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Chettinadu Cuisine

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi ...

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Chettinadu Cuisine | chettinadufood.blogspot.com Reviews

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Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi ...

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Chettinadu Cuisine | chettinadufood.blogspot.com Reviews

https://chettinadufood.blogspot.com

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi ...

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chettinadufood.blogspot.com

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Chettinadu Cuisine: Vendakkai More kozhambu

http://chettinadufood.blogspot.com/2007/12/vendakkai-more-kozhambu.html

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. 15 Nos - Green okra. 1/4 Cup - Coconut grated. 1/2 Cup - Curd. 5 Nos - Green chillies. 1 tsp - Cumin seeds. 1 tsp - Mustard seeds. 1/2 tsp - Turmeric powder. Wash okra (Ladies fingers) and cut them into 2 inch pieces. Grind cumin seeds, chillies and ginger to make a paste. Heat the oil and fry okra pieces, sprinkle salt and keep separately. Heat the oil, Add mustard seeds and curry leaves, Mix fried okra pieces. Ingredients : • Ya...

2

Chettinadu Cuisine: Carrot Thayir Pachadi

http://chettinadufood.blogspot.com/2007/12/carrot-thayir-pachadi.html

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. 8226; 4 Fresh carrots. 8226; 2 Cups curd (sour). 8226; 1 Onion. 8226; 1 tsp Mustard seeds. 8226; 4 Green chillies. 8226; 1 Ginger. 8226; Few curry leaves. 8226; 1/2 tsp Hing. 8226; Oil for frying. 8226; Salt to taste. Grate them by a food processor. Chop onion and ginger. Add mustard seeds, hing and curry leaves. Now add chopped ginger, onions and green chillies. Mix grated carrots and salt. Cook it over the medium flame for 5 minutes.

3

Chettinadu Cuisine: Vazhakkai Podimas

http://chettinadufood.blogspot.com/2008/01/vazhakkai-posimas.html

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. 1 no - Raw Banana (Plantain). 1 no - Onion. 5 nos - Green chillies. 5 nos - Curry leaves. 1 tsp - Mustard seeds. 1/2 tsp - Urad dal. 1 tbsp - Coconut. Peel the banana and cut it into pieces. Keep the banana pieces in water. Cut onion into small pieces. Boil the banana and onion pieces. Add salt to this mixture. Heat the oil in a pan. Add urad dal, mustard seeds and green curry leaves. Mix chillies and onions. Cook it for 2 minutes.

4

Chettinadu Cuisine: Vella Mangai Pachadi

http://chettinadufood.blogspot.com/2007/12/vella-mangai-pachadi.html

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. 2 Nos - Green Mangoes. 1 Cup - Jaggery. 1/2 Cup - Toor dal. 4 Nos - Red chillies. 1 tsp - Mustard seeds. 5 Nos - Curry leaves. Peel and Cut the mangoes into pieces. Boil the mango pieces for 5 minutes n sufficient water. Add cooked toor dal and jaggery as mangoes turn soft. Stir it well and boil till the mixture turns thick. In a seperate pan heat the oil, add mustard seeds, red chilies and curry leaves. Popular Dishes and Recipes.

5

Chettinadu Cuisine: Seeyam

http://chettinadufood.blogspot.com/2007/12/seeyam.html

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. 1/2 Cup - Cooked Moong dal. 3 tsp - Cashewnut pieces. 1 Nos - Coconut grated. 2 Tbsp - Ghee (Clarified Butter). Brown sugar to taste. 2 Tsp - Sugar. 3 Nos - Cardamom. Coarsely grind moong dal without water. Melt 3 tsp of ghee and roast grated coconut till light brown. Add brown sugar and fry well. Add cashewnut pieces and cardamom. Take out from the flame and add half portion moong dal and stir to mix well. Popular Dishes and Recipes.

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Cooking: December 2007

http://sdwblaze-recipes.blogspot.com/2007_12_01_archive.html

1 7 kg durian pilp (approx. 1,000 pilps of native variety or 3 kg chance variety). 2 200 g powdered milk. 3 400 g white sugar. 4 400 g glucose. 5 05 g sodium benzoate (0.05%). 6 05 g sodium metabisulfite (0.05%). 1 select and buy sound durian fruits. 2 then extract the pilp from the fruit and remove the seeds. 3 mix all the ingredients. 4 then cook the mixture until it is thick enough to be formed into balls . then cool. 6 then slice into desired size and shape. 7 finally wrap individually in cellophane.

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Chettinadu Cuisine

Royyala Munuga kaya Koora. Chapala Pulusu . Fish Ambot Theek Curry. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi ...

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