MITAHSHU - Sweet of Memories

Mitahshu – the name makes me to call again and again… mitahshu, mitahshuu…

You may heard of rasukutty in village but still today’s talk sweet Mitahshu ever remains a rasukutty of the heart of Southern Tamil Nadu people.

Observed many times, people of our place much love to eat some sweet or snack items which are casually available nearby stands, thinking that taking some eatables to home is happier. Especially it happens in the side of father to give some lite bite items to their children’s, even they have slept in night also he make them awake and give. Notable thing is they never send off the associates or guest to go with empty hands. Surely while them leaving a bag of lite bites in their hands which streams their affection.

May be that reason, we witnesses here plenty of snack and sweet stall in bus terminal and common people gathering places. One step more the art of stacking and arranging the lite bites in stalls pulls our mind and eyes to buy those.

Mitahshu is crisply fried and dipped in perfectly prepared sugar syrup, ok for your better understanding I tell Jalebi Mittai. Rawrice and urad dal are the important ingredient for making and is golden fried in hot calm oil thus cooks evenly inside and crispy outer.

Consistency of the prepared sugar syrup speaks out the sweetness and tastiness of mitahshu. This sugar syrup is slightly watery and mitahshu is steeped in this sugar syrup for an hour. Between the times mitahshu absorbs sugar syrup that makes its inside juicy and outside remains crispy.

Raw rice and urad dal (uruttu uzhuthamparuppu) are soaking it in water separately for about 3 hours, and then raw rice is pounded into one by fourth and let it to dry out for few hours in sun or dry place. Combine tightly grinded urad dal batter with the raw rice, finally both mixed well and fried in even hot oil by piping. When you bite mitahshu you could feel the rice granules presence inside. Importantly the batter mixture is not allowed to ferment also.

Mitahshu is available in cheap price also which compose very tasty for our pocket and tongue.

You could find this mitahshu in tea stall of southern Tamil Nadu, one bite with mitahshu and a sip of tea/coffee. Could I want to express the taste???

Another news this mitahshu is serving as medicine to children’s, this one stops who suffer with non – stop stool…

We proud of MITAHSHU… Taste toooo much

Write me proudly….

MUTTAI KARANDI KULAMBHU

This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.

INGREDIENTS

1. oil – 50 ml
2. Mustard Seeds – ½ tsp
3. Green chillies – 2 Nos
4. Curry leaves – 2 sprigs
5. Onion – 100g
6. Ginger paste – 1 tsp
7. Tomato Puree – 150 ml
8. Red Chilli powder – 1 tbsp
9. Crushed Garlic – 2nos
10. Crushed Peppercorns – ½ tsp
11. Salt – as required
12. Coriander leaves – to garnish

Grounded Masala

13. Coconut Gratings – 50g
14. Jeera Seeds – ½ tsp
15. Saunf – ½ tsp
16. Coriander seeds – 1 tsp

Preparation Method

1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.

2. Pour the egg mixture in the greased round ladle and keep it over little flame

3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.

4. Keep the prepared Karandi Muttai separately

5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings

6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves

7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well

8. Add the Tomato puree, cook it for a minute

9. Then add the required amount of water, let it to boil for few minutes

10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves

This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.

Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.