Sumptuous regional cuisine from south
The food from the state is a brilliant blend of flavours, colours, seasoning, nutritional balance, fragrance, taste and visual appeal. From Karaikudi to Tirunelveli, every region has its unique style of cooking. Here are a few interesting recipes to try out.
By : migrator
Update: 2016-01-30 14:33 GMT
Chennai
MEEN THOKKU
(Fish preparation with Chettinad spices, onion and tomato)
Ingredients:
Seer fish: 150 gms
Oil: 25 gms
Mustard seeds: 3 gms
Fennel seeds: 3 gms
Cumin seeds: 3 gms
Garlic: 15 gms
Whole red chilli: 3
Onion chopped: 50 gms
Curry leaves: 2 gms
Ginger garlic paste: 5 gms
Red chilli powder: 4 gms
Coriander powder: 5 gms
Turmeric powder: 2 gms
Tomato chopped: 50 gms
Salt: to taste
Chettinad powder: 2 gms
Lemon juice: from half lemon
Method:
- Clean the fish, marinate it with ginger garlic paste, salt, all masala powders including Chettinad powder and keep aside for an hour. Then deep fry.
- Once done with frying, keep the fish aside and add mustard seeds. After crackling, add fennel, cumin, whole red chilli, garlic and onion. Sauté well till golden colour.
- Add ginger garlic paste and sauté for some time. Add all masala powders and tomato. Cook well with salt.
- Now add the fried fish and toss to coat the masala . Add coriander and curry leaves. Toss.
- Squeeze lemon juice on top of the fish preparation.
- Check seasoning and serve hot.
Recipe: Chef Umapathy, Chef de cuisine, The Raintree, St.Mary’s
KALYANA AVIAL
Ingredients:
Carrot: 25 gms
Beans: 25 gms
Snake Gourd: 25 gms
Raw Banana: 50 gms
Drumstick: 1
Curry Leaves: 5 gms
Yam: 10 gms
Cumin: 2 gms
Green Chilli: 5 gms
Coconut: 100 gms
Coconut Oil: 2 tbsp
Salt: to taste
Method:
- Cut all the vegetables into strips and boil.
- Grind the coconut, cumin, green chilli; coarsely.
- Mix the grinded paste with the boiled vegetable.
- Add salt and mix well.
- Heat pan, add coconut oil, cumin, curry leaf; allow to crackle.
- Add to the vegetables and garnish with curry leaves.
Recipe: Chef Sakthivel, The Residency, GN Chetty Road, T Nagar
CHENNAI YERA
Ingredients:
Prawns: 200 gms
Egg: 2
Lemon: 2
Onion: 100 gms
Tomato: 50 gms
Green Chilli: 5
Coriander Leaves: 1/2 bunch
Salt: To taste
Pepper: 2 tsp
Oil: 100 ml
Method:
- Chop onion, tomatoes and slit green chilies.
- Marinate the prawns in lemon juice with pepper and salt.
- Dip in egg and deep fry.
- Heat oil in a pan. Sauté onion and green chilli.
- Add tomato and mix well.
- Toss the fried prawns in the mixture.
- Finish with coriander leaves.
- Serve with rice or as snacks.
Recipe: Chef Damu of www.drchefdamu.com
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