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Monday, February 22, 2010

Chettinad Cuisine

Kara Kozhambu
for grinding
Ingredients
2bsp Khus Khus
• 2 tbsp broken dal
• 2 tbsp Coconut
• 2 tbsp somph
dry roast these and make a fine paste

Other Ingredients
• 1 tsp Turmeric
• ½ kg Onions, chopped
• ½ kg Tomatoes
• Salt, to taste
• 1 tbsp Garlic Ginger Paste
• 4 tbsp Chili powder

For Seasoning
• 4 Cinnamons
• 4 Cloves
• 2 Curry Leaves
• 2 tbsp Mustard Seeds
• 1 tsp Samph
• 1 Tamarind Extract, lime size
• ¼ cup Gingerly Oil
• 1 cup Chana Dal
How to make Chettinad Kara Kuzhambu:
Soak chana dal for 6 hours before cooking and pressure cook it after adding 1 tsp turmeric powder and 4 tbsp chili powder.
Take a pan and heat gingerly oil in it. Put the ingredients mentioned for seasoning in it- saunf, mustard seeds, curry leaves, cinnamon and cloves in it. Fry a little.
Now, put chopped onions, tomatoes and garlic ginger paste in it along with chana dal and fry till onions and tomatoes are tender.
Put the tamarind extract in it and add salt as per taste. Boil till it gets thick and garnish with curry leaves.
Put ground paste in it and fry it till starts emitting smell of raw leaves. Serve Hot.

CHETTINAD RASAM

Ingreadients

1 cup Toor Dal
• 1 Tomato (diced)
• 1 Tamarind, lemon sized
• 8 Garlic Cloves (crushed)
• 1 tsp Ginger (crushed)
• 2tsp Coriander (finely chopped)
• 1 tsp Methi Seeds
• 1 tsp Coriander Seeds
• 1 tsp Pepper
• 1 tsp Cumin Seeds
• 3 tsp Saunf
• 4 Red Chilies

Method
Soak tamarind in water and extract juice out of it.
Cook dal in pressure cooker till it is soft.
Take a pan and dry roast pepper, ½ tsp cumin seeds, saunf, coriander seeds, red chilies, methi seeds and then grind it to make powder.
Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with ½ tsp cumin seeds.
When the seeds start to crackle, put 1 red chili and saute.
Now, put chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and the prepared spice powder.
Cover it and let it cook till it starts emitting a special aroma of cooked masala.
Add cooked toor dal, cover it and let it boil for another 3 to 5 minutes.
Garnish it with freshly chopped coriander leaves

KARUNAI KILANGU MASIYAL


Ingredients
Yam (10 medium)
• 2 Onions (medium)
• 6 Garlic flakes
• 1/2 Cup tamarind paste
• 1/2 tsp Mustard seeds
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• Curry leaves

method
Chop onions and green chillies.
Chop garlic .
Wash the yam and cook it for 10 minutes.
Peel them and mash it properly.
Add 1/4 cup of water to tamarind paste.
Heat the oil.
Add fennel seeds, mustard seeds and curry leaves.
Now mix onions, garlic pieces and chillies.
Stir it well.
Now add mashed yams and turmeric powder.
Pour tamarind paste and turn it well.
Put it over medium flame till yams starts getting roasted.
Karunai Kilangu Masiyal is ready

KEERAI paruppu KOOTTU

Ingredients
• 1 Cup moong dal
• 400 gms Spinach
• 4 tsp Cumin seeds
• 25 tsp Coconut (grated)
• 3 Red chillies
• 4 Green chillies
• 1 tsp Mustard seeds
• 1 tsp Oil
• Salt to taste


Method
boil the spinach with little sugar in hot water for 7to 8 min
boil the dhal with little turmeric pwd

Grind green chillies, grated coconut and cumin seeds to make a paste.
Heat the oil and season with mustard seeds and red chillies.
Add dal and boiled spinach.
Put salt and paste.
Stir it continuously while cooking.
Cook till the mixture turns thick.
Keerai Koottu is ready.


PARUPPU MASIYAL

Ingredients
• 1 Cup moong dal
• 1/2 tsp Urad dal
• 3 Garlic flakes
• 1 tsp Cumin seeds
• 5 Curry leaves
• Salt to taste
• Oil for frying

method

slit the garlic into halves.
Add 1 cup water to moong dal.
Mix cumin seed, salt and garlic.
Cook all the ingredients in a pressure cooker.
Smash the dal mixture properly.
Heat the oil.
Add cumin seed and urad dal.
Mix it with dal.
Stir it well.
Serve it hot.


MUTTAIKOS KOLA


Ingredients
• 4 Cups cabbage (shredded)
• 1 Cup toor dal (soaked)
• 1 Cup chick peas (soaked)
• 8 Red chillies
• 1 Onion
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• 2 tsp Fennel seeds
• Salt to taste
• Oil for frying

Method
Chop the onions
Drain all the water and grind the dal properly.
Grind fennel seeds and chillies in a blender.
Heat the oil.
add grinded fennel and chillie mixture
Now add chopped onions and shredded cabbage.
Saute them well.
Mix turmeric powder, chilli powder and salt.
Add the grinded dal.
Now saute it over medium flame.
Fry till the mixture turns reddish brown.

VAZHAKKAI PULIKULAMBU

Ingredients

1 Green plantain
• 100 gms small onions
• 1 Tomato
• tamarind a lemon size
• 6 Garlic flakes (chopped)
• 1 tsp Red chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• Few curry leaves
• Oil for frying
• Salt to taste


Method
Add 1 cup water to the tamarind paste.
Chop the onions and tomatoes.
Heat the oil and add fennel, fenugreek seeds and curry leaves.
add chopped garlic
Now add chopped onions.
Fry till they turn light brown.
Mix chopped tomatoes and stir it well.
Add chilli powder and coriander powder.
Mix it well.
Add tamarind paste and plantain.
Mix salt.
Cook it covered for 10 minutes over medium flame.
Cook till the mixture turns thick.



























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