Aatu Kaal Soup (Mutton Leg Bone Soup)

"Aatu Kaal Soup" is one of the authentic, traditional soups from Chettinad kitchen. Its said that Aatu Kaal Soup is good for bones and it gives strength to your body.

My dad got the Aatu kaal cleaned and grilled from the shop. We should see to it that it is free from any hairs.

In my childhood days, we were given a full massage oil bath every Sunday. Mom would be ready with this yummy, mouth-watering Aatu Kaal Soup right after the oil bath. Its after many long years that I tasted this soup again at home and that too I tried it out for the first time and it was awesome.

Ingredients
Aatu Kaal - 20 pieces
Onion shallots - 10 (cut lengthwise)
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - few sprigs
Water - 7 cups
Salt - to taste
Milk - 3 tbsp
Crushed pepper powder - 1/2 tsp

Procedure
1. To a pressure cooker, add all the items except salt and the milk.
2. Pressure cook it for an hour and see to it that you pour enough water may be more than 7 cups of water if required.
3. Once the pressure is released add salt and milk to it.
4. Add crushed pepper powder if you are looking for a spicy soup.
5. Your Aatu kaal Soup is now ready.

Chettinadu Egg Masala Kulambhu

Chettinadu Egg Masala Kulambhu is a typical Chettinadu recipe that goes good with your Rice, Idly and Dosai.

My mom is an awesome cook and I learnt this recipe from her.

Ingredients
Onion - 1 (finely chopped)
Tomato - 1 (small, finely chopped)
Turmeric powder - 1/4 tsp
Sambhar powder - 3 tsp
Garam masala powder - 1/2 tsp
Water - 2 cups
Salt - to taste (for the gravy alone)

For Egg pieces
Egg - 3
Onion - 2 (very finely chopped)
Green Chillies - 1 (big, very finely chopped)
Curry Leaves - few (very finely chopped)
Salt - to taste (for egg pieces alone)
Oil - 2 tsp

To Grind
Grated Coconut - 2 tbsp
Garlic cloves - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Onion shallots - 5
Tomato - 1 big
Tamarind - a small round sized

To Season
Oil - 1/2 tbsp
Fennel seeds - 1/4 tsp
Curry leaves - 1 sprig

Preparation
1. Beat the egg in a bowl very gently and add the finely chopped onion, green chillies, curry leaves, and salt. (required for the egg pieces alone)
2. In a bowl, pour 2 tsp of oil and spread it all over the inner sides of the bowl.
3. Pour the beaten egg to the bowl and pressure cook it for few whistles.
4. Allow the cooked egg to cool off.
5. Cut the puffed egg cake into square or diamond pieces with a knife and keep the pieces aside.
6. Place a pan and pour Oil to it and add the items given in To Season.
7. Add the chopped Onions and saute till it turns transparent.
8. Now add the chopped tomatoes and saute till it leaves out oil.
9. Its the right time to add the grinded masala and saute till raw smell is off.
10. Add all the dry powders - turmeric powder, home-made sambhar powder, garam masala powder and salt.
11. Saute the masala for few minutes and then add water to it.
12. Cook the masala till raw smell is off. It would take at about 15 to 20 min.
13. When it starts boiling, add the egg pieces and cook for another 2 or 3 min.
14. Pour the Kulambhu to a serving dish.

Spicy Chicken Gravy

Spicy Chicken Gravy is one of the recipes that adds on to the list of my own dishes. I tried it out and served for the guests who had come to my house.

I served it as a side dish for the Chicken Biriyani that was prepared by my Aunt, one of our family friends. I didn't find time to post this, as I was caught up with my busy work schedule.

The dish goes good with Biriyani, Rice, Chappathis and Phulkas. Here is the receipe for you..

Ingredients
Onion - 1 (big, finely chopped)
Tomatoes - 2 (finely chopped)
Fennel seeds powder - 1/2 tsp
Oil - 1 tbsp

To Marinate
Chicken - 350 gms
Curd - 1 tbsp
Ginger-Garlic paste - 1 1/2 tsp
Lime juice - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Sambhar powder - 1 tsp(home made)
Dhaniya powder - 2 tsp
Cumin powder - 1/4 tsp
Salt - to taste

To Season
Fennel seeds - 1/2 tsp
Curry leaves - few sprigs

To Grind
Cashew - 2 or 3
Fennel seeds - 1/2 tsp
Grated Coconut - 2 tbsp

Preparation
1. Marinate the Chicken with items given in To Marinate for half-an-hour.
2. Heat oil in a non-stick kadai and add the items given in To Season and allow it to splutter.
3. Add the chopped onions, little salt and saute till it turns transparent.
4. Now add the marinated Chicken pieces and cook it covered in a medium flame and add little water if required for the chicken to cook.
5. When oil oozes out, pour the grinded coconut-cashew paste and cook it in a low flame till it leaves out oil
6. When Chicken is almost done, add the fennel seed powder and saute it once.
7. Now your Spicy Chicken Gravy is ready to be served hot.

Kadai Chicken

"Kadai chicken" also called as Karahi Chicken is a chicken curry recipe from the land of Punjab, which is known widely for its culture, food, people. It is usually cooked in kadai/skillet. Kadai is a wok-type utensil used in Indian cooking. The speciality of kadai chicken is, it is not only cooked in kadai/skillet but also it is served in kadai/skillet. The dish gets it best colour and taste from the kadai it is cooked on especially iron kadai. Indian kadai is available in various metal forms.

Kadai chicken can be found on the menu cards in every restaurant worldwide where indian food is served. In restaurants, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant. Oops, I didn't have a serving Kadai.

I cooked it in a big deep bottomed non-stick kadai. I made this dish a little dry, and if you need it more gravy then change the onion tomato ratio and there by some more water to make the gravy thin.

Yesterday, being the first time that I tried this dish, it came out real good and the taste was awesome. As usual, I got a big appreciation from my dad.

Ingredients
Chicken - 250gms
Capsicum - 1/2
Onion - 1 big (finely chopped)
Onion cubes - 10 to 15
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Dhaniya powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste

To Season
Cinnamon sticks - 2 (small pieces)
Green Cardamom - 1
Cloves - 2 or 3

To Grind 1
Riped Tomatoes - 2

To Grind 2
Cashew - 2 or 3
Fennel seeds - 1/4 tsp
Cummin seeds - 1/4 tsp

Preparation
(1) Place a deep bottomed and big non-stick Kadai and pour Oil to it.
(2) To the hot oil, add the items given in the To Season and allow it to splutter.
(3) Add the finely chopped Onions, little salt for the onions to cook and fry till its turns light brown.
(4) Now its the right time to add the Ginger-Garlic paste.
(5) Saute till the raw smell of ginger garlic paste is off.
(6) Add the grinded tomato paste or if not the tomato puree and cook in medium flame and then in slow flame till it leaves out oil and color of the gravy turns thick red.
(7) Now add all the dry masala powders and the remaining salt as required.
(8) Cook the dry masala powders by adding little water and wait till the raw smell is off to add the chicken pieces.
(9) Cover and cook the chicken in the medium flame.
(10)Add the cashew paste when the gravy oozes out oil.
(11)Cover and cook the chicken till it is done fully.
(12)Add the capsicum and onion cubes to it and cook for another 4 to 5 minutes.
(13)Keep some onion cubes for garnishing the dish.
(14)Now the dish is ready to be served hot with your Naan, Rotis and Phulkas.