PUDUCHERRY
Popular Dishes of Puducherry
Paniyaram
Embark on a culinary adventure with these rice and lentil dumplings. Cooked in a special pan, paniyarams offer a delightful contrast of crispy edges and soft interiors. Often served with chutney, each bite offers a burst of flavors that range from tangy to savory, making them a popular snack that's both satisfying and exciting.
Ingredients :
3 cups Idli/Dosa batter
sesame oil ( for greasing the paniyaram pan)
For Tempering :
1 tablespoon sesame oil
1 teaspoon mustard seeds
1 teaspoon channa dal
1/2 teaspoon urad dal
1/4 teaspoon fennel seeds
5-10 cashew nuts ( broken)
1 sprig curry leaves ( roughly torn)
4-5 green chillies ( finely chopped)
1-2 onions ( finely chopped)
1 " ginger ( grated)
Steps To Follow:
1. Heat a small pan/wok with sesame oil and temper with ingredients given under ' for tempering'.
2. Pour the tempering into the batter and mix well.
3. Heat the paniyaram pan and when the pan is hot pour few drops of oil into each compartment and immediately pour the batter.
4. Drizzle little oil around each paniyaram ( if required).
5. Close and cook the paniyarams for 4-5 minutes over low flame.
6. Insert a fork or tooth pick into each paniyaram and if they come out clean, then they are cooked through.
7. Flip and cook for another 1-2 minutes.
8. Remove the paniyarams and repeat the method for the remaining batter.
Kadagu Yerra
Delight your taste buds with the vibrant flavors of Puducherry through this spicy prawn dish. Mustard seeds play a starring role, infusing the prawns with a burst of pungent goodness. The dish's fiery personality is balanced by the sweetness of the prawns, resulting in a dance of tastes that's as invigorating as it is enjoyable.
Ingredients :
For Cleaning the Prawns:
Fresh prawns (shrimp), peeled and deveined
Turmeric powder
Salt
For Cooking:
Olive oil or groundnut oil
Mustard seeds
Curry leaves
Onions, finely chopped
Ginger garlic paste
Turmeric powder
Chili powder
Mustard powder
Tomatoes, chopped
Coconut milk
Salt to taste
Steps To Follow:
a) Peel the prawns and clean them at least thrice using turmeric powder and salt. Turmeric being a natural anti-bacterial keeps the microbes away.
b)Pour either olive oil or the commonly used groundnut oil in a pan and sauté it. Once it is hot, add mustard, curry leaves, and finely chopped onions.
c) A finely ground ginger garlic paste is now added which brings out the characteristic taste of the dish.
d) Sauté it until the raw smell leaves and add turmeric powder to bring the natural color of the dish, Chili powder, mustard powder, and chopped tomatoes. I wouldn’t advise adding artificial colors which will obviously make it look like street food.
e) This is followed by adding the prawns, coconut milk, and enough salt and left to boil under a medium flame. The coconut milk is the neutralizer that gives the thick gravy texture and also keeps the mustard flavor intact but only a substantial amount is preferred.
f) Do not let it boil for a longer time, as it makes the prawns rigid and so remove only the oil added started to appear on the surface.
Karaikudi Chicken
Prepare for a spicy and aromatic adventure with this dish that's rich in traditional Chettinad spices. The flavorful chicken curry is a testament to the region's love for bold flavors and complex spice blends. As you savor each bite, you'll experience a symphony of tastes that's both comforting and exhilarating, leaving you with a deep appreciation for the region's culinary traditions
Ingredients :
Marination: Chicken 300 gms
Turmeric powder 1/2 tsp
Red chilly powder 2 tsp
Lemon juice 1 tsp
Salt to taste
For roasting and grinding: Peppercorns 1 tsp
Coconut 1/4 cup pieces
Dry Red chilly 4
Coriander seeds 1 tsp
Ginger 1 inch piece
Garlic 5 cloves
Cinnamon 1 medium stick
Cardamom 2
Cloves 3
Curry leaves 1 sprig
For Masala: Oil 5 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Fennel Seeds 1 tsp
Onion 1 large finely chopped
Tomato 1 large finely chopped
coriander powder 1 tsp
Curry leaves 1 sprig
Green chilly 3 coarsely grounded
Salt to taste
Water as required
Steps To Follow:
Take the chicken in a bowl. Add the ingredients mentioned in the marination list and marinate it for atleast 30 mins.
In a pan heat 1 tsp of oil. Add all the ingredients mentioned in the roasting and grinding list and roast for few mins till a nice aroma comes out of it.
Turn off the heat and let it cool down. Now grind them finely. You can add little water too and grind them. Set aside.
In a pan heat the remaining oil. Add the mustard seeds and let it crackle.
Add the cumin and fennel seeds and saute for a min.
Add the onion slices and saute till onion turns soft.
Add finely chopped tomatoes and saute until it turns mushy.
Add coriander powder and saute for around 2 mins in low heat stirring without burning it.
Add the grounded masala, mix well and saute for 2-3 mins.
Add the marinated chicken, salt if required, mix well and fry coating the chicken nicely with the masalas. Fry for around 5 mins in medium heat stirring it well.
Add 1-2 cups water as required and cook covered in medium flame stirring it occasionally for around 15 mins.
Add the Curry leaves and the coarsely grounded green chilly, fry for a min or two and take off the flame.
You can garnish with chopped coriander leaves and serve.
Puducherry Pizza
Embark on a fusion journey with this local adaptation of the pizza. Indian spices and ingredients take center stage, creating a tantalizing blend of flavors that pay homage to Puducherry's culinary heritage. The result is a unique pizza that captures the region's essence, offering a taste of tradition in a modern form.
Ingredients :
For the Pizza Dough:
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2 cups all-purpose flour
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1 packet active dry yeast
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1 teaspoon sugar
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1 teaspoon salt
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3/4 cup warm water
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2 tablespoons olive oil
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For the Topping:
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1/2 cup tomato sauce or pizza sauce
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1 cup shredded mozzarella cheese
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1 small onion, thinly sliced
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1 small bell pepper, thinly sliced
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1 small tomato, thinly sliced
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1/2 cup cooked chicken (shredded or diced) - optional
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1/4 teaspoon red chili flakes (adjust to taste)
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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Salt and black pepper to taste
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Olive oil for drizzling
Steps To Follow:
Prepare the Dough:
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In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
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In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
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Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
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Until doubled in size.Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for about 1-2 hours or u
Preheat the Oven:
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Preheat your oven to 450°F (230°C).
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Roll Out the Dough:
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Punch down the risen dough and roll it out on a floured surface to your desired pizza size and thickness.
Assemble the Pizza:
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Place the rolled-out dough on a baking sheet or pizza stone.
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Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
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Sprinkle half of the shredded mozzarella cheese over the sauce.
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Arrange the sliced onions, bell pepper, tomato, and cooked chicken (if using) on top of the cheese.
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Sprinkle the remaining mozzarella cheese over the toppings.
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Season with red chili flakes, dried oregano, dried basil, salt, and black pepper.
Bake the Pizza:
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Place the pizza in the preheated oven and bake for about 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Serve:
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Remove the pizza from the oven and drizzle with a little olive oil.
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Slice the Pondicherry Pizza and serve hot as a unique fusion delight!