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DHAL - CURRIES
CHANA DAL MASALA

      If there is a dish my husband would fall head over heels then it is this Chana Dal Masala.  Even a small leftover amount would catch his eye and he would say, save it for me I will have it along with rice/roti the next day.  He loves curries and dishes prepared with Dhals, least to mention his love for Paruppu Pradhaman.  His favourite being Paruppu Thalichathu a simple curry prepared with tuvar dhal.   Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love for this dish. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.  
 

Bengal Gram Dal/Chana Dal


 
     This wonderful Chana Dal Masala is a spicy curry prepared with Chana Dal/Bengal Gram Dhal. This is one of the recipes prepared on a daily basis which goes along well with both Roti & Rice.  Soft and nutty Bengal Gram Dhal in a gloriously aromatic spicy Curry is not only a tasty side dish but also a complete comfort and nutritious food. 

Cuisine : North Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 5 -10 Minutes
Soaking Time : 15 -30 Minutes
Cooking Time : 15-20 Minutes

INGREDIENTS :

Chana Dhal/Bengal Gram Dhal - 1 Cup
Water - 3 Cups

 

To Season : 

Oil - 2-3 Tbspn
Asafoetida Powder - a Pinch
Cumin Seeds - 1 Tspn

 

To Saute : 

Onions - 1 No.(Big) 
Tomato - 1 No(Medium Sized)
Garlic - 4-5 Cloves 
Ginger - a Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Garam Masala Powder - 1/2 Tspn
Cumin Powder - 1/2 Tspn 
Amchoor Powder(Dried Mango Powder) - 1/2 Tspn(Optional)
Kasuri Methi(Dried Fenugreek Leaves) - 2 Tbspn
Ghee - 1 Tbspn
Salt - To Taste 

For Garnishing :

Coriander Leaves - Few
Mint Leaves - Few

For more details on How to cook Beans Lentils and Pulses, click here ...

 

METHOD:

  • Clean, Wash and Soak Bengal Gram Dhal in ample of water for about 20-30 Minutes.
  • Discard the water used for soaking the Dhal.
  • Add  3 Cups of water and cook the Bengal Gram Dhal until soft.
  • Heat Oil in a pan, splutter Cumin seeds on a very low flame.
  • Immediately add Asafoetida powder and give a quick stir.
  • Saute finely chopped Onions, along with Garlic cloves, Ginger and Green Chillies, until onions, turn translucent.
  • Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder and fry on a low flame until the raw flavour goes.
  • Add finely chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
  • Add Kasuri Methi to the above Masala and mix well.
  • Pour in the cooked Bengal Gram Dhal to the masala along with a dash of Salt and Amchoor Powder.
  • Add water if necessary at this stage.
  • Leave the Chana Dal Masala on a low flame until you get the desired consistency.
  • Garnish Chan Dal Masala with finely chopped Coriander Leaves and serve hot with a drizzle of Ghee.
  • Goes well with Chapatis, Rotis, Parathas, Naans, Kulchas and Pulkas and with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,

 NOTES :

  • Can use any variety of Dhal and prepare the same recipe.
  • Soaking Bengal Gram Dhal makes cooking faster. 
  • If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking. 
  • Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
  • Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
  • Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish.
A stack of soft, thin Indian chapatis with golden-brown spots on a wooden chakla board next to a traditional brass container, demonstrating the Liquid-First method

Soft Chapati - My 35 Years of Mastery


The Secret to Soft Chapati: My "Liquid-First" Method (Stays Soft for Long Hours!)

      35 Years of Mastery | 10-Year Blog Anniversary Special | The Definitive Masterclass — After 10 years of food blogging and a landmark 900 recipes at Essence of Life - Food, I am sharing the technical refinement of my signature Soft Chapati. Using my unique "Liquid-First" method, I’ll show you how to achieve paper-thin, pillowy results that stay buttery-soft for a full day. Master the nuances of gluten development and heat management for restaurant-quality results at home.  

↓ JUMP TO RECIPE

CHAAT ITEMS - INDIAN STREET FOOD
BOONDI
      

    Boondi is a light snack prepared with Chickpea(Bengal Gram Dhal) Flour & seasonings. If you can perfect the consistency of the batter, then making Boondi is a simple task. Snack it up as such or with a sprinkle of Chaat Masala. Crispy Boondis taste great with a cup of Tea/Coffee. Boondis can also be used to make Boondi Raitha or is one item added into Pani Puri, Bhel Puri, Dahi Papdi etc.,


    Though making Boondis require a bit of practice if you can get the right consistency with the batter, then the job gets much easier & Boondis turn out to be crisp and round. Traditionally a slotted ladle called Boondi Jhara is used for pouring out the batter through which these tiny roundels fall. These Boondhi Jharas have wide slots at the top & it narrows at the bottom, which facilitates a perfect flow of the batter yielding perfectly rounded Boondis. But you can get the job done with a simple slotted spoon too. But the shapes may not be as round and perfect as it comes out when you use a Boondi Jhara. I do not have a Boondi Jhara & I usually make these Boondis with a slotted spoon.


    I make Namkeens like Sev, Aloo Bhujia, Boondi, PapChaat itemsdi, Namak Pare etc., while making Chaat items like Pani Puri & Bhel Puri at home. I make these Namkeens to mix along with the Chaat Items and a few batches for extra snacking. Boondi is a simple savoury snack prepared with just Chickpea(Bengal Gram Dhal) Flour. A quick fix and a light snack. Season it up with Chaat Masala for an extra note of flavour.


    Another snack of the same genre is Kara Boondi which is Boondis South Indian counterpart which is slightly spicy. Kara Boondi is a combination of Chickpea Flour & Rice Flour with spices & seasonings, fried Curry Leaves and Cashews for an extra richness of flavour and taste. Kara Boondhi is also one snack added to South Indian Mixture Recipe along with various other tiny little savouries.  

 

Points to remember before making Boondi Namkeen:

 

  • The consistency of the batter plays a significant role in the shape & texture of Boondi.
  • Make sure the flour has no lumps.
  • Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of water.
  • Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
  • Blending it yields you with a perfect batter, with no lumps.
  • 1 Cup of Gram Flour needs 3/4 of Water for the right consistency.
  • This measurement is perfect and yields out perfectly shaped Boondis.
  • Soda-bi-carbonate also helps to yield perfect round shaped Boondis. But adding it is purely optional.
  • Boondi Jhara makes the task easier when it comes to the shape of a Boondi.
  • I use a simple slotted spoon for the purpose.  
  • If the consistency of the batter is perfect, then slotted ladles also do justice in getting perfectly shaped Boondis.
  • Fry boondis on a medium flame until Boondis are well cooked and turn crisp.
  • Make sure that Boondis do not turn brown. It should be yellowish.

 

 


For more CHAAT ITEMS, Click here...

 

 

 Cuisine - North Indian

 Recipe Type - Snacks, Namkeen

 Spice Level - Low

 Difficulty - Medium

 Yields - Approx 2-3Cups

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

For more SNACKS & SAVOURIES, Click here...

 

 

HOW TO MAKE BOONDI - NAMKEEN BOONDI

 

INGREDIENTS:

 

Bengal Gram Dhal Flour (Besan) - 1 Cup

Turmeric Powder - a Pinch 

Salt - To Taste 

Soda-bi-carbonate - 1/2 a pinch(Optional) 

Water - 3/4 Cup

Oil - To Deep Fry. 

 


 

METHOD:

 

 

  • Make sure the flour has no lumps.
  • Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of Water. 
  • Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
  • Blending it yields you with a perfect batter, with no lumps. 
  • Heat oil in a pan, reduce to a medium flame while frying the boondis.
  • You will need TWO slotted ladles for the purpose.
  • One slotted ladle is to pour the batter through for making Boondi and the other one for draining it.
  • Hold one slotted spoon just above the hot oil, pour a ladle full of batter over the slotted spoon and spread it.
  • Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
  • The flour & the water consistency I have given is perfect enough to get perfectly shaped Boondis.

  •  *1 Cup of Gram Flour needs 3/4 of Water

  • Fry the boondis on a low flame, turning them continuously.
  • This would ensure even cooking.
  • When the sizzling sound stops, drain the Boondis with the other slotted spoon.
  • Spread them over Paper towels.
  • Repeat the process for the remaining batter.
  • Sprinkle some Chaat Masala for an extra note of flavour.
  • Boondi serves best as a Tea Time Snack.
  • Can also be added into Chaat Items like Pani Puri, Bhel Puri, Dahi Puri etc.,
  • Boondi can be used to make Boondi Raitha.


NOTES:

 

  • Adding Soda-bi-carbonate is optional. It will add crispiness & also helps to yield perfectly shaped Boondis.
  • Deep fry the boondis on a very low flame. Otherwise, the boondis may turn brown.
  • Drop the batter into hot oil through the slotted spoon and fry the boondis until the sizzling stops.
  • Make sure that Boondis do not turn brown. It should be yellowish.


FRIED RICE
SAMBAL FRIED RICE
    Sambal Fried Rice is a Spicy Fried Rice with Shrimps/Prawns, Eggs, Carrots, Greens and fresh homemade Sambal.The best about a Fried Rice is that it is quite adaptable, versatile and can cater to satisfy your whims and fancies. This spicy Sambal Fried Rice is not the HOT type, but the spicy type which can treat your spice reckoned taste buds to utmost satisfaction.  Freshly prepared Sambal has a fragrance that makes this Fried Rice inviting and beckons you to eat more.
     Sambal is a hot & spicy condiment mainly prepared with Red Chillies, Spices, Herbs and Aromatics.  Though Fried Rice/Nasi Goreng has nothing to do with being Spicy, it has adapted along with the Cuisine unique to Malaysia, Indonesia and Singapore.  It is a literal adaptation associated with Culture more than Cuisine where Sambal is one base condiment, sauce or relish which can be incorporated into almost every dish.
     I have prepared fresh Sambal for this Sambal Fried Rice, by soaking Dry Red Chillies and grinding it along with Shallots, Garlic, Galangal and Belacan.  If you are from a region where these fresh ingredients aren't available, you can go for store-bought Sambal Paste from Asian Groceries.

For more FRIED RICE RECIPES, Click here...

 Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium - High
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes

HOW TO MAKE SAMBAL FRIED RICE

INGREDIENTS :

For Sambal Paste :

Dry Red Chillies -  5 Pieces.
Birds-eye Chillies - 3 Pieces
Shallots - 5 Nos.
Garlic - 2 Cloves.
Dry Shrimp Paste(Belacan) - 1 Tspn
Galangal - a Small Piece
Tamarind - 1 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 1 Tspn

For Fried Rice :

Jasmine Rice : 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Shrimps/Prawns - Few
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

For Sambal :

  • Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
  • Dry roast the Shrimp paste until fragrant.
  • Grind all the ingredients mentioned under 'For Sambal Paste' into a smooth paste and keep it aside.
  • Heat oil in a pan and saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
  • If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
  • Add tamarind extract and boil it for another 5 minutes on a low flame.
  • Add salt and palm sugar and mix well.
  • At this stage, the sambal should be fragrant, if not saute it for some more time.

For more Recipes with SAMBAL, Click here...

FOR SAMBAL FRIED RICE : 

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

  • Cook the fragrant rice as per instruction and allow it cool.
  • Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs. 
  • Remove it from the pan and keep it aside.
  • Cut Lemon Grass Stalk into small pieces, use just the white part of it.
  • Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
  • Peel, devein and wash the Prawns/Shrimps.  Keep them aside.
  • Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
  • Add Sambal Paste and fry this on a high flame for 2-3 minutes.
  • Pour in Light Soy Sauce and give a quick stir.
  • Add Prawns/Shrimps, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
  • Allow it to cook on a high flame for few minutes. 
  • Add cooked Fragrant Rice.
  • Drizzle Rice Wine Vinegar over the rice.
  • Mix it well until every grain is well coated with the Sauces and Sambal.
  • Stir in finely shredded Cabbage and Scrambled Eggs to the rice. 
  • Fry the rice on a high flame for few minutes or until the rice is dry. 
  • Switch off the flame. 
  • Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.
  • Serve Sambal Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

  • I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
  • Adjust the number of Chillies to suit your spice level.
  • Blend the shallots coarsely.
  • Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
  • Can add Sugar instead of Palm sugar.
  • Any fragrant long-grained rice variety can be used for the recipe.
  • Use a day old cooked rice for best results. Obviously, keep them refrigerated.
  • Can add any vegetable of your choice in this Fried Rice.
  • Can also Chicken Pieces, Fish or any other Seafood. 
  • Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice. 

   
CURRIES - VEGGIES
VEGETABLE WHITE KURMA

     What is the secret of a great Kurma? Cooking the best Kurma can be more inviting and can even waft its aroma out of your kitchen into the streets, that neighbours should be able to say "something nice is cooking up in the neighbourhood".  I don't know about my neighbours, but my husband would always say the moment I open the gate when he comes back from his Office "Vasana Thookkala Irukku"(Smells Great), what did you cook? But as my Dad says "Manam Irukku Gunam Irukka?" (Smells Great, is it good enough).  All comprised together good cooking totally comes from perfecting the recipe. A cook should know what to add and when to add and how long it should be sauteed, boiled, cooked etc., with a confidence to improvise and to extract the maximum flavour from the ingredients.
     This Vegetable White Kurma/Vellai Kurma fits perfectly into all criteria - rich, aromatic and does total justice to any dish it is served along with Idiyappam, Appam, Chapathi, Parotta or Pulaos. Tastes great with Idli, Soft White Dosas, Uthappams too. The best about this Vegetable White Kurma is that the smell of the Curry lingers in your palms even after hours.  This recipe is from an old recipe book my Dad gave me and there is the last note below the recipe saying "Warning: Do not prepare this Kurma for your guests, they may stay back at your place forever".
      Vellai Kurma/White Kurma as it is commonly called is a simple recipe, but a rich and flavourful Curry.  Yogurt/Curd and Fresh Cream gives a rich texture and colour to this White Kurma. I personally love this Kurma and it is a great combination for Idiyappam. If any side dish that can beat Idiyappam & Aatukkal Paya/Mutton Paya combo, then it should be this Vegetable White Kurma.
    


Cuisine : South Indian
Recipe Type : Curry, Gravy
Course : Side Dish
Spice Level  : Low - Medium
Difficulty : Medium
Serves : 3- 4
Author : SM

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

INGREDIENTS :

Vegetables :

Carrots -1 No.(Medium Sized)
French Beans - 10-12 Nos.
Cauliflower - 1/2 Cup
Green Peas - 1/2 Cup
Potato - 2 Nos.(Small Sized)

Spices :

Fennel Seeds - 1 Tspn
Bay Leaf - 1 No.
Cloves - 3-5 Nos.
Cinnamon (1" Stick) - 2 Nos.
Cardamom - 3 Pods

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Green Chillies 5-6 Nos.
Ginger Garlic Paste - 2 Tbspn
Tomato - 1 No.
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Fresh Cream - 1/2 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn


For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few

METHOD :

  • Clean, wash and cut Carrots, Beans and Potatoes lengthwise (1" long pieces).
  • Clean, Wash and Cut Cauliflowers into florets.
  • Peel the Green Peas, wash and keep them aside.
  • Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
  • Heat Ghee/Oil in a Pan, splutter the ingredients mentioned under "Spices' on a very low flame until fragrant.
  • Immediately add finely chopped Onions, Green Chillies (slit into two) and Curry leaves on low flame until Onions turn translucent.
  • Add Ginger-Garlic Paste and saute until raw flavour goes.
  • Add finely chopped Tomatoes and saute until i is well cooked.
  • Sprinkle Coriander Powder and fry for a while on a very low flame until fragrant and oil separates from the mix.
  • Pour  Curd/Yogurt and mix well.
  • Add the Vegetables to the above Masala along with Salt and a pinch of Sugar.
  • Add enough water, cover and cook until vegetables are well-cooked.
  • Open the lid and give the mix a quick stir.
  • Pour in the ground Coconut Paste and mix well.
  • Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
  • Finally, pour in the fresh cream and give a quick stir.
  • Remove from fire and garnish it with Coriander Leaves.
  • Serve hot with any dish of your choice.
  • Goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
  • It is a good accompaniment for rice varieties like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

  • Can use any classic vegetables for this Curry.  
  • Can use Turnips, Beets, Paneer etc., along with vegetables mentioned above.
  • Can pre-cook the vegetables and then add it to the masala too.
  • Cooking the vegetables in masala gives more flavour filled Curry.
  • Adding Yogurt & Fresh Cream are totally optional, but it gives a good texture & richness to the curry.
  • Adjust the number of green chillies to suit your spice level.
  • Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
  • Do not over boil or cook in high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
  • Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
  • For richly flavoured Kurma, saute the ingredients in Ghee.

HOW TO MAKE IDIYAPPAM FLOUR

TIFFIM ITEMS
IDIYAPPAM
     Once you have the Idiyappam Flour, making Idiyappam becomes an easily executable task and it can be prepared within minutes. Fresh homemade Idiyappam flour yields soft Idiyappams.  The quality of the rice plays a major role in soft textured Idiyappam. Raw Rice suits well for making Idiyappam flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a South Indian kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and perfectly stored homemade Idiyappam flour stays good for up to 3 months.
TIFFIN ITEMS
IDIYAPPAM

     Idiyappam is another staple dish in South India and around the regions of South East Asian Countries.  Cuisines in these regions use Rice as the main ingredient in the preparation of most of their dishes.  And another main ingredient being Coconuts.  As Rice and Coconuts are two native crops found in abundance, these ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
     Three major Breakfast/Dinner dishes unique to South India and spread throughout South East Asia comprises  PUTTU, IDIYAPPAM & APPAM.  These dishes have a flamboyant past with a long story written throughout the history of Food. Even these dishes have a literary mention since Sanga Kalam in Tamil Poetries.  Their existence dates back since 300BC to 300 AD.  Puttu & Idiyappam are steam cooked which is considered as a healthy way of cooking and Appam is cooked in a clay or iron pan called 'Appa Chatti'.
           
               Idiyappam/Nool Puttu/Noo Puttu/Sevai/Santhagai is a common Breakfast/Dinner item traditionally steam cooked and looks a lot like Rice Noodles.  There are two different schools in the preparation of Idiyappam.  The traditional method is - soaking and grinding the raw rice into a smooth batter along with salt.  Then the ground batter is cooked with few teaspoons of oil in a pan - this is to remove the water content from the batter. Some methods even call for steam cooking the batter in Idli pans as for making Idlis.  Once the batter is cooked they are allowed to cool down and then a wooden or metal Idiyappam Press, with tiny holes at the bottom is used to squeeze out the Idiyappams.  Small handy Idiyappam Press or big ones with stands called Santhangai Press are used for the purpose. Idiyappam prepared with Steam cooked batter can be served as such.  Alternatively, if the batter is not steam cooked press the Idiyappam and then steam cook the Idiyappam in a steamer for 8-10 Minutes.
     Over the years the method of preparing has slightly changed. But the basic ingredient remained the same i.e the Rice. Finely milled rice flour is used for preparing Idiyappams these days instead of grinding the soaked rice.  Preparing Idiyappams with ready-made Rice Flour is considered to be easier than the conventional method of soaking, grinding, cooking etc.,  Some versions prepared using Wheat Flour, Ragi Flour etc., can also be found.
     Traditionally Sweetened Coconut Milk is served along with Idiyappams.  But light Vegetarian/Non-vegetarian Curries like Stews, Kurmas, Aatukkal Paya, Egg Curries, Sothi, Sri Lankan Kiri Hodi are great combinations for Idiyappam. Goes well with simple Coconut Chutney too. Even variations like Lemon Sevai, Coconut Sevai, Tamarind Sevai are prepared by seasoning the shredded Idiyappams.  There is even a new version of String Hopper Biriyani/Pulao.

TIFFIN ITEMS
IDIYAPPAM

      Along with its rich heritage and history these three humble dishes, Puttu, Idiyappam and Appam has travelled into other Cuisines in and around South East Asia. Interestingly the versions found in those regions have almost similar names, ingredients and cooking methods. It was a wonder to see our own Idiyappam in Malaysia & Singapore in the name of Puttu Mayam. Puttu Mayams are served along with Grated Coconuts and Gula Melaka(Palm Sugar). Particularly in Penang, Brown Coloured Putu Mayam is prepared by adding Mustard seeds to the Rice Flour. And another commonly found Puttu Mayam being the Green Coloured one prepared with Pandan Leaves(Screwpine) extract.  Pandan Puttu Mayam has a wonderful aroma unique to itself.

PUTTU MAYAM
Photo Credit: https://norazlitaaziz.blogspot.my/2014/09/putu-mayam.html
 
     In Indonesia Idiyappam is known as Putu Mayang.  They are served with Freshly grated Coconut and Gula Melaka(Palm Sugar). Meat/Chicken Curries are also served along with Putu Mayang.  Another version of Putu Mayang prepared with Tapioca Flour/ Squash(Pumpkin) / Yam and Coconut Milk can be found in Indonesia.
PUTU MAYANG

 Photo Credit: http://selmawahida.blogspot.my/2015/04/putu-mayang.html


      Idiyappam is believed to have been originated from Sri Lanka and it is one of their staple dishes too.  Commonly called as String Hoppers is served with Kiri Hodi(a basic Sri Lankan Curry with Coconut Milk and mild spices) or Coconut Sambol.
   
TIFFFIN ITEMS
IDIYAPPAM & CURRIES

     This comfort food has taken an important place in Indian Cuisine.  Considered healthy, light and easy in terms of cooking, eating and even it is easily digestible. Serve it with your choice of Curries, or simply serve it up with Coconut Chutney.  If you have sweet tooth Idiyappams tastes great with sweetened Coconut Milk flavoured with Cardamoms. Or simply serve it up with freshly grated Coconuts and Sugar/Palm Sugar/Jaggery.


CHICKEN
CHICKEN PEPPER FRY
     Chicken Pepper Fry is a simple recipe cooked with freshly ground Peppercorns and Spices.  The ingredients are quite minimal and the method is one of the simplest and quick to incorporate. Marinated Chicken Pieces are roasted with spices and ample of Curry leaves.  This Chicken Pepper Fry can be served as a Starter/Appetizer or as a side dish for Rice, Chapathis and Parottas/Rotis.
      Whenever we visit Burma Bhai's restaurant in Coimbatore, two main things we usually order along with soft and flaky Parotta are Chicken in Scrambled Egg Curry which is a speciality and Chicken Pepper Fries. The Chicken Pepper Fries served there are so soft, succulent and equally spicy.  I have tried to prepare this recipe in the same way. Tastes best when prepared with Chicken legs and Chicken Wings.
      Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Pepper Fry.

For more CHICKEN Recipes, Click here...

Cuisine - Indian
Recipe Type - Starter, Appetizer
Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

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

HOW TO MAKE CHICKEN PEPPER FRY


INGREDIENTS :

To Marinate :

Chicken Legs - 4-6 Pieces
Turmeric Powder - 1/4 Tspn
Lemon Juice - 2 Tbspn
Salt - To Taste

For Chicken Pepper Fry

Ginger- Garlic Paste - 1 Tbspn
Curry Leaves - 2 Sprigs
Pepper Powder - 2-3 Tbspn
Fennel Powder - 1 Tspn
Salt - To Taste
Oil - 2-3 Tbspns

METHOD :

  • Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate' and keep it aside for about 30 minutes to 1 hour. 
  • Grind the whole Peppercorns into a fine powder and keep it aside.
  • Heat Oil in a pan, add Curry Leaves and fry on a low flame for a while.
  • Add Ginger-Garlic paste and saute until raw flavour goes on a low flame.
  • Add Fennel Powder and Pepper Powder and give a quick stir.
  • Add Marinated Chicken pieces and mix well until the above ingredients get well-coated to the chicken pieces.
  • Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
  • Chicken pieces should be slowly cooked until it turns flavourful.
  • Garnish it with fresh Coriander leaves and serve hot.
  • Can be served as an Appetizer/Starter.  
  • Goes well with Rice, Chapathis & Parotta/Rotis too.

NOTES:

  • Drain the chicken pieces before marinating them.
  • Marinate the chicken pieces for at least 30 minutes to 1 hour.  I prefer marinating it overnight.
  • Longer Marination Time yields soft and succulent Chicken Pepper Fry.
  • Do not add Water while cooking the Chicken Pieces.
  • For a spicy version, add more Pepper powder.
  • Freshly ground Peppercorns gives a wonderful taste and flavour to the dish.



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