Gothumai Appam /Gothumai Paniyaram -Karthigai Deepam special

Gothumai appam /karthigai appam is a deep fried wheat based prasadham offred during the Karthigai deepam day for Lord Murugan.
Making this appam on Karthigai deepam day is a tradition followed in Tanjore and Trichy districts of Tamilnadu,not quite sure about other parts.
In my parents place,this appam is made using rice whereas in in laws place,its with wheat flour.Originally the recipe is a deep fried version,so followed it.But if you wanted to make a healthy and low calorie version,use the paniyaram/ableskevier pan.
In some places the same batter is spread on a dosa griddle like a pancake and offered.Off to the recipe........

                                                                      

                                                            
                                               Gothumai Appam/Gothumai Paniyaram

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   Basic Information

   Preparation time 10 minutes
   Resting time 10 minutes

   Cooking time 20-25 minutes

   Makes 15-17 appams

   

  Ingredients

  

Ingredient	Quantity
Wheat flour/gothumai maavu	1 cup
Rice flour/arisi maavu	2 tbs
Jaggery/vellam/brown sugar	1/2 -3/4 cup
Ghee/nei	1 tbs
Milk	1/2 cup
Coconut(grated)	2 tbs
Cooking soda	1/2 tsp
Cardamom powder/ellakai podi	1/4 tsp
Salt	1/2 tsp
Oil	for frying

   

  

  Method 

• Take all the ingredients except milk and oil in a bowl.Mix it well,slowly add the milk and water to make a thick batter(like idly batter).Let it rest for 5-10 minutes.

• Heat oil in a pan in a slow to medium flame.Take a small ladle full of batter and once the oil becomes hot,pour it into the oil.With the help of slotted ladle pour the oil on the top of the batter.Let it cook,then flip it to the other side and cook it till it turns nice golden brown.Remove it from the oil and drain it on a paper towel.

• Serve it hot.

• Cook it in a slow to medium flame and fry one appam at a  time.
• While making in paniyaram pan make the batter slightly thinner like a dosa batter.
• Here I used the brown sugar,if you are using jaggery melt it with little water and strain it..

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

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Ennai Parotta and Empty Salna - Virudhunagar Special

Choosing a Tamilnadu dish for some of the alphabets are bit difficult.One such is E,I was clueless except elumichai(lemon) and elu kai(7 vegetable s) kottu.
So decided to make the Elu kari kottu but some of the veggies used to make the kottu are not available here.
After browsing a lot,came to make this ennai(oil) parota.Ennai parrota is a kind of deep fried parotta whereas oil used for frying.This parota is often called poricha parota in some places.
I make parottas once in a while at home but never fried it.Since its deep fried parotta it is dunked in a slightly watery salna(gravy) prepared with chicken,egg or veggies.
But here I made a plain salna aka empty salna to accompany the parotta,also the word Empty can fit to the alphabet of the day.As there is no meat or veggies used,its named as Empty Salna.These parotta are quite popular in Virudhunagar area.Off to the recipe........

                                                                      

                                                            
                                                                    Ennai Parotta

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   Basic Information

   Preparation time 30 minutes

   Resting time 30-45 minutes
   Cooking time 20 -25 minutes

   Makes 5-6 

   

  Ingredients

  

Ingredient	Quantity
All purpose flour/maida	2 cups
Salt	1 tsp
Oil	2 tbs(for kneading)
Oil	for frying

  Method 

• In a bowl take the all purpose flour and salt.Make a well on the flour and add the oil.Mix it well,now slowly add the water and knead it to a soft dough.Knead it well for 3-4 minutes.

• Divide the dough into six equal portions and apply a tbs of oil and cover it with a damp cloth.Let it rest for 30-45 minutes.After resting take one portion of dough and using a rolling pin,spread it to a thin sheet.Apply a tsp of oil,now roll from one side like a pleat.

• After rolling it will be like a rope,swirl it from one  end to make a circle as shown.Now grease the palms and slightly press it and form a 4-5 inch circle.

• Heat  oil in a pan or dosa griddle,once it becomes hot drop the flattened dough into the oil.Cook it for couple of minutes in a medium flame,flip it to the other side and cook it till both the sides turn golden.Remove it from the oil and drain it a on a paper towel  .

•  Serve it with Salna

                                                                                                                        

                                    

• While frying the parottas oil needs to be in a medium flame..
• The parotta tastes better when it is served warm.

                                                                      

                                                            
                                                                 Empty Salna/Plain Salna

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   Basic Information

   Preparation time 15 minutes
   Cooking time 35-40 minutes

   Serves 3

   

  Ingredients

  

  

Ingredient	Quantity
Onion/ vengayam(finely chopped)	2 (medium size)
Ginger&garlic paste	1 tbs
Tomato(finely chopped)	2(medium size)
Red chilly powder/milagai podi	1.5-2 tsp
Coriander powder/dhaniya podi	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Garam masala powder	1/4 tsp
Mint leaves/pudina	12-15 leaves(finely chopped)
Green chilly/pachamilagi	3 (slit lengthy)
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Salt	1.25 tsp
Oil	2 tbs

   For the tempering

  

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Black stone flower/kalpaasi	2
Bay leaf	1
Star anise	2 petals

  Grind to a fine paste

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Coconut(grated)	3 -4 tbs
Roasted gram dhal/pootukadalai	1 tsp
Cashews/mundiri (optional)	2

  Method

• Grind the given ingredients to a fine paste and keep it aside.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped onion and green chilly,mint leaves,curry leaves along with a pinch of salt.Saute it till transparent,add in the ginger&garlic paste and fry it util the raw smell disappears..Add in the chopped tomato and cook it until mushy.Add in all the spice powders and salt,give it a mix.

• Add around 2 cups of water and cook it for 5 minutes,let it simmer for another 2 minutes.At this stage add the coconut paste and let it boil for 5 minutes or raw smell goes off.Add in  the chopped coriander leaves and put off the flame.

• Serve it with parotta.

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

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Dosai Kulambhu - Chettinadu Special

For alphabet D,I made a vegetarian version of Dalcha,a lentil based gravy served with biriyani.But my bad luck while trasnfering the pictures to my laptop,something went wrong and lost the pictures.Not in a mood to cook the same dish again and finally settled in Dosai for letter D.

While making dosai to click the pictures,suddenly I remembered this kulambhu recipe noted down  from a regional T.V cookery show during my India trip.My co-sister who hails from a small town near Karaikudi was telling about her mom's recipe while watching the show.Also she mentioned in some houses the dosa is made with the fine paste of soaked channa dhal.Using gram flour is an instant method of making this kulambhu.
This kulambhu needs to be bit spicer side, to get a nice taste as its mixed with rice and eaten.Since my red chilly powder was bit spicy I reduced it from original recipe.You can adjust the spice level according to your family preference.

This is one such authentic kulambhu served in Chettinadu feasts.Usually in chettinadu feasts lots of food varieties will be served.
But when it comes to kulambhu,3-4 types are served in the menu.One will be on the thinner(thanni kulambhu) side and the other on the thicker(ketti kulambhu) side.
This kulambhu comes under ketti(thicker) kulambhu category,a thin crepe(dosai) made out of gram flour is cut and added to the gravy.Off to the

                                                                      

                                                            
                                                                 Dosai Kulmabhu

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   Basic Information

   Preparation time 20 minutes
   Cooking time 35-40 minutes

   Serves 3

   

  Ingredients

  To make dosai

  

Ingredient	Quantity
Gram flour	1/2 cup+1 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Red chilly powder	a generous pinch
Coriander powder	1/4 tsp
Asafoetida/perungayam	a pinch
Salt	a generous pinch

   To make Kulambhu

Ingredient	Quantity
Shallots/chinna vengayam	12-15(finely chopped)
Garlic/poondu	3-4 cloves(finely chopped)
Tomato(finely chopped)	1(medium size)
Red chilly powder/milagai podi	2 tsp
Coriander powder/dhaniya podi	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	medium gooseberry size
Coconut milk/thengai paal	2 tbs
Coconut milk/thengai paal	2 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Salt	1.25 tsp
Oil	2 tbs

   For the tempering

  

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Black stone flower/kalpaasi	2
Bay leaf	1
Star anise	2 petals

  Method

• Soak the tamarind in 1/2 cup of water.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped shallots,garlic and curry leaves along with a pinch of salt.Saute it till transparent.Add in the chopped tomato and cook it until mushy.Add in the spice powder and salt,give it a mix.

• Add around 1/2 cup of water and cook it for 2 minutes.Now add the tamarind water and let it cook in a medium flame till the raw smell goes off.While the kulambhu is oiling take the all the ingredients given for dosai in a bowl.Mix it well with water with no lumps.

• Heat a dosa pan and once it becomes hot add the prepared batter and spread it to a crepe.Cook it for a minute and then flip it to the other side and put off the flame.It should be half done,no need to cook crispy.Remove it from the flame and transfer it to a plate.

• Roll it well and apply few drops of besan batter and press it well.So that the ends stick together.Slice it to 1 inch thickness and keep it aside.At this stage to the kulambhu add the coconut milk and let it boil for few minutes.

• Now gently drop the sliced dosai and simmer it for 5-6 minutes.MIx the kulambhu gently and don't use the spatula or ladle.Just shake the pan with holding the handle.Garnish it with coriander leaves.

• Serve it with white rice and pappad.

• This kulambhu needs to be on the thicker side.
• Do not use more of coconut milk otherwise kulambhu color will change.
• A tsp of ginger&garlic paste can be added.

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

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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..........................................

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Beetroot Kola Urundai - Chettinadu Special

Coming to the day 2 of mega BM under Journey through the cuisines A-Z series is a Chettinadu Special.
Chettinadu recipes are popular all over the world and they use varieties of spices and make the food unique.
As my maternal grandfather's base is from Karaikudi,the food culture reflects in our everyday cooking in the kitchen.Some of the dishes such as masala seeyam,kandarappam,vella paniyaram appears often in our households.
When I was thinking about the alphabet B,my sister suggested boondi,bajji and beetroot.As I have the recipe for the boondi laddu,wanted something different.
Suddenly one day got the idea of making beetroot kola urundai  after I got the fresh beets from the nearby farmers market.
For non-veg lovers,this same kola urundai is made with minced mutton instead of beetroot.The beetroot kola urundai can be served as a snack or appetizer.This method of making kola urundai is an instant method where there is no soaking of dhal.The kola urundai can be made with dhals which I will share the recipe soon.
In some of the families,a simple masala kulambhu is made and the urundai is soaked in the kulambhu and served for rice.Will share the kulambhu recipe soon in a different alphabet for this series.

                                                                      

                                                            
                                                Beetroot Kola Urundai

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Makes 25-30 

   

  Ingredients

  

Ingredient	Quantity
Beetroot (grated)	1 cup
Coconut (grated)	1 cup
Roasted gram dhal/pottukadalai	5 tbs
Shallots/chinna vengayam	5-6
Garlic/poondu	2 -3 cloves
Ginger/inji	1 inch piece
Red Chilly/varamilagai	4-5
Fennel seeds/sombu	1.5 tsp
Cashews/mundiri	4-5
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves(finely chopped)	1-2 tbs
Salt	1.25 tsp
Oil	for frying

  Method 

• Powder the roasted gram dhal and set it aside.Now in a blender jar take the grated coconut,red chilly,shallots,garlic,ginger,curry leaves,fennel seeds,cashews.Pulse it without adding any water,if needed use around 2 tsp of water.Then to this pulsed mixture add the grated beetroot.If the beetroot has lots of water content after grating,then squeeze and remove the excess water.Grind it to a bit coarse paste.

• Now take the ground paste in a bowl and to this add the powdered roasted gram dhal,salt and finely chopped coriander leaves.Mix it well and make small gooseberry size of balls out of it.Keep it on a plate.

• Heat the oil in a pan and the flame should in a medium high.Once the oil becomes hot drop in 7-8 rolled balls and fry it till it becomes nice and brown.Remove it from the oil and drain it on a paper towel.

• Serve it as a starter/snack or an accompaniment for rice varieties.

                                                                                                                        

                                    

•  If the batter becomes watery add little more pottukadalai powder or besan.
• Green chillies or red chilly powder can be used.
• Oil should be in a medium flame,if the oil not hot enough the balls may separate,too hot means it changes color without cooking inside.
• Don't make the balls too big,a gooseberry size is good enough otherwise it won't cook properly or chances are there for disintegrating in the oil.

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

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