Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.
Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.
Cooking Time : 2 hours
Servings: 6 persons
1. leg Bones (Cleaned and chopped ) : 8 legs
2. Onion : 150 grams
3. Shallots : 100 grams
4. Ginger : 2″ piece
5. Tomato : 100 grams ( approximately 2 no )
6. Coriander and Curry leaves : a few sprigs
7. Aniseed : 1.5 Teaspoon
8. Cumin : 1 Tablespoon
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 1.5 Tablespoon
11. Coriander Powder : 1 Tablespoon
12. Coconut paste : 0.5 Cup
13. Salt : 1.25 Tablespoon
14. Gingelly Oil (preferably ) : 1.5 Tablespoon
15. Water : 4 Cups
METHOD : Clean the bones thoroughly with water. Peel and chop the onions,Shallots,Ginger etc. Grate the Coconut and make a fine paste using a blender. Fry lightly in an empty skillet Cumin seeds, Coriander and chili powder. Keep the pressure cooker over medium flame and pour oil. First add the aniseed and then the chopped Onion, shallots, ginger etc and fry them well. Then the chopped tomato can be stirred along with coriander and curry leaves. The cleaned, chopped leg bones along with cumin, T. Powder, Chili powder, Coriander powder and salt should be mixed well in the cooker. Pour two cups of water and pressure cook for 15 minutes. It takes quite some time to get the bones cooked soft and tender. Open the lid to check ( when cold ) whether it is cooked well. Again you can pressure cook the same for another 15 minutes. Since the bones do not disintegrate easily
like the meat, you need not worry about overcooking. Finally add the coconut paste along with another two cups of water and allow it to simmer for 10 minutes.
As the name suggests, Avial is a mixture of vegetables steamed in a simple way with a minimum use of 6, 7 of them with Coconut gratings and coconut oil. Some dishes like “appam”, “avial” etc are mainly prepared in the state of Kerala and being very close to Tamil Nadu, some of these food items are commonly used in the households of Tamil Nadu also. It is a tasty, healthy food dish as it is prepared with many locally grown vegetables along with
a liberal amount of both coconut gratings and coconut oil.
Cooking Time: 30 minutes.
Servings : 5
1. Onion : 1 ( 50 grams approximate)
2. G. Chili : 5
3. Cumin Seeds : 1 Teaspoon
4. Coconut gratings : 1 Cup
5. Coconut Oil : 1.5 Tablespoon
6. Water : 1 Cup
7. Salt : 1 Teaspoon
8. Vegetables : 6, or 7 veg out of the following vegetables mentioned
1. Unripe mango ( small ), 1 Drumstick, 1 Unripe banana, one small piece of ashgourd or pumpkin, 2 Egg plants (brinjal), 1 carrot, 4,5 beans, a few cluster beans, a small piece yam
Wash and dice the vegetables of your choice and put them all in the small
cooker along with water, salt, coconut gratings and cumin seeds. Chop the onion and the green chili and add them. Pour the coconut oil over it and pressure cook them over moderate flame for 5 minutes or give three whistles.
Tips : If raw mango is not available, use 0.25 cup thick curd just before taking the cooker off the stove. Grinding the coconut gratings along with cumin seeds, onion and green chili before adding to the vegetables for cooking is optional.
This minced meat dish is a good combination for rice based meals with curry like sambhar, rasam etc. Since a good amount of vegetable ( cabbage ) is used, we can be assured that it is a healthy item too. Other vegetables like Ridge gourd, peas, cauliflowers can be substituted for Cabbage.
Cooking Time: 30 minutes
1. Minced Meat : 200 Grams
2. Cabbage : 350 Grams
3. Onion : 2 ( 125 Grams approximate)
4. G Chili : 4 No
5. Ginger : 1/2″ piece one
6. Turmeric Powder : 1 Teaspoon
7. Coriander and Curry leaves : 1 small bunch
8. Grated Coconut : 2 Tablespoon
9. Oil : 1 Tablespoon
10. Salt : 1 Teaspoon
11. Water : 0.5 Cup ( 100 )
Wash the minced meat in water and keep it aside. Chop the cabbage into small pieces and keep them. Onion, G.Chili and Ginger should be cut. Take a pressure cooker and add oil over medium heat. Add the chopped onion, chili and ginger and fry for a few minutes. Then the curry leaves along with Coriander leaves and the meat can be put. Stir it well adding salt, turmeric powder and water. Pressure cook the content for 7 minutes till the meat is tender. Open the cooker ( when cool ) and add the chopped cabbage and allow it to cook in the remaining water along with the cooked meat etc without closing the lid. The cabbage gets cooked in five minutes and water should be fully absorbed. Finally add the grated coconut and stir for a couple of minutes. Your cabbage minced meat Kootu is ready to be served.
Dhalcha is a curry item usually served along with “Biriyani” as an accompaniment. It is prepared with a combination of two dhals, mutton bones and various vegetables. This food dish can be consumed along with “Idli, dosa and chappathi ” etc. A minimum of 5 vegetables are used for this curry.
Cooking Time: 1 hour INGREDIENTS: 1. Mutton with bones : 200 grams 2. Toor Dhal & Bengal Gram Dhal together : 0.75 Cup ( 150 grams ) 3. Cumin seeds : 0.5 Teaspoon 4. Turmeric Powder : 0.5 Teaspoon 5. Ginger & Garlic paste : 1.5 Teaspoon 6. Cinnamon : 1 Small Piece 7. Cardamom : 2 8. Cloves : 2 9. Mint & Coriander leaves : small bunch 10. Chili Powder : 1.5 Teaspoon 11. Shallots : 50 Grams 12. G. Chili : 3 13. Tomato : 1 14. Salt : 1 Teaspoon 15. Water : 3 Cups 16. Vegetables : one drumstick, 2 Eggplants, 1 Potato, 1 small piece ashgourd, 1 small mango, raw Banana etc. 17. Tamarind Juice : 0.25 Cup 18. Coconut Paste : 0.25 Cup
Wash the dhals and soak in 1 cup water for 15 minutes. Wash mutton, bones in water. Clean and dice the vegetables and keep them aside. In a pressure cooker add items 1 to 13 from the above list along with 2 cups of water and cook the same for 8 minutes. Then add all the diced vegetables along with salt and cook for another 5 minutes till the vegetables are tender and soft. The tamarind juice along with coconut paste can be mixed in the curry and let it simmer for a couple of minutes. Heat a skillet with oil and saute the cinnamon, cloves,cardamom and the curry leaves. Pour it over the boiling curry and let it simmer for 5 minutes over low flame.
Tips: Some prefer adding mutton fat along with bones for making “dhalcha”. Adding coconut paste is optional.
Ginger Syrup & Ginger Candy : Ginger is used as a spice in many of the food items in Tamil Nadu as it enhances flavour and taste to them. It has nutritional value also and helps in reducing inflammation and indigestion. Here making of ginger syrup is described. It can be stored for a couple of months and the remaining ginger pieces can be used as ginger candy, known as “inji morappa” in Tamil.
METHOD: Buy tender ginger and clean it with water. Remove the skin and dice it. Put all ingredients except sodium metabisulphite in a pressure cooker and cook over moderate flame for 7,8 minutes. Then mix the sodium meta bi sulphate well in it. Remove the cooked ginger pieces and keep them aside. Store the ginger syrup in clean bottles. Tips: one tablespoon of this ginger syrup can be added to either lime juice or orange juice. And it goes well with all tea whether plain black or with milk, cream etc.
GINGER CANDY ( INJI MORAPPA )
A piece of ginger candy after a heavy meal especially non vegetarian meal helps in easy digestion.
Cooking Time: 10 minutes
1. Ginger : The remaining ginger pieces after removing from the ginger syrup, which is approximately 250 grams. 2. Refined sugar : 125 grams
METHOD: Add the cooked ginger to the cooker along with the sugar and cook over slow flame for 3, 4 minutes mixing the sugar well so that the ginger pieces are well coated with sugar. Remove from stove and dry it in a plate in shade. Store the Morappa in jars.