MUTTON ROGAN JOSH

INGREDIENTS :

For Marinade :

For Gravy :

METHOD :

• Grind the spices mentioned in 'To marinade' to a smooth powder.
• Marinate the Lamb Meat with the ground spices and leave it aside for 20-30 minutes.
• Heat Oil in a heavy bottomed pan over high flame and allow the oil to smoke-off.
• Reduce the heat and add Cinnamon Sticks, Green and Black Cardamoms and saute for a while.
• Follow it with Cloves and Peppercorns.  
• Finally, add Fennel Seeds and fry them until they are aromatic on a very low flame.
• Add marinated Lamb Meat to the above and saute until the meat changes its colour and cook them until they caramelize.
• Sprinkle Kashmiri Chilli Powder, Asafoetida Powder, Ground Dry Ginger, Salt and mix well.
• Pour the Rattanjot infusion and mix well.
• Finally, whisk in the curd and mix until it is well incorporated.
• Slow cook the meat on a low flame for about 1 -  11/2 hours, alternatively it can be cooked in a pressure cooker.
• Cook until the oil separates from the gravy and the meat turns soft and succulent.
• Serve hot with any type of rice dishes or rotis.
• Goes well with Roti, Naan, Kulcha, Parathas and Chappatis.

NOTES :

• Usually, the meat used for this dish is not lean, as the fat in the meat enriches the dish.
• If you are health conscious, use lean meat.
• Can use any type of vegetable oil for the recipe.
• Slow cooking is more advisable for the dish.
• If you are in short of time, you can cook the meat in pressure cooker.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Alternatively Kashmiri Chilli Powder or Paprika can help you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have bright red colour.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• I have not used onions, garlic or tomatoes in this dish.
• The true flavour of Mutton Rogan Josh comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

KULCHA

     Kulcha is a popular Indian flat bread specifically from North India, It's a typical Punjabi recipe. The whole credit for this Indian bread goes to the city of Amritsar, where Amritsari kulchas and Naans are famous for.   It is famous in Pakistan and Kashmir too. Also, it is the most sought Indian bread next to Naan.

KULCHA

INGREDIENTS:

For Garnishing:

Method:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls.
• Then roll them out into the desired shape.

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the kulcha and press them to the griddle.
• Invert the griddle and cook one side of kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Kulcha and spread the garnish over it.
• Then cook the other side of the Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Kulchas into an oval shape or cut them into two/four from a circle or into any desired shape.
• Smear oil/butter over one side of kulcha and roll it once again. 
• Brush a little bit of water over one side of the Kulchas and sprinkle the garnishes over it.
• Placed the rolled Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulcha.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for few minutes. 
• Follow the suit for the rest of the Kulchas.
  

Baking them in Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this kulchas. 
• Smear some fresh butter over hot Kulchas before serving. 

Crème Caramel

 

Notes:

• It's always advisable to use warm water for caramelizing the sugar.
• Adding corn starch is truly optional.
• Can adjust the cooking time according to your oven settings. 
• Cool it before refrigerating.
• Decorate if desired.
• Use suitable bowls for each method.(double boiling, baking or in microwave) 
• If you turn the caramel custard out immediately, the caramel would stay at the bottom of the pan. 
• Turn them out just before serving or the caramel will lose its colour. 
• Do not use a non-stick pan to make the caramel, it will crystallize.
• For a richer crème caramel, can add two extra egg yolks.(optional)

CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

HOW TO COOK CHEMMEEN VARATTIYATHU /  PRAWNS ROASTED WITH SPICES

INGREDIENTS:

To Marinate:

For Shallow Frying:

For Sautéing:

METHOD :

• Marinate the prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
• Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
• Shallow fry the marinated Prawns in coconut oil.
• When prawns are done, remove from oil and spread them on a paper towel.
• In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Fry Coconut Bites in it for a while.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry for a while.
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
  
• Leave this mixture on a low flame until oil separates.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot with fried curry leaves sprinkled over it.
• Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Chemmeen Varattiyathu goes well with  Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.

 

HOW TO MAKE COCONUT MILK

HOW TO MAKE COCONUT MILK

INGREDIENTS :

METHOD :

• Grate 1 1/2 portion of fresh coconut.
• In a blender or food processor, add the grated coconut along with 1 cup of hot water and grind it for a minute.
• Pour the ground mixture into a sieve or thin muslin cloth.
• Squeeze out the milk from the ground coconut. This is the first extract which would be thick.
• You get approximately 1cup of thick coconut milk from this.
• Return the remaining coconut to the processor and add 2 cups of hot water.
• Grind this for few minutes.
• Pour it into the sieve or muslin cloth and squeeze it for milk in a separate bowl. 
• This gives you about 11/2cups of thin coconut milk. This is the second extract.
• Repeat the process if you need some more Coconut Milk.  The third extract would yield very thin Coconut Milk.
  

NOTES :

• Using hot water yields more coconut milk. Can use normal water too.
• I use the 'extractor jar' in my Mixer Grinder to make coconut milk.  This helps me reduce the work.(squeezing through the sieve).

If using canned Coconut milk - 

• shake well and pour 1/2 contents into a bowl and mix it along with 1 cup or required amount of water to make thin coconut milk.
• Remaining milk can be used as thick milk.

If using Instant coconut milk powder -

• Mix 50 gms of Instant Coconut Milk Powder with 250 ml of warm water for thin coconut milk.
• Mix 50 gms of Instant Coconut Milk Powder with 100 ml of warm water for thick coconut milk.

GARLIC PICKLE

HOW TO MAKE GARLIC PICKLE

INGREDIENTS :

METHOD :

• Peel the Garlic and keep it aside.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, add Bengal Gram Dhal and fry for a while.
• Lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the peeled Garlic Cloves and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the sauteed Garlic Cloves and mix well.
• Pour Lemon Juice or Tamarind extract and Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add Vinegar to the pickle and mix well.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra Oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle. (adding it is truly optional).
• Allow it to cool completely before storing it in sterilized glass bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.

Thengai Paal Murukku - Traditional Coconut Milk Murukku Recipe

    Thengai Paal Murukku is a delightful and traditional South Indian snack, famous for its unique twist of using coconut milk to knead the dough. This subtle addition elevates the flavour, making each bite of the murukku irresistibly delicious. In this recipe, we'll be using Baba’s Murukku Mix, a popular ready-made flour blend in Malaysia and Singapore, to make this process even easier.

Why Thengai Paal Murukku Stands Out

    The magic of Thengai Paal Murukku lies in the use of coconut milk, which infuses a rich, creamy taste into the crunchy murukku. Traditionally, murukku is made with rice flour and urad dal, but this version simplifies the process by using Baba’s Murukku Mix. Baba's is a well-known brand for ready-to-use spices, masalas, and snack mixes, making it a household name in Malaysia and Singapore.

My Journey with Murukku Making

    To be honest, making murukku from scratch was always something I procrastinated on. My mom and mother-in-law both make exceptional murukkus—Mom uses rice flour and urad dal, while my MIL prefers rice flour and roasted Bengal gram dal (pottukadalai). Despite helping them countless times, I never attempted it solo.

    After moving to Malaysia, my cravings for Indian snacks kicked in. I often made simple snacks at home, but murukku and mixture seemed out of reach. That’s when I discovered ready-made murukku flour in local Indian stores. I grabbed a pack with high hopes but was disappointed when my first attempt didn’t turn out as expected. The issue? The butter quantity suggested on the pack didn’t yield the soft, crispy murukkus I desired.

    After several trials, errors, and tips from friends, I finally nailed the perfect murukku consistency and even started experimenting with different flavours.

Why I Prefer Baba’s Murukku Mix

    Making murukku is now a breeze with Baba’s Murukku Mix. This flour blend is a versatile mix of rice, black gram dal, and salt. I like to add a few extra spices to enhance the flavour, though this step is optional. Without them, the murukku can taste a bit bland. What’s great about this mix is that it’s not just for murukkus—you can use it in other recipes too!

Thengai Paal Murukku Recipe - A Coconut Milk Twist

This recipe for Thengai Paal Murukku replaces water with coconut milk, inspired by the famous Annapoorna Thengai Paal Murukku. The result? A murukku bursting with the rich, aromatic flavour of coconut milk.

Explore More Delicious Snacks & Savouries recipes here...

Preparation Time: 15–20 Minutes
Cooking Time: 30–45 Minutes

Looking for more Murukku recipes? Discover a collection of crispy and flavourful Murukku Recipes here...

Step-by-Step Guide: How to Make Thengai Paal Murukku (Coconut Milk Murukku)

Ingredients

• 2 Packs of Baba’s Murukku Mix (500 grams)
• 120 Grams Butter 
• 760 ml Coconut Milk
• 2 Teaspoons of White Sesame Seeds 
• Oil for deep-frying

Method

• Prepare the Dough: In a large mixing bowl, combine Baba’s Murukku Mix with white sesame seeds. Add butter and rub it into the flour until the mixture becomes crumbly.

• Warm the Coconut Milk: Gently warm the coconut milk over low heat, stirring continuously.

• Knead the Dough: Gradually add the warm coconut milk to the flour mixture, kneading it into a smooth, pliable dough. Ensure the dough is not too sticky or too hard.

• Shape the Murukkus: Heat oil in a wok. Meanwhile, place some dough into a murukku mould and press out spirals onto the reverse side of a slotted spoon or directly into the oil.

• Fry the Murukkus: Carefully drop the shaped murukkus into the hot oil and deep-fry until they turn golden brown and the sizzling sound stops.

• Drain and Cool: Remove the murukkus from the oil with a slotted spoon and drain on a paper towel. Allow them to cool completely before storing.

• Store Properly: Once cooled, store the murukkus in an airtight jar lined with paper towels to maintain their crispiness.

Notes & Tips for Perfect Thengai Paal Murukku

• Ensure the dough is of the right consistency—not too sticky or too hard.
• Always use room temperature butter for the best results.
• Do not substitute Butter with ghee or margarine.
  
• Warm the coconut milk slightly before adding it to the flour mixture, but avoid overheating it.
• Add spices like cumin or carom(ajwain) seeds for an extra flavour punch, though this is optional.
• Pressing murukkus directly into the oil requires caution—only attempt this if you're experienced.

Enjoy the Traditional Flavours

    This Thengai Paal Murukku is more than just a snack; it’s a taste of tradition with a modern twist, perfect for tea time or festive occasions. Whether you're a murukku novice or an expert, this recipe is sure to impress.

ROASTED POTATOES IN MICROWAVE

HOW TO MAKE ROASTED POTATOES IN MICROWAVE

INGREDIENTS:

METHOD:

• Wash and clean the potatoes
• Cut them into Wedges or Quarter them.
• Drop them into a large pan and pour enough water to cover them. 
• Add salt, then wait for the water to boil. 
• When it boils, lower the heat, and cook the potatoes uncovered for 2 Minutes. 
• Drain the potatoes in a colander, shake the colander back and forth a few times to fluff them up. 
• Sprinkle the Flour and Salt, and shake it once or twice until they are evenly and thinly coated with the mix.
• Melt the Garlic Butter in Microwave High for 2 minutes.
• Mix the Red Chilli Powder and the Italian Herbs into the hot butter and give a toss.
• Again Microwave it on High for a minute.
• Carefully drop the potatoes into the hot butter.
• Turn and roll them until the Potato Wedges are coated well with spices and butter.
• Spread them in a single layer.
• Roast the Potatoes in Microwave High for 8 Minutes.
• Turn them over and Roast it again for 6-8 Minutes, until they turn golden and crispy.
• Sprinkle finely chopped scallions and Microwave at High for a minute.
• Serve Hot with any dish or soup of your choice.

NOTES:

• Garlic butter can be substituted with plain butter or any type of vegetable oil. 
• Coating the potatoes with a small amount of butter/oil is the trick behind getting nice and crispy skins and soft, fluffy texture inside.

METHOD :

NOTES :