Ingredients:

Chicken – 250 gms

Onion – 2

Tomato – 2

Basmati Rice – 1 cup

Cinnamom – small piece

Bay leaf – 1

Green Chilli – 4

Mint and coriander leaves – 1 cup

Turmeric power – 1/2 tsp

Ghee – 3 tsp

Oil – 1 tablespoon

Salt – to taste

lemon juice – 1 tsp

Water – as required

For Masala:

Ginger – 1 inch piece

Garlic – 5

Fennel seeds (sombu) – 1 tsp

Clove – 3

Cinnamom – 1 inch piece

Method:

1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

2. Keep the masala ingredients grinded separately.

3. Add mint and coriander leaves to the pan and saute.

4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

5. Soak the rice for 10 mins in water and add it to the boiling chicken.

6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

7. Allow it for 3 whistles and open only after the steam subsides.

Chettinad style Chicken Biryani served with raita

The authentic chettinad chicken biryani is ready to be served with onion raita.

Ingredients:

Mutton – 250 gms

Gongura(green sorrel) leaves – 1 cup

Chopped Onion – 1 cup

Chopped Ginger – 1 tsp

Chopped Garlic – 3 tsp

Jeera – 1 tsp

Red chilli – 3-4

Green Chilli – 2-3

Chilli Powder – 1 tsp

Oil – 4-5 tsp

Salt – to taste

Turmeric – a pinch

Coriander leaves – to garnish

Water – as required

Method:

1. Take pressur pan, add mutton and add sufficient water, salt, turmeric, 1/2 tsp chilli powder and pressure cook and keep it aside.

2. Now take a pan, add little water and cook the gongura leaves and drain the water.

3. Now grind the gongura leaves along with green chilli.

4. Now take a pan, heat oil and add jeera, onion, ginger and saute.

5. Add the grinded gongura leaves and cooked mutton along with little water.

6. Add the required salt and remaining chilli powder and allow it to be come to thick gravy consistency.

7. Take another tawa, add oil, red chilli, garlic and fry and add to the gravy and mix well.

Gongura Mutton Gravy

Garnish with fresh coriander leaves and serve hot with rice or chapati.

Ingredients:

Poha or Rice flakes or Aval or Avalakki or Atukulu – 1 cup

Prawn chopped – 1/2 cup

Chopped onion – 1/2 cup

Green Chilli – 2 chopped

Salt – to taste

Pepper – 1 tsp

Oil – 3 tsp

Method:

1. Soak the aval or rice flakes in hot water for 2 mins and drain the water.

2. Take a tawa, heat oil and add green chillies and onions.

3. Add chopped prawn and sprinkle salt.

4. Allow them for few mins and add the rice flakes or aval.

5. Add pepper powder and mix well.

Serve after garishing with curry leaves.

Ingredients:

Sankara fish – 6

Tamarind – 1 lemon size

Turmeric – 1/2 tsp

Coriander seed powder – 1/2 tsp

Jeera powder – 1/2 tsp

Red chilli – 8

Cinnamom – 4

Rusk powder – 50 grams

Corn flour – 2 table spoon

oil – little

Salt – to taste

Method:

1. Steam cook the cleaned fish.

2. Fry and grind red chilli, coriander powder, jeera powder, cinnamom and salt by adding tamarind juice.

3. Now spread the prepared thick paste on the cooked fish.

4. Prepare a corn flour batter by adding water and sprinkle on the masala coated fish.

5. Coat it with rusk powder and roast it on a flat pan by adding little oil.

Ingredients:

Eggs – 6

Onions – 2 medium

Milk – 1/4 cup

Cashewnuts – 2 tbsps.

Green Chillies – 5

Coconut (scraped) – 1 tbsp.

Coriander Powder – 1 tbsp.

Cloves – 3

Cinnamon – 1 inch

Green Cardamoms – 2

Ginger – 1 inch

Ghee – 3 tbsps.

Turmeric Powder – a pinch

Salt – to taste

Coriander Leaves – 1 tbsp

Method:

1. Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.

2. Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.

3. Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.

4. Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.

5. Turn out the egg and cut into cubes.

6. Heat ghee in a sauce pan and fry the chopped cashew nuts till golden brown. Drain and keep aside.

7. In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.

8. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the kurma thickens.

9. Garnish with chopped coriander leaves and serve hot with rice or parathas.