Posted on 18 December 2008
தேவையான பொருட்கள்:
- நண்டு – 1 கிலோ
- வெங்காயம் – 3 (பொடியாக வெட்டவும்)
- நாட்டுத் தக்காளி – 4 (பொடியாக வெட்டவும்)
- மிளகு – 1 டீஸ்பூன் (அரைக்கவும்)
- சீரகம் – 2 டீஸ்பூன் (அரைக்கவும்)
- சோம்பு – 2 டீஸ்பூன் (அரைக்கவும்)
- பூண்டு – 5 பல்
- புளி – 1 எலுமிச்சம்பழம் அளவு
- மிளகாய்த்தூள் – 2 டீஸ்பூன்
- மல்லித்தூள் – 3 டீஸ்பூன்
- மஞ்சள் தூள் – கால் டீஸ்பூன்
- உப்பு, எண்ணெய் – தேவையான அளவு
செய்முறை:
- கடாயில் எண்ணெய் விட்டு வெங்காயம், தக்காளி வதக்கி அரைத்த மசாலாவை வதக்கி, மஞ்சள் தூள், மிளகாய் தூள், மல்லித்தூள் போட்டு நன்றாக வதக்கி புளியை கரைத்து ஊற்றி, தண்ணீர் ஊற்றி உப்பு போட்டு நன்றாக கொதித்த பிறகு நண்டை போட்டு மூடிவிடவும்.
- நண்டு நன்றாக வெந்த பிறகு கொத்தமல்லி, கறிவேப்பிலை போட்டு இறக்கி மூடி வைக்கவும்.
Posted on 17 December 2008
Ingredients:
- Rava – 3/4 cup
- Vermicelli(semiya) – 1cup
- Carrot – few bits(optional)
- Peas – 10 (optional)
- Yoghurt – 2cup ( if you wish,you can use 1½ cup curd,1/2 water)
- Baking soda – a pinch(optional)
- Cashew – 5-6(break into two bits)
For Seasoning:
- MustardCurry leaves
- Jeera
- ginger -few bits
- Green chilly -1 big
- Peppercorns – 5-6
Method:
- First season the things given in seasoning list and add chopped carrot and peas.(tip:Use more oil)
- Fry the whole things, then add Rava and then lastly Vermicelli.
- When you feel the aroma, off the stove, once it get cool mix all the ingredients with yoghurt.
- Mix nicely now add a pinch of baking soda,cashew,salt.
- Pour in the Idly mould and stream it,Serve hot with any chutney.
- Rava idly is good to have while it is hot,adding vegetable will increase our interest on the recipe than having plain one.
Posted on 17 December 2008
- Karaikudi is the biggest City in Sivaganga district. Known as the capital of Chettinad, because of the predominance of the “Nattu Kottai Chettiars” who have from here have ventured far and wide to set up their businesses even at the turn of the 20th century. Karaikudi is also home of two famous Institutions, Alagappa University and CECRI (Central Electro Chemical Research Institute).
- Karaikudi is known as an ancestral home of Chettiyars. It is 80 kilometers away from Madurai. It is famous for its Chettinad Mansion, CECRI (Central Electro Chemical Research Institute), Temples, Old buildings, Gopura karai saris and Chettinad delicious tasty dishes. Nowadays it is termed as a shooting spot for Tamil and Telugu film industries and as well as a tourist center. Tourists come in large numbers to have to have a view on history of Chettinad buildings. One of the well known country’s magazine recently came out with surprising news wherein it was mentioned that Chettinad was one among the top 5 fast growing vacation spots in India. Hence, Karaikudi will provide relaxing and enjoyable time to tourists who will cherish the memories for long.
- Karaikudi and 74 other villages comprise Chettinad, the homeland of the Nattukottai Chettiars. The Chettiars were a prosperous banking community who ventured overseas to do business in South and Southeast Asia in the 19th and early 20th centuries.
Posted on 17 December 2008
- Chettinad is famous for its rich cultural heritage,art and architecture,huge mansions etc etc.But more recently it is becoming well known world over for its mouth watering culinary delicacies.Chettinad restaurants are being opened in almost all big cities and towns world over Chettinad food is famous for its spicy aroma.Most of the food items are easily digestible,less in caloric value compared to other south indian food items since items like cheese butter and cashews rarely find its way in chettinad recipe.Cocunut which is feared by all for its high cholesterol content is also used in very small quantities.
- My favourite hobby is to browse the net for good new recipes.I am a fan of many food bloggers like Aayi’s recipes,ruchi,mysamayalulagam and it goes on and on.Myself a chettiar lady known to be a good cook among the people who have tasted my food was always having an idea of sharing my recipe with others.The need for writing down recipes was more felt immediately after my daughter got married and left to US.She was totally new to kitchen,rarely had a glimpse of kitchen as she was always in the hostel busy with her studies and projects.I had to help her out with the recipe of each and everything she cooks.After six months my recipes has made her a good cook.This sowed the seed of the idea of blogging in my mind. So came solaiachis kitchen.Why cant my recipes help many more young girls and boys who have to cook their own food and are away from their homes for so many reasons.I will begin with simple ones like idly and the side dishes for it
Posted on 17 December 2008
Ingredients:
- Par boiled rice (idly rice) – 1 ½ cup
- Red chillie-6
- Curry leaf
- Urud dhal-1teaspoon
- Mustard seed-1 teaspoon
- Bengal gram-1 teaspoon
- Oil-2 table spoons
- Grated coconut-2 tablespoons
Method:
Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.
Add 1 cup of water to the grinded batter.Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .
When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring..
Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes..
This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination..
Posted on 17 December 2008
Ingredients:
- Fish-1 piece Seer fish (250gms)
- Lemon juice – 1tbsp
- Ginger garlic paste- 1/2 tsp
- Chilly powder-1 tsp
- Turmeric powder- 1/4 tsp
- Pepper powder – 1tsp
- Salt-to taste
- Oil – enough to fry
Method:
- Clean the fish and marinate with lime juice.
- Make a paste of the ingredients mentioned except oil. Apply over the fish.
- Leave for 30 minutes. Shallow fry in oil.
