Beetroot Masala

Chetinad style beetroot masala, became a great fan after tasting in one of my friends place. We can change the combination also like cauliflower and potato and even capsicum and potato etc.

Hope my regular readers might think there is no craft or art work today, yep its misalliance this one I planned for traditional week but at last minute I ended up with another one.

Ingredients:

Beetroot	1 medium size
Potato	1 medium size
Onion chopped finely	½ cup
Tomato chopped	½ cup
Mustard seeds	½ tsp
Fennel seeds	1 tsp
Dry red chili	1 -2
Sambar powder	2 tsp
Turmeric powder (optional)	¼ tsp
Curry leaves	few
Salt
Oil

 

Directions:

1. Chop beetroot and potatoes to ½ inch cubes.
2. Heat oil; splutter mustard seeds and fennel seeds. Now add onion, red chili and curry leaves saute until onion turns soft then add chopped tomatoes.
3. When tomatoes turn mushy, add beetroot and cook for 3-4 minutes then add potatoes and continue cooking.
4. After 3-4 minutes, add enough water salt and turmeric powder, sambar powder. Cook until beetroot turns soft and turn off the stove.
5. This goes good with sambar rice, rasam and any variety rice.

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Paal kozhukattai

Paal kozhukattai is one of the authentic south Indian foods. This is more famous in chettinad areas. Two months back in SNC group one of the co blogger posted this paal kozhukattai, as a challenge to Northern team form that time I was tempted to try this. Prepared this today, and we all enjoyed it. Happy Tamil New Year to every one. Recipe source Sharmispassions.

Ingredients:

Milk	¾ cup
Coconut Milk Thick	¾ cup
Coconut Milk Thin	¾ cup
Water	¾ cup
Cardamom powder	¼ tsp
Kozhukkattai Dough:
Rice flour	1 cup
Ghee	1 tsp
Milk	1 cup
Water	1 cup
Salt	as per taste

 

Directions:

1. In a large mixing bowl add the ingredients under the list for dough mix well without any lumps.
2. In a non stick pan add ghee and the rice flour mixture allow it to cook until you reach a dough consistency. It should not be sticky.
3. When it’s warm to handle knead and form smooth dough. Make small balls (½ - ¾ inch diameter).
4. Mean while heat milk and water in a sauce pan, when it start to boil simmer add these balls slowly.
5. Balls will immerse first cover the lid and cook until the balls start to float, add sugar and thin coconut milk and give a gentle stir without breaking the balls.
6. Again cook for another 3-5 minutes add the thick milk and cardamom powder and allow boiling once.
7. Let it rest for an hour and serve it warm or cold.

Tip:

• Cover the dough with a wet cloth until you start to work with the dough. Instead of sugar you can use jaggery.
• If feel too much of coconut milk you can reduce the coconut milk and increase milk.
• If you over cover cook then the balls might break and dissolve.

 

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Aadikkool

Today it’s going to be Chettinad special; I learnt this recipe from my friend’s mom, when I first tried this it tasted like heavenly as soon as we finish our dinner my hubby said make a note of the recipe. One of the healthy snack for kids even though I had hard time to feed this to my kids.

Aadikkool is one of the main foods in chettinad for all occasions; they use to serve this at the last meal of any function. Like we use to celebrate wedding for 2 days at the end of the second day this aadikkool will be served and which indicates the function is over. Thanks Susheela aunty for teaching this wonderful recipe and it became our all time favorite.

Ingredients:

Urad dhal flour	½ cup
Ghee	½ cup
Jaggery	¾ cup
Water	2 cup

 

Directions:

1. Dry roast the urad dhal until light brown and nice aroma comes out. Allow it to cool.
2. Grind that to fine powder using mixe and sieve the flour and measure it.
3. Add jaggery and water in a sauce pan and start to cook until the jaggery dissolve.
4. Mean time heat ghee in a stick pan, once the ghee is hot add the flour all at once and cook for few minutes.
5. In this time jaggery water will start to boil, now turn off that and filter the jaggery syrup into flour and mix well without any lumps. Cook for few minutes or until it start to leave the sides of the pan.
6. Serve hot with little ghee on top.

Tips:

• No need of any string consistency just allow the syrup to boil once, if you feel its hard to cook both simultaneously. Prepare the syrup filter and put that in low flame. But don’t leave for longtime.
• When adding the sugar syrup to flour it will bubble so be careful when doing this.
• If you drop a small portion of aadikkool in water, if you can able to roll using your fingers then it’s done.
• I used half ghee and half oil but the original recipe was done with ghee.
• I haven’t tried with store bought flour.

 

Thattapayaru Thani Kulambu

Thani kulambu I heard this first time in one of my friends place. It tasted great for idli, dosa, puttu etc. I have noticed all the side dishes she used to prepare will be little bit watery and even she asks me to prepare like that for potlucks. I haven’t asked the reason but when Lakshmi Venkatesh announced Tried and Tasted Chettinad Cuisine, I came across couple of blogs about most of the foods I tasted in my friends place.

One of them is this Thattapayaru Thani Kulambu, source of this recipe is Chettinad Fiesta by Minu she got lot of authentic vegetarian chettinad foods, thanks for sharing those in your blog.

Ingredients:

Cow peas (Thattapayaru)	½ cup
Onion	1 small
Tomato	1 small
Sambar powder	1 Tbsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Chili powder	1 tsp
Garlic pod	1 crushed
Salt	as per taste
To Temper:
Mustard seeds	½ tsp
Urad dal	¼ tsp
Fennel seeds	½ tsp
Asafetida	a pinch
Fenugreek	4-5 grains
Curry leaves	few
Oil	2 tsp

 

Directions:

1. In pressure cooker dry roast cowpeas until nice aroma comes.
2. Wash the dal and add 2-3 cups of water and allow it to soak for ½ hour.
3. Chop onion and tomatoes to small cubes add this to dal with turmeric powder and pressure cook for 3 whistles.
4. Once the pressure is released add tamarind paste, chili powder, sambar powder and salt, cook for another 5 minutes.
5. In this stage check consistence and salt if you need more water you can add hot water.
6. Meanwhile heat oil and splutter the ingredients in the list for tempering and add this to kulambu with crushed garlic.
7. Again cook for another couple of minutes and turn of the stove and serve with rice, idli dosa etc.

Note:

You can do this with Pasipayaru also. If you need more spice add one green chili while pressure cooking the dal.

 

Sharing to:Kitchen Chronicles, Gayathri