Spicy kung pao chicken

Ingredients
Chicken 250 gms
Garlic chopped 1 tbsp
Ginger chopped 1 tsp
Celery chopped 1 tbsp
Onion chopped 1 tbsp
Green chilli chopped 1
Red chilli paste 1 tsp
Chicken stock 4 tbsp
Spring onion chopped 1 tbsp
Fried dry red chilli 2
For marination
Pepper powder 1 tsp
Red chilli paste 1 tsp
Soya sauce 1 tsp
Egg 1
Corn flour 1 tbsp
Maida 1 tsp
Marinate chicken with above ingredients and salt for 15-20 min
Salt and oil as required
Preparation
1.Deep fry  the marinated chicken in oil and keep aside
2.In a pan add oil,garlic,ginger,celery,onion and green chilli.saute well
3.Add red chilli paste,salt,chicken stock,spring onion,fried dry red chilli and fried chicken.toss well
Serve hot

Parangipettai crab curry

Ingredients
crab 5
onion chopped 2
ginger garlic paste 2 tsp
green chilli 3
tomato chopped 2
turmeric powder ½ tsp
chilli powder  1 tsp
pepper powder 2tsp
coconut paste ¼ cup
mustard seeds ½ tsp
urad dal ½ tsp
oil and salt as required
preparation
1.In a pan add oil,mustard seeds,urad dal,onion and ginger garlic paste.saute well
2.Add tomatoes,green chilli and crab.saute it well
3.Add turmeric powder,chilli powder,pepper powder ,salt and water
4.Once it starts boiling add coconut paste
5.Cook till done
Serve with rice

Szechuan chicken

Ingredients

Chicken 500 gms

All purpose flour 3 tbsp

Corn flour 3 tbsp

Egg 1

Pepper powder coarsely ground 1 tsp

Spring onion 1 bunch

Capsicum 1

Chicken stock 1 cup

Szechuan sauce ½ cup

Salt and oil as required

Preparation

1.     In a bowl add corn flour,all purpose flour,pepper powder and salt. Mix well

2.     Add egg and chicken pieces.

3.     Marinate it for ½ hour and deep fry it in oil.keep aside

4.     In a pan add oil, chopped spring onions,capsicum and Szechuan sauce. sauté well

5.     Add chicken stock and allow it boil

6.     Add fried chicken and toss well till it dries up

7.     Top it with green part of spring onions

Serve hot with noodles or fried rice

Szechuan sauce

I got this recipe when I surfed on net. I had a trial session and it turned out nice too.

Ingredients

Dry red chillies 10

Garlic chopped 20

Ginger chopped 1 inch

Pepper powder ½ tsp

Chilli sauce 2 tsp

Soya sauce 1 tsp

Vinegar 1 tsp

Sugar ½ tsp

Warm water ½ cups

Oil 3 tbsp

Salt to taste

Preparation

1.     Soak dry red chillies in warm water overnight(remove seeds and stem part before soaking)

2.     Drain the water and grind it to a smooth paste

3.     In a pan add oil and heat it till smoky

4.     Add garlic and ginger.saute till it turns slight brown colour

5.     Add red chilli paste and sauté till oil oozes out

6.     Add salt,pepper powder,soya sauce and chilli sauce.saute once

7.     Add warm water,sugar and vinegar

8.     Stir well till sugar dissolves

Turn off the heat

Can store this in refrigerator for a week

Authentic kerala fish curry (meen piratti)

Ingredients

Sardine fish ½ kg

Coconut grated 1 cup

Small onion 20 Chopped finely

Tomato 2

Green chilli 4 chopped

Kudampuli lemon sized

Chilli powder 1 tsp

Salt and oil as required

For seasoning

Mustard seeds 1 tsp

Curry leaves 2 sprigs

Preparation

1.     In a clay pot add fish,coconut grated, small onions, Green chilli,tomato,kudampuli,chilli powder, salt and a little water

2.     Mix well for 15-20 minutes

3.     Then place it in stove and bring it to boil

4.     Once the fish is done add seasoning

5.     Serve with rice

Kundapur mutton gravy

Ingredients

Mutton 250 gms

Fennel seeds 1 tsp

Onion 1

Tomato 2

Ginger garlic paste 1 tbsp

Chilli powder 1 tbsp

Cumin powder 1 tsp

Coriander powder 2 tbsp

Curd 3 tbsp

Curry leaf 2 sprigs

Coconut milk ¼ cup

Fresh cream 4 tbsp

Salt and oil as required

Preparation

1.     Grind tomatoes and onion together to a fine paste

2.     In a pan add oil,fennel seeds,curry leaf and onion-tomato paste

3.     Add ginger garlic paste and mutton .saute well

4.     Add chilli powder,cumin powder,coriander powder and curd .. sauté well

5.     Add a cup of water and cook till the mutton is done

6.     Once done add coconut milk and cream

7.     Stir well and turn off the flame

Serve with rice or rotis

Kochi Fish tomato gravy(meen thakkali masala)

Ingredients

Fish 250 gms

Onion 1

Green chilli 3

Tomato 4

Ginger garlic paste 2 tsp

Chilli powder 2 tsp

Fennel seeds 1 tsp

Salt and oil as required

To grind

Cashew nuts 10

Coconut grated ¼ cup

Green chilli 3

Grind to a smooth paste by adding water

Preparation

1.     In a pan add fennel seeds,curry leaf,onion,ginger garlic paste,green chilli and tomatoes.saute well till it blends

2.     Add chilli powder,ground paste,salt and fish

3.     Add required water and cook till fish is done

Serve with rotis or rice

Authentic Chettinad chicken

Ingredients

Chicken ½ kg

Onion 2

Tomato 2

Ginger garlic paste 2 tsp

Curd 2 tbsp

Cinnamon 1

Fennel seeds ½ tsp

Cloves 2

Bay leaf 1

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 tbsp

Pepper powder 1 tsp

Fennel powder ½ tsp

Garam masala ½ tsp

Pepper corns 1 tsp

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Curry leaf 2 sprigs

Lemon ½

Oil and salt as required

Preparation

1.     Dry roast pepper corns,fennel seeds and cumin seeds.ground to a coarse powder.keep aside

2.     Marinate chicken with turmeric powder,curd,1 tsp ginger garlic paste and salt for 15-20 min

3.     In a pan add oil,cinnamon,cloves,fennel seeds and bay leaf

4.     Add  1 chopped onion,marinated chicken and tomato

5.     Add ginger garlic paste and cook till the water oozes out of chicken dries up

6.     Add chilli powder,pepper powder,coriander powder ,fennel powder, garam masala and salt

7.     Add ¼ cup of water and allow to cook

8.     Once done add ground powder in step 1 and toss well

9.     Turn off the flame and add chopped onion,lemon juice and curry leaf.toss once

10.  Serve with rice,briyani or rotis

Thoothukudi chicken kothu parotta

Ingredients

For parotta

Refined flour(maida) 1 cup

Water ½ cup

Oil 2 tbsp

Salt

Knead the dough and keep aside for ½ hour

For masala

Chicken 200 gms diced without bones

Onion 1

Curry leaves 2 sprigs

Ginger garlic paste 1 tsp

Tomato 1

Capsicum diced ½

Green chilli 2

Egg 2

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Pepper powder 1 tsp

Salt and oil as required

Preparation

1.     Making of parotta: knead dough to a soft dough.apply oil on top and keep aside

2.     Make small balls

3.     Spread balls to a thin sheet like making for chapathi

4.     Then fold it to make layers

5.     In a tava add oil and toss parotta on both sides till it cooks on both sides

6.     Then make it into small pieces

7.     For making kothu parotta: in a pan add oil,curry leaf,onion,ginger garlic paste,tomato,chicken and green chilli.saute well

8.     Once half done add capsicum,turmeric powder,chilli powder,coriander powder,salt and parotta pieces

9.     Toss well.

10.  Add egg and pepper powder.mix well

Serve hot

Beemavaram chicken fry

Ingredients

Chicken ½ kg

Small onion 15

Cinnamon 1

Cloves 2

Cardamom 2

Fennel seeds 1 tsp

Garam masala 1 tsp

Corn flour 2 tbsp

Salt and oil as required

For marination

Curd ¼ cup

Turmeric powder ½ tsp

Chilli powder 1 tbsp

Coriander powder 1 tsp

salt

Marinate chicken for ½ hr

Preparation

1.     To the marinated chicken add corn flour and mix well

2.     Deep fry the chicken pieces and keep aside

3.     In a pan add oil,cinnamon,cloves,cardamom,fennel seeds and small onion.toss well

4.     Grind it to a fine paste and keep aside

5.     In a pan add oil,ground paste,garam masala and fried chicken pieces.toss well

Serve hot

Happy pongal to all

                                       

Karaikal fish curry(meen kulambu)

Ingredients

Fish 500 gms

Onion minced 1

Garlic 10 pods

Curry leaf 2 sprigs

Green chilli slit 2

Tomato 2

Tamarind extract 1 cup

Chilli powder 2 tsp

Turmeric powder ½ tsp

Mustard seeds ½ tsp

Salt and oil required

To grind

Garlic 10 pods

Small onion 10

Curry leaf 2 sprigs

Cumin seeds 1 tsp

Pepper corns 1 tsp

Fenugreek seeds 1 tsp

Roast in oil

To it add,

Coconut grated ½ cup

Coriander powder 1 tbsp

Grind together to a fine paste with water

Preparation

1.     To the ground paste,add tomatoes,tamarind extract,turmeric powder,salt and chilli powder.mix well till the tomatoes blend

2.     In a pan add oil,mustard seeds,minced onion,garlic,green chilli and curry leaf

3.     Add the above mixture and allow it to boil

4.     Add required water and fish pieces

5.     Cook till fish is done

Serve with rice