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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Upma

Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji. The addition of onions to upma makes it too yummy.  Roasting the rava is one of the important steps. When the rava is not roasted, the upma will be sticky and when it is over roasted, then the taste is spoiled.

INGREDIENTS

Sooji -1 cup

Water – 2 1/2 cups

Onion- 1 finely chopped(optional)

Salt- To taste

For tempering

Coconut Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Ginger-1 tsp

Green chillies – 2

  • Measure and roast the sooji in the pan and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies, ginger and curry leaves.
  • Add water, salt and allow it to boil.
  • When they start to boil, add sooji and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add coconut oil now and then to add flavour and also to make upma soft.

Note: You can add onions if necessary. It makes upma more tasty.

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Aloo paratha

Potato is everyone’s favourite. Aloo paratha is a filling and tasty food that goes best with curd and pickle. My mom makes the stuffing in a different way using red chilli powder instead of coriander, curry leaves and green chillies. Both the versions are my favourite. From my school days I have craving for this food.  This version has become the favourite one for the entire family. Also this is ‘K’s favourite!!!

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INGREDIENTS

For Dough

Wheat flour – 8 cups

Water

Salt -To taste

For Stuffing

Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Salt –  To taste

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.

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  • Add a teaspoon of oil or ghee to make it soft.

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  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash the potatoes and peel the skin.
  • Cut the potatoes into half and pressure cook it.
  • Chop the green chillies, curry leaves and coriander into small pieces.
  • Mash the potatoes well.
  • Add salt, turmeric powder, chillies, coriander, curry leaves into the mashed potatoes and mix well.
  • Now add red chilli powder, turmeric powder, salt and mix everything together.
  • Make it into balls and keep aside.

Paratha

  • Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to dough balls. Place it on a plate.
  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.

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  • Since we are going to make paratha the roti should be thicker than that we make for roti.
  • Place the stuffing in the centre of the roti.

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  • First fold the roti on opposite sides and then on the other two sides. Now they appear round in shape.

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  • Coat it with the wheat flour on all the sides and keep aside.

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  • Follow the same step for all the balls.

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  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.

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  • Now heat the tava and drizzle some oil. Place the paratha and drizzle some ghee or oil.

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  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.

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  • Now turn it upside down and cook on the other side.

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  • Make sure that they change in colour on both the sides.

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  • Repeat the same step for other parathas.
  • Serve it hot with curd and pickle.
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Ven Pongal

Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water,  cooking the rice is the most important step in making pongal. If the quantity of water is more, Then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.

INGREDIENTS

Raw rice – 3/4 cup

Moong dhal- 3/4 cup

Water –  4 1/2 cups

Cumin seeds -1 tbsp

Black peppercorn – 1 tbsp

Curry leaves – 4 to 5 arcs

Ginger – 1 tsp

Cashews – few

Asafoetida –  Two pinches

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  • Pressure cook the rice and moong dhal with water, salt and a tablespoon of ghee. Mash it well.
  • In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
  • Then add the black peppercorns. Let it fry well.
  • Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
  • Add this into the rice and dhal mixture.
  • Mix everything well.
  • The authentic tamilnadu ven pongal is ready to serve.
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