Adike in Kannada commonly referred to as "betel nut" as it is often chewed wrapped in beetal leaves. Home made Adike is chewed with beetal leaves and chunam(lime) after food during post pregnancy/bananthana. This is usually followed in South of Karnataka. Home made Adike will be very crispy and tasty, this can also be prepared and served with beetal leaves during any religious ceremonies. Chewing the mixture of areca nut and beetal leaf is a tradition, custom
or ritual which dates back thousands of years.
Adike/Areca nut: 1 cup coarsely powdered
Nutmeg/ Jayikayi: 1/2 inch
Diamond Sugar: 1/4 cup
Melon seeds/Muskmelon seeds: 2 tbsp
Dry grated Coconut: 1/2 cup
Ghee For Frying: 1-2 tbsp
Badam: 6 - 8 pieces
Japathre/mace: 2 slices
Pachakarpora: A pinch
1. Fry Muskmelon/Melon seeds and badam with very little ghee. Transfer this to a mixing bowl.
2. Fry Adike with remaining ghee. This will make it very crispy. Transfer this to a mixing bowl.
3. Add grated copra, diamond sugar to the mixing bowl. Mix well.
4. Powder Nutmeg, cardamom ,cloves and japathre finely and add it to the mixing bowl (Step 3). Mix well and allow it to cool. Store it in air tight jars.
You can now serve with beetal leaves.
|Tags: Adike, Areca nut, Nutmeg/Jayikayi, Diamond Sugar,
Cardamom, Watermelon seeds, Dry grated Coconut, Ghee, Cloves, Badam, Japathre, mace, Pachakarpora, beetal leaves, chunam, lime, post pregnancy, bananthana, bananthi foods, bananthi Adike.|
I am a big fan of this. Whenever i go out for lunch , i have this ;)Bookmarked !!
Yummy...i love it...waiting for the antinaunde receipe :P
Very tasty lovely thanks yaar
So glad to find your blog! Great stuff! I wish that I had more time for coinokg. When I need a new recipe I will be checking here!