Topic started by Nick Shrimpton (@ 212.135.51.17) on Thu Mar 15 15:57:17 .
All times in EST +10:30 for IST.

How do Chettinads cook their vegetable foods? Do they use the same spices and masalas as for their Non vegetarian cuisine? Or is it similar to traditional Brahmin food? Please help me out.

Responses:

• Old responses
  
• From: nachu (@ cache-rl04.proxy.aol.com) on: Tue Aug 27 14:05:07
  
  Hi,
  
  Can anyone send me some of the chettinad receipies or the website for the same.
  
  
• From: nachu (@ cache-rl04.proxy.aol.com) on: Tue Aug 27 14:06:59
  
  Hi,
  
  Can anyone send me some of the chettinad receipies or the website for the same. please mail me to mnachammai@hotmail.com
  
  
  
  
• From: AJ (@ 12-234-100-150.client.attbi.com) on: Mon Dec 9 16:36:30
  
  chicken chettinad
  
  i have tried this recipe..it comes good.
  Chicken 1kg.
  Poppy seeds 2 tsps.
  Grated coconut 1/2
  Fennel seeds 1 tsp.
  Coriander seeds 1 tsp.
  Cumin seeds 1/2 tsp.
  Whole red chilies 6-8 nos.
  Cinnamon 1" stick
  Green cardamom 3 nos.
  Cloves 2 nos.
  
  Turmeric powder 1/2 tsp.
  Onion, large 1 no.
  Ginger, chopped 2 tsps.
  Garlic, chopped 2 tsps.
  Star anise 1/2
  Red chili powder 1 tsp.
  Tomatoes, medium 3 nos.
  Lemon 1 no.
  Curry leaves 10-12 nos.
  Fresh coriander Garnish.
  Oil 1/2 cup
  Salt to taste
  
  1.Clean the chicken, remove the skin and cut into 12 pieces.
  2.Chop the onions and tomatoes separately.
  
  3.Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
  
  4.Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and saut� for some time.
  
  5.Add the tomatoes, red chili powder and turmeric powder and saut�.
  
  6.Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
  
  7.Cover and cook till the chicken is done.
  
  8.Serve hot garnished with coriander leaves and accompanied with boiled rice or parathas.
  
  http://www.sanjeevkapoor.com/recipes/maincourse/chicken/chichettinad.html
  
  
• From: LathaRajaram (@ 62.215.3.37) on: Thu Jan 2 09:00:54
  
  fromlatharajaram,
  
  This is latha. Go to www.google.com and type chettinadrecipes you will get it.
  
  latharajaram.
  
  
• From: ramesh (@ ) on: Thu Sep 25 08:16:35
  
  h! i am ramesh. i'm doing a project on chettinadu cuisine please help me with some relevant info if you can and i'd like to join you as a member too. i'll be grateful to you if you help me.
  thank you bye!
  
  
• From: kz (@ x1-6-00-10-dc-43-8c-55.patmedia.net) on: Wed Oct 1 10:39:52 EDT 2003
  
  Hi,
  http://www.kuviyam.com/b001r09/heritage.htm
  an article abt the origin of chettiars.
  
  
• From: kz (@ x1-6-00-10-dc-43-8c-55.patmedia.net) on: Wed Oct 1 10:49:56 EDT 2003
  
  Hi,
  I have been reading many articles in this forum but the first time to post. Some one asked for masal siyam recipe and chettinad chicken recipe here it is:
  Masal siyam:
  2and1/2 cups raw rice,
  1and1/2 cup urad dhal
  soak together for few hours and grind it.
  grated coconut few tbsp
  chopped onion 1 med size.
  Heat oil in a pan, season with mustard
  seeds,curry leaves and saute onions , coconut until light brown or raw smell disappears.
  add this to the batter, add salt and mix well.
  then heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches.
  You can also make sweet siyam, i'll post it if anyone wants the recipe.
  
  KZ
  
  
  
  
  
• From: kz (@ x1-6-00-10-dc-43-8c-55.patmedia.net) on: Wed Oct 1 11:04:30 EDT 2003
  
  Chettinad chicken:
  Chicken-3/4 kg
  onion 2
  tomato 2
  green chilli 2 or 3
  ginger garlic paste 2 tsp
  masala powder:
  Coconut 2 big pieces
  dried red chilli 1 or 2
  dhanya 3 tsp
  jeera 2 tsp
  sombu 2 tsp
  curry leaves 1/2 cup
  cloves 4
  kalpasi 2 tsp
  pepper 2 tsp
  marathi mokku 2 pieces
  Roast in low flame and powder it.
  
  Heat oil, saute onions, add ginger garlic paste, tomatoes, green chilli, let them cook well add chicken pieces in high flame , add turmeric pd, masala powder, salt water and let it boil cover and cook, garnish with coriander leaves.
  
  You can omit kalpasi and marathi mokku as we dont get it here in US, curry leaves gives the taste for this dish, sometimes when we dont get curry leaves i reduce the amount and the taste differs.
  Try it and let me know how it comes.
  
  Someone had asked for chettinad veg recipes, maybe if you mention the dish name it would be easy to post it. The important or famous items served during the festive times are vellai paniyaram, karupatti paniyaram, kantharappam and athirasam, siyam and paal paniyaram.
  
  Kz.
  
  
• From: anbu (@ s00dad2.ssa.gov) on: Fri Oct 3 16:38:07 EDT 2003
  
  மேலே கொடுக்கபட்ட சமையல் செய்முரைகள் மிக அருமையாக விளக்கப்பட்டிருந்தன.
  In case you cannot see the tamil text: In IE, go to View->Encoding and select 'Unicode(UTF-8)'.
  
  
• From: kanagasabesan (@ mcf2.wc.optusnet.com.au) on: Thu Nov 20 17:48:50
  
  Hai
  My name is sabesan and living in Melbourne. I wanted to know more details about chettinad cusine and would like to reveiven details about where i can find them. neeed your help. mail me if you can
  Thanks
  
  

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