Chettinadu Masala Seeyam

Chettinadu cuisine is famous for its delicious and flavorful  recipes,which is popular everywhere.Today's recipe for the blogging marathon  is Masala seeyam which is a popular deep fried snack eaten along with a spicy chutney.Here follows the yummy recipe....

Ingredients

Ingredient	Quantity
Raw rice	1cup
Urad dhal	1cup
Boiled rice	1tbs
Onion(chopped)	2nos.
Green chilly	4nos.
Coconut(chopped)	4tbs
Mustard seeds	1tsp
Curry leaves	2 sprigs
Coriander leaves	as needed
Salt	to taste
Oil	for frying

Method

                         Soak the rice and dhal together for 3-4 hours and grind it to a fine paste by sprinkling water and keep aside.

  
Heat a pan with a tsp of oil and crackle the mustard seeds and saute the onion and curry leaves.Finally add in the coconut and coriander leaves,turn off the stove.Add it to the ground batter and mix it well.

Heat a pan with oil and drop a round of batter,fry it to golden color.

Enjoy it warm with the spicy chutney.

• Grinding the rice and urad dhal in a wet grinder gives a nice and smooth batter.
• Grated carrots can also be added along with onions.
• Tastes excellent when it is hot.
  

Milagai Chutney(spicy chutney)

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

 
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 turn off the stove,no need to cook for a long time.

Milagai chutney is ready

• Using sesame oil gives nice flavor and taste to this chutney.
• Garlic can also be added for extra taste.

Check the other marathoners here.
Sumber http://www.naliniscooking.com

Tenkasi Chilli Parota

Today is the fourth day of blogging marathon and recipe is Chilli Parota.Chilli parota is a popular food item which is available from street side shops to restaurants.I made this one for yesterday dinner with frozen parotas and this is one of my family's favorite.It can be made easily with the frozen parotas.This is a very popular food item in Tenkasi, a town which is in Tirunelveli District.

 Ingredients

Ingredient	Quantity
Parotas(frozen)	5nos.
Onion	1no.(medium size)
Tomato	3nos.(medium size)
Ginger&garlic paste	2tsp
Green chilly	3nos.
Red chilly powder	1/2tsp
Coriander powder	1tsp
Garam masala powder	1/4tsp
Fennel seeds	1/2tsp
Coconut(grated)	3tbs
Cashews	1tsp
Curry leaves	2sprigs
Coriander leaves	to garnish
Salt	to taste
Oil	3tbs

Method

                 Cut the parotas into small size pieces and fry it with a tsp of oil in a dosa griddle and grind the coconut with cashews to a fine paste and keep aside.

Heat a pan with oil and crackle the fennel seeds and saute the onions and green chillies till transparent.Add the ginger and garlic paste and fry for a minute,follows the tomatoes and cook it mushy.

Now add in all the powder,give a mix and add the ground paste,salt.Add little water and let it boil it becomes thick.

Now add the parota pieces and mix well and keep it in the low flame for 5 minutes,in between stir it for couple of times.Garnish it with coriander leaves.

Enjoy it warm with onion raitha.

• Here I used kashmiri red chilly powder to avoid food color.
• Originally the parotas are deep fried in the oil and added but due to high calories I avoid that step instead,saute the parota pieces in the griddle in a medium flame or keep it in the toaster oven for 5 minutes to get crispy.
• Garam masala powder can be substituted with chicken or mutton masala powder. 
• For deep frying the parotas,make a batter with maida,salt,ginger&garlic paste,garam masala powder and water to a thin batter.Dip the parotas strips in the batter and deep fry it in the oil in a medium flame.

Check the marathoners participating in Blogging Marathon#9.
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Chidambaram Kothsu

Chidambaram is not only famous for Natarajar temple and it is famous for this kothsu.It is a tangy and spicy gravy made with eggplant and freshly ground spices goes very well with idly,venpongal and arisi uppma.

Ingredients

Ingredient	Quantity
Small round eggplant	6nos.
Onion(chopped)	1no.(medium size)
Tomato(chopped)	1no.(medium size)
Tamarind paste	2tsp
Turmeric powder	1/2tsp
Mustard seeds	1tsp
Urad dhal	1tsp
Asafoetida	a pinch
Curry leaves	2sprigs
Coriander leaves	to garnish
Oil	for frying
Salt	to taste

To roast and grind

Ingredient	Quantity
Red chilly	4nos.
Coriander seeds	1tbs
Channa dhal	2tsp

Method

                      Chop the eggplant to big chunks and pressure cook it with turmeric powder and a pinch of salt
for 4- 5 whistles,mash it.

Meanwhile dry roast the ingredients given to roast and grind it to a coarse powder.

Heat oil in a pan and season it with mustard seeds,urad dhal and red chilly.Add the onion,curry leaves,asafoetida and saute it for a minute and add the tomato,cook it  mushy.Now add the tamarind paste and mashed eggplant and allow it to boil till the raw smell goes off.

Finally add the ground powder and bring it to a boil and garnish it with coriander leaves.

Ready to enjoy with fluffy hot idly or pongal.

• Fresh ground masala can be substituted with sambhar powder but tastes excellent with fresh masala.
• Instead of pressure cook the egg plant, it can be grilled in the oven or stove

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Kadambur Poli/Puran poli

Today is my second day of blogging marathon and recipe is Kadambur Poli.Kadambur is a place in Tuticorin district in Tamilnadu which is famous for puran poli.This is a famous sweet  dish which is prepared for festivals and special occasions.In my MIL's house it is made for Diwali and Karthigai deepam and my hubby dear's favorite.Since it is my hubby's favorite,make it very often.Though it involves a bit lengthy process its worth it for the taste.Here goes the recipe.

Ingredients

Ingredient	Quantity
Maida(all purpose flour)	2cups
Oil	2tbs
Salt	1/2tsp
Sugar	1tbs
Turmeric Powder	1/2tsp
Water	to knead
Ghee	to cook

For the stuffing

Ingredient	Quantity
Channa dhal(kadalai paruppu)	1cup
Jaggery	11/2cups
Coconut(grated)	1/2cup
Cardamom powder	1/2tsp
Salt	a pinch

Method

                  Mix in maida,salt,oil,sugar and turmeric powder and knead it to soft piable dough with water.The dough should be little softer than chappathi dough.Keep it covered and let it rest for atleast 2-3 hours.

Cook the channa dhal in a pressure cooker for a whistle or cook it in a open pot soft,not to mushy.
Melt the jaggery with 1/2 cup of water and strain it and add it to the channa dhal and allow it cool.Once its cool down put it in a blender and make it to a coarse paste.

Heat the frying pan and saute the coconut till the aroma comes out(I used the dessicated coconut and didn't saute) and add the ground paste,stir it continously till it becomes thick.(able to make balls).Finally add in the cardamom powder and a pinch of salt and mix it well.Turn off the stove and let it cool down.Make small balls and set it aside.

Pinch out a small lemon sized ball from the prepared dough and flatten it to a small disc on a greased  aluminium  foil or a banana leaf.Keep the stuffing in  the disc and cover it with the dough,make sure all the side are sealed properly.Apply little oil in the fingers and flatten it or roll it gently with a roller to the desired thickness.

Heat a griddle and transfer the poli to the griddle(as shown in the picture) and cook both sides in a medium flame,drizzle a spoon of ghee.Transfer to a plate.

Yummy..Yummy ..Poli is ready to serve.

• The dough consistency is the secret for getting soft polis,using little more than half a cup of water for a cup of maida gives a soft piable dough.
• Fresh coconut can be substituted with dessicated coconut.
• While stacking the polis use of butter paper or parchment paper between two polis to prevent sticking  each other.
• It can be stored in the refrigerator for a week,for reheating keep it in MW for 5-10 seconds or in a hot griddle and drizzle it with little ghee.

Check out my friend's recipe here.

 Sending this to Serve it Series - Festival Potluck.
Only -sweets and Desserts hosted by Gayathri and started by Pari and for the Giveaway.
Diwali special - Sweets and Savories,Diwali - Festival of Lights. 
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Thanjavur Paal Kozhukattai

Today is the first day of blogging marathon and I am blogging the Regional foods which is popular in Tamilnadu and like to start with a sweet dish.Paal kozhukattai is a famous sweet in my home town ,Thanjavur which is prepared for evening snack,served on a banana leaf  and tastes excellent with the flavor of banana leaf.Here follows the delicious recipe....

Ingredients

Ingredient	Quantity
Rice flour	1cup
Jaggery	1/2-3/4cup
Coconut(grated)	1/2cup
Cardamom powder	1/2tsp
Boiled milk	1cup
Ghee	1tsp
Salt	a pinch

Method

                  Boil  the water with the ghee and a pinch of salt,mix it with rice flour with the help of wooden spatula and make a dough.Once it becomes hot enough to touch knead it well like a chappathi dough.

Boil about 2-3 cups of water in a wide mouth pan.Take the murukku press with the murukku disc and fill in the prepared dough and  squeeze it in the boiling water for one full circle and let it cook and no need to stir.Once the cooked one comes up squeeze the second round and continue the same process for the rest of the dough.

Meanwhile melt the jaggery  with water and let it boil for a minute and strain it.Add the jaggery syrup to the cooked kozhukattai and let it boil for couple of minutes.Now add the grated coconut and cardamom powder and switch off the stove.Finally add in boiled milk and give a gentle mix,becomes thick once its cooled down.

Paal kozhukattai is ready.

Enjoy....

• The regular milk can be substituted with coconut milk.
• The dough can be made into small balls instead of squeezing it with murukku maker.
• It can be made with freshly ground soaked raw rice.
• Milk needs to be added in the end.
• Squeeze the Kozhukattais in the water,when the bubble starts coming,otherwise it will break.

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