KARAIKUDI CHETTINAD SNACKS

KARAIKUDI CHETTINAD SNACKS

Vella Paniyaram

Vella paniayaram  is one of the famous recipes in Chettinad snacks and dishes.especially  we make it for all functions like Diwali, Pongal, marriage functions, etc...

Always it will serve with some special chutneys like milagai chutney and tomato chutney which tastes are so yummy and gorgeous..

Those who have attended the functions in karaikudichettinad, they will never forget this recipe.

Vella paniyaramrecipe stepwise making and tips & ingredients:

Ingredients:

·         1 CUP RAW RICE(POWDER)

·         ¼ CUP URAD  DHAL(POWDER)

·         ½ TEASPOON SALT AS PER TASTE

·         WATER AS NEEDED

·         OIL AS NEEDED

·         ½ TEASPOON SUGAR

Explanation:

·         Soak both rice and urad dhal for ½ an hour.

·         take a bowl and grind it into a fine paste along with salt and sugar.

·         add water if needed to bring it to a dosa batter consistency

·         heat oil in a kadai& take a big ladle of batter and pour on the hot oil

·         fry both sides for 1 or 2 minutes after it raise and puff up.

·         finally it's ready to serve.

Karuppatti Paniyaram

KaruppattiPaniyaram is one of the sweet recipes in Chettinad.Especially we make this recipe for PillayarNombu in Chettinad.

The Flavour Of karuppatti and palm jaggery is so much delicious and very tasty.

Traditionally KaruppattiPaniyarams are Deep Fried.

KaruppattiPaniyaramRecipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         1 CUP RAW RICE(POWDER)

·         ½  CUP KARUPPATTI

·         PALM JAGGERY AS NEEDED

·         ¼ CARDAMOM POWDER

·         WATER AS NEEDED

·         OIL AS NEEDED

Explanation:

·         Soak the RawRice in Water For 1 Hour.

·         After Drying the Water for ½ an Hour and Grind it to a Fine Powder in Mixie.

·         Crush theKaruppatti( Palm Jaggery) using hand or mixie and Transfer it into Pan.

·         Add water And Heat  the Karuppatti(palm Jaggery) When its Get Completely Melted, After its Get melted Cool it Down.

·         Take the Flour in a Mixing Bowl adds 3/4^th of the syrup little by little.

·         Mix well to form a Smooth Batter without any Lumps(like dosa batter).

·         Heat Oil In A Kadai& Take A Big Ladle Of Batter And Pour On The Hotoil.

·         Let it Cooks when it's Golden Turnover and Cook till reddish brown on Both sides.

Kavuni Arisi

KavuniArisi is one of the famous sweet recipe in chettinad areas. Especially this recipe is made by using black rice and sugar.

This recipecan be seen in almost all marriage function of Chettinand.

The taste of this recipe is so delicious &Healthy snacks.

KavuniArisiRecipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         1 CUP KAVANI ARISI

·         ½ CUP SUGAR

·         3 CUP WATER

·         ½ CUP COCONUT

·         2 TEASPOON GHEE

Explanation:

·         First measure the black rice 

·         Soak it for more than 1 hour and dry the water.

·         Add water to the black rice and transfer it into the pressure cooker.

·         Wait atleast for 6 whistle.

·         After rice is cooked add sugar and coconut as needed.and its ready to serve.

Sweet Manakolam

Sweet Manakolam is special sweet recipe.Its a tasty and crunchy Snacks

Sweet Manakolam  Recipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         100 GRAM RAW RICE

·         ¼ KG URAD DHAL(ULUNTHAM PARUPPU)

·         1/4 KG GREEN GRAM(PASI PARUPPU)

·         ¼ KG BENGAL GRAM(KADALA PARUPPU)

·         ¼ KG ROASTED GRAM(POTTU KADALAI)

·         1 COCONUT

·         ¼ KG SUGAR

·         ½ KG OIL

·         3TEA SPOON GHEE

·         3/4KG JAGGERY

Explanation:

·         Fry green gram,Bengalgram,uraddhal,addsalt.pour enough water and mix well to make a smooth dough.

·         Heat oil in a deep pan on a medium heat.

·         Put the dought in manakolamkattai,squeeze and fry it.

·         Separate the manakolam as 2 inch pieces.

·         Cut the coconut in small pieces.and fry that also in ghee.

·         Mix the manakolam,potuukadalai,coconut in a silver basin.

·         Add little water to jaggery and make thick pagu by heating.

·         Pour the vellapagu to the manakolam mixture and stir well and sray sugar powder now its ready to serve.

 palkozhukattai

Palkozhukattai recipe is one of the sweet recipe in chettinad.

The taste of this palkuzhakattai and jaggery is so much delicious.

palkuzhakattai  Recipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         1 cup rice flour

·         ½ cup powdered jiggery

·         1 cup milk

·         ½ cup coconut gratings

·         ½ teaspoon cardamom powder

·         Salt  a pinch

Explanation:

·         In a kadai put the rice flour and fry till it is hot to touch.

·         Boil two cups of water along with salt and pour over the fried rice flour and mix using a wooden spoon.

·         When it is hot enough to touch, make a dough.

·         In a thick bottomed vessel pour 4 cups of water and bring to boil.

·         When it starts boiling, put lemon size dough into Murukku Press (Using Murukku Acchu) and press on to the boiling water (like making murukku in oil).

·         Allow to cook for three to four minutes. Do not stir until it is cooked. Then gently stir. Again take little dough and press on the same boiling water.

·         Allow to cook again. Repeat this process till you finish all the dough. Add milk and allow to cook for five more minutes.

·         Add ¼ cup water to the jaggery powder and bring to boil .

·         When it completely melts and starts boiling, take out from stove and strain it.

·         Add this to the kozhukattai. Stir gently. When all mixed well, add cardamom powder and coconut gratings. Mix well and remove.

·          It will thicken when it is cooled.

  Thenkuzhal

Thenkuzhal recipe is one of the famous snacks in all over tamilnadu.

The taste of this recipe is salty and crunchy.

Thenkuzhal  Recipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         2 cup rice flour or idiyappam flour

·         ¼ cup urad dhal flour

·         3 tablespoon oil

·         Salt as needed

·         Water as needed

·         Oil as needed

·         1 teaspoon cumin seeds

Explanation:

·         First, mix rice flour, urad al flour, butter (melted),oil, jeera,salt well and then add water to make a non sticky dough with no cracks.

·         Heat oil in kadai side by side, enough to deep fry the murukkus. Fill the murukku press with this dough with murukku hole plate. I always grease some ladles and make murukku first in that then drop them in oil.

·         This way we can make decent shapes also our hands wont feel the heat. Deep fry in medium flame.

·         Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour.

·          Drain in paper towel and cool down completely before storing them in airtight containers.

SeepuSeedai

Seepuseedai is also one of the traditional snacks in tamilnadu.

The taste is same like that above very crunchy and spicy.

SeepuSeedai  Recipe Stepwise Making and Tips & Ingredients:

Ingredients:

·         ¼ cup of urad dhal powder(roasted)

·         ¼ cup of moong dhal powder(roasted)

·         ¼ cup coconut

·         Salt as needed

·         Oil as needed

Explanation:

·         I used readymade rice flour (idiyappam flour) and urad dal flour, So if you want to make urad dal flour, roast it, cool and powder it as I have did for moong dal.

·          If coarse, sieve it.

·         Grind 3/4 cup of coconut with little (little less than 1/4 cup) warm water and grind it smoothly. Extract coconut milk.

·         Place the flours, salt in a mixing bowl and add 2 tsp oil. Add 1/4 cup coconut milk to it and and mix well. Sprinkle water (may need more than a cup) and make to a smooth dough without any cracks. Also it should not be sticky.

·         Keep dough covered all the times. Take the flat plate with ridges for the  murukku press, fill it with dough and make strips in a clean kitchen towel or counter top. 

·         If breaks, sprinkle more water and knead again to make it smooth. Draw the tapes all over.

·         Cut each tape into smaller strips, so that each strip can just cover your fore finger if you roll over it. Join the ends of the strips around your finger to make cylinders.

·         Repeat the same to finish the dough. Heat kadai with oil, when the oil is hot, drop the seedais and put the flame to medium.

·         You can fry 15 to 20 depending on the size of kadai and oil you use. Cook with frequent turning to ensure even cooking. It will take long time to cook.

·         At one point, the bubble with cease and shhh… sound stops, so you can know itsdone. Drain to paper towel.