Karadai - Neivedhyam for Karadaiyan Nonmbu

Karadai or Velladai is one of the two adais made as Neivedhyam for Karadaiyan Nonbu

Ingredients:

Processed Rice Flour - 1 cup
Water - 1 1/2 to 2 cups
Karamani (cow peas) - 1/2 cup
Powdered Jaggery - 2 cups
Grated Coconut - 1 cup
Cardamom Powder - a pinch

Method:
Dry roast the rice flour till it becomes slightly red in colour.  Soak Karamani (cow peas) for about 6 to 8 hours. If the nonbu is to be done in the morning, then soak the Karamani over night. If it is in the evening or night, it can be soaked in the morning. Pressure cook it for about 3 whistles. Add less water so that it does not get over cooked.

Boil the water, remove 1/2 cup of boiled water. In the remaining water add jaggery. When it boils remove and strain. Keep it in flame again and when it comes to a boil add the karamani and coconut. In a minute or two add the roasted flour and whisk it thoroughly so that no lumps are formed. Add cardamom powder and mix it thoroughly. When everything blends well and forms a nice semi solid flour, remove from fire.

Knead well when cool and if the water is insufficient, add the remaining water and blend thoroughly. Make them into balls and flatten them in idly plates and pressure cook them without whistle.(Mark a hole in the middle while flattening them in the idly plates).

Kancheepuram Idli Recipe: A Divine and Flavorful Offering

Kancheepuram Idli is a special prasadam offered to Varadarajaswami of Kancheepuram. This unique idli recipe, slightly spicier and more aromatic than regular idlis, is a divine treat for devotees and food enthusiasts alike. Recreate the magic of Kancheepuram at home with this authentic recipe.

Ingredients:

• 2 cups parboiled rice
• 2 cups raw rice
• 2 cups urad dal (preferably black husked)
• Salt to taste
• 2 cups yogurt
• 10-12 cashew nuts, broken into pieces
• 1 tsp whole black pepper
• 1 tsp cumin seeds
• 1 small piece of ginger, finely chopped
• 1 to 2 cups ghee
• 1/2 tsp green chilly paste (optional)

Instructions:

1. Soak the Ingredients:

   • Wash the urad dal and rice separately, then soak them in water for at least 2 hours.

2. Grind the Batter:

   • Grind the soaked urad dal to a fine paste in a grinder.
   • Coarsely grind the rice separately in a mixer or blender.
   • Mix the ground urad dal, rice, and salt together in a large bowl. Let the mixture ferment overnight.

3. Prepare the Batter:

   • After fermentation, add yogurt to the batter and beat well to incorporate.
   • Roast the cashew nuts in a tablespoon of ghee until golden brown. Add the roasted cashew nuts to the batter.

4. Prepare the Spice Mix:

   • In another tablespoon of ghee, add whole black peppers, cumin seeds, and finely chopped ginger. Sauté until aromatic, then add this mixture to the batter.

5. Steam the Idlis:

   • Pour the batter into a basin-type plate or a deep plate, or alternatively, fill idli plates.
   • If using a basin-type plate, pressure cook the batter for about 20 to 30 minutes until cooked through. If using idli plates, steam them in a pressure cooker.

6. Serve:

   • Serve the hot Kancheepuram Idlis with Tomato Kuzhambu, Coconut Chutney, and/or Mint Chutney for a divine culinary experience.

Tips for Perfect Kancheepuram Idlis:

• Ingredients Quality: Use good quality parboiled rice, raw rice, and preferably black husked urad dal for authentic flavor and texture.
• Spice Level: Adjust the green chilly paste according to your preference for spiciness.
• Fermentation: Proper fermentation is key to achieving the right texture and flavor of the idlis.

Why This Recipe Works:

This Kancheepuram Idli recipe captures the essence of the divine prasadam offered to Varadarajaswami in Kancheepuram. With aromatic spices, creamy yogurt, and rich ghee, these idlis are not just a culinary delight but also a spiritual experience.

Related Searches:

• Authentic Kancheepuram Idli prasadam recipe
• How to make spicier idlis
• Traditional South Indian idli variations
• Divine offerings in Indian temples
• Unique idli recipes with yogurt and spices

Experience the divine flavors of Kancheepuram with this special idli recipe. Whether as a prasadam or a homemade treat, these idlis are sure to transport you to a realm of divine bliss!

Find out another method of making of Kancheepuram Idly

Recipe for Travel - Methi Paratha

Ingredients:
Wheat flour - 3 cups
Carrot  - 1 grated
Onion - 1finely chopped
Peas - 1/4 cup
Beans 4 nos finely chopped
Cabbage leaves - 1/2 cup thin strips
Methi (fenugreek) greens cleaned and finely chopped- 1 cup
Green Chillies - 4 finely chopped
Turmeric powder - 1/4 tbsp
Sesame seeds - 1 tsp
Asafodeita powder
Sour curds - 1 tbsp
Salt to taste
Ghee - 1 tbsp

Method:
          Add all the vegetables and mix them well. Add all these ingredients to 2 tbsps of ghee and flour to it and knead it to a dough. Make parathas and roast it on a tawa both sides till golden brown. Rub ghee on both the sides.

          Serve it with green coconut chutney or mint chutney.

If this paratha is to be taken for travel or train journey, better not smear it with ghee.

Corn Cutlet Recipe

Ingredients:
Corn - 1 cup
Green Chillies - 4
Potatoes - 1/2 kg
Chilly Powder - 1/2 spoon
MDH or Everest Kitchen King - 1 tbsp
Salt to taste
Maida - 2 tbsp
Roasted Rawa or Bread Crumbs - 1/2 cup

Method:
Pressure cook corn and Potatoes. Mash them together and knead them along with chilly powder, kitchen king masala, salt.

Make a paste of maida. Divide them into balls and make them into different shapes. Dip the cutlet in maida paste. Roll that in rawa or bread crumbs.

Toast it in a tawa, on both the sides till both the sides are golden brown.

Recipe for Chappati Rolls

Phulkas or Chappatis - 3
Chopped vegetables - 1cup mixed (carrot, potatoes, cauliflower, beans) each. (Boil them and mix them together)
Boiled chopped spinach - 1 cup
Ginger and garlic chopped - 1/4 tbsp
Garam Masala - 1/2 cup
Salt - To taste
Pepper - 1 pinch
Corn Flour - 1/2 cup
Butter - 1 tsp


Method :
In a shallow kadai heat butter and when it melts add ginger and garlic and stir for a while. Add vegetables and spinach. Sprinkle the corn flour on it and mix well and let it cool. Spread the veg mix in a chappati and roll it tight, cover it with aluminium foil.

A great dish for afternoon lunch or for picnic.

Fluffy and Flavorful Kanchipuram Idli Recipe: A South Indian Delicacy

Kanchipuram Idli, a traditional South Indian delicacy, is known for its unique taste and texture. Made with a blend of aromatic spices and lentils, these idlis are soft, fluffy, and bursting with flavor. Follow this authentic recipe to recreate the magic of Kanchipuram Idli in your kitchen.

Ingredients:

• 1 cup boiled rice
• 1 cup urad dal (split black gram)
• 1 cup raw rice
• 1-inch piece of ginger
• 1 tsp pepper corns
• 1 tsp jeera (cumin seeds)
• 1/2 tsp asafoetida
• 5 tbsp ghee
• 5 tbsp gingelly oil (sesame oil)
• Curry leaves
• Salt to taste

Instructions:

1. Soak the Ingredients:

   • Wash the boiled rice, urad dal, and raw rice separately.
   • Soak them in water for 1 hour.

2. Grind the Batter:

   • After soaking, grind the soaked rice and dal into a coarse paste separately. Use minimal water while grinding.
   • Combine the ground rice and dal in a large mixing bowl. Add salt to taste and mix well.
   • Allow the batter to ferment for at least 10 hours or overnight. Fermentation is crucial for the characteristic flavor and texture of Kanchipuram Idli.

3. Prepare the Spice Paste:

   • Grind ginger, pepper corns, and jeera coarsely to form a paste.

4. Prepare the Seasoning:

   • Heat 5 tbsp of ghee and 5 tbsp of gingelly oil in a pan.
   • Add curry leaves and sauté until fragrant.
   • Add the coarsely ground spice paste and asafoetida to the pan. Sauté for a minute until the spices are aromatic. Remove from heat.

5. Mix the Batter:

   • Once the batter is fermented, add the prepared seasoning mixture to it. Mix well to incorporate all the flavors.

6. Steam the Idlis:

   • Grease small cups or idli plates with oil.
   • Pour the batter into the cups or plates, filling them only halfway to allow room for expansion during steaming.
   • Steam the idlis for about 20 to 25 minutes until they are cooked through. Alternatively, you can pour the batter into idli plates and steam as usual.

7. Serve:

   • Once cooked, remove the idlis from the cups or plates.
   • Serve hot with coconut chutney, sambar, or any chutney of your choice.

Tips for Perfect Kanchipuram Idlis:

• Fermentation: Ensure proper fermentation for the characteristic taste and texture of Kanchipuram Idlis. Ferment the batter in a warm place for at least 10 hours.
• Spices: Adjust the quantity of spices according to your taste preferences. The spice paste adds a unique flavor to the idlis.
• Steaming: Steam the idlis until they are cooked through and fluffy. Avoid overcooking to maintain their soft texture.

Why This Recipe Works:

This Kanchipuram Idli recipe captures the essence of traditional South Indian cuisine with its aromatic spices and fluffy texture. The combination of ghee, gingelly oil, and curry leaves enhances the flavor profile, making these idlis a delightful treat for your taste buds.

Related Searches:

• Authentic Kanchipuram Idli recipe
• South Indian breakfast recipes
• How to make fluffy idlis
• Traditional Indian idli variations
• Spiced idli recipes

Experience the authentic flavors of South India with this delicious Kanchipuram Idli recipe. Perfect for breakfast, brunch, or any time of the day, these idlis are sure to be a hit with your family and friends!