How to make Chettinad Chicken

Things You'll Need

Chicken 1 kg
Onions 2
Red chilies 20
Black pepper corns 6
Cinnamon 2.5” stick
Aniseed 1 tsp
Cumin 1 tsp
Oil 3 tbsp
Curry leaves few
Ginger & garlic paste 1 tsp
Lime juice 1 tbsp
Salt & turmeric as required

Steps

1. Make cuts on the chicken pieces and apply salt, turmeric, half of ginger
garlic paste and paste of black pepper, cinnamon, aniseed, cumin and red
chilies. Marinate for 3 hours.

2.Heat oil in a pan – sauté chopped onions for 2 minutes – add curry leaves
and the remaining ginger garlic paste stir for a minute and add the
marinated chicken, cover with a lid and fry for a while on low flame. Cook
till the chicken is tender stirring frequently.1/3 cup of water can be added if
needed while the chicken is cooking

3. Take off from the stove, sprinkle lime juice and serve.
Chettinad Mutton Curry - Non-Veg Recipe
Ingredients

Mutton 1 kg
Shallots (small onions) 100 gms
Ginger 1 piece
Garlic 5-8 nos
Cinnamon 2 pieces
Cloves 4 nos
Jeera 1/2 tsp
Fennel (aniseeds) 1/2 tsp
Pepper corn few
Chilly powder 2 tsp
Coriander powder 2 tsp
Salt to taste
Oil 1/4 cup
Turmeric powder 1/2 tsp
Onion 2 large finely chopped
Mustard seeds 1/2 tsp
Curry leaves few
Tomato 2 nos

Preparing Method

1. Clean and cut mutton into medium pieces

2. Finely chop onion
3. Slice tomato
4. Grind small onions, ginger, garlic, spices, pepper corn, all powders into a
coarse paste
5. Marinate the mutton in the grounded masala for 1/2 an hour adding salt in
a pressure cooker
6. Heat a table spoon oil add the mutton which is marinated with the
grounded masala and pressure cook for 4 whistles
7. In a separate kadai, heat oil add mustard seeds, after spluttering add
curry leaves and chopped onion. Saute till it becomes golden brown add
chopped tomatoes and saute it till it becomes soft
8. Now add the mutton to it and cook till the oil separates.
9. Serve Chettinad Mutton Curry hot.
Soft Idlis
Ingredients

4 Cups (Heaped) - Raw Long Grain Rice

1 Cup (Heaped) and 1/2 Cup - Split Urud Dhal (Even the Split White Variety
Serves the Purpose)
Salt to taste.

Method

You measure the raw rice (long grain rice) into a vessel. Do not add water to
this rice. Take the pressure cooker and pour 2 cups of water into the
pressure cooker. Now Keep the vessel containing the measured rice in the
pressure cooker. Close the pressure cooker with the lid. Wait till the steady
steam starts coming. Put the weight. When the first whistle comes simmer
the electric or gas stove. Allow it to be like that for 5 mints. Then switch off
the stove. Allow the pressure to subside on its own. Then add fairly hot water
to the rice and soak it for 4 hours. Just an hour before grinding, wash and
soak the urud dal.

First grind the urud dal in the mixie. Then grind the rice to a fine consitency.
Not too fine as a paste of course. Mix the two and add the required salt. Mix
thoroughly. The final batter should not be too thick or too watery. Allow the
batter to ferment for atleast 12 hours. Then prepare the idli in the usual
manner and really soft idlis will be got.
Paper Dosai
Ingredients

» 1 Cup (Boiled) Rice (Puzhungal Rice)

» 2 Cups Raw Rice (Pacharisi)
» 3/4 Cup Urad Dal
» A Handful of Cooked Rice
» 2 Tablespoons of Aval (Poha)
» 1 Teaspoon Venthayam (Methi Seeds)
» Salt To Taste

Method

Wash all the ingredients except the cooked rice and salt. Soak them in water
for at least 5 hours. Add the cooked rice and grind to a smooth paste with
the required amount of water. Add the required salt. Cover and keep aside
for at least 10 hours to ferment.
Then mix the batter thoroughly. Take a ladle full of batter and spread on a
MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any
ordinary dosa. When spreading the batter if by chance you see that some
parts of the spread area of the dosai is thick do not try to respread it to be
thin. This will spoil the crispy nature of the dosai.
Boonda

Ingredients

» Gram flour =1kg

» Onion = 2 (chopped)
» Green chilies =9
» Baking soda =1/4spoon
» Salt to Taste

Method

Take 1 litre of oil, put it in a kadhai. Heat it 10 minutes. Marinate the above
things and keeping with that 5 minutes. Take the marinate Putting it in the
oil one by one.
Pineapple Rasam
Ingredients
» 1 Medium Size Pineapple
» 1/2 Cup Toovar Dal(Sambhar Parippu)
» 1tsp Gram Dal
» 1tsp Black Dal
» 1tsp Pepper
» 2 Dry Red Chillies
» 1/2 Tsp Turmeric Powder
» 1/2tsp Asafoetida
» 1/2tsp Mustard Seeds
» A Sprig Of Curry Leaves
» A Small Bunch Of Coriander Leaves
» Salt To Taste.

Method
Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups
of juice adding water if necessary. Fry the gram dal,black dal,pepper red
chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup of
water and add to it turmeric powder & salt.pour the mixture in the pineapple
juice and pour this juice into the cooked dal. Add chopped curry leaves &
coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of oil till they
splutter and pour it into the rasam.
Rajma Curry
Ingredients
» 1 can red kidney Beans.
» 1 large Tommato.
» 2 medium sized Carrots.
» 1 Capsicum.
» 1 large Onion.

Method
Cut carrots and tomatoes and boil for a few minutes till the raw smell
disappears.Grate it to a fine paste in the blender. Cut onions and capsicum
into fine pieces and fry them in a little oil till the onion turns golden
brown.Add the tomato-carrot paste to this. Add 1 tsp chilli powder, 1 tsp
garam masala powder, salt to taste.
Pour some water in the mixture so that the gravy is not too thick.When the
gravy begins to boil, add the boiled rajma and simmer for a few minutes till
the rajma mixes well with the gravy. Serve with chapathis or rice.
Bread Idli
Ingredients
» 1 Cup Fresh Bread Crumbs
» 1/3 Cup Rava
» 1 Cup Slightly Sour Curd (Plain Yogurt)
» 1 Table Spoon Of Broken Cashewnuts.
» 1 Teaspoon Mustard Seeds
» 1 Tablespoons Urud Dhal
» 1 Teaspoon Chopped Green Chillies
» 1/2 Teaspoon Chopped Ginger
» A Handful Of Cut Coriander Leaves And Curry Leveas.
» 1/4 Cup Of Mixture Of Boiled Vegetables Like Peas, Carrots.
» Salt To Taste.
» Oil To Fry

Method
Mix together bread crumbs, rava, curd, cashewnuts, green chillies, ginger,
coriander leaves and curry leaves, the boiled vegetable and salt. Heat the oil
and add the mustard seeds and urud dhal. When the dhal turns brown add
this to the above mixture. Blend well. Crease the idli thattu and steam till
well set. It is tastier when eaten hot with any Spicy Chutney.
Milk Payasam
Ingredients
» 1 litre of Milk.
» 1/4 cup of raw Rice.
» 1 cup Sugar.
» 1/2 tsp powdered Cardomom.
» Some Cashewnuts.
» & Ghee.

Method
Heat one litre of milk and when it boils and starts to rise add raw rice.Keep in
low heat with constant stirring until the quantity reduces to one-half.Then
add sugar and powdered cardomom.Roast cashewnuts and raisins in ghee
and add it to the payasam.
Rice and Green Gram Dhal Pongal Recipe
Ingredients
1 cup Rice
1/4 cup Green Gram Dhal
1 tsp Jeera
1 tsp Pepper (crushed)
1/2 tsp Ginger (minced)
1/2 tsp Green Chilly (minced)
1 tsp Cashew (broken into small pieces)
2 tbs Ghee
1tbs Refined Oil
1/2 tsp Turmeric
3 tbs Coconut (grated)
Salt to taste
Method
1. Roast the green gram dhal until light brown in colour. Keep aside.
2. Heat the pan (cooker). Add ghee and oil.
3. Add cashew. Fry a little and add ginger.
4. Keep frying and add green chilly.
5. Now add crushed pepper and jeera. Fry and add curry leaves.
6. Add turmeric and sauté.
7. Add enough water. Let it boil.
8. Then add salt, rice, daal and coconut.
9. Cook it for 2 whistles.
10. Serve hot.

Momo Recipe
Below is a very tasty recipe for making Nepalese momo. To make Tibetan
momo, just remove the green vegetables.
Ingredients:

Wrappers
2 cups of plain flour
3/4 cup of water

Filling
500g minced meat (buffalo or yak, Pork is great if those are not available!)
4-6 spring onions
1 tbsp fresh crushed ginger
1 1/2 tbsp crushed garlic
1 1/2 tsp salt Handful of coriander/cilantro
2 green chillies (remove seeds for less spice)
2 tsp garam masala
2 tbsp oil
Directions:

Finely chop all the filling ingredients and mix together. Mix the wrapper
ingredients to make a dough. Roll the dough and make circles 6-10 cm
across.

Place a dollop of mixture in the middle of each circle and wet the edges to
glue easier. Stick the sides together strongly to stop leakage. Pleat if
capable!

Boil a pan of water with a steaming pot on top. Oil the steaming pot to stop
sticking. Place a few momo into the steamer and steam for 5-7 minutes.
Serve with a tomato and coriander sauce!

Kofta Bhoona

Preparation time : 25-30 minutes.

Cooking time : 50-55 minutes.

Serves : 4-6

Kofta Bhoona consists of tiny meatballs the size of marbles which are coated
with delicious spice paste.

Ingredients

450g/ 1lb fine lean mince, lamb or beef

1 large clove garlic, crushed

1 tsp green chillies, seeded and minced.

1 ½ tsp salt or to taste

2 tbsps fresh coriander leaves, minced

3 tbsps cooking oil

1 large onion, finely chopped

5mm/ ¼ inch cube root ginger, grated

2 tsps ground coriander

1 tsp ground cumin

200ml warm water

60g frozen garden peas

¼ tsp garam masala

2 tbsps chopped coriander leaves

Make a paste of the following 5 ingredients

½ -1 tsp chilli powder

2 cloves garlic, crushed

½ tsp ground turmeric

2 tbsps tomato puree

120ml / 4fl oz cold water

Put the mince in a large bowl and add the garlic, garam masala, green
chillies, 1 tsp salt and the coriander leaves. Mix the ingredients thoroughly
and knead the mince until it is smooth. Divide the mixture into about 29-30
marble-sized balls (koftas). Make the koftas by rolling the bals between the
palms ina circular motion until they are smooth and round.

Heat eh oil over medium heat, preferably in a non-stick or cast iron pan and
fry the koftas in 23 batches. Turn the koftas as they brown and when they
are brown all over, remove with a slotted spoon and drain on absorbent
paper. In the same oil, fry the onion and ginger for 6-8 minutes stirring
frequently until the onion is golden brown. Adjust heat to low and add ground
coriander, stir and fry for 30 second. Add the ground cumin and fry for 30
seconds, Adjust heat to medium and add 2 tbsps of tomato puree mixture is
used up. Add the warm water and the remaining salt and bring to the boil.
Add the koftas, cover the pan and simmer for 10 minutes.
Adjust eat to medium, bring the liquid to the boil, stir and cook for 4-5
minutes. Add the peas and garam masala and continue to cook, uncovered,
until the gravy is fairly thick, stirring frequently. Stir in the coriander leaves,
remove from heat and serve.

Malai Chingri Kofta

(Shrimp Balls in Light Cream)

Ingredients:

Medium size shrimps - 2 lbs

Potatoes - 2 medium size, cut into 1 inch squares

Green Chillies - 4, chopped; 4 whole slit

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Onion - 1 large, make paste

Ginger - 1.5 inch, make paste

Bay leaves - 1

Garam masala powder - 1/4 tsp

Baking soda - 1/2 tsp

Flour (Maida) - 1 tbsp

Sugar - 1/2 tsp

Salt - To taste

Light Cream - 1/4 cup

Ghee - 1 tbsp

White Oil - 1/2 cup

Preparing:

Shrimps should be deveined and peeled. Grind shrimps in a mixer. Just pulse
for a few seconds.

Grind onion and ginger.

To the ground shrimp add 1 tbsp onion paste, 1 tsp ginger paste, 1/4 tsp
turmeric, chopped green chillies (optional), 1 tsp salt (or as required), flour
and baking soda. Mix the ingredients together.

Cooking procedure:

Heat oil in kadai.

Fry cut potatoes for 3-4 min and remove.

Make small round balls with the shrimp mix made above and deep fry. Keep
aside the kofta. Oil your palms while shaping the koftas to prevent them
from sticking. Shrimp koftas tend to shrink when removed from oil so adjust
the size as per your desire.

Keep 2 tbsp oil in kadai and remove the excess. To it add bay leaf, remaining
onion and ginger paste and fry on medium heat for 5-6 min. Stir to ensure
that the masala does not stick to the bottom. If required sprinkle water
occasionally.

Add turmeric and chilli powder and fry for an additional 2 min

Add the fried potatoes and mix well with masala. Add 1 cup water, and salt.
Cover and simmer till potatoes are almost done.

Add shrimp balls to the gravy and simmer for 3-4 min ensuring that potatoes
are optimally cooked.

Add green chillies and light cream and simmer for 2 min.

Add ghee and garam masala powder and then remove from heat.

Serving Suggestions:
Serve with pulao or white rice.