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Hopers or appams are made using this kind of kadai called "Appam Chetti". It has round and circular bottom which gives the appam a specific shape. This bottom leaves more batter at the centre thus making the Appam intresting. This utensil is now a days available in leading stores in non stick too.






Hoppers are known as Appam in South India and Sri Lanka. Appam is a pancake made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Because it is fried in an oiled karhai a typical appam is thin and crisp round the edges and fluffy and thick in the centre.




Ingredients:
2 cup(s) - raw rice soaked for 4-5 hours
4 cups - coconut shavings
1 cup(s) - cooked rice
1 cup(s) - coconut water
1 tsp dry yeast (yeast granules, dissolved in some coconut water or little hot water)
1 tsp sugar
1 cup water
1 cup coconut milk
1/4 tsp baking powder
1/2 tsp salt .



Method:
  1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.
  2. Coconut water may be preferably used instead of water for grinding.
  3. Add the yeast and mix lightly. Mix in the salt and sugar to taste.
  4. Allow to ferment at room temperature for at least 6 hours.
  5. Heat a small non-stick wok.
  6. Pour approximately half a cup of batter and quickly but gently swirl the pan around.
  7. Such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
  8. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.
  9. Another sign of doneness would be when the edges start coming off the wok.
  10. Coconut water is preferred since it acts as a fermenting agent.
  11. A well-fermented batter will form small holes (like a lace) all over the appam while cooking.
  12. This makes the appams very light.

Making Time: 20 minutes (excluding the soaking and grinding time).

Serves: 6 persons and makes around 12 appams.

Shelflife: 1 day.

Note: The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.

A little sugar can be added while grinding the batter for a sweet taste but coconut water itself has a sweetness in it and can be avoided too.

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Major requirement of this recipe is the Sevai press or the Idiappam mould; If this is not available, readymade dry rice noodles (Indian) can be used. Ready-made rice noodles just require boiling and straining the noodles. The sevai press looks like the above one shown in pic.
It contains a bowl where the idlis are placed and the upper crust is used to press them into noodles.





Many know about chinese noodles. But there are indian noodles too which are tastier and healthier than chinese ones. This one comes from South India; Called Sevai In Tamil or Shavige in Kannada, it is thinner than the ordinary chinese noodle. Also popularly known as Idiappam, these Indian rice noodles come both in sweet as well as spicy flavors. Traditonally it is prepared with Idiappam moulds, but Major Indian food brands like MTR bring out dry rice noodle packets which make your job easier. The soft and thin Idiappams,in its charming white color,when garnished with fresh grated coconut is a real beauty.Idiappam is said to be the best,when served with sweet coconut milk.


Ingredients:
1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water.




For Tempering:
Oil - 2 tsp
Dry red chilles- 4-5 nos. or green chillies -4-5 nos.
Mustard seeds - 1 tsp
Grated coconut - 4-5 tbsp.
Coriander leaves- 4 tbsp (optional).

Method:
  1. Wash and soak rice together overnight. Grind together to a fine paste. Keep aside for 5-6 hours.
  2. Put into idli moulds and steam till cooked.
  3. Grease a sev press. Place warm idli in it and press.
  4. Press out sev in a 4″ circle. See that ends overlap.
  5. Allow to cool a bit. Use greased palms and lift.
  6. Place in a double walled colander or steamer to keep warm.
  7. Cool, break unevenly.
  8. Heat oil in a pan, add finely chopped chillies and mustard seeds, fry till tender, add sev, salt, grated coconut, and mix. Garnish with coriander leaves if needed
  9. Serve warm or cold.

Making Time: 40 minutes.
Serves: 3 persons.
Shelflife:
1 day (best fresh).


Note: Optionally sun dry the idiappams till dry and crisp. Store and fry or steam when desired. Will keep for a few weeks in dry form. Enjoy it with coconut milk and sugar or with shredded coconut and sugar or with any curry. For added taste, Top with powdered sugar and ghee while serving.



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Aval means poha, Aval is the tamil word for poha. Puttu is prepared from aval too is often served for neivaidiyam which is offering or prasad to god. One can find this in Navarathri kollus preparation where diety is offered a neivaidiyam each day. Its sweeter compared to other puttus like rice puttu and ragi puttu due to the use of jaggery and is tasty to eat.



Ingredients:
1 cup - aval (poha)
1 cup - jaggery
¼ tsp - turmeric powder
2-3 spoons - ghee
cardamom powder - 3 pinches
grated coconuts- 2 tbsp
cashews- 9-10
salt to taste.


Method:
  1. Fry the aval in the oil until it turns brown.
  2. Powder it in the blender (mixie).
  3. Take 2 cups of water, add a pinch of salt, and turmeric powder and boil the water.
  4. Sprinkle the hot water on the powdered aval.
  5. Boil the jaggery in one cup of water until it completely dissolves.
  6. To ensure proper consistency, take a little sample of the boiled jaggery and pour it in cold water.
  7. Now, take the jaggery syrup and drop it on the counter top.
  8. It should make a “thud” sound.
  9. Now add the moist aval to the jaggery syrup.
  10. Fry coconuts and cashews in ghee and add it to the aval with cardamom powder.
  11. Grated coconut can also be sprinkled on the top of it.

Making Time: 20 minutes.

Serves: 3 persons.

Shelflife: 1 day (best fresh).

Note: Add the water when its hot to get a soft puttu. Dont cook the jaggery beyond dissolving level.

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"Kurakkan Puttu" is reddish in color due to the use of Ragi known as Red millet . Kurakkan (Raagi or red millet) is grown commonly in the northern areas of Sri Lanka. Red millet flour is dark in colour and the puttu has a pleasing warm, dark tone as a result of this. Affectionately called "the black puttu", it is eaten with freshly scraped coconut and pieces of jaggery. Kurakkan or ragi puttu is often liked and loved by rural tamil population. Its is considered good for health .
Ingredients:
200 gms Red Millet flour
1 tbsp fried Cashewnuts
1/2 Coconut scrapped
2 Cardamoms
1 tsp Sesame seeds
Ghee as needed
50 gms Jaggery
Salt to taste.
Method:
  1. Dissolve a little salt in water. Mix enough salt water in the flour till it looks like breadcrumbs.
  2. Add the coconut, jaggery and sesame seeds. Mix well.
  3. Using your hands, work mixture till it breaks into small round pieces.
  4. Now fill some grated coconut in to the putter steamer to form a thin layer at bottom. Then fill the breadcrumbs like flour which is prepared till half the cylindrical steamer. Then again make a small thin layer of coconut layer . Repeat the process. Finish the cylindrical steamer with a coconut layer.
  5. Boil some water in the Putter steamer pot for 10 minutes. Then place the cylinderical upper part above it. Close the lid. Cook for 10-15 minutes.
  6. Steam cook the puttu. When done, remove from the fire and cool.
  7. Break up nicely, add the cardamom powder and fried cashewnuts.
  8. Serve hot with melted ghee.

Making Time: 25 minutes

Serves: 3 persons.

Shelflife: 1 day.

Note: Dont water more water to the flour. Add just enough to make it look like breadcrumbs and it gets pebble like texture.

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Puttu Maker:
The pic seen above is of puttu maker. This mould is used to prepare puttu. Its avaiable is various forms and shapes and varieties like charaatai puttu maker, cooker putter maker, and the traditional age old bamboo puttu maker. But this one is available all over these days and can be easily found in leading stores, along with that it is easy to use.

Puttu is steamed in a special utensil called "Puttu Kutti" (Puttu maker). It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder.

Many people use idly moulds also to make puttu. One can use a coconut shell also to make puttu. It is called as "Chiratta Puttu". "Chiratta" means coconut shell.



Puttu:



Puttu is a culinary specialty in Tamil Nadu, Sri Lanka and Kerala. It is a steamed rice cake which is a favourite breakfast of most Tamils and Malayalees. In Kerala, Puttu is a favorite item served with Kadala (Chenna) Curry or Banana or Papadams. Puttu is normally made of rice powder, but other variations with wheat flour, flour made from tapioca and even maida are also used. Puttu is also served with spicy egg curry, and chicken stew.


Ingredients:
4 cups roasted rice flour (white or red rice flour)
2 tsp salt
4 cups boiling water
1 cup freshly grated coconut.


Method:
  1. Take a puttu vessel add sufficient water in it and heat it for some 10-12 minutes.
  2. In the meanwhile, in a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture.
  3. In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut.
  4. spread it at the bottom of the cylindrical portion of the puttu vessel.
  5. Then fill this container to half its capacity with wet rice powder which is kneeded in the large vessel.
  6. Again spread some cocunut grating and add wet rice powder.
  7. Repeat the process till the kulal is almost filled. Finish with a layer of coconut.
  8. Finally steam cook this mixture with a covered lid for 5 to 8 minutes.
  9. Remove the contents to a plate.
  10. Serve it with bananas and papad as a complete meal for breakfast.

Making Time : 30 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note:

  • Make the sure the kneeded mixture is like pebble like mixture , so dont make plenty of water while preparing it.
  • Just sprinkle some water n kneed it into pebble like rough type preparation. This Puttu is served along with Bananas.
  • Sugar can be sprinkled on the top of it to make it taste different.


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This is Murukku Maker. This is specially made for preparing murukkus. Its avaialbe with many steel vendor shops in city.





Murukku is a Savoury , very famous from the state of Tamil Nadu. Murukku is always prepared on occassions, festivals and family functions and get togethers. Thats the reason, many can find murukku dominating the festive cuisines of diwali and gokulashtami. Murukku is prepared from rice flour which is initially soaked and then dried and powdered to a flour along with urad dal flour and deep fried in ghee or oil. During wedding, Murukku forms the traditional part of "seeru" which consists of sweet dish along with murukku , beetle leaves , supari, small coconut and some flowers. Hence, Murukku is thus a very important part of tamilan cuisine.



Ingredients:
Rice flour - 2 cups
Urad dal - 1/2 cup
Sesame seeds - 1 tsp
Hing - a pinch
Cumin seeds - 1 tsp
Unsalted butter - 3 tsp
Salt - to taste
Refined oil - required quantity.


Method:
For Rice Flour:
  1. Rice - 1/2 kg (Soak in water for 2 hours). Wash and drain fully.
  2. Spread it on a large piece of cloth or paper and allow to dry. It should not dry totally.
  3. Grind it into a very nice powder. Sieve this flour.

For Urad dal flour:

  1. In a heavy bottomed pan, fry Urad dal till light brown & let it cool.
  2. Grind it into a fine powder.

For Murukku:
  1. Take the rice flour and add urad dal flour to it in the proportion of 8:1. (or else follow the measure given in ingredients).
  2. Then add all the ingredients to this flour except butter.
  3. Melt the butter & add it to the dry ingredients ( can be added without melting it too, it should be melted for those who feel hard in seeving the dough).
  4. Mix it well & mould it into a dough .
  5. Make sure it has the right consistency to pass through the murukku presser.
  6. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
  7. Drain them in a paper towel to remove excess oil, let them cool.
  8. Store in an air tight container.

Making time: 45 minutes
Serves: makes 20 murukkus approximately.
Shelflife: Can be used for 1 month.


Note: The murukku presser can be coated with oil on the inside for easy pressing. Also make sure that the dough doesnt stick to hands to get the exact consistency of dough. To chack them , pass them through murukku presser.



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Pulikachal is tamarind pickle. The word "puli" means tamarind in tamil. Tamarinds are widely used by the people of tamil nadu. This gives the food a sour taste. This recipe is can be made and stored for long time to be used when needed. This recipe is spicy sour and can be tored in refrigerator.








Ingredients:
3 tbsp tamarind paste
1/4 tsp turmeric powder
1 tsp jaggery
4 tbsp oil - preferably gingely oil
salt to taste
3 cup water.



Spice to grind:
11/2 tbsp coriander seeds
½ tbsp cumin seeds
1 tsp sesame seeds
½ tsp fenugreek seeds





To Temper:
1 tsp chana dhal
7 curry leaves
3-4 dried red chili broken
½ tsp asafoetida.
1tsp mustard seeds.
1/4 tsp sesame seeds.
Oil - 3 tbsp





Method:
  1. Heat a pan and roast all the ingredients for spice mix till it the aroma starts to fill the room.
  2. Grind them into a fine powder.
  3. Heat 3 tbsp of oil and add the tempering ingredients.
  4. Fry slightly till chana dhal turns golden brown.
  5. Add the tamarind paste to the tempering.
  6. Add the turmeric, jaggery, water and salt. Cook on high flame for some time.
  7. Bring to boil until the mixture becomes thick .
  8. Now add the ground spice mix, simmer and stir constantly until oil starts to separate.
  9. Stir and cook till it gets a honey like texture and is reduced to more than half and thick.
  10. Remove from fire, cool for a while. It can be mixed with boiled rice and taken for meals.

Making Time: 30 -40 minutes.
Serves: Makes 1 cup.
Shelflife: 1 month.


Note: Store this Pulikachal in a airtight sterilised bottle and keep it in refrigerator . It can be used when needed. Mix with steamed or boiled rice and serve along with pickle, paruppu thogayal or papad.


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Adai is variety from dosa. Its is prepared by using various dals and many more ingredients added to it to give a spicy mixed taste. Its quiet popular among tamilans . It is good at filling up empty stomach and controls hunger for longer time, hence is preferred by many .


Ingredients:
2 Cups par boiled rice
1/3 Cup Chana Dal
1/3 Cup Arhar Dal/Tur dal
1/3 Cup Whole Black Dal ( Urad Dal)
Asafoedita Powder - 1/4 Tea Spoon Ful.
Turmeric powder - 1/4 tea spoon ful.
Curry Leaves -12-14
Green Chillies 4
Salt To Taste.
Black Pepper Corn - 10
Jeera 1/4 Tea Spoon Ful
Cocunut ( Finely Chopped Pieces)
Onions chopped -1 large one
Coriander leaves (chopped) - 4 tbsp.
2 Table Spoon Ful.Oil .


Mehod:
  1. Soak rice and lentils separately for 6 to 7 hours.
  2. Clean and grind rice coarsely.
  3. Clean all lentils and grind together with all other ingredients(except coconut, coriander leaves, onions and curry leaves) to a coarse consistency.
  4. Mix the batter thoroughly.
  5. Add coconut , chopped onions , chopped coriander leaves and curry leaves an mix thoroughly.
  6. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
  7. Heat a Tava , smear with oil and pour the batter and spread to a round shape, using the spatula.
  8. Add a spoonful of oil on the edges and also on the adai.
  9. Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
  10. Remove and serve hot with coconut chutney.

Making Time: 30 minutes (excluding soaking time).
Serves: 12 adais (serves 5-6 persons)

Shelflife: 1 day (best fresh).

Note: The dough should not be watery. It should be thicker than a normal 'DOSAI' dough.

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Dosas, the well known Tamil Nadu recipe is taking the world over with simple taste and crunchiness. Dosa are almost like breads which are made thin and crispy and served hot with chutney and sambhar. There are variety of dosas , but this is sada dosa or can be called as main dosa from which the other dosas were invented.



Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate (optional)
1/2 cup curds 10-12 tsps.
ghee or oil as preferred water for grinding.


Method:
  1. Wash the rices and dal together.
  2. Add plenty of water and methi seeds.
  3. Allow to soak for 7-8 hours or overnight.
  4. Rewash the rice by draining the water 2-3 times.
  5. Grind to a paste. Rawa-like grains should be felt in the batter.
  6. Add soda bicarb and salt and mix well.
  7. Keep aside in a warm place for 8-10 hours.
  8. Beat the curds well.
  9. Add to the batter, add more water if required.
  10. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
  11. Heat the iron griddle or non-stick tawa well.
  12. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
  13. Pour a tsp. of ghee or oil over it.
  14. Remove with spatula when crisp.
  15. Serve hot with chutney and / or sambar .

Making Time: 20-30 minutes (excluding the soaking time).

Serves: 6 persons (makes 12-14 dosas).

Shelflife: Best fresh .

Note: Soda Bicarb is just optional. for those who want cery crispy dosas. It can avoided and still the dosas would be crisp.

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Orissa has a rich cultural and architectural heritage. It is also the state with a rich culinary heritage; a fact not so well known. The kitchen of Puri Jagannath temple is one of the biggest in the world where hundreds of skilled cooks work to produce thirty six varieties of offering for the deity every day and this is fed to over 10000 devotees.
Cuisine of Orissa is simple and delicious. Bu the pattern of food is same as that seen in the neighbouring states due to the proximity and similar geographical conditions. Rice is the major food crops and the staple food for the people of Orissa. Vegetables which are grown in plenty too form and integral part of the meal in the state. A large number of people practice vegetarianism because of their deep religious nature.
It is believed that the famous Rasagolla and other similar sweets which are commonly referred to as Bengali sweets actually originated in this kitchen and later were introduced in Bengal by the Orissa cooks who were employed by rich Bengalis. Kheer or Payasam which is one of the most common desserts enjoyed all over India is originally from Orissa where it is called Keeri. The main crop in Orissa is rice and as such it is the staple food in the state. A variety of locally grown fresh vegetables and sea food from the long coast line is used to prepare delicious dishes.

But a significant proportion of people relish fish and other sea food delicacies like prawns, crabs and lobsters as these are found in plenty in the vast coastline of the state. Oriya food is spicy and has less calorific value as it is cooked with little or no oil. Curd and coconut milk find great use in the diet of the people. People are also very much fond of sweets and many of the recipes are popular all over the country. 'Pancha-phutana' a magic mix of cumin, mustard, fennel, fenugreek and kala zeera is used for tempering vegetables and dals.

What is rich and plentiful is the diverse selection of seafood, with crabs and lobsters steeped in the ever present ingredients of - Orissan cuisine- curd (yoghurt) and coconut milk. The curd here is rich and creamy and gives the succulent flesh an additional flavour. It is not only the seafood which is traditionally cooked in curd and coconut milk but also yams, brinjals and pumpkins are liberally used in curd with mustard seeds giving the whole preparation that extra zing.

Small cakes, or 'pithas' which are both sweet and savoury are extremely popular in Orissa. Chhenapodapitha, the caramelised custard-like dessert is popular not only with the locals but also with the tourists.

Another traditional must is the tasting of the 'Mahaprasad' or the sacred food offered as 'Bhog' to Lord Jagannath. Available at the Anand Bazar of the Jagannath Temple, your hotel can help you procure it quite easily. The temple kitchen is believed to be the largest kitchen in the world. Created on a cooking facility which is highly efficient despite its age, 400 'supkars' (cooks) work around 200 hearths daily to feed over 10,000 people.
As in its neighboring states it is common to season most vegetable and lentil dishes with "Panch Phutana" a mix of cumin, mustard, fenugreek, fennel and black cumin. Garam masala , consisting of aromatic spices like cardamom, cloves and cinnamon is used mainly in non vegetarian dishes. Orissa cooking is light on oil and not too spicy.

As in the other coastal regions of India, coconut is used in most dishes. Sweets and desserts are very popular in the state and it is not unusual to have more than one dessert after a meal.
Delicacies made of prawns, crabs, fish, chicken and eggs prepared by experts are widely available at the eating joints and the specialized restaurants. The most popular is fish of both salt water and fresh water. ¤ The Orissan Delight

Rice and Vegetable Delights
Rice is the major food crop and the staple diet of the people of Orissa. Vegetables grown in plenty are essential of the meal and form a large part of Orissan diet. 'Pancha-phutana' a mixture of cumin, mustard, fennel, fenugreek and black cumin is used for seasoning vegetables and dals. Besides rice and vegetables the people of Orissa also relish fish and other sea food delicacies like prawns, crabs and lobsters as they are available in abundance in the unending coastline of the state.
Curd As An Essential Source Of Flavor
The Oriya delicacies are calorie free due to its less consumption of oil but at the same time the preparations are quite spicy and tasty. Curd and coconut milk find great use in the diet of the people. The curd here is rich and creamy and gives an additional flavor to the preparations.It is not only the seafood which is traditionally cooked in curd and coconut milk but also brinjals and pumpkins are largely cooked in curd with mustard seeds giving the whole preparation that extra zing.
Mouth Watering Sweet Delicacies
People of Orissa are also very much fond of sweets and many of Orrian sweet dishes are quite popular all over the country. Milk preparations like Rasgulla, Rasmalai, Khirmohan, Rasabali, Kalakand are just fabulous, once tasted- then it's just irresistible. Chhenapodapitha, the caramelised custard-like dessert is popular not only with the locals but also with the tourists.
Snacks
Pithas made out of powdered grams, like chakuli, kakara, monda are served as local snacks - a traditional preparation that requires great expertise. These pithas of are delicious preparations much loved by the locals as well as tourists. 'Mahaprasad'- The Food Of Lord JagannathAnother traditional delicacy .
'Mahaprasad' or the sacred food offered as 'Bhog' to Lord Jagannath.
This rich food is available at the Anand Bazar of the Jagannath Temple. The specialty of 'mahaprasad' preparation lies in its massive cooking that takes place in the temple kitchen that is believed to be the biggest kitchen in the world. Nearly 400 highly efficient cooks work around 200 fireplaces daily to feed over 10,000 people.
Taking Essential Care
Most eating joints in Orissa like hotels and restaurants are specializes in multi-cuisine, and takes special care in preparing delicacies out of fish and other sea creatures. The fish and prawn on the Orissa coastal lines are totally free from toxic substances like mercury and lead etc. Take a trip to Orissa and enjoy its most delicious preparations really unique to the region
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Boondi Kheer is made from Boondi and milk. Its delicious in taste and make one want for more of it. Boondi Kheer is famous in Orissa. The people of orissa prepare then on festive times.


Ingredients:
For Boondi:
Chenna - 2 cup
Cornflour - 1 cup
Baking powder - 1 tsp
Milk - ½ litre,
approxoil to deep fry -2 cups.

For Kheeri:
Milk- 2 litre
Sugar - 1 cup
Cardamom powder - ½ tsp.


Method:

To Make Chenna:

  1. Boil 2 liters of cow's milk. Let it cool for about 10 minutes.
  2. (The temperature of the milk should be around 80degrees C).
  3. Add 2 tbsp of synthetic white vinegar or ¼ tsp citric acid crystals dissolved in ½ cup of hot water.
  4. Stir the milk gently and keep covered till it separates into cheese and clear whey.
  5. Strain the cheese into a colander, lined with thin muslin.
  6. Pour 3-4 cups of cold water over it.
  7. Press the cheese with the back of a wooden spoon to drain away all the liquid.

For Boondi:
  1. Knead chhenna till smooth.
  2. Add corn flour mixed with baking powder.
  3. Add milk little at a time mixing well, to get a batter of stiff dropping consistency.
  4. Heat oil in a kadai (moderately hot).
  5. Hold a perforated ladle above the oil and pour some batter on it.
  6. It will drop in tiny drops, into the oil.
  7. Fry till they puff and become crisp.
  8. Drain on kitchen paper. Use all the batter thus.

For Kheeri:

  1. Boil the milk and simmer till it is reduced to 1 litre.
  2. Add sugar and stir till dissolved.
  3. Add cardamom powder. Add boondis.
  4. Simmer gently for 5 minutes.

Making Time: 30 minutes.
Serves: 6 persons.
Shelflife: 1 day.


Note:The boondis in this kheer are made with Chenna (soft cottage cheese) and corn flour.


Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

Click here to know more about of Indian Sweets and Desserts- An Introduction To Indian Sweets And Desserts.

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Boondi laddoo is a well known sweet from Tamil Nadu. Its loved by all south indians . Mothi chur laddoo is a result od boondi laddoo which is famous in India. Boondi laddoos are prepared in all tamil marraiges. Its form a part of "seeru" which consists of murukku and boondi laddoo along with beetle leaves, supari and small coconut , which is given to all those who attend the wedding.



Ingredients:
good quality besan - 2cups
sugar - 3cups
2tsps - rice flour
1pinch - baking soda
1pinch - kesar powder (optional)
1tsp - elaichi powder
2tbsp - cashew nuts broken
a few raisins
a few cloves
diamond sugar(optional).


Method:
  1. Make a batter using rice flour, besan or chana dal atta, baking soda, kesar powder with water to a thick pouring consistency.
  2. The batter should be slightly thicker than dosa batter.
  3. Heat a kadhai with cooking oil or ghee and make boondis with a boondi maker or preforated spatula.
  4. Fry till boondis are golden brown.
  5. In a separate vessel which should be wide mouthed, heat 3 cups sugar with 1 cup water till sugar is dissolved and u achieve a single string consistency.
  6. Remove from fire and add the fried boondis to the sugar syrup and keep mixing.
  7. Repeat this procedure till all the batter is exhausted.leave the mix for 4 to 5 hours.
  8. Heat 1tbsp ghee in a pan.
  9. Fry kishmish(raisins) ,kaju and cloves.add this to boondis.
  10. Fry the cloves separately and powder them and add if you don't like it whole.
  11. Add 1tsp of elaichi powder,and sugar cubes(small).
  12. Make ladoos of desired size and store in an airtight box.
  13. Keeps for 1month without refrigerating.

Making Time : 35 minutes.
Serves : 8-10 laddoos.
Shelflife: 1 month.

Note: Prepare the batter in correct consistency without any lumps to a thick consistency.


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Boondi is a sweet dish. It looks like small yellow pearls made from gram flour and sweetened with jaggery. Boondi is native to tamil nadu but is now widely used nation wide . There are salted boondis and sweet boondis. Salted boondis are used in raita and chats. While sweet boondi id used in sweet dishes, one such famous sweet is Boondi Ladoo.



Ingredients:
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
4 strands of saffron dissolved in water or saffron paste abt a pinch
perforated flat spoon about 5" diameter.


Method:


  1. Boil the sugar and water together.
  2. Add enough water to the sugar to prepare syrup of one thread consistency. Add saffron paste.
  3. Add a tbsp. of milk to bring up the scum.
  4. Remove scum and boil liquid till the syrup is sticky between the fingers.
  5. Keep aide, but keep warm for use.
  6. Make batter with gram flour, which should not be too thin.
  7. Add about ½ cup water o the flour. Prepare a semi thick batter. Ensure that no lumps are formed. Keep aside for about half an hour.
  8. Add 1 tbsp. of oil to the batter.
  9. The batter should evenly coat the back of a spoon when dipped in it.
  10. Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
  11. Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
  12. Pour back remaining batter and wipe spoon.
  13. Stir the boondis in the ghee gently and fry till crisp but not brown.
  14. Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
  15. Spread on a wide plate, add cardamom powder, almonds and mix gently.
  16. Cool completely and loosen the boondi with finger till each droplet separates.
  17. Store in airtight container.

To make saffron paste:

  1. Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
  2. Grind with a metal or stone pestle.
  3. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.

Making Time: 30-45 minutes.

Serves: makes 3 bowls.

Shelflife: 2 weeks.

Note:

  • Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.
  • The proportion of water required in the preparation of batter is dependent on the fineness of the besan.
  • If while dropping bundi its shape is long it indicates that the batter is thick and a little more water needs to be added.
  • If the bundi drops are too flat it could be wither due to too much water or due to the ghee for frying not being sufficiently hot.

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Medhu Vada , a famous cuisine from tamil nadu. Its a snack and is delicious . Its not much spicy and is soft inside and crunchy outside. Its usually derved with sweet sambhar and coconut chutney.


Ingredients:
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry.


Method:



  1. Wash and soak dal and rice together in plenty of water overnight.
  2. Drain, grind to a soft batter, a fine grain should be felt in it.
  3. Do not make the batter thin. It should be thick enough to shape vadas.
  4. Add all ingredients and beat well with hand to incorporate air.
  5. Heat oil, wet palm and take an idli sized lump on fingers palm side up.
  6. Make a hole in the middle with thumb.
  7. Slip gently into hot oil, repeat for more.
  8. Or use a medhu vada press.
  9. Fry 5-6 at a time on medium flame.
  10. Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)

Makes: 35-40 vadas.

Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Note:

  • If you find it difficult to make the shape, you can use a piece of plantain leaf to make the shape and then invert it into the hot oil.
  • Substitute red chillies for green chillies for a different taste.
  • Add one onion while grinding the dal to get a very crisp and tasty vadas.



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Kruvapellai means curry leaves. Karuvapellai is a traditional cuisine of tamil nadu. But only few know its preparation today. Curry leaves are very good for our health. The medicinal benefits of curry leaves has been found in our ancient texts too. Its said curry leaves are good for hairs and prevents prematuring of hairs. This cuisine is dark green in colour due to the use of curry leaves, and is served with rice.


Ingredients:
15-20 curry leaves
20-30 Peppercorns
3 tsp jeera
Asafoetida (a pinch)
3 tsp sesame oil (Til Oil)
Tamarind pulp (Lemon size tamarind soaked in water and made into a pulp)
Salt to taste
Jaggery - a small piece.


Method:
  1. Take the curry leaves, jeera, peppercorns and some of the tamarind pulp and grind to a smooth paste.
  2. Add some water to the remaining tamarind pulp (about 1- 1 1/2 cup water to 1 cup of tamarind pulp). The result should be a soup like consistency, not too watery, not too thick.
  3. Take a heavy bottomed vessel or kachitti if you own one. Add the sesame oil to it and heat it on a low flame. After the oil gets hot, add the asafoetida first.
  4. Wait till it starts to smoke a little (make sure it doesn’t burn just enough to get an aroma), then add the jeera or cumin seeds.
  5. After about 2 minutes, add the tamarind water, then add the jeera-peppercorn paste. Add salt to taste.
  6. Turn the flame to low and cook for about 10 minutes. The mixture will start to boil and thicken a little.
  7. Add the piece of jaggery and boil for another 5 minutes. The kuzhambu should now resemble a thickened soup.

Making Time: 30 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: For best taste add few coriander leaves along with curry leaves while grinding them.

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Inji Kozhambu is made up of Ginger. The word " Inji" means ginger in tamil. This gravy is accompanied with rice and also can be stored for 2-3 days. Its spicy in taste.


Ingredients:
Ginger - a big piece
Tamarind - lime sized ball
Red chilli - 8-10 nos
Coriander seeds - 2 tbsp
Red gram dal - 1tbsp
Black pepper - 1tsp
Turmeric powder - 1/4 tsp
Salt - to taste.

For Seasoning:
Mustard - 1tsp.
Sesame oil - 6 tbsp.
Asafoetida - 1/4 tsp.
Curry leaves - 8-10.


Method:
  1. Wash, peel & chop the ginger into small pieces.
  2. Soak tamarind in water, boil if necessary and extract the puree.
  3. Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil.
  4. Grind the fried ingredients to a fine paste.
  5. Place a heavy bottomed pan on the range and add oil.
  6. When oil is heated, add mustard, asafoetida , curry leaves and the remaining ginger and fry well.
  7. Add tamarind puree, turmeric powder, salt and mix well.
  8. When the mixture starts boiling, add the prepared paste and mix well.
  9. Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity.
  10. Remove from fire, add 2 tbsp of oil and serve with rice.

Making Time : 35 minutes.

Serves : 4 persons.

Shelflife : 1 day.

Note: To avoid some spiceness, a small piece of jaggery or little sugar can be added to this recipe.

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Thakkali means Tomato in tamil. Thakkali kozhambu is prepared using tomatoes. Its spicy and sour at the same time. Its usually accompanied with rice .


Ingredients:
5 medium sized tomatoes.
1 large onion (chopped).
4-5 dry red chillies.
5-6 spoons of grated coconut.
Grated ginger.
Garlic (optional).
Cumin seeds -1 tsp.
Mustard seeds - 1tsp.
Fenugreek seeds - 1/4 tsp.
coriander seeds - 1/4 tsp.

For seasoning:
Asafoetida - 1/4tsp.
curry leaves - 9-10 leaves.
corainder leaves - 1tbsp.
Salt to taste.


Method:

  1. In a vessel, heat oil and toss in mustard seeds, fenugreek seeds, cumin seeds and coriander seeds.
  2. After seasoning, add cut onions and fry them till the onions appear light brown.
  3. Add tomatoes and red chillies, pour 4-5 cups of water and allow the mixture to boil for 10 - 15 minutes.
  4. Add ginger, asafoetida and grated coconut into the mixture and leave it on low flame for about 5 minutes.
  5. After removing the pan from the flame, add curry and coriander leaves.



Making Time: 25 minutes
Serves : 4 persons.
Shelflife : 1 day ( if refrigerated, can be used for 2 days).


Note:Choose good tomatoes for this recipe. The tomatoes should be ripe for better taste.


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Milagu Kozhambu is easy to prepare and also economic at the same time. It doesnt require much of ingredients. Milagu means pepper corns in Tamil . Hence it derives its name from it. It is usually liked by rural tamilans and is served along with rice.


Ingredients:
Tamarind - a small lemon sized ball.
1 spoon mustard
2 spoon dhania.
1 spoon tuar dal.
1/2 spoon urad dal.
1 spoon pepper(whole).
1/2 spoon cumin seeds(zeera).
4 red chilliesa little asafoetida.
1 tablespoon oil.
Salt to taste .


Method:
  1. Soak some handful of tamarind in water. Keep it aside.
  2. Fry mustard, dhania, tuar dal, urad dal, pepper, zeera, red chillies and asafoetida in little oil.
  3. After it cools down, grind itwith a little water into a paste.
  4. Heat 1 tablespoon oil and fry mustard seeds in them.
  5. When they begin to pop, add tamarind water (earlier kept aside) and heat.
  6. When it boils, add the paste and salt.
  7. Remove from fire when it becomes thick.
  8. Serve hot with rice.

Making Time: 25 minutes

Serves: 3 persons.

Shelflife : 1 day (if refrigerated, then can be used for 2 days).

Note:

  • Mix with rice and eat! It can be preserved for a week if a little more oil is used.
  • This Milagu Kozhambu tastes best with Parappu Thogayal.

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Mor kozhambu is a gravy and is like kadhi of north indians. Mor means buttermilk in tamil. This Mor kozhambu is made up of buttermilk and is usually served with rice and pickles.


Ingredients:
1/4 tsp Methi seeds
1 tsp Chana dal (soaked in water for 20 minutes)
1 tsp Tamarind paste
2-3 Green Chillies
3 tbsp grated Fresh Coconut
1 tsp Jeera
1 pinch Turmeric powder
2 cups thick Curds
2.5 cups Water
2 tbsp Rice Flour
5-6 fresh Curry Leaves
Mustard seeds for tadka and
Oil for seasoning .


Method:
  1. Dry roast the methi seeds until they turn golden brown and add it to the soaked chana dal.
  2. Grind together the jeera, coconut, green chillies, soaked chanadal, methi seeds and tamarind paste.
  3. Whip the curds well with water and add the rice flour and turmeric powder to it till it dissolves well.
  4. Heat oil in a pan and add a few mustard seeds - when they crackle add the whipped mixture continuously stirring till it thickens.
  5. Once it thickens add the ground paste and fresh curry leaves and let it simmer for about 5 minutes.
  6. Remove from fire and its ready to serve . Serve with plain steamed rice along with pickles and papads.

Making Time: 25 minutes

Serves: 4 persons.

Shelflife : 1 day.

Note: You could do away with the tamarind paste if the curd is really sour - in case the curd is really fresh then use the tamarind.

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Rava Upma is a instant food. Its quiet popular among south indians who prefer it for quick breakfast or snack at times.


Ingredients:
Semolina (rava/sooji) - 1 cup.
Mustard seeds - 1tsp.
Curry leaves - 1 string.
Urad dal - 1tsp.
Onion (chopped) - 1 nos.
Red chillies - 2 nos.
Green chillies - 2 nos.
Hot water - 2 cups.
Sugar - 1tsp.
Coconut (grated) - 1/4 peice.
Oil - 2 tbsps.
Salt - to taste.


Method:
  1. In a kadai, heat oil, add the mustard seeds and when they splutter , add the curry leaves and the urad dal.
  2. When the urad dal turns brown, add the onions, red chillies, green chillies and fry until onion becomes transparent.
  3. Add the semolina (rava/ sooji) and fry thoroughly.
  4. Then pour hot water , salt, sugar and cook on low flame till dry.
  5. Add the grated coconut. Mix well.
  6. Remove and serve hot.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Keep stiring the Rava upma till it becomes dry to avoid lumps.

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Set Dosa is a variety in dosa. Its thick as uttapa and can be taken as breakfast or as snack with chutney of choice.

Ingredients:

Par boiled rice - 2 cups.

Raw rice - 2 cups.

Black gram - 1 cup.

Kesar colour - 3 pinches.

Cooking soda - 1/4 tsp.

Oil for frying - as required.

Salt - 4tsps.

Method:

  1. Soak rice and dal together in water for 4 hours.
  2. Then grind them together to make a smooth paste.
  3. Add salt just before taking out from grinder.
  4. Allow to ferment for 15 hours.
  5. Next day in the morning , add colour and soda to the batter.
  6. Mix well and pour on the hot tava, but the dosa should be thicker (Like uttapa).
  7. Fry both sides with oil .
  8. Serve hot.

Making time: 15 minutes (excluding the soaking, grinding and fermenting time).

Serves: 5 persons.

Shelflife : Best fresh.

Note: Do check the batter time to time, while left for fermenting. If possible pour the batter is a large vessel to ferment, since it expands whiles fermenting.

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Masala idlis are a spicy than normal idlis and tastes better.


Ingredients:
Rice - 250 grams.
Urad dal - 250 grams.
Coconut - 1/2 no.
Onion - 1 no.
Green chillies - 2 nos.
Coriander leaves (sliced) - handful.
Tamarind - a few pieces.
Chilli powder - As required.
Salt - to taste.


Method:

  1. Wash and sock the rice and dal in water for 6 hours.
  2. Then drain the water.
  3. Grind the rice and dal together to a smooth paste.
  4. Add the coconut and tamarind and grind once again.
  5. Mix the rest of the ingredients. Add enough water to make a thick batter.
  6. Lightly greese the idli cups and fill the cups with with batter.
  7. Put water in the idli cooker , place the idli stands and close the lids.
  8. Steam on a slow flame and the idlis will be ready in 5-10 minutes.
  9. Serve hot with any type of chutney.


Making Time: 20 minutes .
Serves: 6 persons.
Shelflife: 1 day.


Note: To check whether the idlis are baked or not, insert a knife in it. If the knife gets some batter sticking to it, its undone. Or else, it would come out smooth. Just sprinkle some water over the idlis and leave for a minute before taking them from the cups. This enables to take them easily.


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Uttapa is a popular Tamil Nadu breakfast, made of rice and urad dal. It is served along coconut chutney or sambhar. It is similar to dosa but the ingredients differ, so does the method.


Ingredients:
Par Boiled Rice - 2 cups.
Urad dal (washed) - 1 cup.
Onions ( finely chopped) - 2 nos.
Tomatoes (finely chopped) - 2 nos.
Green chillies (finely chopped) - 3-4 nos.
Coriander leaves (finely chopped) - 2tsps.


Method:
  1. Soak the rice and dal in water for some time.
  2. Grind it to a smooth paste. Add salt to it. Keep aside for 6-8 hours.
  3. The consistency should be quiet thick.
  4. Pour one large spoon of batter to a non-stick pan. Spread it out using the spoon.
  5. Sprinkle onions, tomatoes, green chillies and coriander leaves. Increase the flame.
  6. Pour oil on all sides.
  7. Once the uttapa is fried on one side, flip it over.
  8. Pour oil again on all the sides.
  9. Cook till the uttapa is crisp.
  10. Serve hot with coconut chutney or sambhar.

Making Time: 15 minutes (excluding the soaking and fermentation time).
Serves: 4 perons.
Shelflife : Best fresh.


Note: Turn or flip over the uttapa only after the edges turns up slightly, or else, it becomes uneasy to flip the uttapas.


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Bonda is a popular tamil nadu snack. Its usually taken at evening along with tea or coffee. Its made up of urad dal and is a good evening snack.


Ingredients:
Urad dal - 1 1/2 cups.
Coconut pieces - a few.
Ginger - 1/2 inch.
Green chillies - 3 nos.
Coriander leaves - as required.
Oil to fry - as required.
Salt - to taste.


Method:

  1. Soak the dal in water for 30-40 minutes and drain off the water.
  2. Put the dal in a mixer and grind for 30 seconds.
  3. Stop, stir and run for 30 seconds until it forms to a thick paste.
  4. Remove the paste and stir in the chopped coconut , ginger, green chillies, coriander leaves and salt.
  5. Shape into small balls and deep fry in oil till golden brown.
  6. Serve hot with coconut chutney or sambhar.

Making time: 30 minutes (excluding the soaking time).

Serves: 5 persons.

Shelflife: 1 day (best when hot and fresh).

Note: Dont grind the dal for long time since it will be difficult then to fry them in oil.

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Rice forms a basic staple of Indians. There are variety of rice in India. People's choice differ with these varieties which is now widely available world over.

Ingredients:

Rice - 250 grams.

Water - as required.

Salt - to taste.

Method:

  1. Wash and soak the rice in water for few hours or minutes.
  2. Next add the salt, cover and put the covered bowl of rice in a pan of water.
  3. Cook till the rice is done.
  4. Serve hot with any gravy.

Making time: 25 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: This is steamed version of rice. There are other methods of cooking them too.

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Ingredients:
Channa Dal - 2tbsps.
Urad Dal - 2tbsps.
Tur dal - 2tbsps.
Masoor Dal - 4tbsps.
Salt - to taste.
Turmeric Powder - 1/4tsp.
Goda Masala - 1tsp.
Red chilli powder - 1tsp.
Coriander leaves (chopped) - 2tbsps.

For Tempering:
Ghee - 2tbsps.
Cummin Seeds - 1/2tsp.
Mustard seeds - 1/2tsp.
Garlic - 8-9 cloves.
Whole Dry Red chillies - 3 nos.


Method:


  1. Pick and wash all the dals with plenty of water. Then soak in for 25 mins . Drain and leave aside.
  2. Peel garlic and chop finely.
  3. Boil the dals in water along with turmeric powder and until almost cooked.
  4. Add red chilli powder, goda masala and salt. Mix well.
  5. Boil for another few minutes to cook the dal properly. Take off from the heat.
  6. Heat the ghee in a pan, add cummin seeds and mustard seeds. Cook for a moment.

  7. Add chopped garlic and whole dry red chillies and saute until garlic turns brown.
  8. Add this to the cooked dal and keep covered for 2-3 minutes.
  9. Stir the dal well, garnish with coriander leaves.
  10. Serve hot.


Making Time: 30 minutes (excluding the soaking time).

Serves: 3 persons.

Shelflife: 1 day.

Serving suggestions: Steamed rice, chapati.


Note: This dal tastes best with steamed rice. For goda masala refer masala sections.



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Thenga Chutney is widely preferred by the tamilans as a side dish to dosas, idlis and uttapas. They taste yummy and is very tempting. This Chutney with its simplicity is now renowned all over.


Ingredients:
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed or chatni channa
4-5 green chillies
1tsp coriander leaves
1 tsp. salt
1/4 tsp. sugar .

For seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida.


Method:
  1. Grind all the ingredients (except those for seasoning) together.
  2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
  3. Stone ground chutneys will always give a better flavour and texture.
  4. Grind till smooth.
  5. Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
  6. Mix gently.
  7. Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

Making time : 20 minutes (excluding grinding time)

Makes : 1 1/2 cups

Shelf life : Best used same day.

Note: Always use freshly grated coconut for this chutney.

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Manga thokku is a pickle. Manga means mango. This pickle is made up of raw mango and can be preserved for long time. Its spicy and can be served along with rice.


Ingredients:
Raw mangoes (medium) - 6 nos.
Methi seeds - 1tsp.
Asafoetida - 1/2tsp.
Gingelly oil - 1 cup.
Mustard seeds - 1 tsp.
Turmeric powder - 1/2tsp.
Salt to taste.
Red chilli powder - 1/2 cup.


Method:
  1. Peel and grate the mangoes.
  2. Broil the methi seeds till dark brown in a hot pan, add 1tbsp oil and asafoetida.
  3. Cool and grind it to make a powder.
  4. Heat the rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt.
  5. Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts separating.
  6. Add the red chilli powder and mix well and cook for few minutes.
  7. Cool and store in sterilised bottles.

Making Time: 25 minutes (excluding the time of grating).

Serves: many persons.

Shelflife: 3 months.

Note: Adjust the quantity of red chilli powder and salt as per the size and sourness of the mangoes. Select medium to large and hard mangoes. Increase the quantity of oil if you want to store for long.

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Sevai Payasam(Kheer) or semiya payasam is popular among tamilans. Its made up to vercimelli which is also called semiya or sevai in tamil. Hence it derives this name from that word. Its tempting and aromatic and would make anyone carve for more.


Ingredients:
Milk - 8 cups
Water - 1/4 cup
Raw cashwenuts (halved) - 2tbsp
Raisins - 1 tbsp
Vercimelli (broken into 4 cm lengths) - 1 cup
Sugar - 1/2 cup
Crushed Cardamom - 4 nos
Saffron - 1/2tsp


Method:

  1. Place the milk in a heavy saucepan and, stirring constantly, bring to a boil.
  2. Keep stirring and simmer until the milk is reduced to three-quaters its original quantity. Do not remove from heat.
  3. In the meantime, heat the ghee in a heavy frying pan or skilet.
  4. Saute the cashewnuts and raisins for 2-3 minutes. Remove and set aside.
  5. In the same ghee, saute the vercimelli until it turns reddish in colour.
  6. Add to the reduced milk, which should be still boiling.
  7. Continue cooking till the vercimelli is well done.
  8. Lastly add the sugar, crushed cardamoms and saffron. Stir thoroughly.
  9. Garnish with sauted cashewnuts and raisins.
  10. Serve hot or chilled.

Making Time: 30 minutes

Serves: 5-6 persons.

Shelflife: 1 day.

Note: Dont fry the vercimelli too much, fry only till its reddish. keep stirring the payasam , since its chances to avoid lumps of vercimelli.

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Puliyodharai means Tamarind rice. Tamaraind is used widely by the people of tamilnadu. This recipe is one such in which tamarind rules the flavour. Its spicy and nutritious too and is liked by rural people by tamilnadu. Its economic and hence adds adavantage to the poor people from the state .


Ingredients:
Rice - 1 1/2 cups
Tamaraind (lemon sized balls) - 2 nos
Peanuts (raw) - 1/2 cup
White sesame seeds (thil) - 1/4 cup
Mustard Seeds - 1tsp
Whole Red chillies - 4 nos
Gingelly oil - 12 tbsps
Turmeric Powder - 1/2 tsp
Rice Flour - 1 tbsp
Curry Leaves - 6-8
Salt to taste.

Masala:
Chana dal - 2tbsp
Urad dal _ 1tbsp
Methi seeds( fenugreek seeds) - 1 tsp
Whole Red Chillies - 10 nos
Asafoetida - 1/4tsp
Curry leaves - 6-10.


Method:

  1. Wash and boil the rice in lots of water till 3/4th done. Then Drain , mix in 4tbsp of oil and let it cool.
  2. Soak the tamarind in warm water and extract the pulp and keep aside.
  3. Heat 2 tbsp of oil and fry the masala ingredients.
  4. Cool and grind into a coarse powder.
  5. Soak the peanuts for 5 mins and drain.
  6. Dry roast the sesame seeds(thill seeds) on a tava on medium heat, cool and pound to a coarse powder.
  7. Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves. Add the peanuts and fry for a while.
  8. Add the tamarind pulp and cook for few minutes.
  9. Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.
  10. Add salt and rice flour dissolved in little water. Mix well.
  11. Stir frequently till the oil floats on top and the mixture reduces to a fairly thick consistency.
  12. Add the cooled rice and toss to mix well.
  13. Sprinkle the sesame powder(thill powder) and mix well.
  14. Serve immediately when hot.

Making time: 35- 40 minutes.

Serves: 4 persons.

Shelflife: 1 day (best fresh).

Note: This tamaraind mixture can be made in large quantity and stored in refrigerator. Mix with hot rice whenever required. Use extra oil for longer shelf life.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

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