6 Allu or Colococia Leaves
2 Cups of boiled or ponni rice
1/4 cup raw rice
2 tblsp Urid Dhal (black gram)
Wash and Soak the rice and dhal in water for 6 hours
5 Red Chillies
½ tsp Turmeric Powder
1 tsp Cumin Seeds
A small ball Tamarind
1.5 tsp Salt
At the back of the leaves, cut the thick remaining stalk and spine of the leaf. Roll and cut fine into thin shreds.
Drain the soaked rice and dhal. Grind along with chillies, turmeric powder, cumin seeds, tamarind, salt and water to form a thick batter. Add to the cut Allu leaves and mix well. Place some quantity on a baking paper or banana leaves and fold the sides to form thick cakes. Make as many as you can.
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 60 minutes. Remove and allow to cool. Use to either fry them or can add to mutton or chicken curry.
Fried: Once it has cooled cut a cake into thick slices. Make a paste of salt, chilli powder, turmeric, vinegar and water (Salt and Chilli Paste- see my video on youtube). Apply lightly to the sliced pieces and shallow fry on each side to get crisp Patrade Slices.
1 Kg Pork Belly (Scored)
¼ tsp pepper powder
½ tsp fennel powder
¼ tsp garam masala powder or spice powder
¼ tsp ginger powder or ginger garlic paste 1 tsp
2 tsp Oyster Sauce
1/4 Cup Soy Sauce
2 tblsp Olive oil
½ tsp salt
¼ cup water
Mix the marinade in a deep tray or roasting dish. Score (cuts parallel or crisscross ) the Pork belly if not already done by the butcher( butcher will do this if requested). Wipe the skin dry with a paper towel to remove any moisture. Place the pork belly immersing only the meat part into the marinade and skin dry. Place in refrigerator overnight uncovered. The skin will become dry in the fridge.
Line a roasting dish with aluminium foil. Take another aluminium foil and place it inside the dish. Now cut out the core and slice an apple. Spread this on the foil. Slice an onion and spread on top of apple slices. Add some sage to the mixture. Sprinkle two tsp of fennel powder on this mixture. Now place the pork belly on top of this mixture. Pull the sides of the aluminium foil to cover the meat but not the skin. Spread two tsp of Olive oil on the skin and then cover it with salt.
Preheat the oven at 200 degrees for 15 minutes, then place the pork belly dish in the oven and bake for 2 hours. Reserve the marinade for sauce. Put some water in the dish around the foil containing the pork belly. Continue adding water when it evaporates. After two hours, remove the dish from oven. Take the excess salt from the skin. Place it back in the oven but this time under the grill at 250 degrees for 10 to 15 minutes. This will make the skin crispy (crackling). Remove from oven, if it looks burnt, don’t worry only the salt would have burnt. Let it stand on a cutting board for 10 minutes. Scrape the burnt salt and also excess salt. Cut the pork belly to your required slice sizes.
Apple Sauce: In a vessel add the reserved marinade, the apple sauce from the aluminium foil and the water in the roasting dish. Add ½ tsp salt and boil for 5 minutes. Your sauce is ready.
Have your sliced pork belly with a little apple sauce spread on it.
6 to 8 bread slices (cut off the sides)
¼ Cup Coconut Chutney for Sandwich
1 Cup Tamarind and Dates Chutney
1 tsp Chaat Masala
3 Tblsp Nylon Sev
1 Kilo Yoghurt (slightly beaten)
Salt or Sugar to taste for the yoghurt
Few Coriander leaves for garnishing
A bunch of Coriander Leaves
4 Tblsp Scraped Coconut
1 green chilli
Small piece ginger
¼ tsp salt
All above to be ground to make chutney
Tamarind & Dates Chutney:
1 Piece Jaggery (50 gms)
6 dry dates
25 gms Tamarind
2 red chillies
Juice of half Lemon
½ tsp Salt
Ground with little water to make chutney
Apply coconut chutney to bread slice to make 3 to 4 sandwich. Cut each sandwich into 4 parts. Place the sandwich in a flat serving dish leaving a gap between each sandwich part. Pour the beaten yoghurt on top of the sandwich and also between the sandwich pieces to form two levels. Sprinkle chaat Masala on top of the yoghurt, then one tablespoon of tamarind & dates chutney on top of the sandwich pieces. Now sprinkle the nylon sev all over the yoghurt and finally the coriander leaves.
Bread Slices (one for each Ball)
Any stuffing: Chicken, Mince, Potato
Bread Crumbs (optional)
Chicken roast (any leftover or from Supermarket (Deli section)- shredded
Chopped onion (small)
2 cloves Garlic Chopped
Small piece ginger chopped
1 small chilli chopped
Few chopped coriander leaves
Small boiled potato
¼ tsp Turmeric Powder
¼ tsp Pepper Powder
¼ tsp Garam Masala Powder
Salt to taste
Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.
Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.
Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.
Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.
Good for breakfast, snack or starter. Any time of the day
250 gms Boneless Chicken Breast (cut into two inch strips or pieces)
1/4 tsp Chilli Powder
1/4 tsp pepper powder
1 tsp Tandoori Powder
1 tblsp Ginger Garlic Paste
Juice of ½ Lemon
Salt ½ tsp
1.5 tblsp Worcestershire sauce
1 tblsp Oyster Sauce
Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder
Oil for frying
Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.
Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.
500 gms Chicken Livers
12 Dry Red Chillies
5 Seeds Garlic
1 tsp Cumin seeds
¾ tsp Turmeric Powder
Small Ball Tamarind
12 pepper corns
Two sticks cinnamon
All the above ingredients to be ground fine in water.
1 Onion Chopped
15 Curry Leaves
1/2 scraped Coconut
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Chopped coriander leaves few stalks.
Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.
Grind and remove the masala and reserve the masala water.
Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.
Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.
Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.