How to Make Papaya Halwa Recipe

Ingredients:

• 2 cups papaya (ripe and orange)
• 1/2 cup sugar
• 2 tablespoons water
• 3 to 4 tablespoons ghee
• 2 teaspoons sago; soak in warm water for 2 hours
• 1/4 teaspoon cardamom
• 3 tablespoons cashew nuts

Instructions:

In a 2 litre pressure cooker, combine 2 tablespoons ghee and 1 tablespoon water. Cook for 3 whistles on high pressure. Release the pressure and blend until the purée is smooth.

Cook the sago until it is translucent.

Heat 2 tablespoons of ghee in a kadai and cook the cashew nuts. Take out and set aside.

Stir in the remaining ghee with the papaya puree and cooked sago.

Meanwhile, in a 2-liter pressure cooker, combine sugar and water and pressure cook for 5 whistles.

Release the pressure and stir in the syrup to the cooked papaya puree. Cook, stirring constantly until it begins to leave the sides of the pan. Incorporate the powdered cardamom and fried cashew nuts.

Place in a greased container. Serve hot.

How to Make ULUNDHU(URDHAL) VADAI

Medhu Vadai is a crispy and delicious vadai cooked with urad dal and other Indian spices. We have a tradition of making this Medhuvadai for many events and festivals as a Prasad.

INGREDIENTS

• 1 cup urad dal, 250ml
• 2 teaspoons raw rice 2 teaspoons green chili
• Ginger, 1 inch
• 1 teaspoon salt (adjust to your taste)
• Several curry leaves
• 2 cups deep-frying oil

INSTRUCTIONS 

PREPARATION

• Soak the Ulundhu (Urad Dal) and rice in water for 2-3 hours.

GRINDING THE DAL

• Strain the Urad Dal and grind it in a grinder with 1 handful of water, along with the green chili and salt. Grind it till the urdhal is smooth and free of lumps.
• If we ground it in a mixer, just add water a little at a time until the batter is smooth. If we add additional water, we won’t be able to mould the vadas. Only use water when absolutely required.

HOW TO CHECK THE RIGHT CONSISTENCY OF THE DOUGH ?

• After the Urad Dal has been well ground, remove it from the grinder. Take the flour in your damp hands and roll it into a ball. If we place a pinch of batter into the water, it should float. If the batter sinks, we’ll need to mill it even further. This is the stage to take out of the grinder. If we are grinding in a mixer, remove the smooth vada batter and beat it for 3-5 minutes with a whisk or ladle. The batter will be aerated as a result of this. This stage is critical and should not be neglected if we are grinding the batter in a mixer; otherwise, the vadas will be harder.
• Add the finely chopped ginger and curry leaves and mix thoroughly.

FRYING THE VADAI

• Now Heat the oil in a pan and, once heated, add a small amount of flour to test the oil’s readiness. If the flour comes up properly, the oil is ready.
• Add a tiny amount of urdhal flour to a banana leaf or small plastic cover, cut a small hole in the center, and distribute the flour, then remove it from the leaf with water and add it to the pan. I usually wet my palm, add a small ball of batter, pat it, make a small hole in the center, and drop it in oil.
• To the oil, add 4-5 vada. Slowly flip the vadai to the other side to ensure even cooking on both sides.
• Remove the vadai from the flame after it has turned golden brown. 

SERVING TIME

• The delicious Urad Dal vadai (Medhuvadai) is ready for neyvedhyam. We don’t use onion in neyvedhyam.

Red Rice Puttu Recipe

Ingredients:

• 1 cup raw rice flour serves 3-4 people
• 4 tbsp grated coconut-4 tbsp sugar or powdered jaggery-1/2 cup
• 1 tbsp moong dal
• 1 tbsp cashew dry grapes

Method to prepare:

• In a large mixing bowl, combine rice flour, a pinch of salt, and 1/2 cup of water, stirring constantly until it forms a ball.
• Sieve it to achieve an equal texture of wet flour with no lumps.
• Heat the idly pan with 2 cups of water on the stove.
• Cover the idly plate with a clean white wet towel and sprinkle with flour.
• Cook for at least 15 minutes in a steamer.
• Remove from dish and return to a large pan, mixing in the coconut, jaggery, boiling moong dal, and 2 tbsp. ghee.
• Fry the cashews and dry grapes in a spoonful of Ghee before adding them to the made puttu.
• Rice Puttu is now ready to eat.

Tasty Egg Biryani Recipe

Ingredients of Egg Biryani

• 6 portions
• 2 cup basmati rice, soaked, cleaned, and dried 4 cinnamon
• 1 cardamom, black
• 4 hard-boiled eggs
• 2 onion slices 4 cloves
• 1 tablespoon minced garlic
• 3 green chilies, cut and slit
• 1 tsp. red chilli powder
• 1-quart yoghurt (curd)
• 3 teaspoons milk
• 1 teaspoon kewra
• 6 cardamoms, green
• 4 bay leaves, salt to taste 2 tablespoons refined oil
• 1 anise star
• a half teaspoon mace powder
• 1 teaspoon ginger paste
• 1 tsp garam masala powder
• 2 sprigs mint leaves, salt to taste
• 1 tsp saffron
• 7 cup of water

How to make Egg Biryani

Step 1 Soak rice for 30 minutes

Wash and soak rice for around 30 minutes before making this simple dish. Soak the saffron in lukewarm milk for 10 minutes.

Step 2 Fry sliced onions

In a pan, heat the oil over a medium flame. Fry the chopped onions till golden brown. When finished, set them aside on a dish.

Step 3 Hard boil eggs

Hard boil the eggs and pierce them randomly with a fork to prepare them. Fry the eggs lightly in the remaining oil. Take out and set aside.

Step 4 Saute ginger-garlic pas

In a skillet, heat the oil, then add the spices and simmer until they begin to sputter. Sauté the ginger and garlic paste until the raw scent disappears.

Step 5 Cook with spices

Mix in the chilli powder and garam masala powder. Only sauté for a few seconds. Now stir in the yoghurt, salt, and mint leaves.

Step 6 Add eggs and cook until the gravy thickens

Stir in the eggs and 34 of the fried onions, and simmer over medium-low heat until the gravy thickens. Remove from the heat and put aside.

Step 7 Boil water with whole spices and cook rice in it

Bring 6 cups of water to a boil and add the spices and salt to make the biryani. Allow for a 4-minute simmer. When the rice is al dente, add it to the pot and drain it. 1 cup of water should be set aside.

Step 8 Layer the rice in eggs

Layer half of the rice in the pot, followed by the eggs and masala. Layer with the remaining rice, followed by the mint leaves and the remaining fried onions. Pour in the saffron-infused milk as well. Sprinkle with the saved water as well as the kewra water.

Step 9 Seal with aluminium foil

Seal the saucepan with a tight-fitting lid or aluminium foil. Cook for 5 minutes on high heat. For 10 minutes, place the pot over a burner on low heat.

Step 10 Let the biryani rest for 10 minutes and serve hot

Turn off the heat and set it aside for another 10 minutes. Serve the biryani hot with flavorful raita and chutney. Please give this recipe a try, rate it, and let us know how it turned out.

Chettinad Rangoon Puttu Recipe

Ingredients: 

• 1 cup Rava, 
• 1 1/2 cups jaggery (Paagu Vellam)
• 3/4 cup milk 
• 2 cups water
• 1/2 cup ghee
• Cashewnuts – Raisins –Cardamom – a small amount

Method:

1. Melt a little ghee in a pan and cook the rava.
2. In a mixing basin, combine milk and water.
3. Add the Rava and bring it to a boil.
4. In a small amount of ghee, lightly cook the cashews, raisins, and cardamom.
5. Combine this with the Rava mixture.
6. Make a thick jaggery syrup (vella pagu) and add the Rava mixture.
7. Mix thoroughly and set aside to cool.
8. When the mixture has cooled, it should separate into little lumps.
9. Distribute.

Chettinad Style Chilli Chicken

Ingredients

• Chicken Boneless – 50 (1 x 1 inch diced pieces)
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)
• 1 teaspoon green chili (minced)
• 1/4 teaspoon turmeric powder
• Red 1 teaspoon chili powder (i used kashmir chilli powder)
• 1/4 teaspoon orange food coloring
• 2 pinches Ajinomoto (MSG) optional
• 1 teaspoon salt (kosher/kallu uppu)
• 1/2 teaspoon rice seasoning (use vinegar instead)
• 1/2 teaspoon baking powder
• 1/8 cup maida / refined flour
• 1/4 cup cornflour
• 1 teaspoon lemon juice
• 1/4 cup water + as needed
• 2 cups oil for deep frying

Ingredients for final touch

• 10 Green Chilli (spicy variety slit open)
• 1 teaspoon ginger (minced)
• 1 teaspoon garlic (minced)
• 20 curry leaves

Lets see how to make this Chilli Chicken Dry version….

• Before you begin, clean, wash, and pat dry the chicken. (This is critical… if the chicken is dripping wet, your meal will be soggy.) It should not be damp… Ginger and garlic should be coarsely minced.
• Combine the chicken, turmeric powder, red chili powder, salt, lemon juice, ajinomotto, food color, minced ginger garlic, green chili, rice seasoning, maida, baking powder, and cornflour.
• Slowly add water until it achieves a sticky consistency… not too wet, nor too thick.
• Heat the oil in a skillet and deep-fried the pieces until fully done; since they are boneless, this should take no more than 3 minutes.
• When done, set them on a tray and fry the curry leaves, slit open green chilies, minced ginger garlic, and minced garlic in the same oil as the fried chicken. That’s all!
• Serve immediately with chopped onions and lemon wedges!
• Chipotle Chicken (Dry)

Notes

• Serves 4 to 5 
• Ajinomotto, and food coloring is optional if you choose a healthier choice.

Mutton Brain Pepper Fry

Ingredients

Ingredients for Fry

• 1 cup chopped onion
• 1 Green Chilli, slit open
• 1/2 cup chopped tomato
• 1 tsp Ginger Garlic Paste
• 1 tsp salt, or to taste
• 5 curry leaves each for garnis

Ingredients – Masala powders

• 1/2 tsp turmeric powder
• 1 tsp. red chilli powder
• 2 tbsp coriander powder
• 1 tbsp coarsely crushed black pepper powder

Ingredients – to temper

• 3 tablespoons Olive Oil
• 1 tablespoon cumin seeds
• 1 tsp. fennel seeds
• 5 curry leaves apiece

Instructions

Prep Work – cleaning the brain

1. Place the frozen brain in room temperature water to defrost. Gently pull the blood veins on top with your fingertips to clean them. Rinse it in cool water and marinade it with turmeric.
2. In a kadai, heat the oil and temper with the cumin seeds, fennel seeds, and curry leaves.
3. Begin by sautéing the onions, green chilies, and tomatoes. Cook until the onions turn translucent.
4. Combine the turmeric powder, red chilli powder, coriander powder, and black pepper powder in a mixing bowl. Cook for a few minutes.
5. Fry the masala till the raw smell subsides. At this point, season with salt and continue to cook over medium heat until the oil flows out.
6. Toss in the brain chunks to coat with the masala. Reduce the heat to medium-low, cover, and leave to cook for 3 minutes.
7. Turn off the heat and garnish with curry leaves.

Notes

• Because goat brain is so sensitive, handle it with care when cleaning, rinsing, and cooking.
• Always fully heat the masala before adding the brain. Brian cooks in less than 3 minutes, and any longer will cause it to become rubbery.
• After adding it to the masala, don’t stir or sauté it too much. Fold it along gently.
• If it appears to be excessively dark brown, it may be stale; toss.

Chettinad Mushroom Masala Recipe

INGREDIENTS

1 cup mushrooms

1 large onion – 1 tiny onion, coarsely sliced

2 medium-sized tomatoes, coarsely chopped

1 teaspoon red chilli powder

1/2 teaspoon garam masala powder

2 teaspoon coriander leaves for garnish

Water – as needed

To taste, add salt.

To Roast And Grind To A Paste

1 heaping tbsp coconut

1/2 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon pepper corns

2 red chilies

14 inch cinnamon piece

Cloves – 1 tsp.

-1 cardamom

To Temper:

2 tsp oil

1/4 teaspoon kalpasi

1 tbsp coarsely chopped garlic

a few curry leaves

Method:

1. In a pan, toast all of the ingredients specified under ‘to roast and grind’ (except the coconut) for a few minutes until slightly golden, then add the coconut.
2. Cook till golden brown. Transfer to a mixing jar, add a little water, and blend to a fine paste.
3. Place aside. Heat the oil, then add the kalpasi, curry leaves, and garlic and sauté for a few minutes.
4. Then add the onion and cook until it is transparent, then add the tomatoes. Allow the raw smell to dissipate by sautéing until the vegetables are soft.
5. Now stir in the masala paste. Cook for a few minutes, then season with salt to taste. Cook over low heat until it becomes a thick mass.
6. Take a clean mushroom, add red chilli powder, garam masala powder, and mix thoroughly. Combine thoroughly.
7. Cook for a few minutes, and the water will evaporate. Now, add a bit more water and continue to simmer until it resembles a sauce.

Serve alongside rice or roti.

Chettinad Kalkandu Vadai

INGREDIENTS

1 cup = 250ml

• Round white 1/2 cup urad dal
• 1 tbsp raw rice
• 1/3 cup sugar candy / kalkandu ( I used diamond kalkandu)
• a pinch of salt
• Cooking oil – for deep frying the vada

METHOD

• Wash and soak urad dal and rice for one hour in a bowl with water.
• Grind sugar candy into a smooth powder in a mixie jar.
• Add the soaked dal + rice to this powder after draining the water thoroughly.
• Without adding water, grind to a smooth paste.
• Add the salt to the batter, stir well, and set aside.
• Make vada in hot oil. Deep-fried till browned on both sides.
• Remove from the oven and serve hot!

Chettinad Style Mothagam Recipe

INGREDIENTS

• 1 cup raw rice
• 1/4 cup moong dal
• 3/4 cup jaggery
• 1 tbsp + ghee for greasing
• 2 tbsp coconut
• 2 and 3/4 cups water

Method:

1. Dry roast raw rice for 3 minutes, then set aside. Then dry roast the moong dal till it gets golden brown and emits a pleasant aroma. Allow cooling before transferring to a mixer.
2. Set aside for 3 minutes after roasting the mixture in a tsp of ghee. In a cup of water, dissolve jaggery and filter to remove contaminants. In a nonstick pan, combine this jaggery water with the remaining 1 and 3/4 cups of water and bring to a boil.
3. Once the water begins to boil quickly, add the rice mixture and continue to whisk. Close the lid and cook for 3 minutes. After around 5-7 minutes, the rice should be tender.
4. At this point, add the ghee and continue to stir. After a few minutes, it begins to collect in a mass and begins to leave the sides of the pan. If you can roll a small amount of it and watch it readily form a ball, you’re at the right stage. Switch off after adding the coconut and cardamom powder.
5. Allow the mixture to cool before smearing it with ghee and rolling it into lemon-sized balls. For at least 10 minutes, steam the modaks.

Serve warm or hot!