Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

Bread Cheela

Recipe for Bread Cheela

By Chef Swaminatha Sharma on 06/04/2020

In a bowl, add 1 cup of Besan flour.  Add 1 nos tomato and onion finely chopped, 1 green chilly, 1 tsp of turmeric powder, 1/2 tsp of Aaharam Red Chily Powder, chopped coriander leaves, salt as required and make it like batter as we make for Bajji.  Cut bread to required size, dip in the batter and place on the Tawa.  Add oil and cook on both sides and serve hot with green chutney / Red chilly.  Your Bread Cheela is ready.

Puthithulappam

Puthithulappam

A special medicinal value appam served during breakfast or dinner, made with Fresh Mint and Basil leaves. A traditional old dish almost forgotten from the interior villages of Karaikudi, Tirunelveli districts. Recipe will be updated in a day's time...

Recipe for Puthithulappam : Take 2 hand full of fresh mint leaves, 2 handful of Basil leaves. Add to mixer and grind to fine paste adding little water. Squeeze the liquid and mix in 1 glass of water and bring to boil, add required salt and 2 tsp of oil. Add this boiled liquid to Rice flour for making Idiyappam and cook in Cooker without whistle for 5 mins and serve hot.

Chili Soy Dry Manchurian

Chilly Soya Dry Manchurian

Thavala Adai

Typical / Traditional brahmins Thavala-Adai Recipe

As per request posting recipe of Thavala-Adai. This recipe is very simple and most used in interior parts of Tanjore Delta from time immemorial, which simple and easy to make. Please note that the lingering taste of this Thavala Adai would be achieved only with Boiled rice and not with raw rice. 

Soak Puzhungal Arisi (Boiled Rice) and Kadalai Paruppu (Channa Dhal)  in the ratio 2:1 for 2 or 3 hours. After 3 hours, grind to a coarse paste as it should neither a batter of Idli / Dosa or Vadai.. it should be in between that. and keep aside. In a kadai add Gingelly oil or groundnut oil, splutter mustard seed, Red chillies according to your taste, urud dal, channa dal, asafoetida (hing) along with required salt and once finished.. .add grated coconut, just fry for a minute and add to the batter.. Mix well and in a deep bottom kadaai (Thavalai means Paanai or Kundaan, which means a curve bottomed) or in Vaanali, add oil and once heated, pour 2 karandi of the batter and cover with a lid and cook in medium flame.. once cooked, turn over and cook other side by adding oil again according to your requirement.

Once both sides are cooked, Special / Traditonal Thavala-Adai is ready to serve with a hot / spicy chutney of your choice.....

Soya 65

Recipe for Soya-65

Bring to boil Soya chunks, drain and squeeze water and keep ready. Sprinkle 2 tsp of Corn Flour, 2 tsp of Rice Flour, 1 tsp of GG paste, 1 tsp of red chilly powder, 1 tsp of Dhania powder, a bunch of finely chopped coriander leaves, squeeze 1/2 lemon, add required salt and organic Colour a pinch and mix well. Add 1 tsp of Thick beaten curd (Optional). Dont add water. The water in the Soya chunks would be enough. Mix well and keep the marination for 30 mins. In a kadai heat oil and deep fry soya chunks. Fry some curry leaves and garnish over the Soya-65 and serve hot...

Thavala Vadai

THAVALA VADAI

Recipe is very simple makkale : Kuzhi karandi (KK) is measurement.  

Ingredients : 

Channa Dal 1KK, 

Tur Dal 1 kk, 

Urud dal 1/2 KK, 

Payathamparuppu 1/2 KK, 

Raw rice (pacha Arisi) 1 KK.  

Method : Soak all for 2 hours.  Coarse gride with 3 red chillies or according to your spicy level with Asafoetida and Sea Salt.  Add chopped curry leaves and Deep fry in oil in vadai shape... Your crispy authentic, traditional Thavala Vadai is ready.  Serve hot with Coconut chutney...

Panneer Cutlet

Recipe : Paneer Cutlet

Posted by Balapriya Venkatakrishnan on 12/06/2018

Take 1 cup crumbled paneer + 1/2 cup cooked potato and mashed + 1 tbsp chopped onion + little grated carrot + 2 grew chillies chopped + little grated ginger + little Kashmiri red chilli powder + 1 tbsp chopped corainder leaves + little amchur powder and Garam masala + 2tbsp corn flour + salt as required + 3 tbsp bread crumbs. Combine all the ingredients.

Prepare maida paste: 4 tbsp corn flour + pepper powder little + 2 tbsp maida + salt + water. Mix well to form lump free and flowing consistency batter.  Make small balls from the dough and do like cutlet shape. Now dip it in prepared maida paste and cover the batter all sides of cutlet.  Then coat with bread crumbs all sides. Now shallow fry the cutlets till it turns golden brown.

Vella Surulappam

Video recipe on Vella Surulappam
A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut.  Please share this video to those who loves Tanjore / Traditional Cuisines.

Channa Masala Chat

Channa Masala Chat.

Recipe by Chef. Swaminatha Sharma

Posted on 20/01/2019

Soak 200gms of White Channa (Vellai Konda Kadalai) for 5 hours.  Pressure cook for 4 whistles with salt, strain water and keep ready.  Remove 1/4th of it, mash and keep ready.  In a kadai, add oil, 1 big onion and 1 tomato, 2 green chilly, 1 piece of ginger, little turmeric and 1/2 tsp of Garam masala.  Remove and allow to cool.  Grind to a fine paste, remove and mix water and keep ready.  In the same kadai, add 1 tsp of oil, temper mustard seeds, Jeera 1 tsp, 1 tsp of Asafoetida and pour the grinded mixture.  Cook well.  Add the boiled channa and mashed channa together, add little Chilly powder, 1/s tsp coriander powder, 1/2 tsp jeera powder and mix well.  Check for salt, add if required.  Sprinkle some Curry leaves, close with a lid for 5 mins and cook in medium flame.  Once all are mixed, it would be liquid gravy consistency.  Now sprinkle 1/4 tsp of Garam masala over the  gravy, mix and remove from flame

In a serving tray, pour the gravy, Sprinkle a bit of chat masala, Finely chopped onion, Papdis or Mixture or Ompodi of your choice, and chopped coriander leaves and serve hot.

Your Channa Masala Chat is reqdy to serve.

Serve with Joy and Serve with Pride.

Kunukku

Recipe : Traditional Kunukku.

Soak 100 gms each : Boiled rice, Thuvaramparuppu, Kadalai-Paruppu and Payatham-paruppu for 3 hours. Coarse grind with 4 nos Red Chilly, Aaharam Asafoetida and Kal-Uppu. In that add half chopped curry leaves and mix well. Heat oil and make round shaped Kunukku with hand. Deep fry always in medium flame, until cooked inside. Serve hot with Ginger Tea / Aaharam Filter Coffee.

Seeyalam (or) Seeraalam

Recipe : Seeyalam (or) Seeraalam

Posted by Chef. Swaminatha Sharma

Posted on 06/12/2017

Again a traditional dish from interior villages of Tamilnadu and almost from South India. This recipe is similiar to cooking Idly with Lentils and sauted with Veggies.. but not exactly veggies. This goes yummy with a spicy chutney as the recipe is highly nutritious and good for growing children and maintains good health. Tambrahmn from Southern part of India would be very famous in making this dish in olden days, but now a forgotten dish. Please see the recipe below, try now and get us your feed back.

Ingredients for making this Special recipe

Paasi paruppu @ Payatham paruppu 2 cups

Kadalai Paruppu - 1 cup

Thuvaram Paruppu - 1 cup

Red chillies = 2 nos

Dhaniya powder - 1 tsp

Aaharam Red Chilly powder - 1/2 tsp

Salt - As required

Finely chopped onion - 1 no

Lemon Juice - 3 tsp

Prepartion method for Seeyaalam : Soak the lentils for 3 hours. Grind the lentils along with Green chillies to fine paste like idly batter. Steam cook in Idly plates after greesing with oil and cut into 1/2 inch pieces and keep ready. In a kadai add 4 tsp of oil, sizzle mustard seeds, urud dal, add onion and saute till golden brown. add Curry leaves 1 arc, Aaharam Red Chilly Powder, Dhania powder and saute wel. Now add the chopped Lentil Idlyies and mix well. Add required salt to it and mix well.. Remove from flame... Squeeze lemon over it and mix well. Serve with spicy chutney of your taste.

Your traditional / Authentic Seeyalam is ready to serve. Serve with Joy and Serve with Pride.

Soya Chunks Galatta

Recipe : Soya Chunks Galatta

Posted by : Chef Swaminatha Sharma

Preparation time : 5 mins

Marination time : 15 mins

Preparation Method : 50 gms of Soya Chunks boiled in water, squeezed and washed in running water, squeezed and keep ready. In a bowl add 4 tsp of Fresh Curd, 1/2 tsp of turneric powder, each 3/4 tsp of Red Chilly, Coriander, Jeera powders required Salt, 1 tsp of GG paste, 1/2 tsp of Vinegar and mix well with the chunks.  Marinate them and keep in deep freezer for about 15 mins.   In a chinese wok, add 2 tsp of Oil and keep in high flame. Once fumes starts, add the marinated chunks and add 1 arc of curry leaves.  Mix well.  Now add Tomato sauce and soy sauce and saute well again high flame until water is gone and the the chunks gets dry.  Remove from flame, place in a serving tray, garnish with finely chopped coriander leaves, and serve hot as Side dish or Starter or Snacks.

Mysuru Bonda

Home made Mysuru Bonda

In a bowl, add Maida (3 hand ful), 1 handful Grated coconut, mashed pepper, 1 tsp jeera, 1 full tsp of Aaharam Asafoetida, Chopped - coriander leaves, curry leaves and green chilly, add salt, add a pinch of Cooking soda, required salt and add water and make batter to Idli batter consistency.  Allow to rest for 20 mins.  Bring oil to temperature, and pour with a Big Spoon in oil and deep fry,  and serve hot with spicy chutney.

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Breakfast Recipe | No-Onion No-Garlic | Traditional South Indian

Soai 250 gms Boiled rice for 3 hours.  Strain water and grind to fine and thick paste along with required salt.  In a Kadai add oil, temper mustard seeds, curry leaves, Urud Dal and Channa dal, add 3 nos of cut Red chilly, 1 tsp of Aaharam Asafoetida saute well.  Add grated coconut 2 handful and add the grinded flour and saute well continuously until water evaporates and becomes like Rice Upma.  Remove from flame and make it to balls of your choice and steam boil for 10 mins in Idly Cooker.

Your special / traditional / tasty Boiled Rice Pidi Kozhukattai is ready

Serve with Joy | Serve with Pride

Pidi Kozhukattai

Special Fatafat Pidi Kozhukattai

Very simple.... Just take Boiled Rice and saute in high flame until aroma arises. Grind to fine powder in Flour Mill and keep in stock. Take 1 cup of Boiled Rice Flour, add chopped coconut, green chilly, finely chopped curry leaves and coriander leaves, and salt. In a kadai temper mustard seed, urud dal, channa dal, and asafoetida and add to the flour. Mix well with sprinkle of water and make it to Kozhukukatti and steam boil.... Your yummy Boiled Rice Pidi Kozhukattai is ready. Can make fatafat in 10-15 mins time, which is good for health too.. Kids like the aroma of the boiled rice and will sustain energy also for them.. This can be either morning tiffin or evening snacks also....

Millets Kozhukattai - சிறுதானிய கொழுக்கட்டை

This is a Healthy very Old Traditional Dish
Millets Pidi Kozhukattai - சிறுதானிய கொழுக்கட்டை.

150 gms of Karnini Health Powder
1/2 cup of grated coconut
3 Red Chillies, soaked & grinded to flakes.
1/2 tsp of Aaharam Asafoetida
1/2 tsp of Mustard seeds, Urud & Channa Dhal
1 arc of curry leaves finely chopped
Salt to Taste
Water as required
1 tsp of Chekku Ennai for tempering

In a bowl add powder, salt, coconut, grinded red chilly flakes.  Temper mustard seeds, urud & channa dhal, curry leaves, asafoetida and add to the flour.  Mix the flour, add water and make it into thick batter as we make for kozhukattai.  Now in a Idli cooker.. roll the batter to Kozhukattai and steam for 15 mins.. Your Nutritious / Traditional / Forgotten Pidi Kozhukattai Recipe is ready.  Serve with Joy and Serve with Pride.

Channa Coconut Gravy

Recipe posted by Swaminatha Sharma

Posted on 14/08/2017

Recipe : Soak 200 gms channa for 6 hours and pressure cook to 3 whistles and keep aside. Take 1 tsp Sombu, 1 tsp Jeera, 6 to 7 Red chillies and 1/2 coconut in a mixer, grind to paste and keep ready. In a kadai, add oil, temper mustard seed, urud dal, cinnamon and star annise (Annasipoo) and add chopped onion, Curry leaves and saute well till golden brown. Add the cooked channa, add salt and saute well. Now add the grinded paste, add water, cook in medium flame under cover for 10 mins. Remove lid and sprinkle Methi leaves and coriander leaves. Serve Hot.

Serve with Pride....!!! Serve with Joy.....!!!!

Millets Adai

Traditional Siruthaniya Adai (Millets Adai). 

This is one of the best food which our grannies had to sustain good health. The main reason for having these millets into our food is as follows.

Kezhviragu & Kambu : reduces cholesterol

Kudhiravaali : Controls heart diseases

Kezhviragu : Rich in fiber & controls sugar

Saamai : maintains good Spinal chord

Varagu : Reduces weight & Stress remover.

Millets (Siruthaaniya) Adai : 

Soak 200gms of Kambu, Kezhviragu, Solam, Kollu, pasi-payaru, Kudiravaali, Saamai, varagu and Urud dhal and 5 tsp of Kondakadalai for 8 hours. Grind along with Ginger, Garlic, Salt and Red chilly. No fermentation is required. Mix fresh drumstick leaves to the batter and make Adai. (You can mix finely chopped onions to the batter if you wish for further taste). Serve hot with spicy red / green chutney.

Especially kids will love this combinatin of food and make them hale and healthy. This is best for aged person to maintain their good health. Twice a week would defenitely change your health sustainable. Try and get us your feed back.

Alu Wadi (Pathra)

Recipe : Alu wadi (Pathra)

Posted by : Annapoorani Ganesan

Posted on : 06/06/2017

Ingredients

Colocasia leaves(Arbi ka pathha) 10

Jaggery 1 tab sp

Tamarind Pulp 2 tab sp

Red Chilli powder 2 tsp

Haldi powder 1 tsp

Khuskhus 1 tsp

Coriander powder 2 tsp

Sesame seeds 1 tsp

Jeera 1 tsp

Besan 2 cups

Salt to taste.(app 2tsp)

Method  :  Wash the leaves and pat them dry. Remove the stems and trim the veins which are a little thick. (Use rolling pin to flatten).  This makes its easier to roll them.  First dry fry the besan in a pan into aroma comes.  After cooling,  Take a bowl, add tamarind water haldi powder, chilli powder, daniya powder, garam masala powder, jeera powder,jaggery,salt and besan and mix. If it is too runny add a little more besan, the consistency should not be runny.  

Take a leaf. Place is on a plain surface such that the darker side is downwards and the lighter side is upwards also the narrow tip should face towards you. Now apply a thin layer of the mixture evenly. Place another leaf in the same way but this time the narrow tip should be in the opposite direction. Repeat for 4 to 5 leaves.

Now fold from left up to middle then from right up to middle. Apply the paste on all folded portion.  Now Roll tightly from top to bottom and keep aside. If you feel its unrolling tie a string around it so that the roll doesn't unfold.  Grease the plate of the steamer. Put the roll in a cooker and steam for 20 to 30 mins. Roll them in khuskhus and let them cool. (You can keep in refrigerator) remove and cut into rolls.  Heat oil in a pan,add jeera and sesame seeds.  Add the rolls and shallo fry till crisp.   (Also you can deep fry.)