Murg Tikka Paan Rolls

The Indian Sweet Betel Leaf or paan is an essential mouth freshener cum digestive chewed by many in daily life. It is mostly chewed after the meals. Though there are hundreds of paans with added tobacco and other intoxicating agents available in almost every nook and corner of India, sweet paan is most sought sfter, which is liked by men, women and children. Any festive dinner is highlighted by paan. Paanwalas can bee seen near restaurants and markets with their petty make shift stalls. As per my knowledge, Mumbai has the highest number of paanwalas in the entire world!

Some years ago, Chef Sanjeev Kapoor had demonstrated on Khana Khazana,  how to make Shaam Savera, a spinach and cottage cheese dish which attracted my attention. Later in year 2010 when we used to frequent Vintaage Inn, a restaurant that was being run by an enterprising guy called Vinayak. He introduced many innovative dishes and he used to ask us if we would like to try new dishes. One such starter dish was 'Beeda Kebab'. Vinayak told me that it looks like paan roll and tastes similar to paan. I was surprised to hear that and we did order and taste it. It was OK, but not great. It lacked flavours. The filling tasted as if chicken is stuffed with Biscuit Rotti filling. The added grated coconut in the filling spoiled the taste.

Years rolled by and recently it was our good friend Uma Shenoi's birthday. I wanted to present a starter dish for Uma, something exotic, something unique and something she had never tasted before!

Using my imagination, borrowing the idea from what Vinayak had served us at Vintaage Inn that day in 2010, I came out with this one that I named 'Murg Tikka Paan Rolls'. It has the subtle taste of spinach blended with with a hint of mint and the biting taste and flavour of betel leaves. It has succulent juicy marinated chicken filled with sweet aromatic filling of fennel seeds, nuts and dry fruits with the redness of Kashmiri Chilli Powder and the tongue tickling taste of dry ginger. In a way, Kashmiri cuisine has much influence over this recipe.

Before we proceed to check the recipe, let me mention in brief about what any typical Indian Meetha Paan(Sweet Betel Leaf) consists of. Following the traditional preparation of paan, I have formulated the dish, of course with my own imagination to replace certain ingredients with suitable ones. After all, this is a chicken dish and we should also get the taste of chicken. Yet, adding garlic and onion to this may spoil the flavour. Hence I suggest, don't add any of those into this!

Essential constituents of a typical Meetha Paan(Sweet Betel Leaf):

Paan has its own good and bad effects on individuals due to tobacco and arecanut as per research studies, but I am highlighting some of the safe and healthy substitutes that I have added to suit the dish, at the same time giving almost the same flavour and taste as a typical pan has.

1. Any good variety of betel leaf - Kolkata, Banarasi, Salem leaves are very famous. They are sweeter than the Madras and Mangalorean leaf. Here I have used the local Mangalorean leaf which is quite pungent. To neutralise the pungency, I have added paalak leaves. If you use Kolkata or Banarasi Paan, you can double up the number of paan and reduce number of paalak leaves. Mint leaves are added for that minty flavour you get while chewing the paan. Make a paste of all the leaves add spices to the paste and use for marination.

2. Chuna(Lime paste) - Lime paste mixed with paan gives a different feeling for the paan chewer. Here I have symbolically represented chuna with hung curd with added Kashmiri Red Chilli powder for colour and other spice powders for flavour.

3. Gulkand(Rose-Honey Preserve) - Gulkand is made from wild pink rose and honey traditionally processed and preserved in ceramic jars. It is the sweetener added to make the paan tasty and succulent.  Sadvaidyashala of Nanjangud was famous for Gulkand in Karnataka. I have personally seen how they make Gulkand in 1988, since Meena was close to the owner BV Balasubramaniam son of BV Pandit, the founder of Sadvaidyashala. As newly married couple then in September 1988, we were invited by him to wish us and bless us.

I have represented gulkand with chopped candied pineapple, Tutti Fruity and raisins with added honey. You may add dates if you prefer and eliminate candied pineapple. I had stock of pineapple candy from Soans Farm Bannadka, hence used that.

4. Supari(Arecanut) pieces/flakes, Saunf(Fennel), Dhania(Coriander), Catechu(Acacia powder extract), Elaichi(Cardamom), Menthol, Jeera Mithai(Sugar coated Cumin) - These are dry ingredients that are added over gulkand for substance. They add to flavour and help in digestion. In these paan rolls, Dry fruits like roasted almonds, pista and cashew bits mixed with Khuskhus(Poppy Seeds), cardamom powder and nutmeg powder are added. Nutmeg belongs to the Arecanut family and looks similar. However, being very strong in flavour, I used just a pinch of nutmeg.

I am sure, this will be liked by all age group people. Surprise your family and friends with this. They wouldn't mind asking you to repeat the dish often, especially in these cold and dark winter months. You may serve this as a starter dish or a side dish with rotis and curry or any rice dish.

Ingredients:

For Marination:
Chicken Breast - 1 or approx 400Gms
Salt - To taste
Hung Curd - 1 Tbsp
Turmeric powder - 1/4 Tsp
Kashmiri Chilli Pwder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Black Pepper powder - 1/2 Tsp
Lemon - 1/2 

For the Green Paste: 
Palak(Spinach Leaves) - A handful chopped
Mangalore Betel Leaves - 2 chopped(or Salem, Kolkata Or Banarasi leaves 4-6)
Mint Leaves - 1 sprig chopped
Cumin Powder - 1/4 Tsp
Black Pepper powder - 1/2 Tsp
Dry Ginger powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
Corn flour - 1 Tbsp
Egg white - 1

For the Filling:

Fruity Filling:
Candied Pineapple or de-seeded Dates - 6 chopped
Raisins - A handful chopped
Tutti Fruity - A handful
Dry Ginger Powder - 1/4 Tsp
Cardamom powder - A pinch
Nutmeg powder - A pinch
Honey - 2-3 Tsp

Nutty Filling:
Tiny Cashew Bits - A handful
Almonds - 8-10 chopped
Pistachios - 15 chopped
Toasted Fennel Seeds - 1 Tsp
Toasted Poppy Seeds - 1 Tsp

For final baking:
Butter - For basting
Wooden strong Toothpicks
Whole Clove(Optional)

Method:

Preparing Murg Paan Rolls:
Wash the chicken breast, carefully slice the chicken breast with a sharp knife and separate two heart shaped sheets from both sides.
Pat dry them or dry them with a kitchen towel.
Grind palak leaves with mint leaves and betel leaves into a thick puree without adding much water.
Add 1/4 Tsp dry ginger powder, pepper powder, coriander powder, cumin powder, corn flour, salt to taste and mix well.
Spread this paste on a platter.
Combine juice of half lemon, hung curd, turmeric powder,  Kashmiri chilli powder, garam masala powder, salt and pepper, rub over the chicken sheets on one side.
Place the chicken slices over the green paste and marinate for 30 mins to one hour in the fridge.
Mix the tutti fruity, raisins and dates with cardamom powder, 1/4 tsp dry ginger powder, nutmeg powder and honey.
Lighly crush roasted almonds, pistachios, fennel seeds, poppy seeds and mix with cashew bits.

Baking:

Preheat oven with baking tray lined with aluminum foil for 10 mins at 180°C.
Grease the baking tray with sufficient butter, spread the sheets of marinated chicken on the tray, green side down.
Apply sufficient fruity filling on them.
Top them up with sufficient nutty filling.
Roll the sheets into half moon fold to cover the filling.
Apply half the left over green paste from marination on them to cover them properly.
Bake at 180°C for 15 mins, baste with butter, flip them upside down,  apply remaining green paste, bake for another 10 mins or till slightly browned.
Baste with butter, flip them over and prick toothpicks at one inch gap and optionally prick with cloves or just leave the toothpicks intact.
Beat egg white till frothy.
Brush the beaten egg white all over the rolls and bake them for another 10 mins or till golden.
(Coating with egg white gives that leafy glaze all over the rolls).
Remove from the oven and slice the pieces with a sharp knife between the toothpicks.
Serve on a platter with choice of salad and lemon wedges.

Spicy Arbi(Arvi) Chips

Recipe courtesy: Zee Khana Khazana TV show

Arbi or Arvi is nothing but Colocasia or Taro root/tuber. It is commonly found in tropical places, more abundantly in summer and Autumn. It is a rich source of Calcium, phosphorus and carbs. Here in South India, we find it abundantly in Kerala. We GSBs call it Alva Maande.

Though we make different curries like Sambar and Humman with it, Meena found a good recipe on Zee Khana Khazana TV show the other day. She also got some Arbi and prepared it. This dish has an array of spices and flavours that has changed the look and taste of this otherwise not so liked root vegetable. When I looked at it, I knew that it's a super-hit at its very first edition! It reminded me of the chatpata potato/raw plantain dry curry they serve with vegetarian meals in Andhra restaurants.

Spice tangy chatpata Arbi Chips can be eaten directly as a starter snack, a tea time snack, or as a side dish with rice and daal. It's got a typical South Indian touch, especially added curry leaves and Tamarind in it. Make this and surprise your family to a great treat!

Ingredients:
Arbi  - 150Gms(5-7 tubers)
Red Chilli powder - 1/2 Tsp
Coriander powder - 1/2 Tsp
Turmeric powder - 1/4 Tsp
Salt - To taste
Oil - 2 Tsp
Mustard seeds - 1 Tsp
Urad Daal - 1 Tsp
Byadgi/Kashmiri Red Chillies - 2 whole
Curry Leaves - 1/2 Sprig
Thick Tamarind extract - 1 Tsp

Method:
Wash and peel the Arbi roots and slice them into 5mm thick chips.
Boil them with just sufficient water with added salt and drain.
Mix in the powders and  keep aside for 10-15 mins.
Heat oil in a pan.
Add mustard seeds and allow them to splutter.
Add urad daal and red chillies.
Fry till urad daal turns golden.
Add curry leaves followed by marinated arbi chips.
Check for salt.
Fry well till the arbi turns almost dry.
Now add the tamarind extract and saute for 2-3 mins.
Switch off the flame and serve hot.  

Godi Surnali(Sweet Buttermilk Dosa)

Sweet Surnali is a delicious wholesome breakfast or tea time snack that's liked by most of the GSBs. This is well relished with fresh butter or ghee. It is an essential snack traditionally prepared on the day of annual Tulsi Pooja on Utthana Dwadashi day.

My mother made those sweet ones meticulously, making the batter adding grated coconut to soaked rice and phova, grinding on the stone, allowing that to ferment and make thick dosas on the cast iron tawa on charcoal stove, drizzling ghee. Her preparation used to vary, and many a times I've seen her struggle to get the right results because those days nonstick tawas were not in vogue! Sometimes they got charred and stuck to the pan, frustrating her. Sometimes they turned out just perfect, fluffy spongy and golden brown.

According to my experience, a good surnali should have a stiff crusty golden bottom surface and spongy light upper. the appearance of hundreds of craters through which we can see the golden bottom surface is the indication that they have come out perfect! If you add jaggery to the batter before fermenting it, sometimes the surnalis ferment more, getting sour and they tend to stick to the pan. Eliminating the addition of grated coconut in the batter ensures even texture and fluffiness.

They also taste less sweet. So, my suggestion is to add jaggery after the batter gets fermented. You can add powder jaggery, run that with some amount of the fermented batter in the mixer along with turmeric powder. 

A well fermented batter releases froth when stirred. Mix in optional Eno salt just before making dosas. That is, if the batter fails to ferment properly.

Surnalis better be roasted on the nonstick tawa on one side, without covering a dome lid. If you cover them with the lid, the upper surface gets spoiled with steam condensation, and you may not find as many craters as you find over those that are roasted uncovered. Also be sure not to raise the gas flame too much. Allow the pan to heat well, and then maintain it at medium heat. Also make sure that you drizzle oil or ghee only after the upper surface forms craters and gets dry.

Eat them piping hot, with fresh butter or ghee melting over them. The unmistakable aroma of caramalised jaggery and butter/ghee make them taste heavenly. You can't resist eating just one or two. They are so light! You can also prepare some upma as savoury accompaniment to surnalis for breakfast.

Ingredients:
Dosa Rice(Or any good white rice) - 2 cups
Methi(Fenugreek Seeds) - 1 Tsp
Thick Phova(Beaten Rice) - 3/4 cup
Curd - 1/3 cup(About 2 Tbsp)
Salt - To Taste
Powdered Jaggery - 1 and 1/2 cups or according to taste
Turmeric powder - 1/4 Tsp
Eno Salt - 1 Pkt(Optional, if the batter does not ferment properly)
Water - QS
Ghee - OS for roasting dosas

Method:
Wash rice and methi seeds, soak in water at room temperature for 4 hours.
Wash thick phova and soak in beaten curd for 2 hours.
Grind soaked phova to a thick fine paste without adding water, keep aside.
Grind soaked rice with methi to a thick batter that should feel like sandy when you take a little batter and feel that with your fingers.
Mix both the batters, add salt and beat well.
Add very little water if necessary, to make a batter of dropping consistency.
Cover and allow to ferment overnight or for 8-12 hours at room temperature.
Once the batter gets fermented, take a cup of the batter in the mixie jar, add powdered jaggery and turmeric powder and run the mixer till jaggery has melted and well blended.
Then add that to the remaining batter, mix in optional Eno salt, beat well and make 5-6mm thick dosas by spreading a ladleful of the batter on the hot nonstick tawa.
Allow to roast on medium heat without covering.
You can see the colour at the bottom surface changing as the upper surface gets dry.
As craters form and the upper surface gets dry, drizzle a teaspoonful of ghee and allow the dosa to get golden brown at the bottom.
Remove from tawa, transfer to a platter and serve hot with fresh butter or ghee.

Note:
Traditional surnali is made with buttermilk. If you use buttermilk, add 1/2 cup of plain buttermilk instead of 1/3 cup curd and reduce the amount of water added while grinding rice and methi. Also add 1/2 cup grated coconut while grinding the batter.