GROUNDNUT CHUTNEY

         Groundnut Chutney is one of the most flavourful and creamy Coconut Chutney prepared with roasted Groundnuts/peanuts. This Chutney is unique to Kongu Cuisine & it's quite compatible with Idli, Dosa, Adai, Appam, Paniyaram etc., Groundnut Chutney stands apart for its unique flavour and taste.
     The first time I tasted this chutney was at my husband's friend's house.  His mother, a quiet, warm and welcoming person, will never allow us to go without eating, whenever we visit their place.  And all the more she sounds so exciting when she says, I have made Verkadalai(Groundnut) chutney today for Tiffin.  I had wondered then, what's so special about this Chutney and it was only until I tasted it.  This Groundnut chutney is her recipe.

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Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Condiment/Chutney
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes

For more CHUTNEYS & CONDIMENTS, Click here...

HOW TO COOK GROUNDNUT CHUTNEY

 

METHOD :

• Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
• Remove from fire and allow it to cool down.
• Slightly break it up with your hands until the skin is removed.
• Toss the groundnuts and blow out the skins.
• Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
• Saute Garlic cloves in it and keep it aside.
• Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
• First dry grind the ingredients, then add water as required.
• Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this over the Groundnut Chutney and mix well.
• Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

• Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
• While roasting the groundnuts, care should be taken not to burn it.
• You can use Groundnuts without removing its skin too.
• Adjust the amount of Red Chillies to your taste preference.
• Tempering the Groundnut Chutney is optional.

VAZHAIPOO / PLANTAIN FLOWER DOSAI

      Dosai, Adai, Pesarattu all are variations of South Indian Pancakes made with Rice and Lentils - rich in Protein and Fibre.  This Vazhaipoo Dosai/Adai is a simple variation of Lentil Adai.  Just add few florets of Plantain Flower to the batter and there you go with an exquisite Pancake with more flavour and aroma.  All the more it's nutritious.
     My 'SIL' said that her neighbour 'Sadha' had prepared this Adai and it was very tasty, but unfortunately I couldn't taste it.  But I was immensely urged to make it the moment she said about it and I immediately asked for the recipe and rest is what you see here.
     I usually cook Vazhaipoo, whenever I can get hold of a fresh one in market or when the banana tree in my backyard blooms.  I make stir fries, kootu, vazhaipoo vadai or vazhaipoo kola urundai with it.  But Vazhaipoo Dosai was very much new to me, but it is the third time in a row I am preparing this Dosai, since I got the recipe.  First time I was in search of plantain flower in the market.  Though it tasted good, it lacked the fresh aroma of the florets in the Dosa.
     After few days the Banana tree in my backyard bloomed, I was literally overwhelmed to see it and immediately assured myself to make this Adai as soon as all the Plantains shoot out from the blossom.  I love the smell of this Plantain blossom - it smells so heavenly, I feel there is nothing comparable to it.  Soon after, another two banana trees blossomed.  This Adai prepared from the fresh blossoms - 'From my Garden to my Kitchen', was more fragrant and aromatic.

Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai/Adai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 2-3 Hours
Cooking Time - 20 - 30 Minutes

INGREDIENTS:

To Soak & Grind :

Raw Rice - 1/2 Cup
Parboiled Rice - 1/2 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Black Gram Dhal - 1 Tbspn
Green Gram/Moong Dhal - 1 Tbspn
Dry Chillies - 2-3 Nos.

To Grind :

Plantain Flower Florets - 1/2 Cup
Grated Coconut - 2 Tbspn
Fennel Seeds - 1 Tspn

To Mix :

Turmeric Powder - 1/2 Tspn (Optional)
Asafoetida - A Pinch
Onions - 1-2 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - As Required.

METHOD :

• Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
• Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
• The batter should be slightly thicker than Dosa batter. 
• Transfer the batter to a bowl.
• Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them. 
• Remove the florets from butter milk before grinding.
• Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
• Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
• Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
• There is no need to ferment this batter.
• Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
• Spread it in Circular motion until its evenly spread.
• Drizzle few drops of oil over the Dosai and lower the flame.
• Cook the Dosai in medium flame until they are cooked.
• Flip the Dosai and cook the other side until it turns into a fine golden colour.
• Serve it hot with Sambar or Chutney of your choice.
• Its tastes great with Avial or powdered Jaggery/Cane Sugar. 
• I served this Adai with Groundnut Chutney.

NOTES :

• I usually like to make Adai, slightly thinner and crispier like dosa.
• Adjust the amount of water accordingly for preferred batter consistency.
• I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
• Clean the plantain florets, remove the pistils and calyx from it.
• Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
• This will prevent browning and remove the bitterness from the florets. 
• Rinse the florets in cold water, drain and squeeze out excess water before using them.
• Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
• Gingelly oil gives a good flavour to the Adai.

LEMON RICE

     Rice being the Staple food of South Indians, a variety of rice dishes are prevalent in and around the area.  The list is literally a long and appetizing one.  Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice/Puliyodharai, Coriander Rice, Mint Rice, Kalkandu Rice, Curd Rice - the list goes on and on...
     In some South Indian states, a tradition of serving variety rice during Valaikappu/ Seemantham ( A tradition popular in South India carried out during the 7th month of pregnancy) is still in vogue. Normally odd numbers of rice dishes are served during the ceremony.  Rice dishes with almost all flavours, tastes and colours beautify the occasion.
     One of the simplest rice dishes ever - LEMON RICE is undoubtedly welcoming and all the more liven up the plain rice instantly.  The hint of lemon in the dish adds freshness and fragrance to the rice along with a note of tanginess.Seasoned with mild spices and nuts, it is so light, crunchy and tasty.  Just pair it up with some simple vegetarian side dish, salad or Thick Coconut Chutney (Getti Chutney). Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine : South Indian (Tamilnadu)
Course : Main
Spicy Level  : Low
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

CASHEW & CRANBERRY COOKIES

      This is an exceptional cookie which features a wonderful chunky combination of Cashew Nuts & Dried Cranberries. These cookies are great with a cup of milk or hot coffee or hot chocolate.
     I had a batch of dried Cranberries lying in my fridge for a long time and had been postponing the idea of cooking this recipe.   Finally, I decided to bake some Cookies with these colourful Cranberries.  I added toasted Cashew Nuts for extra flavour.  With the nutty aroma of the nuts and tanginess from the Cranberries, the cookies were an instant hit at home and I myself found it difficult to keep my hands from it.  It disappeared so soon...



Recipe Type : Cookies, Snacks
Difficulty : Easy
Yields : 24 - 30 Cookies
Author : SM

Preparation Time : 8-12 Minutes
Cooking Time : 10-12 Minutes for 1 Batch

KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

INGREDIENTS:

• Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
• This pickle can also be prepared with raw mango pieces in the same way.
• This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly, pickles can last for a year or so.
• Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes 
Maturing Time - Few Weeks

HOW TO PRESERVE TENDER MANGOES

 

INGREDIENTS:

Kanni Manga / Tender Mangoes - 500 Gms
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

• Boil the water and allow it to cool.
• Clean the tender mangoes and allow them to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Take a clean and dry Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put few tender mangoes over it.
• Again put some salt and top it up with tender mangoes.
• Follow the suit until all the mangoes are salted.
• Close the lid of the jar and mix well, until the mangoes are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
• Initially, the tender ones would float over the brine, but gradually they absorb the brine and double their size.
• Tender mangoes will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• Retain the small stalks of the Tender Mangoes, as this will help to preserve the mangoes for a longer period. 
• Whenever I cannot get hold of these tender mangoes, I use raw mango pieces in the same way and prepare pickles. 
• This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling these preserved mangoes. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes. 
• If stored properly, these preserved mangoes can last for a year or so.
• Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).

HAINANESE CHICKEN RICE

     This is my 100th post, and I was long wondering, what to write, as for my 1st Post.  May be a family favourite.  Then it was only recently that I had perfected this recipe and even my daughter found time to click some pictures when I cooked Hainanese Chicken Rice.  If my husband likes a dish, I can easily make it out, as he would ask me to make it quite frequently.  And for my son, he eats this dish 7 days a week in his University Food Court, where its one of the best dish. And my daughter loves this dish as she would always search for Hainanese Chicken Rice, whenever we go to a Food Court. For me, I like this dish for so many reasons mainly it's easy to prepare, very convenient, and so tasty. So here it's my 100th Post - HAINANESE CHICKEN RICE.
      Hainanese Chicken Rice though originated in Hainan, China, this dish crossed borders along with Chinese migrant workers and caught its popularity in South East Asian countries like Singapore, Malaysia and Thailand.  The reason behind it because a major population of Chinese live in these countries. Hainanese Chicken Rice is a very popular dish in Singapore and Malaysia. In fact, Singapore has claimed this as their national dish! Chicken is served either roasted, poached, or steamed.
     This recipe is considered to be authentic when cooked with Ayam Kampung (where Ayam means chicken and kampung means village in Malay).  It is quite similar to the free-range chickens.These chickens though skinny to prevailing standards, they are packed with amazing flavours and does a great justice to any dish it's cooked with.
     As the name refers the main ingredient of the dish is 'CHICKEN', but the credit is bagged by the tasty & aromatic 'RICE', which is cooked with chicken fat and chicken stock. Though it’s a luxury to cook rice in Chicken Stock, the taste it adds to the rice is the reason behind its popularity. The flavour of the rice is out of this world! It’s not just plain white rice.
     Needless to say the skillful cooking of perfectly textured chicken - Moist, Succulent and Silky. The Chicken is poached in a stock pot and finally given an ice bath to get the required texture. And finally, the heavenly add-ons to drench the Chicken and the Rice - the Sauces & Soup

          - Dipping Soup
          - Ginger-Garlic Sauce &
          - Soy Sauce

For a quick version or while cooking small portions try -  HAINANSE CHICKEN IN RICE COOKER, Click here...


Cuisine : Chinese (Hainanese)
Course : Main Course
Difficulty : Medium
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 25 - 30 Minutes

HOW TO COOK AUTHENTIC HAINANESE CHICKEN RICE 

FOR CHICKEN

INGREDIENTS :

Chicken Pieces - 400 Gms
Water - 5- 6 Cups
Salt - To Taste
Ginger - 1" Piece
Scallions - Few
Ice - For Ice Bath

METHOD :

NOTES :

• Usually, this recipe is cooked with a whole Chicken.
• For convenience, I have used Chicken Pieces.
• Rubbing the chicken with the salt will give the chicken a pretty sheen. 
• Plunging the chicken pieces in an ice bath stops the cooking process and also tightens the skin, making it springy and firm.
• Also, it makes the chicken juicy and succulent.
• The Chicken stock can be used to cook the rice and for the soup.

FOR RICE:

INGREDIENTS :

Rice - 2 Cups
Chicken Fat / Vegetable Oil - 2 Tbspns
Garlic - 4 Cloves
Chicken Stock - 31/2 - 4 Cups
Screw pine/Pandan Leaves - 2 Leaves
Salt - To Taste

For a detailed Recipe on HOW TO MAKE CHICKEN STOCK, Click here...

METHOD:

• Heat a pan, add the chicken fat and allow it to melt.
• Saute finely minced garlic on a low flame for few minutes.(It shouldn't burn)
• Add the rice and fry this for about two minutes in a low flame.
• Turn off the heat and scoop the rice into the rice cooker.
• Boil the Chicken Stock along with salt and pour it into the rice.
• Tie the Screw pine Leaves into a knot and drop it into the rice cooker
• Close the lid and press START.
• Allow it to cook until the switch falls to WARM UP mode.
• Fluff it up with a fork, and close the lid.
• Let it sit in warm-mode for another 15-20 minutes.
• Switch off, fluff the rice with a fork.
• Serve Hainanese Chicken Rice hot or cold with Chicken Slices, Soup and Sauces.

NOTES:

• Rice Water Ratio for cooking in Rice Cooker is 1:11/2 Cups.
• Wash the rice until the water runs clear and allow it to soak for about 15-20 minutes 
• Drain the water from the rice, before cooking. 
• Alternatively, the rice can be cooked in a sauce pan.  
• Follow the above steps, and instead of scooping it into the rice cooker, scoop it into a Sauce pan.
• Pour the Chicken Stock into it.
• Rice Water Ratio for cooking in a Sauce Pan is 1:21/2 Cups. 
• Cover the lid and bring it to boil.
• Once the stock has boiled, reduce the flame.
• Let the rice cook on low flame for 10-15 Minutes or until all the water is absorbed and the rice is well cooked.
• Care should be taken not to burn the garlic and rice while frying.
• The best results, I prefer cooking the rice in Rice cooker.

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

 

INGREDIENTS :

GINGER & GARLIC SAUCE:

Ginger- 2" Piece.
Garlic - 2 Clove
Chicken Stock - 2 Tbspns
Sweet Chilli Sauce - 2 Tbspn
Sriracha Chilli Sauce - 2 Tbspn
Rice Wine vinegar - 1 Tspn
Lemon Juice - 1 Tbspn
Salt - To Taste
Sugar - 1 Tspn

METHOD :

• Pound Ginger & Garlic with a mortar & a pestle into a fine paste.
• Add Chicken Stock, Sweet Chilli Sauce and Sriracha Sauce to the above.
• Add Salt, Sugar and Lemon Juice and Mix well.
• This dipping Sauce is a bit spicy version, as I have used Sriracha sauce.

 

SOUP FOR HAINANESE CHICKEN RICE

SOUP FOR HAINANESE CHICKEN RICE

INGREDIENTS :

For the Soup:

Vegetable Oil - 2 Tspns
Garlic - 2 Cloves
Chicken Stock - 1 Cup
Light Soy Sauce - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Garnishing:

Spring Onions - Few

METHOD :

• Heat Oil in a pan and saute minced Garlic until aromatic.
• Pour in the Chicken Stock, Light Soy Sauce, Salt and Sugar.
• Allow it to boil for few minutes.
• Garnish with Spring Onions and serve it along with Hainanese Chicken Rice.

 

SERVING SUGGESTION:

     To plate it up - scoop out a bowl of Rice, serve it along with thinly sliced Chicken Pieces, Soup and Sauces.  Can serve it along with slices of fresh Cucumber and Tomatoes, if preferred.  Can serve hot or cold - both ways Hainanese Chicken Rice taste heavenly.