HOMEMADE GRAPE JUICE RECIPE

     Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. A popular and refreshing fruit.  There are many types of grapes including Green, Red, Black, Yellow, Pink, Purple, etc., They grow in clusters and come in seeded and seedless varieties. A grape can be eaten raw or processed in a variety of food products such as Jam, Juice, Wine, Raisins, or Grape Seed Oil.
     Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents.  Grapes are a good source of Vitamin C, A & K and B-complex.  It is loaded with Minerals like Calcium, Magnesium & Phosphorus.

HEALTH BENEFITS OF GRAPES:

• Hydrate the body and maintain the body fluids, 
• Naturally, Grapes are high in sugar, but they have a low glycemic index.
• Grapes help to prevent High Blood Sugar.
• The high water content in the fruit proves beneficial for Weight Loss.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• Vitamin A in Grapes helps maintain a healthy Eye and vision.
• Vitamin C in the fruit proves beneficial for the skin.
• Essential Vitamins and Minerals boosts the overall immune system.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• The soluble fibres in the fruit help to reduce high Cholesterol level.
• It soothes the stomach and promotes digestion.
• Grapes have anti-inflammatory effects, which may protect against bowel diseases.
• It also strengthens the Kidneys by flushing out the toxins.
• Grapes provide protection against viral and fungal infections.

    Grapes, which are rich in Vitamin C, Vitamin A, K, and B-complex, provides protection against viral and fungal infections.  Grapes are naturally sweet, so when you prepare a Sugarless Grape Juice it becomes a healthy way to cut down your calories. Grapes can be added into your daily diet, some easy ways to enjoy Grapes are to:

• Eat grapes plain as a snack.
• Drink it as a Grape Juice.
• Use Grapes in a fruit salad.
• Add Grapes or Grape juice to a smoothie.
• Add Grapes & Pineapple to a piece of Cheese and serve it as an appetizer or dessert.
• Can convert it into Wines.

      It’s very easy to make fresh grape juice at home, no peeling, coring, de-seeding, etc., Just blend the grapes with water in a blender, strain the juice and there you go with a wonderfully refreshing Grape Juice. You don't even need fancy Juicers for the purpose, you can get the job done using a simple blender. But make sure to wash or rinse the grapes in running water to remove dirt and pesticides from its skin and to remove the stems.

CUSTARD PUDDING

    Just a Custard Pudding!!! A recipe I would never attempt to make and using just the Custard Powder is out of question.  Few years back my kids happened to eat this Custard Pudding at our friend's place in Malaysia. A locally popular Malaysian Dessert prepared with custard & sweet corn kernels.  Since then they had been pestering me to make this Custard Pudding.  The simplest form of a pudding, the basic.
     I usually prepare this Custard Pudding for Fruit Salad, but I have never served it as such before.  Even if it is Custard Pudding I would love to prepare the one from Scratch like the one for Creme Caramel. But if you are craving for something sweet and simple then this Custard Pudding is sure to appease your Sweet Tooth.  If you are looking for an easy dessert, then nothing could be better than this Custard Pudding.  This Custard Pudding can also be served along with Fruit Salad, or simply cook it up with Caramel for a simple Caramel Custard Recipe.
     This is a basic recipe prepared with ready made Custard Powder, Milk & Sugar.  Few ingredients, less cooking time and few hours of setting time in refrigerator - there you go with one of the simplest but tastiest Dessert.  Serve this Custard Pudding topped with few Cherries or Strawberries for an old fashioned treat.

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Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours


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HOW TO COOK CUSTARD PUDDING

CUSTARD PUDDING

INGREDIENTS :

Milk - 21/2 Cups
Custard Powder - 4 Tbspn
Sugar - 6 Tbspn

For Garnishing:

Cherry/Strawberry - few

METHOD:

• Whisk the Custard Powder along with 1 Cup of Cold milk.
• Whisk to make a smooth paste and make sure there are no lumps.
• Boil rest of the Milk in a saucepan along with Sugar.
• Stir and boil until the Sugar is well dissolved.
• Remove the saucepan from the flame and gently add the Custard Paste into it.
• Keep stirring the milk constantly while adding the paste otherwise the custard mix would form into lumps,
• Put the saucepan again on the flame and cook for few minutes on a very low flame.
• Stir the ingredients continuously while cooking the Custard.
• Switch off the flame.
• Immediately pour the Custard Pudding into Pudding moulds/ bowls.
• Let it cool. Once the Pudding is cooled, transfer the pudding moulds to the refrigerator.
• Chill the Custard Pudding in the Refrigerator for about 2-3 hours or until set.
• Serve Custard Pudding Chilled.

Serving Suggestion:

• Just before serving the Custard Pudding, take it out from the refrigerator.
• Gently invert the mould onto a serving plate.
• Serve Custard Pudding Chilled, decorated with a Cherry/Strawberry on top.
• Or serve Custard Pudding on top of a combination of Fruits for a delicious Fruit Salad with Custard Sauce.

RECIPES WITH CUSTARD PUDDING:

CREME CARAMEL

FRUIT SALAD WITH CUSTARD SAUCE

NOTES:

• Adjust the amount of Sugar to suit your sweet preference.         
• This Custard Pudding is mildly sweetened.
• I have used ready made Vanilla Custard Powder in this recipe.
• Can make the same recipe from scratch.  Just follow the instruction as for Creme Caramel Recipe, skip making Caramel for the Pudding and there you go with a simple Custard Pudding.

ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine.  This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets.  The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly.  The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron. 
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations.  Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy.  But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time.  The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices.  Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy.  This Zafrani Chicken Korma goes well with both Roti & Rice.
 

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Cuisine  -  Indian (North India), Pakistani
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

 

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

     In recent years, Kallu Shappu(Toddy Shops) are getting popularized more for their food rather than for the local heady hooch called Kallu/Toddy for which the shacks were sought for in earlier years.  We can find a decent number of famous Kallu Shappu in Kerala that are noteworthy for their Menu filled with Seafood & Local delicacies it caters.
     Kerala a popular tourist destination, a land filled with natures bounty with a long coastal line embraced by the Arabian Sea is equally famous for its distinct culture & food. Being a coastal state, the fresh catch from the backwaters, rivers & Sea adds an alluring taste to the Seafood. At the bank of these backwaters or seafronts, you can find at least one Kallu Shappu(Toddy Shop).  These Age-old shacks mostly found in the lanes and outskirts of Kerala with self-advertised boards, saying KALLU KADA/TODDY SHOP is a favourite hang-out of the locality.  Small shacks or structures built with a simple outlook, plain floors with creaky wooden benches and tables where they serve their unique & traditional grubs.
       These Kallu Shappu/Toddy Shops are famous for their spicy and mouthwatering Sea Food & local delicacies along with Thengin Kallu(Toddy).  The cooking style focuses mainly for the ones who seek the place for the local hooch, so the dishes are always spicy when compared to home cooking.
     This Nadan Fish Fry is one dish commonly served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil gives an authentic touch to this Fish Fry. Fish is marinated with a ground paste which is a combination of Shallots, Ginger, Garlic, Pepper, Chilli Powder and Turmeric with a drizzle of Lemon Juice.  Some recipes call for adding Tamarind Paste instead of Lemon Juice. This Nadan Style fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess. This Kallu Shappu style Fish Fry is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Fish Fry as an appetizer or as a side dish.



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Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


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HOW TO COOK NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

Fish - 6–8 Pieces
Shallots - 5-6 No's.
Ginger - 1" Piece - 1 No.
Garlic - 3–4 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Peppercorns - 10-12 No's.
Lime Juice - from 1/2 a Lime
Salt - To Taste

For Shallow Frying:

Coconut Oil - 5–6 Tablespoons.

METHOD:

• Clean, wash and Cut Fish into slices.
• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
• Grind Shallots, Ginger, Garlic & Peppercorns into a fine paste.
• Marinate the Fish Slices with the with above ground paste along with Turmeric Powder, Red Chilli Powder, Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Fish slices.
• Fry the fish slices on a medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes, or until it is fried on both sides.
• The Fish should turn crispy and into golden brown.
• Remove from oil and drain it.
• Serve Nadan Fish Fry hot garnished with Onion Rings and a drizzle of Lime Juice.
• Can serve Kallu shappu style Fish Fry as an Appetizer.
• Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NOTES:

• Any type of fish-small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Can Deep Fry or shallow Fry the fish as per your preference.
• I usually shallow fry the fish.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry

PRAWN GHEE ROAST

     Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.
      This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.





Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM



Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

Salt – To Taste

For the Masala Paste:

Fenugreek Seeds - 1/2 Tspn

For Prawn Ghee Roast :

Tamarind Paste – 1 Tbpsn

For Garnishing:

Lemon Wedges

 

METHOD :

For the Masala Paste:

• Dry Roast the spices mentioned under For the Masala Paste one by one.
• First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
• Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
• Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
• Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
• Switch off the flame and allow the ingredients to cool.
• Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
• Add Garlic cloves and saute it along with onions on a low flame for few minutes.
• Switch off the flame and allow it to cool.
• Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

• Clean, wash & de-vein the Prawns.
• Marinate the Prawns with the ingredients mentioned under 'To marinate.'
• Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

• Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
• Shallow fry the marinated Prawns on a low flame until cooked.
• Remove the Prawns and keep it aside.
• In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
• Add Tamarind paste and give a quick stir.
• Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
• Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
• Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
• Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
• Serve Prawn Ghee Roast hot along with a Lemon wedge.
• Prawn Ghee Roast goes well with both Roti & Rice.
  
  

NOTES:

• Big Sized Prawns taste best in the recipe.
• Can prepare the same recipe with Chicken. Cook accordingly.
• Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful. 
• I have sauteed an Onion until brown and ground it along with the Spices & garlic.
• Can substitute Onions with Browned Onion Paste or fried Onions.
• Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
• Cooking the Prawns in ample of Ghee gives the authentic taste to the dish.  The name of the dish suggests so. 
• Cooking the recipe with Oil may not bring out the best of its flavours.
• Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
• Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

     Dindigul Thalapakatti Biriyani is a simple restaurant chain which specializes in home-style biriyani which has its origin in Dindigul. Dindigul district in Tamilnadu was carved out of the composite Madurai District which was under the rule of the famous Muslim Monarch, Tipu Sultan.  A place mainly considered as Land of Locks & Tannery and for foodies, Dindigul is famous for its Thalapakkatti Biriyani.  This Dindigul Thalapakatti Biriyani Recipe is a replica of the same, which yields more or less a similar taste to the original recipe.
     I had a chance of eating at the original Thalapakatti Restaurant in Dindigul once. It was a routine site visit with my husband to Madurai and way back to CBE, we stopped at Dindigul for the famous Thalapakatti Biriyani.  My love for Biriyani is self-proclaimed and anything in the name of Biriyani is devoured heads down.  At one point of time it was a routine that on Sundays, my husband's friends travel all the way to Dindigul just for eating Biriyani at Thalapakatti Restaurant and way back they used to buy loads of Parcel Biriyanis for all at home. In recent times, whenever we visit Kuala Lumpur, we always make sure to eat at Dindigul Thalapakatti Biryani Restaurant at Brickfields, Kuala Lumpur.  A craving for authentic South Indian style Biriyani gets surely satiated eating at the place. 
     Tamilnadu style Biriyanis, all have quite the same type of ingredients, mostly a one-pot dish prepared with Meat of your choice, rice & spices.  But what makes every Biriyani special and unique to the region, is the style of preparation.  The order of adding the ingredients, quality and amount of spices, type of Rice, meat all can convert and give a new dimension to specific Biriyanis.Thalapakatti Biriyani is one Recipe which falls under a unique category which has made this type of Biriyani a benchmark in midst of Biriyani lovers around the world.
     Thalapakatti Biriyani is popular for its wonderful texture, mild flavour and everlasting taste.  The texture of this Biriyani solely lies on the type of Rice used - Jeerakasamba Rice colloquially called Parakkum Sittu.  The usage of Spices and the style of cooking leaves an everlasting note of taste and flavour. Though it is a thumb rule to use Basmati Rice in Biriyanis,  Jeerakasamba Rice is commonly used to cook Biriyanis & Ghee Rice(Nei Choru) in Tamilnadu and Kerala.  Jeerakasamba Rice is a fragrant, short-grained variety of Rice.  The size of the rice is very small and looks like a Cumin Seed and hence the name (Cumin - Jeera).  Jeerakasamba has a distinct taste and yields a wonderful texture when cooked.  Biriyanis cooked with this type of rice is soft and light.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

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HOW TO COOK DINDUGAL THALAPAKATTI MUTTON BIRIYANI

DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

For Dindigul Thalapakatti Biriyani:

Jeeraka Samba Rice - 3 Cups
Onion - 1 No.
Tomato - 2 Nos.
Turmeric Powder - 1/2 Tspn
Water + Mutton Stock - 41/2 Cups
Mint Leaves  - a handful
Coriander Leaves - a handful
Lime Juice - 2 Tbspn
Ghee - 3 Tbpsn
Oil - 3-4 Tbpsn

To Cook Mutton:

Mutton - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Curd/Yogurt - 1/2 Cup
Ginger - a small Piece
Garlic - 4-5 Cloves
Water - 2 Cups

For Biriyani Masala:

Cinnamon - 4-5 Sticks(1" sized)
Cloves - 5-6 Nos.
Cardamoms - 4-5 Pods
Nutmeg - a small piece
Mace - 1 small petal
Shallots - 15-20 Nos.
Garlic - 10-12 Cloves
Ginger - 1" piece - 2 Nos.
Green Chillies - 6-7 Nos.

 

METHOD:

To Cook Mutton :

• Clean, wash and cut the Mutton pieces.
• Crush or coarsely grind the Garlic cloves and Ginger.
• Add crushed Ginger- Garlic, Turmeric Powder, Red Chilli Powder, Curd and Salt to the Mutton pieces and mix well.
• Pour in 2 cups of Water.
• Cook Mutton in a Pressure cooker until it turns soft and cooked.
• Switch off the flame and allow the pressure to release.
• Once the pressure is released, check whether the Mutton is well cooked.
• Remove the cooked Mutton Pieces from the stock and keep it aside.
• Measure the remaining Mutton stock. I had about 11/2 Cups of Mutton stock.
• Save the Mutton Stock and keep it aside.

To cook Dindigul Thalapakatti Biriyani:

• Clean, wash & soak the Jeerakasamba Rice for at least 20-30 Minutes.
• Dry Roast Nutmeg & Mace on a very low flame until fragrant.
• Grind the ingredients mentioned under "For Biriyani Masala" along with dry roasted Nutmeg & Mace into a fine paste and keep it aside.
• Heat Oil & Ghee in a Pressure cooker.
• Saute finely chopped Onion on a medium flame until onions turn translucent.
• Pour in the Biriyani Masala and saute it on a low flame until Oil separates from the mix.
• Add Turmeric Powder and fry it on a low flame for few minutes.
• Add finely chopped Tomatoes to the above and cook on a low flame until tomatoes are well cooked.
• Add cooked Lamb pieces to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Biriyani Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice, adjust the Salt and give a quick stir.
• Meanwhile, boil the saved Mutton Stock and Water in a separate pan. (I have used 11/2 Cups of Mutton Stock + 3 Cups of Water).
• I have used 1:11/2 Cups of Rice: Water Ratio.  
• Cover the lid of the pressure cooker and cook for one full whistle.
• Lower the flame(to the lowest) and cook for another 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Thalapakatti Mutton Biryani and fluff-up the rice gently.
• Serve Thalapakatti Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Can also use Basmati Rice for this Biriyani.
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Can Substitute 1 Cup of water with Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.

For the Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the pressure cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as 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 red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.

HEALTH BENEFITS OF BANANA

     This should have been my first post in this collection of Sadhya recipes I had been writing for this year's Onam. First served item in a Banana Leaf Meal. Banana an unavoidable piece of item in a South Indian Banana Leaf Meal.  The tradition of serving a Banana is customary in South India when it comes to a Virundhu/Sadhya. Usually, a ripe Banana is served during the Sadhya/Virundhu. Banana is one fruit which has a ubiquitous presence in a Sadhya/Virundhu. In Kerala Sadhya Banana is served as such or sometimes in cooked form.  Least to mention the Sadhya items prepared with Raw Plantains.
     Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. The stealer of the show is always Banana, for which the plant is cultivated.  You can find Bananas throughout the world and it is one fruit which is cultivated and consumed in large.
     Bananas - Guilt-free Sugar treats.  A versatile fruit which can be eaten as such or converted into wonder desserts & snacks. Banana is a sacred plant in Vedic lore. Fresh, ripe Bananas are considered to be Earth's pure nectar.  It helps to keep your body cool & replenish fluids, refreshing and energizing your entire body. Bananas are the ideal delight for restoring electrolytes, its natural sugars will restore your energy levels as well.

BANANAS ARE POWERHOUSE OF NUTRIENTS

     Banana is loaded with Nutrients, Anti-oxidants, Vitamin  B6 & Vitamin C & Minerals such as Potassium, Calcium, Manganese, Magnesium, Iron, Folate, Niacin, Riboflavin which contribute to keeping us healthy.

Vitamin B6 in Bananas helps your body to

• Produces Red Blood Cells.
• Metabolize Carbohydrates & Fats, turning them into energy.
• Metabolize Amino Acids.
• Remove unwanted chemicals & toxins from your liver and kidneys.
• Good for pregnant women as it helps in the development of the foetus.
  
• Maintains a healthy nervous system.

Vitamin C in Bananas helps to

• Protect your body against cell and tissue damage.
• It helps your body absorb Iron.
• It helps in the production of Collagen - the protein which holds your skin, bones and body.
• Vitamin C in Bananas support brain health by producing Serotonin - a hormone that affects our sleep cycle, moods, experiences of stress & pain.
  

Manganese in Bananas helps your body to make collagen and protects your skin and other cells against free radical damage.

Potassium in Bananas helps your body maintain a healthy heart.

Low Sodium & high Potassium content in Bananas helps to regulate blood pressure.

 

HEALTH BENEFITS OF BANANAS

Bananas can aid digestion and help beat gastrointestinal issues

     Banana has a combination of a sweet and sour taste. The sweetness in it brings a sense of fullness and the sourness stimulates the digestive juices.  Hence supporting digestion and building up metabolism. Banana is loaded with fibre, both soluble and insoluble. The soluble fibres help to slow down digestion and helps you to keep you full for a longer time. Eating foods that are high in fibre, supports normal bowel movements. Bananas are described as a laxative fruit too.  This helps to relieve constipation, benefits regular bowel movements and also keep our gut healthy and safe from harmful bacterias.

 

Bananas are Energy Boosters:

     Bananas contain three natural sugars – Sucrose, Fructose and Glucose.  It is a fat and cholesterol-free source of energy.  Natural Sugars in Banana will keep you cool & replenish fluids, refreshing and energizing your entire body. Bananas are the ideal delight for restoring electrolytes, its natural sugars will restore your energy levels as well.

 Prevents Colon Cancer :

High Mineral Content :

     Bananas are loaded with Minerals like Potassium, Calcium, Manganese, Magnesium, Iron, Folate.  The Iron and other minerals help in raising the level of Oxygen in blood and helps in increasing the Metabolism.

Lowers Hypertension/Blood Pressure:

 

Healthy Heart:

HOW TO SELECT & STORE BANANAS

• Bananas stay good for about 2-3 days at room temperature, but they will continue to ripen if stored at room temperature.
• Avoid keeping it in a plastic or paper bag as the gases they emit stimulate further ripening.
• Bananas when kept along with other fruits, tend to speed up the ripening process of other fruits too.
• Avoid putting Bananas in the refrigerator, it will quickly turn brown. 
• Remove the Bananas into individual pieces from the Bunch keeping its tip intact.  This way we can avoid it falling off from the stalk when ripe ( A trick I learnt from Winnie Aunty).
• Store it at room temperature lined up on a sheet of Paper, preferably. 
• Keeping down the stalk tip portion in a bowl of water helps to slow down the rapid ripening of the fruit.

• If kept in the fridge, the enzymes that cause them to ripen are deactivated. Instead, you might find the skin blackens quickly. 
• If you prefer an underripe Banana you can very well keep it in the fridge.

_______________________________________________________________________________

DISCLAIMER:

KALAN RECIPE

     Kalan is a traditional Kerala dish specially prepared for a Sadhya.  It is usually prepared with Raw Plantain preferably Nendhra Kaya or Elephant Foot Yam or Taro.  But when serving for a Sadhya Kalan is preferably not prepared with Taro.  The preparation of Kalan is quite similar to Moru Curry/Pulissery with the only difference that the dish is thick & dry, slightly sour & spicy and it is served as one of the side dishes and not as an ozhichu curry/koottaan.  It is even colloquially called as Kurukku Kalan or Katti Kalan as the dish is thick in consistency.
     Kalan is a slightly dry side dish usually prepared with Raw Plantain/Yam, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sour and Spicy nature.  Raw Plantain/Yam pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Kalan a typical Nadan Ruchi. Freshly dry roasted & ground Fenugreek seeds add a wonderful aroma to this Kalan.
     It is an easy recipe which can be prepared with any type of Tuber root vegetable or Raw Plantain. Kalan though goes unnoticed in the long list of side dishes in a Sadhya it is sure to grab your taste buds with its wonderful combination of taste & flavours. Kalan is a slightly dry side dish compared to Avial or Moru Curry and thus it can last longer when stored.  And some regions of Kerala add few peppercorns in Kalan Recipe which distinguishes it from Pulissery/Moru Curry. Serve this Kalan Recipe with steamed rice or Kerala Matta Rice and a Curry for a complete lunch or serve it as one of the side dishes in the long list of Sadhya Items.

For more Recipes on SADHYA, Click here...


Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low- Moderate 
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


For more Recipes FROM GODS OWN COUNTRY, Click here...

HOW TO COOK KALAN

INGREDIENTS :

To Cook Raw Plantain :

Raw Plantain(Nendhra Kaya) - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind :

Coconut - 1/2 Cup
Green Chillies - 2 Nos.
Cumin Seeds - 1/2 Teaspoon
Peppercorns - 4-5 Nos.

For Seasoning :

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 Nos.
Curry Leaves - 2 Sprig

For Kalan Recipe:

Yoghurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD :

• Dry Roast the Fenugreek Seeds on a very low flame until it splutters.
• Grind the dry roasted Fenugreek Seeds into a fine powder and keep it aside.
• Clean, peel and dice the Raw Plantain(Nendhra Kaya).
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Raw Plantain(Nendhra Kaya) pieces.
• Add 1/2 Cup of Water and cook until Raw Plantain(Nendhra Kaya) pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine & thick paste adding very little water while grinding.
• Add the ground Coconut paste to the cooked Raw Plantain(Nendhra Kaya) pieces and allow it to boil on a low flame until the raw flavour goes.
• Whisk the Curd/Yogurt and pour it into the Raw Plantain(Nendhra Kaya)-Coconut Mix.
• Add Jaggery to the Kalan and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Let the Kalan become thick and let the Raw Plantain(Nendhra Kaya) pieces get well coated with the Coconut-Curd Mixture.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Kalan and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Kalan hot with steamed rice or Kerala Rose Matta Rice, or as one of the side dishes in the long list of Sadhya Items.

NOTES :

• I have used the Raw Plantain(Nendhra Kaya), in this Kalan recipe.
• Can also prepare Kalan with Elephant Foot Yam/Chena, Taro/Chembu. 
• Can also use a combination of both Raw Plantain and Yam in Kalan.
• Use slightly sour Yogurt/Curd for the recipe.
• Instead of adding powdered Fenugreek Seeds can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Adding Peppercorns & Jaggery are purely optional.
• Kalan is a slightly thick dish.  Adjust the consistency to suit your preference.

PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

     
      Snake Gourd is a vine plant with narrow, twisted, elongated fruit. An age-old vegetable originally domesticated since ancient times in India, and the wild form of the species is native to Southern, Eastern & South-East parts of Asia. Snake Gourds belong to Pumpkin family.  The shoots, tendrils and leaves of the plant can also be eaten.   The taste of the vegetable is bitter with an unpleasant odour, but this often disappears when cooked,  But when the vegetable is ripe, the bitterness is difficult to be eliminated. 
      Snake Gourd is widely used in Indian cooking. It is called as Podalanga in Tamil, Padavalanga in Malayalam, Padwal/Chichinda in Hindi. Snake Gourds can be used in curries, stir-fries or sometimes converted into fritters.  This vegetable is commonly cooked as Kootu along with Dhals.
    Snake Gourd contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein.  It is rich in Vitamin A, B, C, & Minerals like Manganese, Magnesium, Calcium, Iron, Potassium & Iodine.  The vegetable is loaded with health benefits.

• It has the ability to reduce fever
• Hydrate the body
• Detoxifies the body
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Helps to reduce the risk of DIabetics.
• Aids in Weight Loss 
• Improves & strengthens the Hair

     Padavalanga/Snake Gourd Thoran is a simple Kerala Style stir fry prepared with finely chopped Snake Gourds, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Padavalanga/Snake Gourd Thoran can easily be squeezed into your Sadhya item.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran
  

For more recipes on SADHYA, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


For more RECIPES FROM GODS OWN COUNTRY, Click here...

HOW TO COOK PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

 

INGREDIENTS :

Snake Gourd - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, wash & cut the ends of the Snake Gourd.
• Scrap and remove the white coloured coating over the skin.
• Cut the vegetable into halves, remove the white portion at the centre with seeds.
• Chop the snake gourd into tiny cubes and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Snake Gourds along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Snake Gourd/Padavalanga Thoran can be served along with Rice & Curry or as one of the side dishes in a Sadhya.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.