tag:blogger.com,1999:blog-27037019241738523312024-03-14T22:02:30.348+11:00Chettinad RecipesOne blog for Authentic Chettinad Recipes and Restaurant Chettinad Recipes.Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-2703701924173852331.post-31402718766580805162015-01-23T20:47:00.000+11:002015-01-23T20:47:00.032+11:00Kathirikai Gothsu ( Pressure cooker method ) - Brinjal Gothsu side dish for Pongal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xMbjjN5cOiWeYZOz3L_AR2p7E-RFhUjXvIdbd6HXteTggHjdgKwDc11-Ae7BMNVpQzdK3uMRS8Oaw-9wEMN_twZgcZYINK7UhOUtBUhS0uPHP1yecxz1zMZuZbev-YpY2s-Xq6D8Ig0/s1600/Kathirikai+Gothsu+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xMbjjN5cOiWeYZOz3L_AR2p7E-RFhUjXvIdbd6HXteTggHjdgKwDc11-Ae7BMNVpQzdK3uMRS8Oaw-9wEMN_twZgcZYINK7UhOUtBUhS0uPHP1yecxz1zMZuZbev-YpY2s-Xq6D8Ig0/s1600/Kathirikai+Gothsu+(3).JPG" height="418" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kathirikai Gothsu</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Small purple brinjal chopped - 10 numbers<br />
Onion small chopped - 1 number<br />
Tomato small chopped - 1 number<br />
Green chilly slit - 2 numbers<br />
Garlic cloves sliced - 4 numbers<br />
Tamarind - Gooseberry size<br />
Red chilly powder - 1 tsp<br />
Turmeric powder - 1/4 tsp<br />
Salt to taste<br />
Curry leaves - few<br />
Mustard seeds - 1 tsp<br />
Urad dal - 1 tsp<br />
Asafoetida - 1/4 tsp<br />
Oil - 2 tsp<br />
Water - 1 cup + 1/4 cup<o:p></o:p></span></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBotOA46IIcUJ493v7lZ4KU8Ov4ZrBCBMwnhJeRaB_0VvHbyzzifUv-RbnUui9yBxggipDPLVPKPihxvc5KLhbPr7lNVtdS4mkg3GBF6gIJQf2cEFRcX-fGv-NQf1fH4XKjVPSqoNh-Y/s1600/Kathirikai+Gothsu+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBotOA46IIcUJ493v7lZ4KU8Ov4ZrBCBMwnhJeRaB_0VvHbyzzifUv-RbnUui9yBxggipDPLVPKPihxvc5KLhbPr7lNVtdS4mkg3GBF6gIJQf2cEFRcX-fGv-NQf1fH4XKjVPSqoNh-Y/s1600/Kathirikai+Gothsu+(1).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gothsu</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Soak gooseberry size tamarind in 1/4 cup water for 10 mins. Extract tamarind
pulp, filter and discard residue.<br />
2. In a vessel add chopped brinjal, chopped onion, chopped tomato, sliced
garlic, slit green chilli, tamarind pulp, turmeric powder, red chilli powder,
required salt and 1 cup water. Mix well and place vessel inside pressure cooker
and pressure cook for 3 whistles or 10 mins.<br />
3. Heat oil in a pan when hot add mustard seeds, urad dal, curry leaves and
asafoetida. When the mustard splutters add to the cooked brinjal gravy and stir
well.<br />
4. Bring Brinjal Gothsu to boil and remove from heat.<br />
Serve with Venpongal, Idli or Dosa.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7R20WXxF1MUKlooxwCQYXwb4-6sglHx57SDw9CZ71rGHIwstsY3G-tm6JeivwD4cWAK2xIrc6PIZc9toxzXE_jsT_reD_fAk3posIsX8YY3ZzSJF5ZDFNnC0rOR7O1JcllwJFhz2t1A/s1600/Kathirikai+Gothsu+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7R20WXxF1MUKlooxwCQYXwb4-6sglHx57SDw9CZ71rGHIwstsY3G-tm6JeivwD4cWAK2xIrc6PIZc9toxzXE_jsT_reD_fAk3posIsX8YY3ZzSJF5ZDFNnC0rOR7O1JcllwJFhz2t1A/s1600/Kathirikai+Gothsu+(2).JPG" height="452" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brinjal Gothsu</td></tr>
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<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-16689943109724095482015-01-22T20:35:00.000+11:002015-01-22T20:35:00.117+11:00Vengaya Pakoda / Garam Pakoda / Onion Pakoda<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu9ub-yqM7ZW6d_CFfOTE6VuaG07qumBgKXrV7MNaZFYSLF4tChFudzFAHJqZS1ElpIa-IshrNvTIw0JOtHG_kW_C6BU1H0PW5-py0J_OTvAQ0J8XHmgkB4Z2JvXXIoCycrCnSKUpc5A/s1600/Vengaya+Pakoda+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu9ub-yqM7ZW6d_CFfOTE6VuaG07qumBgKXrV7MNaZFYSLF4tChFudzFAHJqZS1ElpIa-IshrNvTIw0JOtHG_kW_C6BU1H0PW5-py0J_OTvAQ0J8XHmgkB4Z2JvXXIoCycrCnSKUpc5A/s1600/Vengaya+Pakoda+(2).JPG" height="640" width="468" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vengaya Pakoda</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">This our all time favourite snacks with coffee, can also be
served at lunch.<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Onion medium thinly sliced - 4 numbers<br />
Besan flour / Kadalai maavu - 1/4 cup<br />
Rice flour / arisi maavu - 1 cup<br />
Red chilli powder - 1 tsp<br />
Curry masala powder / garam masala powder - 1/4 tsp<br />
Cooking soda - 2 generous pinch</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: 13px;">Ginger chopped - 1" piece</span><br />
<span style="color: #222222; font-family: Arial, sans-serif; font-size: 13px;">Garlic cloves - 4 numbers</span><br />
<span style="color: #222222; font-family: Arial, sans-serif; font-size: 13px;">Green chilli chopped - 2 numbers</span><br />
<span style="color: #222222; font-family: Arial, sans-serif; font-size: 13px;">Curry leaves - few</span><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br />
Salt to taste<br />
Oil to deep fry<br /><br /><o:p></o:p></span></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCi9p21j_EP5-PC_ioyDhq67oyo5aLkd-r2d46X7PtfiZUzTXusKx8seqb3qdT5CjFI4RzpaAGvMxoUES6icIZivL7e-9LVy5pslHy2uwwJkTHoq8vT2ojBFSf565X6Uhe_zLrx4k20Y/s1600/Vengaya+Pakoda+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCi9p21j_EP5-PC_ioyDhq67oyo5aLkd-r2d46X7PtfiZUzTXusKx8seqb3qdT5CjFI4RzpaAGvMxoUES6icIZivL7e-9LVy5pslHy2uwwJkTHoq8vT2ojBFSf565X6Uhe_zLrx4k20Y/s1600/Vengaya+Pakoda+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Pakoda</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">1. Pound ginger, garlic, green chilli and curry leaves in a
mortar and pestle until slightly chunky or run 2 times in a mixer under pulse
mode.<br />
2. In a large bowl combine sliced onion, pound chilli mixture, rice flour,
besan flour, red chilli powder, curry masala powder, cooking soda and salt to
taste. Mix well everything with fingers, slowly sprinkle water little by little
and mix well until, when pakoda mixture is pressed firmly it holds together.<br />
3. Heat oil in a deep pan, when oil is smoking hot add the onion pakoda
batter to oil by sprinkling the batter over hot oil. If you prefer chunky
pakoda pieces then add pakoda batter by pinching to large pieces.<br />
4. Once pakoda batter is added to hot oil, reduce the heat and cook pakodas on
medium heat until the bubbles in the oil reduces and pakodas are golden brown
in color.<br />
5. Drain the pakodas, allow to slightly cool and enjoy.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzritleVR-UfZgTWnBXckWHRy8DESlf50Xote-3LPeFyUB7XJ1pX4pjdx4evzDlGpNDGXZxYk7NgR7MtDrX2ySksEjf-anitOUefeIe2U9GEJJpTaI1PKbMMogBjBDOIIua9vJ63yuA0/s1600/Vengaya+Pakoda+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzritleVR-UfZgTWnBXckWHRy8DESlf50Xote-3LPeFyUB7XJ1pX4pjdx4evzDlGpNDGXZxYk7NgR7MtDrX2ySksEjf-anitOUefeIe2U9GEJJpTaI1PKbMMogBjBDOIIua9vJ63yuA0/s1600/Vengaya+Pakoda+(1).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion Pakoda</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-65713031921000349532015-01-21T19:38:00.000+11:002015-01-21T19:38:00.499+11:00Chettinad Idli Milagai Podi Recipe / Idly Podi<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjKd1ggTrM2xgrCsyEfoijST_lb83ljuP8_tCsCnZMbt6eokseXHDOlbaOBC641CD_QOjdkE8-pu7KFocSxl2I5E9PfLabwp9z8lZ9-rAfHOKgI6KegDHvHFLrVCAjblfJwdjbB_5KSY/s1600/Milagai+Podi+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjKd1ggTrM2xgrCsyEfoijST_lb83ljuP8_tCsCnZMbt6eokseXHDOlbaOBC641CD_QOjdkE8-pu7KFocSxl2I5E9PfLabwp9z8lZ9-rAfHOKgI6KegDHvHFLrVCAjblfJwdjbB_5KSY/s1600/Milagai+Podi+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Idli Milagai Podi</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Urad dal - 1/2 cup<br />
Chana dal - 2 tsp<br />
Dried red chilli - 20 numbers<br />
Sesame seeds - 1/2 tsp<br />
Curry leaves - 8 to 10 numbers<br />
Asafoetida - 1/4 tsp<br />
Salt to taste<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gx5nX1Tn45PmhUvY6x4RlKyFMfMlzZC6n5Uqqpg23kgDmWXFxfd2nUZ1CbIrDO3WvSldmycamLQYum0_lFzEWWEneKJqEPTUqZxcnhpYm8_KVdgqgWyBmAAvLY7x1icn58QEkHOkaas/s1600/Milagai+Podi+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gx5nX1Tn45PmhUvY6x4RlKyFMfMlzZC6n5Uqqpg23kgDmWXFxfd2nUZ1CbIrDO3WvSldmycamLQYum0_lFzEWWEneKJqEPTUqZxcnhpYm8_KVdgqgWyBmAAvLY7x1icn58QEkHOkaas/s1600/Milagai+Podi+(1).JPG" height="640" width="602" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Idly Podi</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Dry roast urad dal, chana dal, sesame seeds, curry leaves separately in a
hot pan. Allow to cool.<br />
2. Grind everything along with asafoetida and little salt to fine powder.<br />
3. Store in airtight container. Use Milagai Podi with Gingely oil as
needed.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShbnc-HIK8KiDwTRVMPFzRC5hWhS1WQaf7BtzSc9lgF2hzMjm1gVfRpWm0zGwUd6UBnLPLe2P845ECKCAwMBJx9xdCbsKXQm_IYMIpTGplZTlAe4hQ29cPn4GbDrnq5B45ch4inXL1Ts/s1600/Milagai+Podi+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShbnc-HIK8KiDwTRVMPFzRC5hWhS1WQaf7BtzSc9lgF2hzMjm1gVfRpWm0zGwUd6UBnLPLe2P845ECKCAwMBJx9xdCbsKXQm_IYMIpTGplZTlAe4hQ29cPn4GbDrnq5B45ch4inXL1Ts/s1600/Milagai+Podi+(2).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Idli Milagai Podi Recipe</td></tr>
</tbody></table>
<div style="background: white; margin-bottom: 12.0pt;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Chef's tip<br />
1. I like Idli podi very hot, if you feel 20 numbers of red chilli too high.
Reduce the number of chilli according to your spice level.<br />
2. It's optional to add chana dal if you don't prefer omit it.<br />
3. Always use good quality asafoetida and sesame seeds it gives very good
flavour and aroma.<o:p></o:p></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-83457865153893038102015-01-21T14:14:00.000+11:002015-01-21T14:14:17.952+11:00Chettinad Cauliflower Chops / Cauliflower Kurma<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-3D3xwGeJXTSk4O1H-NL654Xu-egN5S8q8PLm3Tq2xc9gWHFB7fo_Q-BtnXYnpYXSXknWX3TYHhzlalSfj03MeGWQr0THhM0Ich5RGyIBxz5sC673MCI8Akop0D4uAEN4xAUuB8TbgY/s1600/Chettinad+Cauliflower+kuzhambu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-3D3xwGeJXTSk4O1H-NL654Xu-egN5S8q8PLm3Tq2xc9gWHFB7fo_Q-BtnXYnpYXSXknWX3TYHhzlalSfj03MeGWQr0THhM0Ich5RGyIBxz5sC673MCI8Akop0D4uAEN4xAUuB8TbgY/s1600/Chettinad+Cauliflower+kuzhambu.JPG" height="640" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower Chops</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Small cauliflower - 1 number (cut into florets)<br />
Onion medium sliced - 1 number<br />
Tomato medium chopped - 1 number<br />
Curry leaves - few<br />
Red chilli powder - 1.5 tsp<br />
Coriander powder - 3 tsp<br />
Turmeric powder - 1/4 tsp<br />
Salt to taste<br />
Oil - 4 tsp<br />
Cinnamon stick - 1" inch<br />
Fennel seeds - generous pinch<br />
Water - 1 cup<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">For masala paste<br />
Whole cashewnuts - 5 numbers<br />
Grated coconut - 1/4 cup<br />
Garlic cloves - 2 numbers<br />
Fennel seeds - 2 tsp<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Coriander leaves to garnish.</span></div>
<br />
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Grind the ingredients given for masala paste to smooth paste adding little
water.<br />
2. Cook cauliflower florets in boiling water until 1/2 cooked, drain and set
aside.<br />
3. Heat oil in a pan, add fennel seeds, cinnamon stick, sliced onions and
curry leaves, sauté until onions are glossy. Now add the chopped tomatoe to the
pan and cook until tomato is mashed.<span class="apple-converted-space"> </span><br />
4. Add red chilli powder, coriander powder, turmeric powder, ground masala
paste, required salt and water to the pan, bring to boil.<br />
5. When gravy starts boiling, add the half cooked cauliflower florets to the
boiling gravy, reduce heat and simmer until gravy thickens. Garnish with chopped coriander.<br />
Serve hot Cauliflower chops with appam, parotta, chapati etc.<o:p></o:p></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-86617664797268595672015-01-20T19:29:00.000+11:002015-01-20T19:29:00.373+11:00Chettinad Konda Kadalai Karuvadu Kuzhambu / Dried Fish Chickpea Curry.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UEK4f87yBn913dlLi-skAza-kIvoSlQ9CrlcaqfDYMYp78d-VliIc-RxNv7xis6Wx08vrghtvo9YsFSHTXjcKuNQeuMDDfZ27JVWPufXFd_STiVTanPzrJXw6wJLJ2VxfW_OXBAzSDk/s1600/Kadalai+Karuvadu+Kuzhambu+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UEK4f87yBn913dlLi-skAza-kIvoSlQ9CrlcaqfDYMYp78d-VliIc-RxNv7xis6Wx08vrghtvo9YsFSHTXjcKuNQeuMDDfZ27JVWPufXFd_STiVTanPzrJXw6wJLJ2VxfW_OXBAzSDk/s1600/Kadalai+Karuvadu+Kuzhambu+(1).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Karuvadu Kuzhambu</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Dried Chickpeas - 1/2 cup<br />
Dried Seer Fish - 100 gms or 6 pieces<br />
Onion medium sliced - 1 no<br />
Tomato medium chopped - 1 no<br />
Garlic thinly sliced - 2 nos<br />
Tamarind extract - 1/4 cup<br />
Curry leaves - few<br />
Turmeric powder - 1/4 tsp<br />
Red chilli powder - 1.5 tsp<br />
Coriander powder - 3 tbsp<br />
Salt to taste<br />
Oil - 4 tsp<br />
Sombu / Fennel seeds - generous pinch.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrhTeCXzDCKKfkJWWeCqPLRCaVE7H5oGXKrGjWjTSyV0QXc1Vl1A5i3IZ4bclYmnpRP22hI9SRC7l0K3v1_XRdGgNi5c2IgZSV_CqXG3ILkVqBwVdBCQwB6rstdvKWFXHDHhQoBBYV8A/s1600/Kadalai+Karuvadu+Kuzhambu+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrhTeCXzDCKKfkJWWeCqPLRCaVE7H5oGXKrGjWjTSyV0QXc1Vl1A5i3IZ4bclYmnpRP22hI9SRC7l0K3v1_XRdGgNi5c2IgZSV_CqXG3ILkVqBwVdBCQwB6rstdvKWFXHDHhQoBBYV8A/s1600/Kadalai+Karuvadu+Kuzhambu+(3).JPG" height="640" width="474" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry Fish Curry</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Soak overnight dried chickpeas in water. Next day boil chickpeas with pinch
of cooking soda for 10 minutes or until tender. Drain cooked chickpea and set
aside.<br />
2. Wash dried Seer fish pieces until water runs clear, coat dried fish pieces
with little turmeric.<br />
3. Heat oil in a pan, when hot add fennel seeds, sliced onion, sliced garlic
and curry leaves, sauté until onion is glossy.<br />
4. Add chopped tomatoes to pan and cook until tomatoes are soft.<br />
5. Add red chilli powder, turmeric powder, coriander powder, tamarind extract,
little salt and 1 cup water. Bring mixture to boil, once gravy starts boiling
add the cooked chickpeas and dried fish.<br />
6. Cover pan with lid and simmer gravy for 5 mins until gravy thickens and oil
floats on top.<o:p></o:p></span></div>
<br />
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Chef's tip<br />
1. You can also use canned chickpeas instead of dried ones. Canned chickpeas
need not be boiled, drain the water and add chickpeas to boiling gravy.<br />
2. You can also use any kind of dried beans like dried peanuts( Verkadalai) or
dried lobia (Karamani).<br />
3. You can also add chopped brinjal for extra taste.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6LpIg4wDEuGud8XwOK6U2D7qVjGknojdiFjLaSCBqyXwyngPwobeXCTScTGPGgMfQ2bmpvrOHKnGDZWfPpqzIFTFD3-B11mTL4xcx2JQgVu0kPud9s9YlsMEE3q4yuamTmPTiPhbJSU/s1600/Kadalai+Karuvadu+Kuzhambu+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6LpIg4wDEuGud8XwOK6U2D7qVjGknojdiFjLaSCBqyXwyngPwobeXCTScTGPGgMfQ2bmpvrOHKnGDZWfPpqzIFTFD3-B11mTL4xcx2JQgVu0kPud9s9YlsMEE3q4yuamTmPTiPhbJSU/s1600/Kadalai+Karuvadu+Kuzhambu+(2).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Konda Kadalai Karuvadu Kuzhambu</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-15628875824311714852015-01-19T19:25:00.000+11:002015-01-19T19:25:00.073+11:00Mangai Oorukai / Instant Mango Pickle<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPQy8umbUlhsB5fvKsYTiZ3BHTYBGTd35iQolA7OBHCSkh-iEJxetXxoR7TTQZoQ0bO47KD0qDOjHsfD7yoV_q_ubBJJiAKoFlDbxBYTLvQ5p1u95SEyOQ2mZKOaG4UDDzJeH7c2OR-w/s1600/Mango+Pickle+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPQy8umbUlhsB5fvKsYTiZ3BHTYBGTd35iQolA7OBHCSkh-iEJxetXxoR7TTQZoQ0bO47KD0qDOjHsfD7yoV_q_ubBJJiAKoFlDbxBYTLvQ5p1u95SEyOQ2mZKOaG4UDDzJeH7c2OR-w/s1600/Mango+Pickle+(1).JPG" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Mangai Oorukai</td></tr>
</tbody></table>
Ingredients<br />
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Green mango - 1<br />
Red chilli powder - 1 tsp<br />
Turmeric powder - 1/4 tsp<br />
Salt to taste<br />
Asafoetida - generous pinch<br />
Oil - 1 tsp<br />
Mustard seeds - 1/4 tsp<o:p></o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n-4kDjmf3_b4FXyYtKcJVW6MJeaxU3ebmpa6RFoeXC-_yS4jzJNuK74QojKUiWF2HzrHlO4m0rGQYN6g0KL1K9SSva-XZOAasxSjRE68_vYl_NuBVvWmMJalS4Hs9QdTf27HevcIylE/s1600/Mango+Pickle+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n-4kDjmf3_b4FXyYtKcJVW6MJeaxU3ebmpa6RFoeXC-_yS4jzJNuK74QojKUiWF2HzrHlO4m0rGQYN6g0KL1K9SSva-XZOAasxSjRE68_vYl_NuBVvWmMJalS4Hs9QdTf27HevcIylE/s1600/Mango+Pickle+(2).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instant Mango Pickle</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Cut mango remove it's seed and chop mango to fine pieces.<br />
2. Add chopped mango, red chilli powder, turmeric powder and salt in a bowl.
Toss until spices are coated on mango.<br />
3. Heat oil in pan, when hot add mustard seeds and asafoetida, when
mustard seeds splutter add this tempering to mango in bowl and mix well.<o:p></o:p></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-75683568304903941922015-01-18T19:19:00.000+11:002015-01-18T19:19:00.043+11:00Ven Pongal / Ghee Pongal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtgKVQvtU3JVxDq2QBgAXquw8smd1JVsmZzNQ7kOidn03wlAiBtFnbS9OD0lxHCMuHWU4qbiWzU9Ho2YTkwLBAxUTlFX5zYKKkMi0UD4JMH_NEHxm6pPn2g18jS7qAMthz1HsCdsfu1E/s1600/Ven+Pongal+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtgKVQvtU3JVxDq2QBgAXquw8smd1JVsmZzNQ7kOidn03wlAiBtFnbS9OD0lxHCMuHWU4qbiWzU9Ho2YTkwLBAxUTlFX5zYKKkMi0UD4JMH_NEHxm6pPn2g18jS7qAMthz1HsCdsfu1E/s1600/Ven+Pongal+(3).JPG" height="412" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ven Pongal</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Raw rice - 1 cup<br />
Moongdal / Pasiparuppu - 1/4 cup<br />
Water - 3 cups<br />
Ginger ( finely chopped) - 1/2" piece<br />
Salt to taste<br />
Ghee - 2 tbsp + Oil - 4 tbsp<br />
Cashew nuts - 10 numbers<br />
Whole black pepper - 1 tsp<br />
Cumin seeds - 1/2 tsp<br />
Curry leaves - few<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedKdy6pxGKbru3S0-LWwBk4zIsrbtp4NCMugvufQZJNFlqduQDRMV8765-qzKJa2sdRdnLA1yd0PMsqkH1AwBWKX5T4YV1CcrGuX2SFAyNF-YFw2HrbMgITRO9RIfsM5Z_rGNYK8rvh0/s1600/Ven+Pongal+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedKdy6pxGKbru3S0-LWwBk4zIsrbtp4NCMugvufQZJNFlqduQDRMV8765-qzKJa2sdRdnLA1yd0PMsqkH1AwBWKX5T4YV1CcrGuX2SFAyNF-YFw2HrbMgITRO9RIfsM5Z_rGNYK8rvh0/s1600/Ven+Pongal+(1).JPG" height="640" width="486" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Pongal</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Wash dal and rice together and pressure cook along with chopped ginger, 3
cups water and required salt for 12 mins. Once pressure is released, mash
cooked dal and rice with back of a ladle.<span class="apple-converted-space"> </span><br />
2. In a small pan add both ghee and oil, fry cashewnuts in hot oil until golden
brown and set aside. In the same oil temper cumin seeds, pepper corns and curry
leaves. Add this tempering to the mashed rice in the cooker and mix well.<br />
Serve hot Ven Pongal with<br />
Sambar<br />
Coconut chutney<o:p></o:p></span></div>
<br />
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUqMaoZJjGU14YuuSpJ3DEx4ZxJmPeN3LRxqcQy5HLgYxJYFLxjd79-JrpaPc8gWPtbHuR8o7AwEmlsIglYcKMISZD8j08rzw2TFn9RdPZd75kwI9iXDP9VcXiR5C0kRd8Axtaf3VQ6Q/s1600/Ven+Pongal+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUqMaoZJjGU14YuuSpJ3DEx4ZxJmPeN3LRxqcQy5HLgYxJYFLxjd79-JrpaPc8gWPtbHuR8o7AwEmlsIglYcKMISZD8j08rzw2TFn9RdPZd75kwI9iXDP9VcXiR5C0kRd8Axtaf3VQ6Q/s1600/Ven+Pongal+(2).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ghee Pongal</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Chef's tip<br />
1. Always use this proportion for 1 cup rice it's 1/4 cup moongdal follow this
golden rule. Don't use more Moongdal as the pongal will become sticky or don't
use more rice then pongal will taste like steamed white rice.<br />
2. The next rule is don't use more water, when you cook rice and dal in excess
water either excess water will stay below the cooker or pongal will be
tasteless like porridge water( Kanji Thanni). So always follow 1:2 ratio( for
one cup rice+dal, 2 cups water) plus 1/2 cup more.</span><br /><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">
3. Pongal consumes lot of oil, don't be stringent using oil, 6 tbsp ( ghee +
oil) might look more but when added to cooked mashed rice, it will be well
absorbed and soft pongal texture will be achieved this is a restaurant secret.<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com2tag:blogger.com,1999:blog-2703701924173852331.post-19773467849043041312015-01-17T19:02:00.000+11:002015-01-17T19:02:00.192+11:00Chettinad Sura Meen Kuzhambu / Shark Fish Curry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbFoZG16Qqt_0czSy5qOO_xirGie_ztWvtwAuemH5XqtiQz4z4H07jCERZZwsiNvuCVduOhLv1XNh117hN02EdAvAaNuDu9c9MI0NePPe446RkaZJEvK9EHlPSRn2N-1RYz4k45Yr3zQ/s1600/Sura+Kuzhambu+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbFoZG16Qqt_0czSy5qOO_xirGie_ztWvtwAuemH5XqtiQz4z4H07jCERZZwsiNvuCVduOhLv1XNh117hN02EdAvAaNuDu9c9MI0NePPe446RkaZJEvK9EHlPSRn2N-1RYz4k45Yr3zQ/s1600/Sura+Kuzhambu+(3).JPG" height="640" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Sura Meen Kuzhambu</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Shark fish is great in taste and it's believed to be good for
breastfeeding mums as it increases milk supply for the new born. But shark fish
also increase body temperature( heat), so one has to consume in little
quantity.<span class="apple-converted-space"> </span><br />
My mom says there are two varieties of shark fish one is Paal Sura( Young
fish), which is soft and tender and cooks in 10 mins. The other variety is
Kombu Sura( Matured fish) this variety of fish is rough and flesh is chewy and
will take long to cook. So its always wise to choose small sized shark fish.<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Shark fish( with skin on bone, cut into cubes) - 250 gms<br />
Shallots / small onions chopped - 10 numbers<br />
Garlic cloves sliced - 5 to 6 numbers<br />
Red chilli powder - 1.5 tsp<br />
Coriander powder - 3 tbsp<br />
Turmeric powder - 1 tsp<br />
Fennel powder - 1 tsp<br />
Cumin powder - 1 tsp<br />
Salt to taste<br />
Gingely oil - 4 tsp<br />
Fennel seeds - generous pinch<br />
Water - 1.5 cup<br />
Tamarind water - 1/4 cup<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7DRYghRF28kGqBeAgdv7mDSSKh7VZw0Pv9bRK479U90xFUUqHtzQQZI-p-ZPwmYHOodeXgpso2a-kMYsekgz8Q32bLNvcdeNzNPx6O7TH_tqWVCvwyHeU0YONo4vw323aT5dwSjDVvI/s1600/Sura+Kuzhambu+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7DRYghRF28kGqBeAgdv7mDSSKh7VZw0Pv9bRK479U90xFUUqHtzQQZI-p-ZPwmYHOodeXgpso2a-kMYsekgz8Q32bLNvcdeNzNPx6O7TH_tqWVCvwyHeU0YONo4vw323aT5dwSjDVvI/s1600/Sura+Kuzhambu+(2).JPG" height="506" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Fish Curry</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<span class="apple-converted-space"> </span><br />
1. Clean, wash the fish pieces and marinate with 1/2 tsp turmeric until used
for cooking.<span class="apple-converted-space"> </span><br />
2. Heat gingely oil in a pan, when oil is hot add fennel seeds, chopped onions
and sliced garlic cloves. Sauté until onions are transparent.<span class="apple-converted-space"> </span><br />
3. Mix red chilli powder, turmeric powder, coriander powder, cumin powder and
fennel powder to the tamarind water, mix until smooth and add this to the pan.
Add a 1.5 cups of water to the pan, season with salt, stir well and bring gravy
to boil.<br />
4. When gravy starts boiling, cover pan with lid and simmer gravy for 5 mins.<br />
5. Now add the shark fish pieces to gravy, check the seasoning, stir gently and
cook for another 7 to 8 mins or until fish pieces are tender and oil floats on
top of gravy. Depending on gravy thickness adjust with water.<br />
Serve hot Shark Fish Curry with<br />
Steamed Rice<br />
Fish Fry or Prawn Fry<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RbyVE5dAlG_jvCRrGNv8SDva-j83Q7PEEkyKoLrTSMvUsTiul8iIWwyxeSoi7amnu3Mk5D0ikCfX4ifbCblQBD8TDadHDAENkpbSW0BAyYVW_5FGDJxdGwz0eUyUU1UsD884iTnhjFc/s1600/Sura+Kuzhambu+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RbyVE5dAlG_jvCRrGNv8SDva-j83Q7PEEkyKoLrTSMvUsTiul8iIWwyxeSoi7amnu3Mk5D0ikCfX4ifbCblQBD8TDadHDAENkpbSW0BAyYVW_5FGDJxdGwz0eUyUU1UsD884iTnhjFc/s1600/Sura+Kuzhambu+(1).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shark Fish Curry</td></tr>
</tbody></table>
<br />
<div style="background: white;">
<span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">Chef's tips</span></span><br /><span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">
1. While making shark fish curry I always leave the skin on fish. The texture
of shark fish skin is rubbery and when cooked will come out like fine sand and
dirt. If you don't feel leaving the skin on, you can boil the shark fish cubes
in water for 7 mins or until fish is tender( like doing for Shark Puttu),
remove fish pieces from boiled water, discard </span><span style="font-size: 13px;">water</span><span style="font-size: 10pt;"> and allow fish pieces to
cool, remove the skin and use flesh while making curry. But in this method the
shark fish taste and nutrients will be lost in boiled water which is discarded.
So if you are preparing for new mother or do not want to compromise on taste
leave the fish skin on.</span></span><br /><span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">
2. Since Shark fish increases body temperature when consumed it tends to create
lots of gas in tummy, so in order to treat that, shark fish is always cooked
with lots of garlic.</span></span><span class="apple-converted-space" style="color: #222222; font-family: Arial, sans-serif; font-size: 10pt;"> </span><br /><span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">
3. If shallots are not available then substitute with 1 medium sized onion.</span></span><br /><span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">
4. Take gooseberry sized tamarind, soak in 1/4 cup water for 5 mins, extract
the pulp and discard the residue, keep aside tamarind water until used in
cooking.</span></span><br /><span style="color: #222222; font-family: Arial, sans-serif;"><span style="font-size: 10pt;">
5. Another important tip is any kind of tamarind based fish curry tastes great
on the next day as the sourness and spiciness gets soaked in fish, so always
make big batch of curry and reserve for next day too.<o:p></o:p></span></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com4tag:blogger.com,1999:blog-2703701924173852331.post-18734773572794046692015-01-16T18:32:00.000+11:002015-01-16T18:32:00.121+11:00Uppu Kozhukattai / Kara Pidi Kozhukattai / Chettinad Kozhukattai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-q6aGp8xAzB99k3Eb60nu3Pbd9Lf5lGCpDMzzEwi7ihrcKF4sD33bz1cWG3tZYTvXyglAPFRfCDj3ThqXx2GGLdpLQTCxrCEeFw8DCUuDDnbVX4eCcsjB8NfV1PEdNbKn_55PPL4flk/s1600/Uppu+kozhukattai+(18).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-q6aGp8xAzB99k3Eb60nu3Pbd9Lf5lGCpDMzzEwi7ihrcKF4sD33bz1cWG3tZYTvXyglAPFRfCDj3ThqXx2GGLdpLQTCxrCEeFw8DCUuDDnbVX4eCcsjB8NfV1PEdNbKn_55PPL4flk/s1600/Uppu+kozhukattai+(18).JPG" height="582" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Kozhukattai</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Raw rice - 1 cup<br />
Mustard seeds - 1.5 tsp<br />
Urad dal - 1 tsp<br />
Chana dal - 1 tsp<br />
Dry Red chilly - 4 nos<br />
Curry leaves - few<br />
Hing - generous pinch<br />
Water - 2 cups<br />
Grated coconut - 1/4 cup<br />
Salt to taste<br />
Oil - 4 tsp</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLIBK41olYUGrKDct4V2AH-gVw1tRVwYhqWjdNkLi9pVqtKtEUc_s9NTSNPen2QxamTbb4a9WshsK40dKHIFGiNn7oQDX54HI_Cmb0HDntgJSTVUMusPqK5ITwIBGzgs6FijOxpZaz9w/s1600/Uppu+kozhukattai+(13).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLIBK41olYUGrKDct4V2AH-gVw1tRVwYhqWjdNkLi9pVqtKtEUc_s9NTSNPen2QxamTbb4a9WshsK40dKHIFGiNn7oQDX54HI_Cmb0HDntgJSTVUMusPqK5ITwIBGzgs6FijOxpZaz9w/s1600/Uppu+kozhukattai+(13).JPG" height="596" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uppu Kozhukattai</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Grind raw rice to coarse powder.<span class="apple-converted-space"> </span><br />
2. Heat oil in deep kadai, add mustard seeds, urad dal, chana dal, red chilly,
curry leaves and hing. Fry till dals are brown.<br />
3. Add 2 cups water and 1/4 grated coconut to the pan, season water with salt
and bring to boil.<span class="apple-converted-space"> </span><br />
4. Add ground rice powder to boiling water and keep stirring on low heat until
water is absorbed by rice, remove from heat allow to cool.<span class="apple-converted-space"> </span><br />
5. Make balls or dumplings out of rice mixture and steam it in Idli plates for
20 to 25 mins.<span class="apple-converted-space"> </span><br />
6. Serve hot with coconut chutney.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDBXlxhhPJM8dgmJnTiFMgyrlX0RZnKm4M0ECG-G3cb2vOQrc73-vX_uSysghnsmaZWgZNeabOrr5PFfKCYvFp6t00T2Y97WqP-1f7SICsFU0-jsDPUpVTrVaSc6wlA5jmgJ5j3p2gsg/s1600/Uppu+kozhukattai+(15).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDBXlxhhPJM8dgmJnTiFMgyrlX0RZnKm4M0ECG-G3cb2vOQrc73-vX_uSysghnsmaZWgZNeabOrr5PFfKCYvFp6t00T2Y97WqP-1f7SICsFU0-jsDPUpVTrVaSc6wlA5jmgJ5j3p2gsg/s1600/Uppu+kozhukattai+(15).JPG" height="640" width="474" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kara Pidi Kozhukattai</td></tr>
</tbody></table>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-8416616393359272662015-01-15T18:07:00.000+11:002015-01-15T18:07:00.477+11:00Chettinad Puliyodharai / Puli Sadam / Tamarind rice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFEw9j7YTORdFdmI6gcCtvKjWsvbK6qbp6i6BwHEWGRcBNGTwORHWbr0r6lG4m-W167Xxojk7d4VuZhsqRNv7oX9z7qEAN0zA8tiUHT5WX3YQ5ruFYiIWc5EdlI8pIwHsAvY4W82cVVc/s1600/Pulli+Sadam+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFEw9j7YTORdFdmI6gcCtvKjWsvbK6qbp6i6BwHEWGRcBNGTwORHWbr0r6lG4m-W167Xxojk7d4VuZhsqRNv7oX9z7qEAN0zA8tiUHT5WX3YQ5ruFYiIWc5EdlI8pIwHsAvY4W82cVVc/s1600/Pulli+Sadam+(1).JPG" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Puliyodharai</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Raw Rice - 1.5 cups<br />
Tamarind - Gooseberry size / Nellikai size<br />
Peanuts - 1/4 cup<br />
Turmeric powder - 1/4 tsp<br />
Salt to taste<br />
Gingely oil - 4 -5 tbsp<br />
Mustard seeds - 2 tsp<br />
Dried red chillies - 4 number<br />
Curry leaves - few<br />
Chana dal - 1 tsp<br />
Urad dal - 1 tsp<br />
Asafoetida - generous pinch<o:p></o:p></span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Masala powder ingredients<br />
Coriander seeds - 4 tbsp<br />
Dried red chillies - 6 numbers<br />
Black pepper - 1 tsp<br />
Chana dal - 2 tbsp<br />
Fenugreek seeds - generous pinch<o:p></o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoJ800Z_kn5uyifRy4DN8IIrDKnnMdDV3ljWVb0h0ixQqx3oiiABG0sp3QM9mCBSXwO6loMUKas_bXt8x74PwE3cuwzAKqzxOtaICldfszT5ldIJbciIuy45tfQ9PegrTE-kDEb7DaqQ/s1600/Pulli+Sadam+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoJ800Z_kn5uyifRy4DN8IIrDKnnMdDV3ljWVb0h0ixQqx3oiiABG0sp3QM9mCBSXwO6loMUKas_bXt8x74PwE3cuwzAKqzxOtaICldfszT5ldIJbciIuy45tfQ9PegrTE-kDEb7DaqQ/s1600/Pulli+Sadam+(2).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Tamarind Rice</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Dry roast each ingredient given under masala powder, allow to cool and grind
together to fine powder.<br />
2. Cook 1.5 cups rice with 3 cups water until rice is tender and cool the
cooked rice.<br />
3. Soak gooseberry sized tamarind in 1/2 cup water and extract the pulp.<br />
4. Heat gingely oil in a pan, fry peanuts in oil until golden, drain and set
aside.<br />
5. In the same hot oil add mustard seeds, red chillies, curry leaves, urad dal,
chana dal and asafoetida. Fry till mustard seeds splutter and dals turn golden.<br />
6. Add tamarind extract, turmeric powder, ground masala powder and salt to the
pan, bring to boil and simmer on low flame until raw smell of tamarind extract leaves
and oil separates on sides of pan.<br />
7. Remove pan from heat, add cooled rice and peanuts, mix well and leave it for
at least 15 mins.<br />
Serve Puli sadam with Vadam, potato fry etc.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqd3pUePN87-yDp_RU2o6mZZdsndCvEv3XebjzGQmBV7ogMlWWJwkWNUb8b1X2IC54XSyiCnz8LsAcv612pR6hVCkKY2B9bLtwH-fQqSMtGyypcu4-AqhMNDwhqFbU3nbH3RGaozlSqwU/s1600/Pulli+Sadam+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqd3pUePN87-yDp_RU2o6mZZdsndCvEv3XebjzGQmBV7ogMlWWJwkWNUb8b1X2IC54XSyiCnz8LsAcv612pR6hVCkKY2B9bLtwH-fQqSMtGyypcu4-AqhMNDwhqFbU3nbH3RGaozlSqwU/s1600/Pulli+Sadam+(3).JPG" height="496" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puli Sadam</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-41941868588084427252015-01-14T17:54:00.000+11:002015-01-14T17:54:00.490+11:00Vanjaram Meen Varuval / Vanjaram Fish Fry / Chettinad Fish Fry Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eaFqFRP3rH66Mpr9fRcI3JcTMiIlz09idXI5DHXEjRLzVOdoq2A1JQS2EDzom6fb79KQorSeM-7D-gP1kKbFSC7YP7pkII_eTRd1hvRclsS13jB21ltp0UVbvrHIZuHWO5B-2G8claY/s1600/Vanjeeram+Meen+Varuval+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eaFqFRP3rH66Mpr9fRcI3JcTMiIlz09idXI5DHXEjRLzVOdoq2A1JQS2EDzom6fb79KQorSeM-7D-gP1kKbFSC7YP7pkII_eTRd1hvRclsS13jB21ltp0UVbvrHIZuHWO5B-2G8claY/s1600/Vanjeeram+Meen+Varuval+(1).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanjaram Meen Varuval</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Vanjaram Meen / Spanish mackerel / Seer fish - 500 gms<br />
Red chilli powder - 1.5 tsp<br />
Pepper powder - 1/2 tsp<br />
Coriander powder - 4 tsp<br />
Turmeric powder - 1/4 tsp<br />
Lemon juice - 2 tsp<br />
Salt to taste<br />
Oil as required<o:p></o:p></span></div>
<br />
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtRzYasc7Vu56d8f0_9s6Xrlq17AhMKgAQ9XGrP0iDaL-M1fftx2m6MK7G9kDAXbB25Jhw-QyW7PPdSCUybV2zROL-SNVWtwCkbvK_JX4oVScM4XlweXvr86c8ix3YTe9FQfzY0fXCkw/s1600/Vanjeeram+Meen+Varuval+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtRzYasc7Vu56d8f0_9s6Xrlq17AhMKgAQ9XGrP0iDaL-M1fftx2m6MK7G9kDAXbB25Jhw-QyW7PPdSCUybV2zROL-SNVWtwCkbvK_JX4oVScM4XlweXvr86c8ix3YTe9FQfzY0fXCkw/s1600/Vanjeeram+Meen+Varuval+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Fish Fry</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method<br />
1. Clean and cut Vanjaram meen into thin slices.<br />
2. Make a paste out of red chilli powder, pepper powder, turmeric powder,
coriander powder, salt, lemon juice and 1 tbsp water. Marinate the fish slices
in this masala paste for at least 15 minutes.<span class="apple-converted-space"> </span><br />
3. Heat oil in pan when hot fry the fish slices on both sides until golden brown
and cooked.<br />
4. Serve hot Vanjaram Fish Fry with Steamed rice, Fish curry or Sambar.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxZMTQHtagW8YjFmAd64tV8cPX9__m4fp_GBbhyNrfS5uTveh7q3Pfnka22lmjwXE2wTE5V8RU8YTmn_0DsQxFhJO0NQ5Svrivlokee5NNscU6_2EsdrquQvbzdxyOIINoyiJRa8yczo/s1600/Vanjeeram+Meen+Varuval+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxZMTQHtagW8YjFmAd64tV8cPX9__m4fp_GBbhyNrfS5uTveh7q3Pfnka22lmjwXE2wTE5V8RU8YTmn_0DsQxFhJO0NQ5Svrivlokee5NNscU6_2EsdrquQvbzdxyOIINoyiJRa8yczo/s1600/Vanjeeram+Meen+Varuval+(2).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanjaram Fish Fry</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-72417399547300219212015-01-13T17:45:00.000+11:002015-01-13T17:46:25.816+11:00Paal Halwa / Doodh Halwa / Milk Halwa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXhnGhVY15Aj-4lBKgOLuUeKT15x2HL4dDiKYiaiG44QuqIzrnhakqVgiXGrtoq7MNe771u5BvZ43FJUywTUYN-GiPHghb3_OIGkEnBg4qFR3cmvMty9AZLX3pFVzGw0mXq2c3bBiax4/s1600/Paal+Halwa+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXhnGhVY15Aj-4lBKgOLuUeKT15x2HL4dDiKYiaiG44QuqIzrnhakqVgiXGrtoq7MNe771u5BvZ43FJUywTUYN-GiPHghb3_OIGkEnBg4qFR3cmvMty9AZLX3pFVzGw0mXq2c3bBiax4/s1600/Paal+Halwa+(1).jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paal Halwa</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients<br />
Milk- 5 liters<br />
Sugar - 500 gms<br />
Cardamom powder - 1/4 tsp<br />
Chopped nuts- as needed<br />
Ghee - 2 tbsp<br />
Citric acid - 1/4 tsp mixed with 1/2 cup water. ( or juice of 1 lemon but will
make slightly sour).<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL9sAiXNMwXv6_59H-bEJgwVG1ipEX4xL4yJODkn916Kr_jRl1WxapPmqggg5GxWcbMi3oQY85UWz1qJRH9wJVBoeg2ZMkuULv0suIP-_S13x9mHAMimmHKFlGtqB3Ndgr1VJjltut8I/s1600/Paal+Halwa+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL9sAiXNMwXv6_59H-bEJgwVG1ipEX4xL4yJODkn916Kr_jRl1WxapPmqggg5GxWcbMi3oQY85UWz1qJRH9wJVBoeg2ZMkuULv0suIP-_S13x9mHAMimmHKFlGtqB3Ndgr1VJjltut8I/s1600/Paal+Halwa+(2).jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk Halwa</td></tr>
</tbody></table>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Method</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: Arial, sans-serif; font-size: 10pt;">1. Boil milk in heavy bottom non-stick pot until reduced to 2.5
litres ( that's half quantity and milk color will slightly brown). Keep
stirring so milk doesn't stick to pot.</span></div>
<div style="background: white;">
<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt;">
2. Add citric acid mixed with water to milk, milk will start curdling to lumps
and allow this to simmer until water reduces, keep stirring.<br />
3. Add sugar, cardamom powder and ghee to milk curdles, stir well and simmer
until semi dry.<br />
Garnish with chopped nuts and serve.<o:p></o:p></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-75669455849362524162014-11-28T12:08:00.000+11:002014-11-28T12:08:00.194+11:00Chettinad Sambar Sadam<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZ72COwE9RvoksKI3bkrkCGpHbst5PmzAYfD2usgiPBTnaKKtn53H15gvDxEFspiCDNWLC6a3muQldur4bAhIZl513EF67uENJH5Tvz4lOq7s676Qsl8yApzKzMc1742qvdIXr6X4fXA/s1600/1+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZ72COwE9RvoksKI3bkrkCGpHbst5PmzAYfD2usgiPBTnaKKtn53H15gvDxEFspiCDNWLC6a3muQldur4bAhIZl513EF67uENJH5Tvz4lOq7s676Qsl8yApzKzMc1742qvdIXr6X4fXA/s1600/1+(2).JPG" height="616" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Sambar Sadam</td></tr>
</tbody></table>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
Rice – 1.5 cups</div>
<div class="MsoNormal">
Toor dal -1/4 cup</div>
<div class="MsoNormal">
Water - 3.5 cups</div>
<div class="MsoNormal">
Onion chopped – 1 number</div>
<div class="MsoNormal">
Mixed vegetables ( I used peas and carrot) – ½ cup</div>
<div class="MsoNormal">
Tomato chopped – 1 number</div>
<div class="MsoNormal">
Curry leaves – few</div>
<div class="MsoNormal">
Coriander leaves – to garnish</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Oil – 4 tsp</div>
<div class="MsoNormal">
Turmeric powder – ¼ tsp</div>
<div class="MsoNormal">
Mustard seeds – 1 tsp</div>
<div class="MsoNormal">
Dried red chilies – 2 numbers</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Masala to grind( Dry roast each ingredient separately and
grind together to smooth powder)</div>
<div class="MsoNormal">
Coriander seeds – ¼ cup</div>
<div class="MsoNormal">
Chana dal – 2 tbsp</div>
<div class="MsoNormal">
Dried red chilli – 6 </div>
<div class="MsoNormal">
Black pepper corns – 1 tsp</div>
<div class="MsoNormal">
Cumin seeds – 1 tsp</div>
<div class="MsoNormal">
Fenugreek seeds – generous pinch</div>
<div class="MsoNormal">
Freshly grated coconut – ¼ cup</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyD8TXaPBQaI_49Ucrp8oN8eezWZvowgmDIoOf1CVsy1zlb9YWX_X_j-7RXYC4aVdU7817nbO6YWOFpgmGL1zs8OGbI0pIk-TNdKq_VHwK7TDyUhBFqtUgkMWORsfo2ql4KAQ9-ZJuOM/s1600/1+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyD8TXaPBQaI_49Ucrp8oN8eezWZvowgmDIoOf1CVsy1zlb9YWX_X_j-7RXYC4aVdU7817nbO6YWOFpgmGL1zs8OGbI0pIk-TNdKq_VHwK7TDyUhBFqtUgkMWORsfo2ql4KAQ9-ZJuOM/s1600/1+(4).jpg" height="282" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 1.Wash rice and toor dal together and cook with ,
turmeric powder, little salt and water in pressure cooker for 15 mins.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 2.Heat oil in a kadai, when hot add mustard seeds
and dried red chilies, allow to splutter. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 3.Add chopped onions and curry leaves to the kadai
and stir fry for a minute until onions turn glossy and pink.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 4.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add the mixed vegetables to the pan and fry for
another minute.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 5.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Add the chopped tomato to the pan and fry until
tomato is soft.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 6.<span style="font-size: 7pt; font-stretch: normal;"> </span>Now add the ground sambar masala powder to the pan and mix well.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 7.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add 1/2 cup water and required salt (remember
you added little salt to rice) to the veggies, mix well and bring to boil,
simmer for 7 minutes or until raw smell of masala powder leaves and gravy
slightly thickenss.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 8.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Finally add the cooked rice to the gravy and mix
well until gravy is absorbed by the rice.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 9.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->If preferred add teaspoon of ghee and garnish
Sambar Sadam with chopped coriander.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvu-cXuqIoH47MUTDfdTvHFrMXxkDdGs44uGby-9AQXsk7O1kkcQqonoJGKRXy5N0DXEkwBiIboXfuT-_icLPrJdpuy_2SR-aCbBrXmSDo1AVjanCoxLnxdwgZdEYWvk1POMr-rvjLUs/s1600/1+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvu-cXuqIoH47MUTDfdTvHFrMXxkDdGs44uGby-9AQXsk7O1kkcQqonoJGKRXy5N0DXEkwBiIboXfuT-_icLPrJdpuy_2SR-aCbBrXmSDo1AVjanCoxLnxdwgZdEYWvk1POMr-rvjLUs/s1600/1+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sambar Sadam</td></tr>
</tbody></table>
<div class="MsoNormal">
Chefs tip</div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->I used frozen green peas and carrots as I was
making it for quick lunch, you can use any vegetables like brinjal, green
beans, potatoes, drumstick etc.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->If you want to use spice masala powder for
anytime making sambar sadam, use desiccated coconut( kobarai) instead of fresh
coconut.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="text-indent: -0.25in;">3.</span><span style="font-size: 7pt; font-stretch: normal; text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Sambar sadam should not be either too thick or
too watery.</span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-9005545948450086942014-11-27T12:02:00.000+11:002014-11-27T12:02:00.766+11:00Chettinad Chicken Fry recipe / Kozhi Varuval – Pressure cooker method.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU6diSTgmqrCk82hczEt-q6BCa_DI7ADcnW1w2Cz_MhygD0I6N_mIRF_JPZ0BciU2EGp9pDAOGUHeS-2C6HnyYfCMr1uFdLQevbh1OCV_cut44w-qLCt4OfsVrPo1sLCm_7AtoIo4Cp0/s1600/1+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU6diSTgmqrCk82hczEt-q6BCa_DI7ADcnW1w2Cz_MhygD0I6N_mIRF_JPZ0BciU2EGp9pDAOGUHeS-2C6HnyYfCMr1uFdLQevbh1OCV_cut44w-qLCt4OfsVrPo1sLCm_7AtoIo4Cp0/s1600/1+(2).JPG" height="626" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Chicken Fry</td></tr>
</tbody></table>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
Chicken pieces in bone – 500 gms</div>
<div class="MsoNormal">
Onion chopped – 3 numbers</div>
<div class="MsoNormal">
Tomato chopped – 1 number</div>
<div class="MsoNormal">
Ginger and Gralic paste – 2 tsp</div>
<div class="MsoNormal">
Curry leaves – few</div>
<div class="MsoNormal">
Pepper powder – 1 tsp</div>
<div class="MsoNormal">
Chilli powder – 1 tsp</div>
<div class="MsoNormal">
Turmeric powder – ¼ tsp</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Oil - 4 tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAdJ3yxLDIJRStSPa6DBBKqDd7dae7Xe5OTlJ2sOoEfa1W6y6aA0Ibz4YckJvqMnGJOiHfsA3Y-74FQpp9Xglx45bBkaPvsBmx5bz_3sJXs4pwa0sMneOYKA5VdDYn5ab98zKUVTwGXM/s1600/1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAdJ3yxLDIJRStSPa6DBBKqDd7dae7Xe5OTlJ2sOoEfa1W6y6aA0Ibz4YckJvqMnGJOiHfsA3Y-74FQpp9Xglx45bBkaPvsBmx5bz_3sJXs4pwa0sMneOYKA5VdDYn5ab98zKUVTwGXM/s1600/1+(1).jpg" height="400" width="266" /></a></div>
<div class="MsoNormal">
Method</div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;"> </span>In a large bowl add chicken pieces, chopped
onions, curry leaves, ginger and garlic paste, pepper powder, red chilli powder
and turmeric powder. Mix well everything and marinade chicken along with other
ingredients for atleast ½ an hour.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Place the marinated chicken along with other
ingredients in a bowl, place bowl in pressure cooker and pressure cook chicken
for 7 mins. Remove the chicken from pressure cooker.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="text-indent: -0.25in;">3.</span><span style="font-size: xx-small; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Heat oil in a pan, add the cooked chicken along
with the gravy, chopped tomatoes and salt to the pan, stir well and cook the
chicken until dry and oil floats on top.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6lWqCNDgYX61HlMW4uwXtaGqiAchpy-qcmWsVUOYocgrxsZsHxniCs2qGpud7WFf5k2Di76hx4U2iO_zdF1rcfrO28YzdjzfK2lOVwwYvTZE9ZDVAG0ET4D2dA_FCsund0zXOeYliIs/s1600/1+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6lWqCNDgYX61HlMW4uwXtaGqiAchpy-qcmWsVUOYocgrxsZsHxniCs2qGpud7WFf5k2Di76hx4U2iO_zdF1rcfrO28YzdjzfK2lOVwwYvTZE9ZDVAG0ET4D2dA_FCsund0zXOeYliIs/s1600/1+(4).JPG" height="640" width="436" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Varuval</td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpLast" style="margin-left: 22.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com7tag:blogger.com,1999:blog-2703701924173852331.post-76839831340205087242014-11-26T11:43:00.000+11:002014-11-26T11:43:00.498+11:00Chettinad Veg Pulao Recipe / Vegetable Pulav<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAmsXFcoBwxhvHpZQTevsRsjwpFIHA5l9gROsw9wb8RI_D2x9eczyGprAj8E3fezFVytz-Lqn-4B_cB1BqRxGqrUrVKa8sVyO3_QtQVpEPWOO2SZ-S63MBvQq8JHPg5mHEZIbbKG1A9g/s1600/4+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAmsXFcoBwxhvHpZQTevsRsjwpFIHA5l9gROsw9wb8RI_D2x9eczyGprAj8E3fezFVytz-Lqn-4B_cB1BqRxGqrUrVKa8sVyO3_QtQVpEPWOO2SZ-S63MBvQq8JHPg5mHEZIbbKG1A9g/s1600/4+(1).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Pulao</td></tr>
</tbody></table>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
Basmati rice – 1 cup</div>
<div class="MsoNormal">
Water for Basmati rice – 1.5 cups</div>
<div class="MsoNormal">
Mixed vegetables( carrot, peas, beans and sweet corn) – 1
cup</div>
<div class="MsoNormal">
Red chilli powder – 1 tsp</div>
<div class="MsoNormal">
Coriander powder – 2 tsp</div>
<div class="MsoNormal">
Cumin powder – ½ tsp</div>
<div class="MsoNormal">
Turmeric powder – ¼ tsp</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Oil – 2 tsp</div>
<div class="MsoNormal">
Bay leaf – 1 number</div>
<div class="MsoNormal">
Star anise – 1 number</div>
<div class="MsoNormal">
Cloves – 2 numbers</div>
<div class="MsoNormal">
Cardamom -2 numbers</div>
<div class="MsoNormal">
Cinnamon stick – 1”inch</div>
<div class="MsoNormal">
Cashewnuts – 10 numbers</div>
<div class="MsoNormal">
Raisins – few</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v7gOfkeiaAMTMrZbUQbt0DkGNYrYUsatLEP5Qxn1zcdrOrUZZSNsMBppmR03QPkIlSpX8SEwTIKxd1GywWm4r-60Boqxe85Mb3jigX-hwM_-Vxu9AQcFNxayMBZ9jYKiqM49YPsSwio/s1600/4+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v7gOfkeiaAMTMrZbUQbt0DkGNYrYUsatLEP5Qxn1zcdrOrUZZSNsMBppmR03QPkIlSpX8SEwTIKxd1GywWm4r-60Boqxe85Mb3jigX-hwM_-Vxu9AQcFNxayMBZ9jYKiqM49YPsSwio/s1600/4+(3).jpg" height="400" width="282" /></a></div>
<div class="MsoNormal">
Method</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 1.<span style="font-size: 7pt; font-stretch: normal;"> </span>Soak basmati rice in water for 30 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 2.<span style="font-size: 7pt; font-stretch: normal;"> </span>Heat oil in a pan, fry the cashe nuts and
raisins in oil until golden brown and set aside.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 3.<span style="font-size: 7pt; font-stretch: normal;"> </span>In the same oil in the pan add the whole garam
masala and fry for few minutes until aroma rises.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 4.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add the mixed vegetables to the pan and stir fry
for a minute.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 5.<span style="font-size: 7pt; font-stretch: normal;"> </span>Next add all the spice powder to the vegetables
in the pan and stir fry for few seconds</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 6.<span style="font-size: 7pt; font-stretch: normal;"> </span>Add the fried cashewnuts, raisins, water and
salt to the pan, bring everything to boil. Add the basmati rice to boiling
gravy in pan, stir well and cover pan with lid.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 7.<span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->Cook for 15 minutes or until rice is tender.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZZ0wmFCbOqVl9t-6z32DIP27MJplLZZ4VblLXKQFYlQAGY9EkbsWopHaCsk28tzDMdDCsoZx1I2sbb5a9qa1hWQZwTkJUO1y8TVDpwrctnm_1IJWDIPR0tcMwcgt3dStTK531Ag5vA/s1600/4+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZZ0wmFCbOqVl9t-6z32DIP27MJplLZZ4VblLXKQFYlQAGY9EkbsWopHaCsk28tzDMdDCsoZx1I2sbb5a9qa1hWQZwTkJUO1y8TVDpwrctnm_1IJWDIPR0tcMwcgt3dStTK531Ag5vA/s1600/4+(4).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Pulav</td></tr>
</tbody></table>
<div class="MsoNormal">
Chefs tips</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 1.Note though I used pressure cooker I did not
pressure cook the rice, instead I covered weight nozzle with glass to steam the
pulav.</div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--> 2.<span style="font-size: 7pt; font-stretch: normal;"> </span>You can use
½ cup coconut milk and 1 cup water instead 1.5 cups water which gives
more taste t to pulav.</div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-89116523529787257352014-11-25T11:26:00.000+11:002014-11-25T11:26:00.226+11:00Chettinad Mutton Masala / Attu Kari Masala – pressure cooker method.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjBB7vyjIYHc6rMdIQ-feRBFKZuMVjDunA5JLBFSi0OMr90bGlUCGPsXvzSEa6FL6BBdJvvXwm7AaMcmydTN2yhndYjTYDlZ78GUnX4AtDktPetrc_yet6n0VO1K8iRTJ0jEw1GlFB1E/s1600/1+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjBB7vyjIYHc6rMdIQ-feRBFKZuMVjDunA5JLBFSi0OMr90bGlUCGPsXvzSEa6FL6BBdJvvXwm7AaMcmydTN2yhndYjTYDlZ78GUnX4AtDktPetrc_yet6n0VO1K8iRTJ0jEw1GlFB1E/s1600/1+(3).JPG" height="640" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Mutton Masala</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">This is my
grandma’s famous dish and it’s a favorite mutton dish among our family members
and relatives. Unlike Mutton fry this Mutton masala is semi-dry gravy made with
coconut paste, goes excellent with Kal dosa, Idiyappam and even Parotta. You
can mix this mutton masala to steamed rice and take it in lunchbox, but I bet
your colleagues or friends will finish this before you get a spoon.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Goat /
Mutton pieces with bone – 500 gms<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Onion
chopped – 2 numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Tomato
chopped – 1 number<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ginger and
Garlic paste – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Curry
leaves – few<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Red chilli
powder – 1.5 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Coriander
powder – 4 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Pepper
powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Turmeric
powder – ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt as
required<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients
for Coconut paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Freshly
grated coconut – ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Fennel
seeds – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Roasted
poppy seeds – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients
for tempering<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil – 4
tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Bay leaf –
2<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Fennel
seeds – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cloves – 5
numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cardamom –
4 numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cinnamon
stick – 2”inch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Dried red
chilli – 2 numbers<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4up44k6GXAaOXUC8ZEoJ2vYH3fezemfXZDw_jy3fSqZth16X4p5dAzXiJcDFwEq3dyRH3Vyk9ySbj9XXFj-6ZhXFQuYtlJ_8XjTVJVVnemdiDsC5kL_h3XtR-UbJSyvL4xnb3cE9ec0/s1600/1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4up44k6GXAaOXUC8ZEoJ2vYH3fezemfXZDw_jy3fSqZth16X4p5dAzXiJcDFwEq3dyRH3Vyk9ySbj9XXFj-6ZhXFQuYtlJ_8XjTVJVVnemdiDsC5kL_h3XtR-UbJSyvL4xnb3cE9ec0/s1600/1+(1).jpg" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 1.Clean and chop mutton into desired pieces.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 2.<span style="font-size: 7pt; font-stretch: normal;"> </span>In a large bowl add chopped mutton, half of
chopped onion, chopped tomato, half of curry leaves, ginger and garlic paste,
red chilli powder, pepper powder, coriander powder, turmeric powder and half
cup of water. Mix well everything and allow mutton to marinate for at least ½ an hour.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 3.Add the marinated ingredients to a bowl, place
inside a pressure cooker and pressure cook for 15 mins or until mutton is 3/4<sup>th</sup>
cooked. Remove cooked mutton from pressure cooker.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 4.Heat oil in a pan, when hot add the whole garam
masalas and fry till aroma rises, next add rest of the onions and curry leaves
to the pan and sauté for a minute.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 5.Add the pressure cooked mutton along with its
gravy, ground coconut paste and salt to the pan, bring everything to boil and
stir fry until mutton is semi- dry on high heat.</div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--> 6.Serve hot Mutton Masala with Steamed Rice or
Chapati or Idiyappam or Parotta.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tXUnZC06wLCxP33-DB4jBP2gtRMQtmHmkCzg1Odqc0jniPLo4NxLaW9jZH3rjAhpRmziVh339OUDX7ptn9maa4lvNyMdGaEIZfOhDBqSuoVheMXPd8ydan-U94pxLdUQVgc3jmkaW4o/s1600/1+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tXUnZC06wLCxP33-DB4jBP2gtRMQtmHmkCzg1Odqc0jniPLo4NxLaW9jZH3rjAhpRmziVh339OUDX7ptn9maa4lvNyMdGaEIZfOhDBqSuoVheMXPd8ydan-U94pxLdUQVgc3jmkaW4o/s1600/1+(2).JPG" height="468" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Kari Masala</td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-28130955263723730072014-11-24T11:13:00.000+11:002014-11-24T11:13:55.567+11:00Chettinad Vegetable Kurma Recipe / Kaikari Kurma<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rD8edD654g66PQrH48L2KiL6eRx9YLqH8C95KM4joYu-K2328jCokIs_afp9cqG04aaoZJpd618LQAjvUDUQJjl41OzuBhkYOzgk3J2cG2lxzr_j9zS8bkcGBZUrM2Gb-7ZkZuCR2TY/s1600/1+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rD8edD654g66PQrH48L2KiL6eRx9YLqH8C95KM4joYu-K2328jCokIs_afp9cqG04aaoZJpd618LQAjvUDUQJjl41OzuBhkYOzgk3J2cG2lxzr_j9zS8bkcGBZUrM2Gb-7ZkZuCR2TY/s1600/1+(2).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Kurma</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">This
Chettinad vegetable kurma is best side dish for Biryani, Pulao, Parotta, Poori,
Chapati, Idiyappam, Idli and Dosa. Very easy to make with minimal ingredients
but very delicious.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Mixed
vegetables chopped( carrot, beans and peas) – 1.5 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Onion
chopped – 1 number<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Coconut
milk – 400ml<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ginger and
Garlic paste – 1.5 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Red chilli
powder – 1.5 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Coriander
powder – 3 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cumin
powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Turmeric
powder -1/4 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil – 2
tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cloves – 4
numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cardamom –
3 numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cinnamon
stick – 2”inch<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N2l4nW1T22wfu3nZf3RyVWbfFbPwRw7ymJfD0_4tBSRyiyHrmey9D17FidtRFNG5Fw2VOCZlpUR0NAd_6i2l01U4xhTyuj5I1GRMN47uBu0Lrxe9pgq6CXC2beNDfkymJ04pFTuxIV8/s1600/1+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N2l4nW1T22wfu3nZf3RyVWbfFbPwRw7ymJfD0_4tBSRyiyHrmey9D17FidtRFNG5Fw2VOCZlpUR0NAd_6i2l01U4xhTyuj5I1GRMN47uBu0Lrxe9pgq6CXC2beNDfkymJ04pFTuxIV8/s1600/1+(1).jpg" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1.</span><span style="font-size: xx-small;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Heat oil in a sauce pan, when oil is
hot add whole garam masalas and fry till aroma rises.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add chopped onion to the pan and
sauté for a minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Next add ginger and garlic paste to
the onions and sauté till raw smell leaves.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Now add the mixed vegetables to the
pan and sauté for a minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add the red chilli powder, coriander
powder, cumin powder, turmeric powder and salt to the pan and sauté again for a
minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add 1 cup of water to the pan, bring
to boil, cover with lid and simmer for 7 mins until vegetables are tender.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 7.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Finally add the coconut milk to the
simmering curry, stir well and turn off the heat.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JER6zw7mQUFjeORKh34cgCmpkRdELejFKpzbNf14kEuctCqUgcT5RHWBkfXO8t-0Jkqk6ImhgzoNEif7J3PuFpL_-nj7Uk2xsaXLTm8QB3TBHmViBb6UCAra54pFI8SvWnyHvnETGFk/s1600/1+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JER6zw7mQUFjeORKh34cgCmpkRdELejFKpzbNf14kEuctCqUgcT5RHWBkfXO8t-0Jkqk6ImhgzoNEif7J3PuFpL_-nj7Uk2xsaXLTm8QB3TBHmViBb6UCAra54pFI8SvWnyHvnETGFk/s1600/1+(3).JPG" height="418" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Kurma</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Chefs tip<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">You can add any vegetable to this
kurma like cautiflower, potato or even paneer.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Coconut milk has to be added at
final stage and should not boil kurma after adding coconut milk as it tends to
curdle while boiling.<o:p></o:p></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-79050947317659049142014-11-01T13:05:00.000+11:002014-11-01T13:05:00.629+11:00Karamani Poriyal / Long Beans Stir fry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ErDs-GgiJCE3az2H-OWSG0tVCk1JyHYbgN5TuHCopNe3iujR4XDVkFPKhr2DUzJQTk_uOqmA9x6artKwySnWEVI3sQEPiBjnFmcutj7jPcaN84vhb0a5eb4iGdeFAIrDcqQOxqyQiNc/s1600/Karamani+Poriyal+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ErDs-GgiJCE3az2H-OWSG0tVCk1JyHYbgN5TuHCopNe3iujR4XDVkFPKhr2DUzJQTk_uOqmA9x6artKwySnWEVI3sQEPiBjnFmcutj7jPcaN84vhb0a5eb4iGdeFAIrDcqQOxqyQiNc/s1600/Karamani+Poriyal+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karamani Poriyal</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.3999996185303px;">Ingredients</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Karamani /
Long Beans – 2 bunches<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Onion
sliced – ½ number<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Curry
leaves – few<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Green
chilli cut into half – 4 numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Freshly
grated coconut – 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt to
taste<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC0fAY29kvf0YE8fzir9sgcv6ppBoIpGEev-htjK6qznDNgyA8eynGsnQjwQ6qmGOK0UD8tmHJGdcM_S2F5zOSpmK_IO6k4eLzPG9jNZ-5J3XGV8aumpSiQQmtE4sEgpBe6yMpVE__UY/s1600/Karamani+Poriyal+(5).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC0fAY29kvf0YE8fzir9sgcv6ppBoIpGEev-htjK6qznDNgyA8eynGsnQjwQ6qmGOK0UD8tmHJGdcM_S2F5zOSpmK_IO6k4eLzPG9jNZ-5J3XGV8aumpSiQQmtE4sEgpBe6yMpVE__UY/s1600/Karamani+Poriyal+(5).JPG" height="320" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Karamani Poriyal</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil – 1
tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Mustard
seeds – less than ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Urad dal –
less than ¼ tsp<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5Zk-ha8Qp6HJDVMCsHAI6iU1GVhyctZfM9pTQUYlAi6S995irU4PaSHE-a1jcIJAM1ccufFOoEkKs8SkTUTAO5cCS5uV5JDvKsGy7LVEfNMld_MR9nj04d-aw0Y3ruTKpYLtIimCzE0/s1600/Karamani+Poriyal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5Zk-ha8Qp6HJDVMCsHAI6iU1GVhyctZfM9pTQUYlAi6S995irU4PaSHE-a1jcIJAM1ccufFOoEkKs8SkTUTAO5cCS5uV5JDvKsGy7LVEfNMld_MR9nj04d-aw0Y3ruTKpYLtIimCzE0/s1600/Karamani+Poriyal.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Chop the karamani as required.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Heat oil in a pan, when hot add
mustard seeds and urad dal, allow to splutter.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add sliced onions, curry leaves and
green chilies to the pan and fry for few seconds.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Next add chopped karamani to the pan
and stir fry for an minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Season with salt and add little
water to the karamani, stir well, cover with lid and cook for few minutes until
karamani is tender and poriyal is dry.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Finally add grated coconut to the
karamani and stir well.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-size: 12pt; line-height: 115%; text-indent: -0.25in;"><span style="font-family: Times New Roman, serif;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">7.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Serve hot Karamani Poriyal with Steamed
Rice, Karakuzhambu, Rasam and Applam.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3nTWu3P0THZnmVbueBqEmip58S6F1LMakDrVpFPoS0XJLTNXDy-bkUWYkCrOCFEL_9qHersWNG5IU_VUMlf07d-i5FxdwdQc5Bji-g9gQKuISsvb2yAB5AtnD3RJTrKFiS1wEZ_UL1c/s1600/Karamani+Poriyal+(6).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3nTWu3P0THZnmVbueBqEmip58S6F1LMakDrVpFPoS0XJLTNXDy-bkUWYkCrOCFEL_9qHersWNG5IU_VUMlf07d-i5FxdwdQc5Bji-g9gQKuISsvb2yAB5AtnD3RJTrKFiS1wEZ_UL1c/s1600/Karamani+Poriyal+(6).JPG" height="514" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Long bean stir fry</td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-47124553723389521552014-10-31T12:45:00.000+11:002014-10-31T12:45:00.476+11:00Chettinad Muttai Paniyaram – Instant version / Egg Paniyaram<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9xlBR3nj5JSwJPt0Dfg3SM6lQvTegkA52q-8CHhdXBdQDsiIPvBD9KUeT_S5L0_YOPt1vKTtm2XXG3lVtW9QXRVQZhyphenhyphen4TSP5CAjC90QfL_4jsxp5iqSS_t3JklFO4HIbR-2up2Jw5-8/s1600/Egg+Paniyaram+(17).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9xlBR3nj5JSwJPt0Dfg3SM6lQvTegkA52q-8CHhdXBdQDsiIPvBD9KUeT_S5L0_YOPt1vKTtm2XXG3lVtW9QXRVQZhyphenhyphen4TSP5CAjC90QfL_4jsxp5iqSS_t3JklFO4HIbR-2up2Jw5-8/s1600/Egg+Paniyaram+(17).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Muttai Paniyaram</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Idli-Dosai
maavu / Idli-Dosa Batter - 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Egg – 1
number<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Turmeric
powder – less than ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Red chilli
powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt –
generous pinch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil as
needed to grease paniyarm pan<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE17KeQXXkFeSqlleRdxlDSSCHPWP1aU811Vgw7-ONxaFTxEUXokVd7JGP2RfYqjrcs8IO7_6JoNd2_vTMiA_9GMDsMsNT8_USYcs2Ofk_muxKchKJ1I0_tEBDpAVlseEs5RCqfTTFL-Q/s1600/Egg+Paniyaram+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE17KeQXXkFeSqlleRdxlDSSCHPWP1aU811Vgw7-ONxaFTxEUXokVd7JGP2RfYqjrcs8IO7_6JoNd2_vTMiA_9GMDsMsNT8_USYcs2Ofk_muxKchKJ1I0_tEBDpAVlseEs5RCqfTTFL-Q/s1600/Egg+Paniyaram+(1).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Egg Paniyaram</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Whisk egg with 1 tsp water, red
chilli powder, turmeric powder and salt.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add the whisked egg to the dosa
batter and mix gently( the batter should not be too thin or too thick).<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Place paniyaram pan( chatti) on gas
stove and grease each hole with oil.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Take egg paniyaram batter in
tablespoon and drop into each paniyaram hole.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cook paniyaram on medium heat, when
one side is done flip paniyaram with a paniyaram stick or spoon to the other
side and cook until golden brown.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Serve Muttai Paniyaram with
Varamilagai Chutney.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvnW8mq1VTbcmu_7SNr-TOy0uTWmbYK2akvQHXlPkXJCI21Gn0rnyVEWSnnSiqKue9zN0Rnnubk6FXXFiIXOo7hLmKlBcyUNup5oLZFUTQAZV-je2m6FhNORl7bHwAi685Eki2rQPyr8/s1600/Muttai+Paniyaram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvnW8mq1VTbcmu_7SNr-TOy0uTWmbYK2akvQHXlPkXJCI21Gn0rnyVEWSnnSiqKue9zN0Rnnubk6FXXFiIXOo7hLmKlBcyUNup5oLZFUTQAZV-je2m6FhNORl7bHwAi685Eki2rQPyr8/s1600/Muttai+Paniyaram.jpg" height="640" width="426" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Chefs tip.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">This very easy to make and my little
kid likes it a lot, its perfect for lunch box.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.</span><span style="font-size: 9px;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Since I don’t have a paniyaram
chatti or gas stove in Sydney, I used a cake pop maker to make these paniyaram.
If you use paniyaram chatty on gas stove the paniyaram will be crispy outside.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">You can also add chopped and sauté
onion, green chilies, curry leaves and mustard tempering to egg paniyaram
batter if making for adults.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYFcuZp7HGyG6juPbClDgVTQ0wDzDwNpVr-t3oGUyAxPB6TOxYvIz65X7ZJJNALCLjBBgB4oM4BeKKA1008glr4hOedESbV5EIp3f0u88pXRR66GsTw8PLRdNsbMbEz60QWzytIiAl0E/s1600/Egg+Paniyaram+(15).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYFcuZp7HGyG6juPbClDgVTQ0wDzDwNpVr-t3oGUyAxPB6TOxYvIz65X7ZJJNALCLjBBgB4oM4BeKKA1008glr4hOedESbV5EIp3f0u88pXRR66GsTw8PLRdNsbMbEz60QWzytIiAl0E/s1600/Egg+Paniyaram+(15).JPG" height="640" width="574" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muttai Paniyaram with Varamilagai Chutney</td></tr>
</tbody></table>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-86992976341936315022014-10-30T12:42:00.001+11:002014-10-30T12:42:37.918+11:00Vengaya Kosu recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx6Pahibn3FM4m_m9kRbH3-b8CbydU1cN9gFKyGGW8x2WOcIHwPdN00_zEaMof4ccJkVlmp3uftHCEvgvk2L3WK6wO7FAejlax_SxUycRcwbMKzK9O6lcAU4uBH9onIZAiUt5hIdynPU/s1600/Vengaya+Kosu+(34).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyx6Pahibn3FM4m_m9kRbH3-b8CbydU1cN9gFKyGGW8x2WOcIHwPdN00_zEaMof4ccJkVlmp3uftHCEvgvk2L3WK6wO7FAejlax_SxUycRcwbMKzK9O6lcAU4uBH9onIZAiUt5hIdynPU/s1600/Vengaya+Kosu+(34).JPG" height="640" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Vengaya Kosu</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients
for Kosu<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Onions sliced
– 3 numbers<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Tomato
chopped – 1 number<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Curry
leaves - few<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Turmeric
powder – ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt to
taste<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil – 2
tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients
for Masala Paste<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Freshly
grated coconut – ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Fried gram
dal – 1 tbsp<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Dried
whole red chilli – 7 numbers<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Sombu /
fennel seeds – 1.5 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients
for temepering<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Bay leaf –
1 number<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cinnamon
sticks – 2”inch<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cloves – 4
numbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cardamom –
3 numbers<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Fennel
seeds – generous pinch<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjeC2uw56UI8hn1XywZl6cJD-_I76cm9gLH-Ex0V0Y-Hrw-2pVZJj7aWWA9AwAr_6B7uWs0IwzQfd5b3ganxHzhcsjK90K4pQvCrCJgp3R_e_p_l84k3w71xy1r-6IRbEWFA_TjV8s9A/s1600/Vengaya+Kosu+(36).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjeC2uw56UI8hn1XywZl6cJD-_I76cm9gLH-Ex0V0Y-Hrw-2pVZJj7aWWA9AwAr_6B7uWs0IwzQfd5b3ganxHzhcsjK90K4pQvCrCJgp3R_e_p_l84k3w71xy1r-6IRbEWFA_TjV8s9A/s1600/Vengaya+Kosu+(36).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vengaya Kosu</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1.</span><span style="font-size: 9px;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Grind the ingredients given under
masala paste until smooth in a mixi or grinder, adding water as needed.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Heat oil in a pot, when oil is hot
add tempering ingredients and fry until aroma rises.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add the sliced onions and curry
leaves to the pot and keep stirring until onions turn glossy and Pink.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Add chopped tomatoes to the frying
onions and stir fry for a minute. Add turmeric powder and ground masala paste
to the onion mixture and stir well for a minute. Wash the mixi jar in which
paste was ground and add it the pot.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 5.</span><span style="font-size: 9px;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Season the curry with required salt
and add more water if needed to loosen the thickness of curry. Cover pot with
lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats
on top and curry slightly thickenss.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Serve hot with Idli or Dosa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN_1UoUqQK8CgFc6aoyvttcQ8dJ2oscldjm1GMo_YZPrS1crlEBGf_fYvFhRHQnG5LY1WMoMPT5_phhlDR0CD_KgOKM_4tO6gyvw3daZoeLtRcVhaDf81WBuIU5pHcbEMJEXatTyPygM/s1600/Vengaya+Kosu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN_1UoUqQK8CgFc6aoyvttcQ8dJ2oscldjm1GMo_YZPrS1crlEBGf_fYvFhRHQnG5LY1WMoMPT5_phhlDR0CD_KgOKM_4tO6gyvw3daZoeLtRcVhaDf81WBuIU5pHcbEMJEXatTyPygM/s1600/Vengaya+Kosu.jpg" height="425" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Chefs tip.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> 1.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">You can add cubed potatoes to this
curry for making Urulaikizhangu Vengaya Kosu.</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">If you want the curry to be more
spicy, you can also add red chilli powder or increase number of dried red
chilies while grinding according to your preferences.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOHtekP1OdS6dCusPInouYUxsdk5KPh2RcFefeBwgO1owWSnd_KMMr9wCXy673uzULj7YdT6NnZEzntEOliG9Nv8zBA5DT9UD8kpEXC987HvwbVwi5QknJJxqU60eMA5CIKJwQEaXmng/s1600/Vengaya+Kosu+(40).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOHtekP1OdS6dCusPInouYUxsdk5KPh2RcFefeBwgO1owWSnd_KMMr9wCXy673uzULj7YdT6NnZEzntEOliG9Nv8zBA5DT9UD8kpEXC987HvwbVwi5QknJJxqU60eMA5CIKJwQEaXmng/s1600/Vengaya+Kosu+(40).JPG" height="566" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vengaya Kosu Recipe</td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com1tag:blogger.com,1999:blog-2703701924173852331.post-41767402397584405902014-08-17T12:16:00.000+10:002014-10-30T13:02:00.070+11:00Chettinad Masala Seeyam / Masala Cheeyam Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI1hVbQLN_qHzTu-iakYUDtArqwa8hzmhy2y75tzt2DUopdd3023R-RdTgxxzzv2AnulOb3bWgsE6Xmi8zb_BwNuS5SGbzGqbNV6Jv3deDB_zqY7ANTnvYb-cNFfueZoQMBsDeKMHBaU/s1600/Masala+Seeyam+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI1hVbQLN_qHzTu-iakYUDtArqwa8hzmhy2y75tzt2DUopdd3023R-RdTgxxzzv2AnulOb3bWgsE6Xmi8zb_BwNuS5SGbzGqbNV6Jv3deDB_zqY7ANTnvYb-cNFfueZoQMBsDeKMHBaU/s1600/Masala+Seeyam+(3).JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Masala Cheeyam Recipe</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Ingredients</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><a href="http://chettinadrecipesblog.blogspot.com.au/2014/08/chettinad-seeyam-batter-basic-seeyam.html">Seeyam
Batter – 2 Cup </a></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><a href="http://chettinadrecipesblog.blogspot.com.au/2014/08/chettinad-seeyam-batter-basic-seeyam.html">--------click here for recipe</a><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Javvarisi
/ Sago - handful<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Small
onions / Shallots (chopped) – 10 nos <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Green
chilli ( chopped) – 3 to 4 nos<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Curry
leaves - few<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Grated
coconut – ¼ cup<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Mustard
seeds – ¼ tsp<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Urad
dal – 1 tsp<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Salt
required<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Turmeric
- pinch<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Oil
– 2 tbsp<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qwBK4roELSLAMga8wTggxTVDJJNrY29lC4D6F5RrCUVj7B8PcBLgse2OZmy3YGzH74LG_CiKaBjfz41bvDFSCDRdrz4JooaX_psAvMD14K4rui3SWt_yFpimMvQTneWaquFZiiJQqMc/s1600/Masala+Seeyam+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qwBK4roELSLAMga8wTggxTVDJJNrY29lC4D6F5RrCUVj7B8PcBLgse2OZmy3YGzH74LG_CiKaBjfz41bvDFSCDRdrz4JooaX_psAvMD14K4rui3SWt_yFpimMvQTneWaquFZiiJQqMc/s1600/Masala+Seeyam+(4).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kara Cheeyam</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">1. </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Prepare the seeyam batter from here<a href="http://chettinadrecipesblog.blogspot.com.au/2014/08/chettinad-seeyam-batter-basic-seeyam.html">“Seeyam Batter recipe”</a></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Soak javvarisi in water for 15
minutes, drain & squeeze well and set aside.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">3.</span><span style="font-size: 9px; text-indent: -0.25in;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Add chopped onion, green chilli,
grated coconut, javvarisi, turmeric and required salt to prepared seeyam batter.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Heat oil in a small pan add mustard
seeds, urad dal and curry leaves. When mustard splutters add this tempering to
the seeyam batter and mix well.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Heat oil in a kadai to deep fry, drop
the seeyam batter like small bondas into hot oil, fry until golden in color.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Serve hot with</span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -24px;"> Rojapoo Chutney or Coconut
chutney</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUJ8Fo0iFqP3F6uY-Oo_4HQFZANvGCRPGqll_Jf3zi56CP4CYZ_Aq8tIxVlO041mek55aWm87pKXxHKoBQ9YuDNJBnDd7kRulzQoIxYRBUP-xsoOimz-Oa8ipd4EA_rHP6IKKmKSaX7s/s1600/Masala+Seeyam+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUJ8Fo0iFqP3F6uY-Oo_4HQFZANvGCRPGqll_Jf3zi56CP4CYZ_Aq8tIxVlO041mek55aWm87pKXxHKoBQ9YuDNJBnDd7kRulzQoIxYRBUP-xsoOimz-Oa8ipd4EA_rHP6IKKmKSaX7s/s1600/Masala+Seeyam+(1).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala Seeyam Recipe</td></tr>
</tbody></table>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-67937531632165558792014-08-16T12:05:00.000+10:002014-10-30T13:00:33.169+11:00Chettinad Innipu Cheeyam / Sweet Seeyam Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU-zdiajKEmrS2SNg1UfLV5x_MLKZnv-KLvQkW7v4ubAsarDPBg7O74gneouN6JDUe9grY07CfWz1WUOQC54nKmouOYd1CvxfmTkZyMIg3DLO4tupX_X9r9BDcuhYz0cwWnsLXW_Uv84/s1600/Innipu+Seeyam+(10).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU-zdiajKEmrS2SNg1UfLV5x_MLKZnv-KLvQkW7v4ubAsarDPBg7O74gneouN6JDUe9grY07CfWz1WUOQC54nKmouOYd1CvxfmTkZyMIg3DLO4tupX_X9r9BDcuhYz0cwWnsLXW_Uv84/s1600/Innipu+Seeyam+(10).JPG" height="640" width="632" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Sweet Seeyam</td></tr>
</tbody></table>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Ingredients</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><a href="http://chettinadrecipesblog.blogspot.com.au/2014/08/chettinad-seeyam-batter-basic-seeyam.html">Seeyam batter – 2 cups ----------click here for recipe</a></span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Moong dal – 100 gms</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Grated coconut – 1 cup</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Jaggery – 500 gms</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cardamom powder – ½ tsp</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Ghee – 2 tbsp</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cashewnuts broken – few</span></span></div>
<div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mOUMD3EPbAqaZrti1wRJ5-zmzVCr04S4LjvOVctAtDHfCtEZmAacdtwSkhxt5qZotWBkLkUf9qkDt70jilgjv_pN46-JmdxoAvhyt_eui-NIsGilnwsX0hYTnxnQG7X7z3SNGX4dSB4/s1600/Innipu+Seeyam+(7).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mOUMD3EPbAqaZrti1wRJ5-zmzVCr04S4LjvOVctAtDHfCtEZmAacdtwSkhxt5qZotWBkLkUf9qkDt70jilgjv_pN46-JmdxoAvhyt_eui-NIsGilnwsX0hYTnxnQG7X7z3SNGX4dSB4/s1600/Innipu+Seeyam+(7).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Innipu Cheeyam</td></tr>
</tbody></table>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Method</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">1. Pressure cook moong dal until soft and mash.</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">2. Boil jaggery in water until single string consistency on a non stick sauce pan, add grated coconut, powdered cardamom, broken cashew nuts, mashed moong dal and ghee, stir fry until dry and set aside the filling to cool.</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">3. Meanwhile heat oil in a kadai to deep fry.</span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">4. Shape the moong dal filling into gooseberry size balls, dip in the prepared seeyam batter until well coated. 5. Deep fry the seeyam balls in hot oil until golden brown.</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24xbaGT1YldALKTkP90pPppKBOB8uGg1SsbUiRw6fJaPWj290rdg6gA93g9WfqhDN69sT4qoYVaqonlSfxScyd4Hd8mB8x5o3AxOve-l6t1bg5hfOBTXNXb8NlWD6bxfvKk3dD3U0aG8/s1600/Innipu+Seeyam+(16).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24xbaGT1YldALKTkP90pPppKBOB8uGg1SsbUiRw6fJaPWj290rdg6gA93g9WfqhDN69sT4qoYVaqonlSfxScyd4Hd8mB8x5o3AxOve-l6t1bg5hfOBTXNXb8NlWD6bxfvKk3dD3U0aG8/s1600/Innipu+Seeyam+(16).JPG" height="440" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seeyam Recipe</td></tr>
</tbody></table>
<div>
<span style="font-family: Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-41630169588610447232014-08-16T11:34:00.000+10:002014-08-16T11:34:00.686+10:00Chettinad Seeyam Batter / Basic Seeyam Batter / Cheeyam Maavu<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovY-3Kgqh0N7jW3IdcKBdnfCmwoUra-QbeAbPj3S4hiOdlfiNQu08vvERcmphBa5khpzkU93WZa-rFhAHeOCk19n0yRQUZeh_hjIEoGMz6VNOvGepkgPZmENwl7Hg4RVoO0K53hEPAXo/s1600/Innipu+Seeyam+(16).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovY-3Kgqh0N7jW3IdcKBdnfCmwoUra-QbeAbPj3S4hiOdlfiNQu08vvERcmphBa5khpzkU93WZa-rFhAHeOCk19n0yRQUZeh_hjIEoGMz6VNOvGepkgPZmENwl7Hg4RVoO0K53hEPAXo/s1600/Innipu+Seeyam+(16).JPG" height="217" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Innipu Seeyam</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhFwucVM7n_4oVTLxQz-QPZf5Qhwsvop86KKk9qyP7BGmqT7D4_kt-9JCzzJwY1Nfa8aWZ36eiq4V-SyfkcWk7c3Z6TJzYngurEUN6wHBE26-C473_wk7QYd9HBJ49MJGYMMCmemArOU/s1600/Masala+Seeyam+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhFwucVM7n_4oVTLxQz-QPZf5Qhwsvop86KKk9qyP7BGmqT7D4_kt-9JCzzJwY1Nfa8aWZ36eiq4V-SyfkcWk7c3Z6TJzYngurEUN6wHBE26-C473_wk7QYd9HBJ49MJGYMMCmemArOU/s1600/Masala+Seeyam+(1).JPG" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala Seeyam</td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">This is
the authentic and basic seeyam batter recipe for making both Masala Seeyam and Sweet Seeyam.
Click links here for Masala Seeyam and Sweet Seeyam recipes.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Raw rice –
1 cup<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Whole urad
dal – ¾ cup<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Method</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Soak urad dal and raw rice
separately in water for 4 hours.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">Grind both soaked dal and raw rice
together in a wet grinder to a thick, smooth and fine batter.</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">This is the basic seeyam batter with which you can make both Masala Seeyam and Sweet Seeyam.</span></div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-66181654415031031182014-08-15T11:24:00.000+10:002014-08-15T11:24:00.350+10:00Chettinad Roja Poo Chutney / Thakkali Vengayam Chutney<div style="background: white;">
Mallipoo Idli with Rojapoo Chutney what a lovely(
flowery) combination☺.</div>
<div style="background: white;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzLkxTg3bKhV7l30UK-l-QgEbhEW6FNpEzClCSixxJWWrMHyKj43iDNAoz67AgOHMBconOCYLIOdJSlGNLeI2Inu3gjxaeOKti8mAtJjpUj8yaOBa_EUe3aB2JZnQId5eTi7CJF1XW_Q/s1600/Rojapoo+Chutney+(5).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzLkxTg3bKhV7l30UK-l-QgEbhEW6FNpEzClCSixxJWWrMHyKj43iDNAoz67AgOHMBconOCYLIOdJSlGNLeI2Inu3gjxaeOKti8mAtJjpUj8yaOBa_EUe3aB2JZnQId5eTi7CJF1XW_Q/s1600/Rojapoo+Chutney+(5).JPG" height="640" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Roja Poo Chutney</td></tr>
</tbody></table>
<div style="background: white;">
Ingredients<br />
Tomatoes big( Apple or Roma variety) - 2 numbers<br />
Shallots / small onions - 10 numbers<br />
Dried red chillies - 7 numbers<br />
Tamarind paste - 1/4 tsp<br />
Salt to taste<br />
Oil - 3 tsp<br />
Mustard seeds - 1/2 tsp<br />
Curry leaves - few</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwypW2izlEyeHVH44kZGenOgsqUvCf9SGvY4xY69rcW2s823LpftNT1VQKihS5ZOnzAkqco01V6vuBg2OMmBi-7nsZ9xVUmptpbFzET48Yxcr-4UNm0qs2kwQl2DOCCWQF3o8S7RGG6I/s1600/Rojapoo+Chutney+(6).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwypW2izlEyeHVH44kZGenOgsqUvCf9SGvY4xY69rcW2s823LpftNT1VQKihS5ZOnzAkqco01V6vuBg2OMmBi-7nsZ9xVUmptpbFzET48Yxcr-4UNm0qs2kwQl2DOCCWQF3o8S7RGG6I/s1600/Rojapoo+Chutney+(6).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chettinad Red Chutney</td></tr>
</tbody></table>
<div style="background: white;">
Method<br />
1. Add 2 tsp oil in pan, add red chillies followed by onion and sauté for few
seconds, then add tomatoes and tamarind paste, sauté on low heat for 2 mins.
Remove from heat and allow mixture to cool.<br />
2. Grind the cooled mixture along with required salt and very little water if
required. Remove the chutney to a bowl.<br />
3. Again heat 1 tsp oil in a pan, add mustard seeds and curry leaves, sauté and
add this tempering to the chutney and mix well.<br />
Serve Roja Poo Chutney<br />
Idli<br />
Dosa<br />
Chapati</div>
<div style="background: white;">
<br /></div>
<br />
<div style="background: white;">
Chef's tip<br />
1. Traditionally country tomatoes which are sour is used for this chutney.
Since I used apple tomatoes aka banglore tomatoes I used 1/4 tsp tamarind paste
for sourness.<br />
2. Substitute 1 big onion instead of shallots.<br />
3. Add red chillies according to your taste.</div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0tag:blogger.com,1999:blog-2703701924173852331.post-58416898912978357292014-08-14T10:54:00.000+10:002014-08-14T10:54:30.215+10:00Nethili Karuvadu Varuval / Dried Anchovies Fry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvIbZQMZmTcDNpe6xL0hXVTIWgkSbLfTY3HRG4WAKsoL8OuUncnKPgLsLlmO1MK_duELHD7_GW_DwqPnsAqGCsKN8xuPKbdqZ9iq2DzxYWbiaX743xTEJCjxURYCGZ1LukA4SfGBT1tg/s1600/Nethli+Karuvadu+(6).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvIbZQMZmTcDNpe6xL0hXVTIWgkSbLfTY3HRG4WAKsoL8OuUncnKPgLsLlmO1MK_duELHD7_GW_DwqPnsAqGCsKN8xuPKbdqZ9iq2DzxYWbiaX743xTEJCjxURYCGZ1LukA4SfGBT1tg/s1600/Nethli+Karuvadu+(6).JPG" height="470" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nethili Karuvadu Varuval</td></tr>
</tbody></table>
<div style="background: white;">
Ingredients</div>
<div style="background: white;">
Dried Anchovies ( heads removed) - 250 gms<br />
Red chilly powder - 1 and 1/4 tsp<br />
Turmeric powder - 1/4 tsp<br />
Coriander powder - 1 tsp<br />
Lemon juice - 1 tsp<br />
Curry leaves - few<br />
Oil - 3 to 4 tbsp<br />
Salt to taste</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSJTVJK2cHnbWXN2P48yUbBclCDrnmfzph7P0WxfsMSg32SL9_Fgw7mfA7XNm3_hfw0Fefak1KlplaASwiT9H854BWkzqvpLfnpsW4Cs_1E84uaCg7f-MZlfnqsCjUoI_Ay77MssQ1DE/s1600/Nethli+Karuvadu+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSJTVJK2cHnbWXN2P48yUbBclCDrnmfzph7P0WxfsMSg32SL9_Fgw7mfA7XNm3_hfw0Fefak1KlplaASwiT9H854BWkzqvpLfnpsW4Cs_1E84uaCg7f-MZlfnqsCjUoI_Ay77MssQ1DE/s1600/Nethli+Karuvadu+(3).JPG" height="640" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Anchovies Fry</td></tr>
</tbody></table>
<div style="background: white;">
Method<br />
1. Soak the dried anchovies in cold water for 4 to 5 mins, wash couple of times
until the anchovies are clean and runs clear. Squeeze anchovies well and place
it in a bowl.<br />
2. Make a paste out of red chilli powder, turmeric powder, coriander
powder, lemon juice and very little salt.<br />
3. Add this masala paste to anchovies and mix well with fingers, if required
sprinkle little water. Marinade for at least 10 minutes.<br />
4. Heat oil in a pan when hot add curryleaves followed by marinated anchovies.
Fry anchovies on low heat until dry and crispy. The whole frying process will
take about 10 minutes.<br />
Serve Nethili Karuvadu with<br />
Curd rice<br />
Rasam rice</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqx9hDH8tJYO9rvJmBwsTLv28n_OjwVZWutya-5egOnXF8XyG0eqnj0c6OQMQXW_f2EH4EoafVBHJWLLES8xqP4xtr37QqjJb8wMxU3sRPtawq-eP33Cg7h-cCakKcBYihlit10JvK3o/s1600/Nethli+Karuvadu+(7).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqx9hDH8tJYO9rvJmBwsTLv28n_OjwVZWutya-5egOnXF8XyG0eqnj0c6OQMQXW_f2EH4EoafVBHJWLLES8xqP4xtr37QqjJb8wMxU3sRPtawq-eP33Cg7h-cCakKcBYihlit10JvK3o/s1600/Nethli+Karuvadu+(7).JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nethili Fry</td></tr>
</tbody></table>
<div style="background: white;">
Chef's tips<br />
1. You can store the fried anchovies in airtight container in refrigerator for
2 to 3 weeks.<br />
2. While frying anchovies keep your kitchen windows open and ventilated,
as the pungent smell will fill the room.</div>
Mythreyi Diliphttp://www.blogger.com/profile/17303595822064398493noreply@blogger.com0