Vendakai More Kuzhanbu

Vendakai more kuzhanbu
This curry which is most compatible with rice will be popular among all in
south India.Chettinad is also no exception.I dont think there will be much
difference in preparation too.Those who dont like curd rice also will like this
curry.For those who cannot take curd can also have this without any
problem.Usually people use sour curd for the curry.But I always preffer the
normal one without much sourness.More Kuzhambu can be made with many
vegetables.The best suited will be Vendakkai or Okra and poosanikkai.
Ingredients
Ladies finger-8
Onion-little
Curd-2 cups
To grind
Corriander seeds-1 table spoon
cumin seeds-1 teaspoon
Channa dhal(kadalai paruppu)-1 table spoon
Red chillies-2
green chillies-2
Ginger-a very small piece
Grated cocunut-2 table spoons
To Season
Cocunut oil1 teaspoon
Red chillies-2
mustard seed-1 teaspoon
Curry leaf-little
Procedure
Soak the items given in to grind for 20 minutes.Then grind it to a smooth
paste.Beat the curd in a mixie with little salt and turmeric powder.Add 1
more cup of water with it and keep aside.Cut the ladies finger into small
pieces(1/2 inch).In a kadai in little oil saute the onion cut length wise and the
ladies finger pieces nicely for 5 minutes.Add 1/2 cup water and cook the
pieces till done.Once the pieces are cooked add the ground masala mixed in
half cup of water with the salt needed.Let the mixture come to boil.Now add
the curd and switch off within 2 minutes.Many have a complaint that the
curd curdles.The safest way is to switch off the stove immediately after
adding the curd.There is no need for the curd to get cooked.Now in a
seperate kadai season the curry in cocunut oil with the items given in To
season and pour on top of the curry and leave it like that till you use it(dont
mix the seasoning immediately)
Meen Porichathu / King Fish or Vanjaram Fry

This is a very simple fish fry with not many ingredients. Simple mix, marinate and fry.
Yummy and crispy fish fry on your plate. This is amma's recipe ad we follow the same
for every fish and I would say that this is a no fail recipe. After mixing and coating the
fish with the marinade, amma generally refrigerates the fish till use, says that the
flavor intensifies when done so. I follow her recipe to the core and hence you can try
the same or skip if not needed. In both the cases, marination for 1-2 hrs is an
important step.
~*What U Need*~
Vanjaram / King Fish pieces - 6
For the Masala

Red Chilli powder - 3 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Jeera / Cumin powder - 1/4 tsp
Pepper powder - a big pinch
Ginger-garlic paste - 1/2 tsp
Vinegar - 1 tsp
Salt
Oil to fry
How I Made it:

Clean the fish well. Mix all the ingredients from the masala section. Coat this masala
on the fish pieces evenly. Marinate for 1-2 hours.
Deep fry in oil till evenly brown on all sides. Remove excess oil by placing on tissue
paper.
Serve hot with
white rice / fish biryani.
Chicken Chettinad
Chicken Chettinad - A very popular spicy chicken preparation in Chettinad cuisine (Traditional
recipe) !!
Serves: 4 - 5
Ingredients
1 kg Chicken
2 tablespoon oil
1 bay leaf
3 onions, finely chopped
8 curry leaves
3 tomatoes, finely chopped
1 teaspoon red chilli powder

1/2 teaspoon turmeric powder
Juice of a lemon
1 cup (200 ml) water
2 - 3 teaspoon salt (or to taste)
1 tablespoon chopped coriander leaves
For Chettinad Masala:
1 teaspoon oil
2 teaspoon poppy seeds ( khus khus )
1/2 cup /50 g (4 - 5 tablespoons) grated coconut
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin ( jeera ) seeds
8 whole red chillies
1 teaspoon kalpasi (black stone flower and Marathi mokku - available @ all leading provision stores ...
Nilgiris, Santosh Super Stores & Annachi Supermarket in Chennai)
1 teaspoon Marathi mokku (dried flower pods)
1 - inch stick cinnamon
3 green cardamom
1 star anise
2 cloves
2 teaspoon chopped ginger
2 teaspoon chopped garlic
Method
Clean the chicken, remove the skin and cut into small pieces.
Chop the onions and tomatoes separately.
Heat oil in a kadai / frying pan. Dry roast the whole red chillies, grated coconut, poppy seeds, kalpasi,
marathi mokku, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise and fennel
seeds until fragrant / crisp on a medium to low heat. Stir continuously. Then grind to a paste along with
ginger and garlic. Sprinkle very little water when making the paste in a mixer.
Heat oil in a vessel / pan / kadai and fry bay leaf until fragrant.
Add onions and fry till golden color on a medium to low heat, then add curry leaves and ground paste
and sauté for some time. Add the tomatoes, red chili powder, turmeric powder and sauté on a low heat
for 5 - 8 minutes / till you get a nice aroma.
Add the chicken, mix well and cook for 5 minutes and then add 1 cup (200 ml) of water, salt to taste and
lemon juice. Cover and cook on a low heat for 25 to 30 minutes or till the chicken is done / well coated
with all the masalas / thick gravy. Serve hot and decorate with coriander leaves. Accompaniments- Rice/
Chapati / Parotta / Naan.
Andra chilli chicken recipe or Andhra chilli chicken receipe is one of the famous chicken chilyl
recipe from Andra Pradesh ,Andhra Pradesh is simply known Andhra or Andra .Hyderabad is the
capital of Andhrapradesh ,there are several recipes in the name of Hyderabad ,like hyderabadi
biriyani ,if you hear about a recipe as hyderabadi remember it is from Andrapradesh ,India .
Chicken is known as Kodi in Andhra pradesh & in telugu language ,so this is Kodi mulakai
recipes .
Let us now check the special method to cook this chilli chicken in Andhra style . These are the
Ingredients required for making Andhra Chilli chicken
Ingredients
Chicken Chilli fry

Ingredients:
1/2 kg chicken;
3 large onions;
6-8 Peppercorns;
Salt to taste;
2” piece ginger;
6-8 pods garlic;
1 bunch each fresh coriander & Mint;
4-5 Green chilies;
1-1 ½ tspn. Garam Masala pwd;
1 ½ tspn Chillie powder;
¼-1/2 level tspn turmeric pwd;
a small marble sized ball of tamarind mixed in 1 cup of water.
Tomatoes 2 med size finely chopped.
Preparation of Andhra Chilli chicken recipe
• Finely slice onion

• Mince ginger,garlic ,chillies ,coriander leaves & mint
• Chop tomatoes
• Make tamarind pulp
• Make garam masala powder
• Clean chicken pieces
Method of cooking Andhra chilli chicken
As the first step in cooking chilli chicken ,we will boil chicken pieces along with sliced pieces of
1 onion ,pepper corns ,turmeric powder & salt in required water for around 20 mins .,keep aside
the boiled chicken with its soup,we will add this later to other cooked ingredients .
Take a pan,add oil ,when the oil is hot add sliced onion & fry the sliced onions till they turn
brown ,now add ginger,garlic,chillies to the pan & fry them on low heat for few mins .Now add
the chilli powder & fry for around 2 mins ,now add the chopped tomatoes & fry till they turn soft
,now add the boiled chicken along with the soup & other ingredients ,cook for another 8
mins ,now add the tamarind pulp till the gravy turns thick and consistent .Now add the garam
masala powder & mix well ,cook till the raw smell disappears ,now remove the pan from the heat
& transfer the Andhra chilli chicken to a serving bowl & serve our chilli chicken in Andra style
hot with rice .
Karimeen curry
Preparation time: 30 minutes to 1 hour
A rich and yummy Fish curry
Ingredients
1. Kareemeen – 1/2 kg (cut into pieces)
2. Oil - 2 tbsp
3. Mustard seeds- 1/2 tsp
4. Curry leaves few
5. Onion - 1
6. Ginger- 1"piece
7. Garlic- 6 cloves
8. Red Chilly 2
9. Chilly powder 1 tblsp
10. Coriander powder 2 tsp
11. Turmeric Powder- 1/2 tsp
12. Fenugreek Seeds- 1/2 tsp
13. Mustard 1/2 tsp
14. Tamrind 1/2 tsp
15. Tomato 1
16. Coconut Oil 1/2 tsp
17. Salt
Preparation Method
 Put fish in cold water. Add 1/2-cup salt, vinegar. Keep for 15 minutes. Remove and
cut.
 Heat oil in a pan .Add mustard seeds.
 Then curry leaf, onion, ginger, and garlic. Fry till onions are golden brown.
 Now add coriander powder, chilly powder and turmeric. And fry.
 Add water with tamarind juice. Add salt and boil.
 Add fish and cook till done.
 Heat coconut oil and add fenugreek seeds. Pour over the gravy.
 Allow to simmer for 1/2 hour on slow fire till gravy thickens.

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Vendakai more kuzhanbu

Meen Porichathu / King Fish or Vanjaram Fry

For the Masala

How I Made it:

3 onions, finely chopped

3 tomatoes, finely chopped

1 teaspoon red chilli powder

1 cup (200 ml) water

2 - 3 teaspoon salt (or to taste)

1 tablespoon chopped coriander leaves

For Chettinad Masala:

2 teaspoon poppy seeds ( khus khus )

1/2 cup /50 g (4 - 5 tablespoons) grated coconut

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin ( jeera ) seeds

8 whole red chillies

1 teaspoon Marathi mokku (dried flower pods)

1 - inch stick cinnamon

2 teaspoon chopped garlic

Chop the onions and tomatoes separately.

Chicken Chilli fry

Preparation of Andhra Chilli chicken recipe

• Finely slice onion

Method of cooking Andhra chilli chicken

3. Mustard seeds- 1/2 tsp

4. Curry leaves few

9. Chilly powder 1 tblsp

10. Coriander powder 2 tsp

11. Turmeric Powder- 1/2 tsp

12. Fenugreek Seeds- 1/2 tsp

13. Mustard 1/2 tsp

14. Tamrind 1/2 tsp

16. Coconut Oil 1/2 tsp

 Heat oil in a pan .Add mustard seeds.

 Add water with tamarind juice. Add salt and boil.

 Add fish and cook till done.

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