Kuzhipaniyaram

Kuzhipaniyaram is a chettinad dish. It will be cripsy outside, soft and spongy inside. Try is cripsy kuzhipaniyaram, you will sure fall in love with it.


Ingredients:

Raw rice - 3 Cups

Urad dhal / Black Gram - 1 Cup
Salt - As per taste.
Coconut - 1/2 Cup
Green chillies - 9 Nos.
Chopped coriander leaves - 2 Table Spoon
Curry leaves - 1 Table Spoon

For tempering:

1 tablespoon - mustard seed.
2 nos- Dry chillies

Method:


For Batter:

Soak raw rice and urad dhal / Black gram for 2 & 1/2 hours and grind together to a smooth paste.
Now add enough salt. Let the batter be (Idly batter) like consistency. Allow it to ferment over night ( atleast for 10  to 12 hours )


When your about to make kuzhipaniyaram add enough water to make it in to a batter (Dosa batter consistency). 


For Kuzhipaniyaram : 


When you are about to make kuzhipaniyaram, either u can grind coconut and green chilles and mix it with the batter or you can chop the coconut and green chillies finely and add to the batter, either way you can do it. Then add coriander leaves and curry leaves to it. Temper it with mustard and red chillies, and mix it with the batter. Grease the kuzhipaniyaram kal with oil and pour the batter, till it turns golden brown on both sides.
Enjoy these kara kuzhipaniyaram / Pan Fried fritters with Tomato chutney :-)

BADUSHA

I am trying badushas for the first time, and glad that it turned out well and crunchy, Do try it once , iam sure you will just love the taste.

Ingredients:

Maida/All purpose flour - 1 cup

Butter - 50 grams

Cooking soda/Sodium-bi-carbonate - 1/4 Teaspoon

Water - As needed.

Oil - for deep frying

For Syrup:

Sugar - 1 Cup

Water - Just enough to immerse sugar

Rose essence - Few drops

Saffron - a pinch (optional)

Method :

 In a mixing bowl add softened butter and cooking soda and mix well, then add maida to it and mix well so that ir forms bread crumbs like texture. Then sprinkle water, to it and knead for about 10 mnts so that it becomes a soft dough without any lumps. Then make small balls out of the dough. Now take a ball and pinch the edges and fold it inwards, to make the rims decoratively. Repeat the process and finish everything and keep it covered.

Heat oil just enough, i.e if you put a pinch of batter, it should slowly raise, then add few badushas and lower the flame, let it get cooked in slow flame atleast for about 5 minutes. so that it gets cooked inside well. and turns golden colour. Drain it in paper towel.  Add the next set of badushas now.

Mean while add sugar to a pan, just add water just to immerse it, and boil until half string consistency add rose essence  and mix well. Add the first set of badushas, pour sugar syrup and turn each badusha's few times, and then lay in a tray, by then the next set of badushas would be ready so add and do the same way like before. 

Enjoy the super crunchy badushas, it tastes even better the next day :-)

Notes :

• If you reduce the quantity of oil / butter, then there will be a drastic change in the texture of badushas too, it will be hard, and not crunchy, you wont get the layers inside too.
• Dont hurry up while frying badushas, please do as mentioned, otherwise the texture gets affected too. It has to get cooked in very low flame for atleast 5 minutes.
• Consume within a week, donot refrigerate.
• You can simply make the shape like doughnuts (mini).
• You can add elachi powder or saffron also instead of rose essence.

Poha Moong Vada

Ingredients:

Poha/ Aval - 1 Cup
Moong dhal / Pasi paruppu - 1/2 Cup
Palak/ Pasalak keerai - 1 Cup (Finely chopped)
Green chilles - 2 or 3 no.s (finely chopped)
Coriander leaves - 2 table spoon(Finely chopped)
Sugar - 1 Teaspoon
Lemon juice - 2 Teaspoon.
Salt - As per taste.


Method :


Soak moong dhal for 1 hr, drain water and grind it to a coarse paste (dont grind it to a smooth paste), If you use thick poha/ aval soak for 10 mnts, (if you use thin aval then wash it in water, squeeze out the water and use , no need to soak). Mean while heat oil in a pan.In a bowl add ground paste of moong dhal, to it add, aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt. Mix all the ingredients well, dont add water. The moisture in moong dhal, and poha is good enough for mixing. Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce. The sauce in the picture is chilli sauce which i made, will share the recipe soon.


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