RCI: Chettinadu Cuisine Round Up Feb 2009

Thank you all for sending in your entries to my first event. I enjoyed hosting it . Over 20 people have sent in their recipes and I am sure all of us would benefit from it. I became aware of chettinadu style of cuisine with hosting this event and saw how tactfully they have made use of spices. Below are the entries to the event. If I have missed out on your entry please do let me know.

Asha Arvind's Chettinadu Vegetarian Thali

Archana's Puli Kozhambu

Anu Sriram's Chettinadu Poondu Kozhmabu

Chitra and Dib's Rukmini's Chettiunadu Takkali Rasam

Cham's Masala Cheeyam

EC's Vellai Paniyaram

Hk Jayasri's Vendakkai Mandi & Banana Varuval

Jayasree's Palakkai Kootu

Kayal Arul's Kuzhi Paniyaram and Velai Paniyaram

Linda's Chettinadu Thali

Meera S's Chettinadu Lima Beans

Navita's Medhu Vada

Nag's Chettinadu Mashroom Masala

Padma Rekha's Kathirikkai vellai mocha kottai kaara Kozhambu

Priyasuresh's Masala Kuzhi Paniyaram, Chettinadu Tomato Kuruma and Chettinad Karuvepillai Karakuzhambu

Priya Sriram's Vathal kulambu

Poornima's Parippu Vadai and Adai Dosai

Swapna's Kara Kuzhi Paniyarum

Srimathi Karuvapillai Molaghu Kozhambu

Vibaas Mashroom Chettinadu

Vidhas's Puli Kozhambu , Kara Chutney, Green Chutney and Idiyappam with Thenga Pal.

Healthy Baked Pita Chips

I know its been a while since I have blogged. Through word of mouth I have been having some friendly visitors who are now asking through their sources as to why I have not blogged or posted new recipes. I want to thank all those who visit my blog and for their appreciation for this web site. Now for the excuses I blame it on documentation. Though I have been busy cooking a lot for my loved ones I have not taken photos of the dishes. But I happened to get this one from the left over pita bread and it came out very well. I love the deep fried version that we find in regular store but this one is baked and is good for you with some hummus to dip into. Perfect for parties or as a snack after school.

Gadgets:

Scissors
Baking sheet
Measuring spoons
Oven


Ingredients:

Pita bread - 1 packet
Olive oil - 2 tbsp
Sea salt
Garlic powder - 1 tsp
cilantro powder - 2 tsp (optional)
Pepper or chilli powder - 1 tsp (optional for spice)


Preparation:

1. Cut each pita bread using a scissors into triangle shapes and place them in a cookie sheet.

2. Add some oil either through the spray can or otherwise and spread it evenly over the pita bread.

3. Sprinkle some salt, garlic and herbs and spices (optional) and bake in a 400 degree oven for 10 - 12 minutes. Please monitor this as it depends on the pita bread and the oven.

4. It has to be crunchy and toasted and can be served with some hummus.

Karuvapillai Molagu Kozhambu For Chettinadu Cuisine

Its Feb 5Th and the last day for RCI: Chettinadu Vegetarian Cuisine event posts. I have been racking my mind to think of something to post for the event myself. I decided to ask my sister to get me some recipes from her close friends living in D.C. The recipe Annamalai and his wife Rajee gave my sister was the Karuvapillai Molagu Kozhambu. It took me less than 10 minutes to prepare and I hope I was able to come up with the perfect taste as the recipe would have called for. I liked what I tasted and I am sure you all would.

Gadgets:

Blender or Mixer
Wok
Spatula
Measuring cup and spoon


Ingredients:

Curry leaves - About 2 cups
Pepper - 1 tsp (depends on the level of spice one would like)
Coriander Seeds - 2 tbsp
Cumin - 1 tsp
Channa Dhal - 1 tbsp
Coconut - 1 tbsp (optional)
Onions - 1/2 chopped finely
Garlic - 4 cloves
Oil- 1 tbsp
Ghee - 1 tsp
Tamarind paste - 1/4 tsp
Water - 1 1/2 cup
Salt





Preparation:

1. Heat the wok and add 1 tsp of oil and roast the curry leaves and remove and allow to cool.

2. Heat the ghee and roast coriander seeds, cumin, coconut, channa dhal and allow to cool.

3. Grind the curry leaves and the other mixture into a powder.

4. Heat the remaining oil in the wok and add garlic and onions and cook with a little salt. Add water and tamarind paste allow to boil for a few minutes and then add the powdered mix.

5. The liquid will start to thicken. Serve them with some hot rice.