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 

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

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

DINDUGUL MUTTON BIRIYANI

 

DINDIGUL MUTTON BIRYANI

INGREDIENTS FOR MUTTON BIRIYANI 

Mutton - 1 Kg

Sliced Onion - 4

Green Chillies - 5

Tomatoes - 2

Curd - 3/4 cup

Lemon Juice - 2 Tsp 

Chopped Mint - 1 cup

Chilli Powder - 2 Tsp 

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Chopped Coriander Leaves - 1 cup

Jeera Rice - 3 cups

Water - 6 cups

Fried Onions - 1 cup

Salt - To Taste 

Banana Leaf -1

Ghee - 5 Tbsp 

METHOD

Chop mutton to medium or large pieces

Wash and clean well

In a bowl add ginger garlic paste pepper powder chilli powder turmeric powder one teaspoon of the ground biriyani masala powder and pressure cook until done

Meanwhile clean and wash the rice and soak in water and lemon juice for 30 minutes 

INGREDIENTS FOR DINDIGUL BIRIYANI MASALA POWDER 

Coriander Seeds - 2 Tbsp 

Cashews - 15

Peppercorns - 1 Tbsp 

Stone Flower - 1 Tbsp 

Cumin Seeds - 2 Tsp 

Fennel Seeds - 1 Tbsp 

Star Anise - 2

Cinnamon - 1 inch piece

Cardamoms - 6

Cloves - 8

Bayleaf - 2 small

Mace - 2 strands

METHOD

Dry roast all the above ingredients in a pan in medium to low flame 

Cool at room temperature 

Transfer to a mixer jar and grind to a slightly coarse powder 

Keep closed until use 

INGREDIENTS TO GRIND 

Shallots - 10

Ginger - 1 inch piece 

Garlic Cloves - 10

Green Chillies - 6

METHOD

Grind all the above ingredients in a mixer jar to a coarse paste

Transfer to a bowl and set aside

METHOD FOR BIRIYANI 

Drain the soaked rice and keep aside 

Heat ghee in a pot add the sliced onion and green chillies 

Saute until onions turn golden brown 

To this add the coarsely ground paste and saute until raw smell is no more 

Add tomatoes and saute until soft and mushy

Add the coarsely ground biriyani masala powder and saute for a couple of minutes 

Add in the cooked mutton and curd along with half of the chopped mint coriander leaves and salt to taste

Cook this for 25 - 30 minutes until the stock is 3/4 th dried up 

Now add the measured water and add to the pot

Check salt to taste

Once it starts to boil add the drained rice

Pour some ghee on top and add more coriander mint leaves and half of the fried onions

Cover rice with a banana leaf and close the pot with a lid

Cook in a low flame for 25 - 30  minutes 

Once done remove lid and banana leaf

Now your aromatic steaming hot Dindigul Mutton biriyani is ready to serve

Garnish with remaining fried onions and serve

Notes :

Make sure to maintain a very low heat while cooking the biriyani 

Fried onions is optional 

If you don't have a banana leaf cover with aluminium foil

Banana  leaf adds a flavour to the biriyani 

Usually in this type of biriyani mutton is chopped to medium sized pieces

For this type of rice it's always best to use water as 1 : 2 ratio 

For 1 cup of rice you need 2 cups of water

MUTTON KOLA URUNDAI

 MUTTON KOLA URUNDAI

INGREDIENTS 

Mutton Kheema - 1/2 kg
Ginger Garlic Paste - 1 Tbsp 
Coarse Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp 
Garam Masala Powder - 1/2 Tsp 
Turmeric Powder - 1/2 Tsp 
Curry Leaves - 1 Sprig
Sliced Shallots - 1/4 cup
Curd - 1 Tbsp 
Salt - To Taste
Oil - 2 Tbsp 
Oil - To Fry

Clean and wash mutton kheema 
Add rest of the ingredients except oil and shallots 
Mix well and marinate for 30 minutes 

INGREDIENTS TO GRIND

Desiccated Coconut - 1/2 cup
Roasted Chickpeas - 1/4 cup
Cashews - 5
Peppercorns - 1 Tsp
Cinnamon - 1 inch 
Cardamom - 3
Cloves - 2
Cumin - 1 Tsp
Fennel Seeds - 1 Tbsp 
Chopped Coriander Leaves - 3 Tbsp

Dry roast all the above ingredients except chopped coriander leaves and grind to a slightly coarse powder and set aside

METHOD 

Heat oil in a pressure pan add the shallots and fry until golden
Add the marinated mutton along with the marinade 
Cover pressure pan and pressure cook for 3 whistles 
Once done in high flame simmer kheema until dry
Pulse the cooked kheema along with chopped coriander leaves
In a bowl add in the pulsed kheema and ground  coarse powder
Make small even sized balls 
Heat oil in a pan and deep fry the kheema balls in medium flame until golden
Serve hot with white rice and paruppu rasam or as a snack with tomato sauce or mayo or any dip of your choice

Notes : 

Adding cashews is optional 
You can cook kheema in a pan and avoid pressure cooking 
I had to pressure cook as the meat wasn’t properly minced
You can also air fry kheema balls 
Preheat air fryer to 180 *C for 5 minutes 
Air fry for 15 minutes or until done flipping the kheema balls once halfway through the process of air frying 
If air frying spray kheema balls with oil
You can also add a beaten egg to kheema mix well form into balls and deep fry
Adding an egg will help bind the kheema mixture well
I avoided adding egg as the kheema was wet enough after pulsing and adding other ingredients 
Adjust spices to suit your taste 

SPICY BEEF ROAST ( BEEF VARUVAL )

 

SPICY BEEF ROAST ( BEEF VARUVAL )

INGREDIENTS 

Beef - 1 Kg

Chopped Shallots - 1/2 cup

Sliced Onion - 2

Garlic Pods - 15 

Peppercorns - 1 Tbsp 

Pepper Powder - 1 Tbsp

Red Chilli Powder - 1 Tbsp 

Kashmiri Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 2 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Coriander Leaves - 4 Tbsp 

Curry Leaves - 3 Sorigs

Salt - To Taste

Coconut Oil - 1/4 cup

METHOD 

Wash and cube beef chunks

Crush garlic pods 1 sprig of curry leaves red chilli powder and peppercorns 

Marinate beef cubes with the crushed garlic mixture and salt to taste for 30 minutes 

Heat oil in a pressure cooker and add curry leaves sliced onion and shallots

Sauté until golden 

Now add rest of the spice powders coriander leaves and marinated beef

Sauté for 5 minutes

Add 1 cup of hot water cover cooker and pressure cook until beef is soft

In medium flame simmer the beef along with gravy until dry 

Garnish with chopped coriander leaves fried onions and serve hot

Notes : 

Reserve some fried onions while you sauté to garnish if liked

You can replace shallots with one onion if liked 

Adjust spices to suit your taste buds 

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