Wednesday, October 28

Missing recipes

If you find any of the recipes missing here 

please do check out in the site " Latha's Recipe Collections "

I am transferring and posting all my collection of recipes and other articles about home in the  new blog so that it is easier for everyone.

Wednesday, June 6

Chena Puzhunghiyathum Mulagu Chathacha Chammandhiyum

Chena Puzhunghiyathum Mulagu Chathacha Chammandhiyum is a dish usually served for breakfast. This can also be served as a snack in the evenings for the kids when they return from school. Adjust green chillies according to your taste and needs. This is an healthy dish full of nutrition.

Chena is nothing but yam and puzhunghiyathu means boiled or cooked. Pacha Mulagu is green chillies, sambar onions are the things needed for the chammandhi which can also be called as Chutney.  

Ingredients needed for Chena Puzhunghiyathum Mulagu Chathacha Chammandhiyum
½ kilo Chena / yam cut into thin flat squarish pieces
Salt to taste
Ingredients needed for the Mulagu Chathacha Chammandhi
6 green chillies
1 cup small onions peeled and halved
2 tsps vinegar
Salt as needed
Coconut oil as per taste

To prepare Chena Puzhunhiyathu
Boil yam / chena pieces in salted water till they are just done. Do not let it over cooked.
Drain and keep aside.

To prepare Mulagu Chathacha Chammandhi / Crushed gren chillies Chutney
Crush Green chillies and small onions / shallots together till they blend well nicely.
Do not grind it to a paste. Just run once or twice if you are using Mixer grinder.
Mix Vinegar and salt to taste with  the crushed mixture. sprinkle coconut oil on top of the Chutney.
Serve with yam / Chena puzhunghiyathu.

This Chammandhi can also be served as a side dish with Kappa / Tapioca puzhunghiyathu.

Saturday, April 28

Chicken Gravy in Chettinadu style

Ingredients Chicken Gravy in Chettinadu style½ kilo Chicken
1 cup small onions chopped fine
½ cup chopped Tomatoes
1 tbsp chopped garlic
2 tsps ginger garlic paste
1 tbsp chili powder
2 tbsps coriander powder
2 tsps lemon juice

Ingredients needed for the marinade2 tbsps Curd (if there is no curd a teaspoon of lemon juice can be used)
1 tsp Turmeric powder-1 teaspoon
2 tsps Chili powder-2 teaspoons
About 2 tsps Salt / to taste
1 tsp ginger garlic paste

For seasoning the Chicken Gravy in Chettinadu style2 Cardomom
2 one inch pieces of cinnamon
2 Cloves
1 Bay leaf
a small piece of Star anise
2 tsp chopped mint leaves
Handful of curry leaves
1 tsp Saunf / Fennel seed

Grind to a smooth paste½ cup freshly grated coconut
1 tbsp Khus Khus / Poppy seeds
1 tsp Saunf / Fennel seeds

How to prepare Chicken gravy in Chettinadu styleWash the chicken pieces nicely.
Marinate the chicken pieces with the masala ingredients given under marinade. Leave it aside  for about an hour.
Grind the ingredients coconut, Khus khus and Saunf to a smooth paste. Soak Kus khus for abt 5 minutes before grind it with the coconut to get a  smooth paste
Heat oil in a fry pan.  Add the ingredients for seasoning and sauté the onion, garlic, ginger garlic paste and tomatoes till all the ingredients blend well.

Now add the marinated chicken and sauté nicely for 3 minutes
Add the chilli and coriander powder and add about 2-3 cups of water. Adjust water as per your taste and the consistency you like.
Adjust salt and mix well. Let the mix come to a boil, simmer and let the chicken cook till tender.
Now add the ground coconut, khuskhus paste. Let the gravy simmer for 5 minutes
Add the lemon juice and mix well
When done, garnish with Coriander leaves. Serve hot.  

Points to Note : Instead of Khus khus you can add about 5-6 full cashew nuts but Khus khus will give you the best flavour and taste.
When you add lemon juice add it after removing the mix from the fire.
If you are preparing the gravy to serve with rice, make it a little thinner by adding a little more water and if you are serving with Rotis and Phulkas make it thicker by reducing the water content.
All the chopped ingredients should be chopped / minced very well to get a smooth finish to the gravy.

Saturday, April 14

Mutton Kola Urundai, a chettinadu style kofta recipe

Ingredients needed for Mutton Kola Urundai / Koftas1 cup minced mutton
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg

How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add  curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.

Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.  
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.

Friday, April 6

Grated Paneer Sandwich

Ingredients needed for Paneer Sandwich
1 Bread loaf about 400 grams
1/2 cup grated Paneer (Cottage Cheese)
1 Tomato, chopped fine
1 Onion, chopped
2 Green chillies, minced
1/4 tsp Red chilli powder
Salt to taste
Butter as needed / to your taste

How to make Paneer Sandwich :
Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

How to prepare soft and fluffy Appams, Kerala style?

Ingredients needed for preparing Appams Kerala style 
4 cups Raw rice
1 cup  rice cooked
2 cups freshly grated Coconut
1/2 cup Coconut water
1/2 tsp Dry yeast
Warm Milk – ½ cup
3 tbsps Sugar
Salt to taste

How to prepare Appams, Kerala style? 
Clean and soak the rice for 4-5 hrs.
Grind  raw rice, cooked rice, coconut water and grated coconut together in a mixer / grinder to a smooth batter of dosa consistency.
In the mean time mix the yeast, 2 tbsp sugar in the warm milk and keep aside after 15 mins. The yeast will rise.
Mix the yeast mixture to the batterleave it to rise.
Before making appams, add salt to taste and sugar if needed. Stir well.
Heat a non-stick appachatti. Brush a little oil with a cloth.
Pour one big spoon of the batter into the appa chatti, rotate the pan gently holding it with both hands. Then close with lid.
When you see the steam coming out on the sides of the pan,, open the lid and remove appam.
Follow the same procedure till you finish the batter.
Serve hot.

Points to Note
You can serve appams with chicken stew / curry, vegetable / potato stew, or any other spicy curry you fancy.