Chettinad Recipes

Ingredients
Prawns – 1/2 kilo
Onions – 3
Green chillies – 8
Ginger – 1 Inch piece
Garlic – 15 small pods
Somph – 2 Teaspoon
Cinnamon – 1/2 Inch piece 2
Cloves – 6
Ghee – 200 gms
Turmeric powder – 1/2 Teaspoon
Coconut – 1
Pulao rice – 1/2 kilo
Cashewnuts – 50 gms (25)
Pudhina (mint leaves) – 1 Large bunch
Bay leaves – 2
Cardamom – 3
Salt – To taste

Method
Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
Fry green chilies in 2 teaspoons of ghee. Then grind and keep.
Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.
Clean pudhina (mint) take the leaves and keep.
Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
Then add cut onions. Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder. Cover and let it boil.
When the mixture is boiling, add well cleaned pulao rice. Cover and cook till rice is half cooked.
Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.
Keep stirring slowly from time to time till the pulao is done.

Ingedients
Basumathi rice – 1 kilo
Green chillies – 15
Garlic – 100 gms
Ginger – 100 gms
Coconut – 1 Big
Tomatoes – 1/2 kilo
Big onions – 1/4 kilo
Khus khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 100 gms
Cinnamon sticks – 1 Inch
Bay leaves – 2
Cardamom – 6
Cloves – 6
Turmeric powder – 1 Teaspoon
Salt – To taste
Ghee or oil – 200 ml.

Method
Soak cleaned and washed rice in enough water for 1/2 hour.
Fry the green chillies in a little oil till white, remove, add peeled garlic and ginger, grind to a fine paste.
Grind khus khus, somph and cashewnuts to a paste.
Cut onions and tomatoes fine.
Grate the coconut and take the first and second milk 200 ml, 2nd milk 200 ml.
Heat a thick bottom vessel, add the ghee or oil, season first with cinnamon, cardamom, cloves, then add turmeric powder the cut onions, cook till brown then add ginger garlic paste and cook till the raw smell goes, then add tomatoes, cook till tomatoes are well cooked, keep stirring so that the parts do not stick at the bottom, then add the soaked rice and fry well, then add the 1st & 2nd coconut milk 400 ml then add 1400 ml water so roughly 7 glasses of water, then mix well and put on slow fire to cook, add salt to taste, you can cook on a slow fire or re-cook for 15 minutes remove, Garnish with coriander leaves.

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.