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| Aug 31, 2007 7:56 pm |
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re: Thread:Indian Heritage Architecture:Chettinad palaces |
| Shobha(usha) gowri
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The Chettinad palaces:
links:http://www.indiaprofile.com/monuments-temples/chettinad.htm
and http://www.karaikudi.com/chettinadhouse.htm and
http://www.pbase.com/oochappan/chettinad
Driving down the roads of Karaikudi is like a sci-fi movie.It is so warped in time-time just stood stil here as her inhabitants left for far off shores. The style of the construction is unbelievable-small gates leading to gigantic houses that sprawls cross streets maybe two or three.Colors,riotous and shapes and materials -just mind boggling
If you can think eclectic this is the architecture you can visualize--The marble was brought from Italy, chandeliers and teak from Burma, crockery from Indonesia, crystals from Europe and wall-to-wall mirrors from Belgium. The woodwork and stonework was inspired that of the houses in France and other European destinations.
Here is that famous chicken chettinad:
ngredients:
• 1 Chicken
• 1 tsp Turmeric powder
• 1 tsp Cayenne pepper
• 3/4 Inch piece ginger
• 1 tsp Ground coriander
• 6 Curry leaves
• 2 Onions
• 2 Garlic pods
• Black peppercorns
• 2 Ounces Kurumulaku
• 2 tbsp Vegetable oil
• 3/4 Cup peeled and chopped tomatoes
• Salt to taste
Cooking Instructions:
• Chop the chicken into pieces.
• Fry chopped onions, ginger and garlic in the vegetable oil.
• Add remaining spices and fry for a few minutes.
• Add tomato pieces and salt. Fry for another 5 minutes.
• Add chicken pieces and mix well to coat them with the gravy.
• Put the lid and simmer the contents for about half an hour.
• The mixture would turn almost dry. Occasionally add a little water if required.
• Chettinad chicken is ready to serve.
and the Summa kolambu:(
Ingredients:
• 2 Onions
• 2 Tomatoes
• Coriander leaves (2 bunches)
• 1 tsp Fennel seeds
• 1 tsp Fenugreek seeds
• 4 Garlic flakes
• 3 tbsp Tamarind paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/4 tsp Chilli powder
• 5 Green curry leaves
• Salt to taste
• Oil for frying
Cooking Instructions:
• Add 1 cup water to the tamarind paste.
• Chop the onions and tomatoes.
• Heat the oil.
• Put fennel seeds, fenugreek seeds and curry leaves.
• Now add chopped garlic, onions and tomatoes.
• Saute them well.
• Mix chilli powder, turmeric powder and corainder powder.
• Saute them well.
• Add tamarind paste and salt.
• Boil it covered till it turns thick.
• Garnish it with coriander leaves.Private Reply to Shobha(usha) gowri (new win) |
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