Chicken briyani(chettinad style using pressure cooker)

Ingredients

Chicken ½ kg

Seeraga samba rice 3 cups

Onion chopped 1

Tomato chopped 2

Green chilli slit 4

Curd 2 tbsp

Turmeric powder ½ tsp

Cinnamon 1

Bay leaf 1

Coriander and mint leaf chopped 2 tbsp

Garam masala 1 tsp

Salt and oil as required

To grind

Ginger  1 inch

Garlic 8 pods

Coriander and mint leaves chopped 1 cup

Small onion 10

Grind into paste without adding water

Preparation

1.      Soak rice in 5 cups of water

2.      In a pressure pan add oil (ghee), cinnamon,bay leaf, chopped onion and slit green chilli . saute well

3.      Add chopped tomatoes and cook till it is mushy

4.      Add ground paste and salt till raw smell goes off

5.      Add chicken and saute till it turns white

6.      Add curd, turmeric powder and salt

7.      Add soaked rice straining water

8.      Toss well till transparent

9.      Add  4 ½ cups of water and close the pan lid

10.  When the pressue starts releasing, put on the whistle and simmer for 10 minutes

11.  Once the pressure settles down , add chopped mint coriander leaf and garam masala

12.  Fluff with a fork

Serve hot with curry of your choice and raita

Chettinad Drumstick dried anchovies curry

Ingredients

Dry anchovies 20 cleaned and washed

Drumstick 2 cut into 1 inch pieces

Onion chopped 1

Tomato chopped 1

Garlic 10 pods

Fenugreek seeds ½ tsp

Fennel seeds ½ tsp

Homemade vadagam 1 tsp

Curry leaf 1 sprig

Tamarind extract 2 tbsp

Curry powder (kulambu milagai podi) 1 ½ tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, fenugreek seeds, fennel seeds, vadagam,curry leaf, onion and garlic pods.

2.      Saute well and anchovies.toss well

3.      Add drumstick and tomato pieces and saute till tomato gets mashed

4.      Add ¼ cup of water and cook till drumstick is done

5.      Add curry powder,tamarind extract and water

6.      Once it starts boiling adjust salt

7.      Allow it to boil for 5 minutes

8.      Turn off flame

Serve it after 2 hours

Tastes good the next day

SERVE WITH RICE

Authentic Chettinad chicken

Ingredients

Chicken ½ kg

Onion 2

Tomato 2

Ginger garlic paste 2 tsp

Curd 2 tbsp

Cinnamon 1

Fennel seeds ½ tsp

Cloves 2

Bay leaf 1

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 tbsp

Pepper powder 1 tsp

Fennel powder ½ tsp

Garam masala ½ tsp

Pepper corns 1 tsp

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Curry leaf 2 sprigs

Lemon ½

Oil and salt as required

Preparation

1.     Dry roast pepper corns,fennel seeds and cumin seeds.ground to a coarse powder.keep aside

2.     Marinate chicken with turmeric powder,curd,1 tsp ginger garlic paste and salt for 15-20 min

3.     In a pan add oil,cinnamon,cloves,fennel seeds and bay leaf

4.     Add  1 chopped onion,marinated chicken and tomato

5.     Add ginger garlic paste and cook till the water oozes out of chicken dries up

6.     Add chilli powder,pepper powder,coriander powder ,fennel powder, garam masala and salt

7.     Add ¼ cup of water and allow to cook

8.     Once done add ground powder in step 1 and toss well

9.     Turn off the flame and add chopped onion,lemon juice and curry leaf.toss once

10.  Serve with rice,briyani or rotis

Chettinad Mutton chops

Ingredients

Mutton rib bone ½ kg

Onion 1

Tomato 1

Turmeric powder 1 tsp

Chilli powder 1 tsp

Curry powder 1 tsp

Cumin seeds 1 tsp

Ginger 1 inch

Garlic 10

Pepper corns 1 tsp

Curry leaf 2 sprig

Coriander leaf 2 tbsp

Oil and salt as required

Preparation

1.      Pressure cook mutton with salt and turmeric powder till 5-6 whistles

2.      Grind onion,tomato,chilli powder,curry powder,salt,cumin seeds,pepper corns,ginger,garlic,curry leaf and coriander leaf to a fine paste

3.      To the cooked meat add ground paste and mix well

4.       In a pan add oil and add marinated mutton

5.      Cook till it dries up and mutton gets coat well with masala

Serve with rice

Thirupathur bone soup(Elumbu rasam)

Ingredients

Bones 150 gms

Tomato 1

Onion 1

Garlic 6 pods

Pepper corns 1  tbsp

Cumin seeds 1 tbsp

Dry red chilli 4

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      Grind onions,garlic,pepper corns,dry red chilli and cumin seeds together

2.      In a pressure cooker add oil and saute the bones well in it

3.      Add tomatoes and cury leaf and mash the tomatoes well

4.      Add the ground masala,turmeric powder and salt

5.      Add required water  and cook till 6 -7 whistles

6.      Serve hot

Chicken chettinad gravy

Ingredients

Chicken ½ kg

Onion 1

Tomato 1

Gingergarlic paste 1 tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Coconut milk ½ cup

Cinnamon 1

Cloves 2

Bay leaf 1

Dry red chilli 2

Salt and oil as required

For special chettinad masala

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Curry leaf 2 sprigs

Peppe corns 1 tsp

Coriander seeds 1 tsp

Dry red chilli 2

Cinnamon 1

Cardamom 2

Cloves 2

Dry roast the above ingredients and powder it

Preparation

1.      In a pan add oil,bay leaf,cinnamon,cloves and dry red chilli

2.      Add onion,ginger garlic paste and tomato

3.      Add chilli powder,coriander powder,ground powder,salt and chicken

4.      Saute well till the water oozes out of the chicken dries up

5.      Add ¼ cup water and bring it to boil

6.      Add coconut milk and simmer the flame

7.      Cook till the chicken is done

Serve with rice

Chettinad mutton rib bone soup(nenju elambu soup)

Ingredients

Mutton rib bone 250 gms

Onion chopped 1

Tomato 2

Ginger garlic paste 1 tsp

Garam masala ½ tsp

Fennel seeds ½ tsp

Pepper corns ½ tsp

Turmeric powder ½ tsp

Pepper powder 1 tsp

Lemon juice ½ tsp

Salt and oil as required

Preparation

1.      In a pressure cooker add oil,fennel seeds,peppercorns and onions.saute well

2.      Add tomatoes,ginger garlic paste,turmeric powder ,garam masala and salt

3.      Allow it to cook till tomato blends

4.      Add rib bone and 2 cups of water

5.      Cook till 5-6 whistles

6.      Add if water is needed

7.      Bring it to boil and add pepper powder

8.      Turn off the flame and add lemon juice

Serve hot

Chettinad chicken curry(varutharaicha kozhi kulambu)

Ingredients

Chicken ½ kg

Ginger garlic paste 2 tsp

Small onions 10

Onion 2

Garlic 10 pods

Tomato 2

Dry red chilli 6

Cumin seeds 1 tsp

Pepper 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Curd ½ cup

Cinnamon 1

Cloves 2

Fennel seeds 1 tsp

Oil and salt as required

Preparation

1.      Clean and marinate the chicken pieces with curd,ginger garlic paste and salt for ½ hr

2.      In a pan add oil,small onions,dry red chilli,cumin seeds and pepper corns.Roast it and grind to a fine paste.keep aside

3.      Grind onions,tomatoes and garlic to fine paste without adding water

4.      In a pan add oil,fennel seeds,cinnamon ,cloves and onion tomato paste.saute well

5.      Then add onion,chilli paste.saute well

6.      Add turmeric powder,coriander powder,garam masala and salt.saute well till the raw smell goes

7.      Once the gravy starts boiling turn off the flame and keep aside

8.      In a pan add oil,marinated chicken pieces and fry till it is half done

9.      Now add the gravy mixture and cook till the chicken is done

Goes well with rice

Chettinad egg podimas

Ingredients

Eggs 2

Onion chopped 1 cup

Chilli powder 1 tsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

 Salt and oil as required

Preparation

1.      In a pan add oil,onions and saute well

2.      Add eggs and scramble well

3.      Add turmeric powder,chilli powder,pepper powder and salt.saute well

 Serve with parottas

chettinad Brain egg fry (moolai muttai varuval)

Ingredients
Brain 2
Eggs 2
Onions 1 cup
Garlic chopped 10 pods
Green Chilly 4
Turmeric Powder ½ tsp

Fennel seeds ½ tsp
Cinnamon 1
oil and salt as required
preparation

1.      Soak the brain in hot water and remove the outer white sticky layers and nerve like strands on it

2.      In a pan add oil, cinnamon, fennel seeds and chopped onions. sauté well

3.      Add chopped garlic, green chillies and turmeric powder. sauté well

4.      Add the cleaned and cut brain pieces.mix well

5.      Fry till the brain merges well with onions

6.      Add the eggs and required salt

7.      Fry till all blends well and dries up

Serve with rotis or parottas  

spicy chettinad chicken briyani

 Ingredients

Basmati rice 2 cups

Chicken ½ kg

Coconut milk 2 cup

Water 2 cup

Curd ½ cup

Onion 1 cup

Tomato 1

Lemon 1

To grind

Mint leaf 1 handful

Green chilli 2

Peppercorns 1 tsp

Cumin seeds ½ tsp

Fennel seeds ½ tsp

Cinnamon 1

Cloves 2

Garlic 10 pods

Ginger 1 inch

Small onion 10

Chilli powder ½ tsp

Turmeric powder ½ tsp

For seasoning

Curry leaves

Cashew

Oil and salt as required

Preparation

1.      In a broad vessel add oil,curry leaves and cashew

2.      Add chopped onion,tomato and the ground paste.saute well

3.      Add chicken pieces and curd.saute till it oozes out the water

4.      Add the washed rice , coconut milk and water

5.      Once it starts boiling add salt

6.      Cook till the chicken and rice is done

Turn off the flame and add lemon juice

Serve hot with raita or salna