Paratha

Making Paratha is very simple; if one get the right ingredients(flour). Stuffed Parathas are always special than the normal ones. Again, individual choices are different!

While i'm not busy in kitchen; i cook for my chefs & encourage them to make something.Well, the fact is such things makes the team more stronger & break the shyness of the chefs to try out sumthing new. It can be a rice dish, plain dal, sandwich, snacks. It's fun!

So, here we go with "Paneer Paratha". I just gave a little twist to this recipe by adding mustad seeds & turmeric powder.

Basic for any bread dish is "Good quality of Atta/ Flour". If you have the right one; consider then half your work is done.

PANEER PARATHA

Whole wheat flour - 200 gms

Paneer - 100 gms.

Green Chillies - 4 no's

Coriander Leaves - Few

Turmeric Powder - 1/2 tspn

Mustard seeds - 1 tspn

Salt

oil- 2 tbspn

Ghee -To cook parathas.

Make a dough with flour, salt, water & oil. Leave it aside for around 20-30 minutes by covering it with a wet cloth.

Grate the Paneer. In a pan heat oil; add mustard seeds; while it crackles add green chillies followed by turmeric & then paneer. DO NOT ADD SALT. Add chopped corainder after the mixture cools down.

Divide the dough in to equal portions. Slightly press the portioned dough in between your palms. Slowly press the edges of the dough; so that it form in to a bowl shape.Now, add salt to the paneer mixture fill the required amount of paneer mixture in to it & then seal it. Follow the same process to all the portioned dough.

Slightly dust some flour on the table or on the rolling surface. Place the dough & gently press it & then start rolling it out. DO NOT PRESS IT HARD; as the stuffing will come out.

Heat a pan/ tawa wipe it clean; gently rub it with ghee; place the paratha to the hot pan. Turn it over finish it with ghee. Serve the paratha hot with curd / pickle or raitha.
CHEF'S TIP: The secret for adding water to the dough is very simple. Always keep the ratio as 1 cup of flour ; 35% (of the same cup) of water; then add more if needed. Also, the quality of the atta plays a major role in this.Never add salt to the stuffing in advance as it leaves water & it will be difficult to roll the parathas. The first few attempts may not be successful in rolling the parathas but never give up! Always think you are trying something new at home & it will be fun! (Not applicable to professional chefs during the busy service period :D)

Talking to the media.

Cooking for 500 people is really easier than talking in front of a camera. During my last visit to Teneriffe for the Gastronomic tour of Indian Cuisine; i was interviewed by the local TV channel. While talking on the television; i learned something which is "One must know when to stop". Its quiet natural for any chef to talk a lot about their food but it should not bore the viewers or the person who is taking the interview. Just stick to the point & dont complicate things.

Idly was a big hit in this year's menu!

Fusion food

Personally am not a big fan of fusion food. I do call it as "confusion food" but i did realise if a chef got the understanding of the ingredients then it cannot go wrong. When i started my career back home in India i have come acroos dishes like "spinach & paneer cannelloni with makhni sauce". Now i am laughing when i think of those days. So, basically if a chef doesnt understand the ingredients & proceeds with fusion cooking then it may become a disaster.

I do like to try fusion things but none of those dishes come to the guests table till i get satisfied. I do call many of colleagues & ask them to taste & criticize it & then will come to an conclusion.

Fusion cooking may attract customers but not for a long time. Many professional chefs may differ from this.

One of such fusion dish which i tried for a canape party.

SMOKED SALMON KOSHIMBIR

(Koshimbir is a Marathi word which means 'salad')

Smoked Salmon - 100gms

(it can be purchased from any good supermarkets/ fishmonger)

Cucumber - 15 gms

Orange Juice -From 1/2 No'

Mustard seeds - 1 tspn

Chillies - 2 No's

Lemon rind - few

Coriander Leaves - Few.

Mini Pappadum - Few

Oil- 1 tspn

Fry the pappadums in hot oil & drain the oil. Thinly shred(strips) the salmon & keep it aside.

Remove te seeds from the cucumber & cut it as same like the salmon. In a bowl mix the orange juice, coriander leaves & chopped chillies Heat oil & add the mustard seeds; add the mustard to the bowl & leave it aside for few minutes. Now, gently add the salmon to the ornage juice mixture & cover & leave it in the fridge for a while.

Arrange the pappadums in a plate & place the salmon koshimbir on top of it. Scatter the lemon rind on top.

CHEF'S TIP : If you dont like smoked salmon then use normal salmon. it can be cooked in oven or poached or panfried. Also the same item can be replaced with shrimps, beetroot(vegetarian). DO NOT ADD SALT FOR SMOKED SALMON.

If you use poached fish; a dash of freshly grated coconut will be more delicious

Chettinad

Thanks to the globalisation; the world has become well familiar with many cuisine. Japanese, Thai, Korean, Indian,Tapas (spanish), Italian are few to name.

When people outside India talk about Indian cuisine they talk about Naan, Kebabs, Tandoori dishes, Pilaf rice,Mango chutney , chicken tikka masala only.Sadly, the diversity in Indian cuisine was not much famous outside India.
Recently, people are becoming more experimental & ready to try new cuisine. Many hotels & restaurants import the right ingredient to get the authentic taste of the dish.
I personally know Chefs in UK who imports Red chillies, Black pepper, cardamom,etc... from India. I import few ingredients from Maharashtra, Tamilnadu for my food festivals in Spain.

Even in India many Chefs thinks that Chicken Chettinad is the only dish from Chettinad Cuisine.
Normally when it comes to Tamilnadu cuisine; it’s very well known for ‘Chettinad food’.
Chettinad is located in southern district of Tamilnadu & is known as homeland for ‘Chettiars’; normally a banking & business community.
Their food can be anything from chicken – mutton – fish – prawns & vegetarian delicacies. They don’t eat Pork or Meat.
The famous dishes from this region are ‘Chicken Pepper fry’ & ‘Chicken Chettinad’
In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with Cinnamon stick, cloves, bayleaf, Peppercorn, Cumin seeds and Fenugreek.

CHICKEN CHETTINAD
Chicken - 1Kg
Shallots- 25 gms
Tomatoes- 3 No's
Ginger - 2No'
Garlic - 1 pod
Turmeric - 1 tspn
Red chilli powder - 1 tspn
Cumin Powder - - 1/2 tblspn
Coriander Powder- 1tblspn

Salt - To Taste

Cardamom - 3 No's

Cinnamon - a small piece

Bay leaf - 2 No's

Kalpaasi - a small amount

Curry Leaves - A sprig
TO GRIND

Dry Red Chillies - 6(or)7 No's

Coriander Seeds - 1 tblspn

Fennel Seeds - 1 tspn

Cumin Seeds - 1 tspn

Ginger - 1 small piece

Garlic - Few No's

Black Pepper corns- 1 tspn

Grated Coconut - 1/2 No'

Poppy seeds (khus khus)-2 tspns

Oil - To fry these masala.

Cut the chicken in to small pieces by removing the skin. Wash it; add little amount of salt & turmeric. Keep it aside

Heat oil in a pan. Add the above given ingredients for grinding & stir carefully. Once you start getting the aroma of all the spices. Transfer this in a blender & grind it to a paste by adding little amount of water.

Heat oil in a vessel. Add the whole spices; saute it for a minute then add curry leaves. Add shallots & cook the onions till turns nice brown in colour. Add tomatoes followed by ginger garlic paste. Add all the dry powders. Cook till the masala leaves oil on the side. Add the ground masala paste & cook well.

Now the gravy is ready.
In a seperate pan; fry the chicken with very little amount of oil & add it to the above finished gravy. Cook well. Check for seasoning.

CHEF'S TIP Any curry /stew items tastes much better with bones. Poppy seeds in this recipe can be optional. The same gravy can be used for Lamb aswell. Alternatively, the chicken can be added directly to the gravy rather than pan

frying it seperately. The amount of chillies can be altered depending on your spice level. At any stage if you find the gravy too spicy; add more tomato paste or coconut milk.

Rice

Rice..
We Tamils are addicted to rice. You name a meal period there will be a rice dish. Obviously rice being the staple food we use it starting from our breakfast till dinner & even in our snacks & desserts.
A research says there are more than 4000 varieties of rice grown in India only.
Before the recipe... i would like to share few intersting facts about rice.
1) I guess in most of Asian languages; the word Rice & Food are identical.
2) In Tamil / Indian wedding rice plays a major part. Its thrown on the couple as a symbol of Luck, Wealth & Fertility.
3)Rice is an excellent source of carbohydrates & its gluten free.
4)Low fat, Low salt & No cholestrol.
5) India alone got the potential to export one million tons of Basmati rice.

LEMON RICE

Rice (cooked) - 2 cups
Oil - 1 tbspn
Mustard seeds - 1/4 tspn
Curry leaves - 1 sprig
Channa dal - 1/4 tspn
Ginger (chopped) - 1 small piece
Green Chillies - 1 No'
Peanuts - 1 tbspn
Cashewnuts - 1/2 spoon
Lemon Juice - 2- 3 tbspn
Salt - To Taste
Coriander Leaves - 1 sprig
Heat oil; add mustard seeds; Once the seeds started crackle then add channadal, currleaves, & the rest of the ingredients. Add this mixture to the cooked rice & toss it with Lemon juice.
Add salt & chopped coriander leaves.

CHEF'S TIP : Its a very simple dish & can be made in advance & stored. I personally like to boil the rice for this dish. As the rice will be nice & seperated.
Left over rice can be used; but if you cook rice just to make this dish then make sure the rice is cooled down to room temperature; otherwise the heat from the rice will get rid of the souring taste of the lemon.
People who works & doesnt have time to cook every day can make this mixture earlier & store it in fridge in an air tight container & when needed just add rice.
This rice tastes well on its own & can have it in room temperature.

Chutney(s)

Dhania Murgh Tikka with Strawberry Chutney

An Indian meal will be incomplete with out Chutney in any of its meal period.

Ask any South Indian; especially Tamils about chutneys ; they will tell you how Chutneys are closely associated in their daily meal (Idly with coconut chutney; dosa with Chutney; Pongal with Chutney; even i will say the "Milagaai Podi" is a kind of dry Chutney.) Malli Chutney (Coriander Chutney), Curry Leaf Chutney........it goes on & on.

I like to try few different Chutneys in my menu. One among them is STRAWBERRY CHUTNEY;which was well recieved by clients & the food critics aswell. There is a English version of this particular one which is normally used along with Cheese platters; but this one is to meet the 'desi' palate

STRAWBERRY CHUTNEY

Fresh Strawberries - 1 Bowl

Green chillies - 2 No's

Sugar - 2 Tblspn

Lemon Juice (optional)- 1 Tspn.

Mint Leaves - Few

Wash & clean the strawberries & blend it along with rest of the ingredients. Don not over grind it as it will become too thin. Add chopped mint leaves just before serving

CHEF'S TIP : The amount of sugar may vary according to the sweetness of the strawberries. If it's too sweet; then there may be no need of sugar. Same applies with Lemon juice. Occasionally, you may get sour ones. So, care to be taken while adding these two ingredients.

well, please note that this chutney will not suit as an accompaniment with normal tiffin items like Idly/ dosa. It will match very well with Chicken Malai Tikka, Aloo tikki & some less non spicy & pan fried items. It will grab the attention in any kitty parties ; where you have friends who likes to experiment new things in food.

Few more chutneys to follow..........

Chilled Carrot & Coriander Soup with Yoghurt.

Chilled Carrot & Coriander Soup with Yoghurt

This one is a helathy & refreshing one during summer. This soup is made with Indian spices but the taste can be improved with few western vegetables too.

Carrots - 200 gms

Cumin seeds - 1 tspn

Coriander leaves - few

Ginger - One small piece

Hing - 1/2 tspn

Oil - 2 tbspn

Celery - 1/2 stick

Black salt - 1/4th tspn

Orange -1/2 No'

Yoghurt - 1 cup.

Wash, Peel & cut the carrots, celery. Heat oil in a vessel (You can use olive oil instead of veg oil)

Add cumin seeds & ginger then add celery. Stir it for a while; then add carrots & add some water.Cook the carrots

NOTE: DO NOT OVER COOK THE CARROTS; AS IT LOOSES THE COLOUR.

By using a mixer/ blender; make it in to a fine paste & then strain it. Chill it down. Add black salt, orange juice & finely chopped coriander.Adding ornage juice will give the slight sweeter taste & more refreshing.

Pour it in small glass/ cup with a spoon of yoghurt on top. Serve chilled.

CHEF'S TIP : Use chat masala if you dont have black salt.

BEETROOT HALWA

BEETROOT HALWA :

When i included this halwa in one of the menu; Many of my friends (chefs) came out with a big smile. They all found this dish as an interesting one. Normally beetroot is known for its salad use.

I decided to use beetroot for dessert by thinking it may give a twist to the clients. It did come out as a huge hit!. The colour was awesome ! Even kids were enjoying it.

Many of us must have heard this from our childhood that beetroot has been considered beneficial to the blood. There are few other beneficials too which am not going to discuss much deeper in this post.

BEETROOT HALWA :

Beetroot - 500 gms

Ghee - 5 tbspn

Sugar - 350 gms.

Cardamom - 4/5 No's

Milk - 75 ml.

Cashewnut - Few No's

Wash, Peel & grate beetroot. In a heavy bottomed vessel/ pan ; pour ghee & start cooking the beetroot till it becomes almost dry. Add sugar at this stage; all of a sudden you may notice that it has become bit thin. Dont worry but keep stirring it. In a short time it starts getting thicker. This happens because sugar at this stage is in 'soft ball consistency'. Add the milk at this stage. Keep stirring for a while more.

When it becomes bit thicker; add the melted ghee & keep stirring. Slightly roast the cardamom & powder it in a pestle along with little bit of sugar & sprinkle over the halwa at the end & mix it once.

[NOTE : Care to be taken while adding sugar/ milk/ ghee as the 'halwa' may start boiling at this stage & watch out your hands.]

Once the halwa starts leaving the pan; then transfer it to a greased tray or any other container.

Fry the cashewnut in little amount of ghee & sprinkle on top.

CHEF'S TIP : 1)The amount of sugar may slightly vary due to the sweetness of the beetroot.

2) If you want to use condensed milk instead of milk; it may become too rich but make sure to reduce the amount of sugar.

3) Almonds, Pistachio nuts can be used aswell.

Masala Vada & Coconut Chutney

Masala Vada- My all time favourite; especially on a rainy day or a best 'companion' when you dont feel like going out but want to watch a DVD at home with your friends & family.

The recipe which am posting here is again not from any of the cookery books or websites...but learned from great chefs back home in Madurai /Kodaikanal where i started my career.

MASALA VADA

Channa dal - 100 gms

Madras shallots (sambhar onions) - 20 gms

Ginger - 1 small piece

Green chillies - 2No's

Saunf (fennel seeds/ sombhu) - 1 tspn

Jeera (cumin seeds) - 1/2 tspn

Salt

Coriander Leaves - few

Curry Leaves - few sprigs

Oil - for frying

Chef's Tip : If u have the taste bud for that 'chat pata' then i will suggest you to add a tiny drop of Tamarind Pulp. Also, the amount of chillies can be adjusted according to your spice level. If Madras shallots are not available; then red onions can be a good substitue.

1)Soak the dal for 3- 4 hours & grind it to coarse pasteby adding little water at a time ( Here i must tell that grinding dal for masala vada is like an art. If its ground too fine then there wouldnt be much fun)

2)Chop rest of the given ingredients. Add it to the lentil paste. Mix well. Check for seasoning.

3) Make it in to small shape & start frying it in hot oil.

4) Drain it & serve hot.

To have the best result... never fry the vadas in advance.. try to have it as early as possible.

Chef's TIP : If you find the vada is not crispy enough; probably its due to the addition of more water to the dal while grinding. Adding little bit of rice flour may help you...but watch out adding more rice flour will make the vada hard & while frying it may turn black too.

Coconut Chutney

Freshly grated cocnut _ 1/2 No'

Green chillies - 2 No's

Salt

Garlic - 1 clove

Lemon Juice / Tamarind Pulp - 1/2 No' or 1 tspn

For tempering (tarka / thaalipu)

Mustard seeds - 1 tspn

Curry leaves - few sprigs

Urid dal - 1/2 tspn

Oil - 1 Tblspn

In a blender ; grind the ingredients given for coconut chutney by adding little amount of water.

Add the lemon juice/ tamaring Pulp at the end.

In a small pan ; heat oil add mustard seeds. When it crackles add urid dal & curry leaves. Then add it to the chutney.

Chef's Tip : A small amount of coriander leaves can be added to the chutney while you grind it. As it gives a nice green colour & a twist to it.

Indian Food Festival at Gran Canarias 2007

Beetroot Halwa

Masala Vada

Indian Food Festival at Gran Canarias 2006

East Indian Prawns with bottle masala & Raw Mango























Almond Halwa



















Smoked Salmon Koshimbir on Pappadum

Sambhar

(Madras Onions/Shallots/Sambhar Onion)

Hey All,

I'm just trying to share my interests & little knowledge of food what i have learnt in all these years through my experience.

Being a madarasi/ south Indian i would like to come up with few south indian dishes/ recipes & try to add some interesting notes about these items.

Lets begin with sambhar...... Typical one to get people's attention & an all time favourite. No more need for those ready made packet masalas...

Happy cooking.
Also, i would like to remind the visitors that these recipes are not from any books but from my own experience which i learned from few great chefs in India.

SAMBHAR
Hmmm.... how to simply explain Sambhar to Non-indians??
shall i name it as a lentil based broth or chowder?? I think the word chowder closely resembles to it.
RECIPE
Toovardal (Also known as Arhar dal/ Split gram/yellow lentils)- 100 grams
Moong dal (split green gram)- 25 grams
Coconut (optional) - 10 grams
Coriander seeds- 15 grams
Dry red chilles (Kashmiri variety)- 3 or 4 no's
Fenugreek (methi )- 1/2 tspn
Garlic - 2 cloves
Rice - 1 tspn
Channa dal (bengal gram)-1/2 tspn
Asafoetida (Hing) - 1 tspn
Turmeric Powder - 1/2 tspn
Curry leaves - few sprigs
Jaggery - 3/4 tspn
Tomatoes -3 no's
Pumpkin (yellow)- handful diced.
Shallots
Salt
Coriander leaves (chopped)- few sprigs
Tamarind - 10 grams
Mustard seeds - 5 grams
Cooking oil - 15 ml

Boil water approx 650 - 750ml. Add turmeric powder & 5 ml of water.
Add pre washed toovar dal & cook for 20 minutes & then add moongdal. Donot over cook the lentil. Mean while in a pan add the ingredients which are in bold letters & roast it for a while.
By using a blender;make a dry powder or make a wet paste if you adding coconut.
Add the peeled shallots & diced tomatoes to the cooked lentil along with the pumpkin. Add salt & then add the tamarind

CHEF'S TIP : NEVER ADD ANY SOURING AGENT TO THE LENTILS; TILL IT GETS COOKED. AS IT DELAYS THE COOKING PROCESS.

In a small pan; heat oil & then add mustard seeds. Once its cracked then add one dry redchilly, curry leaves & hing then add this tempering (tarka in hindi) to the sambhar.
Finish it with chopped coriander. It can accompany with Idly/ dosa & steamed rice.