Veg Chettinad Korma / Vegetable Chettinad / Veg Chettinad Curry

Kaikari Masala Kuruma:

Ingredients:

Carrot
Beans
Fresh peas
Kohlrabi
Potatoes
Double beans
Broad beans
Cauliflower
Green chilies 3 sliced
Onions 2-3 grated
Ginger-garlic paste 2 spoons
Tomatoes 4 crushed
Salt
Turmeric 1/4 spoon
Chili powder 2
Bay leaves
Oil
Curry leaves
Cilantro.

To Be Toasted Each Separately and Powdered Together:

Cloves 3-5
Cinnamin 2 sticks
Fennel seeds 1 spoon
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cardamom 3
Poppy seeds 2 spoons
Grated coconut 1 cup.

Method:

Heat oil, add the bay leaves and chilies...wait till they crackle.

Add ginger-garlic paste and onion paste...further add salt and saute briefly, maybe until raw odor leaves the pan.

Add tomato puree, cover and cook...once the oil shows up on the top, add vegetables.

Add enough water, turmeric and chili powder. Cover and cook.

Once the vegetables are almost done, add the spice powder...cook without lid, when it turns fragrant, remove from heat.

Garnish with fried curry leaves and fresh cilantro.

Serve to go with idlies, dosas or chappathis.

Shrimps in Spicy Curry - Simply Irresistable

Prawn Pepper Curry:(Typically Southern Style)

Iral Milagu Kuzhambu. Shrimps Pepper Curry.

Ingredients:

Shrimps 1/2 kilo
Salt
Turmeric
Chili powder
Curry leaves
Cilantro
Oil

Wet Grind These:

Ginger 1"
Garlic 2 cloves
Onion 1 large
Tomatoes 2

Toast and Powder These:

Fennel seeds
Coriander seeds
Peppercorns
Cumin seeds
Poppy seeds
Dry coconut

Method:

In a wide wok, heat oil. Add the wet-ground paste and fry real good, until oil shows up on top.

Now add shrimps, followed by the spices mentioned above...fry over low-medium heat of a long time, maybe until all the spices turn aromatic and nice. Add enough water and bring this to boil, once it consolidates into rich gravy, turn off the heat.

Serve happily:)

Aloo Chettinad - Hot & Spicy Potato Roast

Urulaikizhangu Milagu Varuval:

Another disguise recipe from my kitchen! I want to treat my vegetarian friends with good food...but the recipes I enjoy most' are all of non-veg! So,just re-created it with potatoes, it turned out great. Guess, I am going to fix it quite often:)

Ingredients:

Potatoes
Salt
Turmeric
Chili powder
Curry leaves
Cilantro
Oil

Wet Grind These:

Ginger 1"
Garlic 2 cloves
Onion 1 large
Tomatoes 2

Toast and Powder These:

Fennel seeds
Coriander seeds
Peppercorns
Cumin seeds
Poppy seeds
Dry coconut

Method:

Boil and peel the potatoes, cube them.

In a wide wok, heat oil. Add the wt-ground paste and fry real good, until oil shows up on top.

Now add potatoes and all the spices mentioned above...fry over low-medium heat of a long time, maybe until all the spices turn aromatic and poatoes are well-roasted.

Serve happily::)

Hot & Spicy Mutton Biriyani - Chettinad Style

Mutton Biriyani:

Ingredients:

Spices:

Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Salt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Mutton/Goats meat 1/2 kilo
short grain rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.

Method:

Marinate meat with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.

In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated meat. Do not cover, cook over medium heat.

Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Add enough water and cook till tender.

Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.

Chettinad Style Vegetable Biriyani - Very Spicy

Spicy Chettinadu Vegetable Biriyani:

Spice-holics, listen up...this dish is certainly for you. I make vegetable biriyani very very rarely, just because they don't taste exactly like meat biriyanis. Something is always missing in there!!! The broth?! So I was practically attempting with quite different ways the each time. Finally came up with this idea of preparing my own vegetable broth using fresh vegetables. Bought the basic vegetables from the local market and meticulously prepared a spicy broth! Now re-created the same old biriyani with exciting chettinad touch of spices and simmered the whole thing to perfect meal.

Ingredients:

Vegetable Broth:

Carrots
Beans
Peas
Cabbage
Cauliflower
Celery
Ginger 2"
Garli 2 cloves
Spanish onion 1
Salt
Peppercorns
Coriander seeds
Cumin seeds
Bay leaves
Cilantro leaves
Butter 1 cube.

Now cook all the above using 4-6 cups of water, on low-medium heat for about 40 minutes. Once the vegetables are done and the broth should be reduced half of its original portion. Remove from heat, filter the same and store in an air-tight jar.

For Biriyani:

Spices:

Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Salt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Vegetables (potatoes, carrots, beans, peas, double beans)
Basmati rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.

Method:

Marinate vegetables with enough salt, powdered spices, wet-ground spices and lemon juice.

In a wide vessel, heat ghee...throw in dry spices, followed by chilies and onions. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the masala covered vegetables. Do not cover, cook over medium heat.

Once the spices raw smell is gone and oil shows up on the top. Add turmeric and chili powders. Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.

Vegetarian's Liver Fry - Meat Alternate Recipe!!!

Vegetarian's Liver Fry:

Vegan Liver Fry. Meat Alternate dish. Vegan Liver. Vegetarians liver. Vegetarian's Mutton fry. Vegan Meat Fry. Vegetarians Meat!!!

Now don't get me wrong I don't mind if many people turn to vegetarianism or veganism. Just more meat for me:) The day, I can't find a decent chicken/fish in the market...what I need as a carnivore, I will begin eating the herbivores, he he. They're always tempting me' how healthy they are on their 'meatless diets' ha ha...just kidding:)

Lentils turnd into LiverThis could be the best meat alternate food for vegans. I rarely eat meatless food, but would never appreciate them...as it demands heavy amount of spices to disguise it. But this vegan liver fry is of different league, they are totally tasteee. I virtually scanned this recipe...years before from my Mommy's Chettinad collections.

Ingredients:

For Liver:

Whole Green gram/ Mung dhall/ Pachai payaru/ Pesaru Pappu 1 cup
Green chilies/ dry red chilies 5-7
Ginger 1" grated
Garlic 2 cloves minced
Salt
Fennel seeds
Curry leaves few
Cilantro leaves few
Oil for shallow frying(optional)

For Masala or Gravy:

Onion 1 large grated
Ginger 2" grated
Garlic 2 cloves minced
Tomato 1 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Oil for stir-frying.

Spices to be Toasted & Powdered:

Coriander seeds 2 spoons
Fennel seeds 1 spoon
Poppy seeds 1 spoon
Cumin 1 spoon
Pepper 1 spoon
Dry coconut 2 spoons.

Method:

Wet grind the ingredients mentioned for liver, except oil. Now steam cook this batter for about 10-12 minutes.

Cut them into bite size pieces.

Either shallow fry them or just skip this procedure...its up to you.

In a separate pan, heat oil and stir-fry the masala ingredients. Wet grind these.

In a wide wok, heat oil...bring this wet-ground masala and powdered spices together...fry real good. Now throw in the vegan liver pieces...fry over high heat, till you believe its done.

Enjoy with steam cooked rice:)

Paruppu Paniyaram - Chettinad Special

Paruppu Paniyaram:(Chettinad Style)

Lentils Paniyaram. Dhal Paniyaram. Parippu Paniyaram.

Nothing much to say...I like chettinad cuisine. Especially their wide array of paniyarams:) I prefer 'Paruppu Paniyaram'(Mixed Lentils Puff?!!)better, as it is good source of protein. Unlike deep fried/shallow fried vadai it consumes less oil, so guilt free indulgence.

Ingredients:

Tuvar dal
Moong dal
Chana dal
Urad just few spoons
Rice few spoons
Salt
Soda 1 pinch
Ginger 2" grated
Green chilies 3 finely chopped
Cilantro few chopped
Asafoetida 1/4 spoon
Cumin seeds 1/4 spoon
Ghee/ Pam spray oil/ oil few spoons.

Method:

Soak the lentils and rice together for 2-4 hours and wet grind them coarsely.

Now throw in all the above mentioned items, except oil.

Heat the paniyaram/puff skillet, spray oil. Ladle down the batter. Cook over medium heat and turn them using fork/needle. Cook the other side too.

Is it ready?? Then what, flip them...serve yourself, enjoy:)

Vegetarian's Fish Curry - Arusuvai Arasu's Recipe

Saiva Meen Kuzhambu:(Chettinad Style)

Vegetarian's Fish. Vegetarian's Fish Gravy. Saiva Meen Kuzhambu. Dhall-Machchili ka Saalan. Pappu-Chappalu Pulusu.

Auntie told that she learnt this recipe from The Famous Chef 'Arusuvai Arasu'. When the crew cooked for the family function. And its a big hit.:) This curry was too good and the sentiment was shared by all (Vegetarians and Not so Vegetarians).

Did I ever tell you'll that many(80%) of my relatives are all hard core vegetarians!! One of my Auntie said that 'she never had a chance to see an egg' until the day she got married to my uncle:( Although its hard to believe, I have to respect her feelings. I generally don't talk about my food expeditions to her.

At the same time...I feel pretty bad, when people make faces at non-vegetarians! Come on, its just a food! Well...I am this person who doesn't mind what is cooked, but do care a lot 'how it is cooked, presented and eaten! Get the point? I expect hygiene at every level (right from procuring the produce, treating the stuff in the kitchen, the presentation and the table manners). I have a cousin who eats plain 'curd rice' in a very disgusting manner (with all her 5 fingers going in and out each time, yogurts running till her elbow and the slurping noise exceeding 1000 decibels). I don't mind whether it is a 'crab meat or quail feather or frog leg or bat tissue', all I expect is...it should be well done, neatly presented and if people enjoy it...wish everyone learns to respect them! Yeah, this will make me very happy.

Ingredients:

For Vegetarian's Fish Fillets:

Dry whole thuvar dal (cow peas, I guess), Muzhu thuvarai in Tamil.
Salt
Ginger 2"
Garlic 2 cloves
Dry red chilies
Fennel seeds
Curry leaves
Oil for shallow frying
Banana/plantain leaves
Skewer
Steam cooker.

For Curry:

Garlic 1 fistful, peeled & crushed
Red onions 2 finely chopped
Tomatoes 2 chopped
Salt
Turmeric
Chili powder
Tamarind paste 1 spoonful
Sesame oil few spoons
Vadagam (Tempering spices of Tamils)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Fenugreek 1 pinch
Peppercorns 2
Asafoetida
Curry leaves
Dry red chilies.

Method:

Soak and wet-grind the lentils, along with spices to a thick batter.

Now clean the banana leaf, sprinkle water...place the skewer stick. Now mount a fistful of batter on the top, pat them into fish shape, you get it??

Now repeat the same for all the batter, oh yeah each time in different leaf with skewer placed, okay. Maybe you chop the leaves accordingly.

Now carefully place them in your steam cooker (idly cooker, if you have one), I used bamboo steamer here (yes Chinese one, very good indeed).

Once they are done, probably took 10 whole minutes for me. Then remove the skewers gently.

Then I also shallow fried them for brief time, to get that nice reddish tint up there, sounds cook, huh.

Again...should I even talk about making the curry...you'll know!

Once the curry is thickened, drop these fried vegetarian's fish and cook over medium heat for few minutes...never overdo here, they may tend to disintegrate.

Serve warm to go with your rice.

Chettinad Chicken Biriyani

Chettinad Biriyani:

Hmmm, can't help it...yet another biriyani recipe from my Kitchen!:) Though all the biriyani recipe sound the same, one small teeny deviation...make them special. Yep, that goes to this HOT, hot, Super Hot Chettinad Biriyani.

Ingredients:

Spices:

Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Salt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Chicken thighs 4
Basmati rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.

Method:

Marinate chicken, with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.

In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated chicken. Do not cover, cook over medium heat.

Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.

Spicy Plantain Curry

Vazhaikai Milagu Kuzhambu:

Chettinad style Plantain Curry. Vazhaikai Kuzhambu. Arattikai-Miryalu Pulusu. Kacha Kela - Kali Mirch Curry. Vazhaikai Masala Kuzhambu.

Another spicy invention from my kitchen to Y'll! I love Chettinad cuisine...one of the spiciest food in the world! Touch of fennel, heat from pepper, pearl onions and curry leaves, now you guess the flavour!! Lot of people misjudge, chettinad food' is all about meat and fish, but clearly it is'nt. They have good collection of vegetarian menu too! Very outstanding preparations, infact...kola urundai, paniyaram... the list is big!!

Ingredients:

Green Plantain 1
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil 1/4 cup
Mustard seeds 1/4 spoon
Curry leaves - fried to garnish.

To be Fried in Oil and Wet-Ground to Paste:

Garlic 7-9 cloves
Pearl Onions 1 cup
Country tomaotes 2
Tamarind pulp lemon sized ball.

To be Toasted Each Separately and Powdered Togather:

Fennel Seeds 1 spoon
Pepper 2 spoons
Coriander seeds 2 spoons
Cumin 2 spoon
Dry red chilies 5-7.

Method:

In a wide wok, heat oil. Add mustard seeds and followed by wet-ground paste. Fry real good.

Then add the sliced palntain to it. Add salt, turmeric and chili powder. Cover and cook for few minutes.

Now add powdered spices too, add 2 cups of water and cook over medium heat, maybe until gravy thickens.

Garnish with curry leaves and serve warm to go with your rice.

Pepper Prawns Fry

Iral Thokku:

Chettinad Style Pepper Shrimps. Shrimps Pepper fry. Iral Milagu Varuval. Prawns Pepper Fry.

I have been, long waiting for this small shrimps in the market. Small shrimps are absolute delicacies!

Ingredients:

Small shrimps 500 grams
Purple onions large 2
Salt
Turmeric 1/2 spoon
Chili powder 1 spoon
Pepper powder 2 spoons
Curry leaves 2 twigs
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Tamarind paste 1/4 spoon
Oil 1/4 cup.

Method:

In a wide wok, heat oil. Add mustard, cumin and curry leaves to it. Wait till it pops.

Then add onions and fry real good. Add salt, turmeric and chili powder.

Followed by shrimps and tamarind. Cover and cook till tender. Then add pepper powder.

Serve warm to go with rice!

Chicken Chettinad Sandwich

Chettinad Chicken Sandwich:

Spicy Chicken Sandwich. Hot Chicken Sandwich.

Whenever I am on a long drive, I prepare my own food(sometimes). Its better than eating at fast food joints. Its good to stay on track while dieting. One little deviation, then I am all gone!! Traveling, makes me to gain weight! No proper exercise, eat at any new place that allures me...while meeting people, I always tend to get carried away for snacks n fried appetizers!!

Guess few of us might be interested in these tips!! While travelling, drink plenty of water...never deprive yourself for water. Avoid colas or sodas!! Its better to carry fruits like oranges and bananas with you, all the time!! We always tempt to make unhealthy choice only when we don't have any back up resource!! Carrying granola snack bar in a hand bag, is the best thing that you could do for yourslves.(even for short trips)!!

If you plan to eat outside, pick the place that you knew better...for example 'subway' fast food joint will be a better choice than an unknown alluring 'Chinese Restaurant'!!! Try to avoid eating meat at any new place during travel (except top class restaurants). Swine flu, bird flu, undercooked, bad handling...who the hell knows!!!

I am a true spice lover!! So made this spicy sandwich for myself. The recipe is rather simple, it just took me 15 minutes in the kitchen!! Hope you'll will like it!!

Ingredients:

Chicken breast 1/2 cup (shredded)
Green chilies slices 1
Garlic 8 cloves sliced
Onion 1 sliced
Salt
Chili powder 1/2 spoon
Pepper powder 1 spoon
Cumin seeds 1 spoon
Curry leaves few
Sesame oil few spoons
Brown bread 4 slices.

Method:

In a wide wok, heat oil. Add cumin, chilies and curry leaves...wait till they pop.

Now thrown in garlic and onion, fry real good until aromatic.

Now add shredded chicken and stir fry over high. Maybe till they turn opaque and ind of semi done.

Add salt, turmeric, chili and pepper powders...fry till the chicken is done.

Now stuff them in the bread and grease your sandwich maker. Ta-dah...dinner ready!!!

Vanjiram Chettinad Fry

Vanjiram Chettinad Varuval:

Spicy King Fish Fry. Fried Spicy King Fish. Deep Fried King Fish. Hot n SPicey Fried Fish.

This is shallow fried spicy king fish. One of the amazing fish for frying. It just has one central bone and few pinbones thats it! Even an amertuer cook can fix this dish easily! One good speciality abou tthis fish is...one can slice it has thin as he want. We call that 'Blade cut fish' back there!!!

Ingredients:

King fish fillets 4-6
Fennel seeds 1 spoon
Cloves 2
Cinnamon 1
Coriander seeds 1 spoon
Dry red chilies 3
Peppercorns 1 spoon
Garlic 2 beads minced
Ginger 1" grated
Salt
Turmeric 1/4 spoon
Chili powder 1/4 spoon
Lemon juice 2 spoons
Tamarind paste 1 spoon
Egg whites from 1 egg
Oil for shallow frying
Curry leaves to garnish.

Method:

Make a smooth marinatation with allt he above said ingredients(expect fish, oil & Curry leaves).

Now bast this masala over the fillets. Allow this set-up to sit for at least 2 whole hours.

Shallow fry them in warm oil till dark brown and crisp.

Garnish with fried curry leaves too!

Serve to go with your South Indian Meals.