PANIYARAM

   Most of the days in a week goes with Idli/dosa in a South Indian household.  It is one of the must have breakfast/dinner item served in most of the houses.  When you are bored with Idli/Dosa, then this enigmatic Paniyaram comes for rescue. Mostly paniyarams are prepared with Idli/Dosa Batter, and they are cooked in a metal pan/ mould with small fissures called 'Paniyarakkal'. Even Non-stick Pans are available in the market these days.
     It is one of the popular tiffin items in south India and is called in different names in and around the region.  Basic ingredients for preparing the batter are Rice and Urad Dhal, but some ingredients like Sago/Beaten rice/Cooked Rice are added while grinding the batter to add fluffiness to the Paniyaram and Fenugreek is added for more flavour, texture and gives a golden finish once cooked.
     These crispy yet soft small globes can be prepared as a sweet or savoury dish.  For a sweet version Melted jaggery/palm sugar is added to the batter which is called Inippu Paniyaram.  The plain version or the simple Kuzhi Paniyaram and the savoury version called Kara Paniyaram with simple seasonings can be prepared with the same batter. This is a recipe for simple Kuzhi Paniyaram without any add-ons or seasonings. Paniyarams can be prepared with Idli/dosa batter too.  But this is a fool proof recipe for White, Crispy & Fluffy Kuzhi Paniyarams.

Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Soaking Time : 3-4 Hours
Fermentation Time : 8-10 Hours/Overnight
Cooking Time : 20 - 30 Minutes

For more recipe on Tiffin Items, Click here...

 

INGREDIENTS :

Idli Rice - 1 Cup
Urad Dhal - 1/4 Cup
Beaten Rice / Poha / Aval - 1 Cup
Fenugreek Seeds - a Pinch
Salt - to Taste

METHOD :

• Clean, wash and soak Rice and Urad dhal along with Fenugreek seeds for about 3-4 hours.
• Soak Beaten Rice in 1 Cup of water for 10-15 minutes.
• Grind the rice and dhals nicely.
• Let the consistency of the batter be slightly thicker, like Idli batter.
• Drain waters from Beaten rice and grind it in a small blender jar into a thick paste.
• Add it to Rice- Dhal batter along with Salt and mix well.
• Allow this to ferment for about 8-10 hours or overnight.
• The batter would have increased by volume if it has fermented.
• Before making Paniyarams, mix the batter well until the air is well incorporated.
• Heat the Paniyarakkal on a medium flame.
• Add 1/2 Teaspoon of oil into each fissure.
• Once the oil is heated, pour the batter into the fissures until the 3/4 level.
• Wait for about 2-3 minutes, cover the Paniyarakkal with a lid and wait for another 2-3 minutes.
• Open the lid, flip the Paniyarams with a skewer and wait for another few minutes until both sides turn crispy and slightly golden.
• Remove the Paniyarams from the pan and serve it hot with Coconut chutney, Sambar or Tomato Chutney.
• Coconut Chutney ground with Dry Red Chillies goes well with Paniyarams.

NOTES :

• Par-boiled Rice can be substituted for Idli Rice.
• Adding Beaten Rice makes fluffy Paniyarams.  Can substitute it with Raw Rice.
• If Using Raw Rice soak and grind it along with other ingredients.

  

ONION CHUTNEY /ROJA POO CHUTNEY

     Onion Chutney/Roja Poo Chutney is a spicy condiment which goes well with Idli, Dosai, Uthappam & Paniyaram.  There are many versions of this Chutney.  My Mom makes this Onion Chutney with Onions/Shallots ground along with Green Chillies.  She used to say this is Roja Poo Chutney(Rose Flower) when I was a kid. I thought it was prepared with Rose Petals and that is the reason it has a beautiful pink colour. Anything in the name of a flower I used to fall head over heels then and the love for this Roja Poo Chutney is no wonder. My Mom had her own tactics to make me and my brother eat.  As I was(am) fond of flowers I used to simply gobble up Idlis with this Chutney. She serves this Roja Poo Chutney with a drizzle of Coconut Oil. This trick also helps to subtle out the spiciness of the Onion Chutney. 
      To date, this Onion Chutney is called as Roja Poo(Rose) Chutney at home. Even during my last visit home, Amma asked me whether I wanted Roja Poo Chutney for Idli, and as always I happily said okay. Only Moms can bring out our childhood Nostalgias.
      During a TV show when Chef Damodar gave a recipe for a simple onion chutney to go along with Gothumai(Wheat Flour) Dosai and he said it is colloquially called Roja Poo Chutney.  I was immensely fascinated by the utter coincidence.  Even my friend Sasi used to bring soft white Dosa with this Onion Chutney/Roja Poo Chutney. The whole meal had an overwhelming flavour of Coconut Oil, Dosas were prepared with Coconut oil and the Chutney had a hearty drizzle of Coconut Oil, which took over my senses immediately. What so ever, this is my all time favourite chutney for too many reasons, it has a beautiful light pink colour, comes with the name Roja Poo Chutney, above all this Onion Chutney is an easy recipe which can be prepared within minutes and it is a wonderful chutney with an overall balance of tastes and flavours. Too many memories related to this Chutney...
    The spiciness from Onions and Green Chillies along with a tangy note from Tamarind makes this Chutney a wonderful combination to go along with Idli, Dosai, Uthappam, Paniyaram etc., Milagai Chutney - A similar recipe where Green Chillies are substituted with Red Chilli Powder is another simple Chutney I frequent at home.



For more CHUTNEY varieties, Click here...


Cuisine - South India
Recipe Type - Chutney/Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Shallots - 12 - 15 Nos.
Green Chillies - 3-4 Nos.
Tamarind Paste - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Coconut Oil - 2 Tspn

METHOD :

• Grind Chopped Shallots, Green Chillies, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
• Do not add Water while grinding the Onion Chutney.
• Remove the Chutney from the blender.
• Serve this Onion Chutney/Roja Poo Chutney with a hearty drizzle of Coconut Oil.
• Serve the Onion Chutney/Roja Poo Chutney along with Idli, Dosai, Uthappam or Paniyaram.

NOTES :

• This is a raw chutney, mix all the ingredients and grind it into a fine paste.
• Do not add water while grinding the Onion Chutney/Roja Poo Chutney.
• Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
• Can use Onions instead of Shallots.
• Adjust the number of Green Chillies to suit your spice level.
• Remove seeds if any and shred the tamarind into very small pieces before grinding it along with other ingredients. I have used Tamarind Paste in the recipe.
• Adding Sugar is purely optional.

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.
  

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

    When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.

    The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.

"Click here to explore my version of a spicy twist with Vengaya Chutney."

    Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes

 

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

 

Ingredients:

For Chinna Vengaya Chutney:

Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup

 

For Tempering:

Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)

 

Method:

For Chinna Vengaya Chutney:

• Heat Gingelly Oil in a pan.
• Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
• Remove it from the oil and keep it aside.
• In the remaining oil, add small onions, chopped regular onions, garlic, and salt. 
• Add 1/2 a lemon-sized tamarind and give a quick stir. 
• Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent. 
• Remove from heat and let it cool.
• Grind the onion mixture along with the roasted chillies into a smooth paste. 
• Avoid adding water while grinding. Set aside.

For Tempering:

• Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
• Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
• Now, pour in the ground onion paste to the pan. 
• Rinse the mixer jar with 1/4 cup of water and add it to the pan. 
• Optionally, add half a teaspoon of powdered jaggery for added flavour.
• Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
• Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.

Tips and Notes:

Variety of Chillies: 

     For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.

Roasting Chillies: 

     Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.

Sautéing Onions: 

     When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.

Grinding the Onion Mixture: 

     While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.

Tempering the Chutney: 

     The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.

Adjusting Consistency:

     If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.

Adding Jaggery:

     Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.

Serving Suggestions: 

     The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.  However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.

      Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!

 

    Today’s post is extra special. It’s my Mother-in-Law’s birthday, and I’m sharing her foolproof recipe. We jotted this down together during one of her visits to Malaysia. To make it even more sentimental, this batch used bananas from our very own backyard tree, and my daughter took over the frying! Watching her expertly turn them with chopsticks until they hit that perfect "browny" hue, though it was her very first time, was a proud moment, even if I was hovering nervously over the hot oil!

Why You Will Love This Recipe

Homemade Unniyappam

MILAGAI CHUTNEY

     Milagai Chutney/Red Chilly Chutney is a spicy condiment which goes well with Idli, Dosa, Uthappam and Paniyaram.  There are many versions of this Chutney.  My Mom makes this Milagai Chutney/Mulagu Chammanthi in two ways one with Onions/Shallots ground along with Dry Red Chillies and another with Green Chillies.
      I had named the Chutney with Green Chillies as Roja Poo(Rose) Chuntey, as it had light pink colour. I thought it was prepared with Rose Petals when I was a kid and just for the reason I use to love them.  She serves this Roja Poo Chutney with a drizzle of Coconut Oil. The other version, the one prepared with Dry Chillies have a Bright Red Colour.  That Milagai Chutney looks really fiery and it is quite spicy.  She Dry Roasts the Dry Red Chillies on direct flame until they fluff-up and are fragrant.  Then she grinds it along with Shallots, Tamarind and Salt.  We can opt to season the Milagai Chutney with Mustards and Curry Leaves.  On the Contrary as any Keralite would do, simply drizzle few teaspoons of Coconut Oil over the chuntey. This trick also helps to subtle out the spiciness of the Milagai Chutney.
     My version of Milagai Chutney/Red Chilly Chutney is literally a cheat version of my Moms recipe, where I substituted Roasted dry red Chillies with Red Chilli Powder. The main reason why I used Chilli Powder was, I couldn't roast the Dry Red Chillies in direct flame perfectly during my initial cooking trials. My Mom was very skeptical about it saying the chutney would have quite a raw smell from the spice powder, but trust me it came out so well that since then I have prepared this chuntey only with Red Chilli Powder.  My MIL loves this Milagai Chutney and whenever she comes home, she has a list of dishes she wants me to cook for her and Milagai Chutney tops the list along with other dishes like Gothambu(wheat flour) Dosa and Thayir/Curd Semiya.

For more CHUTNEY varieties, Click here...

Cuisine : South India
Recipe Type : Condiment
Spice Level : Medium - High
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Onions - 2 Nos.
Red Chilli Powder - 2-3 Tspns
Tamarind - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Curry Leaves - 1 Sprig

METHOD :

• Grind Chopped Onions, Red Chilli Powder, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
• Do not add Water while grinding the Chuntey.
• Heat Oil in a pan and splutter Mustard Seeds and Curry Leaves.
• Pour the seasonings to the Milagai Chutney and Mix well.
• Serve the Chutney along with Idli, Dosa, Uthappam or Paniyaram.

NOTES :

• This is a raw chutney, mix all the ingredients and grind it to a fine paste.
• Do not add water to the Chutney.
• Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
• Can use Shallots instead of Onions.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Remove seeds if any and shred the tamarind into very small pieces before griding it along with other ingredients.
• Adding sugar is purely optional.