Topic started by kavitha (@ fastproxy-us-2.weizmann.ac.il) on Sun May 6 12:06:29 .
All times in EST +10:30 for IST.

Hi there,
Does anybody know how to make spicy chetinad chicken?

Responses:

• From: Ganesh (@ 192.237.114.65) on: Mon May 7 14:19:56
  
  chetinad chicken?.... Ada pavingala... ithulayuma chetinadu tamil nadu sandai?. Koli kuruda iruntha enna nondiya irunthaa enna... - kolambu rusiyaa iruntha pothu.. Ok ok here you go...
  
  INGREDIENTS:
  Cornish Hen - 1 medium
  Onion - 1/4 medium
  Tomato - 1/2 medium
  Cashew Nuts - 3
  Garlic - 6 pieces
  Ginger - 2 pieces
  
  METHOD:
  1) Pour about 2 Tablespoon of oil in Pan. Sautee Fennel Seeds, Cummin Seeds, Garlic, Ginger, Onion and Tomato for 2-3 minutes.
  
  2) Add Cashew Nuts and put the whole content into a Belnder and blend them to a smooth paste.
  
  3) Put another Pot on the stove with 2 tablespoons oil. When the oil is hot add onion till transparent, add chicken pieces and sautee till it changes color.
  
  4) Add the ground mixture stir and add chilli powder and corriander powder. Mix well.
  
  5) Add little water. Close the pan and cook till chicken is tender.
  
  6) About 20 minutes later, add required salt and allow curry to become thick.
  
  
  
• From: SAM (@ dialpool-210-214-8-212.maa.sify.net) on: Wed Jun 13 22:04:35
  
  HOW TO PREPARE TASTY VEG. PULAV?
  
  
• From: Lavanya (@ ac9de81e.ipt.aol.com) on: Thu Jun 14 00:52:36
  
  Hi Ganesh,
  
  Could you explain why you prefer the cornish hen ? I've seen it in the stores but have never bought it so far... Is it because it is small or does it differ taste wise from the fryers??
  
  
• From: Lavanya (@ ac9de81e.ipt.aol.com) on: Thu Jun 14 01:08:22
  
  Chettinad Chicken
  
  This is one dish which you might not find in the restaurants.... This is what is done at home by some ppl of the Chettinad... Its very easy to make and no fuss at all. I have approximated the amounts of the ingredients...please don't follow them exactly .....adjust them as per individual taste.
  
  Chicken - 1 kg
  small onions - 15-20 nos or
  big onions - 2 nos , chopped
  tomatoes - 3, chopped
  garlic - 10 nos, sliced vertically
  red chillies - 10 - 15 nos.
  urad dal - 1/2 tsp
  pepper corns- 1 tsp or more if you like it spicy
  fenugreek seeds - 1/2 tsp
  cumin - 1/2 tsp
  turmeric powder - 1 tsp
  chilli powder - 1 or 2 tsp( for extra heat/ optional)
  
  Heat a pan. Add about 3-4 tbspns of oil(Take care because the chicken might give out some oil and we don't want the dish to be oily). Add urad, fenugreek, peppercorns, cumin. When they start popping add the onions and garlic . Saute till the onions are soft and translucent. Then add the red chillies. After 2 mins add the tomatoes. Saute till they begin to wilt. Now add the washed chicken pieces. Fry for about 5 mins. After this add salt along with 1 cup of water. Close the pan with a tight fitting lit and let it cook on a low flame for about 15-20 mins. By now the chicken must be cooked through. Now taste the seasonings...Add the chillli powder if desired . Remove the lid and let the chicken dry out. The chicken will give out a lot of oil and hence it will not stick to the pan. Cook it on a med flame till all the moisture has been absorbed and the chicken looks quite dry...Enjoy it when its hot!!
  
  
  
• From: N.Dhanasekar Natarajan (@ ) on: Fri Aug 8 02:36:58
  
  Hi everybody,
  Greetings of peace and goodwill,
  I am Dhanasekar working as Executive Cheff in a reputed **** hotel. If any one have doubt about the food or recepie or new ideas wanna share,
  Pls do contact me through mail.Thanks and have a nice day
  
  
• From: Dhanasekaran (@ 61.1.213.216) on: Sun Aug 10 11:45:33 EDT 2003
  
  Hi Friends,
  
  Is there anyone from singapore or malaysia can say how to make a typical and authentic
  NASI KORENG.
  Let me pray in advance for the senders to win a million dollar lottery.
  
  Wishes and prayers.
  
  
  
  
• From: anon (@ 207.44.154.35) on: Sun Aug 10 12:20:33 EDT 2003
  
  what's that?
  
  
• From: chitra (@ jrc-cache5.jaring.my) on: Wed Aug 13 13:06:17 EDT 2003
  
  Nasi Goreng. Or Fried rice
  
  2 cups cooked cold rice (not over cooked )
  2tsp garlic paste
  2 tsp chillie paste or more if you like it hot
  2 tsp light soya sauce
  1 big onion chopped
  1/4 cup oil
  1 cup of mixed vegetables diced ( carrot, cauliflower, beans )
  Or any vegetables of your choice
  1 tbs of shelled peas
  1/2 a potato diced and fried
  1 tbs corn kernals
  1/4 tsp aji-no-motto optional
  salt to taste
  
  For garnishing
  1 small fresh red chillie cut in slanting slices
  1 bulb onion leaves cut into small rounds
  1 tbs of deep fried onion crisps.
  
  Method:
  
  Put the wok on fire. pour the oil. Put in the garlic paste and stir for a minute, then add the chopped onion and stir again. then add the chillie paste and continue stirring over a medium heat till the raw smell goes.
  Add in the vegetables,except the fried potatoes, and salt to taste, ( remember you have the soya sauce ) and cook for 1--2 minutes, till the vegetables are a bit tender.
  Add the rice, the fried potatoes, soya sauce, aji-no-motto (if used ) and stir fry until the rice is heated through.
  Dish out and garnish with fresh red chillies, cut onion leaves, and onion crisps.
  
  Variations
  
  For non-veg, you can add 1/2 cup of cooked chicken meat, or cleaned,boiled prawns.
  
  For garnishing
  
  1/2 an egg omlette shredded
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Wed Aug 13 14:50:02 EDT 2003
  
  amma chitra, banya sedap-lah itu, nasi goreng!
  
  
• From: padmaja (@ ) on: Tue Oct 7 03:37:23
  
  hai, pls send details about " CHETTINAD CUISINE "
  and some reciepes.
  
  
• From: sujo (@ ) on: Thu Oct 7 10:00:04
  
  what are the classical accompaniments of chettinadu chicken
  
  

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