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

Tikki Chole/Aloo Tikki Chole

Coming to second day of Blogging Marathon under combo theme I made Tikki Chole a popular street food/chaat.Though the process is bit lengthy its worth it for the delicious taste,lets move on to the recipe....................

Basic Information

Preparation time 30 minutes
Cooking Time 1 hour
Serves 4

Ingredients

For the Chole

Ingredient	Quantity
Chickpeas/vella kondakadalai/channa	11/4 cups(soaked)
Onion(finely chopped)	1(medium size)
Tomato	2 (large size)
Green chilly/pachamilagai	2(finely chopped)
Ginger/inji	2 tsp(grated)
Red chilly powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Garam masala powder	1/2tsp
Dry mango powder/aamchur powder	1/2tsp
Coriander leaves/kothamalli	1tbs(chopped)
Cumin seeds/jeeragam	1/2tsp
Oil	2tbs

For the Tikki

Ingredient	Quantity
Potato(boiled)	3 (medium size)
Corn flour	1tbs
Red chilly powder	1/4tsp
Garam masala powder	1/4tsp
Coriander leaves/kothamalli	1tbs(chopped)
Salt	1tsp
Oil	3 tsp

Other Ingredients to Garnish for Single serving

Ingredient	Quantity
Sweet Chutney	2 tsp
Green chutney	1 -11/2tsp
Yogurt/thayir	2tsp
Thin sev	as needed
Coriander leaves/kothamalli	1tbs(chopped)
Onion(finely chopped)	1tbs
Green chilly(finely chopped)	1(optional)

Method

For the Chole

Pressure cook the soaked chickpeas with a pinch of salt for 2-3 whistles in a medium flame,grind the tomatoes in a blender to a fine paste and keep it aside.
Heat a pan with oil and crackle the cumin seeds,add the onion and green chilly,saute it till it becomes golden.Add the grated ginger and fry it for a minute then goes in the pureed tomatoes and cook it till the oil separates.

Now add all the spice powders and give it a mix,add around 2 cups of water,let it boil.Add the cooked chickpeas and cook it in a medium flame till it becomes thick,now slightly mash some of chickpeas with the help of ladle and allow it to boil for a minute.Finally sprinkle the coriander leaves and put off the flame.

Chole is ready.

For the Tikkis

Mash the boiled potatoes till it becomes smooth,to this add all ingredients given except oil and mix it well.Divide it to 8 equal parts and smooth it and flatten it to a disc.

Heat a griddle with oil and cook the tikkis in a medium flame till both sides get cooked to a golden color.Remove it from the flame.

Aloo tikkis are ready.

How to serve it (for single serving)

Now in a serving bowl take around 1/2-3/4 cup of chole and place the tikkis on it.Now drizzle the sweet chutney,green chutney and yogurt.Then sprinkle the finely chopped onion,green chilly and coriander leaves,finally the thin sev.

 Serve it immediately.

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

• For extra taste sprinkle some chaat masala powder in the final garnish.
• If the tikkis get separated add little more corn flour or all purpose flour.
• If the chole is too thick then dilute it with hot water to the desired consistency.

Check out my fellow bloggers participating in Blogging Marathon #36.

Sumber http://www.naliniscooking.com

Mor Kulambhu and Potato Roast

Another session of Blogging Marathon has started and for this session I chose combo dishes .For this week I will be sharing combo dishes and today's recipe is a simple and authentic mor kulambhu and potato roast.
I have already shared two recipes of mor kulambhu here and here.
Today's version is typical Tanjore style vendaikkai mor kulambhu with no onion garlic.As this doesn't have onion and garlic this kulambhu is mostly made during auspicious and fasting days.
For this morkulambhu potato roast or raw banana roast is a perfect pair and the curd needs to be slightly sour to get a nice taste.Lets move on to the recipe...................

Basic Information

Preparation time 10 minutes
Cooking time 15 minutes
Serves 3

Ingredients

Ingredient	Quantity
Slightly sour thick curd/thayir	11/4 cups
Okra/ladies finger/vendakkai	10-12 (small size)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	5-6 leaves
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/4tsp
Oil	3 tsp

Grind to a Fine Paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Green chilly/pacha milagai	4-5
Red chilly/vara milagai	1
Ginger/inji	1inch
Rice/arisi	1 tbs
Toor dhal/tuvaramparuppu	2tsp
Cumin seeds/jeeragam	1/2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal	1/2tsp
Red chilly/vara milagai	2
Asafoetida/perungayam	a pinch

Method

Soak the rice and dhal for 15 minutes,chop the ladies finger/okra into 11/2' inch piece and grind the given ingredients to a fine paste,whisk the yogurt or pulse it in a blender and keep it aside.

Heat a pan with a tsp of oil saute the okra in a medium flame till it changes the color and becomes tender,remove it and set it aside.Now heat the pan with the remaining oil and do the tempering with the ingredients and add the curry leaves.

Now add  the ground paste,add the turmeric powder and a cup of water,let it boil.Add the sauteed okra to it and cook it for couple of minutes.

Now add in the whisk curd and allow it to cook for one boil,put off the stove and sprinkle the chopped coriander leaves.

Vendakkai Mor Kulambhu is ready.

Serve it  with rice and potato roast.

Click here for the recipe of Potato Roast.

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

• After adding the whisk curd do not boil it for a long time,just one boil otherwise it may curdle.
• The okras need to be sauteed in a medium flame and it should be slightly crunchy.
• Instead of ginger,mango ginger(maa inji) can be added which gives a very nice flavor to the kulambhu.
• After adding the ground paste stir and immediately add the water otherwise it sticks to the bottom.

Check out my fellow bloggers participating in Blogging Marathon #36.

Sumber http://www.naliniscooking.com

Andhra Spicy Chicken Fry

Today's recipe is a spicy Andhra chicken which I bookmarked from Srivalli's blog and i tried it for weekend lunch,it tasted awesome.Due to the color of my red chilly powder the color was in a darker side,her's is in a perfect spicy color.
As Hubby dear prefers dry fry I made it drier version,you can adjust the consistency as per your preference.She used the pressure cooker to cook the chicken but here the chicken gets cooked faster so I made it in the pan.
This chicken fry is a perfect go with pulao and rasam rice.Try this spicy chicken fry and enjoy,lets move on to the recipe...................

Basic Information

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Chicken(with bones or bone less)	1lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Ginger&garlic paste	11/2tsp
Red chilly powder	1tsp
Coriander powder	1/2tsp
Turmeric powder	1/4tsp
Green chilly	2-3
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Fennel seeds	1/2tsp
Salt	11/4tsp
Oil	1-11/2tbs

To Roast and Grind

Ingredient	Quantity
Black pepper/milagu	1tsp
Fennel seeds/sombhu	1tsp
Poppy seeds/kasakasa	1tsp
Cumin seeds/jeeragam	1tsp

Method

• Clean and cut the chicken to a bite size pieces and add 1/2tsp of salt,turmeric powder and 1/2tsp of salt.Mix it well and keep it.
• Meanwhile dry roast the given ingredients in a pan and grind it to a semi coarse powder,keep it aside.
• Heat a pan with oil crackle the fennel seeds,add in the curry leaves and green chilly.Saute the onion to transparent and add the ginger&garlic paste,continue sauteing till the raw smell disappears.
• Next goes in the chopped tomato and cook it until mushy then add in the red chilly powder and coriander powder,give it a mix.
• Add the chicken pieces and cook it for couple of minutes till it changes the color,add in the remaining salt and around a cup of water.
• Cook it covered in a medium flame till the chicken becomes tender.
• Now add the ground spice powder and cook it and till the moisture gets evaporated.finally sprinkle the coriander leaves.
• Spicy Andhra chicken fry is ready.
• Serve it rasam rice or pulao.

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

• The amount of spices given were for a bit spicier version.
• Here I used the some the chicken pieces with bone and some boneless.

Sumber http://www.naliniscooking.com

Pottukadalai Sambar/Thidir Sambar/Instant Sambar

Today's recipe is an interesting sambar with no lentils/dhal can be made in a jiffy without compromising the taste of the regular sambar.This sambar is a perfect accompaniment for tiffin items such as idly,dosa and especially venpongal,can be made with or without veggeis.This recipe I adapted from a regional T.V cookery show and made it many times but never get a chance to click it as I mostly made it for dinner to accompany venpongal.Finally I made it for yesterday brunch and clicked it.
This sambar has become our family' favorite especially my 15 months lil one likes a lot,may be I had this sambar a lot during my pregnancy.Lets move on to the recipe..............

Basic Information

Preparation time 10 minutes
Cooking time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Onion (medium size)	1(chopped)
Round small brinjal/kathirrikai	1(chopped)
Carrot(medium size)	1(chopped)
Tomato(medium size)	1(chopped)
Turmeric powder	1/2tsp
Oil	2tbs
Curry leaves	1 sprig
Corinader leaves/kothamalli	2 sprigs(chopped)
Tamarind/puli	small gosseberry size
Green chilly/pachamilagai	2-3
Salt	11/2tsp

 To Saute and grind

Ingredient	Quantity
Red chilly/varamilagai	4-5
Coriander seeds/varakothamalli	1tbs
Shallots/chinna vangayam	4-5
Tomato(chopped)	1/2(medium size)
Coconut(grated)	2tbs
Roasted gram dhal/pottukadalai	2tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tbs
Red chilly	1(broken)
Asafoetida/perungayam	a pinch

Method

Heat a tsp of oil and fry the red chillies and coriander seeds,then add the shallots follows the tomato,roasted gram dhal and coconut fry it for a minute and put off the fire.Grind it to a smooth paste after cooling,extract the tamarind and keep it aside.

Now heat a pan with oil and do the tempering with the ingredients,add the curry leaves,onion and green chilly.Saute it,then goes in the chopped veggies,fry it for a minute.Add the chopped tomato and cook it until mushy.
 

Now add the tamarind water and let it boil for a minute.Add the ground paste and 2 cups of water,mix it well.Add the salt and turmeric powder,let it boil till the raw smell goes off in a medium flame.Finally add the coriander leaves and put off the flame.

Pottukadalai sambar is ready.

Serve it with idly,pongal or dosa.

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

• After adding the ground paste mix it well otherwise it may stick to the bottom.
• As roasted gram dhal is used the sambar will be  thick so adjust the consistency accordingly.
• This sambar can be made with shallots and no veggies,it tastes good.

This recipe is off to Cook Book Challenge #4 January week 1. 

Sumber http://www.naliniscooking.com

Peanut and Mint Chutney

Most of our week days dinner would be either fluffy idly or crispy dosa or spongy uthappam.To accompany I have to make 2 different varieties of chutney according to each ones taste bud. The fresh mint leaves  attracted me to make some chutney,in our household we make mint chutney in a slightly different way with the urad dhal.
After seeing a mint chutney recipe with roasted peanuts in one of my old cook book,wanted to try.The chutney came out delicious with the refreshing flavor of mint and the goodness of peanuts..We enjoyed with idly for our dinner,now off to the recipe..............................

Basic Information

Preparation time 10 minutes
Cooking Time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Mint leaves/pudina	1cup(loosely packed)
Peanut/verkadalai	1/3cup
Shallots	5
Green chilly	6
Tamarind/puli	small gooseberry size
Coconut(grated)	2tbs
Salt	to taste
Oil	2tsp

For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Curry leaves	5 leaves
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

Method

Dry roast the peanuts in a pan in a medium flame till it becomes golden color or a nice aroma comes out.Remove and let it cool down.
Meanwhile heat a tsp of oil in the same pan,saute the shallots and green chillies.Then add the mint leaves and fry it for a minute.Put off the fire.
Now in blender jar put the roasted peanuts,onion and mint leaves mixture,tamarind,coconut,salt and grind it to a paste with little water.
Heat a pan with the remaining oil and do the tempering,pour it over the chutney and mix it well.
Serve it with idly or dosa.

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

• Addition of coconut is optional,can be made without coconut also.
• Along with the mint leaves,coriander leaves can also be added.
• The amount of red chillies can be increase or decreased according to preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com