Chettinad chicken curry(varutharaicha kozhi kulambu)

Ingredients

Chicken ½ kg

Ginger garlic paste 2 tsp

Small onions 10

Onion 2

Garlic 10 pods

Tomato 2

Dry red chilli 6

Cumin seeds 1 tsp

Pepper 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Curd ½ cup

Cinnamon 1

Cloves 2

Fennel seeds 1 tsp

Oil and salt as required

Preparation

1.      Clean and marinate the chicken pieces with curd,ginger garlic paste and salt for ½ hr

2.      In a pan add oil,small onions,dry red chilli,cumin seeds and pepper corns.Roast it and grind to a fine paste.keep aside

3.      Grind onions,tomatoes and garlic to fine paste without adding water

4.      In a pan add oil,fennel seeds,cinnamon ,cloves and onion tomato paste.saute well

5.      Then add onion,chilli paste.saute well

6.      Add turmeric powder,coriander powder,garam masala and salt.saute well till the raw smell goes

7.      Once the gravy starts boiling turn off the flame and keep aside

8.      In a pan add oil,marinated chicken pieces and fry till it is half done

9.      Now add the gravy mixture and cook till the chicken is done

Goes well with rice

Chennai chilli chicken

After so long this recipe is  my husband's delicacy which made our weekend so special.He made it in just15 minutes of time after our long drive which drives me to take rest.Here goes the yummy recipe.A perfect match with sambar rice and i jus loved it.

Ingredients

Chicken ½ kg

Onion chopped 1 cup

Green chilli 8-10

Ginger garlic paste 2 tsp

Fennel seeds 1 tsp

Curry leaf 2 sprigs

Coriander leaves  chopped  3 tbsp

Pepper powder 2 tsp

Oil and salt as required

Preparation

1.      In a pan add oil,fennel seeds,curry leaf ,onion,ginger garlic paste and green chillies.saute well

2.      Add chicken pieces and salt

3.      Cook till it oozes out its water

4.      Add coriander leaves and ½ cup water

5.      Close the pan lid and cook till the chicken is done

6.      Finally add pepper powder and toss once

Serve with rice.goes well with sambar rice

Scrambled Lamb Blood(Aattu Ratha Poriyal)

Ingredients

Lamb blood 1 bowl

Cooked Bengal gram 50 gms

Onion chopped 1

Tomato chopped 1

Ginger garlic paste 1 tsp

Fennel seeds 1 tsp

Curry leaves 1 sprig

Chilli powder 1 tsp

Turmeric powder ½ tsp

Cumin powder ½ tsp

Fennel powder ½ tsp

Oil and salt as required

Preparation

1.      Get  fresh lamb blood from the shop.they will add salt in blood in the shop so aware of that while adding salt in the dish

1.      First add a little water in a pan and place the blood in a plaintain leaf

1.      Allow it to cook for 15 minutes with lid closed

2.      Allow it to cool  and chop it into desired pieces

1.      Soak bengal gram in water for ½ hr and cook it.keep aside

2.      In a pan add oil,fennel seeds,curry leaf,onion and ginger garlic paste.saute well

3.      Add tomatoes,salt,turmeric powder,chilli powder,fennel powder,cumin powder and little water.saute well till gravy consistency

4.      Add chopped blood pieces and cooked bengal gram

5.      Cook till the gravy thickens

Serve with rice

Village style country chicken curry(gramathu Naatukozhi kulambu)

Ingredients

Chicken ½ kg

Onion chopped 1

small onion minced 10

gingergarlic paste 3 tsp

curd 2 tbsp

chilli powder 1 tsp

coriander powder 2 tsp

turmeric powder ½ tsp

cumin powder ½ tsp

fennel powder ½ tsp

mustard seeds ½ tsp

curry leaf 3 sprigs

oil and salt required

preparation

1.      Marinate the chicken pieces with curd and a tsp of ginger garlic paste for ½ hour

2.      In a pressure cooker add oil,chopped onions and minced small onions.saute  well

3.      Add ginger garlic paste and the marinated chicken pieces.cook for 5-7 minutes

4.      Add salt and a cup of water

5.      Cook for a whistle and cook in low medium heat for another  20 min

6.      In a pan add oil,chilli powder,coriander powder,turmeric powder,cumin powder and fennel powder.roast well

7.      Once the pressure settles down in the pressure cooker add the roasted masalas and allow it to boil

8.      If needed add water and salt to get desired consistency

9.      In a pan add oil,mustard seeds and curry leaves

10.  Add this seasoning to the boiling curry

Serve with rice

Sankara meen varuval Red snapper fry

Ingredients

Fish pieces (sankara meen) 5

Chilli powder 1 tsp

Garlic paste 1 tsp

Turmeric powder  ½ tsp

Lemon juice 1 tbsp

Corn flour 1 tbsp

Preparation

1.      Clean the fish pieces

2.      Marinate it with lemon juice,salt,turmeric powder,chilli powder,corn flour and garlic paste

3.      Deep fry it in oil

Pallipalayam chicken(naatu kozhi varuval)

Ingredients

Chicken (country chicken) 300 gms

Small onion 10

Garlic 10 pods

Curry leaves 2 sprigs

Dry red chilli 6

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      In a pan add 4 tsp of oil,sliced small onions,curry leaves and minced garlic .saute well

2.      Add dry red chillies and turmeric powder

3.      Add chicken pieces and saute for 5 minutes and add salt

4.      Now cook the chicken in low medium heat for 10-15 minutes with lid closed

5.      Don’t burn the chicken,stir often

Once the chicken is done ,fry it to get dry consistency

Serve hot with rice

Dharmapuri Fish Curry

Ingredients

Fish 1 kg

Tamarind extract 1 cup

Salt and oil as required

Masala for marination

Small onions 1 cup

Coriander seeds 3 tsp

Cinnamon 2

Cloves 2

Cardamom 2

Chilli powder 3 tsp

For seasoning

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 2 sprigs

Dry red chilli 4

Garlic 5 pods

Preparation

1.      Grind the ingredients of marination masala together

2.      Clean the fish pices and marinate the fish pieces with the masala for ½ hr

3.      In a pan add oil,mustard seeds,cumin seeds,curry leaves,garlic and dry red chilli

4.      Add tamarind extract and salt. bring it to boil

5.      Add the marinated fish pieces and close the pan lid

6.      Cook till fish is done

Serve with rice,idli,dosa,appam

Chennai Hot Mutton Curry

Ingredients

Mutton ¼ kg

Green chilli 5

Onion 1

Tomato 2

Garlic 10

Ginger 1 inch

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      Grind onion,tomatoes,green chilli,garlic and ginger to a fine paste

2.      In pressure cooker add oil and ground masala.saute well

3.      Add mutton pieces and saute it

4.      Add salt and required water.

5.      Once it starts boiling ,close the lid and cook for 5 whistles

6.      Once it is done transfer the contents to a pan and boil it till desired consistency

7.      Turn off the flame

8.      Add lemon juice

Serve with rice

Vellore Mutton Masala

Ingredients

Mutton ½ kg

Onion 1

Cashew 10

Tomato sauce ¼ cup

Curd 1 cup

Cumin seeds 1 tsp

Pepper  corns 1 tsp

Cardamom 1

Cinnamon 1

Dry red chilli 10

Bay leaf 1

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Make a paste of cumin seeds,pepper corns,bay leaf,dry red chilli,cinnamon and cardamom

2.      Clean and marinate the mutton pieces with the above paste,garam masala,salt and curd for ½ hour in refrigerator

3.      Pressure cook the marinated mutton pieces for 5 whistles

4.      Make a paste of cashew and keep aside

5.      In  a pan add oil and chopped onions.saute well

6.      Add tomato sauce,cashew paste and salt

7.      Once the gravy starts boiling add the cooked meat and cook till it dries up

Serve with rotis,naans and briyani

Chicken manchurian dry

Ingredients

Boneless chicken ¼ kg

Capsicum 1

Onion 1

Egg white 1

Ginger garlic paste 2 tsp

All purpose flour 1 tbsp

Corn flour 2 tsp

Soya sauce ½ tsp

Vinegar 1 tbsp

Chilli sauce 1 tbsp

Tomato sauce 1 tbsp

Dry red chilli 1

Pepper powder ¼ tsp

Salt and oil as required

Preparation

1.      Clean and marinate the chicken pieces with pepper powder,egg white,ginger garlic paste,all purpose flour,corn flour,salt and about 2 tbsp water for 30 minutes in refrigerator

2.      Fry the  marinated chicken pieces in oil and keep aside

3.      In a pan add oil,dry red chilli,diced onion,diced capsicum and cook till the capsicum is tender

4.      Add soya sauce,vinegar,chilli sauce and tomato sauce

5.      Add fried chicken pieces and toss well

  Serve hot as appetizer or starter

Simple prawn rice

Ingredients

Prawn ¼ kg

Cooked rice 2 cups

(cook rice and refrigerate for 15 minutes before adding)

Onion 2

Tomato 1

Green chilli 2

Chilli powder 2 tsp

Turmeric powder ¼ tsp

Lemon juice 1 tsp

Garlic 5 pods

Fennel seeds 1 tsp

Ghee 1 tsp

Salt as required

Preparation

1.      In a pan add ghee,fennel seeds,lengthwise cut onions and slit green chillies

2.      Add tomatoes,chopped garlic and saute well

3.      Add cleaned prawns,turmeric powder,chilli powder and salt

4.      Cook till prawns are done

5.      Add lemon juice,cooked rice and toss well

6.      Serve hot

Easy fish fry

Ingredients

Fish pieces ¼ kg

Turmeric powder ½ tsp

Chilli powder 1 tsp

Vinegar ½ tsp

Salt and oil as required

Preparation

1.      Clean the fish pieces

2.      Marinate the fish pieces with salt,chilli powder,turmeric powder and vinegar for ½ hr in refrigerator

3.      Deep fry it in oil till the outer layer turns crispy and inside cooks well.

Serve as a appetizer or with rice and fish curry