Chettinad Recipes

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.

Ingredients:

Big onions – 3
Tomatoes – 4
Turmeric powder – 1/4 tsp
Dhania Powder – 11/2 tsps
Diced & mixed vegetables (Carrots, cauliflower, cabbage, potatoes etc.) – 3 cups
Cooked green peas – 1/4 cup (fresh or Dry)
Chilli powder – 11/2 tsp
Fresh thick curds – 1 cup
geen chillies – 2
Salt – as required
Oil – 3 Tbl sps
Cardamom, Cinnamon, Cloves – few

Grind together:

Grated fresh cocunt – 3 Tbl sps (heaped)
Cashewnuts – 10
Poppy seeds – 2 tsps

Method:
 Slice chillies lengthwise, cut onions and tomatoes finely.
 Steam cook all the vegetables.
 Heat oil in a frying pan.
 Add cardamom, cloves, cinnamon, green chillies and then onions.
 Fry till golden and then and chopped tomatoes.
Stir till it becomes pulpy. Add dhania powder and fry for a minute.
 Add ground paste, cooked vegetables, salt turmeric powder and chilli powder.
 Cook till it becomes thick.
 Add whipped curds at the end.
Boil for a minute and remove from fire.
Garnish with chopped coriander and serve with Idiyappam.

Ingredients:

150 gms bengal gram dhal
2 nos onions Chopped

For the gravy:
4 nos onions Chopped
2 nos garlic flakes
4 nos tomatoes Chopped
Boil in hot water and remove the skin

Grind together:
1 no onion Chopped
1 inch ginger
4 flakes garlic Chopped
5 nos red chillies
5 – green chillies Chopped
1/2 tsp Cumin seeds
2 nos cardamoms
1 inch cinnamon piece
2 nos cloves
1 Tbsp roasted chutney gram dhal
To make vadai:
Soak dhal for 2 hours, drain and grind coarsely
Add required salt.
Mix finely chopped onions.
Heat oil in a pan, make the dough into small vadai shape and deep fry.
Keep aside. [Do not deep fry till brown].

To make gravy:
Heat 3 tbsp of oil in a pan and fry garlic and onions.
Add the ground mixture, fry till oil separates.
Mix tomato paste and fry till done.
Pour 500 ml water with turmeric powder and salt.
When it starts boiling add the fried vadas in it and let it boil.
If the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick.
When the gravy is thick remove from fire and garnish with cut coriander leaves.
This goes well with appam dosai and idlis.