Chicken Chettinad

Ingredients:

Chicken - 1/2 kg
Ginger Garlic paste - 2 tbsp.
Onion - 2 (finely chopped)
Turmeric powder - 1/2 tsp
Curry Leaves - for garnish
Grinded Masala - 3 1/2 tbsp
Salt, Oil - As Reqd.

To Grind:
Corriader seeds - 4 tsbp
Dry Red chilly - 6
Pepper Corns - 2 tbsp
Cumin Seeds - 2 tbsp
Fennel Seeds - 2 tbsp.
Fenugreek (Vendayam) - 1 tbsp
Cloves - 4
Cinamon - 2

Method:

•   Dry roast and grind the items under "to grind". You can store this and use when reqd.
•   Marinate chicken with turmeric powder and little salt.
•   Heat oil in a pan and add curry leaves, onion and ginger garlic paste and sauté.
•   Then add marinated chicken, salt, water and let it boil.
•   When it is half boiled add the grinded masala and let it cook till raw smell leaves.
•   Serve hot.

Chennai Meen Kuzhambu #2

Ingredients:

Vanjaram Meen - 4 pieces
Tamrind water - soak lemon size tamrind in water and filter it and keep.
Onion - 1 (finely chopped)
Garlic pods - 10 (finely chopped)
Sambar thool - 1 tbsp
Turmeric powder - 1/2 tbsp
Red chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Temper - mustard, cumin, curry leaves.
Coriander leaves - handful for garnish
Salt, Oil, water - As reqd

To Grind:
Mustard Seeds - 1 tbsp
Pepper Corns - 2 tbsp
Cumin Seeds - 1 tbsp 

Method:

• Wash the fish and add little tamrind water, turmeric, chilly and coriander powder and let this marinate for a while.
• Grind the items under "to grind" and set aside.
• Heat oil in pan and add tempering items.
• Now add onion and garlice and saute.
• Add sambar thool, grinded powder, salt,tamrind water and water.
• Let this boil for a while and when it reduces in consistency add fish.
• Dont stir. Let this boil for 5-8 mins.
• Garnish with coriander leaves.