Kilangan meen thokku

Ingredients

Kilangan meen 12

Onion 1

Garlic 8

Ginger 1 inch

Tomato 1

Green chilli  1

Curry leaves 2 sprigs

Chilli powder 1 tsp

Coriander powder 2 tsp

Fennel powder 1 tsp

Vinegar 1 tbsp

Coriander leaves chopped 1 tbsp

Salt and oil as required

Preparation

1.      Hand Pound onion, ginger and garlic coarsely

2.      In a pan add oil, pound masala, green chilli and curry leaf .saute well

3.      Add tomato and allow to cook till it blends well

4.      Add fennel powder, turmeric powder, chilli powder, coriander powder and salt

5.      Add fish and a cup of water

6.      Allow to cook till fish is done

7.      Add vinegar and allow to dries up well

8.      Turn off the flame and add coriander leaves

Serve with pulao, roti or rice

Tirupathur Mutton bone soup (elumbu soup)

Ingredients

Elumbu 250 gms

Onion 1

Ginger garlic paste  2 tsp

Tomato 1

Cinnamon 1

Cloves 2

Bay leaf 1

Fennel 1 tsp

Coriander powder 1 tsp

Pepper powder 2 tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      In a pressure pan add oil, cinnamon, cloves, fennel seeds, bayleaf, curry leaf, onion and ginger garlic paste. Saute well

2.      Add tomato, mutton bones, salt and coriander powder. Saute till it oozes out its water

3.      Add a cup of water and pressure cook for 5-6 whistles

4.      Once pressure settles down add a cup of water and bring it to boil

5.      Add pepper powder and adjust salt

Serve hot

Bengali fish curry(Maccher ka jhol)

Ingredients

Fish 1/2kg

For marination

Turmeric powder ½ tsp

Chilli powder 1 tsp

Mustard oil 1 tbsp

Salt

Marinate fish with the above ingredients and shallow fry it in oil till the outer part turns brown

For curry

Mustard oil 1 tbsp

Mustard seeds ½ tsp

Fenugreek seeds ½ tsp

Onion 1 (grind to paste)

Garlic chopped 1 tbsp

Green chilli chopped 2 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Cumin powder 1 tsp

Tomato 2 (remove the seeds)

Coriander leaves 2 tbsp

Salt as required

Preparation

1.      In a pan add oil, mustard seeds, fenugreek seeds,garlic, green chilli and onion paste. Sauté well

2.      Add turmeric powder, chilli powder, cumin powder and water

3.      Once it starts boiling  add tomato, coriander leaves and salt

4.      Once it starts boiling add fish pieces

5.      Cook for 10 minutes

Serve with rice

Goes well with parathas

karela ghosh

Ingredients

Bitter gourd 2 cut into round slices

Mutton 200 gms (pressure cook mutton with ginger garlic paste-1 tsp,salt and turmeric powder, for 4-5 whistles)

Bengal gram ¼ cup (pressure cook for 2 whistles)

Onion 1

Tomato 2

Tamarinds extract 2 tbsp

Coconut paste 2 tbsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      In a pan add oil, onion, bitter gourd and tomato

2.      Cook till bitter gourd gets cooked and mix well with tomatoes

3.      Add turmeric powder, chilli powder, coriander powder, salt and tamarind extract

4.      Once it starts boiling add cooked mutton, cooked Bengal gram and coconut paste

5.      Toss well and cook for 5 minutes

Serve with rotis

Spicy rice (Kari sooru)

Ingredients

Shark fish 200 gms

Prawns 200 gms

Crab meat 200 gms

Rice 1 ½ cup

Onion 1

Ginger garlic paste 2 tsp

Tomato 2

Curry leaf 1 sprig

Coriander leaf chopped 2 tbsp

Cinnamon 1

Cloves 2

Bay leaf 1

Chilli powder 2 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Pepper powder 1 tsp

Salt and oil as required

Preparation

1.      In a pressure cooker add oil,cinnamon,cloves,bay leaf and onions.saute well

2.      Add curry leaf,coriander leaf and ginger garlic paste.saute well

3.      Add tomatoes and cook till it blends

4.      Add shark,prawns and crab meat one by one.saute once

5.      Add turmeric powder,chilli powder, coriander powder and salt

6.      Add rice and mix well

7.      Add 3 cups of water and cook for 3 whistles

8.      Once the pressure settles down add pepper powder

Serve with raita

Tangri fried chicken

Ingredients

Chicken drumstick 3

Marinate chicken with lemon juice 1 tbsp, pepper powder 1 tsp and salt

Egg 1

Salt and oil as required

To grind

Ginger 1 inch

Garlic 5

Green chilli 1

Mint leaves and coriander leaves 2 tbsp

Grind to a fine paste

Preparation

1.      To the grind paste add egg and mix well

2.      Coat the marinated chicken with above mix and deep fry it in oil

Serve hot

Mutton dal soup

Ingredients

Mutton 250 gms

Bengal gram 2 tbsp

Onion chopped 1

Ginger paste 1 tsp

Garlic chopped 1 tbsp

Tomato chopped 1

Green chilli 2

Fennel 1 tsp

Cloves 2

Cinnamon 1 inch

Fennel powder 1 tsp

Roasted pepper cumin powder 1 tsp

Salt and oil as required

Preparation

1.      In a pressure pan add oil, fennel, cinnamon, cloves, onion, ginger and garlic. Saute well

2.      Add tomatoes, green chilli and saute till blends

3.      Add mutton and bengal gram. Saute well

4.      Add salt, fennel powder and a cup of water

5.      Pressure cook till 5-6 whistles

6.      Once the pressure settles down add pepper cumin powder

7.      Adjust salt

Serve with rice

Chettinad Dry fish gravy (Karuvadu thokku)

Ingredients

Dry fish pieces 100 gms

Small onion 25 chopped

Tomato chopped 1

Garlic pods 10

Curry leaf 2 sprigs

Chilli powder 2 tsp

Tamarind extract 4 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, small onion, curry leaf and garlic. Saute well

2.      Add tomatoes and cook till mushy

3.      Add chilli powder, turmeric powder, salt and dry fish pieces

4.      Cook till everything blends well

5.      Add tamarind extract and toss well

6.      Serve with rice

Minced meat stuffed rolls(mutton kheema rolls)

Ingredients

Snake gourd medium sized 1(cut it into 1 inch piece)

Mutton minced 300 gms

Onion finely chopped 1

Ginger garlic paste 2 tsp

Egg 2

Corn flour 2 tbsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

Bread crumbs for coating

Salt and oil as required

To grind

Cinnamon 1

Fennel seeds 1 tsp

Cloves 2

Dry red chilli 4

Roast in oil and ground to powder

Preparation

1.      Pressure cook minced meat with turmeric powder and salt.

2.      Strain the excess water in it and keep aside

3.      In a pan add oil,onion,ginger garlic paste,ground powder ,salt and cooked meat

4.      Add 1 egg and sauté till it dries up well

5.      Turn off the flame and allow it to cool

6.      Mean time rub satlt in the inner portion of  snake gourd pieces

7.      Mix corn flour,pepperpowder,salt and 1egg .keep aside

8.      Fill the bottle gourd pieces with the cooked meat

9.      Dip well in corn flour mix and coat in in bread crumbs

10.  Deep fry in oil

Serve hot with green chutney or tomato ketchup 

Traditional fish curry (meen mulakku curry)

Ingredients

Sardine / mackerel 500 gms

Tamarind extract 1 cup

Turmeric powder ½ tsp

Curry leaf 2 sprigs

Oil and salt as required

To grind

Dry red chilli 5 dry roast it

Garlic 5

Small onion 10

Tomatoes 2

Grind to paste

Preparation

1.      To the tamarind extract add turmeric powder, salt and ground paste. Mix well

2.      In a pan add oil, curry leaf and tamarind mix

3.      Add fish pieces and a cup of water to it

4.      Cook till fish is done

Serve with rice

Traditionally goes well with kappha