Classic Chettinad Kitchen

Masala Rava Idly

noreply@blogger.com (Kitchen Chronicles) — Sun, 06 Jan 2019 17:34:00 +0000

Masala Rava Idly

A Healthy & Tasty Breakfast. Masala Rava Idly is a Tasty & Spicy change to the usual Rava Idly.

Masala Rava Idly

Ingredients

Rava - 1 Cup
Curd - 1 Cup
Coconut - 1/4 Cup
Carrot - 1/4 Cup
Coriander Leaves - Little
Curry Leaves - few
Green Chillies - 2 -3
Ginger - 1/2 inch (finely shredded)
Red chilly powder - 1 t.sp
Mustard Seeds - 1 t.sp
Bengalgramdal - 1 t.sp
Blackgramdal - 1 t.sp
Cashewnuts - 5-6 (Broken into Small Pieces)
Baking Soda - 1/4 t.sp
Salt - As required
Oil - 1 tb.sp

Masala Rava Idly

Method

1) Heat oil in a fry pan. Splutter the mustard seeds & add the Bengalgramdal, Blackgramdal, Cashewnuts & fry till they get lightly roasted.

2)Add the green chillies, curry leaves, ginger & fry them. Add the coconut, carrot, red chilly powder & saute them.

3)Add the rava & roast on slow flame till it starts giving a nice aroma. Add salt & coriander leaves & mix well. Cool it. This is Masala Rava Idly Mix.

4) Add the curd & required water to the Masala Rava Idly mix. Keep it aside for about 15 minutes.

5) Heat an Idly Steamer, pour the batter in the idly plates & steam till done.

6) Serve hot with coconut chutney & sambhar.

Tips: You can store the Rava Idly Mix for 2 months. If you are planning to store then avoid carrots, coconut & coriander leaves. You can add them while steaming the idlys.

Masala Rava Idly

Here is the youtube video link for this Recipe - https://www.youtube.com/watch?v=1zbmGIkAuDU

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I have been contributing for the Vikatan Magazines since 2016. More than 500 recipes of mine along with my food photos & videos has been published. You can view them here.
Vikatan Links
http://bit.ly/LakshmiChettinad
http://bit.ly/Lakshmiv
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#lakshmivenkatesh #kitchenchronicles #masalaravaidly #ravaidly #breakfast #idly #avalkitchen #indian #southindian #rava #lakshmi

Thinai Idly/Foxtail Millet Idly

noreply@blogger.com (Kitchen Chronicles) — Mon, 31 Dec 2018 10:59:00 +0000

Thinai Idly / Foxtail Millet Idly

A Super Healthy Breakfast Recipe. Diabetic & Weightloss Friendly Recipe.

Ingredients
Foxtail Millet Rice / Thinai Rice - One Cup
Idly Rice - 1/4 Cup
Urad Dal / Blackgram - 1/4 Cup
Flattened Rice / Aval - 1/4 Cup

Recipe for Thinai Idly

Soak the both the rice & flattened rice together for 3 to 4 hrs minimum. And the urad dal (blackgram) for about 2 hrs minimum. Then grind the dal first to a fine paste. Remove it in a bowl. Now grind the rice & flattened rice mixture to a little coarse paste. Transfer it to the same bowl. Add Salt as required 7 mix well. Transfer the batter to a larger bowl. The bowl should be just half full with the batter. Close it & keep it for fermentation in a warm place for about 3 to 4 hrs.

Add water to an idly steamer & heat. Once the water starts boiling, pour the batter in Idly moulds & steam till done. Serve the Idlys hot with Sambhar, Coconut Chutney, Tomato Chutney, Chettinad Shallots & Garlic Kuzhambu, Chettinad Karuvepillai Kuzhambu, Chettinad Thakkali Kuzhambu.

Youtube Video Link : Here is the link for the video on how to make the Soft Foxtail Millet Idlys

The Tamil Version of this recipe was published in the 15th May 2018 Issue of the Aval Vikatan Magazine in the Kitchen Basics Section.
Here is the link for it.

Maavu Urundai / மாவு உருண்டை

noreply@blogger.com (Kitchen Chronicles) — Thu, 13 Nov 2014 15:38:00 +0000

மாவு உருண்டை

தேவையானப் பொருட்கள்

பாசிப்பருப்பு - 2 கப்
சர்க்கரை - 4 கப்
நெய் தேவையான அளவு

செய்முறை

1) பாசிப்பருப்பை சிவக்க வறுத்து எடுத்து ஆறவிடவும்.

2) சர்க்கரை, பருப்பு இரண்டையும் மிஷினில் மாவாக அரைத்து எடுத்துக் கொள்ளவும் .

3) பின் மாவை நன்கு சலித்து வைத்துக் கொள்ளவும்.

4) தேவைப்படும் போது 2 கப் மாவுக்கு 1/4 கப் நெய் சூடு படுத்தி கொள்ளவும்.

5) ஒரு பாத்திரத்தில் மாவை கொட்டி அதில் கொஞ்சம் கொஞ்சமாக நெய் ஊற்றி கிளறவும்.

6) உருண்டைகளாக பிடிக்கவும்.

7) காற்று புகாத சம்படத்தில் போட்டு வைக்கவும்.

For the english version of this recipe pl click the link here. http://elvisalakshi.blogspot.ae/2014/11/maavu-urundai-moong-dhal-laddoo.html

மாவு உருண்டைகளை உங்கள் வீட்டில் செய்து பார்த்து எப்படி வந்தது என்று எனக்கு தெரிவிக்கவும்.

நன்றி

லக்ஷ்மி வெங்கடேஷ்

Maavu Urundai / Moong Dhal Laddoo

noreply@blogger.com (Kitchen Chronicles) — Thu, 13 Nov 2014 14:02:00 +0000

I have been getting many requests for the recipe of Murukku and Maavu Urundai. So thought of posting the recipe for Maavu Urundai today.

Maavu Urundai, is very famous in chettinad. No function is complete without Murukku and Maavu Urundai. During marriages the brides house has to give Kai Sutthal Murukku and Maavu Urundais to the bride grooms house, the number depends on the demand /requirement of the bride grooms family. They are also given to all the close relatives with the Thambulam gift, for the marriage.

Other than marriages, even at sadangu functions maavu urundai plays a very important role in the sadangu thattu. Sadangu Thattus are small silver cups lines in a silver plate. Since the cups are small are able to hold just maybe a couple of maavu urundais, my athai made an idea. What she does is, instead of making small urundais, she greases the nei karandi and fills up the maavu urundai maavu in it and taps it. So they take the shape of half kutti kutti mavu urundais. And all, elders as well as children, are very tempted towards the shape and size of the maavu urundais, that they get over very soon. Everytime I visit my athai, she gives me a bag of maavu urundai maavu ready to be formed into urundais. I bring it home and put it in the freezer. And use it as and when required.

Not only in Marriages and Sadangu, you will find this duo during all the functions of Lord Muruga in Chettinad. It is served as a Neivedhyam to all the Kavadis and then distributed as prasadam. During my childhood days, when my father used to return from home after Thaipoosam festival, I and my brother used to search his bag eagerly for Murukku, Maavu Urundai and Thengai Mittai.

Sorry about that Thanglish, couldn't help it. So lets move on to the recipe. To make these tempting, delicious maavu urundais. it requires very few ingredients and are easily available in all the households.

Ingredients

Passi paruppu / Moong Dal - 2 cups

Sugar - 4 cups

Ghee - As required ( Approx. 3/4th cup)

Method

1) Dry roast the passi paruppu, till a nice aroma comes. It should not turn brown.

2) In a flour mill or mixer, grind together the passi paruppu and sugar to a very fine powder.

3) When warm ghee a little and pour it on the mixture little by little and keep mixing. Once you feel you can make the balls easily without breaking then stop adding ghee. The measurement of ghee I have given is very approximate, because whenever I make maavu urundais, I just warm up some ghee and keep on adding it in the maavu and mixing, if I feel, I am still not able to make balls out of them, then I warm up more ghee.

4) Make maavu urundais and store in an air tight container and enjoy.

It was easy, isn't it. Try out the recipe and let me know how it turned out in your kitchen.

For the tamil version of this recipe please click here. http://elvisalakshi.blogspot.ae/2014/11/maavu-urundai.html

Thanks

Lakshmi Venkatesh

Masala Cheeyam

noreply@blogger.com (Kitchen Chronicles) — Fri, 15 Mar 2013 07:36:00 +0000

Masala Cheeyam is again a very famous Chettinad Evening Snack. Takes it place along with the Medu wadas and Vellai Paniyaram. It is made using a mix of rice and urad dal batter. It is crispy from outside and soft inside. My mother and grandmother say that it should be like a koodu inside, i.e. like a crisp covering for a soft ball. It is a very forgiving snack, does not absorb much of oil and does not create much of problem if you add in a bit more water. It is very simple and easy to make. Try it out in your kitchen to taste this delicious soft crispy balls. Also please go through the note section so that you can get the perfect cheeyams.

Ingredients

Raw Rice - 1 cup
Urad Dal - 1/2 cup
Salt - to taste

For Tempering
Onion - 1 big (finely chopped)
Green Chilies - 5 to 7 (finely chopped)
Coconut grated - 1/4 cup
Oil - for tempering + frying
Mustard Seeds - 1 t.sp

Method

1) Wash and Soak the rice and dal for about 2 to3 hours. Grind it to a smooth and fine batter, using little water.

2) In a kadai heat some oil for tempering. Add the mustard seeds and let it splutter. Add the onion, green chillies and cook till the onion becomes translucent.

3) Add the coconut and required salt, saute for another 2 minutes.

4) Add the mixture to the batter and mix well.

5) Heat oil in a kadai for deep frying. When the oil is hot enough drop the batter in the oil using your palm and fingers.

6) Fry the small ball in batches. Fry till they are golden brown. Drain and remove them to an absorbent paper.

7) Serve hot with red chilli tomato chutney.

Sending it to the T&T : Classic Chettinad Event.

Note : Add little water grinding. In the end when you are ready to fry them in the oil, you can add more if required. It should fall of from your finger tips loosely. Just a little bit of push should be enough for it to fall like balls in the oil.

If there are long thin strips forming on the cheeyams that means your batter is too watery. For such situations, always keep some batter without adding water, handy. So that you can add it to the watery batter and adjust the consistency.

If the cheeyams are turning out hard inside after frying that means you can add still some more water. Adjust the consistency of the batter by adding water little by little.

Freezing Tips :

After grinding the dough. Transfer it into a freezer safe box / air tight box and put it in the freezer. Do not add salt or other ingredients.

When you want to use it, remove it from the freezer, bring back to room temperature and use it.

Kavuni Arisi Payasam - Method 2

noreply@blogger.com (Kitchen Chronicles) — Thu, 14 Mar 2013 06:12:00 +0000

Kavuni Arisi from Chettinad is also known as "Karuppu Arisi". For more info on Kavuni Arisi and how it looks, please click the link here. Already I have a post on Kavuni Arisi Payasam, here I am putting down another method to make it. Both the methods are yum. Try it the way you like. Here is the other method.

Ingredients

Kavuni Arisi - 1/4 cup (soaked for about 4 to5 hours)
Water - 2 cups
Milk - 1 litre
Sugar - 1 cup
Milkmaid - 1/4 cup (optional)
or
Thick Coconut Milk - 1 cup

Method

1) Cook the rice in a pressure cooker for about 30 minutes or for about 10 to 15 whistles. You can cook it using only water or half milk and half water.

2) Let the pressure go off and the rice cool down.

4) In a sauce pan or in a heavy bottomed pan boil the milk. Simmer it till it has decreased to 3/4 of it original quantity.

3) Reserve about 1 tb.sp of the cooked rice and coarse grind the rest of it using milk.

4) Add the grinded rice to the milk and keep cooking for about 5 minutes.

5) Add sugar and cook for another 10 minutes.

6) Add the condensed milk, bring to boil and put off.

Note :

I normally reserve a small quantity of the cooked rice about 1 cup whenever I make Kavuni Arisi for making payasam later. If you are just making the Payasam then go for the other method.

I like to dissolve the sugar seperately, make a little thick syrup and then add it to the payasam.

You can use coconut milk instead of condensed milk, but do not let it boil after adding the coconut milk.

Do not let the milk stick to pan at any point of time, it gives a burnt smell.

After adding the grinded rice, cook the whole process on low or medium heat and keep stirring in between.

KAVUNI ARISI

noreply@blogger.com (Kitchen Chronicles) — Thu, 14 Mar 2013 05:23:00 +0000

Kavuni Arisi is a very special dish in chettinad. I has its origin from the Burmese influence of Chettinad. No Chettinad function is complete without Kavuni Arisi in its menu. Kavuni Arisi is made from a dark violet glutinous rice, which is a very rich source of "Vitamin B". It is available in Tamil Nadu in many of the shops. You have to ask for "Karuppu Arisi". Otherwise available in Singapore and Malaysia. Sree Krishna Sweets also used to make Halwa from this rice and was named as "Apsi Halwa". Nowadays we also make payasam which also tastes excellent. Its very easy to make, uses very less ingredients and is very delicious.

Here is a snap of the raw rice of how it looks.

Ingredients
Kavuni Arisi - 1 cup (soak overnight)
Water - 3 cups
Sugar - 2 cups
Coconut grated - 1/2 cup

Method
1) Pressure cook the soaked rice in 3 cups of water for about 30 minutes.

2) After the pressure is released mash the rice nicely with your ladle. You can reserve about 2 to 3 tb.sp of the unmashed rice and mash the rest.

3) Now add sugar and coconut. Cook till it reaches a thick consistency.

4) Serve hot or cold.

5) If you are planning to prepare for guests, you can prepare it a day ahead and keep it in a air-tight refrigerator and serve hot or cold next day. This way the rice also absorbs the sweetness of the sugar.

6) Both ways, whether served on the same day or next day it tastes great.

Pumpkin (Parangikkai) Ketti Kuzhambu & Paruppu Thovayal

noreply@blogger.com (Kitchen Chronicles) — Mon, 25 Feb 2013 08:53:00 +0000

Ketti Kuzhambus are famous through out Chettinad and are of many varieties. Very often you will this featuring in the menus of everyday cooking in a Chettinad House. It is one of the very must items in a menu prepared for a function. What do you mean by ketti kuzhambu? It means it is a thick kuzhambu, not watery like a sambar or rasam. It has a lot of flavor and is mostly spicy.

Out of all the Ketti Kuzhambus, I luv Red Pumpkin (Parangikkai) ketti kuzhambu. Since it is a ketti kuzhambu it has the spiciness and tanginess. But because of the Red Pumpkin it gets a sweet taste too. It is my mothers "signature dish". If she makes it, everyone keeps licking their fingers. I bet, you try it and you will also keep licking your fingers.

I my house we all prefer to have Paruppu Thovayal with Ketti kuzhambu. Its a superb combination. With all the spiceness and the tanginess of the Kuzhambu, the mild Paruppu Thovayal goes very well. When I am in no mood to cook elaborate meals I make this simple combination of Ketti Kuzhambu and Paruppu Thovayal.

So here goes the recipe

Parangikkai (Red Pumpkin) Ketti Kuzhambu
Ingredients

Red Pumpkin (Parangikkai) - 1/4 Kg
Onion - 1 medium
Tomatoes - 2 medium
Garlic - 6 - 7 pods
Tamarind - a small lemon size ball (soak it in little warm water)
Salt - as per taste
Sambar Podi - 3 - 4 tb.sp heaped
Curry Leaves (karuvepillai) - 10 -12
Mustard Seeds (kadugu) - 1 t.sp
Split Urad Dal (ulundham paruppu_ - 1 t.sp
Fenugreek Seeds (vendhayam) - 1 t.sp
Asafoetida (Perungayam) - 1/4 t.sp ( or a pinch)
Oil - 4-5 tb.sp

Method

Deseed, peel and wash the Pumpkins. Cut them into little bigger pieces (about 1 inch cubes).

Heat oil in a kadai / pressure pan. When the oil is hot enough add the mustard seeds, urad dal and fenugreek seeds.

After the mustard splutters, add the Curry leaves.

Once it has stopped sizzling, add the Asafoetida and immediately toss in the peeled and diced onions Also add in the peeled and cut Garlics. Just cut the garlic into half thats enough.

Saute for a minute and add finely chopped tomatoes. Saute. Add half of the salt at this stage. This will help the tomatoes to cook faster without drying out. Keep the gas on medium heat.

Once the tomatoes are fully cooked add in the chopped Pumpkins. Saute for a minute. Now add the Sambar Podi and the rest of the salt, mix well.

Add the tamarind extract and some water. Just till the pumpkin is covered. Cover the pressure pan with its lid and cook for about 2 whistles.

Once the pressure is released. Open and with the back of a ladle smash few of the pumpkins. Keep the rest as it is.

Turn on the flame and let it boil for about 5 minutes. By this time you should be able to see the oil coming out slightly. That means it done.

Serve hot with hot steaming rice and Paruppu Thovayal. Paruppu Thovayal is the best combo for ketti kuzhambu.

How to make Paruppu Thovayal? Very simple. All you need to do for this version is Grind all the ingredients together.

Paruppu Thovayal

Ingredients
Pottu Kadalai (Roasted Channa Dal) - 1/4 cup
Fresh Coconut grated - 1/8 cup
Red Chillies - 2 to 3
Garlic Pods - 1 to 2
Salt

Method
Grind all the ingredients together and serve.

Notes:

While buying Red Pumpkins try to choose a good, nice orange coloured Ripe Pumpkin.

The kuzhambu had to be little thick in consistency, so add water carefully. If you have added more water then let the kuzhambu boil till the it reaches the right consistency.

If the Pumpkins are having a thin skin, you also cut it along with the skin. Cooking it along with the skin gives it a nice crunchiness.

Smashing the pumpkins and again allowing it to boil is an important step, do not skip it. This helps in making the kuzhambu thick and the flavor of the pumpkin also gets mixed up with the kuzhambu because of this.

Parangikkai Ketti Kuzhambu is going to the "Tried and Tasted : Chettinad Cuisine". For more info on Tried and Tasted Event please have a look here.

This also going to Abraham Chako's 29 days Challenge event.

Also sending it to the event "From our mom’s Kitchen" hosted @Pure Vegetarian Bites

Also sending it to the event Winter Foods 30 min Challenge Event conducted by Sizzling Tastebuds. Eat Healthy. Love life.

.Also I need guest hosts for the future "Tried and Tasted Event". If you are Interested in guest hosting the event please mail me at kitchenchronicles1(at)gmail(dot)com or leave me a message in the comment section below.You can here more details about the event.

Reposting for "T & T : Chettinad Cuisine"

noreply@blogger.com (Kitchen Chronicles) — Sun, 24 Feb 2013 06:40:00 +0000

I am reposting my old posts here for the event "Tried and Tasted : Chettinad Cuisine". I have given a long explanation about Chettinad Foods, here.

T&T event is all about giving credits to the person, from whom we learnt the dish. This time its "Chettinad Cuisine", a cuisine from I belong to. So the credit for this goes to first to my mother obviously. The chettinad dishes which I cook at home everyday is mostly from my mother. I have seen cooking her cooking these dishes so many many years. I mostly learnt from her and many others from my relatives also.

Though I cook Chettinad Food everyday, I don't get the time to photograph them. So here are some of the dishes I was able to photograph.

Karuppati Paniyaram

Vellai Paniyaram - Method 1

Vellai Paniyaram - Method 2

Varamilagaai Thovayal

Verkadalai Ketti Kuzhambu

Urulaikizhangu Thakkali Thirakkal

I am still under the process of learning Food Photography. So please bear with me for the photos of the posts in my intial years of blogging.

Tried and Tasted Event - Chettinad Recipes

noreply@blogger.com (Kitchen Chronicles) — Sun, 17 Feb 2013 09:02:00 +0000

Hello Friends,

This month I decided to host the "Tried and Tasted Event" myself here in Classic Chettinad Kitchen. The concept of the event "Tried and Tasted" is to try from others blog and let them know that their dish tasted great in our kitchen too. We do this by giving credits to them in our blog post.

All of us who like cooking and experimenting our kitchens go through others blog in search of recipes. We bookmark many of them, try them and many of us also post it in our blogs. Most of the times we surely give credit to the owner of the recipe but many a times we forget. We all fall in love with some blogs for many different reasons. Some blogs for their drooling photos, for their authentic recipes, for their healthy recipes, for their vegan recipes, for their eggless baking recipes, for the information they give about the food they prepare and still many many more reasons. But all this involves hardwork. We all bloggers know the hard work involved in maintaining a blog, writing posts and keeping it live. So this hardwork of someone, if we like, has to be appreciated. This is the whole concept of the "Tried and Tasted" Event.

Coming to the topic of this months "Tried and Tasted" Event. Since I am hosting an event for the first time in this blog, I have chosen "The Chettinad" theme. What does that mean? Chettinad food is very popular not only in TamilNadu but also outside. I have seen many many restaurants in Chennai and other places serving Chettinad food. Even here in Sharjah, I have seen a few Chettinad Restaurants. All these restaurants are selling more of non-veg food under the name of Chettinad. But Chettinad is very known for all varieties of food veg, non-veg, snacks, sweets etc. The speciality of its food is that it uses less oil, less spice and the food is very healthy and flavorful. People of Chettinad had established their business long back in Burma, Saigon and Srilanka. So you will find some influence of these countries in their food. For example "Kavuniarisi" which is a sweet rice is from the influence of Burma, "Idiyappam with a combination of Sothi" is from Srilanka.

A Chettinad Vegetarian meal served during fuctions or in hotels consists of Soup, A sweet rice or a variety rice, white rice, with Paruppu Nei, Ketti Kuzhambu, Illam Kuzhambu, Sambar, Mor, Kootu, Poriyal, Pachadi, Mandi, Masiyal, Veg. Masala (Perattal), some fried snack, Appalam, Pickle and a Payasam.

A Chettinad Vegetarian tiffin mostly consists of Idli, Pongal, Some sweet dish like Halwa, Akkaravadasal, Vellai Paniyaram, Varamilagai Chutney, Coconut Chutney, Sambar. Here you will find a lot of variations. You will find a combination of Idiyappam and Sothi, Idiyappam and Kosmalli, Paal Paniyaram, Kandarappam, Kuzhi Paniyaram, Anju Arisi Paniyaram, Kalkandu Vadai, Kumayam, Rangoon Puttu etc, etc. The list is endless.

And some of the special snacks list are Seepu Seedai, Thenkuzhal, Kozhukattai, Masala Paniyaram, Cheeyam, Maavu Urundai and goes on and on.

There is a exotic variety of Non-veg food also which mostly consists of Mutton, Chicken, Fish, Prawns, Crabs, etc. But since I am an Eggeterain, I am not able to explain this section much.

There are many many sites with authentic Chettinad Recipes in this blogosphere. But since this event is all about trying out the Chettinad Cuisine, so you can try out from any blog / site having an authentic chettinad dish. I am listing some authentic blogs / sites which contain Authentic Chettinad Recipes, so that it will be helpful. I will be keeping on amending the list as when I come across some Authentic Chettinad Recipe sites in this month. They have all sorts of recipes, Veg, Non-Veg, Sweets, Snacks etc. So try from any of the sites below or any other site containing Authentic Chettinad Recipes.

Solai's True Chettinad Kitchen - Solai Aachi's blog is very very famous.

Chettinad Recipes - Mrs. Annam Senthil Kumar has written various articles and recipes in many magazines about Nagarathar Cooking and Traditions.

Thenu's Recipes - Thenu Aachi has authored a cook book.
Chettinad Fiesta by Meena Thennappan again a very famous blogger and has recently started doing T.V. shows.

Classic Chettinad Kitchen & Kitchen Chronicles

(I will also try to give a link to the Chettinad Recipe posts from both my blogs here so that it will be helpfull and will also give an idea.)

What is expected for this "Tried and Tasted" event ?

You can go to any of these sites or other sites containing Authentic Chettinad Recipes, search for recipes under the "Chettinad Label", try them out and post them in your blog. Both Veg and Non-veg recipes are allowed. Since all the sites contain other dishes too please kindly search for the Chettinad Labeled dish. The reason why I am stressing on this point is, this events Theme is all about Chettinad food.
Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post. Linking to the original recipe is a must.
There is no time-frame for the original recipe. It can be a very old post or a very new one.
Have you cooked from any of these sites before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Just Repost it to the present date and mention T&T event
Link your post to HERE (feel free to use the logo which will be up soon) and to my announcement post in Kitchen Chronicles i.e. http://delightsofcooking.blogspot.com/2012/12/tried-and-tasted-revamped.html. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
I will be adding a linky tool soon, so that you can easily link back your posts to me. Incase you have any problems in linking back you can send me an e-mail (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T Chettinad, your name, your post URL as well as the original URL and a picture (300px by height, please).
Send me the posted entries on or before March 15th, 2013.
The use of logo is very much appreciated, since it will help in spreading the word about the event. (I will update the post with the logo soon).
Please do not forget to link back your entry to my post using the linking tool.

Non-bloggers also can participate.

Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked and please include a picture.
The e-mails should be sent to (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T Chettinad, your name, the details of what you cooked, the recipe written in your own words will be much appreciated, the original URL and a picture (300px by height, please).
Please note : The photo of the food should be your own, original photo and not a photo copied from the net.
The bloggers know this rule. That is why I am mentioning this specifically for Non-Bloggers.
If you don't wish to attach a photo it is ok. Just send me the recipe. And the other details.

If you all have any doubts regarding the event, your are always welcome. You can leave me a message in the comment section or email me. Hoping to make this event successful with all your help and support.

Also I need guest hosts for the future "Tried and Tasted Event". If you are Interested in guest hosting the event please mail me at kitchenchronicles1(at)gmail(dot)com or leave me a message in the comment section below. You can here more details about the event.

Varamilagaai Thovayal (Chutney)- Hot RedChilli Chutney

noreply@blogger.com (Kitchen Chronicles) — Sun, 03 Feb 2013 07:46:00 +0000

I like to shop at HomeShop18. Bought some games and toys for my children through them. They have a prompt and fast service and a good network. It was delivered the next day I had ordered.

Varamillagai Thovayal is a very famous chutney in Chettinad, not only in Chettind but all over Tamil Nadu. Thinking of Varamillagai Thovayal, my memory goes 15 to 20 years back to my native place Devakottai. My Grandfather used to have a cook then. We used to visit our grandfather once a year. When we were visiting him I used watch the cook doing all the work. Not much of electrical gadgets those days in my grandfathers house.

The cook, a male person, used to grind the batter for idli, grind thovals etc in a stone grinder called "Aattukal". And other masalas he used to grind in another stone grinder "Ammi". These two were his favourite gadgets. It used to be so much sitting and watching him do all the things with these two stone grinders. Sometimes I used to tell him, I will also help you but he used to refuse me saying that you cannot do it. Then I used to be adament and then atlast he used to budge and say ok. But the minute I sit and try to move the stone "Kolavi" for grinding the batter, I cannot move it 1 single inch.

So this how he used to cook food, in stone grinders and "Varegu Aduppu", it is a stove which uses wood and not any gas. You must have seen such types of aduppu in many of the Pongal wishes. So cooking this way the food used to taste great.

Coming to our Varamilagai Thovayal, he used to grind this thovayal in this stone grinder and the taste used to be yum. You can have this thovayal with Idli, Dosa, Kothumai (Wheat) Dosa, Raagi Dosa, Vellai Paniyaram and so on. The list goes endless.

Varamilagai Thovayal is a best combination with Vellai Paniyaram. You cannot see Vellai Paniayaram separately without this Thovayal. It is very easy to make gets ready in a jiffy.

Ingredients

For Grinding
Red Chillies - 10 nos.
Onion - 1 small or medium
Garlic - 2 pods
Tomato - 2 medium
Tamarind - 1/4 of a lemon size ball.
Salt - as per taste. ( I prefer to use Kal Uppu (Cyrstal Salt)

For the tempering
Mustard Seeds - 1/2 t.sp
Asafoetida - 1/4 t.sp
Oil - 1 t.sp

Method

Grind all the ingredients under the "for Grinding" section. I prefer to first add tamarind, salt, garlic and redchillies. You can adjust the amount of Red Chillies used to suit your taste buds. I keep it medium hot so that the children can also enjoy it. Then when it is little grinded I add the chopped tomato and onions. When it is smooth enough transfer it to a container. Heat oil for tempering, add the mustard seeds and asafoetida. Add this to the chutney. Serve it with hot Vellai Paniyaram, Idli, Dosa etc.

You can find the recipe of Vellai Paniyaram here and here.

Sending this Hot Varamilagai Thovayal to Spicy Chilly who is a spice lover and is hosting a event called "My Spicy Recipe".

Also sending it to the event Winter Foods 30 min Challenge Event conducted by Sizzling Tastebuds. Eat Healthy. Love life.

Godhumai Halwa / Wheat Halwa

noreply@blogger.com (Kitchen Chronicles) — Wed, 09 Jan 2013 13:47:00 +0000

Wheat Halwa / Godhumai Halwa is very famous throughout India. People of different parts of India have their own version of Wheat Halwa. But in Tamil Nadu preparation of Godhumai Halwa means, making the Halwa using the milk extracted from the wheat berries.

I have seen in many marriages and functions in Chettinad, the cooks soak the wheat berries and grind it using the Aattukal. Extract milk from it and prepare the Halwa. The cooks always insist for Samba Godhumai variety, a variety of wheat, which has a rough texture and is not much used to make the chapathi flour. But Samba Godhumai has a peculiar and a nutty taste and so is very well suited for Halwas.

And I have seen the cooks working hard to prepare it. From that day I have been always scared to make it, thinking that it is a huge process and needs a lot of help. But then I love to eat when it is served in the functions and wait for it. And now its my Sons turn.

Somedays back I saw a very easy version of this in Sharmis Passion. She had used wheat flour to extract the milk and this made the process much simpler. So thought of giving it a try.

This month Priya had chosen Sharmis Passion for the Tried and Tasted Event. So I wanted to make use of this opportunity to thank Sharmi for the easy recipe.

Ingredients

Wheat Flour - 1 cup
Sugar - 2 cups
Ghee - 2 1/2 cups
Cardamom Powder - 1/2 t.sp
Food Colour - 1 pinch
Fried Nuts - 1/8 cup

Method

Knead the wheat flour to a soft dough using some water.
Now place the dough in a container and cover it with about 2 to 3 cups of water.
Let it rest for the night.
Next day, completely dissolve the dough in the water using your hands till there are no more lumps left.
Drain this liquid using a strainer. Discard the gluten, after straining the milk.
Leave the milk to rest in the container for about 1/2 hr to 1 hr.
The thick milk will settle down and a layer of water will be seen up.
Try to discard this layer of water slowly without disturbing the settled milk.
Now in a non-stick pan heat the sugar with about 1/4 cup of water.
Let the sugar form the single string consistency.
Once the right consistency is reached add the thick wheat milk and keep stirring.
Slowly it will start getting thicker.
In the meanwhile slightly warm up the ghee in a different vessel and keep it ready.
Once you have reached the porridge consistency start adding the ghee about 2 to 3 tb.sp at a time and keep stirring.
Add the colour and keep mixing.
Keep on stirring and adding the ghee slowly. Everytime you add the ghee and stir it will be absorbed, then again add ghee and stir.
At a point of time the whole mass will start moving together.
At this time add in the Cardamom Powder and roasted nuts and keep stirring.
Keep stirring and adding ghee.
Slowly it will start oozing out the ghee.
At this stage you can stop adding the ghee. But keep stirring. Stir till it has reached the Halwa consistency and its raw smell or raw taste :) has gone/vanished. When you are able to make a ball, that means the Halwa consistency has reached.
Transfer it in another vessel, serve hot or cold.
You can also pour it into a tray and cut into pieces.
In the whole process do not stop stirring. When the final stage is nearing it becomes hard to stir, but do not leave keep stirring.
And there the excellent Godhumai Halwa is ready in a easy way.

Sending this to my announcement post of the Tried and Tasted Event in Kitchen Chronicles and to Priyas Versatile Recipe who is hosting the Tried and Tasted Event this month.

And this delicious Halwa is also going to
Kids Delight - Dessert event hosted by Veg Nation. The event was started by Srivalli of At Spice your life.
Foodabulous Fest hosted by Preeti's Kitchen Life.
Hot Beverages and Desert within 45 minutes hosted by Just Cooking N Baking
Manasi of A Cook @ Heart is holding a event called "I Must Make That" and she also has a giveaway. And after seeing her announcement I realized that the CupoNationIndia is catching up faster. And so sending this entry to her.
and to the Sweet Luv - CJ#4 hosted by Cooks Joy

Vellai Paniyaram

noreply@blogger.com (Kitchen Chronicles) — Thu, 03 Jan 2013 09:17:00 +0000

WISHING YOU ALL A VERY HAPPY AND PROSPEROUS NEW YEAR 2013.

Thought of starting this year with a very traditional Chettinad dish, for which I had lot of requests. It is the very famous Vellai Paniyaram, without which a function is never complete in Chettinad. People of all age like it very much and goes best with Vara Milagai Chutney or Kara Chutney. It is a fluffy pillow like savory which is usually served in chettinad houses and functions as evening snacks or as one of the dishes in the morning breakfast.

Vellai Paniyaram has very few ingredients and takes very less time of preparation. The only time taken is the time for the soaking of the Rice and Dal i.e. about 1 to 2 hrs. Thats it, once the batter is ready then it gets done very fast. There is not much recipe variation for this traditional dish.

Ingredients

Raw Rice - 1 Cup
Parboiled Rice - 1/4 cup
Udad Dal (Ulundham Paruppu) - 1/4 cup
Salt - as required
Sugar - 1 t.sp
Milk - about 1/4 cup
Oil - for frying

Method

Wash and soak the mixture of rice and dal.
Grind it in a grinder or in a mixer to a fine batter.
Add the sugar, salt and mix.
Check the consistency of the batter it should be little more watery than the dosa batter. To get the right consistency add milk as required and mix.
Take a deep and round bottomed kadai.
Add only enough oil so that the paniyaram can just rise up and is able to float.
Heat the kadai on a small burner.
Once the oil is medium hot turn the burner to the low mode.
Beat the batter with a ladle or a whisk.
Now with a round ladle pour the batter in the oil.
The Paniyaram will get cooked , rise on its own and float.
At this point turn it, let it cook for one more minute and remove.
Make it one by one at a time.
Serve it hot with chutney.

Points to remember

Use only rice which we use for cooking and not the rice which is used for making batter. Like, do not use idli rice since it is a batter rice and used for cooking. Raw rice also the same thing applies.
Do not add too much oil to the kadai.
Do not over heat the oil.
And always keep the flame on low through out the cooking process. Once in a while if the temperature of the oil goes down very much then you can rise it. Otherwise keep it on low always.
Do not touch it in the oil before it starts floating on its own.
After it starts floating you pour little, little oil on the top so that it helps in the cooking process.
After turning do not cook for long.
Your batter is of right consistency if the paniyaram is cooked fully. If it does not get cooked in the centre then your batter is thick, add more milk.
If you are not getting the shape of the Paniyaram and it is becoming round like a bonda then it means that the Udad dal content is more.
If the Paniyaram becomes rubbery after it becomes cold then the udad dal had been very less.
Adding the parboiled rice helps the paniyaram to remain soft even after becoming cold.

This recipe of adding Parboiled rice was given to me by my SL.
You can find recipes of
Another version of Vellai Paniyaram here.
Red Chutney / Tomato Chutney

மைசூர் பாகு - Traditional Mysorepak in Tamil

noreply@blogger.com (Kitchen Chronicles) — Sun, 09 Dec 2012 12:20:00 +0000

மைசூர் பாகு

கடலைமாவு 1 கப்

நெய் 1 1/4 கப்

சர்க்கரை 1 1/2 கப்

செய்முறை

வாணலியில் நெய் விட்டு கடலைமாவை வறுக்கவும்.
பச்சைவாசனை போகும்வரை வறுக்கவும்.
வாணலியில் சீனிபோட்டு சீனீமுழ்கும் வரை தண்ணர் விட்டு பாகு வைக்கவும். ஒரு கம்பி பாகு பதம் இறுக்க வேன்டும்.
அடிபிடிக்காமல் இருக்க சிறிது நெய் விடவும்.
பிறகு வறுத்த கடலைமாவை தூவி கட்டியில்லாமல் கிலறவும்.
வேறுஒரு வாணலியில் நெய் காயவைக்கவும்.
காய்ந்த நெய்யை சிறிது சிறிதாக மாவில் ஊற்றி கிளறவும்.
சட்டியில் ஒட்டாமல் (நுரைத்து) வரும்வரைகிளறி நெய் தடவிய தட்டில் கொட்டி சிறிது ஆறிய பின் உடனே கட் செய்யவும்.

The english version for this recipe can be found here in my other blog Kitchen Chronicles.

Tomato Chutney

noreply@blogger.com (Kitchen Chronicles) — Sun, 30 Sep 2012 11:14:00 +0000

Tomato Chutney as name suggests is made with Tomatoes as the main ingredient. I always have a stock of this chutney in my fridge, my children love them a lot.

My mother is a great cook. She acquired these skills from her mother. And so did her sisters. I remember people coming and asking my grandmother to make pickles, snacks and savouries for them. She used to very happily make it for them. With my mother happens the same thing, her friends come requesting her to make something or the other for them. This chutney is one such dish which is always in great demand for her. So then like mother like daughter. For me too, this Tomato Chutney is very very famous among my friends. I learnt it from my mother.

And moreover the best part is that its very easy and has very less ingredients. This chutney stays good for about a week in the fridge. So here comes the recipe

Ingredients

Tomato - 4 -5 (medium sized)

Onion - 1 (medium sized)

Red Chilly Powder - 1 to 1 1/2 t.sp

Salt - to taste

Spluttering

Oil - 2 to 3 tb.sp

Mustard Seeds - 1 t.sp

Curry Leaves- 10 - 15

Asafoetida /Hing - a pinch

Method - Very Simple

Grind all them together in a mixer. Heat oil in a pan, toss in the items one by one listed under spluttering. Immediately empty the contents of the mixer into the pan and cook. Once the liquid starts boiling it will start spluttering outside. Keep a lid handy. Close it and let the cook on low flame. Keep stirring it in between. Stirring in between is very important do not allow it to stick it to the bottom of the pan. You know that it is done when the chutney starts giving out the oil.

Serve it with anything you like for ex. with Roti, Dosa, Idli, Bhajji, Sandwiches etc

Sending this delicious Chutney to the event "Pickles & Chutneys" conducted at Ammaji Recipes

Karupatti (Palm Jaggery) Paniyaram and Elai Maavu for Pillayar Nonbu

noreply@blogger.com (Kitchen Chronicles) — Mon, 02 Jan 2012 07:40:00 +0000

Pillayar Nonbu this year was celebrated on 29th January. Here in Vadodara we are about 5 to 6 nagarathar families. For us it is a time for a get-together. This year again Pillayar nonbu was celebrated with great pomp. So now I am back again with the recipe of the Karupatti Paniyaram which we make as the most special prasadam for this day. And the recipe for the Elai Maavu also. Last year I didn't take clicks of the prasadam. This year with all the hurry bury I managed to take some clicks.

Karupatti Paniyaram takes some practice to get a perfect, nice one with the exact shape (karai). It is made using rice flour and karupatti or a mix of karupatti and jaggery (vellam).

This Paniyaram is also many a times made in Padaippu Veedugal in Chettinadu. Infact wherever this Paniyaram is made it is the main Prasadam which is distributed.

Make the dough for the Paniyaram atleast one day before to get a soft Paniyaram.

Ingredients
Raw Rice - 4 cups
Karupatti - 1/2 Kg
or
Karupatti + Jaggery - 1/2 Kg ( 3 : 1 ratio)
Ghee - About 1 tb.sp

Methods

Soak the rice for about 3 to 4 hours.
Drain the rice and spread it on a white, clean cloth.
Let the cloth absorb the water for about 15 to 30 minutes.
Powder the rice in a mixer or in the flour mill. Wet Rice grinding flour mills are not available everywhere. They are very popular in Tamil Nadu.
Sieve the rice in the fine or a little bigger one (the one which we use for sieving Rava).
Crush the Karupatti with a stone so that it breaks into very small pieces. If using Jaggery, grate it with a grater.
Put the Karupatti in a kadai, a thick bottomed vessel, pour about 1 cup of water and let the water boil.
Start smashing the Karupatti so that all of them dissolve in the water.
After it dissolves fully, add the Jaggery and let it also dissolve.
Remove the vessel from fire and let it cool a little.
Strain it with a strainer so that all the dust and unwanted wastes are strained.
The syrup should be little thick not very watery or very thick.
Now add this syrup to the grinded and sieved flour. Keep some flour handy so that you can add it if needed. Add the syrup little by little to the flour and not all at once. And keep mixing it in the flour with your hand.
This step is where you have to remove the dough for the Elai Maavu. Once you have mixed the flour and the jaggery mixture, it will form like a dough. Remove the amount of dough you want for the Elai maavu.
In the remaining dough mix the remaining Jaggery mixture and mix well. Close it with a lid and keep it with in a side.
Add little ghee to the dough which you had kept for the Elai Maavu and mix it well. Keep it in a correct sized box and close it with a tight lid.
When you want to make the Paniyaram, heat enough oil in a kadai for deep frying the Paniyarams. If you want heat a mixture of ghee and oil or vanaspati. I prefer to use only oil.
Take the a dough in a deep vessel and add some water to it. Make the dough to a running consistency. It should be of the Idli Maavu consistency not too watery.
Mix well and pour it in the hot oil with a ladle.
Once cooked it will come up on its own, turnover cook for a few seconds about a half a minute and remove it after draining the oil.
So now our Karupatti Paniyaram and Elai Maavu is ready for the Pooja.
Shape the Elai Maavu in small conical shapes and put the wick made of 21 thin threads in between and keep it ready.

I have tried my level best to explain the process in full detail. Incase of any doubts please feel free to leave your questions as comments in this post, I will try to answer it as soon as possible.

Sending this to the event "Let's Cook - Rice" hosted by Radhika of Tickling Palates.

And also to Cooking Challenge - Flavors of Tamilnadu hosted by Vidhya Subromany of Sweet Karam Kapi

Pillayar Nonbu - Part 2 - The Origin Of Pillayar Nonbu

noreply@blogger.com (Kitchen Chronicles) — Sat, 24 Sep 2011 15:41:00 +0000

The Origin Of Pillayar Nonbu

Traditionally we Nagarathars belong to the Saivite branch of Hinduism. Our clan temples are all Saiva temples.

Fifteen centuries ago our Nagarathars lived in Kaviri Poom Pattinam and worshipped a Maragatha Vinayagar (Emerald Vinayagar). That particular Maragatha Vinayagar is not with us anymore and it is believed that it is with a branch of Nagarathars who left the main stream Nagarathars and settled down in the Nagercoil area.

A Nagarathar gentleman of Kaviri Poom Pattinam took a second wife after the death of his first wife who left him a with a daughter. In due course of time the second wife was blessed with a son and daughter of her own and then she started ill-treating her step-daughter.

When the second wife's son came of age they decided to conduct a Karthigai Puthumai ceremony for him. A Karthigai Pudumai ceremony is like an initiation ceremony for boys in the month of Karthigai. A similar function for girls called Thiruvathirai is conducted in the month of Markazhi. On the morning of the Karthigai Pudhumai celebrations the second wife was busy making arrangements for the ceremony. When she was working with her hands, she felt it would be better to remove the costly diamond ring that she was wearing on one of the fingers. She removed and left it nearby. But when she finished and looked for the ring it was missing. At once she concluded that her step-daughter must be the culprit and started accusing the poor girl in front of all the relatives and guests. Despite the repeated denials by the girl, everyone taking part in the function started accusing the poor girl. Even her father did not do anything to defend her.

Unable to stand the insults and accusations, the poor girl went without telling anyone to the Margatha Vinayagar Temple in the centre of the town and prostrated before the Maragada Vinayagar and pleaded thus with all her heart and soul - "Oh Margatha Vinayagar, I neither saw nor touched the Diamond ring belonging to my step-mother. But she refuses to believe my words. No one including my own father has raised a finger to defend me. You know I am innocent. If you are truly the supreme deity which our Nagarathars worship with such devotion, prove my innocence to all".

The chief priest of the temple was very moved by the devotion and faith of the distressed girl and assured her that Maragatha Vinayagar will certainly prove her innocence. He also tried to persuade her to go back home. But she said in reply "I will not leave this temple until I am proved not guilty. I will neither eat nor sleep until my innocence is established". Thus saying she began a long period of penance and fasting in the temple, putting all her faith in the Lord Maragatha Vinayagar. On the first night of her fasting Lord Maragatha Vinayagar appeared in her dreams and bade her thus - "I am very much moved by your devotion and faith. Commencing from today you must observe a period of fasting and meditation for a period of 21 days. During this period you must eat but only one meal a day and pray to me wholeheartedly. On the 21st day your innocence will be established".

The girl started her prayer and fasting at once but did not reveal to anyone about Maragatha Vinayagar appearing in her dream. Each day of her fasting she took out a thread from her sari, made it into a thread and planted it into dough made with rice flour, jaggery and ghee (maavilakku in Tamil) and then lighted the thread in front of Lord Maragatha Vinayagar and offered her prayers with great devotion. Twenty days passed but there was no sign of the lost ring being found. On the morning of the 21st day she made a vow to Lord Maragatha Vinayagar thus "If by the end of this 21st day the lost ring is not discovered I will surely end my life rather than lead a life of disgrace".

Nagarathars who came to the evening prayer noticed with astonishment a long line of ants emanating from the 21 lighted doughs (maavilakku) used as offerings by the girl to Lord Maragatha Vinayagar. Everyone became curious and followed the long line of ents starting from the 21 maavilakku to see where it ended. The long line passed through the temple and streets and finally ended in an ant hole in the girl's house. When they looked into the ant hole they noticed something bright inside. When they dug into the hole they were surprised to find the lost diamond ring. Only then the girl's step-mother remembered that she removed the Diamond ring from her hand and placed it on a stone step near the ant hole to prevent it from being soiled. It was not so difficult to guess what had happened after that. The ring had slipped from the stone and had fallen into the ant hole. The girl's stepmother and father felt very sorry for unjustly accusing the girl.

When the ring was found everyone was overjoyed. All the Nagarathars assembled in the Maragatha Vinayagar Temple and offered a prayer of thanks to the Lord Maragatha Vinayagar for establishing the innocence of the girl. They praised Lord Maragatha Vinayagar as the redeemer of lost things. To commemorate the above touching episode in the Nagarathar Community they decided to celebrate it every year and appropriately named it "Pillayar Nonbu".

Note : The above is a brief history of how Pillayar Nonbu originated. There is no written record about this festival. The story has been passed down from generation to generation by word of mouth.

Information Source : Nagarathar.co.uk

Tangy Manathakkali Kuzhambu

noreply@blogger.com (Kitchen Chronicles) — Mon, 15 Aug 2011 11:48:00 +0000

Manathakkali is called "Black Nightshade" in English. It has a great lot of medicinal value. Both its leaf and its fruit in the raw and dried form is used in cooking. It is very effective in curing stomach ulcers. We get it very easily in Tamil Nadu.

In India, the berries are casually grown and eaten; but not cultivated for commercial use. The berries are referred to as "fragrant tomato," or மணத்தக்காளி - manathakkaali in Tamil, 'ganike gida' in Kannada, Kamanchi in Sanskrit and Telugu, and makoi in Hindi. Although not very popular across much of its growing region, the fruit and dish are common in Northern Tamil Nadu, Southern Andhra and Southern Karnataka. In North India, the boiled extracts of leaves and berries are also used to alleviate the patient's discomfort in liver-related ailments, including jaundice. (Source - Wikipedia)

Manathakali has a distinct flavour. Since we don't get its fresh seeds here in Gujarat, I keep a stock of it in the dried form i.e. in the vathal form. This Manathakkali Kuzhambu has a tangy taste with the goodness of the seed.

Ingredients

Onions (peeled and chopped) - 1/2 cup
Manathakali Vathal - 1 handfull (fried in little oil)
Medium Tomato - 2 (optional)
Tamarind - 1 lemon sized (soaked in water)
Sambar Powder - 2 to 3 heaped tb.sp
Salt - to taste
Curry Leaves - few (optional)
Black Mustard Seeds - 1 t.sp
Black Gram Dal (Urad Dal) - 1 t.sp
Fenugreek Seeds - 1/2 t.sp
Asafoetida - 1/2 t.sp
Oil - 3 to 4 tb.sp

Method

Heat oil in a Kadai. Add Mustard seeds to the hot oil and let it splutter. Then add Black Gram Dal, fenugreek seeds and asafoetida. Add curry leaves, after about 5 seconds add the onions and saute till it becomes translucent. Then add the tomatoes and saute till it gets cooked. Add the tamarind extract, sambar powder, salt, fried Manathakkali vathal and let it boil till the raw smell is gone.

If you are using Manathakkali vathal then have a check on the salt you are adding since it already contains salt.

If you don't have sambar powder then use 1to 1 1/2 t.sp red chilli powder and 3 to 4 t.sp of coriander powder.

Serve hot with hot and steaming Rice.

I have served it here with Rice and Crispy Raw Banana (Ennai Vazhakkai)

Crispy Raw Bananas (Ennai Vazhakkai)

noreply@blogger.com (Kitchen Chronicles) — Thu, 11 Aug 2011 12:51:00 +0000

It is raining cats and dogs here in Vadodara for the last 3 to 4 days. Very nice climate for the otherwise hot Vadodara. The city has become comparatively very cool and is very pleasant. So thought of making something hot, spicy and crispy for lunch today to compliment this pleasing weather. Decided to make Hot and Spicy Vathal Kuzhambu, Crispy Raw Bananas ( we call it Ennai Vazhakkai) and Steaming Hot Rice.

Thinking of Raw Bananas, I remember an incident which happened in the early days of our marriage. My HD is a very picky eater in those days. He used to like only Rasam, Potatoes and Podi otherwise nothing else. We and some of our other friends had been invited for dinner by one of our friends. And they had prepared Chettinad Special dishes for us. Some of the dishes were Idiyyappam, Kosmalli, Rice, Crispy Raw Bananas etc. And these are those dishes which he used to hate in those days. Out of compulsion he had to eat there and was praising them for nice virundhu (feast). With great difficulty I had compressed my laughter in their house. Back at home, I burst into great laughter and was teasing him. At last I had to prepare a special dinner for him.

So coming back to the topic, so today I am presenting here

Crispy Raw Bananas (Ennai Vazhakkai)

Ingredients

Raw Bananas - 4 to 5
Ginger Garlic Paste - 1 tb.sp
Turmeric Powder - 2 t.sp
Red Chilli - 1 t.sp / Sambhar Powder - 1 to 1 1/2 tb.sp
Salt to taste
Oil

Method

Peel the Bananas and cut them in thin circles. Put them in a bowl, add all the ingredients except oil and marinate for about half an hour to one hour. Heat a kadai (I prefer Non-stick, since the amount of oil used is considerably less). Pour some oil. Once the oil is hot put the marinated Bananas in it and keep turning them for some time, keeping the gas on medium flame. Do it carefully so that you do not break the bananas. After sometime you can leave it open on a sim flame till it turns crispy turning it in between after 5 minutes. It will take about 20 minutes to half an hour.

I transfer them to a preheated oven once they are about half done. This also reduces the oil used to an extent. So this was simple and easy isn't it.

Next Comes Manathakkali Vathal Kuzhambu.

Pillayar Nonbu - Part 1

noreply@blogger.com (Kitchen Chronicles) — Wed, 27 Apr 2011 04:30:00 +0000

Pillayar Nonbu is a very unique and important festival for the people of Chettinadu i.e. Naattukottai Nagarathars. On this day Lord Vinayagar/Ganpati is worshiped by observing a fast. It is celebrated once in a year in December, on the 21st day after Thiru Karthikai or Periya Karthikai as the way we call it. The Nonbu / fasting which is for 21 days begins on the Thiru Karthigai day. On these days, only one meal (palagaram) a day is taken.

I hope to write about this function elaborately and in parts, since it is a very important function as far as Nagarathars are concerned and the upcoming children don't seem to have the exact direction of how and why the function is to be done. Hope these posts will be helpful to everyone. So today, in this post I am starting with the Organizing of the function.

Organizing Pillayar Nonbu.

The 21st day, the last day of the nonbu, is the day when Sashti converges with Sathaya Nakshatram. It is a day of total fasting and the regular meal recommences after the final prayer has been offered to Pillayar. During the 21 days a thread from a new Veshti/Dhothi is drawn and kept before the God. On the 21st day all these 21 threads are collected and twisted together to make the wicks needed for the function.

On the day of the Nonbu a special pillayar is placed on the Nadu Veetu Kolam (a special kolam which is put only for auspicious occasions) in the pooja room together with a bunch of auspicious flowers (avvarampoo), tied around a small stick. The pillayar is beautifully decorated with flowers and garlands. The prasadams are placed before the God.

The very important prasadam on this day is Karupatti Paniyaram, which is a paniyaram made using rice, jaggery and karupatti. This dough is also used make small pyramid shaped pillayars with a small wick, consisting of 21 threads, dipped in ghee is kept in centre of the pyramid. This is called Elai. Then comes Vellai Paniyaram made using raw rice, Ulundu vadai, Thirattupaal made using milk. The other offerings are puffed gingerly seeds, puffed rice, puffed maize, puffed millet, Kadalai(peanuts) urundai, Ellu Urundai, fruits, beetle nut leaves, paaku, etc.

Then the eldest couple make a house using strands of threads dipped in kolamaavu, on the walls of the swami room or where the pillayar is placed. This is called "Thumbu Pidithal".

After all the preparations for the function is over, the ceremony/function is started with the blowing of the sacred conch shell/sangu. The eldest person in the function lights the Elai Lamp i.e. the small pyramid shaped maavu with the wick in the centre. The first one he takes in the name of the God. Then the next one he takes for himself. And then gives one Elai for each those present in the function. It is the custom of the recipients to worship Pillayar, then receive the Elai and swallow it whole which symbolises that the Holy Spirit will become part of the devotee. An expectant mother receives two Elais. The number of Elai should be in odd numbers. Supposing you are 4 members in the family, then the no.of Elai should be 5. If you are 2 or 3 still the number of Elai should be 5.

After the Elai distribution is over, the prasadam distribution is done to the people present in the function. That is the food items which had been placed before the Pillayar during the Poojai.

So this is the way Pillayar Nonbu is celebrated by the Nagarathars of Chettinadu.

To summarise the function.

1) Preparation of the prasadam, mainly Karupatti Paniyaram and Elai Maavu.

2) Nadu Veetu Kolam (Click on the link for the Kolam)

3) Thumbu Pidithal

4) Distribution of Elai by the eldest male member in the group.

Information Source : Nagarathar.co.uk

Chettinadu Kolam For Pongal & Marriages

noreply@blogger.com (Kitchen Chronicles) — Tue, 19 Apr 2011 07:11:00 +0000

Here I am putting up some Kolams, which are used in some special occasions in Chettinadu. These kolams are called Nadu Veetu Kolams. We put it for Pongal, Pillayar Nonbu, Marriages, House Warming Ceremonies etc. These kolams carry a special importance in all our functions. It brings out the artistic creations in each girl. The kolams here in the photos have been put up by my sister, Kanthi Akka, in Madurai. And the photos have been taken by my Niece.

Pongal Kolam

Nadu Veetu Kolam

Pongal Kolam

Here are some kolam by my maami Mrs. Mani Megalai.

Nadu Veetu Kolam

Pongal Kolam

Palada Payasam

noreply@blogger.com (Kitchen Chronicles) — Sat, 16 Apr 2011 18:51:00 +0000

A very happy New Year to all the Tamilians and Keralites. For this tamil new year I wanted to try something different than the usual things I make. So this new years special was "Palada Payasam", a Keralite special. After I had a chat with my friends over the phone I got a Recipe for it. Came out very excellent.

Palada Payasam

Method
Ready made Palada - 1 1/2 cup
Milk - 2 lt
Sugar - 4 cups
Cardamom Powder - 1/2 t.sp
Broken Cashew - 1 tb.sp
Ghee - 1 tb.sp

Ingredients

Wash the Palada in water and soak it in hot water for about 10 minutes. Rinse it in cold water again. Cook the milk and Palada in a pressure cooker. Put the cooker in sim after the 1st whistle and wait for about 10 to 15 minutes. Switch of the gas later on. Once the pressure is released, open the cooker and put the cooker back on the stove. Now add the sugar, cardamom powder and let it boil. Keep stirring. Let it simmer for another 10 to 15 minutes. Strew the roasted cashews on top and serve it hot.

Thattai

noreply@blogger.com (Kitchen Chronicles) — Fri, 01 Apr 2011 18:19:00 +0000

Thattai is a traditional South Indian snack. It is an all time favourite one. It is always welcomed and relished by people of all ages. Available in the sweet and snack shops round the year. But still always home-made ones get a thumps up compared to the shop brought ones. It is very difficult to resist our temptation from Thattais.

This recipe is from a blogger friend. When I was searching for a Thattai recipe some years back I came across this recipe. Didn't keep a track of the bloggers name and web address. This recipe is very wonderful and a never let down recipe. The Thattais always come out crisp. It is very simple and easy to make. Doesn't involve any strenuous process.

Thattai

Ingredients

Raw Rice - 3 cups
Black gram - 1/2 cup
Roasted Bengal Gram dal - 1/2 cup
Bengal gram - a handful
Dry Red Chillies - 15
Shredded Coconut - 2 cups (optional)
Asafoetida Powder - 1 tsp

White Sesame Seeds - 2 tbsp

Ghee - 1 tbsp

Salt to taste

Oil for frying

Method

Soak the rice for 1 hour, drain the water and grind the rice in a mixie to a fine powder. Sieve it twice.
Soak Bengal gram in enough water for about 2 hours.
Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once.
Grind the Roasted Bengal Gram with the red chillies, asafoetida & coconut to a fine paste.
Add the ground paste, powder, ghee, curry leaves and the soaked dal to the rice flour with enough salt & knead to a soft dough.
Take a clean plastic sheet. Grease it with oil. Take a small ball of the dough and place it in the center of the plastic sheet. Place another greased clean plastic sheet.
Flatten the ball placed between the plastic sheets with a rolling pin. Flatten it as thin as possible.
Cut it with a round cookie cutter.
Make a small batch of it and fry it in the oil. Remove it and place it on a tissue paper.
Allow it to cool for some time. Preserve them in an air-tight box.

Oats

noreply@blogger.com (Kitchen Chronicles) — Fri, 01 Apr 2011 18:11:00 +0000

Oats is also called as the "Wonder Grain". It is high in fibre. Oats have a rich blend of fibre which slows down digestion. That means your body gets a steady stream of energy as carbohydrates gradually flow into your bloodstream.

A bowl of oats keeps your blood-sugar at a high but safe level for a quite a while. So you feel energetic for a long time before wanting to eat again.

Source : Reader's Digest

Seepu Seedai

noreply@blogger.com (Anonymous) — Thu, 31 Mar 2011 12:25:00 +0000

Seepu Seedai

Ingredients
Raw Rice Flour - 4 cup
Urad dal Flour - 3/4 cup
Roasted Gram Flour - 3/4 cup
Diluted Coconut Milk - 2 1/2 cup
Ghee - 4 tsp
Salt to taste

Method
Basic Raw Rice Flour
Soak raw rice in water for about 2 to 3 hours. Drain the water from the rice and spread it on a clean white cloth in shade (not in sun). Let it dry for about 1 hr. Grind in a mixer. In South India we have special flour mills in many places to make wet rice flour. But then I mostly grind it in the mixer. Sieve the flour through a fine siever. Dry roast it in a low fire till it the raw smell of the rice is gone and it becomes like "sand", you should be able to draw line with it.

This is the basic rice flour for many snacks. You can prepare this rice flour before hand and keep it stored in an airtight box.

Seepu seedai
1) Mix rice flour, urad dhal flour, & ghee. Take milk from coconut by adding warm water to the same. Take about 2 ½ cups of milk, if it is not sufficient, you can add some boiling water. Boil this milk with salt, add to flour mixture & knead well . The should be soft.

2) Press in the seepu seedai achu into a long strip.
or
Since I didn't have a here I adopted the old fashioned way of making it with a comb. For this use a new, clean comb. Spread the dough like we do for chapatis, cookies etc in a clean greased plastic sheet. About 2 mm thick not very thin. Press it lightly with the comb, so that the lines of the comb get formed on it.

3) Cut into pieces of even length. Form it in the shape of rings using your finger. Fry for about 10 – 15 in hot oil (but not very hot) till it is done (i.e till the sound of the oil has stopped or is very little). Remove to kitchen tissue, cool & store.