Cooking web notes

                WISHING ALL MY FRIENDS AND READERS A HAPPY AND PROSPEROUS NEW YEAR!!

            We usually celebrate thiruvathirai and make adai,kali a 7 kari kootu(kootu made with 7kind of veggies). If you want to know more about thiruvathirai,please click here to see exactly how we celebrate in our home.

         Every year I call my MIL or my mom to check how to make these and this year too I called my MIL on eve of thiruvathirai(yesterday)and got the measurements,so I am now having here to keep the records of my perfect adai and kali,turned out so tasty this time!

kali:

Ingredients:

Raw rice	1/2 cup
paasi paruppu/moong dal	1-2 tblsp
Jaggery	1/2 cup
Coconut	4-5 tblsp
Cardamom/yelakkai powder	A pinch
Ghee	1 tsp
water	1 cup
salt	A pinch

Method:

1. Heat a pan and dry roast rice till it turns  slightly golden colour and roast the paasi paruppu separately till golden brown.
2. After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal little broken.
3. Pressure cook this  in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles.
4. after the pressure leaves,add the powdered jaggery,ealachi  and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture .
5. After s0me 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry  some 4-5 broken cashews in ghee and add it to the kali.

Adai :

Ingredients:

Rice flour	1 cup
Jaggery	3/4 cup
Coconut ,grated	1/4 cup
Elachi,powdered	a pinch
Salt	a pinch
water	1 cup

Method:

1. Usually my mom,MIL uses freshly ground rice flour, but I used the ready made idiyappam flour,which always gives a handy help to me .
2. If you  are using rice flour that usually available in market,dry roast just a little to heat up the flour.
3. Boil water with jaggery till jagerry dissolves and remove (strain)any impurities.
4. Add the rice flour,coconut gratings,elachi and stir well,initially it will look like forming lumps, but if  you continuously stir it you will get a smooth non sticky dough.
5. Make 7 equal sized balls out of it and flatten in a greased polythene base,(or in plantain leaf)one by one  and toast both sides with ghee little drizzled in the tawa in medium flame.
6. Take care not to break the adai as these are meant not to be broken.
   Top with butter and enjoy!! Tastes heaven .

Notes:

Don’t roast the rice flour too much as it will make the adai break. Also cook in medium or medium high flame, dont cook in low flame as that too will break the adai. Turn just once,if you keep on turning then too the adai will break.