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Showing posts with label CHETTINAD RECIPES. Show all posts
Showing posts with label CHETTINAD RECIPES. Show all posts

April 17, 2014

Chettinad Vara Milagai Thuvayal(Red chilli Chutney Recipe)- Chutney For Paniyaram

Vara milagai chutney is a popular side dish for idli, dosa and paniyaram in Karaikudi - Chettinad region. This is one of the easiest chutney recipes & ideal for travel as it is without coconut. I think chettinad kara chutney and vara milagai thuvayal are the same because both have the same ingredients.

Friends from Chettinad, please tell me if there is any difference. I would love to try that too. Sendhil doesn’t like spicy side dishes. So I was waiting for a good chance to try this chutney for me. Yesterday my parents were in my house. As my dad is fond of kara chutney, I tried this spicy red chilli chutney for him. 

He loved it a lot and told me to pack this chutney with idli for his travel to Hyderabad. Whenever we go to hotels, myself and my dad ask for more servings of kaara chutney than coconut chutney & sambar. We are a big big fan of this. People looking for spicy side dishes must try this chutney. I am sure you will have at least 2 idlies more than your regular intake.


Chettinad Kara chutney recipe


Kara chutney recipe Kara chutney recipe - Chettinad style - Tastes great with idli, dosa & paniyaram
Cuisine: Indian
Category: sidedishes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Tomato - 1 no
  • Small onions - 20 nos or big onion - 2 no
  • Red chillies – 5 nos
  • Tamarind - a small piece(a big pinch)
  • Garlic cloves - 3 nos
  • Salt & water - as needed
To temper
  • Gingely oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
HOW TO MAKE CHETTINAD KARA CHUTNEY - METHOD

  • Grind tomato,red chillies,small onions, garlic cloves, tamarind with salt & water to a slightly coarse paste. (Tips Tips: Always pinch the tamarind into small pieces and use for grinding. It helps to grind smoothly)
Vara milagai chutney step1
  • Heat gingely oil in a pan and temper with mustard seeds, urad dal & curry leaves. Pour this chutney in hot oil and allow it to boil till raw smell emanates completely.Chutney thickens as well.
Vara milagai chutney step2
  • Remove & serve with idli, dosa or paniyaram.


Note

  • Do not reduce the oil quantity for tempering as it helps to suppress the body heat developed by red chillies. It is good for your tummies too.
  • Use one big onion if you don’t have small onions in hand. 
  • If you like the raw smell of onions & want more spicy, just temper & pour it on the chutney. No need to boil the chutney.
 Malligai poo idli with spicy hot vara milagai chutney for breakfast is a total bliss, Right?? 
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January 17, 2014

APPAM RECIPE WITHOUT YEAST,COCONUT MILK,COOKING SODA – SOUTH INDIAN BREAKFAST RECIPES

aapam plate
Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt. I have already posted two varieties, one is the authentic chettinad version and the other one is appam using idli,dosa batter. This version is from my friend Shalini. I made small changes in her recipe as per my mil’s suggestion and also tried with Eno fruit salt instead of cooking soda. So this recipe has no coconut milk, no yeast and no cooking soda. Try this absolutely guilt free, yummy, soft appam recipe for breakfast. U’ll love it.
Check out my other aapam versions if interested
aapam steam

Appam recipe without yeast

Appam recipe


 Appam recipe for breakfast without coconut milk,yeast and cooking soda
Cuisine: Indian Category: Breakfast recipes Yields: Serves 4
Prep Time: 30 Minutes Cook Time: 5 Minutes Total Time: 35 Minutes


INGREDIENTS
1 cup - 240ml
To soak in water and grind
  • Good quality raw rice - 1 cup
  • Idli rice/Boiled rice - 1 cup
  • Urad dal – 3 tbsp
  • Poha/Thick aval OR Cooked rice - 1/4 cup
  • Methi seeds - 1 tsp ( use 1/2 tsp for mild flavor)
  • Salt & water - as needed
To mix in the batter
  • Sugar - 1 tsp
  • Eno fruit salt – 1 tsp
 HOW TO MAKE APPAM WITHOUT YEAST - METHOD

  • Wash and soak the rice together.Wash and soak the urad dal,poha and methi seeds together.( If using cooked rice,no need to soak it.Grind it along with rice).Soak everything for two hours.
  • Grind the urad dal mixture first adding enough water( Add coconut water if u have).Remove in a wide bowl.Then grind the rice ( cooked rice)adding enough salt and water.Remove and mix the batters together using ur hand.
  • Allow it to ferment overnight.The next day batter would have raised well.Add sugar to it and mix well.Add little water to adjust the consistency of batter if it is too thick.
appam step by step picture
  • Just 10-15 minutes before making aapam,add the Eno fruit salt.Mix well and set aside.Make sure Eno is active.U should see some small bubbles in the batter after u add Eno.
  • Heat a non-stick aapam kadai/skillet and pour 1.5 ladle of batter in the center.Swirl the kadai so that the batter spreads evenly in the corners.Make sure the center part is thick and the corners are thin.Drizzle a tsp of cooking oil.Cover the pan with a lid and simmer the flame.
appam step by step picture 1

  • After few minutes,aapam would have cooked well with bubbles on top.Remove with a slotted ladle.
appam step by step picture 2
  • Serve hot with coconut milk,chutney,stew or mixed veg kurma.
NOTE
  • For variations,use 1/2 cup of urad dal for the above recipe without using poha or cooked rice.This is my friend’s actual recipe.I have tried this way too.It comes out well.
  • U can add 1/4 cup of thin coconut milk to adjust the consistency of the batter instead of water.It tastes good with mild coconut flavour.
  • U can also replace Eno with 2 pinches of cooking soda if u don’t have them in hand.
  • Use non-stick appa kadai to make appams easily.



Appam recipe
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August 31, 2013

Paruppu Urundai Kulambu - Chettinad Style Paruppu Urundai Kuzhambu Recipe

paruppu urundai kuzhambu chettinad
I got this Chettinad paruppu urundai kuzhambu recipe from Aval vikatan’s supplementary. It is also known as Kola urundai kuzhambu. This recipe was given by “Mrs. Revathy shanmugam”. So I tried it confidently. I had already tried milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home. Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder and other spices. This recipe is also very similar but it has chettinad touch. I’ve used soambu/saunf/ fennel seeds here. 

In Chettinad, people call this paruppu urundai as veg kola urundai. For variations, you can always omit the saunf, use cumin seeds and try it. There will not be much difference in taste & flavor. We loved the urundai a lot. It was soft yet firm. This gravy tastes great when mixed with plain rice adding ghee. I made the gravy slightly thick. Adjust the consistency as per your need.. Do try and let me know how you liked it. Here is my Iyengar style paruppu urundai kulambu.
paruppu urundai kuzhambu recipe

INGREDIENTS
For paruppu urundai/Lentil balls : 1 cup - 250ml
  • Toor dal – 1/2 cup
  • Red chilli – 2-3 nos
  • Asafetida/ Hing – 1/4 tsp
  • Jeera  or fennel seeds – 1/2 tsp
  • Curry leaves – few (finely chopped)
  • Small onion/big onion – 10/1 no (finely chopped)
  • Garlic cloves – 4 nos (-do-)
  • Coriander leaves – few (-do-)
  • Rice flour – 1 tsp
  • Cooking soda / baking soda - a pinch
  • Salt – as needed

For gravy
  • Tamarind – Medium lemon size
  • Tomatoes – 2 nos
  • Onion – 1/4 cup (finely chopped)
  • Garlic cloves – 8 nos (-do-)
  • Curry leaves – few
  • Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp
  • Rice flour – 1 tsp
  • Salt & water –as needed
To grind
  • Grated coconut – 3 tbsp
  • Big onion – 1 no
  • Fennel seeds  or cumin seeds – 1/4 tsp ( optional)
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Methi seeds – 1/4 tsp
  • Jeera – 1/2 tsp
HOW TO MAKE PARUPPU URUNDAI KUZHAMBU - METHOD
  • Wash & soak the dal for 2 hours. Drain all the water & set aside.
  • In a mixie jar, grind the red chillies, hing, salt, saunf or cumin seeeds & coconut coarsely. Now add the dal & grind it to a coarse, thick paste without adding water.
  • Grind Coconut, fennel seeds, big onion to a smooth paste and set aside.
Paruppu urundai kuzhambu step 1
  • To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour and coriander leaves. Add a pinch of cookings soda. Mix well and make big gooseberry sized balls out of it. You can either steam the balls in an idli plate for 15 minutes OR you can cook in the tamarind extract as I did. Beginners please choose the steaming method. If you steaming the balls in idli plate, you should add it the end i.e after adding ground coconut paste.
Paruppu urundai kuzhambu 1
  • In  a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera. Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame.
Paruppu urundai kuzhambu 2
Paruppu urundai kuzhambu 3
  • Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy. Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame. Now stir the gravy carefully so that the balls are not broken.
Paruppu urundai kuzhambu
  • Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball, break it & see whether it is cooked completely. Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly..
Paruppu urundai kuzhambu

Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

NOTE
  • For variations, you can add  1/4 tsp of jeera instead of fennel seeds while grinding along with coconut.
  • Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end.

Paruppu urundai kuzhambu


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August 23, 2013

Instant Nei Appam Recipe - Sweet Appam Recipe Without Banana

Instant nei appam
 This is an instant version of Nei appam recipe (ghee appam). Traditionally nei appam is prepared using raw rice and jaggery. Usually I make sweet appam using wheat flour & banana in paniyaram pan. My MIL also makes an sweet paniyaram using raw rice which is our family favourite. But I wanted to try a quick sweet appam recipe without soaking rice and without banana. Yes this sweet appam is prepared without banana but still it comes out soft and spongy. 

This recipe uses rice flour, wheat flour, jaggery and rava/sooji. When I was going through my cook books, I got this recipe given by Mrs. Mallika badrinath. I tried the recipe as such but I was not happy with the result. It came out crispy  & tasty but it looked dry & a bit hard. So I just added little cooking soda & it made a great change to the recipe. It came out super soft n fluffy with crispy outer layer. I was very happy & thought of blogging it for gokulashtami and Karthigai deepam festival.

With superb flavor of ghee, it was awesome. If you are ghee conscious like me, use cooking oil or gingely oil for frying. It tasted good for both. I used paniyaram pan for shallow frying. U can also try deep frying it looks like chettinad vellai paniyaram with flower edges. U can see that picture in step by step pictures. Friends, do try this easy, instant nei appam recipe for krishna jayanthi & Karthigai deepam and let me know your feedback.

Do check out my traditional nei appam recipe with raw rice , sweet appam with banana & wheat flour.
Nei appam without banana

Instant nei appam


Easy nei appam Instant nei appam recipe using rice flour and rava for Gokulashtami and Karthigai deepam
Cuisine: Indian Category: Sweet Yields: 10
Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes


INGREDIENTS
1 cup-250ml
For batter
  • Store bought rice flour – 1/3 cup
  • Fine Rava or Upma Rava/ sooji – 1/2 cup ( use fine rava for nice texture)
  • Wheat flour OR Maida – 1/3 cup
  • Grated jaggery – 3/4 cup
  • Grated coconut – 3 tbsp
  • Cardamom powder – 1/4 tsp
  • Cooking soda / Baking soda – 1/4 tsp
  • Salt – a pinch
  • Cooking oil or ghee – As needed
  • Water –As needed ( I used 1 cup water)
HOW TO MAKE INSTANT NEI APPAM

  • In a wide bowl , take all the ingredients mentioned above except cooking soda & mix well adding required water.The consistency of batter should be semi thick & pourable. (If the jaggery has impurities, you should boil and melt it adding 1:2 ratio of water and jaggery. Then strain it through a metal filter and add that water to the mixture.)
  • Add cooking soda 10 minutes before making appam. Mix well and let it sit. 
appam tile1
  • In a paniyaram pan , add 1 tsp of ghee in each hole & pour the batter. Cover cook for few minutes in low to medium flame. Flip it using a spoon or a small stick like thing. Cook again for few minutes till you get a nice golden brown color.
appam tile2
  • If u want to deep fry , heat a pan with little oil & pour the batter using a small ladle. Deep fry one by one to get a nice shape.Splash the oil over the appam while it cooks to get a nice flower shape with frills in the sides.
appam tile3
Remove & serve hot or cold.
Note
  • Consistency of batter is important. It should not be too thick or thin.
  • U can also use cooking oil instead of ghee. I used ghee for my daughter & oil for ourselves. But add it generously.
  • Always cook in medium flame else it will be burnt. I felt the color of appam turned darker for ghee than oil. 
  • This appam stays soft for long time. It tastes crispy when hot & soft when cold..
  • If you want to skip baking soda, you have to add 1 ripen mashed banana OR you should mix the batter in the morning and make appam in the evening so that batter gets fermented. 
  • If you want the appam to be crispy, cook in low flame for long time. You can also try skipping soda. But you should eat the appam really hot otherwise it will look dry. 

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July 15, 2013

CHETTINAD BRINJAL KOSUMALLI | SIDE DISH FOR IDIYAPPAM , IDLI

kosamalli copy
I tried this brinjal kosumalli recipe from kumudham supplementary book. It is a good side dish for idiyappam , idli & dosa. It is one of the traditional Chettinad recipes. We relished with idli rava idlis. It was very tasty. My husband is not fond of brinjal recipes but he loved this kosamalli a lot.  Smile  . Ok, Lets see how to make Chettinad special Kathirikai Kosumalli recipe with step by step pictures.

INGREDIENTS
  • Brinjal – 4 nos
  • Potato – 1 no
  • Tomato – 2 nos
  • Small onion – 20 nos
  • Tamarind – Berry size
  • Green chillies – 4 - 6 nos
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves – few
  • Red chillies – 2 nos
To garnish
  • Coriander leaves - few

METHOD
  • Slit brinjal into 4 pieces & cut the potato into two pieces. Pressure cook brinjal & potato for 2 whistles. Reserve the cooked water. Remove the skin of brinjal & potato and mash them well. Soak tamarind in warm water & take the extract. Set aside.
kosamalli tile3
  • In a kadai , temper mustard seeds , urad dal , red chillies & curry leaves.Then saute onions , green chillies & tomato pieces. Saute for few minutes. Add the drained water from the vegetables & allow it to boil..
kosamalli tile1
kosamalli tile2
  • Now add the mashed vegetables & tamarind extract.Allow it to boil for few minutes.This gravy should be slightly watery.Garnish with plenty of coriander leaves.
kosamalli tile4


kosamalli ladle


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March 13, 2013

PAKODA KUZHAMBU RECIPE

 Pakoda kuzhambu
Blogging has helped me to get many good friends. One such friend is Sudha. We became friends recently.  We discuss so much about varieties of recipes. She always encourages me to post unique dishes. Last week when we were chatting, she asked me about pakoda kuzhambu. Though I have not tasted or tried it , I remembered the recipe I wrote in my cookbook long time back. She told its a famous gravy in Chennai & asked me to try and post here. I quickly referred some websites to compare with my cookbook recipe and tried it. I loved it very much. The procedure and the taste is very similar to vada curry

After I surfed , I came to know this is a Chettinad famous dish and it tastes good for rice, idli & dosa too. This gravy can be made with or without coconut as per our taste. I added little coconut paste for thickness. Also the pakoda recipe I’ve given here is an instant version. I have not used chana dal for making pakoda like Chettinad recipe. Instead I used besan flour and made it like our onion pakoda. Usually Onions are chopped finely and added. I sliced it and used. Pakoda was very crispy. So this recipe has many variations from the authentic Chettinad pakoda kulambu. Still it tastes great. Do try this version and let me know how you liked it.
Pakoda - kuzhambu


INGREDIENTS
FOR PAKODA
  • Gram flour/ Besan flour – 6 tsp
  • Rice flour – 2 tsp
  • Big onion – 2 nos ( thinly sliced)
  • Red chilli powder – 1 tsp
  • fennel – 1/4 tsp
  • Cooking soda – A small pinch
  • Curry leaves - Few
  • Salt & Water – As needed
FOR GRAVY
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Cinnamon – 1 piece
  • Cloves – 2 nos
  • Fennel seeds – 1/2 tsp
  • Small onion – 10 nos (finely chopped)
  • Whole Garlic cloves – 10 nos
  • Curry leaves - few
  • Red chillies – 1 no
  • Tamarind – A big goose berry size
  • Sambar powder – 2 to 3 tsp (as per taste)
  • Salt & water – as needed
  • Grated coconut – 1.5 tbsp (to grind)
How to make pakoda kuzhambu  - METHOD
  • Take a wide bowl and mix all the ingredients given under “For pakoda” adding little water to make a thick paste. Pinch small balls and deep fry the pakoda till onions turn golden brown. Set aside.
Pakoda kuzhambu tile 1
Pakoda kuzhambu tile 2
            
  • In a kadai, heat oil and add cinnamon, mustard seeds, urad dal, fennel seeds, red chillies .. Once they are sautéed add onions, garlic cloves, curry leaves. Saute till onions turn transparent.
  • Now add the tamarind extract, sambar powder, a piece of jaggery and required salt & water. Allow it to roll boil for sometime.
Pakoda kuzhambu tile3
  • Grind the grated coconut to a smooth paste adding little water.
  • Mix the paste in the tamarind mixture. Add some more water if necessary and boil for few minutes. Finally add the pakodas, mix well and switch off the flame.
Pakoda kuzhambu tile 4
  • Garnish with coriander leaves. Serve hot !


Pakoda kuzhambu ladle
Note
  • If you want to make chana dal pakoda, soak chana dal for 1 hour and grind it coarsely along with other ingredients given above. Finally sprinkle coriander leaves, mix well and deep fry it.
  • If you do not add coconut paste, the gravy tastes more like vatha kuzhambu.
  • While grinding coconut, you can also try adding fried gram dal/pottukadalai, khus khus for variations.
  • Some people adds one small onion and jeere while grinding coconut..

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June 25, 2012

Chettinad Style Appam Recipe Without Yeast-South Indian Breakfast Recipes

Appam recipe

I got this South Indian( chettinad style) appam recipe from here. But i did not follow the same method which was given there instead i used my mom’s method for ease n convenience.The result was fluffy,soft aapam which we had with vegetable stew. We loved it.Thanks to solai aachi for this wonderful recipe. This is sure a keeper. There are so many aapam recipes on net. Even i had posted some from my friend. Most of the recipes have urad dal , methi seeds and coconut milk.I was also making aapam using these ingredients. But my mom said that appam batter would smell more like dosa.She also said aapam has a typical coconut flavor and taste. So this time i used only rice n coconut. As my mom said , it smells and tastes great. Next time i am planning to try solai achi’s authentic method and post it HappyLets see how to make appam recipe with sweet coconut milk for breakfast !!

Chettinad Appam Recipe


Chettinad Appam Recipe Chettinad Appam Recipe Without Yeast
Cuisine: Indian
Category: Breakfast
Serves: 10-12 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 200ml

  • Raw rice – 1 cup
  • Boiled rice / idli rice –1 cup
  • Cooked rice - 1/4 cup
  • Grated coconut – 1/2 cup
  • Cooking soda – 2 pinches
  • Salt – As needed
  • Sugar – 1 tsp
  • Coconut water – little
**  For Sweetened coconut milk
Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs. Pour it on top of appam and enjoy..
METHOD

  • Soak both the rice together for 2-3 hrs.
  • Break the coconut and take the water.Set aside.Grate it and keep aside.
Appam recipe 1
  • Grind the rice together adding the coconut water & cooked rice.
  • Add half of the required salt.After the rice starts to grind , add the grated coconut.
  • Add water if necessary. Make sure the batter is not too watery.It should be thick.Allow it to ferment overnight or 8 hrs.
  • The next day morning , add 2 pinches of cooking soda , sugar and little salt.Mix well and keep aside for 10 mins.
Appam recipe 2
  • Heat the aapam skillet (aapam chatti) and pour a ladleful of batter in the centre.
  • Now swirl the aapam skillet in a circular motion so that the sides would be thin and center portion would be thick.
Appam recipe
  • Cover with a lid and cook in medium flame for few mins.
  • The sides will raise and center portion will be cooked with holes on it.
  • Remove the aapam and enjoy with stew !!
Appam recipe without yeast
We had  appam with **sweetened coconut milk and vegetable stew.

**  For Sweetened coconut milk
Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs . Pour it on top of aapam and enjoy..

Note
TIPS from Mrs.Mallika badrinath

1. When bubbles does not form in the dosa, add little more cooking soda.
2. If the bottom of the dosa sticks to the pan and doesn’t come out well that shows coconut milk added is more than the required measure.
Enjoy soft n spongy appam with sweet coconut milk ! Tastes yummmm..
Appam recipe without yeast
 
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