Karadaiyan Nonmbu Adai

Couldnt be happier to receive credit from a person whi never does... Yeah talking about my hubby dear, appreciated me for making sonething new. Karadaiyan nonmbu , falls every second week of march . 7 yrs of relationship and hadthe opportunity to do it for the first time... How to make karadaiyan nonmbu? Got the recipe from my parents N in- laws . To start with, got confused with soaking the rice or to do with rice powder. Decided to go with rice powder wasnt hard at all for the starters. Waiting for the nonmbu thread from India ... Continued with the neivideiyam after all... Get ready with blackeyed peas cooked in the cooker and cocknut pieces . Dont worry if you dont buy coconut ,get the coconut flakes . This process of making both sweet and savoury took 20 mts only.

Recipe as follows:
For the sweet adai:
Rice flour/ arisi mavu- 1 cup Jaggery/vellam - 1 cup Cardoman powder -1 tsp Water- 1 cup
Method:
1. Fry the tice flour for two minutes kn medium flAme and take it out. 2. Put the water kn the vessel and add the cardomam powder , jaggery 3. Immediately add the rice flour and keep stirring in low-medium flame for about 10 mts till you find out it doesnt stick on your hand. Move it to different vessel and wait till it cools.
Make ball size and press it down just like adai with a hole inbetween. It yielded around 8 adais.place it inside idly plates and cook it for about 10 mts without no whistle.
Now coming to savoury adAi:
Ingredients: Rice flour/arisi mavu - 1 cup
Water - 1 and 1/4 cup
Green chillies-3 chopped finely
Mustard- 1 tsp
Asafoetida- a pinch
Curry leaves - few
Salt and oil
Method:
1. Fry the rice flour just like the sweet adai and take it off immediately.
2.Pour oil and add mustard, wait till it splutters. Add green chilles , asafoetida and pour water.
3. As soon as it starts tk boil, add salt And rice flour.
4. Stir in for sometime for about 10 mts.
Take it off and start making adais which will yielda about 8.

Grease the idly plates and place the adais for about 10 minutes with nk whistle.

Yummy adais are ready!

Sweet Potato Parata

It was a normal end of the day and time to cook dinner.Thinking of what I should do(everyday and night..Poor planning!) came up with a idea of doing Parata, since my hubby loves it. Other than Monday and Thursday,where I grade for Kumon Kids, I am free on other days and can make something hot and delicious. Who doesn't like hot food on a Snowy weather...

Potato ,Gobi and Avacado Parathas are a usual one but Sweet potato is something different to try and was very desperate to taste it. Recently I bought Microwavable Sweet Potato in the Potato aisle section. Believe it or not, sweet potato cooked in just 6 minutes in Microwave which ease your job than cook in the cooker.But if you can't find the Microwavable one, you can buy the normal sweet potato and cook it in either Tawa/Cooker. Along with that, I made leftover Sweetpotato Cucumber Raita which tasted Heavenly with Home made Tomato Pickle.Awesome combination,it was. To my surprise, the parathas were so soft just like Phulkas and consumption was more from my dear family.Also, this sweet potato has to be mixed with Atta/Wheat Flour and became soft dough...I was quite skeptical about the result but came out very beautifully and tasted delicious too.

Ingredients:


Sweet Potato - 1 (half only used)
Whole Wheat Flour/Atta- 1.5 cups
Turmeric/Haldi- 1/2tsp
Coriander powder- 1/2 tsp
Red chilli powder- 1 tsp( I added more to subsidize the sweetness of the potato)
Kasuri Methi- little pinch
Garam Masala- a pinch
Salt and oil


Method:


1) As per the instruction of the Microwave Sweet Potato, Microwave it for 5-6 minutes and wait for 2 minutes to cool down.As soon as you take it from the microwave you can see the cooked potato and later, mash it well with a fork.If you dont have Microwavable,you can substitute with Normal sweet potato cooked and mashed in the cooker.

2)Mix all the dry ingredients, Coriander Powder,Turmeric Powder,Red Chilli Powder,Kasuri Methi,Garam Masala and add the cooked mashed potato along with this.

3)Add little water just enough to knead and make sure you dont add more water ,otherwise, the dough becomes too soft.

4)Rest for 5 minutes .


After the dough is rested, you can take soft small balls and start rolling out in to a circle shape just like phulkas. Make sure, you roll it softly otherwise, you might break the dough and keep repeating the stuff.

I served Sweet Potato Parathas with Cucumber Sweet Potato Raita and Tomato Pickle.