E-mail : chitra.ganapathy@gmail.com

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January 30, 2009

PANIYARAM VARIETIES–BREAKFAST/DINNER RECIPES

 

We generally do this in weekends for dinner.Its a favourite tiffin for all of us.Here i’ve mentioned the recipes of four different types of paniyaram.First variety is of tanjore special which my MIL used to do (Both sweet and spice versions) .Then comes the recipe of a paniyaram which we tried,after eating in a restaurant.Finally the one which is my mom’s special.


 Sweet Paniyaram(Jaggery Paniyaram)

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Ingredients

Par Boiled Rice / Idly Rice 1.5 cups
Toor Dal 2 tbsp
Fenugreek 1 tsp
Jaggery 1.5 cups
Salt a pinch
Cardamom seeds 4 nos
Oil To cook


Method

  • Wash and soak the rice,toor dal and fenugreek seeds for 2 hrs.
  • Grind it together in mixie by adding little water in between( batter should be little loose).
  • Add the cardamom seeds while grinding.
  • Take the batter in a bowl and add the powdered jaggery to it.Mix well.Make sure the jaggery is dissolved completely.
  • Heat and grease the Paniyaram pan(skillet) with oil .Scoop with spoon off way each hole!
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  • Keep in high flame and cook for 2 mins by closing with a lid.
  • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
  • Again cook in low heat to make sure they cook all the way through.
Serve hot!!
 
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Spicy Paniyaram(Kaara Paniyaram)

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Ingredients

  • Par Boiled rice/Idly rice – 2 cups
  • Channa dal – 1  handful ( 1/4 cup)
  • Toor dal & urad dal –1/4 cup 
  • Red chilly – 6-8 nos
  • Asafetida – 1 tsp
  • Salt – to taste
  • Curry leaves – 1 – 2 sprig (chopped)

Method

    • Wash and soak the rice and dal varieties separately for 2 hrs.
    • Coarse grind the rice along with red chilly,salt and hing in a mixie by adding little water in between(should be like semolina/rava).
    • Then coarse grind the dhal by adding little water.
    • Mix the ground rice & dhal well.
    • Heat and grease the Paniyaram pan with oil .Pour the batter in each mould till half – full.
    • Keep in high flame and cook for 2 mins by closing the lid.
    • Now simmer the flame and flip the paniyaram using a fork & spoon.Prick it with the fork for even cooking.
    • Again cook in low heat to make sure they cook all the way through.
Tastes great!! No side dish is required!!




KAARAPPAM(Restaurant style)
 
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My MIL tried this after we had it in a restaurant.It came out well.Very easy to make and simple ingredients!!

 

Ingredients

  • parboiled Rice / idly rice  - 2 cups
  • Toor Dal – 2 tbsp
  • Fenugreek Seeds – 1 tsp
  • Salt – To taste
  • Water – To grind
  • Pepper – 1 tsp
  • Jeera / cumin seeds – 1 tsp
  • Small pieces of coconut – 1 tbsp

Method

  • Wash and soak rice,dal with methi seeds for 2 hrs and grind it like a dosa batter.
  • We made the batter in the morning and kept for 7-8 hrs to ferment.
  • Add the pepper,jeera and coconut pieces into it and mix well.
  • As usual, grease the paniyaram pan with oil and Scoop with Spoon off way each hole .
  • Cover and cook for 2 mins.Flip it and again cover cook for 2 mins.
  • It consumes very less oil ,at the same time it is very crispy.

Serve hot with fried gram dal and tomato chutney!!

Iam very happy in sending this to srimathi’s chettinad vegetarian cuisine.Hope she’ll accept this:)


LEFT OVER DOSA BATTER PANIYARAM



This is my mom‘s paniyaram recipe. I just love this.I like this more than all the above said ones.Last week when i was with my mom, she made this just for me :)I know this one has been blogged many times by different people in the blogosphere. I decided to post it anyway . The recipe is pretty straight forward.

To the leftover dosa batter add chopped onions, green chillies, curry leaves and grated ginger. Add the seasoning of mustard seeds and urad dal.Heat Paniyaram chatti (skillet). Fill the moulds with oil. I usually add little oil / ghee and add more if required. Cover the skillet. Cook the paniyarams on both sides.
Serve hot with fried gram dal /Pottu kadalai chutney .



KITCHEN CLINIC

Jaggery:
  • Popularly known as the “medicinal sugar”, jaggery has various health benefits to help in overall wellness of a person.
  • Jaggery is a pure, wholesome, unrefined whole sugar which contains the natural goodness of minerals and vitamins.
  • Produced from sugarcanes, jaggery is a healthy alternative to white refined sugar.
  • Given below are some reasons why jaggery should be included in one’s diet.
  • Jaggery has sucrose and glucose but along with that, it also has good amount of minerals and vitamins needed for the healthy functioning of the body.
  • While diabetic people are often advised replacing sugar with jaggery, you need to be careful as the latter may cause sudden spike of blood sugar levels.
  • Jaggery is also known to be a good source of magnesium which in turn helps in relieving fatigue along with relaxation of muscles, nerves and blood vessels. It thus helps in relieving the symptoms of asthma, migraine, tension and soreness in muscles.
  • Jaggery is also a good source of potassium and this along with low amounts of sodium helps to maintain blood pressure and reduces water retention.
  • Not to forget, jaggery is very good for anemic people as it is a good source of iron that helps in increasing hemoglobin level in the body.
  • It is also a very good source of manganese and selenium and thus acts as an antioxidant scavenging free radicals from the body.
  • In addition, jaggery also possesses moderate amounts of calcium, phosphorus and zinc. Jaggery thus helps to maintain optimum health and it also helps in the purification of blood, along with preventing rheumatic afflictions and disorders of bile.
  • Karippatti kaappi, or a palm jaggery coffee doesn?t have any trace of coffee, but has karippatti as main ingredient, with variable ingredients like tulsi leaves, pepper, thippali or Indian long pepper. The preparation is indeed very simple.  karippatti and water are taken in a vessel and heated till boiling. Add the other ingredients. Boil till the karippatti pieces dissolve completely. Drink it warm. A quick fix medicine for common cold, cough etc, it dissolves mucus and clears the throat.
  • Sometimes sugarcane jaggery (juggery) too is used for same purpose, but is far less effective. Why is it healthy?
    Jaggery, being a wholesome sugar, without doubt is rich in the vitally important mineral salts: 2.8 grams per 100 grams, that is to say 28 grams per kilogram, while only 300 milligrams per kilogram is found in refined sugar. 
    Magnesium strengthens the nervous system & potassium is vital to conserve the acid balance in the cells and combats acids and acetone.
    Jaggery is very rich in iron, which, a composite of hemoglobin prevents anemia.
    • Looking at the high nutritional value of jaggery and its numerous health benefits, one should eat this regularly to enhance one’s overall health.

 
 
 


23 comments:

  1. Wonderful, Wonderful, Wonderful Chitra..Paniyarams are looking awesome..Thanks for your foot step to my blog and you have a lovely space here..Keep visitng and keep blogging..

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  2. Wow so many yummy varities..... Wish i was your neighbour...

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  3. Hi Chitra, paniyarams looks scrumptious n delicious, try to send to Srimathi's Chettinad vegetarian cuisine, if u wish..http://www.fewminutewonders.com/2009/01/rci-chettinadu-vegetarian-cuisine-for.html

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  4. awesome paniyarams...send me those plates

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  5. Thanks a lot sriharivatsan:)
    Thanks lubna.We may become neighbours in future,who knows:)
    Thanks a lot priya.will send to event;)
    Thanku shama:)

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  6. chitra i liked your mom's one the best, also the piece abt jaggery is quite useful.

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  7. thank u bindiya:)thats my fav too:)

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  8. One the chettinad delicacies,love all ur varieties, the most I like is kara paniyaram! They are all delicious!

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  9. The paniyarams look so yummy, awesome pictures :)

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  10. good to see soo many varietes here & nice info on jaggery there

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  11. loved ur blog..im gonna follow it to keep up with your posts! loved the paniyaram recipes too!

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  12. So many diffrent one you have made.
    Next tim i am gonna buy a pan when i am in Indi.

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  13. I love all the versions,looks very tasty:)

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  14. Wow what a variety..awesome girl!
    Looks great!

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  15. Thanku all frnds for ur wonderful comments:)iam very happy:)

    Thanku superchef for following my blog:)will sure come up with good recipes:)

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  16. Hi Chitra, such a spread of my favourite tiffin item!!! too bad that i don't have my paniyara kal with me here and its not available in the stores out here :-( u've set me moping after paniyarams now..boo hoo hoo

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  17. hi,
    I was going through some of ur recipes The most best thing i liked in ur blog is ur Kitchen clinic, That is simply the great attraction for me , keep it up!!! everybody who ever visits ur site will know cooking indian food is very healthy.

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  18. wow awesome paniyarams chitra.. nice platter of paniyarams and shall i take them for me...

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  19. i love these 'cos they don't need fermenting. it's hard to get anything to ferment in my house.

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  20. Chitra, parade of paniyarams. I have not tried sweet paniyaram , surely do that. Perfect for the event.

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  21. first time to your place you have a nice blog love to have those paniyarams superb keep bloging

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  22. Thanku all for ur motivating comments:)

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  23. Thanks chitra for visiting my blog....
    wow!! I love kaara paniyarams but really miss them now as I dont have a pan here :(.

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