Chilli Parotta

Prepared Parotta – 5

Refined Oil – 1 litre

Coriander leaves, chopped

FOR MAKING BATTER

Refined Flour (Maida) – 150g

Garam Masala – 1 tsp

Readymade Chicken 65 Masala – 1 tbsp

Salt as required

Ginger and Garlic paste – 1tsp

Red food colour as required

Water

SPECIAL COCONUT PASTE

Coconut, grated – 2nos

Cashewnuts – 35gms

Poppyseeds – 1 tbsp

Saunf - 1/2 tsp

FOR MAKING GRAVY

Refined oil – 100ml

Cardamom – 1

Cloves – 2

Cinnamon – 2

Staranise – ½

Onion, chopped – 2

Curryleaves, a few

Greenchillies, chopped – 2nrs

Ginger & Garlic paste – 2 tbsp

Chilli powder – 2 tbsp

Chicken 65 Masala powder – 1 tbsp

Garam Masala powder – 1 tsp

Salt as required

Redcolour as required

Water as required

Method of Preparation

1. Prepare the batter in dosa batter consistency. Cut the parotta then dip in the batter and deep fry it in the hot oil. Once it done, take it out and drain. Again cut the fried parotta into pieces.

2. Make a thick fine coconut paste with the given ingredients.

3. Heat oil in a pan, add the cinnamon, cardamom, cloves and star anise. Add the onion, fry it in oil.

4. Add the curryleaves and green chillies. Now add the tomato, ginger and garlic paste. Fry all well.

5. Put garam masala powder, chilli powder and chicken 65 masala. Fry it, add the water now.

6. Once it starts boil, put salt. Add the food colour. Let it to boil well for a minute.

7. Add the fine coconut paste into the boiling mixture. Stir it and cook it reaches the curry consistency.

8. Heat little oil in the pan, add the small amount of prepared curry. Add the curry leaves. Mix all well.

9. Add the fried parotta pieces. Stir and toss with curry. Let the parotta pieces to coat with curry.

10. Finally add coriander leaves. Serve hot.

:: Radio Mirchi :: Raj Mohan - V.I.P of the Month

Chef. Raj Mohan is the V.I.P of the Month :: Radio Mirchi ::

South Indian Paneer 65

Oil – for deep frying

Paneer, Big cubes – 500g

Batter Ingredients as follows

Ginger paste – 2tbsp

Garlic Paste – 1 tsp

Chilli powder – 1 tbsp

Turmeric powder – ¼ tsp

65 Masala (readymade) – as needed

Salt to taste

Maida – 1 tbsp

Cornflour – 2tbsp

Lime juice – 2

MSG (Ajinomotto, optional) – a pinch

Food colour, as required

Method

1.Prepare thick batter with the batter ingredients. Add the paneer cubes in the batter, mix nicely.

2.Allow the paneer in batter for another 15 minutes. Heat the oil in meantime, deep fry the paneer cubes.

3.Once it is fried, take out and strain well. Serve with onion rings and tangy chutney.

Degree Coffee - Kumbokonam Degree Coffee

Image Courtesy: Wikipedia

Too much drinking of coffee is a peril to brain, is one of the contradict voice about coffee. Coffee prevents from Cancer, it improves the immunity power and sweetens the intercourse, is another prospective word. Is coffee a boon or crush? Till now there is no answer for this controversial question. It is so difficult to say, the present world may not be function without coffee. Coffee makes greater impact to energize our routine life & work.

The contradict stories are there about the origin of coffee. Before the birth of Jesus Christ, Ghaffa is a part in Ethiopia (country), Africa, there Kalpha was a man who were grazing his goats. He was surprised to notice that few of his goats were moving so fresh with unusual enthusiasm. He found that his goats were eaten the red fruit which grown in the plant was the reason for the stimulation. Next day, he also tasted the same fruit and sensed the countless stimulation. This is how the coffee plant was found out, is one of the hear-say story.   

History has registered that Ethioppians were powdered the coffee pods and it was combined with meat fat. They prepared the food with this mix and were eaten. Initially the coffee was considered as intoxicated drink in Arab countries, so there was high objection to use coffee. Also that time it was banned to use. After 15^th Century it was slowly introduced to other countries. Babupudaan, a pilgrim who travelled through Meccah, Yeman brought the coffee seeds to India. He first planted the coffee seeds in Chandragiri Hills in Karnataka.

Later the British people who came India made that the coffee is not only mingled with the life of Indians but also with our land. Goat grazer introduced coffee, now became one of the world’s highest consuming drink.

What is DEGREE in Coffee?

Degree is an indication to the quality of Milk. It is freshly taken milk without water, i.e., the thickness of the milk is identified by lactometer. The milk quality has to reach certain degree in lactometer that milk is good and used for making brilliant degree coffee. Boil the water in bronze filter, in that add the chicory free coffee powder and sugar into it then close the filter. Half amount of boiling milk and half quantity of brewed coffee decoction are blended forcefully in daberra cup. Surfacing bubbles and vapour emanates from daberra stimulate the veins of our body. While coffee touches your tongue, the World is dawned with zeal.

Applause coffee…. !!!!

Dosai Bhaji Masala

Potato, boiled & Mashed – 500g

Onion, sliced – 2nrs

Green chilli, slitted – 4nrs

Curryleaves, a few

Coriander leaves, a few

Oil – 3tbsp

Mustard seeds – a few

Channa dal – a few

Urad dal – a few

Cumin seeds – a few

Asafoetida- a pinch

Tamarind extraction, thick – 4 tbsp

Sambhar powder – ½ tsp

Turmeric powder – ¼ tsp
Salt to taste

Method of Preparation

1.Heat oil in a pan, splutter the Mustard seeds, cumin seeds, channa dal, urad dal and curryleaves.

2.Add onion, fry it for few minutes till it soft. Then add green chillies, fry together.

3.Add turmeric powder, stir all around. Add the water now and bring it into boil.

4.Add salt then add potato and mix well. Let it to simmer for 2 minutes and add sambhar powder.

5.After 5 minutes of cooking, add the tamarind extraction. Simmer the mixture for another 3minutes.

6.Add asafoetida and coriander leaves. Cook it for further one minute time.

7.Serve this new bhaji masala with Dosai and enjoy.

Sadhamudhu

                 Tomato - 2nrs 

                 Salt - to taste

                Turmeric powder - 1/4 tsp

                Coriander leaves, chopped - a few

                Tempering

                Ghee – 2 tbsp

                Mustard seeds - 1/4 tsp 

               Sadhamudhu Masala Powder

                                        Cumin Seeds – 1 tbsp

                                        Peppercorns – 1 tbsp

                                        Toor dal – 1 tbsp

                                        Channa Dal – 1 tbsp

   Method of preparation

1.Dry roast the Sathamudhu masala powder items in pan, if you like you could use little ghee to roast. Powder the dry roast items. 

2.Heat the pan, pour water and bring it into boil. Add the tomato, turmeric powder, coriander leaves and salt in boiling water. Stir all.

3.Once it boils well and reduced slightly, add the masala powder. Mix it and now you could see the mixture reaching consistency.

4. Make tempering with ghee and mustard seeds, pour the same over the Sathamudhu.

5. Serve with rice and it is a thokku in different taste.

Note: If you are not wish to go with the hot of peppercorns, instead of this you could use the dry redchilli.