Thursday, Dec 20 2007

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Festival Recipes Karadai Ingredients Coconut scraping - 1 cup Jaggery (Gur) - 1 cup Rice flour - 2 cups Cow pea - 2 table spoons Cardamom powder - 1 tea spoon Method Cook the Karamani in a cooker and drain the water Boil half cup water with pinch of salt;remove from fire Add the rice flour to the boiled water and prepare the dough Mix cooked karamani,jaggery powder,coconut scraping and cardamom powder Stir well;take a lemon size ball and make it flat on a piece of  banana leaf Arrange 4-5 pieces in a plate and steam cook in a cooker for 10 minutes Serve hot with butter