Cook Express – NONMBU ADAI by Hema Sundaram

Vascowatch Cookexpress Sundaram Nonbu Adai 50

Hema Sundaram is an ex banker who has won many an award for her culinary skills. Her main interest is in traditional recipes. Hema says , ‘ I want to preserve yesterday’s recipes today for tomorrows generation”.
Hema taught the participants a traditional dish called Nonmbu Adai – the sweet and the savoury version with rice flour, lentils and jaggery. This unique traditional dish from Tamilnadu is a steamed dish.

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Make your own Nonbu Adai with the recipe given below!

Sweet Nonbu Adai

Ingredients
• 1cup rice flour
• 1 cup jaggery grated
• 1 ½ cups water
• 1tsp powdered Elaichi
• 2 tbsp Coconut cut into small pieces
• ¼ cup boiled Black-eyed beans

Method
Roast the rice flour slightly. In a pan add water and jaggery and heat till it dissolves. Filter to remove any impurities. Now add the cooked black-eyed beans, elaichi, coconut pieces and bring to a boil. Slowly add the rice flour in small quantities and keep mixing so that no lumps are formed. When the flour is completely cooked remove from fire. Mix well and make into small rounds and flatten over banana leaf and steam with the leaf for about 2-3 minutes. If plastic sheet is used to flatten, first transfer to perforated vessel and then steam.
Serve with freshly made butter.

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Salt Nonbu Adai

Ingredients
• 1 cup rice flour
• Salt to taste
• 1 ½ cup water
• Curry leaves few chopped
• 2 tbsp Coconut cut into small pieces
• ¼ cup boiled Black-eyed beans
• Mustard, Urad dal and oil 1tsp each for seasoning
• 2 Green chillies , finely chopped
• ½ tsp grated Ginger

Method
Roast the rice flour slightly. In a pan add 1 tsp of oil, mustard, urad dal, green chillies and grated ginger and curry leaves. When the mustard splutters add cooked black-eyed bean, coconut pieces, water, salt and bring to a boil. Slowly add the flour in small quantities and mix well till the flour is completely cooked. Remove from fire and mix well. Make into small rounds and flatten over banana leaf and steam with the leaf for about 2-3 minutes. If plastic sheet is used to flatten, first transfer to perforated vessel and then steam.
Serve with any chutney of your choice.

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