CHETTINAD EGG CURRY | CHETTINAD MUTTAI MASALA RECIPE

Chettinad Cuisines are one of the noteworthy fare in Tamil Nadu. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian as well as non-vegetarian dishes.

Chettinad curries are distinctly aromatic, spicy and fiery. It has a lot of flavours going on, so finding the perfect blend of spices is the key. The base that adds volume to most of the signature curries is made up of freshly roasted & ground spices, red chillies, ginger, garlic, tamarind and coconut.

Chettinad chicken is one of the most famous among dish them. This curry is not for the faint-hearted, but it is definitely a celebration of spices that we have to balance well! Today i’m sharing the egg version from this cuisine!

Chettinad Egg Curry

Chettinad Egg curry, is one of the finest and most authentic egg curry recipe that I have made. This spicy curry too is laced with red chillies and coconut.

If you like less spicier curries, use dried Kashmiri red chilies and remove seeds from them. You will get the colour and flavour without the heat of chilies in the curry.

It’s easy to make and tastes simply delicious! This curry goes well with Roti, Rice, Dosa. Do you love spicy curry? Then this is for you.

---

Ingredients

For Chettinad Spice Mix

5 to 6 dry red chilies

1 mace

An inch stick cinnamon

2 cloves

1 cardamom pod

1 tsp Black Pepper

2 tsp coriander seeds

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1/8 tsp Fenugreek Seeds

3 Garlic, cloves

An inch Ginger

1/2 cup Coconut

1 tsp Oil

For Gravy

• 3 to 4 Eggs, hard boiled
• 1 Onion, Medium, finely chopped
• 1 Tomato, small, chopped
• 1 Green Chilly
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A sprig, Curry leaves
• 1/4 tsp Turmeric Powder
• 1 tsp Redchilli Powder
• 1/2 tbsp Tamarind Paste
• 1/8 tsp Asafoetida
• 1/8 cup, Coriander Leaves, chopped
• Salt
• 1 tbsp Oil

Instructions

1. Boil eggs, peel the shell. Make a few slits on the egg white with a fork carefully without penetrating deep into the yolks.
2. Heat a teaspoon of oil in a thick bottomed pan. Add all the ingredients mentioned under ‘for Chettinad spice mix’. Roast them until spices turn fragrant and coconut starts to turn brown. Remove and let it cool. Grind to a paste with little water.
3. Now heat 1 tbsp of oil to the same pan. Splutter cumin seeds, mustard seeds and curry leaves. Fry for a minute.
4. Add in slit green chilli and onions and saute until the onions turn crisp and golden.
5. Add tomatoes and cook until tomatoes turn soft and mushy.
6. Now add in the spice powders along with salt and fry until oil oozes from the sides.
7. Further to this, pour in the masala paste, tamarind paste and fry the masala for a couple of minute.
8. Add 1.5 cups water based on the consistency you require. Mix well. Close and cook on medium heat for about 15 minutes. 
9. Open the lid. Give a gentle mix and add the boiled eggs into the curry, simmer and cook for another 8 to 10 minutes.
10. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves.
11. Relish with Roti or rice of your choice.

---

Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.

---

Author: Nathiya Adiseshan

Preparation Time: 3 mins

Cooking Time: 10 mins

Serves: 3

Ingredients:

For the Rasam:

• 2 medium Tomatoes, Pureed
• 1/2 Tomato, chopped into quarters
• 20-25 florets, Vazhaipoo, finely chopped
• Tamarind, gooseberry sized
• 1/4 tsp, Turmeric powder
• a pinch, Asafoetida
• a sprig, Curry leaves
• a bunch, Coriander leaves
• Salt
• 2 pods, Garlic crushed

For Rasam Powder (Dry roast and grind):

• 1/8 tsp, Fenugreek seeds (optional)
• 1 tsp, Cumin seeds

• 1 tsp, Pepper
• 1 tsp, Coriander seeds
• 1 tbsp, Toor dal
• 1, Red chilli
• Curry leaves

To temper:

• 1/2 tbsp, Oil
• 1/4 tsp, Mustard seeds
• 1/4 tsp, Cumin seeds
• a sprig, Curry leaves

HOW TO MAKE RASAM

1. Puree tomatoes along with gooseberry sized tamarind.
2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
4. Add in a tbsp of rasam powder. Allow it to boil.
5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.

1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.

1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
2. Serve rasam with rice or just serve it as an appetizer in your meal.

---

Special Note:

• As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
• Adjust the quantity of rasam powder to satisfy your taste buds.
• Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

Pepper Chicken| Chicken Kali Mirch |Murgh Kali Mirch |Kurumilagu Chicken Curry |

Pepper Chicken Masala or Murgh Kali Mirch is a delicious recipe that is cooked with loads of freshly ground Black Peppercorns.

With aromatic chicken pieces swimming in an incredible sauce, this Pepper Chicken Masala recipe is one of the best you will try!

The combination of right spices going into this tomato based curry is so perfect that explode the curry with flavour. You can adjust the amount of black peppercorns to suit your spice preference.

There are many many ways a pepper chicken masala can be made. This is one of the most simple, home style pepper chicken recipe for beginners.

The BEST side is hot and fresh Ghee rice and Chapathi/Rotis. For the best charred results, use a well seasoned cast iron skillet if you have one.

---

Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

INGREDIENTS

For the spice masala

• 3 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• an inch Cinnamon
• 3 Cloves
• 2 Cardamom pods
• Star Anise

Other ingredients

• 500 gms, Chicken legs
• 3 tbsp Coconut oil
• Bayleaf
• 1/4 tsp Cumin seeds
• 1/4 tsp Fennel seeds
• a sprig of Curry leaves
• 2 cup Onions, finely chopped
• 1 cup Tomato, paste/ finely chopped
• 2 Green chillies, slit
• 1 tbsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Redchilli powder
• 2 tbsp Coriander leaves, finely chopped
• Salt
• Roasted Cashew nuts, garnishing

How do you make pepper chicken masala?

1. Powder the ingredients mentioned above into a fine powder. Keep aside.
   

   
   Heat an iron kadai with coconut oil. Stir in the bayleaf, cumin seeds, fennel seeds and curry leaves until fragrant, about 1 minute.
   

   
   Add the onions and green chillies and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the ginger garlic paste and fry until rawsmell fades away.
   

   
   Stir in tomato puree/ or finely chopped tomatoes with juices (crush them with your hands as you add them) and just cook through. Reduce heat and add in the spice powders and season with salt.
   

   
   Add chicken to the masala. Fry the chicken until white (about a minute) while scraping up any browned bits stuck on the bottom of the pan. Stir in 1/4 cup of water, then cover and cook over low heat for 20 minutes.
   

   
   Once the chicken is halfway cooked, add in the ground masala and simmer until sauce thickens and becomes a deep brown colour.
   

   
   Garnish with Cashew nuts, coriander leaves and serve with fresh, hot Ghee rice.

---

Special Notes:

• Chicken legs can be substituted, but chicken thighs are highly recommended here.
• Pour in water to thin out the sauce, if needed.
• Watch carefully when you add red chilli powder, check out for spiciness.

Malai Kofta / Paneer Kofta Recipe/ Restaurant Style Malai Kofta Curry

Malai Kofta undoubtedly tops the list among the dishes ordered at Indian Restaurants. It’s a North Indian recipe, which is prepared with Cottage Cheese (Paneer) in Cashews and Onion Sauce flavoured with subtle spices.

If you’re bored with the regular paneer dishes like Paneer Butter Masala, Kadai and Paneer Tikka Masala etc, then this paneer recipe is an interesting variation to go for! 

Melt in the mouth Fried Cottage Cheese Balls stuffed with dryfruits dipped in a rich creamier gravy 😍

Paneer koftas can be served as a main curry with Indian breads like Butter naan, Paratha, Roti or Pulao for lunch or dinner.

An easy recipe for beginners, try it for kitty parties and potlucks, and amaze your loved ones!!!

---

Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 4

Ingredients

For Kofta

• 1 cup paneer, crumbled (homemade)
• 1 medium sized potato, boiled & crumbled
• 2 tbsp corn flour (potato starch)
• Coriander leaves, chopped
• Salt as needed
• ½ tbsp Garam Masala
• 1 tbsp Cashews chopped
• 1 tbsp Pistachios, chopped
• Oil for deep frying

For Gravy

• 2 medium sized Onions 
• 2 medium sized Tomatoes
• 10 cashew nuts
• an inch Cinnamon
• 2 Cloves or Laung
• 2 Cardamoms or Elaichi
• Bayleaf
• 1¼ tbsp Garam Masala
• ½ tsp Turmeric Powder
• ½ tbsp Coriander Powder 
• 1 tbsp Kashmiri Chilli Powder
• ½ tsp sugar
• ¾ tsp Kasuri Methi or Fenugreek leaves
• 2 -3 tbsp Fresh cream 
• 1/2 cup Milk
• Butter
• 1 tbsp Oil
• Salt as needed

How to make Kofta

1. Boil potatoes until done but not mushy.
2. In a mixing bowl, crumble them along with paneer, salt, garam masala and chopped coriander leaves.
   

   Homemade Paneer

   
   Add raisins and cashews to this mixture. Mix everything well. Roll them to balls. Coat it in corn flour.
   

   
   If you prefer, you can also flatten each ball. Stuff the cashews and raisins in the center and seal (I prefer this way). Prepare remaining stuffed kofta balls in similar way.
   

   
   Deep fry in hot oil on a medium flame until crisp and golden.
   

   
   Strain and set aside.

Making Gravy for Kofta

1. Blanch Onions, Tomatoes and Cashewnuts. Cool down completely and make into a puree.
   

   

   
   Heat a kadhai on medium flame with butter and 1 tbsp of oil. Add bay leaf, cinnamon, cloves and cardamoms. Sauté for a minute.
   

   
   Add the puree (Simmer the flame to low, as the puree splutters in oil). Sauté for about 3-4 minutes.
   

   
   Now add in all the spice powders. Saute for 3 to 4 mins until the raw smell fades away.
2. Season with salt and a tbsp of Sugar.
3. Pour fat free milk/water to make a gravy. The raw smell of the ingredients should have gone. Cook covered until the gravy thickens and traces of oil are seen on top.
4. Regulate the flame to low and garnish with kasuri methi. Add the Fried Koftas to the gravy and let it simmer for a minute. Serve this with Naan, Roti or Pulao.
   

   
   Variations for Serving Malai Kofta

Transfer gravy to a serving dish. Place the koftas in the gravy and drizzle cream on top. Garnish with kasuri methi.

 

---

Special Note:

• Fry 3 to 4 koftas at a time or else they may break while frying.
• Adding sugar gives a sweeter taste to the curry, you can omit it too.
• If you couldn’t shape the koftas or if it break while frying, just add a tsp of corn flour. Corn flour acts as a binding agent.
• Cashews make the curry creamier, so adding fresh cream is not required. (I haven’t added it).
• Instead of blanching, Fry Onions, Tomatoes in a tbsp of Oil until golden. Cool down and puree it.