ONION AND BABY CORN SOUP

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

Salt

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.

CHETTINADU CHICKEN CURRY - Restaurant style

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)

Salt

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: 

• Kerala restaurant style pepper chicken dry roast
• Traditional Travancore Chicken
• The best Kadai Chicken Ever!!
• Easy chicken and potato masala

Thank you for Rading!!!

Lena