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

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Ottu Pakoda / Olai Pakoda - Erode Special

Ottu pakoda/olai pakoda is a munching crispy snack can be made in so many ways.I have already shared a version here.
This version of ottu pakoda is made with freshly ground boiled/idly rice and powdered roasted gram dhal.This recipe I noted down from Mrs.Revathy Shanmugam show and she mentioned this is a quiet popular snack in Erode.She also added sesame seeds in the dough so I tried with the same for the first time.But my ottu pakoda disc has thin hole it got struck and difficult to squeeze.So I skipped it while doing it for the second trial.Lets move on to the recipe..............

                                                                      

                                                            

                                                              Ottu Pakoda/Olai Pakoda

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   Basic Information

   Preparation time 15 minutes

   Soaking time 2-3 hours

   Cooking time 30-40 minutes

   Serves 4-5(generously)

   

  Ingredients

    

Ingredient	Quantity
Idly rice/boiled rice/pulungal arisi	2 cups
Roasted gram dhal/pottukadalai	1/2 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Garlic/poondu	3-4 cloves
Salt	1.5 tsp
Oil	for frying

  Method 

• Rinse the rice for couple of times in water and soak it for 2-3 hours.After soaking completely drain the water.
• Powder the roasted gram dhal to a fine powder and if needed sift it,keep it aside.
• Grind the soaked rice ,red chilly powder,salt and garlic to a fine paste with water as needed to a fine paste.Transfer it to a bowl,to this add the powdered roasted gram dhal. Meanwhile heat the oil in a pan,take around 3 tbs of hot oil and add it to the dough.

• Mix it well without adding any water,if the dough is too dry then sprinkle some water and mix it well.Take the murukku press with the ribbon pakoda blade,fill the dough.

• Squeeze it in the oil in a circular pattern and fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.Break it into small pieces after cooling.

• Store it in an air tight container.

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• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• If the dough is watery then take the dough in a clean cloth and close it and make it like a money bag  to absorb the excess moisture.
• Instead of hot oil melted butter can also be used.

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Nannari Sarbath - Summer Special

Today's recipe for Journey through the cuisine a refreshing drink nannari sarbath.This nannari sarbath is so popular in road side shops especially in Summer.
This drink is available in all over the parts of Tamilnadu but so popular in my hometown Tanjore.I used the Homemade Nannari Syrup and fresh lemon juice.Also I added the soaked almond gum which is optional.The color of the nannari sarbath is on the darker side as food color is used in store bought syrup.

                                                                      

                                                            

                                                                             Nannari Sarbath

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   Basic Information

   Preparation time 5 minutes

   Cooking time No cooking time

   Serves 1

   

  Ingredients

    

Ingredient	Quantity
Nannari Syrup	3-4 tbs
Lemon juice	juice from half lemon
Ice water	1.5 cups
Saoked almond gum/badam pisin	1.5-2 tbs
Ice cubes	as needed

  Method 

• Take a serving glass and add the nannari syrup,then soaked almond gum.Then add in  the lemon juice .

• Mix it well with a spoon and add the water then add the ice cubes.

• Serve it immediately..

                   

                

• The amount of sugar given was not just enough,so added 2 tsp of sugar.
• Soaked tukmaria seeds(sabja seeds) can also be added to the sarbath.

                                                                            

                   

         

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

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Mor Kuzhambhu / Mor Kulambhu / Mor Kuzhambhu with Bonda

Mor Kuzhambhu is a simple kuzhambhu preperation made with left over yogurt.This particular kuzhambhu can be made with veggies like okra,white pumpkin,chayote,even with vadas.I have shared.Today's version is with urad dhal bondas. Whenever we make urad dhal vada,keep some batter and next day ,make the bondas and add it to the mor kuzhambhu.This is also one authentic recipe with no onion and garlic. Off to the recipe.....

                                                                      

                                                                                     

                                                                                                              Mor Kuzhambhu

                                                                

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   Basic Information

   Preparation time 15 minutes
   Cooking time 20 -25minutes

   Serves 3

   

  Ingredients

 For the Kuzhambhu

Ingredient	Quantity
Yogurt/Curd/Thayir	1.5 cups
Toor dhla/thuvaram paruppu	2 tsp
Raw rice/pacharisi	1 tsp
Coriander seeds/dhania	2 tsp
Green chilly/pachamilagai	4-5
Coconut/thengai	3 tbs(grated)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	1 tbs(chopped)

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	a pinch
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	4-5(broken)

  For the bonda

Ingredient	Quantity
Urad dhal/uluthamparuppu	1/3 cup
Green chilly/pachamilagi	2
Ginger/inji	1/2 inch piece
Salt	1/2 tsp
Coriander leaves(chopped)	2 tsp
Oil	for frying

  Method

• Soak the urad dhal in water for an hour.Grind it to a smooth paste along with ginger and green chilly without adding any water.If needed sprinkle a tbs of water,transfer it to a bowl.To this add the chopped coriander leaves and salt.Mix it well and keep it aside.
• Soak the coriander seeds,toor dhal and raw rice in water for 10 minutes.
• Now take the soaked ingredients,green chilly,ginger and coconut in a blender jar and grind it to a fine paste.Churn the curd with a hand blender or pulse it in a blender.Set it aside.

• Now heat the pan with oil and splutter the mustard seeds and fenugreek seeds,then goes in the asafoetida and red chilly,curry leaves..Add the ground paste and rinse the blender jar with water and add it.Add the turmeric powder and salt.

• Boil it for couple of minutes or till the raw flavor disappears.Now add the churned yogurt and let it cook for one boil.Put off the flame once its cooked for one boil.Don't let it boil for long time.

• Now heat the oil in a pan to fry the bonda,once the oil becomes hot enough drop a small size of batter in the oil.Fry it till golden and remove it.Add the cooked bondas to the kuzhambhu and mix it well.Garnish it with coriander leaves.Let the bonda get soaked in the kuzhambhu for 15- 20 minutes.

• Serve it with rice and potato fry.

Do not boil the kuzhambhu for a long time after adding the yogurt otherwise it may curdle.

The bondas absorb the kuzhambhu after soaking and becomes thick,so adjust the consistency of the kuzhambhu while boiling.

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

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Lemon Rasam

For the letter L,I was clueless as there is no Tamil ingredients except Lavangam.One of my friend suggested to make Lehiyam.But some of the ingredients are not in stock in my pantry so changed to make something with lemon.Finalised to make lemon sevai with ready made rice noodles.Couple of days before,I boiled the water and added the rice noodles,covered it.As the noodles  needs to remain in the hot water for 10 minutes.But I forgot to put off the flame,and left the kitchen,the noodles cooked mushy and ended up in making payasam.
At last landed in Lemon rasam,a simple comforting food.This is our family's favorite and make it often.Never thought of sharing it in blog and finally did it for today's post.
We have been following this recipe since years, as this rasam doesn't require tamarind it appears in our kitchen during the summer time.
For this specific rasam we don't use garlic and rasam powder.My mom uses pepper,cumin and sambar powder.Also the addition of green chillies makes this rasam more flavorful.Off to the recipe......

                                                                      

                                                                                     

                                                                                                              Lemon Rasam

                                                                

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   Basic Information

   Preparation time 15 minutes
   Cooking time 6-7 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Toamto	2 (medium size)
Toor dhla/thuvaram paruppu	2 tbs
Lemon juice/yelumichai saaru	2-2.5 tbs
Sambar powder	1/2-3/4 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	roughly chopped

   To  grind coarsely

Ingredient	Quantity
Cumin seeds/jeeragam	1.5 tsp
Pepper/milagu	1 tsp
Green chilly/pachamilagai	1-2

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	a pinch
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Cook the toor dhal in a pressure cooker for 4-5 whistles with enough water.After cooking mash the dhal with 1/2 cup of water and keep it aside.Grind the given ingredients to a coarse powder.If the tomatoes are not soft and mushy,pulse it in a blender and keep it aside.
• In a bowl take the crushed or blended tomatoes and to this add the ground cumin,pepper and green chillies .Then add in the sambar powder,tumeric powder and salt.Add the toor dhal water and coriander leaves.

• Now heat the pan with oil and splutter the mustard seeds and fenugreek seeds,then goes in the asafoetida and red chilly.Add the prepared mixture,let it cook for one boil in a medium flame.

• Put off the flame and add the lemon juice to it,sprinkle some chopped coriander leaves.Transfer it to a bowl and cover it with a lid immediately.

• Serve it with white rice and potato fry along with pappad.

• The amount of lemon juice is personal preference,I used 2.5 tbs to get a nice taste..
• If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
• The lemon juice needs to be added after put off the flame.The lemon juice should not boil otherwise the rasam will be bitter.
• While serving the rasam mix it well and serve.

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

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