Salem Tattai / Nippattu

This is a traditional snack recipe. Unlike ot. r regular Tattai we get in market, it is easy to crack. It will not be hard.

Ingredients:

Rice flour - 2 cups

Roasted gram flour ( pottu kadalai) - 2 tbsp

Roasted and crushed cumin - 1 tsp

Roasted and crushed black pepper - 1 tsp

Soft butter - 2 tsp

Nuts - 2 tsp

Salt as required

Water as required

Oil as required

Method:

Mix all the ingredients except water. Make sure the butter is well incorporated.

Add water little by little and mix it like a dough for chapatti. The dough has to be soft.

Flatten it to even sized small circles on a butter paper.

Pierce it with the help of a fork so that it doesn't get puffed while frying. Deep fry it in hot oil.

Fry till the bubbles are gone. Take it off while it is still white. 

Refry them in hot oil again. Fry till the bubbles and the cooking sound ceases.

Crispy crunchy tattai is ready

Pallipalayam Chicken

This is a traditional kongu recipe. Almost everyone in my family knows this recipe. This is a hotel version of the recipe.

 

Ingredients:

Chicken - 350 gm

Onion - 1 cup ( use shallots/ sambar onion)

Coconut cut into cubes - 2 tbsp

Tomato - 1 tbsp

Curry leaves - 2 strings

Crushed garlic - 1 tsp

Crushed ginger - 1 tsp

Red chilli - 4 nos ( deseeded and chopped)

Turmeric - 1/2 tsp

Crushed black pepper - 1 tsp

Salt as required 

Oil as required 

 

Method:

Clean the chicken. Add some salt and turmeric to stop bacterial growth and rest it in refrigerator.

In a pan, add oil.

Once the oil is hot, add red chilli and coconut.

 

Coconut has to get fried. Once it start to change color, add the curry leaves.

 

Once the curry leaves splutter, add the chopped onions.

 

Onion has to get golden color. Once done, add the chicken.

 

Cook the chicken for 2 minutes. Once the chicken start to turn pale, add the crushed ginger and garlic.

 

Cook till the raw smell of the ginger and garlic is gone. Then add the tomato, turmeric powder, crushed black pepper and salt. 

 

Adding chilli powder at this stage will give raw smell of the chilli powder. At this stage we can add the chilli paste  I have already given the recipe for this. Click here for the link.

 

Cook till the chicken get tender. Do not over cook the chicken as it might turn rubbery.

 

Pallipalayam chicken is ready to serve.

 

Note : If you want the dish to be reddish, then add a teaspoon of chilli powder in the oil immediately after adding the curry leaves.

Akki Rotti / Arisi maavu rotti.

This is a traditional dish. It is quite simple with less ingredients.

Ingredients:

Rice flour - 2 cups

Coconut scrapped - 3/4 cup

Onion - 1.5 cup ( finely chopped)

Green chilli - 1 tbsp (finely chopped)

Ginger - 1 tsp (finely chopped)

Carrot - as required 

Coriander leaves - 2 tbsp

Salt as required 

Oil as required 

Water as required 

 

Method:

Mix all the ingredients except water.

Combine everything evenly.

Now add water little by little and make a soft dough. 

 

Take a banana leaf or a plastic sheet. Apply oil.

 

Make small balls of the dough and flatten it on the banana leaf.

 

Heat a tawa. Apply some oil on the tawa. Once the tawa is hot, flip the rotti over it. 

 

Cook on both sides. If you want it soft then cook covered. 

If you want it crispy then cook it on open tawa.

 

Serve hot with any spicy chutney.

Red Chilli Garlic Sauce

This is a sauce or paste that you can use in any veg or non veg cooking. This will add an extra flavor to the dish.

This is traditionally used in many kongu style non veg preparations.

 

Ingredients:

Red chilli - 10 - 12 nos 

Garlic - 10 - 12 cloves

Salt as required 

Oil - 1 tbsp ( preferably til oil)

Turmeric - 1/4 tsp

Method:

In a small pan add 1 cup water and bring to boil.

Once the water start to boil, add the red chilies.

 

Once it become soft, switch off and allow it to cool.

Discard the water.

In a mixer blender, add the chilli, garlic and some salt.

 

Grind it to a fine paste. Adding salt while grinding will help it to become fine paste.

In a kadai, add oil. Use oil generously as it will help to preserve the paste.

 

Once the oil is hot, add the paste and turmeric powder.

 

Cook for one minute. Since the chilli has been already cooked, it is not necessary to cook for a long time.

Chilli paste is ready.

 

Choco chip cookies

Choco Chip Cookies

 This Recipe is from my sister Ramya's kitchen.

Ingredients:

• 2 1/4 cups all-purpose flour

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 cup (2 sticks) butter, softened

* 1/2 cup sugar

* 1 cup packed brown sugar

* 1 teaspoon vanilla extract

* 2 large eggs

* 2 cups (12-oz. pkg.) chocolate chips

* 1 cup chopped nuts( optional)

Method

Both butter & egg should be in room temperature.

Mix the dry ingredients in separate bowl - Flour, salt & baking soda

Mix butter and both sugar until soft.

Add the eggs one by one to this.

 

Add the vanilla essence before u add the flour

Add the dry ingredients to this little by little.

Add  the choco chips and nuts. Gently mix with a spatula.

It should be like chapathi dough consistency. If you feel it to be very sticky, add some more flour

 Measure and divide the dough into small equal portions for even baking.

 

 

Bake at 350 F / 175 C for 13 - 15 minutes or till it get cooked.

 

  Allow it to rest and store in an air tight container.

Potato Murukku

This recipe is from the kitchen of my sister Ramya Suresh. I tried it and it is really yummy. You will be able to get the taste of potato in every bite. It is easy to make it. It doesn't require any early preparation. Its just quick.

Ingredients :

Boiled Potato - 1 large 

Rice flour - 1 cup
Crushed cumin - 1 tsp
Asafoetida - 1/2 tsp
Butter - 1 tbsp

Water as required

Salt as required 

Oil for frying

Method :

1. Peel off and grind the potato to make a fine paste.

2. Mix all the dry ingredients first.

3. Mix the potato paste to the rice flour mixture and make it like a chapatti dough. Add water if required.

4. Fill it in the murukku achu/ murukku maker and squeeze it like a murukku on a flat laddle or spoon.

 5. Drop it in hot oil and fry till the bubbles and the cooking sound cease.

6. Now crispy murukku is ready.

Ginger Carrot Sauce

This is hot and tangy sauce with a strong flavour of ginger. This can be used as marinade and dip.

Ingredients :

Carrot - 1 large

Ginger - 1 inch

Cilantro / fresh coriander - handful

Chilli - 4 nos

salt as required

Lemon - 1 small

Method :

Chop the carrot, chillies and coriander.

Peel off the ginger skin and chop it.

Blend the carrot, ginger, chillies, coriander and salt to a smoth paste.

Transfer it to a pan and bring it to boil.

Cook it for not more than 4 mins.

Switch off the heat and add lemon juice.

Check for salt. If required you can add little sugar. 

Cool and transfer it to a jar.

Refrigerate and use. Best taste after 24 hours of preparation.