Chettinad Recipes

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.

Ingredients

Chicken – 1
Chilli Powder – 2 tablespoon
Coconut – 1/2 Grated
Garlic – 1 Full Pod peeled
Onions – 4 Peeled and cut
Tomatoes – 2
Somph – 1 Teaspoon
Jheera – 1 Teaspoon
Khus Khus – 1 Teaspoon
Cloves – 2
Oil – 10 gms.
Tamarind – 1 Lime Size

Method

Clean and cut the chicken into pieces.
Grind onions and garlic together.
Grind chilli powder, dhania powder, coconut, somph, jheera, khus khus and cloves.
Heat oil in a vessel, when hot, put in the ground masala and fry well till the masala is well cooked and the oil comes up.
Soak and keep tamarind in 1/2 glass of water. Mix the tamarind with 1 teapoon of salt and add to the ground masala.
Add cut tomatoes and cook well.
Add cut chicken pieces and fry well till all the masala is well mixed with the chicken and the watr from the chicken is all absorbed.
Pour tamarind and salt water. Mix well, put the chicken curry into a pressure cooker and cook for a few minutes, garnish with cut coriander leaves.

Ingredients
Onion - 1
Lime - 1
Mustard and curry leaves - for seasoning
Cauliflower - 1 small
Potatoes - 2
Carrots - 2
Shelled peas - 1 cup
Chopped beans Masala - 1 cup
Fresh coconut - 1/2
Chopped coriander - 1 cup
Black Peppercorns - 6
Stick cinnamon - 1″
Salt - to taste
Green chillies - 3
Cloves Garlic - 3
Ginger (optional) - 1/2″
Turmeric - 1/4 teaspoon
Method:
Wash and dice all vegetables except peas into 1/2″ cubes.
Grind together all masala ingredients.
Now add the juice of one lime to the masala.
Heat 2 tbsps oil in pan, add chopped onion and saute till transparent.
Add turmeric and vegetables. Fry for a minute or two and add salt with just very little water.
Cover and simmer until vegetables are done but a little crunchy.
Now add remaining masala and bring to a boil.
Heat the oil and add mustard and curry leaves and pour seasoning over the korma.