KARAMANI ADAI / BLACK EYED PEAS PANCAKE

KARAMANI ADAI
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Ingredients:
karamani - 1/2 to 1  cup
red rice - 1.5 cups
black n white urud dal - 1/2 cup

soak over night then grind with red chillies into adai batter.

Super Bowl Fun!!

Menu:
Seven layer dip, seven layer dessert bar, Barbecue Tofu Pineapple pizza

Magic cookie or seven layer bar(makes 16 bars)

Ingredients:

• 1/2 cup butter or margarine, melted(I mixed butter with light olive oil)
• 2 cups oats and arrowroot biscuits(crushed to coarse powder
• 1/2 can (14 oz) condensed milk
• 
  

1.5 cups shredded coconut

1.5 cups chocolate chips

1.5 cups nuts

1 cup dried fruits like raisins



Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

SENAI KARAMANI THEEYAL (yam and black eyed peas curry)

Senai Karamani Theeyal:

A very earthy simple recipe. This would serve as a great side to rice or dosa / idlis. Based in Kerala, this is a wonderful, traditional dish.

Ingredients:
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Shallots - couple handfuls
Black eyed peas - one cup to be pressure cooked or cooked till soft
Senai or cut yam pieces - 3 to 4 tbsp
Grated coconut - half cup
Cumin seeds - 1 tsp
Red chillies(dry) - 6 to 7 or according to taste
Fenugreek powder - 1/2 tsp
Tamarind juice - 2 cups
Turmeric - pinch,
salt - according to taste
Curry leaves, mustard seeds(1 tsp), cooking oil - to season

Step 1. Fry the grated coconut using little oil in an even heat till it`s colour turns golden brown. Reduce the flame.

Step 2. Add red chillies, cumin seeds, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.

Step 3. Grind it to a fine paste and keep aside.

Step 4. Wash the vegetables. Saute the onions, and curry leaves in oil. Grind half of shallots to fine paste.

Step 5. Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.

Step 6. Add the tamarind juice and leave it to boil.

Step 7. Next, add the coconut paste and stir it well. Then add shallot paste. It should neither be too watery nor too thick. Allow it to boil. Also, add cooked karamani(black eyed peas).

Step 8. When you get the desired consistency, remove from flame.

Step 9. Season with mustard seeds, dry red chillies and few curry leaves.

Step 10. Fry the mustard seeds and chillies in 1 tbp of oil and pour it over the curry.