Chettinad Chicken

Cooking Time : 30 mins
Serves            : 2

Dear Friends,  This is my first blog entry for Chettinad items. I always become happy whenever i try chettinad items.. Such a yummy taste they have. I am making this Chettinad gravy for the third time in my home and it is our favourite. I have taken notes for this gravy long back from Vijay Channel and tried it in my home also and it now became a routine to cook this atleast once a month. This is purely a chettinad special recipe and it doesnot require much ingredients. It is very easy to make with the available ingredients. Do try this recipe.

INGREDIENTS:
Chicken (wit bones)            - 300 gms
Onion                                - 1 (big size)
Tomato                              - 1
Fennel Seeds                       - 1/2 tsp
 Dry Red Chillies                 - 6
Curry Leaves                      - To Garnish
Salt                                     - To Taste
Oil                                      - As Required

To Grind:
Grated Coconut                  -  4 tbsp
Poppy Seeds                      - 1 tsp
Turmeric Powder                -  1/4 tsp
Fennel Seeds                      -  1 tsp
Pepper                               -  1 tsp
Red Chilli Powder               - 2 tsp
Coriander Powder                - 2 tsp
Fried Grams (Pottu kadalai)  - 2 tsp
Ginger Garlic Paste               - 2 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a Pan, heat oil and add fennel seeds. Once the aroma comes, add Curry Leaves, Dry Red Chillies and saute well.
3. Add Onion and fry till it becomes golden color. Add chicken pieces and let it become whitish. Now, add the ground masala and stir well. Add tomatoes and stir well for 2-3 mins in low flame. Add Salt and water and cover the pan and let it cook in low flame till the chicken is cooked.
4. Now, open the lid and cook in medium flame till the gravy becomes semi gravy. You can even wait till it becomes dry.
5. Serve hot with Rice, Biriyani, Roti, Dosa.

Mutton Vathakal / Mutton Masala

Cooking Time  : 30 mins
Serves              : 3 no


Dear Friends, I am back from my long vacation and I am very happy to blog again. I have missed blogging so much all these days.. To start up with my blogging again, i thought of sharing this spicy Mutton Recipe which is popular in our side. I got a chance to cook this flavourful recipe in my inlaw home and it turned out spicy and tasty. It is very simple to make without much ingredients. It is very easy to make as it does not even include tomato,ginger garlic paste, yet tasted good.It goes well with Rice, Dosa, Roti. Just give a try and you will definitely fall in love with it..

INGREDIENTS:
 Boneless Mutton       300 gm
Big Onions                2 no
Shallots                    12-15 no (1 cup chopped)              
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 1/2 tsp
Pepper powder          1 tsp
Salt                          To Taste
Coriander Leaves       To Garnish

METHOD:

1. Cut mutton into small pieces and wash well. Chop Onions. In a pressure cooker, add Mutton, salt and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and Add chopped onions, Shallots and fry till it becomes light brown color. Add mutton, salt and cook in sim.
3. Add Red chilli powder, Cumin powder,Coriander powder and cook till the gravy is dried. Add pepper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Tips:

• Add more onions to get great taste.
• Pressure cook the mutton well at the first step to remove the hardness

Chicken Gravy Sidedish

Cooking time : 20 mins

I have prepared this curry to have along with Biriyani. It goes well with Dosa/Chapathi as well.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Onion                               - 1
Tomato                            - 1 (Big)
Garam Masala                  - 1 tsp
Turmeric Powder             - 1/4 tsp
Chilli Powder                   - 1 tsp
Ginger Garlic Paste           - 1 tsp
Salt                                  - To Taste
Coriander Leaves              - To Garnish
Oil                                   - As Required

To Grind:
Cashewnuts                      - 5
Red Chillies                      - 4
Coriander Seeds                - 1 tbsp
Cumin Seeds                     - 1 1/2tbsp
Pepper                              - 1 tsp
Green Chillies                    -  2
Fennel Seeds                     - 1/2 tsp

STEPS:

1. Heat 1 tsp oil and  Roast Cashewnuts, Red Chillies, coriander Seeds, cumin seeds, pepper and grind it along with Green chillies and fennel seeds.
2. In a pressure cooker, heat Oil and add Onion, Ginger Garlic paste and fry till it becomes golden brown color. Add Tomatoes and stir well till it is cooked. Add Chicken pieces, Turmeric powder, Salt, Chilli powder and cook for 3 mins. 
3. Add the ground paste and mix well. Pressure cook for 2 whistles in medium flame and keep in sim for 10  mins. Allow the Pressure cooker to cool and Open it.
4. Heat it in low flame and Add Garam masala and Garnish with Coriander leaves.

Chicken Gravy

Cooking Time : 30 mins
Serves              : 2

This is a spicy and simple chicken recipe which goes well with Rice, Chapathi, Dosa, idli.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Turmeric Powder              -  1/4 tsp
Curd                                 -   2 tsp
Ginger Garlic Paste            -   1 tsp
Bay Leaves                       -   1
Star Anise                         -   1
Cinnamon                         -   1
Coriander Leaves              -   To Garnish
Salt                                  -    To Taste
Oil                                   -     As Required

To Grind:
Onion                                -  1 (big size)
Tomato                             -   2
Coriander Seeds                 -  2 tsp
Fennel Seeds                      -  1/2 tsp
Cloves                                -  2
Pepper                               -  1 tsp
Red Chilli Powder               - 1 tsp
Chicken Masala                  -  2 tsp
Garam Masala                     -  1 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a pressure cooker, heat oil and add bay leaves, Cinnamon, Star anise. Once the aroma comes, add chicken, turmeric powder, ginger-garlic paste, curd and cook till the chicken becomes white. 
3. Add the ground paste and salt to the chicken and stir well till the paste and the oil seperates.
4. Pressure cook for 2 whistles and keep it in sim for 5 mins and remove from the flame.
5. Garnish with Coriander leaves.

Tips:

• I used Sakthi Chicken Masala. You can use chicken masala of your taste.
• Use freshly ground ginger garlic paste.

Linking this to the event Chicken Feast @ MySpicyKitchen

Mutton Chukka

Cooking Time  : 30 mins
Serves              : 2 no

This  mutton dish is popular in south tamilnadu. This is a dry and spicy dish which is famous in my native-Virudhunagar. you will definitely love it.

INGREDIENTS:
Mutton                     300 gm
Big Onions                3 no
Dry Red chillies          5 no
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 tsp
Pepper powder          1 tsp
Salt                           To Taste
Coriander Leaves      To Garnish


METHOD:

1. Cut mutton into small pieces and wash well. Place mutton in a pressure cooker and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and add red chillies. Add chopped onions and fry till it becomes light brown color. Add mutton, salt and stir well. 
3. Add Red chilli powder, cumin powder,coriander powder and cook till the gravy is dried. Add peeper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Chicken Chalna - South Indian Style

Cooking Time : 20 mins

Chicken chalna is the best side dish with Chicken Biriyani, Parota, Idli, Dosa, Rotis.

INGREDIENTS:
Chicken  (with bones)              300 gms
Big Onion                               2
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Chilli powder                          1 tsp
Turmeric powder                    1/4 tsp
Curd                                      2 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Star Anise                               1
Bay Leaf                                 1
Salt                                        To Taste
Coriander leaves                      To Garnish

TO GRIND:
Cashew nuts                8
Grated Cocunut           1/4 cup
Cumin seeds                1 tbsp
Coriander seeds           11/2 tbsp
Red chillies                 5
Fennel seeds               1 tsp
Black Pepper              1 tsp


METHOD:

1. Clean the chicken well and cut into pieces.
2. In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies, pepper and allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds and keep it aside.
3. In a pressure cooker, heat oil and add cinnamon sticks, star anise, cloves and wait till the aroma comes.
4. Add onion and fry till it becomes golden. Add Ginger garlic paste. Add tomaotes, salt and stir well. Once the tomato is tender, add chicken and cook for 2 mins till the chicken becomes white. Add turmeric powder, red chilli powder, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep it in low flame for 10 mins. Once done, allow the cooker to cool and open.
5. Add garam masala powder and keep it in low flame for 2 mins and Garnish with coriander leaves and serve hot.

Tips:

• Use Chicken with bones to get good taste.
• Always use freshly grated cocunut.
• Add ginger garlic paste immediately after frying the onions to get good flavour.
• Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
• Add Garam masala at the final step to get good taste for chalna.

Mutton Chalna

Cooking Time - 30 mins
I got this spicy recipe from my mom and it turned out very well. This is the best combination for Parota. This can also be served with chapathi,idli, dosa and rice.

INGREDIENTS:
Mutton  (with bones)              300 gms
Big Onion                               2
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Chilli powder                          1 tsp
turmeric powder                      1/4 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Star Anise                               2
Salt                                        To Taste
Coriander leaves                      To Garnish

TO GRIND
Cashew nuts                8
Grated Cocunut           1/4 cup
Cumin seeds                1 tbsp
Coriander seeds           11/2 tbsp
Dry Red chillies                 5
Fennel seeds               1 tsp


METHOD:

1. Cut the mutton and clean well.
2. In a pressure cooker, add the mutton pieces and cook for 15 mins in medium flame so that it becomes soft. Allow the cooker to cool and open. Keep it aside.
3. Meanwhile, In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies. allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds.
4. In a pressure cooker, heat oil and add cinnamon sticks, star anise and wait till the aroma comes.
5. Add onion and fry till it becomes transcluent. Add ginger garlic paste. Add tomatoes and cook till it becomes tender. Add turmeric powder, red chilli powder, Mutton pieces, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
6. Add Garam Masala and Garnish with coriander leaves and serve hot.

Tips:

• Use Mutton with bones to get good taste. Initially pressure cook mutton for 15 mins so that the mutton becomes soft. 
• Always use freshly grated cocunut.
• Add ginger garlic paste immediately after frying the onions to get good flavour.
• Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
• Add Garam masala at the final step to get good taste for chalna.

Prawns Masala

Cooking time : 15 mins
Serves           : 2

This is a simple and easy to cook spicy prawns masala. This goes well with Rice, Roti.

INGREDIENTS:
Prawns                               500 g
Big Onion                             1
Small Onion ( chopped)       3/4 cup
Tomato                                2
Ginger garlic paste               1 tbsp
Garlic (finely chopped)         2 tsp
Turmeric powder                 1/2 tsp
Red chilli powder                 1 tsp
Coriander powder                2 tsp
Spring Onion(chopped)        2 tsp
Coriander leaves                  To Garnish
Salt                                     To Taste
Sesame oil                            3-5 tbsp

METHOD:

1. Remove the shells and clean the prawns very well.
2. In a pan, heat oil and add chopped big onion and small onion. Fry till it becomes golden brown. Add ginger garlic paste and stir till the smell goes. Add Garlic and stir for 2 mins.
3. Add tomato, Turmeric powder and salt and stir well till the tomato becomes gravy.
4. Add Prawns and stir till it is cooked. Add red chilli powder and coriander powder and cook for 2 mins. 
5. Garnish with Spring onion and coriander leaves.
6. Serve hot with Rice/Roti.