Trekkal Chettinad Dish (kugan)
[tscii] I have not heard of this name before.
My aunt has been bugging me to post this recipe.
The taste is real super.
She has also given me a Madurai Special.
Ayira meen kulambu. I will post later.
Thanks, kugan98.
TREKKAL (CHETTINAD DISH)
Ingredients:
3 medium brinjals cut into cubes
1 big potato cut into cubes
1 big tomato chopped
1 big onion chopped
To Grind:
4 green chillies
6 dried red chillies
½ tsp cumin
½ tsp aniseeds
¼ tsp turmeric powder
2 tbs grated coconut
2 cashew nuts
2 tsp pottu kadalai (roasted channa dal)
Salt to taste
Coriander leaves little
To Temper:
2 tbs oil
¼ tsp aniseeds
10 black pepper
1 small piece of cinnamon stick
Method:
Heat a pot with oil, add in all the tempering ingredients.
Now add in the onions, brinjals, potato and tomato.
Sauté well, now add in the ground paste.
Sauté well till the raw smell goes.
Add in about 4 cups of water and salt.
Let it boil on medium flame, till the gravy is thick.
Remove and garnish with coriander leaves.
Goes well with idli dosi or chapathi.
Note: You can even add carrots, peas, or even butter beans
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Kali Kanjii Dosai (kugan)
[tscii] Suvai nga, this kali kanjii dosai must be a disappearing dish.
These were made in the villages when visitors dropped in without notice :lol:
You need a very good kara saramana kulambu, or a very hot tomato chutney.
The dosai will be white in colour, its best eaten hot.
Imm samachi asastungga.
KALIKANJII DOSAI
Ingredients:
1 cup raw rice
1 tablespoon grated coconut
1 tsp oil
Salt to taste
1 ½ cups of water
Method:
Soak the rice for about 30 minutes.
Now grind the rice with the coconut to a fine batter.
Remove the ground batter.
Clean the grinder with 1 ½ cups of water.
Now add 2 tsp of the ground batter to this water.
Pour the water in a pan with the oil.
On low flame keep stirring the mixture till it becomes thick.
When it starts to boil, switch off the flame.
This is called khool or (kappai)
Now add the khool to the ground batter.
Add salt and enough water to form a dosai batter.
Mix well and see that there are no lumps.
Now your kali kanji dosai batter is ready.
You need not ferment this batter.
Make the dosai as you will for, normal dosais.
The dosai will be soft.
Serve with a kara saramana gravy or tomato chutney.
The Cooked Khool:
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The Kali Kanjii Dosai:
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