Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.
Ingredients we need:
Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml
Procedure:
Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.
Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.
Pattinam pakoda is one of the most popular snack served in Tamilnadu wedding feast. This is a little different snack compared to other pakodas.
Ingredients:
Melted Butter 25 gm
Cooking Soda 1/2 tsp
Besan flour 200 gm
Store-bought raw rice flour 200 gm
Ghee 1 tsp
Rock salt 3/4 tsp
Red chilly powder 1/2 tso
Fennel seeds 3/4 tsp
Asafoetida 2 pinches
Finely chopped bellary onion one
Minced Green chilly one
Grated ginger 2 inches
Chopped fresh baby curry leaves 25 pcs
A fistful of chopped coriander greens
Water approximately 150 ml
Groundnut oil 500 ml to deep fry
Procedure:
First step:
Blend the melted butter and cooking soda for one minute.
Add besan flour and raw rice flour.
Mix well using a spoon.
Rub the mixture to a crumbly texture adding a tsp of ghee.
Add salt and asafoetida.
Knead the mixture to a firm mass or dough, adding 150 ml water little by little.
Add red chilly powder and fennel seeds.
Knead to combine.
Add chopped bellary onion, minced green chilly, grated ginger and curry leaves.
Knead to incorporate everything.
Add a fistful of coriander greens chopped.
Knead to infuse the flavour of coriander greens.
Make gooseberry sized balls.
Second step:
Heat the oil to deepfry temperature.
Once the oil heated to deepfry temperature,
reduce the heat to simmer level.
Drop the balls one by one to the hot oil.
Allow deepfrying for 5 minutes on low flame to maintain the shape of the balls.
Now, increase the flame to high to get crispiness and golden brown colour.
Take out the fried balls and drain the excess oil and place them on oil absorbent tissue papers.
15 balls per batch.
Repeat the process for the remaining dough- balls.
Ready to enjoy!
Cooking time 20 minutes
Yield: 30 balls out of the given quantity.
Samosa is the most popular snack loved by all people. Samosas are made with all-purpose flour locally named as Maida mixed with ghee, and ajwain seeds, salt to form a triangle shell filled with spiced potato mixture and deep-fried until golden brown.
They are flaky and crispy and the best snack to be served with tea or as a starter before meals.
Come on, let's make it!
This recipe involves four steps.that are easy to follow and enjoy homemade samosas.
Step one:
Ingredients:
All-purpose flour 250 gms.
Clarified Butter/Desi Ghee/Fresh Cow ghee 4 tbsp
Ajwain seeds/Omam 3/4 tsp
Water approximately 125 ml that depends on the quality of Maida.
Salt 1/2 tsp
Procedure:
Add All-purpose flour, salt, Ajwain Seeds and Ghee in a dry mixing bowl.
Rub the flour with hands to form a crumbly texture.
Add water little by little and knead to form a tight and firm dough.
Be careful while adding water.
Cover and let it rest for 30 minutes.
Step Two
Ingredients:
Ghee 2 tbsp
Cumin Seeds 1/2 tsp
Fennel Seeds1/2 tsp
Chopped green Chilly 3/4 Tsp
Chopped Bellary onion 1/2 cup
Coriander greens chopped 1/2 cup
Grated Garlic 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Coarse Red Chilly Powder 1/2 tsp
lemon juice 1 tsp
Boiled Potatoes 500 gm+1/2 tsp salt
Salt 1/4 tsp
Procedure:
Mash the potatoes with added Salt
Heat the pan with Ghee on medium heat.
Adjust the heat then and there to avoid burning.
Add fennel seeds and cumin seeds to fry.
Reduce the flame.
Saute to fry
Add garlic and ginger.
Saute for a while until a nice aroma.
Add green chilly and Bellary onion.
Saute until transparent.
Add turmeric and red chilly powder.
Add mashed potatoes and coriander greens.
Mix to combine on low heat.
Pour 1 tsp Lemon Juice and 1/4 tsp salt.
Mix well.
Spicy Potato stuffing is ready.
Step Three.
Little Water to wet the edges.
Procedure:
Divide the Dough into 8 Lemon balls.
Flatten the ball and make chappati.
Cut the chapati into equal halves.
Fold like triangle cone as shown in the video.
Fill the cone with potato stuff and seal it
Do refer to the video.
Do the same for the remaining balls.
shells are ready to deep fry.
Step Four
Ingredients:
Cold-pressed Groundnut oil 500 ml
Procedure:
Heat the pan with Groundnut oil to Deep fry temperature on medium flame.
Reduce the flame to low.
Now Lower the samosas one by one carefully.
Let them deep fry evenly on all sides by turn-over the samosas for 5 minutes.
Now increase the flame to high to get golden brown and crispy Samosas.
Take out the samosas by a slotted spoon and drain the oil.
Place them on an oil-absorbent tissue paper.
We can get 16 Samosas out of the given quantity of ingredients.
Cooking Time one hour including the resting hour of the dough.
Mutton Thanni kuzhambu goes very well with idlis, Dosas, Uthappams, Kal Dosas, Chapatis, Parottas, Rotis and hot steamed rice. This recipe is popular in Tamil Nadu. Mutton Chukka and Mutton Thanni Kuzhambu are the staple dishes of Kongu folks in every Sunday Meals of Kongu Folks since a very long time.
Most comfortable Combination of Main dishes of Tamil Nadu and north Indian main dishes.
This kuzhambu involves four steps.
Each step has its own ingredients.
First Step:
Washed Goat meat 500 gm
Rock Salt 3/4 tsp
Turmeric 3/4 tsp
Water 250 ml
Grated Ginger 1 tsp
Procedure:
Pressure-cook the meat with the above ingredients for 4-6 whistles on medium heat. Set aside to cool down.
Second step:
Groundnut OIl 2 tbsp
Cinnamon 2 inch stick
Cloves 5 pcs
Coriander Seeds 1.5 tnsp
Cumin Seeds 1 tsp
Peppercorns 3/4 tsp
Dried Red Chillies 3-4 pcs
Chopped Shallots 3/4 cup
Garlic Cloves 6 pcs
Fresh Curry leaves 25 pcs
Turmeric 3/4 tsp
Medium size tomato chopped one
Fried gram(Pottu kadalai) 1 tsp
Fennel seeds 1/2 tsp
Shredded Coconut 3/4 bowl/cup
Procedure:
Heat the pan with groundnut oil on low heat. add Cinnamon stick, cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic Cloves, Curry leaves, Turmeric, Fried gram
and saute on low flame.
Note: Care should be taken while frying the above ingredients. Never fry on high or medium flame.
Low heat is sufficient to get a nice aroma while frying.
Set aside to cool down.
Third Step:
Fried ingredients
Water 150 ml
Procedure:
Transfer all the ingredients together to the mixer jar.
Add water 150 ml.
Grind to a smooth paste at high speed.
Fourth Step:
Ingredients:
Groundnut Oil !.5 tbsp
Cinnamon stick crushed 4 pcs
Cloves 4-5 pcs
Fennel seeds 3/4 tsp
Curry leaves 15 pcs
Grated Garlic 1 tsp
Grated Ginger 1 tsp
Cooked meat-bones 10-12 pcs
Stock water 150 ml
Water 400 ml
Coriander greens chopped a few
Procedure:
Open the cooker and separate the meat and bones.
Divide the stock water 50 ml and 150 ml.
50 ml stock water along with the meat is used to make the MUTTON CHUKKA.
The remaining g 150 ml stock water along with the cooked meat-bones are used here to make
the so-called MUTTON THANNI KUZHAMBU.
Let's make:
Heat the heavy bottomed vessel or pressure cooker with groundnut oil on medium heat.
Mutton Chukka is a popular non-vegetarian snack/starter in Tamil Nadu. Kongu folks usually enjoy the homemade mutton chukka almost in every Sunday. This recipe involves four steps. Step one: Washed Goat meat 500 gm Rock Salt 3/4 tsp Turmeric 3/4 tsp Water 250 ml Grated Ginger 1 tsp Place all the ingredients in a pressure cooker and cook until five whistles on medium heat. Set aside to cool down. Step Two: Ingredients: Groundnut Oil 2 tbsp Cinnamon 2 inch stick Cloves 6 pcs Coriander seeds 1.5 tbsp Cumin seeds 1 Tsp Peppercorns 3/4 tsp Dried Red Chillies 3-4 pcs Chopped shallots3/4 cup Fresh Curry leaves 25 pcs Garlic Cloves 6 pcs Turmeric 3/4 tsp Medium-sized tomato chopped one Fried Gram 1 tsp Fennel Seeds 1/2 tsp Shredded Coconut 3/4 bowl Water 150 ml. Procedure: Heat the pan with 2 tbsp groundnut oil on low heat. Add Cinnamon stick, Cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic pods, Curry leaves, Turmeric, Fried Gram, Tomato, Fennel seeds and shredded coconut. Saute on low heat. Care should be taken to avoid burning. Set aside to cool down. Step Three: Transfer all the fried ingredients along with 150 ml water to the mixer jar. Grind to a smooth paste at high speed. Keep the paste ready. Open the pressure cooker and keep ready. Step Four: Ingredients: Groundnut Oil 1.5 tbsp Cinnamon sticks, crushed 4 pcs Cloves 5 pcs Stone flower a small piece Fennel seeds 3/4 tsp Chopped Shallots8-10 pcs Curry leaves 15 pcs Slit green chilly one Shredded Garlic 1tsp Ginger grated 1 tsp Coriander greens a fistful Ground masala paste 5 tbsp Pressure-cooked meat with stock water Rock salt 1/2 tsp Shredded Coconut 2 tbsp Bellary onion rings, a few Half a lemon fruit. Procedure: Heat the pan with groundnut oil on low heat. Add fennel seeds, Cinnamon stick, cloves to fry. Add shallots slit green chilly and curry leaves. Saute until the shallots turn translucent. Add the cooked meat and its stock water. Add salt. Let them further cooked until the stock water reduced to a minimum. Add 5 tbsp masal paste. Mix well and let them combine with masal paste. Cook until the meat turns golden brown and dry. Garnish with the chopped coriander greens. Turn off the heat. Top up with a few onion rings and half a Lemon fruit. Mutton Chukka is now ready to serve. Squeeze the lemon juice over the chukka and enjoy! Cooking Time 45 minutes Yield: 2 servings. We can multiply its quantity according to our needs
தட்டுவடை/தட்டை Thattai is an authentic snack of Tamilnadu to celebrate the festival occasions. It is available throughout the year in almost all snack stalls. Ingredients: Store-bought Raw rice flour 250 gms Fried gram 100g Dried Red Chillies 3 pcs Salt 1/2 tsp Asafoetida one pinch Curry leaves 25+10 torn curry leaves Chana dal 2 tsp Water to knead Groundnut OIl/any oil you prefer: 400 ml Hot Oil @deep fry temperature 1 Tbsp Cooking Time: 30 minutes Yield 35 Thattais Procedure: Wash and soak chana dal in little water for 30 minutes Dry roast the raw rice flour on low to medium heat without changing its colour for a while. Set aside. Grind the fried gram, red chillies to a fine powder. Add some (25)curry leaves and run the mixie for a second. In a mixing bowl, add roasted raw rice flour, ground fried gram contents, asafoetida, salt, 10 torn-curry leaves. Mix to combine. Add water little by little and knead the contents to form a soft non-sticky dough. Make a small pit in the centre and add hot oil 1 tbsp @deep-fry temperature Apply a few drops of oil over the dough to prevent dryness. Make equal sized gooseberry sized balls. Take a square size Aluminium foil and smear with oil. Place the ball on aluminium foil and cover it and press gently using a bowl. Open the foil and flatten into a thin disc using your fingers. Make 9-10 discs on aluminium foil-squares. Heat the oil to a deep-fry temperature. Once the oil reaches the deep fry temperature, reduce the heat to low-medium level. Now remove the discs one by one and lower them into the hot oil carefully, one by one. Let them deep fry until the oil bubbles subside. Collect them and place on oil absorbent paper. Crispy and crunchy Thattais are ready to be served.
If the Tea and Coffee lovers are longing for milk-free options, Sukku Malli coffee is a perfect choice for warming the Chilled cold weather.
This beverage is made by combining a few key ingredients available in our kitchen-spices. It is pretty easy to prepare in a jiffy.
Sukku Malli coffee is having many curative properties that work its best by combining palm jaggery or candy when consumed hot.
This is a time tested hot beverage that has been consumed by our ancestors for centuries.
We can prefer this medicinal and healthy coffee during this rainy, cloudy and cold weather replacing the usual milk coffee and tea.
Sukku -Dry Ginger
Malli-Country coriander seeds.
Since the flavours of Dry ginger and Coriander seeds dominates in this coffee, it is termed as" Sukku Malli coffee"
Key ingredients:
Country coriander seeds 2.5 tbsp
Dry Ginger about 2 inches
Peppercorns 3/4 tsp
Cardamom pods 12 pcs
Palm Candy 25 gm
Organic Cane sugar 2 tsp (optional)
Procedure:
Dry roast all the ingredients on low flame except palm candy
Set aside to cool down.
Grind all the ingredients including palm candy to a fine powder.
Transfer the ground spice mix to an airtight container.
It retains its nice and scintillating aroma for seven days.
It serves two persons by using one tsp powder.
Heat the saucepan with 2 cups of water on medium heat.
Bring to a rolling boil.
Add 1 tsp Sukku-Malli powder to the boiling water.
Let it boil for seven seconds until the essence of the spices infused in the boiling water.
We can add organic Cane sugar 2 tsp if we want the sweetness little bit more.
Strain and serve hot.
It is worked best to cure a common cold, cough, congestion, indigestion and so many ailments.
We can habituate this soothing and comfort drink in the morning or mid-noon or evening replacing the usual coffee and tea if we are health-conscious people.
Note:
Take care not to burn the spices.
Roast the spices until their natural aroma is unlocked.
There are so many traditional one-pot meals in Kongu Cuisine. Out of these, the so-called Thakkali choru is stunningly delicious. Whenever we get busily engaged with works, we make one of these various one pot-meals that cover the whole day meals. Thakkali choru is quite easy to make. Ingredients: Medium size tomatoes 4 pcs Boiled Ponni rice (old) 200 gms Chopped Shallots 20 pcs Dried Red Chillies 2 pcs Groundnut oil 3 tbsp Mustard seeds 1/2 tsp Garlic cloves grated 5 pcs Curry leaves 20-25 pcs Turmeric powder 1/2 tsp Asafoetida one pinch Cinnamon sticks 6 pcs Cloves 6 pcs Rock salt 3/4 tsp Water 650 ml A few Coriander greens Procedure: Wash and soak the old and boiled Ponni Rice for 1/2 an hour. Drain the excess water and add 650ml water Heat the pressure cooker with groundnut Oil on medium heat. Add mustard seeds to splutter. Once they start to splutter fast, add shallots, slit red chillies and curry leaves. Saute for a while until the shallots turn soft and transparent, add turmeric and grated garlic. Saute to combine. Sprinkle one pinch of asafoetida. Transfer the rice along with water. Allow boiling on medium heat. Add rock salt and stir to combine well. Return its lid and place the weight. Pressure cook up to 2 whistles and simmer for five minutes. Turn off the heat and set aside to cool down. Open the cooker and add some coriander greens. Fold gently to infuse the flavour of coriander greens. Mild tangy Thakkali choru is ready to be served. Onion Raita and chips or papads go very well with this one-pot meal
Try Quail in Coconut base with a perfect blend of spices that leaves you with tender quail meat in a rich and aromatic stew. This thin gravy pairs with Idli, Dosa, Chapathi and hot steamed rice as a comfort Breakfast/Dinner/Lunch. This recipe involves two steps 1: preparation of masala mix 2. cooking quail in masala mixture Masala mix Groundnut Oil 2 tbsp Shallots 25 pcs Red Chillies 3 Fresh curry leaves 35 pcs Coriander seeds 1 tsp Cumin Seeds 1 tsp Pepper 1 tsp Crushed cinnamon bits 1/2 tsp (2 inches) Fennel seeds 1 tsp Turmeric 1/4 tsp One tomato chopped Shredded coconut 3/4 cup Fried gram 3/4 tsp Fry all the above-said ingredients in Groundnut OIl over low medium heat. Set aside to cool down. Grind using 200 ml water into a fine smooth paste. Keep ready. Step 2. Key ingredients to temper and cook: Quail meat 400 gm Fennel seeds 1/2 tsp Cinnamon bits 6 crushed bits Cloves 5 pcs Stone flower a little Shallots 10 pcs whole Whole red chillies 2 pcs Curry leaves 15 pcs Grated Ginger 1 tsp Grated Garlic 1tsp Turmeric 1/4 tsp Rock salt 3/4 -1 tsp A fistful of coriander greens, chopped Wash the quail meat thoroughly. Drain the water completely. Heat the cooker with 3 tbsp Groundnut OIl over medium heat. Add fennel seeds, Cinnamon bits, Cloves and stone flower to fry. Add shallots, curry leaves and whole red chillies. Saute till the shallots turn translucent. Reduce the flame. Add grated ginger, garlic and turmeric 1/4 tsp. Saute to fry everything. Add Quail meat and saute well in the oil. Let it it sit for 5 seconds. Add ground masala paste with rinsed water 300 ml. Add salt. Close and cook until 2 whistles. Turn off the flame. Set aside to release its pressure. Open the cooker and sprinkle coriander greens and stir twice to infuse the fine aroma of coriander greens. Ready to serve. Preparation time 10 minutes Cooking Time 20 minutes Servings 4 members. :
