literally means pepper / milagai and powder/ podi but we can add more layers of flavor to it than just that .
Typically made in southern India to put on dosa/ or to mix with ghee or aesame oil to serve with idli it’s very versatile and I’ve even used it to crust on salmon and bake it or serve as a dukkah and olive oil and focaccia.
There are more recipes than you can shake your tail feathers at..and in the end it’s also upto your creativity and to see what you have.
Roasted chana dal / this comes pre roasted I’m most indian shops and also persian or arabic shops- 20 g / 2 large T
Peppercorns dry- 5 g roughly
Shredded coconut not traditional but I like it
curry leaves 1-2 sprigs ..I grow mine fresh at home and the flavor is to die for
Dry red chilli/ I like to use Chipotle for the smoky flavor.-2-3 can increase depending on how hot you want it..
Cashewnuts- 20 g/ 2 T
Cumin seeds -5 g/1 t
Toast the above in the microwave- yes you can ..or in a fry pan if thats what you prefer. Cool down and blend/ grind to a coarse powder.
Sometimes i also add sesame seeds to mix above..Like i said sometime before all food needs your own touch to make it special and to your liking.
This is a kid of a pleasant fusion recipe i want to make and have made before using prawns..
Crabmeat or chopped prawn – 425 g approximately
wonton wrappers- 1 small packet
egg 1/2 to seal edges of pastry above
onion – 50 g/ 1/2 a medium brown / yellow onion
mustard seeds-1/4 tsp
curry leaves- 1/2 sprig stripped and shredded
ricotta or cream cheese- 30-40 g to bind the meat and keep moist
Basil and coriander – to embellish , chop and make your crab even more sexy
,Heat oil, add mustard seeds and crackle them, then add chopped onion and saute with the curry leaves
Add your crabmeat or chopped prawns and take off the heat..
Add in ricotta and herbs and mix well.
The next bit is tricky but with practice easy to do.Take each wonton sheet/ wrapper and brush with beaten egg. Put a small piece of filling in the centre and fold into a trinagular shape and seal the edges. Then turn the two edges of the triangle to the back and stick to each other to form the classical tortellini shape.
Poach in boiling salted water and serve as is or with a moilee sauce
This i first ate on the streets on Hyderabad, and was great as a starter, snack to munch on. This is my version of it..
Make a fritter batter with flour -25 g cornflour – 40 g chicken stock powder- 2 g/ ½ tsp pepper – .5 gm ¼ tsp water .. to form a thin batter Paprika- 5 g/1 tsp .Mix with raw sliced chicken/ paneer/ canned baby corn or mushroom, approximately 250 g , and deep fry…we never said was going to be healthy.
Then Heat 10 ml oil add some curry leaf ,1 sprig sliced chili – ½ or more if you want to be a fire breather and chilli powder. -5 g/ 1 tsp Whisk yoghurt -1T/ 25 g coriander -½ t/ 2 g cumin powder – ¼ t/ 1 g Ginger and garlic paste- 10 g/ 2 t
Add to the curry leaf and chilli mix and saute with the fritters till dry and coated with the mix..
Garnish with crunchy spring onions.
Best eaten with warm beer..yes i like warm beer.
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..