Chicken Chettinad

 Chicken Chettinad

Chicken Chettinad is one of the most flavorful recipes of south India. It is known for its exotic taste and flavors. It’s delicious with steamed rice and naan bread.

 Ingredients:

3 pounds chicken breast marinated in yogurt and lemon juice and cut into pieces
4 tablespoons oil

1 teaspoon cumin seeds

2 medium size onions, chopped

1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon tomato puree or paste

2 teaspoons tamarind paste
1/3 teaspoon turmeric powder
1 teaspoon chilli powder (optional, depends upon spice level)
1 teaspoon cumin powder
1 teaspoon coriander powder

1/2 cup yogurt 

2 teaspoons chettinad masala (made out of toasted spices)

8-10 curry leaves

Salt to taste

1/2 cup yogurt for marination

1 tablespoon lemon juice for marination

Coriander leaves for garnishing.

Preparation:

Heat oil in a pan and sauté onions till light brown.
Add cumin and seeds sauté.

Add ginger and garlic paste. Sauté until cooked. Add half cup water and cook for smooth paste.
Add tomato paste and half cup water. Mix and cook well for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, chilli powder, chettinad masala and salt. 

Sauté for few minutes.
Add water and cook well until gravy is smooth. 

Add marinated chicken pieces into the gravy and cook well.

Garnish with fresh chopped coriander leaves.

Potato Masala

 

Potato Masala

Potato masala (aloo masala) is a great recipe for dosa, poori, sandwiches, roti rolls (wraps). This can also be served as a sidedish with rice. This potato masala in South India is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic and very easy to make.

Ingredients:

1 pound potatoes boiled, peeled and cut in to medium size pieces

2 tablespoons oil

1 teaspoon cumin seeds

I teaspoon mustard seeds

I teaspoon ginger garlic paste

2 teaspoons lemon juice or amchur (mango powder)

1/2 teaspoon chili powder

1/3 teaspoon turmeric powder (optional)

1 teaspoon sambar powder (curry powder)

1 teaspoon cumin powder

1 teaspoon cilantro powder

6-8 curry leaves

Salt to taste

1-2 tablespoons fresh cilantro leaves chopped to garnish

 

Preparation:

Heat oil in a non-stick pan.

Add cumin seeds and mustard seeds and sauté till they change color.

Add ginger-garlic paste and sauté for a minute.

Add 1/4 cup water and mix.

Add turmeric, chilli powder, sambar powder, cumin powder, lemon juice and curry leaves. Mix it well and sauté a minute.

Add pieces of boiled potatoes until all spices are nicely coated on it.

Garnish with fresh cilantro leaves.

Coconut Chutney

 
Ingredients:

I cup grated coconut

1 tablespoon toasted gram lentils

1/4 cup peanuts toasted optional

2 green chilies (adjust spice to taste)

Add water and salt

Preparation:

Put all ingredients in a blender and make it to paste.

Seasoning:

Add 1 teaspoon oil, add 1/2 teaspoon mustard seeds, few lentil seeds, 1-2 whole red chilies, pinch of asafoetida  powder, curry leaves and let it crackle.

Take the seasoning out from the pan and mix with chutney.

Garnish with cilantro leaves.