Chettinad Style Boondi Laddu

Measurements

1 cup equals 250ml, 1 tbsp equals 15ml, and 1 tsp equals 5ml.

Ingredients

• 2 cup Gram Flour
• 1/4 cup sugar
• 1 tablespoon Ghee
• 10 to 12 cashews
• 2–3 tablespoons Raisins
• 1/4 teaspoon cardamom powder
• a generous pinch of baking soda
• 2 tbsp Yellow Food Color
• Edible Camphor in a mustard size is optional.
• two cloves
• As needed, water

Instructions

1. Combine gramme flour, yellow food coloring, and baking soda in a mixing dish. Everything should be thoroughly combined.
2. Pour in the water a bit at a time, stirring constantly, until the batter is thick but runny.
3. Heat the oil in a pan for deep frying the boondi. Place the boondi ladle at a height over the heated oil. Pour one laddle of batter over the boondi ladle. Make a circular motion with another ladle on the batter, as if making a dosa. Even the smallest boondi will tumble into the oil.
4. Don’t crowd the oil. Tails will form on the boondi if the batter is too thick. The boondi will be flat if the batter is runny. As a result, ensure that it is of the proper consistency.
5. Fry the boondi for about a minute. It should not crisp up. It is sufficient if the boondi is cooked. It must remain pliable. Using a slotted spoon, remove the fish and drain on tissue paper.
6. Repeat with the remaining batter. After each or every other round, wipe the back of the boondi ladle to get an even-sized boondi.
7. Make the sugar syrup now. Add water to a pan with sugar until the sugar is completely submerged. I used around one cup of water.
8. The sugar syrup will bubble and thicken in 5-7 minutes on medium heat.
9. Check to see if the sugar syrup has a string consistency. A noticeable string should form if you swipe the back of the ladle and contact the syrup with your index and thumb fingers. We’re hoping for two-string consistency within 3-4 minutes of the one-string consistency.
10. Turn off the heat and stir in the cardamom powder. Add the edible camphor if using. Only use one mustard-sized amount as it might be overpowering.
11. Pour the sugar syrup over all of the prepared boondi
12. Mix thoroughly and set aside until warm enough to handle.
13. Meanwhile, cook the cashews, raisins, and cloves in ghee before adding them to the boondi.
14. You can make laddus once the mixture is warm enough. Take a fistful of boondi and gently press it to make ladoos. Rep with the remaining boondhi.
15. These should be kept in an airtight container. Should keep for 5-7 days.

Chettinad Paya Soup Recipe

Ingredients

• 2 mutton legs, cut into 2-4 inch chunks
• ten cloves smashed garlic
• 1 chopped onion
• 1 tablespoon cumin seeds (Jeera)
• 2 tsp ground black pepper
• a quarter cup curry leaves
• Season with salt to taste
• 1/2 tsp turmeric powder (Haldi)
• 2 teaspoons ginseng oil

How to make Attukal Soup Recipe | Paya Soup

1. To make Attukal Soup Recipe | Paya Soup, first wash the goat leg in warm water, then drain and set aside.
2. In a large pressure cooker, sauté the goat leg pieces and onions with 2 teaspoons gingelly oil and turmeric.
3. In the mixer jar, combine the garlic, curry leaves, black pepper, and jeera to make a fine paste. It used to be pounded with a huge pestle rock.
4. Add 1 litre of water to the sautéed goat leg pieces and this ground paste.
5. Once it begins to boil, season with salt and simmer for about 15 minutes, or until softened and cooked.
6. Allow it to come back to a rolling boil a number of times after the steam has been released on its own.
7. Serve the soup hot with 1-2 chunks of goat leg in each serving, garnished with coriander leaves pudina. Attukal Soup Recipe | Paya Soup can be served as an appetizer or as a light dinner with pulao.

Chettinad Thalicha Idiyappam

Ingredients:

• 1 tablespoon of oil
• 1/4 teaspoon mustard
• 1/4 teaspoon Urad Dal
• 2 dry red chilies
• 1 sprig curry leaf
• 10 chopped little onions (optional)
• 1 tbsp sour curds
• Water
• Season with salt to taste
• Basic Idiyappam — made with 1 cup of flour

Instructions:

In 2 to 3 cups of water, combine beaten curds and salt.

Squeeze all the water out of the steaming Idiyappam after dunking it in.

Separate the strands gently and set them aside in a small basin.

Season the oil with mustard seed, urad dal, and curry leaf.

When the dal begins to change color, add the chopped onions and sauté with a bit of salt until the onions are cooked but still crunchy.

Remove from heat and add to the Idiyappam. To ensure an even mix, toss everything together thoroughly.

Serve with your favorite side dish.

Chettinad Style Jilebi Recipe

Ingredients of Jalebi 

• 3 cup plain flour
• hung curd 2 cup
• 1 tbsp ghee
• 3 cups of sugar
• Saffron 5 strands
• 1/2 teaspoon green cardamom powder
• 1/2 cup cornmeal
• 1 1/2 teaspoon baking soda
• 2 quarts sunflower oil
• 3 cups of water
• 4 drops rose essential oil
• 1 teaspoon of edible food coloring

How to make Jalebi

Step 1 Prepare the Jalebi batter and let it ferment overnight

In a mixing dish, combine all-purpose flour, cornflour, and baking soda to make this simple Jalebi. Now, to the aforesaid mixture, add ghee and food coloring. Add hanging curd and water to form a thick batter. Mix until the mixture is thick but still somewhat running. Allow it to ferment for 8-10 hours. This step is critical for giving Jalebi that distinct “khatta” flavor. Heat water in a saucepan over medium heat to make the sugar syrup. Mix in the sugar until it is completely dissolved. Simmer the syrup until it reaches the consistency of one string. Saffron, cardamom powder, and rose essence are optional. Stir everything together thoroughly.

Step 2 Deep fry the Jalebis

Now, in a pan over medium heat, heat the oil for deep frying. Fill a muslin cloth halfway with jalebi batter and poke a small hole in the cloth. Make concentric rings with the muslin cloth by squeezing them. To build flawless circles, move from inside to outside. Fry the jalebis until they are crisp and golden.

Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri

For 2-3 minutes, soak the jalebis in sugar syrup. Make sure the sugar syrup is warm but not hot. Remove from the syrup and place on a baking sheet lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis with creamy Rabri hot, warm, or at room temperature. Note: To enhance the flavor of the jalebi, add a small amount of ghee to the batter. This will give your jalebi the right scent. Don’t forget to ferment the batter overnight for crispy Jalebi.

Tips

• The most crucial aspect of creating Jalebi at home is achieving the proper consistency of your Jalebi batter. It should be neither too thin nor too thick. Check that your batter has a flowing consistency…
• Traditionally, the Jalebi batter is fermented in warm temperatures for 10-12 hours. If you reside in a cold climate, though, you must ferment it for 24 hours.
• Maintain a low flame while frying the Jalebis. High heat will leave it raw on the inside. This will also give you plenty of time to mould your Jalebis.
• To make Instant Jalebis, combine all-purpose flour, cornflour, and a pinch of turmeric. Then, add the curd and water and whisk vigorously in one direction to form a smooth batter.

Chettinad Onion Cabbage Bonda Recipe

Ingredients: 

• besan | gramme flour 1 1/4 cup flour
• 3 tbsp rice flour
• a generous sprinkle of baking soda
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt (adjust per taste)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon jeera powder
• 1/4 teaspoon turmeric powder
• 1 1/4 cup cabbage (julienned)
• 1 big onion (sliced)
• 1 tiny green chili (finely sliced)
• 2 tbsp coriander leaves (chopped)
• 1 sprig curry leaves (chopped)
• 2 tsp Plus oil for frying

Instructions

1. Slice the onions and julienne the cabbage first, as seen in the photos below.
2. Then, in a large mixing bowl, combine all of the dry ingredients listed above, beginning with Gram Flour and ending with turmeric powder. Give it a brief stir. To the mixing bowl, add the remaining ingredients (cabbage through curry leaves + 2 tsp oil). Combine thoroughly. Sprinkle a small amount of water and thoroughly mix to produce the batter, which should have the consistency indicated in the photos.
3. Heat the oil in the pan for deep frying. Drop a pinch of the prepared batter into the hot oil to test its temperature. Reduce the flame to medium if the oil is hot enough. Take a handful of batter, form it into a rough ball, and gently drop it into the oil. Remove the bonda from the oil when the color changes to golden brown and set it on a paper towel to absorb excess oil.
4. Serve immediately with chutney or ketchup.

Notes: 

To make the batter, use only a small amount of water. Your batter will get sticky after adding the cabbage, onions, and 2 tsp oil to the flour mixture. I simply used around 1 tablespoon of water.

– If the batter is excessively watery, the bonda will absorb more oil while frying. If the batter is too dry, the bonda will become hard.

– Adjust the level of spiciness (green chili and red chili powder as per taste).

– Instead of jeera powder, you can use jeera seeds.

– Fry the bonda in batches over medium heat to allow the inside to fully cook.

How To Make Gulab Jamun Recipe

INGREDIENTS

• 1/2 tin (200 gm) 
• 2 cups Flour
• 600 gm paneer, grated
• 200 gm Sooji/Rava
• 1/2 teaspoon baking powder
• 1/2 teaspoon
• Soda for Baking
• oil for frying
• 2 liters of water
• 1 kilogramme of sugar
• 6-8 cardamom pods, coarsely crushed

HOW TO MAKE GULAB JAMUN

• Bring sugar and water to a boil to make syrup; remove from heat; add cardamom and set aside to cool.
• Combine the flour, paneer, sooji, baking powder, and baking soda in a mixing bowl. Make a soft dough by gently kneading the ingredients.
• Divide the mixture into 30-35 parts and roll into round gulab jamuns gently. Fry in the oil over very low heat until golden brown in color.
• Continue to immerse the fried gulab jamuns in the prepared sugar syrup; once all of the gulab jamuns are immersed in the sugar syrup, bring to a boil and remove from the heat.
• Serve hot.

Chettinad Prawn Roast Recipe

INGREDIENTS

•  1 cup prawns/shrimp
•  1 tbsp. oil
•  Curry leaves – only a few
•  1 cup water 

TO GRIND

•  onion – 1 no. 
•  curry leaves – 5 to 8 no.
• 1 teaspoon peppercorn
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 tbsp. ginger
• Garlic – 1/8 teaspoon 8. Salt – to taste
• 1/2 tsp red chili powder

NOTE

• 1 cup Equals 235 mL

INSTRUCTIONS

1. In a blender, combine all of the items listed under “to grind list.” Without adding water, grind it into a paste. Set aside this mixture.
2. In a bowl, combine the cleaned and rinsed prawns with a pinch of turmeric and salt. Mix thoroughly and set aside.
3. Heat the oil in a skillet, then add the curry leaves (I forgot to add the curry leaves till later) and the ground masala. Cook it in oil until all of the raw flavors is gone. Depending on the quantity, this should take 5 to 8 minutes. Don’t add any water.
4. After 8 minutes, or when the raw flavor of the masala has faded, add the marinated prawns and cook for another minute. After a minute of sautéing, when the prawns begin to leave the water, add 1/4 cup of water to the combination and cook for 5 minutes, or until the prawns are done. After 5 minutes, when the prawns are fully cooked and the mixture is dry, turn off the heat. Serve it hot with your choice of rasam rice or biryani.

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.