Chettinad Chicken Kuruma (kuzhambu)

Ingredients:

• Chicken-1/2 kg
• Onion - 1 (big)
• Tomatoes-2 (small size)
• Garlic-5 pods
• Ginger garlic paste- 2 teaspoons
• Chili powder-1 table spoon
• Coriander powder-2 to 3 table spoons
• lemon juice-2 teaspoons

Marination

• Curd-2 table spoons
• Turmeric powder-1 teaspoon
• Chili powder-2 teaspoons
• Salt-2 teaspoons
• Ginger garlic paste-1 teaspoon 

Seasoning

• Cardomom-2
• Cinnamon-2 small pieces
• Clove-2
• Birinji leaf-small piece
• Star anise-a small piece
• Mint leaf-little
• Curry leaf little
• Fennel seed-1 teaspoon

Grinding

• Cocunut-2 table spoons
• Cashewnut-5
• Fennel seeds-1 teaspoon

Procedure:

• Marinate the washed chicken pieces with the items provided above for marination for 1 hour.
• Grind the items in “For Grinding" list to a smooth paste
• Add 1 table spoon of oil in pressure cooker and fry  the items in ‘for Seasoning’ list for a minute
• Cut the onion, tomatoes, garlic and Saute  one by one nicely and add ginger garlic paste
• Add the marinated chicken and saute for 3 minutes
• Add the chilli and coriander powder and 2 to 3 cups of water.
• Add required salt and mix , Close the cooker and cook for a whistle.
• Once it is done,add the ground paste and let the gravy boil for 5 minutes
  
• Once everything is well mixed and the gravy looks right consistency, Switch off the stove
• Add the lemon juice and mix well and Your chettinad chicken gravy is ready
• This dish goes well with White rice
  

Spicy Mutton Masala

Ingredients:

• Mutton-1lb
• coriander seeds-3tsp
• Pepper-2tsp
• Whole Red chillies-7to8(Adjust according to your spice level)
• cumin seeds-1tsp
• Cinnamon-1inch
• Cardamon-2nos
• Cloves-2nos
• Yogurt-1/2cup
• Onions sliced-1medium
• Tomato-1(optional)
• Oil-2tbsp

Procedure:

• Heat a pan and dry roast all the spices,Pepper,coriander seeds,red chillies,cumin,cardamon,Cinnamon,cloves & grind it to a paste with ginger garlic paste.
• Heat Oil in the pan & fry onions till they turn golden brown color
• Add the chopped tomatoes, ground paste,& saute for a couple of minutes
• hen add the yogurt, mutton, salt and little water
• Mix well, cover & cook till the meat is tender or well cooked.
• At this stage check the taste and fry it well till you get the desired consistency.
• This dish goes well with Rice.

Chettinad Mushroom Biryani(kaalan biryani)

Ingredients:

• Mushroom - 200 grams
• Basmati Rice - 2 cups
• Onion - 1
• Tomato - 2
  
• Coriander leaves - Little
• Mint leaves - Little
• Bay leaf - a small leaf
• Lemon extract - 3 to 4 drops
  
• Ghee and Oil - 4 to 5 spoons
• Salt - to taste
• Coconut milk - 1 to 2 cups (Optional)

Grind below ingredients as paste:

• Fennel seeds - 1/2 tspn
• Cinnamon - 2 inch stick
• Cloves - 4
• Green chilies - 4 to 5
• Ginger garlic paste - 1 spoon

Procedure:

• Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces.
• Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 10 minutes.
  
• Heat Ghee and Oil in the pressure cooker.
• Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
  
• Add ground paste and fry till raw smell goes off.
• Add Chopped Tomatoes and fry till it becomes soft. Add little salt which makes the tomatoes soft .
  
• Add Mushroom pieces and fry till it becomes little soft.
• Add Coriander and Mint leaves and fry till it becomes wilted.
• Then add soaked Basmati rice and fry for 2 minutes.
• Now add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract.
• Cover and cook for 1 whistle (depends on cooker - same as cooking rice)
• Serve with thayir vengayam.
  

Prawn Curry (Yera kozhambu)

Ingredients:

• Prawns/Shrimps - 2 cups
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Lemon juice  - 2 tbsp
• Salt to taste
• Grated Coconut - 5 tbsp
• Ginger - 1 inch
• Garlic - 3 cloves of garlic
• Cinnamon - 2 small pieces
• Greenchillies - 3
• Onion -1, finely chopped
• Tomatoes - 3, finely chopped
• Fennel seeds - 1/4 tsp
• Coriander leaves for garnish
• Oil - 2 tsp

Procedure:

• Marinate the prawns (shrimps) with turmeric powder, chilli powder, lemon juice/and salt for about an hr. Frozen shrimps can be used too. Marinating for an hour helps to the shrimps to thaw and also absorb the flavors.
• Grind the following together - coconut, ginger, garlic, cinnamon, clove and greenchillies to a fine paste, using some water.
• Heat oil in a saucepan and add some fennel seeds. 
• Add finely chopped onions and saute well till the onions turn slightly brown. Add the tomatoes and cook till the tomatoes are done.
• Add the prawns now and saute for some time and then add the ground paste from Step 2 and stir well.
• Add about 2 cups of water and cover the sauce pan and let it simmer.
• Garnish with a few coriander leaves and it goes well with rice, idli/dosa, chapatti

Vegetable Kuruma

Ingredients

Green Beans- 1 cup
Carrot-1/2 Cup
Peas-1/4 cup
Onions-1/2 chopped finely
Tomato-1 chopped finely
Ginger garlic paste- 1 1/2 tsp
Cinnamon- 1 stick
Cloves- 4
Star anise-2
Garam masala powder- 1/2tsp
Turmeric powder-1/4 tsp
Salt to taste

To grind
Green chillies-4 to 5 or acc to taste
Coriander seeds- 1tsp
Jeera-1 tsp
Saunf or Aniseed- 1tsp
Cashews -6
Khus khus-1tsp
Coconut 4 to 5 tsp
Coriander leaves- 1 tsp finely chopped

Procedure:
Heat 4 tsp oil and 1 tsp ghee in a pressure cooker .
Add cinnamon, cloves and star Anise.
Add the onions, saute for some time and add the ginger garlic paste.
Fry for some time and add the tomatoes. Saute till the tomatoes become soft and add all the vegetables.
Add salt garam masala and turmeric powder.
Add the ground masala and fry for some time .
Add 1 glass of water and pressure cook.
Simmer for 5 mins after the 1 st whistle.
Garnish with coriander leaves and serve hot with poori or chapathis or paranthas.