Kai Suthu Murukku – Hand Spun Murukku

Murukku is being prominent among the foods which are associated with our culture. The crispy Murukku is the age old one which is liked by all people without any age discrimination. Murukku means ”twisted” in Tamil language and it is a traditional treat of festivals.

In ancient days, the bowl was prepared by wood and it had different shapes of holes where Murukku dough was intruded by the force of another wood slot. It was intruded in different artistic shapes on the rocks; later the murukku was dried and eaten.

In most of the places in Tamilnadu, the Murukku intruder is a must in the bride’s offerings list. With the help of intruder, Thenkulal, Kattaimurukku, Mul Murukku, Butter murukku and many more varieties are prepared. The different shapes of murukku are given by the sheet plates in the intruder.

Kaisuthal Murukku (Hand spun Murukku) is the most popular Murukku variety in Tamilnadu. Women just use their hands to swirl the dough mixture around pebble stone, to get the spiral roll shape, without the intruder or mould. The spiral murukku which appears tough, melts in seconds in mouth. Its mild hotness, asafoetida flavours with taste overtakes other murukkus. 

Take one kg of rice flour (pulungal arisi) and 400g of urad flour. Add cumin seeds, black sesame seeds, basil, dry redchillies paste, asafoetida and necessary salt with the flour mixture. ¾ tumbler of oil is added and the dough is kneaded strong. Spread a clean cloth, take the dough in hand. Start swirling the murukku dough with fingers around the pebble stone which you have already kept on the cloth. Once the twisted murukku dough slightly gets dried, deep fry the swirls in hot vegetable oil and your Kai Suthu murukku is ready.

You can eat it for months together if stored carefully.

Vellaachi Roti

Vanaspathi – 250g

Drumstick leaves or Spinach, finely chopped– 2 leaves

Multi grain Atta – 750g

Ragi flour – 250g

Aata Flour – 150g

Water

Salt

Method

         1.Soft the vanaspathi with salt then mix the drumstick leaves. Add the flour             one by one, mix it with the vanaspati.

         2. Sprinkle required amount of water, knead it into tough dough. Proof the               dough for half an hour.

         3. Make it into even sized balls, spread the balls with roller.

         4. Cook it over heat tawa and serve it with chutnies.

Mutton Paya

Mutton – 1 kg

Refined oil – 200ml

Vanaspati – 50g

Small onion, chopped – 500gms

Onion, chopped – 500gms

Tomato, sliced – 1 ½ kg

Ginger and Garlic paste – 100g

Peppercorns – 2gms

Poppy seeds, paste – 15gms

Coconut milk, medium thick – 250ml

Coriander leaves –  a few

Mint leaves – a few

Chilli powder – 4gms

Coriander powder – 5 gms

Cumin powder – 2gms

Pepper powder –  2 gms

Garam masala powder – 2 gms

Lemon juice – 3 tbsp

Green chillies, whole – 10g

Curry leaves – a few

Cinnamon – 1g

Cardamon – 1g

Cloves – 1g

Star anise – 1g

Kalpasi – 1g

Mace – 1g

Method

1. Splutter the whole garam masala including pepper corns in the hot oil, add the small onion, onion, green chilies and curryleaves.

2. Sauté the onion nicely till it becomes soft enough. Add the tomatoes.

3. Add ginger, garlic paste fry all the mixture gently without mashing.

4. Add the masala powders one by one and salt (add the turmeric powder as first, then chilli powder and others – except pepper powder).

5. Add the Poppy seeds paste(khus khus paste), stir it for few minutes.

6. Add the mutton pieces with the paya mixture, fry the same for few minutes by slightly sprinkling water.

7. Pour the water, close the vessel and let it to boil. Add the coriander and mint leaves.

8. Once the mutton cooks well, add the coconut milk. Slow down the flame and close the lid for 3minutes.

9. Open the lid and add the pepper powder and lemon juice.

10. Stir it well and keep it in simmer for 2 minutes.

Mutton Biriyani

Vanaspathi – 100ml

Coconut oil – 100ml

Ghee- 150ml

Refined oil – 150ml

Seeraga Samba Rice – 1 kg

Coriander leaves – 50gms

Mint leaves – 50gms

Curd – 250ml

Cinnamon – 1g

Cloves – 1g

Cardamon – 1g

Bayleaves – 1g

Kalpasi- 1g

Mace – 1g

Staranise – 1g

Saunf- 1g

Small onions – 350gms

Onion, sliced – 1 kg

Tomato, diced- 1 ½ kg

Green chillies, slitted – 50g

Ginger and Garlic Paste – 150gms

Chilli Powder – 10g

Turmeric Powder – 4g

Coriander powder – 15g

Garam masala powder – 8g

Cinnamon Powder – 4g

Mutton – 2kg

             

  Method

 1. Heat the oil & ghee in a heavy bottomed vessel, splutter the whole garam masala. 

2. Add the small onion paste, fry it for sometime. Then add the onion and green chillies, fry till onion turns golden colour.

3. Add tomato, fry till it soft. Add the ginger and garlic paste now, mix all again.

4. Add the masala powder (except cinnamon powder) into the mixture. Stir continuously which merge and oil comes out on the top.

5. Add the mint and coriander leaves. Add the mutton pieces, salt and stir all around for another 2 minutes in slow fire.

6. Pour the curd with the mutton mixture. Add the cinnamon powder now and mix all well.

7. Add the water (1 part rice: 2 part water). Make it to roll boil.

8. Add the seeraga samba rice / basmathi rice in to the boiling water. Once the water evaporated, spread the banana leaves on top and close the vessel with tightly fitting lid.

9. Take it out from fire and put the live charcoal on the top of lid. Leave it for dum for 20minutes.

10. After that open the lid and mix the biriyani with spatula. Serve it as hot.

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Nellikai Sadham / Gooseberry Rice / Amla rice

Gingelly oil  -   30ml

Mustard seeds - 1gm

Peppercorns -  1gm

Channa dhal - 1gm

Urad dhal - 1gm

Curry leaves- a few

Ginger, Chopped - 2gm

Groundnut – 1 tbsp

White rice, boiled- 750 gm

Turmeric powder- 1 tsp

Dry red chillies, broken – 2nrs
Asafoetida (Hing) - a pinch

Gooseberry, chopped & grated (any nellikai / amla) – 150gm

Lemon juice – 1tsp

Coriander leaves, chopped - a few

Method

1:Prepare tempering in hot oil with mustard seeds, pepper corns, urad dhal, channa dhal, ground nut, dry red chillies and curry leaves.

              2: Add gooseberry and ginger now, stir it for another half minute. Add                         turmeric powder,salt and hing. Fry it for few seconds. 

             3: Add lemon juice, mix with gooseberry mixture. Add the boiled rice now;                    gently mix with goose berry mixture. Finally put coriander leaves and Serve                   hot.

                Note: Use amla depends on the tanginess you really need for your rice.

Sirammrutham

Milk  -1 litre

Water – ½ litre

Raw rice  -250 g

Cardamam powder -1 tspn

Sugar  -500 g

Ghee  - 150 ml

Cashewnuts  -20 gram

Badam (skinned) - 20 g

Raisins  - 10 g

Saffron -1 pinch

Tender coconut water – 100ml

Method

1.Boil milk in a heavy bottomed vessel, add the rinsed raw rice once it starts roll boil.

2. Let the rice to mash well, once it forms the sarkarai Pongal stage add the sugar.

3. Mix it gently, now sugar melts and mix well with rice mixture.

4. Now drop the golden ghee fried cashewnuts, raisins and other ingredients into the sweet mixture. Stir all around.

5. Take it out from heat then add tender coconut water. Mix nicely and serve it as prasadham.

Makhni Gravy or Butter Masala

If you have Naan or Roti before your table, what would you suggest us an accompaniment? Your eyes would stroll to the menu card to find the creamy cashew gravy for your stuff. Yes it is your lovely Makhni gravy. 

There are few dishes in Indian food which are most popular and recognized worldwide and Makhni Gravy also has a special place for it. This is most favourite food of any Indian Food restaurant. The taste of Makhni is accepted both by the vegetarian and Non -vegetarian food lovers. Butter in Hindi means "Makhan", Makhni gravy is prepared by using butter generously. Often it is stylishly known as “Butter Masala.”

North Indian food tastes and flavours are mostly highlighted by the Makhni gravy which is widely used in other North Indian food preparation. One part of onion and two parts of tomato is the basic ratio in Makhni gravy preparation; these are pasted then cooked in butter which increases the taste.

Cashew paste, Cream, honey and butter are added to bring the Makhni gravy to creamy texture. The original fragrance and taste is excelled by bringing in Kasthuri Methi leaves. Sometime this is called as the National Dish of India by food enthusiasts. This has the bit spicy, sweet and tangy taste which is well balanced and that may be the reason for everyone to like the Makhni dishes. Makhni dish tastes good with Naan, Roti or Indian Breads, Pulao and Biriyani. Interestingly, due to its delectable taste and creamy texture, in some foreign countries the Makhni gravy is served as Sweet.

This shall be great for us to know the preparation of Makhni gravy in the food outlets. If you know the basic recipe, you could surprise your family with Makhni dish with restaurant taste and save your weekend budget. For that purpose I share with you the best Makhni Gravy recipe.

Preparation method of Makhni Gravy

Onion, sliced – 1 1/2 kg

Tomato paste - 2kg

Ginger and garlic paste – 3tbsp

Butter – 200gms

Refined oil – 150ml

Cinnamon – 2sticks

Cardamom – 4nrs

Cloves – 5nrs

Cumin seeds – ¼ tsp

Biriyani Leaves – 1nr

Star anise – 1nr

Mace – 1 blade

Kalpasi – a little

Kashmiri Chilli powder – 3tbsp

Chilli powder – 1 tbsp

Coriander powder – 3tbsp

Cumin powder – 2tbsp

Turmeric powder – ½ tsp

Cashewnut paste – 250g

Salt to taste

Honey – 1 tbsp

Fresh cream – 100ml

Dry Kasoori Methi leaves (fenugreek leaves) – 1tsp

Method

1. Heat oil in a heavy bottomed kadai, sauté the onion till golden colour. Then take it out from kadai let it to be cool, after that grind it well.

2. Heat butter and oil in a heavy bottomed kadai, add the whole garam masala now. Once it splutter add tomato paste, fry it well in butter.

3. Add the ground onion paste and ginger, garlic paste. Stir continuously then add masala powders one by one. Sauté it up to the oil separates from masala.

4. Once it is sautéed enough, add the boiled cashew paste. Mix and cook for another 10 minutes in slow flame.

5. End with fresh cream, fenugreek leaves, honey and butter. Mix and take it out from fire.

6. Garnish with swirl of fresh cream. Serve hot with Pulao and Indian Breads

Note: This is only the preparation method of Makhni gravy, you would add your choice of fundamental ingredient with the same.

Now you tell me Makhni gravy or Butter Masala?

Photo courtsey: Mareena Jerrish - www.mareenasrecipecollections.com

Passiparuppu Neivedhiyam (Moong Dal Prasadham)

Moong dal, boiled – 500g

Honey – 100ml

Cardamom powder – 1 tsp

Sugar – 50g

Cashewnuts – 15g

Method

       1.Boil the moong dal and mash it without water. After mash moong dal keep it to          dry well (minimum 2hours).

       2. Once it dries, add honey, cardamom powder, cashew bits. Mix all thoroughly.

      3. Again let it for dry for another half hour. Give the shape of balls to the mixture           and roll it over the sugar grains.

      4. Serve it as Neivedhiyam.

Kollu Adai

Kollu (Horse gram)– 500g

Dry redchilli paste – 1tbsp

Small onion, chopped – 50g

Ginger, chopped – 4g

Black Sesame seeds – ½ tsp

Salt to taste

Asafoetida powder – ¼ tsp

Coriander leaves, chopped

Gingelly oil


Method

1. Soak the kollu (horse gram) overnight and boil it well to mash with your hands. Carefully mash the kollu first then add the remaining ingredients.

2. Ensure the mixture should not over mash that should be easy to pat the mixture in your palm.

3. Cook it in non-stick pan with gingelly oil as medium.

Laughing curry - South Indian Food & Beverage Solutions

Laughing curry is my premier food and beverage consultancy team which expertise in providing complete restaurant solutions to people who desire to establish South Indian and Indian food retail concepts. Our laughing curry services are best in considering the value of your budget. Our young dedicated team is keen and flexible for the quality services that best suits for your profitable restaurant business. Our services are not concluded as simply food and beverages solution provider, we guarantee for the bond of your stable business growth and future bridge.

Our research team has made research collections on various cuisines and different foods in South India. We are professional in providing ethnic and authentic cuisine development as to the demand of the contemporary market potential of your place.

Why the name Laughing Curry? Joyous laughing environment brings in energy and prosperity in work beyond our expectations. I believe and like the great laughing background. I don’t want my team name to be let down from laughing – so my passionate team is named as Laughing Curry.

Our broad scope of services meets the need of every client                                              

Manpower

Training

Menu Engineering

Competition Judging

Demonstrations

Manpower

We supply the professionals for your restaurant business at demand basis in all levels of your operation. We provide the man power as team to your establishment as this team shall be trained suitably to the need of your restaurant concept. Our great team will be more dedicated to flourish your business and be a great initiative for the growth and success. Over these years we have placed our team in different successful concepts and they directly involve for the increase of profits. 

We offer our professional manpower in following specializations

Food Production

Customer Service

Restaurant Management

Training

Training is the foundation for the business to have control over your concept and set up long lasting process to your valuable business. The training transforms the staff to your business environment thereby enriching the work efficiency among the staff. The training identifies thrust areas and thus helps to minimise the errors. Training produces better communication channel, provides current technical knowledge and subordinates to understand the responsibility thereby providing the quality service up to the customer satisfaction.

Our Experts Training areas includes

Chef Training

Product training

Chef Motivation

Identifying the right raw materials 

Food Product development

Kitchen Management system

Restaurant Management System

Menu Engineering

The success of the restaurant business heavily relies on the product we offer in our menu.” Customer is our boss” is the foremost term for us before we conceptualize the menu for your business. So the menu shall be pivoted to the customer’s wish, that’s the reason our customer oriented menu is always receives huge response and generates great foot fall. Our team is continuously in research and development to develop the South Indian earthy cuisines to bring it commercial.

We are experts in developing the menu in traditional South Indian and North Indian Food cuisines and also masters in concept development of our research cuisine Thalavai Nadu. We prepare the menu in innovative, fusion South Indian food to the need of quick service restaurant with contemporary touch.

Recipe is the embryo of the Menu; the recipe is standardized through stages of training. The standardization in recipe brings quality in product, Food cost management, staffing, Store management, yield, Portion size & Control, Systemized kitchen operation and cuts down the raw materials wastages.

Standardizing the recipe helps to strengthen the menu thus creates durability in our establishment.

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Demonstrations

Our Chef Raj Mohan is easy – going chef so his interactive hands on cooking demonstration / workshop brings the clients to brush up the ideas to prepare new dishes in relaxed and social environment. Chef Raj Mohan is expertise in new product launch demonstration thus involves the client to use the product conveniently. His elaborate talk on theme and comprehensible step by step cooking methods creates appeal to audiences.

He is regularly invited by the catering schools for interactive cooking demonstration to train the young aspirant chefs (students).

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Sambar – Icon of Indian Cuisine

Sambar is considered as our India's National dish due to its global familiarity. It is special because the statement in ancient literature judged sambar as the ancient food. The type of dal used in sambar differentiates its taste, variety and colour. Sometimes Sambar varieties also gets the name of dal what we use it in the preparation. Do you believe that more than 25 varieties of sambar is available throughout India? So Sambar is being the symbol of our Indian food culture. What is the special aspect of Sambar? It is the dish we could prepare and serve for breakfast, lunch or dinner.

Originally sambar was a mix of dal and vegetables. After the influence of Persian rulers in India, sambar was taken into a new version of adding meat, different dals and vegetables. This gave a new taste and was available in different names.

Eventhough sambar is a popular food of India, this unique dish originated from Tamilnadu. In olden days, sambhar was called as “SAMBHARAM” which meant ‘Reduced’ or ‘Ground.’ The Tamil inscriptions of 1530 CE prove that sambar is the home dish of Tamilians. Literatures also mentioned that sambar is tempered with clarified butter. This information is the evidence to the contradiction of saying that sambar was introduced by the Marathi rulers in Tamilnadu who started ruling Tamilnadu after 1675. In those days sambar was made and served like KOOTU or KALAVAI.

Sambar powder is an enhancer of Sambar’s taste and flavour which can be prepared in different forms but try out our recommended recipe for your home style sambar.

Turmeric Powder – 20g

Dry redchillies – 1kg

Coriander seeds – 1 kg

Peppercorns – 15g

Channa dal – 1 kg

Toor dal – ¾ kg

Urad dal – 100g

Jeera seeds – 100g

Curry leaves – 150g

Asafoetida – 30g

Fenugreek seeds – 20g

Dry roast the above ingredients and then fine powder it. Later sieve and store it in air tight container.

Use this sambar powder to make best sambar and your neighbours wish to join in your meals.

Have a best sambar in your meals,,, lets enjoy with icon....