Pazha Payasam – Chettinad Style

Ingredients

• 2 cans (398 mL/can) mixed fruit cocktail (peaches, pears, pineapples, grapes, and cherries)
• 1 cup fresh fruits (optional) (pear and grapes)
• 30 mL sugar
• 180 mL condensed milk
• 15 strands saffron
• 500 mL milk (2 percent fat)
• 5 almonds (for garnish)

Procedure

STEP 1: Heat a pan over low heat, add the milk, and cook for 10 minutes.

STEP 2: Place a teaspoon of warm milk in a bowl and add the saffron threads. Allow it to sit for a few minutes.

STEP 3: Once the milk is boiling, add the saffron-milk mixture, condensed milk, and sugar.

STEP 4: Combine the fruits (rinse the canned fruits in water). Cook for 10 minutes more before turning off the heat.

STEP 5: Once the combination has reached room temperature, place it in the refrigerator and serve chilled.

TIP: Just before serving, garnish with some chopped almonds.

Chettinad Style Karasev Recipe

Ingredients

1 cup gramme flour/ kadalai mavu heaping 

3/4 cup rice flour

1/4 tsp Asafoetida powder

1/8 tsp Turmeric powder

2 tsp coarsely crushed pepper

1 tablespoon cumin seeds

2 tablespoons softened butter

For deep-frying oil

As needed, season with salt

Instructions

1. If there are any lumps in the gramme flour, sieve it first. In a mixing bowl, combine rice flour and besan, then add melted butter.
2. Crush the pepper and jeera, then add the salt, turmeric, and asafoetida. Combine thoroughly.
3. Make a stiff dough by adding enough water. However, there should be no cracks. Form a smooth dough.
4. Take the murukku press, which is equipped with the same plate that we use to manufacture murukku.
5. Fill the press with dough and press in large circles in hot oil. Make sure there aren’t too many layers. There are only two circles.
6. Fry on both sides in a medium flame until the bubbles and ‘shhhh’ sounds stop. Using paper towels, drain. To finish, repeat the process. To obtain little bits, break roughly.

Notes

• You can do it in the traditional manner by rubbing the dough through a large ladle with holes. However, I found it tough because I just had a small ladle and I couldn’t stand the heat, so this is the easiest way. There’s also no discernible change.
• Eat after a day to completely appreciate the pepper flavor.
• If you’re creating a larger batch than what’s listed, do it in batches. Otherwise, as time passes, the color of the food changes towards the finish.

Rava Paniyaram Recipe

Ingredients:

• 2 cups parboiled rice 1 cup urad (toor) dal
• 1 tablespoon fenugreek seeds
• 1 cooked cup rice
• 2 teaspoon salt
• Water as needed
• 2 tablespoons oil
• 1-inch ginger, grated
• 1/2 onion, finely chopped
• 1 chile Verde
• Baking soda, a pinch
• 2 tbsp coriander leaves, finely chopped

The batter for Ravi Paniyaram is created with parboiled rice, urad dal, and uncooked rice. To achieve correctly constructed, soft, and fluffy paniyaram, the proportions of components, consistency of better, and proper fermentation time must be taken care of while creating the dosa idli batter. A few fenugreek seeds can also be added to the dal and rice to aid in the fermentation process. The components must ferment for 8-14 hours, depending on the environment of the location.

Once the dosa and idli batters are ready, preparing Paniyaram is quick and easy. You can improvise a little by adding vegetables of your choice to the batter, such as peas, capsicum, beans, and so on. It should be served hot.

Step-by-Step Instructions:

• Use urad dal and rice to make the idli dosa batter. To make a smooth batter, soak, grind, and ferment for 8-14 hours.
• To remove any lumps, thoroughly whisk the fermented batter.
• To make a smooth batter, add water as needed. Set aside.
• Heat 2 teaspoon oil in a wok. Mix in the green chile, ginger, and onion. Cook for a few minutes over medium heat.
• Mix in the curry leaves and coriander leaves in the wok.
• Turn off the heat and whisk it into the batter.
• Brush a few drops of oil on the mould and heat the Paniyaram pan.
• Pour the batter into the mould and cover it with plastic wrap. Allow it to simmer for a minute or two, or until the paniyaram is thoroughly cooked.
• Turn with a spoon to ensure equal cooking on both sides.
• Cook until both sides are golden brown.
• Take the Paniyaram out of the mould.
• Place them on a platter and top with coconut or tomato chutney.

Chettinad Paal Payasam Recipe

Ingredients for Paal Payasam Recipe 

• 1/4 cup Basmati ( or any kind)
• 1 litre of milk (4 cups approximately)
• 1/2 cup sugar 1 tbsp ghee 3 cardamom pods
• 1 cup cashews
• 1 tablespoon Raisins

Cooking Method

Step 1) Wash the rice and place it in a blender. Pulse it a few times to break it up into 2 to 3 pieces, but do not powder it.

Step 2) Melt the ghee in a pan or pressure cooker and sauté the rice for a few minutes on low heat before adding the milk and stirring once. Cover the cooker and cook for 20-25 minutes, allowing for a whistle in between. Cook on medium for 25 minutes, stirring regularly, if using an open pot.

Step 3) After 25 minutes, turn off the heat and allow the pressure to release before adding the sugar and cooking for another 5 to 7 minutes. Finally, add cardamom and some roasted nuts (cashews and ghee).

Remove from the heat after thoroughly mixing.

That’s it, our delectable rice payasam/milk payasam is ready to eat. To improve the flavor, we can add condensed milk at the end. Please try this dish at home and share it with your friends and family. Good luck with your cooking!!!

Mushroom Biryani – Chettinad Style

INGREDIENTS 

For Golden Fried Onions –

• 2 CUP ONIONS, 
• CUT 2 TBS OIL, 
• 1/4 TSP SALT 

For the Marination –

• 1/4 tsp Turmeric Powder 
• Chopped Mushrooms
• 1 teaspoon ginger garlic paste 
• 3-4 teaspoon red chili powder
• 1/2 teaspoon coriander powder 
• 1/2 teaspoon garam masala
• 1/2 cup fried golden onions
• 1/4 c. thick curd
• 1/2 cup fresh coriander and mint leaves As required, chopped salt

For Biryani –

• 2 tbsp oil 
• 2 Cloves 
• 1 Dried Bay Leaf
• 2 Maratti Moggu 
• 1 Cardamom
• Cinnamon Piece 2″
• Kalpasi/Stone Flower little piece
• 1 pound Basmati rice
• 1 cup of water 1 cup of thick coconut milk Salt to taste
• Garnish with coriander leaves
• Garnish with golden fried onions

INSTRUCTIONS

Making Golden Fried Onions – 

1. Heat oil in a nonstick pan. Toss in the finely chopped onions. Add salt and continue to fry on low/medium heat until golden brown. Take out and set aside.

To make the mushroom marinade, 

1. combine chopped mushrooms, turmeric powder, red chili powder, garam masala powder, coriander powder, fried onions, salt, ginger garlic paste, thick curd, chopped coriander, and mint leaves in a mixing bowl.
2. Mix vigorously until the mushrooms are completely covered.
3. Marinate for at least 30 minutes, covered.

Making Biryani – 

1. Wash the basmati rice and soak it in a cup of water for 20-30 minutes.
2. Heat the oil in a pan. Combine dried bay leaf, cloves, cardamom, cinnamon, marati moggu, and kalpasi/stone flower in a mixing bowl. Fry for a few seconds.
3. Cook the marinated mushroom combination over low heat until the mushrooms are tender.
4. Add the thick coconut milk and bring it to a low boil.
5. Then, add the water that was used to soak the rice and season with salt to taste.
6. As soon as the water starts to boil, add the soaked rice. Combine thoroughly.
7. Cook, covered, on a low heat until the rice is tender and there is no longer any water.
8. Top with fried onions and coriander leaves and set aside for 5-10 minutes before thoroughly combining.
9. Serve immediately with onion raita.

Note –

1. Adjust the spices to taste.
2. Don’t soak the rice for too long or it will become soggy.
3. Allow the rice to rest before mixing it in so that each rice grain remains distinct.

Chettinad Style Crispy Masala Seeyam Recipe

Ingredients

• 1/2 cup uncooked rice 1/2 cup pacharisi
• a half-cup urad dal
• 1/4 cup sliced tiny onion
• 2 tbsp shredded coconut salt to taste oil for deep frying

To temper:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• a few finely chopped curry leaves
• 1 finely chopped green chili

Instructions

1. Soak uncooked rice and urad dal in equal parts (I used 1/2 and 1/2) for at least 2 hours. Add water a bit at a time until you have a frothy batter (like idli batter). Place aside.
2. In a Kadai, heat the oil and add the things specified under “to temper,” then add the onions and salt to taste. Saute till translucent, then add coconut, give it a brief swirl, and turn off the heat.
3. Add the sautéed ingredients to the batter, along with the salt to taste, and combine thoroughly.
4. Heat the oil by dropping a pinch of a ball into it; if it rises instantly, the oil is ready.
5. When the oil is hot enough, form little round balls with your palm, wipe excess off the sides, and carefully drop them into the hot oil. Fry until golden brown on the other side. Enjoy your seeyam while it drains in a tissue.
6. Repeat until the batter is finished.

Notes

• Don’t worry about the exact round forms while dropping into the oil.
• Make sure the batter is nice and fluffy. The greatest results are obtained by using a grinder, however, due to the tiny amount, I merely used a mixie.
• If you accidentally made the batter too runny, add 1 tbsp rice flour and stir thoroughly, but don’t add any more.
• I recommend adding a tiny onion because it adds a lot of flavors.

Chettinad Kondai Kadalai Kuzhambu

For the masala

• 1/2 cup coconut, freshly grated
• 2 tablespoons poppy seeds
• 6-7 garlic cloves
• TWO TOMATOES
• 2 tablespoons fennel seeds
• water as needed

To make the curry

• 1 tablespoon cooking oil
• 1 tablespoon fennel seeds
• 1 sprig cinnamon
• two bay leaves
• 4 to 5 cloves
• a single onion
• 4 tbsp Chettinad paste/sauce
• season with salt as needed
• garnished with chopped onions and cilantro

Instructions

1. This dish can be made with canned chickpeas. However, I prefer to use dry ones. Soak them overnight, then pressure cook them with a pinch of turmeric and salt in fresh water. They can even be made in an Instant Pot. For this recipe, we’ll need cooked chickpeas.
2. The masala must next be prepared. Add freshly grated coconut, roughly diced tomatoes, poppy seeds, fennel seeds, and garlic to a mixer grinder. Using a little water, grind it into a smooth paste. Set aside this paste for the time being.
3. Heat the oil in a skillet and add entire spices like cinnamon stick, fennel seeds, cloves, and bay leaf once it’s heated.
4. After 15 seconds, add the chopped onions and continue to fry for another 15 seconds. Saute until they become transparent, then add the Chettinad paste/sauce.
5. After a minute, add the ground paste to the sauce. Continue to cook this masala for 3-4 minutes more.
6. Finally, add the cooked chickpeas and salt to taste. Cook for 5 minutes, adding water as needed.
7. Chettinad Kondai Kadalai Kuzhambu is now available. Garnish with chopped onions and cilantro if desired. Serve with your choice of Indian bread or steamed rice. It’s both healthful and delectable!

Notes

• If fresh coconut is not available, you can substitute unsweetened desiccated coconut.
• Do not overcook the chickpeas; they must retain their form.

Chettinad Variety Idlis

Ingredients

1/2 kg Idli batter

3 tablespoons oil

1 big sliced onion

2 big blanched and chopped tomatoes

1/4 cup blanched carrot

1/4 cup blanched beans

1/4 cup blanched cauliflower

1/4 cup blanched green peas

1/2 teaspoon turmeric powder

1 teaspoon salt

1/4 teaspoon Asafoetida

1 teaspoon red chili powder

2 tablespoons Chettinad powder

Process

• In a skillet, heat the oil and sauté the chopped onions for 2-3 minutes.
• Mix in the remainder of the blanched vegetables.
• Cook for 10 minutes, or until the tomatoes are thoroughly cooked, with the spices, Chettinad powder, and salt.
• Water can be used to adjust the consistency. Cook the mixture completely.
• Take out the idli steamer. Pour half a ladle of batter into the mould. Pour 1 spoon of the veggie Chettinad mixture on top, followed by the other half ladle of idli batter.
• Idlis should be steamed for 8-10 minutes, or until fully done.
• Serve immediately.

Chettinad Seeni Paniyaram Recipe

Ingredients

• 1 cup raw rice is used in this recipe.
• 1 heaping tablespoon sago
• 1/4 cup shredded coconut
• half a cup sugar
• 2 cardamom pods, tiny
• a sprinkle of salt
• When needed, water
• frying oil

Instructions

1. Soak rice and sago in a mixing basin for 2-3 hours.
2. Then thoroughly rinse it and totally drain the water. Add 1/4 cup water and crush it until it’s somewhat grainy. 
3. Now, add the coconut, sugar, and cardamom to the blender and blend until smooth. If the mixture becomes runny after adding the sugar, do not add more water. Transfer batter to a mixing basin, add salt to taste, and thoroughly combine.
4. It should be the consistency of dosa batter. Heat the oil in a Kadai. Using a deeply curved laddle, take a laddle full and place it in the heated oil.
5. It will gently rise up on its own and will be splattered with oil.
6. Cook until the edges are browned on the other side.
7. To finish, repeat the process.
8. The paniyaram is crunchy on the outside and mushy in the middle.

Notes

• Fill the Kadai with enough oil to completely immerse the paniyarams; only then will they puff up nicely.
• Because only one paniyaram can be produced at a time, I used my little Kadai.
• Do not add extra water during grinding because the addition of sugar makes the mixture liquid, so adjust accordingly.
• The major challenge is to get the batter consistency just perfect, so use caution while adding water.

Chettinad Achu Murukku Recipe

Ingredients

• 1 cup of maida
• a quarter cup rice flour
• 1 tbsp powdered sugar
• 1 coconut milk cup
• 1 teaspoon sesame seeds
• season with salt to taste
• When needed, water
• deep-frying oil

Instructions

1. First, we must treat mould, however, this is mostly applicable to iron and aluminum. You can use it as a nonstick pan if it is nonstick. I thoroughly cleaned it before soaking it in rice-boiled starch water overnight. Then it was put in heated oil for 5 minutes, turned off, and left in the oil overnight. The mould is now complete.
2. Remove the coconut milk, measure it, and set it aside.
3. Add maida, rice flour, and powdered sugar to a mixing bowl.
4. Season with salt and sesame seeds. Combine thoroughly. Prepare the coconut milk and the mould.
5. Mix in the coconut milk thoroughly. It should result in a slightly thin batter. If the batter is too thick, add a little water. Place aside.
6. Heat the oil and dip the mould in it for at least 15 seconds.
7. Then, quickly dip the mould in the batter, making sure that 3/4 of the mould is submerged in the batter.
8. The batter will become stuck to the mould.
9. Carefully place the mould in the hot oil. Leave for a few moments. Before each dip in the batter, make sure to coat the mould in warmed oil.
10. Then shake the mould to get the murukku to come out. If it doesn’t come out easily, try a fork to pry it out.
11. Fry till golden brown. Repeat until you’ve used up all of the batters. Cook until golden on both sides, then flip.
12. Remove and drain in a tissue paper-lined colander. Allow cooling before storing.

Notes

• If the batter does not adhere to the mould, either the mould is not heated enough or the batter is too runny.
• The batter should be neither too thin nor too thick. The murukku will become hard if it becomes too thick.
• If the batter is excessively runny, it will not adhere to the mould.
• Make sure to just immerse the mould 3/4 of the way. For my first two murukkus, I had to use a fork to get them out, but after a few shaking, they came out fairly effortlessly.
• The original recipe called for 1/2 cup powdered sugar, but I only used 1/4 cup because we only wanted a light sweetness.