CHAAT MASALA

RECIPES

BASIC AAMCHOOR EXTRACT

Soaking

Aamchoor - 1 kg.

Water - 3lts.

Cooking

Soaked aamchoor - 1 kgs.

Water - 3 lts.

¨ Soak aamchoor overnight. Strain out the aamchoor and reserve the water for making golgappa water. Boil the soaked aamchoor in 3 lts. of water till it is mushy and thick. Pass through a muslin cloth.

BASIC SPICE MIXTURE

Ajwain - 90 gms.

Jeera - 110 gms.

Peepal dana - 15 gms.

Nutmeg - 20 gms.

Whole coriander - 65 gms.

Black cardamom - 10 gms.

¨ Broil all ingredients together and grind it to a fine powder.

BASIC GREEN PASTE

Coriander chopped - 2 bunches.

Mint chopped - 3 bunches.

Ginger chopped - 90 gms.

Green chillies - 100 gms.

¨ Make into a paste with little water.

GOLGAPPA WATER(CONCENTRATE)

Water used for soaking aamchoor - 3 lts.

Yellow chili powder - 180 gms.

Black salt - 250 gms.

Salt - 160 gms.

Basic spice mix - 100 gms.

Clove powder - 3 gms.

Harad powder - 3 gms.

Black cardamom powder - 2 gms.

Basic green paste - 175 gms.

Naushadar powder - 3 gms.

¨ Mix all ingredients together. To this concentrate, water can be added in 1:5 ratio to get golgappa water.

BHALLA

Dhuli urad - 500 gms.

Besan - 150 gms.

Ginger chopped - 50 gms.

Coriander chopped- 5 gms.

Gr. Chilli chopped - 20 gms.

Cooking soda - 1/2 tsp.

Salt - to taste.

Cumin whole - 5 gms.

¨ Soak the dal overnight and make a fine paste. Mix all the other ingredients to it and make a batter. Work with hands to aerate it. Make medium sized bhallas, put cumin on top and deep fry them. Soak in water for 1/2 hour before use.

¨ GUJJIA: Use the same batter. Put the batter on a wet duster, put a filling of nuts and rasins. Fold the duster to give it a half circle shape and deep fry.

MOONG DAL PAKODI

Dhuli moong - 500 gms.

Dhuli urad - 50 gms.

Ginger chopped - 50 gms.

Green chilli chopped- 20 gms.

Coriander chopped - 5 gms.

Cooking soda -1/2 tsp.

Cumin whole - 5 gms.

Salt - to taste.

¨ Soak both dals overnight and grind them to a fine paste. Add all ingredients and make a batter with hands. Make small balls and deep fry. Soak in water for 1/2 hour before use.

SOOJI GOLGAPPA

Semolina - 1.5kg

Oil -300ml

Cooking soda -1 ¹/₂ tsp.

Water -500ml

Add oil, soda to semolina and mix. Add warm water and knead with light hands (so as not to overwork it) and form a dough. Rest for 10 mins. Knead slightly. Roll to small circles and fry in hot oil. Those of which do not puff up can be used as a papri. From 1 kg of semolina we get around 300 golgappas.

MINT CHUTNEY.

Basic green paste - 300gms

Amchoor Extract - 200gms

Yellow chilli powder - 50 gms.

Black salt - 5 gms.

Basic spice mixture - 2 gms.

Curd - 500 gms.

¨ Mix all ingredients together. Another variation of this chutney can be made excluding the curd from the recipe.

SAUNTH /SWEET CHUTNEY

Cinnamon - 5 gms.

Dried ginger - 30 gms.

Nutmeg - 20 gms.

Naushadar - 16 gms.

Aamchoor extract - 3 kgs.

Shakkar - 2 kgs.

Clove powder - 2 gms.

Basic spice powder - 15 gms.

Red chilli powder - 50 gms.

Pepper powder - 10 gms.

¨ Grind cinnamon, dried ginger, nutmeg, naushadar to a powder.Mix it to all the other ingredients and bring the mixture to a boil.

ATTA GOLGAPPA

Atta - 500 gms.

Semolina - 250 gms.

Maida - 250 gms.

Samundari jhaag -1/2 tsp.

Cooking soda - 1/2 tsp.

Salt - a pinch.

Water - 500 ml.

¨ Make a very hard dough and rest for 10 mins. Knead slightly and roll to small circles. Arrange the discs on a wet duster and cover with another. Keep wetting the dusters occassionally.Keep for minimum of 10 mins. Fry in very hot oil.

PAPDI

Maida - 1 kgs.

Cooking soda - 1 tsp.

Salt - 20 gms.

Oil - 100 gms.

Water - 500 gms.

Ajwain - 5 gms.

¨ Make a dough and roll out into discs. Deep fry.

BREAD PAKODA

Bread slices -28 nos.

Besan - 1 kgs.

Salt -10 gms.

Soda -1 tsp.

Ajwain -10 gms.

Garlic water - 200 ml.

Water -400 ml.

Filling

Potato grated - 500 gms.

Salt - 10 gms.

Ginger chopped - 50 gms.

Green chilli chopped - 30 gms.

Coriander chopped - 15 gms.

Red chilli powder - 10 gms.

Black salt - to taste.

Salt - to taste.

Aamchoor - 5 gms.

¨ Apply filling to the bread slices and make sandwiches. Cut them into triangles. Make a batter with besan, salt, soda, ajwain, garlic water and water. Coat bread triangles with the batter and deep fry. Serve with chutneys.

SAMOSA

Maida - 1 kg.

Oil - 150 ml.

Salt - 5 gms.

Ajwain - 1 tbsp.

Water - 350 ml.

Filling

Coriander whole - 15 gms.

Cumin whole - 15 gms.

Ajwain - 15 gms.

Ginger chopped - 30 gms.

Green chilli chopped - 15 gms.

Green peas - 250 gms.

Potato chopped - 2 kgs.

Red chilli crushed - 20 gms.

Garam masala - 20 gms.

Mint chopped - 50 gms.

Black salt - to taste.

Salt - to taste.

SOME OF THE UNCOMMON INGREDIENTS USED

AAMCHOOR- Dried mangoes. Degree of whiteness

shows high quality.

NAUSHADAR- Clarified alum. Coolant and aids in

digestion.

HARAD- Bitter fruit. Helps in digestion.

SAKKAR- A by-product of sugar production process.

SAMUNDARI JHAAG- Sediments of cuttle fish

bones. Used as clarifying agent

and whitener.

SOUTHERN SPICE (PART NO:2)

PUDUKOTTAI MEEN VARUVAL

Colour: bright red		Accompaniments:lemon wedge
Appearance: fillet		Garnishes:fried curry leaves
Texture: crisp and soft		Presentation: starter plate
Flavour: spices flavour		Portions:1
Taste:tangy		FC / portion:		89.86
Cooking method:shallow frying		Recommended SP:			370
		FC % :	24.28572
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	fish pomfret white 500	320	gms	259		82.88
2	lime juice	20	gms	31		0.62
3	degimirch	20	gms	200		4.00
4	corriander powder	5	gms	46.29		0.23
5	turmeric powder	5	gms	42.4		0.21
6	salt	5	gms	5.45		0.03
7	cornflour	5	gms	46.29		0.23
8	gram flour	5	gms	29		0.15
9	white tamarind	10	gms	48.48		0.48
10	oil refined	20	ml	51.26		1.03
11

METHOD:

1. wash fillet and keep on collander to drain.

2. make marination:

lemon juice,

degi chilli powder,

corriander powder,

turmeric powder,

salt,

cornflour,

gram flour,

tamarind pulp.

3. mix it well and apply onto pat dried fillets and then keep it for 1 day in refrigerator.

4. next day heat hot plate and sprinkle oil and put fillet and cook on both sides till crisp from outside and soft from inside.

5. serve hot along with lemon wedge.

DESCRIPTION:Grilled white pomfret or seer fillets in a unique marination of tamarind&chilli

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KARAIKUDI KOZHI SEERAGAM

Colour: brown		Accompaniments:appam
Appearance:gravy		Garnishes:fried curry leaves
Texture:smooth		Presentation:curry bowl
Flavour:cumin		Portions:1
Taste:spicy and cumin		FC / portion:		37.74
Cooking method:stewing		Recommended SP:			370
		FC % :	10.19885
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	oil refined	20	ml	51.26		1.03
2	white jeera	20	gms	90		1.80
3	sonf	4	gms	52.52		0.21
4	black pepper whole	5	gms	140.27		0.70
5	cinnamon stick	4	gms	135.17		0.54
6	coconut	200	gms	10.5		2.10
7	sambar oinion	10	gms	5.45		0.05
8	garlic peeled	5	gms	48		0.24
9	curry leaves	4	gms	8.4		0.03
10	poppy seeds	3	gms	171.96		0.52
11	cashew broken	5	gms	185		0.93
12	turmeric powder	5	gms	42.4		0.21
13	corriander fresh	10	gms	46.29		0.46
14	cinnamon stick	3	gms	135.17		0.41
15	star anise	2	gms	90		0.18
16	cardamon green	3	gms	654.62		1.96
17	kalpasi	4	gms	121		0.48
18	onion chopped	100	gms	7.09		0.71
19	ginger garlic paste	10	gms	26.88		0.27
20	chicken tikka	200	gms	105		21.00
21	tomato chopped	50	gms	8.81		0.44
22	degimirch	15	gms	200		3.00
23	corriander powder	10	gms	46.29		0.46
24
25
26
27
28	TOTAL					37.74

METHOD:

1. for masala:

heat refined oil in karai and add jeera, sonf, black pepper corns, cinnamon stick and crackle it.

add fresh grated coconut, shallots (whole), peeled garlic cloves, curry leaves, poppy seeds, broken cashew nuts, turmeric powder, fresh roughly chopped corriander and roast for 15 min. on slow flame.

make fine paste with little water.

2. heat oil in karai and add sonf, jeera, cinnamon stick, star anise, small cardamom, kalpasi and crackle it.

3. add sliced onion and saute them till light brown.

4, add ginger garlic paste and cook for 1 minute.

5. add chicken leg cut 1*2 and saute for 2 minutes on medium flame.

now add finely chopped tomatoes and cook for 10 minutes till yhe water of tomatoes evaporates.

6. add turmeric powder, degi chilli powder,corriander powder, jeera powder and cook masala.add grounded masala (made in first step) diluted with little water and cook it on slow flame till the gravy leaves oil on top.

7. serve hot.

DESCRIPTION:Chicken curry flavoured with cumin from the house of karakudi chettinars

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Attu irachi ghetti kozhambu

Colour: redish brown		Accompaniments:paratha,dosa, rice
Appearance:thick gravy		Garnishes:fried curry leaves
Texture:smooth		Presentation:curry bowl
Flavour:anise		Portions:1
Taste:anise and spices		FC / portion:		58.89
Cooking method:stewing		Recommended SP:			370
		FC % :	15.91622
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	oil refined	20	ml	51.26		1.03
2	star anise	3	gms	90		0.27
3	cinnamon stick	2	gms	135.17		0.27
4	sonf	20	gms	52.52		1.05
5	bay leaf	3	gms	31.75		0.10
6	cardamon small	3	gms	654.62		1.96
7	onion chopped	100	gms	7.09		0.71
8	ginger garlic paste	10	gms	26.88		0.27
9	degi mirch	100	gms	200		20.00
10	mutton cubes	100	gms	293		29.30
11	tomato	50	gms	10		0.50
12	corriander powder	5	gms	46.29		0.23
13	salt	4	gms	5.45		0.02
14	coconut	200	gms	10.5		2.10
15	poppy seeds	2	gms	171.96		0.34
16	cashew broken	4	gms	185		0.74
17
18
19
20

METHOD:

1. heat refined oil in handi.

2. add star anise, cinnamon stick, sonf, bay leaf, cardamon green and crackle it.

3. now add chopped onion and sate till golden brown in colour.

4. add ginger garlic paste and saute for a minute.

5. add degi chilli powder and then add three fourth cooked mutton.

6. add chopped tomatoes and cook till the moisture evaporates.

7. add corriander powder,salt,deghi chilli powder, sonf powder and saute masala with little water.

8. add coconut,cashew and poppy seeds paste and cook for half a n hour till the raw raw smell of coconut goes out and the mutton gets cooked.

cooking mutton: take mutton cubes in a handi and wash once, add degi chilli powder and fill water enough to cover the mutton and cook till three fourth cooked.

coconut,cashew and poppy seeds paste: grate 1 fresh coconut with 5 gram poppy seeds and 10 gram cashew and little water.

DESCRIPTION:A perfect thick lamb curry to relish with paratha , dosa & rice

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PAYA MILAGU CARRY

Colour:yellow		Accompaniments:
Appearance:thin gravy		Garnishes:
Texture: wet		Presentation:
Flavour: paya		Portions:1
Taste: trotter		FC / portion:		9.89
Cooking method:stewing		Recommended SP:			370
		FC % :	2.672541
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	trotter	400	gms	12		4.80
2	oil refined	5	ml	51.26		0.26
3	saunf	3	gms	14		0.04
4	cinnamon stick	2	gms	135.17		0.27
5	kalpasi	4	gms	121		0.48
6	onion chopped	80	gms	7.09		0.57
7	ginger garlic paste	5	gms	26.88		0.13
8	turmeric powder	3	gms	42.4		0.13
9	corriander powder	4	gms	46.29		0.19
10	degi mirch	2	gms	200		0.40
11	tomato	50	gms	10		0.50
12	coconut	200	gms	10.5		2.10
13	salt	4	gms	5.45		0.02
14
15
16
17

METHOD:

1.wash lamb trotters and blanch them in water starting with cold water.

2. Wash them again in cold running water and remove any fat which is there.

3. Now wash again and put them in pressure cooker and and double the amount of water to trotters and cook till seven whistles come.

4. remove lid and wash again.

and drain water and keep themaside.

5. heat refined oil in handi and add sonf, cinnamon stick, kalpasi, and crackle them.

6. add chopped onions and saute till golden brown.

7. add ginger garlic paste and cook for a minute.

8. add turmeric powder, corriander powder and deghi chilli powder and saute for 2 minutes with little water.

9. add chopped tomato and saute till water evaporates and add salt.

10. add paste of ane coconut and add little water and cooktill the raw smell of coconut goes out and then add payas and heat them throughly.

11. serve hot.

DESCRIPTION:A delicacy of lamb trotters simmered with crushed pepper and poppy seeds

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URULAI VATHAKAL

Colour: yellow		Accompaniments:
Appearance:drt		Garnishes: fried curry leaves
Texture:soft		Presentation:starter bowl
Flavour:tempered spices		Portions:4
Taste:starchy		FC / portion:		12.01
Cooking method:parboiling,frying		Recommended SP:			245
		FC % :	4.903653
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	baby potatoes	400	gms	10.55		4.22
2	salt	5	gms	5.45		0.03
3	turmeric powder	10	gms	42.4		0.42
4	gingelly oil	100	ml	70		7.00
5	asafoetida	5	gms	14.1		0.07
6	mustard seeds	4	gms	30		0.12
7	spilt urad dal	3	gms	25		0.08
8	curry leaves	3	gms	8.4		0.03
9	guntur chilli	2	gms	26		0.05
10
11

METHOD:

1. cut baby potatoes into barrel shape and parboil them (half cooked) with salt and turmeric powder.

2. drain water.

3. seprately heat gingelly oil and add asafoetida and dry fry potatoes in oil till cooked.

4. strain oil.

5. seprately make tempering of mustard seeds, split urad dall, curry leaves, guntur chilli and add potaoes and saly and cook them for a while.

6. serve hot.

DESCRIPTION:Baby potatoes roasted crisp and tossed with tempering

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KARUNAIKEZHANGU MASIYAL

Colour: yellow		Accompaniments: steam rice
Appearance: thick		Garnishes: fried curry leaves
Texture: smooth with yam pieces		Presentation: curry bowl
Flavour: lentil		Portions: 4
Taste: lentil & yam		FC / portion:		13.03
Cooking method: stewing		Recommended SP:			245
		FC % :		5.32
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	arhar dal	250	gms	33		8.25
2	turmeric powder	15	gms	42.4		0.64
3	yam	75	gms	5		0.38
4	ghee	20	gms	125		2.50
5	mustard seeds	5	gms	30		0.15
6	white jeera	5	gms	90		0.45
7	sambar onion	20	gms	23		0.46
8	garlic peeled	4	gms	48		0.19
9	salt	4	gms	5.45		0.02
10
11
12

METHOD:

1. wash and soak arhar dal for half hour.

2. add dal in handi and add water and boil it with turmeric

3. remove scum and cook dal.

4. when half down add yam peeled and cut into medium cubes and cook dal and yam completely.

4.For tempering:

heat desi ghee in a pan and add mustard seeds,jeera, sliced shallots, chopped peeled garlic and brown garlic.

add it into dal and add salt.

5. serve hot.

DESCRIPTION:A blend of yam and lentils with organic spices