Pidi Kozhukkattai

Pidi Kozhukkattai:

Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.

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Ingredients:

Red rice flour- 1 cup https://www.chettinadsnacksonline.com/collections/flour-items/products/red-rice-puttu-podi

Moong dal partially boiled-1/4 cup

Coconut-1/4 cup

Salt-1 tsp

Water-2 cups

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To season :

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tbsp

Channa dal-1 tbsp

Cumin seed-1/4 tsp

Curry leaves-2 twigs

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Method to prepare:

In a pan dry roast red rice flour for 2 to 3 minutes, collect and keep it ready.

Heat pan with oil and temper the ‘To season’ ingredients.

Add curry leaves, water and add salt and allow to boil.

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Now add red rice flour and stir it constantly.

When the mixture becomes thick add partially boiled moong dal and grated coconut, mix all together well in medium flame.

 

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Switch off the stove, allow it to room temperature.

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Grease your hands, take a small amount of kozhukkattai mixture and hold it in your palm to get finger shape.

Boil water in Idly pan to steam the Kozhukkattai.

Steam cook kozhukkattai 10 to 15 minutes.

Delicious soft red rice Kozhukkattai is ready.

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Aval Puttu / Flatten rice Puttu

Aval Puttu / Flatten rice Puttu:

Janmashtami special recipe, Krishna felt happy by a fist full of plain poha (Aval),  but we prepare versatile recipes with Aval to please our lord Krishna for his grace. Aval puttu is one such sweet verity as neivedhyam. This has a soft texture and delicious taste.

Aval / Flatten rice, Poha Puttu
  Aval / Flatten rice, Poha Puttu

Ingredients to prepare:

Aval -2 cups

Milk and water together 1 cup

Jaggery powdered-1 cup

Coconut grated-3 tbsp

Ghee-2 tbsp

Cashews – broken 2 tbsp

Cardamom powder-1/2 tsp

Method:

Heat pan and fry thick aval slightly, approximately for 5 minutes in medium flame.

Allow it to cool and grind to a smooth powder.

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In a wide pan add  powdered Aval, sprinkle 1/2 cup of milk and mix it gradually, leave it for awhile.

After 2 to 3 minutes sprinkle rest of the milk and mix well without any lumps.

In the case, if lumps occur grind it in the mixie for a few seconds to get a smooth texture.

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Take another pan add powdered jaggery, sprinkle some water and bring it to melt.

Once jaggery gets melted, strain it to remove the unwanted particles.

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Bring it to boil again, let it boil for a minute or two.

Now add grated coconut and mixed puttu  to the jaggery syrup, reduce flame and stir it to incorporate well.

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Add Ghee and cardamom, stir it for 3 minutes approximately in a medium flame .

Heat ghee, fry cashew nuts and garnish on top of it.

Delicious Aval puttu is ready, serve hot

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Omappodi

Omappodi:

Mild and crispy snack with tea or coffee your choice can be Omappodi. Omam (Ajwain) contains numerous medicinal value with the wonderful aroma which makes this snack very special. Mild in taste, not so spicy or salty even a year old child will love nibble or munch it. This can be used to mix or garnish on cooked dishes, it will enhance the flavour and aroma of the dish.

Omappodi
                                                                                                   Omappodi

 

Ingredients:

Gram flour (besin flour)- 2 cup

Rice flour-1/4 cup

Omama Ajwain – 2 tbsp

Salt-1/2 tsp

chilli powder if you wish to add- 1/2 tsp

Method:

Grind (Ajwain) Omam dilute it and filter the extract out of it.

In a wide pan add other ingredients mentioned above and mix it with the omama extract.

Water can be added if omam water is not sufficient, make it into a thick batter.

Fill the batter in the idiyappam press. (which has small holes).

Heat oil in a kadai when the oil is hot press it roun in the hot oil, turn and cook both the side till it gets golden yellow or sizzling sound stops.

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Omappodi is ready.

Omappodi
Omappodi

 

 

 

 

Thattai Murukku

Thattai Murukku:

Famous Indian tea time snacks spicy Thattai murukku, delicious and crispy munch. It is easy and tasty anytime snack for snack lovers. This Diwali special thattai murukku try this and enjoy.

Thattai Murukku
                                                          Thattai Murukku

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Ingredients: 20 nos yield approximately

Processed rice flour -1 cup

Fried channa dal flour (Pottu kadali )- 1 1/2 tbsp

Urad dal flour- 1 1/2 tbsp

Channa dal -1 tbsp or fried gram dal also can be added

Salt-1/2 tsp

Chilli powder-1 tsp

Butter-2 tsp

Cumin seeds or Ajwain-1/2 tsp

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Method:

Soak Channa dal for an hour.

Dry roast the rice flour,

Dry roast urad dal golden yellow and grind to a smooth powder.

Roast fried gram dal 2 to 3 minutes and grind to a smooth powder.

Measure and mix all the ingredients above in a bowl, add water little by little and mix it to a thick batter.

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Take a small lemon sized balls flatten it on your palm or greased sheet to  thin patties.

With the help of fork poke it on the patties here and there.

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Heat oil, when the oil is hot drop the patties carefully fry it to a golden brown colour or until the sizzling sound stops.

Crispy thattai murukku is ready, store it in an airtight container.

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Note: Mix it as you prefer.

For flavour, you can add ingredients like coconut, crushed peanuts, and pottu kadalai.

For aroma, like  asafoetida, garlic green chillies crushed, cumin seeds and Ajwain can be added.

Measurement: 4:1

4 parts rice flour 1 part dal flour( both dal mix)

Homemade rice flour gives you better result or idiyappam flour also will do.

Badam Burfi

Badam Burfi:

Are you working women? Here is the instant preparation method of Badam Burfi. Not more than 30 minutes.

Burfi is commonly made out of Coconut or Nuts, with the same recipe, we do with ground badam (Almond) with milk paste. Badam burfi is a delicious, creamy sweet, this can be made easily, the only effort is to peel the soaked badam. Cooking time is very few minutes of effort will make you satisfied compared with store-bought expensive sweets.

Badam Burfi
Badam Burfi

Ingredients: Yield 15 pieces

Badam-1 cup

Sugar-1 cup

Milk -1/4 cup

Ghee -2tsp

Method:

Add boiling water to the almonds close it with a lid for 10 minutes, now gentle press and peel the skin it will be the easy method.

Soak badam overnight or 6 hours peel skin. OR 

Grind to a smooth paste by adding milk.

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In a wide pan add sugar, ground badam, and stir continuously.

Another method is to make one string consistency sugar syrup, then add ground almond paste.

Gradually it leaves the sides of the pan.

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At this stage transfer to a greased plate, Sprinkle some finely chopped badam on top press it gently, allow it to cool.

once it gets cool down, slice it to your desired shape, badam burfi is ready.

 

Badam Burfi
Badam Burfi

 

 

Mint Murukku

Mint Murukku:

We have plenty of varieties in murukku as a festival special. A versatile combination of ingredients and aromatic flavored savories are stocked in all sweet stalls which really tempt us to buy and celebrate the event. Special care is added as the main ingredient in our homemade items is irrefutable.

This aromatic mint murukku is naturally flavored and colored. Crispy crunchy Mint murukku is easy and delicious, will make you feel proud to serve on your own effort.

Mint Murukku
Mint Murukku

Ingredients:

Rice flour- 1 cup

Gram flour and fried channa dal flour- 1/4 cup

Butter- 2 tsp

Fresh green mint

leaves-1 fist full

Cumin seeds-1 tsp

Green chillies-2

Salt-1/2 tsp

Oil to fry -200 ml

Method:

Wash and grind mint leaves, green chilies, and cumin seeds, add 1/2 cup of water mix it and filter the juice from it.

In a wide bowl add rice flour, gram flour, fried channa flour, butter, and salt. Mix well by adding the mint juice to a smooth batter.

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Fill this batter to murukku press and press it 5 circles on the back side of the oil dipped ladle. (Shown in the picture).

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Heat oil in high flame once it is hot reduce the flame and drop the murukku into the hot oil fry both the side by gently turning it.

When the sizzling sound is completely reduced drain oil and transfer to the tissue spread tray.

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Green colored Mint murukku is ready, store it in an airtight container for 15 to 20 days.

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Diwali Sweets

Diwali special sweets:

Sweets – 17

Time to celebrate Diwali with Sweets and Savouries. Chettinadcookbook proudly presents undemanding sweet recipe links to prepare the special items at home. Advised to follow the recipe properly along with the correct measurements and cooking time to get the perfect result. Share it with your friends and relatives to celebrate the occasion.

1.Adhirasam: 

Click the link below for detailed step by step recipe.

http://wp.me/p1o34t-kW

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2.Sweet Somas:

http://wp.me/p1o34t-mt

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http://wp.me/p1o34t-mt

3.Mavurundai:

http://wp.me/p1o34t-lU

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4.Sweet Seedai:

http://wp.me/p1o34t-XO

Sweet Seedai

5.Badhusha:

http://wp.me/s1o34t-badhusha

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6. 7 Cup Cake:

http://wp.me/p1o34t-mI

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7. Creamy Nut Bites:

http://wp.me/p1o34t-S7

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8. Dates and nuts Balls:

http://wp.me/p1o34t-at

images (8)

 

9. Kalakand:’

http://wp.me/P1o34t-ic

44-Kalakand

10. Chocolate Fudges:

http://wp.me/P1o34t-ic

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11. Aval Ladu:

http://wp.me/p1o34t-kB

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12. Carrot Halwa:

http://wp.me/p1o34t-jM

Carrot halwa

 

13. Kasi Halwa / White Pumpkin Halwa:

http://wp.me/p1o34t-t3

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14.Almond Halwa:

http://wp.me/p1o34t-1i8

http://wp.me/p1o34t-1i8

download (4)

15. Kadalai urundai:

Peanuts  1 cup or fried channa dal-1 cup as your preference.

Jaggery-1 cup powdered

Melt jaggery by adding 1/4 cup of water.

Stir it till it gets the string consistency syrup.

Now add fried nuts to it mix well switch it off.

when the mixture is warm make it into small balls.

images (4)

16. Coconut Burfi:

Coconut and sugar of equal amount.

Heat pan with a tablespoon of ghee, fry coconut slightly and add 1/4 cup of milk and an equal amount of sugar to coconut.

Stir continuously till it leaves the pan.

Grease pan and transfer to it. Allow it to get warm and slice it to your desired shape.

17. Badam Burfi:

http://wp.me/p1o34t-10c

Badam Burfi

Badam-1 cup

Sugar-1 1/2 cup

Milk 1/4 cup

Ghee-2 tablespoon

Chopped nuts to decorate on top.

Method:

Soak Badam peel skin and grind to a smooth paste.

Add ground badam paste, milk and sugar together in a thick bottom pan stir continuously.

Add ghee and stir it without any break.

Gradually it will leave its sides of the pan, Now transfer it to a greased plate, sprinkle some chopped nuts on top.

Slice it when warm and serve.

S012 Badam Birfi