Poli / Kadalai paruppu Poli (with video)

Ingredients:

For the Stuffing:

Channa Dhal	1 Cup
Jaggery	1 Cup
Coconut	¼ Cup
Cardamom Powder	Pinch

For the Outer layer

Maida	1 ½ Cup
Turmeric Powder	½ Tsp
Salt	Pinch
Gingerlly oil	2 Tbs
Water	As Needed

Method:

• In a bowl add warm water, turmeric powder and salt. Mix it. Then add the maida and mix it to smooth dough. Add gingerly oil to it and mix it. Leave it for 1 ½ hours.
• Heat a pan and add the channa dhal. Fry it for few seconds. (Don’t allow them to turn brown) Remove from heat and soak it in water for 1 ½ hours.
• After 1 ½ hours heat a pan and add the soaked channa dhal along with the water and cook it. Cook it until it’s soft. Don’t make it mushy.
• Drain the channa dhal. Grind the channa dhal, jaggery, cardamom powder and coconut to a paste. Not necessary it should be fine paste. Then make the puran in to small lemon sized balls. Keep aside.
• Meanwhile make maida dough in to a small balls(Make sure it is bigger than the puran)
• In an aluminum foil add some oil. Take a dough and flatten it with your hands as shown in the video. Then place the puran in the middle and cover it fully with the dough. Again flatten it with your hands in a circular motion.

Here is the link i have attached. Hope this would help you out
http://www.youtube.com/watch?v=HVtdhWo72LQ&feature=youtu.be

• Meanwhile heat a tawa and add the poli in it. Cook both the sides untill golden spots (as you do it for the stuffed chapathi). Then add some ghee and serve hot.

Note:

• While grinding the channa dhal make sure thats drained properly. After grinding if you feel its loose then transfer that to a tawa  heat and mix it. It tightens within few mins.
• You can refridgerate the poli for 2 days.

Mangai Pachadi

Ingredients:

Raw mango -1/2

Jaggery- 1/4

Salt- 1tsp

Water -1/4cup

Dry Neem flowers -1/2tsp(optional)

Method:

• Peel the skin of the mango and  cut into thin pieces
• In the stove take a vessel add mango and enough water and salt and bring it boil.
• When the mango is done add the jaggery and again boil it in the low flame .
• Till it comes to thicker consistency and switch off the stove.
• In seperate tadka pan add ghee and fry the dry neem flowers.
• Garnish in the top of  the pachadi before serving.

Note:

Neem flowers is pure optional. it is available in local grocery store.

This pachadi is mandatory on tamil new year day.

Karadaiyan Nombu Adai(Sweet & Savory)

Ingredients:

Rice	2cup
Coconut	1/4 cup
Karamani/ Black eye bean	1/4 cup
Jaggery	1 cup
Cardamon	2
Mustard	1 Tsp
Curry Leaf	Few
Salt	As Taste
Oil	2 Tsp

Method:


Soak the raw rice in water for 1 hour. Drain the water and towel dry it. Then grind it. 
Divide the rice flour in two equal halves and keep aside.( One for sweet and another for Savory)
Fry the Karamani / Black bean till its hot. Then soak it for 20 mins and pressure cook it.


Sweet Adai:

• In a pan add 2 cups of water, Jaggery and allow it to dissolve.
• Then add the rice flour slowly and mix it. Make sure that no lumps are formed.
• Add the coconut, cardamon, Karamani and a pinch of salt. Stir it for 2 - 3mins.
• Allow it to cool for few mins.  Take a small ball of the dough and pat in to a flat round adai. Make a hole in the center of the adai. 
• Arrange the adais in the Idly cooker and steam it for 15 mins.

Savory Adai:

• In a hot pan add the oil, then the mustard. Allow it to splutter.
• Start adding  the curry leaves, green chili, salt, karamani and mix it.
• Add 2 cups of water and then start adding the rice flour slowly. Make sure no lumps are formed. Stir it for 5 mins. Allow it to cool for few mins. 
• Take a small ball of the dough and pat in to a flat round adai. Make a hole in the center of the adai.  Arrange the adais in the Idly cooker and steam it for 15 mins.

Serve the adais with butter.