HOW TO BOIL PEANUTS/GROUNDNUTS

      Simple & foolproof techniques, to boil Peanuts/Groundnuts. I have given 2 different ways to Cook the Peanuts - Boiling & Pressure Cooking. Few tried & tested methods to transform the Whole Peanuts with Shells into Sweet, Succulent and Tender bites. Fresh Groundnuts flock the market during the season, but it peaks during the warm summer months in some countries.

    When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She pressure cooks these and usually, it turns out to be an evening snack during our Summer Holidays. Slightly salted & boiled Peanuts were a treat.  You should know the knack to crack open the Shell and there the salted liquid squirts out, gently remove the boiled groundnuts, collect them until you have enough to fill your mouth or enjoy each legume of groundnut.

HOW TO BOIL PEANUTS/GROUNDNUTS

HOW TO BOIL PEANUTS/GROUNDNUTS

    Here, I am going to talk about boiling Groundnuts with Shells.  You can see these boiled Groundnuts sold by street vendors, may be in a park or in a beach... in an exhibition ground, carnival, temple or church festival grounds... steaming out in their carts. They sell these boiled peanuts here in our locality during the International Kite Festival an annual event which happens in our neighbourhood (Pasir Gudang, Johor) in Layang-Layang alias the Kite Hills.  Though, personally I have never bought these boiled Peanuts from Street Vendors, the memories & the lingering smell of steamed Peanuts linger reminds me of the events.  The vendor would scoop out a couple of ladles into a newspaper cone like packet.  Gradually the water from the Groundnuts wetting the paper.  Some sell it as Thenga Manga Pattani Sundal and some even cater Verkadalai/Nilakadalai Sundal.  But these versions are prepared with de-shelled ones.

PEANUTS/GROUNDNUTS

     Choose a convenient method to boil the Peanuts.  Can use a saucepan or can boil the peanuts in a Pressure Cooker.  These are the methods I use while boiling Ground Nuts.  Preferably I use a Pressure Cooker for the Process.  Easier, quicker and takes very less time to cook compared to other methods.

CLEANING:

    But before the cooking process, make sure to clean the Groundnuts as we are going to boil the Peanuts with the shells.  Wash the groundnuts thoroughly in water. The shells can be dirty and would have some mud or grit sticking on it.  After all, it grows underground, so preferably rinse them off     under lukewarm water. Make sure to clean off as much debris as you can before attempting to cook the groundnuts.  

    Alternatively you can leave the Groundnuts in a big bowl of water for a few hours.  Soaking helps to loosen up the debris.  Later rinse them off thoroughly in water.

SOAKING:

    Ground Nuts with Shells take a long time to cook.  So usually I soak it up in a big bowl overnight or at least for 6-8 hours before cooking.  This way, the Peanuts tend to cook sooner and also yields you with a tender, juicy legume.

In a Saucepan (Boiling Method):

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Fill a large pot with enough water to cover the Peanuts.
• Bring it to a boil and add a Dash of Salt.
• Cover and reduce the flame to medium.
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• It may take about 1-11/2 Hours. 
• Otherwise, cook for about 21/2 Hours to 3 Hours. 
• Cook the Peanuts until it reaches the desired level of softness. 
  

 

In a Pressure Cooker:

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Place the Peanuts directly into the Pressure Cooker and pour in enough water to cover the Peanuts.
• Cover the Lid of the Pressure Cooker and place the Vent cap.
• Pressure-cook on a high flame for about 4-5 whistle, lower the flame and cook for another 10 or 12 whistles. 
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• Cook the Peanuts until it reaches the desired level of softness.  
• Let the Pressure cooker be big enough to hold both the Peanuts and the Water.
   

ADD-ONS:

    Boiled Peanuts taste great just with Salt.  But I have seen braised Peanuts served in Chinese Restaurants as an appetizer which are cooked with add-ons like Chinese Five Spice Powder, Cinnamon, Garlic Cloves. Star Anise, Palm Sugar, Oyster Sauce, Soy Sauce etc.,  Some recipes use all the above add-ons.  Mostly, braised Peanuts are made with de-shelled Peanuts.

 

HOW TO EAT BOILED PEANUTS/GROUND NUTS

PEANUTS/GROUNDNUTS

• Drain the groundnuts & allow them to  cool for about an hour before eating.
  
• Once cooked, it's advisable to pour out the water.
• This way, we can avoid Peanuts absorbing extra water & Salt.
• Once the groundnuts cool, you can crack open the shells to remove the nuts.

    *NOTE:

 

HOW TO STORE BOILED GROUNDNUTS

• Store the boiled groundnuts in the refrigerator for up to 7 days. 
• The groundnuts are best when they are fresh and don’t last very long in storage. 
• They will soften or begin to spoil after about a week.
• You could also store the groundnuts in a well-sealed container in the freezer. 
• If stored in the freezer, it can last for several months.
• To thaw frozen groundnuts, leave them in the refrigerator overnight. 
• You could also defrost them in the microwave for 5 to 10 minutes or put them in hot water until they soften.

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

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HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.

MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

 

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MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

Idli/Dosa Batter - 3- 4 Cups
Kothu Kari Masala - 1-1/2 Cups
Beaten Egg - 2-3
Gingelly Oil - as needed
Coriander Leaves  - for garnishing

 

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

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MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.

 

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

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INGREDIENTS:

For Mutton Kothu Kari Masala:

Minced Mutton/Lamb  -  1/2 kg.
Gingelly Oil - 2 -3 Tbspn 
Fennel Seeds/Sombu  -  1 Tspn
Curry Leaves  -  2 Sprigs
Green Chillies - 4 Nos.
Ginger-Garlic Paste - 5 Tspn
Shallots  -  25 Nos.
Turemric Powder -1/2 Tspn
Chukka Masala - 2 Tbspn
Water - 1/2-3/4 Cup
Pepper Powder  -  1 Tbspn.
Salt  -  To Taste

For Kothu Kari Masala Powder:

Coriander Seeds - 1 Tbspn
Dry Red Chillies - 6 - 8 Nos.
Cumin Seeds - 1 Tspn
Curry Leaves - 2 Sprigs 

SUKHIYAN/SUGIYAN

       Sukhiyan/Sugiyan is a common deep-fried Kerala Palaharam(snack) prepared with Green Gram & Coconut Filling coated in a batter. Traditionally, cooked green grams are mixed along with Jaggery and Coconut and then they are made into small balls. Later the green gram balls are dipped into a pre-mixed batter and deep fried in Coconut Oil for a more authentic and traditional Kerala style - Sukhiyan/Sugiyan.  In Tamilnadu we can find the same recipe in the name of Sukhiyam/Suzhiyam.

     I have grown up with fond memories of snacking during Tea Time.  Sukhiyan/Sugiyan is a popular Tea time snack & a common Kerala style Nadan Palaharam. A colloquially famous term "Kadi & Kudi" - which literally means a Bite along with a Sip. A snack to glorify the tea time.  It is very common in an Indian household to prepare a tea time snack(Naalumani(4 O' Clock) Palaharam), every evening to go along with Tea or Coffee.  When sweet treat lingers in, then comes along the famous Sukhiyan/Sugiyan - our Gods Own Country's Green Gram Fritters.

    My husband has fond anecdotes about this Sukhiyan.  During holidays, he would pair up with his Mom and buy these Sukhiyan from a Street food vendor near Pandian School in Tatabad, Gandhipuram.  He would say, as a matter of fact, when it is Sukhiyan, his Mom would never say NO.  Both love snacks and desserts with Green Gram & Jaggery.     

    So here comes, yet another tasty snack, a wonderful Kerala Naalumani Palaharam,  Sukhiyan to add ZING to the crowned Tea Time.

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Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes.

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HOW TO MAKE SUKHIYAN/SUGIYAN /GREEN GRAM FRITTERS

SUKHIYAN/SUGIYAN

INGREDIENTS:

For Sukhiyan Filling:

Green Gram - 1 Cup
Jaggery - 1/2 - 3/4 Cup
Grated Coconut - 3/4 Cup
Cardamom Powder - 1/2 Teaspoon
Dry Ginger Powder - 1 Pinch(Optional)