PULIYODHARI / PULI SADHAM

INGREDIENTS :

For Puli Kachal/ Tamarind Mix :

METHOD :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Gingelly Oil and leave it aside.
• Soak Tamarind in warm water for about 10 minutes.
• Extract Tamarind Juice, add Salt to it and leave it aside.
• Dry roast Fenugreek seeds in low flame until aromatic and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Mustard seeds, Dry Red Chillies and Curry Leaves. 
• Add roasted Ground Nuts, Bengal Gram Dhal and fry for a while until they turn into golden brown colour.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir, let the flame be at the low.
• Add roasted Fenugreek Powder and Asafoetida Powder to the above and mix well.
• Immediately pour in the Tamarind Extract and leave it on a low flame for few minutes until Oil separates from the mix.
• Add Jaggery piece and mix well, wait until it is well dissolved.
• Add the cooked Rice and mix it until well combined in a very low flame.
• Keep the rice aside for at least an hour before serving.
• This is to ensure that all the flavours get infused into the rice.
• Serve hot or cold with any veggie of your choice, or just eat it with Appalams or Vadagams.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the amount of Red Chilly Powder and Dry Red Chillies to suit your spice preference.
• Gingelly (Sesame) Oil would suit best for the dish. 
• Adjust the amount of Tamarind to suit your level of tanginess.
• The Tamarind Mix/Puli Kachal stays good for about 3-4 days at room temperature and for at least a month when kept in the refrigerator.
• Make sure the mix is well cooked without any trace of water.
• Store it in a dry, airtight container for later use, preferably glass/plastic containers.
• Use dry spoons while handling the mix.
• Do not cook or store this Tamarind Mix in Copper/ Iron pans, tamarind tends to react with the metals.

KONGU STYLE MUTTON KUZHAMBU

HOW TO COOK KONGU STYLE MUTTON KUZHAMBU

INGREDIENTS:

For Kongu Style Mutton Kuzhambu:

To Saute and Grind:

To Garnish:

METHOD:

To Saute and Grind: 

• Heat Oil in a pan, splutter Cloves and Cinnamon Stick in a low flame.
• Add Shallots to the above along with Curry leaves, Ginger and Garlic.
• Add Peppercorns and Cumin Seeds and saute the ingredients until shallots turn translucent.
• Add chopped Tomatoes and saute until tomatoes are well cooked.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while on a very low flame until the raw flavour goes.
• Add grated Coconut and Poppy Seeds and fry them for about 5-8 minutes in a very low flame.
• Switch off the flame and allow it to cool.
• Once cooled down, grind the ingredients to a smooth Paste and keep it aside.

For Kongu Style Mutton Kuzhambu:

• Cook Mutton/ Lamb along with a pinch of Turmeric and salt.
• Heat Oil in a pan, Saute finely chopped Onions along with Curry leaves until onions turn translucent.
• Add Ginger Garlic Paste and saute it until the raw flavour goes.
• Add finely chopped Tomatoes and saute until tomatoes are well cooked.
• Pour in the ground Masala Paste and saute until oil separates.
• Add cooked Mutton pieces to the masala paste and leave it on a low flame for 10 -15 minutes.
• Garnish Kongu Style Mutton Kuzhambu with Coriander Leaves and serve hot.

NOTES:

• Adjust the amount of spices to your preference.
• Adding Khus Khus is purely optional, but it adds thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.

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 a 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.

KULFI

HOW TO MAKE KULFI

INGREDIENTS :

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

VEGETABLE KURMA

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

To Saute :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.

HOW TO COOK UNNIYAPPAM

UNNIYAPPAM

INGREDIENTS:

To Grind:

For Unniyappam Batter:

Add-ons:

For Frying:

METHOD:

• Wash and soak the Rice for 2 hours.
• Melt Jaggery in 1 cup of water by boiling it.
• Strain the Jaggery syrup and allow it to cool.
• Grind the soaked Rice with Jaggery syrup, Bananas and Cardamoms.
• It should be a thick batter.
• Leave this to ferment for about 8–10 hours.
• Once fermented & just before frying the Unniyappams, add All Purpose Flour (Maida) and Soda-bi-Carbonate to the batter and mix well.
• Fry the Coconut pieces and Sesame seeds in Ghee until golden brown and add it to the batter.
  
• Leave the batter aside for 10–15 minutes.
• Heat oil in an Appachatti/Paniyaram (pan), when the oil is really hot, reduce the flame to low-medium.
• Drop a small ladle full of batter into the slots in the pan.
• Let it cook on a medium flame for a few minutes.

• Keep turning the Unniyappams in between, till you get a golden-dark brown colour on both sides.
• Remove the Unniyappams from the pan and leave it on paper towels.
• Once cooled, store the Unniyappams in an airtight container.
  

UNNIYAPPAM

 

NOTES:

• The batter should be thick.
• Grinding the rice along with melted jaggery is to avoid the batter becoming watery. 
• Melt Jaggery and strain it for any impurities before grinding it along with the rice.
• For crispier Unniyappams, substitute Maida with Rice Flour. 
• If you like a dominant banana flavour, add extra Bananas.
• Adding fried Coconut pieces and Sesame seeds are purely optional.
• You can store it at room temperature for 2–3 days and can be refrigerated for about a week to 10 days.
• Microwave a few seconds before serving.
• Unniyappams made without bananas can be stored for a bit longer time.
• You can also make the unniyappam without the unniyappam/ paniyaram pan.
• Pour out a ladle of batter directly into the oil slowly and deep-fry them.
• They would look like small disc shaped appams.
• I have used Coconut Oil for frying the Unniyappams.
• Can fry the Unniyappam in Ghee or any other Vegetable Oil.

CHICKEN LOLLIPOP

HOW TO COOK CHICKEN LOLLIPOPS

INGREDIENTS :

To Marinate :

For Egg-Flour Mixture:

To Dredge:

To Deep-Fry:

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.

BANANA WINE

INGREDIENTS :

METHOD :

• Mash or cut the Bananas into small pieces.
• Put the Bananas, Sugar into the water and bring it to boil.
• Brew up a strong concoction of Black Tea.
• When cool, mash the Bananas, add Lemon Juice and Black Tea Concoction to it and mix well.
• Cover the jar and leave it aside for 12 hours.
• Activate the yeast by putting it in warm water and 5 tspns of sugar.
• Add activated yeast to the Banana mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the drink.
• Cover the jar and leave it in a dry and dark place for about 5 days to a week stirring the mix daily.
• Taste the wine after two months, add sweetness and flavour if needed.
• After about two months, strain the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store the Banana Wine in a dark and dry place for another 10 - 12 months.
• Re-bottle the clear wine leaving the sediments behind.
• The wine should be filtered properly at this stage.
• Do the above process until there are no sediments left.
• The taste of this Banana Wine totally depends upon the variety of bananas used.
• Like most of the wines, Banana Wine will improve with age.

NOTES :

• Mashing or Cutting the Bananas into small pieces will yield more flavour and body to the wine.
• Some variety of Bananas are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Lady Finger Banana* variety (Pisang Emas in Malay) for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I had to wait for at least 9 -10 months for the wine to clear.
• I did not use any artificial colours, food preservatives or enhancers to the wine.
• The colour and flavour, which I got naturally out of it was more satisfying.