Welcome to Subbus Kitchen - Brahmin Recipes made easy now !

An authentic brahmin recipes site! Brahmin Recipes made easy now.
Cooking is an art. Cooking is just as creative and imaginative activity. Cooking requires the real passion rather than exact measurements.Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
  • Milagu Adai(Thirukarthigai Adai)


    In Brahmin familes Adai also one of the neyvedhyam for thirukarthigai. As per the mythological story a princes has to leave an elephant which she considered as her brother when she gets married and move to her husbands place. So for every Thirukarthigai/Karthigai deepam occasion, elephant lamp(Gajalakshmi vilaku) and she will prepare tender coconut, elephant leg size milagu Adai, and few more dishes and keep them as neivedhyam for this festival.

    Servings: 8-10

    Ingredients:
    Parboiled rice - 1 cup
    Raw rice - 1 handfull
    Urdhal - 1/4 Cup
    Gram dhal - 1 handfull
    Thur dhal - 1 handfull
    Pepper - 1 teaspoon
    Salt - To Taste
    Hing - A pinch
    Grated coconut - 1 table spoon
    Curry leaves - few

    Method:
    • Soak the rice and dhals in water for 2 hours
    • Drain the rice and dhals and grind it in mixer along with pepper and salt and hing
    • The adai flour should not be very smooth.
    • Add curry leaves and grated coconut.
    • Heat the thawa and pour 1 ladle of flour and spread evenly and cook the adai on both the sides till the adai is crisp
    • Serve the tasty adai along with Jaggery

    • Share to Facebook Share to Twitter Stumble It More...

1 comments:

  1. Anonymous says:
    7 December 2011 02:35

    Tks. Now I really miss my mom who is no more. She used to prepare these adai during karthigai and we enjoy our childhood

Leave a Reply

Subscribe to: Post Comments (Atom)
Related Posts with Thumbnails

Stay Connected

Fellow Readers

Popular Posts

  • Mahashivratri
    Though we have monthly Shivratri, Maha Shivratri has greater significance. It is celebrated on the 6th night of the dark Phalgun (Feb or M...
  • Paal Paayasam (Milk Kheer) using Cooker
    Paal Paayasam using cooker - A simple hassle free cooking yet no compromise on the taste, colour and thickness. You can just keep the cooke...
  • Adai Aviyal
    Adai Aviyal is one of the famous tamil brahmin traditional breakfast dish. Aviyal goes ver well with Adai. This Aviyal is little different f...
  • Tomato Thokku (Thakkali Thokku)
    Whenever there is a tomato season when tomatos are available in abundent and cheap in the market, the first thing which comes to my mind is ...
  • Vendhaya Kuzhambu
    Vendhaya kuzhambu is a special delicious kuzhambu in every brahmin house. It is easy to prepare and also very tasty. There are some minor v...
  • Vegetable Pulao
    The rice cooked with spices and vegetables is called as Pulao. This is one of the most liked rice varieties and loved by everyone especially...
  • Milagu Kuzhambu
    I can't think of any other kuzhambu other than Milagu kuzhmbu during the raining day!. Its a spicy-tangy one. White rice with a tea spoon ...
  • Adhirasam
    Ingredients : Raw Rice 1 Cup Jaggery 1 Cup cardamom Powder 1/2 Teaspoon Cooking Oil 1/4 Litre for deep frying Method : Soak the rice for 30...

We are on Google +

subbuskitchen.com's Fan Box

Recent Comments

Recommended Post Slide Out For Blogger