Sweet Adai & Salt Adai!

Sweet Adai & Salt Adai!

Sweet & Salt Adai which is also called as Vela Adai & Kara Adai is an important recipe prepared during Karadayar Nombu.
Karadayar Nombu is an important festival of Hindu's and mainly for Iyer and Iyengar's of Tamil Nadu.

I am happy to share this traditional recipe, which can be served at any time during tiffin, evening snacks, a very healthy recipe, which is prepared with rice flour.

Ingredients for Sweet / Vela Adai:
Raw Rice flour - 1 cup
Jaggery - 1 cup
Cardoman powder - 1/2 tsp
Coconut bits - 1 tablespoon
Lentil beans / karamani - 1/2 cup

Method:
# Wash rice and soak it for 1 hr. Drain the water allow it to dry in a muslin cloth till it becomes completely dry. Powder it in Mixie or in Hand mill, to get a fine powder. This is common for both Sweet and salt Adai.

#Dry roast Lentil beans and cook well, as it is used in both Sweet and salt Adai.

# Dry roast the rice flour on a medium flame... you must be able to draw a line using rice flour.

# Once it comes to room temperature, sieve the rice flour.

# Dissolve jaggery in water and strain it to remove impurities. ( For 1 cup rice flour: 1 cup jaggery : 2 cups of water )

# Heat a pan, add 2 cups of water, add dissolved jaggery allow it to boil. Add cardoman powder, coconut bits, boiled Lentil beans.

# Once jaggery water start's boiling, simmer the stove add rice flour little by little and go on mixing. If lumps arise...with the spatula remove it. The mixture should come together switch off the stove, allow it to cool.

# Heat a steamer,  Grease with oil and give shape like Vadas to the adai, but the adai's should be thin. Steam for 15-20 min, as the sweet Adai takes a long time. When you find shiny texture above the Adai you can switch off the stove.

Ingredients for Salt / Kara Adai:
Rice flour - 1 cup
Coconut bits - 1 tablespoon
Lentil beans - 1/2 cup
Green chillis - 2 nos
Ginger - 1 inch bit  (finely chopped)
Asafoetida - 1/2 tsp
Gingerly oil - 1 tsp
Mustard seed - 1 tsp
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Salt to taste

Method:

# Heat a pan, add oil, mustard seeds, urud dal, channa dal when starts to crackle add green chillis, ginger, curry leaves and coriander leaves, asafoetida, salt and water. Let it boil well. ( 1 cup rice flour: 1 cup water is the ratio)

# When water boils well, simmer the stove add coconut bits  boiled lentils / karamani, rice flour and stir well. It should cook well and mixture should come together. Switch off the stove, allow it to cool.

# Heat a steamer, grease the plate with oil, and prepare the adai's by giving vada shape. Steam for 10-15 min.

Sweet Adai and Salt Adai is ready to serve.
(you can place banana leaf, turmeric leaves while steaming or for serving...I used banana leaves as they are easily available and gives a nice flavour to the adai's).

Please do try and provide your valuable comments.
Thank you!☺

Mango Kulfi - Summer Special!

Mango Kulfi - Summer Special!

Mango Kulfi is one of the traditional Indian dessert recipe. Kulfi is everyone's favourite, that to in summer season.
Instead of using artificial colours or flavours I have used natural fruit, well ripe mango, which is a seasonal fruit of summer.

Ingredients:
Full cream milk - 1/2 litre
Well Ripe Mango - 1 number
Sugar - 2 tablespoons
Condensed milk - 2 tablespoons
Conflour powder - 1 tablespoon
Finely chopped
Almonds and Pistachio - 2 tablespoons

Method:
# Take a heavy bottom pan pour, full cream milk and boil it in medium flame.

# Inbetween scrap the sides of the vessel or pan, and stir well to avoid milk to burn.

# Once the milk is half reduced, add sugar and mix well.

# After milk thicken's add condensed milk and stir well.

# Atlast add conflour powder, disolved in little milk and pour it in boiling milk.
Stir for 2-3 min, to avoid lumps.

# Add half of chopped almonds and Pistachio and switch off the stove.

# When it comes to room temperature, pour it in a vessel and cover it well. Freeze for 4-5 hrs.

# After 4-5 hrs, take the Kulfi mixture from freezer, you will find, some ice crystals formed. Put it in blender or mixer jar and blend for 30 sec.

# Again freeze it in a air tight container for 4-5 hrs.

# Take a well ripe mango and make puree, again after 4-5 hrs take the Kulfi mixture from freezer and blend it with mango puree.

# you can use Kulfi mould or use small mutca (mud pots) to pour mango Kulfi mixture, and garnish with remaining almonds and pistachio and cover it, freeze for another 4-5 hrs.

Mango Kulfi is ready to serve. A wonderful mouth watering Kulfi to chill your summer. It is quite time consuming,  but it will be really delicious.

Please provide your valuable comments.
Thank you!☺

Pumpkin poori - Snack Recipe!!

Pumpkin Poori - Snack Recipe!!

Pumpkin poori is a wonderful Snack Recipe of Maharashtra. This recipe is shared to me by my cousin, who is a viewer of my blog and YouTube channel.
  Pumpkin poori is also called as Gharge.
This recipe is prepared during Snacks time, and even they do neivedhiya to Ganesh ji during Ganesh Chaturthi.
   This is not very sweet nor Savoury!! Even it can be prepared for evening tiffin.

Ingredients:
Yellow Pumpkin - 1 cup chopped
Whole wheat flour - 150 grms / 1 cup
Jaggery - 2 tsp
Dry Ginger powder - 1/2 tsp
Salt to taste
Oil required for frying

Method:
# wash and chop pumpkin, and add little water and boil.

# Dissolve jaggery in water and strain it.

# When pumpkin is boiling add jaggery syrup.

# Once boiled well allow it to cool.

# Put it in mixer jar and make puree.

# Mix whole wheat flour, salt, dry ginger powder, and pumpkin puree and knead a dough. It should be stiff dough.

# Heat a pan / kadai add oil, once heated roll the dough in poori.

# Check by putting a small ball of dough whether the oil is heated.

# Fry your pooris, let it puff well then turn to other side. Once fried remove and serve.
   We should always keep the oil in smoking temperature, while deep frying.
This is because the oil will not be soaked much, whatever you fry.

I have served these pumpkin poori with mango pachadi / Chutney.

Pl. do try and provide your comments.
Thank you!☺

Mini Cherry Biscuits ! Valentine's Day Special - (Airfryer Recipe)

Mini Cherry Biscuits! (Airfrier Recipe)
     A Valentine's Day Special biscuits, with minimum ingredients you can have crispy mouth watering biscuits. I have given heart shaped to these biscuits, but you can give any shape of your wish.

Ingredients:
All purpose flour - 100 grms / 1 cup
Powdered sugar - 1 tablespoon
Baking powder - 1/2 tsp
Vanilla essence - few drops
Cherries - 1/2 cup

Method:
# Seive all purpose flour and baking powder.

# Mix butter and powdered sugar well, till it becomes creamy or forth.

# Add Vanilla essence, chop cherries well and add.

# Mix dry ingredients with butter and powdered sugar. It will take 5-10 min to knead well. ( No need of water or milk )

# Take a small portion of the dough and roll it in 1/2 inch thickness. Give desired shape to your biscuits.

# Preheat Airfrier at 160'c for 5 min.

# Arrange the biscuits in tray, it should not stick to each other.

# Bake for 5- 10 min @ 160'c. Once done keep it in room temperature for 30 min and serve.

Please do try this recipe and provide your comments.
Thank you! 😃

Pumpkin Chutney

Pumpkin Chutney!
This Chutney can be served with any Indian bread, dosa, idli, poori, or even you can use as a spread for bread and prepare sandwich.

Ingredients:

Yellow Pumpkin - 1 cup
Tomato - 1 big
Mustard seed - 1 tsp
Cumin seeds - 1/2 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Fried Channa - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1 tsp
Pepper - 1/2 tsp
Red chill - 4-5 nos
Tamarind - small lemon size
Salt to taste
Oil for seasoning

Method:
# Remove seeds from pumpkin, cut into pieces. Tomato chopped roughly.

# Take a pan, heat it. Put 1 tsp of oil, when heated, add mustard seeds let it crackle. Then add urud dal, Channa dal.
When roasted well, add fried Channa, grated coconut, tamarind, cumin seeds, pepper, red chillies roast it. Add salt and asafoetida then remove from pan. Now again in same pan roast pumpkin and tomato for few minutes.

# Allow it to cool. Take a mixer jar, first grind the dals which are roasted. It will be like coarse powder, then add pumpkin and tomatos and grind. Sprinkle little water and grind into a smooth paste.

Pumpkin Chutney is ready to serve.

Watch my video and do subscribe to my YouTube Channel "Swadisht Kitchen".
https://youtu.be/uE4wCGcpFZ8

Please do try and provide your comments.
Thank you!! 

Thinai Venn Pongal / Navane / Foxtail Venn Pongal - Pongal Special Recipe!

Thinai Venn Pongal 

Thinai is a millet which is a good alternative to rice. It is rich in Iron, calcium, protein and minerals. 

I always include millets in my regular diet. Thinai is light and healthy comparing to normal rice. While preparing Thinai we need to wash it well and soak for 1hr. 

Ingredients:

Thinai / Foxtail Millet - 1 cup
Moong dal - 1/2 cup
Ghee - 2-3 tablespoons
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Asafoetida /Hing - 1/2 tsp
Cashews few
Salt to taste

Method:
# Soak Thinai / Foxtail for atleast one hour. Before you need to wash it well.

# Pressure cook both Thinai/Foxtail with moong dal. ( For 2-3 whistle and simmer the stove for 5-10 min, then need 2 more whistle to cook and then ...switch off the stove.

# Mash well, add salt and asafoetida and mix well. Heat a kadai, add ghee, fry cashews, pepper powder, and cumin/ jeera powder. When fried well pour it in thinai/ foxtail pongal.... Mix well.
Serve with sambar or Chutney.

Please do try and provide your comments.
Thank you!!

Samba Rava Sakkarai Pongal / Dhalia Sweet Pongal - Pongal Special

Samba Rava Sakkarai Pongal!
Special Pongal Recipe with full of fibre and nutrients. Very easy to prepare, just like normal Sakkarai Pongal.

Ingredients:

Samba Rava / Dhalia - 100 grms
Moong dal - 60 grms / 1/2 cup
Jaggery - 1 1/2 Cups
Milk - 3 cups
Ghee - 2 tablespoons
Cardoman powder - 1 tsp
Cashew & Raisins few

Method:
# Dry roast moong dal.

# Pressure cook Samba rava and roasted moong dal, adding 3 cups of milk. You can increase the quantity of milk. ( For 2 whistles and simmer the stove, for 5-10 minutes again keep the flame in high for 2-3 whistles, then switch off the stove).

# Mash cooked dal and Samba rava, add jaggery syrup. Keep the flame in low, it will take 5- 10 min. Once it comes together switch off the stove.

# Fry cashews and raisins in ghee, add cardoman powder while frying. Which gives excellent flavour to the dish.
Try this healthy sweet Pongal and provide your comments.
Thank you! 😃