CHETTINAD CHICKEN GRAVY | How to make Chettinad Chicken Gravy

CHETTINAD CHICKEN GRAVY

(A purely traditional dish)

INGREDIENTS:

1.      Chicken (cleansed and

turmeric powder added)                                   -           1kg

2.      Sambar powder                                                -           50g

3.      Shallots (sambar/china vengayam)       -           100g

4.      Ginger garlic paste                               -           reqd.qty

5.      Turmeric powder                                 -           20g

6.      Pepper                                                 -           1table spoon

7.      Coriander seed (dhaniya)                     -           1table spoon

8.      Cumin seeds                                        -           1table spoon

9.      Red ball chilly (gundu milagai)                        -           50g

10.  Salt                                                      -           reqd.qty

11.  Spices

(cinnamon, clove, elaichi,

Star anise, bay leaves)                         -           reqd.qty

12.  Cooking oil                                          -           reqd.qty

13.  Onion (finely chopped)                                   -           500g

14.  Tomato                                                            -           2nos.

15.  Curry leaves                                        -           reqd.qty          

(NOTE: All quantities are approximate).

STEPS:

CHETTINAD MASALA PREPARATION

1.      Heat a little oil (2 spoon) in a pan, add coriander seed, pepper, cumin seeds and mix well. Then add red ball chilly and fry.

2.      Add the shallots (sambar/chinna vengayam) & curry leaves and cook for 2-3 mins. Then cool it and grind it in the mixer.

The CHETTINAD MASALA is ready…

GRAVY PREPARATION

1.      Heat oil in a pan, add all the above mentioned spices and fry them.

2.      As they are fried, add chopped onion, a little salt (for onion to get cooked easily) and cook well.

3.      After onion gets cooked, add curry leaves and ginger garlic paste (2 spoons) and cook well till raw smell goes off.

4.      As raw smell goes off, add tomato and a little turmeric powder and mix well.

5.      Now, add chicken (water dried), and mix well. (Note: Salt should not be added immediately after adding chicken. As the colour of chicken turns white after cooking for some time, then add salt. This is the correct timing for adding salt as chicken can take the essence of salt completely).

6.      Add a cup of water, close the pan and allow it to cook till the water reaches the gravy state.

7.      Finally add the chettinad masala that was prepared before, mix well and cook for at least 5 mins. Then transfer it to a serving bowl/plate and decorate it with cumin, red ball chilly and curry leaves.

The most traditional CHETTINAD GHICKEN GRAVY is now ready to feast!!! 

Carrot Halwa Recipe | How to make Carrot Halwa the Simple Way

CARROT HALWA

INGREDIENTS:

1.      Carrot (shredded/grated)          -           500g

2.      Sugar                                       -           200g

3.      Milk                                         -           200ml

4.      Ghee                                        -           reqd. qty

5.      Ekaichi powder                        -           reqd. qty

6.      Cashew nuts (roasted)              -           reqd. qty

7.      Wheat flour                             -           40-50g

8.      Rose Water                              -           reqd. qty

(NOTE: All quantities are approximate).

STEPS:

1.      Add ghee in the hot cooker and fry the carrot (for 2-3mins) for removing the raw smell and taste.

2.      Add milk, then close the cooker and wait for 2-3 whistles.

3.      After that, in another pan add ghee (as required), and a small amount of wheat flour (2 spoons) and then add the cooked carrot and mix well.                                                                          (Note: Wheat flour is added to get the accurate consistency for halwa).

4.      Add sugar and mix well.

5.      Add 2 spoons elaichi powder and roasted cashew nuts and mix well.

6.      Finally add a drop of Rose water (not necessary! Added just for good smell and flavor), mix well till it hardens to a halwa consistency and then cool it.

Yummy CARROT HALWA is ready!!!   

Bread Gulab Jamun Recipe | How to Make Bread Gulab Jamun in Tamil | RamasYummyKitchen

BREAD GULAB JAMUN

INGREDIENTS:

1.      Wheat bread (edges removed) -           5-6 pcs

2.      Elaichi powder                         -           10g

3.      Cashew nuts (chopped)                       -           10-15g

4.      Sugar                                       -           250g (1cup)

5.      Milk                                         -           reqd. qty

6.      Cooking oil                              -           reqd. qty

 (NOTE: All quantities are approximate).

STEPS:

JEERA PREPARATION

1.      In a hot pan add (1:2 ratio) 1cup of sugar and 2 cups of water.

2.      Add elaichi powder and mix well till the sugar completely melts. Now jeera is ready.

GULAB JAMUN

1.      Finely crush the bread in to small pieces, add milk little by little and mix well to obtain dough. (Note: There are no specifications for addition of milk. Add milk till you get a consistent dough that can be rolled into Gulab jamun).

2.      Roll the dough in to balls as per your desired size. Also the shape of the jamun can also be made of your wish. (Note: Apply oil to your hands to avoid dough sticking to them).

3.      Make a small hole in the rolled balls, place a piece of cashew nut and close it. (Note: Any dry fruit can be used instead of cashew nuts).

4.      Add oil to the hot pan. As oil heats up roast the rolled balls in them till a golden brown colour appears. (Continuously turn the balls to get a uniform colour).

5.      Finally drop these roasted jamuns in the jeera and cool it.

The BREAD GULAB JAMUN is ready!!!