Chettinad kitchen-Lemon Rice

Chettinad ,the sound of the name resonates a variety of  thoughts,right from the splendid mansions ,Temples and the cuisine. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is known as the capital of Chettinad which includes Karaikudi and 74 (traditionally 96) other villages. Chettinad is the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. Many of this community's members migrated to South and Southeast Asia, particularly Ceylon and Burma, in the 19th and early 20th centuries. The people of Chettinad speak Tamil. Today there is a diaspora of Chettinad people who live in places such as the USA, Singapore and Malaysia.

This place is well known for its Chettinad cuisine, mansions, and temples. "Chettinad" also means a social caste that specializes in the preparation of food. Chettinads are considered master chefs who prepare food that reflects the excellence that people in Chennai/South India look for in the preparation and serving of food. Some cuisines have been renamed, such as Chicken Chettinad (Spicy Chicken Curry) or Veg Chettinad (a curry of selective vegetables) to reflect the specialty and care given during preparation of food.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam,paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh,kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam.(Source :Wikipedia).Chettinad region is also famous for their handloom sarees and floor tiles

It is very interesting to listen to their customs and practices as all the ancient practices are still followed with great fervor and all the relatives make it sure to attend an event.Will share the pics once i get it from Chandra aunty.

We have friends who belong to the Chettinad region of Tamil Nadu and all of them are usually extra generous when it comes to sharing of recipes.Am saying this coz i know people who keep good things like recipes to themselves instead of sharing forgetting that sharing multiplies the joy actually.

Usually i give a call to C aunty asking her for recipes and tips if i have to make some special dish that is unique to their place.One day while we were chatting ,aunty was mentioning about the cook book that was launched by one Mrs.Alamelu Vairavan.That fueled my expectations and i was hunting for this one after geting see her show on Youtube.

Chettinad Kitchen captures the true essence of chettinad cuisine by including almost all(over a 100) the dishes that usually finds a place in the menu of the Chettiars. The book is written in a simple language that makes it easy to follow even for a beginner . Suggesting alternate ideas and cooking tips makes one feel that the author has taken pains to go a long way in not only documenting the food culture but also in encouraging the reader to try out the recipes mentioned by her.

The no nonsense writing style and the 24 color photographs actually invite you to cook with the recipe given in the book.As i bought it from Flipkart i enjoyed their discount too.The cover of the book features all the  primary ingredients of Chettinad cooking ie, rice, ginger, curry leaves all placed tastefully  on a grinding stone, and a bright pink and gold bordered traditional saree. .The only thing that i found missing in this book is that it does not have that many dessert items.All together it is a good buy for anyone who wishes to master the ART OF CHETTINAD COOKING.

  Lemon Rice

Recipe Source Chettinad Kitchen pg.No 97

Ingredients

1. 1 cup rice
2. 1/4 cum lemon or lime juice
3. salt-as req
4. 1/4 tsp turmeric powder
5. 2 green chillies
6. 1 tbsp chopped ginger
7. 3 tbsp roasted peanuts

For Tadka

1. 2 tbsp oil
2. 2 dried red chilly
3. 1/4 tsp asafoteida powder
4. curry leaves-handful
5. 1 tsp mustard seeds
6. urad dhal-1 tsp
7. channa dhal 1 tsp

Method

1. Wash the rice,drain and cook it in 2 cups of water.set aside to cool.
2. combine the lemon juice and turmeric powder in a bowl and set aside
3. For the tadka,add oil in a pan over medium heat.When it is hot but not smoking add the items given under tadka one by one.Reduce the flame as the blackening of the spices results n an awful taste.
4. Add the cooked rice and stir in the lemon juice .
5. Let this mixture simmer for a few minutes.
6. Remove from heat.Add greeen chillies ginger and peanuts.
7. Serve with potato chips or any spicy preparation ike chicken curry or even meen varuthathu.

This is not a paid review.

Sending this to Runnergirl and Pari's event.Also to http://cookinwluv.blogspot.co.uk/p/made-with-love-mondays.html

Chettinad Kavuni Arisi and some pics from Pichavaram Mangroves

A happy Dukrana Thirunnal to all..Some two years back on this very same day I went to Chidambaram for the first time. I really didn’t like to go to be frank. The main reason , I REALLY hated my undergrad college days. I was feeling depressed to the core and was not mentally prepared for another merry go round of emotional and mental turmoil. Reluctantly I wrote the entrance for M.E in Computer Science and Engineering and in the afternoon went for the interview. It was by a professor and an associate professor and they asked questions related to PPDP and about the TCP/IP Layers. Both of them made me comfortable and their way of speaking and behavior convinced me that am going to be studying here no matter what. Remember the weather is horrible with the sun scorching even at 8 in the morning. Lucky for me,Chidambaram became a place where I learnt a lot of things both academic and non-academic, my preferences changed and I was accepted, had a friends group and enjoyed being there. Took a dual degree -A post graduate Diploma in Data Mining. Even dry taps meant a learning experience, worst mess food meant sharing pickles or snacks.

During my second year I happened to go to Chandra Ammai’s (Aunt’s) house. After feeding me up to my nose with Chettinad Chicken Biryani , aunty asked me if I would like to have anything sweet , I said yes. So she went to the kitchen to soak some black colored thing that resembled a cross between a needle and rice.I was curious to know what It was, coz never in my life had I seen anything like that. Aunty told me it’s a kind of rice ,rich in vitamin B Complex , grown  in the Chettinad region of Tamil Nadu and that her  relatives in Burma and Malacca and Singapore get it from the supermarkets over there too. And no Chettinad feast (even wedding feast) would be complete without this “KAVUNI ARISI”. Even though I do not have that big a sweet tooth, (I favour murukku or kuzhalappam and Uzhunnu Vada) I loved this. It was similar to sticky rice, Black when cooked and mildly sweet with a hint of coconut, Cardamom and ghee, its that simple. And she treats her daughters ,grandchildren and friends with this incredibly healthy dish whenever they visit her.I were more engrossed in eating than taking pictures.Hope you try this Indispensible Chettinad delicacy and thank me for sharing it too :-).Donot forget to visit Pichavaram if you happen to go to Chidambaram.
Seen below are the pics from pichavaram

Ingredients

Source : Chandra Aunty    Type : Chetinad Dessert     

1. Kavuni Arisi - 1 Cup
2. Sugar - 1/2 cup minus one tbsp
3. Cardamom - 5 pods Crushed
4. Ghee - 1 Tsp
5. Grated coconut - 1/4 Cup
6. Water - 4 cups

Method

1. Soak the rice for a good two or three hours adding sufficient water.This actually reduces the cooking time of the rice.
2. Pressure cook by adding 4 cups of water for 20 to 25  minutes in medium flame.
3. When it is thoroughly cooked and cooled add the sugar,ghee,cardamom and grated coconut and stir well till all the coconut is incorporated and resembles the rice color.
4. Reheat for some two minutes and serve.

Notes :

• The cooking time totally dependss on the quality of the rice used.It is usually advised to soak overnight so that the cooking time is reduced.
• You could add a little more sugar and ghee if you prefer.

Am sending this to Sowmya's event ,Priya Chechi's event,Manju's event and to Gayathri's event.
And a very happy birthday to Divya Pramil of you too can cook.
Also sending this to made with love mondays

Kuzhi Paniyarams /Chettinad Kuzhi Paniyarams/ Indian aebleskiver

There are certain foods that actually kindle whole lotta happy memories. Kuzhi Paniyarams or the Chettinad Paniyarams belong to that category and are my all time favorite. My maternal grandmother used to make fluffy and out of the world paniyarams that can be devoured at any time of the day.Ammooma uses a bell metal unniyappakaral(The Æbleskiver pan),May be that was the reason for the exemplary taste…???

The addiction to paniyarams worsened, when I heard that the restaurant near my college served it as an evening snack. Soon after the boring classes are over, I used to head there to have a devils share of these bellied beauties. At times my dad joined me and that meant an extra plate (for me). During that time paniyarams were not that costly, coz not many people preferred to eat it as evening snack. After some months, lucky for the restaurant owners and unlucky for us, the prices skyrocketed and I was left with no other option than to make this at home. That meant loosing count of how many I ate.

Even though the Aachis(women folk of that region are addressed this way) from Chettinad grind the batter especially for paniyarams, idly/Dosa batter can also be used as a replacement for quick fix cases, even though I grind the batter separately when making this.

This can be had for breakfast or for dinner or even as evening snack or simply eat while roaming around the kitchen. I generally pair this with Sāmbhar and Thenga Chammanthi or even the kaara chutney or “Dangar” (A Chettinad dish).

This dish is for a lovely person "R"(Birthday Gal....) who was with me in my undergrads.It was fun as we belonged to the group that hardly studied.Sitting in the same bench,rambling,commenting,having non stop chatter only to be scolded by our parents etc. That and much more for another post peeps.May God be with You in all that u dear and Have a great time.

Chettinad Kuzhi Paniyarams

Source:My mom
Special equipment required: Aebleskiver  pan / Unniyappa karal

Ingredients

1. Paniyaram batter-2 cups(Recipe follows)
2. Kunjulli/Shallots-1/4 cup
3. Grated carrots-1/4 cup
4. Cabbage-thinly sliced-1/4 cup
5. Green chillies-4-5 thinly sliced
6. Grated coconut-2 tbsp
7. Curry leaves-2 sprigs
8. Coriander leaves-2 tbsp chopped
9. Ginger-1 tbsp
10. Mustard Seeds-1 tsp
11. Crushed pepper-1 tsp 
12. Salt- As req
13. Oil for frying

Method

1. Heat the oil in a pan and splutter mustard seeds and curry leaves.Add in the curry leaves followed by ginger , shallots and vegetables.
2. Saute till they are cooked.
3. Keep the stove in low flame and add the grated coconut followed by the coriander leaves and pepper.
4. Allow this to cool.
5. Throw this into the batter and give a good mix and leave it aside for 10 or 15 minutes.
6. Adjust the salt as only less salt was added during the fermentation process.
7. Just before using the batter give a good stir as all the vegetables and other stuff might be resting in the bottom.mix the batter each time before pouring into the holes.
8. Heat the pan and add little oil in all the holes.When the oil is hot pour a tbsp of batter into the holes.Itz enough to fill 3/4 th of the hole.Do this by keeping the stove on low flame.
9. Cover and cook for 2 or 3 minutes or thill the edges start to brown or when the batter is not sticking to the pan
10. Flip or turn then using a skewer or pappadam kutti and allow the other side to be cooked completely.
11. Drain them in paper towels
12. Continue the same till the batter is used up.
13. Pair them with Sambhar and Coconut chutney

For the batter

1. Idli rice-1 cup
2. Raw rice(Pachari)-1 cup
3. Urad dhal-1/4 cup
4. Fenugreek seed-1 table spoon

• Soak all the ingredients rice(both varieties) together and urad dal seperately for four hours and grind it to a smooth batter.
• Add little salt (lesser than that added for the batter) and allow it ferment for 6-8 hours.

Notes

1. As am a little bit partial towards coconut oil , i used it for making these.Sunflower oil is also fine to use.
2. Go easy on the green chilies and pepper as per your preference level.

Sending this to Sowmya's event ,Cooking with seeds event and also to Pari and Sowmya's event.
Am also sending this to Shruthi and Gayathri's WTML event.This is my second time with the Walk through memory lane event.
Am also sending this to Made with love mondays week of 6-10-2013 by Javelin warrior.
Am also sending this to Dish it out 
Happy Cooking