Wednesday, 1 October 2014

Kamarkat / Coconut Jaggery Balls (Hard Ball Candy) - No Ghee Sweets

Kamarkat / Coconut Jaggery Balls (Hard Ball Candy) - No Ghee Sweets
Kamarkat / Coconut Jaggery Balls (Hard Ball Candy) - Diwali Sweets

Kamarkat / Coconut Jaggery Balls (Hard Ball Candy) , an indian version of hard ball coconut candy, which need only few ingredients.
I had previously shared another version of Coconut Jaggery Ladoo, for which we need jaggery syrup of only one string consistency, whereas for Kamarkat, we need hard ball consistency. Kamarkat is a traditional south-Indian sweet which is almost vanished from the market. But still you can find some in road side petti kadai / shops. I never liked it much, I'm more fond of Thein Mittai and Petti Kadai Halwa. These balls are very healthy, as we have used palm jaggery here. Lets check this easy and also healthy Kamarkat recipe,

Tuesday, 30 September 2014

Baked Millet & Sago Nippattu / Thinai Javvarisi Thattai - Healthy Diwali Savory Snacks

Thinai Javvarisi Thattai
Thinai Javvarisi Thattai

Baked Millet & Sago Nippattu / Thinai Javvarisi Thattai / Korralu Nippattu, a healthy Diwali savory made from millet flour. I have tried this thattai with Foxtail Millet Flour. But you can also prepare it with any millet flour or wheat flour. You can try it with any combination.
I have also added curry leaves, which makes it more flavorful. Last year, I had shared regular Thattai recipe made with rice flour and then deep fried. You can also add pottukadalai / roasted gram & bengal gram / channa dal along with other ingredients.
For a healthy version, I tried baking these thattai. And it turned out too crispy. For regular version, you can deep fry them. Lets check the recipe,

Friday, 26 September 2014

Chettinad Saiva Meen Kuzhambu / Vegetarian Fish Curry - Purattasi Special

 
Chettinad Saiva Meen Kuzhambu / Vegetarian Fish Curry - Purattasi Special
Chettinad Saiva Meen Kuzhambu / Vegetarian Fish Curry - Purattasi Special

Chettinad Saiva Meen Kuzhambu / Vegetarian Fish Curry, a traditional and authentic Vegetarian Fish Curry prepared from ground cow peas masala paste, which is steamed and fried, and cooked in tamarind based curry to perfection. 
I never heard of this curry or never tasted it before even accidentally until last month. Two weeks back, we had gone to native to attend one our close relative's marriage function, where i tasted this curry. Initially, I thought its either raw banana or elephant yam, but when asked about this suspicious curry, they said its saiva meen kuzhambu. Though the caterer was not ready to share the secret, I googled about this, and found the recipe in one of my favorite Chettinad Specialty Blog run by Solai Aachi. I have been following her space for a long time and even tried many of her recipes. 

The whole process may seem complicated, but it is simple. The curry is nothing but Puli Kuzhambu / Kara Kuzhambu. The only part we need to concentrate more is to prepare this vegetarian fish using cow peas / thatta payar, which is also simple. Soak the beans overnight and ground it to coarse paste along with few mentioned ingredients. You need to steam the paste and deep fry them.
I wanted to enjoy this whole process, so took my own time of 2 hrs :) to prepare this curry and enjoyed each and every step of this process while cooking. I have used big garlic flakes, so reduce the quantity according to the type you use. Lets check the recipe,