Add-ons

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

Aloo bhaji

Recipe for Chettinad Chicken Masala

A tasty add-on to complement your meal.

Recipe for Chettinad Chicken Masala

A tasty add-on to complement your meal.

Recipe for Stuffed Potato Flatbread

Aloo poriyal

A tasty add-on to complement your meal.

ERP Notes Portion Breakdown Per person: Component Weight Boneless Chicken 50 g Pepper Masala 100 g Total 150 g Texture Target Make it semi-dry masala, not watery curry. The masala should: Coat chicken pieces Be spoonable Have enough gravy to mix with rice/chapathi Chicken Handling For boneless chicken: Cut into 20–25 g pieces Do not overcook Add chicken after masala is properly fried

Important Method Difference For mushroom version: Do not marinate like chicken. Wash/wipe mushrooms and cut into halves or quarters. Sauté mushrooms separately on high heat first. Remove excess water. Add into finished pepper masala. Reduce until masala coats mushrooms. If you add raw mushroom directly into onion masala, it will release water and make the pepper masala watery. Mushroom Handling Notes Use fresh button mushrooms only. Clean mushrooms with a damp cloth/wipe; avoid soaking in water as they absorb moisture. Cut into halves or quarters depending on size. Sauté mushrooms separately before adding to masala. Cooking Notes Mushroom releases a lot of water during cooking. High heat sautéing is important to remove excess moisture and concentrate flavour. Do not overcook mushrooms; they should retain slight bite. Pepper should be the dominant flavour, not chilli. Pepper Balance For authentic Andhra-style flavour: Use freshly crushed black pepper for aroma. Pepper should give heat and fragrance. Avoid increasing chilli powder; it changes the profile into a chilli mushroom. Oil Notes Oil quantity can be reduced compared to chicken version because mushroom does not need long cooking. Around 700–750 g oil per 50 portions gives a rich restaurant-style masala. For cost control, reduce to 500–600 g.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

A tasty add-on to complement your meal.

Apple pomegranate milkshake

A tasty add-on to complement your meal.