Thattai called Thattai Murukku or Thattai Vadai in some places is one of the most popular savories of South India, especially Tamil Nadu. It’s a must during Janmaashtami festival and is offered to Lord Krishna. Its crispy, spicy flavor makes it one of the best accompaniments with evening tea or coffee. These thattais are sold right from the big fancy chain of stores to the road side vendors in India. Though there are many versions of Thattai, as I call it, I am sharing with you my version of it after trying and testing several recipes. Hope you enjoy it as much as I do.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Festive recipes. Show all posts
Showing posts with label Festive recipes. Show all posts
Vishu Kanji
Ingredients:
Raw rice - 1 cup
Coconut milk - from 1 coconut
:- first extract - 1 cup
:- Second extract - 3 cups
Cumin seeds - 1 tbsp
Dry ginger powder / Chukku podi - 1 tsp
Salt to taste
Method of Preparation:
1. Soak the rice in the second extract of coconut milk and pressure cook for upto 4 whistles with enough salt.
2. Meanwhile crush the cumin seeds between your palms and add to the first extract of coconut milk and keep aside.
3. Once pressure settles in the cooker, open the lid and keep it on the stove again.
4. Add the dry ginger powder and mix thoroughly.
5. Add the first extract of coconut milk and give it a nice stir.
6. Remove from fire once it comes to a boil.
7. Serve hot with sugar or any kind of chutney.
Happy cooking :)
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