Pethipireethu | Kul Kulz | Anglo-Indian Christmas snacks

Pethipireethu | Kul Kulz - Sweet version & Savory version in the background

ingredients

1 kg rice flour (fine roasted flour used for idiyappam / string hoppers)

1 egg - substitute eggs with 50 gms of butter if you dont like to add egg

1 large coconut - grated and ground to a paste (with just adequate amount of water)

2 tables spoon - black sesame seeds - wash thoroughly 2 to 3 times

salt to taste

Oil to fry 

1 table spoon - butter 

method

Keep as many greased flat plates or trays ready to place the tiny balls.

Place the rice flour in a large bowl. Beat eggs with butter and salt and add it to the flour. Add the ground coconut and sesame and start kneading into a soft dough without any coarse surface. 

Start making tiny balls. Make sure it is even by using a tea spoon or a smaller spoon to scoop out the dough and then make it into rounds. Use a fork to make a shape - just press the ball against a greased steel fork.

If possible use a deep and slightly large pan to fry. If the dough sits for long it will lose its smoothness and start dry off.

Heat oil in a pan and gently place the shaped pethipireethu into the oil. Do not stir. Fry in low to medium to avoid quick browning. When the sides start to turn golden color, gently turn it with a slotted spoon. When the other side is also golden, as seen in the picture, drain it from oil. Serve as such or make a sugar syrup and follow the method as in this Diamond Cuts recipe. To make the syrup use 3 cup sugar and 1 cup water.

Chicken Shahi Pulao

Shahi Pulao is a very mildly spiced, creamy yet very tasty pulao. Basically this is a veg pulao. I chickenised it to find contentment for my meat loving family. Chicken Shahi Pulao can be had as such or with muttom kurma or any curry of your choice.

ingredients to prepare the rice

Rice – 500 gms (approximately 1 ¾ cup)
Cardamom – 3
Cinnamon – 1 inch piece
Cloves – 3
Bay leaf – 1
Ghee – 2 tbsp
Salt to taste
Shahi jeera – ¼ tsp
Beans – ¼ cup
Carrot – ¼ cup
Potato – ¼ cup

ingredients to boil the chicken

Chicken (boneless) - 500 gms (chopped to bite size pieces)
Ginger – 1 tsp
Garlic – 1 tsp
Garam Masala – ¼ tsp
Oil – 2 tbsp
Salt to taste
ingredients for the green chutney

Coriander leaves – ½ cup
Mint leaves – ½ cup
Ginger – 1 ½ inch piece
Garlic – 5
Green chilly – 1
Onion – 1 small

ingredients for the Shahi paste
Cashew nuts – 2 tbsp
White Sesame seeds – 2 ½ tbsp
Poppy seeds – 1 tbsp
Coconut – 4 tbsp

other ingredients
Ghee – 1 + 1 tbsp
Pepper powder
Salt to taste
Paneer
the method

rice preparation

In a heavy bottom pan or pressure cooker add 2 tbsp ghee and add the whole spices except shahi jeera. Add the vegetables and sauté for a minute. Add shahi jeera, salt and rice and stir for about five minutes. Add double the quantity of water (for 11/2 C rice add 3 cup water) and cook till rice is done.

To boil the chicken, heat a pan and add oil. Place the ginger and garlic and stir in the chicken. Saute in medium heat. Add salt and let the chicken cook in its own juices. Add 1/8 cup water if need be. When chicken is done add the garam masala and turn off heat.

To prepare green chutney, grind all the ingredients.

Soak the ingredients for shahi paste for about one hour. Grind it to a smooth paste.

assembling

Heat 1 tbsp ghee in a pan and heat the green chutney in low flame. Add half of the cooked chicken. When the chutney starts to boil, turn off heat.

In another pan heat 1 tbsp ghee in low flame and add the shahi paste. Add the remaining half of the chicken and pepper powder. Heat it for about 2 minutes and turn off heat.

Shahi pulao can be served as individual servings or layered in a bowl and served from it.

In a bowl place a layer of rice, followed by a layer of green chutney with chicken. Then place another layer of rice, followed by a layer of shahi paste with chicken. Finish it with a layer of rice. Sprinkle grated paneer or roasted sesame.

Kashmiri Paneer

I saw this tomato based Kashmiri paneer recipe on TV a few months back. After two trials I made some improvisation in terms of ingredients to bring out my own version. The original recipe calls for the use of ghee. My first trial was with complete ghee and the second trial was with complete oil. Learnt that the use of ghee is essential for a nice texture to the gravy. For calorie reasons I used a combination of ghee and vegetable oil. Can be had with roti’s or rice.

the recipe

paneer – 200 gms
tomato – 4
curd – 3-4 tbsp
chilly powder – ¾ tsp
salt – to taste
black cardamom – 2 or green cardamom – 3
bay leaf – 2 small
ghee - 2 tbsp

ingredients not in the original recipe

Pepper powder – ½ tsp
Sugar – ½ - ¾ tsp
Oil – 2 tbsp
Onion – 1
Garlic – 3 cloves

the method

Cut the paneer into 4 cm long x 2-3 cm wide slabs.

Chop the tomatoes, onion and garlic and puree it with the curd.

Heat oil in a frying pan and add the ghee and vegetable oil. Deep fry the paneer pieces till light to golden brown (may be fried in batches). In the original recipe, the paneer was fried till it turned almost black. Drain the fried paneer pieces and place it in ¼ cup water or milk.

To the remaining ghee + oil add the bay leaf and cardamom and fry till the aroma comes out. Add the pureed tomato and curd mix. Add the chilly powder and salt and let the puree boil for five minutes. Add pepper powder and sugar. Check taste and add more sugar and pepper if needed. Half cup water may be added if the gravy is too thick. Add the fried paneer pieces and simmer for ten minutes.

Mint Chutney - lemon flavored

Mint Chutney needs no introduction though i prepared this chutney using lemon as the sour ingredient instead of the usual tamarind that goes into the chutney making process in South India. The addition of lemon makes it more fresh in taste.

the recipe

Mint leaves - 1/2 cup

Coconut, grated - 4 tbsp

Small onion - 6

Green chilly - 1

Ginger - 1 inch piece

Salt - to taste

Lemon juice - juice from 1 lemon

the method

Place the peeled and chopped ginger, small onion and green chilly in a blender. Blend it to a coarse paste. Add the coconut, mint leaves, salt and lemon juice to the onion mix. Add 2-3 tablespoons of water. Blend it to the desired consistency. Serve with rice, biryani or pulao or as you please.

grinding the coconut and mint for a long time can take away its taste. thats the reason the cutney is ground in two batches.

Beef & Koorka (Chinese potato) stir fry

Koorka or Chinese potato is a favourite vegetable in our family. Koorka mezhukupuratti and hot rice itself is  a fulfilling meal. I use veggies in beef to reduce the quantity of meat intake which can keep a check on the calories while not compromising on the taste.

the recipe

Beef   (boiled with ginger, pepper and green chillies) - 500 gms

Koorka, (boiled) - 200 gms

Small onion, chopped - 10 - 15

Ginger, finely chopped - 1 tsp

Garlic, finely chopped - 1 tbsp

Curry leaves - 1 sprig

Turmeric powder - 1/4 - 1/2 tsp

Chilly powder - 3/4 tsp

Pepper powder - 1/2 tsp

Garam Masala - 1/2 tsp

Coriander powder - 1/4 tsp

Salt - to taste

Oil - 2 tbsp

the method

Heat oil in a pan and add the finely chopped garlic. When light brown add onion and stir till translucent. Add the ginger and curry leaves. Saute for a while and add chilly, turmeric, coriander, pepper and garam masala. Stir for a minute and add the boiled beef with about 1/4 cup of its stock. Add the boiled koorka. In medium heat keep stirring till beef and koorka is mixed well and the beef stock is completely evaporated. Serve with rice.

Stuffed Paratha

the recipe

Chapati dough – to make 12 thin chapatis ( I used 1 ¼ cup wheat flour)

black sesame – ½ tsp or more

cumin  - ½ tsp or more

ingredients for the stuffing / filling (the combination and quantity of veggies can be as per need)

potato – 1

carrot – 1

cauliflower – ¾ cup florets

beans – 5-7

onion – 1

garlic paste -  1 tsp

ginger paste -  1 tsp

garam masala -  ½ tsp

turmeric  1/8 tsp

chilly powder – ½ tsp

pepper powder – ¼ tsp

oil – 1 tbsp

butter (optional) – 1 tsp

raisins (optional) – 5

salt – to taste

the method

Heat oil in a pan and stir in the onions. When translucent add garlic and ginger. Stir for a minute and add turmeric, chilly, pepper and garam masala. Stir for few seconds and add all the chopped vegetables. Add the finely chopped raisins and salt. Add enough water to cook the vegetables till soft (pressure cooking is better). Add  butter to the cooked vegetables and mash it to a coarse paste.

Roll out the dough into thin chapattis. While rolling place a pinch of sesame in 6 of the chapattis and place a pinch of cumin in other 6 chapatis.

Assembling

Place a chapatti with the sesame on the rolling board. Place 1 ½ to 2 tbsp of the veg mash in the chapatti and spread it evenly (leaving ¾ inch space on the sides). Close it with another chapatti rolled with the cumin seeds. Seal the edges by gently rolling it. Heat a griddle and cook the stuffed parathas with oil pressing down the sides. Serve with raita or lentil curry.


the recipe goes to Stuffed Paratha event by Vardhini

Tangy Tamarind Chicken Curry

Chicken is such a versatile meat that it can imbibe a variety of flavors. The frequent use of chicken in our kitchen demands new recipe once in a while. I thought of a spicy change and ended up adding some tamarind paste, and the taste was awesome. Tamarind gives a mild sourness, a little sweetness and a very good consistency to the gravy. 

the recipe

Chicken – 1200 -1400 gms

Onion – 2

Green chilly – 2 small

Curry leaves – 2 sprigs

Coriander leaves – 1 + 1 medium plants

Chilly powder – 1 ½ tsp (adjust to taste)

Turmeric powder – 1 tsp

Roasted coriander powder - 1 tsp

Pepper powder – 1 tsp

Tomato – 2 medium

Salt to taste

Oil – 2 -3 tbsp

Tamarind – 1 ½ to 2 tsp

 Ginger – 1 ½ inch piece

Garlic – 10 cloves

Garam Masala – 1 ½ tsp

the method

Wash the chicken and keep it aside. Grind the ginger, garlic and garam masala (3G paste) into a fine paste (add some water to grind).

Heat oil and add the chopped onion. When light brown add the 3G paste, curry leaves and green chillies and sauté till the water content is evaporated. In medium heat add chilly, turmeric and pepper powder and stir till lightly roasted. Stir in the tomatoes and roasted coriander powder and stir till tomatoes are soft. Chop one coriander leaf plant and add to the masala. Add the chicken pieces and salt. Mix well. Add half cup water and cook. Add more (1/2 cup) water if required. Dissolve the tamarind in ¼ cup water and make a pulp. Strain it. When the chicken is almost done pour the tamarind pulp and chopped coriander leaves (from 1 plant). Simmer for five minutes. Serve with rice. It is irresistible.

Please do not try this recipe if you have gastric problems. The use of tamarind and green chilly is likely to increase heart burn.

other chicken recipes in this blog are:

Ginger Chicken

Mughlai Chicken

Hot 'n' Sweet Chicken

Chicken Sandwich

Apple & Raisin mini Galette

Galette is a French free form crusty cake. It is a free form because it can be done either with a home made dough or a ready to use puff pastry and the shape can vary according to one's taste with a sweet or savory filling. Since this was my first attempt at a galette i tried a mini version.

the recipe

Wheat flour - 1 cup

Butter - 40 gms or more

Salt - 1/2 tsp

Sugar - 1 - 2 tsp

Cold water - a little less than half cup

Apple - 2

Raisins - 2 tbsp

Cinnamon powder - 1/2 tsp

Sugar - 1 tbsp

Butter - 1 tsp

the method

Place the wheat flour, salt and sugar in a bowl and mix well. Chop half of the butter and crumble it with flour. Chop the other half of the butter and sprinkle it over the crumbled mix. Combine the dough by adding cold water little by little. Do not knead the dough. When the wheat and butter mix is brought together, press it down to a disc shape, cover and refrigerate for half an hour.

Meanwhile, peel the apple and slice it into thin pieces. Heat one teaspoon butter. Place the apple, sugar and raisin in the butter. Add cinnamon powder and gently mix for one minute. Turn off heat.

Roll the refrigerated dough into 2 cm thick pastry. Roll it gently so that the air bubbles are not pressed down. Leave about 2 inch from the sides and arrange the spiced apple slices. Fold the sides of the galette. Bake at 180C for 20 minutes or till it browns. Place the raisins between the apple slices. Serve warm.

Methi Prawns

Methi prawns happened as a result of my desire to prepare something different from the usual prawn preparation. The recipe is inspired by the malai chicken ( with the addition of coconut cream) and some other North Indian dish (with the addition of Kasuri Methi).

the recipe

prawns – 250 gms

onion – 1

tomato – 1

turmeric powder – ½ tsp

ginger juliennes – 1 tbsp

chilly powder – 1 ½ tsp

coconut milk – ¼ cup

kasuri methi (dried fenugreek leaves) – 1 tsp

salt – to taste

oil – 2 tbsp

pepper powder – ¼ tsp

the method

Clean and de-vein the prawns.

Heat oil in a pan and add the chopped onion. When translucent add ginger and sauté till the flavor comes out. Add turmeric, chilly and salt and stir for a while. Stir in the chopped tomato. When soft add the prawns and let it cook in low flame (about 5-7 minutes). Pour the coconut milk 1 tbsp at a time. Let the gravy absorb the milk and repeat adding the rest of the milk similarly. Soak kasuri methi for about 2-3 minutes. Wash it twice and then add to the prawn gravy. Cook for one minute. Add the pepper powder and give a nice stir. Turn off heat. Serve with rice.

Baked Bittergourd

the recipe

Bittergourd - 1

Salt 

Sugar

Oil

for the filling

Oil - 1 tbsp

Onion - 1

Small onion - 10

Tomato - 1

Potato, grated - 1

Turmeric - 1/8 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1/2 inch piece

cloves - 2

the method

Cut the bittergourd into two lengthwise. Poke it with a knife or fork. Apply a mixture of adequate oil, sugar and salt. Let it marinate for 15-30 minutes. 

Place it in a baking tray and bake it for 15 minutes at 180C on one side. Turn the bittergourd pieces and bake again for 15 minutes.

To prepare the filling, heat oil in a pan and stir in both the onion and small onion. Add the cinnamon and cloves and saute till onions are translucent. Add the turmeric, chilly and pepper powder. Saute for a minute and add the chopped tomatoes. When soft add the grated potato and salt. When the potatoes are half done, turn off heat.

Place the filling in the bittergourd. Drizzle some oil and bake again for 15 minutes at 180C. Cut it into 1 inch pieces and serve with rice.