Surul Appam

Today is the letter S in A-Z series in journey through Tamil cuisines in mega marathon edition.For the letter S,I am sharing surul appam,a popular dish in Tanjore and Trichy districts.This is a kind of of appam variety where it is rolled and served,thats why the name surul appam.Surul means roll in Tamil.The coconut and sugar is sprinkled on the lacy crepe made with ground rice then rolled and served.

Making this surul appam is so easy and it doesn't need fermentation.This appam cooks very fast as the batter used is in thin consistency.Like other dosa and appam varieties this dish also needs to serve it straight from the pan to relish the taste.Also this appam has to be prepared in a flat dosa griddle and needs to spread like rava dosai.As there were no helping hands when I was making this I couldn't take all the step wise pictures.

In our house hold surul appam is served along with breakfast for post wedding feast in brides place for the groom.

                                                       

                                                            

                                                                      Surul Appam   

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2-3 hours

   Cooking time 20 minutes

   Makes 10 - 12

   

  Ingredients

    

Ingredient	Quantity
Boiled rice/idly rice	1 cup
Grated coconut/thuriviya thengai	1-1.5 cups
Sugar(white or brown)	1/2-3/4 cup
Salt	3/4 tsp
Cooking soda	a generous pinch
Oil	1-2 tsp(to wipe the pan)

  Method 

• Rinse the rice couple of times in water and soak it for 2-3 hours minimum.After the soaking time drain the water completely and grind it in a blender along with salt.Add water if its need.Transfer the ground batter to a bowl.

• Now add some water and adjust the consistency of the batter.The consistency of the batter should be like rava dosa batter.To this add the cooking soda and mix it well.Heat a griddle on a stove and add few drops of oil and wipe it with a clean towel or paper.Now pour a ladle full of batter in a circular motion (from outside to inside).

• Let it cook for a minute,once its cooked remove it from the pan and transfer it to a plate.Sprinkle a tbs of grated coconut and 2 tsp of sugar.

• Roll it from one side as shown.

• Serve it immediately

• While pouring the batter the griddle should be hot and needs to cook in a medium flame.
• Do the trial with the first appam accordingly adjust the consistency of the water.If the batter is too thin or thick the appam won't comes out nice.
• For this appam usually white sugar is only used but as I don't have white sugar used the brown sugar.
• Wipe the pan with oil every time before pouring the batter. 
• I trimmed the edges of appam to fit into the plate.

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

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Sumber http://www.naliniscooking.com

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the rava recipes in Tamil cuisine.
When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention.
The method of making this kozhukattai is same as upma kozhukattai,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............

                                                       

                                                            

                                                          Rava Kozhukattai/Rava Pidi Kozhukattai

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Makes 15-17

   

  Ingredients

    

Ingredient	Quantity
Semolina/rava/white semolina	3/4 cup
Moong dhal/paasiparuppu	2-3 tbs
Coconut (finely chopped)	3 tbs
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Asafoetida	generous pinch
Green chilly/pachamilagai	2(finely chopped)
Salt	1 tsp
Hot water	2 cups
Coriander leaves(finely chopped)	1 tbs
Curry leaves/karivepillai	few leaves
Oil	2 tsp

  Method 

• Heat the oil in a pan and splutter the mustard seeds,add the urad dhal,let it fry.Add in green chillies,curry leaves and the asafoetida.Now add the semolina and fry it for couple of minutes in a medium flame.Add the soaked moong dhal.

• Mix it well and to this add the hot water, give it a mix,add the salt.

• Let it cook for 2-3 minutes or till the water gets absorbed.Add the finely chopped coconut and coriander leaves to it and put off the flame.Mix it well and let it cool down for 3-4 minutes. 

• Meanwhile grease the idly plate with few drops of oil and keep it asideNow take a big gooseberry size of prepared dough in the hand and close it with fingers and make a fist.

• Arrange the prepared kozhukattai on the idly plate.Also keep the idly pot on the stove with water and let the water boils for 2-3 minutes.Once the water gets boiled,keep the plate inside.Cook it for 3-4 minutes or till it gets cooked completely,put off the flame.Take out the plate and let it rest for a minute.Remove the cooked kozhukattai from the plate.

• Serve it warm with coconut chutney

• Instead of making fist(pidi) shape,it can be rolled into balls.
• Grated coconut can be used instead of pieces.
• The amount of water depends on the quality of the rava,if the rava is on the coarser side then need little more water to cook.
• Do not cook the kozhukattai for long time,also while steaming the kozhukattai the water in the steamer/idly pot should be boiling.

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

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Sumber http://www.naliniscooking.com

Quinoa Payasam

Q is one such difficult letter to find out a Tamil recipe so decided to use a clause quick.But somehow I was not comfortable to use the clause.Finally made up my mind to use Quinoa and make payasam.
Since quinoa is not an Indian/Tamil ingredient,I added some moong dhal along with it.Also the addition of moong dhal makes the payasam more rich and tasty.
Couple of months back I made  payasam only with quinoa and regular milk with sugar.My son who loves sweet gave me a weird reaction after eating the sweet..But after making it along with moong dhal,everybody liked it.I made this payasam for the Tamil New Year,last week.Off to the recipe........

                                                                      

                                                            

                                                         Quinoa Payasam

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   Basic Information

   Preparation time 20 minutes

   Cooking time 25 minutes

   Serves 3

   

  Ingredients

    

Ingredient	Quantity
Quinoa	3 tbs
Moong dhal/paasiparuppu	2 tbs
Jaggery/vellam	1/2 cup
Thick coconut milk	1/2 cup
Cashews/mundiri	2 tbs(broken)
Coconut (finely chopped)	1 tbs
Cardamom powder/ellakai podi	1/8 tsp
Salt	a pinch
Ghee/nei	2 tsp

  Method 

• Dry roast both the quinoa and moong dhal separately till golden or a nice aroma comes out.Pressure cook together with enough water for 3-4 whistles in a medium flame .Meanwhile melt the jaggery with water and pass it through a strainer and keep it aside.

• After the pressure subsides take the cooked quinoa and moong dhal in a pan and keep it on a flame.To this add the melted jaggery and let it cook for 3-4 minutes.Now add in the thick coconut milk.

• Let it cook for one boil.Now in a separate pan fry the cashwes and coconut bits in a ghee till golden.Add the cardamom powder and fried cashews to the payasam.Mix it well and put off the flame.

• Serve it hot or cold.

• The amount of jaggery given was  just perfect for us,it can be increased or decreased.
• After adding coconut milk do not boil the payasam for long time.

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

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

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Sumber http://www.naliniscooking.com

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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Sumber http://www.naliniscooking.com