Karadaiyan Nombu Adai

1/4 cup of black eyed peas lightly roasted, cooked and divided into two.
2 cups rice powder lightly roasted and divided into two

To make Jaggery Adai:
1 cup jaggery (also called vellum or gud)
2 1/2 cups water
1/4 cup coconut bits
1/2 teaspoon cardamom powder

Boil water add jaggery and cook until the jaggery has melted.  Add the coconut bits, and half of the cooked black eyed peas, and let the water come to a rolling boil.  Add the cardamom powder and half of the rice powder(or 1 cup) mix thoroughly, remove the rice powder lumps, cover and let it cool.
Depending on the size makes 10 to 12 adais.


To make Salt adai:
2 cups water
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
a pinch of asafoetida
2 green chili or to taste
A few curry leaves
1/4 cup coconut bits
1/2 teaspoon salt or to taste

To a pan on medium heat.  Add 3 tablespoon of oil, mustard seeds and urad dal.  When the mustard seeds pop add a pinch of asafoetida, saute, add the green chili and curry leaves.  Saute for a few seconds add water and coconut bits and let it come to a boil.  When the water comes to a rolling boil add salt, and the other half of the rice powder(or 1 cup).  Mix thoroughly, remove the rice powder lumps.  Cover and let it cool.  Depending on the size makes 10 to 12 adais.


To assemble the adai's:
When the dough is cool, take some dough roll them into a ball, then flatten them into a disc the size of your palm and make a hole in the center.  Arrange them in a microwave steamer and microwave for a total 6 minutes.  After first three minutes of microwaving turn them around and microwave for rest of the 3 minutes.  When a knife inserted comes out clean it is done.  The time it take to microwave depends on the power of your own microwave.  These adais can also be cooked in a pressure cooker without the weight on top, or in a steamer.


Karadaiyan Nombu is a religious occasion observed by Tamilians.  It occurs when the month of Massi before it ends, and before the beginning of the month of Pnaguni.  This occasion happen roughly at around the middle of March of the international calender.  It is observed by married women and young girls.  They pray to Goddess Gowri to give a long life to their husband's, young girls pray for a good husband.

Quinoa, Buckwheat and Millet Pilaf

1/3 cup whole buckwheat rinsed and drained in water
1/3 cup millet rinsed and drained in water
1/3 cup Quinoa rinsed and drained in water ( use cracked wheat to substitute)
3/4 cup frozen peas or use your choice of vegetables (beans, carrots, cauliflower)
2 to 2 1/2 cups water or as needed, or use vegetable stock
1/2 teaspoon cumin seeds
2 two inch long cinnmon sticks
3 tablespoon oil

Heat oil in a pan on medium heat.  Add cumin seeds and cinnamon.  When the cumin seeds turn brown add the buckwheat, millet and quinoa,  saute for a couple of minutes,  add the frozen peas or vegetables.  Saute for 30 seconds, add water and cook till the grains are done.  While it is cooking keep an eye on it, stirring occasionally so that the bottom does not burn.  When the grains are done they will become clear.  Remove the cinnamon sticks before serving.

I like to make this dish for people who like alternatives to rice and wheat.  This is very filling.  Quick and easy to make.  It uses very few ingredients.

The millet and buckwheat tend to get rancid very easily.  I buy them in small quantities and store them in the refrigerator.

Brussel sprouts and Zucchini stir fry

3 cups of quartered brussel sprouts
1 zucchini sliced
3 tablespoon oil
1/2 teaspoon cumin seeds
2 green chili or to taste
1 tablespoon chopped ginger
a few parsley leaves
2 tablespoon unsalted roasted peanuts
2 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice
1/4 cup of water or as needed

Remove and discard the outer peel of the brussel sprouts.  Quarter the brussel sprouts.  Remove and discard the ends of the zucchini   Dice the zucchini and keep the vegetables aside.

To a pan on medium heat add oil and cumin seeds.  When the cumin seeds turn dark add chopped green chili and ginger, saute for a few seconds, add parsley leaves saute, add peanuts and coconut, saute for few seconds add brussel sprouts and zucchini add a little water cover and cook until the vegetables are cooked.  Takes about 8 to 12 minutes.
After the vegetables are cooked add salt to taste mix thoroughly add lemon juice mix and serve.

Serve as a side dish

Vegetarian Pizza

Pizza Sauce:

2 tablespoon olive oil
1 teaspoon of Italian seasoning
1 tablespoon of minced garlic
a few basil leaves
1 teaspoon ground black pepper
1 (20 oz can Italian tomatoes, chopped and drained )
1 teaspoon tomato paste
1/2 teaspoon salt or to taste

makes sauce for 4 individual 9 " pizzas

Heat 2 tablespoon of oil add Italian spice when the spice sizzles add minced garlic saute for a few seconds add basil leaves, saute for a few seconds add ground black pepper saute add the canned tomatoes let it come to a boil, add tomato paste and salt, let it cook for 5 minutes, turn the heat off, let it cool and keep it in the refrigerator until ready for use.

To make base:

2 1/2 cups all purpose flour
2 teaspoon of yeast
1 teaspoon of sugar
2 teaspoon of all purpose flour (for yeast to rise)
1/2 teaspoon of salt or to taste
2 tablespoon of olive oil
1 cup of water use bottle water.  The chlorine in tap water inhibits yeast from rising

First prepare the yeast for fermentation.  To a pan with lukewarm water add sugar, 2 teaspoon flour and yeast.  Let is stand for 15 minutes in a warm place like the oven with the light on but power off until it has started frothing.

To made the dough, to a mixing bowl add 2 1/2 cups of flour, oil and salt.
Slowly add the fermented yeast mixture and make a dough.  Leave the dough in warm place or in the oven with light on but power off for at least 4 hours for the dough to rise.  While it is rising, knead the dough now and then to remove the air in it.  The dough needs to be very elastic.  You can prepare the dough overnight if so desired.

Divide the dough into 4.  Using your hands or rolling pin, stretch it into a 9" round discs.



Topping:

2 tablespoon of mozzarella cheese (use rennet free)
A few black olives
Or use your favorite topping (suggested eggplant, bell pepper, zucchini, mushrooms, onion, tomato - except for the onion and tomato, preferably lightly cook the vegetables in a little oil before using as topping)

Assemble the pizza:

To each individual pie, first apply some tomato sauce, next apply some cheese and last of all the topping.

(Bake at 550 degrees closest to the heating element for 5 minutes.  Then move it to the middle rack and bake for 5 minutes)

Pizza's are so popular everywhere.  The base is crispy, the sauce is tangy and the cheese makes it gooey.  The result is a very satisfying meal or snack anytime.