Kaaradaiyaan Nonbu-Salt Adai

Kaaradayaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt and spicy adai. Here is the recipe for sweet adai.

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Preparation of rice flour

  • Wash and soak 1 cup of raw rice for 2 hours.
  • Completely drain the water and spread it on a cloth.
  • Let it dry for 5 hours.
  • Every half an hour gently mix and spread the rice with your hands.
  • After 5 hours grind the rice finely.
  • For one cup of rice you will get 2 cups of rice flour.

INGREDIENTS

Rice flour – 1 cup

Water – 1 1/4 cup

Cowpea – 2 tbsp

Coconut bits- 2 tbsp

Asafoetida – A pinch

mustard -1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – 2 tsp(finely chopped)

Coriander- 2 tsp(finely chopped)

Green chillies – 2(finely chopped)

Oil

  • Roast the rice flour in a pan until it turns from fine powder to coarse powder. it should remain white in colour.
  • Soak the cowpea overnight and pressure cook it.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds. Once it start cracking, add urad dhal, channa dhal, chillies, curry leaves and coriander. fry it for one minute.
  • Add water, salt, asafoetida,  coconut bits and cowpeas.(You should not use the water that has been used to cook cowpeas. it will turn the white flour to brown).
  • Allow it to boil.
  • Once they start to boil, add the rice flour and mix well.
  • Add ghee and mix once again.
  • Turn off the flame and keep the dough aside.
  • After ten minutes, apply ghee in your hands and knead the dough well to make it soft.
  • In a polythene cover, take a small ball of the dough and press it well to a round shape and make a hole in the middle.
  • Then remove it from the polythene cover and keep it in Idli plate.
  • Once you fill all the four idli plates, steam cook it.
  • You can place 8 adais in one plate. So at a time you can cook  40 adais.
  • Steam cook for 20 minutes.
  • Then open the cooker lid, slowly remove the adai from idli plate and put it in hotpack.
  • Serve it with butter.

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Note: While removing the adai from idli plate, dip the spoon in water. So that it will not stick .

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Kaaradayaan nonbu-Sweet adai

Kaaradayaan nonbu or Savithri viratham is a traditional Tamilnadu festival of fasting wherein married woman pray for the wellness and long life of their husband and the unmarried girls pray God to get a good husband.  Along with the rice flour, we use cowpea which is called as Kaaramani in tamil. Hence the name Kaaradaiyaan nonbu. We make both salt and spicy adai. Here is the recipe for sweet adai.

IMG_3565

Preparation of rice flour

  • Wash and soak 1 cup of raw rice for 2 hours.
  • Completely drain the water and spread it on a cloth.
  • Let it dry for 5 hours.
  • Every half an hour gently mix and spread the rice with your hands.
  • After 5 hours grind the rice finely.
  • For one cup of rice you will get 2 cups of rice flour.

SWEET ADAI

INGREDIENTS

Rice flour – 1cup

Jaggery- 1 cup

Water – 1 cup

Cowpea – 2 tbsp

Coconut bits- 2 tbsp

Cardamom powder – A pinch

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  • Roast the rice flour in a pan until the colour changes from white to light brown/orange.
  • Soak the cowpea overnight and pressure cook it.
  • In a heavy bottomed vessel, add 1 cup of water (You can use the water that has been used to cook cowpeas). and the jaggery.
  • Allow it to dissolve.
  • Now add cardamom powder and cow-peas and allow it to boil.
  • Once they start to boil, add the rice flour and mix well.
  • Add ghee and mix once again.
  • Turn off the flame and keep the dough aside.
  • After ten minutes, apply ghee in your hands and knead the dough well to make it soft.
  • In a polythene cover, take a small ball of the dough and press it well to a round shape and make a hole in the middle.
  • Then remove it from the polythene cover and keep it in Idli plate.
  • Once you fill all the four idli plates, steam cook it.
  • You can plce 8 adais in one plate. So at a time you can cook  40 adais.
  • Steam cook for 15 minutes.
  • Then open the cooker lid, slowly remove the adai from idli plate and put it in hotpack.
  • Serve it with butter.

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Note: While removing the adai from idli plate, dip the spoon in water. So that it will not stick .

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Killu pakoda

              Killu pakoda can be called as pinched onion fritters.  It includes besan flour as the main ingredient. This is one of the common snacks that amma makes either on rainy days or on sunday evenings.  She makes kesari or sooji halwa along with this. Starting from my granpa everyone likes this and each one of us wants to have a major share and there will be a good competition to have the maximum.

INGREDIENTS

Besan flour – 2 cups

Rice flour – 1 cup

Sooji – 1 tsp

Onion – 1

Peanuts – 1/2 cup

Curry leaves – few

Cilantro – few

Green chillies – 2

Red chilli powder – 4 tsp

Salt – To taste

Garam masala powder – 2 tsp

Water

Oil

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  • In a pan, add oil to 3/4 the of it and heat it.
  • Wash and chop the onions, curry leaves, cilantro and green chillies into small pieces.
  • Sieve the besan flour and keep aside.
  • Add besan flour, rice flour, peanuts, onions, cilantro, curry leaves, green chillies, red chilli powder, garam masala powder and salt into a vessel.
  • Mix well. Now add 2 tablespoons of the hot oil into the mixture. Sprinkle water and make it to a thick batter.
  • Add a small bit of the batter into the oil. If it makes sizzling sound and floats up, the oil is ready to use.
  • Take some batter in the hands and pinch it out into the oil. Cook in medium heat evenly.
  • Remove the pakodas from the oil once they turn golden brown.
  • Serve hot with coffee or tea.

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Thenkuzhal

Thenkuzhal or rice flour murukku is one of the common snacks that amma and patti makes at home. Usually they makes this with the urad dhal flour. But later my aunt suggested to make this with pressure cooked urad dhal. Along with the recipe she gave, I added dhalia powder and cumin seeds.  The murukku came out good. it was super crispy 😛 😛 😛 😛

INGREDIENTS

Rice flour – 5 cups

Urad dhal – 1 cup

Pottu kadalai (Dhalia) – 2 tbsp

Cumin seeds – 2 tbsp

Salt – As required

Asafoetida

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  • Wash the urad dhal, add enough water and pressure cook it.
  • Drain the water in a separate vessel and use it later to make the dough.
  • Mash the dhal well while it is hot.
  • Grind the dhalia to a fine powder.
  • Now add the rice flour, dhalia powder, salt, cumin seeds and asafoetida to the mashed dhal.
  • Mix the ingredients well so that the cumin seeds and salt are evenly distributed.

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  • Donot add water at a stretch. Sprinkle the water now and then .
  • Knead the flour well to make the firm and smooth dough.

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  • In a heavy bottomed pan, heat the oil on medium heat. Drop a small bit of the dough to check the hotness of the oil. If the oil is at the correct temperature, then the murukku dough will raise immediately.

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  • Now stuff the dough into the murukku maker and press it to make the murukku. Murukku maker has many plates with different shapes and I used the one with the round shape.
  • They form bubbles around the murukku  and a cracking sound will be there.

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  • Fry it well on both the sides so that it is golden brown on all the sides.
  • The best time to remove the murukku is when the bubbles disappear and the cracking sound subside.
  •  Place it on a plate with a tissue paper on it. So that the extra oil is absorbed.

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  • After ten minutes, put it in a container and store it.

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Masala papad roll

        Masala papad is an Indian starter dish that includes the ingredients which induce the appetite. So you can serve it before lunch or as an evening snack.  This is one of the easy recipes and you can make it in a jiffy. You can make slight variations in the stuffings based on the ingredients available to you.

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INGREDIENTS

Masala papad- 6

Sweet corn – 1/2 cup

Tomato – 1/2 cup

Coriander – few

Lemon juice – 1 tsp

Salt- As required

Black salt – 1/2 tsp

Red chilli powder – 2 tsp

Asafoetida – A pinch

Ghee – As required

  • In a bowl, mix all the ingredients except the papad.

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  • Heat the skillet.
  • Apply ghee on either side of the papad and roast it on one side.

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  • Turn the papad and keep about 2 tbsp of the stuffings in it.

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  • Now carefully roll the papad with the masala inside. Since the papad is hot, it is easy to roll.

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  • The masala papad is ready and serve it as an evening snack.

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Note: You can also use carrot, beans and cucumber for the stuffing.

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