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Sunday, 31 July 2011

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

Saturday, 30 July 2011

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

Friday, 29 July 2011

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

Thursday, 28 July 2011

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

Wednesday, 27 July 2011

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

Tuesday, 26 July 2011

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

Monday, 25 July 2011

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

Sunday, 24 July 2011

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  

Saturday, 23 July 2011

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