CHETTINAD RECIPES

[tastemakers]

Hi

Most of us love chettinad cuisine . Please post some recipes for us to enjoy. In the previous threads I found some recipes , but in other to explore more I am starting this thread

[tastemakers]

Here is a basic masala to which we can add vegetables or egg

Chettinad Masala

Dry roast and coarsely powder:
Grated coconut, dry 1 tbsp
red chillies 5
dhania 1 tbsp
cardamon 3
Cinnamon 1 stick
Cloves 3
Kalpasi 2 or 3
Star anise 1
black peppercorns 5
Haldi powder 2 g


INGREDIENTS

onion big size 2, tomotoes 2,ginger garlic paste 2tspn,turmeric powder,red chilli pdr 1tspn,garam masala pdr 1tspn ,5tblspnsoil coriander leaves for garnishing
METHOD

Take a kadai add oil garam masala powder freshly pound,add finely chopped onions,fry well then add

turmeric pdr,gingergarlic paste,fry for 2 mins add tomato fry well then add chicken or vegetables or boiled egg ,coriander pdr,salt,sprinkle little water simmer for 20 mins till it cooks finally add coriander leaves for garnishing.

[tastemakers]

Basic batter
Ingredients for Batter

Rice: 3 cups
Urad Dhal: 2.5 cups

Soak both together for about 3 to 4 hours. Grind it into fine batter. Now divide this batter into 3 equal portions, for the three different paniyarams.

PAAL-PANIYARAM

Ingredients:
milk 1 litre
sugar to taste
cardamom
essence - any flavour
saffron
oil for frying

Method:
To the batter made as above, add 3 teaspoons of sugar & mix well. Heat oil in deep pan. Drop batter into hot oil with tip of fingers. Let drops be size of pebbles. Turn it over & fry till golden brown. Hence making the paniyarams.
Boil 1 litre of milk, add sugar to taste. Flavour with cardamom, essence & saffron.
Now soak all the paniyarams in the milk, leave it for about ten minutes before serving.

SEEYAM

Ingredients:

Coconut 1
Moong Dhal Half cup fairly cooked
cardamoms a few
cashewnut pieces 3 teaspoons
brown sugar to taste
oil for frying

Method:

Grate coconut, grind the cooked moong dhal coarsely without water. Roast the grated coconut with 3 teaspoons of ghee, till slightly brown. Add brown sugar to coconut & fry well, add cardamom & fried cashewnut pieces. Remove from fire and add the dhal and mix well. Roll into small balls.
Take the basic batter, add 2 teaspoons of sugar and mix well.
Dip the balls into the batter and deep fry in hot oil till golden brown.

MASALA PANIYARAM

Ingredients:

Onion 1 large
Mustard seeds 2 teaspoons
Curry leaves
Coriander leaves
green chillies 4 optional
grated coconut 2 tablespoons
Ginger paste half teaspoon
oil for frying

Method:

Finely chop onions. Heat 3 tablespoons of oil. Allow mustard seed to splutter, add onions & curry leaves, fry well. Add this to the basic batter, then add ginger paste, coriander leaves,grated coconut & green chillies and mix well.
Heat oil in a deep pan. Take the batter with your fingers, drop one at a time into the oil, filling the pan. ( Let the size of each drop be equal). Fry till golden brown. Serve it hot.

[rsankar]

Hello tastemakers,

Please give here some more Chettinad recipes.

rsankar.

[kanya_kris]

CHETTINAD VATHAKULAMBU

Ingradients
Tamarind juice 2 1/2 cups (using 1 lemon sized ball of tamarind)
Red dry chili 1
Onion 1
Egg plant 2 medium
Garlic cloves 10
Urad dal 2 tsp
Mustard seed 1 tsp
fenugreek seeds 1 tsp
Coriander seeds 1 tsp
Toor dal 1 tsp
Channa dal 1 tsp
Asafoetida powder 1 pinch
Red chili powder 1 tbsp
Rice flour 1 tbsp
Curry leaves
Oil
Salt


method:
Fry coriander seeds, channa dal, toor dal, fenugreek seeds without adding oil until it becomes golden brown.

Grind these ingredients nicely without adding water into masala powder.

Pour a little water on the rice flour so that it just dissolves. Mix well and keep this rice milk aside.

Heat the pan with the oil, add the cut eggplant and fry until it becomes soft. Keep this on a plate aside.

Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.

Add curry leaves, dry red chili and add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.

Now add the tamarind juice and cooked eggplant allow it to boil. Then add the powdered masala and salt to the boiling solution.

Add rice milk and 1/2 cup of water to this. Lower the heat and let it boil for 15 min.

Remove from the stove when the solution thickens.

Serve with rice.