chettinad non veg

                   Chicken Chettinad

Ingredients

for chettinad masala

For the Paste
2 teaspoon khus khus
6 whole red chillies
6 tablespoons grated coconut
1 teaspoon coriander, cumin and fennel seeds
1" piece cinnamon
2 cloves
2 cardamoms
2 tsp ginger and garlic
2 marathi mukh
2 flower anise

2 tsp black pepper corn


chicken 500 gms
small onions 225 gms
tomatoes 125 gms
turmeric powder 1 tsp
curry leaves
lemon juice 1 tsp
salt
corriander leaves

method
dry roast all the spices cool it and grind it to a smooth paste
heat oil add the sliced small onions saute it till it becomes golden brown
add curry leaves and the grounded spices cook it in a medium flame
add turmeric powder and tomatoes cook it gently in medium flame and chicken and mix gently with the masalas
add lemon juice and little water cover and cook for 20 min
cook till the chicken is soft and tender
garnish with corriander leaves

Chettinad Chicken Sambhar

Ingredients

• ½ kg Chicken (pieces) • 1 tsp Ginger Paste • 1 tsp Garlic Paste • ½ tsp Garam Masala Powder • ½ tsp Red Chili Powder • ¼ tsp Coriander Powder • ¼ tsp Turmeric Powder • 1 Onion (chopped) • 2 Tomatoes (chopped) • 2 Green Chilies (slit opened) • 1 cup Toor Dal (cooked) • ½ tsp Mustard seeds + Urad Dal • 2 Dry Red Chilies • 1 tsp Lemon Juice • 5 Curry Leaves • 2 tbsp Coriander Leaves (chopped) • Salt • Oil

How to make Chettinad Chicken Sambar:

• Marinate the chicken with red chili powder, turmeric powder, coriander powder, garam masala and enough salt. Keep aside. • Heat oil in a pan and add mustard seeds, urad dal and dry red chilies and fry them. • Add chopped onions, chopped tomatoes; curry leaves green chilies, and ginger and garlic paste. • Stir until the onions turn translucent. • Add the marinated chicken pieces and cook until the chicken changes its color and the raw smell of ginger-garlic paste disappears. • Add a cup of water to the mixture and simmer for 5 minutes. • Add the cooked toor dal and salt. Cook until the oil separates and chicken pieces are well-cooked. • Add lemon juice and chopped coriander leaves to the chicken sambhar. Egg Curry Ingredients • 6 Eggs (hardboiled) • 3 tsp Coriander Powder • 1 1/2 tsp Chili Powder • 1 tsp Fennel Seeds • 1 tsp Cumin Seeds • 1/2 tsp Turmeric • 1/2 Ginger • 2 tsp Garlic Paste • 2 tbsp Oil • 1/2 tsp Fenugreek Seeds • 1/2 tsp Fennel Seeds • 1 Cinnamon Stick • 3 Onions (ground) • 250 gm Tomatoes (peeled, seeded & ground) • 250 ml Water • 350 ml Coconut Milk • 1 tbsp Lime Juice • Coriander (chopped)  Method • Peel eggs and cut them into halves (lengthwise). • Grind coriander powder, chili powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water to make a paste. • Heat oil in a shallow pan and fry fenugreek, fennel seeds and cinnamon for 10 minutes. Add in onions and fry till they are golden in color. • Now add the spice paste and cook for 5 minutes. Pour a little water in the pan to avoid scorching. Stir in tomatoes and cook for another 3 minutes. • Stir in coconut milk and heat for some time. Also, add limejuice and finish with corriander leaves, Chettinad Chicken Fry Ingredients 1 kg Chicken • ½ tsp Turmeric Powder • 6 tbsp Oil • 2 cup Onions, chopped • ¾ cup Tomatoes, chopped • 1 tsp Fennel Seeds • 14 Red Chilies, broken into pieces • Salt, to taste Cooking style • Clean the chicken  and then cut it into pieces. • Now, rub the chicken with a paste of salt and turmeric and keep it aside. • Heat oil in a pan and put fennel seeds in it. When the seeds start to crackle, put red chilies and onion in it and fry well. • When the onion turns brown, put chopped tomatoes and chicken in it and fry well again. • Sprinkle hot water on it as required in small amounts so that the chicken does not stick to the pan. • Remove from the fire when the chicken is cooked and serve hot Brain Fry IngredientsGoat brain-1 Chopped onions-125 gms Green chili -3 or chili powder-1 teaspoon Eggs-2 Pepper powder-1 teaspoonProcedureChop the onions and the chili. Break the eggs and beat it a little. Add the brain into the egg and mix it well. I always use my hand to smash the brain and mix it nicely into the egg so that it gets mixed well. Add the pepper powder also into this. In a kadai in one teaspoon of oil sauté the onions and the chili and once it is sauted, add the egg brain mix and stir continuously. The whole thing will turn like egg scramble. Those who want the fry to be hot can add little bit chili powder into the egg brain mix. Brain will get cooked fast. So the cooking time will just be 5 to 6 minutes in low fire. Liver pepper FryIngredientsLiver-200 Gms (cut into very small pieces)  small onions-200 gms Chopped tomato-1 Chopped garlic-10 Ginger paste-1/4 teaspoon (very little qty) Turmeric powder-1/2 teaspoon Chili powder or kuzhambu milagai thool -1 teaspoon corriander powder-1 teaspoon Freshly ground pepper-1 teaspoonFor seasoning Cinamon-2 small pieces Fennel seeds-1 teaspoon Curry leaf-little Bay leaf-little ProcedureIn one table spoon of oil season the fry with the items given for seasoning.  Add onions sauté for a while then tomatoes, ginger, garlic one by one and sauté nicely.  Now add the small liver pieces and sauté till they turn white.  Now add turmeric powder and a cup of water.  Keep the flame in medium. Cook for 5 minutes closing the kadai with a lid.  Now open the kadai.  Add the chili powder ,corriander powder and the salt needed.  Check there is water to cook for 5 more minutes.  If found less add ¼ cup of water. Now cook with the lid open.  When the curry turns to your desired consistency add the pepper powder.  Mix well. Cook for 2 more minutes.  If you find the curry very thick, you can add little water. Usually we cook till the oil separates. But the curry will taste good in any consistency.  check the seasoning  Finally garnish with coriander leaves  Thalakarri Kozhambu Ingredients Lamb head-1 cleaned and cut into medium sized pieces (brain should be separated) Brinjal-2 Potato-1 Small onion-20 Tomato-1 Kuzhambu milagai thool-2 table spoons Coriander powder- 2 table spoon Ginger garlic paste-2 teaspoons Turmeric powder-1 teaspoon Lemon-1 For Grinding Grated coconut-4 table spoons Kas kas- 1 teaspoon  Cashews-6 Chili powder-1 teaspoon Fennel seed-1 teaspoon Pottu kadalai-1 table spoon Procedure Pressure cook the head pieces adding a cup of water, a teaspoon of turmeric and little salt for 10 to 12 minutes in medium fire . Meantime grind the items to be grinded . chopthe onions and tomato. Cut the brinjal and potato into small square pieces. This is added to give thickness to the gravy. Once the mutton gets cooked, open the cooker and separate the gravy part.  Keep the kadai in the stove. In one table spoon of oil season the curry with a small piece of cinnamon, 2 cardamoms, small brinji leaf and a teaspoon of fennel seed along with little curry leaf. Add the minced onion and tomatoes one by one and sauté for a while. Add the ginger garlic paste now and sauté nicely without gap as the paste will stick to the kadai if left without care. Now add the brinjal and tomato pieces. Sauté this also for some time.  Add 1 cup of mutton stock which we have separated before into the kadai. Add little salt and cook till the potato pieces get cooked.  Add the head pieces now into the kadai along with the remaining stock.  Add the kuzhambu milagai thool and coriander powder and salt.  Close the kadai and let the gravy boil for 5 minutes. Now add the grinded masala mixed in a cup of water to this gravy and cook till you get the desired consistency.  As we have added cashews and roasted gram, the gravy will get thick fast. If it gets thick add the water required and bring it to a boil. Check for the taste and add if anything is missing .Once the gravy cools, the gravy will thicken further.  So switch off the stove, when the gravy is little watery itself. After switching off the stove add the lemon juice. Chettinad mutton biryani ingredients for cooking the mutton Mutton-300 gms Chili powder-2 teaspoons Turmeric powder-1 teaspoon  ginger garlic paste-1 teaspoon) Curry leaf-little To GrindRed chilli-2 Green chilli-2 Small onion-10 Garlic-10 Fennel seeds-1 teaspoon Clove-2 Cardomom-2 Cinnamon-2 small pieces For sautingMinced onion-2 Minced tomato-2 Mint leaf-handful Fennel seeds-1 teaspoon Clove-2 Cardomom-2 Cinnamon-2 small pieces Bay leaf-small piece Curry leaf-little ginger 25 gms mint 30 gms Jeeraga samba rice-1 ½ cups (300 gms).Wash the rice. Soak for 10 minutes. Drain the water. Keep the kadai in the stove. In a teaspoon of butter or ghee fry the rice in medium fire for 3 minutes i.e., till the rice does not catch the bottom of the kadai. Frying the rice is to make sure that the biryani doesn’t get over cooked. ProcedureFirst keep a small cooker in the stove. In a teaspoon of oil add the crushed ginger kept for cooking mutton. Saute for a minute. Add the mutton pieces and sauté for 2 to 3 minutes. Now add the chili powder and turmeric powder. Mix well. Add a pinch of salt. Pour 1 ½ cups of water. Close the cooker and cook for 8 minutes. While cooking the mutton, grind the items given in to grind. Keep the rice ready (As given). Mince the onion and the tomatoes. Once the mutton is cooked, After the pressure gets released, open the cooker Strain the mutton stalk (gravy in the mutton) and keep aside. This has to be used instead of water Keep ready 2 table spoons of thick curd Now we have to make the Biryani Keep a big cooker in the stove. In 2 table spoons of oil season the byriani with the items given in to season. Saute the onions till oil oozes. Add the grinded masala now and sauté for 2 minutes. Now add the tomato pieces and sauté till they become soft. Add the mutton pieces and mix well. Now add 2 table spoons of yogurt and mix. 1:2 is the ratio of water to rice including yogurt Measure the mutton stalk you have For 1 ½ cups of rice you have to pour 3 cups of water including yogurt. IF you have 2 cups of stalk the add 1 more cup of water When this mixture boils, add the salt needed Add the rice kept ready. Mix everything well. Close the cooker. When pressure comes put the weight Keep the stove in low medium fire. Cook exactly for 10 minutes (Don’t wait for any whistle) .switch off the stove in the tenth minute Open the cooker after the pressure goes Mostly the first impression you will have is that there is excess water. Don’t worry, after all the steam goes it will be perfect.