I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
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Tuesday, 28 June 2011
Known for it's aromatic and spicy cuisine , Chettinad Cuisine is perhaps one of the better known non vegetarian culinary exports of South India .Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent and many recipes use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region . ~`~`~`~` 1 Kg Boneless Chicken ( Thigh Meat )
The paste :
3 Teaspoons Poppy ( Khus Khus ) Seeds.
1 1/2 Teaspoons Fennel ( Saunf ) Seeds.
2 Inch Stick Cinnamon.
6 Green Cardamons.
8 Cloves ( Laung ) .
1 Teaspoon Garam Masaala.
2 Black Cardamons .
2 Tablespoons Pounded Black Pepper Corns . (or less depending upon your taste .)
1 Coconut Grated .
2 large Onions Chopped.
1 Tomato ( optional , I don't use ).
1 Teaspoon Turmeric ( Haldi ) Powder.
3 Teaspoons Garlic Paste.
3 Teaspoons Ginger Paste.
3-4 Red or Green Chillies ( left whole )
Juice of 2 lemons.
20-30 curry leaves.
On a non-stick pan dry roast the poppy seeds , when they turn light brown take off the heat and put them in a small bowl of water for about 10 minutes.
Meanwhile with a tiny amount of oil saute the coconut until it turns light brown , then remove from heat .
The same way dry roast all other paste items for a minute or so .
Next take all the ' paste ' ingredients including coconut and poppy soaked in water and make a fine paste of them in the mixi / grinder .. add some water if need be .
Heat about 100 ml oil / ghee ,saute onions till they are golden brown . Add ginger , garlic , turmeric etc and the 'paste ' . Also add half the curry leaves . Saute 2-3 minutes , then add the chicken , cook covered . Keep adding a bit of water and cook till chicken is done about 15 - 20 minutes or so , reducing the heat after the first 5 minutes . When almost done add the balance curry leaves and either whole red chilies or green ones or both ! Add the lemon juice , mix well ....adjust salt .
This dish has a thickish dry gravy