KARADAIYAN NONBU ADAI RECIPE - VELLA ADAI & UPPU ADAI

Karadaiyan Nonbu or SavitriNombu is a vow observed in Tamil Nadu on the last day in Maasi masam or the Masi month in Tamil calendar. This festival also marks the Meena Sankramanam or the transition of Sun into Meena Rasi (Pisces) from Kumbha rasi (Aquarius).

During karadaiyan nombu women invoke the blessings of Gowri devi to attain such a husband for all seven births.
Unmarried girls pray for a good husband and married women pray for their husband.s long life. During this festival married women and young girls used to fast and eat this uppu adai ( Savory )  and vella adai ( Sweet ) with butter. 

Prayers are offered to GowriDevi and women meditate on Savitiri and wear a yellow thread round their neck as they chant the following sloka.

Throram Krishhnami subhake saharitham
Dharami aham bharthu
Ayushya Sidhartham supreethabhava sarvadha

The following is the tamil chant

Urukaddha Venneyum oradhayam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum
which means I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.
Neivadhayam is made of betel leaves a adai made out of rice and butter.

On this occasion let me wish all the ladies a happy karadayan nonbu.

Following is the preparation of vella adai & uppu adai or simply nombu adai.. It is a very easy to make tiffen item which is ideal for breakfast or dinner.. 

FRIED MODAK / PORICHA KOZHAKATTAI / RAVA KOZHUKATTAI / MODAGAM

Rava kozhukattai ( Rava modak ) is normally prepared ganapathi homam. This fried modakam is offered to fire while performing homam. Unlike the normal modak or kozhukattai this can kept outside and will stay good for 1 week. I prepared this during sankatahara chathurthi and offered to lord ganesha. Normally this is prepared using wheat flour, but i tried it with rava as wheat flour makes the outer layer very soft and chewey. Here we go for the fried modak recipe which is crispy and tasty.

KALKANDU PONGAL / SWEET PONGAL RECIPE

Here is a easy and tasty sweet pongal ( Kichdi ) recipe for you all to try for this Pongal / Makarasankrathi / Lohri festival. A good alternative for sakkarai pongal ( made with rice and jaggery ) 

Ingredients :

Raw rice - 1 Cup
Rock candy / Sugar Candy/ Kalkandu  -  1 Cup
Milk - 1/2 Cup
Ghee - 5 Table Spoon
Cardamom ( Elachi ) Powder - 1 Teaspoon
Cashews - 10 No.s
Raisins - 10 No.s
Fresh Cream ( Optional ) - 2 Table Spoon
Saffron strands - Few.

Method :

Grind the rock candy to a smooth powder.  Fry Cashews and raisins with little ghee . Wash rice well and pressure cook with 4 cups for 3 to 4 whistles. When the pressure is completely released, open the cooker lid and mash well. Now add milk, saffron and mix well. Again keep it in medium low flame and add the powdered rock candy to it. 
Keep stirring it with half of the ghee, when it thickens add fresh cream, elachi, remaining ghee, fried cashews, raisins mix well. Serve the yummy pongal hot or cold. Tastes heavenly. Try it out now :-)))

Notes :

You can replace rock candy with sugar too. Just increase the quantity to 1&1/4 cup.
Fresh cream is optional you can very well skip it.
You can add chopped almonds too.

KARAMANI SUNDAL | NAVARATRI RECIPES

Black eyed beans / Lobia is called Karamani in tamil. During the navaratri festival we prepare this sundal, and offer to god. It is a simple, healthy and Protein packed dish. This can be a ideal evening snack. Here is the recipe..

PASI PARUPPU SUNDAL / MOONG DAL SUNDAL | NAVARATRI RECIPES

Navaratri / Navratri means nine nights in Sanskrit Language, Nava means nine and Ratri means night. During these nine nights and ten days, nine forms of Hindu Goddess are worshipped. Navratri is a very famous festival in india. In south india, it is customary to display Golu ( Exhibition of Various dolls and figurines in odd numbered tires ( Shelves ). When people come to visit a person's house to see the Golu / Kolu, usually they are given prasad ( the offering given to god ) and a small bag of gift. Normally we make Sundal ( South indian style salad ) as prasad. Sundal is made either sweet or savory. Here is a traditional PASI PAYARU Sweet SUNDAL / MOONG DAL  Sweet Sundal recipe .......

AMMINI KOZHUKATTAI / STEAMED RICE DUMPLINGS

Ammini Kozhukattai / Mini Kozhukattai is a spicy version of Modak without any stuffing. Normally the left over outer covering dough, (which is used to prepare modak) is made in to cute small balls by adding spices , which is then steamed and tempered. This is an ideal evening snack, which will be loved by all. 
Here is my spicy and flavorful version.

For Outer Cover : Dough Preparation 

Raw Rice - 1 Cup
Salt - 1/2 Teaspoon
Oil - 2  Table Spoon + ( 1 Table Spoon while kneading ) 
Water - 2 Cups

Method :

Soak rice for at least 1 to 2 hours. Then grind it to a very smooth batter by adding 2 cups of  water. Now add oil, and salt to the batter and mix well. Heat pan, then pour this batter, Keep the flame in medium low, and start stirring the batter continuously. Slowly the batter will start thickening, mix well continuously so that no lumps are formed. Stir continuously until the batter forms a ball like mass. 
The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready. Switch off the flame and keep it covered. 

When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.

For Making Ammini Kozhukattai / Mini Kozhukattai / Spiced & Steamed Rice Dumplings :

Ingredients :

Outer covering of Modak dough - 1 Cup
Green chilies - 2 or 3 No's.
Ginger - A small piece
Grated Coconut - 2 Table Spoon

To Temper :

Jeera ( Cumin Seeds) - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Red chili - 1 No
Coconut Oil - 1 Table Spoon
Grated coconut - 1 Table Spoon
Asafoetida ( Heeng) - 1/4 Teaspoon
Curry Leaves - Few.
Coriander Leaves - 1 Table spoon ( Finely Chopped )

Method :

Grind Green chilies, ginger and coconut to a fine powder. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well, to form a smooth dough. If the dough is very dry you can sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
Steam the prepared small balls for 10 minutes and allow it to cool.
Heat oil in a small pan, add mustard seeds, jeera, dry chilies, curry leaves, asafoetida, then add the steamed balls, sprinkle little salt, fry for a minute or two in low flame, lastly add grated coconut,and chopped coriander and give a quick stir.

Transfer to a serving bowl. Tasty and yummylicious mini spicy modak is ready to eat.

Notes :

You can add  1 teaspoon of red chili powder instead of green chilies.
Pepper powder can also be added for extra spiciness.
This kolukattai ( Modak ) is also called Mani kolukattai / Mani kozhukattai.

MODAGAM / MODAK - Savory Version / ULUNDU KOZHUKATTAI | GANESH CHATHURTHI RECIPES

ULUNDU KOZHUKATTAI is the savory version of MODAK. Urad dal is called Ulundu in tamil. This modak is very tasty, flavorful and very healthy. Do try making this Urad dal Modak for Ganesh chathurthi.  

Here you go for the recipe. The outer covering is same like  Modak ( Sweet version ) / Vella Kozhukattai only the stuffing is different.

Here goes the recipe.......

MODAK / MOTHAGAM / VELLA KOZHUKATTAI | GANESH CHATHURTHI RECIPES

Ganesh ( Vinayaka ) Chathurthi is a famous festival in India. On this festive day we prepare & offer variety of food for our mangal murthi (Lord Ganesha ) to celebrate and take his blessings. Modak / Mothagam / Kozhukattai is the favorite amongst them to our 'Ganpathi Bappa'. Down south besides Vinayagar chathurthi we prepare kozhukattai during Varalakshmi Vratham  (a festival to propitiate the goddess Lakshmi ). We usually prepare Payasam, Appam , Vada, Sundal, Raw rice Idly and Mothagam for both these festivals. Thanks to my mom who taught me how to make soft kozhukattai / Modak using rice batter. We prepare Sweet & Savory version of modak, and in tamil, it is kwon as Vella kozhukattai (sweet version) & Uppu Kozhukattai (savory version). 

So here goes the recipe of Mothak  / Rice dumplings with sweetened coconut stuffing .......

MEDHU VADAI / ULUNDU VADAI / VADA

We prepare Ulundu vadai / Vada for most of the Indian festivals. It is very easy to prepare, just that some tips has to be followed to make it very crispy. Here is goes the recipe of Crispy Ulundu vadai / Medhu vada / Vada.....

Carrot Kheer (In a Jiffy)

Ingredients :


Carrot - 2 Table Spoon (Finely Grated)
Milk - 1 Cup
Sugar - 3 Table Spoon or (Adjust accordingly)
Cardamom / Elachi powder - 1/4 Teaspoon
Saffron (mix with a teaspoon of milk) - A Pinch (Optional) 
Ghee (Clarified butter) - 3 Teaspoon
Cashews / Badam / Pista - for garnishing.


Method :


Heat pan, add ghee  and fry cashews till golden brown, and take out the cashews and keep it aside. In the same pan and carrot (Grated), saute in medium flame for about 2 to 3 minutes, now add milk and sugar and bring it to a boil, and simmer for 5 minutes. Add cardamom powder, saffron and mix well. Enjoy the Kheer hot or cold :-)


Notes :


In my opinion the kheer tastes good even more .... when served chilled :-)

PANAGAM / NEER MORE / VADA PARUPPU - Sri Rama Navami Special

Panagam, Neer Mor & Kosu Malli/Vada Paruppu.

During Rama navami we make neer more - which is nothing but spiced butter milk and panagam - which is flavored jaggery drink, also vada paruppu ( Kosu malli )- which is moong dal salad, and offer it to lord rama. Here we go for the recipe....