Palak Kuzipaniyaram

Palak Kuzipaniyaram - Iron Recipe

Kuzipaniyaram is chetinad cousin here  i preapared with palak.  

Preparation Time - 15 min

cooking time : 20 min

Serves : 3

Ingredients

1. Idly batter – 1 cup
2. Palak leaves – half bunch  ( wash and chopped)
3. Cashew nut – 6 nos
4. Chopped Onion – 1 no
5. Chopped Green chilli – 1 no
6. Curry leaves – few
7. Grated coconut – 2 tbspn
8. Oil – required qty
9. Salt – to taste

 Method

1. Roast the cashew in one tbspn oil  add onion, green chilli and curry leaves and cook for 5 minutes
2. Add chopped palak, grated coconut and add salt
3. Sauté well until the raw smell disappears
4. Now add this to the ily batter and mix well
5. Heat paniyaram pan and spread oil pour the batter mixture to it cook on low flame and check regularly both sides not to burn
6. Cook well and remove from the pan
7. Yummy palak kuzipaniyaram is ready to serve with any type of chutney.

Linking to   #livogenironchef the Iron Chef contest on IndiBlogger. 

Tag: Travel Recipes,Traditional Recipes, Palak recipes, Iron Recipes,Kuzupaniyaram,

Restaurant Style Chettinad Mutton Gravy

Restaurant Style Chettinad Mutton Gravy

Ingredients

Mutton with bones – 400 gram

 salt - to taste

turmeric powder – ¼   tspn

Red chilli pwd – ¼  tspn

Method: Marinate the mutton with above given spices for about 10 mins. Now take a pan add the marinated mutton and allow to half cook the mutton for about 3 mins.

to roast and powder

whole pepper - 1 ½  tpsn

cumin seeds – 1 tpsn

fennel seeds – 1 tspn

black cardamom – 1

green cardamom – 1

brinji (bay) leaves – 3

clove – 3

whole coriander seeds – 1 tpsn

cashew nut – 4 or 5

Method: Dry roast all the above given ingredients and coarsely grind it in a mixie.

for tempering

oil – 2 tbspn

ghee – 1 tpsn

onion – 2 nos

tomato – 1 no

ginger garlic paste – 1 tbspn

curry leaves – few

red chilli powder – ¼ tspn

turmeric powder – ¼ tspn

Method

coconut powder – 3 tspn

Method:

Heat the  pressure cooker  add oil and temper with curry leaves and ginger garlic paste.

Saute  it for a minute, add onion sauté it till its  colour changes to pink.

Add tomatoes sauté it well until tomatoes gets soften. Now add the half cooked mutton in to the pressure cooker.

Dissolve the coconut powder into half cup of hot water and add it to the mutton, mix well close the cooker lid and leave it for 3 whistle.

A very tasty and spicy favorable chettinad mutton gravy is now ready to serve with plain rice, appam, chappati ,roti etc..

Brown Rice Banana Kuzipaniyaram

Kuzipaniyaram is one of the chettinad Traditional Breakfast, .We make this paniyaramm using special kuzipaniyaram pan If you don't have this paniyaram pan we can make  like appam.

This is one of the variety which i tried, in chettinad sweet and spicy varieties of kuzhipani

yaram.

Ingredients

Brown Rice 100 gram

Maida (all purpose flour) – 100 gram

Jaggery – 150 gram

Chiquita – 1 

Coconut – pieces - 2 tbps

Cardamom – 3

Badam (almond)  flakes – 1 tbpsn

Dry ginger powder – ½ tspn

Salt – 1 pinch

Sodium bicarbonate - 1 pinch

Oil  ghee – as  required

Method

1.  Soak brown rice for  2 hours  and grind well.

2.  Grind the soaked rice.  While grinding, add cardamom, salt, and maida. 

Grind for 3 minutes.

3. Add the banana and grind well.  Remove from the grinder.

4.   Add ½ cup water into jaggery and heat it up.   Filter the syrup. 

5.  In the batter,  add dry ginger powder, jaggery syrup, Sodium bicarbonate (almond) flakes and coconut pieces. Mix well.

6.   Heat the paniyaram pan.  Add  little oil + ghee and  pour the batter.

7.  Cook on low flame, checking regularly both sides, so it does not get burned.

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Oats, Horse gram kuzipaniyaaram

Ingredients

OATS HORSE GRAM KUZHIPANIYARAM:

Ingredients:

Horse gram - 1/2 cup

Barley - 1/4 cup

Mutter dal (pattaani paruppu) - 1/2 cup

Oats – ¼ cup

Rice - 1/4 cup

Red chilly - 3 no's

Garlic - 3 nos

Asofoetida - 2 pinch

Bicorbonate  (idli soda) - 2 pinch

Onion - 1 no

Curry leaves - few nos

Chopped coriander leaves(cilantro) - 1 tbsn

Salt - to taste 

  Method:

1.Soak horse gram, muttar dal, rice, barley over night. Drain the water and add soaked oats and grind coarsely with red chilly, asofoetida, garlic. (Soak the oats 10 mins before grinding)

2.Add chopped onion, coriander leaves, curry leaves , salt, idli soda in to it and mix well.

3. Heat paniyaram pan put little oil and  pour the batter.

4. Cook on low flame, checking regularly both sides not to burning.

5. Serve with jaggery  or any chutney.

Note

This is one of the variety which i tried, in chettinad sweet and spicy varieties of kuzhipani

yaram

( I like  paruppadai much. but puruppadai absorbs more oil , so I planned to do this  kuzhipaniyaaram, less oil, then crispy ) 

This recipe goes to  priya's event CWF oats at Priya and WWC.