Saturday, November 30, 2013

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Wednesday, November 20, 2013

Barbecue Chicken Tikkah

Chicken pieces – 2 Kg
Redchilli powder – 3tbsp
Turmeric powder – ½ tsp
Coriander powder – 1tbsp
Thick Curd – 200ml
Salt – as needed
Ginger, Garlic paste – 2 tbsp
Garam masala powder – 1tbsp
Cumin powder – 1tsp
Black salt –as needed
Fried onion paste – 50g
Dry Kasthuri Methi leaves – a pinch
Red colour powder (colouring) –as needed

Method of Preparation

1.Prepare thick tikkah masala with curd, fried onion paste, salt, black salt, masala powders, dry methi leaves, colour powder, ginger & garlic paste. Combine the added ingredients and marinate the chicken pieces in the tikkah masala for about two hours while keep the marinated chicken in refrigerator.

2. After three hours of marination, take out the marinated chicken from refrigerator. Allow the marinated chicken to back normal stage. Insert the chicken chunks in the skewers.

3. Keep the chicken chunks over the barbecue or open live charcoal, cook it till the chicken cooks. Regularly baste the chicken chunks with melted butter. If you have tandoor, you can cook the chicken in it.

4. Serve with Indian tangy salad.

Monday, November 18, 2013

Uzhunthamparuppu Kootu / Urad Dal Kootu

Oil – 2tbsp
Uzhunthamparuppu / Urad dal – 100gms
Dry redchillies – 2nrs
Cumin seeds- ¼ tsp
Turmeric powder – as required
Salt – as required
Mustard seeds – ¼ tsp
Curryleaves – 4nrs

Method of Preparation

1.Add the rinsed urad dal into the boiling water, cook till it half mashed. Put the salt and turmeric powder now.

2. Grind the dry redchillies and cumin seeds finely, add the ground item into the simmering urad dal mixture.

3. Do not mash it, make the urad dal to half mashed and cooked properly until it reaches Kootu stage. Prepare the usual tadka and pour it to Kootu.

4. Mix and Serve with Rasam sadham is a best combination.

Friday, November 15, 2013

Kallidaikurichi Appalam – Taste of South Indian Feast

A feast without Appalam is known as half feast. Appalam is being that much important in our food. In village side, still rice gruel and fire roasted appalam is the important food for the morning time workers. Long years before, if we had purchased appalam in any place of Tamilnadu, that prepared appalam’s dough would have been pestled (Ulaka) only from the mortar of Kallidaikurichi. So this means that each house in kallidaikurichi is involved in the production of Appalam as cottage business. At present the trend is so changed that the big machines in cities are preparing a day’s total appalam production of Kallidaikurichi within an hour.

Kallidaikurichi is a beautiful small town, located in the banks of Tamirabarani river. Kallidaikurichi consists of 18 Aghragharams. Here the people are living a traditional life. This Appalam production was started as a pastime by the aghragharam women who were wedlock in the young age. The matchless combination of serene Tamirabarani water taste and the cooking skills of aghragharam women introduced the appalam to the other cities. The high response to Kallidaikurichi appalam involved all the people to start this appalam business.

The other reason for the fame of Kallidaikurichi Appalam is the traditional preparation methods and the local cultivated urad dal used for making appalam. Whole urad dal is broken in the hand intruder and is prepared as flour then. Many varieties like Uzhundu Appalam, Arisi Appalam, Milagu Appalam, Jeeragam Appalam are made here but Dual Appalam (Errattai Appalam) is Kallidaikurichi’s special.

Calcium Carbonate, Salt, Asafoetida and water is mixed with urad dal and then it is kneaded to the consistency of chappathi dough. Then the dough is pounded in the stone mortar (Kal Ural) for half an hour. The pounding helps the dough to become soft. Then cumin seeds are added, it is spread like poori dough and then dried. Perfection is needed to dry the appalam. At first it is dried in shadow then it is taken to sun light and again to shadow. Once it is dried well, it goes for packing.

Arisi Appalam preparation is a different one. Four parts of rice flour, one part of Sago flour (Javvarisi Mavu) and salt is mixed and prepared as dough. Prepare small balls and cook it in the Idli steamer. Cook it well and add the required amount of green chili paste. It is pounded in the stone mortar (Kal Ural) then made as balls, spread and dried.

It is a pleasure to know about the most famous (morru morru) “Kallidaikurichi Appalam.” Start making the sense of crispy taste in your feast with our Appalam.

Have an Appalam day…

Tuesday, November 12, 2013

Kozhi Chops Masala

Coconut oil – 50ml
Refined oil – 50ml
Cinnamon- 2 nrs
Cloves – 5nrs
Saunf- ¼ tsp
Cardamom- 4
Pepper corns, whole – 1 tsp
Star anise - 2
Mace – a few
Kalpasi – a few
Vanaspati – 100ml
Curryleaves- a few
Green chillies, slitted – 5nrs
Shallots – 50g
Onion, chopped – 500g
Tomato – 600g
Ginger,garlic paste – 4 tbsp
Turmeric powder – ¾ tsp
Coriander powder – 2tbsp
Cumin powder – 1 tbsp
Chilli powder – 4tbsp
Garam masala powder – 1 tbsp
Chicken – 2 Kg
Poppy seeds, paste – 3 tbsp
Curd – 50ml
Mint leaves – a few
Coriander leaves – a few

Method of Preparation

1.Heat coconut oil, refined oil and Vanaspati. Season the whole garam masala ingredients including the peppercorns. Add the ginger, garlic paste. Fry it till the flavour comes out nicely.

2. Add shallots, onion, tomato, curry leaves and greenchillies. Saute it in oil. Add the mint leaves and coriander leaves. Once the onion gets golden colour, add the masala powder one by one.

3. Add the chicken pieces, mix it with masala. Add salt now. Stir the chicken continuously; make the masala to bind with the chicken pieces.

4. Add the poppy seeds paste. Fry it with the chops masala. Add the curd. Stir for a minute and pour the water which is enough for chicken to cook.

5. Close the vessel. Once the chicken cooked and the chops masala reach the consistency, Sprinkle the ground garam masala which you have it in your cupboard.

Monday, November 11, 2013

Egg Curry

Vegetable oil – 2tbsp
Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Dry redchillies – 2nrs
Curry leaves – a few
Tamarind – 30g
Egg, boiled – 4nrs
Coconut, grated – ½
Poppy seeds – ½ tsp
Fennel seeds – ¼ tsp
Shallots – 60g
Tomato –  50g
Cinnamon – small piece
Cardamom – 2
Kalpasi – 2
Cloves – 1
Star anise – ½

Method of Preparation

1.Fry the shallots and tomato in oil. Once it has fried enough, keep aside.

2. Fine ground the grated coconut, poppy seeds, saunf, cinnamon, cardamom, kalpasi, cloves, star anise, fried shallots and tomato (without water).

3. Add the ground masala in the thin tamarind extraction; also add salt, chilli powder, turmeric powder and coriander powder in it.

4. Heat the tamarind mixture till the flavour emanates. Add the boiled egg, once it attains the curry stage.

5. Prepare seasonings out of mustard seeds, urad dal, curry leaves and dry red chillies. Put the seasonings over the Egg Curry and serve.

Paav Bhaji Masala - Mumbai Bhaav Bhaji Masala

Oil – 4tbsp
Onion, chopped – 2nrs
Ginger, garlic paste – 1tbsp
Green chillies, chopped – 1tsp
Tomato, chopped – 4nrs
Bhav Bhaji Masala – 2tbsp
Chilli powder – 1tbsp
Turmeric powder Powder – a pinch
Green peas, boiled and slightly mashed – 50g
Cauliflower, grated – 50g
Potato, boiled and slightly mashed – 60g
Tomato puree – 3tbsp
Green capsicum, chopped – 1nr
Water as required for the consistency
Coriander leaves - afew
Butter – 4tbsp
Lemon juice - 1
Bhav Bun - 2

Preparation Method

1.Heat oil, add the chopped onion.fry till the onion become translucent. Add the ginger, garlic paste.

2. Add the green chillies. Add the tomato, sauté till the onion and tomato mash well.

3. Add the salt, chilli powder, turmeric powder and Bhav Bhaji masala. Mix all around. Add the green peas, cauliflower and potato one by one now, stir constantly.

4. Once the masala, mix with the vegetables, add the water. Boil the masala.

5. Add the tomato puree, green capsicum. Stir now. Add the coriander leaves and butter, mix then close the vessel for 2 minutes in simmer.

6.Heat little butter in pan, half way cut the bhav. Just heat both the sides of Bhav over the pan.

7. Squeeze lemon juice in bhav bhaji masala, mix and simmer for another two minutes.

8. Serve Bhav Bhaji masala with hot Bhav.

Vada Curry

Vegetable oil – 60ml
Cinnamon – 1g
Cardamon - 2
Cloves - 4
Saunf – a pinch
Onion, chopped – 100g
Tomato, chopped – 150g
Ginger & Garlic Paste – 2 tbsp
Greenchillies, chopped - 3
Curryleaves – a few
Coriander leaves – a few
Turmeric powder – ¼ tsp
Chillipowder – 2tbsp
Coriander powder – 1tbsp
Garam masala powder – 1tsp

For making pakoda

Gram flour – 500g
Vanaspati – 100g
Oil for deep frying

Method of Preparation

 1.Mix the pakoda ingredients. Take pakoda mixture in the hand and drop it slowly in hot oil and deep fry.

2. Heat oil, splutter cinnamon, cardamom, cloves and saunf. Add the green chillies and curryleaves.

3. Add the onion, fry the onion and add the tomato. Add the mintleaves. Add the masala powder.

4. Stir the masala till it mix together well. Pour the enough water, boil it.

5.Add the salt and coriander leaves. Add the deepfried pakodas, mix and add the garam masala. Simmer till the pakoda flavour emanates from the vada curry.
6. Serve with Idli, Dosa, Chappathi and Parotta.

Note: Other than garam masala powder, you could grind and use the spices. (cinnamon, cloves, kalpasi, staranise, cumin seeds, saunf)

We would also use Channa dal/ kadalaiparuppu to prepare the vadai for the curry. Soak the channa dal for 45 minutes, drain and then coarse grind the dal. Add chopped green chillies, saunf and salt. Combine and deep fry the vadai in hot oil.

Friday, November 8, 2013

Kai Suthu Murukku – Hand Spun Murukku

Murukku is being prominent among the foods which are associated with our culture. The crispy Murukku is the age old one which is liked by all people without any age discrimination. Murukku means ”twisted” in Tamil language and it is a traditional treat of festivals.

In ancient days, the bowl was prepared by wood and it had different shapes of holes where Murukku dough was intruded by the force of another wood slot. It was intruded in different artistic shapes on the rocks; later the murukku was dried and eaten.

In most of the places in Tamilnadu, the Murukku intruder is a must in the bride’s offerings list. With the help of intruder, Thenkulal, Kattaimurukku, Mul Murukku, Butter murukku and many more varieties are prepared. The different shapes of murukku are given by the sheet plates in the intruder.

Kaisuthal Murukku (Hand spun Murukku) is the most popular Murukku variety in Tamilnadu. Women just use their hands to swirl the dough mixture around pebble stone, to get the spiral roll shape, without the intruder or mould. The spiral murukku which appears tough, melts in seconds in mouth. Its mild hotness, asafoetida flavours with taste overtakes other murukkus. 

Take one kg of rice flour (pulungal arisi) and 400g of urad flour. Add cumin seeds, black sesame seeds, basil, dry redchillies paste, asafoetida and necessary salt with the flour mixture. ¾ tumbler of oil is added and the dough is kneaded strong. Spread a clean cloth, take the dough in hand. Start swirling the murukku dough with fingers around the pebble stone which you have already kept on the cloth. Once the twisted murukku dough slightly gets dried, deep fry the swirls in hot vegetable oil and your Kai Suthu murukku is ready.

You can eat it for months together if stored carefully.

Wednesday, November 6, 2013

Vellaachi Roti

Vanaspathi – 250g
Drumstick leaves or Spinach, finely chopped– 2 leaves
Multi grain Atta – 750g
Ragi flour – 250g
Aata Flour – 150g


         1.Soft the vanaspathi with salt then mix the drumstick leaves. Add the flour             one by one, mix it with the vanaspati.

         2. Sprinkle required amount of water, knead it into tough dough. Proof the               dough for half an hour.

         3. Make it into even sized balls, spread the balls with roller.

         4. Cook it over heat tawa and serve it with chutnies.

Friday, November 1, 2013

Mutton Paya

Mutton – 1 kg
Refined oil – 200ml
Vanaspati – 50g
Small onion, chopped – 500gms
Onion, chopped – 500gms
Tomato, sliced – 1 ½ kg
Ginger and Garlic paste – 100g
Peppercorns – 2gms
Poppy seeds, paste – 15gms
Coconut milk, medium thick – 250ml
Coriander leaves –  a few
Mint leaves – a few
Chilli powder – 4gms
Coriander powder – 5 gms
Cumin powder – 2gms
Pepper powder –  2 gms
Garam masala powder – 2 gms
Lemon juice – 3 tbsp
Green chillies, whole – 10g
Curry leaves – a few
Cinnamon – 1g
Cardamon – 1g
Cloves – 1g
Star anise – 1g
Kalpasi – 1g
Mace – 1g


1. Splutter the whole garam masala including pepper corns in the hot oil, add the small onion, onion, green chilies and curryleaves.

2. Sauté the onion nicely till it becomes soft enough. Add the tomatoes.

3. Add ginger, garlic paste fry all the mixture gently without mashing.

4. Add the masala powders one by one and salt (add the turmeric powder as first, then chilli powder and others – except pepper powder).

5. Add the Poppy seeds paste(khus khus paste), stir it for few minutes.

6. Add the mutton pieces with the paya mixture, fry the same for few minutes by slightly sprinkling water.

7. Pour the water, close the vessel and let it to boil. Add the coriander and mint leaves.

8. Once the mutton cooks well, add the coconut milk. Slow down the flame and close the lid for 3minutes.

9. Open the lid and add the pepper powder and lemon juice.

10. Stir it well and keep it in simmer for 2 minutes.

Mutton Biriyani

Vanaspathi – 100ml
Coconut oil – 100ml
Ghee- 150ml
Refined oil – 150ml
Seeraga Samba Rice – 1 kg
Coriander leaves – 50gms
Mint leaves – 50gms
Curd – 250ml
Cinnamon – 1g
Cloves – 1g
Cardamon – 1g
Bayleaves – 1g
Kalpasi- 1g
Mace – 1g
Staranise – 1g
Saunf- 1g
Small onions – 350gms
Onion, sliced – 1 kg
Tomato, diced- 1 ½ kg
Green chillies, slitted – 50g
Ginger and Garlic Paste – 150gms
Chilli Powder – 10g
Turmeric Powder – 4g
Coriander powder – 15g
Garam masala powder – 8g
Cinnamon Powder – 4g
Mutton – 2kg

 1. Heat the oil & ghee in a heavy bottomed vessel, splutter the whole garam masala. 

2. Add the small onion paste, fry it for sometime. Then add the onion and green chillies, fry till onion turns golden colour.

3. Add tomato, fry till it soft. Add the ginger and garlic paste now, mix all again.

4. Add the masala powder (except cinnamon powder) into the mixture. Stir continuously which merge and oil comes out on the top.

5. Add the mint and coriander leaves. Add the mutton pieces, salt and stir all around for another 2 minutes in slow fire.

6. Pour the curd with the mutton mixture. Add the cinnamon powder now and mix all well.

7. Add the water (1 part rice: 2 part water). Make it to roll boil.

8. Add the seeraga samba rice / basmathi rice in to the boiling water. Once the water evaporated, spread the banana leaves on top and close the vessel with tightly fitting lid.

9. Take it out from fire and put the live charcoal on the top of lid. Leave it for dum for 20minutes.

10. After that open the lid and mix the biriyani with spatula. Serve it as hot.