Tag Archives: festive

Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

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  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

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Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

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Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

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  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in a greased idli plate for 10-12 mins.

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My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in greased idli plate for 10-12 mins.

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My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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Pattani Sundal (Frozen Green Peas Sundal)

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Yesterday evening after returning from work hubby asked what Sundal today. I had planned to prepare Moong Dal Sundal, but then I realized I forgot to soak Dal. Then I remembered I had some frozen peas.  Amma use to prepare Sundal with dry peas by soaking and pressure cooking them, but I thought of trying with frozen peas. Sundal was ready in 5 minutes – quickest Sundal I ever had

Pattani Sundal

Preparation Time : 3 min | Cooking time : 5 mins | Serves : 2

Recipe Category : Appetizer/Snack

Ingredients:

Frozen peas – 1 cup + 1/2 cup

Salt – To taste

Grated coconut – 1/3 cup

Green chillies – 1 (Adjust according to your taste)

Coriander leaves – 4 – 5 sprig

Ginger –  small piece ( approx 1/2 tsp)

To Temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad Dal – 1 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1/2 sprig

Red chilli – 1

Hing – a generous pinch

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Method:

  • Microwave peas for a minute and set aside

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  • Blend coriander, chilli and coconut without adding water

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  • Add oil to the pan, when the oil is hot add the items under ‘To Temper’ and let them crackle. Add the green peas and salt, toss them for a minute

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  • Add the blended mixture and sautè for 2-3 minutes till raw smell goes off. Switch off the stove

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My Notes:

  • Coconut oil gives nice aroma for sundal, so it is preferred
  • If you are using Dry Peas, then soak them overnight, or at least for 4 hrs in warm water.  Pour enough water and pressure cook for 3 whistles
  • Instead of adding coconut mixture at the end, you can also add after tempering

Arisi Thengai Payasam

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This is a traditional Payasam prepared during festive seasons. When it comes to traditional jaggery Payasam,  I prefer Arisi Thengai Payasam over Moong Dal and Channa Dal Payasam. This quick Payasam with coconut flavour makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts – omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn’t keep bhommai outside, but happy with few bhoomai inside our Pooja room:-)

Checkout my other Payasam Recipes

Arisi Thengai Payasam:

Preparation Time : 5 min | Soaking time – 15 mins | Cooking Time : 15 – 20 mins | Serves : 3

Recipe Category: Dessert

Ingredients:

Fresh Grated Coconut – 1/2 cup

Raw rice – 2 tbsp

Grated jaggery – 1/3 cup ( Adjust according to your taste)

Cardamom powder – 1/4 tsp

Milk –  1/3 cup

Cashew nuts and raisin – to taste

Ghee –  1/2 tsp

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Method:

  • Wash and soak rice in warm water for 10 – 15 minutes
  • Grind soaked rice and grated coconut to a fine paste with 2/3 tbsp of water

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  • Add 1 cup water to the ground paste and mix well 

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  • In medium flame cook the mixture. Add cardamom powder and continue cooking.  Stir in between till its cooked (it turns from white to dull white to indicate the mixture is cooked)IMG_0386
  • Add grated jaggery and cook till it completely dissolves, and continue cooking for 2-3 minutes

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  • Heat another pan with ghee and cook cashew and raisins till cashews are golden Brown

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  • In low flame Add milk and cook for a minute and switch off. Add the cashews and raisin to the Payasam and serve Hot/Cold

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My Notes:

  • Cardamom pods can be added instead of cardamom powder. Add cardamon while grinding coconut and rice if desire
  • Rice make the Payasam thick so adjust water/milk according to the desired consistency
  • If you think jaggery may have impurities, add jaggery and water in a separate pan cook till the jaggery melts. When it comes to room temperature strain them and add it to the Payasam
  • Traditionally jaggery (Palm sugar) is used but white/brown sugar can also be used
  • Make sure the coconut rice mixture is thin
  • Milk can be added after switching off
  • Instead of rice, rice flour can also be used

Ammini (Mani) Kozhukattai

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Almost every year, Ammini Kozhukattai will be prepared on Vinayaka Chaturthi as an evening snack. Amma generally prepares some for prasadam, and some for us to eat. In the evening, she prepares a fresh batch with the leftover dough, pooranam, and vada batter. Having a sweet tooth I usually make frequent visits to kitchen and attack the sweet puranum. There will be less Sweet Kozhukkatai left, so she prepares this easy snack for the evening.

Ammini Kozhukattai

Preparation Time : 5 mins |  Cooking Time : 15 mins | Serves : 2

Recipe Category : Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Coconut – 1/4 cup

Salt – as needed

Coconut oil – 1 tsp

To Temper:

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1 tsp

Red Chilli – 3 ( Adjust according to your taste)

Hing – generous pinch

Curry leaves – 1 spring

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Method:

  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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  • Add coconut oil to the pan, when oil is hot add mustard seeds. When it splutters, add hing, red chilli, urad dal and curry leaves. After the dal is golden brown, add the steamed balls, grated coconut, salt and mix well. It tastes yum without any side dish

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My Notes:

  • Traditionally, raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • To get the outer layer soft, boil the water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken Kozhukattai

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful