LUNCH 3

LUNCH 3

Rose Syrup
Falooda
Ullundu Chorru
Naatu Kozhi Masala

ROSE SYRUP

INGREDIENTS

Water - 1/2 cup
Sugar - 1 cup
Rose Essence - 1/4 Tsp
Pink food colour - A drop

METHOD
1. Place water and sugar in a pan.
2. Keep in medium flame.
3. Boil till a runny honey like
   consistency is reached.     
4. Remove pan from stove.
5. Add the pink food colour.
6. Allow this to cool at room
   temperature.
7. Add the rose essence and store in
   a sterilised clean bottle.

FALOODA

INGREDIENTS

Rose Syrup - 1 1/2 Tbsps
Milk - 1/2 cup
Condensed Milk - 2 Tbsps
Boiled Sev - 1 Tbsp
Basil / Sabja Seeds - 2 TspS
Strawberry Jelly - 3 Tbsps
Ice Cream - One Scoop

TO GARNISH

Chopped Pistachios Almonds

METHOD
1. Boil milk till it reaches half and add
  condensed milk.
2. Stir well and set aside to cool.
3. Prepare strawberry jelly as per
   packet instructions.
4. Soak the basil seeds for an hour
   and drain liquid.
5. Chill all the above ingredients
  along with boiled sev and rose
  syrup for nearly 2 hours before
  serving.
6. Layer the ingredients in a glass as
   you like.
7. Top with a scoop of vanilla ice
   cream.
8. Garnish with roughly chopped nuts
   and serve.

Note:
You can add more or less of the ingredients given above for Falooda to suit your taste.
For preparing Rose Milk add 2 Tbsps of rose syrup to a glass of chilled milk and serve.

ULLUNTHU CHORU

INGREDIENTS 

Urad Dal - 1/2 cup

Rice - 1 cup

Grated Coconut - 1/2 cup

Garlic - 6 pods

Salt - To Taste

METHOD 

Clean and wash rice and dal

Add more water than used for normal cooking in a pressure cooker 

Add in washed rice dal garlic pods and salt to taste

Cook until soft but not mushy

Serve hot 

Notes:

Tempering can be done if liked with coconut oil mustard seeds curry leaves and dry red chillies 

SPICY NAATU KOZHI MASALA

INGREDIENTS

Chicken - 1 kg
Shallots - A handful ( sliced )
Tomatoes - 2 ( chopped )
Ginger Garlic Paste - 2 Tbsps
Turmeric Powder - 1 Tsp
Chilli Powder - 1 Tbsp
Pepper Powder - 2 Tbsps
Garam Masala Powder - 1 Tbsp
Fennel - 1 Tbsp
Curry Leaves - 3 Sprigs
Coriander Leaves - 1/2 Bunch
Salt - To Taste
Oil - 4 - 5 Tbsps

TO MARINATE

Ginger Garlic Paste - 1/2 Tbsp
Chilli Powder - 1 Tsp
Pepper Powder - 2 Tsps
Fennel - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste

Add little water and make a marination paste with the above ingredients.

TO DRY ROAST AND GRIND

Coconut Grated - 1 cup
Garlic Cloves - 4
Fennel Seeds - 1/2 Tbsp
Pepper ( whole ) - 1 Tsp
Dry Red Chillies - 2
Coriander Seeds - 1/2 Tsp
Curry Leaves - 1 sprig
Salt - To Taste

1. Dry roast the above ingredients in medium flame till brown.
2. Cool at room temperature.
3. Pulse till coarsely powdered.
4. Add water and grind to a smooth paste.

METHOD

1. Clean chicken and chop into medium size pieces.
2. Marinate the chicken in the marination paste for an hour.
3. Heat oil in a pressure cooker and add the sliced shallots.
4. When they turn golden add the ginger garlic paste.
5. Saute till raw smell is no more.
6. Add the tomatoes and saute till mushy.
7. Add salt to taste and all the spice powders.
8. Saute in medium flame for 3 minutes and add the ground paste.
9. Saute for a couple of minutes add the marinated chicken, curry leaves and half of the chopped coriander leaves.
10. Mix well and add a cup of water.
11. Close pressure cooker with lid and pressure cook for 7 whistles till the meat is tender.
12. Open lid and add the remaining chopped coriander leaves.
13. Serve with rotis or rice.

NOTE:
This is a very spicy dish so adjust the spices to suit your palate.
Usually country chicken tastes best when it's spicy with jeera rice, ghee rice, ullundhu rice, plain rice and rotis.
The number of whistles differs with various pressure cookers available in the market.