SNACK VARIETIES - BREAD BONDA

BREAD BONDA :
Things needed :  potato, onion, green chillies, bread.
How to prepare :
1. you can make this out of left out potato onion curry.  Or you make potato onion masala with green chillies.
2.  Take a bread slice.  It is yummy with sweet bread even.  So use any bread which is available with you.
3.  Slightly dip the bread slice in water and immediately squeeze out water by pressing it inbetween two palms.
4.  Keep the masala in the centre and just press the bread slice and roll it on hand closing on all sides.
5.  Keep all the balls ready and then deep fry in medium flame.

TIFFIN VARIETIES : ARISI UPMA (RICE UPMA)

ARISI UPMA 


Things required :    Raw rice - 1 tumbler, water - 2 tumblers, red chillies - 3 nos., kadugu, ulutham paruppu, katti perungayam - 2 katti (break it into tiny pieces), salt - 1 1/2 tablespoonful, coconut scrap - 2 tablespoon.


PREPARATION :


1.  Take one tumbler of raw rice.  Fill upto the blade level in mixie jar and run the mixie (not continuously).  Check each time to see if rice is broken uniformly.  Break into rava (not v fine rava like bombay rava).  Dont ve to sieve it.  You can use it as it is.  Measure and keep it.
2.  In a kadai, pour 1 1/2 tbspn of refined oil or nallennai (i prefer this) and when it is hot splutter kadugu, perungayam, then add red chillies - 3 nos. (break it into 2 or 3 pieces), then ulutham paruppu.  When it turns red, pour 2 tumblers of water (for each tumbler of rava - flat topped).
3.  Add required salt.
4.  When it boils, add coconut scrap - 2 tbspn (you can add more also.  This gives taste and softness to the upma).
5.  Then add the upma rava sprinkling it fast and stirring simultaneously to avoid lump formation.
6.  When almost all the water is absorbed, transfer the upma to a vessel and pressure cook in a cooker with the lid on the vessel (must).  When steam comes, put the weight valve and switch off the stove after 8 mins.
7.  After 15 mins, open and stir with the dosa karandi to get a tasty upma. 
Adding a spoon of pure coconut oil to this will add more taste to this arisi upma.

TIFFIN VARIETIES : ADAI

ADAI 


Things required :
Boiled rice (puzhungal arisi) - 2 and half tumblers,  kadalaparuppu (bengalgram dhal) - 1/2 tumbler, tur dhal (thuvaramparupu) - 1/2 tumbler, urad dhal - 1/4 tumbler, red chillies - 8 nos., green chillies - 5 nos., asafoetida (perungaya katti or powder) - 4 katti or 3/4 spn of powder, salt, curry leaves.


PREPARATION :
1.  Soak boiled rice separately.  Soak tur dhal , urad dhal and bengalgram dhal all three together separately for minimum 2 and 1/2 hours.
2.  In a mixie  first coarsely grind red chillies, green chillies, perungayam and salt and then add handful of soaked rice and grind.  When it is coarse, add a handful of soaked dhal and grind it coarsely. Dont grind continuously.  Use it like a whipper so that it is not ground to a fine paste.  Repeat this each time and grind  soaked rice first and then soaked dhal on top of it.  When it is fully done, mix well.  Batter should not be very thick nor very thin.
  If you grind the same in a grinder, first grind all chillies , salt and perungayam and then add rice and when it s coarse, add all the soaked dhal and grind it coarsely.  Be near the grinder as it ll be done in few mins.  Add curry leaves.  
3.  Use a thick dosa tawa as it ll take little longer to make this adai.
4.  Heat the tawa and add 1/2 spn of gingelly oil (preferable) or refined oil and spread it well.  Sprinkle water to check if it is hot and not very hot.  Then spread the adai maavu and make 2 or 3 holes in the centre with the dosai karandi.  Pour a spoon of oil in the centre and the sides.  Keep the stove in slow medium flame.  When one side is cooked and when you see the nice colour at the bottom, turn the adai and pour another spoon of oil.  
5.  This adai tastes good with vellam (jaggery) and dosai molagai podi too.  With avial also it tastes very good.


MURUNGAI ADAI :


Add chopped murungai keerai to the fresh adai maavu and prepare adai.  This is very very tasty and healthy.


ONION ADAI :


Add chopped onions to the adai maavu for onion adai.  You can add chopped onions to the pulicha adai maavu too.


VAZHAIPOO ADAI :


Add chopped vazhaipu to the fresh adai maavu for vazhaipoo adai.


6.  You can keep the rest of the adai maavu in fridge and use it the next day which ll also be very tasty but see to it that it is not watery .  This is called pulicha adai which is really tasty.


Add some more kadalai maavu and chilli powder and mix well and deep fry small balls of this maavu for adai bonda too.  (This is not kunukku.  It is different.  Recipe of kunukku follows.)