GREEN PEPPERCORNS BEEF ROAST

 GREEN PEPPERCORNS BEEF ROAST

INGREDIENTS 

Beef - 1 Kg

Sliced Onions - 2

Chopped Green Chillies - 6

Pepper Powder - 1 Tbsp 

Sliced Shallots - 1/4 cup 

Reserved Crushed Ginger Garlic - 1 Tbsp 

Garam Masala Powder - 1/2 Tbsp 

Coriander Powder - 1/2 Tbsp 

Coconut Chips - 1/4 cup 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Coconut Oil - 5 Tbsp 

INGREDIENTS TO MARINATE BEEF

Ginger - 3 Tbsp 

Garlic - 20 cloves

Shallots - 15

Green Peppercorns - 5 Tbsp 

Curry Leaves - 1 Sprig 

Turmeric Powder - 1/2 Tsp 

Salt - To Taste 

Crush or pulse in a mixer jar all the above ingredients 

Set aside half of the crushed masala 

Add rest of the masala to the cleaned and washed beef chunks

Marinate for 30 minutes 

Pressure cook until beef is tender

METHOD

Heat oil in a kadai and add sliced onions

Fry until golden remove and fry the coconut chips and set aside

Reserve half of the fried onions to garnish 

To the fried onions add the curry leaves shallots green chillies and spice powders 

Add the reserved crushed ginger garlic and green peppercorns masala

Saute until raw smell is no more and check salt to taste 

Add the pressure cooked beef along with the stock

In medium flame cook until you get the desired consistency or dry roast

Serve garnished with fried onions and coconut chips

Notes :

Adjust spices to suit your taste 

Do not add chilli powder if you need the roast to be spicy

Add only crushed black peppercorns or pepper powder 

You can add chopped coriander leaves if liked to garnish 

MUTTON THANNI KUZHAMBU

 MUTTON THANNI KUZHAMBU

INGREDIENTS 

Mutton - 1/2 Kg

Ginger Garlic Paste - 1 Tbsp 

Red Chilli Powder - 2 Tsp 

Turmeric Powder - 1/2 Tsp 

Shallots - 15

Salt - To Taste 

Clean and pressure cook mutton pieces until soft with all the above ingredients 

INGREDIENTS TO POWDER 

Cinnamon - 1 inch piece

Grated Coconut - 1/2 cup 

Dry Red Chilies - 8

Peppercorns - 2 Tbsp 

Coriander Seeds - 1 Tbsp 

Curry Leaves - 1 Sprig 

Fennel Seeds - 2 Tsp 

Whole Cumin  - 1 Tsp 

Star Anise - 1

Cardamoms - 4

Cloves - 5

Salt - To Taste 

Oil - 3 Tbsp 

Heat oil in a pan

Roast all the above ingredients until aromatic

Allow to cool at room temperature 

Grind to a fine paste adding enough water and salt to taste

INGREDIENTS FOR KUZHAMBU 

Sliced Onion - 2

Sliced Green Chillies - 3

Sliced Tomatoes - 3

Bay Leaves - 2

Cinnamon - 1 small piece

Cloves - 3

Fennel Seeds - 2 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Chopped Coriander Leaves - 3 Tbsp 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Heat oil in a kadai

Add the whole spices and curry leaves 

Once they splutter add the sliced onion and green chillies 

Saute until onions turn golden 

Add the sliced tomatoes and ginger garlic paste 

Saute until raw smell is no more

Add the ground paste and saute for a few minutes 

Add 2 cups of water 

Let he gravy boil on a medium flame for 5 minutes 

Now add the pressure cooked mutton pieces along with the stock

Cover and.cook on a medium flame for 5 minutes 

Garnish with chopped coriander leaves and serve hot

This is best with idli dosa or rice hoppers

Notes :

Adjust spices to suit your taste 

RAVA IDLI

 RAVA IDLI

INGREDIENTS 

Rava / Sooji - 2 cups

Curd - 1 1/2 cup

Baking Soda - 1/4 Tsp 

Few Whole Cashews - To Garnish 

Water - As Required 

Oil - To Grease Idli Moulds

Salt - To Taste 

INGREDIENTS TO TEMPER 

Curry Leaves - 1 Sprig

Grated Ginger - 2 Tsp

Urad Dal - 1 Tsp 

Channa Dal - 1 Tsp 

Chopped Cashews - 6

Coriander Leaves - 2 Tbsp 

Ghee - 1 Tbsp 

METHOD

Clean and chop curry leaves and coriander leaves

To a bowl add sooji salt and  curd 

Mix well and set aside for 30 minutes 

Meanwhile heat oil in a kadai and temper all the ingredients 

Finally add the cashews and coriander leaves

Pour it into the sooji curd mixture 

Mix well and add water to get the idli batter consistency 

Grease idli plates with a few drops of oil

Place a whole cashew in each mould 

Pour a ladle of batter in the mould

Steam for 12 - 15 minutes 

Serve hot with any spicy chutney of your choice or sambar or both

Notes :

Using ghee to temper is optional 

You can use oil instead 

Make sure the curd is slightly sour

Baking soda is added to get soft idlis

SPICY CHICKEN FRY

SPICY CHICKEN FRY

INGREDIENTS 
Chicken Pieces - 700 gm
Kashmiri Dry Red Chilies - 10
Peppercorns - 1 Tbsp 
Coriander Seeds - 1 Tbsp
Curry Leaves - 1 Sprig
Fennel Seeds - 1 Tbsp 
Cumin Seeds - 1 Tbsp
Turmeric Powder - 1 Tsp 
Ginger Garlic Paste - 1 Tbsp
Lemon Juice - 1 Tbsp 
Corn Flour - 2 Tbsp 
Rice Flour - 1 Tbsp 
Salt - To Taste 
Egg - 1
Oil - To Fry 

METHOD 

Dry roast kashmiri dry red chillies peppercorns coriander seeds cumin and fennel seeds one by one
Transfer contents to a mixer jar and powder 
Set aside this powder until use
Cut chicken into large sized pieces 
Clean and wash the chicken pieces
To the chicken add the prepared masala powder beaten egg and all other ingredients except oil
Marinate chicken pieces in the refrigerator for an hour
Cover and keep aside for 30 minutes 
Just before frying add some curry leaves to the chicken pieces and mix well 
Heat oil in a pan and in medium to low flame fry the chicken pieces until crisp
Serve garnished with chopped green chillies and curry leaves

Notes :

Adjust spices to suit your taste 
Do not overcrowd chicken pieces while frying


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NALLAMPATTI CHICKEN ROAST

 NALLAMPATTI CHICKEN ROAST 

INGREDIENTS 

Chicken - 1 Kg

Shallots - 25

Garlic Cloves - 10

Dry Red Chilies - 3

Gingelly Oil - 5 Tbsp 

Curry Leaves - 3 Sprigs

Salt - To Taste

INGREDIENTS TO POWDER

Peppercorns - 3 Tbsp 

Dry Red Chilies - 4

Fennel Seeds - 1 Tbsp 

Cumin Seeds - 1 /2 Tbsp 

Cinnamon  - 2 inches 

Cloves - 4

Dry roast all the above ingredients and powder

INGREDIENTS TO MARINATE

Turmeric Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Salt - To Taste

Marinate the washed chicken pieces with the above ingredients 

INGREDIENTS TO TEMPER 

Gingelly Oil - 2 Tbsp 

Sliced Shallots - 6

Sliced Garlic - 3

Curry Leaves - 2 Sprigs 

Dry Red Chilies - 3

Heat oil in a tadka pan

Add rest of the ingredients 

Once shallots and garlic are transparent add curry leaves 

Once they splutter pour immediately over the chicken roast

METHOD

Clean and chop chicken into medium sized pieces 

Wash the pieces well

Marinate chicken for 30 minutes 

Slice shallots and garlic cloves 

Heat oil in a pan

Add dry red chillies and curry leaves 

Once they splutter add sliced shallots

When the shallots turn transparent add the sliced  garlic cloves 

Add the marinated chicken pieces and salt to taste

Saute until the oil coats well in all the chicken pieces 

Add half of the freshly ground masala powder 

Mix well and add 1/2 cup of water

Cover and cook on a medium to low flame 

Once the chicken pieces are soft add the remaining masala powder

Mix well until chicken pieces are coated with the masala powder 

Remove pan from stove 

Tranfer chicken roast to a serving bowl 

Pour the tempered ingredients over the chicken roast 

Serve hot with white rice and rasam

Notes:

Use gingelly oil for the authentic taste The dish tastes best if country chicken is used

Deseed dry red chillies if liked

Adjust spices to suit your palate

CHICKEN PARUDEESA

 CHICKEN PARUDEESA

INGREDIENTS 

Whole Chicken - 1

Cashew Paste - 1/4 cup

Clean and wash the chicken

Prick with a fork all over

Make deep slashes on all sides

INGREDIENTS FOR BRINING

Ginger Garlic Paste - 1 Tbsp

Water - As Required 

Vinegar - 1 Tbsp

Salt - To Taste

Put in all the above ingredients in a deep bowl and mix well 

Immerse the prepared chicken in it and set aside for an hour

INGREDIENTS TO GARNISH 

Carrot Slices 

Chopped Coriander Leaves 

INGREDIENTS TO MARINATE

Chopped Onion - 1

Chopped Tomato - 1

Chopped Green Chillies - 6

Ginger Garlic Paste - 2 Tbsp 

Capsicum - 1

Maggie Chicken Cube - 2

Crushed Peppercorns - 2 Tbsp 

Kashmiri Red Chilli Powder - 4 Tbsp 

Turmeric Powder - 1 Tsp 

Mandi Masala Powder - 2 Tsp 

Garam Masala Powder - 2 Tsp 

Chopped Coriander Leaves - 1/4 cup

Chopped Mint Leaves - 1/4 cup

Lime Juice - 2 Tbsp 

Oil - 4 Tbsp 

Salt - To Taste

METHOD

Add in all of the above ingredients to a deep kadai

Mix well with clean hands 

Remove the chicken from the brine solution and place it in the kadai with the marinade

Rub in the marinade all over the chicken 

Stuff the chicken with some the remaining marinade 

Cover kadai with lid or cling wrap and place in the refrigerator 

Marinate for 4 hours or overnight 

Once well marinated remove the cling wrap

Place the bowl with the chicken on the stove

Cover bowl with a lid and.cook on low flame for 10 - 15 minutes 

Once the chicken is almost half done reduce the flame

Cook on a medium to low flame tossing the chicken now and then to cook on both sides

Also pour the chicken stock over the chicken 

The chicken will look charred on both sides and the stock will start to dry up

Now add the cashew paste and continue cooking tossing the chicken 

The chicken by now would have well browned and charred on both sides

Use a cocktail stick to check if the chicken is cooked 

Meanwhile arrange carrot slices in a plate or shallow serving dish 

Gently take the chicken from the kadai and place on the serving plate or dish

Spoon the masala in the kadai over the chicken and garnish with chopped coriander leaves 

Serve hot with rotis or ghee rice or any main course you like

Notes :

Adjust spices to suit your palate 

Brining the chicken is a must

The chicken I used weighed around 

1.7 kg after cleaning 

While mixing ingredients to marinate use a little pressure that helps to get a juicy marinade

I used sunflower oil

You can use any flavourless oil 

It's best to marinate the chicken overnight 

The chicken should be lightly charred on both sides and not burnt

Take care while tossing the chicken 

Once done place the chicken on the serving plate directly from the kadai

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MORINGA OR DRUMSTICKS LEAVES POWDER

 MORINGA OR DRUMSTICKS LEAVES POWDER 

INGREDIENTS 

Dried Moringa Leaves - 5 cups

Dried Curry Leaves - 1 cup

Peppercorns - 2 Tbsp 

Cumin Seeds - 1 Tbsp 

Dry Red Chillies - 15

Urad Dal - 1/2 cup

Channa Dal - 3 Tbsp 

Tuvar Dal - 1/3 cup

Asafoetida - 2 Tsp 

Salt  - To Taste 

METHOD 

Heat a pan in medium flame

Dry roast all the ingredients one by one and set aside to cool

Transfer ingredients to a mixer jar 

Pulse and powder all the ingredients coarsely 

Cool at room temperature and store in an air tight container 

Notes

Adjust spices to suit your taste 

HOW TO CLEAN MORINGA LEAVES

Remove good leaves from the stalk

Wash well

Spread and leave on a clean towel to dry

Leave as such for 3 - 4 hours

When the leaves are completely dry use it  

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