POTATO CHIPS MASALA

80 ml 5g 5 pc 3g 2 2 3g

Corn oil Mustard seeds Dried Chiles diced Curry leaves Chopped Onions Chopped Tomatoes Asafoetida powder

1 tsp 1 tbsp

Babas turmeric powder Babas chilli powder

200 g 200 g 50 gm

Fried Potato rings Fried Sweet Potato rings Coriander leaves Salt to taste

METHOD

1. Heat the oil ,saut all ingredient A and followed by ingredient B 2. Add a little water and the fried potato rings. Sprinkle with coriander.

3. Season with salt.

TAMARIND CHANA RICE

A 3 tbsp 20 g 2g 1 1 tsp 1 tsp 100 g 200 g Ghee Mix Halba Curry leaves Chopped Onion Babas turmeric powder Babas chilli powder Pulp Tamarind Chick peas (tin)

B 150 g 300 ml Basmati Rice Water Salt to taste

METHOD 1 2 Cook rice with water and salt and leave it to cool. Heat the oil, saut ingredient A and cook until it turns into thick gravy. 3 Add the cooked rice into the thick gravy. Mix well in slow fire.

MUTTON BOTHI KEBAB

A 350 g 5 2 1 40 g 10 g 100 g Mutton Cubes Chopped Garlic Chopped Onion Lemon juice Chopped Mint leaves Cumin seeds Pineapple juice

B 2 tbsp 1 tsp 1 tsp Babas chilli powder Babas briyani powder Babas meat curry powder Salt to taste C 5 1pkt 2 80 ml Bamboo sticks Fresh Button Mushroom Yellow Pepper cut into cubes Corn oil

METHOD 1. Marinate mutton with ingredient A and B. 2. Tightly pack and arrange the mutton cubes, yellow pepper and mushroom into the bamboo skewers. 3. Shallow fry until the mutton is cooked

FRIED CHANA (Sundal)

60 ml 1 5g 1g 3g 1 tsp 1 tin 150 g Corn oil Onion- sliced Mustard seed Curry leaves Asafoetida powder Babas Sambar Powder Pre cooked Chick Peas Pre cooked Kidney Beans Salt to taste 30 g 1 tsp Chopped Coriander leaves Ghee

METHOD 1. Heat the oil, fry the sliced onion, mustard seeds and curry leaves

2. Add a pinch of asafoetida, sambar powder and pre cooked chick peas and pre cooked kidney beans. Stir. 3. At last sprinkle with coriander leave, ghee and season with salt. 4. Mix all the ingredients together.

SEA BASS SOTHI

120 ml Corn oil

A 20 gm 10 gm 70 gm 6 10 Fenugreek seeds Curry leaves Sliced shallot Sliced garlic Chilli padi

B 1 tsp 1 tbsp 150 ml Babas Turmeric powder Babas Sambar powder Water

400 gm

Evaporated milk Salt to taste

D 500 gm 100 gm 2 Boneless chunk Sea bass Wild Fern Shoots (Pucuk Paku in BM, Mina Keerai in Tamil) Tomato: Cut into wedges.

METHOD 1. Heat the oil and fry ingredient A 2. Add baba powders, fry for a few seconds and add 150ml of water. Bring to a boil. 3. Then ingredient C and simmer. 4. Add in Sea bass fish, fern shoots and tomato wedges . Season with salt. 5. Remove from fire once the sea bass is cooked.

MANGO SALAD

2 5 10 gm

Grated/ Julianned raw mango Sliced shallot Fried curry leave (crushed)

1 1 pc

Lemon juice Julianned ginger Salt to taste

20 gm 5 50 gm 20 ml

Sugar Chopped birds eye chilli (Cili Padi in BM) Grated coconut Corn oil

METHOD

1. Marinate the mango with all the ingredients, season with salt & sugar and refrigerate. 2. Serve cold

BAKED CHICKEN DRUMSTICK

A 6 10 gm 40 gm 10 gm 1/2 1 tsp 1 tsp Chicken Drumsticks Fenugreek seeds Chopped garlic Chopped curry leaves Lemon juice Babas White pepper powder Babas Black pepper powder

1 tbsp 1 tbsp 100 gm

Babas sambar powder Corn oil Whipping Cream Salt to taste

B 60 ml Corn oil for searing

METHOD

1. Marinate the chicken drumsticks with ingredient A 2. Sear the drumsticks with skin down on a non stick pan until golden brown. 3. Roast for 15 minutes in 180 c in grill mode. Make sure you pre heat the oven before roasting.

MUSHROOM PERETAL

80 gm 10 gm 3 3 3 gm

Corn oil Cumin seeds Chopped garlic Chopped onion Chopped curry leave

2 300 gm

Chopped tomato 3 types of chopped fresh mushrooms (Oyster, Button and Honshimeji)

1 tbsp

Babas Sambar powder Salt to taste Chopped parsley

METHOD 1. Heat the oil and saut the Cumin seed, garlic, curry leaves and onion. 2. Then add in 3 types of chopped mushroom and sambar powder. 3. Season with salt and cook in high heat. 4. Add chopped tomatoes and chopped parsley. 5. Saute until the mushroom is cooked.

VINIGERATE

100 ml 60 ml 3

Olive Oil White Wine Vinegar Strawberry (Chopped) Lemon juice Pinch of salt & Sugar

METHOD 1. Pour in the olive oil and vinegar in the blender. 2. Add in chopped strawberry, salt and sugar 3. Blend coarsely and add lemon juice.

PONNANGGANI SOUP
80 ml Corn oil

A 2 1 1 200 gm Chopped garlic Chopped onion Dice Green Tomato Joyweed leaves (Ponanggani in Tamil)

B tsp tsp 100ml Babas White Pepper Powder Babas Sambar Powder Whipping cream Pinch of salt 1 2 chopped spring onion chopped green chilli

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C 100 ml Whipping Cream Pinch of Salt 40 gm Frozen Butter

METHOD 1. Heat the oil and fry ingredient A until the leaves turn soft 2. Add the baba powders, salt, spring onion, followed by water. Cook for 10 minutes. 3. Once the leaves are cooked, add in the chopped green chilli and whipping cream. Bring to a boil and once ready, set aside for 5 mins. 4. Puree the cooked vegetable mixture. 5. When serving, pour a few drops of whipping cream and small blocks of butter. Season with salt if necessary and serve hot.

RAVA THOSAI SALAD

A 150 gm Babas Rava Thosai mix Water

11

Chopped English parsley 10 ml Corn oil for greasing the pan

B 40 ml 1 10 gm 1 1 150 gm 50 gm 70 ml tsp Corn oil Onion (Sliced) Chopped English parsley Potato (Julianned & blanched) Carrot (Julianned & blanched) Cut spring onion Curry leave Water Babas Sambar Powder Pinch of salt

C 50 gm Mixed Mesclun salad or any salad of your choice

METHOD

THOSAI

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1. In a wide and large bowl, mix babas rava thosai flour with water. Add a little chopped English parsley and whisk. Set aside for a few minutes. 2. Heat a non stick pan and grease the pan with oil. In slow fire, pour 1 ladle of thosai mix to create a round and thin thosai.

FILLING 3. Heat the oil, saut the sliced onion and curry leaves until soft/golden brown. 4. Add in the julianned potatoes and carrot. Add salt, sliced spring onions and English parsley. 5. Once the vegetables are cooked, add in babas sambar powder. Mix thoroughly. 6. Spread the carrot -potato filling on thosai crepe and roll. 7. Cut the roll into 3 pieces and decorate the thosai with mixed salad and serve with hot Ponanggani soup.

CHICKEN BAIGEN BHUJIA

A 120 ml 10 g 5g 4 1 2 3 Corn oil Mustard seeds Curry leaves Cloves garlic - chopped Inch size ginger - chopped Baby green brinjals - cubed Large onions - chopped

B 500 g Boneless cubed chicken leg

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1 tsp 2 tbsp tsp

Babas turmeric powder Babas Sambar powder Babas white pepper powder

1 1 2 50 g 100 ml

Red pepper - cubed Yellow pepper - cubed Tomatoes - chopped Fresh mint - chopped whipping cream Salt to taste

METHOD

1. Heat oil and saut ingredient A. Add in salt and fry until the cubed brinjals are half cooked. 2.Add ingredient B. DO NOT ADD WATER 3. Keep frying the chicken and add cubed red pepper, yellow pepper and chopped tomatoes. 4. Once the tomatoes releases its water, pour in the whipping cream, a pinch of salt and cook until the gravy thickens

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JEERA PULAO

100 g 200 ml

Basmati Rice Water Salt to taste Oil

50 g 30 g 10 g 3 1 1 tsp

Corn oil Ghee Cumin seed Bay leaves Onion - sliced Tomato - diced Babas turmeric powder

METHOD

1. Soak and wash the rice. Boil rice in water until the rice is cooked or

15

add a little oil to the rice and steam the rice. Once the rice is cooked, keep aside to cool. 2. Heat the oil and ghee and saut ingredient B until the tomatoes and onions becomes soft. Add in salt. 3. Add turmeric powder and fry for a few seconds. 4. Add the cooked basmati rice and mix thoroughly

FETTUCCINI OLIO
A 60 ml 20 g 1 3 pc 3g 30 g 1 inch 5g Olive Oil Garlic -chopped Onion - chopped Dried Chiles - chopped Curry leaves - chopped Cashew nut - chopped Ginger - chopped Thai basil- sliced finely Salt to taste

B 500 g 100 g Blanched Fettuccini Grated Parmesan Cheese

16

METHOD

1. Heat the olive oil and saut ingredient A in high flame and add salt. Fry until golden brown and keep aside. 2. In a separate pot, bring water to oil. Once boiled, slowly dip the pasta in the water. Add oil and cook until the pasta is al dante, drain and marinate with olive oil. Keep a side.

PRAWNS PATIO
C

80 ml 5 2 4

Corn oil Peeled whole shallot diced Lime leaves- sliced finely Cloves garlic - chopped salt to taste

D 300 g Peeled whole Prawns

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E 100 g 1 tsp 1tsp Tomato Puree Babas Chilli Powder Babas Sambar Powder

METHOD 1. Heat oil, saut the diced shallot, chopped garlic, sliced lime leaves. Add salt. 2. Add the prawns and saut in high flame .Then add ingredient C one by one and add salt if necessary. 3. Cook until the gravy dries up.

PRAWNS PATIO WITH FETTUCCINI OLIO

1. Add the fried ingredient A in the cooked prawn pan. Add 1tbsp olive oil and fry until crispy. 2, Add the cooked fettuccini and mix well 3. Off the flame and add in the grated cheese and mix again. 4. Serve the pasta with the prawns on a plate and pour 1tbsp of olive oil around the plate for extra taste.

MUTTON PEPPERY MASALA

A 500 g Boneless Mutton thinly sliced.

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B 100 ml 20 g 10 g 3 7 3 3 40 g Corn oil Cumin seeds Curry leaves Star anise Dried chillies Cloves garlic smashed Onions diced Ginger- sliced thinly Salt to taste

C Babas Black Pepper Powder Babas Hot & Spicy Meat Curry Powder

1tbsp 1 tbsp

3 1 1

Onions - cubed green pepper cubed red chilli deseeded

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E 1 tbsp 3 tbsp Tomato puree Dark thick soya sauce

METHOD

1.Heat the oil, fry the boneless mutton. 2. In a separate frying pan, heat oil and saut ingredient B and add salt. Fry until golden brown 3. Once the mutton has changed colour and half cooked, strain the oil and transfer the meat to the pan where the onions and herbs are frying. 4. Add in ingredient C and continue frying. 5. Add ingredient D and E. Stir and cook in slow fire until the meat is cooked and the gravy becomes thick. Season with salt, if necessary.

CUCUMBER RAITA
1 1 1 40 g 20 g Cucumber - julianned Onion chopped finely Green chilli chopped finely Tomato thinly sliced Mint chopped finely Raisin 20

200 g 20 ml 30 g

Thick yogurt vinegar sugar Season with salt

METHOD

1.Mixed the all ingredients together, season and refrigerate.

Kandar Honey Chicken

A 300 g 120 ml Chicken chunks Corn oil Salt to taste

B 3 2 2 2 10 g Star anise Cinnamon sticks Pandan leaves sliced finely Smashed serai Curry Leaves

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2 2 3

Slice fresh ginger sliced finely Cloves garlic - chopped Onions chopped

D 1 tbsp 2 tbsp 2 tbsp Babas Chilli powder Babas Coriander powder Babas Cumin powder

E 100 g 100 g 2 tbsp 20 g 40 g 1 Chilli sauce Tomato sauce Honey Sugar Sesame seeds Lemon juice Salt to taste

Method

1. Marinate chicken chunks with salt and fry chicken until semi cooked. 2. Heat the oil in a separate pan and fry ingredient B until the pandan leaves are crispy. Then add chopped ginger and garlic and fry until ingredient C becomes crispy.

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3. Continue with adding the chopped onion and the half cooked fried chicken pieces. 4. Season the chicken with ingredient D, add water and salt. Bring to boil. 5. Add ingredient E according to the listed order and add salt if necessary. 6. Cook in slow fire until the gravy becomes thick.

Cabbage Kuut

60 ml 3g 1g 4 2 1

Corn oil Mustard seeds Curry leaves Dried chillies Cloves garlic sliced Onion sliced

B 300 g tsp 60 g Cabbage sliced finely Babas Turmeric powder Boiled yellow dhal Salt to taste

METHOD

1.Heat the oil and saut ingredient A in slow fire until the onions becomes soft. 23

2.Add the thinly sliced cabbage, half boiled yellow dhal, turmeric powder and season with salt. 3. Cook until the cabbage is half cooked.

PUNJABI FISH CURRY

A

120 ml 10 10 g 1 tbsp 50 g 50 g

Corn oil Green cardamom Curry leaves Cumin seeds Chopped onion Julianned ginger Salt to taste

Chopped green chillies

C Babas Turmeric powder Babas Fish curry powder Babas Coriander powder water

1 tbsp 3 tbsp 2 tbsp 300 ml

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1cup 2 tbsp 2

Thick yogurt Tamarind juice Chopped Tomatoes

E 500 g 2 20 g 100 g 1 tbsp Cubed red snapper Wedges tomatoes Omam seeds Chopped coriander leaves Ghee Salt to taste

METHOD 1. Heat the oil, saut ingredient A for 2 to 3 minutes, add salt. 2. Add in the chopped green chillies and fry for another few minutes. 3. Include ingredient C and fry until dry, add water and bring to boil. 4.Then add ingredient D and bring the gravy to a boil. 5.Once the gravy starts to boil, add in the red snappers. Cook for 10 minutes. 6. Add in the crushed omam, tomato wedges and a little water. 7.Continue cooking until the gravy boils and becomes thick. 8. Add ghee and coriander leaves.Season with salt if necessary.

GARLIC ACHAR

25

120g 70 ml 3g 3g

Peeled garlic - diced Corn oil Cumin seeds Curry leaves

B 3g 5 5 1tbsp 1tbsp 100 g 20 g Cumin seeds Chilli padi Green chilli (make paste together with chilli padi) Chopped tomatoes Turmeric powder Tamarind pulp Sugar Salt to taste

METHOD

1.Heat oil and fry the curry leaves for a few seconds. 2.Add diced garlic and fry in slow fire. Add cumin seeds and fry until garlic is well toasted. 3.Continue adding chopped tomatoes, 1 tbsp chilli paste, 1 tbsp of turmeric powder and tamarind juice. Season with salt and sugar.

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GLAZED TENGGIRI STEAK PORIYAL

A 5 2g 40 g tsp 1 tbsp Spanish Mackeral Steaks (Tenggiri in BM) Cumin Seeds Shallot Paste Babas Turmeric powder Babas Chilly powder Lemon juice Salt to taste 500 ml cooking oil

B 50 g Babas Idiyappam flour

METHOD

1. Marinate the tenggiri fish with ingredient A and keep a side for few minutes. 2. Before frying, sprinkle idiyappam flour on the marinated fish and pan fry the steaks. 3. Once it is half cooked, remove the steaks and grill them for 15 min on 180 Celsius

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GLAZED SAUCE

A 100 ml 1 tbsp 30 g Syrup Gula melaka Lemon extract the juice Babas Sambar powder Butter Salt to taste

METHOD

1. Heat oil and pour in the gula melaka syrup, juice of half lemon, sambar powder and salt. Reduce until the sauce becomes thick. 2. Add in the cooked fish steak into the sauce and simmer for a few minutes. Add butter and cook until the fish is well coated with the sauce.

TRADITIONAL VEGGIE FRY

60 ml 200 g Corn oil Mana takkali keerai or Kuppai Keerai or Ponnanggani Keerai or Siru Keerai 3 Cloves garlic - sliced

28

2 2 50 g 1 tbsp 1 tbsp 1 tbsp

Dried Chillies Onion - chopped Feild beans (Motcha kottai in Tamil) Babas Sambar powder Diced tomatoes Butter Salt to Taste

METHOD 1.Heat the oil in pan, saute sliced garlic, chopped onion, chopped dried chillies. Add salt and saut until light brown. 2. Add sambar powder, chopped tomatoes, mana takkali keerai and field beans. Fry until the leaves are cooked. Season with 1 tbsp of butter.

Uppuma Stuffed Prawns Poriyal

A

200 ml 1 tsp 100 g 10 g 2

Water Ghee Babas Uppuma Mix Chopped pudina leaves Red chillies - chopped

29

1 kg

Tiger Prawns (cut into butterfly shape)

C 1 tbsp 1 tbsp 1 tbsp Babas White Pepper Powder Babas Turmeric Powder Babas Chilly Powder Salt to taste Water

D 3 Eggs

E 100 g 100 g Babas Idiyappam Flour Babas Murukku Flour

METHOD

1. Bring water to a boil and stir in the uppuma mix. 2. Add chopped mint and red chillies. Lastly add ghee and mix until the uppuma is cooked. Set aside to cool. 3. Cut the prawns into butterfly shape.

30

4. Shape the uppuma into small ping pong balls and stuff each ball into the butterfly shaped prawns. Sprinkle salt on the stuffed prawns. 5. Mix ingredient C into a wide bowl. 6. Beat eggs in a separate wide bowl 7. Mix ingredient D in a wide plate. 8. Take one stuffed prawn and dip into the turmeric- chilli mix. Continue dipping into the egg mixture and coat the prawn with the flour. 9. Dip again into the egg mixture and followed by the flour coating to get a crispy skin. 10. Fry until golden brown and the flour becomes crispy.

Apple Mint Chutney

60 ml 3 2 2 20 g 50 g 4

Corn Oil Green Apple- cut into big chuncks Onions chopped roughly Cloves Garlic -whole Spring onion cut into half Mint leaves Bird eye chillies (cili padi in BM)

31

B 20 g 1 tsp Sugar Babas Rasam Powder Lemon extract the juice Salt to taste

METHOD 1. Saut ingredient A. Add in the sauted ingredient A into the blender 2. Add ingredient B and water. Blend into a thick paste.

HARA CHICKEN KURMA

120 ml Corn oil

A 3 3 3 Cinnamon stick Star anise Pandan leaves cut into half

B 100 g 100 g 4 Shallot paste Ginger garlic paste Potatoes cut into quarters

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2 1 tsp 5g 4 tbsp 5 400 ml

Carrots cut lengthwise Babas Turmeric powder Curry leaves Babas Kurma powder Green chillies slit into 4 Water Salt to taste

C 1kg Chicken pieces

D 60 g 100 g 60 g 150 ml Fresh mint paste Spring onion paste Coriander leaves paste Coconut milk or evaporated milk

E 2 tbsp Ghee

METHOD

33

1. Heat the oil and saut ingredient A until fragrant. Add shallot paste and fry for 5 minutes. 2. Once the onion paste is cooked, add ginger garlic paste and saut for another 5 minutes, Add potatoes and cook again for a few minutes, then continue to add salt, carrot, turmeric powder, curry leaves and mix well. 3. Add in water and bring to boil. 4.Once the gravy starts to boil, add kurma powder 5. Add more water and green chillies. 6. Once the gravy boils again, add in the chicken pieces and cook for 10 mins

7. Add ingredient D and cook until the chicken is cooked and the green gravy becomes thick. 8. Lastly pour in 2 tablespoons of ghee and remove from fire.

GHEE RICE

40 ml 2 1 1 1 tsp

Corn oil Star anise Cinnamon stick Onion thinly sliced Pandan leave Babas Briyani spice

34

 tsp 50 g 30 g 100 g 200 ml

Babas Turmeric powder Ghee Raisins Cooked Basmati rice Water Salt to taste

METHOD

1. Heat corn oil & saut the star anise, cinnamon stick, onion and pandan leave until fragrant. 2. Once the onions turns light brown, add ghee and briyani powder. 3. Fry and add a little water, teaspoon turmeric powder and bring to boil. 4. Add salt, coriander leaves, raisins and the cooked basmati rice. 5. Stir and add a tablespoon of ghee and mix well.

Mutton Varuval

100 ml 1 kg

Corn oil Pre boiled mutton chunks (Saute onion-galic-ginger paste with mutton and boil until the meat is cooked.) Salt to taste Water

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A 4 pc 4 pc 10 g 3 Star anise Cinnamon stick Fennel seeds Dried chillies cut into half

B 3 5 3g 2 50 g Onions - chopped Cloves garlic roughly chopped Curry leaves Pandan leaves thinly sliced Ginger julianned thinly

C tsp Asafoetida powder

D 3 2 tbsp 1 tbsp 1 tbsp Green chillies cut length wise Babas Chilli powder Babas Cumin powder Babas Hot & Spicy Meat curry powder

36

50 gm 1 tbsp

Chopped coriander leaves Ghee

F 200g Grated coconut (fried)

METHOD

1. Heat oil and saut ingredient A in low heat. 2. Then increase the flame to high and add ingredient B and fry until golden brown. 3. Add asafoetida powder and fry until the onions becomes crispy. 4. Add in ingredient D. Mix well and add the boiled mutton. Stir. 5. Add salt and a little water. Mix well 6. Add in coriander leaves and ghee. Fry until dry. 7. Lastly add grated coconut and stir until its well coated.

Siru Keerai Peretal

100 ml 2 2

Corn oil Onion - chopped Garlic - chopped

37

200g 1

Baby spinach (siru keerai) Dried chilli cut into half Salt to taste

METHOD 1. Heat the oil & saut chopped garlic, onion and dried chillies. 2. Add salt and saut until the onions becomes soft. 3. Add baby spinach and cook in high flame until the vegetable is cooked. Note: This cooking should be done fast.

CHICKEN WING RASAM

70 ml Corn oil 10 Chicken wings

A 6 Bird eye chillies (cili padi in BM) slit lengthwise into 2 1 Carrot thinly sliced 2 Celery sticks thinly sliced 2 Onions thinly sliced 1 Whole garlic with skin crushed 1 Tomato diced into small cubes 5 g Curry leaves

B 3 tbsp Babas Rasam powder 1 tsp Babas Turmeric powder 1 tsp Babas Black Pepper powder

38

C 50g Mint leaves - chopped 100g Coriander leaves - chopped Salt to taste Water 2 Hard tofu cut into small cubes

METHOD

1. Heat the oil, shallow fry ingredient A in slow fire. 2. Add ingredient B and continue to fry until the vegetables are cooked. 3. Add salt, mint leaves, coriander leaves and water. Bring to boil. 4. Add in chicken wings, cover the pot and cook for 10 minutes. 5. After 10 minutes throw in the cubed tofu and boil until the tofu is cooked.

SHALLOT RICE

A 150 g Basmati Rice or White rice 350 g Water

Boil the rice and add a tablespoon of oil. Boil until the rice is cooked.

B 60 ml Corn oil 200 g Sliced shallot 60 g Butter 2 tbsp Coriander leaves Salt to taste

39

METHOD 1. Heat the oil and saut the onion. Add butter and season with salt. 2. Once the onions turn light brown, add in the cooked rice and chopped coriander leaves. 3. Mix well.

CRAB PORIYAL
1 lit 5 Cooking oil Flower crabs

A 3g 5g 100 g 1 tsp 1 tbsp 1 tsp Fennel seeds Curry leaves - chopped Shallot paste Babas Turmeric powder Babas Chilli powder Babas Meat Curry powder Salt to taste

B 3 100 g Eggs 2 whole eggs and 1 egg white for coating Babas Murukku flour

C 100 g Babas Uppuma Mix 40

METHOD

1. Mix ingredient A with little water and marinate the crabs in it. 2. Coat the marinated crabs with muruku flour, followed by an egg wash. 3. Coat the flesh area with Babas Uppuma mix and deep fry the crabs until golden brown and crispy.

SALAD

2 100g 100g 100g Tamil) 1 tbsp 20 ml 5

Sliced onion Ulam leaves Salam leaves (Daun Salam in BM) Pennywort leaves (Daun Pegaga in BM or Vallarai in

Lemon juice Corn oil Cherry tomatoes

METHOD

1. Toss the vegetables with lemon juice and oil.

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CHILLY CHUTNEY (Blend together)

60 ml

corn oil

A 20 g 5 30 g 10 g Dried chillies cut into half Red chillies roughly chopped Ginger roughly chopped Garlic roughly chopped

B 3 tbsp Lemon extract the juice Honey Salt to taste

METHOD

1. Heat the oil and saut ingredient A for 3 minutes. 2. Pour the fried ingredients into a blender 3. Add honey, juice of lemon, water and salt to taste. 4. Blend. If you want the sauce to be smooth and fine, add a little oil and blend all the ingredients together.

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BASIC PAYASAM

A 1 lit 300 gm Milk Babas Payasam Mix Water as per needed

METHOD 1 Add ingredient A one by one and boil them in slow fire. 2. Use the cooked payasam for all three types of payasam below.

CARROT PAYASAM HALWA

6 pcs 10 gm 300 gm 200 gm

Cardamom pods Ginger Grated carrot cooked Babas Payasam.

METHOD

1. Boil a cup of milk and add in grated carrot. 2. When the milk dries up, add another cup of milk. 3. Continue boiling the grated carrot.

43

4. Throw in the ginger pieces and crushed cardamom pods. 5. Add in the cooked payasam (Basic payasam) 6. Stir continuously into a thick halwa.

STRAWBERRY BREAD PAYASAM PUDDING

200 gm 100 gm 1 1 100 gm 4 pcs 40 gm 6

Cream Milk teaspoon vanilla essence / half vanilla pod Egg Cooked Babas Payasam - Basic Payasam French loaf, Sliced Pistachio Strawberries - diced

METHOD

1. Whisk cream, milk, egg and vanilla essence in a bowl. 2. Slowly add in the cooked payasam and whisk smoothly. 3. Add in a teaspoon of crushed pistachio nuts and diced strawberries 4. Arrange 2 pieces of sliced french loaf at the bottom of a bowl. Pour in the

44

payasam batter. Cover the batter with remaining bread slices and pistachio nuts. 5. Bake in 180 Celsius for 15 minutes

CHILLED MANGO PAYASAM SHERBET

Half 50 gm 100 gm Half

Mango - Sliced Ice Cubes Cooked Babas Payasam Basic Payasam Orange

METHOD

1. Add ice cubes and orange juice into a blender and blend the ice cubes. Keep aside. 2. Pour in the cooked payasam, mango flesh and half of the blended ice cubes into the blender and blend again. 3. To serve, add the remaining blended ice cubes in a glass. Pour in the blended payasam mango mix. 4. Payasam mocktail is ready!

SPANISH MACKEREL CUTLET A 300 gm 1

Boiled Spanish Mackerel meat (Ikan Tenggiri in BM) Onion - chopped

45

40 gm 2 2 80 gm 1 tbsp

Ginger - chopped Green chillies - chopped Potato - boiled until soft Coriander leaves - chopped Babas Sambar Powder Salt to taste

BATTER Babas Murukku Flour Salt to taste Ice cubes Water as per needed METHOD

200 gm

1. In a mixing bowl add ingredient A and mix well. 2. Shape the mixture into cutlet- oval/any shape you prefer. 3. Add Babas murukku flour, water and ice cubes in a mixing bowl and whisk the batter 4 Dip the cutlets into the batter and deep fry until golden brown.

300 gm

Boiled shark meat (Ikan yu in BM and sura meen in Tamil)

46

2 tsp tsp tsp 5 100 gm 1

Sweet potato boil until soft Babas Turmeric Powder Babas White Pepper Powder Babas Black Pepper Powder Chilli padi - chopped Spring onion - chopped Onion - chopped Salt to taste

Coating Flour

3 200 gm

Egg yolk Babas Uppuma Mix

METHOD

1. In a mixing bowl add ingredient B and mix well. 2. Shape the mixture into cutlet- oval/any shape you prefer. 3. Coat the cutlets in egg yolk mixture and coat again with Babas Uppuma mix. Deep fry until golden brown.

47

GREEN CHUTNEY

60 ml 100 gm 50 gm 20 gm 2 5 70 gm

Corn oil Thai basil Coriander leaves Ginger - chopped Garlic cloves - chopped Green chillies - chopped Grated coconut Salt to taste

METHOD

1. Heat the wok with oil. Add all the ingredients and saut them in high heat. 2. Season with salt. 3. Blend the sauted ingredients to a fine paste. DEEP FRIED PRAWNS

10 tsp 100 gm 300 ml

Large Prawns Salt Babas Idiyappam Flour Cooking oil for frying

METHOD

48

1. Clean the prawns, season with salt and mix with Babas Idiyappam flour. 2. Deep fry for a few minutes until it is half cooked. Keep a side.

CURRY LEAVE PRAWNS

120 ml

Corn oil

A 1 tbsp 8 2 60 gm 1 Chopped garlic Dried chillies, chopped Onions cut into wedges Sliced ginger Small red pepper- diced

B 20 pc 10 gm Broad Beans (Avarakai in Tamil) cut into half Fried curry leaves Salt to taste

C 2 tbsp 1 tsp 1 tbsp Babas Sambar Curry Powder Babas Black Pepper Powder Dark Soya Sauce

49

2 tbsp

Oyster Sauce

D 1 tbsp 100 gm Sugar Spring Onion

METHOD

1. Heat the wok /pan with oil. 2. Add ingredient A and saut until fragrant. 3. Add in ingredient B and season with salt. Stir fry for a few minutes. 4. Continue to add ingredient C, one by one and mix thoroughly. 5. Throw in the fried prawns. Stir. 6. Add sugar and spring onion and stir fry until the prawns are cooked.

SPINACH FRIED RICE 50 ml 1 tsp 100 gm 500 gm Corn oil Chopped garlic Chopped baby spinach Cooked Rice

METHOD

1. Heat pan with oil, saut chopped garlic until light brown.

50

2. Then add in chopped spinach and salt until the leaves are half cooked. 3. Add in the cooked rice and stir fry for a few minutes. 4. Serve hot

KARA KANAVA KOLUMBU

120 ml

Corn oil

A 3 3 5 3 gm 50 gm 10 4 pc 3 Star anise Cinnamon Sticks Onions- thinly sliced Curry leaves Julianned ginger Cloves garlic -julianned Pandan- julianned Tomatoes- cubed

B 1 tsp 3 tbsp 3 tbsp 2 tbsp Babas Turmeric Powder Babas Chilli Powder Babas Hot & Spicy Fish Curry Powder Babas Meat Curry Powder

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1 tsp

Babas Black Pepper Powder Water as per needed

C 200 ml Evaporated milk Salt to taste 600gm 6 3 Cleaned squids boiled with salted water Potatoes- cut into wedges/cubes & boiled Star Fruits- cut into wedges

D 1 tbsp 100 gm Ghee Coriander leaves

METHOD

1. Heat the oil in wok /pan, fry star anise and cinnamon sticks until fragrant. 2. Add sliced onions. Fry until onions are soft. 3. Continue adding curry leaves, sliced ginger, sliced garlic and thinly sliced pandan leave. 4. Fry until crispy. 5. Add diced tomatoes and cook for a few minutes until it turn light brown. 6 Add in ingredient B and water. Cook until the gravy becomes thick.

52

7. Once the gravy turns thick, add in ingredient C. 8. Stir for a while. 9. Add in ingredient D. Cover and cook in slow fire for 5 to 10 minutes.

MULLAGGI KUUT

60 ml

Corn oil

A 1 tsp 2 1 1 1 Mustard seeds Cloves garlic - chopped Onion - chopped Green chillies chopped strand curry leaves

B 60 gm 40 gm White Radish, boiled Green peas (tin) Grated coconut Salt to taste

METHOD

1. Heat wok/pan with oil, fry ingredient A until soft.

53

2. Add in white radish, grated coconut and salt. Mix well 3. Add green peas and stir well for 1 2 minutes. ROASTED BLACK CHICKEN RASAM

60 ml Corn oil 1 or half Small black chicken 1 Whole garlic

A 5 Star anises 3 Cinnamon sticks 6 Long Pepper (thipili in Tamil) 1 Whole garlic 60 gm Old ginger - chopped 10 Shallots - sliced

B 200 gm Red Sorrel (pulicha keerai in Tamil)- chopped 3 tbsp Babas Rasam Powder 3 tbsp Babas Meat Curry Powder

C 1.5 lit

Chicken stock Water 10 Cherry tomatoes cut into half 150 gm Boiled field beans (motcha kottai in Tamil) 100 gm Dried Prunes 50 gm Coriander leaves- chopped 200 gm Black Nightshade leaves (manathakkali keerai in Tamil) chopped Salt to taste D 100 gm Drumstick flower (murungai poo in Tamil)

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METHOD 1. Heat the wok/pan with oil and shallow fry the chicken with one whole garlic in high flame. 2. Add in star anise, cinnamon and tipili. Fry for a minute. 3. Continue to add the sliced shallots, chopped ginger and the remaining garlic. 4. Stir and fry until light brown. 5. Add in ingredient B. Stir. 6. Add in ingredient C and boil in high flame for 15 to 20 minutes 7. Before removing, add drumstick flowers (murugai poo) and boil for 2 to 3minutes. RENDANG CRAB VALLARAI

120 ml

Corn oil

A 4 3 gm 4 3 pc 10 3 pc 2 6 6 Star anises Curry leaves thinly sliced. Onions thinly sliced Pandan leaves- thinly sliced Kaffir lime leaves, thinly sliced Turmeric leaves thinly sliced Medium size gingers thinly sliced Cloves garlic- thinly sliced Bird Eye Chillies- thinly chopped

55

1.5 tbsp 3 tbsp 4 tbsp

Babas turmeric powder Babas chilli powder Babas Hot & Spicy fish curry powder

C 4 tbsp 200 ml Kerisik kelapa Evaporated milk

Flower Crabs Salt to taste

200 gm

Chopped pennywort

METHOD

1. Heat the oil in wok, add ingredient A and saut in slow fire until it melts 2. Add ingredient B and a bit of water. Mix well and season with salt. 3. Once it starts to boil, add ingredient C and stir. 4. Throw in the crabs and mix well until the crabs are coated with the gravy. 5. Add chopped pennyworth leaves and the remaining thinly sliced turmeric leaves. 6. Cover the pot and cook in slow fire. Cook until the crabs are cooked and the gravy becomes thick.

PINEAPPLE ACHAR

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40 ml 200 gm 3 pc 5 30 ml 50 gm

Corn oil Baby carrots Lime Leaves -tear into pieces. Red bird eye chillies chopped Vinegar Sugar Salt to taste

300 gm

Diced pineapple

METHOD 1. Heat the oil in wok and fry baby carrots and lime leaves for a few seconds. 2. Add in the rest of the ingredients and mix well. 3. Let it cook for a few minutes.

MUTTON YAM AVIYAL

To Saute Mutton

500 gm Mutton, thinly sliced 100 gm Babas Idiyappam flour Salt to taste

57

METHOD:

1. In a bowl, place the sliced mutton and season with salt. Add flour and mix well. 2. Shallow fry until it changes colour.

120 ml Corn oil

3 Star anise 3 Cinnamon sticks 10 pc Chinese dates 3 Onions, chopped 3 gm Curry leaves

50 gm Sliced ginger 10 Cloves garlic, sliced 3 Tomatoes, cubes 1 tsp Babas turmeric powder 1 tbsp Babas chilli powder 3 tbsp Babas sambar powder 1 tsp Babas black pepper powder

C 1 lit Pineapple Juice Water as per needed Salt to taste

58

D 300 gm Yam, slice 100 gm Black fungus 100 gm Coriander leaves

METHOD

1.Heat the oil in wok /pot, add ingredient A and saut until onions melt. 2.Put in ingredient B, one by one, add water and salt. Fry until it becomes thick. 3.Stir continuously. 4. Add pineapple juice and leave it to boil. Once the gravy starts boiling, add the fried mutton and ingredient D. 5. Cover and cook in slow fire for 15 to 20 minutes.

TAVUSAMURUNGKAI PERETAL

40 ml Corn oil 1 Shallot, sliced 1 tsp Dried shrimp 2 Cloves garlic, chopped 250 gm Tavusamurungkai leaves 100 gm Boiled yellow dhal Salt to taste

METHOD

1.Heat the oil in wok, saut the garlic, dried shrimp and onion for few minutes until fragnant. 2.Then add the green leaves and salt. Stir fry until the leaves are cooked. 3. Add in the boiled dhal and mix well for 1 to 2 minutes.

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EPISODE 24:HYDERABAD MUTTON CHOP BRIYANI WITH APPLE RAITA

BASMATI RICE 300 gm Basmati rice. Wash and clean rice. Add bay leaf, cardamom and salt and bring water to boil and add rice. Once rice is cooked, drain and keep side. A 100 ml Corn oil 3 pc Cinnamon sticks 6 Cloves 3 gm Curry leaves 3 Onions, chopped 3 Tomatoes, fine chopped

10 pc Mutton chops

B 2 tbsp Babas Meat Curry Powder

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1 tbsp Babas Chilli Powder 3 tbsp Babas Briyani Spice

C 200 ml Evaporated milk 2 tbsp Ghee Water as per needed Salt to taste

D 200 gm 100 gm 40 gm 100 gm 60 gm

Green peas Chopped coriander leaves Julianne ginger Sliced almond nuts Sliced pistachio nuts

Garnish 3 Eggs, boiled METHOD 1. Heat oil in wok/pan and saut ingredient A until onions are soft. 2. Then add tomatoes and fry until light brown. 3. Throw in the mutton chops and season with salt. Cover and cook until the meat is half cooked. 4. Continue adding ingredient B powders with a bite of water and evaporated milk. Do not make it watery. 5. Stir until the gravy becomes thick and creamy. Add ghee. 6. Spread the cooked rice on top of the gravy and sprinkle with ingredient D. 7. Cover and cook for 5 minutes. 8. At last garnish with the remaining almond and pistachio slices and boiled eggs.

APPLE RAITA 2 Green Apples, diced 1 Onion, diced 1 Strawberry, diced 5 Cherry tomatoes - diced

61

1 cup Yogurt 100 gm Chopped coriander leaves 50 gm Sugar Salt to taste

METHOD 1. Combine the diced fruits and chopped coriander leaves with yogurt, sugar, salt and lemon

GARLIC RICE

500 gm Cooked Rice 30 gm Garlic finely sliced 100gm Chick peas Salt to taste

METHOD 1. Heat the wok with oil, saut chopped garlic until light brown. 2. Add in boiled chick peas and salt. Stir. 3. Mix in the cooked rice and stir fry well.
NYONYA FISH HEAD CURRY

120 ml Corn oil 2 Head medium sized Spanish mackerel fish ( Ikan tenggiri in BM)

A Blend to Paste 100 ml 200 gm 5 Corn oil Shallot - chopped Lemongrass - chopped

62

50 gm 50 gm 6 1 teaspoon

Ginger - chopped Whole garlic cloves Red chillies Shrimp paste (Belacan in BM)

Fry ingredient A in oil for 2- 3 minutes. Add a little water and blend into a paste.

B 5 1 tbsp 3 pc Star anises Fenugreek seeds Pandan Leaves

C 1 tbsp 3 tbsp 6 tbsp 200 gm 40 gm Babas turmeric powder Babas chilli powder Babas Hot & Spicy fish curry powder Tamarind Pulp Sugar Water Salt to taste

300 ml 2 50 gm

Coconut Milk Torch Ginger buds (Bunga Kantan in BM) - sliced into 3 pieces. Mint leaves

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10 4 6 2

Ladys fingers Tomatoes, wedges Dry bean curd Lemon Grass sliced into half ( Serai in BM)

METHOD

1. Heat the wok with oil, fry ingredient B with the blended paste. Fry until the oil breaks. 2. Add in the 3 types of spice powders, water, salt, sugar and tamarind juice. Mix well. 3. Add in the fish head, mint leaves, sliced lemon grass and torch ginger buds 4, Cover and bring to a boil. Then add coconut milk, ladies fingers, bean curd and tomato wedges. 5. Boil in slow fire for 15 minutes until the fish head is cooked.

WHITE RICE

200 gm 3 pc

Rice Pandan Leaves Water as per needed Salt to taste

METHOD 1. Wash the rice. Once the water starts to boil, pour in the rice with pandan leaves. 2. Season with salt and cook for a few minutes. Drain and serve hot.

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ROAST PEPPER CHICKEN

Whole Chicken

A 60 gm 1 tsp 1 tbsp 2 tbsp 1 tsp 1 tbsp 1 Shallot Paste Babas turmeric powder Babas rasam powder Babas black pepper powder Babas white pepper powder Chilly powder Lemon Juice Salt

B 100 ml 1 tbsp Corn Oil Curry leaves - chopped

2 tbsp 100 gm

Icing Sugar Chopped mint leaves

METHOD

1. Mix ingredient A and add oil and chopped curry leaves. Mix to a paste.

65

2. Rub the paste all over the chicken. 3. Pork the chicken flesh with a fork and sprinkle icing sugar. 4. Bake in a preheated oven in 180c for 25 minutes. 5. Once the chicken is cooked, remove the remaining oil. 6. Add the chopped mint leaves into the excess oil. 7. Pour the mint oil and yogurt sauce over the roasted chicken.

YOGURT SHALLOT SAUCE

5 gm 20 pc 60 gm

Curry leaves Shallot, peeled Sugar

50 ml 50 gm

Corn oil Butter

200 ml 50 gm 1 tbsp

Yogurt Babas gram dhall flour Babas sambar powder Salt to Taste

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METHOD

1. Beat yogurt in a bowl. Add dhal flour and mix together. 2. Heat oil and saut ingredient B for 5 minutes until shallots are caramelized. 3, Add yogurt mix, sambar powder and season with salt. 4. Boil until it becomes thick. Add butter and off fire immediately.

MALABAR CRAB

40 ml 40 gm 40 gm 10 2 tbsp 10 pc 100 gm 20 gm 3

Corn oil Ginger - chopped Whole garlic cloves Shallots Cumin seeds Cashew nut Grated Coconut Curry leaves Tomatoes

120 ml 3 gm 2

Corn oil Curry leaves Tomatoes, chopped

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2 tbsp 2 tbsp

White gram (Ulunthu in Tamil) Fenugreek seeds

1 tbsp 5 tbsp

Babas turmeric powder Babas chilly powder Water Salt to taste

D 200 ml 4 150 gm Thick coconut milk Crabs Drumstick Leaves (Murungai Keerai in Tamil)

METHOD 1. Throw in ingredient A and saut until the onions and tomatoes are soft. 2 Pour in the fried ingredients and a bit of water into a blender. Grind to a fine paste. 3. In another wok/pan, heat oil and fry ingredient B in slow fire for a few minutes. Then add the grinded paste and a little water. 4. Put in ingredient C. Mix well. Then add coconut milk. Once the gravy starts to boil, add crabs. 5. Cover and simmer in slow fire. 6. Once the crabs are cooked, add the drumstick leaves. Cover again and simmer until the leaves are cooked.

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PAVAKA APPLE PACHADI

40 ml 3 2 1 60 gm

Corn oil Baby bitter gourds- thinly sliced Green apple thinly sliced Lemon juice Chopped raisins Salt to taste Fried curry leaves

METHOD 1. Saute the sliced bitter gourds for a few seconds. 2. Add apples raisins and season with salt. 3. Add fried curry leaves and fry for 1- 2 minutes 4. Add lemon juice and mix.

PUMPKIN MANGO SOUP

80 ml 1

Corn oil Ripe mango- sliced/diced

A 1 10 Large onion, chopped Cherry tomatoes

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2 1 1 1 pc 1

Cloves garlic, chopped small leek - chopped Small carrot, chopped Fresh thyme Small pumpkin, dice/sliced

B tsp 1 tbsp Babas turmeric powder Babas sambar powder

C 100 gm 60 ml 1 tsp Butter Cream Sugar Salt to taste

METHOD 1. Heat wok and saut onions and garlic, then add the remaining ingredient A until soft. Add thyme leaves. 2. Using the ladle, break the pumpkin into two Once it reaches to this point, add water and bring to a boil. 3. Add in ingredient B and mix well. Pour in the fried ingredients into a blender. Add mango. 4. Puree into a fine paste. Add water if necessary. Leave it to cool slightly. 5. Add a little bit of water and blend again. 6. Heat the pan, pour in the pureed vegetables, add water and simmer in slow fire.

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7. Add sugar and salt. Whisk. 8. Once the soup starts to boil, add butter and off the flame. 9. Pour cream when serving.

BREAD PAKORAS 4 pc 100 gm 100 gm 2 100 gm Sandwich bread Babas gram dhal flour Babas murukku flour Cheddar cheese ice cubes Salt to taste Water

METHOD

1. Heat the oil in wok. Insert a piece of cheese in between 2 slices of bread. Cut into 3 pieces 2. In a mixing bowl, add murukku flour and gram dhal flour with water & ice cube .Whisk them smoothly and season with salt. 3. Deep the bread slices in batter and deep fry until golden brown. Serve with soup.

FRIED CHICKEN

600 gm 1 tbsp

Chicken Babas turmeric powder Salt to taste

500 ml

Oil for deep fried

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METHOD

1. Heat the oil, marinate chicken with Babas turmeric powder & season with salt. 2. Deep fried them until the meat is 90% cooked.

GRAVY

A 120 ml Corn oil 3 gm 8 2 4 10 Curry leaves Dried chillies, diced Cinnamon sticks Onions, finely chopped Sliced garlics

B 4 tbsp 2 tbsp Babas chilli powder Babas black pepper powder Water 1 cup Tomato puree

60 gm 3 10 ml

Chopped coriander leaves Potato wedges half boiled or deep fried White vinegar Salt to taste

72

METHOD

1. Heat the wok/pan with oil. Saut ingredient A until light brown. Add salt. 2. Add the spice powders. Stir and mix well. Once its mixed, add water. 3. Continue stirring and add tomato puree/paste. Add more water if its too thick. 4. Pour in the fried chicken and potatoes. Mix well and add vinegar and chopped coriander. 5. Remove once the chicken is fully cooked.

TOMATO RELISH

150 gm 1 40 ml 30 gm

Cherry tomatoes Onion, sliced Corn oil lemon juice Chopped English parsley Salt to taste

METHOD

1. Heat oil, put all the ingredients together & stir fried for 2 minutes. 2. Season with salt. NAVARATNA BRIYANI

BASMATI RICE

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300 gm

Basmati rice - Soak, clean and boil with oil, bay leaf, salt and cardamom - drain and keep side

1 1 Half Half 3 3 10 100 gm 10 200 gm 200 gm

Small yellow zucchini, diced or sliced Small green zucchini, diced or sliced Yellow pepper, diced Red pepper, diced Potatoes, diced or wedges & boiled Brinjal, diced or wedges & deep fried Asparagus, diced Shimeji mushroom Baby carrot, boil Green peas Chick peas

60 ml 60 ml 1 tbsp 1 tbsp 3 gm

Corn oil Ghee Cumin seeds Mustard seeds Curry leaves

74

3 50 gm 3

Onions, chopped Chopped ginger Tomatoes, fine chopped

C 1 tsp 2 tsp 2 tbsp 3 tbsp 200 ml Babas turmeric powder Babas chilli powder Babas sambar powder Babas briyani powder Evaporated milk Salt to taste

D 60 gm Raisins 60 gm fried Cashew nuts

100 gm

Chopped coriander leaves Water as per needed

METHOD 1. Boil potatoes and carrot. Deep fry brinjals and saut rest of the vegetables. 2. Heat oil & ghee in wok/pan and saut ingredient B until light brown. 3. Add ingredient C, mix and add a bit of water. Bring to a boil. 4. Add sauted vegetables and three quarter of ingredient D. 5. Cover with Basmati rice, remaining cashew nuts, raisins and chopped coriander leaves.

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6. Cook in slow fire for 3-4 minutes. 7. Before serving, mix the rice and vegetable together.

TOMATO CHUTNEY

60 ml 3 10pcs 2 tbsp 2 tbsp

Corn oil Tomatoes Dried chillies White vinegar Sugar Salt to taste

METHOD 1. Fry the dried chillies and tomatoes. 2. Blend the fried tomato - chilli mix. 3. Add salt, sugar and vinegar and blend again.

MUTTON CHOPS NEHARI

120 ml Corn oil

Green Cardamoms

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3 3 3 gm 6 1

Cinnamon Sticks Onions - chopped Curry leaves Cloves Tomato - chopped

1tsp 1 tbsp 3 tsp 1 tsp

Babas turmeric powder Babas Hot & Spicy meat curry powder Babas coriander powder Babas white pepper powder

C 100 gm/4tsp 1 tbsp Cashew nut paste Grounded methi

D Water as per needed Salt to taste 8 Mutton, chops (to sear separately)

77

50 gm 3 1 tbsp

Chopped mint leaves Plum, wedges Ghee

Pre saut mutton 1. Place the mutton chops and the ginger garlic paste in the heated oil. Season with salt and fry until it becomes tender.

METHOD 1. Heat the oil in wok /pot, put ingredients A and saut till onion become brown and the tomatoes are melted. 2. Put in ingredient B in, one by one and stir. Add little water and mix well. 3. Add more water until it becomes semi watery. Season with salt 4. Pour in ingredient C and boil until gravy becomes thick. 5. Add the precooked mutton chops. Add water and ingredient E. 6. Simmer in slow fire until the gravy turns thick.

RAISINS PULAO

60 gm 500 gm 2 tbsp

Raisins Pre Boiled briyani rice Ghee oil Salt to taste

METHOD

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1. Heat ghee in wok /pan with raisins, add the boiled briyani rice and season with salt A To saut Gongura (Pullicha Keerai in Tamil) 60 gm 1 tbsp 6 pc 1 300 gm 40 gm tsp Corn oil Chopped garlic bird eye chillies chopped (Cili padi in BM) Onion, chopped Gongura leaves chopped (Pullicha keerai in Tamil) Chopped cashew nut Salt

METHOD 1. Heat wok with corn oil, fry chopped garlic, chopped onion and chopped cashew nut 2. Saut until the onions becomes soft/melts. 3. Then add gongura leaves and chopped chillies. 4. Season with salt and cook until soft.

B 1 1 tsp Half tsp Whole baby sea bass Babas Turmeric powder Babas white pepper powder Salt to taste 40 ml Corn oil

METHOD

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1. Clean fish and marinate with ingredient B 2. Grease baking tray. Lay grease paper on the tray and apply oil on the paper. 3. Stuff the cooked vegetable into the marinated fish. 4. Roast on 360 degrees for 20 minutes

C 100 ml 1 100 gm 500 ml 3 tbsp 2 tbsp 2 tbsp 50 gm 1 Corn oil Onion - Chopped Ginger - Julianned Orange juice Babas sambar powder Oyster sauce Honey Spring onion - chopped Orange, segmented Salt to taste

METHOD 1. Heat the wok with oil, fry ginger until it turns crispy. Add chopped onion and fry until the onions melt. 2. Then add in Babas sambar powder, oyster sauce, orange juice, orange segments, honey and salt. 3. Reduce until the sauce becomes thick, add chopped spring onion. 4. Stir for a few seconds and remove from fire. 5.Pour on top of the roasted fish before serving.

80

EPISODE 33:KOLA CHICKEN KOLUMBU

A 300 gm 100 gm 30 gm 50 gm 100 gm 1 tsp 1

Minced Chicken Bread Crumb Chopped ginger Chopped English parsley Chopped Dry mixed fruits Babas white pepper powder Egg white Salt to taste

B 6 Whole eggs, hard boiled

METHOD

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1. Mix ingredient A in a large mixing bowl. 2. Divide the meat ball into 80gm each. Flatten the meat ball and put the hard boil eggs, cover and shape it into an oval shape. 3. Divide the meat balls into 3 groups for roasting, deep frying and strait into the gravy.

C - For Gravy

C1 120 ml 1 tsp 3 gm 2 pc 2 Corn oil Mustard seeds Curry leaves Pandan leaves Cinnamon sticks

C2 4 tbsp 1 cup 1 tsp 3 tbsp Shallot paste Tomato Puree Babas turmeric powder Babas sambar powder

C3 Water Half cup Almond paste

C4

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60 gm 6 200 ml 50 gm

Chopped coriander leaves Cherry tomatoes Evaporated milk Raisins Salt to taste

METHOD

1. Heat the wok with oil, saut ingredient C1 for 3 minutes, followed by ingredient C2. 2. Season with salt and add almond paste and little water. 3. Once the gravy starts to boil, add in the roasted, fried, raw meat balls and ingredient C4. 4. Cook until the gravy turns thick and the raw meat balls are thoroughly cooked.

EPISODE 34:SAKARAVALLI JAMUN IN PAYASEM SYRUP

SAKARAVALLI JAMUN

100 gm 200 gm 100 gm 100 gm Half tsp

Sweet potato boil and mash Milk powder Babas roasted green pea flour Cream Baking powder Corn oil

METHOD 1. In a mixing bowl, add mashed sweet potato, milk powder, green pea flour and baking powder. 2. 3. Mix together and pour in cream and knead to smooth dough. Divide the dough and shape to small round balls equivalent to a size of a ping pong ball.

83

300 gm

Ghee oil + corn oil for deep fried

1.In slow fire, shallow fry the sweet potato balls.

PAYASEM SYRUP 200 ml 100 ml 100 gm 20 gm 50 gm 1 Water Milk Babas payasem mix Ghee Cream Ripe mango - diced

METHOD

1. Bring to boil water, add payasem mix and cook well. 2. Once the sago is 90% cooked, add milk and bring to boil. 3. Once cooked blend the payasem. 4. Heat the pan, boil the blended payasem. Add a little more milk. 5. Throw in the fried dumplings. Add ghee and diced mango. 6. Whisk slowly.

GARNISH 10 gm 2 no Blue berries Strawberry

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20 gm 2 pc

mint leaves Chocolate sticks Sliced pistachio nuts Pinch of cardamom powde

85