Chettinad Prawn Thokku/Chettinad Eral Thokku/Chettinad Prawn Masala

Chettinad cuisine is one of most popular cuisine of Tamilnadu and this cuisine is somehow very close to my heart. Yes Pondicherrian cuisines have chettinad touch in their cooking style. Obviously some of the Pondicherrian traditional dishes ressembles quite like Chettinad cuisine. Our seafoods curries to vegetable pirattals, i can list out many of Pondicherrian dishes which sounds almost like Chettinad dishes. Am running this week's blogging marathon with Indian Regional dishes, after a lipsmacking Punjabi dhabba style Egg curry, my today's post goes for a delicious sea food thokku aka Prawn thokku. This dish was sitting in my draft post for more than two years and dunno why i kept on postponing to publish this dish in my blog. Late but not least, this week's theme was a prefect one to write this dish and publish. Been a Pondicherrian, seafoods are my weakness. Actually i cant survive more than a week without seafoods. Obviously i cook many different dishes with seafoods, though my space have less seafoods dishes. However am planning to post some seafoods friendly dishes once a while to please some non vegetarian followers of my space..

Kalkandu Pongal/Rock Candy Sweet Pongal/Kalkandu Sadham

Rock Sugar/Rock candy/Sugar Candy is known as Kalkandu in Tamil, this rock sugar is used in South Indian cuisine for making many delightful desserts out of it. My today's recipe is an another Sankranthi special sweet pongal or sweet rice you can prepare easily with sugar candies or rock candies. This pongal dish calls for milk, which makes this more creamy. Usually prepared with raw rice and split moongdal, this sweet rice is definitely a must to try if you want to prepare a different sweet pongal on Sankranthi. But my recipe calls for just raw rice. Adding split moongdal or skipping the moongdal doesnt change the taste of this dish.

Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Though am a Pondicherrian, i have been pampered with delicious dishes from Chettinad cuisine as Pondicherrian cuisine is a lovely medley of various cuisines. Obviously this chettinad cuisine is one of my most favourite cuisine.There are so many variation of Kuzhambus aka tangy gravies in South Indian cuisines, however the cooking style and ingredients may varies depending upon the tastebuds. Karunai kizhangu aka Elephant yam is a tuber, which can be prepared as many different gravies, curries or else simply as fries. Coming to this chettinad style kuzhambu,this gravy tastes almost like Karakuzhambu or puli kuzhambu though this gravy is mild in taste.

Chettinad Paneer Masala/Paneer Chettinad/Chettinad Paneer Curry

Paneer is our family favourite Indian cheese, i have already cooked couple of delicious dishes out of this popular cheese. Paneer is definitely a interesting cheese to work with and its completely versatile, you can cook many rich dishes from cake to desserts, from biriyani to side dishes. Many dishes cooked with Paneer are quite famous in North Indian cooking. Though South Indians do make many more flavourful rich curries or masalas with this ultimate cheese. Weather is getting too chilled here, obviously our tastebuds beg for hot and spicy foods. When you want something hot and spicy,Chettinad style of cooking will definitely tickle your tastebuds. Hence my today's post goes for Chettinad Paneer Masala.

Chettinad Mushroom Masala/Chettinad Kaalan Curry

Chettinad cuisine, doesnt need any introduction. Its quite an important cuisine of Tamilnadu region and this cuisine is very well known around the world for its flavoursome, delicious and lipsmacking dishes. They have numerous traditional dishes and nothing can beat their flavourful rich and hot spicy dishes. Chettinad cuisine is one of my favourite and have been pampered with many beautiful dishes from my childhood by both my grandmas. Yes though i have been born and brought up in Pondicherry, our cuisine is a interesting mixture of various cuisine from Tamilnadu,Kerala, French and Andhra  obviouslt my cooking style will definitely have chettinad touch, and my love for this cuisine pulls me always to cook different dishes from this cuisine. One among those chettinad fame masala i cooked from this cuisine is this Chettinad Mushroom Masala.

Chettinad Chickpeas Gravy/Chettinad Karuppu Kondakadalai Kuzhambu

After Kongunadu, Nanjilnadu cuisines, today am taking you all to Chettinad Cuisine, this cuisine is very much close to my heart. Chettinad cuisine doesnt need any introduction and this cuisine is very popular among the other cuisines of Tamil Nadu. Both  their vegetarian and non vegetarian Chettinad dishes are equally very famous among Tamilians. Spices and their style of cooking foods are totally different from other cuisines. You can see many chettinad dishes in my space as i love their cooking very much. Whenever i feel like cooking something delicious and flavourful obviously i'll go for Chettinad cuisine. Since i picked one state and three different cuisine for this week's blogging marathon, am posting this lipsmacking Chickpeas gravy. This dish suits prefect to have with rice or else breakfast dishes like idlies,dosas, pooris etc.Sending this gravy to MLLA#78 guest hosted by Pj of Seduce Your Tastebuds,event by Susan.

Rendez Vous With A Foodie - Sathya Priya of My Kitchen Odyssey

Every 7th and 20th of a month,you guys would have noticed that am inviting few of my new buddies to share their guest post in my space, seriously am blessed to get this much generous friends in this virtual world.Twice a month am introducing newbie bloggers to this immense blogging virtual world, just to showcase their blogs with their guest posts they prepred specially for me. Since ever i started this event, its running with huge success and all my guests never surprised me with their humble and delicious dishes.Today is one more fantastic blogger who never stopped sharing many traditional and many more stunning foods.

She is Sathya Priya of My Kitchen Odyssey, she shares many beautiful Chettinad dishes in her space along with some International foods too. Seriously Sathya Priya is a newbie blogger and her blog is just six months old.She left a comment asking whether she can make a guest post for me, how wonderful na,obviously i mailed her with the details and trust me she send me back her guest post within three days. Thanks to Sathya for being this much fast so that i can schedule the guest post for today before two months earlier coz i'll be in India while this post is up in my space. Coming to Sathya Priya's space, if you are an ardent fan of Chettinad cuisine dont forget to go through her space, some of my favourite dishes from her space are Vellai Paniyaram,tongue tickling Maangai Pachadi and the list goes on.

Now lets hear from Sathya Priya of My Kitchen Odyssey..

1)Tell us about your blog and you?
I am sathyaPriya new blogger.I started blogging 6 months ago .My blogsite is My Kitchen Odyssey.In my blog you can see lots of chettinad dishes and other dishes that we love .My theme is do it from scratch and be healthy.

2)Before and after blogging, tell us what blogging changed your life?

I feel alone all the time after i come to US so wanted to have some friends and the neighbourhood here is like a city, all ppl are busy with their work.I should have a hobby /friends to keep me busy.So that why i started to blog .

I got lots of friends, i am learning new things everyday.Blogging keeps me busy and gives me immense pleasure.

3)When and what motivated you to blog about food?

I always wanted to try many new dishes and want to impress my husband and kid.I usually forget the recipe which i do.thats how i started to  write .So i can keep track of my recipes and inspire others to cook.

4)There are a tonsof blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?

I come from karaikudi where chettinad food is very famous.So i cook chettinad specalities and all of the dishes i share are totally made from scratch (home made) .I always try to give step by step pictures for the beginers to cook with ease .And last but not least i always want to eat a healthy food and give viewers a healthy food.

5) When it comes to cooking, who is your inspiration?

My First insipiration is grandma .Always she used to cook diff varieties and love to feed us.

Next is my mother-in -law she cooks delicious food with in minutes .I wonder how she is so quick.And ofcourse my mom she always do fresh and 3 diff veggies when we were kids.So love her freshness and affection.My friends,relatives list is countless.

6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?

First when i started blogging i dont know how and where to start.Then after few days of research i found guest post is a wonderful intro for a new blogger.so was thinking of guest posting .

But i am a new blogger ,how will i do that.when i shared my post in google plus i came to know linsy .She is a very wonderful person .I did  a guest post in her blog and got a very good introduction.

7)What is your best recipe and your favourite recipes you have blogged till now?

Pineapple salsa is my favourite.Because its very diff from  what i do everyday .Its very healthy ,easy recipe.

8)Few tips about food photography?

When your viewers see your blog your photo gives them the first impression .If its impressive they start reading further.I mean the photo should be appetizing.

When i started my blog i am zero in photography .Now i know how to present the food .

9)What is your budget for the props,do you have any or else do you manage with your household stuffs?

I will manage with my household stuff itself.I always wanted to make a recipe with the things i have in my hand.That is a challenge to me.When there is a baking recipe i will get them apart from my budget.

10)How do you plan your blog posts? Do you post rarely,regularly or once a week?

I post alteast 3-4 post a week.

11)Do you have any other passions apart from food blogging or blogs you own?

I love to save money apart from blogging.So used to collect coupons.now i dont have time to collect them.Photography ,music ,designing are the few fields i love .

Pal Kolukattai:

I grew up in Karaikudi a relatively well known town in the chettinad region of Tamilnadu. Chettinad region boasts of palatial houses and chettinad food is famous world over renowned for the uses of aromatic spices.There are a few dessert dishes unique to chettinad and paal kozhukattai is one among them.

This is my mom's recipe.She used to grind the rice dough by soaking the rice and grinding it in wet grinder. When we were kids during holidays my mom used engage us a little by asking us to shape the kozhukattai. We used to have lots of fun with the dough.

I thought of making this the traditional way but was a little sceptical because of the complexity. Also I was a little worried that my daughter would use this as substitute for her play-doh.

So I did it the easy way and got it done in no time.

Preparation time:5 min

Cooking time:15 min

Serves:2-3

Ingredients:

1 cup rice flour

1 cup jaggery

4 1/2 cups water+1 cup 

2 tbs coconut

Murukku press

Method:

heat one cup of water until it bubbles.

Sieve the rice flour and place it in a mixing bowl and add the heated water to it and mix well.

The dough is ready.

Keep the murukku press handy.

Heat 4 1/2 cups of water until it boils (Until bubbles rise).

Separate the dough in to 2 and roll them between your palms to a large cylindrical pieces.

Keep the dough inside the press and start pressing it (It might split in between but keep pressing).

Lower the heat and get the second part inside the press.

Pic3 shows the traditional method of rolling the kozhukattais

Increase the flame and press the second part of the dough into the hot water.

In the mean time grate the jaggery and remove the impurities.

Wait until the dough boils and rice dumplings become opaque.

Add the filtered jaggery and stir it until  everything starts thickening.

Finally add coconut and cardomom and switch off the flame.                      

Paal kozhukattai is ready to be served .

Note:

It will be piping hot ,serve after it cools down a little.

1 cup is the right level amount of jaggery . But you can adjust according to your taste and jaggery nature.

Cardamom is optional.

Add more coconut if you like to taste it more in the dish.

Thanks very much for this great opportunity priya.

Hope you all enjoyed this droolworthy Pal Kolukattais cooked up by Sathya Priya, stay tuned for an another guest post by an another blogger soon.

Chettinad Saiva Meen Kuzhambu/Vegetarian Fish Gravy

If you would have gone through my previous post, you might know very well that am running my third week of blogging marathon with a super duper interesting theme called 'Meatless dishes'. Coming to today's post, its going to be a Chettinad Special, this dish is well known in chettinad cuisine and this vegetarian fish gravy or curry goes for a legume based vegetarian fish. For making this vegetarian fish, we need some crotons plant leaf or banana leaf for steaming the legume mixture which is supposed to be the vegetarian fish.But here in Paris,its a hard task for me to get those both leaves,so i used a greased baking sheet for steaming which turned out the vegetarian fish prefectly as much as like those leaves.

Actually this vegetarian fish gravy goes for soaked red chori/cowpeas aka thatta payir which is grinded as bit coarse paste with few spices.After going through a steam cook, this cooked red chori mixture will looks almost like steam cooked fish which is later sliced as fish slices. Then they are fried and added to a tamarind based gravy.This is how this vegetarian fish gravy is prepared, however the cooking process goes for bit time consuming, am sure this vegetarian fish gravy is definitely worth to try.A fingerlicking gravy tastes simply awesome and obviously you wont miss the fish here.Serve this gravy with rice topped with ghee and papads, am sure you will have a super filling lunch.Sending to Srivalli's Side Dish Mela..

Chettinad Masala Kuzhambu

If you have abundantly village side vegetables like brinjals,drumsticks at home, you have to give a try to this Chettinad Masala Kuzhambu.This fingerlicking kuzhambu goes for a super quick cooking process and this gravy goes for an easy breezy freshly grounded masala paste too.Most of the chettinad gravies always have few common ingredients like coriander seeds,coconut,fennel seeds,dry red chillies,cashew nuts or roasted channadal, shallots in their masala paste. Obviously those ingredients have their important role in this gravy too and they gives a wonderful taste,flavour,spiciness and thickness to this gravy.

Chettinad masala kuzhambu makes a prefect pair when served along with rice as well as with dosas or idlies, we call this masala kuzhambu as two in one kuzhambu coz this gravy suits prefectly for both lunch and dinner. I prepared this masala kuzhambu with brinjal and potatoes, you can makes this gravy with any vegetable but somehow my personall preference goes to brinjals,potatoes and drumsticks.This is my third and last post of this 4th week of blogging marathon as i chosed Course wise meal from any state, as my choice is gravy served during lunch from Chettinad cuisine.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

1/2kg Brinjal (cut as small pieces)

2nos Potato (cut as small pieces)

15nos Small onions /Shallots

5nos Garlic cloves

1no Bay leaf

1/2inch Cinnamon stick

1/2tsp Fennel seeds

1/2tsp Chilly powder

Few curry leaves

Oil

Salt

Chopped coriander leaves

To grind:

1/4cup Coconut

1tsp Fennel seeds

3nos Dry red chillies

1tbsp Coriander seeds

1no Onion (sliced roughly)

1no Tomato (sliced roughly)

5nos Cashews

Heat a teaspoon of oil, saute the roughly sliced onion,sliced tomato given under the list 'to grind' until they turn soft.

Transfer it to the mixie jar, add the remaining spices given under the list 'to grind' and grind everything as fine paste with enough water.

Now heat enough oil in a kadai, add the bayleaf,fennel seeds, cinnamon stick and fry until they turns brown.

Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.

Now add the brinjal pieces, potato pieces, saute everything for few more minutes.

Now add a cup of water,chilly powder and salt, bring it to boil.

Add the already grounded masala paste to the cooking veggies and allow it to boil (adjust the thickness of gravy by adding enough water now)

Cook the gravy with lid closed in simmer until the oil gets separates.

Put off the stove and add the chopped coriander leaves.

Serve hot with rice and spicy potato fry.

Chettinad Milagu Kuzhambu/Chettinad Pepper Gravy

Do you love to have a fingerlicking,peppery,tangy and delicious kuzhambu for your lunch,then you have to give a try to this tonguetickling peppery gravy from Chettinad cuisine. As i told earlier, this week's blogging marathon is going to be gravies served for lunch  cooked from Chettinad cuisine as my theme of this week's is Course wise meal from any State.After Authentic Vendaikkai Mandi,here comes an another traditional pepper gravy from chettinad cuisine, the most important part of this gravy is the freshly grounded masala paste.

In most of the Chettinad dishes, black peppers have their important place and this cuisine is incomplete with these wonderful medicinal value rich spice.Obviously most of the South Indian pantry will definitely have whole black peppers. Freshly grounded pepper will definitely enhance the flavour of any dishes.Coming to this gravy, i prepared this gravy as per my grandma's recipe. She makes quite often this gravy .This gravy stays prefect  for almost a week if they are conserved properly in fridge and tastes super delicious always after a day.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

20nos Shallots or 2nos Onions (diced)
10nos Garlic cloves
2cups Tamarind extract
1/4cup Gingelly oil
Salt
1/2tsp Cumin seeds
1tsp Fennel seeds
Few curry leaves

To roast & grind:
1tbsp Black pepper
2tbsp Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
1/4cup Grated coconut
5nos Dry red chillies
5nos Garlic pods
1no Onion
1/2inch Cinnamon stick
1tbsp Roasted channadal/pottukadalai

Heat a teaspoon oil in a pan, dry roast all the ingredients given under the list 'to roast & grind', grind as smooth paste with enough water.

Heat gingelly oil, add the cumin seeds,fennel seeds and curry leaves, fry until they turns brown.

Add immediately the diced onions or shallots, garlic pods, saute everything for few minutes.

Now add the tamarind extract,salt to the cooking veggies, bring it to boil.

Add now the freshly grounded masala to the boiling tamarind water, add half a cup of water and cook everything in medium flame.

Cook the gravy with lid closed until the oil gets separates from the gravy.

This gravy will be bit thick, serve this pepper gravy with rice and papads.

Chettinad Vendakkai Mandi/Chettinad Ladies Finger Curry

Today am running again my 4th week of blogging marathon with an another interesting theme, yes my this week's theme is course wise meal from any state. Obviously i chosed Tamilnadu particularly Chettinad cuisine. Chettinad cuisine is my favourite cuisine, i do cook quite often dishes from this cuisine. Been pampered almost everyday by chettinad dishes b my mom, this cuisine is something close to my heart.So this week's blogging marathon's posts are going to be authentic chettinad gravies served during lunch.Chettinad cuisine doesnt need any introduction and this cuisine is well known for its simplicity, flavours and authenticity.

Coming to this Vendakkai mandi, this is an authentic dish prepared usually with ladies finger or else simply with onions. Rice washed water is called 'Mandi' which is the main ingredient for making this curry, and this curry goes for an easy breezy cooking process. A wonderful curry to relish with rice and papads. You can add dried legumes like field beans or sundried mangoes aka manga vathal in this simple curry which is completely optional.

For Mandi aka rice washed water, wash the rice once and soak the rice for 5minutes, then drain the water and keep aside.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

10nos Ladies finger (chopped as medium piece)
2nos Onions (chopped)
1no Tomato (chopped)
6nos Garlic pods
2nos Green chillies (slit opened)
3cups Mandi/Rice washed water
1/2cup Tamarind extract
3nos Sundried mangoes or manga vathal (optional)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
2nos Dry red chillies
Few curry leaves
Salt
Oil

Soak the sundried mangoes in hot water for an hour.

Heat oil, let fry the mustard seeds,urad dal, dry red chillies.

Once the mustard seeds spluttering, add the chopped onions,garlic,chopped tomatoes, saute for few minutes.

Now add the ladies finger pieces, saute again everything for few more minutes.

Finally add the chopped tomaotes,curry leaves,chopped green chillies,turmeric powder and cook everything again for few more minutes.

Add the rice washed water,soaked dry mango pieces,salt and bring it boil.

Now add the tamarind water, cook everything in medium flame until the veggies gets well cooked.

Curry will be neither watery nor too thick.

Serve hot with rice and papads.

Chettinad Pakoda Kuzhambu

Most of my followers will know definitely about the famous South Vs North Challenge group, created by  Divya Pramil of You Too Can Cook.  The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India).Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. Am very much happy to say that i got an immense opportunity to challenge the opposite Northern team for this month on behalf of Southern team. I have to say a big thanks to Divya for giving me this opportunity to share one of my grandma's signature dish, the famous chettinad pakoda kuzhambu for challenging my opposite team aka north team.

Chettinad cuisine doesnt need any introduction and this cuisine is quite famous for their authentic dishes. Been born and brought up in South India, i was pampered by chettinad style dishes and this cuisine is very much close to my heart. Coming to this pakoda kuzhambu, my paternal grandma is an expert in cooking and she makes excellent chettinad pakoda kuzhambu. When Divya asked me to be the host for this month's challenge, i immediately chosed Chettinad pakoda kuzhambu to challenge the opposite Northern team. This dish is quite easy when compared to other authentic chettinad dishes, apart from soaking dals the cooking time and cooking process goes for an easy breezy preparation.This fingerlicking pakoda kuzhambu makes a perfect pair with rice, you can serve this kuzhambu along with South Indian breakfast dishes like idlis or dosas.

 For Pakodas:
1/2cup Channadal/Kadala paruppu
3nos Dry red chillies
1tsp Fennel seeds
Salt
Oil for frying

Soak the channdal for two hours.

Take the soaked dals,dry red chillies,fennel seeds,salt together and grind as bit coarse paste with bit water.

Heat oil for frying, once the oil is hot.

Take a golf sized ball of grounded mixture and pinch gently a small quantity of this mixture as shapeless pakodas and drop into the hot oil and fry.

Fry the pakodas until they turns golden brown.

Drain the excess of oil with a paper towel and keep aside.

For Gravy:
2nos Onions (chopped finely)
2nos Tomatoes (chopped finely)
6nos Garlic pods (chopped)
2nos Green chillies (slit opened
1tbsp Coriander powder
1tsp Red chilly powder
Oil
Salt
Coriander leaves (chopped)

For seasoning:
1inch Cinnamon stick
2nos Cloves
2nos Green cardamoms
2nos Bay leaves
1tsp Fennel seeds
Few curry leaves

To grind:
1tsp Poppy seeds
4tbsp Grated coconut
6nos Cashew nuts
1tbsp Roasted channadal/Dalia/Pottukadalai

Grind all the ingredients given under the list 'to grind' as fine paste with enough water.

Heat enough oil in a kadai, add the spices given under 'for seasoning' and fry until they turns brown.

Add the chopped onions, chopped tomatoes,chopped garlic,slit opened green chillies and saute until the veggies gets well cooked.

Now add the grounded paste to the cooking veggies,cook  in simmer for 2 minutes in simmer.

Add 5cups of water, red chilly powder, turmeric powder and salt, give a stir and cook in medium flame.

Close the kadai, cook for 5 more minutes, keep the gravy watery.

Add the water if needed, once you add pakodas, they tends to absorb the gravy and finally no gravy will be left once the pakodas gets well cooked in gravy.

So keep the gravy enough watery.

Once the oil gets separates slightly from the gravy, add the pakodas immediately to the gravy.

Dont stir the gravy after adding the pakodas, bring boil the gravy once and switch off the stove.

Finally add the chopped coriander leaves to the gravy, give a stir.

Serve hot with rice and papads.

Chettinad Potato Fry/Chettinad Urulaikizhangu Varuval

Snow in march, believe me i have never seen it before,dunno wats going on with European weather. But watever even we are bit sad about the weather,some comforting foods will keep definitely warm na.Here comes a simple,aromatic and easy peasy potato fry from Chettinad cuisine. Usually my mom do prepare these tiny cubes of potatoes and fry them in oil but this chettinad potato fry is completely different from my mom's version, when i bloghopping at Solai aunty's space,my eyes caught this fantastic,easy potato fry.The addition of crushed garlic cloves pulled me to give a try and the garlic cloves added in this fry gives a beautifuly garlicky flavour to this whole fry.

A prefect side dish to enjoy with a simple dal and rice, you can also have it just like a snacks, this is how i finished half of this fry once i finished frying.You cant resist to these delicious potato fry. If you want to make a fry with less oil, this chettinad potato fry suits prefect and you guys must give a try to this quick side dish.Sending this delicious potato to Lakshmi's Tried & Tasted- Chettinad Cuisine.

3nos Potatoes

1tsp Sambar powder or 1tsp red chilly +coriander powder

5nos Garlic cloves (crushed)

Few curry leaves

1/2tsp Mustard seeds

1tsp Fennel seeds

Oil

Salt

Wash and peel the potatoes, cut them as small cubes and add in the sambar powder and salt,keep aside

Heat enough oil,let splutters the mustard seeds,fennel seeds, add the curry leaves and fry.

Now fry the potatoes in simmer until they get cooked.

Add the crushed garlic,cook again in high flame,so the potatoes gets well roasted,dont forget to stir continously.

Once the oil starts coming out, put off the stove.

Remove the potato fry from the pan and discard the oil.

Serve with rice and rasam.

Chettinad Chicken Kuzhambu/Chettinad Chicken Gravy

Chettinade cuisine, one of the famous cuisine i have seen rarely people saying 'no'. This cuisine have so many authentic foods with wonderful flavours,especially my better half fond for their dishes. Being a Pondicherrian,i have been pampered from my younger age with chettinad style cuisine, coz our pondicherry cuisine is a medley of many cuisines and most of our dishes will have a chettinad touch in it. Obviously if am cooking chettinad style foods at home, my family will wait eagerly to taste them.

Coming to this chicken kuzhambu, i prepared it few days back and i thought that i have already posted in my space, thank god i checked my recipe index before a month and i found that am yet to post our family favourite chettinad chicken kuzhambu,when i prepared this time i immediately clicked few pictures and here am posting it today.This gravy goes awesome with any kind of foods, serve it with rice or rotis. Am sure everyone at home will definitely love this delicious curry. A real feast for any chicken lovers like me.Sending this fingerlicking kuzhambu to Lakshmi's Tried & Tasted- Chettinad Cuisine.

1kg Chicken
20nos Shallots /big Onion (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)

Fresh Masala:
2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds

Coconut paste:
1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds

Seasoning:
2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Few Curry leaves

Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning'.

Meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water.

Once the whole spices get ftried,add the ginger garlic paste and stir for few minutes.

Now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked.

Add the chicken pieces with turmeric powder to the cooking veggies and saute for few minutes until the chicken pieces release some water.

Add the freshly grounded paste and coriander powder, mix everything well,add enough water and cook for few minutes..put off the stove.

Grind the ingredients given for making the coconut paste and keep aside..

Open the cooker and add the grinded coconut paste, cook for few minutes.

Add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes.

Finally put off the stove and add the lemon juice.

Garnish the gravy with coriander leaves..

Enjoy hot with rice or rotis..

Onion Kose/Vengaya Kose

Are you really bored of usual chutneys,kurmas and sambars to serve along with your soft idlies or crispy dosas?? You should give a try to this super flavourful chettinad famous vengaya kose. Vengaya kose aka onion gravy is quite often prepared in every chettinad homes usually for breakfast to serve along with idlies or dosas. This simple but yet a delicious side dish goes for simple ingredients and gets ready very quickly. If you serve this side dish with idlies, am sure that you have to prepare more idlies than usual coz this vengaya kose will definitely pull everyone to eat more idlies.

2nos Onions (chopped lengthwise)

3nos Tomatoes (chopped finely)

1no Potato (large and diced thinly)

1no Green chilliy (slit opened)

1/2tsp Fennel seeds

1inch Cinnamon stick

Few curry leaves

Salt

Oil

To grind:

4nos Dry red chillies

2tbsp Fried channa dal/Pottukadalai or 5nos Cashews

3tbsp Grated coconut

1tsp Fennel seeds

1tbsp Poppy seeds

Grind the ingredients given under the list 'to grind' as fine paste with enough water and keep aside.

Heat enough oil,fry the fennel seeds and cinnamon stick until they turns brown,add immediately the slit opened green chilly,curry leaves, fry for few more minutes.

Add the sliced onions,chopped tomatoes, cook for few minutes until the onions and tomatoes gets cooked well.

Now add the diced  potatoes to the veggies and cook for few more minutes.

Add the masala paste to the veggies,cook for few seconds. Finally add enough water, cook everything in medium flame until the gravy gets thicken.

Serve hot with idlies or dosas.

Chettinad Mutton Kurma

Chettinad cuisine is famous for their use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this chettinad style mutton kurma is also prepared with a variety of spices, this kurma goes awesome as side dish with rice also with idlies, dosais, rotis...We had this fingerlicking mutton kurma simply with fried papads for our weekend lunch and just enjoyed it. Try this super tempting kurma at home either with chicken or with mushrooms for vegetarian version,am damn sure everyone at home will definitely love this flavourful and delicious kurma for their sunday lunch..

1/2kg  Mutton (chopped as medium pieces)
1cup Yogurt
1tbsp Coriander powder
1/4tsp Turmeric powder

Salt

Marinate the mutton pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6hours or overnite..Pressure cook the marinated mutton pieces with the marination upto 3hisses..keep aside

2nos Whole spices (bayleaves, cinnamon sticks, cloves, cardamom)
2nos Onions (chopped)
2nos Tomatoes (chopped finely)
1tsp Ginger paste
1tsp Garlic paste
Mint leaves (chopped)
Salt
 Oil

To Grind:
5nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Peppercorns
1tbsp Poppyseeds
10nos Shallots
1/4cup Grated coconut
5nos Curry leaves

Grind all the ingredients from the list to grind as fine thick paste and keep aside...heat the oil and fry the whole spices until they turns brown, add immediately the chopped onions, chopped tomatoes, ginger-garlic paste and saute everything until the raw smell goes away..

Add now the cooked mutton pieces to the veggies,cook everything for 5minutes, now add the grounded paste and cook everything in simmer until the oil gets separates, add enough water and cook everything until the mutton pieces get well cooked,finally add the mint leaves and put off the stove...serve hot..

Brinjal & Field Beans In Tangy Gravy/Kathirikkai Mochai Kaara Kuzhambu

The name of the dish itself tempts me a lot, i can survive for many days with this super tangy,delicious gravy prepared basically in tamarind extract and with other spices...My mom's signature dish, she also used to add drumsticks and potatoes incase if she run out brinjals in this mouthwater tangy gravy..Its been a quite long i prepared this fingerlicking gravy at home and finally i decided to make some yesterday which is simply served with fried papads for our lunch..Been born and brought up in Pondicherry, my mom's cuisine goes for a ultimate combination of wonderful South Indian cuisines together..This gravy looks and sounds exactly like the tamarind based gravy prepared in chettinad cuisine..This gravy can stay for many days and tastes much more better the next day than the day they are prepared..Sending to CWS-Hyacinth Beans guest hosted by Siri.

6nos Brinjals (medium & sliced lengthwise)
1cup Field beans/Vella mochai (cooked)
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
10nos Garlic cloves
1/4cup Gingelly oil
1/2tsp  Mustard seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
1tsp Cumin powder
1/2tsp Pepper powder
Salt

Heat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves, add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..

Add the sliced brinjals,saute for few minutes again, now add the tamarind extract with salt, coriander powder, chilly powder,cumin powder and pepper powder, cook in medium flame..

Add now the cooked field beans to the cooking gravy and cook until the gravy turns thick and the oil gets separates..

Serve warm with hot steaming rice and papads...

Chettinad Uppu Kozhi Varuval/Spicy Chicken Dry Curry

Its been a while i posted non vegetarian dishes in my space, i recently saw this super delicious and spicy chicken dry curry in a cookery show, the simplicity of this chicken dry curry pulled me to try them immediately and we just enjoyed having them with sambar and rasam rice...You just need finely chopped ginger,chopped garlic with onions and tomatoes, this curry is completely spiced up with dry red chillies,curry leaves and pepper powder,needless to say how tasty this varuval will be,when served along with hot piping rasam rice..

1/2kg Chicken (cut as medium pieces)
2nos Onions(chopped finely)
1no Tomato (chopped)
4nos Dry red chillies (broken as pieces)
1tsp Fennel seeds
1no Cinnamon stick
1tsp Ginger (chopped)
6nos Garlic cloves (chopped)
2tsps Pepper powder
1/4tsp Turmeric powder
Salt
Oil
Curry leaves

Heat enough oil,fry the fennel seeds, cinnamon stick and dry red chillies, add immediately the chopped ginger,chopped garlic and curryleaves,fry everything for few minutes..

Now add the chopped onions,chopped tomatoes,saute until the onions turns transculent, add now the chicken pieces,turmeric powder and salt,saute for few minutes, finally add the pepper powder;mix everything,close the vessel and cook everything in simmer until the chicken pieces gets well cooked and the curry turns dry..Serve hot with rice or rotis..

Paal Paniyaram - My Guest Post For Friendship Chain at Mélange

Few days back i got a mail from Dhyuthi of Mélange, she wanted me to prepare a dish for Friendship Chain event, started by Anamika Arun of Taste Junction, since its sounds extremely important for me i immediately said ok and went on breaking my head to prepare something special and traditional from my native place, also personally i felt its quite a fabulous chance to showcase the food which we enjoyed thoroughly when we were kid..

The concept of this event is to choose a mystery blogger and ask her to prepare a special and traditional dish from her region and showcasing it also at the same time she have to ask an another mystery blogger to create a dish for her to post laterly, quite an interesting concept na...Reva of Kaarasaram choosed Dhyuthi for her mystery blogger,while Dhyuthi choosed me as her mystery blogger..Dont forget to visit my space on 15th July to check out my mystery blogger,yeah i have already choosed a wonderful blogger to continue this virtual friendship chain..Thanks to Dhyuthi for bringing out many memorable moments while preparing this Paal paniyaram, a delectable dessert from Chettinad region of Tamilnadu..

Eventhough i have been born and brought up in Pondicherry, a fabulous ancien French territory and a beautiful seashore cityy, i have been pampered with an ultimate combination of mixed South Indian cuisine and french cuisine..Love this diversity of cooking from my birth place and obviously my cooking style goes for this wonderful combination of many cuisines together... My mom,an incredible chef who never failed to prepare many dishes teached me her love for cooking,one among her signature dish is this Paal Paniyaram, this dish is quite well known in Chettinad cuisine and this sweet tastes super delicious when they are served warm or chilled..

1cup Raw rice

1cup Urad dal
3cups Thick coconut milk
1cup Thin coconut milk
1cup Sugar
5nos Cardamoms (powdered)
Few silvered almonds (for garnishing)

Soak the raw rice and urad dal for 3 hours, grind as fine paste in grinder with enough water but as thick batter..Heat oil for deepfrying, once the oil is hot, drop gently the grounded batter as small balls, fry them until they turns golden brown,finish frying the whole batter as small balls and keep aside..

Meanwhile bring boil the both coconut milk,sugar and powdered cardamom powder, keep simmer until the milk gets mildly thicken..put off the stove and soak the deep fried balls in the coconut milk,keep aside everything atleast for an hour and serve warm or chilled topped with few almonds flakes....

Dont forget to watch out my mystery blogger's dish on July 15th friends, stay tuned...

Chettinad Poondu Vengaya Kuzhambu/Garlic Shallots Gravy

I fond always for chettinad dishes, especially their gravy..I got this wonderful looking fingerlicking kuzhambu from one of my friend and i tried out for our today's lunch,serve this gravy with papads or hard boiled eggs, you will definitely have a fabulous lunch..This gravy tastes even super delicious after a day when served along with soft idlies or crispy dosas and needless to say that this gravy can stay prefect for a week..Shallots and garlic cloves together turned out this gravy super flavourful,tasty and delicious...Also i tempered spices in gingelly oil which turned out this gravy even more flavourful than usual gravy..



2cups Tamarind extract
1cup Shallots
1/2cup Garlic pods
2nos Tomatoes
Few curry leaves
1tsp Chilly powder
1/4tsp Turmeric powder
1tsp Mustard seeds + urad dal
Few fenugreek seeds
1/4tsp Jaggery (powdered)
Gingelly oil

To roast & grind:
2tbsp Coriander seeds
1tsp Cumin seeds
1tsp Peppercorns
1tsp Poppy seeds
3nos Red chillies
1/4cup Grated coconut
Oil (for roasting)

Heat the oil for roasting and roast all the ingredients given under list 'to roast & grind', let it cool and grind them as fine powder and keep aside..

Heat enough gingelly oil,fry the mustard seeds,urad dal,fenugreek seeds and curry leaves.. add the shallots and garlic cloves and saute until the shallots turns transculent, add the tomatoes,cook until the tomatoes turns mushy,add the chilly powder,turmeric powder and toss everything for a while,now add the grounded powder,tamarind extract,water,salt and jaggery and cook everything in simmer until the oil gets separates from the kuzhambu...

Enjoy hot with rice or idlies...