MILAKAAYTH THUVAIYAL :-

MILAKAAYTH THUVAIYAL :-
NEEDED :-
RED CHILLIES - 6 NOS.
BIG ONION - 1
SMALL ONIONS - 10 NOS.
TOMATO - 1
SALT - 1/2 TSP
TAMARIND - 1 INCH PIECE.
ASAFOETIDA - 1/8 INCH PIECE
GARLIC - 2 PODS.
OIL - 2 TSP.
MUSTARD - 1/2 TSP
URAD DAL -1/2 TSP
CURRY LEAVES - 1 ARK.


METHOD :-
PEEL ONIONS AND GARLICS . WASH ONIONS N TOMATO N CUT INTO PIECES.
WITH RED CHILLIES ADD ONIONS., TOMATOS., TAMARIND., SALT ., ASAFOETIDA., GARLIC AND GRIND WELL
HEAT OIL IN A PAN ADD MUSTARD ., URAD DHAL N CURRY LEAVES.
FRY WELL ADD THE THUVAIYAL IN IT.
REMOVE FROM FIRE AND SERVE IT WITH KUZIPPANIYAARAM., ATTA DOSA N VELLAIP PANIYAARAM.. N EGG DOSAI ..
VELLAIPPANIYAARAM IS A SPECIAL ITEM OF CHETTINAD .. NEXT WEEK I'LL POST IT ..

VELLAIP PANIYAARAM.:-

VELLAIP PANIYAARAM.:-
NEEDED :-
RAW RICE - 2 CUPS (HEEPED)
URAD DHAL - AT THE TOP OF RICE AND TO FUL FILL THE 2 CUPS ( APPROXIMATELY 1/4 CUP)..
SALT - 1 TSP.
OIL - TO FRY .

METHOD :-
MIX RICE AND DHAL WASH AND SOAK FOR 2 HOURS.
GRIND WELL AS A SMOOTH BATTER ADD SALT AND BLEND WELL.
HEAT OIL IN A KADAI .
POUR A LADDLE OF BATTER IN OIL AND WHEN IT BLOW UP TRUN THE OTHER SIDE AND TAKE OUT OF OIL .
SERVE HOT WITH MILAKAAYTH THUVAIYAL OR KATHAMBA CHUTNEY.. OR VENKAAYAM THAKKAALI KETTI CHUTNEY .

OPTIONAL :- WE CAN ADD HALF TSP SUGAR AND MILK TO THE BATTER TO GET SMOOTH PANIYAARAMS..
P. N. :- IF THE PANIYAARAM COMES TOO FLAT ADD SOME IDDLIE MAVU OR DOSAI MAVU. AND IF THE PANIYAARAM COMES TOO MUCH BULGES AT THE CENTRE ADD IDIYAAPPA MAAVU OR RICE FLOUR.

THIS IS CHETTINAD SPECIAL.. AND WE SERVE IT IN EACH N EVERY FUNCTIONS N FESTIVALS..

RENGOON PUTTU

RENGOON PUTTU :-

NEEDED:-

SOOJI( WHITE RAVA) - 1 CUP

MILK - 2 CUPS

SUGAR - 1 CUP

GRATED COCONUT - 1 TBLSPN.

GHEE - 1/2 CUP

SALT - 1PINCH

CARDAMOM- 2 NOS

CASHEWNUTS- 10 NOS.

METHOD :-

HEAT GHEE IN A KADAI FRY CASHEWS TILL GOLDEN BROWN. ADD SOOJI AND FRY FOR ONE MINUTE. ADD BOILED MILK AND COOK WELL. ADD A PINCH OF SALT AND SUGAR. WHEN SUGAR MELTS ADD GRATED COCONUT. WHEN IT THICKENS AND THE GHEE SEPERATES AT THE SIDES ADD POWDERED CARDAMOM AND SERVE HOT ALONG WITH EVENING TIFFIN AS A SWEET.

* IN CHETTINADU WE SERVE IT IN THE PREVIOUS DAY EVENING OF MARRIAGES ALONG WITH VEG PAKODA OR CASHEW PAKODA OR PANEER PAKODA AND UTHAPPAM.WITH COCONUT CHUTNEY AND SAMBAR.

CASHEW PAKODA.:-

CASHEW PAKODA.:-

NEEDED:- CASHEW - 100 GMS.

{CHANNA DHAL - 1 CUP

CORN FLOUR - 1 TSP

RED CHILLI POWDER - 1 TSP

SALT - 1/2 TSP.

SOMPH POWDER - 1 PINCH ( OPTIONAL )

COOKING SODA - 1 PINCH ( OPTIONAL)

RED FOOD COLOUR - 1 PINCH( OPTIONAL) }

OR MTR BAJJI BONDA MIX - 1 CUP

WATER - 1/4 CUP

OIL - FOR FRYING.


METHOD:-

ADD CASHEW WITH CHANNA DHALL, CORN FLOUR, CHILLI POWDER, SALT, SOMPH POWDER, COOKING SODA AND RED FOOD COLOUR IN A BOWL.{OR ADD MTR BAJJI BONDA MIX } POUR WATER AND KNEAD WELL. HEAT THE OIL IN A PAN AND FRY THE PAKODAS AND SERVE HOT.