Chicken chettinad

Chicken chettinadu is a popular dish which is made with aromatic spices. An easy chicken curry made with handful of ingredients and is enriched with creamy yogurt. This is a basic curry prepared across South India and the most ordered dish all over the world. It gets flavour from freshly ground masala which makes it irresistible. Traditionally they use shallots and kalpasi for preparing this dish. Now shallots are very expensive so used bulb onions and skipped kalpasi as my family don’t like it. For this chicken Chettinad, chicken with bones add more flavours to the curry. My family love boney chicken than the fleshy one. Usually thighs, legs, neck and wings are used for curries for better taste. Chest pieces of chicken are boneless which are best for tikkas. Make this easy curry, serve with a hunk of rotis to mop up the delicious juices and tender pieces of chicken and ditch the take away menu.

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Chicken – 750 gm

Yogurt – 1tbsp

Ghee – 1tbsp

Groundnut oil – 3 tbsp

Big onion – 1

Sprigs of curry leaves.

Turmeric powder – 1/2 tsp

To dry roast and grind to paste :

Coriander seeds – 2tbsp

Fennel seeds – 2 tsp

Pepper corns – 2tsp

Cinnamon – 1″

Cloves – 6 no.

Red chilli – 8 no.

Star anise – 1no.

Cumin – 1tsp

Cardamom – 2no.

Coconut grated – 2 tbsp

Ginger garlic paste – 2 tbsp

METHOD :

Dry roast the spices given above and grind to a paste.

Marinate the chicken pieces with the ground masala and yogurt for an hour.

Heat oil and ghee in a pan, temper curry leaves, saute finely chopped onions and add turmeric powder.

When onions turn golden, add in the marinated chicken.

Saute the chicken well, add 2 glasses of water, salt and allow to boil.

Close it and cook in medium flame.

Let the gravy thicken.

When the oil separates, stop the flame.

Chicken chettinadu is done.

Garnish using coriander leaves and serve with roti or rice.

Little Millet (samai) pongal

Pongal is a commonly prepared breakfast in South india which is usually made using raw rice and moong dhal . Sauting the pongal with homemade ghee gives pongal an extraordinary flavour and taste. variety of millets are available in market. I have chosen little millet for making pongal . It is rich in fibre, zinc , iron , vitamin B and potassium. Little millet can be used in pongal and kheer in place of rice. Millet pongal is an easy dish which involves just pressure cooking and sauting . Tastes so yummy with coconut chutney. Try this millet pongal for breakfast and stay healthy. So lets get started with the cooking of little millet pongal in pressure cooker.

⏲ PREP TIME : 10 minutes

⏲ COOK TIME : 15 minutes

🥗 CUISINE : Indian

🥘 COURSE : Breakfast

🍴 YIELD : 4 servings

INGREDIENTS REQUIRED :

Little millet – 1& 1/2 cup

Moong dhal – 1/2 cup

Pepper – 2 tsp

Cumin – 1 tsp

Ghee – 3 tbsp

Sprig of curry leaves

Cashews as required

Ginger – 1 inch

Water – 5 cups

METHOD :

Wash and Soak millets and moong dhal together for 20 minutes.

In a pressure cooker add soaked millets and moong dhal , 5 cups water and salt.

Pressure cook it for 3 to 4 whistles .

Heat ghee in a pan, saute cumin, pepper, ginger curry leaves and cashews.

Add the sauteed items to cooker.

Can add half a cup of water and mix them well .

Millet pongal is ready to serve .

Serve pongal with coconut chutney.

Kozhukattai/Modak

Kozhukattais are very traditional sweet prepared on Ganesh chadurthi. Kids usually love to have kozhukattais and the stuffing differs in each house as per their taste . Spicy kozhukattais are also prepared which requires only sauting of mustard seeds,Channa dhal,curry leaves,chillies, onions and coconut .,Which are added to rice dough before steaming. My family loves kozhukattais with Jack fruit and moong dhal stuffing . It is loaded with nutrients so, its very healthy too. During summer season , I stock Jack fruit and cook them in jaggery syrup and store it in freezer. Vinayagar Chadurthi is not complete without the Jack fruit stuffed modagam or kozhukattai in our house. You can skip the Jack fruit stuffing alone in this recipe in case you don’t have it in hand. Lets get started with the recipe of how to make that yummy kozhukattais.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 1O minutes

🥘CUISINE : Indian

🍜COURSE : Gluten free dessert

🍴YIELD : 10 servings

INGREDIENTS REQUIRED:

RAW RICE FLOUR – 1 CUP ( my 1cup =250ml )

BOILING WATER – 1 – 1 &1/2 CUP

JAGGERY SYRUP- 1/4 cup

GRATED COCONUT – 3 tbsp

CARDAMOM POWDER – 1/2 tbsp

BLACK SESAME SEEDS – 1tsp

MOONG DHAL – 1/4 cup

SALT – 1/2 tsp

OIL – 1 tbsp

METHOD:

Boil water by adding salt and oil.

Add the boiling water to roasted rice flour little by little to make a smooth dough.

Keep the dough closed aside .

FOR JAGGERY SYRUP:

Heat a pan add 3 tbsp jaggery and little water stir well .

Once the jaggery is dissolved, stop the flame, strain it and keep aside.

Roast the sesame seeds ,powder it keep aside.

Pressure cook moong dhal .

Heat the pan add the cooked moong dhal,sesame powder,jaggery syrup,cardamom powder and grated coconut.

Stir well until they come together.

Make small balls with the stuffing prepared.

Now roll the rice dough into balls and flatten them in Palm.

Place a teaspoon of stuffing and close the balls.

Using mould you can give it a shape.

Apply oil to the mould to remove them easily .

In a steamer or idli cooker, place the kozhukattais and cook for 10 minutes.

Kozhukattais get a shine when they are done.

Now kozhukattais are ready to serve.

NOTE :

You can even soak raw rice , grind it then in hot pan pour this , add a spoon of oil , stir well until it becomes thick nonsticky dough.

I have used Jack fruit jaggery filling( instead of sesame seeds) which I had preserved in freezer .

You can use banana or mango instead of Jack fruit. Just chop the fruits, cook them in jaggery syrup ,cool it and use it.

Add few drops of oil to hot water for glazzy modak.

If using store bought kolukatai flour, dry roast it without fail.

Apply oil to the mould everytime to remove kozhukatai easily without sticking.

Nei Appam / sweet paniyaram

On the auspicious days like varalakshmi pooja, gokulashtami,and karthigai deepam, appam is usually a must made prasadam for God. Appam is traditionally made using raw rice and jaggery with the flavour of cardamom. Bananas in appam makes the appam really delicious. Try doing these healthy appams during pooja days and even on other days for your kids and enjoy the dish with your family.

⏲ PREP TIME : 20 Minutes

⏲ COOK TIME : 30 Minutes

🍴Course : Dessert

🥘 CUISINE : Indian

🥗YIELD : 25 Appams

INGREDIENTS REQUIRED :

Raw rice – 1 cup (my 1 cup is 250ml)

Jaggery – 1 cup

Ghee – 2 tbsp

Wheat flour – 2 tbsp

Coconut grated – 1/3 cup

Baking soda – 1pinch

Cardamom- 1/2 tsp

Banana – 2 (puvan)

Water – 1/2 cup

Oil to fry

METHOD :

Soak raw rice for 2 to 3 hours .

Heat a pan, add jaggery and water .

Stir continuously.

once jaggery dissolves, stop the flame.

Strain it to remove impurities.

In a mixer jar, add the soaked, drained raw rice, bananas and cardamom powder.

Grind them using the jaggery syrup to a smooth batter.

To the batter add grated Coconut or finely cut coconuts, baking powder and wheat flour.

Mix them well like dosa batter using jaggery syrup or water if required to adjust consistency.

Heat paniyara tawa, add little oil to holes in tawa (mix 2 tbsp ghee to oil for frying).

Pour the batter till the rim of the holes. Cook them in medium flame.

When you see holes on the top of the appams, its time to turn over them.Always use a spoon to turn over. When you get nice colour on both sides, it is done.Appams are ready to serve.

Banana flower fritters / vada

Usually Banana stem, leaves and fruits are used or consumed in our day today life. Banana flower is consumed rarely because it involves tedious job of cleaning before cooking it also it tastes sometimes bitter. My mom used to say that we need to ask for red banana flower otherwise thenvaalai (karpooravalli) banana flower to the grocer. But now a days we buy groceries in air conditioned shops so we blindly pick the fruits & veggies which are clean and attractive to our eyes. But not all the flowers are bitter.

Banana flower vada is very tasty and my family loves it so I don’t mind the task of cleaning it when it has loads of nutrients and health benefits for ladies. It can be had as a snack or can be served as side dish for rasam, curd or sambar. Lets get started with the recipe of making vadai.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 30 minutes

🥘 CUISINE : Indian

🍴COURSE : side dish / snack

🥗 YIELD : 25 vadas

HOW TO CLEAN THE FLOWER :

Remove the style and the transparent shell shown in the picture below.

INGREDIENTS REQUIRED :

Channa dhal – 1 cup

Banana flower – 1 (cleaned & chopped)

Ginger – 1 inch

Fried gram – 3 to 4 tsp

Fennel seeds – 1& 1/2 tsp

Green chillies/ red chillies – 6 to 7

Small onions – 1/2 cup (chopped)

Coriander leaves – little

Salt as required

METHOD :

Soak Channa dhal for 2 hours ,drain and keep aside.

Cleaned, chopped florets are put in buttermilk for a while.

In a mixer jar grind fennel seeds, drained florets, chillies, ginger, Channa dhal, fried gram and salt.

(Keep aside 2 tbsp Channa dhal before grinding to add to final batter )

To the ground mixture, add 2 tbsp channa dhal, chopped onions and coriander leaves and mix well.

Make balls, flatten the vadas in palm .

Deep fry the vadas until crisp in medium flame.

Hot vadas are ready to serve.

NOTE:

You can even skip the onions.

Added fried gram to absorb the moisture and to have oil free vada.

Rice flour can also be added instead of fried gram.