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).

Recipe for Kancheepuram Idly - Method 2

Kancheepuram Idly is a special prasadam offered to Varadarajaswami of Kancheepuram. This idly is different from the normal idlies and is a little bit spicy than the regular ones. Though the prasadam is a bit oily, if you are making it at home, it can b e made less oily.

Ingredients:

Parboiled rice - 2 cups

Raw rice - 2 cups

Urad dal - 2 cups (Better be black husked urad dal)

Salt to taste

Yogurt - 2 cups

Cashewnuts -10 to 12 pieces

Whole black pepper - 1 tsp

Cumin seeds - 1  tsp

Ginger - a small piece

Ghee - 1 to 2 cups

Green chilly Paste -  1/2 spoon (optional)

Method:

Soak Urad Dal and rice separately for atleast 2 hours. Grind the Urad dal to a fine paste in grinder. Grind the rice separately in mixie coarsely. Add salt and mix all the 3 batter together. Let it set overnight. Add the yogurt to the batter and beat well. 

Break the cashewnuts into small pieces and roast them in a tbsp of ghee. Add the roasted cashew nuts to the batter. In another tbsp of ghee add black peppers, cumin seeds and the finely chopped ginger. Add this too to the batter.

Pour the batter in a basin type plate or a deep plate and pressure cook it for about 20 to 30 mins. Alternatively it can be added in idly plates also and steam in pressure cooker. Serve it hot with Tomato Kuzhambu, Coconut chutney and or mint chutney.

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.

Kanchipuram Idly

Ingredients:
Boiled rice 1 cup
Urud dal 1 cup
Raw rice 1 cup
Ginger 1" piece
Pepper corn 1 tspn
Jeera 1 teaspoon
Asafoetida 1/2 teaspoon
Ghee 5 tablespoon
Gingely Oil 5 table spoon
Curry leaves
Salt to taste



Method:
Soak rice and dal for 1 hr. Grind into coarse paste. Add salt. Allow it to ferment for atleast 10 hrs. Grind ginger, pepper, Jeera coarsely. Mix that paste along with asafoetida, curry leaves, oil. and melted ghee to the batter and mix well.

This idly will become very fluffy, so donot keep it in idly plates. Put it in small cups, (add the batter only up to half of the cup). Steam it for almost 20 to 25 cups. Or you can pour the batter into plates and steam it.

அப்பள சமோசா

லிஜ்ஜட் பப்பட் அப்பளமாக இருந்தால் சுவையாக இருக்கும். சீராக அப்பளமோ, பூண்டு அப்பளமோ இருந்தால் அதை எடுத்து கொள்ளலாம்.

அப்பளம் - தேவையான அளவு
உருளை கிழங்கு - பெரியது நான்கு
இஞ்சி விழுது - ஒரு டேபிள் ஸ்பூன்
பெரிய வெங்காயம் பொடியாக நறுக்கியது - ஒரு கப்
எண்ணை - தேவையான அளவு

உருளை கிழங்கை வேக வைத்து தோல் உரித்து நன்கு மசித்து கொள்ளவும். அதனுடன் வெங்காயம், உப்பு, இஞ்சி விழுது சேர்த்து நன்கு கலந்து கொள்ள வேண்டும்.

அப்பளத்தை தண்ணீரில் முக்கி எடுத்து, அதன் மேல் கலவையில் வெய்து பிடித்த வடிவத்தில் மடித்து பொறித்து எடுத்து கொள்ளலாம். இதில் பனீர் கலவையை வெய்த்து கூட செய்யலாம்

பனீர் சமோசா Recipe in Tamil

மைதா - ஒரு கப்
நெய் - ஒரு டேபிள் ஸ்பூன்
உப்பு - சிறிதளவு
என்னை - பொரிக்க தேவையான அளவு
பனீர் நன்கு துருவியது - ஒரு கப்
பெரிய வெங்காயம் பொடியாக நறுக்கியது - ஒரு கப்
உப்பு - தேவைக்கு
பச்சை மிளகாய் துருவியது - ஒரு ஸ்பூன்

பனீர், வெங்காயம், உப்பு, பச்சை மிளகாயை ஒன்றாக கலக்கவும். மைதாவை பிசைந்து சிறு சிறு சப்பாத்திகளாக இட்டு அதனுள் பனீர் கலவையை வெய்து முக்கோண வடிவில் மடித்து எண்ணையில் பொறித்து எடுக்கவும். சூடாக சாப்பிட சுவையாக இருக்கும்

Recipe for Vegetable Cutlet

Ingredients:
Sandwhich Bread - 1 packet
Carrot (Shredded) - 1 Cup
Beetroot (Shredded) - 1 Cup
Beans (stringed and sliced into very small pieces) - 1 Cup
Potato (Baked and mashed) - 1 Big
Ginger Paste - 1 spoon
Salt to taste
Corn flour - 1 Cup
Ghee - 6 Tbsn

Method:
Saute Carrot, Beans and Beetroot in a pan with ghee and salt. Mix it with mashed potato. Cut the corners of the bread pieces. Sprinkle some water on the bread pieces and mash them into small pieces. Mix the bread pieces with the vegetables and make it in the shape of your choice; it could be either in square shape or round shape or in the shape of a heart. Spread the cornflour in a flat plate. Now put the shaped cutlet in the flour and make sure that both the sides are completely covered with a thin layer of the flour.

Heat a nonstick tawa (it should not get too hot), let the flame be in moderate high. Rub a little ghee and place the cutlets in the tawa. Turn the other side after some time. Both the sides should have turned sort of golden brown and should be crispy enough.

This is a great snack for kids and adults on any day. You can have it with tomato sauce or Pudhina Chutney.

Masala Idly Upma - A recipe with left over Idlies

Always we all have Idly with Chutney, Sambar or Milagaipodi. But this Idly upma is something really yummy.

Ingredients:

Idly 12 normal size

Onion -2
Green chilly - 4 or 5 medium sized

Salt to taste

Oil - 2 tbsp

Mustard seeds - ½ sp.

Urad dal - 1 sp (full Urad Dal will give more taste and flavour)

Channa dal - 1 sp (Kadalai Paruppu)


Method to make Masala Idly Upma:

Cut all the idlies into small pieces.

Pour oil in a pan and add mustard seeds, make seasoning. Add chopped green chilies and cut onions. Fry well. Add cut idlies and salt. Mix well and remove from the fire. A nice tiffin is ready.

Though this is normally made with left over idlies I do make this with fresh idlies and kids like this when it is given in their lunch box.