Mint Chutney/Pudina Chutney with Coconut

Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version here.
Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............

                                                             

                                         

                                                                              
                 Mint chutney/Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	1 cup(tightly packed)
Coriander leaves/kothamalli ( finely chopped)	2-5 stems(optional)
Green chilly/pachamilagai	4-5
Coconut(grated)	5-6 tbs
Roasted gram dhal/pottukadalai	1 tsp
Cashews/mundiri	3-4
Turmeric powder/manjal podi	a pinch
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tsp of oil in a pan,to this add the green chilly,mint and coriander leaves,saute it till the leaves change its color.Put off the flame,let it cool down. After cooling,take the green chillies,coconut,cashews ,salt and tamarind in a blender jar. Grind it to a coarse paste with water as needed.

• Now add the mint leaves and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa,paniyaram

• The amount green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2 days if it is stored in the refrigerator.

Enjoy................

This recipe is off  to Cook Book Challenge for August,Week#2.

Sumber http://www.naliniscooking.com

Paal Paniyaram - Chettinadu Special

We are completed more than half of our journey in A-Z series in Journey through the cuisine.For the letter P,I had several options such as paal,poli,paal kari,puliodhari but settled with paal paniyaram.

Paal paniyaram is a Chettinadu sweet delicacy in which a deep fried fritter is soaked in sweetened coconut milk.Itsprepared for most of the occasions for breakfast.

Since we like this sweet preparation a lot, mom used to make it frequently,especially after any special poojas.As the coconut and rice offered to God needs to be used in some sweet preparation.
Mom used the coconut milk for soaking the paniyarams but here I used both coconut milk and regular milk.Off to the recipe.......

                                                                      

                                                            

                                                       Paal Paniyaram

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   Basic Information

   Preparation time 20 minutes

   Soaking time 2-3 hours

   Cooking time 25 minutes

   Serves 3-4

   

  Ingredients

    

Ingredient	Quantity
Raw rice/pacharisi	1/2 cup
Urad dhal/ulutham paruppu	1/2 cup
Idly rice/pulungal arisi	1 tbs
Thick coconut milk	1 cup
Regular milk(boiled and cooled)	1/2 cup
Sugar/sakkarai	3-3.5 tbs
Cardamom powder/ellakai podi	a pinch
Salt	1/2 tsp
Oil	for frying

  Method 

• Rinse the rice and dhal for couple of times in water and soak it for 2-3 hours.After soaking completely drain the water.Grind it to a smooth and fluffy batter,with water as needed.The batter should be thick like a vada batter.Transfer the batter to a bowl and add salt.Mix it well.
• Mix both the milk and add sugar,cardamom powder,mix it well.Keep it aside.

• Heat a pan with oil and once the oil gets hot take a small pinch of batter and drop it in the oil.Fry it in a medium flame till golden,Remove it from the oil and drain it on a paper towel.

• Now add the fried paniyaram to the milk and mix it well.Let it soak for 15 minutes.

• Serve it.

• Grinding it in a grinder gives a fluffy batter.
• If you feel the first batch of paniyaram comes out bit hard then add a pinch of cooking soda..
• Do not drop the batter too big after soaking the size would increase slightly.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Chola Paniyaram /Sorghum Paniyaram - Kongunadu Special

For the letter C, under the journey through the cuisines I chose to share Cholapaniyaram from Kongunadu cuisine.
In Kongunadu cuisine whole grains and millets are used extensively in their cooking. The most commonly used is finger millet(ragi),finger millet(kambhu) and sorgham(cholam).
The chola paniyaram is quite popular in kongu cuisine and its made with the whole grain.Due to unavailability of the whole grain I used the flour and made it.Even this can be made with dried corn kernels too,but it needs to soak for at least 12 hours.The paniyarams came out so fluffy and we enjoyed it with a spicy chutney.Lets move on to the recipe.................

                                                                      

                                                            
                                                              Chola Paniyaram

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   Basic Information

   Preparation time 20-25 minutes
   Soaking time 4 hours
   Fermetation time 5-6 hours

   Cooking time 35-40 minutes

   Makes 30-35

   

  Ingredients

  For the batter

  

Ingredient	Quantity
Raw rice/pacharisi	1/2 cup
Idly rice/pulungala arisi	1 cup
Urad dhal	1/2 cup
Sorgham flour/jowar flour	1 cup
Fenugreek seeds/vendhayam	1.5 tsp
Salt	1.5 tsp

   Other ingredients 

  

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	2 tsp
Asfoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Green chilly/pachamilagai	3-4(finely chopped)
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Oil	4-5 tbs(tempering+ to cook paniyaram)
Channa dhal/kadala paruppu	2 tbs(soaked)
Turmeric powder/manjal podi	1/4 tsp(optional)

  Method 

• Soak the rice and dhal+fenugreek seeds in water separately for 3-4 hours.Grind the rice to a bit coarse paste and keep it in a bowl.Now grind the urad dhal and fenugreek seeds to a fluffy batter and add it to the rice paste.To this add the jowar flour and salt,mix it well.If needed add little amount of water.Let it ferment for 6-8 hours or overnight.
• Next day or after fermeting mix the batter well and keep it aside.Soak the channa dhal in water for 10-15 minutes.
• Heat a pan with 2 tsp of oil and do the tempering with mustard seeds and urad dhal.Add in the sliced green chilly,chopped onion and curry leaves along with a pinch of slat and turmeric powder.

• Saute it for couple of minutes and put off the flame.Add it to the fermented batter,also add the chopped coriander leaves and soaked channa dhal.Mix it well,if needed add some water to get the consistency.

• Heat the paniyaram pan and add few drops of oil to each hole.Fill the batter in each hole up to 3/4th and cook it for 2-3 minutes in a medium flame.Flip it to the other side and let it cook for 2-3 minutes.Drizzle few drops of oil if needed.Once both sides turned golden remove it from the pan.Continue for the rest of the batter.

• Serve it warm with a spicy chutney or coconut chutney.

• If you are using the jowar flour then grind the rice to a bit coarser paste.
• The fermentation time varies,mine took almost 12 hours.In tropical conditions it may ferment faster
• Addition of turmeric powder to the tempering is optional,even channa dhal can also be added while doing the tempering.
• Tastes better when it hot,even after cold it tastes good .

Enjoy..........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Thinai Masala Paniyaram/Foxtail millet Paniyaram

Today's recipe is a healthy paniyaram recipe and used thinai/foxtail millet instead of rice.This is a great breakfast or snack option and doesn't need fermentaion.
I saw this recipe in a T.V show and used samai/little millet,as I don't get samai here substituted with thinai.The same recipe can be followed for the sweet version which I will share soon.As thinai has a mild sweet taste it tastes good with spicy kara chutney.With no further delay lets move on to the recipe...................................

Thinai Masala Paniyaram

   Basic Information

   Soaking time 2-3 hours
   Preparation time 15 minutes
   Cooking time 30 minutes
   Makes 20-22


    Ingredients

Ingredient	Quantity
Thinai/foxtail millet	1/2 cup
Toor dhal	1 tbs
Channa dhal/kaldaparuppu	2 tbs
Moong dhal/paasi paruppu	1 tbs
Rice flakes/aval/thin poha	1/4 cup
Onion(finely chopped)	1(medium size)
Green chilly/pachamilagai	2-3(finely chopped)
Coconut bits(optional)	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kaldaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  Method

•  Soak the dhals,thinai,rice flakes together in water for 2- 3 hours,grind it to a fine paste with  salt.

• Keep a pan with couple of tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onion and green chilly till transparent.Add the  coconut pieces and give it a mix.

•  Finally add the chopped coriander leaves and mix it well and put off the flame.Add this to the batter and mix it well.

•  Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.When the oil gets heated pour the batter 3/4 th of the each mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

•  Thinai paniyaram is ready,serve it with spicy/kara chutney.

Enjoy....................................

• Keep the flame in medium to get even browning..
• If you want you can use a cup of fermented idly/dosa batter along with the batter.

This recipe is off  to Cook Book Challenge #11 August week 2.

Sumber http://www.naliniscooking.com

Chettinadu Vella Paniyaram and Milagai Chutney

For the final day of Blogging marathon under the theme combo dishes is a classic Chettinadu combo Vella paniyaram and milgai chutney.
These vella paniyaram are so easy to make and batter doesn't need fermentation,as the name indicates it should be white in color.
Vella paniyaram and milagai chutney combo features in Chettinadu family's breakfast or evening snack for all occasions.
This recipe I noted down from Mrs.Revathi Shanmugam cookery show in a regional channel,with no further delay lets move on to the recipe.................

Basic Information

Soaking time 2 hours
Preparation time 15 minutes
Cooking time 20 minutes
Makes 20-22

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	11/4 cups
Boiled rice/Pulungal arisi/idly rice	1/4cup
Urad dhal/ulutham paruppu	1/4cup
Salt	1tsp
Oil	for frying

Method

• Soak the rice and dhal together for 2-3 hours and grind it to fine paste with salt.Add water and adjust the consistency(like dosa batter consistency).
• Heat a flat bottom pan with the oil and keep it in a medium flame,pour a small ladle of batter to the hot oil.
• Now gently with the help of the strainer ladle pour the hot oil over the paniyaram.
• Once the edges becomes flip it to the other side and cook it for 1/2 minute.Remove it and drain it on a paper towel.
• Vella Paniyaram is ready.

Serve it warm with milagai chutney.

Enjoy..................................................................

• The consistency of the batter is very important it should be like dosa batter consistency.
• Use a flat base pan and fry one paniyaram at a time.
• This paniyaram tends to absorb little oil,so drain it on a paper towel,but the oil maintains the softness of the paniyaram.
• Oil should be in a medium flame otherwise the color may change.

Milagai Chutney 

Ingredients

Ingredient	Quantity
Shallots	20
Tomato	2
Dried Red chilly	10
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,red chilly,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and let it simmer for 5-7 minutes.
• Milagai Chutney is ready.

This recipe is off to Cook Book Challenge #4 January week 2. 

Sumber http://www.naliniscooking.com

Paruppu Paniyaram

Traditionally savory version of paniyaram is made with fermented batter made with rice and dhal or some times left over idly/dosa batter.But today's version doesn't need any fermentation can be made after grinding the batter.This recipe I noted down from a regional T.V cookery show and tried,it came out very well.But this tastes delicious and soft when it is served hot,now off to the recipe..........

Basic Information

Soaking time 3 hrs
Preparation Time 15 minutes
Cooking Time    20 minutes
Makes 30-32

Ingredients

Ingredient	Quantity
Idly rice or Boiled rice/pulungal arisi	1cup
Channa dhal/kadala paruppu	2tbs
Toor dhal/thuvaram paruppu	3tbs
Moong dhal/paasi paruppu	2tbs
Onion(finel chopped)	1(medium size)
Curry leaves/karivepillai(chopped)	1 sprig
Coriander leaves/kothamalli(chopped)	2tbs
Green chilly/pachamilagai(finely chopped)	3-4
Coconut(finely chopped)	2tbs
Salt	1tsp
Oil	3-4tbs
Mustard seeds/kadugu	1tsp
Urad dhal/ulutham paruppu	1tsp
Asafoetida/perungayam	a pinch

Method

Soak the dhal and rice together in water for 3 hours,grind it to a fine paste.Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the coconut pieces and coriander leaves and turn off the stove.

Add this to the batter and salt,mix it well.Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.

When the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

Paruppu Paniyaram is ready.Serve it with spicy chutney

Milagai Chutney/Kaara chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the paniyaram.

  
Ingredients

Ingredient	Quantity
Shallots	20nos.
Tomato	2nos.
Dried Red chilly	10nos.
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and  to cook till the oil separates.
• Kaara chutney is ready.

Enjoy................................................

• This paniyaram tastes  well when it is hot and will be little hard after cooling.
• Cook it in a medium flame to get a nice and even browning.
• For the chutney if shallots are not available add 1 medium onion but taste better with shallots.

This is off to Cooking from Cook Book Challenge November week 3.

Sumber http://www.naliniscooking.com