RED WATER APPLE PICKLE

 

RED WATER APPLE PICKLE 

INGREDIENTS 

Red Water Apple - 5 cups

Chopped Green Chillies - 10

Kashmiri Chilli Powder - 2 Tbsp

Turmeric Powder - 1 Tsp

Red Chilli Powder - 2 Tbsp

Chopped Ginger - 2 Tbsp

Chopped Garlic - 2 Tbsp

Mustard Seeds - 1 1/2 Tbsp

Fenugreek Seeds - 1 Tbsp 

Coconut Oil - 1 1/2 cup

Vinegar - 1/4 cup

Salt - To Taste 

METHOD 

Clean and chop or slice red water apples

Add the red chilli powder to chopped water apples mix well and keep aside

Roast and powder mustard seeds and fenugreek seeds and powder

Heat oil in a pan and add in the oil

Once hot add in the chopped green chillies ginger and garlic

Saute for a few minutes 

Add in the chopped water apple

Saute and add the spice powders and salt to taste

Once the water apple becomes soft add the white vinegar mix well and remove pan from stove

Allow pickle to cool at room temperature 

Store in clean sterilized bottles

Notes :

Add spices to suit your palate 

The green chillies I used were not very spicy so I had to use more

Usually for pickles gingelly oil is used

I used coconut oil here as it tasted better

When refrigerated and used shelf life is longer

MAHARANI CHICKEN

 

MAHARANI CHICKEN 

INGREDIENTS TO MARINATE 

Chicken - 500 gm

Dry Red Chilli Powder - 1 Tbsp 

Turmeric Powder - 1/2 Tsp 

Pepper Powder - 2 Tsp

Garlic Cloves - 15

Green Chillies - 3

Fennel Seed Powder - 2 Tsp

Corn Flour - 2 Tbsp 

Rice Flour - 2 Tbsp 

Egg - 1

Salt - To Taste

METHOD 

Wash and clean chicken pieces thoroughly 

Crush garlic and green chillies without adding water

Add all of the ingredients to marinate along with crushed garlic and green chillies to the cleaned chicken pieces 

Mix well and marinate for an hour

INGREDIENTS FOR MASALA 

Sliced Onion - 2

Dry Red Chilies - 8

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Oil - To Fry

INGREDIENTS FOR SPICE MASALA 

Kashmiri Chilli Powder - 1 Tsp 

Fennel Seed Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

METHOD

Heat oil in a pan and fry the chicken pieces in a medium flame until crisp on the outside 

Break dry red chillies into two and remove the seeds

Heat 2 Tbsp of oil in another pan 

Saute thinly sliced until pink 

Add the curry leaves and dry red chillies 

Saute for a minute

Add the fried chicken pieces and toss

Now sprinkle the spice masala mix toss so that the chicken pieces get coated well

Remove pan from stove

Serve hot with sambar sadham or rasam and white rice

Note :

This is a spicy dish so if you're seving this for kids make sure to cut down the spices 

In case you’re serving as a side dish for cocktail parties you can add more spices if liked

We had this yummy chicken for lunch with Paruppu Sadham today 

ONEPOT WHITE MUTTON BIRIYANI

 

ONEPOT WHITE MUTTON BIRIYANI 

INGREDIENTS 

Mutton - 1 Kg

Lemon Juice - 1 Tbsp

Curd - 3 Tbsps 

Basmati Rice - 3 cups

Lemon Juice - 1 Tbsp 

Water - 5 cups

MASALA TO GRIND

INGREDIENTS 

Shallots - 15

Green Chilies - 6

Fennel Seeds - 1 Tbsp

Cloves - 3

Cardamoms - 3

Cinnamon - 1 inch piece

Chopped Ginger - 2 Tbsps 

Peeled Garlic Cloves - 15

Chopped Coriander Leaves - 2 Tbsps 

Chopped Mint - 2 Tbsps 

Salt - To Taste

METHOD 

Grind all the above ingredients to a fine paste.

Wash and clean mutton pieces 

Add curd and lemon juice to the cleaned mutton pieces 

Add salt to taste mix well and marinate for an hour. 

INGREDIENTS FOR BIRIYANI 

Sliced Onion - 3

Green Chillies - 4

Chopped Coriander Leaves - 1/4 cup

Chopped Mint Leaves - 1/4 cup

Cinnamon - 1 inch piece

Cardamoms - 3

Cloves - 3

Bay Leaves - 2

Peppercorns - 1 Tbsp

Stone Flower - A small piece

Marathi Mokku - 2

Star Anise - 2

Ghee - 4 Tbsps 

Oil - 3 Tbsps 

METHOD

Heat ghee and oil in a pressure cooker 

Add the whole spices

Sauté for a minute until aromatic 

Add the sliced onion and green chillies

Sauté until the onion are transparent and slightly browned 

Add the marinated mutton along with marinade

Add the chopped coriander and mint leaves

Add 5 cups of water salt to taste and pressure cook for six whistles 

Meanwhile soak the basmati rice in water and 1 Tbsp of lemon juice for an hour

Drain water from the soaked basmati rice and add to the pressure cooker

Mix well and check salt to taste

Cover cooker without whistle and cook in medium to low flame for 22 - 25 minutes until rice is done 

You can also pressure cook for one whistle if you’re not sure about the timing 

Open cooker 30 - 45 minutes after the whistle 

INGREDIENTS TO GARNISH 

Fried Sliced Onions - 1 cup

Chopped Coriander Leaves - 1 Tbsp

Chopped Mint Leaves - 1 Tbsp

Serve biriyani hot garnished with the above ingredients 

I served biriyani with Papad and brinjal chutney 

Notes:

You can use Jeera Samba Rice ( Small Variety of Rice ) instead of Basmati rice

Number of whistles might vary with different brands of pressure cookers available in the market 

Adjust spices to suit your taste buds 

You can use fried cashews and raisins also to garnish the biriyani 

RAW MANGO SAMBAR

 

RAW MANGO SAMBAR 

INGREDIENTS 

Sliced Raw Mangoes - 2

Shallots - 15 

Garlic Pods - 20

Moong Dal - 1/2 cup

Onion Sliced - 2

Ripe Tomatoes - 2

Chopped Green Chillies - 5

Tamarind - Lemon Size

Sambar Powder - To Taste 

Red Chilli Powder - To Taste

Turmeric Powder - 1 Tsp

Asafoetida - 1 Tsp

Grated And Roasted Coconut - 1/4 cup

Chopped Coriander Leaves  - 1/4 cup

Coconut Oil - 3 Tbsp 

Salt - To Taste

INGREDIENTS TO TEMPER

Ghee - 3 Tbsp

Mustard Seeds - 1 Tsp

Dry Red Chillies - 4

Curry Leaves - 2 Sprigs

INGREDIENTS TO GARNISH 

Chopped Coriander Leaves - 2 Tbsp 

PREPARATION OF MANGO 

To the sliced raw mango add 

1 Tsp of red chilli powder 

1/4 Tsp turmeric powder 

2 Tsp of Coconut Oil

A pinch of asafoetida 

Salt to taste

Mix well and set aside

METHOD

Coarsely powder the roasted coconut and set aside 

To the tamarind add 1 cup of water and soak until required 

Wash the moong dal and pressure cook along with shallots garlic pods turmeric powder and salt to taste

Heat oil in a kadai and add the sliced onion

and sauté until transparent 

Add the sliced green chillies and sliced tomatoes 

Sauté until mushy 

Add the sambar powder red chilli powder and sauté for a minute

Add in the prepared sliced mangoes and the tamarind water

Cook for a couple of minutes until mangoes are soft

Add the cooked dal and mix well

Add the coarsely powdered roasted coconut asafoetida and chopped coriander leaves 

Add water to your required consistency and simmer for a few minutes

Meanwhile heat ghee in a pan add mustard seeds curry leaves and dry red chillies 

Pour over the simmering sambar 

Switch off the stove and remove kadai from the stove and garnish with chopped coriander leaves 

Serve the hot sambar with Idli Dosa or white rice as preferred 

Notes:

The mangoes I used were not very sour so I added more tamarind

If the raw mangoes you use are sour lessen the amount of tamarind

A tablespoon of jaggery powder can be used if liked

Adjust spices to suit your palate

Roasted and coarsely powdered coconut is only to enhance the taste

Adding roasted coconut is totally optional 

CHICKEN KONDATTAM

INGREDIENT

Chicken - 1 Kg

INGREDIENTS TO MARINATE 

Turmeric Powder - 1 Tsp

Chilli Powder - 1 Tbsp

Ginger Garlic Paste - 1 Tbsp 

Garam Masala Powder - 1 Tsp

Chicken Masala Powder - 1 Tsp 

Rice Flour - 2 Tbsp 

White Vinegar - 1 Tsp

Salt - To Taste

METHOD

Cut chicken into medium size pieces 

Clean and wash chicken thoroughly 

Marinate chicken pieces with above ingredients 

Cover bowl with cling film and set aside for an hour

INGREDIENTS FOR KONDATTAM 

Kashmiri Chilli Powder - 1 Tsp

Ginger Garlic Paste - 1 Tbsp 

Kashmiri Dry Red Chilies - 6

Coriander Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Shallots Chopped - 1 Cup

Chilli Flakes - 1 Tbsp 

Tomato Ketchup - 2 Tbsp 

Salt - To Taste 

Oil - 4 Tbsp

INGREDIENTS TO POUND

Peppercorns - 1 Tsp

Fennel - 1 Tsp 

Pound the above ingredients 

METHOD FOR CHICKEN KONDATTAM 

Heat oil in a pan and fry the chicken pieces for 5 - 7 minutes on both sides 

To another pan add 4 Tbsp of the oil and add Kashmiri dry red chillies and curry leaves 

Now add the shallots and ginger garlic paste 

Saute until shallots are golden

Add in the kashmiri chilli powder coriander powder and garam masala powder and saute for a few seconds 

Add 1/2 cup water salt to taste and let the masala powders simmer for 3 minutes 

To this add the tomato ketchup ground pepper and fennel seeds and chilli flakes 

Toss in the fried chicken mix well and serve hot

Note: 

Adjust spices to suit your palate 

Adding the pounded ingredients is optional 

FUDGY BROWNIE

 FUDGY BROWNIE 

INGREDIENTS 

Flour - 1 cup

Cocoa Powder - 3/4 cup

Granulated White Sugar - 1 cup

Brown Sugar - 1 cup

Dark Chocolate Chips - 1 1/2 cups

Melted Butter - 1 cup

Vanilla Essence - 2 Tsps

Eggs - 3

METHOD

Preheat oven to 180* C for 15 minutes 

Line and grease a square baking tin

Sift flour and cocoa powder 

Combine white and brown sugars along with oil, beaten eggs and vanilla essence 

Mix well until sugars are almost dissolved 

Add in the sifted fry ingredients and fold in without any lumps

Fold in 1 cup of chocolate chips into the brownie batter 

Pour batter into the prepared baking tin and level the top

Sprinkle remaining 1/2 cup of the chocolate chips on top

Bake in the preheated oven for 30 - 40 minutes 

Slice into pieces once it’s come down to room temperature 

Notes:

Timing might vary with different brands of ovens available in the market 

If you want to have a gooey and fudgy brownie take cake tin from oven when it’s 30 minutes. 

I had only a cup of chocolate chips in hand so did not sprinkle chocolate chips on top.

You can use broken chocolate chunks instead of chocolate chips

I used dark chocolate chips.

PINEAPPLE JAM

 PINEAPPLE JAM

Pineapple -1 ( medium size )

Sugar - 2 cups

Cloves - 4

METHOD 

Grate or grind or cube pineapple chunks 

In a pan place in the ground pineapple and cook covered for five minutes in medium flame stirring in between or pressure cook for 2 whistles without adding water.

Add in the sugar and cloves

Stir till you reach the jam consistency

Cool at room temperature 

Store in air tight sterilised bottles

Notes:

Amount of sugar depends on the sweetness of the pineapple used

No preservatives or colours added

No essence added

Need not refrigerate for it will not get spoilt for upto 2 weeks

Can also be refrigerated and used