Thoothukudi/Tuticorin/Pearl city

8.81 N 78.14 E
Located in coramandal cost between Kanyakumari and Rameswaram 579 KM from Chennai and 229 km from Trivandrum
Source: http://en.wikipedia.org/wiki/Tuticorin

Status: Head quarters of Thoothukudi district

Brief History-Before Independence

It was a major seaport,

dating back to the 6th century AD, of the Pandya kings Tuticorin was taken over in 1540 by the Portuguese, captured by the Dutch in 1658, and ceded to the British in 1825 The Light House -built in 1842 Tuticorin was established as a Municipality in 1866 with Mr. Roche Victoria as

View of the Dutch port Tuticorin, in 1752 Source:Wikipedia

Brief History-Post Independence

On 11th July 1974,the
Recent picture of Tuticorin

newly constructed Tuticorin port was declared as the 10th Indian major port The district of Thoothukudi was carved out as a separate district in the year 1986 from Tirunelveli district of Tamil Nadu State It attained the status of Corporation on August 5, 2008 after 142 years of being a municipality

Source:

https://www.facebook.com/photo.p hp?fbid=410186829096589&set=a .264506466997960.59158.264480 487000558&type=3&theater

Famous Places/Things in Tuticorin

Source:

Tuticorin macroon
A macaroon is a type of light, baked confection,

generally made of ground almonds The Tuticorin macaroon is a European export and a vestige of colonisation, albeit reinvented in a unique shape. It is stuffed with cashew and shaped into a cone with a round base, bulging middle and a pointed peak. Cost 600/kg

Ingredients and Time taken

Egg whites from 3 PREP TIME: 1 h COOK TIME: 1 h 30

eggs Fine Sugar 3/4 cups Cashew 1/2 cup Salt a pinch

min TOTAL TIME: 2 h 30 min YIELD: 40 cookies Temp: 95 c

Thoothukudi Macaroon Recipe

Source: http://www.youtoocancook.net/2013/03/ thoothukudi-macaroons-south-indian.html

Step 1.
Separate egg whites

from 3 eggs Pour them in a wide and tall, grease-free dry vessel. Use a grease-free whisk and beat them with hand until they become frothy.

Step 2
Once the egg whites

become frothy, add a pinch of salt. Now beat the eggs with the electric beater (in low speed) until they become foamy Continue to beat (about 3 minutes) until they form soft peaks

Step 3.
When the egg

whites formed soft peaks, start to add fine sugar Add sugar only 1 tbsp. at a time. Beat them in medium speed.

Step 4.
As you beat and as

you keep adding the sugar little by little, youll witness the egg whites becoming like a soft batter. Increase the speed of the beater to high as you continue to add sugar.

Step 5
Just rub a little of the

mixture between your thumb and index finger. You should feel like touching thick butter If you feel, continue to beat them The ratio of sugar and egg whites is: 1/4 cup sugar for 1 egg white

Step 6. [Optional step]

If you wish to add little vanilla essence (1/2 tsp.),

add it and give a good beat.

Step 7.
Now, pound/crush the

cashews (cashews must also be in room temperature. Do not grind them, just pound them.) Add them into the egg whites batter and just give 3 folds. Use a grease-free spoon/ladle to fold.

Step 8
Line a baking sheet

with aluminium foil Take a zip lock/piping bag and fill it half way with the mixture. Tight the bag releasing any air inside. Cut a small hole in one corner and start to pipe the macaroons.

Step 9.
Bake the macaroons

for 1 to 1 1/2 hours Once they are baked, switch off the oven and let the mixture stay inside until the cookies are completely cooled down (3 hours may be) Once they are cooled down, store them in air-tight tins/bottles

References
http://en.wikipedia.org/wiki/Tuticorin

http://en.wikipedia.org/wiki/Macaroon
http://www.thehindu.com/features/metroplus/Food

/in-search-of-thoothukudimacaroon/article4170768.ece http://cooking.jingalala.org/2012/12/thoothukudimacaroon-recipe-cashew-meringue-tuticorinmacrons/ http://www.youtoocancook.net/2013/03/thoothuku di-macaroons-south-indian.html