of a simple centre-piece - be it any meal !

The photo of the Spicy Channa Salad is posted below.
IndusLadies - View Single Post - Tantalising Pachadis & Salads for the weight-watchers
The decoration is very simple. This dish can be used in get-togethers for breakfast, lunch, high tea or dinner !

 

Mini-Adais - Host an adai-party !

When I visited my place Madurai last month, I saw that adais are served in an interesting way. They serve an array of mini-adais with various toppings.

Please refer to the recipe of the first variety adai given in
http://www.indusladies.com/forums/showpost.php?p=3319&postcount=26

They modify it slightly.

Lauki ( suraikai ) is grated & kept ready.

Just before removing the adai batter, this grated lauki is added, given one churn & removed.

For 2 cups of adai batter, 1-2 cups of grated lauki can be added.

This addition makes the adai very tasty & the adai becomes very light & easy for digestion. Normally adai is supposed to be a difficult dish to digest.

Use a big tava & make 5,6 adais simultaneously.

I take little batter in my hand & pat into a small adai.

You can use any topping or chutney as topping.

In the photo, I have used , from left centre in clockwise order

Avial, red hot chutney, narthangai pachadi ( a pickle), butter, jaggery & milakaipodi-oil.

Avial is kept in the centre.

 

Your speed is unbelievable, Ami !

Keep it in a patham with enough water, just sufficient, to be able to pat with your hand. You can do it with a tablespoon also, I preferred to use the hand.
Love & regards,
Chithra.