Sunday, June 28, 2015

Mutton Recipe Collection…From Rani’s Treat

Here you can find collection of  authentic mutton recipes and most of them based on my native cuisine, Chettinad.  I need not tell about the specialty of Chettinad cuisine when coming to non-veg dishes, as everyone knows.  The recipes, I’ve shared here are the simple one without compromising the taste. Stay tuned for more Chettinad style recipes in future…

Tags: Rani’s Treat Recipe Collection, Mutton recipe collection, Chettinad mutton recipes from Rani’s Treat, Chettinad non-veg recipes, Simple mutton recipes
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Thursday, June 25, 2015

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.
Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian
Preparation Time: 20 Minutes
Cooking time : 15 Minutes
Serves – 4 
  • Thatta payaru | Black eyed beans – ½ cup
  • Baby Brinjal – 5 Nos
  • Shallots (chopped) – 10 Nos
  • Garlic – 5 pods
  • Tomato – Medium ( finely chopped) – 2 Nos.
  • Red chilli powder – 2 tsp
  • Coriander powder – 1tsp
  • Turmeric powder – ¼ tsp
  • Tamarind – small gooseberry size
  • Salt to taste

For seasoning:
  • Sesame Oil | Gingelly oil – 2 tbsp
  • Mustard – 1 tsp
  • Fenugreek seeds | Vendhayam – 1 tsp
  • Asafoetida| Hing| Perungayam- ¼ tsp
  • Curry leaves – few

  1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
  2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
  3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
  4. In a kadai, heat oil and season with the items given under “For Seasoning”.
  5. Add shallots & garlic and sauté till the onion becomes golden brown.
  6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
  7. Add finely chopped tomato and sauté till it becomes mushy.
  8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
  9. Add the darined thatta payaru and mix everything with the masala.
  10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
  11. Check for salt, spice and consistency of the gravy and add more if needed.
  12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

  • Adjust tamarind according to the sourness of tomatoes.
  • If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes
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Tuesday, June 2, 2015

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry is a tasty, spicy side dish and can be paired with rice as well as rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit seeds generally find a place in the menu during jackfruit season in Tamil Nadu & Kerala.  These seeds are good alternative to potatoes as these seeds are rich in carbohydrates as well as proteins. These seeds are so versatile to make many different recipes. The hard part in this recipe is, preparing the seeds for cooking which is a bit time consuming process. Once this is over you can prepare this dish in few minutes.

I prepared lemon rice for our lunch box, few days back and to make the tangy rice interesting, I prepared this jackfruit seed masala curry. The combination really tasted divine. Try it once before the season gets over.
Recipe for Chettinad style Palakottai Masala | Jackfruit Seed Curry | Jackfruit Seed Stir Fry:

Cuisine : Indian| South Indian |Chettinad
Preparation Time: 30 Minutes
Cooking time : 15 Minutes
Serves – 4

  • Palakottai | Jackfruit seed – 1 cup
  • Onion (finely chopped) – 1 No.
  • Garlic (crushed) – 3 pods
  • Tomato ( finely chopped) – 1 No
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Salt – to taste

To grind:
  • Coconut gratings – ¼ cup
  • Pepper | Milaku  – ¼ tsp
  • Khus khus | Poppy seeds – ¼ tsp

For seasoning:
  • Oil – 2 tsp
  • Fennel seeds |Sombu – ¼  tsp
  • Curry leaves - few

  1. Cut the jackfruit seeds into half and remove the white coloured, thick, outer skin. Wash well with water.
  2. Pressure cook the seeds with enough water, salt and turmeric powder for 2 whistles.
  3. Once the pressure subsides, open the cooker, drain only the seeds and keep aside.
  4. Grind the items given “To grind” to a thick paste by adding little water. And keep aside.
  5. In a wide pan, heat oil and season with items given “For seasoning”.
  6. Then add crushed garlic and sauté till the raw smell goes off.
  7. To this add the finely chopped onion till it becomes golden brown.
  8. Add the finely chopped tomato till it becomes mushy.
  9. To this add the masala powders and sauté for 2 minutes.
  10. To this add the pressure cooked jackfruit seeds and give a good stir.
  11. Add the required salt for masala and ¼ cup of water. Mix everything well and cook covered for 5 minutes in simmer.
  12. Open the lid, add the ground paste and mix everything well. Allow to cook until everything combines well & becomes thick in consistency. Switch off.

Spicy palakottai masala curry is ready to relish with sambar, rasam or curd rice as well as with rotis.

  • Allow the jackfruit seeds to dry in open air for few days. It will ease the process of removing the outer skin.
  • Carefully add salt as it is already added while pressure cooking the seeds.

Tags: Jackfruit recipes, Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How to remove the outer skin from palakottai?, How to prepare jackfruit seeds for cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.
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