Inji mittai

Inji - fresh ginger ; mittai - candy.

This is a candy sold in almost all the bus stations in Tamilnadu. I have never seen any one preparing this at home, as it is easily available there. This inji mittai is helpful in digestion and boosts the energy level during travels. I couldn't get a recipe from anyone I know, so I formulated this recipe myself. I am not sure if this how they prepare the ginger candy commercially, but works for small batches. It tasted exactly like the vendor's and I am sure many of you will like it too.

Method 1:

Ingredient:

very young fresh Ginger root - 150 gm
(Makes a paste of 3/4 cup)
sugar - 1 cup
water - 1/4 cup
cardamom - a pinch (optional)

Method:
Choose very young tender ginger, without any fiber. Scratch and remove the skin of ginger. Wash well to remove any impurities. Grind to a fine paste with 1/2 of the water mentioned above.
Bring remaining water and sugar to a boil and keep on heating till sugar solution gets the candy stage (2 string).
Add the ginger paste and cardamom powder. Stir well for 10 minutes or till it forms a mass and starts leaving the vessel holding the spatula.
Grease a plate with a 1/4 tsp ghee. Pour the ginger candy mixture and let cool for some time. Then draw lines and let cool completely. Break into squares as per the guidance lines and preserve in an air tight container.

Inji mittai is ready!

Method 2:

(If we cannot get the tender ginger, this method holds good)

Ingredients:

Fresh ginger - 150 gm
sugar - 1 cup
All purpose flour - 1 tbsp

Peel the ginger and extract juice with just 1/4 cup water. Discard the fiber.
Let the juice stand for 10 minutes. Discard the white residue.
Add the clear ginger juice to sugar and bring to a boil. Reduce heat and heat till it starts getting candy stage (2 string). Put the all purpose flour (maida) and stir vigorously to avoid lumps. Now the candy will start leaving the sides and starts crystallizing. Pour over a well greased plate and flatten to 1/2 inch thickness. Draw lines using a knife and let cool completely.
Break into squares and preserve in air tight container.

Inji mittai is ready!

Serving suggestion:

Taking a ginger candy after a heavy meal helps in digestion.
Good for people with giddiness.
Makes 20 small squares (1.5 inch).

Pepper chicken curry

Kozhi milagu kulambu - A chicken curry prepared with vibrant Indian black pepper masala. Pepper based curries called as milagu kulambu in Tamil may be one of the traditional masalas used in India before the arrival of chillies. Interestingly enough chillies made their route to India through Spanish and colonization, just 500 years ago only. Before reading this history, I had a different imagination because of the strong usage of chile peppers in India:)

Using black peppers in non vegetarian foods is highly recommended by elders in my town, as they believe that it can cure any food related allergies and a great cold remedy. Won't that be convincing enough to make a curry with black pepper:)

Ingredients:

Chicken - 1 lb
plain curd - 4 tbsp
dry ginger powder - 1 tsp
salt - to taste
Turmeric powder - 1/2 tsp
fennel - 1 tsp
cinnamon - 2 inch
bay leaf - 1
Sesame oil - 1/4 cup (must)
Salt - to taste
Curry leaves - 1 sprig

Paste 1:

tomato - 3
onion - 1
garlic - 1 (full)
Heat 1 tbsp oil in a wok and fry the chopped onion,peeled garlic till it wilts. Then add the chopped tomato and cook till it gets mushy. Let cool and grind to a fine paste.

To dry roast and grind:

Whole black Pepper - 2 tbsp
Coriander seeds - 3 tbsp
cumin - 1 tsp
cardamom - 5
cloves - 4
cinnamon - 2 inch
fennel - 1 tsp
black cumin - 1/4 tsp
mace - a thin strip
nutmeg - a tiny scrapping

Method:

Choose red meat with some bones from chicken.
Wash and pat dry. Add a tsp of salt, curd, turmeric and let it marinate for an hour or two.

Dry roast the items mentioned (just a minute is enough...don't let any of them char, otherwise the taste will change). First powder them without water.

Heat oil in a wok and put fennel, cinnamon, bay leaf and curry leaves. Then add the marinated chicken pieces without the liquid. Fry till the color changes to white and chicken shrinks a little.

Then add the onion tomato paste, remaining marinated liquid and cook covered with required salt. Check if it is done. Now put the prepared masala powder, dry ginger powder and mix well. Cook covered in medium heat till oil separates.

Garnish with fresh curry leaves.

Serving suggestions:

Serve hot over rice along with a drop of ghee.
Also a very good side dish for chapati or rasam rice.

Note:

If tomato is not available, 1 cup of thick plain Indian yogurt can be added instead.
Traditionally dry red chillies are not added in this curry. But can be included if we want it more spicy..