Chettinad Recipes

Ingredients:

Big onions – 3
Tomatoes – 4
Turmeric powder – 1/4 tsp
Dhania Powder – 11/2 tsps
Diced & mixed vegetables (Carrots, cauliflower, cabbage, potatoes etc.) – 3 cups
Cooked green peas – 1/4 cup (fresh or Dry)
Chilli powder – 11/2 tsp
Fresh thick curds – 1 cup
geen chillies – 2
Salt – as required
Oil – 3 Tbl sps
Cardamom, Cinnamon, Cloves – few

Grind together:

Grated fresh cocunt – 3 Tbl sps (heaped)
Cashewnuts – 10
Poppy seeds – 2 tsps

Method:
 Slice chillies lengthwise, cut onions and tomatoes finely.
 Steam cook all the vegetables.
 Heat oil in a frying pan.
 Add cardamom, cloves, cinnamon, green chillies and then onions.
 Fry till golden and then and chopped tomatoes.
Stir till it becomes pulpy. Add dhania powder and fry for a minute.
 Add ground paste, cooked vegetables, salt turmeric powder and chilli powder.
 Cook till it becomes thick.
 Add whipped curds at the end.
Boil for a minute and remove from fire.
Garnish with chopped coriander and serve with Idiyappam.

Ingredients

Prawns – 1/2 Kilo
Onions – 2 (Cut into fairely large pieces)
Tomatoes – 2 (Cut into cubes)
Grated coconut – 3 Tablespoon full
Potatoes – 2 Peeled and cut into cubes
Turmeric powder – 1/2 Teaspoon
Chilli powder – 1 Teaspoon
Khus Khus – 4 Teaspoon full
Ginger – 1 Inch piece
Garlic pods – 6 small pods peeled
Somph – 1 Teaspoon
Cinnamon – 2 Small pieces 1/2 inch
Cloves – 4
Green chillies – 5
salt – To taste
Oil – 3 Tablespoon

Method

Wash and clean the prawns well.
Grind coconut and khus khus to a smooth paste using a little water.
Fry the green chillies in 1 teaspoon oil and grind to a paste.
Crush ginger, garlic and saunf to a coarse paste using a little water.
Take two glasses of water, mix the ground coconut mixture. Then add chilli powder, turmeric powder and salt and the ground green chilly paste and mix well.
Heat a vessel with oil. First put cinnamon and cloves. Then the cut onions. After the onions are fried to a golden brown colour add cut tomatoes the crushed ginger garlic and somph and cut potatoes. Mix well.
Now add the cleaned prawns and fry well after 5 minutes. Add the masala mixture in water, cover and cook for 15 minutes. Then open and stir well. Cook for 5 minutes till gravy is thick 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.