Virudhunagar Pepper Chicken

Viruthunagar a bustling little business town where all the farmers come from the near by villages with their produce such as toordal (Yellow split peas), sesame seeds,dried red chilies and other fresh produce which are then sent to other places country wide and exported to many parts of the world.

The buzz and the activity in the market and the old world charm of this town is really a beauty to watch while you walk through the crowded bazaar enticing aroma wafts through from the sweet stall were little children reach to the sweet vendor to buy their favorite sweet treats

moving on sweet smell of flowers attracts you to a flower vendor who spins his fingers in a fast paced action making beautiful garlands. Love the smell of fragrant roses, jasmine transcends you to a different world, close by the chimes of bell from a temple adds more to the experience.



Moving on to the next few shops which sell banana leaves, most eateries in South India uses banana leaves to serve food. It is customary and also considered auspicious. I met a fourth generation coconut vendor who taught me the nuances about how to check coconut just by hitting it with your thumb and index finger motion(the way we do while playing carom) and how every part of the coconut tree is of use and that's why its called the Kalpavriksha http://en.wikipedia.org/wiki/Kalpavriksha



The next shop was a that of a rice and lentil vendor where you get the best rice and lentil varieties. You get to smell and feel and taste raw kernels of rice and lentils.


A street side shop with a huge array of small utensils was an interesting add.I had picked up a few useful tools including a small sickle which helps in removing hard coconut with great ease.


Heading into what attracted me to this town is the all famous 'Burma Kadai ' ennai parotta , pepper chicken and salna (a fragrant coconut based gravy) .The shop is run by a fourth generation Burmese Immigrant family and all they have done is to provide simple food to hundreds of people who come into town everyday to do business.

The parotta is a bread made with all purpose flour and shallow fried in fragrant ,fresh Gingelly oil, http://en.wikipedia.org/wiki/Sesame_oil which is readily available in the local oil press. The parotta is then smashed between the palms to make it flaky and a generous ladle of salna along with the pepper chicken is just what you need after a long walk through the crowded bazaar and a grumbling stomach

Pepper Chicken

ingredients

chicken leg or thighs (skin less)- 1kg (cut in bite size pieces)
tamarind - 1 golf ball size (soaked in warm water)
black peppercorns- 3tbsp
cumin-1 tbsp
fennel seeds- 1tsp
coriander seeds- 2tbsp
gingelly oil- 3tbsp
asofetida- 1 tsp
ginger- 1tsp (chopped)
green chili- 4 nos (cut into pieces)
curry leaves- hand full
onion- 500g (sliced)
fresh coriander(cilantro)- 1/2 bunch (chopped)
salt- to taste





Method
Masala(Spice mix)
Toast the peppercorns on a slow flame till it starts popping and the aroma fills the kitchen continue adding the coriander seeds and keep stirring till it turns golden brown, add the cumin seeds and fennel seeds and cook a further two to three minutes and remove from the flame. Rest the spices and blend it coarse in a spice blender or a mortar and pestle.



Pepper Chicken
1. Soak tamarind warm water and remove the pulp.
2. Marinate the chicken pieces with the tamarind pulp and a touch of salt for a minimum of two hours overnight will be ideal.

3. Heat gingelly oil in a pan and add the sliced onions and sauté it on a slow flame till golden brown add the green chili, asofetida and curry leaves and chopped cilantro, continue cooking.

4. Add the half of the spice powder to the onion mixture and continue cooking for 5 to 10 minutes. Keep stiring and ensure the flame is low.
S5. Add the chicken marinated in tamarind pulp and continue cooking till the chicken is soft and add the rest of the spice powder and salt continue cooking for another 5 minutes and remove from the flame and enjoy with some parotta or a bowl of steamed rice and sambhar.



Note

Most of my cooking will call for slow toasted spices (masalas) stone ground spices adds a punch to the dish.

Add more black peppercorns if you would like to increase the tingling touch in the chicken.

For vegetarians please go ahead and try it out with your favorite vegetables or paneer.

Gingelly oil is raw sesame oil and has many health benefits.

To know about the goodness behind this spice read The Power of Pepper by my friend Sarah Khan

http://www.zesterdaily.com/health/503-the-power-of-black-pepper

Next
King's Meal
Till then
Keep Guessing!!!

Butte ke kebab (Baby corn and roasted red pumpkin kebab)

Here is a simple and easy recipe. My take on Butte ke kebab. I've used summer vegetables to give it a light feel and used subtle spices to make it pair well with whites and bubbly.

Ingredients

babycorn-12 -16 nos(peeled)
red pumpkin- 2 kg
ginger- 20g (thinly sliced)
besan(gram flour)- 80g
shahi jeera (black cumin)- 1tsp
ajwain (bishop seeds)-1tsp
fenugreek seeds- 1tsp
green chili- 2 nos(chopped)
lemon verbana-5 leaves

Method
(Masala- spice mix)
Heat a pan over gentle flame and toast the fenu greek seeds once it starts to turn dark brown add the shahi jeera and continue toasting for a couple of minutes and add the ajwain and remove the pan from the heat. Cool it and blend it to a powder in a spice blender or mortar ad pestle.
(Roasted Pumpkin)
De-seed the pumpkin and poke the skin with fork just like docking pie shell. Sprinkle some salt and a generous splash of vegetable oil and roast it @180C for about 25- 30 minutes. Remove and place thinly sliced ginger and continue baking till soft.



Remove from the oven and chop up the ginger, use a fork or spoon and gently scoop out the pumpkin and place it on a strainer to remove all the liquid and save it.


Heat a pan on slow flame and toast Besan (gram flour) till golden brown. Remove and place it in a bowl. Wipe the pan and dry out the pumpkin and ginger mixture till dry and mix the spice powder, chopped green chilis, toasted besan and salt to taste.Kebab mixture is ready.

Heat a pot of salted water and quickly blanch the baby corn, shock it in ice cold water and pat dry.(This step is optional I personally love the corn to have a snap once baked)

Wet your hands in a bowl of water and take the pumpkin mixture and spread it evenly around the corn using your palm.Just like making shrimp and sugar cane satay.Place it on a greased baking tray and bake it till golden @180C for 15 to 20 mintues. brush the kebab with ghee, butter or vegetable oil 2-3 times during baking and turn the kebab to get even color on all sides.



Reduce the pumpkin juice with a few leaves of chopped lemon verbena ans serve it as a dipping sauce. Enjoy the Baby corn and pumpkin kebab

(I've used fresh cilantro on the pumpkin reduction, lemon verbena will be a great match)


Enjoy the Sunshine!
Next Week
Pepper Chicken (Virudha Nagar style)
Happy Cooking...

Poori Chole - Fluffy Whole wheat bread and Garabanzo simmered with spices.

If Mom made poori's for breakfast I would be awake by 6 a.m sitting on the kitchen table watching her doing small round poori's. The hot fluffy poories would fly on my plate which would dip in with freshly made aloo bajji and I swooshed a dozen of them keeping the Richshaw man waiting at the door. I remember my mom chiding me to finish and get the richshaw before he goes away. On the way to school I would rave about my morning breakfast experience to friends.These were the early memories of Poori and Bajji.

Slowly when I joined hotel school and had friends from different parts of India Poori Chole became a kings feast for us once a week when my friends used to do their version at our Kottur house.

Chole and Bature a close cousin of the poori used to be my favorite breakfast when I used to work in Delhi. Early foggy morning in November through early March, I would wait for the street side vendor to pull his cart(redi)and set up his stall with his big Kadai with oil and lite his wood fired stove. I used to huddle close to the fire to keep warm. While he used to meticulously set up his plates, katori's (bowls),spoons and Heating up a handi of fragrant chole . Mean while chopping fresh red onions with a thin blade on a tiny wooden log which has a slant through years of use,with perfect dexterity. Tiny lime wedges, freshly chopped cilantro cubes of butter was arrange on a little counter on the cart.

He would pray for good business and starts to roll his bature with a wooden rolling pin on a plank and kept it covered in a polythene cover. He would then check the oil with a little drop of water sprinkled on it when it crackles he starts to swirl in the first bature which is fluffed up by sprinkling the oil on to in quick motion to fluff it up turns it around with in a couple of minutes and the first Fluffy bature is laid to drip and He assembles a plate with a katori on top with a pipping hot ladle of chole topped up with chopped onion, cilantro and a tiny wedge of lime golden bature. Makhan or butter on request for a rupee more. The whole plate used to cost rupees five and that used to see me through till 4pm chai(tea) time, now its your time to savor this fluffy and creamy goodness.


Chole

dried garbanzo beans- 150g (soaked overnite)
green chili- 2 nos
turmeric powder- 2 tsp
salt- to taste
vegetable oil- 4 tbsp
bayleaf- 2 nos crushed
cassia or cinnamon- 1 pc
ginger- 50g(chopped)
garlic- 5 pods (chopped)
Cardamom- 3 pods
ajwain (bishop seeds)-1 tsp
green chili- 3 nos (chopped)
red onions- 450g (small dice)
tomato- 200g (small dice)
yogurt- 150ml
kashmiri chili powder(Degi mirch)-1 tbsp
turmeric powder- 1 tsp
corriander powder- 3 tbsp
fennel powder- 1 tbsp
channa masala-2 tbsp
kasoori methi(dried fenu greek leaves)- 1tbp
Cilantro- 1 bunch (chopped)
Butter Cubes- 3 pcs 10 g each

Method

1. Pressure cook the soaked garbanzo bean with salt, turmeric and a couple of slit green chili.If you boil boil it till soft.


2. Heat oil in a pan and add whole cardamom,cinnamon, bay leaf and allow it to crackle.(the heat should be gentle while the spice is allowed to bloom), continue adding the ajwain (bishop seeds) and stir.


3. Add the chopped garlic,ginger and green chili and cook till golden brown.

4. Add onions and cook till golden brown then add the chopped tomatoes and cook till soft.

5. Whisk yogurt in a bowl and add the turmeric, kashmiri chili, coriander, fennel and channa masala powders into it. Add a cup of water to achieve a smooth flow and pour the mixture into the pan and allow it to simmer along with the softened onion and tomatoes for 10 to 15 mintues. Keep it covered and open the lid slowly and keep stirring.



6. Add the boiled garbanzo bean and cook for atleast an hour till the raw flavor of the spices fades and there is a waft of mellow fragrant air in the kitchen.
7.Check for seasoning and finish with kasoori methi and generously chopped fresh cilantro.


8.serve hot in a bowl with a lobe of butter, freshly slice onion rings and a wedge of lime.

Poori

Whole wheat flour(atta)- 300g
salt- to taste
vegetable oil- 1 tbsp
water- 15- to 170 ml (enough to form a stiff dough)
vegetable or sunflower oil- 1 liter (for deep frying)

Method
1.Measure the flour and add salt, vegetable oil and sprinkle water and start forming the dough. keep adding water until a stiff dough is formed. knead for 15 to 20 minutes using your knuckles, feel the dough getting soft.Cover with a wet towel.



2. Rest for 10 minutes and knead again and form into a long tube. Cut the dough into 50 g pieces and roll it round between your palms.



3.Dip the shaped dough into flour and roll it into thin discs and arrange it in a tray lais with parchments. Keep covered to avoid drying.

4. Heat oil on a medium flame its should reach a gentle smoking point. Try one poori it will sink and come up.


5. Splash oil gently on top to fluff up the poori and trun quickly and cook the other side and place the fluffy pooris on a drian tray layered with paper towel.Make a few at a time and serve hot. Nothing like poking a fluffy poori for the magical steam to warm you.





Next Week
Baby corn and red pumpkin kebab

Until Then,
Enjoy the Sunshine......

Lentil and Curry leaf crusted Shrimps

I had made a post a few months back. Just refined a few aspects. An easy to make recipe. Pairs well with wines and beers!





Ingredients

shrimps u-16-20- 12 pcs
coconut oil- 2 tbsp
black mustard seeds- 1tsp
broken urad dal- 3 tbsp
asofetida-a pinch
green chili- 2 nos (chopped)
turmeric powder- 1 tsp
black pepper powder- 1 tsp
cilantro- 5 sprigs(chopped)
salt- to taste
lemon wedge- 2 nos


Method

Crust
1. assemble all the ingredients next you.
2. heat coconut oil in a pan over medium heat , add black mustard seeds once it crackles add urad dal and continue stirring till it turns golden brown.
3.continue adding the turmeric powder, black pepper powder, curry leaves, green chili, cilantro and stir until the curry leaves crisp up. Remove from the heat and add salt to taste.
4. pulse the mixture in a blender your flavorful crust is ready.

Shrimps

1. remove the head, shell and remove the vein.
2. Wash the shrimps in running cold water, pat dry.



3. Score the shrimp gently with the tip if your knife. This helps the crust to hold evenly.
4. Hold the tail and crust the shrimps by applying the lentil and curry leaf mixture.


5. rest the shrimps in the fridge for an hour.
6. heat 2 tbsp of vegetable oil in a pan over medium to medium high flame and test one shrimp. the temperature of the oil should be correct for the crust to hold.
7. fry the shrimps both sides till crisp and finish till cooked trough on a low flame.
8. your crisp and juicy shrimps are ready. Just add a splash of lemon and enjoy!!!


Tips
1.the mixture can be pulsed fine for a smooth texture.
2. the crust can be used on Lamb chops and other types of meat.
3. Add a few table spoons of greek yogurt or labneh and you can cook it in a tandoor on skewers or on a barbecue.
4. Vegetarian option - Add 2 to 3 tbsp of besan (gram flour )while making the mixture and yogurt and coat it generously, Pan fry, cook it in a tandoor or on a grill and serve.

Wines
Shrimp- Crisp Chardonnay
Lamb- Russian River Pinot Noir
Paneer- Kingfisher Beer (Beer)

Next Week
Poori and Chole

Until Then,
Enjoy the sunshine...

Green Peppercorn Pickle( Kurumilagu Urugai)

Green Peppercorn Pickle is one of my favorites. Its simple and easy to make and comes loaded with an lightnigy taste. I have vivid memories of my mom asking me to taste this during one of our market visits in Mylapore Madavidhi market. It was a revelation of sorts





Ingredients

green peppercorn- 150g
Tadka
sesame oil- 1 tbsp
asafoteida- a pinch
black mustard seeds-1 tsp
fenu greek seeds- 1 tsp
curry leaves- 10g
lemon- 2 nos
salt- to taste

Method
1. Remove the green peppercorns from the vine, wash and pat dry.
2.Assemble all the ingredients next to you for the tadka.
3.Heat oil and add black mustard seeds, once it starts crackling add the fenu greek seeds, curry leaves and asofetida saute for a minute on medium to low heat and remove it.
4. Place the green peppercorn in a container and pour the tadka over it.
5.Once the mixture is warm, squeeze lemon juice and add slat and toss.
6. Keep the container in the fridge for two days.
7. Your pickle is ready.


Tips
This pickle is really gud with thayir sadam (Yoghurt and rice)
Can be used in health vegetable rolls to add a Zing.

Next Week
Lentil and Curry leaf crusted Shrimps

Until Then
Happy Cooking!

Broccoli,mung bean,green peppercorn tikki

Feels great to be back after a long break from blogging. Here's a new recipe that came to mind while I was shopping at Lulu hypermarket. Found some lovely bright green Broccoli and tounge shivering Green pepper corns feels great after u bit into it ...

Kongu Nattu Samayal

One of the best meals I've had. I had been to my native place Udumalpet close to Coimbatore in South India.I came to know about this place through a friend while I was talking to him on their food habits.http://en.wikipedia.org/wiki/Kongu_Nadu

UBM mess is where traditional Kongu meal is served. It is a farm to table concept with a difference. All that grows on the land plus the animals are organic and home grown or grown in nearby farms. The unique thing is the love and affection the couple show.

Mess is a eatery were homely food is served. Its a small farm house with a dining hall. You have to book a day in advance to savor the traditional food cooked with love. The lady of the house (Akka) is incharge of cooking and all the food is done on wood fired stoves. She is a wizard in action starts cooking at 10:Am in the morning and lunch is ready by noon. All the ingredients are farm fresh. She grinds all the spices (Masalas) by hand on a stone grinder (Ammi Kal) this has to have expertise.
I was one of the lucky one to watch her in action. She dose not talk to anyone while cooking you can hear the cows mmheeeeeeeewww and the birds chirping in the farm. After she finishes cooking you are free to ask her questions and she answers all your queries.

Turmeric plant http://www.zesterdaily.com/health/564-tumeric-vs-cancer

Later the man of the house takes over he lays a 2 and 1/2 feet banana leaf and lays atleast 16 to 20 dishes the is goat from head to tail including the blood which is made into a poriyal which is fragrant with fresh grated coconut and curry leaves. All dishes that are spooned out which should be had in sequence with the expertise of Anna who serves the food with love. Nothing should be wasted is the house rule. The grand finale house made yoghurt is so creamy. I enjoyed mine with a lil sprinkle of sugar sitting under the canopy enjoying late afternoon.





UGM mess - 0091-4294-245161. Please call up and book your place a couple of days in advance and to get your directions. Trust me this will be an experience of a life time...


Chutneys
Until then
Happy Cooking!