Kuruma, KaRi, Koottu

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You are welcome RB !

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Recipe for the Chettinaadu 'eNNey kaththirikkaay'...

<h2>eNNey kaththirikkaay</h2>
(Stuffed Brinjal/Egg Plant)

Important Note: To make this, you need 'small' egg plants/brinjals (of the size of big lemons). If you don't have those, still you can try this recipe as a regular kathirikkaay kari !

<u>poruLkaL (Ingredients)</u>

* SMALL kaththirikkay (brinjal/egg plant) - 15
* dhaniyaa - 8 tbl spoons
* kadalai paruppu - 5 tbl spoons
* red chilly - 10
* veLLai eLLu - 2 tbl spoon
* miLagu (black pepper) - 1/2 tbl spoon
* thEngaay (coconut) - 3 paththai
* vengaayam (onion) - 1
* thakkaaLi (tomato) - 2
* Green chilly - 2
* Ginger
* puLi
thaaLikka :
* kadugu - 1 spoon
* uLaththamparuppu - 1 spoon
* kadalai paruppu - 2 spoon
* miLagaay vatral - 2
* perungaayam
* karuvEppilai
* koththamalli (cilantro)

<u>sey muRai (Process)</u>

To make the masaalaa :
* Dry fry (with out oil) dhaniyaa, kadalai paruppu, red chilly, eLLu, miLagu, perungaayam.
* Make a fine powder out of it using a mixie
* Cut coconut into small pieces and shred it into fine pieces in the mixie
* Mix coconut, masaalaa powder, little (1 spoon of) & puLi thaNNeer and make a thick mix.

* Cut Onion & Tomato into small pieces
* Add 2 spoons of oil in a pan
* Fry onion, tomato, green chilly & Ginger in that pan till onion becomes soft
* Crush the mix in a mixie into a thick paste
* In a pan heat 5 spoons of oil
* Add a little perungaayam
* Add the oinion-tomato puree, and little puLi thanneer (2 spoons) and fry/boil for for 3 minutes in high flame
* Add 5 spoons of masaalaa mix, manjaL podi & salt and cook till the mix boils well
* This is the base gravy for the curry.

* Make two vertical cuts in each *small* kathirikkaay, and leave out a small portion at the end portion (paavaadai/kudai part of kaththirikkay), so that the shape of the kaththirikkay remains intact.
(NOTE: Cuts should be only for the 3/4 of the length of the kaththirikkaay)
* Add salt to the masaalaa-coconut mix
* Stuff the masaalaa mix inside kaththirikkaay
* Let it marinate for about 3 minutes

* In a wide pan, Add a little oil and Kadugu
* Once the kadugu starts cracking, add kadalai paruppu, uLaththam paruppu, miLagaay vatral (2), perungaayam & karuvEppilai
* Once the paruppu turns golden, add 7 spoons of oil
* Add the stuffed kaththirikkays into the pan
* Close the pan with a lid and cook for about 5 minutes in medium flame
* After that, once in every 3-4 minutes, turn the kaththirikkaay so that, it is evenly cooked
(NOTE: While turning the kaththirikkaay, make sure the inside stuff doesn't come out)
* Once the kaththirikkaay is well done, Add the Gravy mix (made in the previous step) to this kaththirikkaay.
* Cook the mix for about 2 minutes in low flame (this is just to make sure the gravy and the kaththirikkay mix together).

* Garnish with finely chopped koththamalli (cilantro)


Note:
* After cooking, just leave it for about 2 hours in a closed vessel and eat it after that.
* Make sure the use the right amount of salt while making the gravy and the masaalaa-coconut mix
* If you like the taste of pooNdu, pattai, sOmbu, Elakkaay, kraambu, then you can add it while making the masaalaa powder. This is optional.
* Don't put too much of puLi thaNNeer. It is only for taste.


Enjoy !!!

- Venky Narayanan
VenkyNarayanan@hotmail.com

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Hats Off Mr. Narayanan,

All your receipes look very great. How come you are able to write about chettinadu as well as North Indian receipes. I am very surprised to see your Thai receipes too. Where do you live ? If you are a local person we would like to come to your place for the Cheppankizhangu curry and Ennai Katharikkai curry. Thank you very much for encouraging ladies like me to fall in love with cooking. These are great receipes for the holiday seasons.

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Same feeling here. Keep up the good work Venky!

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)

Thanks for the compliments Sharadha & Rekha !

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Venky,

About the Cheppankizhangu roast. When you try to roast/broil the marianated Kizhangu, the redchilly powder on the kizhangu tends to burn. Have you tried it ? I therefore bake/roast the kizhangu and then saute the roasted kizhangu with oil salt and chilly powder in a wok.

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I would like to present an 'authentic' Kashmiri Dum Aloo recipe here. My Kashmiri friend from Srinagar who was visiting me last year prepared it for us. It is very different from the restaurant fare (onion-tomato-cream gravy). This one is extremely spicy, a tear-jerker, to be prepared and kept overnight and to be eaten with 'basmati' rice.

Process

20 baby potatoes
2 tsp dania powder
2 tsp jeera powder
2 tsp sombu powder
4 tsp red (prefarably kashmiri) chilli powder
salt to taste
Oil to deep fry and fry

Skin baby potatoes and prick holes on the surface with fork.
Deep fry them in oil till done and drain on paper. towels.

In a pan heat oil and add all the powders. Quickly add water before the powders start to burn. Throw in the potatoes and more than cover them with water. Simmer (for 45 minutes) till the water evoparates and powders coat the potatoes.

My friend's special touch (not part of the 'authentic recipe) - about 5 minutes before putting off the flame, add crushed garlic.

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FoodLover: Baking and frying the chEppangizhangu in a wok is the regular process (try it with a 'kadalai maavu' to make it crispier). Deep frying gives a slightly different taste to it. It is a standard dish in many 'paththu' or 'dhivasa' saappaadu

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I like veg manchuria and gobi manchuria.will
someone be kind enoug to send the receipe for the
same .

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I am too looking for indian style chinese manchuria, veg and gobi only... Please email me too a receipe for it Please =)