Vella Adai-Karadeiyan nombu recipe

Yes  I am back but I am always very slow in posting the recipes on time..I was meaning to post the recipe during the eve of karadaiyan nombu but being lazy that I am I kept on postponing and finally I am posting it hear…Along with kara adai We make vell adai and with butter as an accompaniment We serve it after neivedhyam to god…My mom is an excellent cook when it comes to making festival recipes and I again I phoned her and got the recipe and made it…



Ingredients:

Grated jaggery	1 cup
cardamom powder	1 tsp
grated coconut	1/2cup
boiled cowpeas/karamani	1/2 cup
raw rice powder	1 cup
ghee	1tsp

Method:

1.Take a wok and add the raw rice powder…Roast it in medium heat..Make sure you do not change the color…Collect it in a plate and allow it to cool.

2.In another wok add grated jaggery and water…Ensure you add water only till the jaggery gets immersed…Wait till the jaggery melts.,..Take a strainer and filter the jaggery water(this is to remove the impurities).

3.Again add the jaggery water in the wok,followed by cardamom powder and grated coconut..Wait till it boils..Add boiled cowpeas followed by rice flour…Stir it well…

4.At one stage all the flour will get completely mixed and it would become a solid mass but still with bit of moisture…Switch it off at this stage…Add ghee and mix the dough again..

5.When the dough becomes lukewarm make patties out of it…You can either create a hole or hole like impression..the choice is yours…

6.Steam it in idli steamer for 20 minutes…then take it out and cool it…Serve it :)

Notes:

1.Add only very little water to the jaggery…If the water is high then you will need to add more rice flour…

Neer Mor-Excellent thirst quencher for Summer

Neer Mor is an excellent thirst quencher for this summer…I am trying myself hard to avoid all the junky,oily,caustic food and replace it with juices and neer mor…Summer makes you to lose your energy so easily so always keep yourself hydrated with this sooper cool drink…Whenever there is a deficiency for curd mom converts the curd to neer mor…We even mix the neer mor with rice and have it as curd rice(or is it the butter milk rice :p )…Now off to the recipe.

 

Ingredients:

 

Curd	1 tbsp
Water	1 glass
Asafetida	a pinch
Salt	as needed
Coriander leaves(finely chopped)	1tsp
Green chilies(finely chopped)	1 small sized
oil	1/2tsp
mustard seeds	1/2tsp
ginger chopped	1 small piece finely chopped

 

Method:

1.Take 1 tbsp of curd and beat it so well.To the curd add 1 glass of water and again beat it so well..

 

2.To the curd mixture add asafetida,salt,chopped coriander and chopped green chilies.

 

3.In a wok add oil and once it gets heated add mustard seeds and allow it to splutter.Add this seasoning to the butter milk…Milk well.If needed you can chill it and serve it…

 

Notes:

Instead of adding chopped chilies and coriander leaves as is you can add chopped chilies,coriander and ginger pieces into a mixer and make a paste of it and add it to the buttermilk.

I did not add ginger.But it surely enriches the taste.

I have given only the rough quantities,please feel free to add and reduce the quantity as per your need.