Posts

Showing posts from September, 2009

Chettinad Chicken

Image
Today's recipe is my all time favorite  Chettinad style Chicken curry. This is a very spicy curry where lots of dry red chili and black peppers are used. Chettinad is a region located in Tamil Nadu. Chettinad is the home of the Nattukottai Chettiars, a prosperous banking and business community. The word Chettiar refers to the social caste of mercantile bankers. The chettiars are known to be traders in salt and spices and this reflected in the Chettinad Cuisine. SOme well known local dishes are Chicken Chettinad, Vegetable Chettinad and some dishes made with seafood.

My mom saw this recipe in a local magazine when I was around 10 yrs. I wasn't a big fan of Chicken until she made me this spicy Chettinad Chicken. I follow the same recipe  but never get the same taste and texture of the curry which my mom makes. I posted this recipe long time ago, but didn't take proper picture for the post. As I choose to Redo the old posts for this month Blogging Marathon, I have tried to mak…

Garelu with chicken curry

Image
We need:


Udad dal 1cup
Rice flour 1/4 cup
Soda 1/4 sp
Green chillies 4
Onion 1 medium
Ginger root 1 inch
Curry leaves 6
Cilantro 1/2 cup
Salt to taste.
Oil for deep frying
Chicken curry


Method:


Soad udad dal over night and grind it adding little water.
It should be in thick consistancy.
Add rice flour, chopped chillies, onion, curry leaves, cilantro, ginger, soda and salt.
Now heat oil in pan.
Wet your hands and take little batter and press it in ur left hand using right hand. Make a hole in the middle and deep fry till golden brown.
Serve hot with chicken curry or any other chutney.
This Garalu and chicken curry combination is made in Andhra on Kanumu day. The day after sankranthi festival.


Tip:

If u r unable to make garelu in ur hands.
Take a round a vessle with flat surface and turn it upside down.
Take a wet kerchief and place it on the vessle which is upside down.
Take a small ball sized batter and put it on the kerchief and press it. Now make a hole and lift the kerchief and take out the vada in to ur…

Egg Bajji

Image
We need:



Eggs 2 Besan 1cup Rice flour 1/4 cup Chilli powder 1sp Salt to taste Ginger garlic paste 1/4 sp Water as required Oil to deep fry. Soda less than 1/4 sp


Method:

Boil eggs and cut each egg in the 4 pieces. Add rice flour, chilli powder,ginger garlic paste, salt, soda to besan and mix with water. The batter should be of a thick consistency where if u dip egg in the batter it has to hold properly. Heat oil in a pan. Dip the egg piece in the batter and fry in oil. Fry till golden brown and serve with any sauce.


Tip:


Be careful and try to be far from stove once eggs r added to oil for frying. There is a chance of egg popping up in oil.