Chettinad Chicken Samosa Recipe

Ingredients

• 1 cup all-purpose flour (maida)
• 1/8 cup oil
• 1/8 cup water
• 4 cooked mashed potatoes
• 1/2 jar Chettinad Chicken Spread
• season with salt to taste

Directions

• To prepare the dough, combine flour, water, oil, and salt.
• It should not be overly soft. Set aside for 15 minutes.
• Roll the dough into little chapati-style balls. Cut each into two sections (like a semi-circle), then take one semi-circle and fold it into the shape of a cone. While doing so, drink some water.
• Heat two teaspoons of oil in a skillet, then add the boiled potatoes and cook for 2 minutes on low heat.
• Toss for 2 minutes after adding the Chettinad Chicken Spread. Set aside to cool.
• Stuff the potato Spread combination inside the cone and seal it with a drop of water on your finger.
• Heat the oil and begin to cook.
• Serve hot with a dip of your choice (optional).

Chettinad Style Vegetable Biryani

Ingredients

To roast and grind

two cloves (Laung)

2 Cardamom Pods/Seeds (Elaichi)

1″ Cinnamon Stick (Dalchini)

1 teaspoon black peppercorns, whole

1 tsp. fennel seeds (Saunf)

1 anise star

2 tiny stone flowers 

For the Biryani

1 cup of rice

1 chopped carrot (Gajjar)

1/2 cup Green beans (French Beans) sliced lengthwise

1 diced potato (Aloo)

Green peas, 1/4 cup (Matar)

12 finely chopped pearl onions (Sambar Onions)

2 tbsp. chopped tomatoes

4 garlic cloves, finely chopped

1 inch finely chopped ginger

1 tej patta (bay leaf), roughly ripped

1/4 cup Mint (Pudina) Leaves, coarsely chopped

1 tsp. red chilli powder

1 tbsp. coriander powder (Dhania)

1 tbsp. Ghee Salt, to taste

For roasting cashew nuts 

1 tablespoon Ghee

14 cup broken cashew nuts

How to make Chettinad Vegetable Biryani Recipe

1. Gather all of the ingredients for the Chettinad Vegetable Biryani Recipe and set them aside.
2. The first step is to roast all of the spices together. Add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise, and stone flower to a pan. Roast for about a minute, or until a toasted scent emerges.
3. Once roasted, crush the spices to form a fine powder. This is going to be our Biryani Masala.
4. The Chettinad Veg Biryani is the next level. Over medium heat, melt the ghee or oil in the pressure cooker.
5. Sauté the onion, ginger, and garlic until the onions soften. Once the onions have softened, add the tomatoes and continue to cook until the tomatoes have softened.
6. Finally, add the veggies, Biryani Masala, coriander powder, red chili powder, and rice to the pan and cook for a few minutes, or until the rice is coated with the masalas. Combine the mint leaves and salt in a mixing bowl.
7. Pressure cook the biryani for 2 whistles with 2 cups water. After 2 whistles, reduce the heat to low and continue to cook for 3 minutes before turning off the heat. Allow the pressure to naturally dissipate.
8. After the pressure has been released, open the cooker and leave the Chettinad Veg Biryani to rest for about a minute before stirring.
9. Meanwhile, melt the ghee over medium heat. Roast the cashew nuts till brown and crisp. Transfer the Chettinad Veg Biryani to a bowl and stir in the toasted cashew nuts.
10. For a wonderful Sunday supper, serve Chettinadu Vegetables Biryani with Tomato Onion Raita and Paneer Kurma.

How to Make Coconut Burfi Recipe

Ingredients measurement:

2 cups freshly grated coconut

1 1/2 cup sugar

1/4 cup milk, used to keep the crystallization gentle and the texture white.

1/2 teaspoon elaichi powder

Nuts, finely chopped to your liking (optional).

Method:

Using a broad, thick-bottomed pan or a nonstick pan, Combine the grated coconut, milk, and sugar.

Bring it to a boil over medium heat, stirring constantly.

After five to ten minutes, the bubbles will have subsided; now is the time to add the cardamom powder. (Powder of elaichi)

Burfi should gradually leave the sides of the pan to get the desired consistency.

Pour it gently into the greased dish, top with finely chopped nuts, and smooth up the surface with a ghee-dipped knife or spoon.

Allow it to cool before slicing it into the desired shape.

Chettinad Style Mysore Pak Recipe

Ingredients for Mysorepak Recipe

• 2 cup Kadalai maavu / Besan / Chickpea flour
• 2 c. sugar
• 1/2 cup of water
• 1 cup of ghee
• 1 cup of oil

Cooking Method

Step 1) Melt ghee and oil in a pan over medium heat. (We can experiment with the oil and ghee ratio; I chose a 1:1 ratio, but if you like ghee, you can skip the oil and use 2 parts ghee, or 1/2 oil and 1.5 parts ghee.) A minimum of 1 cup ghee should be added for flavor.

Step 2) While the ghee oil mixture is heating, in a separate pan, melt sugar in water to a 1/2 string consistency; sugar syrup should not be thicker than 1 string (if it passes 1 string then the Mysore Pak may turn hard )

Step 3) Once it has reached the proper consistency, gradually add the besan and thoroughly mix it in without any lumps. It is critical to sift the flour to obtain a lump-free mixture.

Step 4) Once the mixture is smooth, add a ladle of heated oil+ghee and whisk well to integrate. While adding the oil, it should be quite hot and we should be able to hear a shushhhhhhhh sound. Once fully mixed, add another spoon and thoroughly mix. Continue to add until the oil is no longer absorbed. When you see some ghee coming out, add 1 ladle of hot oil and mix thoroughly. When bubbles appear, remove from the heat and transfer to a buttered pan. (I used a bread pan for this.) If all of the ghee flows out, the mixture will become hard, therefore keep this in mind when adding ghee; if you observe ghee flowing out, immediately stop adding more.

Step 5) Gently tap it rather than applying pressure. The mixture immediately sets after being transferred. After it has slightly cooled, cut it into desired shapes. Do not remove it from the pan yet; wait until the mixture has totally cooled before removing it from the pan. To obtain that wonderful color in the center, use a deep pan as well.

Examine the perforations on the interior; this is what gives the Mysore Pak its texture and keeps it light.

That’s all there is to it; our delectable Mysore Pak is ready to be distributed and enjoyed. Please try this recipe at home and share your joy with your friends and family. Spread the Cooking Joy!!!

Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu

1. To make the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu, first pressure cook the sprouted green gram with half a cup of water. Allow two whistles to sound, then turn off the heat and set the cooker aside to allow the pressure to freely release.
2. Meanwhile, heat half a teaspoon of oil in a pan and add the channa dal, urad dal, dhania, red chilies, sesame seeds, and flax seeds. Stirring constantly over a low medium, roast until golden brown. Remove from the heat and pour into a mixing jar.
3. When it has cooled, add the coconut and fennel seeds to the mixer jar and crush to a coarse powder.
4. Heat some oil in a pan and add the shallots, tomatoes, and garlic. Cook, stirring constantly over low heat until the shallots become translucent and the tomatoes become mushy. Remove from the heat and pour the mixture into the mixer jar containing the previously ground powder.
5. To make a smooth paste, combine all of the ingredients.
6. Meanwhile, place the tamarind in a bowl of warm water and extract the pulp. Save this for later use
7. Add a spoonful of oil to a Kadai and place it on the pan. Combine the thinly sliced onions, salt, and turmeric powder in a mixing bowl. Continue tossing until the vegetables are soft and transparent.
8. Add the tamarind extract and the boiled, cooked sprouts, and the water used to cook them. Bring the mixture to a boil and then reduce to a simmer for 2-3 minutes.
9. Add the ground masala paste to the sprouts and simmer for 5 minutes, covered, until the flavors have melded over low heat.
10. Warm some oil or ghee in a tadka ladle over medium heat. Prepare a fennel seed and curry leaf tempering and allow it to crackle before pouring it over the Kozhambu.
11. With Steamed Rice and Ghee, or with Set Dosa or Phulka, serve the Chettinad Style Mulaikattiya Pasi Payaru Kuzhambu.

Chettinad Ragi Puttu Kozhukattai Recipe

Ingredients:

• 1 cup ragi flour
• 1/2 cup grated coconut
• 1/2 cup grated jaggery or 1/4 cup sugar
• Ghee-2tsp
• 1/4 teaspoon elaichi powder

Procedure:

1.In a large mixing bowl, combine Ragi flour and 1/2 cup water by sprinkling it in and gradually mixing it together with your fingertips. When you press a handful of mixed flour in your fist, it should keep its shape, but disintegrate when you push it again. That is the proper consistency for steam cooking.

2.Bring water to a boil in an idly pan, set a greased idly plate on top, spread mixed ragi flour on top, and cook puttu for 20 minutes.

3.Remove from platter and place in a large dish.

4.While the puttu is still hot, combine the remaining ingredients: Jagery, coconut, ghee, and Elaichi powder.

5.Form it into a ball by crushing it between your fists. This kolukattai shape will assist you in avoiding hikkups when eating.

6.If preferred, steam cook these balls for 3 minutes. It is not required to serve as puttu.

Manoharam Sweet Murukku

INGREDIENTS

For the dough:

1 cup Arisi maavu/rice flour

1 tbsp roasted urad dal flour

1 tbsp. butter/ghee

For the syrup:

1-11/4 cup jaggery/vellam

1 tbsp Sukku/dry ginger powder

1 tbsp cardamom/elakai powder

INSTRUCTIONS

1. To begin, roast the urad dal until golden and grind it into a powder.
2. Combine rice flour and urad dal powder sieve in a mixing bowl.
3. Mix in a pinch of salt with the butter or ghee to get a bread-like crumbly texture.
4. Now, add a little water at a time to produce a dough.
5. Keep a kadai with oil on the stove and heat it up.
6. Fill the murukku press with dough and press it straight into the oil, adjusting the flame as needed.
7. When the shh sound stops, remove the dough and place it in a tissue. Repeat with the remaining dough.
8. Allow the murukku to cool.
9. Place it in a large vessel to chill.
10. In between, take a Kadai and fill it halfway with water, just enough to cover the jaggery.
11. Let it dissolve the filter before bringing it back to a boil.
12. At one point, the syrup will form a hard ball when dropped in water, and another time, it will make a dung sound when dropped on a plate.
13. Add the syrup to the chilled murukku mixture right away and completely combine.
14. Grease your hands with ghee and roll them into balls.

NOTES

The manoharam recipe requires the hard ball step. When we pour the hot syrup over the murukku, it should be cool. I used 11/4 cup jaggery, but you can use as little as one cup if necessary. When creating murukku, adjust the flame to properly cook the murukku. The correct syrup stage is critical for making this manoharam.

CHETTINAD STYLE – KAADAI MASALA

Ingredients for marination

• curd 2 teaspoons 
• chili powder 1 teaspoon 
• coriander powder 1 teaspoon 
• Turmeric powder 1 tablespoon 
• garam masala -1/2 teaspoon 
• cayenne pepper powder 1 tsp 
• ginger-garlic paste a single teaspoon

Ingredients for the masala

• onions that are little 20 minced
• garlic cloves-2 tablespoons 
• minced tomatoes-2 
• chili powder 1 teaspoon 
• coconut milk 1 tablespoon 
• ginger garlic paste a quarter cup (optional)

Seasoning

• Fennel seeds -1teaspoon 
• bay leaf-small piece 
• cinamon-2 tiny pieces 
• curry leaf-small amount

Procedure

Wash the kaadai thoroughly. Remove the hutch from the kaadai. Make little slits all the way through. Mix all of the marinade ingredients in the curd and generously apply to the quails. Marinate for an hour. If you have a non-stick Kadai, use it to cook this; otherwise, no issue. Place the Kadai on the burner. Season the masala using the spice elements listed in two tablespoons of cooking oil. Sauté for a minute after adding the garlic slices. Sauté the ginger garlic paste for a few minutes. Now, add the minced onion and a pinch of salt and sauté until transparent. Mix in the minced tomato thoroughly. Now is the time to add the chili powder. Combine everything thoroughly. Stir in the Kadai pieces so that the masala is well distributed. Close the cover and cook for 5 minutes on medium heat. After 5 minutes, open the Kadai and add 1/4 cup coconut milk or water. I recommend coconut milk since it will help to temper the heat of the meat. Close the Kadai and continue to cook for 10 minutes on medium heat. Now check to see if the meat is done. If not, cover the Kadai and continue to simmer for a few minutes more. If it is dry, add a little water. When the meat is done, open the Kadai and increase the heat slightly, frying until the masala thickens. Turn off the stove. Place it on a dish and cover the pieces with the masala that was left in the Kadai. Allow the quails to soak the masala until ready to serve.