Monday, June 25, 2012


Ingredients :

Baby Corn : 5
Onion : 1
Garlic : 4pods
Cloves : 2
Butter : 1tbsp
Dried / Fresh Parsley : 1/2tsp
Pepper Powder : 1/4tsp
Maida : 1tbsp
Milk : 3/4Cup
Water : 5Cups

Method : 

1.In a saucepan heat water and add baby corns. Boil for 4-6minutes and take out the baby corns and keep aside. When it reaches to room temperature, slice them into rounds.

2. Heat butter and add garlic and cloves. Saute for 1minute and add finely chopped onions. When it turns to translucent, add maida and saute for 1-2minutes till the raw smell goes. Now add milk and water in which we boiled baby corn. 

3. Add parsley, salt and pepper powder and let it boil till the soup starts to thick. Serve hot :)

Note : Those who want to avoid maida, mix cornflour with 1/4cup of water and add after second step.

Wednesday, June 20, 2012


Chettinad cuisine hails from the southern region of Tamil Nadu, the Chettiar community. This cuisine is one of the spiciest and the most aromatic in India with major ingredients as fennel, pepper corns and coconut.

How to make authentic chettinadu chicken curry
How to make Traditional Chettinadan Chicken gravy?
Preparation time :10 minutes, Cooking time : 25 minutes, Serves : 4

Ingredients for Restaurant style Chettinadu Chicken Curry:

Chicken : 1/2 kg
Oil : 3 tbsp
Mustard seeds : 1/4 tsp
Onion : 1 big , finely chopped
Tomato : 1, finely chopped
Curry Leaves : 2springs
Ginger garlic paste : 2 tsp
Turmeric Powder : 1/2 tsp
Lemon juice / Vinegar :1 tsp
Pepper powder : 1/2 tsp
Poppy seeds : 1 tsp or Cashews : 5, soaked in water for 10 minutes (Optional)

Ingredients for the Chettinadu masala : 

Cinnamon stick : finger length, crushed
Cardamom : 4
Cloves : 4
Bay leaves : 2 , crushed
Red Chillies : 5
Coriander Seeds : 2 tbsp
Pepper Corns : 1tsp
Fennel (saunf / Perunjeerakam) : 2 tsp
Cumin seeds : 1 tsp
coconut : 1/4Cup, shredded

How to make authentic chettinadu chicken curry

Method :

1.Apply salt, pepper powder, Lemon juice / vinegar and turmeric powder on chicken and marinate for 30minutes.

2. Dry roast the spices - bayleaves, cinnamon, cardamom, cloves, peppercorn, dry red chillies, coriander seeds fennel, coriander seeds, pepper corns and red chillies. Now add the shredded coconut and roast again till it turns light golden brown. When this cools, grind it to a smooth by adding enough water(You can add poppy seeds/cashews at this stage).

3. Heat oil in a kadai and temper the mustard seeds. Now add the onions and curry leaves and saute till onion turns to translucent. Now add the marinated chicken pieces and tomato and mix well. Cover and cook till the pieces are soft and moist. 

4. Add ground masala and fry for some time. Cover and cook till chicken is flavourful and gravy is thick - around 10 minutes. Adjust the salt and garnish with coriander leaves.

5. Restaurant style delicious Chettinadu chicken curry is ready to serve.

Similar recipes: 
Thank you for Rading!!!