CoconutMint Chutney #1

Ingredients:

Onion - 1 (diced)
Tomato - 1 (diced)
Green Chilly - 1 - 2
Coconut  - 2 tbsp
Mint leaves - 2 tbsp (less than handful)
Oil, Salt - As reqd.

Method:

• Heat oil in pan and saute onion till color changes.
• Then add tomato, green chilly and saute till raw smell goes.
• Then add coconut  and mint leaves and saute.
• Let it cool. Add salt and grind this.
• This chutney goes good with kancheepuram idly.

Kancheepuram Idly

Ingredients :

  Raw Rice - 1/2 cup
  Idly Rice - 1/2 cup
  Urad Dhal - 1 cup
  Salt - to taste.

  Temper :

   Pepper corns - 1 tbsp
   Cumin Seeds - 1 tbsp
   Cashews - 10 (finely cut)
   Ginger - Small Piece (finley chopped)
   Curry Leaves - Handful (finely cut)
   Ghee - As reqd.

Method:

• Soak the Dhal and Rice separately for 2-3 hrs.
• First drain the water and grind dhal nicely.
• Then drain the water from rice and coarsely.
• Add Salt to it and let it ferment overnite.
• When you are going to make idlys, Heat ghee in pan.
• Add items under temper and mix it with batter.
• Grease the tumblers with ghee and fill 3/4 with batter.
• Steam it for 25-30 mins, 
• Hot Kancheepuram Idly is ready,
• Serve this CocoMint Chutney.

My Variation:

• I added curd to the batter before making idlys.

Thanks Priya for the recipe.

Chicken Mochai Kuzhambu

Ingredients:

Chicken - 300gm
Onion - 2 (finely chopped)
Tomato - 1 (finely chopped)
Garlic Pods - 6 (finely chopped)
Capsicum - 1/2 (sliced, optional)
Ginger Garlic Paste - 1/2 tsp
White Mochai - 1/2 cup
Tamrind Water - 1 cup(soak small size tamrind in water)
Sambar Thool / Red Chilly powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Oil,Water, salt  - As Reqd
Mustard, Cumin Seeds, Curry Leaves - To temper

Method:

• Soak Mochai overnight and boil for one whistle.
• Heat 3 tbsp of oil and add tempering items.
• Add Onion and saute well. Then add garlic and saute.
• After a while add the tomatoes and saute.
• Then add mochai and capsicum and saute well.
• Add turmeric, garam masala and red chilly powder and mix it.
• Now add the chicken pieces and mix well.
• Add tamrind water and required water to it and let it boil.
• Garnish with coriander leaves and serve hot.

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.