Karadaiyan Nombu Adai

Sweet Karadai / Vella Adai Recipe :

Ingredients :

• Rice flour - 2 cups [ good quality ]
• Powdered Jaggery - 2 cups
• Water - 3 cups
• Powdered elaichi - 1/2 tsp
• Bean seed - 1/2 cup
• Coconut bits - 1/4 cup
• Ghee - 2 tbsp

Method :


1. Soak the bean seed for 3 hours and pressure cook with just enough water.

2. Roast the rice flour, till the raw smell goes.

3. In a kadai, heat the jaggery adding 3 cups water.

4. When it is melted, strain through a strainer.

5. Replace and heat till it boils.

6. Add the rice flour, powdered elaichi, cooked bean seed and coconut bits.

7. Stir from the bottom till it thickens.

8. Add ghee, mix well and remove from the fire.

9. When cooled, take little dough [ bigger than the size of a lime ], press it to make thin adas over each greased idli plate or over greased banana leaves.

10. Make a small hole with your fore finger in the centre of each Ada.

11. Steam for about 10 minutes. Put out the fire and keep for another 7 minutes.

12. With a sharped edged spatula, gently remove each Ada and keep in a serving dish.

13. Serve with a lump of butter when it is cool.
(Adas are slightly thinner & bigger in size than vada)

Salted Nonbu Adai :

Ingredients :

• Rice flour - 2 cups [ good quality ]
• Water - 3 cups
• Bean seed - 1/2 cup [ Soaked and cooked ] 
• Coconut pieces - 1/4 cup
• Salt - to taste

For seasoning :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Asafoetida powder - 1/4 tsp
• Urad dal - 1 tsp
• Curry leaves - 1 sprig [ chopped ]
• Green chillies - 2 [ finely chopped ]

Method:

1. Roast the rice flour in a frying pan till the raw smell goes. Keep in a plate.

2. Heat oil in a kadai, add mustard seeds, asafoetida powder, urad dal, chopped curry leaves and chopped green chillies.

3. When mustard seeds splutters and urad dal has turned into golden colour, add 3 cups water and boil adding salt.

4. Add cooked bean seed, coconut pieces and rice flour.

5. Simmer and stir till it becomes thick without forming any lump.

6. Remove from the fire and allow to cool.

7. When cooled, take little portion of the dough, make thin round adas [ the size of your palm ] over each greased idli mould or over small pieces of greased banana leaf.

8. Steam for about 10 minutes. Put out the fire and keep for 5 minutes.

9. When slightly cooled, gently remove each ada with a spatula.

10. Place them in a serving dish and serve.

        Serve with fresh butter.

Aloo Tikki

Ingredients :

• Potatoes - 1/2 kg
• Sweet potato - 1
• Green peas - 100 gms
• Carrot - 2 [ peel ands grated ]
• Onion - 2 [ peel and choppod ]
• Green chillie - 2 to 3 [ chopped ]
• Garam masala powder - 1/2 tsp
• Chat masala - 1/2 tsp
• Red chilli powder - 1 tsp
• Turmeric - 1/2 tsp
• Lemon juice - 1 tsp
• Salt - as required
• Cornflour - 2 tblsp
• Bread slices - 2 [ soaked in water ]
• Oil - enough for frying

Method :

Pressure cook potatoes, sweet potato and green peas in cooker. Allow for 3 whistles to come. After the pressure goes, open the lid and remove the vegetables. Make them cool, peel the skin, smash and keep aside. Then take one kadai & add little oil. When the oil becomes hot, add chopped onion & green chillies. Stir fry for 4 seconds. Add grated carrots, salt, turmeric, garam masala, chat masala, red chilli powder, lemon juice, mashed potatoes, corn flour and soaked bread slices. Mix well. Mean time, keep kadai on the gas, add enough oil for deep fry. Simmer the gas. Then make small balls of the mixed vegetables and flatten them. When the oil becomes hot, add the tikkies to that and fry till all the sides become golden brown. Remove from the oil and serve hot with coriander mint chutney and tomato sauce.

Subz Pulao

Ingredients :

• Basmathi rice - 2 cups [ soaked in water for 20 minutes ]
• Carrots - 2 [ cut into small cubes ]
• Cauliflower - 250 gms [ cut into small florets ]
• French beans - 10[ cut into small pieces
• Bay leaf - 1
• Cashewnuts - 8 to 9
• Onions - 2 [ sliced finely 1 cup ]
• Salt - as required
• Lemon juice - 1 tsp
• Kasoori methi - 11/2 tsp

Grind to paste :

• Garlic flakes - 4 to 5
• Ginger - 1/2 inch piece [ chopped ]
• Saunf - 2 tsp
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Cinnamon - 1 small piece
• Cloves - 3
• Green cardamom - 2

[ Grind all these ingredients in mixer with little water and keep aside ]


Method :

Heat oil in a large heavy bottom pan. Add cashewnuts and fry till it changes into golden colour. [ Remove from the oil and keep aside ]. Then add bay leaf and onions to the same oil. Cook till the onions turns into golden brown color. Then add the ground paste to the oil, stir fry for 2 minutes & add the vegetables & fenugreek leaves. Fry for 3 to 4 minutes. Then add 4 cups of water, salt & lemon juice. Drain the soaked rice and add to the water. Allow them to boil and let the heat get reduced. Cover the pan of rice with a well fitting lid. Cook on very low heat for 10 to 15 minutes until its done. Otherwise you can transfer to cooker and wait for 2 whistles to come. Finely add the fried cashewnuts and mix well. Serve with onion raitha and fried papad.

Arvi [ Sepakazhanku ] Dhum

Ingredients :

• Arvi - 1/2 kg [ boil and remove the skin and cut into round pieces ]
• Whiped curd - 3 to 4 tbsp
• Cumin seeds - 1/2 tsp
• Daniya - 1 tbsp
• Green chillies - 6 to 7
• Black pepper - 1/2 tsp
• Ginger - 1/2 inch piece
• Garlic flakes - 2 [ optional ]
• Salt as required
• Turmeric powder - 1/2 tsp
• Oil - for frying
• Cinnamon, cardamom powder - 1/2 tsp
• Curry leaves - little

Method :

First boil the arvi in a cooker till 3/4th gets cooked. [ you can also cook in kadai with enough water ]. Then remove the skin and cut in to big pieces. Meantime fry daniya, jeera, black pepper in kadai without oil till nice aroma comes. Remove from the gas and grind along with ginger, garlic, turmeric, and salt in a mixer to a smooth paste and mix with curd. Then add the boiled arvi in the curd mixer and keep for 1/2 an hour. After 1/2 an hour, keep one fry pan in a gas and add oil. When it becomes hot, add cumin seeds. Wait for a second till jeera pops. Then add the soaked arvi to that and fry in a low flame till the sabji gets completely roasted in all sides. Finally heat a spoon of ghee and fry cinnamon, cardamom powder in that and add to the arvi. Mix well and garnish with fresh curry leaves. Serve with phulka or sambhar rice or rasam rice.

Dhal Paratha [ Payatham Paruppu ]

Ingredients for stuffing :

• Payatham paruppu - 1/2 cup
• Finely chopped onions - 1/4 cup
• Chopped coriander leaves - little
• Chopped mint leaves - little
• Red chilli powder - 1tsp
• Dhaniya jeera powder -1 tsp
• Garam masala powder - 1/2 tsp
• Salt - as required
• Lemon - 1/2
• Oil - as required

Method :

Cook dhal in enough boiling water, till the dhal starts splitting. Then drain the water completely. Then mix with other ingredients. Squeeze lemon and mix well. Use this stuffing 1 or 2 tbl sps per paratha.

Tip : Use ghee and oil mix together for making parathas. This will give a good taste.

Subz Lajawab

Ingredients :

• French beans - 8 to 10 [ cut into 1/2 inch pieces ]
• Carrots - 2 [ cut into 1/2 inch pieces ]
• Green capsicum - 1 [ cut into small pieces ]
• Cauliflower - 1/4 [ separated ]
• Potatoes - 2 small [ boiled and cut into small pieces ]
• Oil - 2 tsp
• Bay leaf - 1
• Boiled onion paste - 1/4 cup
• Green chillies - 2 [ slit ]
• Coriander powder - 1 tsp
• Red chilli powder - 1 1/2 tsp
• Salt - as required
• Sugar - little
• Tomato puree - 2 table spoon
• Green cardamom powder - 1/2 tsp
• Fresh cream - 2 tbsp

Method :

Heat the oil in a non- stick kadai and add the bay leaf. When it begins to change its color, add the onion paste and saute over low heat, till the oil gets separated. Do not brown the paste. Then add the green chillies, coriander powder, salt, sugar and chilli powder and saute for 2 minutes. Then add tomato puree and cook for another 5 minutes. Then add french beans, carrots, capsicums, cauliflower and potatoes. Cover and cook over low heat for 10 minutes till its nicely cooked. Finely add cardamom powder and fresh cream. Mix well and keep for 3 minutes in a low flame and remove from the gas. Serve hot with puri, roti and parathas. 

Peas In Tomato Gravy

Ingredients :

• Fresh peas - 1/2 kg
• Simla mirchi - 1 big [ green colour] [ cut in to cubes ]
• Pepper powder - 1/2 tsp
• Salt - as required
• Oil - 3 table spoon

Grind together :

• Red ripe tomatoes - 5 to 6
• Ginger - 1/2 inch piece
• Green chillies - 3 to 4
• Fresh coriander leaves - 1 small bunch

Method :

Take one kadai, heat oil and fry the ground paste in medium flame till the oil is separated from it. Add water, peas, capsicum pieces and salt. Cover and cook in a medium flame till the peas and capsicum becomes soft. Remove from the fire when the gravy becomes thick. Serve hot with phulkas, parathas.


Note :

If you are using dry green peas, soak it 10 hours in enough water. Pressure cook peas and do the recipe. Use ripe red tomatoes only in any gravy for best results.