CHETTINAD CHICKEN RECIPE - Chicken Recipes

Ingredients
1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
HOW TO COOK CHETTINAD CHICKEN

Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
Serve hot.

MASALA VADA

Cooking time: 30 minutes (with soaking time of 1.5 hours)

Serves 4-5
Required ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Method:
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.

Serve it with Sambhar / Rasam and Nariyal chutney.

RECIPE FOR MIXED DAL DOSA - South Indian Recipes

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method:

Wash rice separately and dals toghether. Soak in plenty of water and keep aside for 5-6 hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.Mix both batters. Add the curds, salt, soda and oil. Mix well till fluffy and light. Keep aside for 3-4 hours before making dosas. Heat griddle, pour batter and make as for plain dosas. Serve hot with chutney. Make thin or thick as desired.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

RAVVA DOSA RECIPE / RAVA DOSAI RECIPE - South Indian Recipes

Preparation Time

: 15 minutes
Serves: 3-4
Required Ingredients:
Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
Crushed Cashew nuts -- 15
Finely Chopped Green Chilies -- 2 (about 1.5 tsp)
Chopped Fresh Coconut -- 2 tbsp (very small pieces)
Cumin Seeds -- 1 tsp
Oil for cooking
Salt to taste

How to make Rava Dosa:
Mix everything except oil. Add enough amount of water and mix well such
that when you pour batter on the frying pan, all you have to do is tilt the frying
pan for the batter to spread out thinly and evenly. You shouldn't use an
implement to spread the batter. It should spread on its own.
It is a great snack. Allam Pacchadi (ginger pickle) goes well with this dish.

Also use Nariyal Chutney with this.