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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FALAFEL

 FALAFEL 

Chickpeas - 1 cup

Cumin Seeds - 1 Tsp 

Lemon Juice - 1 Tsp 

Chopped Onion - 1

Paprika - 1 Tsp 

Coriander Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Baking Powder - 1 Tsp 

Baking g Soda - 1/2 Tsp 

Coriander Leaves - 1/4 bunch 

Salt - To Taste 

METHOD 

Wash and soak the chickpeas overnight or for 12 hours

Drain water and peel off the skin from the chickpeas 

To a mixer jar add all of the ingredients and pulse until slightly coarse

Transfer ground contents to a bowl and cover with a lid

Refrigerate the ground mixture for an hour or until ready to use

Scoop spoonful of the falafel mixture and form into balls or flatten like patties

Heat oil in a frying pan 

In medium to low flame fry the falafel balls for 3 - 5 minutes until brown and crisp

Fry falafel in batches

Assemble falafel in pitta bread with hummus and serve

You can also serve as snacks with hummus and tahini sauce

FOR TAHINI SAUCE

INGREDIENTS 

Tahini Paste - 5 Tbsp 

Garlic Paste - 1 Tsp 

Lemon Juice - 2 Tsp 

Water - As Required 

Salt - To Taste 

Stir tahini paste until well combined 

Add fresh lemon juice garlic paste salt and water 

Whisk until the tahini paste changes colour 

Add water to get your required consistency 

Serve tahini sauce with falafel salads or pitta bread 

Notes :

You can bake falafel at 170°C for 

15 -20 minutes 

You can also air fry falafel in air fryer

You can freeze falafel in a container with lid

Place parchment paper inbetween layers of falafel while freezing 

HOMEMADE HUMMUS

 HOMEMADE HUMMUS

INGREDIENTS 

Chickpeas - 1 cup

Garlic - 5 cloves

Cumin Powder - 1 Tsp 

Lemon Juice - 2 Tsp 

Tahini Paste - 4 Tsp 

Paprika - 1/2 Tsp 

Olive Oil - 4 Tsp 

Baking Soda - 1/4 Tsp 

Ice Cubes - As Required 

Salt - To Taste 

METHOD 

Pressure cook chickpeas along with baking soda and water until soft 

Drain water and set aside

Transfer all ingredients to a mixer jar

Add ice cubes mix way while grinding 

Once smooth transfer hummus to a serving dish

Drizzle some olive oil and sprinkle paprika powder

Serve with pitta bread as spread or falafel as a dip

HOMEMADE TAHINI PASTE

 HOMEMADE TAHINI PASTE

INGREDIENTS 

White Sesame Seeds - 1/2 cup

Olive Oil - 3 Tbsp 

Salt - A Pinch

METHOD 

Dry roast sesame seeds in low flame until golden

Transfer to a mixer jar 

Add salt and grind until smooth

Add olive oil and grind 

Enjoy homemade tahini sauce 

TURKEY ROAST

 TURKEY ROAST

INGREDIENTS 

Turkey Meat - 1 Kg
Shallots - 30
Green Chillies - 4
Peppercorns - 2 Tbsp
Mutton Masala - 2 Tsp 
Garam Masala - 1 Tsp 
Fennel Seeds - 1 Tbsp 
Coriander Seeds - 1 Tbsp 
Dry Red Chillies - 4
Ginger Garlic Paste - 2 Tbsp
Turmeric Powder - 1 Tsp 
Pepper Powder - 2 Tsp 
Grated Coconut - 3/4 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 Tbsp 
Salt - To Taste

METHOD

Clean and wash turkey meat
Marinate with all the powder spices salt and 
1 Tbsp of ginger garlic paste
Keep aside for an hour
Thinly slice the shallots and green chillies
Dry roast whole spices and a sprig of curry leaf with coconut 
Once warm powder in a mixer jar
Grind half of the powdered masala with water to a smooth paste
Heat oil in a pressure cooker and add the curry leaves
Add sliced shallots and green chillies 
Sauté until golden and add the remaining ginger garlic paste
Sauté until raw smell is no more
Add the ground paste and sauté for 
5 minutes 
Add the marinated turkey meat and mix well 
Check salt to taste and cover the cooker
Pressure cook until meat is soft and tender 
Wait until the pressure release on its own 
In medium flame cook until 3/4th of the stock dries up
Add the remaining powdered masala 
Increase the flame and stir well for a minute
Remove cooker from stove
Transfer turkey roast to serving bowl
Drizzle a spoon of coconut oil and serve hot 

Notes :
Coconut oil gives a better taste
Adjust spices to suit your palate

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