Paal Paniyaram

Paal paniyaram is one of the most famous authentic chettinad dish. For the first time when I tried it was not that much good but okay. But this time I really got it well and the milk balls were so soft.  The mistake which I have did in the first time is measurement. But this time I have got the correct measurement from my mom and resulted well  J

PREP TIME: 10 mins

COOK TIME: 10 mins

SERVING SIZE: 2 bowl

INGREDIENTS:

Raw rice (Pachai Arisi)

Urad dal

Cocnut – 4 tbsp

Coconut milk

Caradamom /Elachi (optional)

Oil

Salt

PROCEDURE:

1.       This is the measuring tumbler which I used. You can use yours by manipulating with this.

2.         And now  soak  1 cup of rice and ½ cup of urad dal  in a water  for about  3 hours(minimum in a same bowl).

      

 

3.       Now add the coconut to the blender or mixie an d grind it without adding water.

4.       Now grind the mixture in a blender or mixie by using little amount of water and also by adding 1 tlsp of salt.

5.       And now achieve the consistency similar to that of idly batter.( not very thick as vada batter as well as not very watery as dosa batter)

6.       Now heat oil in a pan and small small balls with your hands as shown in the picture.

7.       Simultaneously prepare the coconut milk and add some caradamomi on that . I did not use that because I don’t have it at that time.

8.       Now add the panoyaram to the milk.

9.       Have it after 10 minutes. Im sure you’ll have such a delicious dessert

NOTE:

1.       Do not use the regular milk. It will not give you the exact taste.

2.       Use  the milk you got for the first three times.

3.       Do not freeze it and reheat it

Kadappa

Kadappa is one of the most famous dishes in chettinad.  People in chettinad do have kadappa with idlies as well as poori. Im sure that you’ll like it …..

INGREDIENTS:

Fennel seeds / sombu – 2 tblsp

Grated Cocnut – 1 cup

Garlic – 3 cloves

Ginger – a small piece

Roasted gram – 2 tblsp

Red chilli – 1

Onions – 2

Tomatoes – 2

Cloves / kirambu – 2

Red gram- 1 tblsp

Oil – 1 tblsp

Curry leaves  - few

Water and salt

PROCEDURE:

1.       Add the  coconut, ginger, roasted gram, garlic, fennel seeds in a mixie or blender and grind it by adding little amount of water.

2.       Now add the red chilli to it and grind again. You can use green chilly if you don’t have red chillies.

3.       Now add oil in a kadai and add fennel seeds , curry leaves and also cloves to it . once it splutters add the onions. And once it turns golden brown add the tomatoes. Along with that add red gram.

4.       Once the tomatoes turns mushy add the grinded mixture to it and also salt. Then close it partially with a plate.

5.        And finally kadappa is ready…

Dosa Batter

When we live in abroad we’ll not able to get grinder. So we’ll not able to do idly or dosas. But im sure that we can prepare dosa with a blender or mixie.  JJJ so yummy yummy crispy dosa will be ready

PREP TIME: 10 mins

SERVING SIZE: 25 dosas

INGREDIENTS:

Idly rice - 1 ¼ cup

Urad dal – ¾ cup

Fengrueek seeds – 1 tblsp

Salt – 1 tblsp

Water – little

PROCEDURE:

1.       Soak the rice and urad dal in a water separately. And also add the fengrueek seeds to the rice soaked in water

2.       After 4 hours wash both the urad dal and rice. Now grind the rice and urad dal separately in a blender. And then combine both the batter  evenly.

3.       Now add the salt to it and mix well along with little amount of water.

THINGS TO KNOW:

1.       If you live in abroad fermentation will not happen. So turn on an oven for 5 minutes ( at low heat).  And keep the batter inside the oven before you go to sleep and the next day the batter is ready to use.

2.       Add the water little by little while grinding

3.       If the batter is too thick add some amount of water to it and mix it evenly

Grilled Chicken

PREP TIME: 5 mins

COOK TIME: 20 mins

SERVING SIZE : 3 person

INGREDIENTS:

1 half of chicken breast ( boneless , skinless)

Oil spray

Paprika / red chilli powder

Lemon pepper / lemon juice and pepper

Dry parsley leaves / dry coriander leaves

Dry basil leaves

Whole oregano (optional )

1 little tablespoon of oil

Onion powder

Garlic powder

Italian bread crumbs / normal bread crumbs

  

PROCEDURE:

1.       First  cut the chicken into 3 slices as shown

2.       Now add the ingredients one by one on the top of it as shown

3.       Now spread the bread crumbs in a plate

4.       Now take one slice and dip it in the bread crumbs

5.       Heat oil in a pan as well as oil spray. Then add the slices one by one on the side where the ingredients are applied.

6.       Now add all the ingredients and bread crumbs on the other side of the chicken

7.       Fry the chicken for 8 minutes on both the sides.

8.       Now serve it with a ketchup and fries.

THINGS TO KNOW:

1.       If you do not get a chicken breast you can get a boneless chicken and make it ready

2.       You can either have a side of sweet corn or chips and also a soda

3.       Make sure your chicken is clean and also deep fry it until a chicken gets boiled.

Carrot Balls(Carrot Kola)

PREP TIME: 15 mins

COOK TIME: 30 mins

SERVING SIZE : 15 balls

INGREDIENTS:

Grated carrot – 2

Grated coconut – 2 tablespoon

Finely chopped Onion – 1

Fennel seeds – 1 tablespoon

Maida flour – 1 cup

Roasted gram  ( Pottu kadalai in tamil)- 1 tablespoon

Chopped green chillies - 1

Salt – as needed

Oil for frying

 PROCEDURE:

1.       First add the roasted gram and fennel seeds in your mixie or blender and grind it without adding water. Just make it  as a powder and keep it aside

        

         

2.       Now make ready with your ingredients . Heat oil in a kadai and add onions in it. Roast it until onions becomes golden brown

3.       Once it comes to the stage add the grated carrot and green chillies

4.       Roast it until the raw smell goes off ,add the grated coconut and salt. Roast it for 5 mins and keep it aside.

5.       Now take a bowl and add maida flour with a pinch of salt. Now add water little by little and make it as a bajji batter

6.       Now add the roasted gram powder to the roasted carrot and make it as small balls.

7.       Now dip the balls in the batter.

8.       Have  an  oil in kadai for deep frying. So you can add the dipped balls in oil and fry it on both the sides.

9.       And finally the carrot balls is ready. Have it in a paper towel and you can eat.

THINGS TO KNOW:

1.       Do wash your hands before cooking it.

2.       Do not use the already used oil

3.       If you add more roasted gram powder then the balls will be hard. do add it in  a correct amount and the powder is just for the  grip of the balls.

Chettinad Chicken Curry

PREP TIME: 15 mins

COOKING TIME: 40 mins

SERVING SIZE: 4 person

CHICKEN MARINATION:

ADD the items listed below into the chicken.

Salt

A pinch of turmeric powder

A tablespoon of lemon juice

A tablespoon of curd

           

INGREDIENTS:

Chicken- ½ kg

Salt - 1 tablespoon

Oil- 1 tablespoon

 Finely chopped Onion- 3

Finely chopped Tomatoes – 3

Ginger garlic paste – 1 tablespoon

Curry leaves – few

Coriander leaves - few

TO ROAST:

1.Ghee – ½ tablespoon

2.Red chillies – 5

3.Coriander seeds – 1 tablespoon

4.Fennel seeds ( sombu in tamil))- 1 tablespoon

5.Black pepper ( uncrushed)- 1 tablespoo n

6.Cinnamon stick – a small one

7.Cardamom – 1

8.Grated coconut – 1 cup

9.Finely chopped onion – ½

10.Finely chopped tomatoes – ½

PROCEDURE:

1.       Heat  ghee in a pan. Add all the ingredients mentioned under TO ROAST in the given order

2.       Now let it cool and after 10 minutes grind it in your blender or mixie by adding little water

3.       Heat oil in a kadai and add onions and curry leaves

4.       Once the onion turns golden brown add the marinated chicken

5.       Close the kadai with some cap or lid for 10 minutes.

               

6.        Once the chicken is boiled add the tomatoes.

7.       Once the tomatoes becomes mushy add the grinded masala mixture along with a ¼ cup of water

8.       Allow it to boil for 10 minutes and finally garnish it with some coriander leaves

And so the chettinad chicken curry is ready to serve. This curry is one of the famous food in chettinad. Im sure that you people will like it.

THINGS TO KNOW:

1.       You can have the curry with plain rice , chapathi, idly and dosa

2.       Spices measurement can be varied according to your taste

3.       If you cook it for extra 10  minutes you can get it as a perfect chicken roast.