South Indian Non-Veg Dish

Mutton Keema :


I read this in come2india by the editor in chef Sunitha.. I am going to try it tomorrow.. I hope it ll come as best.


Ingredients :

• Minced meat - 150 grams
• Onion (medium size) - 1
• Tomato (small) - 1
• Ginger garlic paste - 1
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Oil - 3 tsp
• Salt to taste.

Method : 

• Heat oil in a kadai or pan. Transfer finely chopped onions.
• Stir-fry, add ginger and garlic paste.
• Wait for onion to turn brown and then add finely chopped tomato pieces.
• Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
• Mix well.
• Wait for few minutes. Transfer minced meat.
• Add ½ a glass of water and close the vessel with a tight lid.
• Cook on a low flame. Occasionally open lid and stir the contents slowly.
• In less than 15 minutes, the minced meat should be cooked.
• If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
• If dry minced meat is required, allow it cook till the water is completely absorbed.
• Sprinkle coriander before serving.
• Minced meat gravy or dry can be served with rice or roti.

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PhD in Hotel Management and Catering Technology

First Indian to Receive PhD in Hotel Management and Catering Technology
 
Mr. K.Damodharan is the first Indian chef to receive PhD in Hotel Management and Catering Technology.

He started his career in the Tamil Nadu Tourism Development Corportion as Management Trainee in 1975 after completing Diploma in Hotel management and Catering Technology from Institute of Hotel Management- Taramani, Chennai. He further completed B.Com from Annamalai University, MBA from Madras University, the CHE and CHA from the EI of the “American Hotel and Motel Association”, Conference Center Management from “Cornell University”.

He stepped into teaching profession in 1986. He has headed Chennai based Asan Institute of Hotel Management, MGR Institute of Hotel Management and Catering Technology and is presently with the Empee Institute of Hotel Management and Catering Technology.

He is well-known for his book ‘Damu’s Home Free Style Cooking’ in English and Tamil.
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Puliyotharai

INGREDIENTS:

Cooked rice

Pulikkachal

Puliyodharai podi

For Pulikkachal:

Tamarind pulp – 2 cups

Mustard seeds- 1 tsp.

Chenna dal – 1 tsp

Dry red chillies – 4

Methi seeds – ½ tsp

Groundnuts- 2 tsp.

Curry leaves - few

Hing

Turmeric powder

Gingelly oil

Salt

For powder:

Pepper -1 tsp

Dry red chillies – 4 to 5

Coriander seeds - 4 tablespoons

Chenna dal – 2 tsp

Methi seeds – ¼ tsp.

METHOD:

Soak tamarind in lukewarm water , extract pulp and keep aside.

Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.

In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator.

While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready.

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Kozhukattai (Sweet) / Kadubu / Modak

For the rice covering:

• Rice flour – 1 cup
• Water – 1 1/4 cup
• For the coconut filling:
• Freshly grated coconut – 1 cup
• Grated white jaggery – 1 cup
• Cardamom powder – a little
• Roasted Gram Powder – 1 tablespoon

How to make / Method

Preparing the coconut filling / Puranam:

2. Grate white portion of fresh coconut.
3. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even grinding.
4. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts completely.
5. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
6. Remove from the fire and allow it to cool before using it in the Kozhukattai.

Preparing‚ rice covering:

2. Heat water in a heavy Kadai with salt and oil
3. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
4. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you have placed the ladle.
5. Cook in reduced flame for about 10 minutes
6. Switch off the stove and then quickly stir the dough taking care to avoid forming lumps.
7. Allow the dough the become lukewarm.
8. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
9. Apply oil to your hands and take out a small amount of dough in your hands (amount just less than that of Pooris)
10. Make lemon sized balls out of the dough.
11. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
12. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait-like design.
13. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.
14. Serve hot with other dishes on Ganesha Chaturthi or enjoy it seperately

Note:

For making modak (modagam), instead of the shaped described in step 10, make it into a rounded shape and then style the edges like a plait.