Chettinad chicken gravy (with coconut)

Ingredients

Chicken 500 Gms

Onion sliced thinly 1 big

Tomato chopped 2

Dry red chilli 8-10

Fennel seeds ½ tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 ½ tbsp

Coriander leaf chopped 2 tbsp

Oil and water as required

To grind

Coconut grated 1/2 cup

Roasted Bengal gram 2 tbsp

Ginger 1 inch

Garlic 10 pods

Fennel seeds 2 tsp

Grind to a fine paste by adding water

Preparation

1.      Clean and keep aside the chicken pieces

2.      In a pan add oil, fennel seeds, curry leaf, dry red chilli and onion

3.      Sauté well and add chicken, salt and tomato

4.      Sauté till it turns white

5.      Add ground paste and toss well

6.      Add about  2 cups of water

7.      Allow it cook with lid closed

8.      Once done bring it to boil to get desired consistency

9.      Once done add coriander leaves and mix well

Serve with rice, rotis or briyani

Tirupathur Mutton bone soup (elumbu soup)

Ingredients

Elumbu 250 gms

Onion 1

Ginger garlic paste  2 tsp

Tomato 1

Cinnamon 1

Cloves 2

Bay leaf 1

Fennel 1 tsp

Coriander powder 1 tsp

Pepper powder 2 tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      In a pressure pan add oil, cinnamon, cloves, fennel seeds, bayleaf, curry leaf, onion and ginger garlic paste. Saute well

2.      Add tomato, mutton bones, salt and coriander powder. Saute till it oozes out its water

3.      Add a cup of water and pressure cook for 5-6 whistles

4.      Once pressure settles down add a cup of water and bring it to boil

5.      Add pepper powder and adjust salt

Serve hot

Chettinad Dry fish gravy (Karuvadu thokku)

Ingredients

Dry fish pieces 100 gms

Small onion 25 chopped

Tomato chopped 1

Garlic pods 10

Curry leaf 2 sprigs

Chilli powder 2 tsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, small onion, curry leaf and garlic. Saute well

2.      Add tomatoes and cook till mushy

3.      Add chilli powder, turmeric powder, salt and dry fish pieces

4.      Cook till everything blends well

5.      Add tamarind extract and toss well

6.      Serve with rice

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