Chettinad Cuisine


Mouth watering taste for Indians. I love my nativity cooking and I got this recipe from my periamma who instructed me correctly to grind the ingredients which turns chicken masala taste great.





Ingredients

  • Chicken - 500 grams
  • Ginger Garlic paste - 3tbsp
  • Cinnamon stick – 2 inch size
  • Cloves - 4
  • Star anize - 1
  • Bay leaf - 2
  • Cardamom - 1
  • Black stone flower - 4
  • Fennel seeds - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Salt to taste
  • Oil - 3 tbsp
  • Curry leaves - 2
  • Chettinad masala paste – Refer prepare chettinad masala paste
  • Onion tomato paste – Refer prepare Onion tomato paste




Prepare Chettinad chicken masala - To Roast and grind
  • Coriander seeds -1 tbsp
  • Cumin Seeds - 1 tbsp
  • Fennel seeds - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • coconut - 1/4 cup
  • Poppy seeds - 1/4 tsp
  • Cinnamon Stick - 1 inch size
  • Cloves - 3
  • Red chilli- 2
  • Curry leaf - 2 sprigs

Onion Tomato Paste - To Roast and grind
  • Onion - 2 cut into cubes
  • Tomato - 2 cut into cubes
  • Salt to taste
  • Oil - 1 tbsp

Method


  1. Wash chicken with hot water and salt and marinate with turmeric. Keep aside.
  2. Dry roast all ingredients under prepare chettinad masala in very low flame till raw flavorgoes away. Allow it to cool down and grind to nice paste.
  3. Place pan over your stove, add 1 tbsp oil and fry onion and tomatoes by adding salt to taste and cook till they are soft by covering with lid for 10 minutes. Allow it to cool down, grind it to smooth paste.
  4. In a frying pan, add 3 tbsp oil, once it is hot add cinnamon stick, cloves, star maze, bay leaves and cardamom. Once you got nice aroma, reduce flame to low, add fennel seeds and black stone flower. Allow it to splutter. Do not burn any ingredients, if burnt, then u get only bitter taste.
  5. Add ginger garlic paste. Fry till raw flavor goes away.
  6. Add chicken and mix all ingredients finely and cover it with lid, cook for 2 minutes till the chicken oozes out water. Add chettinad masala paste along with salt .
  7. Mix it well and cook with lid for another 5 minutes so that the flavour of all spices will mix thoroughly and gives nice aroma with chicken.
  8. After 5 minutes, add onion and tomato paste along with water (as your wish, I added 1 glass of water) and mix and cook it till the chicken is completely cooked. For me it takes 20 mins.
  9. Reduce the flame to very low and allow it to cook for 10 more minutes. Slow cooking makes your curry even more tasty.

Finally garnish it with coriander leaves , curry leaves and serve with rice or roti, chapati, naan, parata . It taste great with dosa / Idli.



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Ingredients

Bhindi/Okra/Ladies Finger(Vendakkai) - 15 to 20
Onion - 1  finely chopped
Turmeric powder - a pinch
Chilli powder -  1/2 tablespoon
Corriander powder – 1 tablespoon
Salt - to taste

Seasoning

Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - few
Green Chillies -1 
Sesame Oil - 2 tsp


Method

1.Wash the okras, dry them well using tissue paper. Then chop them into thin circles.
2.Heat oil, add the items under Seasoning then add onion and fry till slightly browned. Then add okras and saute till it shrinks in volume.
3.When it starts shrinking in volume and the stickiness is reduced, sprinkle little water and cook covered for 3mins until it turns soft. Then give a quick stir, add required salt and turmeric powder. Keep stirring.
4.Once the stickiness is fully gone and it turns dry and slightly browned add the chilli powder and coriander powder.

5. Stir and leave it for 2 mins.
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Its really very easy and tasteful recipe. It goes well with Paruppu rice, Curd rice, Rasam rice.


Ingredients 


  •    Arbi/ Colocasia/seppankizhangu - 500 grams
  •    Turmeric powder -1/4 tsp
  •    Chilli powder -1 tsp
  •    Coriander powder -2 tsp
  •    Cumin/jeera powder -1 tsp
  •    Oil - 6 tbsp
  •    Salt to taste

Method


  1. Cook seppankizhangu till soft. It should be cooked in such a way that it should be soft but not mushy (I pressure cooked for 1 whistle).
  2. Peel the skin, cut it into halves, sprinkle salt, chilli powder and mix well. Let it sit for 30 minutes.
  3. Now heat the oil in a pan, once heated, add the marinated kizhangu and roast on low flames.
  4. Cover it with a lid and roast evenly on all sides. Stir it in between to prevent it from getting burnt.
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Kovakkai Fry is very delicious with rice and roti. It is slightly crunchy and that is the highlight of this fry. I used sesame seed oil for this fry as it is good for health. 





Ingredients
  • Kovakkai (tindora) - 1/2 kg
  • Chopped onions - 2 nos.
  • Chilli powder - 1 tsp
  • Rice flour - 2 tsp
  • Mustard seeds - 1 tsp
  • Coriander leaves - 2 sprigs
  • Salt - as your taste
  • Oil - as required


Method
  1. In a pan, heat oil and add mustard seeds. When mustard seeds splutter, add chopped onions. Fry till onions turn light brown.
  2. Add chopped round kovakkai pieces and salt. Fry for three to four minutes.
  3. Add chilli powder and fry for two more minutes. 
  4. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. It should be little crunchy. Finally, add coriander leaves.
Note: If you 1/2 tsp rice flour, fry become more crispy. Do not overcook kovakkai.
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Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

  1. Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
  2. Once the milk rises, add the lemon juice / vinegar / curd. Usually i prefer lemon juice to curdle.
  3. Milk starts to curdle. If the milk has not yet begun to curdle than add somw more lemon juice. Milk should completely curdle.
  4. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
  5. Immediately in a cheesecloth / cotton kitchen napkin / white cloth drain the curdled milk.
  6. Keep a pan beneath the cheese cloth.
  7. Put some weight above this so that the liquid entirely drained off.
  8. Leave it for 3-6 hrs. Open the cheesecloth, you will see a beautiful block of cheese all set.
  9. Cut paneer into any shapes or sizes as your wish.


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Paneer - Favorite item for Kids now-a-days.







Ingredients
  • Paneer- 250 gms (Home made paneer)
  • Tomato- 2
  • Green Chilli- 3
  • Ginger- 1 inch in length
  • Curd- 2 tsp
  • Ghee - 2 tsp
  • Asafetida - 1 pinch
  • Cumin seed- 1/2 small tsp
  • Turmeric powder - 1/4 small tsp
  • Coriander Powder- 1 small tsp
  • Red chilli powder- 1/2 small tsp
  • Garam masala- 1/2 small tsp
  • Salt-  as required
  • Green coriander- 1tsp


Method

  1. Cut the paneer into 1.5 inch in width and 1.5 inch in length. Make paste of tomato, green chilli and ginger in a grinder. Pour the curd in this paste and churn it. Paste of curd and tomato is ready now.
  2. Heat the ghee in pan. Add asafetida and cumin seeds. After the cumin seed is properly fried, put coriander powder, red chilli powder into the pan and continue stirring.
  3. Add the paste of curd and tomato into the masala and fry it till the masala is released from oil.
  4. Pour 2 to 3 tablespoon of water into the masala, then add the paneer and garam masala in it.
  5. Continue stirring. Masala Paneer Recipe is ready to serve.
  6. We can prefer this recipe with bread, naan, chapatti and rice.
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 “Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?”  - Frank McCourt, 'Angela's Ashes’ (1996)





Ingredients
  • Eggs - 3
  • Onion - 1 medium sized
  • Ginger garlic paste - 1 tsp
  • Red Chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • Seasoning:
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
Egg Masala - To grind
  • Tomato - 1 big
  • Dry Red Chillies - 2 to 3
  • Small Onion - 10
  • Coriander seeds - 1 tsp
  • Cinammon - 1/4 inch piece
  • Green cardamom - 1/2
  • Fennel seeds - 1/2 tspp
  • Poppy seeds - 1/2 tsp
  • Black Pepper - 1/2 tsp 
  • Oil - as required
 Method
  1. Boil eggs for 10 mins in medium flame. After boiled, remove the shell carefully. Cut the eggs into 2 pieces with a knife. Set aside.
  2. Heat oil in a pan - add the ingredients under "To grind" saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
  3. Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
  4. Add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy.
  5. To this add the eggs and mix well so that curry gets coated on the eggs.
  6. Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
  7. Garnish with chopped coriander and serve it.  
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