How To Cook 750 grams Sura Puttu Recipe Video.

How To Make 750 gram Sura Puttu Recipe | Village Food | How to Cook Tasty Shark Curry | சுறா புட்டு

A tasty and easy secret recipe of Shark puttu cooked the village style which was prepared by my mom with step by step instructions to help any new learner to cook like a professional.

Paal Sura puttu (Shark puttu) is a very good diet for lactating mothers. Paal sura and Garlic used in the cooking increases the milk production. Also, it is a very tasty dish.

Cooking Time - 40 minutes.

Ingredients : -

Shark (Cleaned and Cut into Chunks) - 750 gms 

Water - 500 ml (To boil shark)

Gingelly oil - 100 ml (Coconut oil is also used instead of Gingelly oil in some parts of Tamilnadu)

Shallots Chopped - 150 gms

Mustard seeds - 1 tsp

Curry leaf - 2 tbsp

Garlic whole peeled - 50 gm

Ginger Chopped - 1 tbsp

Slit Green chilli - 2 nos

Chilli powder - 1/2 tsp 

Turmeric powder - 3 tsp

Crushed pepper powder - 2 tsp

Chopped coriander leaves - 2 tbsp

Salt - To taste.

Method : -

Wash the cut shark and boil it in water along with 2 tsp of turmeric for 10 minutes.

Strain the water and cool the shark.

Once cooled remove the skin of the shark.

Crumble the fish into flakes and break the bones into small pieces.

In a heavy bottom pan (kadai) heat the Gingelly oil. 

Once the oil is heated add the mustard seeds and let it crackle. (Note that if the mustard is added when the oil is not hot and it 

does not crackle it does not taste so good)

Add the 150gm chopped shallots and saute for some time.

Add in the 50gm peeled garlic. ( The more the garlic the more it tastes good)

Add in the 2 nos slit green chilies. (if you want the puttu to be spicy add more green chilies)

Add in the 1 tbsp curry leaves and saute for some time till the onion becomes translucent. 

Add in the 1 tbsp chopped ginger to the pan.

Now add in the 1/2 tsp chili powder and 1 tsp turmeric powder.

Cook till the raw flavor of the masala leaves.

Once that is done add in the flaked shark and cook it in slow flame for 10 - 15 minutes. The more you cook the more intense the flavor becomes. 

Once done finish it by adding 2 tsp of crushed pepper and 2 tbsp of chopped coriander. 

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Spicy Pork chops

Spice these pork chops up by adding more chili powder, or perhaps some cayenne to the rub. Remember to grill them hot and fast.

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Ingredients:

• 4 3/4-inch thick pork loin chops
• 1 tablespoon brown sugar
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon pepper

Preparation:

Mix dry ingredients together. Thoroughly rub spice mixture over the entire surface of each pork chop. Let stand at room temperature for 30 minutes. Preheat grill. Grill for 8 to 10 minutes over a medium fire. Turn once. About 8 grams of fat for each chop. 

 Tips for grilling pork chops

There are a number of cuts labeled pork chops. Bone in or boneless, loin or rib chops, the most important factor to consider when grilling pork chops is the thickness. Thin cut chops (under 3/4-inch thickness) need to be handled differently from thick cut pork chops (anything over 3/4-inch thickness). Thin chops will dry out faster so they need to be cooked quicker, while thicker chops need time to get cooked through the middle without drying out the surface so they need to be cooked slower. It sounds backwards, but it works. Before we get grilling pork chops though we need to maximize moisture, tenderness, and flavor.

Brining: Brining is a great way to add moisture to any meat and is particularly beneficial with pork (The real benefit however is going to be with thicker cuts of meat. If you are using thin chops brining may not be the best way to go but if you are using thick chops then a good brine will certainly help. A brine is a salt water mixture (about 1 tablespoon table salt to a cup of water) that gets soaked up by meat. Brining thick cut pork chops should take 2 to 4 hours. Remember to thoroughly rinse the chops after brining to remove any excess salt.

Marinade: For thinner chops a good marinade is the way to go. Marinades can not sink into meat like a brine will but it adds a protective layer to the chops while letting you add loads of flavor. A good example of a basic marinade is Italian Dressing. It contains oil, vinegar and water as well as herbs and spices. Thin chops can be sufficiently marinated in as little as 30 minutes. The marinade will tenderize the meat and protect it from the intense heat of the grill.

Dry Rub: You can always skip the brines and marinades and simple season the surface of your pork chops with herbs and spice (or salt and pepper). This will not add moisture or help to tenderize the chops but it will add a lot of flavor. I only recommend this method if you are going to grill your chops below medium. Over cooking will leave you with a chop that is too dry and tough.

Combining: Brines contain salt so nothing else you do to the chop should have salt in it. You can brine and dry rub, just choose a rub without salt. I do not recommend brining and marinating since they will work at cross purposes. Similarly if you are marinating, then you are already adding the rub, you are just putting it on with the marinade.

Grilling Thin Pork Chops: Thin chops should be grilled hot and fast. This is really one you should step away from since thinner pork chops will cook so fast. The trick is to grill them like you would a steak, over an intense heat, flipping as little as possible. Preheat your grill to as hot a temperature as it will go. Place the chops on the grill and close the lid for 1 minute. Open the lid and rotate the chops 45 degrees without flipping. Close the lid for another minute. Now flip the chops over and close the lid again. After a minute rotate the chops 45 degrees and finish them off. With a hot, hot grill and thin chops you should have them off the grill in 4 to 5 minutes.

Grilling Thick Pork Chops: Thick chops need a slower heat to get them cooked without drying them out. What you do want to do however is sear the surface to get them cooking. Preheat your grill as high as it will go (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill).

Resting: Once the chops are cooked the way you like them get them off the grill. Place on a plate and cover with aluminum foil for 5 to 10 minutes to let them rest. This recovery period lets the meat loosen up and the juices flow through the pork chop. This really is the most important part of the whole process.

Spinach and Mushroom lasagne

    * 2 lasagna pasta
    * 1 c. parmesan cheese
    * 2 c. grated mozzarella cheese
    * vegetable Filling:
    * 2 tbsp. butter
    * 2 tbsp. olive oil
    * 1 large onion, chopped
    * ½ c. chopped celery
    * 2 cloves garlic, minced
    * 4 c. sliced fresh mushrooms ( about 500g)
    * 2 c. chopped spinach or 1 pkg. 284 g frozen, thawed and drained
    * 1 tsp. basil
    * ½ tsp.  salt
    * 1 c. small curd cottage cheese
    * Bechamel Sauce:
    * 1/3 c. butter
    * 1/3 c. flour
    * 2 c. milk
    * 1 tsp. salt
    * pepper

How to make it

    * In large pot of boiling water, cook lasagna pasta just until tender, 12-15 minutes. Drain and rinse in cold water. Set aside.
 spinach and mushroom filling: In large skillet, heat butter and oil over medium high heat, cook onion, celery and garlic until softened, about 3 minutes. Add sliced mushrooms and cook until tender. Add chopped spinach, basil, salt; cook, stirring constantly, until all moisture has evaporated. Remove from heat. Let cool slightly, then mix in cottage cheese. Set aside.
    * Bechamel Sauce: In saucepan, melt butter over medium heat. Stir in flour; cook for two minutes. Gradually add milk and  bring to a boil, stirring constantly. Season with salt and pepper to taste.
    * To assemble, spread 1/3 of sauce on bottom of greased 9"x13" baking dish. Sprinkle 1/3 of Parmesan cheese over and cover with four lasagna noodles. Spread half the spinach filling over. Cover with 1/3 of sauce, 1/3 of Parmesan, and four more noodles. Layer with remaining vegetable filling, Parmesan, noodles, and sauce. Sprinkle with mozzarella. Bake uncovered in 350 degree oven for 35-40 minutes, or until sauce bubbles and cheese is lightly golden.
    * Makes 12 servings.

Beef Wellington

Beef Wellington makes a very impressive main course for a special occasion dinner party.

Although this beef Wellington recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

Fillet of Beef Wellington
with Madeira & Black Truffle Jus
INGREDIENTS
SERVES 8

1 x 3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz (30g) unsalted butter
salt and freshly milled black pepper
6oz (175g) pâté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE)
2oz (55g) unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

MADEIRA & TRUFFLE JUS
¾ cup (6 fl.oz) Madeira wine
¾ cup (6 fl.oz) beef broth (stock)
2 tablespoons finely chopped black truffles
knob of unsalted butter

TO SERVE
bunch watercress, washed


METHOD

The first step in this beef Wellington recipe is to prepare the stuffing (Duxelle). This can be prepared up to 2 days in advance when covered and stored in the refrigerator.

    * Heat the butter in a frying pan and add the chopped onion. sauté for 2 to 3 minutes until soft and golden.

    * Add the chopped mushrooms and sauté until all of the moisture evaporates.

    * Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé.

    * Finally, remove from the heat, mix in the chopped parsley and allow to cool completely before refrigerating until required.


PREPARE THE BEEF

Although this stage of my beef Wellington recipe requires a little time and patience, it's not difficult......and can be completed up to 2 hours before baking!

    * Heat the olive oil and butter in a large frying pan.

    * Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.

    * Remove the beef from the pan and allow to cool completely. Reserve the juices (not the fat) from the cooking pan and any from the beef as it rests, for the jus later.

    * On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

    * Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet.

    * Spread the mushroom stuffing over the top of the pâté.

    * Place the beef on top of the stuffing and push down gently to settle it into the mix.

    * Place the 2 remaining pancakes over the top of the beef.

    * Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Now carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

    * Carefully turn the parcel over onto a buttered, large baking tray.

    * With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

TIP
To save valuable time later, the above stage for this beef Wellington recipe can be completed up to 2 hours before baking.


BAKE THE BEEF FILLET

    * Preheat the oven to 450F/230C/gas mark 8.

    * Remove the beef from the refrigerator and brush all over with the beaten egg.

    * Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

    * Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes.


PREPARE THE MADEIRA JUS
(this can be done while the beef is baking)

    * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock).

    * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes.

    * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce.

    * Season to taste.

Beef wellington

Beef Wellington makes a very impressive main course for a special occasion dinner party.

Although this beef Wellington recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

Fillet of Beef Wellington
with Madeira & Black Truffle Jus
INGREDIENTS
SERVES 8

1 x 3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz (30g) unsalted butter
salt and freshly milled black pepper
6oz (175g) pâté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE)
2oz (55g) unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

MADEIRA & TRUFFLE JUS
¾ cup (6 fl.oz) Madeira wine
¾ cup (6 fl.oz) beef broth (stock)
2 tablespoons finely chopped black truffles
knob of unsalted butter

TO SERVE
bunch watercress, washed


METHOD

The first step in this beef Wellington recipe is to prepare the stuffing (Duxelle). This can be prepared up to 2 days in advance when covered and stored in the refrigerator.

    * Heat the butter in a frying pan and add the chopped onion. sauté for 2 to 3 minutes until soft and golden.

    * Add the chopped mushrooms and sauté until all of the moisture evaporates.

    * Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé.

    * Finally, remove from the heat, mix in the chopped parsley and allow to cool completely before refrigerating until required.


PREPARE THE BEEF

Although this stage of my beef Wellington recipe requires a little time and patience, it's not difficult......and can be completed up to 2 hours before baking!

    * Heat the olive oil and butter in a large frying pan.

    * Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.

    * Remove the beef from the pan and allow to cool completely. Reserve the juices (not the fat) from the cooking pan and any from the beef as it rests, for the jus later.

    * On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

    * Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet.

    * Spread the mushroom stuffing over the top of the pâté.

    * Place the beef on top of the stuffing and push down gently to settle it into the mix.

    * Place the 2 remaining pancakes over the top of the beef.

    * Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Now carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

    * Carefully turn the parcel over onto a buttered, large baking tray.

    * With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

TIP
To save valuable time later, the above stage for this beef Wellington recipe can be completed up to 2 hours before baking.


BAKE THE BEEF FILLET

    * Preheat the oven to 450F/230C/gas mark 8.

    * Remove the beef from the refrigerator and brush all over with the beaten egg.

    * Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

    * Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes.


PREPARE THE MADEIRA JUS
(this can be done while the beef is baking)

    * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock).

    * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes.

    * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce.

    * Season to taste.

CHICKEN BIRYANI

Ingredients:

   

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

     Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
     Marinate the chicken with this mixture and keep aside for 3-4 hours.
     Heat oil in a pan. Fry the onions until golden brown.
     Add the marinated chicken and cook for 10 minutes.
     separately half cook the basmathi rice strain and add to the chicken gravy . Mix saffron in milk and sprinkle on top.add chopped mint and corriander to the rice.

    cook the rice in dum(seal the container and keep on top of a griddle on low heat so that the heat slowly cooks the rice and the aroma is infused to the rice.. Mix gently.
    Garnish with green coriander leaves, mint and fried cashew-nuts and serve hot.

Chicken tikka

Chicken tikka is one of my favorites and this is a very good recipe with a smooth, unctuous marinade. This version is typical for grilling or BBQ.They're perfect prepared as appetizers on a shorter skewer. For family meals, you can make them as entree accompanied by rice and a side dish.

The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.
Ingredients:

    * 1 cup fresh yoghurt (should not be sour)
    * 1 cup finely chopped fresh coriander leaves
    * 2 tbsps ginger paste
    * 3 tbsps garlic paste
    * 3-4 tbsps garam masala
    * 6 peppercorns/ 2 dry red chillies
    * 3 tbsps lime/ lemon juice
    * 1/2 tsp orange food coloring
    * 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
    * 1 large onion cut into very thin rings
    * Lime/ Lemon wedges to garnish
    * 1 tsp Chaat Masala (available at most Indian groceries)

Preparation:

    * Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
    * Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
    * Thread the chicken onto skewers and keep ready.
    * Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
    * Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
    * Remove from skewers and put the chicken in a plate.
    * Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
    * Garnish the Chicken Tikka with these onion rings and serve.