Celebrating the cuisine of Madras

The city of Madras evokes myriad memories and a significant part of those memories are linked to the flavours that define the city. From bhajjis, kozhambu, rasam, biriyani, kurma to payasam and halwa, quintessential Madras food displays a lot of diversity and character.

migrator|29 Aug 2016 5:34 PM IST

Chennai

As we conclude the Madras Week revelry, here we share few typically Madrasi recipes.

MILAGAI BAJJI

INGREDIENTS:

METHOD:

Slit open peppers and deseed it. Bring lots of water to a boil, add some salt and take it off the heat once boiled. Drop the peppers in it and cover it for 5 mins. Drain it and set aside.
Take gram flour, rice flour, chilli powder, asafoetida, ginger-garlic paste, baking soda and salt in a bowl. Add water slowly and make it into a thick batter. The batter shouldn’t be too thick. Check seasoning.
Heat oil for deep frying in a kadhai . Now dip the pepper in this batter, fill the inside of the pepper with batter.
Drop chillies in the kadhai and fry till golden. Then take it out place it in a paper towel to drain excess oil. Bhajji is ready.

PAYA CURRY

INGREDIENTS:

METHOD:

First, wash the pieces of baby goat trotters ( paya ) very well with flour and water for about 5-6 times.
In a pressure cooker, add the washed lamb trotters, salt, black pepper corns, and ginger-garlic paste.
Add water and pressure cook the mixture on high flame for about 20-25 minutes.
Heat oil in a pan, put cinnamon sticks, cardamom, cloves, bay leaf, cumin and fennel. Then add shallots, tomatoes, green chilli and curry leaves.
Add boiled lamb trotters and mix well. Then put red chilli powder and turmeric powder.
Once the raw smell goes away, add salt and coriander leaves. Check the seasoning.
Serve the paya curry with idiyappam or steamed rice.

PAAL PAYASAM

INGREDIENTS:

METHOD:

Bring the milk to a boil first on a medium flame. Stir in rice when the milk is getting heated up, so that the bottom of the milk does not get scorched.
After the milk has come to a boil, continue to simmer till the rice grains are cooked.
Once the rice grains are cooked well, add sugar. Stir well so that the sugar is dissolved.
Simmer for a further 8 to 10 minutes till the milk has reduced and the payasam has thickened.
Heat ghee in a pan, add cashew nut and green raisins. Roast till the cashew gets golden brown colour. Then add to the payasam and also sprinkle some cardamom powder.
Garnished with fried cashew nut and raisins. Serve hot.

Recipes: Sujan Mukherjee, Executive Chef, Taj Coromandel.

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