Showing posts with label chettinad. Show all posts
Showing posts with label chettinad. Show all posts
Saturday, May 3, 2014
Chettinad Egg Omelette
Chettinad Omelet Recipe
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| Chettinad Egg Omelette |
Ingredients
Eggs-8 nos
Ginger-1" piece
Green chilly-3 nos( +/- to taste)
Fennel seeds-2 tsp
Turmeric powder-1/4 tsp
Red chilli powder-1/2 tsp( optional)
Salt to taste
Oil required
Water-2 tsp
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| Spicy egg Omelette |
Method
Heat 1 tsp oil in a pan add chopped ginger and green chilly, fry for few seconds until both are well fried and lightly browned. Grind ginger, green chilly and fennel seeds to smooth paste adding tsp of water. In a bowl add ground paste, turmeric, red chilly powder, salt and egg. Beat the eggs until frothy. Heat 1 tbsp oil in a sauce pan when hot add good amount of beaten egg mixture to the pan to make thick omelette, sprinkle some curry leaves on top. Cook on both sides until omelette is browned. Serve hot with bread, chapati or steamed rice.
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| Egg Omelette |
Thursday, April 3, 2014
Chettinad Chicken Restaurant Style
Authentic home-cooked chicken chettinad recipes do not have too much of spices. After trying out my home style chettinad chicken recipe my regular reader Meenal requested for restaurant chettinad chicken recipe. So here goes the hot and spicy restaurant style chettinad chicken recipe.
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| Restaurant Chettinad Chicken |
Ingredients
Chicken pieces- 1/2 kg( 500 gms)
Onion large( chopped)- 2 nos
Tomato large( chopped)- 1 no
Curry leaves- few
Thick coconut milk- 1 cup
Turmeric powder- 1/4 tsp
Salt to taste
Cinnamon- 2" piece
Cloves- 4 no
Sombu/ fennel seeds- 1/4 tsp
Bay leaf- 1 no
Star anise/ annachi poo- 1 no
Coriander leaves to garnish
Masala paste
( roast and grind below ingredients in 1 tsp oil)
Red chilli- 6 nos
Coriander seeds- 2 tbsp
Cumin seeds- 2 tsp
Peppercorns- 1 tsp
Garlic cloves- 6 nos
Ginger- 1" piece
Coconut grated- 1/4 cup
Kuskus- 1 tsp
Cashewnuts- 10 nos
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| Chicken Chettinad Fry |
Method
Heat oil in a pan, add cinnamon, cloves, aniseed, star anise and bay leaf, saute for few mins. Add chopped onions, curry leaves and fry for few mins. Now add chopped tomatoes, turmeric and ground masala, saute on medium heat for few mins until oil separates from masala. Add chicken pieces, saute well and add coconut milk. Add salt to taste. Add 1/2 cup water, mix well, cover the pan with lid cook till chicken is done. Remove lid and saute chicken till semi dry. Garnish with coriander leaves. Serve hot with rice, roti etc.
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| Chettinad Chicken |
Wednesday, March 12, 2014
Chettinad Mutton Masala Chettinad Lamb Curry
Hello all, two days back i got settled in my new home. I love the neighborhood. Since its heavily snowing here i am not able to get out frequently. Still my kitchen is half set and i am preparing simple meals.
For now i am posting my drafted recipes. And once my kitchen is fully done i will start posting full fledged recipes.
Ingredients for Mutton Masala
Mutton pieces-3/4kg
Onions big (finely chopped)-3
Tomatoes big (finely chopped)-2
Ginger and Garlic paste-2tbsp
Kashmiri Red chilli paste or chilly powder-1tbsp
Pepper powder-2tbsp
Turmeric powder-1/2tsp
Coriander powder-2tbsp
Sombu/ Fennel powder-1tbsp
Salt and oil as required
Coriander and mint leaves-1cup
For tempering
Cardamon-2
Cloves-4
Cinnamon-2"
Star anise-1
Bay leaf-1
Grind following to smooth paste
Cashew nuts-10
Coconut shredded-4tbsp
Poppy seeds-1tbsp
Method
Pressure cook the mutton with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender. In a large wok heat enough oil and add the tempering ingredients. When the aroma rises and the chopped onions and rest of ginger and garlic paste. Saute until the raw smell of ginger and garlic leaves. Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked. Add the ground coconut paste and cooked mutton (along with its juice). Season with enough salt. Since juice of mutton is added the mixture will be thin, rise the flame and cook the meat until semi dry. Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee rice.
Thursday, February 20, 2014
Chettinad Biryani Recipe Mutton Biryani
This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.
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| Chettinad Biryani |
Ingredients
Mutton( tender goat pieces)- 1/2 kg
Jeera samba rice- 1/2 kg( 3 cups)
Onion large- 4 nos
Tomato large- 4 nos
Ginger and garlic paste- 4 tbsp
Green chilli- 4 nos
Red chilli powder- 3 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Curd- 1/4 cup
Oil- 1/4 cup
Cinnamon stick- 2" piece
Cardamom- 6 nos
Cloves- 6 nos
Brinji/ Bay leaf- 2 nos
Coriander leaves- 1/2 bunch
Pudina/ Mint leaves- 1 bunch
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| Chettinad Mutton Biryani |
Method
Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli, curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.
Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.
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| Goat Biryani |
Monday, January 27, 2014
Chettinad Vegetable Kuruma or Navarathna Kuruma Mixed Vegetable Curry
Like in any other cuisine, mixed vegetable curry or Kuruma has a significant place in chettinad cuisine too. In every house this will be a sure item cooked though different recipes followed.The chettinad masala add to the taste of the curry and makes it a special item.The important thing to be noted while making Kuruma of this type is
1. Too much of masala items should not be used while grinding the masal or while seasoning
2. Too much of vegetables should also not be used (little of all types is enough)
3. If beetroot is added, it will change the color of the kurma
4. While switching off make sure that the kurma is not very thick (it will thicken once it cools)
5. If cauliflower is going to be added, to make sure it doesn’t get too much cooked, boil it for 5 minutes and keep aside. Add it little before you finish cooking the dish
6. The masala items to be grinded has to be roasted in oil before grinding to increase the taste (Do not roast too much)
Ingredients
Carrot-1
Potato (very small size)-1
Beans-6
Peas-handful
Cauliflower (5 or 6 florets)
Capsicum-1(small)
Any other vegetable which you like to add except brinjal, ladies finger etc
Make sure all these cut vegetables does not amount to more than 1 ½ cups
Onion-1
Tomato-1
Ingredients for the masalaThe main taste of the kuruma depends on this masala
Coconut grated-4 to 5 table spoons or half coconut
Cashews-6
Pottukadalai-1 tablespoon
Kas kas-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Clove-1
Cardamom-1
Fennel seeds-1 teaspoon
Green chilli-6(according to taste),Chilli powder-1 teaspoon
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
Procedure
Put a pressure pan or small cooker or kadai in the stove. In a teaspoon of ghee and oil mixed, season the kuruma with a small piece of cinnamon, cardamom, clove and fennel seed. Add the onion tomato pieces. Sauté well now add all the vegetables except cauliflower and sauté. If the pea going to be used is cooked, then that also can be added later. Add little water and salt and the chilli powder.Close the cooker(if cooker is used) and cook for five minutes in medium fire(don’t worry about the whistle and timing, just cook for that time after closing the cooker).If kadai is used, close the kadai and cook till the vegetables get cooked. Open the cooker after the pressure goes. Make sure the vegetables are cooked well. Mix the grinded masala in a cup of water and add to the vegetables. Now add the cauliflower and cooked peas. Add the salt needed and cook for 5 minutes. Due to the cashews, pottukadalai and kas kas the curry will get thickened. Make sure it is not very thick. If so add little more water and cook. Switch off the stove and if want little sour taste a teaspoon of lemon juice can be added. Garnish with coriander leaves if desired
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