¤ KARADAIYAN NOMBU ADAI ¤

Scene 1: 15th March 2015, 4.00 a.m. auspicious wee hours of the morning never seen by the girls (their eyes literally closed, though they insist it was in reverence) but they were up to tie their ‘Nombu Sharadu’ for Karadaiyan Nombu and obviously to eat the steamed hot Adais.

I say the Wife’s prayer dutifully “Vegada adaium urugaadha venaium unku naan tharen; Oru Naalum en Kannuvarudan priyamal irruke vendum”. and then pack off Sri to board the 9.30 a.m.flight for his two days official tour. Oh the irony…

Anyways coming to the main point Adais were Super-O-Super!

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Kolam with rice flour.


VELLAM ADAI

Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

● Rice flour                                                      1 1/2 cups

● Water                                                            2 cups

● Jaggery                                                         1 cup

● Karamani beans(Black eyed peas)        1 tbsp

● Grated coconut                                            1 tbsp

● Cardamom                                                   3

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dissolve the jaggery completely in 1/2 cup of water by cooking it for 5 mins on the stove.

3. Dry roast the rice flour and set aside.

4. Bring 1 1/2 cups of water to boil and then add the jaggery syrup,boiled karamani beans,grated coconut, peeled and crushed cardamoms.

5. Mix the dough well and allow it to cool.Once cooled, apply oil to your palms and it will be easy to roll them out into small balls, then flatten them and make a small depression in the center of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot sweet adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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UPPU ADAI
Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

● Rice flour                                                           1 1/2 cups

● Water                                                                   2 cups

● Coconut oil                                                         1 tbsp

● Karamani beans(black eyed beans)            1 tbsp

● Mustard seeds                                                  1 tsp

● Green chillies                                                    2

● Ginger                                                                 1 inch

● Grated Coconut                                                 1 tbsp

● Curry Leaves                                                     3 Twigs

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dry roast the rice flour and set aside.

3. Take a pan, add coconut oil, mustard seeds, finely chopped ginger and green chillies, boiled karamani beans and salt to taste then add water and bring it to a boil.

4. Make sure there are no lumps while folding in the roasted rice flour.Mix well.Allow the dough to cool.Once cooled apply oil to your palms and it will be easy to roll them out into small balls and then flatten them and make a small depression in the centre of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot salty adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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☆ KAJU KATLI ☆

Diwali Special 

 

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No bake dessert

Prep time: 5 mins ; Cooking time: 15 mins ; Serves: 4


Ingredients:

  • Cashew nuts          1 cup
  • Sugar                     3/4 cup
  • Water                     5 tbsp
  • Ghee                      1 tbsp

Method:

1. Dry roast the cashew nuts for about a minute,taking care not to brown them and then grind the cashew nuts in a dry grinder to a fine powder.

2. Make the sugar syrup by adding water to the sugar in a pan and cooking it till 1 string consistency, which will take approximately  4-5 mins on slow flame.

3. Mix in the cashew nut powder and cook for another 5 mins till the mixture is of dropping consistency.

4. Drop the cashew dough on a greased plate and wait for it to cool down.Then apply ghee on your palms and knead the dough to a smooth round ball.

5. Grease a butter paper and a rolling pin.Now flatten out the dough into a circle, about 1/4 inch in thickness, with the rolling pin on to the butter paper placed on a rolling board or any flat surface.

6. Let it cool down for 10 mins and then cut out diamond shaped melt in the mouth Kaju Katlis.

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Melting moments

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Check out this easy no cook variation too

 

☆ CASHEW NUT PAAYASAM ☆

Diwali Special 

 

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Mmmmm

 Prep Time: 5 mins ; Cooking Time: 25 mins; Serves: 4-6 ;

Ingredients:

● Cashew nuts      1 cup

● Sugar                 3/4 cup

● Milk                     1 liter

● Cardamom          3

● Almonds              9

● Ghee                   1 tsp

● Saffron                7 strands

Method:

1. Lightly roast the cashews for 1 minute and then grind it to a powder in a dry grinder.

2. Boil the milk and let it simmer for 5 mins on a low flame.

3. Add the cashew nut powder and sugar.

4. Cook it for another 10 mins on a low flame till the milk thickens to a paayasam consistency.

5. Crush the cardamoms in a mortar and pestle and add in the saffron strands at this stage for a lovely aroma and colour.

6. Garnish with chopped almonds slivers fried in ghee till light brown and enjoy the delicious cashew nut paayasam.

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YUMmmmmmmm

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Healthy Tasty Homemade Food

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