Maravallikizhangu Adai/ Tapioca Savory Pancake

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice.
Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.

                                               

                                         

                                                                              

                               Maravallikizhangu Adai/Tapioca Savory Pancake

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes /adai

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Idly rice/idly puzungal arisi	1 cup
Raw rice/pacharaisi	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Channa dhal/kadala paruppu	1 tbs
Tapioca/maravallikizhangu	1.5 cup(grated)
Red chilly/varamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the rice and lentils together with water.Let it soak for 2- 3 hours.
• Meanwhile peel the skin of tapioca and clean it with water.Grate it  with a grater and keep it aside.

• After soaking completely drain the water and grind the red chilly,fennel seeds,rice and the soaked mixture with little water to a bit coarse paste.Now add in the grated tapioca and grind it for a minute.

• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it.
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar.

• Keep the flame in a medium to get a nice crispy edges.
• Grated coconut can also be added.
• Coconut chutney is the best combo for this adai.

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

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Keerai Thanni Saaru /Keerai Kazhani Saaru

Keerai thanni saaru is a soup kind of preparation with spinach and rice rinsed water,popular in village sides.In most of the households this thanni saaru is made often and it cures mouth ulcer and stomach ulcers.This can be taken like soup or mixed with softly cooked white rice like rasam.

Thanni saaru is mostly made with either black night shade leaves(manathathakkali keerai) or agathi keerai and sometimes with moringa leaves.As I don't get any of those spinach variety in my part of world,I used the tender leaves of home grown amaranthus (mulaikeerai/thandu keerai).

Coming to the recipe,rice rinsed water is used to cook the spinach as it has some nutritive value as well healing property.Also it adds a nice flavor to it.To get  the original authentic taste,I highly recommend to use the rice rinsed water.Rinse the rice with water one time and discard the water,then soak the rice with required amount of water for 10 minutes and use the water.

                                                                     

                                                                                     

                                                 Keerai Thanni Saaru /Keerai Kazhani Saaru                          

                                                            

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   Basic Information

   Preparation time 15 minutes
   Cooking time 10 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Spinach/Keerai	2-2.5 cups
Rice rinsed water/kazhani thanni	2 cups
Shallots/chinna vengayam	3- 4(finely chopped)
Green chilly/pachamilagai	1-2 (slit lengthy)
Cumin seeds/jeeragam	1/2 tsp
Salt	1 tsp

  
 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	1 tbs
Cumin seeds/jeeragam	1/4 tsp
Black pepper/milagu	1/8 tsp

  

  Method

• Clean the spinach and keep it aside.If the leaves are tender,no need to chop.Grind the coconut along with cumin and black pepper to a fine paste.
• In a pan take the rice rinsed water/kazhani,spinach,green chilly,cumin seeds,chopped shallots and keep it on a flame.To this add salt,let it cook in a medium flame for 5-6 minutes or till the spinach cooks well.
• Now add the ground paste and allow it to cook for one boil.Switch off the flame.

• Do not add more of coconut paste a it will tend to change the consistency of the saaru. 
• In the original recipe no tomato is used,sometimes my mom used to add a small tomato along with the spinach.

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

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Village Style Chicken Kuzhambhu

Starting the second week of Blogging Marathon #90 with Regional dishes as theme.Foe next few days, I will be showcasing the recipes popular in particular region of India.For this theme I chose to share some of the village side recipes from the Tamilnadu region.

Village or country side recipes are very tasty and flavorful without any additives or fancy ingredients.Freshly ground spices are mostly used,stone mortar is used to grind the spices.Also the cooking is made in traditional stove and iron or earthenware is used for most of the cooking.

Coming to the recipe its a simple yet spicy gravy served with rice and idlys.This recipe is  made with freshly ground spices particularly with country chicken.The spices used not only enhances the aroma but also gives a nice consistency to the gravy.

I wanted to cook this recipe in an earthenware(manchatti). But the size of mine is small and couldn't make the quantity I wanted.So used the regular stainless steel pan but the taste and flavor will be doubled if it is cooked in an earthenware.

                                                                        

   

                                                           

                                       
                                             Village Style Chicken Kuzhambhu

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   Basic Information

   Preparation time 20 minutes
   Cooking time 40-45 minutes

   Serves 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	3 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Green Chilly/pachamilagi	4-5 (slit lengthy)
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Lemon juice	2 tsp
Salt	1.5 -2 tsp
Oil	3-4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and grind to a fine paste

Ingredient	Quantity
Red chilly/varamilagai	6-7
Cumin seeds/jeeragam	1 tsp
Black pepper/milagu	2 tsp
Fennel seeds/sombu	1 tsp
Coriander powder/dhaniya podi	3 tbs

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1/2 tsp
Fennel seeds/sombu	1/2 tsp

 For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.

• In a tsp of oil,roast the red chilly,fennel seeds,cumin seeds and black pepper.Once its roasted,reduce the flame to low and  add in the coriander powder,mix it well.Keep it in the flame for 30 seconds.Put off the flame,after cooling grind it to a fine paste with water.Also grind the coconut separately to a fine paste and set it aside.

• In a  pan,heat the oil and do the tempering,.Add in the chopped onion,green chilly and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Noe goes in the chopped tomato and cook it for a minute.

• Add in the chicken and give it a mix till it changes the color. At this stage add in the ground masala paste ,salt and turmeric powder.Adjust the consistency with the water.Cook it covered in a medium flame for 12-15 minutes.Stir in between to avoid burning.

• Once the chicken is almost done add in the coconut paste and let it boil for 3-4 minutes.Simmer it for 7- 10 minutes or till the oil floats on top.Add in the chopped coriander leaves and put off the flame.Add in the lemon juice and give it a mix.

• Serve it warm with rice.

                                                                                                    

• Do not add more of coconut paste a it will tend to change the taste of the kuzhambhu. 
• Since the kuzhambhu uses red chilly,green chilly and black pepper,keep an eye on the spice level and alter according to personal preference.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight
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The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency.

The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.

  

                                                             

                                                            

                             Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

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   Basic Information

   Preparation time 20 minutes
   Cooking time 5-7minutes

   Makes around 2 cups

  Ingredients

Ingredient	Quantity
Mango/maangai	2 cups(grated)
Sugar/sakkarai	1-1.25 cups
Turmeric powder/manjal podi	1/2 tsp
Salt	1 -1.25 tsp
Red Chilly powder/milagai podi	1.25 tsp
Roasted cumin powder	3/4 tsp

   

   Method 

• Take the grated mango in a pan using to cook for the pickle.To this add the salt and turmeric powder,3 tbs of sugar.Mix it well till the sugar dissolves.

• Add in another 3 tbs of sugar and mix it well till it dissolves.Continue the same procedure till all the sugar dissolved.Now heat the pan in a medium flame and mix it well.

• In 2-3 minutes bubbles will start coming up from the mixture,at this stage add the chilly powder and roasted cumin powder.Mix it well and put off the flame,when the mixture is slightly watery.After cooling store it in an airtight glass container.

•  Serve it  with paratha,theplas and rotis

• The amount sugar depends on the sourness of the mango.It can be altered according to personal preference. .
• Use a clean dry spoon,to take the pickle from jar.
• Do not cook it for too long otherwise the sugar will crystallize.Also cook it in a low flame.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Coriander Chutney with No Coconut /Kothamalli Chutney

I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.

                                                             

                                                            

                             Coriander Chutney with No Cococnut/Kothamalli Chutney

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10 minutes

   Makes 1.25 cups

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	3 cups(tightly packed)
Tamarind/puli	a big gooseberry size
Red chilly/vara milagai	7-8
Salt	1 tsp
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 -3 tbs

   

   Method 

• Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.

• In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.

• Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.

• Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

•  Serve it  with idly or dosa.

• The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

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

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Sumber http://www.naliniscooking.com

Bengali Tomato Chutney /Sweet and Sour Tomato Chutney /Tomato Chatni

We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.

Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.

This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.

The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.

Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.

                         

                                    

                                                       Bengali Tomato Chutney/Tomato Chatni

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Makes 1.5 cups

  Ingredients

Ingredient	Quantity
Tomato	300 grams
Sugar	3/4- 1 cup
Salt	1/2 tsp
Raisins	2 tbs
Cashews/mundiri	10-13 (halved)
Red Chilly powder/milagai podi	1/2 tsp
Oil	2 tbs

  For the Tempering

Ingredient	Quantity
Paanch Phoran	1 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(whole)

   

   Method 

• Chop the tomatoes and keep it aside.Heat a pan with  oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.

• Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.

• Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.

• Serve it  as a condiment.

• The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
• The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
• Store in the refrigerator in a clean air tight container.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com