METHOD:
1. take refined oil in a handi and heat it.
2. put sonf, star anise, star anise, bay leaf, cinnamon stick,blackpeppercorns and crackle them.
3. now add onion that has been cut into dices along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.
4. saute them all.
5. now add tomato cubes and cook till water of tomatoes dries out.
6. add chicken(whole with skin chicken cut into pieces) and saute them for a while.
7. add turmeric powder,red chilli powder, corriander powder and salt and mix well.
8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.
9. strain and serve.
DESCRIPTION:Thin extract of chicken with chef MOHAN special spices
NENJU ELLUMBU RASAM
METHOD:
1. take refined oil in a handi and heat it.
2. put sonf, star anise, star anise, bay leaf and cinnamon stick and crackle them.
3. now add onion that has been cut into dices along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.
4. saute them all.
5. now add tomato cubes and cook till water of tomatoes dries out.
6. add mutton chest bones cut into small pieces and saute them for a while.
7. add turmeric powder,red chilli powder, corriander powder and salt and mix well.
8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.
9. strain and serve with one piece of chest bone per person with chopped fresh corriander.
DESCRIPTION:Thin nourishing extract of mutton chest bones flavoured with spices
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THAKKALI THULASI SOUP
Accompaniments:
13
METHOD:
1. take refined oil in a handi and heat it.
2. put star anise, bay leaf, black peppercorns and cinnamon stick and crackle them.
3. now add roughly chopped onion along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.
4. saute them all.
5. now add roughly chopped tomato and saute fo a while and add basil leaves.
6. add turmeric powder,red chilli powder and salt and mix well.
8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.
9. strain and serve with chopped basilin it.
DESCRIPTION:Midly spiced fresh tomato soup flavoured with Indian basil
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KARUVEPILLAI CHAARU
Colour: red Accompaniments: Appearance: liquid Garnishes: chopped basil Texture: Presentation: soup bowl Flavour:basil Portions: 4 Taste: tomato FC / portion: 3.519 Cooking method: simmering Recommended SP: 140 FC % : 2.513918 S.No. Ingredients Qty. Unit Cost/unit Amt 1 Oil Refined 5 ml 51.26 0.26 2 star anise 5 gms 90 0.45 3 bay leaf 2 gms 31.75 0.06 4 cinnamon stick 2 gms 135.17 0.27 5 black peppercorns 5 gms 140.27 0.70 6 onion 50 gms 51.26 2.56 7 green chillies 5 gms 8.3 0.04 8 ginger 5 gms 18 0.09 9 garlic 5 gms 15.5 0.08 10 tomato 1 gms 10 0.01 11 curry leaves 1 bunch 8.4 8.40 12 turmeric powder 3 gms 42.4 0.13 13 degi mirch 5 gms 200 1.00 14 salt 5 gms 5.45 0.03 15
METHOD:
1. take refined oil in a handi and heat it.
2. put star anise, bay leaf, black peppercorns and cinnamon stick and crackle them.
3. now add roughly chopped onion along with whole green chilli, freshly pounded ginger and freshly pound
4. saute them all.
5. now add roughly chopped tomato and saute fo a while and add basil leaves.
6. add turmeric powder,red chilli powder and salt and mix well.
8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.
9. strain and serve with chopped basilin it.
DESCRIPTION:Essence of curry leaves and lentils with aromatic herbs
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PALAGARA SUVAIGAL
Colour: maroon, brown,yellow resp. | Accompaniments: | ||||||
Appearance: dry | Garnishes: | ||||||
Texture:soft, soft, crisp | Presentation: starter plate | ||||||
Flavour: banana, dal, sonf resp. | Portions: 1 | ||||||
Taste: sweet, salty, bangal gram resp. | FC / portion: | 24.44 | |||||
Cooking method:deep frying,griddle, | Recommended SP: | 225 | |||||
deep frying respectively | FC % : | 10.86224 | |||||
S.No. | Ingredients | Qty. | Unit | Cost/unit | Amt | ||
1 | For Banana dosa | ||||||
2 | jaggery | 20 | gms | 28.7 | 0.57 | ||
3 | rice flour | 10 | gms | 13 | 0.13 | ||
4 | maida | 10 | gms | 12.4 | 0.12 | ||
5 | bananas | 2 | no | 3 | 6.00 | ||
6 | ghee | 100 | gms | 125 | 12.50 | ||
7 | for adai | 0 | 0.00 | ||||
8 | arhar dal | 10 | gms | 33 | 0.33 | ||
9 | bengal gram | 10 | gms | 28.99 | 0.29 | ||
10 | raw rice | 10 | gms | 10 | 0.10 | ||
11 | nellore rice | 10 | gms | 12.5 | 0.13 | ||
12 | cashew broken | 2 | gms | 185 | 0.37 | ||
13 | onion chopped | 4 | gms | 7.09 | 0.03 | ||
14 | black pepper whole | 2 | gms | 140.27 | 0.28 | ||
15 | urad dal split | 2 | gms | 28.68 | 0.06 | ||
16 | curry leaves | 2 | gms | 8.4 | 0.02 | ||
17 | mustard seeds | 3 | gms | 30 | 0.09 | ||
18 | 0 | 0.00 | |||||
19 | for keerai vada | 0 | 0.00 | ||||
20 | bengal gram | 100 | gms | 28.99 | 2.90 | ||
21 | ginger | 3 | gms | 18 | 0.05 | ||
22 | green chilli | 4 | gms | 8.5 | 0.03 | ||
23 | turmeric powder | 2 | gms | 42.4 | 0.08 | ||
24 | keerai | 20 | gms | 7.5 | 0.15 | ||
25 | salt | 3 | gms | 5.45 | 0.02 | ||
26 | sonf | 3 | gms | 52.52 | 0.16 | ||
27 | onion chopped | 4 | gms | 7.09 | 0.03 | ||
28 | TOTAL | 24.44 | |||||
METHOD:Banana dosa:
1. take jaggery in a bowl and crush it and add rice flour and refined flour and mix it well till crumby texture is obtained.
2. Mix bananas and make fine paste.
3. Now deep fry in hot desi ghee till red from exterior.and soft from inside.
chettinad adai:
1. take tuar dal, bengal gram, raw rice, nellore rice, cashewnuts and soak them in cold water for 1 hour.
2. mix chopped onion, crush pepper corns and make seprate tarka in refined oil with split urad dal, curry leaves and mustard seeds.
3. cook on griddle and cook on both sides to make round disc shaped adai.
keerai vada:
1. soak bengal gram for 1 hour then drain water and and grind into course paste.
2. add chopped ginger, chopped green chilli, turmeric powder, chopped, washed keerai (squeezed in muslin cloth), salt, sonf and chopped onion and make small patties with hand and deep fry them in hot oil till crisp.
DESCRIPTION:A combination of banana dosa, chettinad adai,and keerai vada
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CHETTINAD ERAL MILAGU PERATAL
Colour: dark maroon Accompaniments: Appearance: dry Garnishes: curry leaves Texture: soft Presentation: starter plate Flavour: prawns Portions: 1 Taste: prawns & pepper corns FC / portion: ##### Cooking method: roasting Recommended SP: 695 FC % : 14.80612 S.No. Ingredients Qty. Unit Cost/unit Amt 1 prawns 35-40 250 gms 400 100.00 2 thokku masala 50 gms 28.72 1.44 3 black pepper whole 10 gms 140.27 1.40 4 curry leaves 5 gms 8.4 0.04 5 salt 4 gms 5.45 0.02 6
METHOD:
1. Peel prawns (grade III) and devein the (16 no.) and wash them thoroughly.
2. Put prawns in a pan and add little water and heat them for 2 min..
3. Add onion tomato masala, crushed black peppercorns and salt and cook prawns completely
4. Add curry leaves and serve hot.
DESCRIPTION:Bay fresh prawns cooked dry with chettinad spices
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USLAMPATTI KARI SUKKA
Colour:Dark brown | Accompaniments: | |||||
Appearance: dry | Garnishes: fried curry leaves | |||||
Texture: soft | Presentation: starter plate | |||||
Flavour:Dry spices | Portions: 1 | |||||
Taste: spicy | FC / portion: | ##### | ||||
Cooking method:stewing | Recommended SP: | 355 | ||||
FC % : | 29.37428 | |||||
S.No. | Ingredients | Qty. | Unit | Cost/unit | Amt | |
1 | mutton bundle | 400 | gms | 241 | 96.40 | |
2 | turmeric powder | 5 | gms | 42.4 | 0.21 | |
3 | degi mirch | 10 | gms | 200 | 2.00 | |
4 | corriander powder | 5 | gms | 46.29 | 0.23 | |
5 | oil refined | 15 | ml | 51.26 | 0.77 | |
6 | ginger garlic paste | 5 | gms | 26.88 | 0.13 | |
7 | tomato | 10 | gms | 10 | 0.10 | |
8 | star anise | 5 | gms | 90 | 0.45 | |
9 | guntur chilli | 3 | gms | 26 | 0.08 | |
10 | star anise | 5 | gms | 90 | 0.45 | |
11 | cinnamon stick | 5 | gms | 135.17 | 0.68 | |
12 | sonf | 4 | gms | 52.52 | 0.21 | |
13 | sambar onion | 80 | gms | 5.45 | 0.44 | |
14 | garlic peeled | 5 | gms | 48 | 0.24 | |
15 | curry leaves | 5 | gms | 8.4 | 0.04 | |
16 | cashew broken | 10 | gms | 185 | 1.85 | |
17 | ||||||
METHOD:
1. take clean handi and add mutton bundle (small pieces from mutton leg) with turmeric powder, degi chilli, corriander powder, little oil, ginger garlic paste, tomato slices and water enough to cover the mutton.
2. bring first boil and then simmer the flame let it cook on slow flame covered till mutton gets cooked (approx. 45 min.)
3. seprately heat oil in karai
4. add star anise, guntur chillies, cinnamon stick, sonf and crackle them.
5. now add sliced button onion with galic peeled (whole).
6. saute them till light brown.
7. add deghi chilli powder and saute.
8. add curry leaves, broken cashew nuts and add cooked mutton.
9. now cook yill the liquid eveporates by scraping the sides and bottom of karai constantly.
10. serve hot.
DESCRIPTION:A chettinad star …. Dry lamb preparation from the rural south.
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MASALA PANIYARAM
Colour: off white | Accompaniments: onion chutney | |||||
Appearance: round bolls | Garnishes: | |||||
Texture: crisp outside, soft inside | Presentation: starter plate | |||||
Flavour: rice | Portions: 1 | |||||
Taste: fermented rice & capsicum | FC / portion: | 3.82 | ||||
Cooking method: griddle type | Recommended SP: | 225 | ||||
FC % : | 1.697307 | |||||
S.No. | Ingredients | Qty. | Unit | Cost/unit | Amt | |
1 | nellore rice | 40 | gms | 12.5 | 0.50 | |
2 | raw rice | 40 | gms | 10 | 0.40 | |
3 | urad dal | 20 | gms | 10 | 0.20 | |
4 | salt | 4 | gms | 5.45 | 0.02 | |
5 | onion chopped | 5 | gms | 7.09 | 0.04 | |
6 | ginger garlic paste | 2 | gms | 26.88 | 0.05 | |
7 | degi mirch | 5 | gms | 200 | 1.00 | |
8 | corriander powder | 2 | gms | 46.29 | 0.09 | |
9 | turmeric powder | 1 | gms | 42.4 | 0.04 | |
10 | tomato chopped | 5 | gms | 8.81 | 0.04 | |
11 | capsicum red | 10 | gms | 66 | 0.66 | |
12 | oil refined | 15 | ml | 51.26 | 0.77 | |
13 | ||||||
METHOD:for batter:1. soak half kg nellore rice, half kg raw rice and 250 gm urad dal and soak them all in a bowl with double the amount of water.
2. Keep it soaked for 4 hours and then through the water and wash twice.
3. Now make fine batter with this mixture.
4. add little salt and keep it for 4 hours at room temperature (23 degree celcius).
5. now mix it well and keep it inside cold storage.
stuffing: 1. heat oil in a pan and add chopped onion and saute them and add ginger and garlic paste and saute them.
2. add deghi chilli powder, corriander powder and turmeric powder and salt and saute well.
3. add chopped tomato along with finely diced red, yellow and green peppers. and saute well.
making paniyaram:
1. clean and heat paniyaram moulds and sprinkle refined oil on it.fill half of batter and add stufing and add batter to fill the mould and let it cookfor 5 min. and then turn them in mould and cook completely on slow fire and serve hot.
DESCRIPTION:Rice and urad dal dumpling filled with capsicum masala in a Traditional concave mould
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UPPU URUNDAI
Colour:white | Accompaniments: | |||||
Appearance:round bolls | Garnishes:fried curry leaves | |||||
Texture:soft | Presentation:starter plate | |||||
Flavour:ghee | Portions:1 | |||||
Taste: | FC / portion: | 4.15 | ||||
Cooking method:steaming | Recommended SP: | 225 | ||||
FC % : | 1.846409 | |||||
S.No. | Ingredients | Qty. | Unit | Cost/unit | Amt | |
1 | nellore rice | 200 | gms | 12.5 | 2.50 | |
2 | refined oil | 10 | ml | 8 | 0.08 | |
3 | mustard seeds | 5 | gms | 30 | 0.15 | |
4 | methi seeds | 4 | gms | 8 | 0.03 | |
5 | urad dal split | 4 | gms | 28.68 | 0.11 | |
6 | ginger | 4 | gms | 18 | 0.07 | |
7 | green chilli | 3 | gms | 8.5 | 0.03 | |
8 | curry leaves | 3 | gms | 8.4 | 0.03 | |
9 | salt | gms | 5.45 | 0.00 | ||
10 | coconut oil | ml | 70 | 0.00 | ||
11 | desi ghee | 3 | ml | 200 | 0.60 | |
12 | podi | 15 | gms | 37 | 0.56 | |
13 | ||||||
14 | ||||||
METHOD:
1. take nellore rice and wash them 4 times and then drain water.
2. now put them onto tray and dry yhem by keeping under fan.
3. grind them till fine powder.
4. now make seprate tempering:
heat refined oil
add mustard seeds,methi seeds,split urad
dal and brown it.
add chopped ginger and green chilli and
finely add curry leaves and saute well.
5. add this tempering onto freshly made rice flour with salt.
6. seprately boil water and make soft dough of rice flour with boiling water ( also add little coconut oil)
7. make small bolls of it and steam them for 15 min.
8. heat desi ghee in pan and saute curry leaves and add podi and toss these cooked bolls in it and serve immediately.
DESCRIPTION:Steamed rice dumplings tossed in ghee with podi
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ERA MANGA KOZHAMBU
Colour:red | Accompaniments: idiappam | |||||
Appearance: thin gravy | Garnishes: | |||||
Texture:wet | Presentation:serve in bowl | |||||
Flavour: tomato | Portions:1 | |||||
Taste: sweet spicy | FC / portion: | ##### | ||||
Cooking method:stewing | Recommended SP: | 695 | ||||
FC % : | 26.1 | |||||
S.No. | Ingredients | Qty. | Unit | Cost/unit | Amt | |
1 | tomato puree | 500 | ml | 30 | 15.00 | |
2 | prawns 35-40 | 400 | gms | 400 | 160.00 | |
3 | degi mirch | 10 | gms | 200 | 2.00 | |
4 | turmeric | 3 | gms | 42.4 | 0.13 | |
5 | oil refined | 10 | ml | 51.26 | 0.51 | |
6 | mustard | 5 | gms | 33.5 | 0.17 | |
7 | white jeera | 4 | gms | 90 | 0.36 | |
8 | methis seeds | 2 | gms | 24 | 0.05 | |
9 | guntur chilli | 2 | gms | 26 | 0.05 | |
10 | oinon chopped | 20 | gms | 51.26 | 1.03 | |
11 | sambar onion | 10 | gms | 23 | 0.23 | |
12 | ginger garlic paste | 5 | gms | 26.88 | 0.13 | |
13 | coriander powder | 10 | gms | 75 | 0.75 | |
14 | tamarind | 10 | gms | 35 | 0.35 | |
15 | raw mango | 15 | gms | 10 | 0.15 | |
16 | tadka | 6 | 0.00 | |||
17 | oil refined | 5 | ml | 51.26 | 0.26 | |
18 | garlic chopped | 10 | gms | 21.5 | 0.22 | |
19 | curry leaves | 2 | gms | 8.4 | 0.02 | |
20 | ||||||
21 | ||||||
METHOD:
1.clean and wash theprawn.
2.In a kadhai take tomato puree add red chilli powder and turmeric powder get it to a boil and strain.
3.Take oil in a kadhai heat it. Add mustard seeds , jeera, methi, guntur chilli. Add chopped onion and brown them, add ginger garlic paste and saute.
4. Add chilli powder , coriander powder, tamarind water , and the tomato puree mixture. cook for 2 min
5.add the raw mango and cook the liquid till oil comes on top.about 30 min.
6. Add the prawn and cook till done.
7. Check for seasoning and serve.
DESCRIPTION:Homestyle spicy prawn curry with raw mangoes CHEF MOHAN SPECIAL
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