Fish Masala

Ingredients:

For Marinating

Fish - 1 lb (cut into pieces)
Red Chilly Powder - 2 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Salt - as needed
Lemon Juice - as needed (app. 1 tblsp)

For  Masala

Onion - 1 big(or 2 small finely chopped)
Tomato - 1 big (or 2 small chopped)
Green Chilly - 4
Red chilly Powder - 2 tsp
Corriander Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Grated Cococnut - 2 tblsp
Tamarind - small lime sized
Salt - as needed
Cilantro - for garnish
Oil - 2 tblsp

Method:

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.
2. After about 5 minutes of marinating, shallow fry the pieces.
3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.
4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.
5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)
6. Grind the coconut and add it to the masala.
7. Cook till the mixture is well cooked and oil seperates from the masala.
8. Finally add the fried fish pieces and chopped cilantro.
9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off.
10. Serve with white rice or chappatti

Chicken Roll

Ingredients:

Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch

Turmeric powder - a pinch
Ginger garlic paste - 1 tsp

Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp

Method:

1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish 

Salt To Taste

1 tbsp lemon juice 

1 1/4 cup fresh green coriander

6 green chillies 

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt 

oil for deep frying

Method:

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

KERALA FISH CURRY

Ingredients:




400 gms fish pieces 
1/2 cup chopped onion 
1 tsp chopped ginger
2 tbsp tamarind pulp 
1/2 cup coconut milk 
1/2 cup fresh grated coconut 
2 dry red chili 
1 tsp red chili powder 
1 tbsp soaked rice 
1 tsp cumin seeds 
2 tsp coriander seeds 
1/2 tsp turmeric powder 
2 tbsp oil 
Salt To Taste



Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Egg fry

Ingredients: 



4 - egg
4 cloves - garlic
3 - red chilli
1/2 tsp - pepper
1 tsp - cumin
Salt to taste 4 tsp - oil
Coriander leaves 




Method:

1. Boil an egg and keep it aside.
2. Finely grind all other ingredients.
3. Heat oil in a pan.
4. Fry the ground mix for 5-10 minutes.
5. Slice the egg into 4 pieces without separating yolk.
6. Add it into masala.
7. Fry for 2 minutes.
8. Serve with coriander leaves.

Chicken Chilli

Ingredients: 



250g - boneless chicken, medium-sized pieces 
2 - onion
2 - tomatoes
3-4 - green chilli
1 medium bunch - coriander
3 pieces - coconut 
150g - oil
Salt to taste




Method:

1. Make gravy of onion, tomatoes, green chilli, coriander and coconut.
2. Heat oil in a medium-sized pressure cooker.
3. Wait for 2 minutes, add chicken pieces.
4. Allow the chicken pieces to shrink in size slightly.
5. Add gravy, if required add 1 glass of water.
6. Cover and cook up to 3 whistles.
7. Open to check if water is well absorbed.
8. If required, transfer to a kadai and cook on a low flame till dry.

Mutton Paaya

Ingredients: 



6 - paya 
4 - onions
2 - tomatoes
50g - ginger garlic paste
2 tsp - chilli powder
1/4 tsp - turmeric powder 
3 tsp - coriander powder
4 tsp - coriander leaves
4 tbsp - oil
Salt to taste




Method:

1. Wash paya. Drain water and keep aside
2. Cut onions and tomatoes into small pieces
3. Wash coriander. Cut and keep aside.
4. Heat a 4-litre pressure cooker.
5. Add oil and heat.
6. Put onions, ginger garlic paste and fry well.
7. Add finely cut tomatoes.
8. Add turmeric, chili, dhania powder and salt.
9. Allow the mixture to cook on low flame for 5-10 minutes.
10. Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
11. Pour water enough to cover the contents in the cooker.
12. Continue to cook on low flame.
13. Wait for 5-6 whistles and then switch off.
14. Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Chicken Kurma

Ingredients: 



4 tbsp oil or as per requirement
Masala for seasoning: 4 cloves, 1 cinnamon stick, 4 elaichi/cardamom, 1 tejpatta/bay leaf
2 large onions, finely sliced
2 green chillies sliced or whole
1/2 kg chicken, washed and drained completely
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder (adjust)
500 ml water 

For paste: 

(Keep poppy seeds and cashew nuts in warm water for 30 minutes and make paste. Mix coriander pwd, Jeera powder with paste and add yogurt and mix well)
1/4 tsp cumin/jeera powder
1 tbsp poppy seeds
12 cashews

For mixing in paste: 

3/4 tsp coriander powder
1/4 tsp cumin/jeera powder
1/2 cup thick fresh yogurt
Salt to taste
1/2 cup chopped coriander leaves 

Method:

1. Take a pressure pan or deep cooking vessel.
2. Heat oil and add seasoning.
3. Fry onions to brown colour and add green chillies.
4. Add ginger garlic paste and fry till the raw smell goes off.
5. Add chicken and fry.
6. Add 1/4 tsp turmeric powder, 1 tbsp red chilli powder and half of the coriander leaves and mix well.
7. When it thickens, add water mix well.
8. When the water starts boiling, reduce to simmer. Cover lid.
9. Let half of the water evaporate and check chicken - it should be half boiled.
10. Now add the paste, mix well, add a cup of water and salt as per taste.
11. Switch off when the desired consistency is reached and oil floats on top.
12. Option: Butter can be added as topping with garam masala.

Yummy Mutton Curry

Ingredients:


 
1 kg - mutton (with bones) 
2 bunches - pudina/mint, chopped
3 - onions, sliced 
5 - green chillies, sliced
2 bunches - dhaniya/coriander, chopped
2 - tomatoes 
1 - potato (just cut in two halves) 
50g - poppy seeds 
50g - almond (first add poppy seeds to a blender and powder it; then add almonds and powder. Now that both have been powdered add half a cup of water and make a thick paste)
3 tbsp - oil 
3 tbsp - ginger garlic paste 
Salt to taste 
1 tbsp - garam masala powder 
1 tbsp - haldi 




Method:

1. Heat oil in a cooker, add onions, mint and chillies and fry for 5 min till it turns brown.
2. Add mutton and ginger garlic paste, fry for 5 min.
3. Add haldi and mix well; add poppy seeds-almond paste and mix well for 5 min.
4. Now add tomaotoes and potatoes, mix well.
5. Add garam masala and salt and stir.
6. Add 1 glass of water, cover cooker with a lid and cook till the mutton is cooked well.
7. Remove from heat and add chopped coriander leaves and serve with steamed hot rice.

Karuvattu Kolzambu (Dry Fish Curry)

Ingredients: 



250g - dry fish chunks 
50g - tamarind 
1 - big onion
2 tsp - coriander powder
2 tsp - red chili powder
3 tsp - grated coconut
1/2 tsp - cumin seeds 
1/4 tsp - fenugreek seeds
4 tsp - sesame oil 
Curry leaves, a few
Salt to taste






Method:

1. De-seed tamarind and soak in a little water
2. Wash the dry fish chunks and soak separately to remove excess salt.
3. Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown
4. Add grated coconut and fry till brown
5. Add fenugreek and cumin seeds and fry a little; add coriander powder and red chili powder.
6. Remove from flame and cool for a while.
7. Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
8. Heat the wok, pour the remaining oil, shallow fry washed dry fish chunks.
9. Remove and keep aside.
10. In the same oil add curry leaves to sputter, add masala paste, add enough water to boil, add dry fish chunks and salt, cook on a medium flame for 10-15 min
11. Reduce the gravy till it thickens.
12. Serve hot with steamed rice.

Mutton sukha

Ingredients: 



500g - mutton
100g - onion
2 tsp - chilli powder
3 tsp - coriander powder
50g fried gram dal
1/2 tsp - turmeric powder
Salt to tate
100g cashew nuts
1 tsp - oil
2 sticks - cinnamon
1/2 tsp - fennel
2 - green chillies
Ginger, a small piece
6 pods - garlic




Method:

1. Wash mutton; chop onion, green chillies, ginger and garlic.
2. Heat a pressure cooker, add mutton and the chopped ingredients.
3. Add chilli powder, coriander powder, turmeric powder, salt and 2 glasses of water.
4. Pressure cook up to 3 whistles and simmer for 5 mins.
5. Heat a kadai with oil, temper cinnamon, curry leaves and fennel.
6. Add cooked mutton and stir till it is dry.
7. Add fried cashew and mix well.
8. Then add powdered fried gram dal powder and stir fry till dry.

Kola Urundai Kozhambu

Ingredients: 



100 gms Mutton (Boneless)
1/4 tsp Turmeric powder
1 Green chilly
5 Garlic cloves
1 inch Ginger
2 Onion
2 Tomato
3 tsp Roasted Gram powder
1/2 tsp Garam Masala Powder
4 tsp Oil
Salt to taste




Method:

1. Cook the mutton with a pinch of turmeric powder & salt for 5 minutes and drain the water
2. Grind it with ginger and green chilly.
3. Add roasted gram powder, onion, garam-masala powder and make this into small shape balls and keep it aside.
   

For Gravy:

1. Fry ginger, garlic, garam-masala powder, onion & tomato and grind it with coconut.
2. In a pan, add 4 spoons of oil and a cinnamon stick
3. Add the above mix with 1 cup of water.
4. Allow it to boil for 5 minutes.
5. Then add the mutton balls and allow it to cook for 10 minutes.
6. Then garnish with coriander leaves
7. Serve it with rice.

Chettinad Chicken Masala

Ingredients: 

1. Chicken - 1 Kg
2. Curd/ yoghurt - 1 cpu
3. Turmeric - 1 tbsp
4. Salt - as per taste
5. Oil - 5 tbsp
6. Onion - 1no
7. Lemon - 1no [or] lemon juice - 1 tbsp
8. Cardamon - 5 no
9. Cinnamon - 1 small pcs
10. Cloves - 5 no
11. Chilli - 7 no
12. Garlic - 1
13. Ginger - 1 tsp
14. Pepper [black] - 8 no
15. Fenu Greek - 1 tsp
16. Poppyseed - 1 tsp

Method:

1. Cut and clean the Chicken in to big pcs.
2. Then add salt, turmeric powder and marinate [soak] in curd for 1 hr.
3. Just in a dry pan, fry ingredients 8,9,10,11,12,13,14,15,16.
4. Grind them in mixie [using water, optional] and keep aside.
5. Now in pan heat the oil and fry the chopped onions.
6. Then add the ground mix and fry it for few minutes.
7. Now add the marinated Chicken and cook well.
8. Once chicken is cooked add lemon juice.
9. Allow the water to evaporate by keeping in low flame.
10. The saturated fat of chicken will float as oil on top, then its time for yummy dinner.

Pepper Chicken

Ingredients: 



6 Green Chillies (add more if you want very spicy)
Ginger small piece
5 pods Garlic 
1 kg Chicken 
1 tbsp Pepper 
Cinnamon, clove & bay leaves- just little crush it
Capsicum (Bell Peppers) cut into long strips
Onion cut into small strips, just little
Salt to taste




Method:

1. Heat oil, add cinnamon, clove & bay leaves crushed. Saute the onions in oil
   
   
2. Make a paste out of the green chillies, garlic & ginger
   
   
3. Add the paste to the sauted onions, fry well.
   
   
4. Add chicken and fry well in the masala
   
   
5. Add very little water and cook the chicken well.
   
   
6. When there is just little water add the pepper and mix well.
   
   
7. Now add the capsicum in the chicken and fry well.
   
   
8. Please note, most of the water should be absorbed when capsicum is added, since capsicum will leave water.
   
   
9. Also it should not be over cooked also.
   
   
10. Fry well and garnish with cilantro.

Chettinadu Chicken Fry

Ingredients: 

Chicken - 1/2 Kg. cleaned and cut into small pieces
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Red Chillies - 2
Cinnamon seeds - 1 tbsp
Onions - 2 big (finely chopped)
Turmeric powder - 1/2 tbsp
Chilli powder - 2 tbsp

Method:

1. Cover chicken pieces with 1/2 tbsp of turmeric powder
2. Head oil in a pan and add mustard seeds. When it splutters, add urad dal, red chillies and cinnamon seeds.
3. When they are fried well, add onions and deep fry it
4. Then add chicken pieces and saute for a while.
5. Add little water and chillipower, turmeric powder and mix well. Close the pan with a lid. Wait till the chicken in cooked well and dried.

Serve with Chappathi or Rice.

Chicken Curry

Ingredients: 



350 g - chicken cut into medium pieces 
100 g - sambhar onion
1/2 inch long - ginger
1 cup - coconut milk 
4 tbsp - oil 

Ingredients to be ground into fine paste:

1 tsp - poppy seeds
1 tsp - cumin seeds
1 tsp - peppercorns
3 to 4 - cashews
2 tsp - chilly powder
salt to taste

Method:

1. Heat oil in a pressure pan, add chicken, onion, turmeric powder and saute well till the raw smell goes away.
2. Now lower the flame and add ground paste, coconut milk, chilly powder.
3. When it starts boiling add salt.
4. Pressure cook for 15 mins until the chicken is done.
5. This goes well with idli, dosa, chappathi, paratha and rice.

Chettinad Egg Omelette Gravy

Ingredients: 

Ingredients for the omelette:

6 - eggs
1/2 cup - minced onion
1 tsp - ginger garlic paste
1 - chopped green chili
Curry leaves, a few chopped finely
1/4 - chopped tomato (optional)

To grind:

2 tsp - grated coconut
1 tsp - saunf/fennel
1 tsp - khus khus
1/2 tsp - turmeric powder
1 tsp - pepper powder
Salt to taste
1 tsp - roasted gram

Ingredients for the gravy:

20 - small onions or 2 chopped big onions
2 chopped - tomatoes
Tamarind, a little (too much of tamarind will not be good)

Grind:

10 - garlic
1&1/2 cup - coconut, grated
1 tsp - khus khus
1/2 inch piece - ginger (optional)
2 tsp - chilli powder
2 tsp - coriander powder
1 tsp - turmeric powder

For seasoning:

2 - clove
1-inch piece - cinnamon
1 - cardamom
1 tsp - fennel seed
Curry leaves, a little

Method:

For making omelette:

1. Grind all ingredients, mix with well beaten egg.
2. Set aside for 10 min; then make omelette as usual.
3. But make small omelette using a ladle like mini dosas.

Procedure for gravy:

1. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
2. Add ground masala, chilli, coriander and turmeric powders, fry well.
3. Add water and cook covered till raw smell has gone.
4. Add tamarind extract, boil once.
5. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
6. When it starts boiling, add omelettes and cook to boil.
7. Switch off the stove, add chopped coriander leaves and serve.

Butter Chicken

Ingredients: 



chicken - 1 kg
butter - 250 gms
ginger paste - 1/2 tbspn
garlic paste - 1/2 tbspn
onion - 1/2 kg
tomato - 1/2 kg 
cashew - 10 gms
chilly pdr - 3 tsp
dhaniya pdr - 2 tsp
turmeric pdr - 3/4 tsp
garam masala pdr - 3/4 tsp
spices - 2 each (cinnomon, clove, cardamom)
jeera - 1/2 tsp
methi - 1/4 tsp
cream - 1/4 cup
oil - 1/2 cup
salt to taste.






Method:

1. Dry roast jeera and methi, powder it.
2. Cook chicken, adding ginger, garlic paste and turmeric pdr.
3. Melt butter saute, onion and cashew till soft.
4. Allow it to cool and grind to a smooth paste.
5. In the remaining butter, add spices saute and in low heat, add all powders except the dry roasted.
6. Then add the ground onion paste and tomato puree.
7. After 5 mins, add the chicken.
8. When the gravy thickens, put the dry roasted powder.
9. Cook again for few secs, garnih with a tbspn of cream.
10. serve hot with indian breads (roti, nan, kulcha, paratha).

Broken Wheat Pal Payasam

Ingredients:




Broken wheat - 1 cup 
Milk - 2 1/2 litre
Ghee- 3 tbsp 
Sugar - 25 tbsp
Broken cashew nut- 4 tbsp 
Kismis- 4 tbsp 
Cardamom - 3 






Method:


Heat 5 liter pressure cooker with milk, washed broken wheat, sugar and cardamom. Cover it and cook for 1 whistle and then reduce the falme and cook for another 20 minutes. When the steam is completely gone, open the cooker and add the 2 tbsp of ghee and mix well. 

In a pan, heat some ghee and fry the cashews and raisins till the cashews brown and raisins swell up. Add to the payasam. Serve hot. 

Boondi Payasam

Ingredients:




Milk 400 ml

Condensed milk 200 ml

Boondi 1 cup 

Sugar 1 cup

Cardamom powder 1/2 tsp

Cashewnut 9

Ghee 2 tsp 




Method:




Make boondi with out sugar or salt. 

Boil milk and reduce it by half. Reduce the flame and add condensed milk and bring it to a boil. Add sugar and stir well. Then add cardamom powder. 

In another pan heat ghee and fry crushed cashew nuts and keep aside.

Before serving, add boondi and fried cashew nuts and serve immediately. 

Rice jaggery Payasam

Ingredients:




Rice: 1cup
Jaggery: 2 cups
Grated coconut: 1/2 cup
Ghee: 2 tbsp
Cardamom powder: 1 tsp
Cashew nuts ( splits ): 1 tbsp
Raisins: 1 tbsp 




Method:




Wash the rice and cook well in a pressure cooker.
Dissolve the jaggery in one cup of water and strain it.

Heat ghee in a pan. Add cashew nuts and kismis / raisins. Fry for 2 minutes. Remove from the ghee and keep aside. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee. Add cooked rice. Mix well. Add grated coconut and mix well.Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Add cashewnuts and raisins. Mix well. Serve warm or cold.