Chettinad Recipes

Ingredients:

wheat flour – 2 cups (heaped)
salt – 3/4 tsp
ghee – 1tsp
water – for kneading the dough
oil – enough for frying

Method:

Mix salt and ghee with the flour in a mixing bowl.
Gradually add water and knead to a soft pliable dough.
Keep closed for 1 5 minutes.
Make small balls and roll out into discs.
Deep fry in hot oil till golden brown on both sides.

Ingredients:

200 gms – noodles
2 – carrots
2 – capsicums
100 gms – cabbage
100 gms – spring onions
100 gms – onion stem
3/4 tsp – Aji-no-moto
5 Tbl.sps – oil
1 tsp – soya sauce
11/2 Tsp.sp – tomato ketchup
11/2 tsp – worchestershire sauce
11/2 tsp – salt
1/2 tsp – white pepper powder

Grind together:
1/2 inch piece – ginger
5 flakes – garlic
5 – green chillies

Method:
Chop all the vegetables into thin strips (1 inch length).
Heat water in a broad vessel.
When it starts boiling add broken noodles with little oil and salt.
Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
Drain excess water in a colander and pour more cold water on top. (This prevents the
noodles from sticking to each other).
Heat oil in a ‘kadai’.
Add ground paste, fry well, and add chopped onions and carrots.
Fry for 2 minutes and then mix capsicums and cabbage.
Continue frying in high flame with Aji-no-moto.
When the vegetables are tender add onion stem with other sauces, salt and pepper.
Gently stir in cooked noodles and fry till noodles become steaming hot.

Ingredients:
raw rice – 1/2 cup
par boiled rice – 1/2 cup
green gram dhal – 1/2 cup
dehusked black gram – 1/2 cup
red gram dhal – 1/2 cup
bengal gram dhal – 1/2 cup
red chillies – 12
asafoetida – as per taste
salt – 3 tsps
grated fresh coconut – 1/2 cup
curry leaves – few springs
oil – for frying
onion-2finelychopped
Method:
Soak rice and dhals together for 2 hours.
Grind with chillies, salt, and asafoetida till rawa consistency.
Mix grated coconut ,onion and curry leaves.
Spread adai on hot tawa with few holes in the centre.
Pour oil in and around the adai and fry till crisp on both sides.