Chettinad Recipes

Ladies finger chilli fry

Mrs Annam Senthil Kumar — Thu, 27 Aug 2009 07:57:34 +0000

Ingredients:

1/2 kg – ladies finger

oil – for frying

salt – as required

pound coarsely:

1 big (chopped) – onion

4 or 5 – greenchillies

Method: Cut ladies finger into 11/2 inch pieces. Heat oil in a pan and fry the pieces till half cooked. Add pound mixture and fry till ladies finger become dark in colour. Sprinkle salt at the end, mix well and remove from fire.

Chettinad Chicken roast

Mrs Annam Senthil Kumar — Wed, 26 Aug 2009 10:34:20 +0000

Ingredients:

½ kg. Chicken
1 tsp Turmeric powder
3/4 Inch ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
2 teaspoon pepperpowder
2 tbsp oil
3/4 Cup chopped tomatoes
Salt to taste

Method:
Chop the chicken into pieces.
Fry chopped onions, ginger and garlic in the vegetable oil.
Add remaining spices and fry for a few minutes.
Add tomato pieces and salt. Fry for another 5 minutes.
Add chicken pieces and mix well to coat them with the gravy.
Put the lid and simmer the contents for about half an hour.
The mixture would turn almost dry. Occasionally add a little water if required.
Chettinad chicken roast is ready to serve.

Muttai Kuzhambu

Mrs Annam Senthil Kumar — Wed, 26 Aug 2009 10:24:40 +0000

Ingredients
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic.
Heat the oil. Add fennel seeds and fenugreek seeds.
Add the , onion garlic.and tomato
Saute till they turn brown
Cook till it turns tender.
Mix turmeric powder, red chilli, coriander powder and salt.
Fry the mixture for few minutes.
Add coconut, tamarind paste and water. Bring it to boil.
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. .
Cook it covered over medium flame for 10 minutes.
Once the eggs are cooked properly, adorn the gravy with coriander leaves.
Serve it with steamed rice.