Gobi Chettinad/ Cauliflower Chettinad Recipe

This yet another delicious dish from my chettinad kitchen. This restaurant style Chettinad Gobi recipe goes well with pulao, roti or with steamed rice.

Gobi Chettinad

Ingredients

Cauliflower medium-1 no

Onion large sliced-2 nos

Tomato medium chopped-2 nos

Garlic cloves sliced-2 nos

Ginger and Garlic paste- 2 tbsp

Curry leaves and coriander leaves- few

Fennel seeds-1 tsp

Turmeric powder-1/4 tsp

Oil required 

Salt to taste

Masala paste

(Roast and grind below ingredients to fine 

paste with few tbsp water)

Whole dry red chilli-7 nos

Fennel seeds/ Sombu-2 tbsp

Cumin seeds/ Jeera-1 tbsp

Grated fresh coconut-3 tbsp

Cinnamon-1" stick

Cardamom-2 nos

Cloves-4 nos

Cauliflower Chettinad

Method

Separate cauliflower into florets, boil in hot water, cook until firm or for 3 mins, drain the florets and allow to cool. Grind the masala paste and set aside. Heat oil in a pan when hot add the fennel seeds and allow to splutter. Now add the chopped onion and garlic, fry for few secs. Add the ground masala paste, turmeric powder and required salt. Fry the masala 

paste on low heat until oil seprates on sides of pan. Next add 1/4 water to the pan 

and bring the gravy to boil. When the gravy slightly thickness add the boiled cauliflower and mix well so the masala coats well on the cauliflower and cook till semi dry. Finally garnish with curry and coriander leaves and serve hot.

Tips

Either cauliflower florets can be boiled or deep fried before adding to the gravy.

I have used Kashmiri red chilli instead of whole dry chilli this recipe to get bright red color. 

If using Kashmiri red chilli, soak chillis in 2 tbsp hot water before grinding.

This Gobi Chettinad is a semi dry dish if more gravy is needed, add more coconut and 1 tbsp roasted kuskus while grinding masala paste.

Chettinad Gobi Fry

Chicken Maggi Noodles Recipe- Recipes with Maggi Noodles.

Maggi masala noodles recipe which can be prepared in 5 mins with leftover cooked chicken. I always add my very own touch to maggi noodles to cater my taste buds and this recipe is one of kind. 

Chicken Maggi Noodles Recipe

Ingredients

Maggi masala noodles- 2 packs

Boneless chicken 65( shredded)- 10 piece.

Curry powder/ Garam masala powder- 1/4 tsp

Curry leaves- few

Oil- 1/4 tsp

Maggi Noodles with Chicken 

Method

Place pan on low heat and add oil. Add curry leaves, curry powder and shredded chicken 65. Lightly saute everything and turn off the heat.

Cook maggi masala noodles as per instructions, until noodles are tender and water is absorbed. Add the sauteed chicken to the prepared noodles stir well and serve hot.   

Tips

This recipe can also be prepared with maggi chicken flavored noodles. 

You can use leftover fried chicken, tandoori chicken or chicken pieces from curry, gravy etc.

In addition to chicken you can also add scrambles eggs and par boiled veggies.

Maggi Chicken Noodles

Paneer Bhurji/ Paneer Recipes

Paneer Bhurji

Ingredients

Paneer-250 gms( crumbled)

Onion medium minced-2 nos

Tomato medium finely chopped-1 no

Green chilly minced-3 nos(+/- to taste)

Ginger minced-1/2" piece

Cumin seeds-1 tsp

Coriander leaves chopped-few tbsp

Garam masala-1 tsp( optional)

Salt to taste

Oil-2 tsp

Paneer Side Dish

Method

Heat oil in a pan when hot add cumin seeds and allow to crackle. Add onion, green chilly and ginger, saute for few minutes. Add paneer and tomato, season with garam masala and required salt. Mix everything and cook well until dry. Finally add chopped coriander and serve hot paneer bhurji with pulkas, roti or with toasted bread.

Paneer Bhurji

Chettinad Egg Omelette

Chettinad Omelet Recipe

Chettinad Egg Omelette

Ingredients

Eggs-8 nos

Ginger-1" piece

Green chilly-3 nos( +/- to taste)

Fennel seeds-2 tsp

Turmeric powder-1/4 tsp

Red chilli powder-1/2 tsp( optional)

Salt to taste

Oil required

Water-2 tsp

Spicy egg Omelette

Method

Heat 1 tsp oil in a pan add chopped ginger and green chilly, fry for few seconds until both are well fried and lightly browned. Grind ginger, green chilly and fennel seeds to smooth paste adding tsp of water. In a bowl add ground paste, turmeric, red chilly powder, salt and egg. Beat the eggs until frothy. Heat 1 tbsp oil in a sauce pan when hot add good amount of beaten egg mixture to the pan to make thick omelette, sprinkle some curry leaves on top. Cook on both sides until omelette is browned. Serve hot with bread, chapati or steamed rice.

Egg Omelette

Andhra Chicken Curry/ Kodi Kura

Spicy Restaurant style Andhra Chicken Curry.

Andhra Chicken Curry

Chicken Marinade Ingredients

Chicken pieces-500 gms

Ginger and Garlic paste-1 tbsp

Kashmiri red chilli powder-1 tsp

Turmeric powder-1/4 tsp

Curd-2 tbsp

Salt-1 tsp

Curry Ingredients

Onion sliced- 2 nos

Tomato- 2 nos

Ginger and Garlic paste-1 tbsp

Curry leaves and Coriander leaves few

Salt to taste

Oil required

Water required

Masala paste Ingredients

Kashmiri red chillies-6 nos

Black peppercorns-1 tsp

Cumin seeds-1 tbsp

Coriander powder-1 tbsp

Fennel seeds-1 tbsp

Cinnamon stick- 1"

Cloves-4 nos

Coconut grated-2 tbsp

Kodi Kura

Method

Marinade chicken pieces with the marinade ingredients for atleast 30 minutes.

Fry the onion slices in 1 tbsp oil until browned and grind to smooth paste.

Blanch tomatoes in boiling water, remove the skin and grind to puree.

Grind the masala ingredients to smooth paste.

Heat oil in a pan when hot add curry leaves and onions, fry for few seconds. Add ginger and garlic paste, fry for few more seconds. Add the marinated chicken pieces and saute for 5 mins. Now add tomatoes and ground masala paste.

Saute on medium heat until oil seprates on sides of pan from masala paste. Add 1 cup water and required salt to the chicken, stir well, cover pan with lid and cook chicken pieces for 15 mins or until chicken is cooked and tender. Garnish with coriander leaves and serve hot.

Tips

This gravy can be prepared in pressure cooker, 10 minutes is sufficient to cook chicken tender and soft.

Pepper Paneer- Indo Chinese recipe

This is a Restaurant Style Indo Chinese Pepper Paneer recipe. Creamy paneer cubes coated with soy sauce and then tossed with crunchy black pepper and chilli flakes. Serve this delicious Paneer Pepper Fry as starter or with fried rice, noodles or can be used as filling for spring rolls and Frankie.

Pepper Paneer Recipe

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Onion medium( minced)- 2 nos

Onion small( diced and peeled into layers)- 1 no

Green onion/ scallions- 3 nos

Garlic cloves( minced)- 3 nos

Ginger and Garlic paste-1 tsp

Ginger( minced)- 1/2" piece

Dark Soy sauce- 1 tsp

Tomato sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt to taste

Oil- 3 tbsp

Whole red chilli- 3 nos

Black pepper corns- 1 tsp( +/- to taste)

Paneer Pepper Indo Chinese

Method

Cut paneer into tiny cubes. Cut the green parts of spring onions into 1/2" pieces and mince the onion bulbs. Fry both red chilli and black pepper in 1/2 tsp oil until crisp, drain and set aside. Pound both red chilli and black pepper coarsely in a mixer and set aside.

Heat rest of oil in a pan when hot add minced onion, garlic, ginger and minced spring onion bulbs. Add ginger and garlic paste and fry for few secs. Add the paneer, tomato sauce, soy sauce, ajinomoto and salt to taste, stir fry paneer for few seconds. Finally add the diced onion peels, coarsely crushed chilli and black pepper to the pan and toss well. Garnish with spring onion greens and serve hot.

Paneer Pepper Fry

Pepper Chicken Soup recipe

This is a perfect soup for winter and rainy days. Both Chicken and Black peppercorns are used for treating common colds. My granny makes this soup for treating cold and coughs. It can be prepared in few mins and tastes delicious. I make this soup as starter or as snack, usually I serve this soup along with rice papad.

Pepper Chicken Soup

Ingredients

Chicken with bones-250 gms

Tomato( chopped)-1 no

Onion( sliced)-1 no

Garlic cloves sliced- 2 nos

Curry leaves and Coriander leaves- few

Black pepper powder-1 1/2 tsp

Coriander powder- 2 tbsp

Fennel powder-2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-1 tsp

Water- 3 cups

Chicken Pepper Soup

Method

Heat 1 tsp oil in a pan when oil is hot add the sliced onion, garlic and curry leaves, saute for few seconds. Now add the cleaned chicken pieces to the pan and saute until chicken turns pale white. Next add the chopped tomato, black pepper powder, coriander powder, fennel powder, turmeric powder, salt and water. Stir everything well and cover pressure pan with lid. Pressure cook the chicken soup for 7 mins. Finally check the soup for salt and garnish with chopped coriander leaves, serve hot.

Spicy Paneer Masala Recipe

Spicy Paneer Masala

Ingredients

Fresh paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1 and 1/4 tsp

Garam masala powder- 1tbsp

Cumin powder- 1tsp

Coriander powder- 1tbsp

Kasoori methi- 2tsp( slightly roasted and crushed)

Salt to taste

Oil- 3 tbsp

Chopped coriander leaves to garnish.

Spicy Paneer Recipe

Method

Cut the paneer into cubes. In a small bowl mix ginger and garlic paste, garam masala powder, 1/4 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 15 mins. Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the shallow fried paneer pieces and set aside. In the same pan add 1 tbsp more oil, add the sliced onion and garlic, fry on medium heat until onion turn brown. Now add the chopped tomatoes, rest of 1 tsp red chilli powder, coriander powder, cumin powder, crushed kasoori methi leaves and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slightly gravy is formed. Garnish paneer masala with chopped coriander leaves, serve hot with jeera rice, nan, roti etc.

Masala Paneer

Varutha Mutton Chops/ Fried Spicy Lamb Chops Recipe

Few years back my Mutton Chops recipe got published in the Hindu Newspaper, here is what they had written and goes the recipe as well. I have also added the screen shots of the Newspaper and website links.

Spicy Lamb Chops Recipe

"This recipe, originally my great-grandmother's, was handed down to me by my grandmother. It is common to prepare mutton chops in gravy, but in this recipe it is deep-fried.

What you need

Mutton chops -1/2 kg, Ginger, chopped - 50 gm, Green chillies, chopped - 8, Eggs – 1 or 2, Red chilli powder - 1 tsp, Turmeric powder - 1 tsp, Salt - to taste, Oil- to shallow fry.

Varutha Mutton Chops

Cooking instructions

Clean and wash the mutton chops. In a mixer add ginger, green chillies, 1/2 tsp turmeric, salt and grind together to form a smooth paste.Mix the paste and the mutton chops and marinate for 10 minutes.Add the marinated mutton chops along with 1/4 cup of water in a pressure pan, and pressure cook for 20 minutes.Uncover the pan, and cook till the gravy turns dry and the pieces are well-coated.In a medium bowl beat the eggs with turmeric, chilly powder and a little salt.Heat a sauce pan, with enough oil to shallow fry. Dip each mutton chop in the beaten egg mixture and fry till golden brown. Serve hot.

Mythreyi Dilip is passionate about cooking and is working on a cookery book on international recipes in Tamil. She lives abroad."

Fried Lamb Chops

Recipe Published on The Hindu Newspaper website

Chettinad Red Chutney/ Chettinad Varamilagai Chutney

Chettinad Red Chutney

Ingredients

Small onions( shallots)/ Chinna Vengayam- 20 to 25 nos

Tomato/ Nattu thakkali( medium)- 1 no

Whole red chilli- 6 nos

Garlic cloves- 4 nos

Salt to taste

Mustard seeds- 1 tsp

Urad dal-1 tsp

Oil-1 and 1/2 tsp

Chettinad Varamilagai Chutney

Method

Heat 1 tsp oil in a pan, add chopped onions, chopped tomato, red chilli and garlic cloves. Fry until onions turn transparent. Remove pan from heat and allow to cool. Grind the ingredients to smooth chutney( paste) with salt. Heat 1/2 tsp oil in tadka pan when hot add mustard seeds and allow to crackle. Now add the urad dal and curry leaves fry until urad dal turns brown. Add this tempering to ground chutney, mix well. Serve chettinad red chutney with idli, dosa etc.

Goan Fish Fry- Goa style fish fry.

Goan Fish Fry

Ingredients

Fish slices-1/2 kg( 500 gms)

Turmeric powder-1/4 tsp

Kashmiri red chillies-10 nos( +/- to taste)

Garlic cloves-4 nos

Cumin powder-2 tsp

Vinegar or lemon juice-1 tsp

Salt-1 tsp( +/- to taste)

Rice flour or Powdered Rava( sooji)-1 cup

Fish Fry-Goa Style

Method

Clean fish slices and set aside.

Soak Kashmiri red chillies and garlic cloves in 1/4 cup hot water.

Grind the soaked and drained red chillies, garlic, cumin powder, vinegar and salt to fine paste.

Spread this ground masala paste on both sides of fish slices and set aside for 10 minutes.

Heat oil in a pan to shallow fry, spread the rice flour on a plate.

Take a fish slice pat both sides with rice flour and fry in hot oil till golden browned and crispy on both sides. Do the same with rest of fish slices. Serve hot as starter or as side for rice etc. 

Goa Style Fish Fry

Vellai Kurma/ White Mushroom Korma

This restaurant white korma is best sidedish for Idiyappam, Appam and Idli. Its usual to make white kurma with mixed vegetables I replaced mushrooms instead of veggies which tasted great. You can also serve this white korma with chapati, pulao or biryani.

White Korma

Ingredients

White button mushrooms- 2 packs( 400 gms)

Onion small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Curry leaves and Coriander leaves to garnish

Salt to taste

Oil- 2 tbsp

Water- 1 and 1/4 cups

Masala to grind

Grind below ingredients to smooth paste

Coconut grated- 1/4 cup

Green chilli- 5-6 nos

Fennel seeds/ Sombu- 1 tbsp

Kuskus/ Poppy seeds- 1 tbsp

For tempering( tadka)

Cinnamon stick- 1" piece

Cloves- 6 nos

Green cardamom- 4 nos

Mushroom Korma

Method 

Clean and quarter the mushrooms.

Heat oil in kadai add cinnamon, cloves and cardamom, fry until aroma rises. Add chopped onion and ginger garlic paste fry for few mins until onion turns transparent. Next add the quartered mushrooms, saute for few seconds. Now add ground masala paste, water and required salt. Mix well everything and simmer the korma on low heat for 5 mins. Finally garnish white kurma with curry and coriander leaves and serve hot.

Tips

Do not brown any ingredients while frying as it will change color of korma( gravy).

Try replacing mushrooms with fried paneer or parboiled vegetables.

Vellai Kurma

Paneer Pasta Recipe.

I'm very fond of eating pasta and I try lots of Indian Pasta versions to suit my family's taste buds. This Spicy Paneer Pasta is my family's favorite, pasta with spicy paneer sauce blends well and makes a delicious pasta meal. I had used minimal ingredients to prepare this Indian style pasta in few mins with delicious taste.

Paneer Pasta Recipe

Ingredients

Pasta- 340gms(1 box) ( I used rainbow rotini pasta)

Paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1tsp + 1tsp

Everest Tandoori powder or Garam masala powder- 1tbsp

Coriander powder- 1tbsp

Salt to taste

Oil- 4 tbsp

Chopped coriander leaves and finely chopped tomato to garnish.

Spicy Paneer Pasta

Method

Cut the paneer into bite size pieces. In a small bowl mix ginger and garlic paste, tandoori masala powder, 1 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 5 mins. By the time cook the pasta till al dente( firm) with little salt as per box instructions. 

Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the roasted paneer pieces and set aside. In the same pan add 2 tbsp more oil, add the sliced onion and garlic fry on medium heat until onion turn brown. Now add the chopped tomatoes, 1 tsp red chilli powder, coriander powder and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slight gravy is formed. Add the cooked pasta to paneer gravy and toss well without breaking paneer cubes. Finally add chopped coriander and chopped tomatoes. Toss well pasta again and serve hot.

Indian Pasta recipe with Paneer