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ONAM SADYA RECIPES – SEP 7

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August 10, 2010

THATTU VADAI SET / NIPPATU SANDWICH

thattu vadai set 3


I think most of u would have tasted this in road side shops.I used to have this at least once in a week before my marriage.When i came across this recipe in MB’s cookbook ,i was tempted to try at home. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcome.Party

INGREDIENTS :
FOR GREEN CHUTNEY :
  • Mint leaves -  1/2 cup
  • Coriander leaves – 1/2 cup
  • Green chillies – 1 – 2 nos
  • Tamarind – Small berry size OR use  few drops of lime juice
  • Salt & water – As needed.
FOR RED CHUTNEY :
  • Tamarind – Small gooseberry size
  • Red chilly – 5 nos
  • Salt – as needed
  • Jaggery – Little
  • Water – As required.
  • Roasted gram – 1 tbsp (pottukadalai)
FOR FILLING :
  • Finely chopped onions – 2 tbsp
  • Grated carrot – 2 tbsp
  • Finley chopped tomatoes – 1 tbsp
  • Chopped coriander leaves – 1 tbsp
  • Salt & green chilly paste -  As needed
  • Lemon – 1/2 no
Method :
  • Grind all the ingredients together to a fine thick paste & prepare the 2 chutneys separately.
  • Just before serving mix all the ingredients given under “for filling “ .
  • Squeeze lime & mix well.
  • Take 2 thattai for one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
  • Keep little filling in between like a sandwich.
  • Serve immediately.
I enjoyed it with coffee :)

RECIPE



KITCHEN CLINIC :


Here i’ve used lot of ingredients .So I am confused about what to write in this section. I’ll mention the benefits of Mint leaves  & coriander leaves which we use often in our cooking..

MINT LEAVES :.
Mint is one of the most simple to use of the natural herbs, and has a lot of good uses, besides just tasting good. It is also easy to grow, and in fact will tend to take over an area pretty easily. There is also naturalized mint growing in almost all areas of the country, as well as in Canada and Europe.
There are about 30 different kinds of mint, and other commonly used plants, belong to the mint family. Some of the more common kinds of mint include peppermint, spearmint, horse mint, summer mint, and catnip. They all have similar medicinal qualities, with stronger properties in certain species like peppermint. Where they are grown also affects their strength.
Many of the preparations are quite simple yet affective. For instance, a few drops of mint extract or several bruised mint leaves in a cup of boiling water, sweetened with honey, makes a very good soothing drink for upset stomach, such as that accompanying the flu.
Mint also functions as an expectorant, helping to drain the sinuses and ease the congestion of colds. It can be imbibed in a tea, or it can be added to a vaporizer or pot of boiling water, to fill the air with mint impregnated steam.
Added to bath water, it is soothing to muscles, as well as helping with cold congestions. In fact, Wintergreen is common in muscle rubs, as is Menthol, which is distilled from mint.
A weakened solution of spearmint and water has been used to treat colic in babies, and mint has often been added to more distasteful herbs and medications to make them easier to take.
The leaves can be used fresh, or air dried. Dried leaves lose potency after about a year, and should be stored in air tight bottles or jars. They are perennials, so they don't usually have to be planted each year. A tincture can be made by placing leaves in a jar, covering with vodka, covering the jar, then allowing it to set, shaken daily, for two weeks.
CORIANDER LEAVES :
Coriander is widely used in meal preparations. However, it is also a powerful herb which has many health benefits. Commonly known as cilantro, the leafy herb used in most cuisines, the seeds taken from these leaves are known as coriander. Let’s review why coriander is truly an herb for the ages.
Traditionally, coriander is a perennial herb. Its sweet-smelling aroma is transmitted by its tender green fruits, and when ripe, turn a brownish yellow. Originating in the Mediterranean region, it is an herb that thrives in black soil and arid regions. Considered to be rich in various food elements, the coriander leaves contain protein, fat, minerals, fiber, carbohydrates, and water. The minerals and vitamins include: vitamin C, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, sodium, potassium, and oxalic acid.
These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness.
The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid.
Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling.
Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed.
While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis.
Considering its medicinal properties, it’s no wonder that with health Benefits of Coriander it is commonly used for both internal and external consumption. Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.

40 comments:

  1. Mouthwatering pics... This is completely new to me i.e the idea of a sandwich with thattai.

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  2. Looks awesome...delicious....

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  3. That's very new to me, looks so yummy.
    Do visit my log when you have free time
    http://tasteofpearlcity.blogspot.com/

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  4. Thanks for the quick comments ladies :)

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  5. Actually I have never tasted this before,heard for the fist time through you,sounds so yumm and looks very tempting too!

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  6. that looks so tempting..very creative

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  7. even this is new to me.never tasted or heard this before.looks very crispy and yum.best teatime snack.

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  8. Perfect evening snacky...nice clicks

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  9. this makes me highly nostalgic ... I used to have this before marriage atleast once in a week but now its become almost forgotten .. now u have reminded me this and given the recipe too .. what more i can get .. urs looks so perfect ...

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  10. OMG! chitra , you always make me crave:) Sandwich with thattai is a cute idea and I absolutely love this.

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  11. Sounds really interesting.. looks yummy and delicious.. beautiful presentation :)

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  12. I think now one can resiste those dabba snacks and these are just delicous looking.

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  13. looks sooo delicious n inviting ...beautiful presentation too

    Satya
    http://www.superyummyrecipes.com

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  14. we make similar kind but I dont keep another one like sandwich ,we eat it as it is with the topping..lloooks really yummm

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  15. Makes me feel nostalgic. Absolutely yumm. I think it very South Indian thing isn't it.

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  16. That's very innovative of you..... Very yum stuff & a surprise too.... :P

    Ash...
    (http://asha-oceanichope.blogspot.com/)

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  17. I have never tasted your recipe before. I love its presentation, a great and very good looking proposal.
    Wishing you a great week ♥

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  18. Loved the first snapshot; very tempting!

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  19. sandwich looks cute and colourful dear...

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  20. Thanks a lot friends.. Ur comments made me feel proud..Do try this & let me know to make me more happy :)

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  21. Oh my!!!! Chitra the filling, the chutneys all are so delicious. I have never tried this...even eating before now I shall get to make some thattais just to have them sandwiched.

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  22. wow...thats a gorgeous click da...! interesting recipe..!

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  23. chitra - looks so good! I am drooling here...

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  24. Yup!, I have eaten this in Bangalore!, near vishweshpuram circle, God!, the road is full of these kinds of stuff!, I had completely forgotten about this!, I should try this out sometime, I used to break this nipattus into pieces and use it in making Bhelpuris!, Lovely click chitra!!, thankx for sharing!

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  25. This is a very new dish to me...looks so tempting! A very interesting recipe!

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  26. the name itself is really interesting very yummy sandwich..

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  27. My fav snack too. I used to have in my hometown Salem, before marriage.Now I shall try your version also....Thanks for this wondeful recipe.

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  28. This is new to me but, looks absolutely mouthwatering..

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  29. Even though thattai is a part of our traditional food, I have never come across this way of eating it. Looks most interesting.

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  30. very innovative and colourful!

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  31. Awesome click....Loved the idea of sandwich....
    Deepa
    Hamaree Rasoi

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  32. sooooooooooo yummy food... i used to have tis often.. all time favourite snackie.... tis is a special thing where u get in every streets of SALEM, TAMILNADU where i live...

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  33. @ Indira , Me too from salem only :)

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  34. @Chitra.. I have started a fan page for "Thattuvadai Set" in Facebook. I am using your image in the cover page of the community. Please let me know if you have any concerns.

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