Sanchari Chef Pillai Palakkad | kitchen vlog | Soul of Sumi

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Nirvana Recipe
Ingredients
15-20g Coconut, chopped
10-15g Mango, chopped
4-5g Green chili, chopped
4-5g Ginger, chopped
4-5 Curry leaves
40-60ml Ashtamudi gravy
160-200ml Coconut milk
120-150g Seer fish (dan), cleaned and cut
1-2 tbsp Butter
Banana leaf for wrapping
Salt, to taste
Pepper, to taste
2-3g Seasoning powder (or as preferred)
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Venad Paal Konch (Prawns in Coconut Milk)
Ingredients:
For marinating the prawns:
6-7 Prawns (cleaned and deveined)
1/2 tbsp Ginger garlic paste
1/2 tsp Chilli flakes
Chopped Curry leaves (a few)
1 tsp Pepper powder
1/2 tsp Turmeric powder
Salt, to taste
For cooking:
10g Shallots, chopped
5g Green chilli, sliced
5g Ginger, julienned
5g Curry leaves
5g Garlic, chopped
10ml Coconut milk
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Injipulli chicken recipe
Chicken Lollipop Marination Ingredients:
1 tbsp Ginger garlic paste
1 tbsp Chilli powder
Salt, to taste
1/2 tbsp Turmeric powder
1 tbsp Cornflour
Injipulli Sauce Ingredients:
10g Ginger, sliced and fried
7g Jaggery
3g Tamarind (soaked)
250g Shallots, chopped
150g Green chillies, chopped
100g Ginger, chopped
100g Garlic, chopped
Curry leaves (a handful)
50g Turmeric powder
200g Chilli powder
For 1 portion
.6pcs fried chicken lollipop
.100 - 130gm injipulli sauce
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