Babas Samayal

POTATO CHIPS MASALA

A

80 ml Corn oil

5 g Mustard seeds

5 pc Dried Chiles –diced

3 g Curry leaves

2 Chopped Onions

2 Chopped Tomatoes

3 g Asafoetida powder

B

1 tsp Baba’s turmeric powder

1 tbsp Baba’s chilli powder

C

200 g Fried Potato rings

200 g Fried Sweet Potato rings

50 gm Coriander leaves

Salt to taste

METHOD

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

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3. Season with salt.

TAMARIND CHANA RICE

A

3 tbsp Ghee

20 g Mix Halba

2 g Curry leaves

1 Chopped Onion


1 tsp Baba’s chilli powder

100 g Pulp Tamarind

200 g Chick peas (tin)

B

150 g Basmati Rice

300 ml Water

Salt to taste

METHOD

1 Cook rice with water and salt and leave it to cool.

2 Heat the oil, sauté ingredient A and cook until it turns into thick gravy.

3 Add the cooked rice into the thick gravy. Mix well in slow fire.

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MUTTON BOTHI KEBAB

A

350 g Mutton Cubes

5 Chopped Garlic

2 Chopped Onion

1 Lemon juice

40 g Chopped Mint leaves

10 g Cumin seeds

100 g Pineapple juice

B


1 tsp Baba’s briyani powder

1 tsp Baba’s meat curry powder

Salt to taste

C

5 Bamboo sticks

1pkt Fresh Button Mushroom

2 Yellow Pepper cut into cubes

80 ml Corn oil

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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 Corn oil

1 Onion- sliced

5 g Mustard seed

1 g Curry leaves

3 g Asafoetida powder

1 tsp Baba’s Sambar Powder

1 tin Pre cooked Chick Peas

150 g Pre cooked Kidney Beans

Salt to taste

30 g Chopped Coriander leaves

1 tsp Ghee

METHOD

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

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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 Fenugreek seeds

10 gm Curry leaves

70 gm Sliced shallot

6 Sliced garlic

10 Chilli padi

B

1 tsp Baba’s Turmeric powder

1 tbsp Baba’s Sambar powder

150 ml Water

C

400 gm Evaporated milk

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Salt to taste

D

500 gm Boneless chunk Sea bass

100 gm Wild Fern Shoots (Pucuk Paku in BM, Mina Keerai in Tamil)

2 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 Grated/ Julianned raw mango

5 Sliced shallot

10 gm Fried curry leave (crushed)

1 Lemon juice

1 pc Julianned ginger

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Salt to taste

20 gm Sugar

5 Chopped bird’s eye chilli (Cili Padi in BM)

50 gm Grated coconut

20 ml 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 Chicken Drumsticks

10 gm Fenugreek seeds

40 gm Chopped garlic

10 gm Chopped curry leaves

1/2 Lemon juice

1 tsp Baba’s White pepper powder

1 tsp Baba’s Black pepper powder

1 tbsp Baba’s sambar powder

1 tbsp Corn oil

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100 gm 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 Corn oil

10 gm Cumin seeds

3 Chopped garlic

3 Chopped onion

3 gm Chopped curry leave

2 Chopped tomato

300 gm 3 types of chopped fresh mushrooms

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(Oyster, Button and Honshimeji)


Salt to taste

Chopped parsley

METHOD

1. Heat the oil and sauté 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 Olive Oil

60 ml White Wine Vinegar

3 Strawberry (Chopped)

½ Lemon juice

Pinch of salt & Sugar

METHOD

1. Pour in the olive oil and vinegar in the blender.

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2. Add in chopped strawberry, salt and sugar

3. Blend coarsely and add lemon juice.

PONNANGGANI SOUP

80 ml Corn oil

A

2 Chopped garlic

1 Chopped onion

1 Dice Green Tomato

200 gm Joyweed leaves (Ponanggani in Tamil)

B

½ tsp Baba’s White Pepper Powder

½ tsp Baba’s Sambar Powder

100ml Whipping cream

Pinch of salt

1 chopped spring onion

2 chopped green chilli

C

100 ml Whipping Cream

Pinch of Salt

40 gm Frozen Butter

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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 Baba’s Rava Thosai mix

Water

Chopped English parsley

10 ml Corn oil – for greasing the pan

B

40 ml Corn oil

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1 Onion (Sliced)

10 gm Chopped English parsley

1 Potato (Julianned & blanched)

1 Carrot (Julianned & blanched)

150 gm Cut spring onion

50 gm Curry leave

70 ml Water

½ tsp Baba’s Sambar Powder

Pinch of salt

C

50 gm Mixed Mesclun salad or any salad of your choice

METHOD

THOSAI

1. In a wide and large bowl, mix baba’s 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

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3. Heat the oil, sauté 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 baba’s 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 Corn oil

10 g Mustard seeds

5 g Curry leaves

4 Cloves garlic - chopped

1 Inch size ginger - chopped

2 Baby green brinjals - cubed

3 Large onions - chopped

B

500 g Boneless cubed chicken leg



½ tsp Baba’s white pepper powder

C

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1 Red pepper - cubed

1 Yellow pepper - cubed

2 Tomatoes - chopped

50 g Fresh mint - chopped

100 ml whipping cream

Salt to taste

METHOD

1. Heat oil and sauté 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

JEERA PULAO

A

100 g Basmati Rice

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200 ml Water

Salt to taste

Oil

B

50 g Corn oil

30 g Ghee

10 g Cumin seed

3 Bay leaves

1 Onion - sliced

1 Tomato - diced

½ tsp Baba’s turmeric powder

METHOD

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

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 sauté 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

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FETTUCCINI OLIO

A

60 ml Olive Oil

20 g Garlic -chopped

1 Onion - chopped

3 pc Dried Chiles - chopped

3 g Curry leaves - chopped

30 g Cashew nut - chopped

1 inch Ginger - chopped

5 g Thai basil- sliced finely

Salt to taste

B

500 g Blanched Fettuccini

100 g Grated Parmesan Cheese

METHOD

1. Heat the olive oil and sauté ingredient A in high flame and add salt.

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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 Corn oil

5 Peeled whole shallot – diced

2 Lime leaves- sliced finely


salt to taste

D

300 g Peeled whole Prawns

E

100 g Tomato Puree

1 tsp Baba’s Chilli Powder

1tsp Baba’s Sambar Powder

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METHOD

1. Heat oil, sauté the diced shallot, chopped garlic, sliced lime leaves.

Add salt.

2. Add the prawns and sauté 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.

B

100 ml Corn oil

20 g Cumin seeds

10 g Curry leaves

3 Star anise

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7 Dried chillies

3 Cloves garlic – smashed

3 Onions – diced

40 g Ginger- sliced thinly

Salt to taste

C

1tbsp Baba’s Black Pepper Powder

1 tbsp Baba’s Hot & Spicy Meat Curry Powder

D

3 Onions - cubed

1 green pepper – cubed

1 red chilli – deseeded

E

1 tbsp Tomato puree

3 tbsp Dark thick soya sauce

METHOD

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1.Heat the oil, fry the boneless mutton.

2. In a separate frying pan, heat oil and sauté 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 Cucumber - julianned

1 Onion – chopped finely

1 Green chilli – chopped finely

½ Tomato – thinly sliced

40 g Mint – chopped finely

20 g Raisin

200 g Thick yogurt

20 ml vinegar

30 g sugar

Season with salt

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METHOD

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

Kandar Honey Chicken

A

300 g Chicken chunks

120 ml Corn oil

Salt to taste

B

3 Star anise

2 Cinnamon sticks

2 Pandan leaves – sliced finely

2 Smashed serai

10 g Curry Leaves

C

2 Slice fresh ginger – sliced finely


3 Onions – chopped

D

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1 tbsp Baba’s Chilli powder

2 tbsp Baba’s Coriander powder

2 tbsp Baba’s Cumin powder

E

100 g Chilli sauce

100 g Tomato sauce

2 tbsp Honey

20 g Sugar

40 g Sesame seeds

1 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. 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

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A

60 ml Corn oil

3 g Mustard seeds

1 g Curry leaves

4 Dried chillies

2 Cloves garlic – sliced

1 Onion – sliced

B

300 g Cabbage – sliced finely

½ tsp Baba’s Turmeric powder

60 g Boiled yellow dhal

Salt to taste

METHOD

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

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

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120 ml Corn oil

10 Green cardamom

10 g Curry leaves

1 tbsp Cumin seeds

50 g Chopped onion

50 g Julianned ginger

Salt to taste

B

5 Chopped green chillies

C

1 tbsp Baba’s Turmeric powder

3 tbsp Baba’s Fish curry powder

2 tbsp Baba’s Coriander powder

300 ml water

D

1cup Thick yogurt

2 tbsp Tamarind juice

2 Chopped Tomatoes

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E

500 g Cubed red snapper

2 Wedges tomatoes

20 g Omam seeds

100 g Chopped coriander leaves

1 tbsp Ghee

Salt to taste

METHOD1. Heat the oil, sauté 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

A

120g Peeled garlic - diced

70 ml Corn oil

3 g Cumin seeds

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3 g Curry leaves

B

3 g Cumin seeds

5 Chilli padi

5 Green chilli (make paste together with chilli padi)

1tbsp Chopped tomatoes

1tbsp Turmeric powder

100 g Tamarind pulp

20 g 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.

GLAZED TENGGIRI STEAK PORIYAL

A5 Spanish Mackeral Steaks (Tenggiri in BM)

2 g Cumin Seeds

40 g Shallot Paste


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1 tbsp Baba’s Chilly powder

½ Lemon juice

Salt to taste

500 ml cooking oil

B

50 g Baba’s 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

GLAZED SAUCE

A

100 ml Syrup Gula melaka

½ Lemon – extract the juice


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30 g 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 Corn oil

200 g Mana takkali keerai or Kuppai Keerai or Ponnanggani

Keerai or Siru Keerai

3 Cloves garlic - sliced

2 Dried Chillies

2 Onion - chopped

50 g Feild beans (Motcha kottai in Tamil)


1 tbsp Diced tomatoes

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1 tbsp Butter

Salt to Taste

METHOD

1.Heat the oil in pan, saute sliced garlic, chopped onion, chopped dried

chillies. Add salt and sauté 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 Water

1 tsp Ghee

100 g Baba’s Uppuma Mix

10 g Chopped pudina leaves

2 Red chillies - chopped

B

1 kg Tiger Prawns (cut into butterfly shape)

C

1 tbsp Baba’s White Pepper Powder

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1 tbsp Baba’s Turmeric Powder

1 tbsp Baba’s Chilly Powder

Salt to taste

Water

D

3 Eggs

E

100 g Baba’s Idiyappam Flour

100 g Baba’s 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.

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

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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

A

60 ml Corn Oil

3 Green Apple- cut into big chuncks

2 Onions – chopped roughly

2 Cloves Garlic -whole

20 g Spring onion – cut into half

50 g Mint leaves

4 Bird eye chillies (cili padi in BM)

B

20 g Sugar

1 tsp Baba’s Rasam Powder


Salt to taste

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METHOD

1. Sauté ingredient A. Add in the sautéed 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 Cinnamon stick

3 Star anise

3 Pandan leaves – cut into half

B

100 g Shallot paste

100 g Ginger garlic paste

4 Potatoes – cut into quarters

2 Carrots – cut lengthwise


5 g Curry leaves

4 tbsp Baba’s Kurma powder

5 Green chillies – slit into 4

400 ml Water

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Salt to taste

C

1kg Chicken pieces

D

60 g Fresh mint paste

100 g Spring onion paste

60 g Coriander leaves paste

150 ml Coconut milk or evaporated milk

E

2 tbsp Ghee

METHOD

1. Heat the oil and sauté ingredient A until fragrant. Add shallot paste and

fry for 5 minutes.

2. Once the onion paste is cooked, add ginger garlic paste and sauté 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.

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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 Corn oil

2 Star anise

1 Cinnamon stick

1 Onion – thinly sliced

1 Pandan leave

½ tsp Baba’s Briyani spice


50 g Ghee

30 g Raisins

100 g Cooked Basmati rice

200 ml Water

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Salt to taste

METHOD

1. Heat corn oil & sauté 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, ½ 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 Corn oil

1 kg Pre boiled mutton chunks

(Saute onion-galic-ginger paste with mutton and boil

until the meat is cooked.)

Salt to taste

Water

A

4 pc Star anise

4 pc Cinnamon stick

10 g Fennel seeds

3 Dried chillies – cut into half

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B

3 Onions - chopped

5 Cloves garlic – roughly chopped

3 g Curry leaves

2 Pandan leaves – thinly sliced

50 g Ginger – julianned thinly

C

½ tsp Asafoetida powder

D

3 Green chillies – cut length wise


1 tbsp Baba’s Cumin powder

1 tbsp Baba’s Hot & Spicy Meat curry powder

E

50 gm Chopped coriander leaves

1 tbsp Ghee

F

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200g Grated coconut (fried)

METHOD

1. Heat oil and sauté 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 Corn oil

2 Onion - chopped

2 Garlic - chopped

200g Baby spinach (siru keerai)

1 Dried chilli – cut into half

Salt to taste

METHOD

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1. Heat the oil & sauté chopped garlic, onion and dried chillies.

2. Add salt and sauté 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 oil10 Chicken wings

A6 Bird eye chillies (cili padi in BM) – slit lengthwise into 2 1 Carrot – thinly sliced2 Celery sticks – thinly sliced2 Onions – thinly sliced1 Whole garlic with skin – crushed1 Tomato – diced into small cubes5 g Curry leaves

B3 tbsp Baba’s Rasam powder1 tsp Baba’s Turmeric powder1 tsp Baba’s Black Pepper powder

C50g Mint leaves - chopped100g Coriander leaves - chopped Salt to taste Water2 Hard tofu – cut into small cubes

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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

A150 g Basmati Rice or White rice350 g Water

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

B60 ml Corn oil200 g Sliced shallot 60 g Butter2 tbsp Coriander leavesSalt to taste

METHOD1. Heat the oil and sauté 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 Cooking oil

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5 Flower crabs

A

3 g Fennel seeds

5 g Curry leaves - chopped

100 g Shallot paste



1 tsp Baba’s Meat Curry powder

Salt to taste

B

3 Eggs – 2 whole eggs and 1 egg white for coating

100 g Baba’s Murukku flour

C

100 g Baba’s Uppuma Mix

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.

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3. Coat the flesh area with Baba’s Uppuma mix and deep fry the crabs until

golden brown and crispy.

SALAD

2 Sliced onion

100g Ulam leaves

100g Salam leaves (Daun Salam in BM)

100g Pennywort leaves (Daun Pegaga in BM or Vallarai in Tamil)

1 tbsp Lemon juice

20 ml Corn oil

5 Cherry tomatoes

METHOD

1. Toss the vegetables with lemon juice and oil.

CHILLY CHUTNEY (Blend together)

60 ml corn oil

A

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20 g Dried chillies – cut into half

5 Red chillies – roughly chopped

30 g Ginger – roughly chopped

10 g Garlic – roughly chopped

B


3 tbsp Honey

Salt to taste

METHOD

1. Heat the oil and sauté ingredient A for 3 minutes.

2. Pour the fried ingredients into a blender

3. Add honey, juice of ½ 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.BASIC PAYASAM

A

1 lit Milk

300 gm Baba’s Payasam Mix

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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 Cardamom pods

10 gm Ginger

300 gm Grated carrot

200 gm cooked Baba’s 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.

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.

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STRAWBERRY BREAD PAYASAM PUDDING

200 gm Cream

100 gm Milk

1 teaspoon vanilla essence / half vanilla pod

1 Egg

100 gm Cooked Baba’s Payasam - Basic Payasam

4 pcs French loaf, Sliced

40 gm Pistachio

6 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

payasam batter. Cover the batter with remaining bread slices and pistachio

nuts.

5. Bake in 180 Celsius for 15 minutes

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CHILLED MANGO PAYASAM SHERBET

Half Mango - Sliced

50 gm Ice Cubes

100 gm Cooked Baba’s Payasam – Basic Payasam

Half 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 Boiled Spanish Mackerel meat (Ikan Tenggiri in BM) 1 Onion - chopped

40 gm Ginger - chopped

2 Green chillies - chopped

2 Potato - boiled until soft

80 gm Coriander leaves - chopped

1 tbsp Baba’s Sambar Powder

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Salt to taste

BATTER

200 gm Baba’s Murukku Flour

Salt to taste

Ice cubes

Water as per needed

METHOD

1. In a mixing bowl add ingredient A and mix well.

2. Shape the mixture into cutlet- oval/any shape you prefer.

3. Add Baba’s 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.

B

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

2 Sweet potato – boil until soft

½ tsp Baba’s Turmeric Powder

½ tsp Baba’s White Pepper Powder

½ tsp Baba’s Black Pepper Powder

5 Chilli padi - chopped

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100 gm Spring onion - chopped

1 Onion - chopped

Salt to taste

Coating Flour

3 Egg yolk

200 gm Baba’s 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 Baba’s Uppuma mix.

Deep fry until golden brown.

GREEN CHUTNEY

60 ml Corn oil

100 gm Thai basil


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2 Garlic cloves - chopped

5 Green chillies - chopped


Salt to taste

METHOD

1. Heat the wok with oil. Add all the ingredients and sauté them in high heat.

2. Season with salt.

3. Blend the sautéed ingredients to a fine paste.DEEP FRIED PRAWNS

10 Large Prawns

½ tsp Salt

100 gm Baba’s Idiyappam Flour

300 ml Cooking oil for frying

METHOD

1. Clean the prawns, season with salt and mix with Baba’s Idiyappam flour.

2. Deep fry for a few minutes until it is half cooked. Keep a side.

CURRY LEAVE PRAWNS

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120 ml Corn oil

A

1 tbsp Chopped garlic

8 Dried chillies, chopped

2 Onions – cut into wedges

60 gm Sliced ginger

1 Small red pepper- diced

B

20 pc Broad Beans (Avarakai in Tamil) – cut into half

10 gm Fried curry leaves

Salt to taste

C

2 tbsp Baba’s Sambar Curry Powder

1 tsp Baba’s Black Pepper Powder

1 tbsp Dark Soya Sauce

2 tbsp Oyster Sauce

D

1 tbsp Sugar

100 gm Spring Onion

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METHOD

1. Heat the wok /pan with oil.

2. Add ingredient A and sauté 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 Corn oil

1 tsp Chopped garlic

100 gm Chopped baby spinach

500 gm Cooked Rice

METHOD

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

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

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120 ml Corn oil

A

3 Star anise

3 Cinnamon Sticks

5 Onions- thinly sliced

3 gm Curry leaves

50 gm Julianned ginger

10 Cloves garlic -julianned

4 pc Pandan- julianned

3 Tomatoes- cubed

B

1 tsp Baba’s Turmeric Powder

3 tbsp Baba’s Chilli Powder

3 tbsp Baba’s Hot & Spicy Fish Curry Powder

2 tbsp Baba’s Meat Curry Powder

1 tsp Baba’s Black Pepper Powder

Water as per needed

C

200 ml Evaporated milk

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Salt to taste

600gm Cleaned squids – boiled with salted water

6 Potatoes- cut into wedges/cubes & boiled

3 Star Fruits- cut into wedges

D

1 tbsp Ghee


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.

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

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60 ml Corn oil

A

1 tsp Mustard seeds


1 Onion - chopped

1 Green chillies – chopped

1 strand curry leaves

B

½ White Radish, boiled

60 gm Green peas (tin)


Salt to taste

METHOD

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

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

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60 ml Corn oil1 or half Small black chicken 1 Whole garlic

A5 Star anises3 Cinnamon sticks 6 Long Pepper (thipili in Tamil)1 Whole garlic60 gm Old ginger - chopped 10 Shallots - sliced

B200 gm Red Sorrel (pulicha keerai in Tamil)- chopped3 tbsp Baba’s Rasam Powder3 tbsp Baba’s Meat Curry Powder

C1.5 lit Chicken stock Water 10 Cherry tomatoes – cut into half150 gm Boiled field beans (motcha kottai in Tamil)100 gm Dried Prunes50 gm Coriander leaves- chopped200 gm Black Nightshade leaves (manathakkali keerai in Tamil) – chopped Salt to taste

D100 gm Drumstick flower (murungai poo in Tamil)

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.

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5. Add in ingredient B. Stir.6. Add in ingredient C and boil in high flame for 15 to 20 minutes7. Before removing, add drumstick flowers (murugai poo) and boil for 2 to 3minutes.

RENDANG CRAB VALLARAI

120 ml Corn oil

A

4 Star anises

3 gm Curry leaves – thinly sliced.

4 Onions – thinly sliced

3 pc Pandan leaves- thinly sliced

10 Kaffir lime leaves, thinly sliced

3 pc Turmeric leaves – thinly sliced

2 Medium size gingers thinly sliced

6 Cloves garlic- thinly sliced

6 Bird Eye Chillies- thinly chopped

B

1.5 tbsp Baba’s turmeric powder


4 tbsp Baba’s Hot & Spicy fish curry powder

C

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4 tbsp Kerisik kelapa


5 Flower Crabs

Salt to taste

200 gm Chopped pennywort

METHOD

1. Heat the oil in wok, add ingredient A and sauté 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

40 ml Corn oil

200 gm Baby carrots

3 pc Lime Leaves -tear into pieces.

5 Red bird eye chillies – chopped

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30 ml Vinegar

50 gm 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 Baba’s Idiyappam flourSalt to taste

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.

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120 ml Corn oil

A

3 Star anise3 Cinnamon sticks10 pc Chinese dates3 Onions, chopped3 gm Curry leaves

B

50 gm Sliced ginger 10 Cloves garlic, sliced 3 Tomatoes, cubes1 tsp Baba’s turmeric powder1 tbsp Baba’s chilli powder3 tbsp Baba’s sambar powder1 tsp Baba’s black pepper powder

C1 lit Pineapple JuiceWater as per needed Salt to taste

D300 gm Yam, slice100 gm Black fungus100 gm Coriander leaves

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METHOD

1.Heat the oil in wok /pot, add ingredient A and sauté 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 oil1 Shallot, sliced 1 tsp Dried shrimp 2 Cloves garlic, chopped 250 gm Tavusamurungkai leaves100 gm Boiled yellow dhalSalt to taste

METHOD

1.Heat the oil in wok, sauté 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.

EPISODE 24:HYDERABAD MUTTON CHOP BRIYANI WITH APPLE RAITA

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BASMATI RICE300 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. A100 ml Corn oil3 pc Cinnamon sticks6 Cloves3 gm Curry leaves3 Onions, chopped3 Tomatoes, fine chopped

10 pc Mutton chops

B2 tbsp Baba’s Meat Curry Powder1 tbsp Baba’s Chilli Powder3 tbsp Baba’s Briyani Spice

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C200 ml Evaporated milk2 tbsp Ghee Water as per needed Salt to taste

D200 gm Green peas100 gm Chopped coriander leaves40 gm Julianne ginger100 gm Sliced almond nuts60 gm Sliced pistachio nuts

Garnish 3 Eggs, boiled METHOD1. Heat oil in wok/pan and sauté 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 RAITA2 Green Apples, diced1 Onion, diced1 Strawberry, diced5 Cherry tomatoes - diced1 cup Yogurt100 gm Chopped coriander leaves

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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 Rice30 gm Garlic – finely sliced100gm Chick peasSalt to taste

METHOD1. Heat the wok with oil, sauté 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 Corn oil

200 gm Shallot - chopped

5 Lemongrass - chopped


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50 gm Whole garlic cloves

6 Red chillies

1 teaspoon 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 Star anises

1 tbsp Fenugreek seeds

3 pc Pandan Leaves

C

1 tbsp Baba’s turmeric powder


6 tbsp Baba’s Hot & Spicy fish curry powder

200 gm Tamarind Pulp

40 gm Sugar

Water

Salt to taste

D

300 ml Coconut Milk

2 Torch Ginger buds (Bunga Kantan in BM) - sliced into 3 pieces.

50 gm Mint leaves

10 Lady’s fingers

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4 Tomatoes, wedges

6 Dry bean curd

2 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 Rice

3 pc 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.ROAST PEPPER CHICKEN

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1 Whole Chicken

A

60 gm Shallot Paste


1 tbsp Baba’s rasam powder

2 tbsp Baba’s black pepper powder

1 tsp Baba’s white pepper powder

1 tbsp Chilly powder

1 Lemon Juice

Salt

B

100 ml Corn Oil

1 tbsp Curry leaves - chopped

2 tbsp Icing Sugar

100 gm Chopped mint leaves

METHOD

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

2. Rub the paste all over the chicken.

3. Pork the chicken flesh with a fork and sprinkle icing sugar.

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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

A

5 gm Curry leaves

20 pc Shallot, peeled

60 gm Sugar

50 ml Corn oil

50 gm Butter

B

200 ml Yogurt

50 gm Baba’s gram dhall flour


Salt to Taste

METHOD

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1. Beat yogurt in a bowl. Add dhal flour and mix together.

2. Heat oil and sauté 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

A

40 ml Corn oil


40 gm Whole garlic cloves

10 Shallots

2 tbsp Cumin seeds

10 pc Cashew nut

100 gm Grated Coconut

20 gm Curry leaves

3 Tomatoes

B

120 ml Corn oil

3 gm Curry leaves

2 Tomatoes, chopped

2 tbsp White gram (Ulunthu in Tamil)

2 tbsp Fenugreek seeds

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C


5 tbsp Baba’s chilly powder

Water

Salt to taste

D

200 ml Thick coconut milk

4 Crabs

150 gm Drumstick Leaves (Murungai Keerai in Tamil)

METHOD

1. Throw in ingredient A and sauté 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.

PAVAKA APPLE PACHADI

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40 ml Corn oil

3 Baby bitter gourds- thinly sliced

2 Green apple – thinly sliced

1 Lemon juice

60 gm 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 Corn oil

1 Ripe mango- sliced/diced

A

1 Large onion, chopped

10 Cherry tomatoes

2 Cloves garlic, chopped

1 small leek - chopped

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1 Small carrot, chopped

1 pc Fresh thyme

1 Small pumpkin, dice/sliced

B

½ tsp Baba’s turmeric powder


C

100 gm Butter

60 ml Cream

1 tsp Sugar

Salt to taste

METHOD

1. Heat wok and sauté 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.

7. Add sugar and salt. Whisk.

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8. Once the soup starts to boil, add butter and off the flame.

9. Pour cream when serving.

BREAD PAKORAS

4 pc Sandwich bread

100 gm Baba’s gram dhal flour

100 gm Baba’s murukku flour

2 Cheddar cheese

100 gm 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 Chicken


Salt to taste

500 ml Oil for deep fried

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METHOD

1. Heat the oil, marinate chicken with Baba’s turmeric powder & season with salt.

2. Deep fried them until the meat is 90% cooked.

GRAVY

A

120 ml Corn oil

3 gm Curry leaves

8 Dried chillies, diced

2 Cinnamon sticks

4 Onions, finely chopped

10 Sliced garlic’s

B


2 tbsp Baba’s black pepper powder

Water

1 cup Tomato puree


3 Potato wedges – half boiled or deep fried

10 ml White vinegar

Salt to taste

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METHOD

1. Heat the wok/pan with oil. Sauté ingredient A until light brown. Add salt.

2. Add the spice powders. Stir and mix well. Once it’s mixed, add water.

3. Continue stirring and add tomato puree/paste. Add more water if it’s 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 Cherry tomatoes

1 Onion, sliced

40 ml Corn oil

½ lemon juice


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

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

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A

1 Small yellow zucchini, diced or sliced

1 Small green zucchini, diced or sliced

Half Yellow pepper, diced

Half Red pepper, diced

3 Potatoes, diced or wedges & boiled

3 Brinjal, diced or wedges & deep fried

10 Asparagus, diced

100 gm Shimeji mushroom

10 Baby carrot, boil

200 gm Green peas

200 gm Chick peas

B

60 ml Corn oil

60 ml Ghee

1 tbsp Cumin seeds

1 tbsp Mustard seeds

3 gm Curry leaves

3 Onions, chopped

50 gm Chopped ginger

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3 Tomatoes, fine chopped

C


2 tsp Baba’s chilli powder


3 tbsp Baba’s briyani powder


Salt to taste

D

60 gm Raisins

60 gm fried Cashew nuts


Water as per needed

METHOD

1. Boil potatoes and carrot. Deep fry brinjals and sauté rest of the vegetables.

2. Heat oil & ghee in wok/pan and sauté ingredient B until light brown.

3. Add ingredient C, mix and add a bit of water. Bring to a boil.

4. Add sautéed vegetables and three quarter of ingredient D.

5. Cover with Basmati rice, remaining cashew nuts, raisins and chopped coriander leaves.

6. Cook in slow fire for 3-4 minutes.

7. Before serving, mix the rice and vegetable together.

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TOMATO CHUTNEY

60 ml Corn oil

3 Tomatoes

10pcs Dried chillies

2 tbsp White vinegar

2 tbsp 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

A

6 Green Cardamoms

3 Cinnamon Sticks

3 Onions - chopped

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3 gm Curry leaves

6 Cloves

1 Tomato - chopped

B

1tsp Baba’s turmeric powder

1 tbsp Baba’s Hot & Spicy meat curry powder

3 tsp Baba’s coriander powder


C

100 gm/4tsp Cashew nut paste

1 tbsp Grounded methi

D

Water as per needed

Salt to taste

8 Mutton, chop’s (to sear separately)

E

50 gm Chopped mint leaves

3 Plum, wedges

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1 tbsp Ghee

Pre sauté 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 sauté 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 Raisins

500 gm Pre Boiled briyani rice

2 tbsp Ghee oil

Salt to taste

METHOD

1. Heat ghee in wok /pan with raisins, add the boiled briyani rice and season with saltA To sauté Gongura (Pullicha Keerai in Tamil)

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60 gm Corn oil

1 tbsp Chopped garlic

6 pc bird eye chillies – chopped (Cili padi in BM)

1 Onion, chopped

300 gm Gongura leaves – chopped (Pullicha keerai in Tamil)

40 gm Chopped cashew nut

½ tsp Salt

METHOD

1. Heat wok with corn oil, fry chopped garlic, chopped onion and chopped cashew nut

2. Sauté until the onions becomes soft/melts.

3. Then add gongura leaves and chopped chillies.

4. Season with salt and cook until soft.

B

1 Whole baby sea bass


Half tsp Baba’s white pepper powder

Salt to taste

40 ml Corn oil

METHOD

1. Clean fish and marinate with ingredient B

2. Grease baking tray. Lay grease paper on the tray and apply oil on the paper.

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3. Stuff the cooked vegetable into the marinated fish.

4. Roast on 360 degrees for 20 minutes

C

100 ml Corn oil

1 Onion - Chopped

100 gm Ginger - Julianned

500 ml Orange juice


2 tbsp Oyster sauce

2 tbsp Honey

50 gm Spring onion - chopped

1 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 Baba’s 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.

EPISODE 33:KOLA CHICKEN KOLUMBU

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A 300 gm Minced Chicken

100 gm Bread Crumb

30 gm Chopped ginger


100 gm Chopped Dry mixed fruits


1 Egg white

Salt to taste

B

6 Whole eggs, hard boiled

METHOD

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

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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 Corn oil

1 tsp Mustard seeds

3 gm Curry leaves

2 pc Pandan leaves

2 Cinnamon sticks

C2

4 tbsp Shallot paste

1 cup Tomato Puree



C3

Water

Half cup Almond paste

C4


6 Cherry tomatoes

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50 gm Raisins

Salt to taste

METHOD

1. Heat the wok with oil, sauté 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 Sweet potato –boil and mash

200 gm Milk powder

100 gm Baba’s roasted green pea flour

100 gm Cream

Half tsp Baking powder

Corn oil

METHOD

1. In a mixing bowl, add mashed sweet potato, milk powder,

green pea flour and baking powder.

2. Mix together and pour in cream and knead to smooth dough.

3. Divide the dough and shape to small round balls equivalent to a size of a ping pong ball.

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300 gm Ghee oil + corn oil for deep fried

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

PAYASEM SYRUP

200 ml Water

100 ml Milk

100 gm Baba’s payasem mix

20 gm Ghee

50 gm Cream

1 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 Blue berries

2 no Strawberry

20 gm mint leaves

2 pc Chocolate sticks

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Sliced pistachio nuts

Pinch of cardamom powde

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Babas Samayal