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

Eggs – 6 (boiled and shell removed)

1. Coconut – 1/2 (Grated)
2. Khus Khus – 1/2 Teaspoon
3. Garlic – 1 Full pod
4. Ginger – 2 Inch Piece
5. Somph – 1/2 Teaspoon
6. Pottu Kadalai – 1 tablespoon
7. Red Chillies – 10
8. Dhania powder – 1 Tablespoon
9. Chilli Powder – 2 tablespoon

Big onion – 200 Gms (4)
Green chilli – 5
Curry leaves – A few
Coriander leaves – A small bunch
Salt – To taste
Cinnamon Powder – A small pinch
Cloves – 4
Bay leaf – 1
Turmeric powder – 1 Teaspoon

Method

Heat a frying pan with a little oil. Fry items 1-9 till the raw smell goes.
Grind it in a mixie to a fine powder.
Heat the vessel with ghee or oil, add somph and curry leaves, bay leaf, cinnamon and cloves.
The add split green chilli, and cut onions. When the onions are slightly browned add tomatoes.
When tomatoes are cooked, add turmeric powder and ground masala, cook well till masala gets cooked and is mixed with onion and tomatoes, add salt to taste.
Now add 600 ml (3 Glasses) of water and when the curry boils well, add and shelled eggs slightly cut one side just for the masala to go in.
Remove from fire, add juice of one lime add cut coriander leaves.

Variations:

You can make the same curry. Keep it in a flat dish on the fire, when the curry boils break eggs one by one to form bulls’ eye. Slowly keep moving the bulls – eyes to the side and add next egg. Remove from fire. Add cut coriander leaves lemon juice of 1 lime.

In the same curry you can add egg omelette cut into diamond shaped pieces boil for a few minutes and remove.