Wonderful Day to All..!
Its been longtime since i posted here. Finally I'm here with a small village recipe for you in Tamilnadu, India.
Here's delicious classic delights and a lovely village info for you all.
Needamangalam is a greeny town surrounded by many small villages. Situated in Thiruvarur district of Tamilnadu. Its located 35Km from Thanjavur and 318km from Chennai. This is junction of two national highways(NH), one from Trichy and Nagapattinam and the other from Kumabakonam to Mannargudi.
Needamangalam is notable for the temples those are located around it. Needamangalam is a main hub for the nearby villages. Majority of population here are farmers. This is the native place of musician Neelakanda Shastri and current Chief Election Commissioner of India Mr. N. Gopalaswami, people from film industry like cameraman Gopinath and Director Sami are also from here.
The Green Rice fields and the temples steal everyone who visits the place. Here are some glimpses.
Lovely Green Rice fields
Pushpavaneswar temple, Needamangalam.
The main deity here is Pushpavaneswarar, Lord Shiva.
Suryanar Temple(Abathsahayeswarar temple), Alangudi, near Needamangalam.
Lord Guru is also called Brahaspathi due to his excellence in education and fine arts. The main deity of the Alangudi temple is Lord Abathsahayeswarar. Lord Guru is considered supreme in intelligence and so is the teacher of the Devas and a minister in Lord Indra's court. People visit from all over the world to get the blessings.
Picture courtesy: Yahoo,Flicker
The traditional style of cooking here involved the natural spices and fresh vegetables from farms. Country chicken(Naatukozhi) cooked with hand-ground spices in clay burner. This induces a strong flavour of fresh spices and slow cooked tenderness to the chicken.
Now-a-days we powder the spices like red chilly, coriander and spices to use instantly. But they give less flavour than the freshly ground ones. In those days, in the village, as people live in united family(Kootu kudumbam), huge amount of cooking would be done in big vessels. So much of spices would be grinded in Stone grinder(ammi) in to a smooth paste which gives a unique strong taste.
Here's a Chicken pepper curry and roast in the classic style. I learnt it from my grandma cooked by freshly ground spices, try and enjoy!
CLASSIC CHICKEN PEPPER CURRY:
1. Chicken - 1/2 kg,
2. Pearl onions - 1/2 cup finely chopped,
3. Tomato - 2 finely chopped,
4. Green chilly - 1 Slit lengthwise,
5. Turmeric powder - 2 tsp,
6. Curry leaves - 2 srings,
7. Cilantro for garnish,
8. Oil - as needed,
9. Salt - as per taste,
10. Bay leaves - 2.
1. Ginger - 11/2 inch,
2. Garlic cloves - 8.
1. Cinnamon - 1 stick,
2. Cloves - 2,
3. Fennel seeds - 1 tsp.
1. Red dry chilly - 4,
2. Black peppercorns - 3 tsp,
3. Cumin seeds - 3 tsp.
Coriander seeds: - 3 tsp.
1. Grated coconut - 1/4 cup,
2. Pearl onions - 2,
3. Poppy seeds - 1 tsp,
4. Fennel seeds - 1/2 tsp.
How to make this curry:
1. Crush seperately the ingredients(ginger-garlic, spices) given for crushing.
2. Dry roast the red dry chilly and coriander seeds seperately and grind as stated.
3. Grind the coconut paste with the ingredients given in to a fine paste and keep it aside.
4. Heat oil in a heavy bottomed vessel/pressure cooker and add the crushed seasoning spice powder, and add the onions, green chilly, curry leaves, bay leaves and saute till the onions turn transparent.
5. Now, add the crushed ginger-garlic and saute till raw smell goes. Add the tomatoes and saute till they get mashed.
6. Add the cleaned chicken, turmeric powder, salt and saute well till the pieces turn white on the outer(careful not to burn).
7. Now add the ground hot paste(pepper, chilly, cumin), cover and cook till the chicken are tender or for 2 whistles.
"In the cooking time, Your home will fill the excellent pepperish aroma which tingles your tastebuds, it did to me he hee.."
8. Now keep the flame in medium and add the coriander paste as needed, coconut paste and leave for boil. Adjust taste and simmer adding oil on top.
9. When the curry turns rich and oil floats on top, garnish with cilantro.
Wonderful spicy classic chicken curry is ready to be served with steaming hot rice, chicken roast and onion raita.
CLASSIC CHICKEN ROAST:
Hello dear buddies,
1. Chicken(boneless/wings) - 1/2 kg,
2. Turmeric powder - 1 tsp,
3. Red/orange food colour - 1 tsp,
4. Salt - 3 tsp /as needed,
5. Curry leaves - 1 string,
6. Curd/Yoghurt - 1 tsp,
7. Oil - for frying.
For crushing and grinding:
Ginger-garlic crushed paste.
1. Ginger - 2 inch,
2. Garlic - 10.
Red dry chilly - 8/add as needed.
1. Grated coconut - 4 tsp,
2. Fennel seeds - 1 tsp,
3. Pearl onion - 2.
How to make this:
1. Dry roast the chillies and grind in to a paste.
2. Crush the ginger and garlic and coconut paste & keep aside.
3. Marinate the cleaned chicken in a bowl by adding turmeric powder, chilly paste, , coconut paste, food colour, salt, ginger-garlic paste, curd, curry leaves & mix well till the paste is coated well on the chicken pieces.
4. Refregirate the marinate for 2 hours.
5. Heat 4 tsp oil in a kadai, add the chicken pieces 4 at a time and cover and leave in medium flame for 5mins - 8mins stirring in between.
6. Now the chicken would turn small and tender. If not, cover again and cook till done.
7. When the pieces are cooked well, roast well till they turn golden brown.
Tastes excellent hot with onion and lemon wedges...!
These traditional classic treats go to Shama Nags's 'Gramathu Kaimanam/Village Special recipies event'
Hope you enjoyed the spicy classic delights with interesting village info!