Chettinad Recipes

Ingredients:
Chicken-tender (washed & cleaned) – 1/2
Rice (washed) – 11/2 cups
Warer – 12 cups
Spring onions (chopped) -1-2
Salt – to taste
Pepper – to taste
Ajinomoto – pinchful

Method: Cover the chicken with water and bring to a boil. Simmer for about 2112 hours until tender. Drain and reserve the stock.
Debone the chicken and sprinkle with salt. Cook thE rice in the reserved chicken stock on a low flame unti: tender. Add chicken. Also add the remaining ingredient1 along with seasoning. Serve hot.

Ingredients
1 kg Raw Rice
500 gms Black Gram
1 inch Dried Ginger
1 tsp Black Pepper
1 tsp Cumin seeds
A Pinch Asafoetida
100 ml Gingelly oil
100 gm Ghee
Few shreds Curry leaves
Salt to taste

Method:
Soak rice and dhal in water overnight.
Next day grind them coarsely.
Powder ginger, pepper, cumin seeds and asafetida cparsely.
Add them to the batter with salt and mix well.
Add oil, ghee and curry leaves to the batter just before cooking
Mix well. Pour it on to greased idli plates.
Steam for 20 minutes till done.