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.