Kaikari adai (Vegetable, rice & pulses pan cake)

Vegetable Adai - preparation time 2 to 2.5 hrs
Adai itself is a healthy recipe because we are using different types of dhal. Now we are going to make this adai much more healthy by adding vegetable to the adai mavu. I tasted this adai in my sister-in-laws home. This adai will be colourful and taste differently when comparing to normal adai.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mung dal (Pasi paruppu) - 1/4 cup
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Beetroot - peeled and finely chopped 2 tbsp
ginger - peeled and finely chopped 1/2 tsp
Carrot - peeled and finely chopped 2 tbsp
Coconut - chopped to small cubes 2 tbsp
Fennel seed (Saunf) - 2 tbsp (soak along with cumin)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Small onion - 20 (peeled and chopped fine)

Preparation method:-
In mixer grind rice along with fennel seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava).
In mixer grind soaked dal's and mix with grinded rice mixture. We have to be careful while grinding the dal else it will become like a paste.
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add chopped beetroot, carrot, coconut, small onion, curry leaves and fry till cooked.
Finally add asafoetida.
Switch off and add to ground rice & dal mixture.
Mix all the ingredients well. and keep aside for 1/2 hr (you can also use immediately.
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai.
Side dish is not required because of variety of vegetables in the adai.

Kothamalli vethai podi (Dry Coriander seed rice mix powder)

Kothamalli vethai podi (Dry Coriander rice mix powder) - Preparation time 20 mins
Mom's recipe. I love this podi. Even if she keeps sambar and dry curry for lunch I would like to have this podi along with sesame oil and sambar as side dish to this rice. I don't know this combination will be very tasty and goes well. You can also try tasting that way.

Ingredients:-
Dry coriander seeds - 1 cup
Red chili - 6 to 8 (to your taste)
Rock salt - as required

Preparation method:-
In a tawa dry roast the coriander seeds. Kindly do in the very low flame then only it will be roasted well and color of the coriander will change to deep brown. (Take care else it will get burnt if you cook in high flame and the podi won't smell good).
Roast the red chili till it is crisp and dark red.
Add salt and leave coriander and chili to cool. 
In a mixer grind the roasted ingredients to fine powder.
You can mix this podi with white rice and tsp of sesame oil. The taste will linger in your tongue.

Simple Pudalangai arachuvitta kootu (Snake gourd and spice paste gravy)

Simple Pudalangai arachuvitta kootu (Snake gourd and spice paste gravy) - Preparation time 15 mins
This kootu will be simple to make and health. We can make it in few mins.

Ingredients:-
Snake gourd - chopped to thin semi circle (remove the inner portion of snake gourd) 1 cup
Black pepper - 1/2 tsp
Cumin seed - 1/4 tsp
Grated coconut - 2 tsp
Salt - to taste
Water - to cook snake gourd
Curry leaves - 5
Urad dhal - 1 tsp
Mustard - 1/2 tsp
Sesame oil - 1 tsp　

Preparation method:-
In a vessel add water, turmeric, salt and boil the snake gourd. When it is cooked softly switch of and keep aside.
Grind cumin, pepper to coarse paste along with coconut and little water.
Add this paste to cooked snake gourd (pudalangai) and boil. This will become thick. Transfer to serving bowl.
For garnishing - Heat a tawa. Add sesame oil, mustard to splutter, urad dhal to golden brown, curry leaves and add to the pudalangai kootu.
This will go well with any rice.

Vellam pidi kozhukattai (Jaggery & Idiyappam dough sweet)

Vellam pidi kozhukattai (Jaggery & Idiyappam dough sweet) - Preparation time 15 mins
Mom used to make this sweet often but I am afraid to try this one because if you add too much jaggery the kozhukattai will be half cooked and sticky. If sweet is less it won't taste good.

One saturday evening I thought of trying out this so called mom and checked with her how to make and tried. Wow it came out well. I am sharing this sweet recipe with you.

Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Idiyappam dry flour - 1 cup (keep some extra flour for safer side)
Water - 1 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Sesame oil - To apply on your palm while making kozhukattai

Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.
When water boils with bubble add the idiyappam flour and mix well. It will absorb all the water and thick dough.
Switch off when the dough absorbs all the water and leave to cool (the dough become little more tight when it comes to room temperature so take care).
Make small ball, keep in you palm and press over the dough by folding the finger so the thumb impression will come in the dough this is what they call pidi kozhukattai in tamil.
You can also make kozhukattia in ball shape. Keep the kozhukattai in idli plate
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked). When pressed using finger it won't be sticky. Cool it
Serve this healthy snack to family and friends.