Topic started by chakkravarthi.r (@ 202.9.188.181) on Wed Nov 1 11:49:01 .
All times in EST +10:30 for IST.

vamakam to every body
* today we see how to make chettinad chicken
* first joint the chicken
* broil red chillies ,maze , kalpasi , pepper, saunf, coriyander seeds ,cinnamon, cardoman,cloves.
* then pound it in a mortar.
* grate coconut broil it make a powder
* broil kuskus make to a powder.
* heat oil in kadai, add chopped onions,saute then add gg paste, saute till raw floavour goes off.
* then add tomatoes , add chicken saute till raw flavour goes offf,add pound masala,
*cook fro 10 min, then add coconut /&kuskus pwd.
*when cooked garnish with fried curry leaves & julinnes of ginger.
*erve with any rice preparation.

Responses:

• From: Lilly (@ 203.38.201.146) on: Wed Nov 1 19:55:49 EST 2000
  
  Hi, I'm Lilly Lobo from Australia.
  
  What's "maze" and "Kalpasi"?
  
  
  
• From: MS (@ 145cache.sc.edu.252.129.in-addr.arpa) on: Thu Nov 2 13:20:00 EST 2000
  
  chkravarthy :
  
  Please write more and that too on the vegetarian specialities of chettinaad.thx
  
  
• From: honey (@ h24-70-97-162.ss.shawcable.net) on: Sat Dec 9 19:53:09 EST 2000
  
  "Mace" is how it should be spelt. Mace and Nutmeg are two kinds of herbal medicines we give babies in India. We rub them on to a stone and apply that on the babies tongue. Mace is "Masikka" and Nutmeg is "Jadikka"
  
  
• From: Ms Thana (@ tpce2.156ce.singa.pore.net) on: Sat Feb 3 05:48:06
  
  
  Could someone enlightened me on what is "kalpasi'
  Thank you
  
  
• From: Ms.Thana (@ 1cust84.tnt4.norfolk.va.da.uu.net) on: Wed Dec 5 22:05:43
  
  kalpasi is known as black stone flower, which we get in Indian stores. It looks like a dry black flower. It gives a distinct flavour when added in masala items.
  chitra Saravanakumar, USA
  
  
• From: Bhargavi Raj (@ 1cust178.tnt1.bloomington.il.da.uu.net) on: Wed Jan 23 15:46:19
  
  Hello friends,
  Today i am gonna tell u one more chettinadu reciepe,which is a vegeterian reciepe.
  for all those who hate BRINJAL(EGGPLANT) this is a chance to love it.
  ENNAI KATRIKAI ( BRINJAL'S IN OIL)
  1/4 KG OF SMALL GREEN BRINJALS WHICH HAS THORNS.
  (COLOUR MOST PREFFERED IS GREEN & WHITE BRINJALS)
  PICK UP AS SMALL AS U CAN ,FRESH.
  TAMRIND PASTE 3CUPS
  TIL OIL(NALAI ENNAI)6SPOONS
  SINCE WE USE A BIT OF MORE OIL,FOR THIS RECIEPE WE ALWAYS USE TIL OIL WHICH IS GOOD FOR HEALTH N TASTES GOOD FOR THIS RECIEPE.
  MUSTARD SEEDS1/2 SPOON
  CURRY LEAVES 2/3 LEAVES
  TURMERIC POWDER 1/2 SPOON
  METHI SEEDS 1/2 SPOON
  DRY MASALA:
  DANIYA SEEDS 50GMS
  UDAD DAL 50GMS
  CHILLI 50GMS
  HING (ASOFETIDIA) A PINCH
  SALT FOR TASTE.
  
  METHOD
  DRY ROAST THE DRY MASALA INGREDIENTS.
  GRIND IT INTO A SMOOTH POWDER IN A GRINDER.
  WASH THE BRINJALS ,JUST CUT THE STEM N WITHOUT TOTALLY CUTTING THE BRINJAL MAKE FOUR CUTS IN THE BRINJALS.
  FILL THE MASALA INTO EACH OF THESE WHOLE BRINJALS.LEAVE THE REMAINING MASALA FOR THE GRAVY
  IN A DEEP POT,HEAT THE OIL,SPLATER THE MUSTARD SEEDS,METHI SEEDS N TURMERIC POWDER ONCE THE OIL IS HOT,ALSO ADD THE CURRY LEAVES.NOW PLACE THE BRINJALS ONE BY ONE SLOWLY IN THE PAN N LET IT GET FRIED FOR ABT A MINUTE.
  NOW POUR THE REST OF THE MASALA,N THE TAMRIND WATER.LET THIS COOK COVERED ,IN MEDIUM FLAME FOR ABT 1/2 HR.CHECK AFTER EVERY 15MINS.
  THE INDICATION FOR IT TO BE COMPLETELY COOKED WILL BE WHEN THE OIL COMES ABOVE THE GRAVY.
  SERVE HOT WITH STEAMED RICE N PAPADUM.
  PS:QUANTITY OF CHILLI CAN VARY ACCORDING TO ONES TASTES.USUALLY THE SPICE IS VERY HIGH.
  
  
• From: vishnu varadharajan (@ 210-210-38-231.lan.sify.net) on: Thu Feb 7 14:23:48
  
  Can you please tell me the English and Botanical name for "Marati Mog", which has been adversely used in chettinad cuisine.
  
  with warm regards,
  Vishnu Varadharajan.
  
  
• From: b (@ 1cust37.tnt3.bloomington.il.da.uu.net) on: Thu Feb 7 19:55:52
  
  Hi Vishnu,
  I found the answer related to your question in this forum itself.i am pasting it for u.hope itz of use to you.
  Bhargavi Raj
  
  From: preeti (@ ppp-222-203.usc.edu) on: Fri Jan 25 11:11:20
  
  
  Hi Hemant,
  
  What is Maratti Moggu ? Is it Mustard seeds by any chance ?
  
  THnaks
  Preeti
  
  
  
  From: Hemant (@ ppp-190-90.bng.vsnl.net.in) on: Fri Jan 25 12:19:18
  
  
  Preeti,
  Maratti Moggu is Badi Laung in Hindi .It is not mustard seed.
  
  
  
  From: Hemant (@ ppp-190-90.bng.vsnl.net.in) on: Fri Jan 25 12:40:52
  
  
  ADDENDUM
  
  Botanical name of Maretti Moggu is Piper cubeba.
  In Hindi it is also known as kabab chini.
  I t is totally different from Clove or pepper though in flavour.
  
  
  
  From: Raj (@ 1cust124.tnt1.bloomington.il.da.uu.net) on: Fri Jan 25 14:22:52
  
  
  Hi Hemant,
  can u tell me the stores in US which carry maratti moggu??
  thnx
  raj
  
  
  
  From: Hemant (@ ppp-200-6-247.bng.vsnl.net.in) on: Sat Jan 26 09:26:33
  
  
  Hello Raj,
  You can get this from any Indian store which sells spices and condiments.Try some in New Jersy.
  Or if you are on the west coast, try in LA.
  
  
  
  
• From: Bhargavi (@ 1cust37.tnt3.bloomington.il.da.uu.net) on: Thu Feb 7 19:56:29
  
  Hi Vishnu,
  I found the answer related to your question in this forum itself.i am pasting it for u.hope itz of use to you.
  Bhargavi Raj
  
  From: preeti (@ ppp-222-203.usc.edu) on: Fri Jan 25 11:11:20
  
  
  Hi Hemant,
  
  What is Maratti Moggu ? Is it Mustard seeds by any chance ?
  
  THnaks
  Preeti
  
  
  
  From: Hemant (@ ppp-190-90.bng.vsnl.net.in) on: Fri Jan 25 12:19:18
  
  
  Preeti,
  Maratti Moggu is Badi Laung in Hindi .It is not mustard seed.
  
  
  
  From: Hemant (@ ppp-190-90.bng.vsnl.net.in) on: Fri Jan 25 12:40:52
  
  
  ADDENDUM
  
  Botanical name of Maretti Moggu is Piper cubeba.
  In Hindi it is also known as kabab chini.
  I t is totally different from Clove or pepper though in flavour.
  
  
  
  From: Raj (@ 1cust124.tnt1.bloomington.il.da.uu.net) on: Fri Jan 25 14:22:52
  
  
  Hi Hemant,
  can u tell me the stores in US which carry maratti moggu??
  thnx
  raj
  
  
  
  From: Hemant (@ ppp-200-6-247.bng.vsnl.net.in) on: Sat Jan 26 09:26:33
  
  
  Hello Raj,
  You can get this from any Indian store which sells spices and condiments.Try some in New Jersy.
  Or if you are on the west coast, try in LA.
  
  
  
  
• From: Vishnu Varadharajan (@ 210-210-36-130.lan.sify.net) on: Fri Feb 8 14:24:21
  
  THANKS A LOT !!!!!
  
  Thank you very much Mr. Hemant, Ms. Preeti and Mr. Raj, for helping me to get the related details of "Maratti Moggu"
  
  
  
• From: gopi (@ rh1559p32.sw.utoledo.edu) on: Thu Jun 13 15:33:02
  
  I think our people have no work. Wastes time in cookin Idli sambar, puri paji etc... look amrus..they eat bread and work...learn
  
  
• From: meena (@ user-105ndfg.dialup.mindspring.com) on: Thu Jun 13 20:27:35
  
  Kalpasi- is an organism called "Lichens", by the botanists. Are called as "Stone flower" in English, Pathar Ka pool in Hindi, Dagad pool in Marathi, Kalahu in Kannada, Kalpasi in Tamil, Riham karmani in Urdu and Shaileya in Sanskrit
  
  
• From: meena (@ user-105ndfg.dialup.mindspring.com) on: Thu Jun 13 20:36:01
  
  Most of the indian store here in the bay area do carry Maratti Moggu but not kalpasi u have to get it from india!
  
  
  
  
• From: meena (@ user-105ndfg.dialup.mindspring.com) on: Thu Jun 13 21:05:27
  
  hemant, Piper cubeba in hindi is Kabab-chini Kankol in marathi, Thippli in tamil and Tokamiriyalu in telugu and in eng. Jawa peppercorn, Jawanese pepper, Tailed pepper.
  
  
• From: meena (@ user-105ndfg.dialup.mindspring.com) on: Thu Jun 13 21:25:22
  
  preeti, mustard seeds-hindi known as Rai, Avalu in telugu, Kadugu in tamil, Sasuve in kannada
  
  
• From: meena (@ user-105ndfg.dialup.mindspring.com) on: Thu Jun 13 22:07:02
  
  Maratti moggu, i do not know the Botanical name, will find out, discribtion it is THICK and LONG like cloves, it is labled as 'maratti moogu' here in US indian stores and also stores in B'lore.
  
  
• From: meena (@ user-1121cqb.dsl.mindspring.com) on: Fri Jun 14 00:16:39
  
  I use in my pulao/Biriyani (veg/chicken/lamb) Kalpasi, aniseed, Marathi moogu, star anis, bay leaf, Thippli, fennel, cloves, cardamom.
  In bangalore just ask for 'pulao masala' the store keepers put all this together and hand it over!
  (the fennel alone grounded with other ing. like onion/ ginger/garlic etc. but the above 'pulao masala' is just used for seasonings,
  my grandmother taught us to soak the above spices in H20 for few mts. before dropping them in the hot oil.
  
  
• From: Mrs.indra (@ acb585e7.ipt.aol.com) on: Sun Jun 30 15:26:27
  
  can somebody please give me the recepie for chiken65.
  thanks
  
  
• From: Senthil (@ 203.200.40.199) on: Mon Aug 26 09:39:37
  
  Please tell me receipe for some Veg. dish which can be eaten along with rice(like morkulambu, puli kulambu,etc...)
  
  
• From: Vandana (@ strategicplanning.grady.uga.edu) on: Thu Mar 6 12:52:00
  
  Can anyone tell me where I can get Marati Moggu in Atlanta.
  
  
• From: Sowmya (@ pfg-ha-cp.principal.com) on: Thu May 15 15:27:26
  
  Try this recipe for mor kuzhambu.. it is easy to prepare and tastes great.
  
  Butter Milk - 1 cup
  Green Chillies - 2 nos.
  Red Chillies - 2 nos.
  Jeera - 1 spoon
  Coconut - 4/5 spoons (Freshly grated or frozhen or dry)
  Dhania - 1/2 spoon (optional)
  Methi Seeds - 1/4 spoon
  Turmeric Powder - pinch
  Curry Leaves
  Salt
  Mustard Seeds
  Oil
  Hing - Pinch
  
  .Soak jeera, dhania(optional), methi seeds, coconut, green chillies, red chillies for about 15-20 minutes and grind it into a smooth paste.
  .In pan/pot heat little oil, add mustards allow it to splatter, add curry leaves, hing, turmeric powder fry for 1/2 minute
  .Add ground mixture, add salt and fry for 7-8 minutes
  .Now add butter milk (can be diluted if required with 1/4 cup of water) to the boil ground paste.
  .Reduce the flame and allow just one boil to come out.
  .Remove from flame and keep aside for 5 minutes. DO NOT MIX IT WHEN HOT NOR COVER IT.
  .If you prefer you can add cilantro/coriander leaves.
  
  There u go More Kuzhambu is ready to enjoy! Let me know how it comes out.
  
  
• From: raji (@ ool-18e44c07.dyn.optonline.net) on: Wed Jan 28 17:32:01
  
  Hi All,
  I'm raji from New Jersey.
  Can any1 suggest me a nice brand for idly rice?
  And i would like to have a recipe for chettinad sambar and rasam.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Jan 28 18:03:20 EST 2004
  
  Have u tried ponni brand?
  
  
• From: Rishi (@ pcp08438842pcs.avenel01.nj.comcast.net) on: Wed Jan 28 18:15:11 EST 2004
  
  I am an alumni of Annamalai University. I want the receipes for Cauliflower served in Hostel day dinner. One is fried with sauces and another is with gravy. Spieces taste like garlic onion ginger cinnmon dal red chillies etc. please unearth this. Also the chettinad adai and onion chutney.
  
  
• From: Rishi (@ pcp08438842pcs.avenel01.nj.comcast.net) on: Wed Jan 28 18:15:18 EST 2004
  
  I am an alumni of Annamalai University. I want the receipes for Cauliflower served in Hostel day dinner. One is fried with sauces and another is with gravy. Spieces taste like garlic onion ginger cinnmon dal red chillies etc. please unearth this. Also the chettinad adai and onion chutney.
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 10:07:04 EST 2004
  
  http://www.iomx.com
  
  
• From: renu (@ 195.229.241.165) on: Thu Feb 5 08:02:35 EST 2004
  
  hi somebody tell ASAFOETIDA means what?say tamilplease. thanks
  
  
• From: renu (@ 195.229.241.171) on: Thu Feb 5 08:02:46 EST 2004
  
  hi somebody tell ASAFOETIDA means what?say tamilplease. thanks
  
  
• From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Thu Feb 5 09:12:15 EST 2004
  
  hi renu,
  
  Asafoetida is nothing but perungaayam in tamil.
  
  

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