Follow by Email

Thursday, 30 June 2011

Chettinad Lamb Head Curry (Thalakari Kulambu)


Ingredients
Lamb head chopped ½ kg
Onion chopped 1
Tomatoes chopped 2
Ginger garlic paste 1 tbsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Turmeric extract ½ cup
Pepper corns ½ tsp
Fennel seeds ½ tsp
Salt and oil as required
Preparations
1.      clean the lamb head pieces and keep aside
2.      In a pan add oil, pepper corns, fennel seeds.
3.      Then add chopped onions, chopped tomatoes and lamb head pieces. Allow it to cook till it oozes out its water
4.      Add tamarind extract, turmeric powder, chilli powder and salt.
5.      Allow it cook till the meat is done
            Serve hot with rice

Wednesday, 29 June 2011

Chettinad mutton balls curry (kola urundai kulambu)


Ingredients
Minced mutton ½ kg
Small onions 10
Tomato 3
Garlic 5 pods
Ginger 1 inch
Coconut grated ½ cup
Fennel seeds 1 tsp
Pepper corns 1 tsp
Fenugreek seeds 1 tsp
Cumin seeds 1 tsp
Egg 1
Roasted Bengal gram powder 1 tbsp
Turmeric powder ¼ tsp
Chilli powder 1 tbsp
Cinnamon 1
Bay leaf 1
Salt and oil as required
Preparations
1.      In pan add oil, fennel seeds, fenugreek seeds, cumin seeds, pepper corns, grated coconut, ginger, garlic and fry well. Make a smooth paste of this mixture
2.      Blend the minced mutton in the blender. To it add chopped small onions, roasted Bengal gram powder, egg, turmeric powder and salt. Make small balls of this dough and fry it in oil
3.      In a pan add oil,cinnamon,bay leaf,tomatoes,ground paste and sauté them well
4.      To it add required water,salt,chilli powder and allow it to boil
5.      Now add the fried mutton balls. When the curry starts boiling turn off the flame
             Serve with rice

Keelakarai Dry Fish Curry (Karuvattu Kulambu)


Ingredients
Dry fish 100 Gms
Field beans (mochai) 3/4 cup
Brinjal 2
Drumstick 1
Onion 1
Tomato 1
Green chilli 1
Tamarind extract 1 cup
Garlic 5 pods
Chilli powder 2 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Oil and salt as required
Preparations
1.      clean the dry fish and wash it
2.      In pan add oil, fennel seeds, fenugreek seeds,onions,garlic,green chilli, tomatoes and sauté them well
3.      Add turmeric powder, chilli powder, coriander powder and toss them. Add required water.
4.      once the veggies are done add tamarind extract and salt(add a little since dry fish too had salt)
5.      When the curry starts boiling add the dry fish pieces.
6.      Allow it to boil
Serve after 2 -3 hours with rice

Tuesday, 28 June 2011

Chettinad chicken gravy (kozhi ketti kulambu)


Ingredients
Chicken ½ kg
Onion chopped 1 cup
Tomato 1
Ginger garlic paste 1 tsp
Coconut grated ½ cup
Poppy seeds 1 tsp
Cinnamon 1
Bay leaf 1
Pepper corns ¼ tsp
Cumin seeds ¼ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ¼ tsp
Turmeric powder ¼ tsp
Chilli powder 2 tsp
Oil and salt as required
Preparations
1.      Soak poppy seeds in hot water for 10 min.make paste of it with grated coconut
2.      In a pan add oil, cinnamon, bay leaf, pepper corns, fenugreek seeds, fennel seeds, cumin seeds and chopped onions. sauté it
3.      Then add ginger garlic paste, tomato and the cleaned chicken pieces. sauté it till it oozes out its water
4.      Add turmeric powder, chilli powder and salt to it.
5.      Add required water and allow the chicken to cook
6.      Once the chicken is done add the coconut paste and allow the gravy to get the desired thickness
       Garnish with coriander leaves and serve with rotis, rice or briyani

Chettinad fish gravy


Ingredients
Fish pieces- 250 Gms
Lemon juice-1tsp
Ginger 1 inch
Garlic-10 pods
Tomato-2
Tamarind extract 2 cup
Mustard seeds-1/4tsp
Small onion chopped 1 cup
Coriander powder- 3 tsp
Red chilli powder 2 tsp
Turmeric powder-1/2tsp
Fenugreek seeds ½ tsp
Roasted jeera powder- ¼ tsp
Roasted fenugreek powder- ¼ tsp
 preparations
1.      Clean the fish pieces and marinate it with 1tsp chilli powder, lemon juice, salt and turmeric powder for 1- 2 hour
2.      in a pan add oil, mustard seeds, fenugreek seeds, curry leaves, chopped onion,ginger,garlic and sauté them well
3.      then add chilli powder, coriander powder and tomatoes, sauté  them well
4.      now add the tamarind extract ,salt and allow it to boil
5.      add the fish pieces and cook till the fish is done
6.      turn off the flame and sprinkle the jeera ,fenugreek powder
serve with rice after 2-3 hours for better taste.

Monday, 27 June 2011

Chettinad Crab Rasam

Ingredients
Crab ¼ kg
Onion 1
Tomato 2
Garlic 6 pods
Peppercorns ¼ tsp
Fennel seeds ¼ tsp
Cumin seeds ¼ tsp
Turmeric powder ¼ tsp
Salt and oil as required
Preparations
1.      Clean the crab pieces
2.      sauté the chopped onions in oil and grind it to paste
3.      separately  sauté the chopped tomatoes in oil and grind it to a separate paste
4.      In a pan add oil, pepper corns, fennel seeds, cumin seeds and the crab pieces.fry till it oozes out the water in it
5.      Then add the onion paste, tomato paste, crushed garlic, turmeric powder and salt. Mix well
6.      Add required water and allow it to boil
   The essence of the crab gives the rasam an excellent taste. Garnish with coriander leaves     and Serve with rice.


Kongu Spicy Chicken Fry


kongu cuisine is one of  the regional cuisines of  Tamilnadu which still preserves the traditional aroma of  Kongunadu.Spices  used here are roasted and ground contributes for its unique taste. I was there for a year and had the opportunity of tasting and learning the original recipes of kongu cuisine. So I am much relished to share those kongu recipes here.

INGREDIENTS
Chicken with bones 5oogms
Small onions (sambar onions) ¼ kg
Peppercorns 4
Red chillies 3

For making kongu special curry powder:
Coriander seeds-100gms
Red chillies-20gms
Cuminseeds-1tbsp
Peppercorns-1tsp
Cinnamon, cloves, fennelseeds-1tsp each

For seasoning
Mustard seeds 1tsp
Red chillies 2
Curry leaves

Oil and salt as required
Preparations
1. Clean the chicken and cut into desired pieces, keep aside
2. Dry roast all the ingredients given for making curry powder except cinnamon cloves and fennel seeds and grind all the ingredients together to powder
3. In a pan add little oil then add pepper corns, red chilli and half of the small onions. Once
they become translucent turn off the heat and add 2-3 tbsp curry powder.(remaining powder u can store it for later use)mix them well and allow it to cool
4. Once it cools down grind it to a fine paste
5. In a pan add oil, mustard seeds, curry leaves and red chillies
6. Then add the remaining small onions left and sauté it well
7. Now add the ground paste as required and sauté it again
8. Add the cleaned chicken pieces and cook it well
9. Once the water in the chicken oozes out add little water till the chicken cooks well n softens
10. Once the water dries and chicken blends well with the masalas, turn of the heat
Garnish it n serve it

Sunday, 26 June 2011

Chicken Curry-Trichy Special


Ingredients
Chicken 500gms
Onion 1
Tomato 1
Green Chilli 3
Garlic 4
Ginger Chopped 1 Tbsp
Coconut Grated 3 Tbsp
Turmeric Powder ½ Tsp
Chilli Powder 1 Tbsp
Garam Masala 1 Tsp
Lemon 1
Poppy Seeds ½ Tsp
Fennel Seeds 1 Tsp
Pepper Corns 1 Tsp
Red Chilli 2
Cinnamon 1
Cardamom 2
Salt and oil as required
Preparations
1.      Clean the chicken pieces and marinate it with chilli powder, turmeric powder,garam masala, salt and lemon juice
2.      In a pan dry roast fennel seeds, poppy seeds, pepper corns and red chilli
3.      In a separate pan add oil, onions, garlic, ginger, green chilli and tomato and sauté it well
4.      In a blender, add grated coconut, roasted spices and sauted mixture .grind it to a fine paste
5.      In a pan add oil, cinnamon, cardamom, ground paste and sauté it.
6.      Add the marinated chicken to it and sauté till it oozes out its water
7.      Add required salt and water
8.      Cook till the chicken is done
9.      Garnish it. goes well with plain rice, idly, briyani and so on

Kongunaatu Special Chicken Curry


Chicken is almost there in the diet of kongu cuisine. Kongu cuisine is not that much spicy or oily .this chicken dish popularly called milagu araitha kozhi kulambu, which is ground pepper chicken gravy. As early said the masalas are roasted and grinded yields the typical taste

.Ingredients
Chicken 1 kg
Small onions 15
Tomato 1
Garlic 5
Ginger 1 inch
Coconut grated ½ cup
Dried red chillies 5 no
Pepper corns 10nos
Cloves 5 no
Cinnamon 1
Fennel seeds 1 tsp
Poppy seeds 1tsp
Cumin seeds 1 tsp
Coriander powder 3 tsp
Turmeric powder ½ tsp
Curry leaves 2 sprigs
Oil and salt as required
Preparations
1. Clean the chicken pieces and keep aside
2. In a pan heat oil and add onions,2 red chillies,peppercorns,curry leaves and sauté them well
3. Then turn off the heat and add cinnamon, cloves, fennelseeds, cumin seeds, poppy seeds, ginger, garlic, turmeric powder and grated coconut to it
4. Make a fine paste of this mixture
5. In a pan add oil, 2 red chillies and chicken pieces
6. Sauté them well. Once it oozes out the water in it add the ground paste and fry them well
7. Add required water and salt
8. cook until the chicken is done
Garnish with coriander and serve hot


Saturday, 25 June 2011

Thanjavur Spicy Mutton Liver Masala


Ingredients
Oil and salt as required
PREPARATIONS
1.      Cut the liver into small pieces, clean it well.
2.      Make a fine paste of one onion, cinnamon, cloves, cardamom, peppercorns, green chilli, ginger, garlic, turmeric powder, chilli powder, coriander powder and salt
3.      Marinate the liver pieces with the ground paste for 30 minutes
4.      In a pan heat oil and add chopped onion,tomato,sauté it well
5.      To it add marinated liver pieces and cook till it is done
6.      Serve hot with rotis, briyani


Chettinad mutton curry


This is a simple but tastier mutton curry from chettinad cuisine. Popularly called aatukari ilamkulambu.there is no grinding of masalas which makes it a simpler version
Ingredients
Mutton pieces probably without bones 250gms
Ginger garlic paste 1tbsp
Onion chopped 1
Tomato 1
Turmeric powder ½ tsp
Sambar powder 2 tbsp
Cinnamon 1
Bay leaf 1
Peppercorns ½ tsp
Fennel seeds ½ tsp
Fenugreek ½ tsp
Salt and oil as required

preparations
1. In a pressure cooker add oil, bay leaf, cinnamom, fenugreek, fennel seeds, peppercorns
2. To it add onions, tomato, ginger garlic paste and sauté it well
3. Now add mutton pieces, salt and turmeric powder and sauté it till it oozes out the water in it
4. Add required water and pressure cook it for 4-5 whistles
5. To a pan add the cooked contents, sambar powder and adjust the salt and consistency by adding water
6. Once it boils turn off the heat
Garnish with coriander leaves and serve with rice

Thursday, 23 June 2011

Chettinad Prawn Curry (Era Kulambu)


Ingredients
Prawns 250gms
Small onions 15
Garlic 3 pods
Green chillies 2
Tomato1
Turmeric powder ¼ tsp
Tamarinds extract 4 tbsp
 Sambar powder 2 tsp
Fennel seeds ½ tsp
Curry leaves 2 sprigs
Oil and salt as required
Preparations
1.      As I said in my earlier post,deshell and devein the prawns
2.      In a pan add oil fennelseeds, green chillies, chopped garlic, chopped onions, curry leaves. sauté them
3.      Add chopped tomatoes, turmeric powder, sambar powder, tamarind extract ,salt and about 3 cups of water. Allow it to boil
4.      Then add cleaned prawns and cook it for another 5 minutes
Prawns become rubbery if over cooked.
Serve with rice

Mutton Uppu Kari (Madurai method)

 This is a simple version of my earlier post. But each of the recipes has unique flavour of its own. Both of these posts depict the typical taste of its own regional cuisine.


Ingredients
Mutton boneless 250 Gms
Onion chopped 1 cup
Ginger garlic paste 2 tbsp
Tomatoes 2
Turmeric powder ¼ tsp
Garam masala ½ tbsp
Dry red chillies 3
Bay leaf 1
Fennel seeds 1 tbsp
Cinnamon 1
Cloves 2
Curry leaves 2 sprigs
Oil and salt as required


Preparation
1.      clean the mutton pieces and cut it into small cubes
2.      in a pressure cooker add oil,cinnamon,cloves,fennelseeds,bay leaves, curry leaves, split dry red chillies, chopped onions, ginger garlic paste, tomatoes and sauté them well
3.      add the mutton pieces and sauté them till it oozes out its water
4.      then add turmeric powder,garam masala, salt and a cup of water
5.      pressure cook it for about 5 whistles
6.      once  the pressure settles down transfer the contents to a pan and stir fry it
Serve with sambar rice /curd rice

Wednesday, 22 June 2011

Thanjavur chicken masala

Ingredients
Chicken                                                                                                    ½ kg
Small onions chopped                                                                               1 cup
Dry red chillies                                                                                          5
Pepper corns                                                                                            1 tsp
Cumin seeds                                                                                             1 tsp
Fennel seeds                                                                                             1 tsp
Ginger garlic paste                                                                                     1 tsp
Cinnamon                                                                                                  1
Bay leaf                                                                                                     1
Pepper powder                                                                                          1 tsp
Turmeric powder                                                                                        1 tsp
Coconut grated                                                                                          ½ cup
Curry leaves                                                                                               2 sprig
Oil and salt as required
Preparations
1. Clean the chicken pieces
2. Make paste of grated coconut with pepper powder
3. In a pan add oil, pepper corns, cumin seeds, fennel seeds,cinnamon,bay leaf ,dry red chillies, curry leaves and chop
4. Add the chicken pieces and fry them till it oozes out the water in it
5. Then add salt, turmeric powder and the coconut paste.fry them well
6. Add a little water and allow it to cook till the chicken is done
Make it as dry as possible and serve hot with briyani and rotis