Beetroot Halwa

Beetroot Halwa is a tasty Indian Dessert. Learn how to make/prepare Beet Root Halwa by following this easy recipe.

Ingredients:


• 1 kg Beetroot (peeled off, washed & finely grated)

• 2-1/2 Cups sugar

• 1/2 Liter milk (boiled)

• 2 to 3 Cups of water (sufficient to boil the beetroot)

• 8 Cashew nuts

• 8 Raisins

• 2 tbsp Ghee


How to make Beetroot Halwa:

• Pour water in a shallow pan (kadahi) and add grated beetroot.

• Put a lid on the pan and simmer well until water gets evaporated.

• Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency.

• Now add ghee and stir well.

• Add remaining milk and simmer again for just 1-2 minutes on low heat.

• Take off heat and garnish with cashew nuts and raisins.

• Beetroot Halwa is ready to serve hot.

Chettinad Mutton Curry

Chettinad cuisine is widely known for its spice indulgence in any curry and Chettinad Mutton Curry is just another recipe from this cuisine. Learn how to make/prepare Chettinad Mutton Curry by following this easy recipe.

  
                                  
Ingredients:


• 1 kg Mutton

• 100 g Shallots (Kunjulli)

• 1 piece Ginger

• 5-8 Garlic Pods

• 2 pieces Cinnamon (Karugapatta)

• 4 Cloves (Grambu)

• ½ tsp Cumin Seeds (Jeerakam)

• ½ tsp Fennel Seeds (Perinjeerakam)

• Few Pepper Corns (Kurumulaku)

• 2 tsp Chilly Powder

• 2 tsp Coriander Powder

• Salt (to taste)

• ¼ cup Oil

• ½ tsp Turmeric Powder

• 2 Onions (large, finely chopped)

• ½ tsp Mustard Seeds

• 1 sprig Curry Leaves

• 2 Tomatoes (sliced)


How to make Chettinad Mutton Curry:

• Wash the mutton well and cut into medium-sized pieces.

• Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste.

• Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes.

• Heat one tablespoon of oil in a cooker and add the marinated mutton.

• Pressure cook the mutton up to 4 whistles.

• Take a pan or kadai and heat oil in it.

• Add mustard seeds and let them splutter.

• Add curry leaves, chopped onions and sauté well until they turn golden brown.

• Next, add in the chopped tomatoes and stir well until they turn tender.

• Add the mutton and cook until the oil separates from the curry.

Chettinad Mutton Fry

Chettinad Mutton Fry is a very popular recipe. Learn how to make/prepare Chettinad Mutton Fry by following this simple & easy recipe.

Ingredients:



• 1/2 kg Mutton


• 1 tsp Ginger Garlic Paste


• 1 medium Onion (finely chopped)


• 5 Dry Red Chili


• 10 Curry Leaves


• 1 stick Cinnamon (Dalchini)


• 1 tsp Fennel Seeds (Saunf)


• Salt (to taste)


• 3 tbsp Oil


• 1/4 cup Coconut (grated)

How to make Chettinad Mutton Fry:


• Clean mutton and cut into cubes.


• Marinate mutton in salt for 1 hour.


• Cook mutton for 15 minutes in cooker by adding ginger garlic paste.


• Drain the excess water from mutton after cooking.


• Heat oil in a pan and add cinnamon, fennel seeds, curry leaves, dry red chili, and onion, fry well.


• Now add cooked mutton pieces, salt, add 1/2 cup of water.


• Cook till the water is evaporated.


• Sprinkle with grated coconut and remove from heat.

Suggestions:


Serve it hot.

Chettinad Egg Curry

Chettinad Egg Curry is a very popular delicacy of Tamil Nadu. Learn how to make/prepare Chettinad Egg Curry by following this easy recipe.

Ingredients:



• 6 Eggs (hardboiled)


• 3 tsp Coriander Powder


• 1 1/2 tsp Chili Powder


• 1 tsp Fennel Seeds


• 1 tsp Cumin Seeds


• 1/2 tsp Turmeric


• 1/2 Ginger


• 2 tsp Garlic Paste


• 2 tbsp Oil


• 1/2 tsp Fenugreek Seeds


• 1/2 tsp Fennel Seeds


• 1 Cinnamon Stick


• 3 Onions (ground)


• 250 gm Tomatoes (peeled, seeded & ground)


• 250 ml Water


• 350 ml Coconut Milk


• 1 tbsp Lime Juice


• Coriander (chopped)
How to make Chettinad Egg Curry:


• Peel eggs and cut them into halves (lengthwise).


• Grind coriander powder, chili powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water to make a paste.


• Heat oil in a shallow pan and fry fenugreek, fennel seeds and cinnamon for 10 minutes. Add in onions and fry till they are golden in color.


• Now add the spice paste and cook for 5 minutes. Pour a little water in the pan to avoid scorching. Stir in tomatoes and cook for another 3 minutes.


• Stir in coconut milk and heat for some time. Also, add limejuice at this stage.


• Season with coriander and add eggs to make it ready to serve!

Chettinad Mutton Biryani

Chettinad Mutton Biryani is a famous recipe. Learn how to make Chettinad Mutton Biryani by following this easy recipe.


Ingredients:
• 1 kilo Pulav Rice (Basmati)
• 1 kilo Meat (mutton)
• 4 Onions
• 3 Garlic (full ones)
• 2 inch (50 gms) Ginger (piece)
• 4 Tomatoes
• 1 cup Curd
• 4 Green Chillies
• 1 Inch Cinnamon (piece)
• 4 Cloves
• 4 Cardamoms
• 3 tbsp Chili powder
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves (Pudina)
• 1 tsp Kesari Powder (Orange Kesari)
• 1/2 Cup Oil or Ghee
• 3 tbsp Lime Juice
• Salt to taste

How to make Chettinad Mutton Biryani:
• Grind garlic, onion, and ginger separately.
• Cut onions and tomatoes. Clean meat and cut into pieces. Soak rice.
• Heat oil in a heavy bottom vessel , add cinnamon, cardamom, cloves. Add onions, sauté till the onions turn brown in colour.
• Add garlic and a little coriander leaves, fry it.
• Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well. Add the meat to it and fry well.
• Add 2 glasses of water and cook the meat.
• Add remaining coriander, mint leaves and lime juice, cover and cook.
• Cook the soaked Basmati rice for 10 minutes.
• Take a vessel, put one layer of meat, then one layer of cooked rice.
• Repeat till all the rice is layered with the meat gravy.
• Mix saffron in a little milk, and Kesari powder and pour on the rice evenly.
• Cover put on low fire and put burning charcoal on top.
Suggestions: serve it hot

Chettinad Mushroom Masala

Chettinad Mushroom Masala is a spicy dish from Chettinad cuisine, perfect for mushroom lovers. Learn how to prepare Chettinad Mushroom Masala by following this easy recipe.

Ingredients:

• 2 cups Mushrooms, chopped

• Tamarind (marble-sized piece), soaked in ½ cup water

• Salt, to taste

• 1 tsp Garam Masala

• 1 tbsp Chana Dal/ Kadal Parippu/ Split Bengal Gram

• 1 tsp Whole Black Pepper

• 2 tsp Oil

• ½ tsp Mustard Seeds

• 2 Dry Red Chilies, halved

• A few Curry Leaves

How to make Chettinad Mushroom Masala:

• Crush the soaked tamarind well and then strain the water. Keep the water for later use.

• Dry roast chana dal and whole black pepper on a tawa.

• Grind the roasted ingredients and add garam masala, while blending them.

• Heat oil in a pan and add mustard seeds.

• When they start crackling, add the curry leaves and red chilies and fry for about 10 seconds.

• Add the chopped mushrooms and stir well, until they get coated with oil.

• Add salt and cook with the lid on, until the mushrooms start sweating and become soft.

• Mix in the tamarind mixture and cook on open fire, till the gravy gets thick and starts sticking to the mushrooms.

• Add the ground spices and salt and fry for another 3 to 4 minutes.

• Remove from fire and serve hot with rice or rotis.

Tips - A tblsp of grated coconut can also be added along with the spice mixture for added flavour.

Chettinad Tomato Kuzhambu

Chettinad Tomato Kuzhambu is a very delicious tomato curry from the Chettinad cuisine and it take 20 min to prepare & 20 min to cook. Learn how to prepare Chettinad Tomato Kuzhambu by following this easy recipe.


Ingredients:
• 1 cup Tamarind juice
• 4 Tomatoes (1 chopped)
• 5 Red Chilies
• ½ tsp Cumin Seeds
• ½ tsp Fenugreek Seeds
• 1 Onion
• 5 flakes Garlic
• 2 tsp Coriander Seeds
• 6 Cashew Nuts
• 2 tbsp Coriander Leaves, chopped (to garnish)
• Oil, as required
• Salt, to taste

How to make Chettinad Tomato Kuzhambu:
• Take a pan, heat oil in it and then fry tomatoes (leaving one) in it for 3 minutes. Grind the tomatoes and keep it aside.
• Now, heat the pan with oil and put cumin seeds, fenugreek seeds, coconut, red chili and coriander seeds in it and fry.
• Now, add ½ chopped onion, garlic and cashew nuts and fry it again.
• Grind these fried ingredients with water to make paste.
• Heat the pan again and put remaining onion and tomato in it and fry it till onion is golden in color.
• Add grinded onion- cashew nut paste in it and fry for 5 minutes.
• Now, put ground tomato in it and cook till the oil starts to separate.
• Put tamarind juice and salt in it and cook it on medium heat for around 4 minutes. Garnish with chopped coriander leaves and serve with lunch.

Chettinad Chicken Sambar

Chettinad Chicken Sambar is a mixed recipe, consisting of chicken and sambhar. Learn how to prepare Chettinad Chicken Sambar by following this easy recipe.

Ingredients:

• ½ kg Chicken (pieces)

• 1 tsp Ginger Paste

• 1 tsp Garlic Paste

• ½ tsp Garam Masala Powder

• ½ tsp Red Chili Powder

• ¼ tsp Coriander Powder

• ¼ tsp Turmeric Powder

• 1 Onion (chopped)

• 2 Tomatoes (chopped)

• 2 Green Chilies (slit opened)

• 1 cup Toor Dal (cooked)

• ½ tsp Mustard seeds + Urad Dal

• 2 Dry Red Chilies

• 1 tsp Lemon Juice

• 5 Curry Leaves

• 2 tbsp Coriander Leaves (chopped)

• Salt

• Oil

How to make Chettinad Chicken Sambar:

• Marinate the chicken with red chili powder, turmeric powder, coriander powder, garam masala and enough salt. Keep aside.

• Heat oil in a pan and add mustard seeds, urad dal and dry red chilies and fry them.

• Add chopped onions, chopped tomatoes; curry leaves green chilies, and ginger and garlic paste. • Stir until the onions turn translucent.

• Add the marinated chicken pieces and cook until the chicken changes its color and the raw smell of ginger-garlic paste disappears.

• Add a cup of water to the mixture and simmer for 5 minutes.

• Add the cooked toor dal and salt. Cook until the oil separates and chicken pieces are well-cooked.

• Add lemon juice and chopped coriander leaves to the chicken sambhar.

• Remove from heat and serve hot, with steamed rice

Chettinad Idli

Chettinad Idli is both delicious and light for everyone making it ideal for dinner. Learn how to make/prepare Chettinad Idli by following this easy recipe.

Ingredients:

• 4 cup Boiled rice

• 1 cup Urad dal

• Salt, to taste

How to make Chettinad Idli:

• Soak rice and urad dal separately for three hours and then grind them separately.

• Take a bowl and mix both the ingredients together to make a smooth batter.

• Now, add salt to it and mix again.

• Keep the batter for fermenting for 12 hours.

• Make idli in the idli cooker and cook it for 10 to 15 minutes on low flame.

• Keep the batters aside for 12 hours to get fermented.

• Serve with coconut chutney and sambhar.

Chettinad Biryani

Now todays specials are Chettinad Biryani and Baby Corn Broccoli. Enjoy these dishes. Have a nice day.....

Ingredients:

• 300 gms Basmati Rice

• 100 gms Cauliflower (chopped)

• 100 gms Carrot (chopped)

• 50 gms Beans (chopped)

• 25 gms Peas

• 1 Onion (chopped)

• 1 flake Ginger

• 1 flake Garlic

• 3 Red Chilies

• 1 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 3 tsp Tomato Puree

• 3 tsp Oil

• 2 tsp Ghee

• Salt to taste

How to make Chettinad Biryani:

• Wash and soak the basmati rice for 30 minutes.

• Now make a fine paste of red chilies, coriander seeds, cumin seeds, garlic and ginger.

• Heat a pan and put some ghee into it.

• Add the soaked rice (no water) in it and cook till rice start sticking together.

• Remove the rice from fire.

• Heat a pan and put oil into it. When the oil turns hot, add chopped onion in it.

• Stir till the onion turns golden brown in color.

• Now add the paste and all the vegetables to the onions.

• Add a little water, tomato puree and salt to the vegetables.

• Add the sauté rice and some more water so as to cover the rice with water.

• Cover the pan and let the rice cook for 5 to 7 minutes.

• Chettinad Biryani is ready to eat. Serve it hot with lime juice.

CHETTINAD CHICKEN

Ingredients:
• 1 kg Chicken (washed and chopped into fine pieces)
• 3/4 inch Ginger
• 2 tsp Ginger-Garlic paste
• 1½ tsp Black Peppercorns
• 1½ tsp White Poppy seeds
• 2 tsp Coriander Powder
• 1 tsp Cumin Seeds (Jeera)
• 2 twigs of Curry Leaves
• 1 tsp Turmeric Powder
• 4 Onions (medium-sized)
• 2 tsp Fennel Seeds (Saunf)
• ¾ cup Tomatoes (chopped)
• 4 Green Chilies
• Salt to taste

How to make Chettinad Chicken:
• Smear the chicken pieces with turmeric powder and salt.
• Now heat the oil in a large pan.
• Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves to it.
• Sauté and take out the spices. Keep it aside.
• Now add finely chopped onions and ginger-garlic paste in the remaining oil.
• Fry till the onions turn golden brown.
• Now tomato, coriander powder, sauted spices and chicken to the above.
• Add salt according to taste and fry the mixture for another 5 minutes.
• Put the lid and let the chicken cook for about half an hour.
• The gravy would turn almost dry.
• Occasionally add little water, if required.
• When the chicken becomes tender, put off the flame.
• Chettinad Chicken is ready to serve.