Adai Recipe

Ingredients

1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 tsp salt
1 tsp red chili powder
1 large onion (opt)
1 carrot (opt)
1/4 cup coconut, grated (opt)


Directions

Mix rice, chana dal, urad dal, and yellow split peas in a large
vessel. Soak in a lot of water for about 2 hours.

Grind the soaked mixture with chili powder and salt coarsely, without
adding much water.

Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold
weather, the fermenting process might take longer, and it might be a
good idea to ferment in an oven (the pilot light will keep the
mixture warm).

Add either onions (finely cut), carrot (grated) or coconut before
preparing.

Freezing Notes

If freezing, only ferment for about an hour. The mixture will have
to be left out for a while before being ready to use.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU


Servings: 6 servings

 

 

Adai Recipe brought to you by Recipe Ideas


Categories: Asian; Indian


The History of Recipes

Written cooking instructions as a concept can be observed back into distant history, at least as far into history as the Egyptians, and possibly even further. In practice though, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.

During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also tells us how the chefs of Roman times made use of many spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and asafoetida.

Over the next few hundred years, the wealthy families of Europe competed to offer the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day.

When we get to the 1900s, recipe publications are in great demand, due to better eduction, increased leisure time and being a little richer.

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We hope you enjoy this Adai recipe.

 


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