Chettinad Recipes

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
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
 Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic. 
Heat the oil. Add fennel seeds and fenugreek seeds. 
Add the , onion  garlic.and tomato 
Saute till they turn brown
Cook till it turns tender. 
Mix turmeric powder, red chilli, coriander powder and salt. 
Fry the mixture for few minutes. 
Add coconut, tamarind paste and water. Bring it to boil. 
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. . 
Cook it covered over medium flame for 10 minutes. 
Once the eggs are cooked properly, adorn the gravy with coriander leaves. 
Serve it with steamed rice.

Ingredients:
1/4 kg – cluster beans
1/2 cup – thuar dhal
1 tsp – cumin seeds
10 – red chillies
2 Tbl.sps – grated fresh coconut
salt – as required
oil – for frying

Method:

 Cut cluster beans into 1/4 inch pieces and cook. till soft. Drain excess water.
 Soak thuar dhal in water for 1 hour.
 Grind it along with chillies, cuminseeds, coconut and salt to coarse paste.
 Heat oil in a deep curved pan, add mustard, curry leaves and fry cooked beans for 1 or 2 minutes.
 Add ground paste with more oil and cook in reduced flame till dry, stirring in between.