Chettinad Recipes

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.

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:
1/4 kg – cluster beans
1/2 cup – thuar dhal
1 tsp – cumin seeds
10 – red chillies
2 Tbl.sps – grated fresh coconut
salt – as required
oil – for frying

Method:

 Cut cluster beans into 1/4 inch pieces and cook. till soft. Drain excess water.
 Soak thuar dhal in water for 1 hour.
 Grind it along with chillies, cuminseeds, coconut and salt to coarse paste.
 Heat oil in a deep curved pan, add mustard, curry leaves and fry cooked beans for 1 or 2 minutes.
 Add ground paste with more oil and cook in reduced flame till dry, stirring in between.