Ramnad squid masala(kanava masala)

Ingredients

Squid ½ kg

Onion chopped 1 cup

Tomato 2

Ginger garlic paste 2 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1 tsp       

Salt and oil as required

Preparation

1.      Clean the squid as shown in this link http://www.youtube.com/watch?v=88duRIfRhzA

2.      Make necessary pieces as required

3.      In a pan add oil,onion,ginger garlic paste and tomatoes

4.      Add turmeric powder,chilli powder,salt and coriander powder.saute well till the tomatoes blend with the masalas

5.      Add the squid pieces and little water about 4 tbsps

6.      When the squid is half done add garam masala

7.      Cook till the squid is done

8.      Squid may turn rubbery if overcooked

Serve with dosa,rotis or briyani

Tasty egg bhurji(scrambled egg masala)

Ingredients

Egg 2

Onion chopped I cup

Tomato 2

Ginger garlic paste 1 tsp

Fennel seeds 1t sp

Turmeric powder  ¼ tsp

Chilli powder 1 tsp

Oil and salt as required

Preparation

1.      In a  pan add oil,fennel seeds and onion.saute well

2.      Add ginger garlic paste,tomatoes and saute well till it blends well

3.      Add egg ans scramble well

4.      Add salt ,turmeric powder,chilli powder and about 2-3 tbsps water

5.      Toss well till  egg gets cooked

Serve with rotis.goes well with dosa

Mallipatnam Dried prawns stir fry(chennanguni varuval)

Ingredients

Dried prawns cleaned 1 cup

Onion chopped 1 cup

Ginger garlic paste 1 tsp

Chilli powder 1 tsp

Turmeric powder ¼ tsp

Curry leaves 2 sprigs

Vinegar 1 tbsp

Oil and salt as required

Preparation

1.      Clean the prawns well

2.      Dry roast it and keep aside

3.      In a pan add oil,onion,curry leaves and ginger garlic paste.saute well

4.      Add dried cleaned prawns and toss well

5.      Add chilli powder,turmeric powder,vinegar and salt if required

6.      Cook till all blends well

Serve hot with rice

Village Style Mango Fish Curry (Gramathu Mangai Meen Kulambu)

Ingredients

Fish 500 gms

Mango(unripened) 1

Onion 1

Tomato 2

Garlic 10 pods

Fenugreek seeds 1 tsp

curry leaves 2 sprig

tamarind extract 1 cup

turmeric powder 1 tsp

chilli powder 2 tbsp

coriander powder 1 tsp

salt and oil as required

preparation

1.      Clean fish and keep aside

2.      Blend tomatoes in tamarind extract

3.      Add chilli powder,turmeric powder, and coriander powder to it

4.      In a pan add oil,fenugreek seeds,curry leaves,garlic and onion.saute well

5.      Add tamarind extract mix,salt and allow it to boil

6.      Add fish pieces.once it is half done add mango pieces

7.      Turn off  the flame and close the lid

Serve with rice after 2-3 hours

Chicken 65

Ingredients

Chicken ½ kg

Maida 2 tsp

Corn flour 2 tsp

Ginger garlic paste 2 tsp

Green chilli paste 2 tsp

Dried methi leaves 2 tsp(optional)

Garam masala 1 tsp

Curd 2 cup

Lemon juice 1 tbsp

Egg 1

Salt and oil as required

Preparation

1.      Clean and marinate thechicken with maida,cornflour,ginger garlic paste,green chilli paste,dried methi leaves,garam masala,curd,egg,salt and lemon juice for minimum 3 hours

2.      Deep fry the marinated chicken pieces in oil

Chicken 65 is ready to serve with sliced onion 

Theni mutton fry

Ingredients

Mutton ½ kg

Onion chopped 1 cup

Green chilli 2

Ginger chopped 1 tbsp

Garlic 1 tbsp

Tomato 2

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Cinnamon 1

Cloves 2

Cardamom 2

Curry leaves 2 sprigs

Garam masala 1 tsp

Fennel powder 1 tsp

Salt and oil as required

Preparation

1.      Pressure cook mutton pieces with chilli powder,ginger garlic paste,coriander powder,turmeric powder,curry leaves and salt in a cup of water for 5 whistles

2.      In a pan add oil,cinnamon,cloves,cardamom,onion and green chilli.saute well

3.      Add  chopped ginger,garlic and tomatoes.saute till tomatoes blend well

4.      Add the cooked meat and cook till it dries up

5.      Finally add fennel powder and garam masala.toss once

6.      Adjust salt

Serve hot with roti,naan or briyani

Spicy chilli chicken

Ingredients

Chicken ½ kg

Onion chopped 2

Garlic 10 pods

Ginger 1 inch

Peppercorns 1 tsp

Cloves 4

Red chilli 4

Green chilli 4

Oil and salt as required

Preparation

1.      Grind half of the onions,garlic,ginger,red chilli,cloves and peppercorns to a fine paste

2.      In a pan add oil,rest of the onions and green chilli

3.      Add chicken and salt.saute well

4.      Add ground paste and cook till the chicken is done

Serve with roti,briyani or plain rice

Chettinad egg podimas

Ingredients

Eggs 2

Onion chopped 1 cup

Chilli powder 1 tsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

 Salt and oil as required

Preparation

1.      In a pan add oil,onions and saute well

2.      Add eggs and scramble well

3.      Add turmeric powder,chilli powder,pepper powder and salt.saute well

 Serve with parottas

Nagercoil Seer fish masala fry (vanjiram meen masala varuval)

Ingredients

Neimeen 250 gms

Onion diced 2

Ginger garlic paste 1 tsp

Garam masala

1 tsp

Chilli powder 1 tsp

Capsium small 1 

Corn flour 1 tbsp

Egg 1

Tomato sauce 1 tbsp

Lemon juice 1 tsp

Oil and salt as required

Preparation

1.      Clean and marinate the fish pieces with lemon juice,corn flour,egg and salt for 1 hr in refrigerator

2.      In a pan add oil and fry the marinated fish pieces and keep aside

3.      In a pan add oil,onions and capsicum,saute well

4.      Add gingergarlic paste,chilli powder ans salt.saute well

5.      Add little water and tomato sauce

6.      Once it starts boiling add garam masala and fried fish pieces

7.      Cook till masala coats well in fish and dries up

Serve hot with pulao,briyani or roti

Marthandam Chicken Curry

Ingredients

Chicken ¼ kg

Garlic 3 pods

Ginger ¼ tsp

Green chilli 1

Onion 1

Tomato 1

Turmeric powder ¼ tsp

Cumin powder ½ tsp

Coriander powder 1 tsp

Garam masala ¼ tsp
coconut milk ¼ cup

Salt and oil as required

Preparation

1.      In a pan add oil,onion,green chilli,ginger and garlic.saute well

2.      Add tomatoes and cook till it blends well

3.      Add chicken and saute well

4.      Add  turmeric powder,garam masala,coriander powder,cumin powder and salt

5.      Add required water

6.      Cook till the chicken is done

7.      Finally add coconut milk and cook for 2 min

Serve hot with rice

crispy and juicy chicken drumstick

Ingredients

Chicken drumstick 4

Ginger garlic paste 1 tsp

Chilli powder 1 tsp

Pepper powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1 tsp

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      In a pan add oil,gingergarlic paste and chicken pieces.saute well

2.      Add salt ,turmeric powder and a cup of water

3.      Allow it to cook for 10 min

4.      Drain out the chicken pieces,discarding the soup

5.      To the chicken pieces add chilli powder,pepper powder,coriander powder ,salt and lemon juice

6.      Coat the pieces and deep fry it in the oil

Thanjavur Chicken Roast (Village Style) Gramathu kozhi varuval

Ingredients

Chicken ¼ kg

Gingergarlic paste 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds ½ tsp

Chilli powder 1 tsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

Oil and salt as required

Preparation

1.      In a pan add oil,fennel seeds,cinnamon ,cloves and ginger garlic paste.

2.      Add chicken pieces and saute till it oozes out its water

3.      Add salt,chilli powder,turmeric powder and roast well

4.      Don’t add water ,so need to add a little more oil.cook till the chicken is done

5.      Finally add pepper powder and saute once

Serve with rice

chettinad Brain egg fry (moolai muttai varuval)

Ingredients
Brain 2
Eggs 2
Onions 1 cup
Garlic chopped 10 pods
Green Chilly 4
Turmeric Powder ½ tsp

Fennel seeds ½ tsp
Cinnamon 1
oil and salt as required
preparation

1.      Soak the brain in hot water and remove the outer white sticky layers and nerve like strands on it

2.      In a pan add oil, cinnamon, fennel seeds and chopped onions. sauté well

3.      Add chopped garlic, green chillies and turmeric powder. sauté well

4.      Add the cleaned and cut brain pieces.mix well

5.      Fry till the brain merges well with onions

6.      Add the eggs and required salt

7.      Fry till all blends well and dries up

Serve with rotis or parottas  

spicy chettinad chicken briyani

 Ingredients

Basmati rice 2 cups

Chicken ½ kg

Coconut milk 2 cup

Water 2 cup

Curd ½ cup

Onion 1 cup

Tomato 1

Lemon 1

To grind

Mint leaf 1 handful

Green chilli 2

Peppercorns 1 tsp

Cumin seeds ½ tsp

Fennel seeds ½ tsp

Cinnamon 1

Cloves 2

Garlic 10 pods

Ginger 1 inch

Small onion 10

Chilli powder ½ tsp

Turmeric powder ½ tsp

For seasoning

Curry leaves

Cashew

Oil and salt as required

Preparation

1.      In a broad vessel add oil,curry leaves and cashew

2.      Add chopped onion,tomato and the ground paste.saute well

3.      Add chicken pieces and curd.saute till it oozes out the water

4.      Add the washed rice , coconut milk and water

5.      Once it starts boiling add salt

6.      Cook till the chicken and rice is done

Turn off the flame and add lemon juice

Serve hot with raita or salna