Tuesday, August 20, 2019

Pepper Thattai | Milagu Thattai | Snacks

Milagu Thattai, a delicious savory snack made from rice flour with wonderful pepper flavor. I have been thinking of posting this recipe here for very long time, as Krishna Jeyanthi/Gokulashtami is just around the corner and thattai is one of the popular snack prepared for this festival, thought of, this might be the right time to post here and made them last evening just to post here and of course we enjoy eating them too 😊. 
In our home ,we grew up eating varieties of home made murukku and seedai, thattai was not in the picture when i grew up, later when i was chennai for job, i got tasted the A2B's pepper thattai for the first picture and instantly love the flavor. Ever since i always prefer to buy the pepper thattai whenever visit A2B shop. After moving to aboard, i started to make them at home, one of the difficulties of living far away from home town, whenever you're craving for something from your home town, the only choice you have is make it on your own. No regrets at all, actually i see that as the opportunity to learn on how to make them otherwise i would never make them on my own. Ok, enough with my stories, coming to the recipe, today i have used home made rice flour, but you can use the store brought rice flour too for this recipe, i had used them in the past and it worked fine. Now let's check out how to make this flavorful pepper thattai.

Pepper Thattai | Milagu Thattai

Preparation Time : 15 mins | Cooking Time : 20 minsMakes : 20-22 
Recipe Category: Snacks | Recipe Cuisine: Indian
Rice flour - 1 cup
Roasted chana dal flour/Pottukadalai maavu - 3 tbsp
Chana dal - 2 tsp
Peppercorns - 1 tsp
Asafoetida powder - 1/4 tsp
Curry leaves -  1 spring
Butter - 1 tsp
Salt - as needed
Oil - for frying

Soak the chana dal in water for 10 mins. In a bowl, take the rice flour & roasted gram flour.Add the peppercorns into the hand motor & pestle and crushed them into coarse powder and add into the flour along with salt.Finely chop the curry leaves and add into the flour mixture along with asafoetida powder, mix it all well together, then add the melted butter and give a good mix.Add the soaked chana dal and the needed water and make a dough. Divide the dough into small lemon sized ball.Take a zip lock bag, cut the sealed edges and make it open, grease it with oil and  place a dough on one side of the bag and cover the top with the other side of the bag.Using a flat bottom bowl and press the dough to flatten it out evenly. Prick on the top using fork.Heat the oil for frying and add the pressed dough.Let it cook in medium flame. Gently flip it for couple of times while frying.When the "shh" sound stops and the thattai floats on the top without any bubbles, remove from the oil and place it on tissue paper. Do the same for the remaining dough.Tasty and crispy Pepper Thattai is ready. Let it cool down completely and store them in air tight container to maintain the crispiness. 
  • Instead of hand motor & pestle, you can using mixie to crush the peppercorns.
  • Prick the top using fork helps to avoid puff up while frying.
  • The given quantity of pepper is for mild spice. Add more or less as per your liking.
  • Instead of zip lock bag, you can use any polythene bag for shaping thattai.
  • To make roasted gram flour, add the roasted gram in the mixie and grind into fine powder.If need sieve it once otherwise use them as it is.
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Friday, August 16, 2019

Drumstick Poriyal | Murungakkai Poriyal | Poriyal Recipe

Murungakkai Poriyal, a delicious and quick to make poriyal with drumsticks. Actually i haven't prepared this poriyal often because whether in US/Canada, the drumsticks are not easily available, only indian stores have them sometimes. So whenever i got them, i prefer to add few pieces in sambar, karakulambu and aviyal such that it will last for 7- 10 days. Last time, when we went to indian store here, the drumstick was so fresh, so i picked couple of extra drumstick than the usual and in the same week, all of sudden we had a travel plan to other city and were out of town for 10 days because of ST's work. And i didn't want to waste them so before traveling made this poriyal for our meal along with rice and sambar. It turned out super good, the flavor was subtle and simply love this poriyal. Now let's check out how i have prepared this poriyal.  

Drumstick Poriyal | Murungakkai Poriyal

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Drumstick - 2 
Turmeric powder - a pinch
Salt - to taste
To grind
Grated coconut - 2 tbsp
Green chili - 1
Peal onion - 1 nos
Garlic pods-1(small)
Cumin seed- 1/4 tsp
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl Onion -1 
Curry leaves- few

Cut the drumstick into 1 inch pieces. Heat about 1 cup of water in a kadai, bring into boil, then add the drumstick pieces.Cover cook until the drumsticks are tender and well cooked.In the mean time, grind the ingredients listed under "To grind" into coarse paste.Once the drumstick is almost cooked, add the turmeric powder and salt.Next add the coconut mixture, give a good mix and let it cook until the raw smell leaves. Temper the ingredients listed under "To temper" and add into the drumstick poriyal.Tada, Delicious Drumstick Poriyal is ready.
  • Depends on your preference, you can add more or less chili. The given quantity has mild spice level.
  • Sesame oil gives great flavor to the poriyal.

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Wednesday, August 14, 2019

Pineapple Rasam Without Dal | Pineapple rasam | Rasam Recipe

Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor. Rasam is a integral part of south indian meal. But i have seen people running away from dinning table when they hear the word "Rasam" and also sarcastically claim rasam as visham (poison). For me, i love rasam like anything right from childhood, rice with rasam and thogayal is one of my favorite combo and love to have them any time now also. But so far, i stick with the my basic rasam recipe and very rarely give it a  try  on other varieties. I have heard about this pineapple rasam a lot, hence i want to try this for a while, finally i have made it today. When i searched for pineapple rasam recipe online, all of them has dal in it, as i said earlier i like simple rasam without dal, so i have used my rasam recipe as base and made this pineapple rasam without any dal, it turned out awesome, the flavor was so good and the mild sweetness from the pineapple really enhance the taste of rasam.  

Pineapple Rasam Without Dal | Pineapple rasam

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Rasam | Recipe Cuisine: Indian
Pineapple - 2 rings
Tamarind - a small gooseberry size
Tomato - 1 (medium)
Curry leaves & coriander leaves - few
Salt - 1/2 tbsp(approx)
Ghee - 1/2 tsp
Mustard & urad dal - 1/2 tsp
Red chili - 1 
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp
To grind
Pepper corns - 2 tsp
Cumin seed - 1 tsp
Garlic pods - 6-7

Cut the pineapple and tomato into small pieces.First grind the ingredients listed under "To grind" into coarse paste and keep it aside, in the same jar, add 1/2 of the pineapple and grind into coarse paste.Next add 1/2 of tomato and grind into paste. Heat the kadai with ghee, add mustard,urad dal, curry leaves and red chili, let the mustard splutter, then add the pepper corn mixture, saute till it's aromatic.Then add the chopped pineapple & tomato followed by pineapple and tomato puree.Add 2 cups of water and the tamarind extract from the soaked tamarind. Add salt, turmeric powder and asafoetida powder into the rasam.Bring into boil and finally add the chopped coriander leaves & switch off the flame.Flavorful and tasty Pineapple rasam is ready.


  • Depend on the sourness of the pineapple, you may need more or less of tamarind.
  • For extra flavor, add 1/2 tsp of ghee at the end.
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Monday, August 12, 2019

Panakaram | Panakam | Traditional Drink | Summer Drink

Panakaram /Panakam, a delicious cooling drink prepared from lemon. For many temple festival in south tamilnadu, this panakaram(that's how we mention  "Panakam" in south tamilnadu) and neer moor are the most distributed drink to the people. In my school days, i had fond memories of having them druing ther thiruvizha(temple car festival) in my home town, Tirunelveli. During that time, people used to make panthal(small temporary store) on the road side and bring the panakaram and neer moor(Both are real thirst quencher and keep you cool in hot sun) in a large vessel to give to all the people who pay visit to the car festival. 
Amma says that in those days, the panakaram was mainly made with tamarind, instead of lemon. For tamarind panakaram, soak the tamarind in water, extract the pulp and add water as needed and add the remaining ingredients as such in the ingredients list. Even now, in certain temples, they do the same. When talking to Amma over phone last week, she mentioned that she prepared this panakam for around 100 people to distribute to the nearby Amman temple on Aadi Velli(Friday of Aadi(Tamil) month), since then i was craving for this delicious drink and made this few days back 😊 . Now let's check out how i have prepared this delicious panakaram with lemon.

Panakaram | Panakam | Traditional Drink

Preparation Time : 10 mins | Cooking Time : 0 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Lemon - 1/2
Jaggery - 3 tbsp
Water - 1 & 1/2 cup
Salt - 1/4 tsp
Cardamom powder - 1/4 tsp

First measure and take the jaggery in a bowl, add water, let it sit for couple of mins or until the jaggery dissolves completely.Strain the jaggery water to remove the impurities, then add the lemon juice squeezed from the 1/2 of the lemon.Next add the salt and cardamon powder. Mix it all well together and the panakaram is ready.Delicious Panakaram is ready to serve.
  • Ground the jaggery into fine powder using hand motor and pestle or mixie to dissolve it easily.
  • Salt really enhance the taste, so highly recommend to add.
  • You can use ice water for chilled drink.
  • In addition to cardamom, you can add pinch of dry ginger/sukku powder too.
  • If you have tulsi, add few leaves. I can't source it here, so skipped it.
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Tuesday, August 6, 2019

Baked Onion Samosa using Phyllo Sheets | Onion Samosa | Vengaya Samsa

Baked Onion Samosa, a savory pastry made from phyllo sheets with spicy onion fillings. Guess, samosa need no introduction, it's a deep fried savory pastry from india. Samosas which are quite famous in the west has potato filling inside. But in India, you can find variety of stuffing inside the samosa and the famous stuffing next to potato is onions. In tamilnadu, you can find this mostly in road side vendors, especially when you shop in Tnagar, Chennai, you can't miss this crispy samosa from the road side vendors.  
I have the fond memories of having them in T nagar,Chennai. When i first moved to chennai for job, i was really confused by the name "Samosa". In my home town, we call this onion samosa as "Onion Samsa(சம்சா)" and the sweet one (made with roasted chanal da powder) as "Samosa". So it really take time to get used to the local slang :-). Now coming to the recipe, here i have used phyllo pastry to make this samosa. I have already tried few savory items like potato samosa and avocado roll with the phyllo sheets. So i'm quite confident about the outcome, as expected it turned out super crispy and delicious.
Instead of phyllo sheets, you can use the samosa sheets that are available in the frozen section of the grocery store, but i'm not sure how good it will be when it's baked. When comes to phyllo sheets, it bake so well with both sweet and savory filling. So whenever i buy phyllo sheets to make baklava, i always reserve few sheets to try some savory items. Let's check out the recipe.

Baked Onion Samosa using Phyllo Sheet

Preparation Time : 10 mins | Cooking Time : 20 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Phyllo Sheets - 4
Onion -1(big)
Curry leaves - few
Fennel seed - 1/4 tsp
Oil - 1 tsp + 1 tbsp(for brushing)
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp 
Garam masala powder - 1/2 tsp
Coriander leaves - few
Salt - to taste 

First cut the onions into thin slices and grate the carrot. Heat the oil, temper the fennel seed.
Next add the onions and curry leaves with pinch of salt.Saute till the onions are translucent, add the spices(turmeric,red chili and garam masala powder) and salt. Give it a good mix.Add the grated carrot, saute till the carrot are soft. Finally add the chopped coriander leaves. Switch off the flame. Stuffing is ready.Thaw the phyllo sheets as per instructions and keep it ready. Take a sheet, cut into half, take one half and fold them vertically.Apply oil on the sheet, then place the onion mixture and start folding in triangle.Continue folding till the end. Seal the edges with water. Place it on baking tray and brush it with oil on top.Do the same for the remaining sheets and bake them in preheated oven at 370F for first 10 mins and then reduce the temperature to 350 F and bake it for 10-15 mins.Tada, Yummy Onion Samosas are ready.
Ready to dig in 
  • The mild sweetness from the carrot balance out the spices and gives great taste to this samosa.
  • Keep on eye on the samosa after 20 mins to avoid burning. 
  • For more flavor, you can use oil and ghee mixture to brush the sheets.
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