Oats Payasam

Wishing all of you a very happy Onam.

This is the season of celebration.

Of Nostalgia, of food eaten, of cousins getting together, of payasam had by the vatfuls.

Today is a busy day so I will not linger for long. Here is a healthy payasam to celebrate the joy of Onam.

Ingredients

Oats Payasam

Oats Payasam

Jaggery – 200 grams

Water – 1/3 cup

Oats – 1 cup

Thick Coconut Milk – 1 cup

Thin Coconut Milk – 2 cups

Cardamom – 1/2 tsp

Ghee- 1 tsp

broken Cashew nut – 2 tblsp

Raisins – 1 tsp

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Method

Melt Jaggery in water. Cool the jaggery syrup and strain it.

Add oats to the jaggery syrup and cook till it becomes all dried up. Add thin coconut milk and bring it to a boil.

Add crushed cardamom.

Stir well.

Add thick coconut milk give it a good stir and take it off the heat.

Heat the ghee fry the broken cashew and raisins.

Add it to the payasam and serve hot.

P.S. Make sure the payasam is loose as it gets thick the more it sits.

Happy Onam too all of you.

Mutton Biryani – Chennai style

Here is a recipe from my friend Roja Meeran’s blog. She is an astounding lady, a poet, a great cook and an amateur dietician. What I love about this wonderful lady is she is so willing to help anybody. Always looking out for others, this is one special lady. Hats off to you Roja for being an amazing person. I truly consider it my good fortune that I have a friend such as you.

Here is the recipe for a delightful Chennai style biryani, complete with tomatoes and coconut milk. Tomatoes and coconut milk you ask me, indeed my friends. Try it out for it works.

30. Toss coriander leaves. Mix well and serve hot.

Recipe Modified from here.

Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

1. Marinate mutton in Ginger garlic paste, Salt, Chilly powder, Mutton masala.

Soak Jeeraga samba rice in water for about 1/2 hour.

2. Soak Jeeraga samba rice in water for about 1/2 hour.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

3. Keep together your whole spices. I used bay leaf, cinnamon, green cardamom, brown cardamom, mace, cloves, star anise, and dried chillies.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

4. Keep all the dried powders together, here is chilly powder, biryani masala, and coriander powder.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Grind coriander leaves, mint leaves, green chilly, shallots, ginger, fennel seeds and garlic.

5. Finely ground with a bit of water.

5. Finely ground with a bit of water.

Pressure cook  the mutton with a cup of water. Strain the mutton and keep it aside.

6.Pressure cook the mutton with a cup of water. Strain the mutton and keep it aside.

7. Keep the stock aside.

7. Keep the stock aside.

6. Heat oil and ghee.

8. Heat oil and ghee.

7. Add the whole masalas.

9. Add the whole masalas.

8. Add all the powders.

10. Add all the powders.

Slice 2 onions.

11. Slice 2 onions.

10. Toss sliced onions into the biryani pot.

12. Toss sliced onions into the biryani pot.

11. Sauté onions till brown. Add the  ground masala.

13. Sauté onions till brown. Add the ground masala.

12. Slice 2 tomatoes.

14. Slice 2 tomatoes.

13. Add tomatoes to the pot.

15. Add tomatoes to the pot.

Sauté till tomatoes are well mashed.

17. Add curd to the mix and mix well.

17. Add curd to the mix and mix well.

Add the mutton to the mixture and mix well.

18. Add the mutton to the mixture and mix well.

19. Add the stock, coconut milk, and water.

19. Add the stock, coconut milk, and water. Just remember including the curd the total level of water should be double the quantity of rice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

20. Add salt, a squeeze of lemon. I also added 5 green chillies as I didnt think the broth had any spice.

21. Five minute wait till the broth boils.

21. Five minute wait till the broth boils.

22. When the broth boils add the drained rice.

22. When the broth boils add the drained rice.

24. Cover and cook on low flame.

23. Cover and cook on low flame.

24. Cook for ten minutes.

24. Cook for ten minutes.

25. When the food is almost cooked transfer pan to oven (or out it on dum)

25. When the food is almost cooked transfer pan to oven (or out it on dum)

26. Cook for 30 minutes.

26. Cook for 30 minutes.

27. Bake @ 175 C

27. Bake @ 175 C

28. Let it cook.

28. Let it cook.

29. Thirty minutes later.

29. Thirty minutes later.

30. Toss coriander leaves. Mix well and serve hot.

30. Toss coriander leaves. Mix well and serve hot.

P.S I found it a little non spicy for me. So  just crank up the spice.

Pepper Chicken

This is one of my top chicken recipes. I have been making this for years and it has never yet let me down. It is pretty simple and fuss free but tastes great. So give this a shot and I am sure you will keep making this delicious pepper chicken.

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Ingredients

Chicken – 1 (cut into small pieces)

For the paste

Onion – 1

Ginger – 2″

Garlic – 6 – 10 (small ones)

Chilly powder – 2 tsp

Coriander powder- 2 tsp

Turmeric powder – 1 tsp

Salt – to taste

Pepper powder – 1 tblsp

Rest of the ingredients

Butter – 2 tblsp

Pepper powder – 1/2 tblsp

Cinnamon – 1 piece

Cloves – 2 – 3

Tomato – 2 (pureed)

Coriander leaves – to garnish

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Method

Clean the chicken and marinate with paste for an hour or two. Cook chicken in an extremely low flame for half an hour sprinkling water if necessary.

Take a frying pan add two tblsp butter. When it is hot add pepper, cinnamon, and cloves. When heated add tomato paste and sauté until water dries. Add the chicken and mix well and simmer for 5 – 10 mins. Sprinkle coriander leaves and serve hot.

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Enjoy.

Detox Special -Carrot and Beetroot juice

I have started a new detox regime. Planning to do a body cleanse for the next  15 days. I’ll Keep posting the recipes I use. Stay with me and hope I complete the regimen.

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carrots – 1 large

beetroot – 1 small

orange- 2

lemon – 1

mint leaves – 10-12
Instructions:
Squeeze the orange and lemon . Finely chop the mint leaves and add them in the juice you got from the citrus fruits. Let this stay for 10-15 minutes. Chop the carrots and beetroot. Put them in a high-power juicer and add the mixture with the citrus juice and the mint. Juice everything well till you get this amazing vibrant colour and the incredibly healthy detox drink.

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Recipe source from here

Kati Rolls my way

I have never been to Kolkata, I have never eaten Nizam’s yummy Kathi Rolls, but I am in love with it. I saw an episode with Rocky and Mayur where they visited Nizam’s…. just looking at the rolls made me sallivate. I WILL go there one day and I will eat the original….till then here is my take on it.

A Kati roll is a street food delight first introduced at the above mentioned Nizam’s. It is a APF roti, stuffed with chicken kababs, onions, chillies and sprinkled with chaat masala. It is a culinary icon in Kolkata. I will visit Kolkata, not just for the Kati Rolls, but also for my love for Bengalis.

I adore the Bengalis, I think they have contributed so much to India’s cultural story. They are my second favourite people in India (after Kerala of course). Especially Kolkata, a city that is steeped in culture and history, not unlike my number one city… that is Chennai of course.

There are a lot of similarities between West Bengal and Kerala, maybe that is why I like them  so much. A proud literary and cinematic heritage, a strong leftist tradition, a great love for fish… even our traditional saris are kind of similar (kind of I said)

So here is to the Bengali Babu… the thinking men and women, my love for Kolkata… until I see you, O Kolkata, let this Kati roll be my way of expressing my love for you.

Ingredients

Chicken cubes – 200 grams

Marinade

Red chilly powder – 2 tsp

Turmeric powder – 1/4 tsp

Ginger -garlic paste – 1 tsp

Cumin Powder – 1 tsp

Salt – to taste

Stuffing

Onions – 4 sliced thin

Green chillies – 7-8

Chaat masala – as you please

For the roti

APF – 2 cups

Water – as reqd

Salt – as reqd

Eggs – 2 diluted with a teeny bit of water (for brushing on the roti)

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Method

Marinate chicken in the ingredients for the marinade. Keep aside for an hour. You can either pan fry this chicken, deep fry them, or stick them in a skewer and grill it. I have, at different times done all three.

Mix the dough for the roti. Make thing roti’s and cook them as usual. When they are almost cooked brush one side of the roti with the egg. Flip and let it cook. Remove from fire. Keep aside and make the rest of the rotis.

Assemble them by placing the chicken, onions, green chillies on the side of the roti with the egg. Sprinkle chaat masala.  Wrap up tight. I place a lettuce leaf for a bit of green, it is absolutely optional. IMG_2495

Enjoy.