Pepper chicken (my way)

Ingredients

Chicken 250 Gms

Ginger garlic paste 1 tsp

Onion diced 2

Tomato 1

Capsicum 1 diced

Chilli powder ½ tsp

Garam masala ½ tsp

Pepper powder 2 tbsp (grind coarsely)

Curry leaf & coriander leaf few

Salt and oil as required

Preparation

1.      In a pan add oil, onion and ginger garlic paste.

2.      Sauté well

3.      Add chicken, chilli powder, garam masala, salt and half of the pepper powder

4.      Allow to cook with lid closed

5.      When it is ¾ cooked, add tomatoes, curry leaf, coriander leaf and capsicum

6.      Toss well

7.      Once oil starts separating, turn off the flame

8.      Add remaining pepper powder and adjust salt

9.      Toss well and serve

Perfect with rotis

Goes with rice too

Chicken chukka(simpler version)

Ingredients

 Chicken 500 Gms

Fenugreek seeds 1 tsp

Curry leaf few

Onion chopped 1

Ginger pounded 1 tsp

Garlic chopped 1 tbsp

Turmeric powder ½ tsp

Chilli powder 2 tsp

Coriander powder 2 tsp

Garam masala 1 tsp

Tomato chopped finely 2

Salt and oil as required

Preparation

1.      In a pan add oil, fenugreek seeds and curry leaf

2.      Add onion, ginger, garlic, chicken and sauté well

3.      Add salt and turmeric powder.

4.      Allow to cook in low flame with lid closed

5.      Once ¾ cooked, add chilli powder, coriander powder and garam masala. Toss well

6.      Allow to cook in low flame with lid closed till done

7.      Once done add tomato and cook with lid closed

8.      Once the tomatoes blend well with chicken, toss once

Serve with rotis

Can  serve as a wrap

Pan fried chilli chicken (healthier version) less oil

Ingredients

Chicken 500 gms (preferably boneless)

Onion diced 2

Capsicum diced 1

Garlic chopped 10

Ginger garlic paste 1 tbsp

Egg 1

Green chilli sauce 2 tbsp

Soy sauce 2 tbsp

Vinegar 1 tsp

cornflour ¼ cup

Pepper powder  2 tbsp

Green chilli slit 4-6

Salt as required

Olive oil 4 tbsp

Preparation

1.      Marinate chicken pieces with ginger garlic paste,half of chilli sauce,soy sauce, pepper powder, salt, corn flour and beaten egg  for an hour in refrigerator

2.      In a pan add 3 tbsp of oil, to it add marinated chicken and toss such that chicken gets coated well with cornflour mixture

3.      Allow it to cook brown

4.      Keep aside

5.      In a pan add 1 tbsp of oil, garlic, onion , capsicum and green chilli

6.      Toss till onion turn transparent

7.      Add fried chicken, toss once

8.      Add remaining sauces, vinegar,salt and pepper

9.       Toss well

Serve hot

CHICKEN PODIMAS

Ingredients

Chicken Boneless 500 gms
Onion finely chopped 2 cups
Dry Red chillies 8
Curry leaves  2 sprigs
Tomato chopped 3
Turmeric powder ½ tsp
0il and salt as required

To grind

Fennel seeds 1 tsp

Ginger ½ inch

 Garlic 10

Cinnamon 1

Grind coarsely

Coriander leaves chopped 1 tbsp

Preparation

1. In a pan add oil, chopped onions and fry them to golden brown.
2. Add the ground paste, turmeric powder and red chillies
3. Add the tomato with a pinch of salt and curry leaves.
4. Fry them till tomatoes are mushy
5. Add chicken and salt.
6. Cook the chicken without adding water.
7. When chicken is well cooked, shred it well with spoon.
8. Add coriander leaves. Toss once

Serve with rice,rotis,dosa or parottas

Shredded fish stir fry (sheela meen puttu varuval)

Ingredients

Sheela meen (barracuda) ½ kg

Chilli powder 1 ½ tsp

Turmeric powder ½ tsp

Vinegar 1 tbsp

Cooking oil 1 tbsp

Sesame oil 2 tbsp

Onion chopped finely 2

Coriander leaf chopped 2 t bsp

Curry leaf 2 sprigs

Pepper coarsely ground 1 tsp

Salt as required

Preparation

1.      Marinate fish pieces with turmeric powder, chilli powder, salt and vinegar for 15-20 minutes

2.      In a pan add cooking oil and place fish pieces

3.      Close the lid and cook for 10 minutes

4.      Add sesame oil, onion, coriander  and curry leaf

5.      Shred it into small pieces

6.      Sprinkle salt

7.      And allow it to cook further

8.      Once done add pepper powder and mix well

Serve hot

Goes well with curd rice, sambar rice or pulao

Garlic prawns

Ingredients

Prawns 500 gms

Dry red chilli 4

Garlic 10 pods chopped finely

Dry chilli flakes 1 tbsp

Sesame oil 1 tsp

Turmeric powder ½ tsp

Coriander leaves chopped 2 tbsp

Salt as required

Preparation

1.      Deshell and devein prawns

2.      Add turmeric powder and wash well

3.      In a pan add oil, garlic, dry red chilli ,prawns and salt

4.      Add chilli flakes and allow it to cook

5.      Once done turn off the flame and add coriander leaves. Toss once

Serve hot as appetizer

Chicken green tikki (hariyali chicken tikki)

Ingredients

Chicken boneless 300 gms

Coriander leaves chopped 4 tbsp

Mint leaves chopped 3 tbsp

Green chilli 1

Ginger ½ inch

Garlic 6-7

Corn flour 2 tbsp

Salt and oil as required

Preparation

1.      Grind chicken once in a food processor. Keep aside

2.      Grind coriander, mint leaves, ginger, garlic and green chilli.

3.      Add ground paste, salt and corn flour  to chicken

4.      Mix well and make small balls

5.      Pat it into tikkis and shallow fry in oil

Serve hot

Chicken onion fry

Ingredients

Chicken 500 gms

Onion sliced thinly 1

Shallots chopped finely 1 cup

Ginger garlic paste 1 tbsp

Fennel seeds ½ tsp

Cinnamon 1

Bay leaf 1

Chicken curry masala 1 ½  tbsp

Chilli powder 1 tsp

Garam masala ½ tsp

Coarsely ground fresh pepper ½ tsp

Salt and oil as required

Preparation

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

2.      Add onion and shallot. Saute till transparent

3.      Add chicken and ginger garlic paste. Saute till chicken turn white

4.      Add chicken curry masala, chilli powder and salt

5.      Allow it to cook in low flame with lid closed

6.      Once done add garam masala and pepper. Toss once

Serve with rice, rotis , pulao or briyani

Pan grilled sardines in banana leaf(mathi valailayil pollichathu)

Ingredients

Sardine 6 whole, cleaned

Small onion chopped ½ cup

Ginger garlic paste 2 tsp

Pepper powder 1 tbsp

Chilli powder 1 tsp

Turmeric powder 1 tsp

Coriander leaf chopped 4 tbsp

Curry leaf 2 sprigs

Banana leaf 1(for packing and steaming)

Oil and salt as required

Preparation

1.      Tender the banana leaves by running it over flame

2.      Marinate the fish with chilli powder, ½ tsp turmeric powder and salt for 1/22 hour

3.      In a pan add oil, small onion. Saute well

4.      Add ginger garlic paste, pepper powder,1/2 tsp turmeric powder,salt,curry leaf and a tbsp of coriander leaf. Saute well

5.      Once done allow it to cool

6.      In the banana leaf place half of this masala in the middle

7.      Top it with fish pieces

8.      Add coriander leaf  to it

9.      Top it with remaining masala and pack it

10.  In a pan add little oil and place this banana wrap on it

11.  Close with a lid and cook for 10 minutes in low flame

12.  Then turn it to the other side and cook for another 10 minutes

13.  Repeat the same such each of  the side cooking time is approx., 20 minutes

Once done open it up carefully and Serve hot

Flavours good and tastes good

Spicy masala fish fry

Ingredients

Red snapper 15 pieces

Chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder ½ tsp

Fennel powder ½ tsp

Pepper powder ½ tsp

Turmeric powder ½ tsp

Vinegar 1 tbsp

Fennel seeds 1 tsp

Curry leaves 2 sprigs

Salt and oil as required

Preparation

1.      Marinate fish pieces with turmeric powder, chilli powder, coriander powder, cumin powder, fennel powder,salt, pepper powder and vinegar for ½ hour

2.      In a pan add oil, fennel seeds and curry leaves

3.      Place the marinated fish pieces in the pan

4.      Shallow fry it in medium flame

5.      Cook both sides till outer skin turns crisp and inner part is cooked

Serve with rice

Goes well with flavoured rice