Chettinad Mutton Curry

Chettinad Mutton Curry

Recently i was looking mutton curry and came to look at yummytummy site...it came very authentic chettinad curry...it goes well with idli, dosa, roti, poori....but for rice, I wouldn't suggest. But if you prefer to make a curry for side dish, this one is for you. You will never regret.

http://www.yummytummyaarthi.com/2014/06/chettinad-mutton-curry-recipe-chettinad.html

ENJOY!!

Parota salna

I adopted this receipe from yummy tummy site.

http://www.yummytummyaarthi.com/2012/03/parota-salna-thattukada-chicken-salna.html

You Need:

Onion - 1 sliced

Tomato - 1 chopped
Green Chilli - 1

Chicken - 1/2 kg

Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn

Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp

Fennel Seeds / Sombu / Saunf - 1 tblspn

Onion - 2 sliced

Tomatoes - 4 chopped

Coconut - 1 cup

Chilli powder - 1 tsp

Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp 
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

 Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Chettinad Fish curry

This is traditional south Indian style fish curry......Authentic village style curry:) It has nice aroma and taste yummy...Must try by sea food lovers..:)

You Need: 

Fish - 1/4 kg ( you can use prawns as well)

Onion - 3 nos 

Cumin seeds - 3 tsp

Coconut - Little less than half of coconut 

Cashew  nuts - 3 tsp (Optional)

Chilli powder - 3 to 4 tsp ( As per required spice level)

Coriander powder - 1 to 2 tsp

Green chilli's - 2 nos (Optional)

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Curry leaves - a handful

Salt - To taste

Oil - To fry

Clean and wash the fish. Pat dry and keep aside.

Grind the coconut to a fine paste. Then add onions and cumin seeds and grind well. This is the masala which gives the authentic taste to this curry.

Heat the kadai, add oil. Once heated, add mustard seeds, fennel seeds, curry leaves. Salute for a min. Then add the grinded masala and 1 cup of water. Let it boil well. Once it starts to boil, add the spice powders and salt. Cook well for 10 to 15 min in medium flame. Meanwhile add water to the tamarind and extract the tamarind juice from it. Add it to the curry.

Check the salt, spice and tamarind sour taste, curry consistency in this stage and add any if required.

Once the curry is cooked well, add the fish pieces and let it cook in low flame for 5 to 7 min.
Garnish with coriander leaves and serve with rice.

Authentic, South Indian style fish curry is now ready.

Fish varuval (Kerala Style)

Fish, is the one of the few things which strikes as when you hear "Kerala"...Fish roast even in the road side shops taste as good as in hotels. Check this traditional Kerala style fish fry:

You Need

Fish ( I used vanjaram in tamil) - 1/2 kg ( slices)

Chilli Powder - 2 to 3 tsp or as per spice level

Ginger-Garlic paste - 2 tsp

Curd - 3 tsp

Chilli chicken masala / Tandoori masala (Any brand) - 2 tsp

Salt as per taste

Mix all the ingredients and make a smooth paste. Add little water if required. Apply evenly on both sides of fish and marinate for about 30min to one hr. Shallow fry the fish till it is cooked and turned golden brown on both sides.

Delicious fish fry is now ready.

Kaaja

YOU NEED:


Maida flour-1 cup
Baking powder -1/2 tsp
Rice flour-2 tbsp

Ghee-4 to 5 tbsp
Water-1/2 cup for dough (or little less)
Sugar-1 1/2 cups
Water-1/4cup (for syrup)
Oil - For deep frying

First Trial

Second Trial

Note: During my first trial, due to addition of baking soda, my kaja's went out of shape. My second trial turned out to be very authentic. You need one or more trials to get right dough consistency.

Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Divide the dough into two balls and roll into big chapathi. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it like a stack of 2 chappathies. Roll it like a mat and cut them into small pieces lengthwise. Heat oil and deep fry the kajas and drop them directly  into the hot  sugar syrup(one string consistency). Let the kaja absorb the syrup for a while. Remove from the syrup.

Serve Kaaja - Sweet delicacy of Andhra to ur near and dear ones.