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.

Chilli Egg fry - சில்லி முட்டை வருவல்

Ingredients:

• Egg 4
• Red chilli powder 1 tsp
• Pepper powder 2 tsp
• Green chillies 3
• Salt
• Oil

Method:

• Beat the egg with 1tsp of pepper and salt.
• Pour the beaten egg on hot pan and scramble.
• Remove the scrambled egg and keep aside.
• Heat the pan with 1/2 tbl of oil.
• Add the chopped green chillies and fry till raw smell leaves and add the scrambled egg.
• Add the red chilli powder,1 tsp of pepper powder,salt
• Stir - fry for few mins.
• Spicy chilli egg fry is ready.

Chennai special chicken gravy - சென்னை ஸ்பெசல் சிக்கன் குழம்பு

Ingredients:

• Chicken 500gm
• Onion 2
• Tomato 2
• Ginger garlic paste 1 1/2 tsp
• Corriander powder 2 tsp
• Cumin pwder 1/2 tsp
• Turmeric 1 tsp
• Red chilli powder 2 tsp
• Asafotedia 1/2 tsp
• Coconut shreded 1/2 cup
• Poppy seeds 2 tbl
• Cashews 8
• Almonds 4

Seasoning:

• Mustard 1/2 tsp
• Cumin 1/2 tsp
• Aniseeds 1/2 tsp
• Fenugreek 1 tsp

Method:

• Clean the chicken and cut into small even pieces.
• Finely chop the onion and tomato.
• Soak the poppy seed,cashews,almonds in warm water for 15 mins.
• Grind the shreded coconut,soaked poppy seeds,cahews,almonds into fine thick paste.
• Heat the kadai with 2 tbl of oil and add the seasonings.
• Wait till it splutters and add the chopped onion.
• Fry till golden brown and the add the ginger garlic paste and fry till the raw smell leaves.
• Add the chopped tomato,salt,turmeric and corriander powder and fry till tomato becomes soft
• Add the cumin and red chilli powder.
• Add the chicken pieces and fry till the color of the chicken changes.
• Add 1/2 cup of water and asafotedia and bring the gravy to boil.
• Boil till the chicken is well cooked.
• And now add the ground mixture and another 1 cup of water.
• Boil on high flame for another 10 mins.
• Boil till gravy thickens or till oil gets collected on top.
• Garnish with corriander leaves or fired curry leaves.
• Serve hot for Rice or paratha or chapathi.

Raitha - பச்சடி

1. Okra (Ladies Finger) Raitha - வெண்டக்காய் பச்சடி

Okra (Ladies Finger) Raitha - வெண்டக்காய் பச்சடி

Ingredients:

• Okra 200gm
• Curd 1 cup
• Coconut 1/2 cup
• Cumin 1/2 tsp
• Green chillies 3
• Salt
• Oil

Seasoning:

• Mustard 1/2 tsp
• Cumin 1/2 tsp

Method:

• Clean and cut okra into small even pieces.
• Grind the coconut,cumin seeds,gren chillies into a fine paste.
• Heat pan with 1 tbl of oil and add the seasonings.
• Wait till it splutters and then add the cut okra and salt.
• Fry untill it gets cooked.Stir -fry untill the stickyness goes.
• Let the okra fry cool.
• Mix the ground mixture with the curd.
• Mix the okra with curd.

Note:For better taste mix the okra with curd just before the serving.