Salem Mutton paniyaram

Ingredients

Minced mutton 250 gms

Egg 4

Onion chopped 1

Turmeric powder ½ tsp

Ginger garlic paste 1 tsp

Pepper powder 3 tsp

Cumin seeds  1 tsp

Salt and oil as required

Preparation

1.     In a pan add oil,minced meat,turmeric powder,ginger garlic paste,1/2 tsp cumin,2 tsp pepper powder  and salt.saute well till the mutton cooks well

2.     Once cooked keep aside and allow it to cool

3.     In a pan add oil,onions,1/2 tsp cumin and a tsp of pepper powder,sauté well and keep aside

4.     In a bowl beat the eggs well

5.     To it add mutton ,salt and onions.mix well

6.     In paniyaram pan pour this mix and allow iit to cook on both sides

7.     Serve hot

Salem mutton fried balls(Kola urundai)

Ingredients

Mutton  250 gms

Onion chopped 1

Coriander leaves chopped 4btbsp

Roasted Bengal gram powder ¼ cup

Turmeric powder 1 tsp

Egg 1

Ginger garlic paste 1 tsp

Garam masala 1 tsp

Curry leaf chopped 2 tbsp

Pepper powder 1 tsp

Green chilli chopped 1

Salt and oil as required

Preparation

1.     Clean and ground the minced mutton in blender

2.     To it add chopped onion,ginger garlic paste,coriander curry  leaves,green chilli,pepper powder,garam masala,salt,turmeric powder and a beaten egg

3.     Mix well and add roasted Bengal gram powder

4.     Mix and make small balls of this dough

5.     Deep fry in oil

Serve hot

Prawn crunchies

Ingredients

Prawn 5 pieces( large ones)

Egg 1

Soya sauce 1 tsp

Ginger finely chopped ½ tsp

Garlic finely chopped ½ tsp

Green chilli finely chopped 2

Bread crumbs ¼ cup

Salt and oil as required

Preparation

1.      Mix egg,soya sauce,green c hilli,ginger,garlic and salt

2.      Marinate prawns in this mixture for 15 min

3.      Coat the marinated prawns with bread crumbs and deep fry it

 Serve as starter or snack

Fish vadai

Ingredients

Fish (boneless) 250 gms

Turmeric powder ½ tsp

Chilli powder 2 tsp

Fennel powder 1 tsp

Ginger garlic paste 1 tsp

Onion finely chopped 1 cup

Egg 1

Oil and salt as required

Preparation

1.      In a pan add a cup of water

2.      To it add chilli powder,turmeric powder,salt,ginger garlic paste,fennel powder and fish pieces

3.      Allow it to cook

4.      Once the fish is done, allow it to dries up well

5.      Mash the fish pieces and keep aside

6.      In a pan add oil and onions. sauté once

7.      In a bowl add mashed fish, sautéed onion and egg

8.      Mix well and make vadai with this dough

9.      Deep fry in oil

Serve as starter or with pulao

Fish masala curry( Araithuvita meen kulambu)

Ingredients

Fish 300 gms

Mustard seeds 1 tsp

Small onion 15

Peanut ground powder 2 tsp

Coriander leaves chopped 2 tbsp

Oil and salt as required

For marination

Potato 2

Coconut 2 tbsp grated

Green chilli 2

Curry leaves 2 sprigs

For masala

Coconut ¼ cup

Fennel seeds 1 tsp

Turmeric powder ½ tsp

Coriander seeds 1 tbsp

Small onion 15

Green chilli 2

Curry leaf 4 sprigs

Coconut oil 2 tsp

Preparation

1.      In a pan add coconut oil,fennel seeds , green chilli, curry leaf,small onion, coriander seeds, coconut and turmeric powder.roast and grind to a smooth paste

2.      Grind potatoes ,curry leaf,coconut and green chilli to a fine paste.

3.      Marinate the fish pieces with potato paste and steam it

4.      In a pan add oil,mustard seeds,curry leaf,small onion,ground masala and salt.

5.      Add required water and allow it to boil

6.      Add peanut powder,cooked fish and coriander leaves

7.      Once it starts boiling turn off the flame

Serve with idli,dosa or rice

Village style mutton balls curry(gramathu kola urundai kulambu)

Ingredients

Mutton minced 300 Gms

Egg 1

Roasted Bengal gram powder 1 cup

Fennel powder 1 tbsp

Onion chopped 1

Tomato 2

Drumstick 1

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Cumin powder 1 tsp

Fennel powder 1 tsp

Salt and oil as required

Preparation

1.      Grind the minced mutton in blender

2.      To it add roasted Bengal gram powder,egg,fennel powder,salt and mix well

3.      Make balls out of this dough

4.      In a pan add oil,onion,tomatoes  and drumstick

5.      Sauté it and add chilli powder,coriander powder,cumin powder,fennel powder and salt

6.      Mix well with vegetables

7.      Add required water and allow it to cook

8.      Once it starts boiling add the mutton balls

9.      Allow it to cook

Serve with rice

Egg roti

Ingredient

Atta 1 cup

Egg 2

Pepper cumin powder 1 tsp

Sugar 1 pinch

Garam masala ½ tsp

Chopped onions ½ cup

Chopped coriander and mint leaves 4 tbsp

Salt and oil as required

Preparation

1.      Beat egg with a tsp of water

2.      To it add onion,garam masala,corinder mint leaves,salt,cumin pepper powder and garam masala.Mix well and keep aside

3.      To the atta add salt,sugar,2 tsp of oil and required water to make it to dough consistency like chapathi dough

4.      Make small balls of this dough

5.      Spread this balls into thin rotis

6.      In a flat pan add oil and place this roti

7.      Once it gets cooked on both sides add the egg mixture on one side and cook on both sides

8.      Serve hot with raita

Salem mutton curry

Ingredients

Mutton ½ kg

Small onion minced 20

Ginger garlic paste 2 tbsp

Tomato 1

Dry red chilli 2

Green chilli chopped 2

Coriander powder  2 tbsp

Turmeric powder 1 tsp

Cumin powder 1 tbsp

Garam masala 1 tsp

Pepper powder 2 tbsp

Mustard seed 1 tsp

Cumin seeds 1 tsp

Curd 2 tbsp

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      In a pressure cooker ,add oil,mustard seeds , cumin seeds and dry red chilli.

2.      Add minced onion,ginger garlic paste and green chilli

3.      Add tomatoes and cook till it blends

4.      Add coriander powder,cumin powder,garam masala and pepper powder

5.      Add mutton pieces and sauté well

6.      Add salt and curd.cook till mutton oozes out its water

7.      Now add required water and cook for 5-6 whistles

8.      Once the pressure settles down add curry leaves and bring it to boil or till required consistency

Serve with rice

Kozhikode fish molly

Ingredients

Fish(pomfret or seer or king fish) ½ kg

Onion chopped 1

Tomato chopped 1

Green chilli 2

Ginger chopped 1 tbsp

Turmeric powder ½ tsp

Chilli powder 2 tsp

Coriander powder 3 tsp

Tamarind extract 1 cup

Coconut milk( thick 1 cup thin 1 cup)

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      Clean and marinate fish with turmeric powder,chilli powder  and salt for ½ hr

2.      Pan fry it in oil for 2-3 min till it gets firm consistency

3.      In a pan add oil,onions,green chilli and ginger. sauté well

4.      Add turmeric powder,chilli powder,coriander powder and tamarind extract

5.      Once it starts boiling add thin coconut milk,tomato,salt and fried fish

6.      Allow it to boil

7.      Once starts boiling add thick coconut milk and curry leaf. Do not boil after adding thick coconut milk

8.      Once it starts boiling turn off the flame.

9.       Serve with rice

Chettinad mutton rib bone soup(nenju elambu soup)

Ingredients

Mutton rib bone 250 gms

Onion chopped 1

Tomato 2

Ginger garlic paste 1 tsp

Garam masala ½ tsp

Fennel seeds ½ tsp

Pepper corns ½ tsp

Turmeric powder ½ tsp

Pepper powder 1 tsp

Lemon juice ½ tsp

Salt and oil as required

Preparation

1.      In a pressure cooker add oil,fennel seeds,peppercorns and onions.saute well

2.      Add tomatoes,ginger garlic paste,turmeric powder ,garam masala and salt

3.      Allow it to cook till tomato blends

4.      Add rib bone and 2 cups of water

5.      Cook till 5-6 whistles

6.      Add if water is needed

7.      Bring it to boil and add pepper powder

8.      Turn off the flame and add lemon juice

Serve hot

Egg pasta omelette

Ingredients

Egg 4

Pasta cooked  ½ cup

Capsicum chopped 1

Onion chopped 2

Tomato chopped 1

Green chilli chopped 2

Pepper powder 2 tsp

Chilli flakes 1 tsp

Coriander leaves chopped 2 tbsp

Salt and oil as required

Preparation

1.      Beat egg with pepper powder and salt. Keep aside

2.      In a pan add oil,onions,green chilli,capsicum,coriander leaves  and tomato.saute well

3.      Once cooked add  the cooked pasta,salt and toss once

4.      Allow it to cool

5.      Add this mixture to the beaten eggs and mix well

6.      In a flat pan pour egg into omelette and cook on both sides

7.      Sprinkle chilli flakes on top

      Serve hot