A link to Nadu veettu kolam

I always wanted to post these pongal kolams in my blog.But I am not very good in putting kolams.Today when I searched the net for the kolam, I found this very useful blog from visalakshi.I would link this in my blog for the sake of my readers.

http://elvisalakshi.blogspot.com/2011/04/chettinadu-kolam-for-pongal-marriages.html

Thirattu Paal

This is a must item for the pillayar nombu that the chettiars celebrate.I have already blogged Elai mavu recipe.We usually take elai in elai mavu,but in some families they have the practice of taking elai in thirattu paal.But I guess that all will prepare thirattu paal for the function.If we intend to take elai in thirattu paal we have to make it little thicker to the consistency of paal gova.

Ingredients

Milk -1 litre (thick)

Sugar -1/2 cup (100 gms) If karupatti is alone used for sweetness -3/4 cup

Karuppatti –small piece (optional)

Salt-1 kallu (1/4 teaspoon)

Lemon juice-1 teaspoon (if you don’t have karupatti piece)

Yelakkai powder-1/2 teaspoon (optional)

Procedure

Bring the milk to nice boil.Add the salt piece.if you have karupatti add that.Now you can find the milk curding. Dont use ladle and break it.Allow it to curdle nicely.Keep the stove in medium so that it doesn’t catch at the bottom.Karupatti will help the milk to curdle and also give some flavor.But many now are fond of the white color.So sugar can be used for sweetness.If your milk doesn’t curdle add lemon juice or little bit of salt.After the milk has curdled nicely,you can use the ladle.Keep the stove in medium and make the water in the milk evaporate.If the thirattu paal is going to be used for elai evaporate all the water and bring it to the consistency of paal gova else switch of when there is not much water .The milk will get little thicker once it cools down.So it can be switched off little before.I usually don’t add cardamom but if you like the flavor it can be added.

note; If you are using karuppatti dissolve it in little water and heat it a bit.Then strain it using a metallic strainer if hot to remove impurities.

Thakkali Pulav (Tomato Pulav)

Many wonder what is the difference between a Tomato pulav and a Tomato rice. If you make a mix separately and mix it with rice we call it that particular rice. Pulav is something that we cook along with rice. Children usually are very finicky when they see something skinny or too much of things to be chewed in the rice. Sometimes even adults don’t want to have tomato skin and seeds in the rice. So this rice is an ideal option for kids.This can be taken as a lunch box item too. This pulav if made in small quantity will hardly take 15 minutes. So bachelors after returning from work can choose this pulav and can have it with potato chips or little curd.i know asking them to make raitha is too much. If you follow the recipe exactly,I am sure you will have a wonderful pulav.My pulav turned out excellent today.
Ingredients
Pulp of Tomato-3 medium sized
Basmati Rice-1 cup
Chili powder-1/2 teaspoon
Big onion-1
Chopped coriander leaves-little
Roasted cashews for decoration
To grind
Ginger-small piece
Garlic-5 pods
Green chili-1
Red chili-1
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-1 small piece
Mint leaf –little
To Season
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-2 small pieces
Mint leaf –little
Bay leaf-small piece
Curry leaf-little
Ghee-1 table spoon
Cooking oil-1 table spoon
Procedure
Boil the tomatoes closed for 5 minutes in water.Allow it to cool. Peel off its skin.
Allow it to cool.Grind it in the mixie.
Strain it in the strainer so as to remove the skin and any non grinded pieces.
Grind the items to be grinded.
Wash and soak the rice for 8 minutes
Strain it and keep aside.
Keep the small cooker in the stove.
Add the ghee and oil mixed .
season the pulav with the items given for seasoning
Now add the grinded masala and saute for a minute.
Add the onion pieces and saute.
Now add the rice and roast it in medium fire for 3 minutes.
Be careful that the rice don’t get burnt or get stuck to the bottom of the cooker.
Now measure the pulp you have.I got almost ¾ cup pulp.
We have to make it to two cups by adding water.
Add the 2 cup tomato pulp water.
Add ½ teaspoon red chili powder.This is mainly to get color
Add the salt needed too.
Close the cooker.Put the weight when steam comes.
Reduce the flame after 2 minutes
In slow fire cook for 8 more minutes.
Once the pressure goes, open the cooker and mix everything well. This is a must. Many items while cooking will get stuck to the bottom
Mix gently so that you don’t smash the rice.
While serving garnish with roasted cashews and fresh coriander leaves.

Pudalangai Koottu (Snake Gourd Curry)

Many feel that a tasty and mouth watering dish cannot be prepared out of this vegetable. But this is a very commonly used veg in Chettinad. Chettiar ladies make simple and tasty koottu and poriyal with this. In some parts of Tamilnadu they make poricha koottu with this.
This koottu can be mixed with rice and be given to kids who have started taking rice as it is easily digestible. It is good for those recovering from illness and is an excellent dish for the newly delivered moms.

Please note that excess of dhal will lessen the taste of the vegetable

More medicinal value of the vegetable can be had in this link

http://www.medindia.net/patients/lifestyleandwellness/snake-gourd-glory.htm#ixzz1bKCLYYRg



Ingredients
Snake gourd -1 medium size
Broken green gram (pasi paruppu) -2 to 3 table spoon
Bengal gram (kadalai paruppu)-1 table spoon
Small onion-2 or 3 (1 table spoon of minced big onion)
Green chili-2
Sambar powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
For seasoning
Small jeera-1 teaspoon
Broken urudh dhal-1/2 teaspoon
Curry leaf-little

Procedure
I always prefer cooking green gram in a kadai since I feel that the dhal gets a sticky texture if pressure cooked. Those who are used to cooking the dhal in the cooker please give this a try. Moreover the dhal will get cooked very fast even in a kadai.
In a kadai cook both the dhal together along with the turmeric powder
Once the dhal is cooked well, add the cut snake guard, onion, green chili and sambar powder.
Make sure there is 1 to 1 ½ cups of water in the kadai for the vegetable to get cooked.
In half way stage add the salt needed.
Cook for 10 minutes in medium fire.
Before switching off make sure of the consistency.
If you are going to feed the child with this then the consistency should be little watery else you can have your desired consistency.
This koottu has to be seasoned in the end preferably in ghee. Ghee gives the extra bit of taste and flavor for the curry.

Eral Kathirikkai Murungakkai Kuzhambu (Prawns with Brinjal and Drumstick)

Since cleaning prawns is a tough job, I always buy prawns from the lady who brings on her head home. I buy from her for the past 20 years. She as a practice cleans the prawns and takes out the kudal i.e., a long black thread like thing from its stomach. If that is not taken out it will lead to stomach pain. After she cleans and goes, I will make sure that she has taken it out from all the prawns. This Sunday as it is holiday time the town looks deserted as many have gone to their native place and she could not sell her prawns fully. She compelled me to buy more and was telling different recipes. I always make the prawn curry which my younger one loves. So I have never thought about an alternate recipe and that too kuzhambu. She said make vadai adding surakkai. I said I don’t use surakkai. Then she said radish and a handful of prawns will make yummy gravy. The smell of radish also will make my younger one run away from the dining table. So I thought I will make kuzhambu using one brinjal and one drumstick with little small onions and garlic. She said that also will be good and managed to sell ½ kg more of prawns.

The taste of the kuzhambu has no words to describe. My husband who always tries to make fun of my cooking somehow couldn’t resist telling that the dish is one of the best that I have cooked. My younger one who is very choosy also fell for its taste and said if I write a blog on this she will be the first to write the comment as she has tasted it. There was not a drop of gravy left over after dinner.

Those who live abroad may find it difficult to get fresh drumstick. They can try with radish or brinjal alone. A handful of prawns are enough. 100 to 200 Gms of cleaned prawns will be enough.

Ingredients

Prawns-100 Gms (cleaned) more can be added if desired

Brinjal-1

Drumstick-1

Small onion-20

Tomato-1

Garlic-20 pods

Curry leaves-little

Sambar powder-2 teaspoons

Coriander powder-2 teaspoons

Turmeric powder-1/2 teaspoon

Tamarind-gooseberry size

Procedure

In a kadai in 2 teaspoons of gingerly oil or cooking oil season the gravy with a teaspoon of mustard seed and little vendayam and curry leaf. Sauté the chopped onions nicely then the garlic and finally the tomatoes. When they are sautéed well add the sambar powder, coriander powder and turmeric powder and sauté well. Now add the brinjals and sauté in medium fire for 5 minutes. Meanwhile in 2 cups of water mix the tamarind and the salt needed .Once the brinjals are sautéed well add the tamarind salt water. Reduce the flame once the gravy starts boiling. Add the drum stick also. Cook for 10 minutes in low fire. Make sure that the brinjals doesn’t get overcooked. If so reduce the cooking time. Now add the prawns and cook for 5 more minutes. Prawns do not need much time to cook. Let the gravy stay for at least 2 hours before serving for best taste.

The gravy should not be very watery. It should be like puli kuzhambu.

Chicken Biryani in Pressure Cooker

I don't usually make biryani using cooker but my readers were asking for the recipe using cooker as many don't have the big vessel or arrangement for keeping dum.For a long time I too wanted to make a false proof biryani using cooker. The problem with the cooker is that if we are not sure about the time and water ,there are chances of biryani getting burnt or overcooked. So I wanted to make sure of the cooking time and proportion of water (coconut milk) to rice so that the biryani is the same each time we cook. Even then I think that the proportions may vary for a different quality of rice. I have tried with the usual India Gate Basmathi rice. So for basmathi rice this proportion will be fine I guess.Ingredients

Basmathi rice -2 cups (400 gms)

Chicken - 1/2 kg (500 gms)

Big onion-2

Tomato-2

Coconut milk -1 cup or milk taken out of a small coconut

Ingredients for grinding masala

ginger -3 small pieces

garlic-10 pods

fennel seeds-1 teaspoon

green chili-4

red chili-4

Cinnamon-small piece

Mint leaves-handful (gives the real flavor)

cloves-3

Ingredients For Marinating the Chicken

Curd -1 tablespoon

Chili powder -1 tablespoon

Coriander powder -1 1/2 tablespoon

Turmeric powder-1 teaspoon

Grinded masala- half portion

Items for seasoning

Brinji leaf- 2 small pieces

cinamon-2 pieces

clove-3

Marudani mokku -2

Curry leaf-little

Mint leaf-handful

Fennel seeds-1 teaspoon

Procedure

Marinate the chicken with the items given for marination.

Let the chicken stay marinated for at least 30 minutes.

Mean while wash the rice and soak for 10 minutes.

Drain the rice and roast in a kadai in little butter or ghee (1 tablespoon)

The rice should be roasted in medium fire for 3 or 4 minutes till rice don't stick to the kadai.

Keep the cooker in the stove.

In 2 tablespoons of cooking oil mixed with little ghee season the biryani with the items given for seasoning.

saute the minced onions and tomatoes for 3 minutes.

Add the grinded masala (the remaining half) and saute well.

Now add the marinated chicken and saute well.

Keep the flame in medium and just keep the lid on top of the cooker.

No need to lock the cooker or put weight.

Cook the chicken for 6 minutes or till it gets half cooked.

Make sure that there is not much water in the chicken

Now add 1 cup of coconut milk mixed with 2 cups of water.(1:1 1/2)

Those who want the rice to be well cooked can add 1/2 cup more water.

Add the salt needed and the rice.Mix well.

Close the cooker.

When pressure starts coming put the weight.

Keep the flame low once the whistle comes.

In medium fire cook for exactly 8 minutes.

Once the pressure gets released open the cooker and mix well without smashing.

Your biryani is ready.

Garnish with coriander leaves while serving.

Mutton Biryani (Using Rice Cooker)

Many of us often feel that our biryani is not the same all the time we cook. Because of this youngsters don’t even attempt to do it often. So I was trying to come out with a false proof biryani recipe which will almost be the same every time we cook. Rice cooker was a good option which will see to it that the biryani never gets burnt and can be kept hot till served. If we know the proper rice water ratio then it will be safe. 1:2 ½ is the ratio in rice cooker for basmati rice.

Ingredients for cooking mutton

Mutton-300 gms

Minced onion-1

Minced tomato-1

Ginger garlic paste-2 teaspoons

Chili powder-2 teaspoons

Coriander powder-2 teaspoons

Green chilli-1

Turmeric powder-1 teaspoon

For seasoning

Bay leaf-1

Cinamon-2

Cardomom-2

Clove-2 Fennel seeds-1 teaspoon

mint leaf-handful (very good in giving taste and aroma)

Ingredients for biryani

Basmati rice-2 cups

Coconut milk-1 cup (milk from half coconut)

Minced onion-1

Minced tomato-1(optional)

Ginger garlic paste-1 teaspoon

Chili powder-1 ½ teaspoons

procedure

Mutton has to be cooked for some time first since it can’t get cooked along with rice in the rice cooker. So in a pressure pan or small cooker in a teaspoon of oil season the mutton with a teaspoon of fennel seeds, 2 cloves and 2 pieces of cinnamon. Sauté the onion and tomato pieces well. Add ginger garlic paste and sauté. Now add the mutton and sauté for 3 minutes. Add chili powder, turmeric powder and coriander powder and mix well .pour 1 ½ cups of water and add the salt needed. Close the cooker and cook in medium fire for 7 minutes.

Mean while wash and soak 2 cups of rice that you are using. After 10 minutes strain the water and keep the rice aside Once you are done with cooking the mutton, separate the mutton pieces from the gravy and keep the gravy aside which can be used while cooking in the rice cooker .

Now to make the biryani, keep a kadai or pan in the stove. In 2 table spoons of oil season the biryani with the items given in ‘to season’. Then sauté the onions and tomatoes. Tomato is optional. I rarely use tomato at this stage. Add ginger garlic paste and sauté. Now add the rice and sauté till it looses the water content. 1 : 2 ½ is the ratio of water to rice. Instead of water alone we are going to make use of the mutton gravy we got while cooking the mutton and a cup of coconut milk. Measure both and add water for the remaining to make it 5. Add mutton pieces now and the 5 cups of mix we have. Add chili powder and the salt needed also. Mix well and transfer to the rice cooker. In the earlier stages of cooking stir 2 or 3 times. Once the rice gets cooked avoid mixing often. Can be garnished with coriander leaves if desired while serving.

Aattu Kudal Kuzhambu (Lamb Intestine Gravy )

Since this is a chettinad food cookery blog and many searches for the traditional chettinad non veg in this blog ,I want to blog almost all traditional non veg items even though we don’t cook them often or never at home. This recipe is one of that sort.
In chettinad there is a practice of group prayer to the ancestors once in a year .This is known as padappu in this region. In some family group there is a practice of offering goat to the ancestors. Then the meat is cooked and served to the members. So they use each and every part of the goat using special recipes for each part.
I come to know that aattu kudal has much medicinal value. But I always have wondered how to clean it. In the mutton shops in our town, I have seen people waiting for the goat to be ready to get the kudal.
Once in Kairali TV, I saw a show called Magic Oven conducted Dr.Lakshmi Nair about this recipe. She interviewed a cook in Nagerkovil about this recipe and showed a demo of this by the cook. From that day I thought of trying out this recipe.
In a small hotel (mess) run by Nagerkovil people in our town we get this curry known as Boati. We used to get that from there and is very good in taste.
I enquired my servant whether she knows to clean it and she said that her grand mom who is 75 year old only know that. I asked her to bring her Grand mom one Sunday and went to the mutton shop .You don’t believe, I saw 6 people waiting there for this. The butcher told me that if I wait for 2 hours I may get a chance to get one. I gave the money in advance and told him that I will come in an hour to get it. Somehow I managed to get it that day. Seeing that I was really worried about how we are going to clean it.
The old lady was pretty sure of cleaning it. Kudal was like a bag. Inside that the tubular structures were there. The butchers will clean the tubes once and put inside that bag (big intestine).
Cleaning lamb intestine
The lady asked me to keep water in a vessel and boil. I boiled the water and she put the whole bag inside that water and closed it for 10 minutes .After 10 minutes she removed it from water and took out the tubular structure and kept aside. She brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and it became skin like. She washed it nicely and kept aside. Now she took the tubular structure.
She took each tube and showed under running water till the tubes are completely clean. The water from the tap came through the tubes clearly. She too took nearly 20 minutes to clean the tubes. I don’t think that I will have that much patience.
Next was the cutting part. I knew that I have to make the pieces very small. I tried to cut the bag first. It was very slippery. The lady turned the bag inside out and now it was easy to cut. The tubes also had to be patiently cut into small pieces. After cutting the tubes she washed it again nicely and they became very very clean. Now only I was sure that the whole thing is clean and started my hand in making the gravy.
Ingredients
Kudal (Cleaned and cut 1)
Small onion- 20
Big onion chopped -1
Chili powder -1 table spoon
Coriander powder -1 tablespoon
Turmeric powder-1 teaspoon
Thick coconut milk-100 Gms (1/2 cup)
Roasted cumin powdered -2 teaspoons
Curry leaf –little
Procedure
Pressure cook the cut kudal pieces for 10 minutes with 1 ½ cups of water and a teaspoon of turmeric powder. After cooking remove the cooked water. This will help to get rid of the excess non veg smell. If you like the smell you can use that water while making the gravy. I discarded that water.
Keep a kadai in the stove. In two tablespoons of oil season the curry with a teaspoon of cumin seed and curry leaf. Sauté the onions nicely .Add turmeric powder and sauté. Keep the stove in medium flame and add chili powder and coriander powder. Now add the cooked kudal pieces. Mix everything nicely. Add a cup of water and the salt needed. Close the kadai and cook for 10 minutes. After 10 minutes add coconut milk and cook for 2 minutes. Before switching off the stove add the roasted cumin powder. Garnish with coriander leaves if desired.

Some tips of buying and storing lamb meat which I browsed from the net.
Buying & Storing Facts
The quality of lamb should be ensured before buying. You need to make sure that the tender flesh is pink in color, firm and with a fine texture.
The fat surrounding the lamb should be white in color. Don’t purchase it if the fat is crumbling, yellow or tough, as these are the characteristics of old meat.
A younger lamb can be identified with a blue tinge on the knuckle. A pale color, ranging from pink to light red, is also one of the traits of a young lamb.
Some lambs are also available in different grades, like prime, select and choice. The prime and choice grades of lamb are both flavorful and tender; however they possess a higher fat content.
Like most of the other meats, lamb too is highly perishable and needs to be refrigerated as soon as possible, in the original store packaging.
It is preferred to store and use lamb as per the ‘Use by’ date mentioned on the pack, to avoid its unhealthy intake. If dates are not mentioned on the pack, the different parts of the lamb like lamb roasts and chops can be kept for 3 to 5 days in refrigerator, while ground lamb can stay for not more than 2 days.
If you have bought more than one lamb, the best way to save it is by wrapping it tightly with aluminum foil or freezer paper. This will allow storage of ground lamb for 3 to 4 months and roasts and chops for about 6 to 9 months.