Mutton sukha

Ingredients: 



500g - mutton
100g - onion
2 tsp - chilli powder
3 tsp - coriander powder
50g fried gram dal
1/2 tsp - turmeric powder
Salt to tate
100g cashew nuts
1 tsp - oil
2 sticks - cinnamon
1/2 tsp - fennel
2 - green chillies
Ginger, a small piece
6 pods - garlic




Method:

1. Wash mutton; chop onion, green chillies, ginger and garlic.
2. Heat a pressure cooker, add mutton and the chopped ingredients.
3. Add chilli powder, coriander powder, turmeric powder, salt and 2 glasses of water.
4. Pressure cook up to 3 whistles and simmer for 5 mins.
5. Heat a kadai with oil, temper cinnamon, curry leaves and fennel.
6. Add cooked mutton and stir till it is dry.
7. Add fried cashew and mix well.
8. Then add powdered fried gram dal powder and stir fry till dry.

Kola Urundai Kozhambu

Ingredients: 



100 gms Mutton (Boneless)
1/4 tsp Turmeric powder
1 Green chilly
5 Garlic cloves
1 inch Ginger
2 Onion
2 Tomato
3 tsp Roasted Gram powder
1/2 tsp Garam Masala Powder
4 tsp Oil
Salt to taste




Method:

1. Cook the mutton with a pinch of turmeric powder & salt for 5 minutes and drain the water
2. Grind it with ginger and green chilly.
3. Add roasted gram powder, onion, garam-masala powder and make this into small shape balls and keep it aside.
   

For Gravy:

1. Fry ginger, garlic, garam-masala powder, onion & tomato and grind it with coconut.
2. In a pan, add 4 spoons of oil and a cinnamon stick
3. Add the above mix with 1 cup of water.
4. Allow it to boil for 5 minutes.
5. Then add the mutton balls and allow it to cook for 10 minutes.
6. Then garnish with coriander leaves
7. Serve it with rice.

Chettinad Chicken Masala

Ingredients: 

1. Chicken - 1 Kg
2. Curd/ yoghurt - 1 cpu
3. Turmeric - 1 tbsp
4. Salt - as per taste
5. Oil - 5 tbsp
6. Onion - 1no
7. Lemon - 1no [or] lemon juice - 1 tbsp
8. Cardamon - 5 no
9. Cinnamon - 1 small pcs
10. Cloves - 5 no
11. Chilli - 7 no
12. Garlic - 1
13. Ginger - 1 tsp
14. Pepper [black] - 8 no
15. Fenu Greek - 1 tsp
16. Poppyseed - 1 tsp

Method:

1. Cut and clean the Chicken in to big pcs.
2. Then add salt, turmeric powder and marinate [soak] in curd for 1 hr.
3. Just in a dry pan, fry ingredients 8,9,10,11,12,13,14,15,16.
4. Grind them in mixie [using water, optional] and keep aside.
5. Now in pan heat the oil and fry the chopped onions.
6. Then add the ground mix and fry it for few minutes.
7. Now add the marinated Chicken and cook well.
8. Once chicken is cooked add lemon juice.
9. Allow the water to evaporate by keeping in low flame.
10. The saturated fat of chicken will float as oil on top, then its time for yummy dinner.

Pepper Chicken

Ingredients: 



6 Green Chillies (add more if you want very spicy)
Ginger small piece
5 pods Garlic 
1 kg Chicken 
1 tbsp Pepper 
Cinnamon, clove & bay leaves- just little crush it
Capsicum (Bell Peppers) cut into long strips
Onion cut into small strips, just little
Salt to taste




Method:

1. Heat oil, add cinnamon, clove & bay leaves crushed. Saute the onions in oil
   
   
2. Make a paste out of the green chillies, garlic & ginger
   
   
3. Add the paste to the sauted onions, fry well.
   
   
4. Add chicken and fry well in the masala
   
   
5. Add very little water and cook the chicken well.
   
   
6. When there is just little water add the pepper and mix well.
   
   
7. Now add the capsicum in the chicken and fry well.
   
   
8. Please note, most of the water should be absorbed when capsicum is added, since capsicum will leave water.
   
   
9. Also it should not be over cooked also.
   
   
10. Fry well and garnish with cilantro.

Chettinadu Chicken Fry

Ingredients: 

Chicken - 1/2 Kg. cleaned and cut into small pieces
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Red Chillies - 2
Cinnamon seeds - 1 tbsp
Onions - 2 big (finely chopped)
Turmeric powder - 1/2 tbsp
Chilli powder - 2 tbsp

Method:

1. Cover chicken pieces with 1/2 tbsp of turmeric powder
2. Head oil in a pan and add mustard seeds. When it splutters, add urad dal, red chillies and cinnamon seeds.
3. When they are fried well, add onions and deep fry it
4. Then add chicken pieces and saute for a while.
5. Add little water and chillipower, turmeric powder and mix well. Close the pan with a lid. Wait till the chicken in cooked well and dried.

Serve with Chappathi or Rice.

Chicken Curry

Ingredients: 



350 g - chicken cut into medium pieces 
100 g - sambhar onion
1/2 inch long - ginger
1 cup - coconut milk 
4 tbsp - oil 

Ingredients to be ground into fine paste:

1 tsp - poppy seeds
1 tsp - cumin seeds
1 tsp - peppercorns
3 to 4 - cashews
2 tsp - chilly powder
salt to taste

Method:

1. Heat oil in a pressure pan, add chicken, onion, turmeric powder and saute well till the raw smell goes away.
2. Now lower the flame and add ground paste, coconut milk, chilly powder.
3. When it starts boiling add salt.
4. Pressure cook for 15 mins until the chicken is done.
5. This goes well with idli, dosa, chappathi, paratha and rice.

Chettinad Egg Omelette Gravy

Ingredients: 

Ingredients for the omelette:

6 - eggs
1/2 cup - minced onion
1 tsp - ginger garlic paste
1 - chopped green chili
Curry leaves, a few chopped finely
1/4 - chopped tomato (optional)

To grind:

2 tsp - grated coconut
1 tsp - saunf/fennel
1 tsp - khus khus
1/2 tsp - turmeric powder
1 tsp - pepper powder
Salt to taste
1 tsp - roasted gram

Ingredients for the gravy:

20 - small onions or 2 chopped big onions
2 chopped - tomatoes
Tamarind, a little (too much of tamarind will not be good)

Grind:

10 - garlic
1&1/2 cup - coconut, grated
1 tsp - khus khus
1/2 inch piece - ginger (optional)
2 tsp - chilli powder
2 tsp - coriander powder
1 tsp - turmeric powder

For seasoning:

2 - clove
1-inch piece - cinnamon
1 - cardamom
1 tsp - fennel seed
Curry leaves, a little

Method:

For making omelette:

1. Grind all ingredients, mix with well beaten egg.
2. Set aside for 10 min; then make omelette as usual.
3. But make small omelette using a ladle like mini dosas.

Procedure for gravy:

1. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
2. Add ground masala, chilli, coriander and turmeric powders, fry well.
3. Add water and cook covered till raw smell has gone.
4. Add tamarind extract, boil once.
5. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
6. When it starts boiling, add omelettes and cook to boil.
7. Switch off the stove, add chopped coriander leaves and serve.

Butter Chicken

Ingredients: 



chicken - 1 kg
butter - 250 gms
ginger paste - 1/2 tbspn
garlic paste - 1/2 tbspn
onion - 1/2 kg
tomato - 1/2 kg 
cashew - 10 gms
chilly pdr - 3 tsp
dhaniya pdr - 2 tsp
turmeric pdr - 3/4 tsp
garam masala pdr - 3/4 tsp
spices - 2 each (cinnomon, clove, cardamom)
jeera - 1/2 tsp
methi - 1/4 tsp
cream - 1/4 cup
oil - 1/2 cup
salt to taste.






Method:

1. Dry roast jeera and methi, powder it.
2. Cook chicken, adding ginger, garlic paste and turmeric pdr.
3. Melt butter saute, onion and cashew till soft.
4. Allow it to cool and grind to a smooth paste.
5. In the remaining butter, add spices saute and in low heat, add all powders except the dry roasted.
6. Then add the ground onion paste and tomato puree.
7. After 5 mins, add the chicken.
8. When the gravy thickens, put the dry roasted powder.
9. Cook again for few secs, garnih with a tbspn of cream.
10. serve hot with indian breads (roti, nan, kulcha, paratha).