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
jeera sambar rice – 1/2 kg
cooked as usual till just done with – 1 tbs. salt.
When rice is strained smear – 1 tbs.
oil and keep aside to cool.

Vegetables
fresh peas – 50 gms
beans chopped – 50 gms
carrots chopped – 50 gms
1 medium sized capsicum chopped
cooked with – 1/4 tsp
salt – 3 tbs water
oil -1/2 cup
onion, chopped – 1 medium sized
garlic ginger paste – 1 tsp
soya sauce – 1 I/2 tsp
chilli sauce – 1 tsp
white or black pepper powder – 1 tsp
tomato sauce – 1 tsp
salt – 2 tsp
stalks of spring onion – 8
shredded chicken – 1/2 cup of cooked,
ajinomoto – 2 pinches

Method
1. Cook vegetables, that is, peas, beans, carrots, adding capsicum last. Add 1/4 tsp. salt & 3 tbs. Water. Keep cooked vegetables aside.
2. Heat a large kadai with oil. Add chopped onions, garlic ginger paste, fry for 2 minutes lightly.
3. Add the cooked vegetables, stir well. Add soya
sauce, chilli sauce, tomato sauce and stir well.
4. Add the cooked rice ahd stir well till it is mixed well.
5. Sprinkle 2 tsp. salt. Stir well & add chopped spring onions, shredded chicken and ajinomoto. Toss well for 1 minute and serve hot.
Goes well with chilli sauce.