Tamil Nadu, chennai Recipes

About Chennai Recipe

Friday, 20 February 2009 09:43
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From the spicy food of Chettinad to the popular breakfast (tiffin) items, dishes from Tamil Nadu find favor with people all over the country. Tamil cuisine is famous for its aromatic, appetizing and spicy food. The recipes use a special blend of spices that make for a tantalizing aroma and delicious taste.

Recipes

The staple food of Chennai (Tamilnadu) is grains, pulses and vegetables but the exceptional part of the cuisine is the brilliant use of various spices. Tamilnadu cuisine is typified by the use of rice, legumes and lentils, its special fragrance, aroma, and taste is got by combining spices along with curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg and coconut.

Traditional meals are served on plantain leaves to the accompaniment of crisp appalams or pappadums. Try the fluffy parathas or idiyappam teamed with spicy kurma or mutton paya broth. Madurai and other southern districts of Tamilnadu have their own typical flavor, the parota especially kuthu parota is very famous in Madurai and Virudhunagar areas. The Chettinad region comprising of Karakudi and neighboring areas is popular for both vegetarian food like aapam, paal-paniyaram, uthappam, and non-vegetarian kuzhambus.
Last Updated ( Wednesday, 15 July 2009 14:16 ) Read more...
 

Mini Snacks and Chats

Friday, 20 February 2009 08:45
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1)Aappam
Ingredients:
Recipes
  • Par boiled rice 200gms
  • Urud dal
  • 2tsp
  • Fenugreek seeds 1/4 tsp
  • Salt 1/4 tsp
  • Coconut milk or tender coconut water 1 cup Baking soda 1/4 tsp

Directions:

Soak par boiled rice, urud dal and fenugreek seeds for 3-4 hours and grind nicely. Leave this flour overnight to get sour. Next day add coconut milk/tender coconut water, salt and baking soda to the flour.  Heat a thick pan place a laddle of flour inside the pan.Shake the pan in a circular motion so that the flour spreads and expands along the edges. Cook covered for a few minutes until the aappam becoms soft.
Last Updated ( Wednesday, 15 July 2009 14:15 ) Read more...
 

Non-Veg

Friday, 20 February 2009 07:43
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1)Chicken Varuval

Ingredients:

  • Chicken pieces
  • Tomatoes 150g
  • Onions 150 g
  • Red chilies 4
  • Peppercorns 10
  • Turmeric Powder 1tsp
  • Ghee 50 g
  • Grated Coconut 1 cup
  • Coriander leaves 1 tsp
Method:

Grind together the grated coconut and coriander leaves into a paste and keep it aside. Grind peppercorns, red chilies, onions and turmeric powder and keep it aside. Heat ghee in a pan and ad the onions paste and cook until raw smell goes off. Add the coconut paste and chicken pieces to the pan. Stir them ontinuously, close the pan and cook for 20 minutes on low flame. Add tomatoes, sprinkle water if required and mix the contents thoroughly and cook for another ten minutes. Cook until the chicken gets tender. Garnish with coriander leaves.
Last Updated ( Saturday, 04 July 2009 07:58 ) Read more...
 

Veg Recipes

Friday, 20 February 2009 06:01
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1)Garlic Rasam

Garlic Rasam - This traditional appetizer cum rice accompaniment is a panacea for many an ill, be it a nagging cold or a bout of fever.

Ingredients:
  •      10 garlic cloves
  •      ½ cup tuvar dal cooked
  •      1 tsp jeera
  •      1 tsp pepper
  •      1 tsp tuvar dal
  •      1 tsp coriander seeds
  •      1 tsp mustard seeds
  •      Lime-sized ball tamarind
  •      2 tomatoes
  •      3 tsp ghee
  •      Curry leaves
  •      Coriander leaves
Method:

Roast tuvar dal, jeera, red chillies, pepper and coriander seeds. Grind well. Roast the garlic cloves and add them to the ground paste and grind again. Extract tamarind juice. Boil tamarind water with tomatoes and salt. Add a few cloves of peeled garlic to the mix. Once it boils well, add the cooked tuvar dal and the ground paste. Add water to the desired consistency and boil well. Season with mustard seeds in ghee. Garnish with curry leaves and coriander leaves.
Last Updated ( Saturday, 04 July 2009 07:58 ) Read more...
 

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