On Pepper Corns and Cumin Seeds

It is a known truth to all, pepper and cumin contributes immensely and most responsible spices in South Indian Cuisine. Surprisingly these two spices are perfectly matching with all types of South Indian vegetarian and Non vegetarian food items. These spices are the identity for real earthy Charisma, this uniqueness haven’t evaluated with any spices.

Interestingly real characteristic of Pepper corns and Cumin seeds explodes in the stage of granule the spices. Maybe that the reason both flavour are combining well and spiking the food taste. Ideally these spices can mix only after adding the fundamental ingredient while peppercorn renders spiciness, as cumin seeds works on gentle the pepper flavour cum introduce minor tangy in the food.

Cumin is better to include in the food just before finishing and finally add dash of ghee or oil. Pour little more oil in the start that could increase the aroma and softness (in meat) of dish. As same, the hot of pepper corns could assimilate easily by our human body as compare to other hot spices.

In this episode, we are going to dish out the best recipe made of Pepper and Cumin combination, crack your fingers then get ready for preparing Egg Muffin pepper Fry – Muttai Paniyaram Milagu vathakal

Egg – 4

Small Onion – 100g

Tomato – 1

Turmeric Powder – ¼ spoon

Pepper Powder – 1 spoon

Salt – needed

Cumin powder – ½ spoon

Curryleaves – 3 leaves

Coriander leaves – few

Green chilli (small) – 2 nr

Ginger and garlic paste – 1 spoon

Gram flour – ¼ spoon

 Action follows

1.     Combine gram flour, salt and egg. Beat all together well and cook the mixture in paniyaram chatti applying low fire. Once it cooked, take out from muffin case (paniyara chatty)

2.     Now start prepare pepper fry masala, heat oil in a pan, add fine chopped shallots and tomato. Fry all now for 3minutes.

3.     Add curry leaves and chopped green chillies in this stage, mix all well and stir.

4.     Add turmeric powder and few coriander leaves. Mix and just sprinkle little water in it. After a few seconds add ginger and garlic paste. Mix up well.

5.     Throw curry leaves in this stage then add pepper powder and stir. Add paniyara muttai into the pepper masala, gently mix it all around. Cover the pan with lid for few minutes.

6.     Open now, sprinkle little Jeera powder and finish with chopped coriander leaves. Mix and take it out from fire. Serve hot.

I say, this recipe is a best broker for the pepper and cumin marriage. Simple and handy recipe and try by all at the same time.

Share your pepper and jeera feelings and write me.

Feast of Kurma – KEDAH VIRUNDHU

Kurma is a hot favourite dip for south Indian people…….. Why it got that much important in our diet? I shall list my preferred answer as FLAVOUR, TASTE, CONSISTENCY and all time best GO for any food stuff. Kurma is such a very few dishes you have feel slight identical on above said points in any part of India.

Kedah Kurma is a special Mutton Kurma preparation in Southern Tamilnadu during local festivals. This preparation has special taste because lots of considerations on selecting male goat (Kedah). Among the selection of goat, the growth of flesh in neck is important before slaughter.

Flavour & Taste – Ginger and garlic paste is an instrumental in spur the flavour of any type of Kurma when it mixes with spices. Some add ginger and garlic paste in two stages to increase the spice and Kurma flavour thus frying onion is one stage and while making coconut paste is another. Revamp the coconut masala flavour in separately fried spices is a new perfect option.

As a new try in taste twist, Khus Khus (Poppy Seeds) would be fried with spices at that time of seasoning spices in oil rather than usual grinding with coconut. Finishing touch with few drops of lemon juice which stops cloud formation over top and preserve the shelf life.

Consistency – Mashable ingredients potato, greenpeas in vegetable Kurma ascertain the regularity. Potato is an important characteristic to soften the meat much better and defend the meat from breakage while cooking. Onion and tomato have to fry separately, paste it and use for better yield. 

Let’s get in to the kitchen to prepare yummy village style Kedah (Mutton) Kurma

Onion – 2 Kg                                                       Cinnamon stick – 5g

Tomato – 1 Kg                            

Cloves – 3g

Ginger – 210g                                   

Garlic – 170g                           

Saunf – 6 g

Chilli powder – 25g                        

Mace – 2g

Dhania Powder – 25g                     

Mint leaves – 150g

Coconut – 2                    

Coriander leaves – 100g                        

Poppy Seeds – 10g                      

Turmeric powder – 6g

Cashewnuts – 30g                         

Garam masala – 5g

Mutton – 3Kg                                                

Salt and water ad required

Vanaspati, Ghee and Refined Oil – 1 ½ liters (combined)            

Cumin Seeds – 2g

Green chillies – 08g

Cardamom – 1g                

Method

Separately fry the sliced onion, tomato and fine paste it keep aside.  

    

Make ginger and garlic paste. Now dry fry the spices one by one alone. 

Make a Kurma paste very finely (without any spice granules) with grated coconut, Poppy seeds, cashewnuts and all fried spices then keep it away. Boil the mutton along masala powder, coriander and mint leaves in pressure cooker up to mutton tenderize.

Heat the fat in heavy bottomed hundi, add the onion paste and slitted green chillies fry it for 5 minutes. Then add tomato paste fry both get mix well. Add ginger and garlic paste and cook till raw flavour goes out. Now add the masala powder one by one except garam masala and coriander powder. Moderate the fire and Stir continuously, cook for another 7 minutes.

Now see the red colour appears over the gravy. In this time add mint and coriander leaves, boiled mutton pieces and mix all together.

Then pour 6 litres of water, once it starts boil then add coriander powder and salt. Let it to boil well for another 10 minutes. Now you can realize the gravy flavour, at this time add coconut paste mix well. Reduce the flame and cover the lid for another 15 minutes.

Finish with fine chopped coriander leaves, garam masala and ghee. Mix all well, now turns off the flame and covers the lid for another 10 minutes. 

Serve it hot with your mind like dishes

Note  

Add some chilli powder in oil first fry it for few seconds to improve the gravy’s red colour then add remaining masala power. Also you can add the spices in seasoning time rather than grinding with coconut.

12g of poppy seeds (Khus Khus), 2g of Saunf, 30g of ginger and 15g garlic are enough for a coconut to prepare 2 litres of Kurma.

Hope above recipe shall make some refresh in your Mutton recipes.

Fill your plate with steamy white rice and Mutton Kurma. Let’s enjoy the taste.

Deepavali Soru - A Special Biriyani Recipe

Colourful diwali season adorned your kitchen and dining table with variety of delicacies, but in this diwali I wanted to give you unusual touch up by giving a new recipe “Deepavali soru”

Enga erunthu pa entha mathiri recipe kondu varinga nu? (Where have you been taken such recipes?) Hahhah, sir / madam this is really prevailing one in southern part of Tamilnadu (Virudhunagar and Tirunelveli region). But in this place it is known as Sundaa Biriyani. I am delivering this recipe on the time of diwali, hence I named it as Deepavali Soru

It is a Biriyani version but slight change in preparation and taste too while reading recipe you would understand the difference from common. In sometimes after Sundaa Biriyani preparation, the rice shall be mixed gently with thick curd after that tossed in mild fire for a while. This makes the biriyani to be preserve for long time and identifies the difference from other biriyani style.

Deepavali Soru recipe

Seeraga Samba Rice – 500g

Small Onions – 100g

Tomato- 03 nrs

Boiled Mutton – 350g

Mint and Coriander leaves – 50g and 30g

Ginger – 1 piece

Garlic – 6 cloves

Green chillies – 4nrs

Redchilli powder – 3 tbsp

Turmeric powder – ½ tsp

Coconut Milk (thin) – ½ litre
Water - 1/2 litre

Salt – to taste

Coconut oil, dalda and refined oil– 25ml, 50ml and 50 ml

Ghee – 60 ml

Method

Make  Masala Powder  out of Cumin – 2g, Saunf – 1g, Cinnamom – 1g, Cloves – 2 nrs, cardamom – 3 nrs, Staranise - 1, Kalpasi – 1g and Mace- 1g, dry fry all and fine powder it in mixie.

Then make a fine paste – ginger and garlic paste, green chilli paste and small onion, tomato paste.

Pour oil, dalda and half of ghee in a heavy bottomed vessel. Now add cashewnuts and golden fry it.

Add ginger, garlic paste, fry it in mild fire. Then add finely pasted small onion and tomato paste. Fry it continuously till the raw flavour goes off and upto added onion and tomoto mashed well.

Now add turmeric powder, greenchilli paste and redchilli powder sauté all well. Let see now the rogan floats on top. It is a right time to add chopped mint and coriander leaves, mix well.

Then add boiled mutton pieces, mix it. Add little water and allow the mutton to cook in gravy for another two minutes.

After mutton boiled well in gravy, pour water now and add salt. Once the water roll boil add the thin coconut milk. Add rinsed seeraga sambha rice after the water starts boil. Allow the rice to cook.

Then the rice absorbs water, put it in dum for 20 minutes.

Once the dum opened pour the ghee slowly over rice and also drizzle the masala powder. Mix the rice gently and be careful the masala powder mix well. Now the delicious deepavali soru is ready to eat.

If you like you would add thick curd in biriyani and do as how i have said on top. 

Please don’t miss deepavali soru, hope you really enjoy the taste and mark your lovable comments.

Have a Happy Sundaa Biriyani Deepavali.

CHICKEN SODHI

Chicken Sodhi is an another variation of the Sodhi, which is a special preparation in the Tirunelveli region. It is normally made for lunch, but it is awesome to serve with plain Idiyaapam. To increase its flavour and taste add lemon juice when it gets cool.

Ingredients

Chicken – 1kg
Coconut Oil – 50 ml
Mustard Seeds – a tsp
Onion – 100 g
Curry leaves – a few
Coconut Milk – 750 ml
Turmeric Powder - little
Slitted Green Chillies – 5 pieces
Potatoes – 100g
Salt – to taste

Ground Mixture

Ginger – 1 tbsp
Grated Coconut – 2 tbsp
Cumin seeds – ¼ tsp

Method

Heat Coconut Oil, temper the mustard seeds and Curry leaves
Add the sliced onion and Chicken pieces, sauté it
Add turmeric powder, Potato cubes and salt.
Add thin coconut milk extraction. Add the ground mixture after 5 minutes.
Remember to cook all this in medium low flame.
Cook the Sodhi till the Chicken and Potatoes tender. Garnish with fried curryleaves.

Recipe

Puli Kai

(Juicy vegetables in hot tamarind sauce)

It’s a village style preparation. Farmers use this as a dip of their food, while going their farmland. It’s a good match for ice biriyani.

Ingredients

Gingelly oil - 2tbsp
Urad dal - 1/2tsp
Garlic cloves - 5 nos
Red chillies - 3nos
Small onions - 50g
Brinjal - 2nos
Ash gourd - 50g
Ladies finger - 50g
Chilli powder - 1 tsp
Coriander powder - 11/2 tsp
Salt - to taste
Tamarind - Small lemon size

Method:

1. Cube the vegetables. Dissolve the tamarind into thick paste.
2. Heat oil, temper it using first 3 ingredients, add the small onions & garlic, and stir it. Add the masalas, fry it for few seconds.
3. Add the vegetables. Pour the tamarind puree in it. Season it with salt. Cover it and simmer the fire.
4. It has been well cooked after five minutes, serve it hot with rice or ice biriyani.
5. Garnish with fine Cilantro.

Tailpiece

It’s a delectable one, the tangy taste and juicy vegetables added in the curry goes well with all kind of South Indian food. Ice Biriyani I mentioned here the water added in the remained boiled rice in the house before go for the sleep at night that has to be used for the next day meal. It has sour taste.