Get Cooking: Karuvepullai-Grilled Pineapple With Chettinad Chicken and Khoya-Stuffed Ravioli with Rabri

Karuvepullai-Grilled Pineapple With Chettinad Chicken

Karuvepullai-Grilled Pineapple With Chettinad Chicken is a traditional and aromatic dish from south India, it is prepared with Boneless chicken, pineapple and flavorful Indian spices. Khoya-Stuffed Ravioli with Rabri  is made with refined flour, sweetened khoya and dry fruits. A chef from Vivanta by Taj has shared these two scrumptious dishes.

Karuvepullai-Grilled Pineapple With Chettinad Chicken

Ingredients 
Boneless chicken 
Pineapple (sliced)  
Mayonnaise 
Coriander (chopped)  
Ginger and garlic paste 
For Chettinad masala
Star anise
Marati moggu 
Garam masala (whole) 
Coconut (dry)    
Coriander seeds
Red chillies  
Peppercorn
Fennel
Jeera 
Pattar phool
Curry leaves 
Nutmeg & mace 
Chilli powder
For tempering
Garam masala (whole)
Fennel 
Red chillies  
Curry leaves
For the salsa
Tomatoes 
Onion  
Coriander   
Green chillies (chopped)
Olive oil  
Lemon juice  
Salt    
Qty
500 gm
10-12 pieces
30 gm
10 gm
10 gm

5 gm
2 gm
2 gm
30 gm
2 gm
2 pieces
5-6 pieces
2 gm
2 gm
2 gm
5 gm
6 gm
4 gm

2 gm
2 gm
2-3
5 gm

50 gm
50 gm
10 gm
5 gm
10 ml
5 ml
to taste

Instructions:

  1. Wash the boneless chicken, dice into small pieces, and set aside. Grind the Chettinad masala.
  2. Add oil to a frying pan and temper with jeera, coriander, fennel, red chillies and curry leaves. Add chopped onion and sauté until golden-brown. Add chopped tomatoes and cook together. Add the Chettinad masala and chicken. Cook until dry, adding salt and chilli powder.
  3. For the salsa, chop tomato, onion, green chilli and coriander. Mix them with lime juice, salt and pepper.
  4. Grill the pineapple slices. Using cling wrap, overlap the pineapple one by one. Smear with mayo and place the Chettinad chicken. Roll firmly and knot them both by the ends. Cool in a refrigerator. Once set, cut into half and serve with salsa.

Khoya-Stuffed Ravioli with Rabri

Khoya Stuffed Ravioli with Rabri

Ingredients  
Refined flour 
Egg (whole) 
Salt   
Sweetened khoya
Dry fruit (almond, pistachio, raisin)
Full-cream milk
Sugar (grain) 
Qty
250 gm
70 gm
a pinch
50 gm
20 gm
1 L
40 gm

Instructions:

  1. For the rabri, pour full-cream milk into a pan and reduce on slow flame until coating consistency improves. Add sugar and set aside.
  2. Put flour in a basin and make a bay. Add eggs, salt and little water. Knead the dough until it hardens. Allow to rest for a while.
  3. Roll the dough with a very thin sheeter and cut into round pieces. Place khoya and dry fruit mix in the middle and cover, placing one on top of the other and applying egg wash on the sides to prevent it from opening.
  4. Boil water, and blanch the pasta in it. Place on a serving plate and pour rabri on top. Garnish with nuts, and serve hot with cold rabri.