Showing newest 21 of 103 posts from March 2008. Show older posts
Showing newest 21 of 103 posts from March 2008. Show older posts

31.3.08



Nandu Dhaniya Soup:

Crab Chettinad Soup. Crab Corinader Soup.

Ingredients:

To be Toasted Each Seperately and Powdered Together:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Crab (with shells)
Scalion 1
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Wash and clean crab well. Just divide each crab only once.

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add crab, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water...bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices steep into the crab shells cum soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.

I prefer this soup during severe cold and cough! Crab has healing property for cold! It worked several times for me! So give a shot!



Pidi Karunai Kizhangu Kara Kuzhambu:

Karunai Kizhangu Puli Kuzhambu. I am yet to find its English name! People often confuse this with Yam. Whereas Yam is Senai Kizhangu.

Pidi Karunaikizhangu is a unique vegetable(modified root infact). It comes under Yam family! Its a slender yam....we call that Pidi Karunaikizhangu in Tamil! Pidi means a fistful...the root is actually fits into one's palm....so name derived from it!

Since its a modified root...the root is also filled with Rhaphides....a needle like(invisible but)calcium and potassium deposits!. They are actually waste of this plant. This will make our throat very pricky...when we eat them. So always make sure that you prepare a very tangy(generally tamarind base...or you could ry something with lemon/tomatoes). We allow this gravy to stand overnight before eating them. It requires 10-12 hour sof soaking in tamarind puree/gravy....to dissolve away that heavy deposits of calcium! Later it is very palatable and delicious!

Ingredients:

Roots 4-6 sliced/cubed(just for now I could say slender yams)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar/jaggery and rice powder. Blend them together.

Add chopped roots. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the vegetable is done, gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Let the gravy sit for 4-7 hours before serving....the more it rest the roots get imbibed with juice. The tamarind has to dissolve the raphides(calcium deposits)from the roots. Otherwise...its going to be bit painful to the throat! So watch it.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.


Nei Kozhi:

Ghee Fried Chicken. Neyyi Kodi Koora. Ghi Murg.

Ingredients:

Whole Chicken(bone-in, skin-on, cut into chunks)
Ghee 1 cup
Ginger 1" minced
Garlic 4 beads minced
Purple onion 1 small bulb grated
Country tomatoes 3 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cloves 2
Cinnamon sticks 1
Cardamom pods 3 crushed
Curry leaves to garnish.

Method:

In a wide wok, heat 1/2 a cup of ghee. Add cloves, cinnamon and cardamom pods. Wait till it pops.

Add ginger and garlic...fry till its fragrant.

Add onion paste and fry real good. Maybe till its aromatic as well.

Add tomatoes and wait to it becomes pulpy and oil show up on sides.

Stir-in chicken and fry real good.

Add salt, turemric and chili powders. Cover and cook over medium heat. Let it get doen with its own water.

When chicken is tender and oil shows up on sides, remove from heat.

Heat remaining ghee in a seperate pan, crisply fry curry leaves in it.

Now garnish this curry leaves on chicken.

Serve warm to go wtih chappathis/plain rice.


Nellikkai Rasam:

Goose Berry Rasam. Amla Rasam. Nellikai Rasam.

Botanical name of this tree is Emblica officinalis

I always try to fix some new rasam....since 'rasam' is the comfort food for most of the non-vegetarians like me! Anything that is tangy...I try to make rasam out of it. Well....don't get surprised if I fix strawberry/ raspberry rasam in future!

Always I liked Amla(Nellikkai)! For it unique taste and loads of vitamin C'.

Ingredients:Ingredients:

Indian Goose berries(large ones) 3-6
Garlic 2 whole heads - peeled and semi crushed
Dry red chilies 6-8
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Freshly ground - pepper powder 1 spoon
Freshly ground cumin powder 1 spoon
Sesame oil few spoons.

Method:

Washa nd clena the whole berries. Now slice their flesh alone. Remove the seed and discard. Blend them to fine puree using very limited water.

Now filter them to have rich berry juice. Set aside.

In a deep iron wok, heat few spoons of oil. Add garlic and dry red chilies.

Then add berry juicee. Add salt, turmeric and rasam powder(pepper+cumin powders) to it. Bring this to boil just once. Remove from heat quickly. Too much of boiling will deplete the vitamins!

Meanwhile....heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard, cumin, whole pepper, asafoetida and curry leaves. Let it pop and splutter well.

Now run this sesonning over the rasam made.

Serve steaming hot along with plain steam cooked rice.

Neer Mor / Majjiga / Spiced Butter Milk





Neer Mor:(Country Style) version 2

Butter Milk. Majjiga.

Beat up the heat! Taste it Thunder......'Neer Mor'! I know I did post already a cold Butter milk recipe, well...this is my Dad's version here! Here didn't not fried his seasonning in oil. He kept it simple and cool! I thought its wise thing to do. Seasonning without oil!!!

Slightly above your usual level salt....helps to have your sdium content while you are profusely sweting in a place like Coastal Tamil Nadu(chennai).

Ingredients:

Sour Yogurts 1 table spoon
Sparkling crystal clear water 4 cups
Sea salt/rock salt slightly above your usual level
Lemon juice 4-6 spoons(freshly squeezed)
Green chili 1 finely chopped
Ginger 1" minced
Cilantro fienly chopped few spoons
Curry leaves fienly chopped few spoons
Asafoetida - toasted 1/2 spoon.

Method:

Beat yogurts really well....I used blender here. Well Dad used Yogurt special beater back home!

Add salt and toss up all the ingredients to it. Make up the volume with crytal clear water. It should be really thin!

Serve chilled with crushed ice!

Mutton Fenugreek Greens Soup



Mutton Methi Soup:

Goat's Meat with Fenugreek Greens Soup. Menthilu Mutton Soup. Mutton Vendhiya Keerai Soup.

Actually I would like to fix something like this myself for solo cooking. All it takes is one crock pot.

Ingredients:

To be Toasted Each Seperately and Powdered Together:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Grate These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 4
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Mutton/Goats meat??(bone-in tiny pieces)
Fenugreek greens leaves alone 1 bowl
Scalion 1
Garlic 6-7 beads crushed
Tomato 1
Cilantro leaves few
Salt
Turmeric 1 pinch

Sesonning:

Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add meat, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water...bring it to boil. Cover and cook really well. It takes really really long time to get cooked! But instead of pressure cooking...i prefer to slow cook for this soup.

Then add powdered spices and greens. Let this boil really well over low-medium heat! Maybe till all the spices steep into the meat. Leaves should wilt too.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.



Siruparuppu Payasam:

Parippu Pradhaman. Pasiparuppu Payasam. Payatham Paruppu Payasam. Moong Dal Payasam.

Ingredients:

Moong dahl - 3/4 cup
Moong dahl 1 fistful
Grated coconut 1 cup
Jaggery/indian brown sugar - 3/4 cup
Cardamom pods - 6 crushed
Pacha karpooram - 1 pinch
Dry ginger powder 1/2 spoon(optional)
Coconut milk / whole milk 2-4 cups
Ghee 1/2 cup
Cashew nuts 15-25
Raisins 15-25.

Method:

In a pressure cooker, cook 3/4 cup of moong dahl till tender. Maybe using limited water.

In a shallow pan, heat few spoons of ghee. Fry cashewnuts till golden color and set them aside. In the same oil. Fry raisins tillt hey pop up well. Set them aside too.

Now in a deep vessel, heat ghee. Stir-in handful of moong dahl. Fryt ill it turns to golden color. Then add crushed cardamom pods to it.

Stir-in grated jaggery....add 1/2 cup of water. Let this melt really well.


When it is bubbly enough...add grated coconut and pressure cooked dahl to it. Cover and cook over medium heat. When it is almost done...garnish with fried nuts and raisins.

Serve warm or cold as a dessert.



Unborn Chicken Eggs Curry:

Egg In Tamarind Gravy/ Guddilu Pulsu in Telugu or Anda Masala in Hindi.......eventually 'Muttai Kara Kuzhambu' in Tamil.

Ingredients:

Fresh Unborn Eggs (as much as you get to make curry)
Lemon size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chenna dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves

Method:

1. In a bowl have the fresh eggs aside.

2. In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates add eggs to it. Allow it to boil once or twice. Let the eggs cook half the way!

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Koozh:

Kezhvaragu Koozh. Raagi Koozh. Fermented Finget Millet Drink.

This is a country recipe...prepared during hot summer! And I beleive Tamil Nadu is hotter round the year! Well...this drink cools down one's body temeprature! Moreover its a complex carbohydrate, very filling to have early in the morning....people who work under hot sun for long hours(paddy feild workers)may find it very filling! If you would like to give a shot...make a small portion for yourself!

Ingredients:

Raw rice 1 table spoon
Raagi flour(fresh mill ground) 3 table spoons
Sour heavy yogurts(home made could be a good choice)
Rock salt

To Garnish:

Pearl Onions 4-6 finely chopped/whole beads
Green chilies with stalk.

Method:

Bring flour in a wide bowl, add salt to it. Now slowly add luke warm water to it....and mix thoroughly without any lumps! Bring this to runny consistency liquid.

Well...now allow this to stand overnight or until they tartt o ferment!

In a crock pot, boil rice...with lot sof water. When the rice is 3/4th done....start stirring in the fermented raggi liquid. Continue cooking over medium heat....with constant stirring(I use back of my wooden spatula for stirring)

Now when the raagi is cooked(there should be a color change...or if u use your wet palm to touch...it should not be any stickier anymore) Then it is done! Oh yeah...dont panic if it is solid! We are only going to thin it in later steps!!!

Remove from heat and leave it to coll down to room temperature.

Now either same day or a day after(a day after...the well fermented makes it more tasty)mix your sour yogurts to this. Bring it to heavy runny consistency liquid...without any large lumps! Add salt to taste!

Yep....beat the heat! Well...one could also add chopped pearl onions to it/ leave the whole pearl onions as a side dish!

19.3.08


Chana Dal Coconut Laddu:

Dal Laadu/laddu. Simple and easy fix laddus!

Ingredients:

Chana Dal 1 cup
Jaggery 1 cup
Grated coconut 1/2 cup
Cardamon seeds powder 1/2 spoon
Cashewnuts chopped 1/4 cup
Ghee/Clarified butter 1/2 cup.

Method:

Toast Chana dal for 2-5 minutes in a heated skillet. Maybe till they turn golden to slight reddish.

Then soak this dal in water for 20 minutes.

Slow cook dal with the same water on stove top. When it is done without water....mash them coarsely using a wooden spatula.

Now add grated coconut and grated/powdered jaggerry to this. Mix them thoroughly.

In a wide heavy bottomed non-stick skillet, heat ghee. Add broken cashewnuts and fry them till golden color.

Then stir in the chana-coconut-jaggery set-up. Fry them real good over medium heat. First it gets thickens and then slowly it looses moisture and gets seperated.

Then tranfer this in a large bowl. Using an electric whipper. Whip them for better results.

Now oil your palms and divide them into equal parts. Make laddus while they are still warm.

Serve warm as evenning tiffin.

Wedelia Greens Curry






Manjal Karisalankanni Keerai Kuzhambu:

The Botanical name of this greens(plain karisalankanni) is Eclipta prostrata. There are 3 different spcies again. Blue, White and Yellow. Manjal Karisalan kanni (yellow ones) Botanical name is 'Wedelia chinensis'or Wedelia calendulaceae! It is called Bringaraj and the yellow ones as Pila Bhangara in Hindi. English common name is Wedelia Leaves. In Sanskrit Peeta Bringaraja.

Medicinal Value: It is a very good liver tonic. Specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.

I remember myself...when my Daddy had Jaundice....Mommy made this greens almost every alternate days. This is one good greens for Liver strengthening!

Mommy also meticulously boil this greens along with few other herbs in rich coconut oil and applies this to her hair. Says....its home-made Nilibringadi Thailam'. Maybe that's the reason...mommy has thick jet-black hair! Now she is 50 she didn't lose much of her hair yet and not even grey hairs!

Ingredients:

1 bowl full (leaves alone)
Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Thoor Dal 1 small cup
Tamarind water 1 cup(tamarind paste 1 spoon diluted in water)
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Oil 1 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Pressure cook thoor dal with salt...till tender for about 3-5 whistles. Set aside.

In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt...cover and cook for 3-5 minuted.

Then in earthen pot(kal-chatti/mann-chatti) coarsely grind greens and dal together.

In a separate pan. Heat oil. Add green chilies, garlic, onions and tomato....fry them till tender. Further add salt, turmeric, chili powder and tamarind water. Cover and cook till they form a thick gravy.

Now add greens+dal paste to this gravy and cook over medium heat for about 4-6 minutes.

In a separate pan...heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.

Serve this gravy along with plain rice. Both dal and tamarind removes much of the bitterness by now. Run a spoon full of ghee to go with your rice! Enjoy!

Tindora Masale Bhaath - Ivygourd Masala Rice




Kovaikkai Masale Bath:>

Tindora Masale Bath. Dondakkai Bath. Kovaikkai Saadham. Gherkins Spice Rice.

Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Gherkins/dhondakkai/kovaikkai/tindora 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(i used lemon)
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced tindora...add salt, turmeric and lemon juice. Fry them till they are tender.

Now add powderd spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy tindora with rice. Let the rice get well coated with spice-blend.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run this sesonning over the rice. Mix them once again thoroughly. Using hands could be a good choice.

Serve warm as a main dish for lunch. Enjoy!



Kozhi Rasam:

I think Chettinad People make nice 'Kozhi Rasam'....but I never came across their recipe. Here is my own version...it tured out great to me. I know...its sounds weird, non-veg rasam! Chicken in tamarind water may be unpalatable for some of you! Its a rainy day dish for me...when I get bored with soups and stew....rasam is my comfort food! It does tastes better...give a try!

Ingredients:

Chicken (skin-on, bone-in) 1/4 kilo
Tamarind (gooseberry size)
Garlic 1 whole head - peeled and semi crushed
Dry red chilies 6-8 broken
Curry leaves few
Salt
Turmeric powder 1/4 spoon
Whole peppercorns 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Freshly ground - pepper powder 1 spoon
Freshly ground cumin powder 1 spoon
Sesame oil few spoons.

Method:

Soak tamarind pulp in warm water for 20 minutes. Then using your hands...mash it and extract thick milk. Add 2-4 cups of water to this and set aside.

In a deep iron wok, heat few spoons of oil. Add garlic and dry red chilies.

Add washed and cleaned chicken, saute for few minutes. Add 1 cup of water and cook the meat till tender.

Then add tamarind water. Add salt, turmeric and rasam powder(pepper+cumin powders) to it. Bring this to boil.

Meanwhile....heat a small iron pan. Add oil and wait till its smoky hot. Now add mustard, cumin, whole pepper, asafoetida and curry leaves. Let it pop and splutter well.

Now run this seasoning over the rasam.

Serve steaming hot along with plain steam cooked rice. Good choice during rainy days.




Kathirikkai Murungakkai Mangai Sambar:

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. I will post its leaves recipe later. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. But Americans may confuse it with real drum's sticks or Drum Chicken/chicken leg piece....here. I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures!

Well...here I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar....we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!

Ingredients:

Brinjal/Eggplant 4 - sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

Leave the cut drumsticks and brinjal in cold water...until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.


Kaima Stew:

Ingredients:

Minced Goat's meat /Minced Lamb meat 1/2 kilo
Green chilies 3 slitted
Garlic 6 beads sliced
Ginger 2" crushed
Onion 1 roughly chopped
Tomato 2 chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coconut milk thin 1 cup
Star anise 1
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, add washed and cleaned minced meat. Add salt, turmeric powder and 2 cups of water. Pressure cook till 8 whistles/tender.

When they are done, retain them along with its water.

In a wide vessel, heat oil. Add star anise ans chilies. Wait till they crackle.

Then add ginger, garlic and onions. Fry for 2 minutes.

Stir-in tomatoes and chili powder. Wait till they wilt.

Now add cooked minced meat along with its water. Further add coconut milk too. Now bring this to boil.

When they are aromatic, garnish with cilantro leaves and remove from heat.

Enjoy this stew with iddiyappam or appam.

Mango Chutney:

Ingredients:

Mango(semi ripe/raw)-1 medium sized
Purple onion 1 small bulb
Green chilies 3
Garlic 2 beads
Salt

For Tempering:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Remove seed and peel the mango. Chop them down. Chop chilies and onion as well.

Heat few spoons of oil and fry all the ingredients in it for quick 2-4 minutes.

Then wet-grind them using very limited water. Do not over grind to paste. Let this be coarsely done.

In a seperate apn, heat oil and add the tempering items and them run this seasonning over the chutney prepared!

Serve to go with idly or dosa. Very tangy chutney!


Makkan Peda:

Arcot Makkan Peda.

Makkan Peda is quite famous sweet around North Arcot Districts. After a nice Arcot Biriyani....treating with Makkan peda is kind of special! My lecturer cum friend Punitha mam(she is from Melvishaaram!) she used to bring home made 'makkan peda' & 'Mutton Kheema Balls' for me! She is not only a very good teacher, a dear friend to me and an excellent cook! She is the one...who shared most of the secret recipes from arcot belt! like Mutton Kebabs, Minced Meat Balls, Makkan Peda....etc.

Ingredients:

Kowa(sugarless) - 250 gms
All purpose flour few spoons(to knead-optional)
Cooking soda - a pinch
Yogurts 1 cup
0i1/ Ghee for deep frying.

For stuffing:

Sliced almonds 1 spoon
Chopped cashews 1 spoon
Saarai Paruppu(I don't know in English) 1 spoon
Pumpkin seeds 1 spoon
Raisins 1 spoon.

For sugar syrup:

Sugar 1 1/2 cups
Water - 1 cup
Saffron few strands.

Method:

Mix all the ingredients for stuffing together. set side.

Prepare sugar syrup of sticky consistency. Set aside t cool down.

Mix soda with few spoons of unmelted ghee.... till it becomes frothy.

Now mix the sugarless kowa and all purpose flour...bring them to crumbled stage.

Add yogurts and knead them to make a smooth fissure less dough.
Keep well covered for about an hour or so.

Now make equal parts out of it....as big as large lemon/orange size. Push a spoon full of stuffing inside it. Repeat the same for all the remaining dough and stuffing.

Then gently tap their sides...its should be in saucer shape(enterprise space ship shape)

Deep fry them gently in ot ghee...till golden to reddish brown outer. Remove and leave over kitchen tissues. Then immerse in the sugar syrup.

Let the pedas to soak in the syrup for really really long time. The pedas should be very soft and like melting in your mouth. Serve chilled!

Kanchi Milagu Dosai:(Version 1)

Pepper Dosa.

Ingredients:

Dosa Batter 1 bowl

To be Toasted and Powdered:

Peppercorns 1 spoon
Cumin 1 spoon
Asafoetida 1/4 spoon

Method:

Mix the powdered spices in dosa batter. Let this sit for a while.

Heat up a griddle, smear oil....and make a thin crepe. Turnt o the other side.

Spicy pepper dosa ready. Serve along with coconut chutney.


Knol Khol Chopes:(Chettinad Style)

Green Turnips in Spicy Masala. My Grandmother keeps her recipes simple and tasty. This...knol-khol alone she makes in a chettinad way...extra spicy and tells...its like vegetarian's mutton! Agree...those days they never had paneer, tofu or mushroom to treat vegetarians! The dry peas, turnips and potatoes are made spicy on sunday afternoons.

Ingredients:

Knol Khol 1/2 kg skinned and sliced(Choose small green ones)
Salt
Turmeric powder 1/4 spoon
Red chili powder 1/2 spoon
Bay leaves 2
Oil 1/4 cup

To be Toasted each Separately and Powdered together:

Cloves 2
Cinnamon 2
Cardamom 1
Black pepper 1/2 spoon
Fennel seeds 1 spoon
Poppy seeds 1 spoon
Cumin seeds 1 spoon
Fresh coconut 1 cup
Coriander seeds 1/2 cup

To be Fried in Little oil and Wet Ground to Thick Paste:

Onion 1 diced
Ginger 2 inch
Garlic 5 cloves
Tomato 1 diced

For Garnishing:

Crisply fried curry leaves.

Method:

1. In a deep pan add oil and bay leaves.

2. Followed by sliced knol khol. Fry them for a while. Then add salt, turmeric and chili powder. Toss them well to all sides.

3. Now add the wet paste and fry them till its raw smell is gone.

4. Later add the roasted and powdered masala. Fry them till its raw smell is gone and oil separates. Never cover them during whole process.

Garnish with curry leaves/ cilantro.

This side dish can be served along with plain rice or mild ghee rice.


Karunaikizhangu Varuval:

Senaikizhangu Varuval/ Yam Koora/ Fried Yam. Meen Padhathil Senaikizhangu varuval.

Ingredients:

Yam 1 small portion - peeled and sliced
Garlic 2 (nearly 15 cloves)
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Salt
Ground Black pepper 2 spoons
Ground cumin powder 2 spoons
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1/4 cup.

Method:

1. In a deep, heavy bottomed vessel add 1/2 cup of water. When the water is warm...add enough salt, turmeric powder, chili powder, pepper powder and cumin powder.

2. To this masala add sliced yam and cook with lid. Sim cook with lid. Never add extra water to this. The yam should be semi done by now...but still intact in shape.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and toss them to all sides with spatula. While using spatula make sure of not flaking the veggie slices. Better to have wooden spatula.

4. In a deep frying pan...add oil. Preferably iron wok! When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add cooked yam. Do not cover them now. Maintain the stove in low heat.

5. Let the yam get well fried the other side too. It should be crispy outside and yet bajji like inside. I like the burnt flavour...always leave them to go char...intentionally.

Serve best with simple Dal rice, Curd rice or Rasam rice.





Kaima Kola Urandai Kuzhambu:

kothu-kari Kola Urundai Kuzhambu. Keema Kola Urundai Korma. Meat Balls Korma. Indian SPiced Meat Balls Curry Dish.

Ingredients for Kola Urundai:

Minced Goat's Meat/Mutton Keema 200 grams
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scallion 1 small bulb
Cilantro leaves few
Mint leaves few
Fennel seeds 1 spoon.

Ingredients for Qorma:

Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Kola Urundai/Meat Balls:

Even though its minced meat....grind it again using your blender to thick paste.

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro, mint and fennel seeds together.

Now combine, ground meat, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(about the firm ness of batter)sprinkle few spoons of rice flour too. It adds strength to the batter!

Make equal parts out of it.

Qorma:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.

When the qorma boils really well, add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Now add kola-urandai one by one in the gravy. Let them not mount one above the other. They should be immersed in the gravy. Switch to medium heat. Cover and cook for nearly 20 minutes or so. When the meat balls are done and yet intact in the gravy...remove from heat.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.