Chettinad Recipes

VEGETABLE PULAO

A vegetable pulao that will give any mutton biriani a run for its money. Basmati rice – 3 cups Slices bread – 4 Cubed vegetables – 4 cups Ghee – 1/2 cup Cloves – 10 Green cardamoms – 6 Small stick cinnamon – 4 Salt – 2 tablespoon Chilli powder – 1 tablespoon Tomatoes chopped [...]

COCONUT PULAO

Just let your guests taste this. You’ll be flooded with requests for the recipe. Basmati rice – 1 cup Ghee – 1/4 cup Cashewnuts – 2 tablespoon Raisin – 2 tablespoon Udad dal – 1/2 tablespoon Mustard seeds – 1/2 tablespoon Curry leaves – 8 – 10 Cloves – 4 Bay leaves – 2 Cinnamon [...]

FISH MOTI PULAO

June 22, 2010

It is the Yakhni or stock that gives the pulao its subtle taste. The spices cooked slowly in water release their own flavours which in turn flavours the rice. Yakhni Water – 2 lt Ginger, grated – 2.5 cm Cumin seeds – 1 tablespoon Caraway seeds – 1 tablespoon aniseeds – 1 tablespoon Coriander seeds [...]

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KASHMIRI YAKHNI PULAO

June 22, 2010

When you’re tired of eating heavy birianis serve this light pulao instead. Basmati rice – 500 gm Mutton from the ribes – 1 kg Milk – 1 lt Ghee – 1/3 cup Bay leaves – 2 Cloves – 4 Green cardamoms – 4 Stick cinnamon – 5 cm Black cardamoms – 3 Kewra water – [...]

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GOURMET SALAD

June 22, 2010

This also makes an unusual and interesting dessert. Rice – 11/2 cups Walnuts, broken – 1/4 cup Banana Sliced – 1 Pineapple cubes – 1/2 cup Orange, peeled and divided into segements – 1 Cherries – 10 Green grapes – 10 Black grapes – 10 Fresh lettuce leaves Dressing Fresh orange juice – 1/3 cup [...]

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RICE AND CHICKEN SALAD

June 22, 2010

This make ahead salad is simple to prepare. Yet special enough for guests. Chicken Chicken – 1 kg Water – 21/2 cup Salt – to taste Pepper – 1 tablespoon Green capsicum – 1 Red capsicum – 1 Refined oil – 1 tablespoon Juice of lime – 1 Mustard powder – 1/2 tablespoon Rice Refined [...]

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BROWN RICE AND ALMOND SALAD

June 22, 2010

This makes a lovely accompaniment to cold roast chicken or meat. Brown rice – 90 gm Salt – to taste Almonds, chopped and toasted – 50 gm Capsicum, cored, seeded and diced – 1 Spring onions, finely chopped – 3 Sticks celery, chopped – 11/2 Button mushrooms sliced – 4 French dressing – 4 tablespoon [...]

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RICE AND MINCE BROTH

June 22, 2010

Almost a mini meal, this is actually a modified version of the classic favourite Hungarian Gonlash. Large tomatoes – 4 Onions – 400 gm Capsicum – 1 Refined oil – 4 tablespoon Minced mutton – 1/2 kg Garlic paste – 1 tsp cornflour – 1 tablespoon thick and 1/2 cup cooked rice – 2 tablespoon [...]

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SCOTCH BROTH

June 22, 2010

Authentic Scotch Broth uses pearl barley. Since the availability of pearl barley is restricted, I’ve substituted rice with good result. Mutton – 500 gm Stock or water – 1 lt Rice – 50 gm Carrots – 2 diced Potatoes – 2 peeled and dice Shelled peas – 1/2 cup Salt and pepper – to taste [...]

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CHINESE CHICKEN AND RICE SOUP

June 22, 2010

An addition of fresh lemon grass gives this soup a wonderful lemony fragrance. Do use it if you can find some. Chicken – 500 gm Large Onions – 4 Grated ginger – 1 tablespoon button mushrooms – 125 gm Spring Onions – 6 Stock – 1.5 lt Refined oil – 1 tablespoon Basmati rice – [...]

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