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

Sat 2 Dec 2017

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

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.