CAULIFLOWER CHAPATTI (GOBI PARATHA)

I haven't logged into my blog for so long that I even completed my college. So, I wanted to continue with this blog as I don't want it to die out. Today's main ingredient is cauliflower. While cauliflower is not a well-studied cruciferous vegetable from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. 


Ingredients:

• Finely chopped cauliflower - 1 cup
•  Carom  seeds (ஓமம் ) - 1 table spoon
• Green chilies - 2 numbers
• Ghee - 50 grams
• Wheat flour - 300 grams
• Salt - As per requirement

Method:

• Finely chop the the chilies to get the spicy essence in the chapatti.
• Now mix the finely chopped cauliflower, finely chopped chilies, carom seeds and salt with water till a soft mound of dough is obtained.
• Let the mixture soak for some 15 minutes.
• Make round balls and roll out into thin chapattis using little wheat flour for dusting.
• Heat the Tawa and put the cauliflower chapatti on the top of that.
• When it puffs up turn over the other side and cook till the chapatti is brown or golden on both sides.
• Add Oil or Ghee to chapatti on top. ( can even add butter if preferred).

Hmmm... Is that hunger calling me?

Mutton Uppukari(மட்டன் உப்புக்கறி )

When we hear our mothers saying that they're going to cook mutton, we undeniably imagine a grand feast that would make us all our mouths water. Its just not the taste that's good in mutton but have you ever heard that mutton legs can ease your leg pain?? Well, now lets see what mutton uppukari is going to taste like....

Ingredients:

• Mutton chukka- 6 small pieces
• 10 small onions
• 10 Sun Dried Chilies(மிளகாய் வற்றல்)
• 1/2 tsp of pepper powder
• 1/2 tsp of Cumin seeds(சீரகம்)
• 1/2 tsp of Aniseeds (சோம்பு)
• few pcs of Cinnamon(பட்டை)
• 1 Brinji leaf
• 1/2 a Lemon
• curry leaves

Method:

• Heat the oil in a pressure cooker.
• Add pepper powder, Cumin seeds, Aniseeds, Cinnamon, Brinji leaf, Sun Dried Chilies and curry leaves in to the cooker and fry the contents for a few minutes.
• Add the finely chopped small onions in to the cooker and deep fry the contents.
• Squeeze half the lemon on the mutton chukka.
• Now add the mutton chukka to the mixture and sprinkle a few drops of salt water over the contents.
• After one whistle from the cooker, remove it from the stove and serve the awesomeness hot.

Nethili 65 (நெத்திலி 65)

Nethili fish is well known for its taste and aroma and its usually fried for a tempting treat. This fish has medicinal properties like anti-bacterial properties. Frying it could reduce it a bit but gets more tastier as it is fried.

Ingredients:

• 300 grams of nethili fish
• one egg
• 2 tsp of maida
• 1 tsp of corn flour
• 1 tsp of ginger garlic paste
• 1/2 tsp of pepper powder
• 1/4 turmeric powder
• salt
• oil

Method:

• Beat the egg to fine consistency in a bowl
• Mix together nethili fish, maida, corn flour, ginger garlic paste, pepper powder, turmeric powder and salt along with beaten egg.
• Soak the content for half an hour.
• Now heat the oil in medium flame and deep fry the nethili fish in the oil.
• Crunchy nethili 65 is ready.

Aappam (ஆப்பம் )

Aappam is a dish which is more like dosa but quite different from it. If taste could kill the combination of aappam with mutton paya or aappam with coconut milk should have killed me atleast a 100 times in my life. To aappam lovers....

Ingredients:

• 400 grams of Idli rice
• 200 grams of raw rice
• 100 grams of black gram(உளுந்து )
• 1tsp of Fenugreek(வெந்தயம் )
• 1 cup of coconut milk(தேங்காய் பால்)
• salt 

Method:

• Soak Idli rice, raw rice, black gram and  Fenugreek and grind it to a fine paste a day before(Don't forget to add salt).
• Let the consistency of aapam batter be a little thinner than that of ordinary dosa.
• Keep a non stick pan on low flame and pour the batter circularly so that its thinner at the edges and thicker in the middle.
• Now take off the aappam without flipping it over or with out adding oil.
• Serve it hot with coconut milk and sugar.

Chettinad Aviyal (செட்டிநாடு அவியல் )

Chettinad dishes have always been on top when it comes to briyani, but its also famous for delicious aviyal. Aviyal is a dish which includes a lot of vegetables.

Ingredients:

• 1 Onion
• 1 carrot
• 1 potato
• 1 unripe banana(வாழைக்காய் )
• 50 grams of green peas
• 50 grams of beans
• 1/2 a cup of ground coconut
• green chilli as required
• 2 cloves of garlic
• 2 tsp of roasted gram(உடைத்த கடலை)
• few pcs of Cinnamon(பட்டை)
• 1 Brinji leaf
• 1/2 tsp Aniseeds(சோம்பு)
• 1/2 tsp pepper(மிளகு)
• 2 tsp curd
• 2 tsp of coconut oil
• salt

Method :

• Roast Cinnamon, Brinji leaf, Aniseeds and  pepper in coconut oil in a kadai.
• Cook all the vegetables including onion in medium flame for a few minutes.
• In another dish,  saute ground coconut, green chilli, cloves of garlic and  roasted gram and grind it to a paste.
• Heat the paste and mix it with the contents of vegetables.
• Now pour a glass of water in to the mixture.
• Add salt and leave the contents to simmer till it reaches a thick consistency.
• Now remove the aviyal from the stove and add  2 teaspoonfuls of beaten curd to the contents.
• Serve the chettinad aviyal hot with rice and sambar.

Vellai Paniyaram( வெள்ளைப் பணியாரம் )

Let me start with a sweet recipe, Vellai Paniyaram......

Vellai paniyaram is a dish most Tamilians might have forgotten about but its a very delicious dish which I have enjoyed and have seen my father talk about it with a dreamy expression. A separate paniyara dish is available in the market which you can use to make paniyaram.

Ingredients:

• 2 cups  raw rice (பச்சரிசி ) 
• Half a cup black gram(உளுந்து )
• 2tsp coconut milk(தேங்காய் பால்)
• 1tsp sugar
• Salt to taste
• Oil as per need

Method:

• Soak rice and black gram for an hour separately.
• Grind rice and black gram to thick paste.
• Add salt, sugar, coconut milk and mix the contents well.
• Now heat the paniyaram dish for 3 minutes and put oil in the dish.
• Pour the mixed contents in to the paniyara dish for half the depth of the dish.
• Roast the paniyaram on both sides and serve hot.

About me

I'm a  20 year old girl, about to complete my engineering in Electrical and Electronics, who have more interest in cookery and food items(esp for eating) apart from wires and circuits. I love to prepare new dishes on my own and  I have a collection of south Indian cookbooks that is so vast that I didn't have any idea of what to do with them even when I thought it would be useful for my future. But I've always wanted to give people the recipes but never the books. So I had this spark of idea as to creating  a blog that could impart the knowledge of my huge collection to the masses. I want my blog  to reach every woman and man who loves to cook Tamil Nadu dishes. If you ever had anything to say about my posts and the recipes do comment in the comment section and help me improve my blog for better service. I welcome suggestion, appreciation and criticism of my work and you can send me mails to shobanaelangocook@gmail.com

உங்கள் கருத்துக்கள் வரவேற்கபடுகின்றன......