Wednesday, 25 September 2024

ARISI PARUPPU SADHAM

 ARISI PARUPPU SADHAM 


INGREDIENTS 

Rice - 1 cup
Toor Dal - 1/2 cup
Peppercorns - 2 Tsp 
Cumin Seeds - 1 Tsp 
Tomato - 1
Dry Red Chilies - 3
Green Chillies - 3
Asafoetida - 1/4 Tsp 
Shallots - 10
Turmeric Powder - 1/4 Tsp 
Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Gingelly Oil - 2 Tbsp 
Salt - To Taste 

INGREDIENTS TO GRIND

Coriander Seeds - 1/2 Tsp 
Fennel Seeds - 1 Tsp 
Peppercorns - 1 Tsp 
Cumin Seeds - 1 Tsp 
Garlic Cloves - 5

In a mixer jar powder coriander fennel cumin seeds and peppercorns 
To this add the garlic cloves and grind 
Set aside until use 

INGREDIENTS TO TEMPER 

Ghee - 2 Tbsp 
Sambar Powder - 1 Tsp 
Curry Leaves - 1 Sprig

Heat ghee in a tadka pan and add curry leaves and sambar powder 

METHOD

Wash and soak the rice and dal for 
20 -30 minutes 
Slice the shallots and green chillies keep aside 
Chop the tomato and keep aside 
Heat oil in a pressure cooker 
Add mustard seeds cumin seeds peppercorns green chillies dry red chillies and curry leaves 
Once they splutter add in the shallots and saute until transparent 
Now add in the tomato and saute for a few seconds
Add the ground masala and saute for a minute
Add the asafoetida powder and turmeric powder
Add in water soaked rice and dal
Add salt to taste and mix well 
Pressure cook for 4 whistles until soft but not mushy 
Wait until the pressure settle on its own 
Once done open cooker add the tempered ingredients and mix well
Serve hot with papad and ghee 

Notes :

The texture of the rice should be like  biriyani and not mushy
I used ordinary parboiled rice ( ponni )
Instead of gingelly oil normal sunflower oil can be used
The authentic taste is when you use gingelly oil 
You can add more warm ghee if liked while serving 
Number of whistles depends on the different brands of pressure cookers available in the market 
Adjust spices to suit your palate 



Sunday, 22 September 2024

SPICY CHICKEN PEPPER ROAST

 SPICY CHICKEN PEPPER ROAST


INGREDIENTS 

Chicken - 500 gm
Sliced Onions - 2
Turmeric Powder - 1/2 Tsp 
Pepper Powder - 2 Tsp 
Coconut Milk - 1 cup
Crushed Peppercorns - 3 Tbsp 
Crushed Fennel Seeds - 1 Tbsp
Ginger Garlic Paste - 2 Tbsp 
Chopped Green Chillies - 5
Fried Onion - 1
Coconut Oil - 5 Tbsp 
Salt - To Taste 

METHOD

Clean and wash chicken pieces well
Marinate he pieces with 1 Tsp of ginger garlic paste turmeric powder pepper powder and salt to taste for 30 minutes 
Heat oil in a pan and saute the sliced onions until golden
Add the chopped green chillies and the remaining ginger garlic paste 
Saute until raw smell is no more
Add the marinated chicken pieces and cook covered for 15 minutes in medium flame 
Now add the coconut milk crushed fennel seeds and peppercorns 
Check salt and seasonings to taste
Cook until the coconut milk dries up stirring at intervals 
When the required amount of roasting is done add the fried onion and curry leaves
Stir and remove pan from stove
Serve hot with rotis or variety rice 


Sent from my iPhone

Sunday, 8 September 2024

GREEN CHICKEN 65

 


ACTOR VIJAY SETHUPATHY INSPIRED 

GREEN CHICKEN 65


INGREDIENTS 

Chicken - 500 gm
Green Chillies - 7
Peppercorns - 1 Tbsp 
Ginger - 2 inch piece
Garlic - 8 pods
Cumin Seeds - 1 Tsp
Coriander Leaves - 1 handful 
Mint - 1 handful
Thick Curd - 3 Tbsp 
Coriander Powder - 1 Tsp 
Turmeric Powder - 1/2 Tsp 
Garam Masala Powder - 2 
Cornflour - 1 Tbsp 
Salt - To Taste
Oil - To Fry

METHOD 

Cut chicken into medium sized pieces 
Clean and wash chicken pieces well
Grind coriander leaves mint ginger garlic cumin seeds and peppercorns with little water to a fine paste 
Add the ground paste and other ingredients to the chicken pieces
Massage the paste well into the chicken pieces 
Cover bowl with cling wrap and set aside for 30 minutes to an hour
Heat oil in a pan 
Fry the chicken pieces in medium to low flame until crisp
Serve hot as snacks or with dal or sambar or rasam rice

Notes :

Choose chicken pieces with bones
If using chicken drumsticks make sure to make slits
Adjust spices to suit your taste buds 
I marinated overnight and added cornflour 30 minutes before frying