Showing posts with label Tamil Recipes. Show all posts
Showing posts with label Tamil Recipes. Show all posts

Chettinad Prawn Masala


I like spicy dishes especially when it is raining and this Chettinad Prawn Masala definitely makes me happy. It is not just eating but the making process too because it is kind of meditative and involves a little bit of time in making the masala, leaving it marinated and the final preparation. So you need not think about anything else, but just think how the dish is going to turn out.....As in all Chettinad non-veg preparation, i have used small onions. The recipe also has a special Garam Masala using Stone Flower (Kalpasi) and Kapok buds (Marathi Moggu). These two ingredients are a refreshing change to the usual garam masala. It can be stored and used for other spicy dishes.



Filter Coffee - - -- - - without filter



Somehow the chillness or the laziness of winter is keeping me away from the blog world. I thought I’ll jumpstart by preparing and writing about the illustrious and legendary Filter Coffee.
Well, the filter coffee is indeed a legendary drink especially if you have lived in Tamilnadu and experienced the taste of it in all those vegetarian restaurants after a nice masala dosa, poori masala or even a tasty plate of idlis.

Now that I live in Kerala once in a while we dine for Masala Dosa and the coffee is something that completes the meal. I drink filter coffee even at night.
Though I am all crazy about this coffee my efforts to own a filter has not yet been successful. May be I have not been able to convince my husband about the nostalgia that accompanies the filter coffee.

So I usually prepare the filter coffee without the filter by just placing the coffee in a tall tumbler or a slim / vertical jug overnight so that you can pour the clear coffee out the next morning leaving behing the residual coffee powder and a little bit of the liquid. This would give the same taste and you can decide how strong a coffee you need.

The decoction I prefer is medium because a very strong coffee would give me burning sesation.
Recipe inspired from Priya Sreeram’s Bon Appetite
the recipe for a medium strong filter coffee is as follows:

1 ¼ cup water
3 cup boiling hot milk
4 heaped tsp coffee powder

the method
Place the 4 tsp coffee powder in a silm jug or any vertical container. Boil the water and pour it over the coffee powder. Close the container immediately and let it stand overnight.

The next morning, carefully pour the coffee into another vessel (use a sieve if you need though it is not need because the coffee will be clear). Leave the residue with about ¼ cup coffee remaining in it.
Take out the clear coffee / decoction. Use ¼ cup decoction with ¾ cup milk. Add adequate sugar, mix and drink. I like the filter coffee in a bitter sweet taste.

the recipe goes to Radhika's Blog Hop




Cabbage Koottu (C'bge in dal and coconut gravy)



Cabbage koottu is a simple and tasty side dish for rice. Besides the cabbage, dal and coconut are the main ingredients. The only difference in the cabbage koottu when compared to other koottu recipe is the addition of asafoetida. In other koottu recipes, like the snake gourd variant there is no asafoetida though any one is free to experiment according to their taste.

This is one of my favorites and i get nostalgia about my childhood days in Valparai when i prepare this...if you ask me the reason, i really dont know...:-) sometimes it is 'just like that'


ingredients

cabbage - 500 gms
dal (toor or chana or moong) - 4 tbsp

coconut - 5 tbsp
cumin - 1/2 tsp
small onion - 4
green chilly - 2 or 3

turmeric - 1/3 tsp
asafoetida - 1/2 to 3/4 tsp

for the tempering


oil - 1 1/2 tsp

mustard seeds - 1/4 tsp
curry leaves - 1 or 2  sprigs
whole red chilly - 2 or 3 (broken)

salt to taste

the method


Par boil the dal in a pan. Add the shredded cabbage, turmeric and salt and give a quick stir. Meanwhile grind the cumin, small onion, green chillies and coconut to a coarse paste using about 2 or 3 tbsp water. Add the coconut paste into the cabbage and stir. When almost done add the asafoetida and stir. Take care while adding the asafoetida because the pungency differs based on the brand. Add 1/2 tsp and taste the koottu and add the balance 1/4 spoon as'da only if need be. Turn off heat when the cabbage is done. Check salt.

Heat oil in another pan and add the mustard followed by curry leaves and broken red chillies. Pour the tempering over the cabbage, stir and cover it. Serve the cabbage koottu with rice and sambar or rasam or whatever you prefer.

Groundnut / Peanut Chicken Curry




Ground nut Chicken Curry is just like a normal Kerala based  chicken curry with the only difference being the addition of some herbs, groundnuts and coconut. The addition of ground nut gives an extra creamy texture to the curry.  The curry tastes good if prepared in a clay pot but care should be taken that it does not stick to the bottom of the pot.

the recipe

Chicken – 1 medium (1200 gms)
 Onion – 3 large
Garlic – 15 cloves (medium sized)
Ginger – 1 inch piece
Green chilly – 2

Mint leaves, chopped – 3 tbsp
Coriander leaves, stem & root – 3 tbsp
Tomato - 2 medium
Garam Masala – ¾ + ¾ tsp
Turmeric – ¾ tsp
Chilly powder – 3 tsp (adjust to taste)
Pepper powder – 1 – 1 ½ tsp (adjust to taste)

Coconut – ½ of a coconut ( 6 tbsp)
Ground nuts (unroasted) – one hand full (about 5 tbsp)

Oil – 3 tbsp
Salt to taste

the method

Soak the ground nut with adequate water for about 30 minutes. Grind it alongwith coconut to a fine paste.

Heat a heavy bottom pan or clay pot and add the oil. Add the onions and saute till it turns translucent. Add the crushed ginger, chilly and garlic. Saute for a minute and add the turmeric, chilly powder, 1/2 tsp pepper powder and 3/4 tsp garam masala and saute for few seconds in medium heat. Add the groundnut and coconut paste and saute for a minute till the raw taste of ground nut goes off. (Continue cooking in medium heat). Add the chopped mint and coriander leaves. Give a quick stir and add the tomatoes. Stir for few seconds and add the chicken pieces and salt. Stir well. Let the chicken cook in low to medium flame. Stir occasionally.Let the chicken cook in its own juices. Add adequate water if need be. Cook the chicken till done. Sprinkle the remaining pepper powder (if need be) and 3/4 tsp garam masala. Check taste and turn off heat. Serve hot with rice, chapati, appam, naan or whatever you feel like having it with.
The recipe is from a program called 'Taste of Kerala' in Amrita TV.


Mughalai Chicken Biryani
Butter Chicken
Chicken Manchurian
Chicken Shahi Pulao
Tangy Tamarind Chicken Curry
Mughalai Chicken
Ginger Chicken
Hot 'n' Sweet Chicken
Chicken Sandwich

Groundnut chicken curry goes to the 'Sunday Special' event at my blog. Do send in your recipes to this event.

Spicy Coconuty Sweet Pongal







Pongal is the festival of harvest celebrated in Tamilnadu. Being brought up in Tamilnadu, all its festivities are close to my heart. I now live in Kerala and make sure Pongal and Deepavali is celebrated at least with a light zest. 

Sweet pongal is usually prepared with rice and moong dal. My mother usually prepares it only with rice. So I have skipped it in this recipe also. In addition to cardamom I have added few other spices and desiccated coconut. The spice does not overwhelm the taste, it just adds flavor to the overall taste. Enjoy!

the recipe

Raw rice - 1 cup
Water - 2 - 2 1/2 cup
Milk - 1 cup
Cardamom - 3-4 pods powdered
Nutmeg – 5 -7 gratings
Clove – 2 -3
Ghee – 2 tbsp or more

Jaggery, grated - 1 1/2 to 2 cups
Salt - a small pinch
Cashew nuts & raisins - 4 tbsp or more

the method

Heat ghee and fry the cashew nuts and raisins.

Place the jaggery in a saucepan and add ¼ cup water. Melt it in medium heat. Strain it and keep it aside.

Soak the rice for 30 minutes to 1 hour. Boil 2 cup water in a pan and stir in the soaked rice. Keep stirring so that it does not overflow. When the rice is almost done add the salt and milk. Simmer and let the rice cook. When the milk is almost absorbed by the rice add the jaggery and powdered cardamom, cloves & nutmeg. Mix well until the pongal gains a thick consistency. Add the desiccated coconut and dry fruits, along with the ghee. Garnish with more desiccated coconut and dry fruits. Serve hot.

the recipe goes to Pongal Feast Event





Next post at roshan's cucina : Cherry, Cashewnut & Oatmeal Brownies








Elephant Foot Yam cutlets


I am making a disclaimer that this is not my recipe but this is one I watched on television a loooooooong time ago.....probably when i was in college or school....and this is the first time that i ever tried......it tasted good



Yam tastes best during July and August.....it is also a time when most tubers taste the best. The veggie cooks faster during these months and I particularly don't taste that itching sensation that usually comes with it. 

Yam  can be cooked in various forms and this is one recipe which even the kids couldn't resist. 

Yam being the common name, the specific name for reference is Elephant foot yam. Stored with immense medicinal value a good read about the benefits of the vegetable is found here.




the recipe


Yam, grated – 400 – 500 gms
Oil – 1 tbsp
Cumin – ¾ tsp
Chillie powder – 1 tsp
Rice flour – 1 ½ - 2 tbsp
Salt to taste
Oil to fry

the method

Sprinkle 1 tbsp oil in the yam and mix well. Steam the grated yam so that the water content in the yam evaporates off. Blend together the steamed yam, cumin, rice flour, chilly powder and salt. Shape it and deep fry in oil. While frying make holes in the middle of the cutlets gently to ensure that proper frying takes place in the middle of the cutlets also. Can be snacked or served with rice.


the recipe goes to the event - - dish name starts with E



Sambar - traditional method



Preparing a sambar from the scratch is not an interesting idea these days. The number of sambar powder brands stands testimony to it. However I like to have the traditional recipe once in a while especially with idlis. The recipe follows…..

Ingredients

Dal – ¼ cup
Green chilly – 1

Condiments to be fried, powdered and ground to a paste

Oil – 1 tbsp
Fenugreek seeds – ¼ tsp
Curry leaves – 1 sprig
Coriander seeds – 2 tbsp
Red chilly, dried – 7 – 9
Coconut, grated – 1/4 parts

Vegetables, cubed (whatever is available or as per need)

Drumstick – 2
Potato – 1
Carrot – 1
Pumpkin – 6 – 8 pieces
Ladies Finger / Okra – 5
Beans – 5
Tomato – 2

For the tempering

Oil – 1 tbsp
Mustard seeds – ½ tsp
Small onion – 6-8 or Onion – 1

Other ingredients

Tamarind – 2 tbsp soaked in water
Turmeric – ½ tsp
Salt to taste
Coriander leaves, chopped (optional) – 1 sprig
Cumin – ½ tsp
Asafoetida – ¼ tsp

the method

Cook the dal with green chilly.

Fry the condiments one by one. Fry the coconut till it is brown in colour. Powder all the condiments together with the fried coconut and cumin. Then, grind the powdered condiments to a smooth paste.

Par boil the vegetables and then add the cooked dal, ground paste, turmeric powder and salt. When the vegetables have completely cooked add tamarind pulp and asafoetida.

Heat oil in a pan and add mustard seeds. Add onion and fry till it is brown in colour. Pour the tempering over the vegetables and dal mixture. Sprinkle coriander leaves. Aromatic sambar is ready!


Vegetable Kurma (Korma)

Kurma in Tamilnadu, korma in North India...that is my understanding. It is a spicy vegetarian dish that tastes good with rice as well as chapati. This is another dish which i have been relishing since childhood with most of the vegetables in the recipe coming from our garden. You have that option of growing and plucking fresh vegetables when you live in a hill station. Now those experiences are just memories to cherish especially the climate factor...





the recipe

carrots - 2
potato - 1
beans - 15 -20
peas, cooked (green or dried) - 1/4 cup
tomato - 2
cauliflower, medium sized or small - 1

turmeric powder - 1/2 tsp
chilly powder - 1/2 tsp
pepper powder - 1/2 tsp
coriander powder - 3/4 - 1 tsp
garam masala - 3/4 - 1 tsp (depending on your spice requirement)

for the masala to be ground

onion - 2
garlic - 8
ginger - 1 inch
green chilly - 1
oil - 1 or 2 tbsp
salt - to taste

Coconut, grated - 1/4 part
Poppy seeds (optional) - 1/4 - 1/2 tsp soaked in 3-5 tbsp water for abt 15 mins

the method

Saute the onion in oil. When it starts to brown add garlic, ginger and chilly and saute till it is soft. Add chilly powder and saute for few seconds. Grind it to a smooth paste.

Cook the peas separately. Cook the carrot, potato and beans till half done and then add tomatoes, the ground paste, turmeric, salt and coriander powder. When the vegetables are three fourths done add the cauliflower, peas, pepper powder and garam masala.

In another pan lightly roast the grater coconut without losing its color (takes abt 2 minutes). Grind the coconut with the soaked poppy seeds. (For more aroma soak a pinch or two of cumin and fennel seeds).

When the vegetables are almost done add the coconut and poppy seed paste and bring it to boil. Done.

Snake Gourd Koottu / Curry

A regular curry at home...i have inherited this recipe from my mom...i had a snake gourd plant at home few months back....hope to plant them again and photograph the creeper :-)






the recipe

Toor Dal - 1/4 cup
Snake Gourd - 400 - 600 gms
Tomato - 1 or 2
Turmeric - 3/4 tsp
Chilly powder - 1/2 tsp

for the spice and coconut mixture

Coconut - 1/2
Cumin - 1/2 tsp
Garlic - 2 cloves
Green chilly - 2
Onion - 1/2 or 5 shallots

for the tempering

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (optional) - 10
Curry leaves - 1 sprig
Onion - half an onion
Whole Red Chilly - 2 or 3


the method

Cook the dal partially. Cut the snake gourd into small cubes and add it to the dal. When half done add tomato, chilly powder and turmeric powder. Grind the ingredients for the spice and coconut mixture into a coarse to smooth paste consistency. Add it to the snake gourd and dal. Add salt. Cook till done and turn off heat.

In another pan heat oil, add mustard and let it crackle. Add chopped onion, fenugreek seeds, broken red chilies and curry leaves. When brown add to the snake gourd and dal and mix well. Serve with rice and pappad or a spicy vegetable stir fry.

Spicy Brinjal and Potato Stir Fry

Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we use...