Yes, I make Adai for our breakfast at home ;-p. I don't want to say that this is the original Adai since I knew this food only after I moved to Cochin. Well actually, I never found Adai in Cochin home for breakfast. Don't know why. The most common daily breakfast here are puttu, idli, dosa and appam.

The first time I taste this was when I stayed a couple of days in my brother-in-law's house in Madras. His wife made this delicious breakfast one morning, and we (me and my husband) enjoy it very much. Guess what, Adai is even new for my husband..!!!

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...!

Soak the grains and pulses for 4 hours or more. Later wash and grind them together by adding a little water. No need to ferment the batter. Add salt and Muringakka leaves. Mix well.

To make adai: heat a pan and pour little oil and then pour a ladle of the batter and with a spatula make it to a round shape. Cook only one side. Seve with coconut chutney.

Right, another Fried Chicken :-). But this time in different style. American Style. I don't want to claim that this is how americans usually do their fried chicken. I never live in US, though... hahaha. I named this posting American style only because we, Indonesians, first knew about this style of Fried Chicken by the booming of this kind of fast-food restaurants, started with KFC maybe around almost 20 years back. Now we have so many similiar restaurants, including McDonald almost everywhere.

As usual, everytime there is a new popular dish in town, people start to try to make the home-made one. After a lot of experiments on so many recipes of KFC style Fried Chicken, finally I can say that this is the best recipe so far. When I posted it in my Indonesian version Blog, there are several friends tried it, and they also satisfied with the result. The recipe is taken from Seri Memasak FEMINA magazine.

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.