Coconut Rice

Coconut rice:

Easy cooking fried rice variety, healthy and flavourful rice recipe to pack your lunch box.

Coconut is a less rich source of vitamins, the highest of which in include B vitamins such as folate and thiamine. While coconuts have gain popularity for their purported disease-fighting properties, Food Science suggests that the fatty acids in coconut contain powerful antioxidants that help boost the immune function and reduce systemic inflammation in the body. It is these antioxidants that some believe may help reduce the risk of metabolic and aging-related diseases by eliminating free radicals that cause cell damage.

Ingredients to prepare rice:

Grated coconut-1 cup

Rice-1 cup (Basmati long grain or raw rice is fine)

To season:

Red chili-2 nos

Urad dal-1 tsp

Cashews broken-4 to 5 nos

Mustard seeds-1 tsp

Oil-1 tbsp

Curry leaves-2 twig

Method to prepare :

1. Wash and soak rice for 10 minutes cook with 2 cups of water. Spread cooked rice in a wide bowl to normal temperature. To enhance the richness of coconut flavor, you can boil rice in coconut milk+ bay leaves can be added while cooking rice you can remove the leaf before seasoning. it gives a nice aroma to the rice.

2. Heat pan with oil season with mustard seeds, urad dal, channa dal, red chili, and cashew nuts fry till golden brown.

3. Add curry leaves and grated coconut fry for a minute.

4. Add cooked rice in it, sprinkle salt and mix gently. Serve with any vegetable masala or simply with pickle.

Note: If you cook rice in coconut milk, reduce grated coconut to 1/2 cup.

Vathal Kuzhambu

Vathal Kuzhambu:

South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu  is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.

This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.

Ingredients:

Vathal-1tsp to make powder

Onion-1/2 cup

Garlic 7 pods

Tomato-1

Tamarind-lemon sized ball

Chilli powder-2 tsp

coriander powder-2 tsp

OR sambar powder-3 tsp

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Turmeric powder-1/2 tsp

Salt-1 tsp

Jaggery grated-1/2 tsp

To season:

Oil-2 tbsp

Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons

Fennel seeds-1/2

Cumin seeds-few

Methi seeds-few

Curry leaves-2 twigs

sesame oil-1 tsp

Preparation:

1. Peel and cut pearl onion, Garlic and tomato.

2. Soak tamarind in 1/2 cup of warm water and extract the pulp.

3. Roast 1 tsp of vathal and crush it to powder this is to get the additional flavor of vathal infused kuzhambu.

4.  In a bowl, pour 2 cups of water, salt, tamarind extract, chili masala powders, turmeric powder mix and keep ready.

Now half of the preparation is ready.

Method:

 

Heat oil in a pan, add “To season item” Vathal to proceed with other items when spluttered add curry leaves and cut vegetables saute for 3 minutes until you get a nice aroma.

 

Now add the mix which we have prepared already point-4 above along with roasted crushed vathal powder.

Allow it to boil till you get the semi-liquid consistency, you can notice the oil gradually floats on top this the time to add jaggery and sesame oil.

Mix well keep simmer for 2 minutes.

Transfer to a serving bowl.

 

 

 

 

Peanut Dal (Kadalai Pachadi)

Peanut Dal: Sounds new and different right?

Yes, Peanut is a tasty nut and easily available in all stores at any season. It has high nutritional values. Peanuts are an excellent source of many vitamins and minerals. We have tried making recipes with Peanut as chutney and chalna, but this combination of dal and cooked peanuts are delicious with the soft bite of peanuts. I have tasted in our Chettinad marriage feast, really a wonderful side dish named “Kadalai Pachadi” served in the meal, with great curiosity I met the cook and got the recipe to try at home, came out well. This can be served with Plain cooked rice, roti Dosa and idli.

 

 

What is the difference between a peanut and groundnut?

Groundnuts often serve as cooking oil or herbal supplements, while peanuts can be eaten raw or fried. However, peanuts can be turned into peanut butter or snacks to be used as a food supplement by humans. Peanuts look cute as meal decoration (in cakes, cupcakes, pudding, biscuit, etc.). Both are rich in oil and have their own nutritional values. Though the spelling is different, the two names have a lot in common and are often used interchangeably to describe peanuts. Now you know the difference between peanut and groundnut. Peanuts are delicious types of groundnuts, and groundnuts usually refer to multiple oilseed plants that can serve different purposes for both people and animals. Read more: https://www.legit.ng/1190041-difference-peanut-groundnut.html

Ingredients for recipe:

Raw Peanut- hand full, soak for two hours

Toor dal cooked -1/2 cup

Onion-1

Tomato-1

Green chili-4

Turmeric powder-1/4 tsp

Chili (sambar masala) powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract 2 tsp(optional)

To season:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Urad dal -1/4 tsp

Asafoetida-1 pinch

Curry leaves- 2 twigs

Coriander leaves-chopped few to garnish

Method:

Soak peanut and cook with chopped onion, green chili, and tomato for a whistle in a pressure cooker.

Pressure cook Toor dal 2 fistfuls for serving 4 people.

Add, salt, turmeric powder, chili powder tamarind extract and both cooked toor dal and peanut vegetable mix with 1/2 cup of water, allow it to boil for 3 minutes ina medium flame add asafoetida.

Finally, season it with the above-mentioned ingredients, garnish with chopped coriander and serve.

Note: Do not add more water the consistency should be thick.

 

 

 

Golden Garlic Chicken

Garlic Chicken:

Chicken masala with aromatic Garlic flavor gives you the feel of a healthy meal of the day.

Why Garlic as a key ingredient here?

The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.

For thousands of years, garlic was believed to have medicinal properties. Science has now confirmed it.

Despite the lack of strong evidence, adding garlic to your diet may be worth trying if you often get cold.

This a healthy and super satisfying dressing.

Golden Garlic Chicken

Ingredients:

Chicken (Nattu Koli is better)-1/2 kg

Onion-1

Tomato-1

Ginger-1 inch paste

Garlic -5 pods paste

Garlic 7 pods finely chopped and goldenly roasted.

Curry leaves

Coriander leaves-chopped

Masala powder-2 tsp

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Garam masala-1/2 tsp

Coconut milk- 1/2 cup

Method:

Golden roast Chopped garlic and Cashews separately and keep aside.

Wash and clean Chicken. Add salt and turmeric powder mix and set aside.

Heat pan with a tablespoon of cooking oil season it with fennel, cloves and a small piece of cinnamon.

Add chopped onion saute till it turns translucent, add ginger garlic paste and salt saute for a while.

Now, add chicken pieces and chopped Onion stir well and cook for 2 to 3 minutes gradually add the masala powder, a cup of water and salt close and cook until the chicken pieces get soft and tender.

Finally, add coconut milk, when it starts boiling switch it off the flame and garnish with golden roasted Garlic and chopped coriander.

Serve this aromatic delicious dish with plain cooked rice or Roti.

Note: If you don’t prefer adding golden roasted Garlic and cashew as pieces you can add by grinding these two as roasted with 1 teaspoon of butter mix well to the gravy it gives the fantastic flavor with aroma. Garnish with chopped coriander leaves.

Ginger Prawn Spiced curry

Ginger prawn:

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, this variety of seafood will be soft and delicious with the simple recipes. Naturally, Prawn is sweet so we can add either more spices in the recipe or more sweet sauce to enhance the taste according to our preference to treat our taste buds. Here we have chosen the option of Indian style ginger curry which goes well with rice or roti.

Ginger prawn curry
Ginger prawn curry

Ingredients:

Prawn de-shelled and washed-1/4 kg

Onion chopped-1

Tomato chopped -1

Ginger grated 1 tsp which enhances the flavor and aroma

Turmeric powder-1/4 tsp

Chilli powder-1/2 tsp

Salt -1 tsp

To Grind:

Ginger 1 inch size peeled

Garlic 5 pods

Cumin seeds-1/4

Fennel seeds-1/4

Coriander seeds-1 tsp

Cinnamon stick 1-inch long-1 pc

Cloves-3

pepper-1/4 tsp or few

Almond-4nos

Heat pan and roast the above items for 2 minutes and grind to a smooth paste

To season:

Oil-2 tbsp

Fennel seeds-1/4 tsp

Cumin seeds-2 pinches

Curry leaves-1 twig

Coriander seeds-1 fist full to garnish

Method :

  1. Wash and clean prawns, add turmeric powder, salt mix and keep aside.
  2. Heat wok with oil add seasoning item, once pops add curry leaves, chopped ginger and Onion saute until golden yellow.
  3. Add tomatoes, salt, turmeric powder, garam masala powder 1/4 tsp (if you prefer) and chili powder, add a cup of water and allow it to boil for few minutes.
  4. Add fresh grind masala to the cooking mixture, when the mixture boils add the prawns to cook in the mixture let it be cooked for 4 more minutes.
  5. Finally, add chopped coriander leaves and transfer to the serving bowl. yummy ginger prawn is ready to serve.

 

 

Sundried Vegetables

Our ancestral practice of making sundried seasonal vegetables made to store for months to use. Huge houses, high raised flooring with open Verandah in the middle of the house and weather in that area which supports in a great manner is the secret behind this to say.

What Happens on drying vegetables?

The dehydration process exposes the vegetables to some heat. Drying under direct sunlight Vitamin ‘D’ is naturally observed from the sunlight. On heat-some sensitive vitamins, primarily vitamin C, are lost. Vitamin A is fairly well-preserved despite the heat exposure, so long as the temperature is kept controlled. Conventional cooking processes, however, will also cause a loss or destruction in these two vitamins. Water-soluble vitamins, such as B vitamins, may be lost during the rehydration process of dried vegetables, but they can be preserved if you use the soaking liquid during cooking.

Let us know the benefit of Sundried vegetables?

Drying under direct sunlight, Vitamin ‘D’ is naturally observed by the vegetables from the sunlight. We can use seasonal vegetables even in the unseasonal period. The specific category of vegetables are not available in all parts of the country, this method can be useful to carry as it has less weight after dried and can be stored for months to use.

Additional information on sundried vegetables:

Dehydration preserves the full dietary fibre content of the vegetables, ensuring they remain a high-fibre food choice. Dietary fibre provides bulk to your diet and can help reduce the effects of constipation. Vegetables are naturally high in fibre, both soluble and insoluble; the former helps create soft bulk, while the latter helps speed up the passage of waste through your bowels.

How can this be useful for all season?

Hydrated vegetables retain 100 per cent of the calorie content of fresh vegetables while only taking up half of the space. Current dehydration technology can remove almost all of the moisture content in vegetables, leaving only 2 percent to 3 percent in the finished product. The removal of moisture also increases the storage life of the vegetables. But they can be preserved if you use the soaking liquid during cooking.

How to preserve for a year/Months to useful?

  1. Preserve sundried vegetables in an airtight pack.
  2. Every once in three months keep spread on a clean cloth under low sunlight.
  3. Keep under refrigeration to extend its life.
  4. Make sure not to use a wet hand or container to transfer.

How to Use?

In order to use dehydrated vegetables, you need to reconstitute them, which typically requires soaking in water. But you can add dehydrated vegetables directly into high-liquid foods, such as hot soups, stews and sauces. Reconstituted vegetables often have a softer texture than fresh vegetables, so they are more commonly eaten as part of a finished dish, rather than on their own. Some Asian dishes, however, make use of the unusual texture of dehydrated vegetables to provide textural contrast.

Get traditional Recipes on Sundried Vegetables :

http://www.chettinadcookbook.org

Buy Sundried vegetables, Vathal, Vadagam, Uppukandam

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Kuzh vathal
Kuzh vathal