Andhra style chicken gravy (kodi kura)

Ingredients

Chicken ½ kg

For marination

Ginger garlic paste 1 tsp

Vinegar 1 tbsp

Curd 2 tbsp

Turmeric powder 1 tsp

Marinate chicken pieces with salt and above ingredients for ½ hour

To grind

Pepper corns ½ tbsp

Fennel seeds 1 tbsp

Dry red chilli 6

Cumin 1 tsp

Cinnamon 1 inch

Cloves 6

Poppy seeds 1 tbsp

Dry roast and grind the above ingredients to powder

For gravy

Onion 1

Ginger chopped 1 tsp

Garlic 1 tsp

Tomato puree 1 cup

Salt and oil as required

Preparation

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

2.      Add tomato puree and ground powder. Toss well

3.      Add chicken, salt and saute till water oozes out of it dries

4.      Add a cup of water and allow to cook till chicken is done

Serve with rotis or pulao

Spicy sardine curry

Ingredients

Sardines 500 gms

Chilli powder 2 tsp

Fennel powder 1 tsp

Turmeric powder ½ tsp

Tamarind extract 1 cup

Fenugreek seeds ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

To grind

Small onion 15

Garlic 10

Ginger 1 inch

Curry leaf 2 sprigs

Grind to a fine paste

Preparation

1.      In a pan add  oil, fenugreek seeds and ground paste. Saute well

2.      Add chilli powder, fennel powder, turmeric powder and salt. Saute till oil oozes out

3.      Add 1 cup water ,curry leaf and tamarind extract

4.      Once it starts boiling add fish pieces

5.      Allow it to cook till fish is done

Serve with rice

Squid sambal (Malaysian sambal)

Ingredients

Squid 400 gms

Onion 1

Tomato 1

Dry red chilli paste 2 tbsp (soak 15-20 dry red chilli in hot water for 10 minutes. Drain water and remove the seeds. Grind to smooth paste)

Tamarind paste 1 tbsp

Salt and oil as required

Preparation

1.      Grind onion and tomato coarsely

2.      In a pan add oil, ground paste and salt. Saute well

3.      Add chilli paste and saute well

4.      Cook till oil oozes out

5.      Add squid and sauté well

6.      Allow it to cook

7.      Once the water dries up add tamarind paste and allow it to boil once

Serve with rice

Goes well with rotis too

Madurai Country chicken curry (hotel style)

Ingredients

Country chicken 500 gms

Curry masala powder 3 spoon (available in stores)

Turmeric powder ½ tsp

Coconut paste 2 tbsp

Mustard seeds ½ tsp

Bay leaf 1

Fenugreek seeds ½ tsp

Onion 1

Green chilli 2

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Tomato 1

Salt and oil as required

Preparation

1.      In a pan add oil, mustard seeds,fenugreek seeds, bay leaf,curry leaf,onion and green chilli

2.      Add chicken, ginger garlic paste, salt and turmeric powder.saute well

3.      Add ½  cup water and allow to cook

4.      Once the chicken is half done add tomatoes and curry masala

5.      Once the chicken is done add coconut paste

6.      Allow it to boil

Serve with briyani,khuska or parotas

Anchovies fry (nethili meen varuval)

Ingredients

Anchovies cleaned 250 gms

Ginger garlic paste 1 tsp

Pepper powder ½ tsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      Mix chilli powder, turmeric powder , ginger garlic paste, pepper powder and salt to anchovies

2.      Keep aside for ½ hour

3.      Deep fry in oil

Serve hot as starter

Stir fried noodles( malaysian style)

Ingredients

Egg noodles 200 gm

Onion 1 chopped

Anchovy dried 2 tbsp ( soak in water)

Soya sauce 2 tbsp

Sweet chilli sauce 4 tbsp

Small onion 5

Garlic 7

Coriander chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a pan add 4 cups of water, a tsp of oil and a little salt. Bring it to boil

2.      Add noodles and allow it to cook for 10 minutes

3.      Turn off the flame and drain the water

4.      Rinse it of in running water and keep aside

5.      Hand pound small onion and garlic coarsely

6.      Ina pan add oil, chopped onion, pound paste and little salt. Saute well

7.      Add anchovy and fry it well

8.      Add soya sauce, sweet chilli sauce and noodles to it. Toss well

9.      Adjust salt

10.  Add chopped coriander and toss once

Serve hot

Fish sambar (machi ka dal)

Ingredients

Toor dal 1 cup

Fish(boneless) ½ kg

Small onion15

Turmeric powder 1 tsp

Asafoetida  powder ¼  tsp

Green chilli 4

Sambar powder 1 tbsp

Tamarind extract  ¼ cup

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      To fish pieces add ½ tsp of turmeric powder and little salt.fry it in oil.keep aside

2.      Pressure cook toor dal,asafoetida powder and green chillies together and smash it well.keep aside

3.      In  a pan add oil,small onions,curry leaf,smashed dal,sambar powder,salt and ½ tsp of turmeric powder

4.      Add tamarind extract,required water and salt

5.      Allow it to boil

6.      Add the fried fish to the boiling curry and close the pan lid

7.      Cook for another 5-7 minutes and turn off the flame

Serve with rice