Jeera Poli

Ingredients:

• Maida - 1 cup
• Sugar - 1 cup and 2 tblspn
• Water - 1 cup
• Rose essence - 2 drops
• Oil  - to make poori
• Salt - a pinch

Method:

• In a bowl add maida, salt , 1 tspn oil and add little water at a time and make soft dough 
• Cover it and keep aside 
• In a bowl add sugar, water and allow the sugar to dissolve completely 
• Keep in low flame for few minutes after sugar dissolves 
• Switch off the stove and keep it aside after it cools down add rose essence
• Heat oil in a kadai, make small thin poori and deep fry it
• Put it in jeera after a minute ( don't add while it is hot ) take it immediately and keep in a wide vessel
• Repeat the process for the remaining dough
• Pour the remaining jeera on the top of it
• Serve the tasty jeera along with chopped badam or pista on top

Note:

• Don't add poori in jeera while the jeera is hot 
• Both poori and jeera should be in warm condition
• Add saffron food colour to the jeera , cardamon powder for diffferent flavour

Raw Mango / Mangaa Sweet Pachadi

Ingredients:

• Raw mango - 2 nos ( 5 inch size each )
• Grated Jaggery - 1 cup and 1 tblspn
• Green chilli - 1 no
• Salt - a small pinch
• Mustard - 1/2 tspn
• Neem flower - 1 tblspn
• Oil - 1 tspn

Method:

• Wash peel the skin and make thin slice of the mango 
• In a vessel add the mango add water upto its level, slitted green chilli and cook till its becomes tender
• Then add grated jaggery a pinch of salt and keep in low flame till the jaggery melt and thickened 
• Switch off the stove and keep it aside
• Heat oil in a kadai, add mustard, neem flower after it turns golden brown and pour to the pachadi
• Mix well and serve the tasty mangaa sweet pachadi..

Note:

• While cooking the mango if water level is increased in warm water add rice flour 2 to 3 tspn and add to the pachadi 
• Keep in low flame till the pachadi thickened to desired consistency

Karadaiyan Nombu Special - Vella Adai, Uppu Adai

Preparation of  Rice Flour:

Soak the raw rice ( no of cups as required) in water for 30 minutes, then drain it completely and spread it in a clean cloth ( thick one ) for 15 to 20 minutes
The rice will become dry due to water absorption by the towel
Make fine powder by grinding in a mixer grinder.

How to cook karamani?

Dry roast the karamani in a kadai till you get the nice aroma
Then switch off the stove and cook in pressure cooker for 3 to 4 whistle with water upto its surface
Vella Adai

Ingredients:

• Rice flour - 1 Cup
• Jaggery - 1 cup
• Water - 2 and 1/2 cups
• Cooked Karamani - 2 to 2 1/2 tblspn
• Coconut Finely chopped - 3 to 4 tblspn
• Gingelly oil - 1/2 tspn
• Elachi powder - 1/2 tspn

Method:

• Dry roast the rice flour in a kadai till it becomes light brown colour and switch off the stove
• Boil water in a vessel, jaggery and 1/2 tspn oil and allow it to dissolve
• After it dissolve completely strain it to remove the impurities
• Again keep in the flame and add cooked karamani, chopped coconut, elachi powder and slowly add the rice flour at regular intervals and mix it without any lumps
• Now switch off the stove and greese your hand with oil take small amount of dough and press slightly in your palm and make a impression with your finger in the centre
• Then cook it in a idli maker by arranging in idli plate and keep in low flame for 10 to 15 mins.

Uppu Adai

Ingredients:

• Rice flour - 1 cup
• Water - 2 and 1/2 cup
• Cooked karamani - 2 tblspn
• Toor dal - 1 tspn
• Gingelly oil - 1 tspn
• Green chilli - 2 no
• Curry leaves - few nos
• Mustard  - 1/4 tspn
• Asafoetida powder - 2 pinch
• Finely chopped coconut - 3 to 4 tblspn
• Salt - as required 
• Oil - 1 to 1 1/2 tspn

Method:

• Heat oil in a kadai. add mustard aftet it pops out add toor dal after dal turns golden brown add chopped green chilli, asafoetida powder, chopped coconut and curry leaves
• Saute the tempering and add water, salt and keep it in low flame
• when the water boils sim the flame and slowly add the rice flour, mix it without any lumps and form a soft dough
• Greese your hand with oil and take a small amount of dough press it in your palm a make a impression in the centre with our finger
• Steam it in idli cooker for 10 to 15 mins 

•