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Recipe for pattani saadam made with a roasted lentil spice masala. One pot recipe. Perfect for lunch box. Recipe with step by step pictures.

This family recipe is from the home of my friend Seethalakshmi. We started our careers from the same bank a long long time ago. She runs a wonderful page (my kitchen my recipes) where she shares her homestyle recipes that I really look forward to read. She had shared this recipe that caught my attention immediately. This peas rice has a special lentil masala added and that was something very new to me. I instantly tried and liked it very much. So here it is, South Indian style Peas rice – Seetha’s style. I minimally adapted the recipe to suit my family.

For the Masala Powder
Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.

Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.

I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.

Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.

Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.

After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.

Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)

Switch off the heat and add in the remaining masala and the cooked rice.

Mix well to combine.

Check for seasoning and add more salt if necessary. Pattani sadam is ready.

Pattani Sadam, South Indian style peas rice
 
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Measurements used - 1 cup = 240ml Recipe for pattani saadam made with a roasted lentil spice masala. One pot recipe. Perfect for lunch box. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Main Dish
Cuisine: Tamilnadu
Serves: 3 servings
Ingredients
For the roasted lentil masala powder
  • a small piece cinnamon (1/4 inch piece)
  • 2 tablespoon chana dal
  • 5 dried red chillies (adjust it according to your spice levels)
  • 1 teaspoon coriander seeds
Other ingredients
  • 1 cup parboiled rice cooked with 2 cups water (see notes)
  • 3 tablespoon peanut oil
  • ½ teaspoon cumin seeds
  • 2 sprigs curry leaves
  • ½ cup chopped onions
  • 1 big potato - peeled and chopped (small pieces)
  • 1 cup fresh green peas
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
Instructions
  1. Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
  2. Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
  3. Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
  4. Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
  5. After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
  6. Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
  7. Switch off the heat and add in the remaining masala and the cooked rice.
  8. Mix well to combine.
  9. Check for seasoning and add more salt if necessary. Pattani sadam is ready.
Notes
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
3.5.3251

The post Pattani Sadam, South Indian style peas rice appeared first on Kannamma Cooks.

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Image: https://www.pexels.com

Article Contributed by: Sally

Southern Indian cuisine is defined by the traditional dishes that originated in the five southern states of India (Telangana, Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala). Some of the most loved foods from this specific type of cuisine that I like are masala dosa, various preparations of biriyani, Idli and coconut chutney and many more. While these dishes are fantastic when enjoyed at home, it is a special treat to travel to the authentic restaurants found in southern India.
Planning a road trip to Southern India in the near future? Although there are dozens of exceptional restaurants that you can visit along your journey, here are a few of my top choices to help get your ultimate foodie road trip started.

Southern Spice – Chennai
Once you’ve found the vehicle option that works for your needs, it’s time to begin your travels. A first suggested stop is Southern Spice, located at the Taj Coromandel hotel in Chennai. In addition to having an exceptional place to stay during your road trip (if needed), you can enjoy South India cuisine from this award-winning restaurant. Southern Spice prides itself on offering an exotic culinary experience, while preserving tradition and authenticity. Sample menu items include neer dosa, kaikari biriyani, and homemade kumbakonam kaapi ice cream for dessert. Lunch is available from 12:30pm to 2:45pm, while dinner is available from 7:00pm to 11:45pm.

Yaa Mohaideen Biriyani – Chennai
A short drive away from Southern Spice is the highly rated Yaa Mohaideen Biriyani. Open since 1996, this casual dining spot serves Indian cuisine from both the North and the South. You can either take your food to go, or dine in on either their standard cuisine floor, or their multi-cuisine floor. Dishes that you can find on the several Yaa Mohaideen Biriyani menus include a mutton biryani plate, chicken pakoda, and mutton soup. In 2018, the restaurant was awarded with the honor of having Chennai’s #1 biriyani by the Chennai Food Guide Awards. Additionally, they have consistently received high marks online from local reviewers and visitors alike.

Empire Restaurant – Kunigal – Karnataka
Opening its first restaurant in 1966, the Empire name has grown into a successful chain of restaurants and hotels in southern India. The Kunigal location of Empire is especially welcoming for travelers, as it is set up on two floors of stunning beauty. Diners have an exceptional number of menu options from which to choose, including egg masala, dosa chicken, appam, ghee rice, and multiple kinds of biriyani (such as prawn and mutton). In addition to dining in restaurant, visitors can have their delicious menu selections delivered to wherever they are staying.

Aside from the restaurant recommendations listed above, there are many more cities and places that will feature incredible and authentic cuisine from southern India. The best way to find additional must-visit food spots along the way is to do your research online. Explore the restaurant offerings in each city you plan to visit, and see what locals and tourists have said.

The post Taking the Ultimate Foodie Road Trip to Southern India appeared first on Kannamma Cooks.

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Kannamma Cooks by Suguna Vinodh - 3d ago

A very simple Asian style sweet and spicy honey chicken recipe. A very easy recipe that can be put together in twenty minutes. Recipe with step by step pictures.

This is Vinodh’s cousin Ashwin’s recipe. This is a very bachelor friendly recipe and has very few ingredients. He gave me this recipe a long time back but I just could not get it done for the camera. Whenever I make this at home, my son kind of advertises to whoever is at home that this fabulous recipe is from his brother. Ashwin anna this, Ashwin anna that……. Ashwin is his favorite cousin. This recipe packs a punch. I like to serve it with fried rice. He is leaving to New Zealand on Monday and I wanted to publish it before he left. So here is the epic honey chicken recipe and bon voyage to the most adorable guy in the family!

Cube the chicken breast and add it to a bowl. Add in the ginger-garlic paste, salt, soy sauce and the red chilli flakes. Soy sauce is salty. So go easy on the salt. We can adjust the seasoning later. If you want a spicy chicken, add more red chilli flakes. Mix everything well. Marinate the chicken for thirty minutes. I marinated the chicken at room temperature. If you are going to marinate for a long time, stash it in the refrigerator.

Heat oil in a pan and add in the green chillies and the white part (oniony part) of the spring onions. Saute for a minute. Add in the marinated chicken along with the juices to the pan. I prefer doing the dish in a wide pan, so the chicken cooks evenly.

Do not add any water. The moisture from the chicken is enough. Saute for about 5-6 minutes until the chicken is cooked and relatively dry. Once the chicken is cooked and dry, add in the honey. Saute for a minute.

Make a corn starch slurry by adding a tablespoon of cornstarch to half a cup of water. Add it to the chicken.

The corn starch slurry will immediately thicken up and form a velvety sauce. If the sauce is very thick, add little water to adjust the consistency. Simmer the honey chicken for a minute.

Remove from heat and garnish the honey chicken with toasted sesame seeds and spring onions.

Serve honey chicken with fried rice.
Here are some fried rice recipes that will go perfectly well with honey chicken.
Cabbage Fried Rice
Egg Fried Rice
Vegetable Fried Rice
Burnt-Garlic Fried Rice
Capsicum Fried Rice

Honey Chicken Recipe
 
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
A very simple Asian style sweet and spicy honey chicken recipe. A very easy recipe that can be put together in twenty minutes. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Entree
Cuisine: Asian
Serves: 3 servings
Ingredients
For marination
  • 500 grams chicken breast, cubed
  • 2 teaspoon ginger-garlic paste
  • ½ teaspoon salt
  • 2 tablespoon soy sauce
  • 1 tablespoon chilli flakes (adjust according to your spice levels)
Other Ingredients
  • 2 tablespoon peanut oil
  • 2 spring onions stalks, chopped
  • 3 green chillies, chopped
  • 2 tablespoon honey
  • 1 tablespoon corn starch
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Cube the chicken breast and add it to a bowl. Add in the ginger-garlic paste, salt, soy sauce and the red chilli flakes. Soy sauce is salty. So go easy on the salt. We can adjust the seasoning later. If you want a spicy chicken, add more red chilli flakes. Mix everything well. Marinate the chicken for thirty minutes. I marinated the chicken at room temperature. If you are going to marinate for a long time, stash it in the refrigerator.
  2. Heat oil in a pan and add in the green chillies and the white part (oniony part) of the spring onions. Saute for a minute. Add in the marinated chicken along with the juices to the pan. I prefer doing the dish in a wide pan, so the chicken cooks evenly.
  3. Do not add any water. The moisture from the chicken is enough. Saute for about 5-6 minutes until the chicken is cooked and relatively dry. Once the chicken is cooked and dry, add in the honey. Saute for a minute.
  4. Make a corn starch slurry by adding a tablespoon of cornstarch to half a cup of water. Add it to the chicken.
  5. The corn starch slurry will immediately thicken up and form a velvety sauce. If the sauce is very thick, add little water to adjust the consistency. Simmer the honey chicken for a minute.
  6. Remove from heat and garnish the honey chicken with toasted sesame seeds and spring onions.
  7. Serve honey chicken with fried rice.
3.5.3251

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Photo: by @weerathailv – : Fresh and rich curry at Weera Thai

Finding great curry in Vegas can be tricky, unless you know where to look. The best tip to keep in mind is stay off the strip, unless of course you’re searching for the same bland butter chicken and garlic naan, in which case maybe this is exactly the place! The collection of restaurants mentioned here should cater for all budgets and even include a couple of gems that serve curry from outside of India.

Rani’s World Foods
Don’t be alarmed, Rani’s is a supermarket, but make your way to the back of the store and you’ll find an array of heavily spiced and authentic Indian cuisine. All of the curries are freshly cooked by a charming Indian lady. A thali is a great option if you’re hungry and fancy trying a few different dishes. Choose two curries and a daahl and it’ll be served to you with fresh chapatis and white rice. This dish would fill up pretty much any appetite, but if you’re still hankering for a little something more (and after the taste of the curry how could anyone blame you) there are a selection of freshly made samosas.
Although all of the food on offer is vegetarian, carnivores will not be disappointed. The complex flavours and enormous choice are more than enough to make up for the lack of meat! Once you’ve finished eating take a wonder around the store and treat yourself to some Indian sweets; they even offer curry to takeaway if you just can’t get enough. A meal for one here costs around ten dollars, so you’ll have plenty of cash left to buy some goodies to take home.

Turmeric Flavors of India
Although this restaurant is downtown, looking out on Fremont Street, it’s a real gem. A little more expensive than Rani’s, Turmeric is well worth the extra cash. The building is beautiful, with large windows perfect for people watching and a roof terrace that’s open at the weekends. The drinks list is well put together with plenty of beer and wine to choose from, but the real standout is the cocktail menu. Many of the cocktails have an Indian twist; try the Milk & Honey for a sweet and silky alternative to dessert.
The food is what we’re here for though. This is another establishment that’s brilliant for vegetarians as they offer a full vegan menu which includes a delicious dish called Chole Puri, made up of masala spiced garbanzo and tangy pickle with fresh Puri for dipping. If you don’t fancy vegan fare then the a la carte has plenty of choice, but not so much as to make you question the freshness. The Masala Dosa is one of their specialities: soft gram flour crepes filled with a dry potato curry rich with flavours of curry leaf, chilli and turmeric. As a side the Sambhar is excellent: soft yellow lentils, cooked long and low with plenty of ginger. If you’re dining as a hungry couple then try the tandoori platter: shrimp, salmon, chicken, kebabs and lamb all shown the heat of the tandoor with refreshing salsa, chutney and raita to add a little freshness. Perfect.

Photo: by @turmericdtlv – Indian food elevated by Tumeric

Curry Zen
If you’re looking for ways to save some money in Vegas, then this little restaurant is exactly what you’ve been looking for. Properly off the beaten track, find Curry Zen tucked away in a busy shopping centre. Don’t let the location put you off; this eatery offers some of the best Katsu curry in the country. You can choose the spice level of your curry from one to ten, with a three being about right for a mild palate and a seven being nice for someone who prefers things a little spicier. The curry is served with bread to mop up the sauce as well as white rice; carbohydrate heaven. If you’re watching the waistline or just stopping for a quick lunch then you can choose a smaller portion and opt for brown rice.
If it’s dinner you’re stopping by for then treat yourself to some fried oysters as an appetizer; they’re beautifully tender with a perfectly crispy batter. It’s also nice to top your curry with a boiled egg, though they even offer spam as a topping if that’s your thing! The drinks menu is surprisingly good, with beer, wine and the more traditional sake if you fancy a full taste of Japan.

Weera Thai
Another departure from Indian curry, Weera Thai makes inventive and truly delectable Thai food. The patrons themselves admit that their food isn’t entirely traditional. They grew up in Thailand where they owned their incredibly successful restaurant where they became famed for Larb Duck, which is still on the menu at their Vegas premises. Although it’s not strictly a curry it does deserve a mention, and is an incredibly flavourful ground duck with spices, lime juice and chilli.
Curry-wise their Panang curry is reliably brilliant. For something a little more unusual try the Lanna Kaeng Ho, a Northern Thai dish consisting of stir fried meat with clear noodles and kaffir leaves. Along with the meat and noodles are plenty of crunchy vegetables, bamboo shoots, snow peas and eggplant. Healthy food that tastes divine.

The post Curry From Across the Globe: In Vegas appeared first on Kannamma Cooks.

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Recipe for thakkali thokku – tomato thokku. Perfect recipe that stays fresh for long travels. Recipe with step by step pictures.

There are different kinds of relish used in everyday Tamil cuisine and tomato thokku is one of my favorites. It is very piquant in taste and goes very well for idli, dosa and chapati. This is a spicy and delicious thokku and can be stored for up to a month.

Here is how to do thakkali thokku.
We will need really ripe tomatoes for this recipe. Country tomatoes (naatu thakkali) is preferred as its more sour than regular tomatoes and tastes really well for this recipe. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. I have used rock salt today.

After 30 minutes, considerable amount of liquid would have come out of the tomatoes.

Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.

Now we will make a masala powder for the thakkali thokku.
Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Do not add a lot of fenugreek seeds as it might make the thokku bitter.

Grind the roasted spices to a smooth powder. Set aside.

Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida. Sesame oil is traditionally used for making thokkus.

Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds. Do not fry for long as the powder may burn.

Add in the ground paste.

Add in the jaggery.

Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.

Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.

After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.

The thokku is ready.

Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.

Thakkali thokku recipe , Tomato thokku recipe
 
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
Recipe for thakkali thokku – tomato thokku. Perfect recipe that stays fresh for long travels. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Chutney
Cuisine: Tamilnadu
Serves: 2 cups
Ingredients
For macerating tomatoes
  • 8-10 country tomatoes
  • 2 teaspoon rock salt
  • a gooseberry size tamarind
  • 4 dried red chillies
For the masala powder
  • 2 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 teaspoon cumin seeds
For tempering
  • ¼ cup Indian gingely oil - Indian sesame oil
  • ½ teaspoon mustard seeds
  • 4 dried gundu chillies
  • 1.5 tablespoon red chilli powder (adjust according to your spice levels)
  • 1 teaspoon asafoetida - hing
  • 2-3 tablespoon jaggery
Instructions
  1. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. After 30 minutes, considerable amount of liquid would have come out of the tomatoes.
  2. Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.
  3. Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Grind the roasted spices to a smooth powder. Set aside.
  4. Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida.
  5. Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds.
  6. Add in the ground paste.
  7. Add in the jaggery.
  8. Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.
  9. Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.
  10. After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.
  11. The thokku is ready. Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.
3.5.3251

 

The post Thakkali thokku recipe , Tomato thokku recipe appeared first on Kannamma Cooks.

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This recipe is from my maid cum cook cum baby sitter, basically all in all azhagu raja – Kavitha. This recipe goes well with idli and dosa. Potatoes are simmered in a coconut based gravy and is simple to make and very tasty.

Here is how to do Potato Kurma.

Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker, release naturally. Strain the water and peel the potatoes. Set aside.

Grind the raw masala paste adding a cup of water to a smooth paste. Refer to the ingredients listed for the masala paste given in the recipe at the bottom of the page. I forgot to take the final picture of the paste. Add water while grinding and make a fine paste. Set aside.

Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.

Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.

Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.

Add in the curry leaves at this stage and add in a cup of water.

Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.

Wash the mixie with a cup of water and add it back to the pan. Lets not waste all the masalas sticking to the mixie. If the gravy is very thick, add some more water to dilute the gravy.

Gently break the potatoes by hand and add it to the pan.

Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame. Mix every five minutes once so the gravy does not stick to the bottom of the pan.

Remove from heat and add in the lime juice and coriander leaves.

Serve with idli and dosa.

Urulai Kurma for idli and dosa, Potato Kurma Recipe
 
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Recipe for Urulai Kuruma - Potato Kurma for idli and dosa. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 4-6 servings
Ingredients
For the raw masala paste
  • 2 cloves garlic
  • ½ inch piece ginger
  • 1 teaspoon fennel seeds
  • ½ inch piece cinnamon
  • 1 tablespoon fried gram dal (pottu kadalai)
  • ½ cup fresh shredded coconut
Other Ingredients
  • 3 potatoes
  • 1 tablespoon peanut oil
  • ¼ teaspoon mustard seeds
  • 1 onion, sliced
  • 2 country tomatoes, diced
  • 1 teaspoon salt
  • 3 green chillies, sliced
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 sprig curry leaves
  • juice of half a lemon / lime
  • 2 sprigs coriander leaves, chopped
Instructions
  1. Wash and cut the potatoes in half. Boil the potatoes with 1.5 cups water in a pressure cooker for exactly two whistles / five minutes. Remove from heat and let the pressure from the cooker release naturally. Strain the water and peel the potatoes. Set aside.
  2. Grind The raw masala paste adding a cup of water to a smooth paste.
  3. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the sliced onions and saute till the onions are soft.
  4. Once the onions are soft, add in couple of country tomatoes – (naatu thakkali). Add in the salt and saute till the tomatoes are juiced down.
  5. Add in the green chillies, turmeric powder and red chilli powder. Saute for a minute.
  6. Add in the curry leaves at this stage and add in a cup of water.
  7. Let the gravy simmer for five minutes. Add in the ground masala paste to the pan.
  8. Wash the mixie with a cup of water and add it back to the pan. If the gravy is very thick, add some more water to dilute the gravy.
  9. Gently break the potatoes by hand and add it to the pan. Cover the pan with a lid and allow it to simmer for 12-15 minutes on a low flame.
  10. Remove from heat and add in the lime juice and coriander leaves.
3.5.3251

The post Urulai Kurma for idli and dosa, Potato Kurma Recipe appeared first on Kannamma Cooks.

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Kannamma Cooks by Suguna Vinodh - 1M ago


Recipe for traditional Sri Lankan chicken curry. Made with homemade curry masala powder. The curry goes well with rotti, rice and hoppers. Recipe with step by step pictures.

Here is a recipe for traditional Sri Lankan style chicken curry that I learnt from Chef Palitha Dewage during my trip to the beautiful nation in 2017. This dish is very robust, spicy and goes very well with hoppers, string hoppers and even rice.

Sri Lankan style Curry powder is used for this recipe. If you can get hold of it in a place where you live, use it. I made my own curry powder recipe from scratch and here it is!!!

First lets make a homemade curry powder for this recipe. Heat a heavy pan on low flame. Add in all the ingredients listed under curry powder. Just a couple of things. Don’t go over board with fenugreek seeds. Too much will make the curry bitter. Regarding what kind of rice to use, it really does not matter. Just use whatever rice you have on hand. Parboiled, raw rice, basmati, whatever…..It will work!!!
Slowly roast all the ingredients till the spices turn fragrant and the mustard seeds slowly starts to pop here and there. The rice would have slightly turned brown.

Set aside everything on a plate to cool. Transfer the cooled ingredients to a mixie. Grind to a smooth powder. Set aside.

Marinate the chicken with the marination ingredients. Set aside for 30 minutes. Make sure that the pieces are small. If using chicken legs, make some gashes so the masalas can permeate well.

Heat coconut oil in a pan and add in the cinnamon and cardamom.
If you can get hold of the Sri Lankan cinnamon, use that. I used my last lot of Sri Lankan cinnamon that is remaining from my last trip. I store all my spices in the freezer so it stays fresh for a long time without turning rancid or losing its potency. Most of the Cinnamon we use here in India is actually cassia. Ceylon Cinnamon quills will resemble a tightly rolled cigar once dried. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. One of the primary differences between cinnamon and cassia is the coumarin content.

Add in the curry leaves, green chillies and sliced onions. Saute for a few minutes.

Add in the red chiili powder, black pepper powder, turmeric powder and the ground curry masala powder. Add all of the curry masala powder. Saute for a couple of minutes. Let the masalas get roasted well. The aromas from the pan should now waft the kitchen.

Add in the ginger garlic paste. saute for a minute.
A note on ginger garlic paste – I ground a whole pod of garlic along with two inch piece of ginger with little water. I added half of it for the marinade and the other half while making the curry

Add in the marinated chicken, lemon grass and pandan leaves to the pan. Mix well to combine. Let the chicken cook for five minutes. Keep sauteing.
Pandan Leaves – Pandan leaves is also called as rambai ilai in Tamil and is usually available in coastal areas. The plant can be easily grown in a balcony garden of the apartment. If you cannot get fresh lemon grass, you can substitute dried lemon grass. Lemon grass is easily available online in amazon.

Add in the coconut milk. Add in a cup of water. Add in the remaining salt.

A note on coconut milk
I made homemade coconut milk. I ground half of a small coconut with water and made three extracts and added it to the curry. I had about 2 cups of coconut milk (thin+thick milk). If using canned coconut milk, use 1 cup of milk and 1 cup of water. Here is the link to make homemade coconut milk.

Coconut Milk Recipe, Homemade Coconut Milk From Scratch


Now close the pan with a lid and lower the flame. Let it simmer for 45 minutes on a low flame. Cooking on a low flame is key to develop the flavors.

Sri Lankan chicken curry is ready.

Sri Lankan Chicken Curry
 
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Recipe for traditional Sri Lankan chicken curry. Made with homemade curry masala powder. The curry goes well with rotti, rice and hoppers. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Curry
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
For the curry masala
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 teaspoon rice (any variety will work)
  • ½ teaspoon mustard seeds
  • 1 clove
  • 1 cardamom
  • 1 teaspoon fennel
  • ¼ teaspoon fenugreek seeds
  • 2 sprigs curry leaves
For the marination
  • 500 grams chicken on bone
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder (kashmiri variety)
  • 1 teaspoon black pepper powder
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 2 teaspoon ginger garlic paste
  • 1 tablespoon coconut oil
Other ingredients
  • 2 tablespoon coconut oil
  • 2 cardamom
  • 1 inch cinnamon sticks
  • 3 curry leaf sprigs
  • 3 green chillies
  • 1 onion, chopped (preferably red onions)
  • 1 teaspoon red chilli powder
  • 1 teaspoon black pepper powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon ginger garlic paste
  • 1 stalk lemon grass
  • 1 pandan leaf (rambai ilai)
  • coconut milk from half of a coconut (see notes)
  • ½ teaspoon salt
Instructions
  1. Heat a heavy pan on a low flame. Add in all the ingredients listed under curry powder. Slowly roast all the ingredients till the spices turn fragrant and the mustard seeds slowly starts to pop here and there. The rice would have slightly turned brown. Set aside everything on a plate to cool. Grind to a smooth powder. Set aside.
  2. Marinate the chicken with the marination ingredients. Set aside for 30 minutes. Make sure that the pieces are small. If using chicken legs, make some gashes so the masalas can permeate well.
  3. Heat coconut oil in a pan and add in the cinnamon and cardamom.
  4. Add in the curry leaves, green chillies and sliced onions. Saute for a few minutes.
  5. Add in the red chiili powder, black pepper powder, turmeric powder and the ground curry masala powder. Add all of the curry masala powder. Saute for a couple of minutes. Let the masalas get roasted well. The aromas from the pan should now waft the kitchen.
  6. Add in the ginger garlic paste. saute for a minute.
  7. Add in the marinated chicken, lemon grass and pandan leaves to the pan. Mix well to combine. Let the chicken cook for five minutes. Keep sauteing.
  8. Add in the coconut milk. Add in a cup of water. Add in the remaining salt.
  9. Now close the pan with a lid and lower the flame. Let it simmer for 45 minutes on a low flame. Cooking on a low flame is key to develop the flavors.
  10. Sri Lankan chicken curry is ready.
Notes
A note on ginger garlic paste.
I ground a whole pod of garlic along with two inch piece of ginger with little water. I added half of it for the marinade and the other half while making the curry
A note on coconut milk
I made homemade coconut milk. I ground half of a small coconut with water and made three extracts and added it to the curry. I had about 2 cups of coconut milk (thin+thick milk). If using canned coconut milk, use 1 cup of milk and 1 cup of water.
Here is the link to make homemade coconut milk.
https://www.kannammacooks.com/homemade-coconut-milk/
3.5.3251

 

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Finding Culinary Inspiration In The Woods

Eating food that comes from natural sources is a good way to maintain your health. The Indian cuisine is positioned perfectly to take advantage of this, with many of the spices, oils and grains used in Indian cooking coming from natural sources.

This type of diet is so effective that one study, conducted by the Public Health Foundation of India, found that vegetarian Indians are healthier overall (though it’s important to note that meat can be natural, too). If you’re looking to take your natural food knowledge to the next level, or simply reconnect with this way of eating, there are few better ways to gain inspiration than via a food-focused trip to the forest.

Setting the scene

For the perfect trip, a good setting is important. Picking your location will be part of this. There is a diverse and plentiful amount of woodland in India, and depending on where you live, your experience will be completely different. This is because the forests range from tropical wet rainforest to tropical dry deciduous. For example, Kodagu, near Bengaluru, will offer a typical forest experience and is excellent for simple living, whether via camping or in a log cabin. Opting for this sort of outdoors experience will enhance your eating that extra bit; according to a study published in the Journal of Ethic Foods, eating outdoors is good for your mental and physical health. Bring along ambient lighting and family games for the trip to enhance it that little bit more.

Living from the land

The purpose of your trip is to find inspiration for food, and living from the land is a great way to achieve that. Safety is most important, and so ensure that you’re well prepared through guidebooks or apps on what could be harmful in your environment. Aside from that, get involved. One Indian, who states they have gone completely ‘off the grid’, has spoken about the variety of food obtained this way, and the nutritional benefit of it. Take the mahua tree. According to Vikalp Sangam, the leaves can create a hearty and delicious alternative to porridge, and its fruit consumed as a vegetable side-dish.

Bringing it back to the plate

No trip can last forever, but you’d be missing out if you didn’t bring the inspiration home with you. Indian cuisine already uses many natural ingredients and as such provides the perfect foundation on which to experiment with your cooking. First off, consider the creatures of the outdoors – could they be brought into your cooking? Insects and exotic small creatures might seem strange, but are often nutritionally desirable. Alternatively, a root vegetable or gourd that is perhaps less used in day-to-day cooking but widely found out in nature could enhance your meal.

Ultimately, bringing in all-natural ingredients to your home cuisine will be a boon to your health. Follow the traditions of Indian cooking. Find inspiration out in wooded areas is a great start, especially in India, where so much variety can be found.

The post Finding Culinary Inspiration In The Woods appeared first on Kannamma Cooks.

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Kannamma Cooks by Suguna Vinodh - 1M ago


Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி.  Shredded chicken tossed in pepper, curry leaves and ghee. Perfect side dish for rice.

This is an extremely simple recipe. Unlike other South Indian non-veg dishes there aren’t many ingredients in this recipe. The success of this recipe depends on the size of the shredded chicken, roasting the chicken well in the pan, good quality fine ground pepper powder and ghee.

Here is how to do Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி
Add the chicken pieces in a pressure cooker. Add in a teaspoon of salt and turmeric. Also add in two cups of water. Pressure cook the chicken for three whistles (around 6-7 minutes). Remove from heat and wait for the pressure from the cooker to release naturally. Set aside.
Note: The chicken stock can be used to make soup.

Shred the chicken into thin strips. Its important that the chicken is shredded into thin strips so the masalas coat evenly.

Heat oil in a pan, preferably peanut oil. Add in the sliced onions and lots of curry leaves. Add in a teaspoon of salt and saute on a medium flame until the onions are soft.

Add in the shredded chicken. Add in half of the black pepper powder. I like to use store bought fine ground black pepper for this recipe.

Add in a teaspoon of ghee and saute for two to three minutes.

Add in the rest of the pepper powder.

Add in a teaspoon of ghee and toss well to coat. Add in around quarter cup of water. The water will help the pepper powder adhere to the chicken well. Do not add a lot of water. Be cautious as this is a dry dish.

Keep sauteing for ten to fifteen minutes on a medium flame. Let the chicken get well roasted. A wide pan works well for this recipe. Once all the water has been evaporated and the chicken is coated well with the masala, remove the pan from heat. Finally sprinkle some curry leaves.

Pichu potta kozhi is done.

pichu potta kozhi recipe
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Pichu potta Kozhi Recipe – பிச்சுப்போட்ட கோழி. Shredded chicken tossed in pepper, curry leaves and ghee. Perfect side dish for rice.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 3-4 servings
Ingredients
For cooking the chicken
  • 500 grams chicken on the bone
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
Other Ingredients
  • 2 tablespoon peanut oil
  • 2 cups sliced onions
  • 3 sprigs curry leaves + 1 sprig curry leaves
  • 3 teaspoon black pepper powder
  • 2 teaspoon ghee
  • 1 teaspoon salt
Instructions
  1. Add the chicken pieces in a pressure cooker. Add in a teaspoon of salt and turmeric. Also add in two cups of water. Pressure cook the chicken for three whistles (around 6-7 minutes). Remove from heat and wait for the pressure from the cooker to release naturally. Set aside.
  2. Shred the chicken into thin strips. Its important that the chicken is shredded into thin strips so the masalas coat evenly.
  3. Heat oil in a pan, preferably peanut oil. Add in the sliced onions and lots of curry leaves. Add in a teaspoon of salt and saute on a medium flame until the onions are soft.
  4. Add in the shredded chicken. Add in half of the black pepper powder. I like to use store bought fine ground black pepper for this recipe.
  5. Add in a teaspoon of ghee and saute for two to three minutes.
  6. Add in the rest of the pepper powder.
  7. Add in a teaspoon of ghee and toss well to coat. Add in around quarter cup of water. The water will help the pepper powder adhere to the chicken well. Do not add a lot of water. Be cautious as this is a dry dish.
  8. Keep sauteing for ten to fifteen minutes on a medium flame. Let the chicken get well roasted. Once all the water has been evaporated and the chicken is coated well with the masala, remove the pan from heat. Finally sprinkle some curry leaves.
  9. Pichu potta kozhi is done.
3.5.3251

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Recipe for spicy, tangy Pulicha Keerai Thokku. Gongura Thokku Recipe. Recipe with step by step pictures.

This recipe is from my neighbor Vidya. We had shared some Sorrel leaves that we harvested in the farm and in return we got this wonderful thokku. It was so tasty that I pestered her for the recipe. She was really sweet to share the recipe immediately. This dish goes really well with rice. Here is how to do it.

Clean the Sorrel Leaves and get rid off the stems. Wash the leaves and dry them. Set aside. Heat a teaspoon of oil in a pan and add in the curry leaves and the Sorrel leaves.

Saute for a few minutes till the Sorrel leaves are wilted and slightly changes color. Remove from heat and set aside on a plate to cool.

Heat half a teaspoon of oil in a kadai and add in the urad dal, chana dal and toor dal. Roast the lentils on a low flame. Saute continuously to avoid the lentils from burning. Once the lentils are slightly brown and fragrant, remove from the kadai and set aside on a plate to cool.

In the same kadai, heat half a teaspoon of oil, add in in the coriander seeds, black pepper and methi seeds. Saute for a few seconds on a low flame until fragrant. Remove from heat and set aside on a plate to cool.

In the same kadai, heat half a teaspoon of oil, add in the dry red chillies (preferably guntur chillies), and tamarind. Saute till the red chillies plump up. Saute on a low flame at all times to avoid burning the spices. Once the chillies are plump, remove from heat and set aside on a plate to cool.
Note: I have used around 15 dried red chillies today. Adjust the quantity of the red chillies according to your taste.

Take in all the roasted and cooled lentils / spices except the greens and grind to a coarse powder without adding any water. Make sure that the powders are coarse. Do not grind to a fine paste.

In the same mixie, add in the cooked curry leaves and sorrel leaves mixture. Sprinkle little water and pulse for a couple of times. Make sure not to add a lot of water while grinding and also make sure that the ingredients are still coarse. Set aside.

Heat 3 tablespoon of sesame oil (Indian gingely oil) in a pan and when the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the asafoetida. Add in the ground paste.

Add in the jaggery and the salt.

Saute for a good five minutes till the mixture is dry and streaks of oil starts to appear from the mixture. The thokku is ready.

Store the thokku in a glass / ceramic jar for 10 – 15 days in the fridge. Serve with rice and ghee.

Pulicha Keerai Thokku, Gongura Thokku Recipe
 
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Recipe for spicy, tangy Pulicha Keerai Thokku. Gongura Thokku Recipe. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Chutney
Cuisine: Tamilnadu
Serves: 1 cup
Ingredients
  • 4 tablespoon gingely oil (Indian sesame oil)
  • ¼ cup curry leaves
  • 3 cups cleaned sorrel leaves (pulicha keerai / gongura)
  • 1 tablespoon white urad dal
  • 1 tablespoon chana dal
  • 1 tablespoon toor dal
  • 1 teaspoon coriander seeds
  • 7-8 black peppercorn
  • ½ teaspoon methi seeds (fenugreek)
  • 15 dried red chillies
  • goose berry size tamarind (1 tablespoon)
  • ½ teaspoon mustard seeds
  • ½ teaspoon asafoetida
  • 2 tablespoon jaggery
  • 1.5 teaspoon salt
Instructions
  1. Clean the Sorrel Leaves and get rid off the stems. Wash the leaves and dry them. Set aside. Heat a teaspoon of oil in a pan and add in the curry leaves and the Sorrel leaves. Saute for a few minutes till the Sorrel leaves are wilted and slightly changes color. Remove from heat and set aside on a plate to cool.
  2. Heat half a teaspoon of oil in a kadai and add in the urad dal, chana dal and toor dal. Roast the lentils on a low flame. Saute continuously to avoid the lentils from burning. Once the lentils are slightly brown and fragrant, remove from the kadai and set aside on a plate to cool.
  3. In the same kadai, heat half a teaspoon of oil, add in in the coriander seeds, black pepper and methi seeds. Saute for a few seconds on a low flame until fragrant. Remove from heat and set aside on a plate to cool.
  4. In the same kadai, heat half a teaspoon of oil, add in the dry red chillies (preferably guntur chillies), and tamarind. Saute till the red chillies plump up. Saute on a low flame at all times to avoid burning the spices. Once the chillies are plump, remove from heat and set aside on a plate to cool.
  5. Take in all the roasted and cooled lentils / spices except the greens and grind to a coarse powder without adding any water. Make sure that the powders are coarse. Do not grind to a fine paste.
  6. In the same mixie, add in the cooked curry leaves and sorrel leaves mixture. Sprinkle little water and pulse for a couple of times. Make sure not to add a lot of water while grinding and also make sure that the ingredients are still coarse. Set aside.
  7. Heat 3 tablespoon of sesame oil (Indian gingely oil) in a pan and when the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the asafoetida. Add in the ground paste.
  8. Add in the jaggery and the salt.
  9. Saute for a good five minutes till the mixture is dry and streaks of oil starts to appear from the mixture. The thokku is ready.
  10. Store the thokku in a glass / ceramic jar for 10 – 15 days in the fridge. Serve with rice and ghee.
3.5.3251

The post Pulicha Keerai Thokku, Gongura Thokku Recipe appeared first on Kannamma Cooks.

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