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Chicken drumstick masala

Chicken drumstick coconut masala

Chicken drumstick coconut masala is a unique and traditional recipe of South India. Here in this recipe Chicken drumstick is cooked in a fried spicy aromatic coconut mixture. This is a non vegetarian side dish goes well with rice, porotta and with any type of breads.

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INGREDIENTS

Chicken drumstick – 1000 gm / 1 Kg

Roasted coconut (freshly grated) – 200 gm / 1 cup

Ginger garlic paste – 30 gm / 2 Tbspn

Turmeric powder – 3 gm / ¼ Tspn

Coriander powder – 14 gm / 2 Tspn

Chilli powder – 14 gm / 2 Tspn

Salt – 3 gm / ¼ Tspn

Black Pepper powder – 3 gm / ¼ Tspn

Oil – 30 gm / 2 Tbspn

Chicken skin from drumstick

Dry red chilli – 3 nos.

Curry leaf – 8 leaves

Green chilli – 3 nos.

Coconut oil – 7 gm / 1 Tspn

For Making Chicken drumstick coconut masala.

METHOD

To marinate chicken

In a bowl put chicken drumsticks, add ginger garlic paste, turmeric powder, coriander powder, chilli powder, black pepper powder and salt.Mix it altogether and keep it aside.

To make roasted coconut paste

Put freshly grated coconut in a pan and roast it until it gets golden brown colour.Put the roasted coconut in a mixer jar, add water just to cover the roasted coconut and grind it in to a fine paste.

To make chicken drumstick masala

In a pan pour oil, when the oil is hot put chicken skin and saute until it gets crispy.This is to extract the fat from the chicken skin and to infuse the flavour into the oil. This method is called rendering.After doing this you can discard the skin or keep it aside for garnish.Now fry chicken drumstick in the same oil that is been rendered. Sear both the sides for 2 mins each.Break dry red chilli with your hand and put it to the chicken.Now pour the roasted coconut paste, mix it. Saute until the chicken is cooked.If needed cover the pan with a lid and cook the chicken until the water gets reduced.Now add curry leaf, slit green chilli and coconut oil. Saute for a minute.Chicken coconut drumstick masala is ready to serve, plate as per in the video.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Bubble waffle dosa

Chilli Cheese charcoal Dosa

Chilli Cheese charcoal Dosa is a rice pancake from Sothern part of India. This is made out of fermented batter made out of rice and urid dal. Here in this recipe we are mixing an edible charcoal in to dosa batter to get a black colour dosa. Made in two ways by using bubble waffle maker and traditional crepe style dosa with some chilli and cheese.

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INGREDIENTS

For the filling

Cheese (mature cheddar) – 30 gm / 1 Tbspn

Green chilli chopped – 7 gm / 1 Tspn

Onion chopped – 30 gm / 1 Tbspn

Coriander leaf chopped – 3 gm / 1 Tspn

For charcoal dosa batter

Dosa batter (fermented) – 3 laddle

Charcoal powder – 7 gm / 1 Tspn

For Making  Bubble waffle dosa

METHOD

Put all the ingredients in a bowl mentioned in the filling. Mix altogether and keep it aside.Now in a bowl pour the dosa batter and add charcoal powder in to it.Mix until it gets the exact black colour.

For making Dosa

Apply clarified butter in bubble waffle maker.In a bubble waffle maker pour the charcoal dosa batter evenly.Fill the chilli cheese mixture in each bubble pockets.Now cover the chilli cheese mixture by drizzling the dosa batter on top.Cover the bubble waffle maker and cook for 3 minutes.When it is cooked open and slowly pick it up from waffle maker and place it on a chopping board.To plate it slightly chop the sides and cut it in to half without cutting through the bubble.Place it in a bowl and sprinkle some gun powder on top before serving.If not having the bubble waffle making just use the dosa tawa.Apply some clarified butter on tawa, pour charcoal dosa batter and spread it in to circle shape.Now put the chilli cheese mixture and pour some ghee or oil on top.Ensure it is cooked evenly and easy to remove from all the sides.Slowly try to roll it and leave it on the pan to make it little more crispy.Plate it as shown in the video.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Kappa Beef Curry

Kerala Kappa Beef curry

Kerala Kappa Beef curry  recipe is an amazing combination of Tapioca & Beef curry. This is a traditional recipe of Kerala, Southern part of India that goes well with rice, chappathi and any type of bread.

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INGREDIENT

Beef – 1000 gm / 1 Kg

Turmeric powder – 7 gm / 1 Tspn

Chilli powder – 15 gm / 1 Tbspn

Red chilli paste – 30 gm / 2 Tbspn

Coriander powder – 21 gm / 3 Tspn

Ginger garlic paste – 15 gm / 1 Tbspn

Onion sliced – 2 medium size onion

Green chilli slit – 3 nos.

Curry leaf – 5 gm / 10 leaves

Chicken stock cube – 1 cube

Salt – 7 gm / 1 Tspn

Oil – 45 gm / 3 Tbspn

Water – just enough to cover  beef.

Coconut oil – 30 gm / 2 Tbspn

For Making Kappa beef curry

METHOD

In a pressure cooker put beef and all the ingredients mentioned except coconut oil and water.Mix it altogether and pour water just enough to cover the beef.cook for 5 minutes in high pressure and then reduce the flame and cook for another 25 minutes in low flame.When it is ready open the pressure cooker lid and put cooked tapioca in to beef curry and mix gently altogether.Pour some coconut oil and put fresh curry leaf in to the curry for an amazing flavour. Mix it.Give it a boil after mixing and it is ready to serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Kappa Puzhukku

Tapioca Recipe South Indian

Tapioca Recipe South Indian , This is a simple and easy home made tapioca (cassava) recipe from Southern part of India, Kerala. Tapioca is called ‘Kappa’ in regional language Malayalam. Tapioca is widely consumed across Kerala. It is taken as breakfast or as a staple food. Mashed tapioca goes well with meat or fish curry, especially sardines, as a delicacy in Kerala.

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INGREDIENTS

Tapioca –  1000 gm / 1 Kg

Water – 2 Litre

Turmeric powder – 7 gm / 1 Tspn

Salt – 7 gm / 1 Tspn

Onion chopped – 30 gm / 2 Tbspn

Garlic cloves – 4 cloves.

Green chilli – 3 nos.

Cumin seeds – 4 gm / ½ Tspn

Curry leaf – 6 leaves.

Coconut oil – 15 gm / 1 Tbspn

For Making Trivandrum style kappa puzhukku

METHOD

Using a mortar and pestle crush onion, garlic, green chilli, cumin seeds and curry leaf altogether.Add coconut oil in to it, crush and mix it altogether. Keep it aside.Wash and clean tapioca and put it in a thick bottom pot.Pour cold water in to it, add turmeric powder and salt.Allow to boil and cook until the tapioca is soft.Drain out the boiled water leaving some amount of water in the pot.Now add in the crushed mixture in to tapioca. Mix well.Using a wooden spatula gently mash tapioca by leaving some bite size pieces.Serve it in a bowl.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Banana Pudding

Banana Pudding

Magnolias banana pudding Recipe ,  Banana pudding is a dessert commonly associated with Southern American cuisine. Here I am doing this recipe inspired from Magnolia bakery, one of their best selling dish. Banana pudding consist of layers of sweet vanilla flavoured custard, swiss roll and banana topped with whipped cream.

Portion Size – One

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INGREDIENT

Banana ripe (soaked in milk) – 3 nos.

Swiss roll (cut in to pieces) – 200 gm / 1 cup

Whipped cream powder – 100 gm / 7 Tbspn

To make custard

Sugar – 45 gm / 3 Tbspn

Corn flour – 15 gm / 1 Tbspn

Egg yolk – 2 nos.

Vanilla essence – 15 gm / 1 Tbspn

Milk – 125 gm / ½ Cup

For Making Banana Pudding

METHOD

To make whipped cream

Put whipped cream powder in a bowl, pour the banana soaked milk in to whipped cream powder.Mix it and using a hand blender slowly start beating until it foams in to whipped cream.To check the right consistency of the whipped cream gently tilt the bowl upside down.If the cream is not falling off from the bowl that is the right whipped cream.

To make custard

In a pan put all the ingredients mentioned in to make custard.Using a whisk mix it slowly, make sure there is no lumps.Now keep the pan on a low fire and cook by stirring continuously so that it will not catch on the bottom of the pan.Stir until it gets thick consistency. Once it is done keep it aside to cool down.

To make pudding

In a big bowl pour custard, add a 2 tablespoon of whipped cream to the custard, mix and fold it.Now add rest of the whipped cream on to the custard.Gently mix together by folding the whipped cream and custard until it gets very light foam.Try to keep the volume, don’t break the air. If do so it will become liquid.Now drop in the soaked banana in to the bowl and fold it.Put swiss roll in to the bowl, slowly fold it.Transfer it in to a larger bowl and keep it in the fridge to set at least for 6 hours.

For plating

Spoon in the banana pudding in to small deep bowl.Place some left over swiss roll on top of the pudding.Put some mixed berries on top.Grate some chocolate on top of the pudding and serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Red Cabbage

Red cabbage Indian Recipe

Red cabbage Indian Recipe, This fantastic cabbage thoran comes from southern part of India and is a great side dish. This goes well with rice. Usually in south India this thoran is made out of white cabbage tossed with coconut and a few spices such as cumin and mustard seeds. In this recipe we are taking our turn on using red cabbage and we make it in to a completely different dish and gives different flavour and aroma.

Portion Size – One

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INGREDIENT

Oil – 30 gm / 2 Tbspn

Cumin seeds – 4 gm / ½ Tspn

Red chilli flakes – 4 gm / ½ Tspn

Roasted chick pea – 7 gm / 1 Tspn

Onion chopped – 30 gm / 2 Tbspn

Chilli powder – 7 gm / 1 Tspn

Garam masala – 2 gm / ¼ Tspn

Green chilli split – 2 nos.

Turmeric powder – 4 gm / ½ Tspn

Red cabbage grated – 250 gm / 1 cup

Vinegar – 15 gm / 1 Tbspn

Water – 45 gm / 3 Tbspn

Onion tomato masala – 45 gm / 3 Tbspn

Chat masala – 3 gm / ¼ Tspn

Coriander leaves – 2 strings

Salt – 7 gm / 1 Tspn

For Making  Spicy red cabbage subzi

METHOD

In a hot pan pour oil, when the oil is hot put cumin seeds and allow it to crack.Now put red chilli flakes, make sure not to burn the chilli flakes.Put roasted chick pea and saute for a minute.Now add chopped onion, green chilli, turmeric powder, chilli powder and garam masala.Saute for two minutes, add grated red cabbage and salt. Mix well.Cover and cook it for 5 minutes in a slow flame.Now pour vinegar in to the cabbage to enhance colour and sour taste.Add water, bring fire to medium, cover and allow to cook further for five more minutes.Cabbage should be soft and also should feel a light crunch while chewing.At this stage add onion tomato masala and mix well.For finishing touch add chat masala, break coriander leaves and sprinkle on top. Mix it.Check seasoning and subzi is ready to serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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New Indian Takeaway

Buy the Book New Indian Take away Buy the Book ******** Kindle & Paper Back edition ********

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★★  Cook book and guide to start a modern Indian takeaway business  ★★

New Indian take away , Take away culture of curry houses started in United kingdom. when we need to ensure the basic quality of Indian cuisine has to be upgraded it must start from the root .

The old school Indian takeaways are losing its market grip mainly due to unhealthy curry which is steeped in oils with boring same menu which started as a trend 50 years back .

You either upgrade yourself or face lose of business

The Food service delivery Market in Uk stands around 8.5 Billion GBP in 2019. UK households spend an average of around five British pounds per person per week on Takeaways .

My Hands on experience and research to run successful Modern Indian takeaway kitchen . Tried and tested perfect recipe that helped many of my restaurant clients to run successful restaurant and takeaway business in Uk , Middle East and India .

◆ The concept ◆

When i got the opportunity to revamp and design an existing old school Indian take away in to a ” New Indian Take away ” saw it as an greater opportunity to change the tired curry culture .

What I learned is an amazing opportunity how we can change the existing curry culture . The base gravies used tasted same , more to a sweeter side . My objective was to make it simple , authentic and using local ingredients around uk .

When we started of the old clients were suspicious and we saw a dip in sales . The owner was concerned and almost near to go back tested old styles .

But the patience paid of with the help pf worlds biggest marketing Tool Yes ” The word of Mouth . Now we raised More than 50% of Monthly sales compared to last year. which is a tremendous jump . The work culture has been improved as recipe given were accurate with perfect techniques to follow .

★ About Chef Bobby Geetha ★

Bobby Geetha is a chef With proven successful track record in business turn arounds, concept development and new openings.

Top rated chef at BBC master chef season 8 – First and only South Indian chef to reach to final 10 level.worked in capacity of Corporate chef , Group Head chef in London and Dubai.

Taj Hotels | Sofitel | Hilton | Noma | Ashas Restaurants | Compass Group .

Cornell University | IHM India

www.chefbobbygeetha.com

◆ TV: Featured in UAE’s top chef show 2018

◆ Trained in Michelin star restaurants Including Noma 2017

◆ Best Indian Chef Awards in Middle East 2018-19

Buy the Book

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Bubble waffle

Bubble Waffle

Best Bubble waffle recipe , This is an incredible home made bubble waffle made in waffle maker. This waffle recipe is easy and makes delicious waffles. Here we serve it with mixed berries, cake cubes, maple syrup, ice cream, grated chocolate and some marshmallows.

Portion Size – One

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INGREDIENT

For waffle

Plain flour – 150 gm / 10 Tbspn

Corn flour – 50 gm / 3 Tbspn

Baking powder – 7 gm / 1 Tspn

Baking soda – 3 gm / ¼ Tspn

Salt – 3 gm / ¼ Tspn

Sugar brown – 10 gm / 1.5 Tspn

Butter clarified – 30 gm / 2 Tbspn

Vinegar – 4 gm / ½ Tspn

Egg – 2 nos.

Milk – 150 ml / ½ cup

Vanilla essence – 3 ml / ¼ Tspn

For plating

Mixed berries – 15 gm / 1 Tbspn

Cake cubes – 15 gm / 1 Tbspn

Ice cream – 1 scoop

Maple syrup – 7 gm / 1 Tspn

Grated chocolate – 3 gm / ¼ Tspn

Marshmallow – 15 gm / 1 Tbspn

For Making  Bubble Waffle

METHOD

In a bowl put plain flour, corn flour, baking powder, baking soda, salt and sugar.Mix it and keep it aside.In another bowl pour clarified butter, vinegar, eggs, milk and vanilla essence.Using a beater mix it altogether.Now pour in the flour mix in to the bowl.Using the beater mix it and make it in to a batter.Pre heat the waffle maker, apply clarified butter in waffle maker to get nice colour and caramelised flavour to the waffle.Fill in the waffle batter in to a squeezy bottle and squeeze the batter in to waffle maker.Make sure to fill in all the bubblesNow close the waffle maker and cook for 3 minutes.When it is ready take it out and make it in to a cone shape.Serve it with all the ingredients mentioned for plating.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Chilli Walnuts

Spicy chilli walnut snacks

Spicy chilli walnut snacks , This is a great recipe with roasted chick pea and fried spicy chilli walnut. Walnut is also called brain nuts. Walnuts are such a heart healthy ingredient. They have as twice as many antioxidants as other nuts. You can use any kind of nut to adapt the same recipe.

Portion Size – One

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INGREDIENT

Walnut – 500 gm / ½ kg

Oil – 100 gm / 6 Tbspn

Curry leaf – 8 – 10 leaves

Green chilli slit – 2 nos.

Roasted chick pea – 50 gm / 3 Tbspn

Chilli powder – 15 gm / 1 Tbspn

Salt – 5 gm / ¾ Tspn

For Making Spicy crispy chilli walnut

METHOD

In a hot pan pour oil, when the oil is hot put walnuts.Fry walnuts until it gets a golden brown colour and keep it aside in a bowl.Now in the same pan using the left over oil add in curry leaves, green chilli and roasted chick pea.Saute it until the chick pea gets crispy.Now put the chick pea along with walnuts in to the bowl.Add chilli powder and salt, toss it and serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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