Chettinad Non-Veg Thali

Ingredients (20)

• layer 1: 1/4c water
• layer 1: 2tbsp oil
• layer 4: 1tsp each
• layer 1: 3tbsp oil
• layer 1: 3tbsp oil
• in a 2l cooker
• layer 1: 3tbsp water
• layer 3: 250g boneless mutton
• layer 4: 1tbsp caramelised onion
• layer 1: 3tbsp water
• layer 1: 2tbsp oil
• layer 1: 3tbsp oil
• layer 1: 1/4c water
• layer 1: 3tbsp oil
• layer 1: 1tbsp oil
• layer 1: 3tbsp oil
• layer 2: 1c onions
• layer 1: 1tbsp oil
• layer 1: 1tbsp ghee
• opos & store 1/2kg of caramelised shallot paste. adds a depth of flavour to all chettinad curries

Method

1. 1

   Markandam soup (Bone soup)

2. 2

   Roast & blend 1 dry red chilli, 1tsp each (dhania, pepper, cumin) to a coarse powder. Mix with 2C chopped chest bones, 1tsp sea salt.

3. 3

   In a 2L pressure cooker layer as below:

4. 4

   Layer 1: 1/4C water, 2tbsp oil

5. 5

   Layer 2: 1/2C chopped shallots, 1 chopped tomato

6. 6

   Layer 3: Marinated chest bones

7. 7

   Cook for 10 whistles on high. Let pressure settle. Mix 1C stock

8. 8

   Kozhi Rasam (Chicken soup)

9. 9

   b. Blend 1/4C chopped onions, 1 dry red chilli, 5 garlic cloves, 1tsp fennel, 5 curry leaves to a coarse paste.

10. 10

    In a 2L pressure cooker layer as below:

11. 11

    Layer 1: 2tbsp oil

12. 12

    Layer 2: 1C chopped shallots, 1 chopped desi tomato

13. 13

    Layer 3: Chicken

14. 14

    Layer 4: 1tsp each (dhania powder, salt), 1/2tsp each (chilli, cumin powder, 1/4tsp turmeric powder.

15. 15

    Layer 5: Blended paste

16. 16

    Cook for 6 whistles on high. Let pressure settle. Mix in 3C hot water/ stock. Strain & serve. Garnish with chopped cilantro.

17. 17

    Mutton curries :

18. 18

    Liver pepper fry

19. 19

    Layer 1: 3tbsp oil

20. 20

    Layer 2: 1C chopped shallots, 1/4C each (chopped garlic, curry leaves)

21. 21

    Layer 3: 1/2C chopped deseeded tomato

22. 22

    Layer 4: 2C chopped goat liver mixed with 1tsp GG paste, 1/4tsp each (turmeric,crushed fennel) 1tsp each (chilli, pepper, dhania powders), 1/2tsp each (salt, garam masala)

23. 23

    Cook on high for 4 whistles. Let settle. Mix all.

24. 24

    Mutton Sukka (Dry mutton curry)

25. 25

    Mix 2C chopped mutton, 1/4C caramelised onion, 2tsp each (dhania powder, chilli powder), 1tsp each (GG paste,salt), 1/2tsp each (turmeric powder, garam masala).

26. 26

    Blend 1/4C chopped coconut, 1tsp each (poppy seeds, fennel),5 cashews

27. 27

    Layer 1: 3tbsp oil

28. 28

    layer 2: 1/2C each (chopped shallots, tomatoes),5 chopped garlic cloves,

29. 29

    Layer 4: Coconut paste

30. 30

    Cook on high for 8 whistles. Let pressure settle. Mix all

31. 31

    Mutton Uppukari (Salted meat)

32. 32

    In a 2L cooker, layer as below

33. 33

    Layer 1: 3tbsp water, 3tbsp oil

34. 34

    Layer 2: 1C dry red chillies torn into small pieces

35. 35

    Layer 3: 250g boneless mutton

36. 36

    Layer 4: 1tbsp caramelised onion, 1tsp each (GG paste,salt), 1/2tsp each (crushed fennel, turmeric powder)

37. 37

    Cook on high for 8 whistles. Let pressure settle. Mix all,

38. 38

    Thala kari kuzhambu (Lamb head curry)

39. 39

    Blend 1/4c chopped coconut, 1tsp poppy seeds, 5 cashew, 1tsp fennel, 1tbsp roasted gram, 1/4C caramelised onions powder, 2tbsp each (dhania powder, kulambu powder), 1/2tsp turmeric powder, 1tbsp GG paste, 1tsp salt to a paste.

40. 40

    Layer 1: 3tbsp water, 2tbsp oil

41. 41

    Layer 2: 5 curry leaves, 1C chopped onion, 1/4C deseeded tomato

42. 42

    Layer 3: 1 chopped lamb's head (minus brain)

43. 43

    layer 4: 1C each chopped (Potato, eggplant)

44. 44

    Layer 5: Spiced coconut paste.

45. 45

    Cook on high for 7 whistles. Let settle. Mix all with 1C water/ stock

46. 46

    Chicken Curries:

47. 47

    Pepper chicken:

48. 48

    Mix 1/2kg chicken, 1/4C caramlelised onion, 2tbsp pepper powder, 1tbsp dhania powder,1/2tbsp chilli powder, 2tsp GG paste, 1tsp salt, 1/2tsp turmeric powder, 1/4tsp each (garam masala, fennel powder)

49. 49

    In a 2L pressure cooker layer as below:

50. 50

    Layer 1: 2tbsp oil