Thaen Mittai / Then Mittai Recipe / Then Nilavu Recipe / Thaen Unda Recipe / Potti Kadai Special Thaen Mittai / Honey Candy Recipe / Thane Mittai Recipe

Then Mittai

Ingredients

Idli Rice - 1/2 cup
Urad dal - 1 & 1/2 tbsp
Salt a pinch
Orange food colour - a generous pinch
Baking powder - less than 1/8 tsp
Sugar for dusting as needed.
Oil to deep fry
Sugar - 1 cup
Water - 1/2 cup

Thaen Mittai

Method

Dissolve sugar and water in a pan, boil till the syrup reaches to one string consistency. Switch off the stove.
Wash and soak rice and dal together for 3 hours .Drain the water and add it to a blender.
Sprinkle water little by little and grind to a thick vada batter consistency.
Now add the food colour and baking powder and mix well.
Heat oil in a pan using your finger or spoon drop the batter into the hot oil.
In medium high flame deep fry the balls till the outer layer is very crispy.
Now drop all the fried balls into the warm syrup for 8 to 10 minutes mix in between to make sure all the balls are well soaked.
Remove the balls from the syrup and spread some sugar in a plate roll out these balls to make sure its well coated with sugar on all sides.
Your Thaen Mittai is ready to enjoy!

Note:

a) Do not add to much water while grinding batter should be thick.
b) Fry till the outer layer is crisp other wise they will become soggy when you add it in sugar syrup.

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Hariyali Paneer Tikka Recipe / Paneer Hariyali Recipe - Paneer Recipes

Hariyali Paneer

Ingredients for marination

Thick  curd - 3/4 cup

Roasted and powdered cumin powder - 1 tsp

Chaat masala - 1 & 1/2 tsp

Black salt - 1/4 tsp

Salt to taste

Coriander powder - 3/4 tsp

Crushed kastoori methi - 1/2 tsp

Ajwain - 1/4 tsp

Garam masala - 1/2 tsp

Besan - 1 tbsp

Fresh cream - 2 tbsp

Mint and Coriander leaves - a handful, Ginger/Garlic paste - 1 tsp , Lemon juice - 1 tsp, Green chilly - 5

( grind these ingredients to a smooth thick paste)

Cubed paneer - 1 and 1/2 cups

Diced coloured capsicum - 1 cup

Diced onion - 1/2 cup

Oil - 3 tsp

Method

Take a wide bowl add all the above mentioned ingredients, make sure paneer and vegetables are well coated with the masala , cover and rest it for 1 hour.

If using air fryer place then on the tray spray them with some cooking oil and air fry at 375 deg. for 12 minutes turning once in the middle.

Insert the paneer and vegetables into a wooden skewer and roast it on a tawa by spraying some cooking oil on top till light brown.

Sprinkle some chaat masala on top and serve immediately with mint curd chutney..

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Panni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the watter will loosen.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Nellikai Podi Recipe / Usirikaya Podi Recipe / Gooseberry Spice Powder Recipe / Amla Podi Recipe

Nellikai Podi

Ingredients

Dry amla/ gooseberry - 1/2 cup

Urad dal - 1 tsp

Channa dal - 1 tsp

Red chillies - 10

( or use 1 & 1/2 tsp red chilly powder)

Coriander seeds - 3 tsp

Sesame seeds - 2 tsp

Jeera - 1 tsp

Garlic - 4

Curry leaves a handful

Tamarind - a tiny piece

Salt to taste

Oil - few drops

Method

Add few drops of oil in a pan add the above ingredients one by one in low flame roast till colour changes. Do not over fry and burn them. Switch off the stove and let it cool.

Add the mixture into a mixi jar and grind to a smooth powder, store it in a clean jar.

Add a teaspoon of amla podi to hot rice add ghee or sesame oil mix and enjoy.

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Thecha Recipe / Maharashtrian Green Chilli Thecha Recipe / Green Chilli Thecha Recipe

Thecha

Ingredients

Green chillies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chillies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge and serve a teaspoon along with Roti, Jowar Bhakri, Thalipeeth  etc.

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