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KONGU CUISINE
PALLIPALAYAM CHICKEN

      Tamil Nadu Cuisine has notable regional delicacies from every region.  Though Chettinaad Cuisine comes to our mind, Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes.  Kongu Nadu is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.
    Kongu Cuisine is unique for its use of fine ingredients.  We can see that most of the recipes use locally grown products like Coconut, Groundnut, Sesame Seeds, Ginger and Turmeric. Authentic recipes always are a simple reflection of tradition and culture. It clearly states the way of life and how locally grown produces were incorporated in their Cuisines in the best possible way.
     Pallipalayam Chicken is an authentic recipe from Kongu Cuisine, a spicy Chicken Fry Recipe from Pallipalayam near Erode(Tamilnadu, South India). Chicken Pieces are cooked along with Coconut bytes in spices on a low flame until each piece is well coated with the dry masala and it turns fragrant.  Coconut Slices surely give a nice flavour to the dish. Add ample of Pepper Powder for a spicy Pallipalayam Chicken.
     I remember the first time I had this Pallipalayam Chicken, was about 14 years back, in a highway shack, a roadside Dhaba near Erode.  It has been a habit since our dating days that if we are outing together, he would always(mostly) take me for a long drive to his work site.  My workaholic husband!!!  To date the habit continues, during his busy days, I have always felt these moments as some quality time with him. It was during one of such visits, way back home we dropped in by a Dhaba for dinner. My husband ordered some Rotis and Green Moong Curry along with Butter Chicken and this Pallipalayam Chicken. Spicy and Dry side dish prepared with Chicken and Coconut pieces, even the flavours were not overwhelming, but the dish was amazing.
     I figured out that the recipe to be simple with minimal ingredients, trusting the taste instincts I tried the recipe all on my own the very next day.  I used Big Onions then and had also added some whole spices like cloves and cinnamon to the recipe realizing later that there were no flavours of those spices in the recipe.  Most of the authentic recipes from Kongu Cuisine uses Shallots in it.  So I altered my recipe with Shallots and tried adding more Pepper powder.  With few tries, I was able to perfect my recipe.



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes with CHICKEN, Click here... 

HOW TO MAKE PALLIPALAYAM CHICKEN

 

INGREDIENTS :

For Pallipalayam Chicken :

Chicken  -  1/2 Kg
Coconut Pieces  - 1/2 Cup
Salt  -  To Taste

To Splutter and Sauté :


Mustard Seeds -  1 Tsp
Fennel Seeds  -  1 Tsp
Curry Leaves  -  1 Sprig
Dry Chillies  -  10 Nos.
Oil  - 2-3 Tbspn

Pound Coarsely :

Shallots  -  20 Nos.
Garlic  -  10 Cloves
Ginger  -  1" Piece

Spice Powders :

Turmeric  -  1 Tspn
Red Chilli Powder  -  2 Tspn
Coriander Powder  -  3 Tspns
Pepper Powder  -  3 Tspns

To Garnish :

Coriander Leaves  - Few
Curry Leaves  -  1 Sprig

METHOD :

  • Clean, wash and cut the Chicken into small pieces.
  • Cut coconut into thin pieces.
  • Pound the Shallots, Ginger and Garlic, coarsely.
  • Heat oil, splutter Mustard Seeds, Fennel Seeds and Curry Leaves.
  • Add Dry Chillies and Coconut Pieces into it and fry for a while.
  • Add the pound Shallots, Garlic and Ginger into it and sauté well.
  • Add Chicken pieces to it and sear until the colour changes.
  • Add  Turmeric Powder, Red Chilli Powder and Coriander Powder and mix well.
  • Fry this for a while on a very low flame until the raw flavour goes.
  • Sprinkle some water just enough for the Chicken to cook.
  • Cook this on a very low flame until the Chicken pieces turn soft & cooked.
  • Sprinkle some Pepper Powder and leave it on a low flame until the chicken is totally dry and coated well with the spice powders.
  • Garnish with Curry Leaves and Coriander Leaves.
  • Serve Pallipalayam Chicken hot, along with Rice, Biriyani or any other dish of your choice.
  • Pallipalayam Chicken goes well with Chapatis & Roti/Parotta too.

NOTES :

  • Shallots give an authentic taste to the dish.  Can also use big onions.
  • Pound the Shallots, Garlic and Ginger coarsely with a mortar and pestle.
  • Do not grind them into a paste, which will totally alter the taste of the dish.
  • Using coconut pieces are optional.
  • Adjust the spices to suit your spice level.
  • Pallipalyam Chicken is a dry dish, adjust the consistency to suit your palate.






BEANS, LENTILS AND PULSES
PARUPPU THOGAYAL
      Paruppu Thogayal/Thuvayal is a simple Lentil Chutney prepared with Tuvar Dhal, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Paruppu Thogayal is a traditional South Indian Dish.  It is very light to the stomach and aids digestion.
     Paruppu Thogayal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch menu.  Serve steaming hot Rice and this wonderfully flavoured Paruppu Thogayal with a drizzle of melted Ghee.  The texture of Paruppu Thogayal along with rice, ghee and accentuating aroma imparted from well roasted Tuvar Dal leaves a refreshing feel overall.
      Paruppu Thogayal is one similar recipe as Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, they are traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Paruppu Thogayal tasty and nutritious.
      Paruppu Thogayal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding Paruppu Thogayal. Can use a combination of Tuvar Dhal and Bengal Gram Dhal for the recipe, but I have prepared Paruppu Thogayal using just Tuvar Dhal in this recipe, I have added Garlic Cloves and Asafoetida to cut down the gastric effect from Dhal.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

 

INGREDIENTS :

Tuvar Dhal - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

  • Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
  • Heat Oil, roast the Dry Red Chillies until they fluff up.
  • Add Tuvar Dhal and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
  • Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
  • Saute on a very low flame until they turn dry.
  • Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
  • Add Asafoetida Powder to the above and give a quick stir.
  • Switch off the flame and allow this mixture to cool.
  • Grind Paruppu Thogayal into a smooth paste in Mortar and Pestle or in dry blender jar.
  • Do not add water while grinding Paruppu Thogayal. 
  • Paruppu Thogayal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
  • Goes well with Dosa, Idli and Uthappam too.

Notes :

  • Can substitute half the amount of Tuvar Dhal with Bengal Gram Dhal for this recipe.
  • Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
  • Adjust the amount of Red Chillies and Tamarind to your preference. 
  • Charring the Tamarind over direct flame gives a slight smoky flavour and brings out the sweetness from the tamarind.
  • If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
  • Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
  • Care should be taken not to burn the ingredients, which would spoil the taste of the Paruppu Thogayal.
  • This is a dry Thogayal/Thuvayal, grinding it with mortar and pestle (Ammikkal) yields best results.
  • Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
  • Adding Garlic cloves to the Paruppu Thogayal is truly optional.



RASAM
KALYANA RASAM
   
     South Indians can flaunt on hundred of varieties of Rasam Recipes. Though a dish, taken for granted, Rasam takes a special place in South Indian Cuisine along with various other authentically and traditionally prepared dishes. It is one dish which is prepared on day to day basis in a South Indian household. A dish prepared on a daily basis which can get boring and monotonous so is the sense of taste. But Rasam plays its role competitively to cater a variety of taste and flavours to fancy the taste buds.
     My husband loves Vegetarian food - Dhal and Rasam recipes are always appreciated and devoured.  So my quest to try new Dhal and Rasam recipes have always paved the way to new variations, some liked and repeated frequently.  This Kalyana Rasam is one variation of Rasam which I tried from Subbus Kitchen.  The rich flavour and taste of this Rasam is one main reason which has made me frequent it.
     Kalyana Rasam as the name suggests is served as a speciality in a Kalyana Virundhu (traditional South Indian Marriage Banquet).  It is an absolute delicacy with well balanced taste notes.  Though a simple recipe, what makes this Kalyana Rasam special is the freshly roasted and ground Rasam Powder. Quite importantly it should be added to the Rasam at the end, which undoubtedly leaves a strong aroma to the Rasam.  If a Rasam has to be remembered in midst of a huge list of dishes in a Virundhu(Banquet), then it should be something unique, extra worthy and above all tasty and special.

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 15 - 20  Minutes


For more RASAM Recipes, Click here...


INGREDIENTS :

Tomato - 3 Nos.
Tamarind - 1 Lime sized
Tuvar Dhal - 1 Tbspn
Asafoetida - a Pinch
Curry Leaves - a Sprig
Salt - To Taste
Jaggery - a Small Piece
Water - 2 Cups

FOR RASAM POWDER :

Roast & Grind :

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn

To Garnish :

Coriander Leaves - Few
Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

  • Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
  • While Roasting make sure that
                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.
  • Switch off the flame and allow the ingredients to cool down.
  • Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR KALYANA RASAM :

  • Soak and Cook Tuvar Dhal with enough water.
  • Once cooked mash the cooked Tuvar Dhal and keep it aside.
  • Grind Two Tomatoes in a mixer grinder/blender into a fine puree. 
  • Soak Tamarind in warm water for 10-15 minutes, extract Tamarind juice and keep it aside.
  • Pour the Tamarind Extract into a cooking bowl along with One finely chopped Tomato, Curry Leaves and a dash of Salt and allow it to boil.
  • Pour in the Tomato Puree to the above and mix well.
  • Allow the Tomato Tamarind mix to boil until the raw flavour goes.
  • Add Mashed Tuvar Dhal along with Two cups of Water to the above and mix well.
  • Allow this to boil on a low flame for about 5-7 minutes.
  • Finally add the roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
  • Boil until the Rasam froths up and switch off the flame.
  • Heat ghee in another pan, splutter Mustard seeds in it and pour the tempering into the Kalyana Rasam.
  • Garnish Kalyana Rasam with fresh Coriander and Curry Leaves.
  • Cover the Rasam bowl immediately.
  • Serve Kalyana Rasam hot with steamed rice.

NOTES :

  • For more details on How to cook Beans, Lentils and Pulses, click here ... 
  • Add some extra water to the cook the Dhal for Rasam.
  • Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
  • Adding Jaggery also is purely optional.
  • Covering the Rasam bowl immediately after the temperings are added is to retain and infuse the flavours into the Rasam.


PAYASAM/PRADHAMAN/KHEER
CARROT KHEER
      When it comes to Desserts, we Indians love to flaunt it with innumerable variations to suit any occasion, mood and season on the whole. Desserts laced with Milk/Coconut Milk and aromatics, desserts soaked in Sugary syrups or Sweetened with Sugar, Jaggery or Palm Sugar. Many Indian Desserts and Indian Sweets line up the queue with sheer pride and tradition have given a part to play at cue.
      Kheer as such is an Indian Dessert with two distinctly unique origins - 'Payas', as of traditional ancient Indian Cuisine and Sheer, with strong roots from Middle Eastern countries. Though Rice is the basic ingredient used in Kheer, Vermicelli/Nuts/Paneer/Dry Fruits/Fruits or Vegetables are incorporated into exotic varieties of Kheers and Payasams.
     Carrot Kheer is one such version, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee and garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow cooked in Milk and Sugar until it reaches a perfect texture.

Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...



INGREDIENTS :

Carrot – 2 Cups
Milk – 11/2 Cups
Condensed Milk - 1/2 Cup
Sugar – 2-3 Tbspn
Cardamom - 4-5 Pods
Ghee – 3 Tbspn
Cashew nuts – 8 -10 Nos.
Almonds - 8-10 Nos.
Saffron – Few Strands(Optional)

HOW TO MAKE CARROT KHEER


PAYASAM/PRADHAMAN/KHEER
CARROT KHEER


METHOD :

  • Peel, Wash and Grate the Carrots and keep it aside.
  • Cut Cashew nuts and Almonds into small pieces and keep them aside.
  • Soak Saffron strands in few tablespoons of cold milk.
  • Heat 1 Tbspn of Ghee in a pan and roast the Cashew nuts and Almonds on a low flame until they turn into a slight golden brown colour.
  • Remove it with slotted spoons and keep it aside.
  • Heat the remaining 2 Tbspns of Ghee in a non-stick/heavy bottomed pan.
  • Sauté the grated Carrots for about 8-10 minutes on a low flame until it becomes translucent and raw flavour goes, stirring frequently.
  • Pour the milk into the sautéed Carrots and allow it to boil, stirring frequently.
  • Once the Carrot is cooked, pour in the Condensed Milk and mix well.
  • Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Carrot mix.
  • Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
  • Pour in the soaked Saffron strands along with the milk and give a quick stir.
  • Switch off the flame once the Carrot Kheer reaches the desired consistency.
  • Garnish Carrot Kheer with roasted Cashew nuts and Almonds or any dry fruits and nuts of your choice.
  • Serve hot or cold.

 

NOTES :

  • Care should be taken not to burn or brown the Carrots while Sautéing.
  • Stir continuously on a low flame.
  • Some recipes call for Cooking the Carrots slices in milk and then grinding them into a puree.
  • Can try the same recipe with Carrot Puree.
  • Can add few blanched and ground Almonds for a richer version of Carrot Kheer.
  • Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
  • Stir the Carrot Kheer frequently while cooking.  
  • Can garnish Carrot Kheer with your choice of Nuts and Dry Fruits.
  • Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
  • Carrot Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
  • Can refrigerate the Carrot Kheer and serve it chilled too.




VEGGIES
FRIED PLANTAINS - VAZHAKKAI FRY
     Vazhakkai or Plantain(Raw Banana) is a common vegetable used in South Indian Cuisine.  Plantains/Vazhakkai are commonly cooked as Simple Fries, Chips, Podimas, Poriyal/Stir-fry, Kootus, Mezhukkupuratti, Kootucurry, Erissery or added into Curries.  There are even recipes like Vazhakkai Dosai and Cutlets prepared with Plantains.  Least to mention one of the popular evening Tea time snack Vazhakkai Bhajji(Plantain Slices dipped in a Batter and then Deep fried) a common Indian Street Food found in South India.
     Cooked plantains are nutritionally very similar to a Potatoes calorie-wise, but contain more Vitamins and Minerals. They are a rich source of fibre, Vitamins A, C, and B-6, and Minerals like Magnesium and Potassium are also found in Plantains.
     I have tried quite a number of variations to get perfectly Fried Plantains - Vazhakkai Fry and this method turn out to be the best out of all.  This recipe is a simple one and can be prepared within minutes, all the more they turn out to be crispy and tasty.  Plantains are cut into thin rounds and left in salted water for few minutes and then they are deep fried in hot oil.  Deep fried Plantains are then transferred to a pan and tossed with Salt and Spice Powders.  Then these fried plantains are cooked on a very low flame till they turn into golden brown colour and crispy.
     This Fried Plantains - Vazhakkai Fry is a simple recipe which goes along with Rice and Sambar/Rasam/any curry of your choice.  Pairs well with Thayir Sadham(Curd/Yoghurt Rice) 
    

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Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 8-10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS :

Plantains -  3 Nos.
Salt - To Taste
Oil - To Deep Fry.

Spice Powders :

Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Asafoetida - a Pinch
Kitchen King Masala - 1/4 Tspn(Optional)

HOW TO MAKE FRIED PLANTAINS - VAZHAKKAI FRY


VEGGIES
FRIED PLANTAINS - VAZHAKKAI FRY


METHOD :

  • Wash, Peel the Plantain and Cut them into thin round slices.
  • Soak the Plantain Slices in salted water for 8-10 Minutes.
  • Drain the soaked water and line up the Plantain slices on a clean kitchen towel.
  • Heat Oil in a deep pan and deep fry the Plantain Slices until they turn crispy.
  • Remove the Fried Plantains from oil and transfer them into another Pan.
  • Sprinkle Salt and Spice Powders over the Fried Plantains and cook on a very low flame until the fried plantains turn crispier and the spice powders are well coated to each slice.
  • Leave the pan on a low flame and stir occasionally until the Fried Plantains turn crispier and turn into golden brown in colour.
  • Serve Fried Plantains - Vazhakkai Fry with Rice and any Curry, Sambar or Rasam.
  • Pairs well with Variety Rice dishes like Coconut Rice, Lemon Rice, Puliyodharai, Paruppu Sadham, Tomato Rice, Rice Kichdi etc.,
  • But the best combination is with simple Rice and Curd or Thayir Sadham.

For more VARIETY RICE Recipes, Click here

NOTES :

  • Select fresh and firm green Plantains for the recipe.
  • Cut them into thin even slices to yield crispy Fried Plantains. 
  • While cooking the deep-fried plantains with spices in a pan, there is no need to add oil.
  • Alternatively, can marinate the Plantain Slices with Salt and Spice Powders and slow cook on a low flame until they turn crispy and golden brown in colour.
  • Can temper the Plantain Fries with Mustard Seeds, Urad Dhal and Curry Leaves, if preferred.
  • Adding Kitchen King Masala is purely optional.
  • Adjust the amount of spice powders to suit your taste and preference.


SPICE POWDERS
PAV BHAJI MASALA


      If Chillies were brought into India during Colonisation, then the brilliance of incorporating them into Exotic Spice combinations was purely Indian.  A wide array of Spice Powders with various combinations and flavours can be found throughout the length and breadth of India and in places where Indians have taken it along with them.
      Pav Bhaji Masala is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder).  Freshly made Pav Bhaji Masala is the soul of Bhaji, the vegetable blend served along with Pav Buns. Do not limit the use of this Pav Bhaji Masala to just prepare Bhaji, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.
     Choose the fresh and good quality of whole spices for Pav Bhaji Masala.  Perfectly mixed spices will yield the most flavourful Pav Bhaji Masala. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.

For more recipes on SPICE POWDERS, Click here...

Cuisine - Maharashtrian (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields - 100-150 Gms
Author - SM

 Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

INGREDIENTS :

Dry Red Chillies - 5-7 Nos.
Coriander Seeds - 1/4 Cup
Cinnamon  (1" Piece) - 6-7 Pieces
Cloves - 10 Nos.
Star Anise - 2-3 Flowers
Black Cardamom - 2-3 Pods
Peppercorns -1 Tspn
Mace(Javitri) - Few Strands
Cumin Seeds - 4 Tbspn
Fennel Seeds -  2 Tbspn

Do Not Roast:

Dry Ginger (1" Piece) - 2 Nos.
Nutmeg - 1/2 Tspn
Black Salt - 2 Tspn
Turmeric Powder - 1 Tspn
Amchur Powder (Dry Mango) - 2 Tbspn

METHOD :

  • Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
  • Roast Cumin Seeds and Fennel Seeds until they pop, on a very low flame.
  • Roast all the spices until they turn aromatic and keep them aside.
  • Allow the ingredients to cool.
  • Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
  • Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Black Salt to the above ingredients.
  • Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.

NOTES :

  • Can dry the ingredients in sun, but it is totally optional.
  • Care should be taken not to burn the ingredients.  It would totally spoil the taste of the Pav Bhaji Masala.
  • Roast all the ingredients on a very low flame starting from bigger ones followed by the next in size.
  • If making a big batch can grind it in a mill. (if the facility is available in your neighbourhood).
  • If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
  • Store the ground Pav Bhaji Masala in an airtight container in a dry place away from heat and sunlight.
  • Do not use a wet spoon or wet hand while using the powder.
  • Proper storage and handling will increase the shelf life of the Pav Bhaji Masala.
  • Pav Bhaji Masala Powder can be used in dishes like Pulaos, Curries and in the preparation of Indian Subzis too.

CHAAT ITEM - INDIAN STREET FOOD
PAV BHAJI
     PAV BHAJI - a Mumbai/Maharashtrian Specialty street food which originated during the thriving textile industry business in the Manchester of India.  Though believed to have a strong Portuguese influence, Pav Bhaji has a long trailing history related to the textile industry and workers of Mumbai.  This dish was served as a quick meal to the textile workers during that period.  A minimal meal with required nutrition for the thriving crowd, a brilliant combination of Bread(pav) and nutritious Vegetables to keep up their metabolism for the day.
     Eventually, this tasty combination of Bread and Bhaji took its own place in every nook and corner of Bombay streets.  The popularity of the dish slowly seeped into the other States of India making it one of the most sought Indian Street Food ever.  Though Pav Bhaji was initially served as a main course for Lunch, it masqueraded itself into a popular evening snack.
     Pav Bhaji is a combination of Bread/Bun colloquially called the PAV served with BHAJI(mashed vegetables).  Pav Bhaji is a spicy blend of classic vegetables like Carrot, Beans, Potatoes, Cabbage, Cauliflower, Green Peas etc., The basic taste and flavour of Pav Bhaji come from fresh and flavour-filled PAV BHAJI MASALA.  Home-made or store-bought, make it sure that it is fresh and never compromise with the quality of Spices or the Masala Mix.
     According to me, Pav Bhaji is not a mere snack.  I usually prepare this as a quick meal, as my kids love Pav Bhaji and all the more it is easy to cook.  The total idea of preparing Pav Bhaji got into my mind only when my friend 'Suchi', brought home freshly made Pav Bhaji for dinner. She is a wonderful cook, a great host and a very sweet person. I asked her for the recipe and since then Pav Bhaji is one main dish I frequent for dinner.
     I usually stock up few batches of Everest Pav Bhaji Masala from India, but recently I have started to make my own Pav Bhaji Masala at home. Freshly made Pav Bhaji Masala gives an extremely wonderful flavour to Pav Bhaji. I usually cook Pav Bhaji in a Pressure Cooker which is less time consuming and the texture of the mashed vegetables turn out to be quite perfect sealing the flavours of the Pav Bhaji Masala.

For more CHAAT ITEMS/INDIAN STREET FOOD, Click here...

Cuisine - Indian
Recipe Type - Chaat (Snacks)
Spice Level - Low - Medium
Difficulty - Easy
Author - SM

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

PAV BHAJI


INGREDIENTS :

For the Pav

Pav - 10 -12 Buns
Butter - 5-6 Tbspns

For the BHAJI :

Vegetables :

Carrot - 1 Cup
Potatoes - 11/2 Cup
Cauliflower - 1/2 Cup
Cabbage - 1/2 Cup
Beans - 1/2 Cup
Green Peas - 1/2 Cup 

To Grind :

Dry Red Chillies - 3 Nos.
Ginger - 1" Piece
Garlic - 6-8 Cloves

Spice Powders :

Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Pav Bhaji Masala - 11/2 Tbspn


To Saute :

Onion - 2 Nos.
Tomato - 2 Nos.
Butter/Oil - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch


To Garnish Pav Bhaji :

Onion - 1 No.(finely Chopped)
Coriander Leaves - Few (finely Chopped)
Lemon Juice - 3-4 Tspns


METHOD :

For the Bhaji :

  • Finely chop/grate the Carrots, shred the Cabbage and Cauliflower, finely chop Potatoes and Beans.
  • Grind the ingredients mentioned under 'To Grind' into a fine paste and keep it aside.
  • Heat Butter/Oil in a pan, sauté the Ginger-Garlic and Red Chilli Paste until fragrant on a low flame.
  • Add finely chopped Onions and sauté until onions turn translucent.
  • Add Turmeric Powder, Red Chilli Powder and Pav Bhaji Masala to the sautéed ingredients and fry for a while on a low flame until aromatic.
  • Add finely chopped Tomatoes and mix well.
  • Leave this on a low flame until Tomatoes turn soft and oil separates from the mix.
  • Add finely chopped Vegetables to the Pav Bhaji Masala along with a dash of Salt, a pinch of Sugar and mix well.
  • Pour 1/2 Cup of Water to the Vegetable mix and give a quick stir.
  • Pressure Cook the Vegetables along with Pav Bhaji Masala.
  • Cover the lid of the Pressure Cooker and cook on a high flame for a Whistle, lower the flame and cook for other two whistles.
  • Switch off the flame.
  • Once the pressure is completely released, open the lid of the pressure cooker.
  • Drizzle few drops of Lemon Juice over the Pav Bhaji Masala and mix well.
  • Mash the cooked Vegetables with a Masher until all the ingredients and vegetables are well incorporated.
  • Adjust the consistency of the Pav Bhaji Masala.
  • Garnish Pav Bhaji Masala with finely chopped Coriander Leaves.


For the Pav :

  • Slit the Pav Buns in the centre with a bread knife.
  • Apply Butter on both the sides(inner part) of the Pav Buns and toast them on a griddle over a medium flame.
  • Toast the Pav Buns until they turn slightly golden brown.

SERVING SUGGESTION :
INDIAN STREET FOOD, CHAAT ITEMS
PAV BHAJI

  • Scoop a lavish amount of Bhaji and stuff it up at the centre of the toasted Pav Buns, fill it up with a handful of finely chopped Onions and Coriander Leaves.
  • Alternatively, Serve Toasted Pav Buns and Pav Bhaji Masala separately along with the garnishes.
  • Add a dollop of Butter to the Pav Bhaji Masala.
  • Drizzle few drops of Lemon Juice and sprinkle some Pav Bhaji Masala/Chaat Masala over it.



  NOTES:

  • Can use any variety of Vegetable to suit your preference.
  • Can cook the Vegetables separately and the mix it along with the sautéed ingredients and Masala.
  • Can cook Potatoes separately, mash them and then add it along with cooked vegetables.
  • I usually prepared Bhaji in a Pressure cooker in the above method given in the recipe.
  • Butter gives an authentic taste and flavour to Pav Bhaji.
  • Some recipes call for red food colouring, as the street vendors sell fiery red coloured Bhajis.
  • I usually do not use food colouring in the recipe.
  • Adjust the amount of spices to suit your spice level.
  • Mash the Vegetables with a 'Masher' until you get a silky texture.
  • Serve hot Bhaji with a blob of butter along with toasted Pav Buns.


PRAWNS
THAI RED CURRY RECIPE
     Thai Red Curry Recipe is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. This Thai Red curry with Shrimps/Prawns is an authentic recipe prepared with freshly pound Thai Red Curry Paste.
      The secret behind the most authentic and flavour filled fragrant Thai Curry Paste is that they are traditionally pounded in a Mortar and Pestle. Though a cumbersome and slightly time-consuming process, the results are quite rewarding that we would never opt for grinding the ingredients in a Mixer-grinder/Food processor. The reason behind is that the slow method of pounding the ingredients in a Mortar and Pestle releases the natural oils from the ingredients giving out an overwhelming taste and flavour.
      Thai Red Curry recipe is usually prepared along with Chicken/Pork/Shrimps in the Curry. This recipe is a version with Prawns prepared with Thai Red Curry Paste, fresh and creamy Coconut Milk. Vegetarian versions of the same Thai Red Curry Recipes are also prevalent around.  Thai Pumpkin Curry, a similar Thai Red Curry Recipe prepared with Yellow Pumpkin/Squash is a vegetarian version of the same curry, where the sweetness of the Pumpkins and Coconut Milk gives a unique taste to Thai Red Curry.
     This Curry is very mild with notes of flavours from the herbs and aromatics. I always love Thai Curries for their aromatic nature and thick creamy texture from Coconut Milk. Thai Red Curry with Prawns is a wonderful Curry which pairs well with steamed Fragrant Rice.

For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Low - Medium
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 30 - 45 Minutes
Cooking Time - 15 -20 Minutes

INGREDIENTS :

Prawns - 1 Cup
Birds-eye Chillies - 1 No.
Fish Sauce - 1 Tbspn
Kaffir Lime Leaves - 5-6 Leaves
Thai Basil - Few
Coconut Milk - 11/2 Cups

For Red Curry Paste :

Dry Red Chillies - 6-8 Nos.
White Peppercorns - 3 Tspn
Cumin Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Shallots - 4-5 Nos.
Garlic - 8-10 Cloves
Belacan(Shrimp Paste) - 1/2 Tspn
Fresh Coriander Root - 1 Tbspn
Lemon Grass - 1 Stalk
Galangal - 1" Piece
Kaffir Lime Peel - of 1/2 Lime
Salt - To Taste
Gula Melaka(Palm Sugar) - 1 Small Piece


METHOD :

For Thai Red Curry Paste :

  • Pestle and Mortar work well for the process.
  • First pound the dry ingredients, starting with White Peppercorns until they are finely ground.
  • Follow it with Cumin Powder and Coriander Powder.
  • Pound all the ingredients together until they are finely ground.  
  • Once done, empty it from the Mortar into a bowl and keep it aside.
  • Soak Dry Red Chillies in hot water for about 10-15 Minutes.
  • Cut the soaked Dry Red Chillies into small pieces and pound them adding a teaspoon of Salt with a Mortar and Pestle.
  • Pound the Dry Chillies for about 5-8 minutes or until they are finely ground and the natural Oils from the Chillies are fully released.
  • Once the Dry Chillies are pound well, add finely chopped Shallots, Garlic, Lemon Grass, Galangal, Fresh Coriander Roots and Kaffir Lime Peel into the Mortar.
  • Pound all the ingredients until they are ground into a fine paste.
  • The Paste should be finely ground without any lumps.
  • Finally add the Shrimp Paste, Palm Sugar and mix well.
  • Adjust the amount of Salt if necessary.
  • Remove the Thai Red Curry Paste from the Mortar and keep it aside.

For Thai Red Curry Recipe with Prawns :

  • Peel, de-vein and wash the Prawns.  Keep them aside.
  • Pour half of the Coconut Milk into a deep Pan.
  • Add the Red Curry Paste to the Coconut Milk and mix well.
  • Boil this on a low flame for few minutes stirring occasionally until Oil separates from the mix and the raw flavour goes.
  • Add Prawns along with the rest of the Coconut Milk and water.
  • Drizzle Fish Sauce and mix well.
  • Cook this over a low flame until Prawns turn soft, for few minutes.
  • Add thinly sliced Birds-eye Chilli, Kaffir Lime Leaves, Thai Basil to the Thai Red Curry with Prawns.
  • Give a quick stir and immediately switch-off the flame.
  • Serve this thick & creamy Thai Red Curry with Prawns hot.
  • Goes well with steamed Fragrant Rice or any other Rice/Noodle Recipes.
For more SEAFOOD RECIPES, Click here...

NOTES :

  • Can prepare the same Thai Red Curry Recipe with Chicken, Pork, any vegetable of your choice.  Pumpkin/Squash suits best for this Thai Pumpkin Curry.
  • White Peppercorns gives a nice flavour keeping the spiciness mild without changing the colour of Thai Red Curry Paste.
  • Can Substitute it with White Pepper Powder.
  • Adjust the amount of Fish Sauce to suit your preference.
  • Adjust the number of Dry Chillies to suit your spice level.
  • Thai Red Curry with Prawns should be Creamy and thick with a mild sweetness.
  • So add Coconut Milk as you prefer and adding Palm Sugar is truly optional.
  • Can use fresh Coconut milk or store bought.
  • For HOW TO MAKE FRESH COCONUT MILK, Click here...


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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