Yam Fry - சேப்பங்கிழங்கு வருவல்

Ingredients:

• Yam 1/2kg
• Red chilli powder 2tbl
• Turmeric 1/2 tbl
• Salt
• Coconut shreded 1/2 cup
• Cumin 1 tbl
• Green chillies 4
• Oil

Method:

• Pressure cook the yam,remove the skin and cut into small cubes.
• Mix salt,turmeric,red chilli powder well with the cooked yam.
• Deep fry the yam in oil.
• Grind the coconut,cumin and green chillies together.
• Heat the kadai with 1tbl of oil and add the ground coconut paste.
• Fry for few minutes still the moistures is absorbed.
• Add the fried yam & salt and fry for few minutes.
• Remove from the flame and garnish with fried curry leaves.

Mutton Ball Curry - மட்டன் கோலா உருண்டை குழம்பு

Ingredients For Mutton balls:

• Minced Mutton 1/2 kg
• Ginger 1 inch piece
• Garlic 8 cloves
• Green chillies 5
• Onion 1[Big]
• Salt
• Turmeric 1tsp
• Red Chilli powder 1tsp
• Egg 1
• Corn Starch 1tbl
• Oil for deep fry

Method:

• Clean the minced mutton.
• Pressure cook the mutton with salt,turmeric and red chilli powder.
• Finely chop the onion ,green chillies,Ginger and Garlic.
• Heat the kadai with 1tbl of oil and add the chopped ginger and garlic.
• Fry till raw smell leaves and add the onion and green chilles.
• Fry till the onion turns golden brown and remove from flame.
• Mix the cooked mutton to the above fried ingredients.
• Add the egg to it and mix well.
• Add the corn starch to make it tight enough to make the balls.
• Make small balls and deep fry in oil.
• Remove when it turns golden brown.

Ingredients For Curry:

• Onion 2
• Tomato 1
• Green chillies 2
• Ginger 1 inch
• Garlic 5 cloves
• Coconut shreded 3/4 cup
• Anni seeds 1 tsp
• Cumin 1 tsp
• Cinnamon 1/4 inch piece
• Cloves 2
• Cardamom 2
• Turmeric 1 tsp
• Red chilli powder 1tbl
• Salt

Seasonings:

• Mustard 1tsp
• Cumin 1tsp

Method for Curry:

• Finely chop the onion and tomato.
• Slit the green chillies in to two.
• Fry the cinnamon and cloves.
• Grind the shreded coconut with anni seeds,cumin,cinnamin,cloves,cardamom,Ginger and Garlic.
• Heat the Kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and add the onion.
• Fry till golden brown and add the tomato.
• Add the salt,turmeric and green chillies and fry till the tomato becomes soft.
• Add the ground coconut paste and fry for a while till the raw smell leaves.
• Add 2 cup of water and red chilli powder and let the curry to boil.
• Boil till the oil gets collected on top of the curry.
• Add the meat balls and boil for another 3 mins and remove from flame.

Calamari [Squid]Gravy - கடம்பான் தொக்கு

Ingredients:

• Calamari 1kg
• Onion 2[Medium]
• Tomato 2
• Ginger 1 1/2 inch piece
• Garlic 10cloves
• Coriander powder 1tbl
• Red Chilli powder 2 tsp
• Turmeric 1 tsp
• Cinnamon 1/2 inch stick
• Cloves 3
• Pepper Powder 1/2 tsp
• Corriander Leaves [chopped] 1 tbl
• Salt
• Oil

Seasoning:

• Mutard 1 tsp
• Cumin 1/2 tsp
• Anni Seeds 1/2 tsp
• Curry leaves 3

Method:

• Clean the calamari and cut into small even pieces.
• Finely chop the onion and tomato
• Fry the cinnamon and cloves and grind
• Make a fine paste of ginger and garlic.
• Heat the kadai with 1tbl of oil and add the seasonings.
• Add the Ginger Garlic paste and fry till the raw smell leaves.
• Add the chopped onion and fry till golden brown.
• Add the corriander powder and then add the chopped tomato.
• Fry till tomato becomes soft.
• Add the salt,turmeric and the powdered cinnamon & clove and pepper powder.
• Fry for a while and sprinkle some water.
• Add the calamari and fry for 3 mins and remove from flame, because overcooking or under cooking makes it into rubber.
• Garnish with chopped corriander leaves.

Note:
Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to retenderize it.

Puttu - புட்டு

Ingredients:

• Raw Rice 250gm
• Grated coconut 1 cup
• Salt
• Water

Method:

• Soak the raw rice for 3 hrs.
• Drain the water and let it dry on a plate or cloth.
• Grind the raw rice into fine powder.
• Take the rice powder in a mixing bowl and add salt.
• Mix well and sprinkle some hot water.
• Mix the water and flour very carefully.Do not pour the water,just sprinkle till the entire flour becomes wet.
• Take a 2tbl of grated coconut and put in puttu maker and on top of it add the riceflour and again some grated coconut on top of rice flour.
• Close the lid of teh Puttu maker and steam cook for 5-6mins.

Serve hot with Jaggery and Banana or with kadala.

For kadala recipe Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி

Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்

Ingredients:

• Chicken 300 gm
• Onion 2
• Tomato 1 [optional]
• Ginger Garlic paste 1 1/2 tsp
• Turmeric 1 tsp
• Salt
• Red chilli powder 2 tsp
• Green chilli 3

For Chettinadu Masala:

• Corriander Seeds 2tbl
• Whole Red chilli 15
• Aniseed 1 tsp
• Cinnamon 5 inch
• Cloves 4
• Cardamom 4
• Cumin Seeds 1 tsp
• Whole Pepper 1 tsp
• Fenugreek 1/2 tsp
• Seaweeds (Kadal Paasi) - 2 tsp
• Mace 2

Method:

Masala Powder:

• Heat a heavy skillet on a medium flame and gently roast all the grind together ingredients,till they turn a few shades darker.
• Stir occationally.Do not speed up the process by turning up the heat as the spices will burn on outside and remains raw on inside.
• When the spices are roasted turn off the flame and let it cool.
• Grind them to a fine powder.
• Store it in a air-tight container.Can be used for 3-4 months.

Chicken Fry:

• Clean the chicken and cut into small even pieces.
• Finely chop the onion,tomato,green chillies.
• Heat the Kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and then add the chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till raw smell leaves and then add the green chillies.
• Add the chopped tomato[optional], salt,turmeric and fry till the tomato becomes soft.
• Add 2tsp of Chettinadu masal powder and fry for a while.
• Add the cut chicken pieces and fry till the color of the chicken changes.
• Add 1/4 of cup water and cook by covering the kadai.
• Stir occationally.Once the chicken is well cooked remove the kadai lid.
• Stir - fry till the chicken gets roasted.[If needed add another tbl of oil]
• Garnish with choped corrinader leaves or Fried cashewnuts.