Black gram with skin Vadai/Kala Urad dhal Vadai/கருப்பு உளுந்து வடை

Black gram with skin/கருப்பு உளுந்து is rich in nutrients. Especially it’s a great food for teen age girls who have just reached puberty. We can make Ulundhu Kali/கருப்பு உளுந்து Thosai, கருப்பு உளுந்து Vadai. This will help strengthen their pelvic bones. 

Generally, black gram/உளுந்து is good for women as it has iron, folic acid, calcium, magnesium and potassium.

Ingredients:

Black Gram/கருப்பு உளுந்து - 1 and 1/2 Cups

Parboiled rice/புளுங்கல் அரிசி - 2 tbsp.

Salt - to taste

Coaresly crushed Black Pepper/மிளகு - 1/4 tsp.

Cumin seeds/சீரகம் - 1/4 tsp.

Garnish - Few Fresh Coriander leaves and Curry leaves/கரிவேப்பிலை,மல்லித்தழை சிறிது.

Method:

Soak black gram/கருப்பு உளுந்து and rice/together in water, after rinsing thoroughly for an hour.

Grind it in wet grinder preferably, ( I usually avoid grinding in mixer) don’t add too much water or too little water. Better to add water as needed, while grinding after checking the consistency. If you add too much water, you can't get the right shape, on the other hand if you add too little water, you can get preferred shape, but the Vadais may turn hard. To get soft and crispy Vadai, consistency is very important.

 Add salt and pepper to the batter while grinding. Add cumin seeds, Coriander and Curry leaves after grinding.

Shape the batter into vadais and deep fry, both sides. Nutritious and delicious black gram Vadai is ready to serve.

Tips, Tips, Tips...

Adding rice will make the Vadai crispy and will so prevent the better from absorbing too much oiil.

While making Vadai for Prasadham/பிரசாதம், I don’t add onions, otherwise if it is for snacks, then I add finely chopped onion, before frying.

Chettinad Vellai Paniyaram/Rice fritters with Spicy Chutney

Chettinad Vellai Paniyaram/Rice Fritters!

Chettinad Vellai Paniyaram/Rice Fritters With Spicy Chilli Chutney!

Spicy Chilli Chutney!

 

 

 

This is a very famous snack in Chettinad, it's sure to find its place in the menu, during almost all the functions & festivals.

Sometimes, it's difficult to get perfect consistency (of the batter), which might affect the taste. I am trying to give few tips which I obtained over the years, which hopefully lead to perfection.

Ingredients:

 

Raw Rice/long grain rice/Paccharisi - 1 Cup (level cup)

Black gram/Ulundhu - just a heap above the rice level (roughly about 1 tbsp.)

Salt - to taste

Milk - 2 tsp.

Oil - for frying

 

Method:

One Level Cup..

 

 

 

 

 

Just a heap above the Rice level..

 

 

Use Flat Spoon..

 

 

Turn over..

 

Combine rice and black gram, wash and soak in water (use just enough water to soak - or

else, the batter will become too thin)

After half an hour to one hour, you can grind with salt. Grind until the batter becomes soft

and smooth, check and feel with your hands. If you use grinder, the consistency will be

really soft, you can still use mixer. But make sure to allow it to cool for half to one hour,

before frying. Even if you use grinder, you can allow the batter to cool for half an hour

before frying. The resting time really helps in getting perfect 'paniyarams'. Just before

making 'Paniyarams' add the milk and mix well.

In a 'kadai' or a deep pan, pour oil and let it heat well. Turn the heat to medium level; it

should not be smoky hot. Stir the batter well until the bottom and take one spoon full and

drop it gently over the oil. Gently splash the oil around all the sides, when it puffs up turn

over and take it in few seconds. Stack the paniyarams in a plate lined with kitchen towels, to

drain excess oil. Check the first one for the doneness, esp. the centre portion; make sure it's

cooked through. If not add little more water carefully, not to add too much.

 

Tips Tips Tips...

If the Paniayaram is too thick, add enough water, if it's thin, add one spoonful of 'idli flour'.

It's common to see, that people add rice flour to make the batter thick, this will harden the

paniyaram.

 

 

 

 

 

 

Serve hot with spicy Chilli chutney or Tomato Chutney. No other chutney other than these makes a great combination. Paniyaram is never complete without Chilli/Tomato chutney.

Spicy Chilli Chutney:

 

Chutney Ingredients - ready to grind!

 

Ingrdients:

Big Onion – 2

(Or) Small Onion – 12 to 15

Tomato – 1

Dry Red Chillies – 8 (less spicy)

Red Chilli Powder – ½ tsp. (less spicy)

Tamarind – ½ tsp.

Salt – to taste

 

Tempering:

Kadugu/Mustard Seeds – ½ tsp.

Ulundhu/Black gram – ½ tsp.

Perungayam/Asafoetida – ¼ tsp.

Curry Leaves – few

 

Method:

 

In a kadai add 1 tsp. of oil, sauté all the ingredients for 2 to 3 minutes, allow it to cool and

grind the chutney. Do the tempering separately and add it to the Chutney.

Spicy Chilli Chutney is ready in a jiffy!

Spicy Chilli Chutney!

 

 

 

 

 

 

 

 

 

Chettinad Style Cauliflower Clear Soup

Chettinad Style Cauliflower Clear Soup

Cauliflower soup is my kids’ favourite; it’s an excellent starter and appetizer, since it has wonderful spices.  The pepper content makes it suitable to consume, when we have running nose and other cold related symptoms.

Ingredients:

Cauliflower florets - ½ Cup

Big Onion (medium size) – 1

Firm Tomato – 1

Slit green chilli - 1

Coriander leaves – to garnish

Cooked and Mashed Dhal/Lentils/Green gram – 2 tbsp.

(Toor dhal/Moong Dhal)

Water – 5 Cups

Salt - to taste

Caouliflower Florets

Mashed Lentils/Toor Dhal

Tempering:

Ghee – 1 tsp.

Cardamom/Elakkai – 2

Star Anise – 1

Cloves – 3

Coarsely crushed Pepper – 1 tsp.

Fennel Seeds – ¼ tsp.

Curry leaves - few

Method:

Slice Onion and Tomato, pour ghee in a cooking pot, add the tempering ingredients one by one.  Toss in the sliced onion, tomato, green chilli and cauliflower. Sauté for few minutes, combine the mashed lentils with water and pour over the cauliflower.  Add enough salt and cook until cauliflower is tender, avoid cooking for a long time, cauliflower should still be firm.

Garnish with coriander leaves.  Less-spicy, delicious ‘Cauliflower’ Clear soup is ready in a jiffy.  This soup is suitable even for toddlers.

Chettinad Style Cauliflower Clear Soup!

Vegetable Cutlet

Vegetable Cutlet!

 

 

Cutlet can turn into a healthy snack, when shallow fried. This is an interesting way to feed vegetables to kids. Kids will love cutlets and would demand more and more...

I've given few vegetables in the list, but we can add more variety of vegetables. Cauliflower, beans, peas, to name a few, the options are endless.

 

 For me Beetroot is must, not only does it give a wonderful color but also adds richness to the snack.

Ingredients:

Grated Beet root - 1

Grated Carrot - 2

Shredded Cabbage - 2 tbsp.

Boiled and mashed Potato - 2 to 3

Finely chopped Big Onion - 1

Ginger, garlic paste - 1 tsp.

Bread crumbs - 1/2 cup

Maida/all-purpose flour - 3 tsp.
(combine with water for dipping)

Coriander leaves

Spring onion (optional)

Chilli powder - 1 tsp.

Garam masala - 1 tsp.

Cumin powder - 1 tsp.

Amchur/dry mango powder (gives tangy flavor)

Kasoori Methi/fenugreek leaves - 1/2 tsp.

Salt to taste

Oil - to temper & shallow fry

 


Tempering:

Mustard seeds - 1/4 tsp.

Cumin seeds - 1/4 tsp.

Curry leaves - few
 

Method:

Vegetable Mixture:

In a kadai, pour 2 tsp. oil, add mustard, cumin and curry leaves. As it splutters, add the ginger, garlic paste followed by onion. Cook for few minutes before you add the vegetables, except potato. Add the masala ingredients, like chilli powder, cumin powder, garam masala, kasoori methi, amchur, etc., let the vegetables cook through, then combine potato and leave for few more minutes at low heat. Garnish with coriander leaves and spring onion. Now the vegetable mix is ready to dip.

 

For Dipping:

 

 

In a small bowl combine plain flour and water to make a paste. It can be slightly watery enough for dipping.

Take bread crumbs in another bowl.

Heat a non-stick tava/pan and add 2 tsp. of cooking oil.

Make desired shapes with the vegetable mix (oval, circle, heart shapes) and dip it in plain flour.

Make final coating with bread crumbs and shallow fry. When one side is done, turn over and add little more oil. When both sides are roasted enough, transfer it to a plate spread with kitchen towel, so that it can absorb the excess oil, if any.

Serve with tomato sauce.






Vegetable Cutlet with tomato sauce!