Wednesday, May 6, 2015

Chettinad Egg Masala (Chettinad Muttai Masala)

 Boiled eggs in any form is tempting for people of all ages. That too egg in a rich gravy,it will be really mouth watering. This Chettinad egg masala is very easy to cook even for bachelors as it does not require any grinding.
                                         Now a days there is a mushrooming of Chettinad restaurants in all levels from five star to road side shops naming themselves as Chettinad. I am really proud that every one is fond of Chettinad food. My only concern is that people have a misconception about Chettinad food that it will be very spicy and will made of hand grinded masala.The truth is that Chettinad food will be very mild and with very little grinded masala.Chettinad achi as I have mentioned several times in my previous blogs that they don't use too much of anything.I have seen my mom,grand mom and the relatives of my elder generation taking 6 to 7 ladies finger,4 small onions,3 pods of Garlic and a very small tomato for a ladies finger sambar. The amount of thoor dhal they use will be one hand full.Another thing that I want to tell here that they use only one kuzhambu milagai thool for almost all  veg and non veg curries. Coconut is very rarely used and when used also very little is used as they believe that too much of coconut will spoil the taste of the gravy.They don't use much oil too.It is the care and patience of their cooking makes the food delicious.
                                                     Last week we went to a famous chettinad restaurant in town and ordered for a Chettinad mushroom gravy.The gravy which was served was really mouth watering with oil on top and full of masala.since we are not used to so much of masala we couldn't finish the dish though we liked it. It was 8 pm that we had our dinner out there. By 12.30 I got up with some pain in the stomach and was lying in the bed thinking of what to do. With in ten minutes my husband also got up complaining of some burning sensation . The next two days was really bad for us.This incident really made me write this blog.Please dont use too much of spices and grinded masala thinking of making the gravy tasty as it is not  good for the stomach.Be very careful while using oil too. Use oil in correct quantity.Too less oil also will make the dish taste less.
                                               Coming to our egg masala it is very simple and easy and does not require too much of ingredients.9 out of 10 times we think of egg curry only when we run out of vegetables or when we want something fast.So this recipe will be handy that time.

Ingredients
Boiled egg. 4
Minced onion. 1
Tomato. 1
Chopped garlic. 4 to 5 pods
Kuzhambu milagai thool (sambar powder). 2 table spoons
Coriander powder 1 table spoon
Turmeric powder. 1/2 teaspoon
Curry leaves. Little
Coriander leaves to garnish


Procedure
Boil the eggs for 20 minutes with eggs immersed in water in a kettle.Let the eggs cool.once they are cold bring it under running water and peel off the shell.Cut the eggs into halves and keep aside.now for the gravy keep the kadai in the stove.In two table spoons of cooking oil season the gravy with a teaspoon of fennel seeds,3 small pieces of Cinnamon,2 cloves and few curry leaves.add the minced onions and a pinch of salt and saute for 2 minutes .Now add the tomatoes minced and saute for 2 minutes.when the tomatoes turn soft add the kuzhambu milagai thool,turmeric powder and coriander powder,salt required and mix in low fire.high flame will burn the powders,so be careful.once they are mixed add a cup of water and cook in medium flame for 10 minutes.when you feel that the gravy is in the desired consistency add the boiled eggs and cook for 3 more minutes. Make sure that there is enough gravy for the eggs to be inside the gravy.If you want gravy to be more ,double the onion and tomatoes and the masala powders. Before adding the eggs taste for salt and spice if found less add them. Finally garnish with coriander leaves.
                   This  recipe will take only 30 minutes to cook as we can make the masala while we are boiling the eggs.


Friday, October 18, 2013

Red Cabbage Paneer Stir Fry (Sivappu muttai kose paneer poriyal)

Whatever may be the color of cabbage you choose to cook,you are not wrong.Both are very low in calories and high in fiber and nutrients.
                                            But  red cabbage has 10 times more vitamin A than the green one and it has double the iron than green cabbage
     
                                     This recipe is the new found by chettinad cooks .In a marriage last month I happened to taste this curry and was impressed by its taste. The cook engaged for that wedding was one of the best chettinad cooks.I slowly enquired him what it was and its preparation.As we were the groom's people he couldn't refuse to tell. It is a simple recipe,the usual cabbage fry and instead of grated coconut paneer is added.But the smell of cabbage was not there in this recipe and it tasted different

Ingredients
Red cabbage minced -250 gms
big onion minced-1
green chili-4
paneer shredded-100 gms

Method
Wash the cabbage and keep aside.keep the kadai in the stove.In one table spoon of cooking oil season the fry with a teaspoon of mustard and urudh dhal along with little curry leaf.Add the minced onion and green chilies.Saute for a minute.Now add the washed cabbage.keep the fire in medium.The water in the washed cabbage will be enough for it to cook. Mix well and close the kadai. After five minutes check whether the pieces are cooked. If not add the salt needed and sprinkle some water and cook for three more minutes.Once it is cooked to your desired level add the shredded paneer and cook for two more minutes.

Tuesday, September 3, 2013

Vellai poosanikkai Koottu or Kalyana poosanikkai curry

                           
There are innumerable health benefits for this vegetable. But memories about this recipe runs back to my college days.I was doing my master of Economics in Kerala that time.I have a friend called Lakshmi who studied with me from Ist grade.We used to have exams in the month of April-May in college .Since we lived in Factory quarters allotted mainly for managerial category,I have to come to the nearby town Perumbavoor to meet my friends and of course my best friend Lakshmi.My mother used to drop me in the morning in her house and we will do combined study and will have lunch in her house and return back home in the evening.Lakshmi's mother was a music teacher and since it was holiday time for school kids she will have music classes till 12.As is the case ever we will be hungry all the time when we have to study.So we will be waiting for that 12'o clock so that she will start cooking. She will come and sit near us with a poosanikkai or big cucumber and a big coconut.She will cut one full vessel of the vegetable and grate the whole coconut.Next 15 minutes she will be grinding the coconut in the Ammi ,that time itself the taste of the gravy seasoned in fresh coconut oil will make me more hungry.While grinding coconut she would have put the vegetables along with onion in the stove (viragu aduppu) so that when the grinding is over the vegetables would have cooked.she will make the gravy in a big vessel. That will be the only item made for lunch along with chutta papad.I have no words to explain the taste for the hungry stomach.The rice in Kerala will be big but no matter the the taste of the gravy overtook everything. So even today whenever I cook this My memories go back to those golden days.It is nearly 20 years I met her.she was in Bangalore that time.Since there was not much communication facilities like mobile phones or networking sites,we couldn't maintain our contacts.That is the usual case of people of our generation.Today you guys are blessed to have so much means to have contacts with your friends.I will be very happy if I can get her contacts back through this post.
                                                               Here is the recipe.I don't know whether it will tickle the taste buds of all like it did for me.But friends please give it a try and respond with your comments.
I have made it like koottu.she used to make it little watery like gravy.Anyway both will be aw some.
                                                  This vegetable is widely available.I have seen this poosanikkai cut into small portions and neatly wrapped in paper in Korean stores in US.
Ingredients
Possanikkai -cut pieces 2 cups
onion minced-1
Thick curd-1 tablespoon
small onion minced-10
coconut oil-2 table spoons

To grind
Cocunut grated -2 table spoons for koottu for gravy you can use even a full coconut depends on qty needed
cumin seeds-1 table spoon
green chili-4

Procedure
                              Cook the poosanikkai pieces in a kadai adding a cup of water, a teaspoon of turmeric powder,onion and little salt. Once the pieces are well cooked add the grounded paste.If you want it as gravy mix the grounded paste in two cups of water and add.Add the salt needed along with a table spoon of fresh coconut oil.let the gravy boil for 5 minutes. Add 1 or two table spoons of curd just before switching off. Switch off the stove.Now season the curry in a separate kadai .For seasoning in a table spoon of coconut oil add a teaspoon of cumin seeds(small jeera) and curry leaf.Pour it on top of the gravy.Don't mix it now.Mix while serving.

Monday, August 5, 2013

Kothavarangai Pachadi (cluster Beans Curry )


                                   It is one of the abundantly available vegetable in South India since it is very easy to grow and the plant does not need too much care.The harvest also will be in plenty as the name suggests it will be grow in clusters.A single plant itself will yield a lot of beans.Though it is abundant it will not find a place in the menu of many households.There may be many reasons for that.whatever it may be I know that it tickles the taste buds of many if properly cooked.My husbands loves this gravy. This recipe is dedicated to those fans of cluster beans.

Ingredients


Kothavarangai -1/4 kg
Small onion minced -10
Tomato -small 1
Thoor dhal-3 table spoons
Sambar powder-1 table spoon
Tamarind -half the quantity used for sambar

Procedure
Cut the vegetable as shown in the snap.Cook the thoor dhal in a small cooker.In a pan season the pachadi with a teaspoon of mustard seeds and cumin seeds and little curry leaf.Saute the minced onion and tomato.Now add the kothavarangai and saute in medium fire for 3 to 5 minute. This will remove the little bitter taste the veg has. Now transfer this into the cooker with thoor dhal .Add the sambar powder,turmeric powder,salt and tamarind.The curry should now look as if all the vegetables are inside the dhal.If not add little water. Adding tamarind now will help the vegetable not to be over cooked.Close the cooker and cook for 2 whistles or for 6 minutes in medium fire.Garnish with coriander leaves while serving.

Sunday, June 23, 2013

Vazhai Poo Murungai Keerai Thuvattal ( Banana flower and Drum stick leaf fry)

                   
    For long I wanted to post this recipe for its invaluable health benefits and mouth watering taste. cleaning and cutting the flower is little time consuming..But once you are used to its taste and health benefits ,I am sure you wont mind the strain.The most surprising thing for me is that I found the flower in US Korean stores too.
Health benefits
              This flower is known to increase progesterone levels and there by reduce blood flow
during mensuration.
               It is a good source of Vitamin A &C
               Known to be a good lactating agent and hence good for feeding mothers
               Good for heart patients and for patients suffering from stroke,


Ingredients
Banana flower -1  (cleaned and minced)
Murungai keerai-2 hand fulls (It is totally optional. Murungai keerai goes excellent with vazhai poo)
Small onion-15 minced or big onion-1 (minced)
Green chili-4
Red chili-1
Grated coconut -2 table spoons
Turmeric powder-1 teaspoon
For seasoning
Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Cumin seeds-1 teaspoon
Channa dhal-2 teaspoons


 Procedure
Clean the flower by taking out the part shown in the snap
Mince nicely.
Pressure cook the minced flower in a cooker adding a cup of water and turmeric powder with little salt for 1 whistle or 5 minutes.
keep the murungai keerai ready (only leaves).It is optional.
Once the pressure goes open the cooker.Strain the excess water.
Keep the kadai in the stove.In one table spoon of oil season the fry with the item given for seasoning.
Add the chillies and minced onion and saute for 2 minutes.
Now add the cooked banana flower.
Add the salt needed too.Remember u have added little salt while cooking the flower.
Cook for 2 minutes mixing nicely
If you have murungai keerai,add now.
Cook in slow fire closing the kadai now and then for 5 minutes so that the keerai gets cooked.
Finally add the grated coconut and mix nicely
Before switching off check for the salt taste.if needed sprinkle some and mix nicely.
This fry goes well with rasam as well as curd rice.



Wednesday, February 13, 2013

Cauliflower Masala (Gobi masala)

             All vegetarians have to be satisfied with some specials made out of this veg when the non veg lovers treat themselves with chicken or mutton.Good spicy dishes can be made out of this.Cauliflower will attract worms and so should be boiled with a pinch of salt first. This vegetable is known to be gassy and should be avoided by  new and lactating moms. 
                                                         This recipe is a very easy and tasty one.It goes well with the soup rice which I blogged yesterday (Thakkali Soup).It will be excellent with curd rice also and will hardly take 10 to 15 minutes to cook.
Ingredients
Cauliflower- broken florets(20)
Tomato Big-1
Big onion-1
kuzhambu milagai thool-1 tablespoon or red chili powder-3/4 tablespoon
Turmeric powder-1 teaspoon
Ginger garlic paste-1 teaspoon (optional)

To season
Cinnamon-2 small pieces
Bay leaf-small piece
cloves-2
Fennel seeds-1 teaspoon
Curry leaf-little
Procedure
Boil the cauliflower florets nicely for 5 minutes along with a pinch of salt.Mince the onion and tomatoes.In a kadai add 1 table spoon of cooking oil and season the curry with the items given for seasoning.Now add the onion minced along with a pinch of salt and saute till the onions become translucent.Now add the minced tomato pieces and saute will smashing the tomatoes with the ladle When the tomatoes Get smashed add the milagai thool and turmeric powder along with the salt needed.Mix well.Now add the boiled cauliflower florets and mix well so that all the florets get coated with the masala. Cook for 5 minutes like that.Now sprinkle a handful of water and close the kadai keeping the flame in medium.After 5 minutes check for the taste and see to it that the pieces are well cooked .If not cook for few more minutes else increase the flame and mix everything well and see to it that there is not much water content.When the oil separates switch off the stove.If desired you can garnish with coriander leaves .

Tuesday, February 12, 2013

Thakkali Soup (Tomato clear Soup )

                                                  
                                                         we are almost on the look out for some good soup recipes, since soup is an indispensable item in all households .This is a simple soup which can be given even to small babies This soup can be had with rice also if made little hot and spicy.For bachelors this is a good recipe as it is simple and can serve dual purpose.This soup will go well along with papad for rice.

Ingredients
Tomatoes-2 (big)
Big onion-1
green chili-2
Broken green gram (pasi paruppu)-2 table spoons
Thoor dhal(thuvaram paruppu)-2 table spoons
Turmeric powder-1 teaspoon
Pepper powder-1 teaspoon
To season
Pepper-1 teaspoon
clove-2
fennel seeds-1teaspoon(big jeera)
cinamon-2 small pieces
bay leaf-1 small piece
Curry leaf-little
Coriander leaves for garnishing


                    Cut the tomatoes into fine pieces. Mince the onions too.Slit the chilies.In a small pressure cooker add little cooking oil and season the soup with the items given for seasoning.Now add the dhals and saute for 30 seconds so that its raw smell goes(if you roast for long then the dhals will get roasted and will not get cooked.so be careful) now add the tomatoes and onion pieces along with the green chili.Add turmeric powder and the salt needed.Pour 2 to 3 cups of water.Close the cooker and cook for 7 minutes or for 2 whistles.Once the pressure goes open the cooker and pour the contents into a stainless steel strainer or any good strainer.Squeeze off the contents nicely with a laddle.Now add as much water or Arisi mandi(rice washed water) to get the desired consistency.Check for the hot and salt taste.If you are going to have it as soup for drinking then the salt and hot taste can be less.Keep the cooker again in the stove.Now add the pepper powder and without closing the cooker bring the soup to a boil or cook for 5 more minutes in medium flame.Garnish with finely chopped coriander leaves while serving.

Sunday, February 10, 2013

Kaadai Masala (Chettinad style) Quail roast

                                The recent hot sale in the popular chettinad restaurents in the town is the dishes made out of Kaadai(quail),a bird similar to young chicks.In the olden days this bird was not breeded.They grew on their own in small bushy areas and people who were able catch it cooked it.Now a days people find ways to get all they need and have started raising farms for this bird.kaadai is a tasty meat similar to chicken but known to be more stronger than chicken in heat.Hence for curing cold it is very good.It is not so tender as compared to the chicken we get these days.But I find it little more tastier compared to chicken.
                                                In all the chicken shops in Tamilnadu they sell this kaadai too.The one I bought cost Rs 40 each.4 of it was enough for we two.I today really miss my younger one who is the hostel, since she is the one crazy of these new non veg items .For blogging sake I got this and cooked. It is similar to chicken and can be cooked the same way.Our experience was really disappointing when we ordered it in a restaurent since we got almost only bones in one serving. People who have had it in hotels will surely agree with me.If we cook at home it will be better.however we have agree the fact that young quails will not have much flesh.When we buy it we have to select little bigger quails

Ingredients for marination
curd-2 table spoons
chili powder-1 table spoon
coriander powder-1 table spoon
Turmeric powder-1 teaspoon
garam masala-1/2 teaspoon
pepper powder-1 teaspoon
ginger garlic paste-1 teaspoon

Ingredients for the masala
small onions -20 minced
garlic minced-2 table spoons
tomatoes minced-2
chili powder-1 table spoon
ginger garlic paste-1 teaspoon
coconut milk-1/4 cup  (optional)

Seasoning
fennel seeds-1teaspoon
bay leaf-small piece
cinamon-2 small pieces
curry leaf-little

Procedure
Wash the kaadai nicely .Cut the hutch back of the kaadai.Make small slits all through.Mix all the items mentioned in for 'marination 'in the curd and apply on the quails nicely and marinate for an hour.Non stick kadai will be good to cook this if you have else no problem. Keep the kadai in the stove.In two table spoons of cooking oil season the masala with the items given for seasoning.Now add the garlic pieces and saute for a minute.add the ginger garlic paste and saute well.now add the minced onion along with little salt and saute till they become translucent. Add the tomato minced and mix well.The chili powder can be added now.mix everything well.Add the kaadai pieces and stir nicely so that the masala gets coated in the pieces.cook for 5 minutes in medium fire with the lid closed.After 5 minutes open the kadai and add the coconut milk or water 1/4 cup .I recommend coconut milk since it will take care of the heat of this meat.Now close the kadai and cook for 10 minutes in medium flame.Now check that the meat is cooked. If not close the kadai and cook for some more time. Add little water if it is dry.Once you find the meat is cooked open the kadai and raise the flame a little and fry till the masala becomes thick.switch off the stove .Transfer it into a plate and coat the pieces with the masala left in the kadai.let the quails absorb the masala till it is served.