CHICKEN 65

INGREDIENTS :

To Marinate:

To Fry :

To Garnish :

METHOD:

• Clean and cut the chicken into small cubes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Chicken Pieces to the Marinade and mix well.
• Leave the marinated Chicken for at least 1 hour or over night in the refrigerator.
• Heat cooking oil and deep fry the chicken in small batches until they are well cooked and the sizzling stops in medium heat.
• Remove the fried Chicken pieces and allow it to drain on a paper towel.
• Serve hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the chicken pieces well, before marinating them.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to your preference.
• Kashmiri chilli powder is less hot and gives a red colour to the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Longer marination time ensures soft and succulent fried Chicken.

AMBUR VEGETABLE BIRIYANI

     Ambur Biriyani is one of the famous Biriyani in South India.  In due course of time, Arcot Biryani has now become Ambur/ Vaniyambadi Biriyani, reflecting the strong culinary credentials of these towns in Vellore.  Ambur and Vaniyambadi being called as Leather cities of South India, It is equally famous for its authentic Tamilnadu Arcot Muslim Style Biriyani. This biriyani is a twisted version from the Kitchen of Nawabs but noteworthy for its spiciness.
      Ambur Biriyani has a unique style of cooking where the rice and meat are cooked separately in Dum Style.  Traditionally, both cooked meat and rice and kept together in a covered vessel with hot coal at the top and at the bottom.  The lid of the vessel is sealed with a flour paste, to ensure that the fragrance and flavours are well-sealed within.  According to me, the unique Dum technique takes Biryani to another level.
      Another major factor behind this tasty biriyani is the rice variety used - a small grain of fragrant rice ‘Seeraga samba’ is widely used for Ambur Biriyani. Seeraga Samba is one prevalent rice variety used in South India for Biriyanis.  But Basmati Rice also works equally well. Ambur Biriyani recipe has a secret ingredient and that is curd/yoghurt.  Experienced cooks, add curd to heated oil/ghee at its initial stage. This makes the texture of the rice so soft and light.  Some recipes also call for dry chillies soaked in hot water, and then they are ground along with the masala paste.
     The memory of Biriyani commemorates Muslim Weddings and Id for me.  I love the taste of those wonderful biriyanis and I am sure to say that it's quite difficult to get such flavour filled soft biriyanis anywhere else. Ambur Biriyani is quite synonymous with Mutton/Beef/Chicken, but it can also be prepared with classic Vegetables/Mushroom.  This serves as a quick one-pot meal on a weekday, also it's one best thing for lunch boxes too.

HOW TO COOK AMBUR VEGETABLE BIRIYANI

INGREDIENTS :

Spices :

METHOD :

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Clean and cut the Vegetables into desired sizes.
• Soak Dry Red Chillies in few tablespoons of hot water.
• Grind it along with Ginger and Garlic, keep it aside.
• Heat Oil in a pan once heated pour in the curd.
• Simmer the flame and wait until it stops spluttering.
• Splutter the ingredients mentioned under ' Spices' until aromatic on a very low flame.
• Add finely chopped Onions and saute until it turns translucent.
• Add Ginger-Garlic and Dry Red Chilli Paste to the above and saute until fragrant.
• Add finely chopped Tomatoes and cook until it turns soft.
• Add slit Green Chillies and fry for a while.
• Add the Vegetables along with salt and mix well.  
• Leave this on a low flame until Vegetables are half cooked.
• Cook the Rice with a dash of salt, in a separate vessel until 3/4 done and then drain the excess water.
• In a heavy-bottomed Vessel, arrange the Vegetable Mix and cooked rice in layers.
• Melt and Sprinkle the ghee as you layer the rice and the vegetable mix.
• Finally, sprinkle finely chopped Mint and Coriander Leaves.
• Sprinkle in the Lemon Juice over the layer.
• Cover the vessel with a lid.  
• Seal the brim of the lid and vessel with the flour dough.
• Cook this on a very low flame for about 10 minutes in 'Dhum'.
• Once done leave this untouched for about 20-30 minutes.
• Just before serving, scrape off the dough and remove the lid.
• Drizzle few teaspoons of Ghee and mix it well.
• Serve Ambur Vegetable Biriyani hot with Curd-Onion Raitha and Kathirikai Pachadi.

NOTES :

• The same recipe can be prepared with Mutton/Beef/Chicken/Prawns instead of Vegetables in the Biriyani. Cook the Meat with the Masala and then combine it with cooked rice.  
• Adjust the cooking time suitable for the meat used.
• Can use Red Chilli Powder instead of soaked Dry Red Chillies.
• Adjust the amount of spices to your preference.
• I usually cook biriyanis with Basmati Rice, as it's  difficult to get Seeraga Samba here.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice getting burnt at the bottom of the vessel.
• Can prepare this Biriyani with Mushroom/Soy Chunks instead of Meat/Vegetables.
• Normally vegetables like Carrot, Beans, Green Peas, Cauliflower, Potatoes are used.
• Can add Vegetable like Chow-Chow, Turnips, English Gourd etc., along with the above vegetables.

MOONG DHAL

YELLOW MOONG DHAL - USAGE, HEALTH BENEFITS & AYURVEDIC QUALITIES

USES OF MOONG DHAL :

• Wash and remove any debris from the Dhal before cooking.
• It can be cooked as such, in a sauce pan or can also be pressure cooked.
• Can also soak Yellow Moong Dhals for about 3-4 hours before cooking.
• Soaked Moong Dhal is used in a South Indian dish called Kosmalli.
• Some recipes call for dry roasting the Dhal until fragrant before cooking them.
• Moong Dhals are dry roasted for recipes like Ven Pongal, Sarkkarai Pongal, Parippu Pradhaman, Moong Dhal Sundal etc.,
• Soak or dry roast/just clean and wash the Dhals, add enough water to cover the dhal and cook as required for the recipe.
• They are also used in Porridge and Kichdis.
• Moong dhal Vadais are a popular snack in South India
• Cooked Moong Dhals do not hold their shape well.
• So they are mostly used in soups and as Purees in Desserts like Moong Dhal Halwa, Pradhamans etc.,
• Moong Dhal Paste is used as stuffing for Parathas.
• Moong Dhal Namkeens are one best snack prepared with Yellow Moong Dhal.
• Moong Dhal is used to make Dhal Fries, Sambars and in various curries.
• Chinese Desserts like Moong Bean Cake (Ivdougao) and a dessert called Goankann are prepared with cooked Moong Beans
• Ang Ku Kueh or Steamed Tortoise Cake uses Moong Bean paste as stuffing.
• Chè hoa cau is a popular Vietnamese mung bean dessert soup.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
  
  

  HOW TO STORE MOONG DHAL : 

• Pre-packed Moong Dhal is easily available in grocery stores.
• Check the expiry date on the package before buying them.
• Also, ensure that there is no evidence of moisture.
• Moong Bean tends to lose its freshness over a long period of time.
• So buy the required amount for your household use.
• Store them in airtight containers, free from moisture in a cool and dry place.
  
  
  

  HEALTH BENEFITS OF MOONG DHAL :

• It is considered to be a super food, as it is a good source of Protein with essential amino acids.
• Moong beans are considered as an alkaline food, as they have high quantities of alkaline minerals - Calcium, Magnesium, Potassium and Sodium.
• They are also rich in Vitamin C and Vitamin B.
• They contain both Carbohydrates and Proteins.
• They also have a very low GI (glycemic index)
• It is one of the easily digestible Dhals/Lentils.
• It is free from gas and does not cause flatulence.
• Dieticians recommend eating Yellow Moong Dhal frequently compared to other dhals.
• It also helps in cooling down the body heat.
• It has the special quality of nourishing the tissues and immune system.
• It has a calming and grounding effect on the mind/body.
• This lentil also helps to decrease high cholesterol.
• The astringent taste of Moong Dhal helps tone your digestive organs.
• It helps in cleansing the gut, by getting rid of toxins and parasites from the intestines.
• Moong Dhal is one dhal which can be eaten while you are sick, and Ayurveda prescribes this in your dietary schedule during treatments.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
   

AYURVEDIC QUALITIES OF MOONG DHAL : 

From an Ayurvedic perspective, moong dhal have the following qualities :

• Rasa: Sweet, Astringent
• Virya: Cooling
• Vipaka: Sweet
• Qualities: Light, Dry
• Actions on the Doshas: Tridoshic, balances Vata, Pitta and Kapha
• Action on the mind: Sattvic
  
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  DISCLAIMER:

  Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

  
  

  
  
  

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.