Mousse means foam in French. Going by that definition, this dessert should be light as foam. I scourged the internet for a light eggless version to make for our anniversary, and ended up grabbing bits and pieces from a few sites, see Recipe notes for links. This is Raj’s favorite dessert. I made 4 glasses, and he polished off 2 of them as soon as they were just about set. I think he liked it!
Adai is a bit difficult to describe – it’s like dosai, but totally different in its composition (more hearty with the dals), taste (has some spice and heat to it) and presentation (not as thin). Maybe a rustic cousin of dosai? A high protein, wholesome and complete meal that doesn’t take hours of prep, no fermentation required, and is almost instant except for the soaking time of 2 hours required for the rice and the dals. I like to soak them at lunch, and it takes less than 30 minutes to grind, add the vegetables, and to have dinner on the table!
This is a quick, healthy powder (podi) that makes a great side for idli, dosa, methi paratha, and to mix with rice.
This rasam is super easy, and requires no cooked dhal (toor dal is added to the spices and ground into a paste).
This is a very flavorful rasam that is highly recommended when you’re suffering from a cold, or have had a few days of heavy food, and need something light. It makes a wonderful soup, especially when the weather outside is chilly and yucky.
Another staple in my kitchen – I have made sambar probably a thousand times or more, and can make it in under 30 minutes if I plan for it – have the dhal cooked and ready, and the vegetables cut or frozen. It’s then just a matter of making the spice blend, and boiling the sambar with the vegetables, spices and the dhal. Perfect for a sunday lunch with the ever popular potato roast (recipe to follow soon)!
