chettinad Kai Murukku Recipe

Ingredients

1 cup rice (soaked for 40 minutes)

2 tbsp White Urad Dal (Whole)

2 tbsp (Salted)

a quarter teaspoon cumin seeds (Jeera)

1/2 tsp Asafoetida (hing)

Season with salt to taste

For deep frying, oil

To bond, use chilled water.

How to make Kai Murukku Recipe – South Indian Diwali Snack

1. To begin creating the Kai Murukku Recipe.

To prepare the rice flour: 

1. First, make the rice flour. Soak the rice for 40 minutes, then drain and pat dry with a towel. Do not overdry; it should be just dry (slight moisture is essential). To make a powder, combine all of the ingredients in a blender. Sift the rice flour once it has been mixed. To prepare the Kai Murukku, the flour must be utilized right away.
2. To make urad flour, follow these steps:
3. 2 tablespoons roasted urad dal, color should be light golden Cool and powder as soon as possible. Sift to obtain a fine powder.

To prepare the kai murukku dough

1. Combine the cumin seeds, asafoetida, and flours in a large mixing basin. Knead in the butter and ice-cold water to form a soft and silky dough. The dough should not be too thick or overly sticky. It must be bendable.

Shaping the Kai Murruku: Twirling the dough:

1. Make lemon-sized balls out of the dough. To prevent drying, wrap the dough with a moist muslin towel. Now, oil your fingers, paying careful attention to your fingertips.
2. Make an elongated form with the dough by gently pinching it. Twist and twist your fingers in a circular pattern of around 4-5 rotations, as indicated in the figure. Place each of these kai murukku on an oiled plate until all are ready to fry.
3. Preheat the deep-frying oil. When the oil is hot, slip the murukku from the plate into it. Fry over medium heat until golden brown. Allow cooling after draining. The cooling procedure crispens the murukku.
4. Make and share this delectable Kai Murukku dish with your family and friends. This particular murukku can also be made for the Diwali celebration
5. Serve this Kai Murukku Recipe with a nice cup of South Indian Filter Coffee Recipe With Filter Coffee Powder as an evening snack.

Chettinad-style Mutton Kulambu

Mutton Kulambu, which originated in Tamil Nadu and the Chettinad region, is created with the correct combination of coconut and poppy seeds, which gives this meal a particular flavor. It’s a delicate curry that goes well with white rice. It’s simple to create and simply requires materials that are typically found around the house. Continue reading to find out how!

INGREDIENTS

For Masala Paste

• 1 tablespoon white poppy seeds
• 6-8 dried Kashmiri red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 to 3 cloves
• 1 cinnamon stick, 1 inch
• 2 teaspoons black peppercorns
• 1 teaspoon minced garlic
• 1 teaspoon ginger, diced
• 12 cup chopped onion
• 2 tbsp Coconut (Fresh)

For Gravy

• Mutton 500 gms
• 4 tablespoons vegetable oil
• 1 cup chopped onion
• ten to twelve curry leaves
• slit 3-4 green chilies
• 1 cup chopped tomatoes
• 12 teaspoon Turmeric Powder
• 2 tablespoons Kashmiri red chilli powder
• Season with salt to tast

INSTRUCTIONS

1. To form a smooth paste, combine all of the ingredients with a little water. Heat the oil in a pressure cooker and add the onion, curry leaves, and green chilies. Cook until the onions are tender and transparent.
2. Sauté the tomatoes and salt for around 2-3 minutes. Cook for another minute after adding the turmeric powder and red chili powder. Finally, add the mutton pieces and ground masala paste.
3. Add 2 cups of water and pressure cook on high for one whistle. Reduce the heat to low and continue to cook for another 20-25 minutes. Allow the cooker to cool before releasing the pressure.
4. Serve hot with rice, roti, or naan and garnished with fresh coriander leaves.

Chettinad Style Paneer Recipe

Ingredients

For seasoning

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 8 curry leaves 1 tsp whole black pepper
• 1 red chile 

For the curry

• 1 cup chopped onion
• 1 cup chopped tomato
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 12 teaspoon turmeric powder
• 12 cup water
• 1 teaspoon salt
• 2 cups cubed paneer

Instructions

1. Chop the onion, tomato, ginger, garlic, chile, and coriander leaves into small pieces. I used pearl onions, but other onions can be used as well.
2. Heat the oil in a pan and add the cumin seeds, pepper, curry leaves, and red chilies, waiting for the cumin to sputter.
3. Add the chopped onion and cook until it turns pink and tender. Add the chopped tomatoes and a half-teaspoon of salt. This will ensure that the tomatoes are evenly cooked. Make a paste out of them by mashing them.
4. In a mixing bowl, combine green chilies, chili powder, coriander powder, turmeric powder, and garam masala. Fry for 1 minute on low heat. Then add 12 cups of water and bring everything to a boil for 3 minutes, or until the masala is cooked and the flavors evolve.
5. Once the masala has cooked to your desired consistency, add the shallow-fried paneer and simmer for another 3-4 minutes on high heat.
6. Garnish with coriander leaves and serve. Chettinad Paneer can be served as an appetizer or side dish with Rotis, steaming rice, pulav, or fried rice.

HOW TO MAKE CHETTINAD FISH FRY

This Chettinad fish fry recipe is no exception. Chettinad cuisine is fantastically designed to cook meat and fish. Learn how to cook Chettinad-style fish fry with fresh fish steaks and a basic masala.

Ingredients

• 4 finely cut fish steaks
• Shallow-frying oil

For marinade:

• 12 teaspoon red chilli powder (adjust to taste)
• 14 teaspoon black pepper powder
• 14 teaspoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon ground shallots or pearl onions
• 12 teaspoon freshly ground ginger garlic paste
• Season with salt to taste

Instructions

1. Allow the excess water to drain from the fish steaks. You can also mop up the extra water with a kitchen towel (check notes on why this is important)
2. To make the marinade, combine all of the ingredients in a mixing dish.
3. The marinade should be a thick paste, so the moisture from the shallots and ginger garlic should suffice, but if not, a few drops of water can be added.
4. Coat the fish pieces on all sides liberally with the fish fry marinade.
5. Allow the marinated fish to remain in the refrigerator for at least 30 minutes or overnight.
6. When you’re ready to fry the fish, heat enough oil to shallow fry it.
7. Drop each fish piece gently into the heated oil and keep the heat medium-high.
8. Fry both sides until the fish is dark brown and cooked through (check notes for a few tips)
9. Serve immediately with fresh onions and lemon wedges.

Mothagam Recipe Chettinad

DESCRIPTION

Mothagam – Sweet Coconut Kozhukattai made with homemade ground rice. Prasadam during the Vinayagar Chathurthi festival. Coconut pooranam is a simple recipe.

INGREDIENTS

FOR THE DUMPLING

• 1/2 cup uncooked rice
• 1 cup water (half a cup Plus half a cup)
• a quarter teaspoon salt
• 1/4 tsp oil

FOR THE STUFFING,

• 1/2 cup shredded fresh coconut
• 1/2 cup jaggery powder
• 1/2 tsp cardamom powder
• a dash of salt
• 2 tablespoons ghee
• 5 cashews, split up into little pieces
• 2 tsp. fried gramme dal (pottu kadalai in tamil)

INSTRUCTIONS

FOR THE DUMPLING

1. Wash 1/2 cup raw rice 2-3 times in water. Soak the rinsed rice in 1/2 cup of water for 30 minutes. Allow it to soak for at least one hour. In the mixie, combine the rice and the water used to soak the rice. Don’t use any extra water. It should be ground to a very smooth paste. Place aside.
2. In a small saucepan, bring the remaining half-cup of water to a boil. Mix in the oil and salt. Mix in the rice paste continuously until it forms a very thick paste. Turn off the heat. Set aside, covered with a pan.

NOW LETS MAKE THE STUFFING AKA POORANAM.

1. In a skillet, melt the ghee and add the broken cashews. Fry till golden brown. Combine the freshly shredded coconut, powdered jaggery, and cardamom in a mixing bowl. Fry until the jaggery is completely melted.
2. To get a smooth powder, grind two teaspoons of fried gramme dal (pottu kadalai). To the pan, add the fried gramme powder and combine well. Turn off the flame. Allow time for it to cool. As it cools, the stuffing will thicken.
3. Let’s get started on the dumplings. Dumplings can be made by hand or with the use of a mould. 
4. Steam the dumplings for 7-8 minutes in an idli vessel filled with water. Take the pan from the heat and serve warm or at room temperature.

Chettinad Prawn Kuzhambu

INGREDIENTS

• 1 cup cleaned prawns (around 40 baby prawns)
• Tomato – 1 Small Onion – 10
• 1 teaspoon ginger garlic paste
• 1 medium-sized tomato
• a hefty teaspoon of turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoon coriander powder
• 2 tsp coriander leaves for garnish
• To taste, add salt.
• Water – as required

To Temper:

• 2 tsp oil
• a tiny sprig of curry leaves
• 1 teaspoon fennel seeds

To Grind To A Paste

• 5 small onions
• 3 cloves garlic
• a quarter-inch chunk of cinnamon
• Cloves (two)
• 1/8 cup coconut
• Tomatoes – 1 medium
• 1 teaspoon pepper
• 1/2 teaspoon jeera

Method:

1. To make a fine paste, combine the items specified under “to grind.” Clean the prawns (by removing the center nerve portion), wash them twice in running water, then combine the turmeric powder, salt, and set aside.
2. Heat the oil in a kadai, then add the things listed under “to temper” and fry until the onions are translucent. Then add the ginger-garlic paste and cook for a minute. Then add the tomatoes and cook until they get mushy.
3. Clean the prawns. Cook for 2 minutes. Then add the red chili powder and coriander powder. Saute until the prawns begin to shrink, about 3 minutes.
4. Season with salt as needed. Prawns expel water, so add enough water to compensate; I used 1/4 cup.
5. Cook until the prawns are tender. Now stir in the coconut paste. If the curry is too thick, add a little water.
6. Allow it to simmer and cook until the oil separates. Turn off the heat and garnish with chopped coriander leaves. 

Serve immediately with rice or rotis of your choice!

Notes

• Because we crush the ingredients raw, it takes time for the raw scent to dissipate, so give it a good boil when the coconut paste is added.
• Never add the coconut paste before the prawns are cooked.
• Before cooking, clean and thoroughly wash the prawns.
• This stew is delicious with rotis or rice.

Chettinad Kola Urundai Kuzhambu Recipe

Ingredients

1 casserole chana dal (Bengal Gram Dal)

Arhar dal, 1/4 cup (Split Toor Dal)

1 finely chopped onion

1 dried red chili

1 tsp. fennel seeds (Saunf)

1 tablespoon cumin seeds (Jeera)

1/2 tsp Asafoetida (Hing)

4 finely chopped sprigs of Coriander (Dhania) leaves

2-3 finely chopped curry leaves

Season with salt to taste

Ingredients to be ground to paste

1/2 cup desiccated coconut

1 teaspoon urad dal white (Split)

1 tsp. fennel seeds (Saunf)

3 dried red chilies

Ingredients for the Gravy

1 finely chopped onion

6 garlic cloves, coarsely chopped

2 finely sliced tomatoes

1 tbsp Tamarind Water

1 tsp Coriander Powder (Dhania)

1/2 tsp turmeric powder (Haldi)

4 sprig Coriander (Dhania) leaves, coarsely chopped

Ingredients for seasoning

1 tsp Mustard seeds (Rai/Kadugu)

1 tsp. fennel seeds (Saunf)

Asafoetida, 1/4 teaspoon (hing)

2 tbsp Sesame (Gingerly) Oil

1 curry leaf sprig

Season with salt to taste

1. To begin cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry), make the lentil balls first. Soak the channa and toor dal for an hour with the dry red chili and fennel seeds.
2. Blend the soaked dals with the fennel seeds, cumin seeds, and asafoetida until smooth. In a mixing bowl, combine the ground lentil mixture with the finely chopped onion, coriander, and curry leaves, season with salt, and mix well.
3. Form this mixture into little lemon-sized balls and steam for 10 minutes. Allow to cool and set away once completed.
4. The following step is to make the coconut paste.
5. Over medium heat, toast the fenugreek seeds, urad dal, and red chilies in a small pan until browned and crisp. The scents will start to come through. Once the smells have been released, add the coconut and roast for approximately a minute before turning off the heat and allowing it to cool for a few minutes.
6. Blend the coconut mixture into a smooth paste in a blender with a small amount of warm water and set aside.
7. Heat the oil in a large wok over medium heat. Allow the mustard seeds to crackle before adding them. Allow the fennel seeds and curry leaves to sputter. Stir in the asafoetida for a few seconds.
8. Sauté the finely chopped onions and garlic until the onions become translucent.
9. Cook until the finely chopped tomatoes are mashed.
10. Allow the tamarind water, coriander powder, and turmeric powder to simmer until the raw tamarind water smells gone.
11. At this point, add the coconut paste and bring it to a boil.
12. Add the steamed lentil balls to the gravy and continue to cook for 10 minutes before turning off the heat. Check the salt and spices for seasoning and adjust to taste. If necessary, adjust the consistency of the Kuzhambu by adding water.
13. Your Chettinad Paruppu Urundai Kuzhambu is now ready to eat. Place the Kuzhambu in a serving basin and sprinkle with coriander leaves.
14. With Steamed Rice, Kootu, Poriyal, and Appalam serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry).

Chicken 65 Recipe

This chicken 65 has been the subject of several stories. According to some, this recipe was invented in 1965, hence the appellation “chicken “65.”

Some believe that this chicken 65 was created with 65-day-old chicken (from the day it hatched), therefore the name, while other chefs believe that this recipe is made with 65 different sorts of ingredients, hence the name.

Regardless of how or why this meal gained its name, it tastes wonderful and deserves a place on your plate.

INGREDIENTS

1 kilogram chicken (with or without bones)

For marination

• 3 tablespoons Yogurt / Curd
• 1 tablespoon Ginger Garlic Paste
• 1 tablespoon Garam Masala powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons Kashmiri Chili powder
• 1 tablespoon cornflour
• 1 egg, beaten
• season with salt to taste

For Garnishing

• 5 green peppers
• Several curry leaves

Cooking Method

Step 1) To create chicken 65 masala, combine yoghurt, ginger garlic paste, garam masala, coriander powder, chili powder, cornflour, turmeric powder, salt, and beaten egg in a mixing bowl. There should be no water added. The batter should be quite thick.

Step 2) Combine the chicken pieces with the masala paste. Make sure the masalas are evenly distributed throughout the area. Cover and marinate for 30 minutes after mixing.

Step 3) Fry the chicken pieces in oil after 30 minutes of marinating. Do not overcrowd the chicken pieces; there should be enough space between them so that the chicken cooks evenly all around. When they are halfway done, flip them over and cook until crisp and golden brown. Finally, in the same oil, sauté some curry leaves and chilies to garnish the chicken pieces.

Our delectable chicken 65 is ready to serve as a main course or as a side dish for biryani, plain rice, and a variety of other dishes.

Good luck with your cooking.

Easy Kara Pidi Kozhukattai

Here are several kozhukattai recipes to try…

 Ingredients 

• Idiyappam flour / Rice flour 2 cups 
• water 1 cup
• 1/4 teaspoon salt (modify * see notes)
• 2 teaspoons oil
• Mustard seeds 1/2 tsp 
• Split black gramme 1 tsp 
• Chana dal 1 tsp 
• Dry red chili 3 tsp 
• Asafoetida teared 2 tablespoons 
• fresh grated coconut 1/4 teaspoon 
• curry leaves 6 chopped leaves (optional)

Let’s explore how to make this simple kara pidi kozhukattai 

Heat the oil and sputter the mustard seeds before roasting the split black gramme and chana dal till gently browned. Combine the teared red chilies, curry leaves, and asafoetida in a mixing bowl.

At this point, add water and when it begins to boil, bring it to a simmer and add the flour and coconut.

Continue to combine without developing any lumps. The flour will absorb all of the water and form a thick clump.

Turn off and remove from heat immediately. Transfer to a plate and knead lightly with a spatula while still heated.

Grease your hands with a little oil, then take a small amount of dough and form kozhukattai with your palm and fingers. They typically appear elongated with a finger impression of them.

Place the kozhukattais on an idli steamer plate and steam for 5 to 7 minutes. When finished, turn off the heat and enjoy the warmth!

Notes

• It makes a dozen.
• If using store-bought raw rice flour, briefly dry roast it in a Tawa before continuing with the recipe.
• Because some store-bought rice flour may already contain salt, adjust accordingly.
• The addition of coconut is optional… but adds a wonderful flavor. Instead of grated coconut, you might use little coconut pieces.

Ven Pongal

Ingredients: 

• 1 cup raw rice
• 1/4 cup moongdal / pasiparuppu
• 3 cups of water
• 1/2 inch piece ginger (finely sliced)
• Season with salt to taste
• 2 tbsp ghee + 4 tbsp oil
• Cashew Nuts – 10 digits
• 1 teaspoon whole black pepper
• 1/2 teaspoon cumin seeds
• a few curry leaves

Method

1. Wash dal and rice together and pressure cook for 12 minutes with chopped ginger, 3 cups water, and needed salt. Once the pressure has been released, mash the cooked dal and rice with the back of a ladle.
2. In a small pan, heat both the ghee and the oil. Fry the cashews in the hot oil until golden brown and leave aside. Temper cumin seeds, peppercorns, and curry leaves in the same oil. Mix this tempering into the mashed rice in the cooker.

Serve hot with Sambar Coconut Chutney and Ven Pongal.

Chef’s Tip

1. Always use this proportion: 1 cup rice equals 1/4 cup moongdal and vice versa. If you use too much moong dal, the Pongal will become sticky; if you use too little rice, the Pongal will taste like steaming white rice.
2. The second tip is to not use extra water; if you boil rice and dal in excess water, the surplus water will either remain below the cooker or the Pongal will taste bland, similar to porridge water ( Kanji Thanni). As a result, always use a 1:2 ratio (one cup rice+dal, two cups water) plus 1/2 cup more.
3. Pongal requires a lot of oil; don’t be afraid to use a lot of it; 6 tbsp (ghee + oil) may appear to be a lot, but when added to cooked mashed rice, it will be effectively absorbed and a soft Pongal texture will be obtained; this is a restaurant secret.