Velan's Cuisine Extraordinaire

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• From: mappi on 20th August 2018 08:52 PM [Full View]

  
  
  

  Tandoori Chicken (Grilled)
  
  Preparation of Tandoori Chicken traditionally will take more than twelve hours before it actually comes on to the dining table. Prepared using about 20 different kind of ingredients (grounded grains mixed into masala powders), the time taken just to put everything together would take few hours, and then comes the double marination part that takes most of the time.
  
  There is a friendly and ‘easy-to-follow-method’ that takes much less time for preparation and margination (in about 2 hours the Tandoori Chicken is ready).
  
  There are few tips and methods to be followed strictly for the Tandoori Chicken to be crisp, soft, juicy and delicious. Dressing well the poultry increases the softness. The marinations (2 different types) give the needed flavours. The ingredients make the meat crisp and delicious.
  
  The chicken pieces must be washed well; fats removed; and dried either with a kitchen cloth or kitchen paper. The meat must be absolutely dry. Dryness allows the meat to absorb the marination and also to bring crispiness to the surface.
  
  The meat being hard or rough once cooked is due to the slits that are put over the pieces. Usually the chicken breast/thigh/leg are slit randomly, and thus, it takes long time to cook resulting in giving a hard texture to the meat.
  
  Slicing chicken has some specific rules/functionalities. Slitting varies according to the part of the poultry prepared for Tandoori. When I visit restaurants, looking at the slits I can say how the Tandoori is going to taste without even putting it in the mouth. That’s how indicative the slits on the meat are. They are not there for design. They are there for a specific reason.
  
  Here is how to slit the thigh and the drumstick with bones (as this recipe covers this part of the poultry) : The cuts must be deep without cracking the structure of the meat piece -
  
  1/ The thigh must be slit thrice until the knife scratches on the bone.
  
  2/ The joint between the thigh and the drumstick must be sliced, so that the two meat parts attached together separate.
  
  3/ Two slits on either side of the drumstick, and one each on the opposite parts. Actually, you do a rotation of the chicken leg while slitting - 2-1-2-1
  
  4/ Important : The bottom of the leg where the tendon nerve is situated, make a circular cut until the flesh tears and exposes the tendon. (Personally I pull the nerve as much as possible and remove it). This is important because, this part resists the heat and the meat around it and interior take long to cook, thus, making the meat rough. By cutting out this part, the heat can enter and the chicken pieces will be cooked uniformly (inside an electric oven or under a Tandoor oven or over a grill smoked by charcoal/wood). In the below photo, make a note of this part of the leg, how detached the meat is from the bottom of the leg bone).
  
  The magic ingredients to prepare Tandoori are: Fresh Cream, Mustard Oil & Red chilli powder.
  
  For the chilli powder, either "Tikhalal" or "Kashmirilal" can be used. Both give a fine red colour to the meat, as I normally avoid using artificial colouring. "Tikhalal" is a bit spicy (hot) compared to "Kashmirilal". Choose to suit your taste (I use Tikhalal).
  
  Mustard Oil & Red chilli powder can be bought, but the fresh cream must be prepared. Check the Marination Two below for measurements - curd vs kg of meat. Take the curd and put it inside a muslin cloth. Tie up the cloth so that the curd does not escape. Squeeze it gently to remove the water from the curd. Don't press hard, else the curd will flow out too. Once the water is spilled out, hang the cloth with the curd inside for a minimum of half an hour. If you can put it hanging for a night, the result will be creamier.
  
  For 400g meat – (equivalent to TWO thigh and the drumstick with bones).
  
  Marination One
  
  - 1/2 tsp ginger paste
  - 1/2 tsp garlic paste
  - 2 tbs lime or lemon juice
  - salt (be very careful with Salt)
  
  - 1/2 Tsp "Tikhalal" or 1 tsp "Kashmirilal" [ATTN: Half tsp is a moderate measure. Use less or more as per your taste. Chilli Powder does not multiply equally with the increase in kilogram of meat, like the other ingredients. The proportion should be according to the hotness you can take.)
  
  Mix them all in a bowl. After slitting the chicken, add them to the Marination One. Make sure to run the mix inside the slits.
  
  Once the chicken is well coated with Marination One, leave for about 30 minutes.
  
  Note : The meat and the Marination TWO (below) must be at the same temperature. If you keep the Marination ONE Chicken in the fridge, the Marination TWO must be prepared at the same time and kept inside the fridge also. I usually keep them in the fridge to increase the drying. Keeping it under normal room temperature is fine too. So, the temperatures of the two marinations must be the same to maintain the consistency and also to keep the texture of the meat uniform.
  
  Marination Two
  
  - 125 gms of curd for TWO thigh and the drumstick with bones - drain water using the muslin cloth method and use only the cream.
  - 1 tbs Mustard Oil
  - 1/2 tsp ginger paste
  - 1/2 tsp garlic paste
  - salt (be very careful with Salt)
  
  - 1 tsp Garam Masala (homemade or the one available in the store). Deep frying seeds and then grinding them increases the quality of taste. For Indian Cooking, just like how our grandmother and mother cooked, the ingredients (masala) should be made just for the food to be cooked. That’s the key for the absolute fantastic taste that is missed out in today's "speedy-going-no-where" society.)
  
  - Half Tsp "Tikhalal" or 1/2 tsp "Kashmirilal" [ATTN : Half tsp is a moderate measure. Use less or more as per your taste. Chilli Powder does not multiply equally with the increase in kilogram of meat, like the the other ingredients. The propotion should be according to the hotness you can take. NOTE : In total there is already ONE teaspoon of chilli powder separated inside two marinations.)
  
  Mix them all well. Drop the marinated chicken pieces into the Marination Two (everything from Marination One goes into the Marination Two). Rub well the chicken so that the Tandoori Masala enters between the Slits.
  
  Keep it aside for 30 minutes, then cook it over the grill or inside an oven.
  
  Cooking time: depends on the medium. Over Charcoal - cook on medium height for 30 minutes, turning the sides every 5 minutes.
  
  Summary:
  
  Clean and dry the meat. Add slits on the thigh and leg portions.
  
  Prepare Cream. Make sure to use Mustard oil and special Chili powders ("Tikhalal" or "Kashmirilal).
  
  Marination One - 30 minutes
  
  Marination Two - 30 minutes.
  
  Cook for about 20 to 30 minutes according to the medium used.
  
  http://www.mayyam.com/talk/attachmen...4&d=1534778287
  
  (I have sliced a portion in the smaller Tandoori Chicken to show how uniform the chicken meat has cooked.)

  
  

• From: mappi on 2nd September 2018 09:52 PM [Full View]

  
  
  

  Reshmi Kebab
  
  http://www.mayyam.com/talk/attachmen...0&d=1535905164
  
  Reshmi means silk (Reshami), and in the context Reshmi Kebab, the word is used to refer that the meat is 'soft as silk'. In the list of chicken grilled items, Reshmi Kebab is the easiest to prepare and the most delicious dish. It takes less than 15 mins to prepare and after an hour marination (I recommend 12 hours in the refrigerator inside an airtight glass container), Reshmi Kebab can be grilled or fried over a pan.
  
  Ingredients
  
  For about 450gms of boneless chicken meat cut into medium sized cubes
  
  3 green chillies
  1/2 cup coriander leaves
  1/2 mint leaves
  (I just take 1/2 of each from the respective bouquets)
  125gms of curd (drained as explained in the Tandoori recipe)
  1 table spoon Mustard oil (or cooking oil; I recommend mustard oil)
  1/2 table spoon milk powder
  2 table spoon lime juice
  1/2 tea spoon sugar
  1/2 tea spoon garlic paste
  1/2 teaspoon ginger paste
  Salt to taste (be careful with quantity of salt)
  
  Preparation
  
  1/ Mint & Coriander - separate the leaves from the stem and wash them. Grind them into a paste along with the 3 green chillies.
  
  2/ Clean and wash the meat. Dry them well using a kitchen paper or kitchen cloth => important : the mean must be DRY.
  
  3/ In a glass bowl, add the meat and the Mint/coriander/green chilli paste. Add salt. Mix well. Add lime juice. Mix well. Add ginger-garlic paste. Mix well. Add curd. Mix well. Add sugar. Mix well. Add milk powder. Mix well. Finally, add Mustard oil and Mix well.
  
  4/ Wrap the bowl with a cling film or any kitchen plastic wrap tightly so that there is no room for air to enter. Keep the marination in the refrigerator for at least 1 hour (Keeping it overnight increases the final result).
  
  http://www.mayyam.com/talk/attachmen...8&d=1535905148
  
  Cooking
  
  There are 2 ways of roasting Reshmi Kebab:
  
  Traditional (Haryana way): on a grill over wood or charcoal. Turn the Kebab every few minutes to cook all the sides. When it is fully cooked (don't cook the meat too much, else it will become rough), add butter before removing it from the grill.
  
  Restaurants (cheating … lol): In most of the restaurants they prepare Reshmi Kebab on a frying pan (with a lid). When the meat is 90% cooked, they burn a charcoal and place it on the pan near the meat. They add butter on the burning charcoal and close the frying pan with its lid (for about 5 minutes). The butter (ghee) fuming on the charcoal adds a flavour to the meat.
  
  Serve with Red Onions, piece of lime (or lemon) and/or a green chilli. Goes solo, and tastes even better with a Roti.
  
  http://www.mayyam.com/talk/attachmen...9&d=1535905156

  
  

• From: raagadevan on 3rd November 2018 05:00 AM [Full View]

  
  
  

  Early morning conversations with idli
  
  By Akila Kannadasan - The Hindu, November 02, 2018
  
  https://www.thehindu.com/life-and-st...?homepage=true
  
  "Idli and mutton curry has been had for breakfast on Deepavali in several Tamil households for generations".

  
  

• From: NOV on 22nd November 2018 11:44 AM [Full View]

  
  
  

  My Deepavali spread...
  
  https://scontent.fkul14-1.fna.fbcdn....6b&oe=5C6F3B20
  
  
  Butter rice, mutton dalcha, chicken perattal, mutton curry, prawn & quail egg sambal, Japanese tofu, broccoli, dried fruit achar, cucumber raita

  
  

• From: mappi on 23rd November 2018 08:40 AM [Full View]

  
  
  

  Cool Chef. I have been travelling for some time, don't even remember where I was on Deepavali day ... LoL.
  
  Nov, could you please share the recipe for : Butter rice & chicken peratta ? Thanks much.

  
  

• From: NOV on 23rd November 2018 10:48 AM [Full View]

  
  
  

  https://scontent.fkul14-1.fna.fbcdn....cc&oe=5C679D2E
  
  
  Fry cinnamon in some oil till it turns black. Addvcloves, star anise & cardamom.
  Add chopped onions, curry leaves, and chopped tomato.
  Once cooked, adf ginger-garlic paste.
  Once fragrant, add chicken pieces and let it cook in its own juices, covered.
  Halfway through, add ground chilly paste (no shortcuts, please soak and grind dried chilly) and stir nicely.
  Continue to cook covered.
  Then add cut potato, quartered tomato and onion rings. Close lid and continue cooking.
  Add salt last and top with coriander leaves.

  
  

• From: NOV on 23rd November 2018 10:54 AM [Full View]

  
  
  

  https://scontent.fkul14-1.fna.fbcdn....11&oe=5C63D670
  
  Soak and drain basmati rice for at least 30 mins.
  Melt good quality butter in pan and fry cinnamon, cloves, star anise & cardamom.
  Next add chopped onions and fry till soft.
  Follow this with chopped tomatoes.
  Next add garlic-ginger paste which has been ground with cashews and almonds.
  Add more butter to get a smooth paste.
  Add sliced fresh red chilly (cut long) and salt.
  Finally add soaked rice and give it a good stir.
  Transfer to cooker and add sufficient water (rice 1:1.5 water) and cook
  Garnish with pre fried cashews and fresh coriander leaves.

  
  

• From: mappi on 23rd November 2018 02:32 PM [Full View]

  
  
  

  Chef, I will be returning home tomorrow afternoon. Can't wait to prepare Butter Rice and Chicken this sunday. I will keep you posted.

  
  

• From: mappi on 25th November 2018 06:12 PM [Full View]

  
  
  

  Butter Rice & Chicken Dry
  
  http://www.mayyam.com/talk/attachmen...4&d=1543153087
  
  Thanks for the recipe Chef, the dishes were delicious.
  
  I did not have curry & corriander leaves, hightime I do my shopping ... LoL; I added chashew nuts directly with the cooking rice as I like them soft & salty. For the rest, I followed your instructions. The chicken was too good with the dry chilli soaked & smashed (I did not add potatoes though).

  
  

• From: NOV on 25th November 2018 07:38 PM [Full View]

  
  
  

  Very impressive Karthik... hats off to you!