White Coconut Chutney / Chettinad Samayal / Chettinad Recipes

White Coconut Chutney


Ingredients:
Coconut - 1 Cup Grated or Chopped
Roasted Bengal Gram - 2 Table Spoon
Green Chilly - 2 to 3
Oil - 2 Table Spoon
Mustard Seed - 1/4 Tea Spoon
Urad dal - 1/4 Tea Spoon
Curry Leaves - 1 String
Ginger - 1 inch size (peeled)
Asafetida - a pinch
Salt - 1 Table Spoon

How to Make:

Grind the Coconut, Roasted Bengal Gram, Green Chillies, Ginger and Salt with enough water into a smooth chutney base.

Heat the pan and add oil. once oil heated.

Add Mustard Seed, Urad Dhal, Asafetida and curry leaf one by one.

Mix seasoning and grinded items.

Now Favorite Coconut Chutney is Ready.

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Chettinad Kuzhambu Milagai Thool / Chettinad recipes / Recipes

Chettinad Kuzhambu Milagai Thool

Ingredients:

• Coriander Seed - 1 Kg
• Dry Red Chilly - 1/2 Kg
• Cumin Seed - 200g
• Fennel Seed - 200g
• Pepper - 200g
• Fenugreek - 50g
• Raw Rise - 100g
• Thoor dhal-100g (Non-Vegetarians can avoid this.)

How to Make:

Dry all the items in bright sun for a day or two and get it grounded to a smooth powder from a grinding mill.

or

Heat Pan (Simmer Flame) dry roast all ingredients one by one and Allow it to cool completely.

Then grounded to a smooth powder from a grinding mill.

Then store it in a Air tight container.

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CHETTINAD FISH FRY

SERVES: 2
Prep time: 1 hour
Cooking time: 30 mins

Ingredients for marination:

• Batang/vanjaram fish - finely sliced
• Turmeric powder - 1 tsp
• Red Chilli powder – 1 tblsp
• Coriander powder – 2 tblsp
• Salt - needed
• Garam masala - 1 tsp
• Freshly squeezed lemon - 1

Preparation:

• Clean the fish and keep it aside
• Now mix all the ingredients under marination and make a thick paste.
• Smear every fish steak with this spicy paste on both sides. Be generous while smearing the paste. Let it be thick.
• Keep the steaks inside freezer for one hour. Let it marinate

Method:
• Heat dosa pan or non-stick tawa.
• Add adequate oil for shallow frying and place the fish steaks on the pan.
• After 5 minutes, carefully flip the fish to the other side on the pan.
• Continue to fry till the fish gets cooked and crisp. The fish will appear flaky when it’s cooked.

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BADHAM HALWA

PREP TIME : 10 mins
COOKING TIME : 20 mins
Serves: 2-3

INGREDIENTS :

• Almonds-Badam - 1/2 cup
• Sugar -1/2 cup or 3/4 cup if you want more sweetness
• Milk -1/2 cup
• Ghee -1/4 cup
• Kesari color - a pinch for color (optional)

PREPARATION

• Soak almonds overnight and peel the skin. Alternatively you can boil them in hot water for a few minutes and peel the skin.
• Grind almonds with 1/4 cup of milk to a smooth paste.
• Method
• Melt ghee in a kadai and keep it aside. In the same kadai (as it is coated with ghee, it will prevent the halwa from sticking to the bottom of the pan) bring 1/4 cup of water to boil, switch off the flame, add sugar and let the sugar dissolve completely.
• Now add the badHam paste, remaining milk, kesari color and cook on medium flame stirring continuously.
• Once it starts thickening and the sides start getting a little dry and flaky, add all the ghee except 2 tsp and cook stirring continuously on low flame.
• The ghee will be completely absorbed and the halwa will start leaving the sides of the pan. Now switch off the flame, add the remaining 2 tsp of ghee and stir for about 3-4 minutes.(this makes the halwa softer when it sets)
• Once it cools the halwa will thicken. The badHam halwa turned out very soft and yummy and we all loved it very much.

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🥟CHETTINAD KUZHI PANIYARAM🥟

SERVES: 2
Prep time: 10 mins
Cooking time: 20 mins

Ingredients:

• Idli / Dosa batter - 2 cups
• Oil - 2 tsp
• Kaduku / mustard - ½ tsp
• Urad dal - 1 tsp
• Ginger - 1 tsp finely chopped
• Onion - 1 medium size
• Green Chillies - 2 finely chopped
• Coriander leaves - ½ cup finely chopped
• Black pepper - 1 tsp freshly crushed
• Salt - as needed

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Preparation:

Heat oil in a pan / kadai, add mustard and urad dal. Let it splutter then add ginger and chillies, saute for few mins. Now add onions. Pour this mixture over batter.
Heat paniaram pan with some oil.

Pour the batter in pan and cook till golden color on both sides on medium heat.

Delicious chettinad kuzhi paniaram is ready. Serve hot with spicy chutney.


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SPICY MASALA SABUDANA KHICHDI

SERVES: 2

Prep time: 10 mins
Cooking time: 20 mins

Ingredients:

• Sago / Sabudana / javvarisi - 1 cup
• Boiled potatoes - 2
• Roasted peanuts – ½ cup crushed
• Oil - 2 tsp
• Kaduku / mustard - ½ tsp
• Tomato -1
• Ginger - 1 tsp finely chopped
• Green Chilli - 1 sliced
• Coriander leaves - ½ tbslp finely chopped
• Chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Green peas – ¼ cup
• Lemon juice – 1 tblsp
• Curry leaves – few
• Asafetida – a pinch
• Cumin seeds – 1 tsp
• Salt - as needed

Preparation:

• Wash sabudana with running water 2-3 times and then soak it with lots of water.
• Cover the bowl and let it soak for minimum one hour.
• Coarsely crush the peanuts or powder them.
• Heat ghee or oil in a non-stick or heavy bottom pan.
• Add cumin seeds and then add crushed peanuts and green chilli, sauté till peanuts turn golden in color.
• Now add green peas, curry leaves and asafetida and stir for few seconds. Cover and cook for 2 minutes in low heat.
• Add chopped potato, turmeric, salt and saute for a minute.
• Add the soaked sabudana, chilli powder, ginner and tomatoes and mix it well.
• Cover with a lid and cook for 2minutes on low heat till it turn translucent.
• Now add lemon juice and chopped coriander and mix it well.
• Serve hot with some yoghurt or green chutney.

Tips

To make softer chappathis, take the flour add warm water and some warm milk and knead the dough.

Let is rest for 15 minutes before making chappathis.

 
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