Chettinad items

Discussion in 'Cuisines of India' started by tina, Oct 7, 2005.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi sugarnspice,

    Can you tell me what type of recipes you want from chettinad? Because I

    cannot translate the whole site. Is it not? so if you tell the food items which

    you like or want, please tell me, so that it will be easy for me to put them in

    this thread for you. ok?

    Waiting for your reply.:2thumbsup:
     
  2. meenaprakash

    meenaprakash Silver IL'ite

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    Hello ladies,

    here's one recipe that I've tried and it tastes fantastic. It's called URLAI ROAST.
    It's very spicy and tasty.

    here goes the recipe :


    BABY POTATO ROAST (URLAI ROAST)
    For Chettinadu masala:
    ¼ grated coconut
    1 tsp red chillies powder
    1 tbsp coriander seeds
    ½ “ ginger
    2 cloves garlic
    1” cinnamon
    1 no. cardamoms
    15 nos. cloves
    1” kalpasi bark
    ½ star anise seed
    30 nos. black pepper corns
    1 sprig curry leaves
    ½ tsp turmeric powder

    For the Urlai roast:
    ½ kg boiled small potatoes
    1 tsp chettinadu masala
    2 tbsp oil (can add more, it tastes better)
    4 chopped onions
    3 chopped tomatoes
    ½ tsp ginger garlic paste
    3 slit green chillies
    ¼ tsp turmeric powder
    2 tsp red chilli powder
    4 tsp coriander powder
    ½ cup of water

    METHOD
    Keep boiled and peeled potatoes aside.For the chettinadu masala, gently shallow roast coconut, red chillie powder, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder.Grind the shallow roasted spices to a thick, fine paste. The Chettinadu masala is ready.

    For the main preparation, heat oil in pan. Add onions in the pan and sauté them till translucent. Now add tomatoes, ginger garlic paste, green chillies, turmeric powder, red chillie powder, and salt.

    Pour water and cook the paste till it turns thick. Then add the boiled potatoes and the chettinadu masala. Cook for 3-4 minutes or a little more till it becomes dry and the potatoes are well roasted.

    Don't forget to keep a bottle of chilled water next to you while havin this dish - it's spicy and soooooooooooooooooooo very tasty.

    PLEASE NOTE : WHILE ADDING MASALA, START WITH 1TSB AND THEN INCREASE AS PER TASTE. EXTRA MASALA CAN BE STORED FOR THE NEXT USE OR CAN EVEN be USED WHILE MAKING OTHER CHETTINAD DISHES LIKE EGG CURRY, ETC.
    ALSO, kalpasi bark is not easily available in all stores. you can omit it.

    Hope you guys will try this one and enjoy this spicy dish.

    Love,
     
  3. emila

    emila New IL'ite

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    hi i am emila
     
  4. Tamildownunder

    Tamildownunder Bronze IL'ite

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    Since I have lived in Karaikudi for two years, this thread attracted me. But,since I stayed as bachelor and ate in hotels I could not taste the Chettinad items much. One thing I clearly remember that all cooking in Chettinad hotels are made in earthen pots and it is famous. I have attended one or two Chettinad weddings and I have tasted these items without knowing their names or receipe.

    One distinct item I remember is the Karaikudi Seeval which are roasted in ghee and taste out of this world.
     
  5. speedbull

    speedbull New IL'ite

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    Thanks for a lot and bst wishes to Indus Ladies.com
     
  6. msquare

    msquare Senior IL'ite

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    Mouth watering recipies here. Thanks all.
     

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