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:
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.

Ingredients

Crabs – 4 medium
Onions – 2 Cut into small pieces
Tomatoes – 2 Cut into small pieces
For Seasoning Mustard seeds – 1/2 A Teaspoon
Fenugreek – 1/2 A Teaspoon
Tamarind pulp – 3 Tablespoon
Curry leaves – A few
Salt – To taste
Oil – 4 Tablespoon

Grind to a paste the following:

Grated Coconut – 2 Tablespoon
Jheera – 1 Teaspoon
Pepper – 2 Teaspoon
Somph – 1 Teaspoon
Chilli Powder – 2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Garlic flakes peeled – 8 to 10

Method

Heat oil in a deep frying pan, when hot, add mustard and fenugreek. Then add cut onions. Fry for a few minutes, add cut tomatoes and cook till tomatoes are soft.
Add cleaned and cut crabs, fry for a few minutes.
Add the ground masala and mix well and fry for five minutes.
Add 11/2 glasses of water, mix well, cover the pan, keep stirring from time to time till most of the water is absorbed.
Now add the tamarind juice and salt to taste. Mix well, fry well for five minutes. Add cut curry leaves, mix well and remove from fire.