Chettinad Chicken

Chettinad is in Tamil Nadu, a southern state of India.  Chettinad used to be Merchants, Bankers, Lenders, Traders’ city many years back.  Chettinad cuisine is spicy and has many delicious dishes, Chettinad Chicken is one of them.  Try cooking this dish at home and you will love it. 



  • Dry Whole Masalas : Mustard seeds – 1 tbs; Saunf  (Fennel seeds) – 1 tbs; Black Pepper – 1 tsp; Cinnamon stick – 2 inches; Fennugreek seeds – 1 tsp; Coriander seeds – 2 tbs; Hing (Asefoteda) powder – Half tsp; Stone leaves – one inch; Star Anise – 2 pieces; Green Cardamom – 3 pieces; Black Cardamom – 1 piece; Clove – 4 pieces; Khas Khas (Poppy seeds) – 1 tsp; Urad Dal (White Gram) – 1 tbs.
  • Shallot (small onions) – 250 grams – roughly chopped.
  • Curry leaves – Half a cup.
  • Ginger – 2 inch piece – finely chopped.
  • Garlic – 10 cloves – finely chopped.
  • Green Chillis – 3 pieces – finely chopped.
  • Onions – Large Size – 2 – finely chopped.
  • Tomato – 3 medium size – finely chopped.
  • Cooking Oil – 4 tbs.
  • Chicken – with bones – 1 kg – chopped in 1 X 1 inch pieces.
  • Tumeric powder – 1 tsp.
  • Red chilli powder – 2 tbs.
  • Salt to taste.


  • Take a Deep Pan or Kadai and add cooking oil.  Heat it up.
  • Add all dry whole masalas and fry it for 2 mintues.  
  • Add half of the curry leaves to the frying masalas and keep stirring.
  • Add chopped ginger and garlic to the Kadai.  Keep frying it for 2 minutes.
  • Add chopped Shallots (small onions) into the Kadai.  Keep stirring on high heat until the Shallots are golden brown.
  • Add little salt so that the Shallots are fried quickly.
  • Turn off the heat.
  • Drain the oil out of the fried masalas.  Donot throw this oil.
  • Remove the fried masalas on a plate.  Allow it to cool
  • Grind this fried masalas in the mixer-grinder into a fine paste by adding required water.
  • Add this grinded masala mixture to the chicken and mix them well.  Allow it to marinade for atleast 45 minutes.
  • Pour the drained hot oil back into the Kadai and heat it up.
  • Add chopped onions and fry it until it turns golden brown.
  • Add remaining curry leaves and fry them.
  • Add chopped tomatoes to the Kadai and fry it well until the tomatoes are cooked to perfection.  This will take around 4 to 5 minutes on high heat.
  • Add salt, red chilli powder and turmeric powder and mix them well.  Cook them for another two minutes.  Add little water to de-glaze the Kadai.  Keep stirring.
  • Add marinaded chicken to the Kadai.  Keep stirring / mixing continuously on high heat for 4 to 5 minutes.
  • Bring down the heat to minimum and cover the Kadai with a lid and allow the chicken to cook for 8 to 10 minutes with closed lid.
  • Add water (for thick consistency gravy) to the chicken and increase the heat to high.  Keep stirring/mixing.
  • Cover the Kadai with a lid and bring down the heat to medium and allow it to cook for another 8 to 10 minutes until the chicken are completely cooked.
  • Turn off the heat.
  • Chettinad Chicken is ready to eat.  Serve hot and garnish it with chopped fresh coriander leaves.  Chettinad Chicken goes well with Steamed Rice and or Chappati.

Poori Bhaji

Poori Bhaji is a simple, delicious and Vegetarian Indian Dish, which is eaten as breakfast and also during lunch/dinner as a whole meal as well.  Poori Bhaji is cooked in almost every household in India and easily available in any restaurants.


Ingredients for Poori:

  • Whole Wheat flour – Four cups.
  • Water – as required to prepare the wheat flour dough.
  • Salt to taste.
  • Cummin seeds – 2 tbs – roasted and crushed to powder.
  • Ajwain (Carom) seeds – 2 tbs – roased and crushed to powder.
  • Oil – 2 tbs.
  • Cooking Oil (for deep frying) – Half Litre.

Method to cook Poori:

  • Take a large mixing bowl.
  • Add whole wheat flour, powdered cummin and ajwain, Oil (2 tbs), salt to taste and water as needed.  Keep mixing it with your fingers and palm.
  • Knead the dough by adding required water until the dough is soft.  
  • Cover the dough with moist cloth and leave it for 30 minutes.
  • Take circular rolling board and rolling pin.
  • Make small balls (2X2 inch Dia) of the dough.
  • Place the dough ball on the rolling board and using rolling pin, flatten the dough to thin layer.  Using a circular cutter, cut this flattened dough with the cutter to have a proper round shapped Poori.
  • Take a deep frying pan or kadai and add half litre of cooking oil.  Heat it up.
  • Gently and very carefully place this round shapped flat poori dough in the hot oil.
  • Fry in on both the sides until it is light golden brown in colour.
  • Remove the Poori and serve hot.
  • Happy Eating.

Ingredients for Bhaji:

  • Potatoes – 1 kg – cleaned with water.
  • Green Chillies – 4 pieces – finely chopped.
  • Curry Leaves – 10 petals.
  • Coriander Leaves – 1 cup – finely chopped.
  • Lemon juice – 2 tbs.
  • Salt to taste.
  • Onion – 3 Large size – Sliced into long pieces.
  • Mustard seeds – 1 tbs.
  • Urad Dal (white gram) – 1 tbs.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1 tsp.

Method to cook Bhaji:

  • Boil the Potatoes along with water until potatoes are completely boiled.  Peel off the skin of the potatoes.  Preferable break the boiled potatoes with finger into 1X1 inch size without using knife for cutting boiled potatoes.
  • Take a deep pan or kadai.  Add cooking oil and heat it up.
  • Add mustard seeds and urad dal into the hot oil and allow it to crackle.
  • Add chopped green chillies and stir well.  Fry it for a minute on high heat.
  • Add curry leaves and fry it for a minute.
  • Add sliced onion and stir it well.  Cook the onions on high heat until the onions become translucent.
  • Add tumeric powder and salt to taste.
  • Stir well for a minutes.
  • Add boiled potato pieces and keep mixing well.  Stir and  cook until potatoes are coated with the masalas.
  • Sprinkle few drops of water on the potatoes.  Mix them well.
  • Reduce the heat to lowest and cover the kadai with a lid.
  • Allow the potatoes to cook in its own steam for about 7 to 10 minutes.
  • Open the lid, and mix the potatoes well.
  • Add chopped coriander leaves and lemon juice to the cooked potatoes.  Mix it well and turn off the heat.  Cover it with a lid and leave it for another ten minutes.
  • Serve the Hot Poori & Bhaji and enjoy this simple but delicious Vegetarian meal.
  • Happy Eating.


Kombdi Rassa

Kombdi Rassa is a Maharashtrian dish cooked in a rustic way along with few rustic masalas in it.  Kombdi is Chicken and Rassa is thin gravy in Marathi.  Cook and enjoy this dist at home.



  • Chicken with bones – 1 kg – cleaned and chopped in 1 X 1 inch pieces.
  • Dry whole masalas : Jeera (Cummin) seeds – 1 tbs; Black Pepper – 1 tsp; Bay leaves – 2 small size; Dry Red Chillies – 6  medium sized; Corriander seeds – 1 tbs; Cinnamon Stick – 2 inch; Mace leave – One; Clove (Lawang) – 4 pieces; Green Cardamon – 2 pieces; Black Cardamon – One piece; White Seasame (Til) seeds – 1 tbs.
  • Dried Coconut (Khopra) – Grated finely – 4 tbs.
  • Ginger – finely chopped – 1 tbs.
  • Garlic – finely chopped – 1 tbs.
  • Fresh Coriander leaves – finely chopped – One small cup.
  • Kokum (Garcinia Indica) – 6 Pieces soaked in luke warm water.
  • Onion – 2 large – finely chopped.
  • Green Chillies – 2 pieces – finely chopped.
  • Cooking Oil – 3 tbs.
  • Tumeric powder – Half tsp.
  • Salt to taste.


  • Take a deep Pan or Kadai and add 2 tbs of cooking oil.  Heat it up.
  • Add all the dry whole masalas into the hot oil and fry them for about two minutes.
  • After two minutes add dried grated coconut to the masalas and fry it for two to three minutes on high heat.
  • Remove this fried masalas from the Kadai and place it on a plate.  Donot remove the oil – leave it in Kadai.
  • If required, add little cooking oil to the Kadai and heat it up.  Add ginger, garlic, green chillies in the same oil and cook it for about two to three minutes on high heat.
  • Add chopped onion to the Kadai and fry it along with ginger/garlic/green chilli until the onions turn light brown.
  • Turn off the heat and remove this fried onion mixture on a plate.
  • Use a mixer grinder and add the fried onion mixture, fried dry whole masalas, chopped fresh coriander, and Kokum (Garcinia Indica) which is soaked in luke warm water.
  • Grind this mixtures into a fine paste by adding required quantity of water.
  • Take the same Kadai and add remaining cooking oil.  Heat it up.
  • Once the oil is heated up add the above grinded mixture into the hot oil.
  • Stir it well and keep frying for about three minutes on high heat.
  • Add tumeric powder, salt to taste, and red chilli powder (Only if you need this dish to be very hot and spicy).  If not, then don’t add red chilli powder.
  • Stir it well.
  • Add chicken into the Kadai along with fried masala.
  • Keep stirring the chicken on high heat for four to five minutes.
  • Add water (as per required consistency of gravy – rassa required) to the Kadai and mix it well with the chicken on high heat.  
  • Once you see the water boiling, reduce the heat to medium and cover the Kadai with a lid.
  • Allow it to cook for another 12 to 15 minutes, until the chicken is completly cooked.
  • Turn off the heat and let the lid be on the Kadai for another ten minutes.
  • Remove the Kombdi Rassa in a serving bowl and garnish it with fresh coriander leaves.
  • Kombdi Rassa goes well with Bhakri (Jowar or Rice) – that’s how it’s eaten in rural Maharashtra, India.  Serve hot along with some fresh lime and sliced onion.
  • Happy Eating.