புதன், 16 செப்டம்பர், 2009

குமரி மாவட்ட முஸ்லிம் ஸ்பெஷல் சமையல்

Thanks: 
        Mrs.Aneesha Rifai- Thengappattanam
         http://mypattanam.co.cc


      1. PAALAADA


      Ingredients

     Raw rice - 1 cup
     Egg - 2 nos
     Coconut milk - 2 cups (Extracted from ½ coconut)
     Salt - to taste       Method
  •   Wash and soak rice for at least 30 minutes.
  •   Grind rice to a very fine batter with half a cup of water.
  •   To the batter add 2 eggs and grind it to get it thoroughly mixed.
  •   Now add 2 cups of coconut milk and salt to taste.
  •   Filter the batter using a fine sieve.
  •   Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer.
  •   Cook open. Loosen the edges carefully and serve.
    2. OOTAPAM 
    Ingredients 

    Roasted rice flour - 1 cup
    Egg - 2 nos
    Salt - to taste    Method 
  • Knead the flour with ½ cup of water and then add beaten eggs to it.
  • Grind this for sometime and prepare the batter in dropping consistency.
  • Add salt to the batter.
  • Heat a flat earthen pan. Pour a spoonful of batter and spread it thin.
  • Cook open. When holes bubble out at the surface of the ootapam, it is ready to be removed off and served.
    3. NEI-URATI
    Ingredients

    Raw rice - 1 cup
    Egg - 1 nos
    Coconut -½ (grated)
    Salt - to taste    Method
  • Wash and soak rice for at least 30 minutes.
  • Grind rice to a very fine batter with the grated coconut.
  • When its finely ground, add an egg to it and continue grinding to get it thoroughly mixed.
  • Now add 1 cup of water and salt to taste.
  • Filter the batter to remove lumps.
  • Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer all around.
  • Cover and cook. Loosen the edges carefully and lift out the nei-urati.
  • Serve as such or fill it up with sweet or savory filling and roll up.
    4. URATI
    Ingredients

    Fine roasted rice flour - 2 cups
    Coconut -½ (finely grated)
    Salt - to taste    Method
  • Add grated coconut to 1-½ cups of water and allow boiling.
  • When it boils briskly add the rice flour and salt and knead it well.
  • Remove off from fire. When it's slightly warm, mix it thoroughly to remove all lumps.
  • Now convert the dough in to balls.
  • Take a ball of dough and flatten it thin by pressing.
  • Grease a flat pan with oil and put the flattened urati to it.
  • Cook it open and do care to cook on both sides.
  • Serve it hot.
    5. PATHIRI
    Ingredients

    Fine roasted rice flour - 1 cup
    Coconut milk -1-½ cups (extracted from 1 coconut)
    Egg - 2 nos
    Gingelly seeds - 2 tsp
    Cinnamon - 2-inch piece
    Fenl seed powder - ¼ tsp
    Turmeric powder - ¼ tsp
    Chilli powder - ¼ tsp
    Oil - 500 ml
    Salt - to taste    Method
  • Boil coconut milk. When it briskly boils add salt to it.
  • Add the roasted flour to it and knead it well.
  • Remove it off from flame. Care not to cook the dough so well.
  • Add gingelly seeds at this stage.
  • Now add a grounded masala mixture of cinnamon, fenl powder turmeric powder and chilli powder to the dough and mix it thoroughly.
  • Add 2 beaten eggs to the mixture and knead it very well so as to avoid lumps. Bring it to a consistency that it can be formed in to balls. Don't add extra water to the dough.
  • Form the dough in to small ball bits and press it flat.
  • Deep fry in coconut oil little at a time and drain.

    6. CHIPPI APPAM
    Ingredients

    Well Cleaned chippi with shell - 10 nos
    Roasted rice flour - 1 cup
    Coconut -½ (finely grated)
    Cinnamon - 2-inch piece
    Small onion - 5 nos
    Chilli powder - ½ tsp
    Turmeric powder - ¼ tsp
    Fenl powder - ½ tsp
    Salt - to taste    Method
  • Crush small onions, chilli powder, turmeric powder and fenl powder and grind them up to a fine masala mixture.
  • Mix the grated coconut with roasted flour and masala mixture.
  • Add boiled water and salt to the mixture and knead it well. Mix the dough so well as to avoid any lumps. The consistency of the dough is kept solid. This dough forms the filling.
  • Now clean the chippi well. Scrap off unwanted matter that sticks on to the shells.
  • Split the chippi and stuff it with the filling that has been already prepared.
  • Steam for 10 minutes and is ready to serve when its slightly warm

    Note
    Removing off the shells of the appam and then subjecting it to deep fry in coconut oil can prepare Chippi appam fry.

    7. CHAKOLI
    Ingredients

    Cleaned prawns - ¼ kg
    Roasted rice flour - 1 cup
    Coconut -½ (finely grated)
    Small onion - 100 gms
    Cinnamon - 4-inch piece
    Cloves - 3 nos
    Chilli powder - ½ tsp
    Turmeric powder - ¼ tsp
    Fenl powder - ½ tsp
    Coriander powder - ½ tsp
    Coconut oil - 2 tsp
    Salt - to taste    Method
  • Boil water and add the roasted flour to it. Knead it well as if to remove all possible lumps. Now put off the flame.
  • Transform the dough in to small ball bits and keep it aside.
  • Make a grinded masala mixture of chilli powder, turmeric powder, fenl powder and coriander powder.
  • Roast small onions, Cinnamon (3-inch) and coconut. Roast as if to remove the moisture content and care not to roast it brown.
  • Heat oil and sauté pieces of onions along with cloves and cinnamon (1 inch).
  • When the onion changes colour add the masala paste to it.
  • Add 2 cups of water to it and allow boiling.
  • When it briskly boils, add the prepared ball bits to it with salt and allow it in small flame for 2 minutes to get it cooked.
  • Now the cleaned prawns are added to the boiling mixture and continue cooking in small flame until the prawns are well cooked.
  • Serve hot.

    8. MILAVU KARI
    Ingredients

    Cleaned fish - ½ kg
    Coconut - 1 full (grated)
    Small onion - 100 gms
    Curry leaves - 3 stalks
    Pepper - 1 tsp
    Turmeric powder - ½ tsp
    Chilli powder - 1 tbs
    Coriander powder - ½ tsp
    Fenl powder - ½ tsp
    Tamarind -75 gms
    Fenugreek - 3 pinches
    Salt - to taste
    Chilli - 4 nos
    Tomato - 1nos
    Cucumber - few pieces (optional)
    Brinjal - few pieces (optional)
    Drumstick - few pieces (optional)    Method
  • Roast grated coconut, onion, pepper and curry leaves until the coconut turns brown.
  • Put off the fire. Add chilli powder, turmeric powder, coriander powder and fenl powder to the roasted mixture and grind it to a fine paste.
  • Soak the tamarind in water for 10 minutes. Squeeze the tamarind and extract a juice of it.
  • Add the tamarind juice to the grounded mixture along with salt to taste.
  • To the heated vessel add 3 pinches of fenugreek and roast it.
  • To this add the prepared mixture.
  • Add water sufficient enough to cook the fish and bring to boil.
  • Add the fish pieces when the gravy starts boil briskly.
  • At this stage splitted chili, chopped tomatoes and some curry leaves are added.
  • Put on the flame until the fish gets cooked rightly.

    NoteVegetables like cucumber, brinjal or drumstick can be added to the milavu-kari if preferred. Pieces of these vegetables must be added to the gravy before adding the fish pieces. If not there are chances of the fish getting overcooked.

    9. MANJA ULLI KARI
    Ingredients

    Cleaned fish - ¼ kg
    Coconut - ½ (grated)
    Small onion - 50 gms
    Turmeric powder - ½ tsp
    Chilli powder - 1 tbs
    Fenl powder - ½ tsp
    Tamarind - 40 gms
    Fenugreek - 3 pinches
    Salt - to taste
    Curry leaves - 2 stalks
    Chilli - 2 nos
    Tomato - 1 nos    Method
  • Grind coconut, chilli powder, turmeric powder, fenl powder and small onions to a fine paste.
  • Soak the tamarind in water and have a juicy extract.
  • To the grounded mixture add tamarind juice and salt to taste.
  • Add water sufficient enough to cook the fish and bring to boil.
  • Add the fish pieces when the gravy starts boil briskly.
  • At this stage splitted chili, chopped tomatoes and some curry leaves are added.
  • Put on the flame until the fish gets cooked rightly.
    10. MEICHATTI
    Ingredients

    Cleaned fish(preferably Chala fish) - 25 nos(gashed)
    Small onion - 200 gms
    Turmeric powder - ½ tsp
    Chilli powder - 3 tsp
    Coriander powder -1 tsp
    Fenl powder - ½ tsp
    Pepper -1 tsp
    Tamarind - 100 gms
    Fenugreek - 3 pinches
    Salt - to taste
    Curry leaves - 4 stalks
    Coconut oil -2 tsp    Method
  • Grind chilli powder, coriander powder, turmeric powder, fenl powder, pepper and small onions to a fine paste.
  • Soak the tamarind in water and have a concentrated juice of it.
  • To the grounded mixture add tamarind juice and salt to taste.
  • Heat oil in a deep pan and sauté pieces of small onions along with fenugreek and curry leaves.
  • When the onions change the colour pour the grounded mixture to it and allow boiling.
  • Add the gashed fishes when the gravy starts boil briskly.
  • Leave it to cook for 5 minutes. Take care that the gravy is in thick consistency.
  • Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 10 minutes). Take care that the fish is not over cooked.
    11. MANJA PAAL
    Ingredients

    Cleaned fish - ½ kg (sliced)
    Coconut - 1 (finely grated)
    Coconut oil -1 tbs
    Small onion - 100 gms
    Turmeric powder - ½ tsp
    Chilli powder - 1 tsp
    Coriander powder -1 tsp
    Cinnamon -2-inch piece
    Fenl seeds -1 tsp
    Cloves - 3 nos
    Chilli - 2 nos (optional)
    Tomato - 1 nos (optional)
    Coriander leaves - 2 sprigs
    Salt - to taste    Method
  • Roast small onions, cinnamon and fenl seeds along with grated coconut (Roast only as if to remove moisture and care not to roast it brown).
  • Add turmeric powder, chilli powder and coriander powder to the roasted mixture and grind it finely.
  • Heat coconut oil and sauté pieces of small onions along with cloves and cinnamon.
  • When the onion changes colour put the ground paste with salt to taste.
  • Add water sufficient enough to cook the fish and bring to boil.
  • Add the fish pieces when the gravy starts boil briskly.
  • At this stage splitted chili and chopped tomatoes are added.
  • Cook for 5 minutes in medium flame and then leave it in slow fire.
  • Remove from fire and add coriander leaves.. Serve it hot..

    12. RASAM (PULI THANNI)
    Ingredients

    Small onion - 100 gms
    Cumin seeds - 1tsp
    Pepper -1 tsp
    Turmeric powder - ¼ tsp
    Red Chilli - 4 nos
    Ginger - 1 inch piece
    Garlic - 4 flakes
    Chilli - 2 nos
    Curry leaves - 2 stalks
    Tomato - 1 nos
    Coriander leaf - 2 sprigs
    Tamarind - 100 gms
    Salt - to taste
    Coconut oil -1 tsp
    Mustard - ½ tsp    Method
  • Grind small onion, cumin seeds, pepper, turmeric powder, 2 red chilli, ginger, garlic and chilli.
  • Heat oil and fry mustard.
  • When it splutters add pieces of two sliced onions and sauté it well.
  • When it changes colour, put to red chilies, which had been already exposed to direct fire.
  • At this stage add crushed tomatoes and curry leaves to it.
  • Now add the grounded masala mixture.
  • Extract tamarind juice and add with sufficient amount of water.
  • Add salt to taste.
  • Finally add coriander leaves.
  • Leave the flame such that the rasam just heats up. Don't encourage brisk boiling.

    Note
    A pinch of asafetida powder can be added to the rasam (optional). Colloquially rasam is often referred as Pulithanni. The red chilies are to be grinded and the addition of tomatoes can be avoided for Pulithanni.
    13. PULI MULAVU
    Ingredients

    Cucumber -1 cup(sliced to small pieces)
    Mango - ¾ cup(sliced to small pieces)
    Giant lemon - 1 (small)
    Chilli - 5 nos
    Curry leaves -3 stalks
    Tamarind - 50 gms
    Small Onion -2 nos
    Fenugreek - ¼ tsp
    Cumin seeds - ½ tsp
    Fenl seeds - ½ tsp
    Mustard - ½ tsp
    Cinnamon - 2-inch piece
    Red Chilli - 2 nos
    Chilli powder - ½ tsp
    Turmeric powder - ¼ tsp
    Oil - 3 tsp
    Salt - to taste    Method
  • Roast fenugreek, fenl seeds, cumin, and ¼ tsp mustard, cinnamon separately and grind them together to a coarse mixture.
  • Boil cucumber, mango, lemon and chilies (cut in to small cubes) with necessary amount of water for 5 minutes.
  • Add the coarsely grinded ingredients to the boiled vegetables. At this stage add the chilli and turmeric powders and mix it well.
  • Add 2 stalks of curry leaves. Extract tamarind juice in a concentrated consistency and add with salt to taste.
  • Allow it to boil briskly.
  • Heat oil and fry mustard. As it splutters add small pieces of small onions. When it changes colour add the red chilies and a stalk of curry leaf. Sauté it well. 
  • Pour the sautéed ingredients with oil to the gravy that's already kept to boil and then put off the fire. When kept for a day the taste gets enriched..

    Note
    Any other combination of vegetables can also be tried out. The commonly used are Papaya and Brinjal along with the above said ones. It's always better to avoid making combinations with ladies fingers. Adjust the amount of turmeric extract to suite the sourness..
    14. KINNATHAPAM
    Ingredients

    Raw rice(or doppi) - ¼ kg
    Coconut milk -3 cups (milk from 1 full coconut)
    Egg - 4 nos
    Sugar - 400 gms
    Cardamom - 5 nos
    Ghee - 2 tsp    Method
  • Wash and soak rice for at least 30 minutes.
  • Grind rice to a very smooth batter with ¾ cup of water.
  • To the fine batter add 4 eggs and continue grinding to get it thoroughly mixed.
  • Now add coconut milk and sugar to the batter and stir well to dissolve the sugar (maintain the batter in liquid consistency). Filter the batter using a sieve.
  • Grease a deep pan (thali, depth of the vessel should be about 1 ½ cm) with ghee.
  • Pour the batter in to the thali and steam for 10 minutes.
  • Allow warming up. Cut in to squares and serve.
    15. KALATHAPPAM
    Ingredients

    Doppi rice - 1 cup
    Coconut - ½ (finely grated)
    Jaggery - ¼ kg
    Ghee - 4tsp
    Cardamom - 5 nos(optional)
    Small onion - 2 nos
    Method
  • Wash and soak rice for at least 1 hour and then grind it.
  • Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup.
  • Filter the syrup.
  • Mix the grounded flour, grated coconut and the jaggery syrup. Add crushed cardamoms if preferred.
  • To the cooking pan pour 4 tsp of ghee and sauté pieces of small onions.
  • When the onion changes colour, put the prepared mixture to it.
  • Cook it closed for 5 minutes.
  • Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 5 minutes).
  • Cut in to pieces when warm and is ready to be served.
    16. CHEMBALUVA
    Ingredients

    Raw rice - 1 cup
    Coconut - 1 (finely grated)
    Jaggery - ½ kg
    Ghee - 2 tsp
    Cashew or groundnut - 10 nos    Method
  • Wash and soak rice for at least 30 minutes and then grind it.
  • Extract milk from 1 coconut. Take the thicker milk(1st milk) and keep it aside. Then the diluted milk (2nd milk) is also extracted to make up 2 liters.
  • Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup.
  • Filter the syrup.
  • To the syrup add grounded flour and the 2nd milk and cook it in a thick-bottomed vessel (Urili).
  • Stir continuously for ½ an hour until it becomes thick.
  • At this stage add the 1st milk of coconut. Still keep stirring.
  • When it's in a consistency that it sticks to fingers, add 2 tsp of ghee and nuts. Remove it from fire.
  • Grease a flat thali (of height about 1 ½ cm) and spread the mixture when hot.
  • When warm, it can be cut in to pieces and served
    GLOSSARY


    Asafetida - Perum Kaayam
    Cardamom - Elachi
    Chilli - Mulaku
    Cinnamon - Karuva
    Cloves - Krampu
    Coriander - Malli
    Cumin - Jeera
    Fenl seeds - Perum Jeera
    Fenugreek - Venthayam
    Garlic - Poodu
    Gingelly -Ellu
    Jaggery - Vellam
    Mustard - Kaduku
    Pepper - Nalla Mulavu
    Prawn - Eral fish
    Raw rice - Pachari
    Small Onion - Chinna Ulli
    Tamarind - Puli
    Turmeric - Manjal
    nos - numbers
    tbs - table spoon
    tsp - tea spoon
at 12:49 PM

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