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.

MUTTAI KARANDI KULAMBHU

This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.

INGREDIENTS

1. oil – 50 ml
2. Mustard Seeds – ½ tsp
3. Green chillies – 2 Nos
4. Curry leaves – 2 sprigs
5. Onion – 100g
6. Ginger paste – 1 tsp
7. Tomato Puree – 150 ml
8. Red Chilli powder – 1 tbsp
9. Crushed Garlic – 2nos
10. Crushed Peppercorns – ½ tsp
11. Salt – as required
12. Coriander leaves – to garnish

Grounded Masala

13. Coconut Gratings – 50g
14. Jeera Seeds – ½ tsp
15. Saunf – ½ tsp
16. Coriander seeds – 1 tsp

Preparation Method

1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.

2. Pour the egg mixture in the greased round ladle and keep it over little flame

3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.

4. Keep the prepared Karandi Muttai separately

5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings

6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves

7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well

8. Add the Tomato puree, cook it for a minute

9. Then add the required amount of water, let it to boil for few minutes

10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves

This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.

Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.