Chettinad Recipes

Ingredients
Cleaned and shelled prawns – 1/2 Kilo
Big onion – 2
Tomatoes – 2
Chilli powder – 1 Teaspoon
Dhania powder – 2 Teaspoon
Lime – 1/2
Turmeric – 1 Teaspoon
Salt – To taste
Somph – 1/2 Teaspoon
Curry leaves – A few
Coriander leaves – 2 Teaspoon
Oil – 2 Teaspoon

Method
Heat oil in a frying pan
Add cut curry leaves, saunf, then add cut big onions, turmeric powder, when onions are brown, add cut tomatoes.
When tomatoes are cooked, add masala powder and cook well till the oil comes up.
Then add 1/2 glass hot water, when the gravy boils, add cleaned prawns cook well till prawns are well cooked, add coriander leaves and juice of lime and then remove from fire.

Ingredients
Cleaned and shelled prawns – 1/2 kilo
Onions – 2
Coconut water – From 2 Tender coconuts
Onions – 2
Tomato – 2
Oil – 4 Teaspoon
Turmeric powder – 1/2 Teaspoon

Grind to a paste
Ginger – 2 Inch
Garlic – 2 Full pods
Green chillies – 5
Khus khus – 1 Teaspoon
Somph – 1 Teaspoon
Method
Clean the prawns well. Heat oil in a vessel add cut onions, cook well, add cut tomatoes, cook well, then add the ground masala, when the masala is cooked well and oil comes up, add the cleaned prawn, cook for 10 mins. Till all the water comes out, when the water dries add the tender coconut water and cook well, and add salt to taste. Add 1/2 teaspoon turmeric powder, when the gravy is thick, add prawns and when cooked remove from fire.

Ingredients
Meat – 1/2 Kilo
Red Chilli Powder – 2 Tablespoon
Dhaniya Powder – 3 Tablespoon
Somph – 2 Tablespoon
Jheera – 2 Tablespoon
Khus Khus – 1 Tablespoon
Grated Coconut – 5 Tablespoon
Cashewnuts – 8
Cinnamon – 1 Inch Piece
Cloves – 3
Garlic – 1 Full pod peeled
Onions – 2 Cut into bits
Tomatoes – 2 Chopped
Salt – To taste

Method
Grind or mix chilly powder and dhania powder together with a little water.
Grind somph, jheera, khus khus and ginger together.
Grind coconut and cashewnuts together.
Heat oil in a vessel, fry cinnamon, curry leaves, cloves, cut garlic and cut onions, fry well.
Then add dhania and chilly masala, then samph, jheera masala fry well.
Add the cleaned meat pieces and fry for 15 to 20 minutes
Then add the coconut mixture and the cut tomatoes.
Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and serve, garnish with chopped coriander leaves.