We called it simply as Dosa. After we had our breakfast, my sister-in-law show me how to make it. She showed me the 4 different dals she use to prepare it. And I found it very easy to make and it doesn't need a fermentation at all. It's a perfect dish for breakfast...!

So here it is... The original recipe of Adai (I found out that this is called Adai, after I browse on the internet ;-p) by my sister in law.

INGREDIENTS
1 whole chicken, cut into 8 pieces
1 teaspoon lime juice
2 teaspoons cooking oil
1 teaspoon salt
1 teaspoon sugar
5 eggs white, beaten

ground to form a paste:
3 cloves garlic
3 candlenuts, dry roast on a pan
1 teaspoon coriander, dry roast on a pan
1 cm ginger
3 teaspoons chilli powder
1 teaspoon ground pepper

Coating Mix:
200 grams all purpose flour
20 grams cornstarch
20 grams rice flour
1 teaspoon baking soda
1/8 teaspoon powdered coriander
1/8 teaspoon powdered nutmeg
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chilli powder

DIRECTIONS
1. Marinate chicken pieces in lime juice for about 30 minutes.
2. In a pan, heat 1 - 2 tbsp cooking oil, saute ground seasonings paste until fragrance and well cooked. Add in salt and sugar, stir well.
3. Add in chicken pieces, stir well. Cover the pan and cook chicken on low heat until done and the spice are fully absorbed. Remove from the heat and let it cool.
4. In another bowl, mix together the flour, cornstarch, rice flour, baking soda, coriander, nutmeg, salt, chilli powder and pepper.
5. Dip each piece of chicken into eggs white; then roll chicken in flour mixture until covered. Repeat this process once more. Store in an air-tight container. Refrigerate for at least 1 hour.
6. Heat the oil in a large skillet over medium-high heat. Add chicken and fry until golden brown turning both sides as needed.

In Indonesia (an also in India) normally people will enjoy this fried chicken as a side dish for rice. Fast food resstaurants in Indonesia will serve it with Steamed white rice while here in Cochin, they will serve with ghee rice. Of course there will be always another offers like French Fries and bun if you're not wish to eat it with rice.

Once I was told by my chinese friend about the main ingredients for making chinese dish you should have. First is of course Soy sauce. If you were in Indonesia, choose the Salty Soy Sauce, as we have another kind of Soy Sauce: Sweet Soy Sauce. The second one is Sesame Oil. This oil have a specific taste and aroma that will make the dish special.

Ingredients:
2 Bok Choy, clean and remove it's stalks
125 grams cleaned prawns (or squids, cut into small pieces)
1/2 Onion, finely minced
2 garlics, minced
1 cm ginger, crushed
2 tbsp Oyster Sauce
1 tbsp corn flour
salt
1/2 tsp black pepper, powdered
200 ml water
1 tsp sesame oil

In a pan, bring to boil some water and a pinch of salt. Add Bok Choy and cook for 1 minute. Remove from pan and drain it. Put the cooked Bok Choy in a plate, set aside.

In a frying pan, heat a little oil. Add minced garlic, Onion and ginger. Stir fry them until the aroma comes. Add prawns and fry until they slightly pink in color.

In a bowl, mix together: Oyster sauce, corn flour, salt, black pepper, sesame oil and water. Pour the mixture to the frying pan. Bring to boil and cook until the gravy thicken. remove from pan and pour the sauce over the cooked Bok Choy. Serve hot.

1 cup Rava

Dry roast the rava in a pan till it becomes light brown. Keep aside.
In another pan, heat ghee and fry the mustard seeds. Add curry leaves, chopped onions, chillies, minced ginger, carrot and coriander leaves to it and fry for 2 - 3 minutes.
Add 1 1/2 cups of water and salt. Let it boil. Last, add rava to the boiling water little by little, stirring the water properly. Cook until it is soft and lumpy.
Serve hot.

Couple days ago I was chatting with my friend in Jakarta right after I had my breakfast. We had an intense conversation (funny, I don't even remember what was the topic ;-p) when finally I feel very hungry and I realize it's almost lunch time..!

So this is what she suggest me to get the instant but delicious lunch. The Fried Rice was a perfect one for me. It's simple and easy to make and the taste is excellent. You can add whatever you have in your refrigerator to the rice. Vegetables are always the best choice. But of course diced chicken, prawns or chooped meatballs will make the fried rice taste more delicious. Try this one.

For the Dough:
2 cups Whole wheat flour (atta)
3/4 warm water for kneading (approx)
1 tsp salt
1 tbsp ghee or butter.

For Stuffing:
3 large boiled potatoes
1 onion, finely chooped (small size)
2 tbsp minced cilantro
1 tsp cumin powder
1 tsp salt
1/2 tsp garam masala
1/4 tsp red chili powder, or to taste

For the dough: Sieve the flour together with salt. Add warm water a little at a time, and knead to form a soft dough. Set aside

For the stuffing: Mash well the boiled potatoes. Add all the stuffing items to mashed potatoes and mix it properly.

Divide the dough into balls of equal portions and. Roll one ball to form of a small puri. Now put a small quantity of above mixture (potatoes) over it, close it from all sides. Apply some flour on both sides and roll it gently into a paratha. Heat a flat pan and cook paratha, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot.

Ingredients:
3 oz. bittersweet chocolate, finely chopped
3 Tbs. unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt1 egg
1/3 cup sugar
1/2 tsp. vanilla extract
1/3 cup dried cherries

Preheat an oven to 325ºF. Grease a 6-well heart-shaped muffin baking pan.

In a small heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.

In a small bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined. Stir in the dried cherries.

Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.

This Kue Lapis I post here is my mother's recipe. Normally, she will use fresh Pandan Leaves and Suji Leaves to get the green color and the aroma. But we can use Pandan Pasta instead. Because it's kind a difficult to find the leaves here in India. If Pandan pasta is not available, replace it with green food color (or any color you like) and a little vanilla ekstract to get the good aroma.