Golden Garlic Chicken

Garlic Chicken:

Chicken masala with aromatic Garlic flavor gives you the feel of a healthy meal of the day.

Why Garlic as a key ingredient here?

The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.

For thousands of years, garlic was believed to have medicinal properties. Science has now confirmed it.

Despite the lack of strong evidence, adding garlic to your diet may be worth trying if you often get cold.

This a healthy and super satisfying dressing.

Golden Garlic Chicken

Ingredients:

Chicken (Nattu Koli is better)-1/2 kg

Onion-1

Tomato-1

Ginger-1 inch paste

Garlic -5 pods paste

Garlic 7 pods finely chopped and goldenly roasted.

Curry leaves

Coriander leaves-chopped

Masala powder-2 tsp

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Garam masala-1/2 tsp

Coconut milk- 1/2 cup

Method:

Golden roast Chopped garlic and Cashews separately and keep aside.

Wash and clean Chicken. Add salt and turmeric powder mix and set aside.

Heat pan with a tablespoon of cooking oil season it with fennel, cloves and a small piece of cinnamon.

Add chopped onion saute till it turns translucent, add ginger garlic paste and salt saute for a while.

Now, add chicken pieces and chopped Onion stir well and cook for 2 to 3 minutes gradually add the masala powder, a cup of water and salt close and cook until the chicken pieces get soft and tender.

Finally, add coconut milk, when it starts boiling switch it off the flame and garnish with golden roasted Garlic and chopped coriander.

Note: If you don’t prefer adding golden roasted Garlic and cashew as pieces you can add by grinding these two as roasted with 1 teaspoon of butter mix well to the gravy it gives the fantastic flavor with aroma. Garnish with chopped coriander leaves.

Serve this aromatic delicious dish with plain cooked rice or Roti.

Note:

If you don’t prefer adding golden roasted Garlic and cashew as pieces you can add by grinding these two as roasted with 1 teaspoon of butter to the gravy it gives the fantastic flavor with aroma. Garnish with chopped coriander leaves.

Ginger Prawn Spiced curry

Ginger prawn:

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, this variety of seafood will be soft and delicious with the simple recipes. Naturally, Prawn is sweet so we can add either more spices in the recipe or more sweet sauce to enhance the taste according to our preference to treat our taste buds. Here we have chosen the option of Indian style ginger curry which goes well with rice or roti.

Ginger prawn curry
Ginger prawn curry

Ingredients:

Prawn de-shelled and washed-1/4 kg

Onion chopped-1

Tomato chopped -1

Ginger grated 1 tsp which enhances the flavor and aroma

Turmeric powder-1/4 tsp

Chilli powder-1/2 tsp

Salt -1 tsp

To Grind:

Ginger 1 inch size peeled

Garlic 5 pods

Cumin seeds-1/4

Fennel seeds-1/4

Coriander seeds-1 tsp

Cinnamon stick 1-inch long-1 pc

Cloves-3

pepper-1/4 tsp or few

Almond-4nos

Heat pan and roast the above items for 2 minutes and grind to a smooth paste

To season:

Oil-2 tbsp

Fennel seeds-1/4 tsp

Cumin seeds-2 pinches

Curry leaves-1 twig

Coriander seeds-1 fist full to garnish

Method :

  1. Wash and clean prawns, add turmeric powder, salt mix and keep aside.
  2. Heat wok with oil add seasoning item, once pops add curry leaves, chopped ginger and Onion saute until golden yellow.
  3. Add tomatoes, salt, turmeric powder, garam masala powder 1/4 tsp (if you prefer) and chili powder, add a cup of water and allow it to boil for few minutes.
  4. Add fresh grind masala to the cooking mixture, when the mixture boils add the prawns to cook in the mixture let it be cooked for 4 more minutes.
  5. Finally, add chopped coriander leaves and transfer to the serving bowl. yummy ginger prawn is ready to serve.

 

 

Sundried Vegetables

Our ancestral practice of making sundried seasonal vegetables made to store for months to use. Huge houses, high raised flooring with open Verandah in the middle of the house and weather in that area which supports in a great manner is the secret behind this to say.

What Happens on drying vegetables?

The dehydration process exposes the vegetables to some heat. Drying under direct sunlight Vitamin ‘D’ is naturally observed from the sunlight. On heat-some sensitive vitamins, primarily vitamin C, are lost. Vitamin A is fairly well-preserved despite the heat exposure, so long as the temperature is kept controlled. Conventional cooking processes, however, will also cause a loss or destruction in these two vitamins. Water-soluble vitamins, such as B vitamins, may be lost during the rehydration process of dried vegetables, but they can be preserved if you use the soaking liquid during cooking.

Let us know the benefit of Sundried vegetables?

Drying under direct sunlight, Vitamin ‘D’ is naturally observed by the vegetables from the sunlight. We can use seasonal vegetables even in the unseasonal period. The specific category of vegetables are not available in all parts of the country, this method can be useful to carry as it has less weight after dried and can be stored for months to use.

Additional information on sundried vegetables:

Dehydration preserves the full dietary fibre content of the vegetables, ensuring they remain a high-fibre food choice. Dietary fibre provides bulk to your diet and can help reduce the effects of constipation. Vegetables are naturally high in fibre, both soluble and insoluble; the former helps create soft bulk, while the latter helps speed up the passage of waste through your bowels.

How can this be useful for all season?

Hydrated vegetables retain 100 per cent of the calorie content of fresh vegetables while only taking up half of the space. Current dehydration technology can remove almost all of the moisture content in vegetables, leaving only 2 percent to 3 percent in the finished product. The removal of moisture also increases the storage life of the vegetables. But they can be preserved if you use the soaking liquid during cooking.

How to preserve for a year/Months to useful?

  1. Preserve sundried vegetables in an airtight pack.
  2. Every once in three months keep spread on a clean cloth under low sunlight.
  3. Keep under refrigeration to extend its life.
  4. Make sure not to use a wet hand or container to transfer.

How to Use?

In order to use dehydrated vegetables, you need to reconstitute them, which typically requires soaking in water. But you can add dehydrated vegetables directly into high-liquid foods, such as hot soups, stews and sauces. Reconstituted vegetables often have a softer texture than fresh vegetables, so they are more commonly eaten as part of a finished dish, rather than on their own. Some Asian dishes, however, make use of the unusual texture of dehydrated vegetables to provide textural contrast.

Get traditional Recipes on Sundried Vegetables :

http://www.chettinadcookbook.org

Buy Sundried vegetables, Vathal, Vadagam, Uppukandam

Click below to buy:

https://www.chettinadsnacksonline.com/collections/vathal

https://www.chettinadsnacksonline.com/collections/vathal/products/karandi-vathal-rice-vathal

Kuzh vathal
Kuzh vathal

 

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Salmon delight

Salmon delight:

Salmon and lime are incredibly yummy, easy and fast. Just Garnish and cook.

By using the microwave to cook salmon, it keeps the salmon moist, and it stops the house from smelling like salmon.  Microwave adjust your cooking times accordingly. Otherwise, cook on the pan by adding a few drops of Olive oil or butter. Salmon absorbs the added ingredients easily on medium heat cooking.

The recipe with minimal effort and less time consuming to prepare.

Here are 11 amazing health benefits of salmon.
  • Rich in Omega-3 Fatty Acids. …
  • Great Source of Protein. …
  • High in B Vitamins. …
  • Good Source of Potassium. …
  • Loaded With Selenium. …
  • Contains the Antioxidant Astaxanthin. …
  • May Reduce the Risk of Heart Disease. …
  • May Benefit Weight Control.

    11 Impressive Health Benefits of Salmon – Healthline
    https://www.healthline.com/nutrition/11-benefits-of-salmon

    Method to prepare:

Salmo-250 gms

Salt-1/4 tsp

Black pepper-1/4 tsp

Butter or Olive oil-1 1/2 tsp

Shallots-2 (finely chopped, optional)

Garlic -2 pods (finely chopped)

lime juice-1 tbsp

Herbs as you wish(parsley, mint or coriander)

Method:

Wash and peel skin, Sprinkle salt, pepper, drizzle few chopped onions, garlic, herbs, smear some olive oil or butter and lemon juice.

Cook (pan or microwave)for 5 to 7 minutes.

Delicious Salmon delight is ready to serve.

 

 

 

 

Paneer Peas Pulao

Paneer Peas Pulao:

We have tasted the yummy Paneer Peas curry for Roti or Naan, now we can experience the unique taste of Paneer Peas Pulao. Aromatic flavourful dum pulao.

Feel something special to serve:

A creamy, mild spiced meal which is the center of attraction as a party dish to enjoy. Juicy vegetables, aromatic fresh ground masala, seasoned with Indian spices with herbs, creamy Paneer and yogurt, colorful peas, chopped tomatoes.

Dum cooking to retain its Aroma and flavor, a mixture of various ingredients put together to form an excellent meal.

Method to prepare:

Mix and Marinate:

Paneer-200 gms

Kasuri Methi-1 Tsp

Chilli powder-1/2 tsp

Pepper-1/2 tsp

Salt-1/2 Tsp

Yogurt-2 tbsp

Turmeric powder-1/4 tsp

Coarse Grind ingredients:

Green chilies-4

Coriander+Mint leaves- a fistful on each

Fennel seeds-1/4 tsp

Cumin seeds-1/4 tsp

Ginger +Garlic-few (5 pods)

Vegetables:

Onion-1 big, chopped

Tomato – 1 big, chopped

Green peas-100 gms

Curry leaves

To Boil Rice:

Rice Basmati or long grain -200gms

Wash and soak rice for 15 to 20 minutes.

Boil 2 liters of water add soaked rice allow it to boil for 10 minutes in medium flame.

It should be partially cooked or half cooked. We will again cook with the sauteed masala as layered in dum cooking.

To season :

  1. Heat thick bottom pan add a tablespoon of oil and a tablespoon of ghee.
  2. Add bay leaves, cinnamon, cloves, and star anise. Now add chopped onion to fry golden brown.
  3. Add Tomatoes and green peas, Finally, then coarse ground masala saute till the raw smell vanishes.
  4. Add one cup of water and allow it to boil for a minute.

Time to layer it  for dum cooking:

  1. Place partially cooked rice 1/4th on the sauteed masala, then marinated Paneer on top add fresh cream little if preferred.
  2. Repeat the same as a second layer and seal the lid with the batter surfaced on top of the pan to retain the steam and cook well. (Dum cooking) in low flame for 20 minutes.
  3. After 20 minutes remove the lid carefully and mix it gently, such that the masala mixes well garnish with roasted cashews and chopped herbs. Serve hot with raitha.