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Chettiand Fish Fry (Salmon)

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Chettinad Fish Fry


Ingredients
Salmon steak - 2
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Peppercorns - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 2 inch piece
Garlic - 2 pods
Dry red chillis - 3
Salt


Chettinad Fish Fry


Method
Grid fennel, cumin, pepper, turmeric powder, ginger, garlic, red chilli and salt with a little water to a smooth paste. Marinate the fish with this masala for about 2 to 3 hours and shallow fry the fish for about 2 to 3 minutes each side.

Serve with Onions and lemon.

One might wonder why I have added Raitha to my food blog! Even though it is one of the easiest recipes in the Indian cuisine, it can be made in a thousand ways. Each time I try to make it differently, some days I substitute cucumbers with carrots, beets, or bell peppers. But today I just added one special ingredient and there we go... it made my raitha so special. SO sharing this with you.


Raitha - Ingredients


Ingredients:
Onion - 1
Cucumber - 1/2
Green Chillis (Thai hot peppers) - 2
Yogurt - 1 cup
Cilantro - little
MDH Podhina Chutney mix - 1/4 teaspoon (this is the special ingredient)
Salt


Raitha


Method

Chop onions, cucumbers, green chillis, and cilantro into small pieces and mix well with yogurt, salt and podhina chutney mix. Yummy Cucmber raitha is ready!

Spicy Onion Tomato Chutney (Chettinad Recipes)

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Spicy Onion Tomato Chutney



Spicy Onion Tomato Chutney


My family loves chutneys and they seem to expect different varieties throughout the month for idlys and dosas. This is one of my favorite and is kind of different because of the ginger.

Ingredients
Big Onion - 2
Plum Tomato - 3 or 4
Ginger - 2 inch piece
Garlic - 3 cloves
Green Chilli - 2
Red Chiili Powder - 1 teaspoon
Shredded Coconut - 1 tablespoon
Tamarind - small piece (Size of a small gooseberry)
Salt to taste
Mustard seeds and asafoetida for seasoning.

Method
In a pan add 2 teaspoons of oil, then add the chopped onions and tomatoes. Fry until Onions and tomatoes are completely cooked. Then add chopped ginger, garlic and fry for a few more minutes. Then add chopped green chilli and red chilli powder. Then add the coconut, tamarind and salt and fry for 5 to 10 more minutes. Let this mixture cool for 10 minutes and grind to a fine paste.

In a small pan add a little oil, when hot add mustard seeds and asafoetida fry until mustard seeds are completely done and then add this to the grinder chutney.

Enjoy this with Dosa or Idly!

Mushroom Masala (Chettinad Recipes)

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Varuthu Aracha Chicken Kulumbu



Varuthu Aracha Chicken Kulumbu


This is a very unique recipe of mushroom. After several tries of various combination I finally landed with this recipe....

Ingredients for the Masala
Kashmiri Chilli Powder - 1 teaspoons (This is bright red chilli powder).
Corriander powder - 2 table spoon.
Fennel seeds- 1 teaspoon
Cumin Seeds- 1 teaspoon
Coconut - 2 teaspoons
Ripe plum big tomato - 1

Grind the above into a smooth paste.

Other Ingredients
Button Mushrooms - 1 packet
Big red onion - 1
garlic - 4 pieces (cut lengthwise into several pieces)
Sombu - little
Urad dhal - little
curry leaves
turmeric powder - a pinch
salt

Method:

In a pan, add about 1 tablespoon of olive oil. When it is hot enough add sombu and urad dhal for seasoning. Then add curry leaves, the finely chopped onions with a little salt and turmeric powder. Once the onions are completely cooked, add garlic and the grinded masala. Completely cook the masala in a slow flame for about 15 minutes. Oil should float on the top, at this point add the chopped mushrooms and cook for another 10 minutes. Finally add chopped corriander leaves for garnishing.


Varuthu Aracha Chicken Kulumbu



Varuthu Aracha Chicken Kulumbu


This is another favorite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu.

Ingredients for the Masala
Kashmiri Chiili Powder - 2 teaspoons (This is bright red chilli powder).
Corriander seeds - 1 table spoon.
Fennel Seeds- 1 teaspoon
Cumin Seeds- 1 teaspoon
Poppy Seeds (kus kus) - 1 teaspoon
cloves - 3
cardamon - 1
cinnamon - 1/2 inch piece
cashewnuts - few
coconut - 1/2 cup
Ripe plum big tomato - 2 to 4 (Depends on the quantity for the gravy)

Fry the above ingredients in ghee and grind them into a smooth paste. Add the tomatoes at the end after frying the other ingredients. You would get a bright red paste!

Other Ingredients
Chicken - 2 pounds (with bones)
Big red onion - 1
ginger - 1 inch piece
garlic - 4 pieces
curry leaves
turmeric powder - a pinch
salt

Method
Finely chop onions, ginger and garlic.
In the pressure cooker, add oil, add curry leaves, then finely chopped onions, ginger and garlic. Fry well. Then add the chicken pieces with some salt and turmeric powder. Then add the grinded masala. Fry well then close the pressure cooker and cook for 1 whistle and 5 minutes in simmer. Once when completely done and when you open up the pressure cooker, oil should float on top.

This would be delicious with hot white rice!

Chettinadu Chicken Korma (Kozhi Korma)

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Back from work around 6pm...Didn't have a clear idea what I can cook for dinner tonight. Then suddenly remembered that we had invited a couple of people for dinner! Now I had to think hard (but smart) to come up with something nice in about 45 minutes! Then I was reminded of Kozhi kuruma my mom used to make - a quick but delicious Chicken recipe. I combined this with Paal Pattani Sadham (equivalent to Peas Pulav). The combination became a super duper hit!

It is already about 11.55pm, so will post the recipe for Paal Pattani Sadham tomorrow.

Ingredients:
To Grind:
Fennel Seeds- 2 teaspoons
Kus Kus - 1 teaspoon
Green Chillies - 10
Ginger - 2 pieces
Garlic (1/2 the qty of ginger)
Corriander Powder - 2 teaspoons
Cloves - 4
Cardamom - 2
Cashewnut - 5
Chopped Onion - 2 table spoon
Coconut - 4 tablespoon

Grind the above to a smooth paste.

For Seasoning:
Bay leaves - 1
Cinnamon stick - 1
Chopped Onion - 1 cup
Chopped tomato - 1 cup

The above measurement should be for about 1.5 lbs of Chicken,.

Method.

In a pressure cooker (for fast cooking) add 3 tablespoon of oil. When the oil is hot enough add bay leaves and cinnamon stick. Then add Onions and Tomatoes and cook well. Then add cut chicken with salt and turmeric powder. Fry for a few minutes. Then add the grinded masala and mix well. Add a glass of water and then pressure cook the kuruma for about 1 whistle and 8 minutes.

Let the pressure cooker to cool for about 5 to 10 minutes then add chopped coriander leaves.

Back on board!

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Sorry for not being an active on this blog. After my son was born it was really difficult for me to keep up with my blogging tempo. But now I guess I have some time to send in my new creations that I have tried in the past few months. Also I am trying to get better with my camera. So hopefully you should be seeing some creative pictures of my food creations!