Chettinad Recipes

Ingredients
jeera sambar – 1/2 kg
rice cooked vvith – 1 tbs.
salt – 1 kg.
broiler chicken, with skin cut into medium sized pieces
Masalas ground to a paste:
large stick cinnamon -1
cardamoms – 2
doves – 2
medium sized onions – 2 together
green chillies – 10 ground
ginger -1 1/2 inch to a
medium sized pods of garlic – 2 paste
medium sized bunch -1
coriander leaves
mint leaves – 5 stalks
coconut -1/4
turmeric powder -1/4 tsp
cup water – 3/4
salt – 2 tsp.
lime – 1
small bunch mint leaves, chopped – 1

Method:
1. Heat 1/2 cup oil in a pressure cooker. Add all ground masalas, fry for 3 minutes, stirring well.
2. Add turmeric powder, raw chicken pieces, 3/4 cup water and 2 tsp. salt. Close the cooker and cook for 4 minutes.
3. In the meantime, cook jeera rice, as usual as white rice, with 1 tbs. salt. When almost cooked, strain the rice.
4. Put the rice into the pressure cooker and mix it into the chicken curry.
5. Squeeze lime juice and add a little more salt, if required.
6. Close lid and put on slow flame for 10 minutes.
7. Garnish with chopped mint leaves.

Ingredients:
jeera sambar rice cooked – 1/2 kg
salt – 1 tbs
broiler chicken, with skin cut into medium sized pieces – 1 kg
Masalas ground to a paste:
1 large stick cinnamon
2 cardamoms
2 cloves
2 medium sized onions
10 green chillies
11/2 inch ginger
2 medium sized pods of garlic
1 medium sized bunch
coriander leaves
5 stalks mint leaves
1/4 coconut
turmeric powder – 1/4 tsp
3/4 cup water
salt – 2 tsp
1 lime
1 small bunch mint leave, chopped
Method:
1. Heat 1/2 cup oil in a pressure cooker. Add all ground masalas, fry for 3 minutes, stirring well.
2. Add turmeric powder, raw chicken pieces, 3/4 cup water and 2 tsp. salt. Close the cooker and cook for 4 minutes.
3. In the meantime, cook jeera rice, as usual as white rice, with 1 tbs. salt. When almost cooked, strain the rice.
4. Put the rice into the pressure cooker and mix it into the chicken curry.
5. Squeeze lime juice and add a little more salt, if required.
6. Close lid and put on slow flame for 10 minutes.
7. Garnish with chopped mint leaves.

Ingredients:
25 gms cinnamon
25 gms cloves
25 gms cardamom
1 no nut meg
1 no nutmeg flower
4 no star anise
2 no marati mokku
10 gms fennel seed
10 gms cumin seed
10 gms pepper
3 no bay leaves

Method:
Roast all slightly in the pan with out oil.
Make into a powder in the mixie.
This powder can be used in the veg and nonveg items.