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Tuesday, February 23, 2010

Chettinad Cuisine

CHOW CHOW KOttu
Ingredients


• 1 Chow Chow (Medium)
• 1 Onion
• 1/2 Cup moong dal
• 1 tsp Urad dal
• 1 tbsp Coconut (grated)
• 1/2 tsp Turmeric powder
• Few green curry leaves
• 1/4 tsp Chilli powder
• Oil for frying
• Salt to taste



Method
Peel the chow chow and cut into pieces.
Cut the onions and green chillies.
Boil moong dal and little amount of turmeric pwd.
Cook it in a pressure cooker for 5 minutes.
Mix onions, green chillies and chow chow pieces.
Pour 1/2 Cup water.
Boil the mixture till chow chow pieces turn soft.
Now add turmeric powder and salt.
Mix cooked moong dal and add chilli powder.
Boil it over medium flame till the mixture turns thick.
Keep it aside.
Heat the oil.
Add cumin seeds, green curry leaves and urad dal.
AlloW them to splutter.
Pour it on cooked chow chow mixture.
Stir it.
finish  with grated coconut.


VENDAKKAI MANDI 


Ingredients 
• Green okra 300 gms
• 1 Onion
• 10 Garlic flakes
• 6 Green chillies
• 1/2 Cup tamarind paste
• Green Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 Cup water
• Salt to taste
• Oil for frying

Method 
Add 1/2 cup water to the tamarind paste.
Wash the okras and cut it into small pieces.
Chop the onions and garlic.
Slit green chillies.
Heat the oil.
Fry the okra pieces.
Keep it aside.
Heat the oil again and add mustard seeds and curry leaves.
Mix chopped onions, garlic and green chilies.
Add fried okras and tamarind paste.
Mix it well.
Add raw rice water ad salt.
Boil till the mixture turns thick.
Vendakkai Mandi is ready
KARUVEPILAI KULAMBU


ingredients
• 1 Onion
• Curry leaves (10 sprigs)
• 1 Tomato
• 1 tbsp Toor dal
• 5 Red chillies
• 2 tsp Pepper
• 1 tbsp Rice (raw)
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 Cup tamarind paste
• Salt to taste
• Oil for frying

Method
Cut onion, tomato and garlic.
Add 1/2 Cup of water to tamarind paste.
Heat the oil.
Add cumin seeds, black pepper, red chilies, raw rice and toor dal.
Mix curry leaves and sauté for 2 minutes.
Keep it for cooling.
Grind the above mixture to make a paste.
Heat the oil.
Add mustard seeds.
Now mix onions, garlic and tomato.
Stir it well.
Add tamarind paste and salt.
Mix it well.
Pour the grinded mixture on it.
Boil it covered till the mixture turns thick.
Karuvepilai Kulambu is ready.

VAZHAKKAI PODIMAS

Ingredients
• 1 Raw Banana
• 1 Onion
• 5 Green chillies
• Green Curry leaves
• 1 tsp Mustard seeds
• 1/2 tsp Urad dal
• 1 tbsp Coconut
• Salt to taste
• Oil for frying
How to make Vazhakkai Podimas:
Peel the banana and cut it into pieces.
Keep the banana pieces in water.
Cut onion into small pieces
Boil the banana and onion pieces.
Add salt to this mixture.
Heat the oil in a pan.
Add urad dal, mustard seeds and green curry leaves.
Mix chillies and onions.
Now add banana pieces and mix it gently.
Cook it for 2 minutes.
Add coconut to the cooked mixture.
Vazhakkai Podimas is ready


VENDAKKAI MORE KULAMBU
Ingredients
 15 Lady Fingers
• ½ cup Curd
• 5 Green chilies (chopped)
• 4 Flakes Ginger (grated)
• 1 tsp Cumin Seed Powder
• 1 tsp Mustard Seeds
• ½ tsp Turmeric Powder
• Salt to taste
• Oil for frying
How to make Vendakkai More kulambu:
Wash lady’s finger and slit it properly into 2” long pieces.
Heat the oil in a pan over medium flame and fry okra pieces separately.
Add salt to the fried lady’s finger. Keep it aside.
Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it.
Add turmeric powder to the above and stir it well.
Mix cumin seeds, , chilies and ginger to make a mixture in a bowl.
Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool.
Add curd to the above-made recipe and mix it well.
Vendakkai More Kulambu is ready to serve

PAAL PANIYARAM

Ingredients
 

1 cup Urad Dal
• 1 cup Raw Rice
• 1 Coconut
• 3 cup Sugar
• Few Cardamoms
• Oil to fry
• Salt as pr taste 
How to make Paal Paniyaram:
Soak urad dal and rice for about 3 hours.
Add little salt and grind to make paste.
Extract coconut milk and add cardamom and sugar.
Heat oil and fry one tsp of the above paste in it. It should form round balls.
Add them to the coconut mixture. Mix well and serve.

BEETROOT HALWA
Ingredients
 1 kg Beetroot (peeled off, washed & finely grated)
• 2-1/2 Cups sugar
• 1/2 Liter milk (boiled)
• 2 to 3 Cups of water (sufficient to boil the beetroot)
•  Cashew nuts
•  Raisins
• 5 tbsp Ghee
How to make Beetroot Halwa:
Pour water in a shallow pan  and add grated beetroot.
Put a lid on the pan and simmer well until water gets evaporated.
Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency.
Now add ghee and stir well.
Add remaining milk and simmer again for just 1-2 minutes on low heat.
heat ghee fry cashwe nuts and raisins and garnish with cashew nuts and raisins.
Beetroot Halwa is ready to serve hot.

SEEYAM 
Ingredients 
 1/2 cup Moong Dal (cooked)
• 1/4 cup Maida
• 3 tsp Cashewnut Pieces
• 1 Coconut
•  sugar to taste
• A few cardamoms
• Water as required
• Oil for frying
How to make Seeyam:
Coarsely grind moong dal without water.
Grate the coconut.
Melt 3 tsp of ghee and roast grated coconut till light brown.
Add brown sugar and fry well.
Add cashewnut pieces and cardamom.
Put off the flame and add half of the moong dal, and stir to mix well.
Make small balls out of this mixture.
To make batter, mix 2 tsp sugar, maida, remaining moong dal and water. Mix well.
Dip the above-prepared balls into the batter.
Heat oil and deep-fry the balls till golden brown.
Seeyam is ready






















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