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Wednesday, 29 February 2012

Coriander chicken masala


Ingredients
Chicken 500 gms
Onion 1
Ginger garlic paste 1 tsp
Chilli powder 2 tsp
Turmeric powder ½ tsp
Pepper powder 2 tsp
Coconut paste ¼ cup
Fennel seeds 1 tsp
Curry leaves 2 sprigs
Salt and oil as required
To grind
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Coriander seeds 100 gms
Green chilli 3
Curry leaf 2 sprigs
Coriander leaves ¼ cup
Dry roast and ground to a coarse powder
Preparation
1.      In a pan add oil,fennel seeds,curry leaves,onion and ginger garlic paste.saute well
2.      Add chicken and sauté well
3.      Add chilli powder,turmeric powder,salt and a little water.cook till chicken is done
4.      Add pepper powder and ground powder.
5.      Finally add coconut paste and toss once
Serve with rotis,briyani,pulao or rice

Tuesday, 28 February 2012

Kerala mutton stew


Ingredients
Mutton 250 gms
Potato cubes and carrot cubes 1 cup
Onion 1
Ginger garlic paste 1 tbsp
Green chilli 2
Cinnamon 1
Cloves 3
bay leaf 1
Pepper powder 1 tbsp
Coconut milk 2 cups
Salt and oil as required
Preparation
1.      Cook potatoes and carrot with little salt in water and keep aside
2.      In a pressure  pan add oil,cinnamon, cloves, bay leaf, onion, ginger garlic paste, green chilli and pepper powder.saute well
3.      Add mutton pieces ,salt and water(1 cup)
4.      Pressure cook for 5-6 whistles
5.      Once the pressure settles down,add cooked vegetables and coconut milk
6.      Once it starts boiling ,turn off the flame
 Serve with rice

Monday, 27 February 2012

Egg tomato delight


Ingredients
Egg 2
Onion chopped 1
Tomato chopped ½
Green chilli chopped 1
Italian herbs 1 tsp
Chilli flakes 1 tsp
Oil and salt as required
Preparation
1.      In a bowl add onion, tomato, green chilli, eggs, Italian herbs and salt. Beat well
2.      In a pan add little oil and pour the egg mixture
3.      Sprinkle chilli flakes on it
4.      Cook well on both sides
Serve hot

Sunday, 26 February 2012

Chicken pakodas


Ingredients
Chicken 500 gms
Ginger garlic paste 1 tsp
Gram flour 3 tbsp
Cornflour 3 tbsp
Curd 3 tsp
Chilli powder 1 tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Onion 1
Sweet chilli sauce 2 tbsp
Curry leaf 1 sprig
Coriander leaves 2 tbsp
Salt and oil as required
Preparation
1.      In a bowl mix gram flour ,corn flour ,salt ,chilli powder, garam masala,turmeric powder and ginger garlic paste
2.      Add this mix and curd to the cleaned chicken pieces
3.      Marinate for ½ hour and deep fry the chicken in oil.keep aside
4.      In a pan add oil,onion,sauce and fried chicken pieces.toss well
5.      Finally add curry-coriander leaves
Serve hot as a starter
Can also serve fried chicken with sauce as a dip 

Saturday, 25 February 2012

Malaysian butter prawns


Ingredients
Prawn 200 gms
Onion 1
Green chilli 2
Curry leaf 2 sprigs
Egg 1
Turmeric powder ½ tsp
Mustard seeds ½ tsp
Urad dal ½ tsp
Buter 2 tbsp
Salt as required
Preparation
1.      In a pan add a tbsp butter, prawns, turmeric powder and salt.saute well
2.      Keep aside
3.      In a pan add remaining butter,mustard seeds,urad dal,curry leaf,green chilli and onion.saute well
4.      Add egg and scramble it well
5.      Add little salt,sautéed prawns and toss well
Serve hot as starter

Friday, 24 February 2012

Grilled Indian mackerel

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Ingredients
Mackerel 2
Turmeric powder ½ tsp
Chilli powder 2 tsp
Salt and oil as required
Preparation
1.      Clean the mackerel and remove the intestine by making a slit on the neck part
2.      Make fine sharp slits on the body
3.      Mix salt, turmeric powder and chilli powder in a tbsp of water
4.      Rub this mix on and inside of the mackerel
5.      Keep aside for 30 minutes
6.      Preheat oven
7.      Place the mackerel on the grill tray and cook it for 20 minutes (10 minutes on each side) in 180 c
Serve hot

Thursday, 23 February 2012

Goa fish curry (fish ambotik)


Ingredients
Pomfret fish 500 Gms
Onion 1
Garlic 5 pods
Green chilli slit 2
Turmeric powder ½ tsp
Tamarind extract ½ cup
 Salt and oil as required
To grind
Garlic 15 pods
Ginger 1 inch
Coconut grated ½ cup
Cinnamon 1
Cloves 3
Dry red chilli 10
Vinegar 1 tbsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Roast cumin and coriander seeds in oil
To it add all the ingredients and grind it to a smooth paste without adding water
Preparation
1.      Marinate the fish pieces with salt and turmeric powder for ½ hr
2.      In a pan add oil, onion, garlic, ground paste and salt. Sauté well till the raw smell goes off
3.      Add required water and allow it to boil
4.      Add fish pieces and tamarind extract
5.      Cook till the fish is done
Serve with rice

Tuesday, 21 February 2012

Simple egg fry( muttai poriyal)


Ingredients
Egg 2
Onion chopped 1
Green chilli chopped 2
Salt and oil as required
Preparation
1.      In a bowl add egg, onion, green chilli and salt
2.      In a tava add the egg mix and add a little oil to it
3.      Scramble it well
Serve with rotis or rice

Village Liver roast( gramathu eeral varuval)


Ingredients
Lamb liver 250 gms
Ginger garlic paste 1 tsp
Curry masala powder 2 tbsp
Pepper powder 2 tsp
Green chilli chopped 2
Coriander leaves chopped 2 tbsp
Salt and oil as required
Preparation
1.      In a pan add 2 tbsp of oil and sauté the liver pieces till water oozes out of it dries well
2.      Add curry masala, green chilli and salt
3.      Toss well till it is done
4.      Finally add pepper powder and coriander leaves
5.      Toss well and serve with rice

Monday, 20 February 2012

Saucy Fried chicken balls


Ingredients
Boneless chicken 250 gms
Ginger garlic paste 1 tbsp
Garam masala 2 tsp
Onion 1
Tomato ketchup 2 tbsp
Lemon juice 1 tsp
Salt and oil as required
Preparation
1.      Grind chicken with ginger garlic paste, garam masala and salt
2.      Make balls or (any shape  u like)out of it and deep fry it in oil
3.      In a pan add oil,onion,tomato ketchup and salt
4.      Add fried chicken balls and toss once
5.      Turn off the flame and add lemon juice
Serve hot

Sunday, 19 February 2012

Coriander chicken dry fry (kozhi malli chukka)


Ingredients
Chicken 500 Gms
Onion 2
Ginger garlic paste 2 tsp
Turmeric powder ½ tsp
Coriander seeds 3 tbsp
Dry red chilli 4
Green chilli 2
Curry leaves 2 sprigs
Fennel seeds ½ tsp
coriander leaves chopped 1/4 cup
Oil and salt as required
Preparation
1.      Dry roast coriander seeds and dry red chilli
2.      Grind it to a coarse powder
3.      In a pan add oil, fennel seeds, curry leaves, onion, ginger garlic paste and green chilli. Sauté well
4.      Add chicken, turmeric powder and salt. Sauté well
5.      Add 1 cup of water and allow it to cook
6.      Once the water reduces to ¼ cup add ground powder and coriander leaves
7.      Cook till chicken is done and dries up well
Goes well with rice

Saturday, 18 February 2012

Madurai chicken curry (varutharacha kozhi kulambu)


Ingredients
Chicken 500 gms
Dry red chilli 2
Onion 1
Ginger garlic paste 2 tsp
Tomato 1
Turmeric powder ½ tsp
Curry leaf 1 sprig
Salt and oil s required
To grind
Dry red chilli 8
Coriander seeds 2 tbsp
Cumin seeds 1 tsp
Pepper corns 1 tsp
Coconut grated ¼ cup
Cashew 10
Roast in a tsp of oil and grind it to a smooth paste
Preparation
1.      In a pan add oil,curry leaf, dry red chilli, onion and ginger garlic paste.saute well
2.      Add tomatoes,turmeric powder and salt
3.      Add chicken pieces and sauté well till water oozes out of it dries up well
4.      Add a cup of water and cook till chicken is done
5.      Add ground paste and allow it to boil once
Serve with rice

Friday, 17 February 2012

Chicken egg masala


Ingredients
Chicken 250 gms
Egg 1
Onion 1
Tomato 2
Ginger garlic paste 2 tsp
Turmeric powder ½ tsp
Coriander powder 2 tsp
Fennel powder 1 tsp
Cumin powder 1 tsp
Cinnamon 1
Cloves 2
Fennel seeds ½ tsp
Curry leaf 1 sprigs
Salt and oil as required
Preparation
1.      In a pan add fennel seeds, cinnamon, cloves, curry leaf, onion andginger garlic paste. Saute well
2.      Add tomatoes and sauté it
3.      Add chicken ,turmeric powder and salt
4.      Sauté it till it oozes out its water
5.      Add 1 cup of water and cook till it is done
6.      Add cumin powder, fennel powder and coriander powder
7.      Allow it to dries up well
8.      Add an egg to it and toss well till egg blends well with the gravy and dries up
Serve with rotis