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Chettinad Vegetable Pulao is a classic South Indian way of making rice. The spices are a unique blend of saunf (fennel seeds), black pepper corns with the addition of baby onions, ginger and garlic which add to the taste. This Pulao is made with Silver Range of Kohinoor Super Basmati rice, which is aged & matured naturally for 24 months for its soft shiny look & sweet taste.
http://www.archanaskitchen.com/chettinad-vegetable-pulao-recipe-with-kohinoor-silver-basmati-rice

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The Chettinad Thakkali Vengaya Kuzhambu Recipe is a tandy curry that is made from simmering baby onions also known as the sambar onion or Chinna Vengayam in tamil. Chettinad cuisine is one of the most popular cuisines of Southern India, that is packed with a few essential ingredients and that is the baby onion and the black peppercorns. The Chettinad Thakkali Vengaya Kuzhambu is a perfect dish to go along with some steaming hot rice, Cabbage Poriyal and Appalam. Serve it for lunch or dinner and you will surely enjoy this spicy curry.
http://www.archanaskitchen.com/chettinad-thakkali-vengaya-kuzhambu-recipe

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The Chettinad Beans & Cauliflower Poriyal Recipe is a healthy stir fry with a subtle blend of south indian condiments. The steamed fresh vegetables are simply tossed in a seasoning and served as a side dish along with sambar or a kuzhambu and rice. The Chettinad Beans & Cauliflower Poriyal is a healthy recipe that you can have as a salad with a bowl of yogurt for a light dinner. Serve the Chettinad Beans & Cauliflower Poriyal along with Drumstick Sambar, Steamed Rice and Appalam for a lunch or dinner.
http://www.archanaskitchen.com/chettinad-beans-cauliflower-poriyal-recipe-south-indian-stir-fry

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Franco-Pondicherry or Pondicherry cuisine, has been union territory’s best-kept secret. The flavours are mild and the fusion between the French and Tamil is what makes this cuisine unique and different from rest of India. There are plenty of options when it comes to this cuisine for vegetarians as well as non-vegetarians. Since it was a former French colony it’s not surprising that the cuisine is heavily influenced by the French way of life.
http://www.archanaskitchen.com/chettinad-fish-fry-with-roasted-corn-onions-and-carrots-with-french-beans-recipe

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Chettinad fish fry recipe is a delicious and spicy preparation of fish made in the Chettinad region of South India. Chettinad cuisine is known for spicy food which is made using freshly ground masalas. You can use any type of firm fleshed fish to make this recipe. I used surmai/seerfish. Serve Chettinad Fish Fry Recipe with cooked rice, Chettinad Paruppu Urundai Kuzhambu and potato kurma recipe to make it a complete meal. Did you know: Fish is rich in omega 3 fatty acids which promote heart health.
http://www.archanaskitchen.com/spicy-chettinad-fish-fry-recipe

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Kathirikai Urulaikizhanghu Kuzhambhu is a traditional Chettinad dish which is commonly prepared in all households of Chettinad with brinjal and potatoes. Brinjals and potatoes are cubed and cooked with spices in a tamarind – tomato base. The addition of tamarind and tomato lends sour taste to the gravy and addition of spices lends a spicy taste. The combination of sour and spicy makes it as a perfect accompaniment for rice.
http://www.archanaskitchen.com/kathirikai-urulaikizhangu-kara-kuzhambhu-recipe

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The Chettinad Style Uppu Mani Kozhukattai Recipe is a traditional south indian rice flour based dumpling that is made during festivals especially Ganesh Chaturthi. A rice flour porridge is made, which is then shaped and seasoned with mustard, asafoetida and curry leaves. Serve the Chettinad Style Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family. If you are looking to make Kozhukattai for festivals then you must try these classic recipes.
http://www.archanaskitchen.com/chettinad-style-uppu-mani-kozhukattai-recipe-kara-pidi-kozhukattai-savory-rice-flour-dumplings

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Chettinad Muttai Masala Recipe is a flavourful egg curry very different from the other egg masala recipes. The use of the freshly dry roasted and ground chettinad masala makes it very aromatic giving it a nutty taste. Serve the Chettinad Muttai Masala Recipe along with Kerala Parotta and Tomato Onion Cucumber Raita to make it an interesting weeknight dinner.
http://www.archanaskitchen.com/chettinad-muttai-masala-recipe-chettinad-style-egg-curry
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