Uthapam (வெஜிடபிள் ஊத்தப்பம்)

Cooking Time:
Servings:


Ingredients

• Dosa batter
• 1 -Onion ( chopped)
• 1 -Tomato ( chopped)
• 1 -Capsicum ( chopped)
• 1 -cup Coriander leaves ( chopped)
• 2-Table spoons Idli podi with Gingili Oil (Sesame seed oil)
  

Procedure

1. Dosa batter and spred on dosa tawa.
2. Uthappam has to be small and thick .spread onion,tomato,cappicum,corinder leaves pour some oil on the sides.
3. After sometime turn the dosa and cook until you get a nice golden color,after turn the dosa spred idli podi.
   

Onion Sambar (வெங்காய சாம்பார்)

சாம்பார்

Cooking Time: 45 mins
Servings: 4 people

Ingredients

• 2 tsp - Biriyani rice
• 2 - Red Chilies
• 3 tsp - Corainder seeds
• 2 tsp - Besan dal
• 2 tsp - Venthiyam
• 1/2 tsp Perungayam
• 15 - Small onion
• 2 -Tomato
• 1 1/2 cup -Toordal
• 3/4 cup -moong dal
• 3/4 tsp - Red chili powder
• 1/2 tsp - Turmeric powder
• 2 - Green chilies
• 2 tsp -Tamarind juice
• 1/2 tsp -Mustard seed
• 3/4 tsp - Jaggery
• 1 small bunch - Coriander leaves
• Few curry leaves
• Salt to taste
• 1 tsp -Oil

Procedure

1. Now mix toordhal and moongdhal , put it in a cooker, add 2 cup water turmeric power boil them for 2 whistle or 5 minutes.
2. Now heat a kadai with 2 tsp oil and fry the above incredents in the order given below first red chilies, coriander seeds, rice, besandhal, venthiyam, perugayam turn off the flame allow to cool down, and mix it and make powder, kept it asaid.
3. Heat a kadai with 2 tsp oil add musterd seeds and curry leaves, add small onion cook for 1 minute, then add tomatoes. cook for 1 minute, now add masala powder and tamarind juice, add green chilies, salt,  cook for 5 to 10 minutes.
4. Now add the jaggery. cook for 1 minutes.
5. Now turn off the flame and garnish it with coriander leaves.

Chettinad Chicken Kozhambu (செட்டி நாடு சிக்கன் குழம்பு)

Cooking Time:30 mins
Servings: 4 people

Ingredients

• 1/2kg Chicken
• 30 Small Onion or Big Onion -2
• 2 -Tomatoes (small size)
• 20 pods -Garlic
• 2 teaspoon -Ginger,Garlic paste
• 1 tablespoon -Chilli Powder
• 2to3 tablespoon -Corinder Powder
• 2 teaspoon -Lemon juice
• For Marination
• 2tablespoon -Curd
• 1teaspoon -Turmeric Powder
• 2teaspoon -Chilli Powder
• 2teaspoons -Salt
• 1teaspoon -Ginger,Garlic Paste
• ForSesoning
• 2 -Cardomom
• 2smallpieces -Cinnmom
• 2 -Cloves
• Bay leaf small piece
• Star anise -small piece
• Mint leaf - little
• Curry leaf -little
• 1 teaspoon -Fennal seed
• For Grinding
• 2 table spoons -Cocunut
• 5 -Cashewnut
• 1 teaspoon -Fennel seed

Procedure

1. Wash the chicken pieces nicely . Marinate with the items given in 'to marinate'
2. Let it stay for 1 hour . Mince the onion, garlic and tomatoes ,Grind items in 'to grind to a smooth paste.
3. Keep the cooker in the stove in 1 table spoon of oil season the kozhambu with the items in 'to season'
4. Saute the onion, ginger garlic paste and tomatoes one by one nicely.
5. Add thechilli powder,corinder powder.
6. Add 2 to 3 cups water (if gravy is thick water can be added latter also)
7. Put the salt needed ( Remember 2 teaspoons of salt was added while marinating) mix everything well.
8. Close the cooker and put the weight
9. Once the steam starts coming reduce the flame to medium, cook for 8 to 10 minutes
10. Wait for the pressure to get relesed, open the cooker and the grinded paste
11. Let the gravy boil for 5 minutes
12. Now if the gravy is thick then the consistency you need, water can be added, check for the salt and hot taste and if any correction has to be made it can be done now .If you find the gravy too watery even after 5 to 8 minutes of boiling little coriander powder can be added.
13. Once everying is well mixed and the gravy looks perffect switch off the stove.
14. Add the lemon juice and mix well
15. Garnish with coriander leaves
16. Chettnad chicken gravy is ready.

Brinjal Kuruma (கத்திரிக்காய் குருமா)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 4 Brinjals (without cutting the whole brinjal, run your knife on four sides of it)
• 1 Large Onion (chopped)
• 1 Large Tomato (chopped)
• 2 tsp of Ginger-Garlic Paste
• Small piece of Cinnamon
• 2-3 Small Cloves
• Small Piece of Kalpasam
• 4 Green Chilies
• 1/2 tsp of Poppy Seeds
• 1/2 tsp of Fennel Seeds
• 2 Cashews
• 1/4 Cup of Coconut
• 2 tsp of Coriander Powder
• Salt for taste

For Garnishing

• Coriander Leaves

Procedure

1. Fry the Green Chilies, Poppy Seeds, Fennel Seeds, Cashews, Coconut, and Coriander Powder together in a pan of heated oil. Then blend them together in the blender. Keep this separately.
2. In a pan of oil, add cinnamon, cloves, and Kalpasam. Fry them together. Now add the onions, and fry them until they turn golden brown.
3. Add the Brinjal and tomato, also add the salt. fry them all together for two minutes.
4. Add the Ginger-Garlic Paste, fry them lightly. Now add the blended mixture in. Add 1 cup of water, then stir. Close it with the lid, and let it cook for 15-20 mins.
5. Garnish with Coriander Leaves. Serve with Chapathi, Dosa, Idli, etc.

Shrimp Masala (செம்மீன் மசாலா)

Cooking Time: 30 mins
Servings: 5-6 people people

Ingredients

• 1/2 lb Shrimp
• 1/2 cup Tamarind Juice
• 2 cups of Chopped Onion (small)
• 2 tbsp Sambar Powder OR 2 tbsp of Red Chili Powder
• A pinch of Turmeric Powder
• A pinch of Vadagam
• 1/2 tsp of Mustard Seeds.
• Salt for Taste
• Oil

Procedure

1. In a pan of heated oil, add the mustard seeds and onion. Fry them together until the onion turn golden brown.
2. Add the shrimp, tamarind juice, sambar/red chili powder, turmeric powder, salt, and 2 cups of water. Stir it a little bit, then cover it with the lid. Let it cook for 20-30 mins. (until it turns gravyish/thickens)
3. Serve it with rice, or use it as a side dish.

Chicken Tikka (சிக்கன் டிக்கா)

Cooking Time: 30 mins (not including marinating time)
Servings: 5 people

Ingredients

• 4 pieces of Chicken Breast (chopped in small squares)
• 1 Large Onion (chopped in small pieces)
• 1 Capsicum (chopped in small pieces)
• 1 Large Tomato (chopped in small pieces)
• 2 tsp Red Chili Powder
• A pinch of Turmeric Powder
• 1 tsp Kastoori Methi (Fenugreek Leaves)
• 1 tsp of Ginger-Garlic Paste
• 3 tbsp of Yogurt
• 1/2 tsp of Coriander Powder
• 1/2 tsp of Garam Masala
• Salt for Taste
• Oil
• Red Color (optional)
• 1/2 tsp of Lemon Juice

For Garnishing

• Chaat Masala
• 1/2 tsp of Lemon Juice

Procedure

For Marinating

1. In a bowl add all the ingredients (NOT For Garnishing ones). Then rub it into all the chicken pieces, and vegetable pieces.
2. Place it in the refrigerator for 2 hrs.
3. Afterwards place all the chicken and vegetables patternly in a wooden skewer (boil the skewer first)
4. Spray oil on the chicken tikkas. Then with the oven preheated to 400 degrees, place the tikkas in there. Let them cook for about 15 minutes, then flip to other side and let them cook for another 15 mins.
5. Take them out, pour some lemon juice, and garnish it with Chaat Masala

Thatta Payir Puli Kulambu (தட்டப்பயிறு புளிக் குளம்பு)

தட்ட பயிர் புளிக்குளம்பு

Cooking Time: 1 hr
Servings: 5 people

Ingredients

• 1 cup of Thatta Payir
• 1/2 cup of Tamarind Juice
• 15-20 Small Onions
• 1 Small Tomato
• 3-4 Brinjal
• 1/4 tsp of Mustard Seeds
• 2 tbsp Sambar Powder OR 2 tbsp Red Chili Powder
• A pinch of Turmeric Powder
• 1/4 Cup of Coconut
• A little amount of Curry Leaves
• Salt for Taste
• Oil

Procedure

1. Have the thatta payir already cooked (boiled) and keep it aside.
2. In a pan of oil, add the coconut and half of the number of onions, and fry them until they turn ashy brown.
3. Take that and blend them in the blender.
4. In a pan of oil, add the mustard seeds and curry leaves and the leftover onion (NOT the blended ones), and brinjal. Fry them all together for about five minutes or until they turn light brown.
5. Add the tamarind juice (also mix some water for non thickness), Turmeric/Sambar Powder, Salt to this. Stir the mixture a little, then cover it with the lid. Let it cook for 10-15 mins.
6. Now after letting the mixture cook, add the thatta payir to this mixture. Stir it again, then close, and let it cook for another 15-20 mins.
7. After that, add the blended mixture of coconut and onions to the pan, and stir it up a bit.
8. Close the lid and let it cook for another 10 mins.
9. Afterwards you are ready to serve, you may serve with rice or use it as a side dish.