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Tuesday, 31 January 2012

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

Monday, 30 January 2012

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

Tuesday, 24 January 2012

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

Monday, 23 January 2012

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

Sunday, 22 January 2012

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

Friday, 20 January 2012

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

Thursday, 19 January 2012

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

Wednesday, 18 January 2012

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

Tuesday, 17 January 2012

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

Monday, 16 January 2012

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

Sunday, 15 January 2012

Saturday, 14 January 2012

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

Friday, 13 January 2012

American spicy chicken rice


Ingredients
Chicken 200 gms
Capsicum diced ½
Chilli sauce 1 tsp
Rice 1 cup
Water 2 cups
Onion diced 1
Italian herbs 1 tsp
Green chilli 4
Curry powder 1 tsp
Oil and salt as required
Preparation
1.     In a broad vessel add oil,slit green chilli,onion and capsicum.saute once
2.     Add chicken,salt and curry powder
3.     Sauté till water oozes out of chicken dries up
4.     Add chilli sauce,herbs and rice
5.     Sauté once the masala coats well with rice
6.     Add water and cook till rice is done
Serve hot