Chettinadu pepper chicken

It is a special type of tasty chicken curry. It is also called Chetti nattu milaku kozhi varuval. It helps reducing the common cold. It is Prepared nicely with wonderful taste of slight variation in areas like karaikkudi, Nerkuppai, Tiruppattur, Tirumayam, Pulankurichi, Sevvur, Rangiyam etc.
Ingredients:

• Chicken: 1/2 kg
• Bellary onion (Periya vengayam): 2
• Tomato (Thakkali): 2
• Ginger garlic paste (Inji poondu vizhuthu): 2 teaspoons
• Chili powder (Vara milakai thool / Lal mirchi) : 1 table spoon
• Turmeric powder (Manjal podi): 1tea spoon
• Coriander powder (Malli podi/ Dhania thool): 1 table spoon
• Black pepper( Milaku / Kali mirchi / Kala mirch): 2 table spoons
• Lemon juice (elumichchai saaru / Yelumicham palam chaaru): 1 table spoon
• Oil and salt: as required
  

For seasoning:

• Cinnamon stick (Pattai / Dal chini): 3
• Cardamom (Elakkai / Yelakkai / elaichi): 3
• Cloves (Lavangam/Kirambu): 3
• Bay leaves (Punnai ilai /Tej Patha / Tej petta /Tejpatta / Karuvaela / Masala Aku /Biryani aaku): a little
• Fennel (Perunjeeragam / sonf): 1 teaspoon
• Curry leaves (Kariveppilai / Kari patha): a little

Method of preparation:

• Mince nicely the onions.
• Cut tomatoes into very small pieces.
• Crush the black peppers.
• Cut chicken into pieces.
• Marinate the chicken for 30 minutes with a little salt, chili powder, turmeric powder and 1tsp of ginger garlic paste.
• Heat 2 table spoon of edible oil in a sauce pot / wok (kadhai / kadai / Iruppuchchatti).
• Add Cinnamon, Cardamom, Cloves, Bay leaves, Fennel, Curry leaves one after the other.
• Add onion and sauté till oil separates.
• Add ginger garlic paste.
• Add turmeric powder.
• Stir well.
• Add tomatoes and stir.
• Add coriander powder and stir.
• What we got now is the ‘masala’.
• Add about ¼ cup of water with this masala.
• Close the wok.
• Reduce the flame.
• After about five minutes, oil can be seen on top of the masala.
• Now add the marinated chicken.
• Sauté for some time so as to allow water comes out from the chicken.
• Add required salt.
• Close the saucepot / wok and cook for about 10 to 15 minutes.
• Add pepper and mix.
• Remove from flame.
• Add lemon juice.
• Garnish with coriander leaves.
• Serve with great love and affection.

Vellai Paniyaram

It is a very popular, tasty, easy to prepare Chettinadu dish, white in colour and soft to touch.
Vendanpatti, Veguppatti, Velangudi, Vairavankoil and Pillaiyarpatti special.

Method of preparation

• Wash and soak 1 cup of raw rice ( Pachcharisi / Kachcha Chawal) and 1/6 cup of Black gram (Uluntham paruppu / Urad dal) in water for about an hour.
• Drain the water.
• Finely grind to obtain batter.
• Add water little by little while grinding to get Dosai batter consistency.
• Add salt as per requirement at the last stage of grinding.
• Transfer the batter to a vessel.
• Heat three cups of oil in a deep pan (Iruppu chatti / Wok / Tawa)
• Pour the batter in the hot oil using a ladle (Soup Spoon).
• The batter will become flat and float on the oil.
• Turn to the other side so as to be cooked well equally on both the side.
• Remove this Vellai Paniyaram from the pan, drain the oil and keep it on a plate.
• Continue making Vellai Paniyarams and add them to plate.
• Serve hot with tomato chutney (Thakkali thuvaiyal).