Showing posts with label Madurai Cuisine. Show all posts
Showing posts with label Madurai Cuisine. Show all posts
Banana leaf wrapped Kizhi Parotta, fresh off the griddle
Kizhi Parotta Recipe: Kothu Parotta & Salna in Banana Leaf
Kizhi Parotta is South India's answer to a lunch parcel worth waiting for: fluffy, hand shredded Kothu Parotta soaked in spicy Chicken Salna, tied into a banana leaf, and slow cooked on a hot tawa until the leaf's aroma works its way into every layer. This Kizhi Parotta recipe, sometimes called Kizhi Potti or banana leaf parotta, brings a South Indian street food favourite into your own kitchen, whether you stick to the traditional Parotta and curry version or try my daughter's twist with Kothu Parotta and Salna.
Chicken Salna Recipe: Madurai Style Salna for Parotta and Dosa
Chicken Salna Recipe: this Madurai style chicken salna is the thin, brightly hued, spicy gravy that makes every parotta complete. Built on a fragrant paste of shallots, coconut, fennel, poppy seeds and roasted gram dal, it is the classic parotta salna, a perfect side dish for Malabar parotta, kari dosai, idli and idiyappam. Make it plain as an empty salna, or add chicken or mutton, and you get a Tamil Nadu street stall gravy at home.
Madurai Kari Dosai Recipe: Thick Egg Dosa with Mutton Kothu Kari
This Madurai Kari Dosai Recipe, inspired by the famous Simmakkal Konar Mess Kari Dosa, is a thick, soft egg dosa topped with spicy minced mutton kothu kari masala. Drizzled with gingelly oil, cooked covered on a very low flame and never flipped, it is Madurai street food at its most indulgent. Serve this minced meat dosa hot with salna or chutney. Easy to follow, hearty and unforgettable.
Mutton Kothu Kari Masala Recipe: Madurai Style Minced Lamb
This Madurai style mutton kothu kari masala recipe turns minced lamb into a fragrant, peppery dry masala, slow cooked with shallots, curry leaves and gingelly oil. Freshly roasted coriander, red chilli and cumin give it the unmistakable flavour of the kari dosa topping from Madurai street food. Spoon this easy mutton keema masala over steaming rice, tuck it beside rasam, or top a crisp kari dosa with it. Authentic, hearty and full of flaours from Tamil Soil.
Madurai Mutton Chukka Varuval: மதுரை மட்டன் சுக்கா வறுவல்
Madurai Mutton Chukka Varuval is the dish that turns up at every Tamil Nadu wedding, temple feast and roadside thattu kadai looking innocent and omniscient—dry, dark, faintly smoky—and then proceeds to set your whole mouth on fire in the best possible way. Mutton Chukka has various regional versions across Tamil Nadu, but the Madurai and Chettinad recipes stand out. In any South Indian restaurant, Chicken Sukha Varuval and Mutton Chukka Varuval are favourites. The term 'Sukha/Chukka' means 'dry,' and 'Varuval' means 'fry.' This recipe is distinguished by its freshly roasted and ground masalas, which make Mutton Chukka exceptionally flavourful.
Kothu Parotta Recipe: Madurai Style Egg Parotta with Salna
Kothu Parotta recipe, the homemade way: flaky Malabar parotta shredded and minced with eggs, onions, tomatoes, curry leaves and a ladle of salna until every crumb drinks in the masala. This Madurai street food classic was born on the iron griddles of the Thattu Kadai and Kaiyendhi Bhavans, and it now cooks beautifully in your own kitchen. The truth is that I have never tasted a Kothu Parotta from a street vendor, yet this egg Kothu Parotta, made slowly by my husband, is the one I have always known and loved.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
