CHETTINAD MASALA

Peppercorn 10G                 

Whole red chillies 15G  

Cinnamon  6G                        

Green cardamom 8G          

Black cardamom 7G          

Cloves 5G                              

Fennel 6G                               

Staranise 10G                      

Grated fresh coconut 100G

Coriander seeds 15G      

Curry leaves 10G              

Nutmeg 1                                 

Poppy seeds 50G                

Coconut oil For roasting      

PROCEDURE

1.    Roast all above ingredient in coconut oil and make paste.

CHICKEN CHETINAD

CHICKEN 500 G                                                    Chettinad Masala 30 G                                     Onion 200 G                                                            Tomato 100 G                                                         Oil 80 G                                                                     Ginger 20 G                                                             Garlic 20 G PROCEDURE                                             1.    Make a paste of ginger and garlic 2.    In handi add oil allow to heat. Cook chop onion along with chicken and roast till onion gets dissolve. 3.    Add ginger garlic paste and sauté and salt to tenderize the chicken. 4.    Add water and cook CHICKEN 80%. 5.    Add chop tomato and cook till tomatoes are cooked. 6.    Add chettinad masala and cook for 10-15 mins 7.    Garnish with chop coriander or julienne of ginger and serve hot.

          

PULIHORA

Rice 150 G                     

Turmeric 10 G               

Oil  25 G                           

Mustard seeds 15 G  

Peanuts 30 G                

Tamarind 50 G               

Green Chillies 10 G  

Chop ginger 10 G        

Salt To taste            

Chana dal 15 G            

Whole red chillies 5 G   

Curry leaves 5 G

PROCEDURE

                                                 

1. Boil rice and keep aside. Add turmeric and mix.

2.    In separate sauté pan add oil. Add mustard seeds, whole red chillies, curry leaves.

3.    Add peanuts, slit green chillies, chop ginger, chana dal and roast.

4.    Add tamarind pulp, turmeric, salt.

5.    Add this mixture to the rice and toss it.

6.    Garnish with chop coriander.

TOMATO PAPPU

Whole red chillies 10G           

Mustard seeds 5G    

Curry leaves 5G        

Tomatoes 100 G        

Red chilli powder 10G              

Turmeric powder 5G                  

Ginger 10G                   

Garlic 10G                    

Hing 5G                           

Fresh coriander For garnish

Arhal dal150G          

Tamarind 20G

PROCEDURE          

1.    Boil dal along with salt and turmeric and chop tomatoes. Add chop tomatoes when dal is 90% cooked.

2.    In pan add oil, add mustard seeds, curry leaves, whole red chillies and hing.

3.    Add ginger garlic paste, turmeric powder and red chilli powder. 

4.    Add boiled dal along with tomatoes and cook. Add tamarind pulp to adjust the sourness.

5.    Add salt and garnish with chop coriander

KOOBARI BOORELU

Rice Flour   100                                                                                    

Jaggery           80                                                                                       

Coconut powder  60                                                                                       

Oil         For frying                                                                         

PROCEDURE

1.    Melt jaggery to syrupy consistency by adding little water.

2.    Add coconut powder and stir well and cook.

3.    Now add rice flour and cook till it forms solid mass.

4.    Give it rest and knead the mixture to form dough. 

5.    Make small patties and deep fry in medium hot oil

BENDAKAY VEPUDU

Lady finger/ Okra   250 G

Oil            100 ML

Red chilli powder15 G                                                                                              

Turmeric powder  15 G                                                                                              

Salt                    To taste                                                                                      

Corainder powder  20 G                                                                                              

Peanuts    50 G

PROCEDURE

                                                                                      

1.    Thin Slice the okra. Deep fry these okra. Till golden brown color and crisp

2.    Now take crispy okra in bowl, add powdered masala and salt.

3.    Now add deep fry peanuts to okra and serve hot.

GUTTI VANKAYA KURA

Onion                      100 g                                                                               

Green chillies     15 g                                                                                  

Cumin seeds            7 g                                                                                     

Ginger                      15 g                                                                                  

Garlic                      15 g                                                                                  

Salt                           To taste                                                                     

Curry leaves         5 g                                                                                     

Red chilli powder  10 g                                                                                  

Turmeric powder   12 g                                                                                  

Garam Masala powder 12 g                                                                                  

Cashewnut           25 g                                                                                  

Poppy seeds          20 g                                                                                   

Small brinjal      400 g                                                                               

Oil                             100 ml                                                                               

PROCEDURE

1.    Blend together onion, green chillies, Cumin seeds, ginger garlic paste, salt, curry leaves to fine paste.

2.    Add red chilli powder, turmeric powder, garam masala powder, cashewnut and poppy seeds paste to above mixture and mix properly.

3.    Now slit small brinjal and fill it with above mixture.

4.    Cook brinjal in kadhai on low flame. Add the paste left into kadhai along with brinjals.

                  Garnish with chop coriander

ORRU KODI PULUSU

Onion        150G            Green chillies 20G   Cumin seeds 5G           Ginger 10G                    Garlic 10G                     Turmeric powder 10G                                                                                 Salt To taste               Red chilli powder 15G                                                                                Chicken curry cut 500G                                                                            Clove 5G                        Green cardamom 6G Black pepper 8G         Tomatoes 100G          Fresh coriander 15G PROCEDURE                                             1.    Make a paste of ginger and garlic 2.    In handi add oil and allow to heat. 3.    Add chop onion, cook it till golden brown. Add ginger garlic paste and sauté 4.    Add red chilli powder and turmeric powder. Add little water if required. 5.    Now add chop tomatoes and salt. Cook till tomatoes becomes soft and mushy. 6.    Crush clove, green cardamom and Black pepper in Mortar & pestle. Add it into gravy.

                Add chicken and cook. Garnish with chop coarinder