Celebrating the cuisine of Madras
The city of Madras evokes myriad memories and a significant part of those memories are linked to the flavours that define the city. From bhajjis, kozhambu, rasam, biriyani, kurma to payasam and halwa, quintessential Madras food displays a lot of diversity and character.
By : migrator
Update: 2016-08-29 12:04 GMT
Chennai
As we conclude the Madras Week revelry, here we share few typically Madrasi recipes.
MILAGAI BAJJI
INGREDIENTS:
- Yellow chillies: 6
- Gram flour: 150 gms
- Rice Flour: 50 gms
- Chilli Powder: 20 gms
- Salt: to taste
- Asafoetida: 5 gms
- Ginger garlic paste: 10 gms
- Baking Soda: 3 gms
- Refined oil (for deep frying): 500 ml
METHOD:
- Slit open peppers and deseed it. Bring lots of water to a boil, add some salt and take it off the heat once boiled. Drop the peppers in it and cover it for 5 mins. Drain it and set aside.
- Take gram flour, rice flour, chilli powder, asafoetida, ginger-garlic paste, baking soda and salt in a bowl. Add water slowly and make it into a thick batter. The batter shouldn’t be too thick. Check seasoning.
- Heat oil for deep frying in a kadhai . Now dip the pepper in this batter, fill the inside of the pepper with batter.
- Drop chillies in the kadhai and fry till golden. Then take it out place it in a paper towel to drain excess oil. Bhajji is ready.
PAYA CURRY
INGREDIENTS:
- Baby goat trotters: 4 nos
- Shallots: 50 gms
- Coriander leaves: ¼ bunch
- Green chilies: 4 nos
- Tomato: 30 gms
- Ginger garlic paste: 20 gms
- Turmeric powder: 5 gms
- Red chili powder: 10 gms
- Salt: to taste
- Refined Oil : 100 ml
- Coriander leaves : 5 gms
- Curry leaves: 20 leaves
- Bay leaf: 5 gms
- Cinnamon stick : 5 gms
- Cloves: 5 gms
- Cardamom: 5 gms
- Cumin seeds: 5 gms
- Fennel seeds: 5 gms
METHOD:
- First, wash the pieces of baby goat trotters ( paya ) very well with flour and water for about 5-6 times.
- In a pressure cooker, add the washed lamb trotters, salt, black pepper corns, and ginger-garlic paste.
- Add water and pressure cook the mixture on high flame for about 20-25 minutes.
- Heat oil in a pan, put cinnamon sticks, cardamom, cloves, bay leaf, cumin and fennel. Then add shallots, tomatoes, green chilli and curry leaves.
- Add boiled lamb trotters and mix well. Then put red chilli powder and turmeric powder.
- Once the raw smell goes away, add salt and coriander leaves. Check the seasoning.
- Serve the paya curry with idiyappam or steamed rice.
PAAL PAYASAM
INGREDIENTS:
- Raw rice: 200 gms
- Milk: 500 ml
- Sugar: 400 gms
- Ghee: 30 ml
- Cashewnut (to be roasted in ghee): 10 gms
- Green raisins: 8 gms
- Cardamom powder: 3 gms
METHOD:
- Bring the milk to a boil first on a medium flame. Stir in rice when the milk is getting heated up, so that the bottom of the milk does not get scorched.
- After the milk has come to a boil, continue to simmer till the rice grains are cooked.
- Once the rice grains are cooked well, add sugar. Stir well so that the sugar is dissolved.
- Simmer for a further 8 to 10 minutes till the milk has reduced and the payasam has thickened.
- Heat ghee in a pan, add cashew nut and green raisins. Roast till the cashew gets golden brown colour. Then add to the payasam and also sprinkle some cardamom powder.
- Garnished with fried cashew nut and raisins. Serve hot.
Recipes: Sujan Mukherjee, Executive Chef, Taj Coromandel.
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