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Katharikkai Kosthu

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This is a side dish for Idli or Dosai and quite different from the regular sambars.

Ingredients
Small Bringals - 5 nos (cut into small pieces)
Mustard seeds - few
asafotedia - little
MTR Sambar powder - 2 teaspoons
Tamarind paste - 2 teaspoon
salt
ginglley oil
chopped corriander leaves

Method
In a pan add ginglley oil and fry the cut brinjal until soft. Cool it and grind to a coarse paste.

In a pan, add oil, then mustard seeds, asafotedia and then the grinded brinjals with some little water. Now add the sambar powder, salt and tamarind paste and allow it to boil for about 10 minutes and finally add the chopped corriander leaves and seerve hot with Idli or dosai.

Vengaya kosu

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Chettinad dishes are famous for its variety of sides other than chutney and sambars for breakfast. A few to name are Vengaya kosu, Katharikkai Pachadi, Kosu malli, thirakkal, etc., I will be listing each one of these recipes in the forthcomming posts.

Ingredients
Mustanrd seeds - few
Urad dhal - few
Big red Onions - 4
tomato - 2
Potatoes - 1
sombu - 1 teaspoon
jeera - 1/2 teaspoon
Coconut - 1 tablespoon
chilli powder - 1 teaspoon
tamarind paste - 1/4 teaspoon

Method
Grind coconut, sombu, jeera, chilli powder and salt to a smooth paste.

In a pressure cooker add oil, mustard seeds, urad dhal, curry leaves, then finely chopped onion, tomatoes and potatoes. Fry well. Then grinded paste, tamarind with some water and pressure cook for 1 whistle and 5 minutes.

Spinach Masalai

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Ingredients
Spinach - 1 bunch - finely chopped
mustard seeds - few
Urad dhal - few
big red onion - 1 finely chopped
Sombu - 1 teaspoon
Jeera - 1/2 teaspoon
Coconut - 1 teaspoon
Chilli powder - 1/4 teaspoon

Method
Grind Sombu, Jeera , coconut and chilli powder to a coarse paste.

In a pab add oil, urad dhal, onion and fry well. Then add the chopped spinach and add some water and cook until spinach is completely cooked. Then add the grinded paste and cook for a few more minutes.

Greengram dhal Masala

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If you are running short of subji's for chappathi, try out this different dhal for a change!
I find that the greengram dhal (thattapayaru) availabe here is US cooks much faster than the dhal available in India.

If in India, soak the dhal for about 2 hours and pressure cook for 1 whistle and 4 minutes
If in US, just pressure cook the dhal for 1 whistle and 2 minutes.

The below process can be used to cook Chenna Masala.

Ingredients
Greengram dhal - 1.5 cups (Cooked as per above mentioned procedure) or Kabuli Chenna
big red onion - 2 - grind to a smooth paste
Ginger paste - 1 teaspoon
Jeera - 1/2 teaspoon
Tomato - 1 finely chopped
Chilli Powder - 1/2 teaspoon
corriander powder - 1/4 teaspoon
turmeric powder - little
garam masala powder - 1/4 teaspoon
chopped corrianger leaves - 1 tablespoon
salt - to taste

Method
In a pan add oil, then add jeera, onion paste, ginger paste and saute until brown. Now add chopped tomatoes and fry well. Then add chilli powder, corriander powder, turmeric powder and salt. When oil oozes out, add the cooked dhal and garam masala powder and cook for 10 more minutes and finally add chopped corriander leaves.

Carrot Soup

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My sister Mallika learnt this recipe when she went for a cooking class in Chennai a few years ago. I wasn't too found of soups until I tasted this one. Do try it and send me your comments and ratings.

Ingredients
Carrots - 4 big ones
big red onion - 1/2
tomato - 2
green chillis - 1
Crushed jeera and pepper powder - 1/2 teaspoon
lemon juice - 1 teaspoon
sugar - 1/4 teaspoon
butter - 1 tablespoon
finely chopped corriander leaves - 2 tablespoon
salt

Method
Peel the carrouts and chop them into cubes and pressure cook them with chopped onions, tomatoes, green chilli and water for about 1 whistle and 3 minutes. When cool, grind the veggies to a smooth paste.

In a saucepan, add the butter and afer it melts add the jeera pepper powder, sugar, salt and then add the grinded mixture and allow it to boil. Finally add corriander leaves, lemon juice and serve with soup sticks or toasted bread.

Paruppu Usili

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Paruppu Usili can be made with either one of the following vegetables:
Beans - finely chopped
Raddish- peeled and grated
Beetroot- peeled and grated

Ingredients
Any one of the above veggies - 1 pound
channa dhal - 1/2 cup (soaked in water for about 3 hours)
chilli powder - 1/2 teaspoon
asafotedia - little
mustard seeds
green chillis - 1
turmeric powder little
curry leaves - few
corrianderr leaves - few
coconut - 1 tablespoon
salt

Method
Grid the drained soaked channa dhal with salt, chilli powder and asafotedia to a very coarse paste.

In a pan, add oil, then add mustard seed, finely chopped green chilli, turmeric powder and then the veggie. Add a little water and cook for about 10 minutes. Then add the grinded dhal and cook for 10 - 15 more minutes until the dhal is cooked. Finally add chopped curry leaves, corriander leaves and grated coconut.

Mutton Milagu Kari

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This is another traditional Chettinad recipe which is good with ghee rice or curd rice.

Ingredients for the Masala
big red onion - 1
Garlic - 2 pieces
pepper - 2.5 teaspoon
coconut - 1/4 cup
chilli powder - 1/2 teaspoon

Grid the above ingredients to a smooth paste.

Method
In a pressure cooker, add oil, then the mutton pieces (1.5 pounds), fry for a few minutes. Then add the grinded masala fry for few more minutes, then add very little water and pressure cook for 1 whistle and 15 minutes. After the pressue is released, cook the mutton until all the water is evaporated or until masala consistency.

Fish Fry - Chettinad style

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Ingredients for the Masala
Sombu - 1 teaspoon
Pepper - 1 teaspoon
Chilli powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Ginger - 1 inch piece
Garlic - 1 piece
Salt

Grid the above ingredients to a smooth paste.

Method
Mariante 2 pounds of fish (Salmon/Tilapia/King Fish) with the above masala for about 1 to 2 hours then either deep fry or shallow fry until brown.

Simple Fish Fry

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Ingredients
Fish (tilapia/king fish/spanish mackerel/cat fish/red snapper) - 1 pound
Chilli Powder - 1 teaspoon
Turmeric powder - little
Salt - as required

Method
Marinate the fish with chilli powder, turmeric and salt for about 1 to 2 hours and then deep fry in oil until brown.

Mutton Kulumbu

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This is the traditional chettinad recipe for Mutton Kulumbu that my mom usually makes. In te comming week I would be posting the other varities that I learnt after comming to the US.

Ingredients for the Masala
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Kus Kus - 1/2 teaspoon
Coconut - 1 cup
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon

Other Ingredients
Mutton - 2 pounds
Mustard seeds - little
curry leaves - few
big red oninon - 1 finely chopped
Tomato - 1 finely chopped
salt

Method
In a pressure cooker, add oil, mustard seeds, curry leaves, onions, tomatoes and fry well. Then add the mutton pieces and fry for a few more minutes. The add the grinded masala with some water and salt. When it begins to boil, close the cooker and cook for 1 whistle and 15 minutes.

Parangikai Puli Mandi

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This is an authentic Chettinad recipe. It is a best accomplimant for curd rice.

Ingredients
Pumpkin (Parangikai) - 1 big wedge
Chilli powder - 1 teaspoon
Corriander Powder - 1 teaspoon
Tamarind - 1 small lemon size
Fenugreek - little
jeera - 1 teaspoon
Big red onion - 1 (finely chopped)
Curry leaves - few
Gingelly oil - 4 teaspoon
jaggery - as per taste
salt

Method
In a saucepan add all the above ingredients except the pumpkin and jaggery. Add enough water and bring it to boil. Then add the pumpkin pieces and cook in medium heat until done. Finally add jaggery and cook for a few more minutes.

Green Chilli Chicken

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If you get totally bored with the regular curries made with coconut and red chilli spices, here is one for a variation. Goes well with Ghee rice or curd rice.

Ingredients for the Masala
Big red onion - 1/2
ginger - 1 inch piece
garlic - 4 pieces
peppercornes - 1 teaspoon
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Cashewnuts - 5
Green Chillis - 15

Grind the above to a smooth paste.

Other Ingredients
Chicken breasts boneless - 1.5 pounds
Small onions (pearl onions) - 15 nos
Bay leaf - 1
Cinnamon - 1 inch piece
turmeric powder - little
salt

Method
In a pan, add oil, then the bay leaf and cinnamon, fry until brown, then add the finely chopped small onions, fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for about 10 minutes with little water until about 3/4th cooked. Then add the grinded masala and cook unitl completely done.

Chettinad Chicken Masalai (Aaya's style)

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This is a traditional chicken masalai and is a best accompliment for chicken rasam sadam. Visit the Chicken Rasam on this blog for that recipe.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1/2 teaspoon
Ginger - 1/2 inch
Garlic - 3 pieces
Chilli powder - 1.5 teaspoon
Corriander powder - 1 teaspoon

Grind the above ingredients to a smooth paste

Other Ingredients
Chicken - 1.5 pounds (with bones)
Sombu - little
Urad Dhal - little
peppercornes - little
big red onion - 1
plum tomato - 1
curry leaves - little

Method
In the pressure cooker add oil, and then add the seasonings, sombu, urad dhal, peppercornes, curry leaves. Then add the chopped onions and tomatoes and fry well. Then add the chicken with some salt. Fry for a while, then add the grinded masala and pressure cook for 1 whistle and 5 minutes.

If required you can add some tamarind while adding the masala as per taste.

Chicken Salna

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Chicken Salna, is a gravy dish cooked by the tamil muslims and usually served with Chicken or Mutton Biryani with a side of boiled eggs! I love this dish in comination with the Mughalai Chicken Biryani.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teasspoon
Jeera - 1 teaspoon
Peppercornes - 2 teaspoons
ginger - 1 inch piece
garlic - 3 piece
Corriander leaves - 1 bunch
cloves - 2
cardamon - 1
cinnamon - 1/2 inch piece
turmeric powder - little
chilli powder - 1 teaspoon
corrinader powder - 1 teaspoon

Grind all the above ingredients to a smooth paste. I call this the indian green curry paste.

Other Ingredients
Chicken - 1.5 pounds (with bones)
big red onion - 1/2
plum tomato - 1
green chillis - 4 (finely chopped)
salt to taste

Method
In a pressure cooker add oil, then the chopped onions, tomatoes and green chillis, saute well. Then add the chicken pieces and fry for a few minutes. Then add the grinded paste, salt and pressure cook for 1 whistle and 5 minutes.

Mughalai Chicken Biryani

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I learnt this recipe from my husband's cousin Susheela. She is basically from hyderabad and cooks good andhra food. This is a Dum ka biryani cooked a little different from the traditional tamil style.

Marinate the following in a kadai for about 2 to 3 hours
Chicken breasts - 2 pounds (boneless)
kashmiri chilli powder - 1 teaspoon (this is perfect red and looks spicy :-)
corriander powder - 1 teaspoon
turmeric powder - little
garam masala - 1/2 teaspoon (I like the MDH brand)
Ginger Garlic paste - 1 teaspoon
cardamon powder - little
Curd - 4 tablespoons
Big red onions - 2 (finely slice and fry in oil until brown)
Salt - as required

After about 3 hours just place the kadai in stove and cook until chicken is completely cooked.

Ingredients for the Rice
Basmathi Rice - 3 cups
jeera - 1/2 teaspoon
green chilli - 4 (finely chopped)
mint leaves - few
ginger garlic paste - 1/4 teaspoon

Method to cook rice
Soak rice for about 1/2 hour. In ghee add jeera, green chillis, mint leaves, gigner garlic paste and then the rice (drained). Fry for a few minutes, then add 6 cups of water and cook in a rice cooker until rice is cooked.

Dum Method
On a flat botom baking tray, grease with ghee, then spread half of the cooked rice, on top of it spread the cooked chicken. On top of this spread the remaining rice. Preheat the oven to 350 degrees and cook for about 15 minutes.

Once cooked, sprinkle corrinader leaves and mix the rice and chicken just before serving.

This is a very common recipe among the Chettiars. For most part of my childhood, I guess that this is the only kind of Chicken gravy that I would have had the most! Very simple but tasty dish.

For the Masala
Coconut - 1/2 cup
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
Ginger - 1 inch piece
Garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Cashewnuts - few

Grid the above into a smooth paste.

Other Ingredients
Chicken - 1.5 pounds (with bones)
Sombu - few
peppercornes - few
cloves - 2
cinnamon - 1/2 inch piece
green chillis - 2 finely chopped
big red onion - 1
gralic - 2 pieces
plum tomato - 1
turmeric powder
Corriander leaves - few

Method
In the pressure cooker, add oil, then add cloves, cinnamon, sombu, peppercornes, green chillis; fry well. Then add finely chopped onions, tomato and garlic; fry well until onions are cooked. Then add Chicken with some salt and turmeric powder. Fry for a few minutes then add the grinded masala with enough water and pressure cook for 1 whistle and 5 minutes.

Just before serving add chopped corriander leaves.

Chicken Kulumbu (Shantha Style)

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This is another favourite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu. Thanks to Shantha for sharing this recipe with me.

Ingredients for the Masala
Dried red chilli - 10 nos
Corriander seeds - 1 table spoon.
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
cloves - 3
cardamon - 1
cinnamon - 1/2 inch piece
cashewnuts - few
coconut - 1/2 cup
Ripe plum big tomato - 1 to 2 (Depends on the quantity for the gravy)

Fry the above ingredients in ghee and grind them into a smooth paste. Add the tomatoes at the end after frying the other ingredients. You would get a bright red paste!

Other Ingredients
Chicken - 2 pounds (with bones)
Big red onion - 1
ginger - 1 inch piece
garlic - 4 pieces
curry leaves
turmeric powder - a pinch
chilli powder - a pinch
salt

Method
Finely chop onions, ginger and garlic.
In a non-stick pan, add oil, add curry leaves, then finely chopped onions, ginger and garlic. Fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for a few minutes then add a pinch of chilli powder and cook until 3/4th done. Then add the grinded masala and cook completely for about 15-20 minutes. Oil should float on top.

Chicken Kulumbu Chettinad style

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This is typically my style of cooking chicken. Very quick, less work, simply delicious and always appreciated! Doesn't this sound good. Try it and let me know your comments!


Ingredients for the Masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
turmeric powder - little
cloves - 3
cinnamon - 1 inch piece
cardamon - 2
ginger - 1 inch piece
garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
pepper - 2 teaspoon or more as per taste
small onions - 10
Curry leaves - few
coconut - 1/2 cup

Fry the above ingredients in ghee and grind them into a smooth paste. I call this the brown masala and make them in batches and freeze them. Once this is ready, you can cook this curry with no effort ;-)


Other ingredients
Chicken - 2 pounds (with the bones)
Mustard seeds
Urad dhal
curry leaves
big read onion - 1
very ripe plum tomatoes - 1
turmeric powder - a pinch
chilli powder - a pinch



Method
In a non-stick pan, add mustard seeds, urad dhal, curry leaves, finely chopped onions and tomatoes. Fry well and then add the cut chicken pieces with some turmeric and salt. Fry well for a few minutes, then add a pinch of chilli powder. When the chicken is baout 3/4th cooked, add the grinded masala and cook for another 15-20 minutes!

Chicken Kulumbu (Simmi style)

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I learnt this recipe from my friend Simmi and later customized it to my style! This chicken is a mix of tamil and kannada style. Very different but great with steaming hot white rice!


Ingredients
Chicken - 2 pounds
curry leaves
turmeric powder
chilli powder
salt


Ingredients for the masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Kus kus - 1 teaspoon
ginger - 1 inch piece
garlic - 3 pieces
pepper cornes - 1 teaspoon
raw rice - 1/2 teaspoon
urad dhal - 1/2 teaspoon
channa dhal - 1/2 teaspoon
big red onion - 1/2
coconut - 1/2 cup

Fry all the above ingredients in ghee or oil and then grind them into a smooth paste.



Method
In a non stick pan add oil, curry leaves, chicken with some turmeric and salt. Fry for a while, then add a pinch of chilli powder. Cook well. When the chicken is about 3/4th cooked add the grinded masala and cook until completed done. The oil from the chicken should ooze out.

The total cook time would be about 1/2 hr.

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