Theni Hotels

Famous Food Items In Theni Hotels

Theni Hotels

Theni Hotels Thalapakatti Mutton Briyani

The Chicken Biryani Thalapakatti Style Recipe, which I posted years ago, is one of the most common recipes on the web. I had loads of questions to ask Mutton to do so. This is a dish that my mom had retrieved years ago from a magazine cut out. Here is the preparation guide for the guide for mutton biryani. There is a very good flavour to the Thalapakatti type biryani that is quite distinct from all the other biriyani. It is made with samba rice from Seeraga. The pride of Tamilnadu must be Seeraga Samba biriyani. Seeraga samba is a rice that’s very aromatic. The grain of the rice is very thin, and because of its similarity to Cumin seeds, also called Seeragam / Jeera in Tamil, it gets its name. It has a very distinct flavour, when fried, fluffs up well and with this rice southern Indian biriyani’s are made. Samba rice is cultivated for a longer period of time than other rice types. The most crucial ingredient for this biryani is Seeraga samba rice. Wash and soak the rice for a minimum of half an hour before beginning to cook. Grind all the ingredients mentioned in the masala paste into a very smooth paste with half a cup of water. Place aside.

Cooking meat/mutton for Mutton Biryani Theni Hotel Thalapakatti Type Recipe

In a pressure cooker, heat the oil and ghee and apply the Thalappakatti Biriyani Masala paste to it. Then apply the mutton to the plate. For biryani, use mutton with bone at all times. The bone has a lot of flavour. Apply two cups of water and salt to it.

Connect the regular curd and red chilli powder to the mixture.

Mix well and cook the mutton for 20 minutes on a medium flame in the masala. Ignore the number of in-cooker whistles. Only cook for 20 minutes and remove the heat from the cooker and wait until the pressure reduces. Open the cooker to see if the bits of mutton are well cooked. If the meat is rough, cook for 2-3 whistles more. Lift the fried meat to a bowl and measure about how much liquid is left behind. Mine had about 1.5 cups of liquid. Measure very loosely. It doesn’t need to be precise. Note: My mutton was really rough, and for an additional 15 minutes I had to cook. The mutton stock was a little smaller due to the increased frying. You will typically have a little more stock. Do not think about the stock number. Used measurements-1 cup rice= 250 ml

We used 2 cups of rice. The amount of rice we provide is 2 times the amount of water. But we’ve got to add four cups of water. The gravy we weighed before was already 1.5 cups. Then I attached a tub of 2.5 cups of water to the gravy mixture. Add the cut leaves of the coriander and the leaves of the mint. Let the mixture cook. Bring the meat back to the cook and let it simmer again. Seasoning Review. When required, add more salt. Drain and return the soaked rice to the pan. Wait until it is about to cook. Add lime juice. Cover the pan with a lid and let it cook on medium flame for the first three or four minutes. Open the lid. Mix softly from the bottom once, close the lid again and boil on a very low flame for 10 minutes. Open the lid after that time and mix again. Three fourths of the rice would be fried. Cook for a few more minutes . Turn the flame off and use a cover to close the grill. For the next 20 minutes, do not interrupt them. The rice will swell and will absorb all the left moisture down. It’s really relevant this time. Don’t be rushed. Enjoy Thalappakatti Biriyani after the rest.

Theni Hotels Ingredient For the Maasala:

5 Chillies of the Green

Two 2-inch bits of cinnamon sticks

Three Cardamom

Three cloves

(Do not use that much) 1⁄8th of a nutmeg (Jaadhikai)

1 tiny Mace (Jaadhi Pathiri) bit

2 inch ginger bit

Garlic and 12 cloves

(100 grammes) 10 shallots (small onions)


500 ml Samba rice Seeraga

Mutton of 500 grammes of bone


2 Teaspoons of Ghee Ghee

Sunflower Oil, 3 teaspoons

1⁄2 teaspoon of Red Powder Chilli

1⁄2 cup curd

1 and a half teaspoons of salt

1 side full (1/3 cup chopped) Mint Leaves

1 hand full (1/3 cup chopped) of Coriander Leaves

Half-lime juice

Theni Hotels Nattu Meen Kulambu

Nattu Meen Kulambu is a  gravy prepared in our kitchen using a few ingredients that are easily available. In Tamil, Kulambu means curry and Meen means fish. Various forms of meen kulambu occur. But with little to grind, this one is clear and looks like ourself. Some dishes are comfort food, really. This ranges from individual to individual. But, for many, I suppose, it’s biryani and meen kulambu. It’s a very spicy fish curry with a rich taste. It is traditionally served in a clay or earthen oven, where the fish is fried in a spicy sauce with onions , tomatoes, tamarind and spices sautéed in sesame oil. This is a classic recipe that has strong flavours. Eating this will never save their fingers from licking them. Cooking this recipe is the highlight of the recipe in the earthen pot and it also improves the flavour. But from Canada, I don’t think I can do it. So whether you’re from India or anywhere you can do with the earthen pot, please do so that the excess water can be drained by the Clay pot and the clay pot can guarantee that nothing is damaged that you cook in the clay pot. When you start cooking in a clay pot, you’ll know the difference. It makes a huge difference. The dish is normally rested and then served for some time as it encourages the fish to incorporate the flavours into it and makes it more moist and tender. On a healthier note, fish are high in iron and calcium; they have less carbohydrate and cholesterol with good vitamins. It is a perfect complement to any balanced diet and is often safer than cooking beef or poultry.

I did this with a coconut butter chicken roast for my friends who came home this weekend. It was so simple to make. I have another fish curry, a Chettinadu fish curry recipe that is also very tasty, but I have few ingredients to grind. Because it is faster and smoother to produce.

Spinach with lentils (Spinach dal) tastes fine. Take a cup of hot rice and warm curry fish, blend well, and serve as a side dish or spinachdal or spinach molagootal with fish fry.


4 tbsp sesame oil

2 tsp Mustard seeds

1 tsp Fenugreek seeds

Whole Red Chilli-3

2 springs of curry leaves

Shallots-15, finely chopped

Tomatoes-2, thinly diced

3, Cut Green Chillies


Lemon size, tamarind paste (use 3 cups of water)

1⁄2 tsp Turmeric Powder

3 tsp chilli powder

5 tsp Coriander powder

1 bunch of coriander leaves

3 tsp Crushed peppercorns

1⁄2 cup coconut milk


Salt-as needed

Marinate to:

Fish-1⁄2 kg

Turmeric Powder

 Lemon juice


In warm water (3 cups), soak the tamarind, remove the pulp and leave it aside.

Clean the fish and marinate the fish in the segment “marinate” in turmeric, salt and lemon juice. Keep yourself apart. In a pan, add the oil, add the mustard seeds and let it splutter. Then add fenugreek, red chilli, asafetida, curry leaves, and sauté well. Now introduce the onions, garlic and green chillies. Sauté for two to three minutes, then add the tomatoes and sauté until the leaves have a raw odour. Chilli powder,  turmeric powder, cilantro powder. Sauté for  minute, until the leaves smell fresh.

Now apply the pulp of the tamarind when the masala is dense. And apply the requisite salt. Enable 20-25 minutes for it to simmer. When the oil is divided and it is thick, apply the pieces of marinated cod. Enable for five minutes to simmer. Made sure that  fish is introduced only when it is thick.

I don’t usually cook for longer than five minutes. Add crushed pepper now. To garnish, add a little bit of curry leaves and cilantro.

And add the coconut milk and jaggery, and you’ll turn off the flame in a minute when it boils.


Usually, the fish can cook more easily, but be careful not to cut them into pieces. So make sure that you’re not cooking them any longer. Give yourself at least an hour or two to relax. Even the following day, it tastes stronger.

Remember to use sesame oil because it gives curry as wonderful flavours in particular.

Serve about an hour at least. That will help to cook the fish well.

With coriander leaves, garnish them.

Theni Hotel’s Famous Parotta Recipe:

I’m not, to be honest, a big fan of pure flour-based dishes or Maida snacks. Yet, with the layered parotta recipe, I have a special fascination. This may be because malabar paratha is the only bread widely eaten in South India. I did not have exposure to the exotic Punjabi or north Indian parathas when I was doing my course. I only had one decision, and I was satisfied with it. I love the combination of spicy kurma with flaky, layered parotta, even today. While I don’t personally make the effort these days to make these parathas from scratch and I get frozen from my nearest grocery store. I even get those based on wheat, and I choose those for my everyday use.

The ingredients:

Three cups of maida / plain flour

Fine 2 tbsp rava / semolina / suji, nice 2 tbsp rava / semolina / suji, nice 2 tbsp rava / semolina / suji, fine

1 tbsp sugar1 tbsp sugar1 tbsp sugar

1 teaspoon of salt1 teaspoon of salt

2 tbsp ghee / transparent butter2 tbsp ghee / clarified butter2 tbsp ghee / transparent butter

Water for kneading, water for kneading, water for kneading,

Oil, soaking & roasting oil, soaking & roasting oil


Take 3 cups of maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee in a large mixing bowl first.

Rumble until the flour is damp, and blend properly.

Now apply water and begin kneading the dough.

Slowly apply water and knead it into a thick and fluffy mixture.

Add another 2 teaspoons of oil, cover and rest for 1 hour.

Punch and knead the dough again after 1 hour.

Just knead until all the oil is absorbed by the dough.

Now pinch a dough-sized ball and put it in a tub.

Combine 1⁄4 cup of oil, cover and soak for 1 hour.

Take the ball now and roll it softly.

Thinly draw and disperse as well as possible.

Using a strong knife to cut them into thin strips.

Bring the stips together and pull slowly.

Roll the spiral now, checking that all the strips are preserved.

Pat and spread the dough with a greased side.

Slightly dense roll, make sure the layers are intact.

Now, on hot tawa, put the rolled parotta. Make sure the Tawa is properly greased.

On a medium flame, cook until the base is heated.

Flip over and spread the oil over 1⁄2 tsp.

Cook on a medium flame until golden brown on both sides.

This helps to break the layers, softly smashing the parotta.

Finally, with chana curry, enjoy Theni Parrota.

To know more, please click the below link…

these items are famous in the Theni Hotels in Theni District.

Theni Hotels

Theni Hotels


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