India is one country that is packed with a variety of regional cuisines and cultures. So much so that the food habits and flavours change within kilometers. Just how the golden quadrilateral highway connects all corners of the country with each other, food also connects us with each other. From east and west to north and south, one thing that binds these different regions is their collective love for food. What if you could easily sample the best of Kashmiri cuisine while sitting in a Chettinad region, or sample the flavours of Kerala while soaking up the mountains of Himachal? Perhaps you can.
For anyone with a penchant for good food and desire to go beyond, Bhuna Pisa helps break the barriers of taste buds and bring the flavors of regions from faraway land into the comfort of our living room. Their multipurpose cooking pastes and curated recipes lets us explore the wide range of regional Indian recipes at our own kitchen.
So, get your apron and get ready to go beyond the monotonous delicacies, to explore some of the most interesting Indian dishes. Chettinad, for instance, is one region that is known for its spice quotient in its cuisine, and we are here with two of the most amazing Chettinad recipes for you to try.
1. Chettinad Paneer Varuval
Hot, tangy and delectable, this paneer recipe makes for the perfect side dish with parottas, dosas, or even curry and rice. You can substitute paneer with chicken, tofu or soya as well.
Serves: 4
Time: 20 minutes
Ingredients
- 2 tablespoons oil
- 3-4 curry leaves
- 2 onions, sliced
- 400 grams paneer, cubed
- 200 grams pack of Chettinad paste
- Coriander Leaves, chopped or coconut, freshly grated, for garnish
Method:
- Heat oil in a frying pan. Add the curry leaves and sliced onions, and fry till the onions are golden.
- Add the paneer cubes and stir fry on medium-high heat for 5 minutes, till it begins to colour.
- Add the Chettinad paste and 3-4 tablespoons of water. Cover and cook for 5-7 minutes, until the paneer is fully cooked and the masala coats the cubes.
- Open the pan, add salt to taste and mix well.
- Garnish with chopped coriander leaves or freshly grated coconut and serve hot with coin parotta, roti or as a side dish with any meal.
Image: Bhuna Pisa
2. Mixed Veg Chettinad Curry
A wholesome vegetable preparation that tastes excellent with vegetables of your choice. You can use up all your leftover veggies in your fridge and spice up the simplest of meals in just minutes!
Serves: 4
Time: 15 minutes
Ingredients
- 2 tablespoons oil
- 2 onions, finely chopped
- 300-400 grams mixed vegetables of your choice, roughly diced (eg. capsicum, cauliflower, carrot, beans, peas, potato, yam, etc.)
- 200 grams pack of Chettinad paste
- 1-2 tsp salt, or more to taste
- Coriander leaves, chopped for garnish
Method:
- Heat oil in a frying pan. Add the onions and fry till soft and golden.
- Add the washed and chopped mixed vegetables and the Chettinad paste, and stir fry for 5-7 minutes.
- Add 1-1½ cup of water, cover and cook for about 10-15 minutes, or until the vegetables are perfectly cooked.
- Open the pan and cook for 5 more minutes, if needed, until the curry thickens a little. Then adjust the salt to taste.
- Garnish with chopped coriander leaves and serve hot to accompany any meal of your choice.
