A popular chef from Thangabali, Mumbai, brings the flavour of Southern India to your table.
Chennai Kothu Paratha
Serves: 1
Prep time: 20 minutes
Cooking time: 8 minutes
Calorie count: 649 calories (per serving)
Ingredients:
¼ bunch coriander leaves, chopped
1 lemon, juiced
5 g turmeric
2 plain parathas, roughly chopped
½ cup roasted grated coconut
75 g onions, chopped
3-4 curry leaves
2 green chillies, chopped
2-3 cloves garlic, chopped
20 ml coconut oil
Method:
- Heat the coconut oil in a pan over a medium-high flame.
- Add the curry leaves, green chillies, and garlic and fry for three minutes.
- Add the onions and fry for two minutes.
- Toss in the grated coconut and saute until cooked.
- Add the chopped parathas and toss well to mix.
- Add lemon juice, salt and turmeric before mixing well.
- Remove from the flame and serve hot garnished with the chopped coriander leaves.
Tip: You can add other cooked, seasoned vegetables to bulk up the kothu paratha as well.
Paneer Pepper Fry
Serves: 1
Prep time: 15 minutes
Cooking time: 3 minutes
Calorie count: 672 calories (per serving)
Ingredients:
1 tsp lime juice
¼ bunch coriander leaves, chopped
Salt
20 g crushed black pepper
15 to 20 curry leaves
50 g onions, chopped
25 g garlic, chopped
10 g ginger, chopped
10 ml coconut oil
25 g cornflour
200 g paneer, cut into eight pieces
500 ml vegetable oil
Method:
- Heat the vegetable oil in a deep pan over a medium-high flame.
- Dip the paneer pieces into the cornflour, and deep fry them. Remove from the oil and drain on an absorbent paper.
- Heat the coconut oil in another pan over medium-high flame. Add the ginger and garlic, and saute for a minute.
- Add green chillies, curry leaves, onions and saute until brown.
- Add the fried paneer pieces, black pepper, lime juice and salt to taste.
- Serve hot garnished with coriander leaves.
Tip: Serve the paneer fry with a glass of chilled and spiced blood mary.
Paal Payasam
Serves: 3
Prep time: 15 minutes
Cooking time: 2 hours
Calorie count: 485 calories (per serving)
Ingredients:
10 almonds, slivered
½ tsp cardamom powder
20 g cashews, roasted
50 g jaggery
50 g sugar
100 g ukda basmati rice
1 litre milk
Method:
- Bring the milk to a boil in a saucepan over a medium-high flame and simmer, stirring continuously for 45 minutes until thick.
- Add jaggery, sugar and rice and simmer for 15 minutes.
- Add cashew nuts, cardamom powder and simmer until the rice is well cooked.
- Remove from the flame, allow to cool, and chill in the refrigerator.
- Serve cold, garnished with slivered almonds.
Tip: Cook the payasam in a heavy-bottomed pan to prevent the milk from sticking at the bottom.
Related read: Indian Food Recipes.
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