Chettinad Chicken Gravy

In Tamil Nadu food there are lot of cuisines, each district has its uniqueness, in that way chettinad is one of the famous cuisines. It is very famous for non vegetarian spice foods, and today I am going to share the famous chettinad chicken. I always love to cook authentic foods than fusion, I always asks my mom for more traditional ones. Since my root of origin is not around this chettinad I really don’t know more about the originality. One of my good friends is from chettinad but she is vegetarian I came to know lot from here, still for non vegetarians I use to search and found Solai Achi’s I have tried a lot of recipes and recently I tried this.

Ingredients:

Chicken with bone	1 lb
Onion	2 medium size
Tomatoes	2 medium size
Garlic	4-5 pods
Bay leaves	2
Mint leaves	one handful
Coriander leaves	One handful
Curry leaves	few
Fennel seeds	1 tsp
To Grind Group 1
Onion	One handful
Ginger	1 inch
Garlic	5-6 pods
Chili powder	1 ½ Tbsp
Coriander powder	2 Tbsp
Cinnamon	1 inch
Clove	2-3
To Grind Group 2
Coconut grated	¼ cup
Cashew nut	5
Fennel seeds	1 tsp
To marinate
Chili powder	1 tsp
Salt	1 tsp
Ginger garlic paste	1 tsp
Curd	2 Tbsp

 

Directions:

1. After cleaning marinate the chicken with ingredients under marinate, allow it to rest for one hour.
2. Heat two to three tablespoon oil, add bay leaves and fennel seeds once it cracks add onion and sauté them for a minute.
3. Add chopped mint, coriander and curry leaves cook until onion turns transparent.
4. Next add chopped garlic and again sauté for raw smell leaves. Then add chopped tomatoes and cook until soft.
5. Add the grinded paste under group 1, sauté for another 2-3 minutes or until raw smell leaves.
6. Add the marinated chicken and mix well until masala coats well all over. When chicken starts to leave water close the lid and cook for 15 minutes on medium flame.
7. When chicken is almost cooked, add the grind paste in group 2 and cook for another 5 -8 minutes.
8. Turn off the stove and garnish with some coriander leaves and curry leaves. And serve with roti, rice, dosa etc.

Note:

• I reduced the amount of garlic from original recipe but still I personally felt its little more. If you don’t like garlic flavor then don’t add for grinding.
• It tastes great after 7-8 hours of cooking.

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Chettinad fish curry

Fish is one of the healthy foods for non vegetarians. I haven’t tasted more home style fish foods, because my mom wont like the smell but still she use to cook for me once in a while. After marriage I started to try different type of fish, that too hear I got salmon first and tried different recipes but finally found it will be good only for baking. After trying couple others fish’s, I stopped cooking fish. After a long time my husband bought a fresh cleaned cat fish. Thought of making fish kulambu, but each and every time when I am making trying this, I will not be satisfied either texture or taste something will be missing. This time I tried this chettinad fish curry from Sharmispassion it was awesome. I made few changes according to my availability.

Ingredients:

Cat fish (Kelluthi)	10 pieces
Onion (chopped inch cube)	½ cup
Onion (finely chopped)	½ cup
Tomatoes	½ cup
Coriander powder	1 Tbsp
Chili powder	2 tsp
Fennel seeds	1 tsp
Coconut grated	¼ cup
Tamarind paste	½ Tbsp
Turmeric powder	½ tsp
Garlic pods	5
Curry leaves	few
Salt
Oil

 

 

Directions:

1. In a pan, using little oil sauté cubed onions, garlic and fennel seeds once onion turn pink add coriander powder fry for a minute turn off and add coconut and mix well. Allow it to cool and grind to smooth paste.
2. Mean while in another pan, heat 2 Tbsp of oil splutter mustard seeds and add finely chopped onion and few curry leaves when it turns soft add chopped tomatoes and cook until soft and mushy.
3. In one cup water add the tamarind pate and make an extract, add this to onion tomato mixture, allow it to boil, when it starts boiling add turmeric powder, chili powder and ground paste. Mix well, add enough salt and water cover the lid and cook until raw smell of masala leaves and oil start to separate (gravy should be thick).
4. In this stage add the cleaned fish and cook for 2-3 minutes uncovered and garnish with remaining curry leaves.
5. Serve with idli or rice.

 

 

Note:

• You can use any other variety of fish.
• For best result cook a day before you need this.
• I used red onions instead of shallots.

 Sharing to: Kitchen Chronicles

 

Walnut Crumb

After long time I bought walnut, but no one was eating that and it was sitting in my pantry for longtime, I came across this recipe in a magazine but made changes according to our taste and tried immediately, it’s good for a tea time snack. I loved the aroma when I was roasting this.

Ingredients:

Walnut (chopped to small pieces)	1 cup
Salt	¼ tsp
Chili powder	2 tsp
Pepper powder	1 tsp
Garam masala	1 tsp
Dried Thyme	½ tsp
Olive oil	1 Tbsp

 

 

Direction:

In a large bowl mix all the ingredients, Heat a skillet on medium heat roast this nut mixture for 5-8 minutes, don’t go any where stir more frequently use to burn easily.

Sharing to: Cook eat delicious

 

 

Koli Varuval (Spicy Chicken Fry)

Koli Varuval (Chicken fry) is a common recipe, Last week I had craving for hot and spicy food because of my bad cold, planned to do this koli varuval. I use to do this often but this time it was extraordinary.

Ingredients:

Onion (finely chopped)	¾ cup
Tomatoes (chopped)	½ cup
Chili powder	1 tsp
Chicken masala powder	1 tsp
Garlic pods (crushed)	5
Ginger (crushed)	1 ½ inch
Mustard seeds	1 tsp
Fennel seeds	1 tsp
Fresh Pepper powder	2 tsp
Oil	2-3 Tbsp
Salt	as per taste
To marinate:
Chicken (with bone)	1 lb
Chili powder	2 tsp
Turmeric powder	½ tsp
Curd	2 Tbsp
Lemon juice	2 tsp
Salt

 

 

Direction:

1. Marinate the chicken and allow it to rest at least for one hour.
2. Heat oil, splutter mustard seeds and fennel seeds, add onion and sauté until light pink color, add garlic and ginger next add tomatoes and cook until soft.
3. In this stage add marinated chicken and cook for 2-3 minutes. Now add chili powder, chicken masala and salt.
4. Cook without covering the lid, wait until chicken cook soft and tender (the oil should starts to leave) now add pepper powder, curry leaves and coriander leaves.

Note:

• The chicken is going to cook in oil don’t reduce the oil you might add another teaspoon if needed.
• Instead of crushed ginger and garlic you can also add ginger garlic paste.
• I use to eat mild, if you eat spicier add another teaspoon of chili powder, pepper and even one green chili.

 

 

Mutton Biriyani (Pressure cooker method)

Ingredients:

Group 1:

Garlic pods	10
Ginger	2 inch
Cinnamon stick	2 inch
Clove	7-8
Cardamom (optional)	1-2
Fennel  seeds	2 tsp
Poppy seeds	2 tsp (soaked in hot water for 10 minutes)

 

 

Group 2:

Onion chopped lengthwise	1 cup
Tomatoes chopped	1 cup
Mint leaves	¼ cup
Coriander leaves	¼ cup
Bay leaves	2-4
Anise	2-4
Mutton	1 lb
Chili powder	1 Tbsp
Green chili	2
Curd	1/3 cup
Basmati Rice	1 ½ cup
Ghee	2 Tbsp
Salt
Oil

 

 

Directions:

1. Soak rice for 10 minutes. Grind all the ingredients in group 1 to fine paste with little water.
2. Heat a teaspoon of oil in pressure cooker and sauté the mutton for few minutes and pressure cook with enough water for 3 whistles.
3. Mean while, in other pan heat one tablespoon oil and fry bay leaves and anise for few seconds, add chopped onion, green chilies, mint leaves and coriander leaves.
4. Sauté until onion is half cooked now add grind paste and cook until raw smell goes. In this stage add tomatoes and cook until soft, now add chili powder fry for a minute next add curd and turn off.
5. Add this mixture to mutton with enough salt and pressure cook for another 5-6 whistles or until mutton is almost cooked.
6. Heat ghee in a pan, add rice after draining the water and roast until nice aroma comes or starts to stick at the bottom.
7. Add this rice to the mutton in pressure cooker and enough water and salt for rice and pressure cook of another one whistle in high and one low.
8. Once pressure is released add 1 teaspoon lemon juice and wait until it cool down, mix well and serve with any raita or any non veg. gravy.

 

 

 

Note:

• Cooking time for mutton usually varies, make sure your mutton is 90-95% cooked before adding rice.
• Three cups of water is needed for 1 and ½ cup rice which includes the water in mutton.
• You can add biriyani masala when adding chili powder it’s optional.

 

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