Specialty - A handbook of Indian tradition, heritage, culture, cuisine, art & music.

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 TAMILIAN RECIPES                          TASTES OF INDIA.

 TAMILNADU- THE LAND OF ANCIENT ART AND CULTURE

Tamil Nadu provides a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most food in Tamil Nadu consists of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. The cuisine of the south is largely non-greasy, either boiled or steamed and therefore very light on the stomach. Rice is the staple of the south Indian meal. Traditionally south Indian food is served on a banana leaf and each dish has its own specific place on the platter and has to be served in a particular order.

The meal consists of several courses of rice, which is eaten with a different dish like sambar, rasam and curd during each course. There are several accompaniments like curries, made of  either vegetables or meat, vegetable stews, raitha, papad and pickles. Curd is usually a must for all vegetarian meals. Coconut is used liberally both as garnish and also as part of the masala.

South Indian snacks are most popular all over the country. The ubiquitous idli, dosa and vada, are eaten with sambar by the bowlsful and spicy coconut chutney. While idli is steamed rice cakes, dosa is a pancake and vada are deep fried dal doughnuts.
Chettinad cuisine is a specialty in Tamil Nadu and will be a delight for those who like hot and spicy food.

KESARI

Rawa ( semolina)            1 cup
Sugar                                   2 cups
Cashew                               10
elaichi                                  1/2 sp powdered
Ghee                                      4 tbsps
kesar color                          1 pinch

Heat 2 1/2 cups water in a thick bottomed pan.Once it is boiled slow the stove and slowly add the rawa little by little as you keep stirring it in.
Cook on slow heat for 2 mins until rawa is cooked. add 2 spoons ghee to ease the cooking.
Now add the sugar and mix well. As sugardissolves the contents will liquify.
Now add in the kesar color,roasted cashews and elaichi. add the rest of the ghee and mix well and cook on low fire for 2 mins till it reaches a halwa consistency.
kesari or kharabhath is done.


ENNAI KATRIKAI ( BRINJALS IN OIL)

SMALL BRINJALS           1/4 KG

TAMRIND PASTE            3spoons
TIL OIL(NALAI ENNAI)       6SPOONS

MUSTARD SEEDS              1/2 SPOON
CURRY LEAVES            2/3 LEAVES
TURMERIC POWDER    1/2 SPOON
METHI SEEDS              1/2 SPOON
DRY MASALA
DANIYA SEEDS               50GMS
UDAD DAL                   50GMS
CHILLI                          50GMS
HING (ASOFETIDIA)          A PINCH
SALT FOR TASTE

METHOD

DRY ROAST THE DRY MASALA INGREDIENTS

GRIND IT INTO A SMOOTH POWDER IN A GRINDER
WASH THE BRINJALS ,JUST CUT THE STEM N WITHOUT TOTALLY CUTTING THE BRINJAL
MAKE FOUR CUTS IN THE BRINJALS. like +
FILL THE MASALA INTO EACH OF THESE WHOLE BRINJALS.
LEAVE THE REMAINING MASALA FOR THE GRAVY
IN A DEEP POT,HEAT THE OIL,SPLATER THE MUSTARD SEEDS,METHI SEEDS N
  TURMERIC POWDER ONCE THE OIL IS HOT,ALSO ADD THE CURRY LEAVES.
NOW PLACE THE BRINJALS ONE BY ONE SLOWLY IN THE PAN N LET IT GET FRIED FOR ABT A MINUTE.
NOW POUR THE REST OF THE MASALA,N THE TAMRIND WATER.LET THIS COOK COVERED ,
IN MEDIUM FLAME FOR ABT 1/2 HR.CHECK AFTER EVERY 15MINS.
THE INDICATION FOR IT TO BE COMPLETELY COOKED WILL BE WHEN THE OIL COMES ABOVE THE GRAVY.
SERVE HOT WITH STEAMED RICE N PAPADUM.

ONION KOLAMBU

Ingredients
Small onions (shallots) - 250 gms
Tamarind juice- 1-1/2 cup
Coriander seeds (dhania) - 2 tbsp
Red chilies - 4-5
Chana dal - 1 tbsp
Pepper- 1/2 tsp
Asafetida - 1/2 tsp
Coconut grated- 1 cup
Oil - 3 tbsp
Salt - to taste
Curry leaves - 2 tsp

Preparation Method

Heat 1 tbsp oil in a kadahi. When hot, fry the dhaniya seeds,
red chillies, asafetida and chana dal. Add the coconut and fry till reddish in colour.

Cool and grind to paste. Peel the small onions and chop.;
Heat 3 tbsp oil in a kadahi and when hot add 1 tsp mustard seeds and curry leaves.
When mustards sputter add the small onions and fry well for 5 mins.

Add 1 tsp turmeric. Add the ground masala and stir on low heat till the oil oozes out.

Add the tamarind juice with 1/2 cup water and simmer, add salt.
Let the raw smell of the tamarind go and the kolambu thicken.
Serve hot with rice and pappad.


SORAKKAAI KOOTU ( BOTTLE GUORD)

Bottle guord   1 small
chana dal  1 tbsp
coconut   2 tbsp
green chillies   2 or 3
mustard  1/2 sp
urad dal   1/2 sp
salt  to   taste

peel cut cubes of bottle guord   wash well
cook along withchana dal ,little salt and a pinch of turmeric in cooker.
.Dry grind coconut and green chillies to a powder .
heat 2 tbsp oil in a pan add mustard and urad dal.
let it splutter add curry leaves and cooked veg. add rest salt .
mix well for few mins. If there is extra water in the veg u can drain it.
mix for few mins Garnish with curry leaves.

TOMATO PARUPPU

Tur dal 1 cup
tomatoes 5
onion ( optional) 2
salt 1 spoon
green chillies 2 slit
fresh coriander  and curry leaves
turmeric 1 pinch
Jeeera 1 spoon
mustard 1 spoon

Cook dal with a pinch of turmeric in cooker.
Heat 2 tbspoon oil in a vessel add mustard, jeera, curry leaves, green chillies
let it splutter add onions fry for few min till it becomes pink
Add diced tomatoes , salt turmeric  and allow it to cook wel.l
  keep stirring till oil seperates and tomatoes become soft.
Now add the cooked , mashed dal to this mixture with 1 cup water .
Allow it to boil for few min.
Add 1 pinch sugar and 1 spoon ghee to the dal also fresh coriander.
This will be tasty with rice and chapathis.

KOTHAVARANGAAI PARUPUSILI
(CLUSTER BEANS FRIED WITH DALS)


for the usili:

chana dal  2 heaped tbspoon
Turdal  2 heaped tbspoon
urad dal  1 spoon

soak these together for 40 min

red chillies 2
gree nchilli  1
salt 1 tspoon
mustard   1/2 tspoon
urad dal   1/2 tspoon
hing 1 pinch
curry leaves few

kothavarangai 1/4 kg cooked in cooker with a pinch of salt and a pinch of turmeric.

grind all dals with red chilli and green chilli and 1/2 tspoon salt coarsely without much water.

Heat 4 tbspoon oil in a pan add mustard ,urad, hing, curry leaves
let it splutter add the dal and fry well till it becomes little colored and crisp .
Now add the kothavarangai and 1/2 spoon salt and
fry together for 5 min till its mixed well and crisp.

MIXED VEG SAMBHAR

tomatoes 2
onion 2
potato 2
carrot 1
broad beansi  few
brinjal 3
murungakkai few pieces
Tamarind 1 tbspoon paste
tur dal cooked 1 cup
sambar powder 1 large teaspoon
salt 1 large teaspoon
turmeric 1 pinch

curry leaves 
fresh coriander
Somph (optional) 1/2 spoon

Heat 2 tbspoon oil in a heavy vessel add mustard, somph, 1 green chilli sli,t curry leaves, hing
Allow it to splutter add onions fry for 2 min then add all veg diced and fry for a min .
Make tamarind juice with the paste and 1 cup water ,
Add sambar powder turmeric and salt add this mixture to the veg .
Allow this to boil for 10 min.
Now add the cooked and mashed dal to this with enough water
Allow it to boil for 5 min add fresh coriander and 1 spoon ghee.

BADUSHA

Ingredients

  Maida - 31/2 cups
  Sugar - 7 cups
  Ghee - 1 cup
  Fresh curd - 3 tbsp
  Salt - 1/4 tsp
  Soda bi carb - 1/2 tsp
  Saffron (soaked in warm milk) - 1/2 tsp
  Elaichi powder - 1 tsp
  Milk - 1 tbsp
  Ghee (for deep frying) - 3 cups

Garnishing

  Grated dry coconut - 1 cup
  Food colour - as required
  Almonds or Pistas - 1/4 cup

Preparation

  Sieve maida, salt and soda bi carb together in a bowl.
  Mix well till they resemble bread crumbs.
  Mix in curd and 1 cup ghee.
  Mix well and keep it aside for half an hour.
  You can sprinkle water if required to make it to a stiff dough.
  Make lemon sized balls and ensure there are no cracks in the ball.
  Flatten them a little and press in the centre a bit.
  Keep them aside.

Preparation of sugar syrup

  Prepare a thick sugar syrup by adding sugar to 4 cups of water.
  Remove dirt from the sugar by adding milk which will float on top.
  As you lift the syrup with a ladle and pour it down it should leave a thick trail.
  The thick sugar syrup is ready now.
  Add saffron, elaichi powder and keep aside.

Preparation of badushas

  Heat ghee in a kadai in medium flame.
  Add the flattened badushas to the ghee about five at a time.
  Badushas will rise up.
  Turn them to the other side and fry till they attain golden colour.
  Strain them to remove excess ghee.
  Now add the badushas to the sugar syrup and let them soak for about 5 minutes.
  The soaked badushas can be taken out gently and placed in a serving plate.
  Meanwhile fry the other badushas and add them to the syrup.
  Repeat with the rest of the badushas and the remaining syrup.
  Add desired food colour to the grated coconut.
  Garnish the badushas with finely cut pistas or almonds and coconut.


4 Minutes EGGLESS CHOCOLATE CAKE (Microwave}

INGREDIENTS

1/1/4 maida
1/2 tin condensed milk
100 grms butter {soft}
2 tablespoons powdered sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
1/4 teaspoon soda bicarbonate
1/1/2 tablespoons cocoa powder
1 tablespoonchocolate powder
3/4cup of water

DIRECTIONS
Sieve maida,baking powder,soda bi-carb,chocolate and cocoa powder
Put all the ingredients into a steel bowl.
Mix well together.
Use an electric hand mixer for best and fast results.
Grease and dust with maida,very well,any square or round glass dish.
Pour mixture into the glass dish.
Set microwave on high for 4 minutes.
Cake is ready when it leaves the sides of the dish and is springy to touch.
Put a knife into the cake if it comes out clean it is ready
Its yummy to eat.........

 

                  
     
    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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