Showing posts with label chettinad. Show all posts
Showing posts with label chettinad. Show all posts
Chettinad Mutton Chops
Friday, March 14, 2014
Chettinad mutton chops, I am sure needs no introduction. Nobody will miss a chance to taste this wonderful chettinad non veg item. In those days Mutton was the most commonly cooked non vegetarian in chettinad. But since all have become calorie conscious, now a days more of chicken and fish is used. But nothing else can take the place of good mutton in taste especially the chops. Due to the high fat content, I also very rarely cook mutton at home. My younger daughter is a big fan of mutton gravy. So now days, I am forced to buy this at least in small quantities. She just took the gravy and did not like the pieces. So today I tried the chops, and she just loved it. Young people who can have this now should never miss a chance to taste this. Once you grow old, so many food restrictions start coming. So make use of the opportunity now and try out different recipes. This is a wonderful recipe worth trying
Ingredients (to cook the mutton first)
Mutton-1/2 kg
Small onion-30 or big onion-1
Tomato-1
Garlic paste-1 teaspoon
Chili powder-1 table spoon
Coriander powder-1 1/2 table spoon
Fennel seeds-1 teaspoon
Keep the cooker in the stove. In one teaspoon of oil season the mutton with a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomato pieces. Sauté for a while. Add the mutton pieces and the ginger garlic paste. Sauté for 3 minutes i.e., till water oozes out. Now add the chili powder, coriander powder and turmeric powder. Mix well. Add just one cup of water and half the salt needed. Close the cooker. Cook in high flame till first whistle come. Now reduce the flame to medium and switch off the stove after 5 minutes. The mutton pieces now will be 3/4 cooked
Ingredients for Coconut paste
Cocunut-3 table spoons
Cashew -8 or Kas Kas-1 teaspoon
Fennel seeds-1 teaspoon
Grind the above items to a smooth paste
Ingredients for the Chops
Minced onion (big)-1
Tomato minced-1
Garlic-10
For seasoning
Cinamon-2 pieces
Clove-2
maruthani mokku-1
Annasi poo-1 small piece
curry leaf little
Procedure
Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops with the items given in to season’. Add the onion and tomato pieces and sauté till the tomato pieces get smashed. Now add the coconut paste, little chili powder and salt. Mix everything well. Add the cooked mutton along with the gravy in it. Mix every thing well and cook in medium fire till you get the desired consistency. In between check for the salt and hot taste and add if needed. When the gravy gets almost evaporated it will start getting burnt .So be very careful now and go on stirring. Switch off when it gets to your desired consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with coriander leaves
Chettinattu Kozhi Kuzhambu chettinad chicken gravy without cocunut
Wednesday, December 25, 2013
Chicken gravy is one item which can be used as a side dish for many food items like chapati, roti, nan, idly or dosa.It will be excellent for rice also. But many of us now dont want to use coconut to make gravy since we grow calorie conscious day by day. Moreover the food items using coconut will not stay good for long. and cannot be stored for a longer period. chettinad dishes usually dont contain too much of coconut.They make tasty gravy without using much coconut.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.
Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece
Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given into season. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however dont cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (dont add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who dont want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.
Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece
Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given into season. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however dont cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (dont add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who dont want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.
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