Chettinad Recipes

Ingredients:-
Left Over cooked rice – 4 cups
Green chilli – 6
1 day old curd – 3/4 to 1 cup
Asafoetida – 1/2 Teaspoon
Salt – To taste

Method:-
Grind the green chilli.
Mash the cooked rice well.
Add curd, ground green chilli, asafoetida, salt to the make a thick batter. Mix well and dry out on plastic.
Sheets in the form of small balls.
Dry for two to three days, till they are well-dried. Remove. Store in containers when well-dried.

Ingredients
Cleaned and shelled prawns – 1/2 Kilo
Big onion – 2
Tomatoes – 2
Chilli powder – 1 Teaspoon
Dhania powder – 2 Teaspoon
Lime – 1/2
Turmeric – 1 Teaspoon
Salt – To taste
Somph – 1/2 Teaspoon
Curry leaves – A few
Coriander leaves – 2 Teaspoon
Oil – 2 Teaspoon

Method
Heat oil in a frying pan
Add cut curry leaves, saunf, then add cut big onions, turmeric powder, when onions are brown, add cut tomatoes.
When tomatoes are cooked, add masala powder and cook well till the oil comes up.
Then add 1/2 glass hot water, when the gravy boils, add cleaned prawns cook well till prawns are well cooked, add coriander leaves and juice of lime and 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.