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Chettinadu Kozhi Roast

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.

Spices

In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star anise) and kalpasi (dried bark).

Apart from these, tamarind, whole red chillies and saunf are predominantly used. The other spices used are cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.

Meats

Fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.

Category of preparations

Varuval: There are crisp fried vegetables, which have been sun dried. In Chettinad, an array of vegetables and meats are used. Fried fish (meen varuval) is popular.

Kozhambu: a gravy made from delicate spices of the Chettinad region in which fish, meat or vegetables are cooked.

Kurmah: a coconut-based gravy, which is mildly spiced. Green chillis are sauteed with fennel seeds in oil and ground to a paste using a little water.

Mandi: The water in which rice has been soaked before cooking is known as mandi. Vegetable mandis are prepared in the same water adding tamarind pulp to it.

More kozhambu: Curd based preparation in which vegetables are used. This gravy has predominant use of green chillies and asafoetida.



Ingredients



  • Chicken 800 gm
  • Onion2
  • Tomato 2
  • Refined oil for frying
  • Red chilli 225gm
  • Coriander seeds 7gm
  • Saunf (fennelseeds)25 gm
  • Ginger one small piece
  • Garlic 4 pobs
  • Cardmom 8 pods Cloves 1 stick
  • Coconut 1
  • Curry leaves : two sprigs
  • Pepper corn 50 gm
  • Cumin seeds - half tsp
  • Peanut 1tsp
  • Marathi mukku 2 piece
  • Kalpasi 2 pieces
  • khus khus 2 tsp
  • Salt to taste


Method


Clean and cut chicken.
Grind ginger into a paste.
Marinate chicken with the paste and set aside for two hours.
After 2 hours fry the chicken in refined oil.
Grind cardamom, cloves and cinnamon, peppercorn, marathi mukku, kalpasi, kus khus and jeera into a fine powder.
Roast coriander seed and male into a paste.
Grate coconut.
Heat oil and add the saunf, red chillis and curry leaves.
Add chopped onion and saute till it turns golden brown.
Add the ground masaka powdeer and salt.
Add the grated coconut and coriander seed paste and simmer for a few minutes.
Add fried chicken and cook for a couple more minutes and switch off the flame.




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