Chennai fish kurma

Ingredients

Anchovies ½ kg

Onion chopped 1

Tomato 2

Green chilli 2

Ginger garlic paste 1 tsp

Fennel seeds 1 tsp

Cinnamon 1

Cloves 2

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coconut paste ¼ cup

Coriander leaves 2 tbsp

Tamarind extracts 4 tbsp

Salt and oil as required

Preparation

1.      Clean and marinate fish with turmeric powder and salt for 15 min

2.      In a pan add oil,fennel seeds,cinnamon,cloves and curry leaf

3.      Add onion,ginger garlic paste and green chilli.saute well

4.      Add tomatoes and cook till it blends

5.      Add turmeric powder,chilli powder and salt

6.      Add coconut paste and ¼ cup water

7.      Add anchovies and bring it to boil

8.      Add tamarind extract and coriander leaves

9.      Cook till fish is done

Serve with rice,idli or dosai

Chennai chilli chicken

After so long this recipe is  my husband's delicacy which made our weekend so special.He made it in just15 minutes of time after our long drive which drives me to take rest.Here goes the yummy recipe.A perfect match with sambar rice and i jus loved it.

Ingredients

Chicken ½ kg

Onion chopped 1 cup

Green chilli 8-10

Ginger garlic paste 2 tsp

Fennel seeds 1 tsp

Curry leaf 2 sprigs

Coriander leaves  chopped  3 tbsp

Pepper powder 2 tsp

Oil and salt as required

Preparation

1.      In a pan add oil,fennel seeds,curry leaf ,onion,ginger garlic paste and green chillies.saute well

2.      Add chicken pieces and salt

3.      Cook till it oozes out its water

4.      Add coriander leaves and ½ cup water

5.      Close the pan lid and cook till the chicken is done

6.      Finally add pepper powder and toss once

Serve with rice.goes well with sambar rice

Chennai Hot Mutton Curry

Ingredients

Mutton ¼ kg

Green chilli 5

Onion 1

Tomato 2

Garlic 10

Ginger 1 inch

Lemon juice 1 tsp

Salt and oil as required

Preparation

1.      Grind onion,tomatoes,green chilli,garlic and ginger to a fine paste

2.      In pressure cooker add oil and ground masala.saute well

3.      Add mutton pieces and saute it

4.      Add salt and required water.

5.      Once it starts boiling ,close the lid and cook for 5 whistles

6.      Once it is done transfer the contents to a pan and boil it till desired consistency

7.      Turn off the flame

8.      Add lemon juice

Serve with rice

Spicy Fish Fry(Tiruvallur Special)

Ingredients

Pomfret fish 6

Onion 2

 garlic 10 pods

cumin seeds ½ tsp

Chilli powder 2 tsp

Turmeric powder 1 tsp

Oil and salt as required

Preparation

1.      Cut head and tail portion of the fish and clean well

2.      Make a fine paste of onino,garlic and cumin seeds

3.      To the paste add chilli powder,turmeric powder and salt

4.      Marinate the fish pieces with this paste for 1 hr

5.      In a pan add oil and shallow fry the fish pieces 

Chennai prawn curry(madras eral kulambu)

Ingredients

Prawns cleaned ½ kg
coconut grated¼ cup
tamarind extract 4 tbsp
tomato 1

Onion1

Lemon juice 1 tbsp

Ginger garlic paste 1 tsp
coriander seeds 1 tsp
fenugreek seeds ¼ tsp

cumin seeds 2 tsp
mustard seeds 1 tsp
dry red chillies 4
 cloves 1
turmeric 1 tsp
 salt and oil as required

Preparation

1.      Marinate the cleaned prawns with ginger garlic paste, turmeric powder and lemon juice for 20 minutes

2.      Grind grated coconut, cumin seeds, coriander seeds and fenugreek seeds to a fine paste

3.      In a pan add oil, mustard seeds, cloves, dry red chillies and chopped onions. sauté well

4.      Add tomato and once it blends well add ½ cup water

5.      Add the ground paste, tamarind extract and allow it to boil

6.      Once it starts boiling add the marinated prawns and cook till the prawns is done

Serve with rice or rotis

Dindivanam chicken chukka

Ingredients

Chicken ½ kg

Onion 1

Ginger garlic paste 1 tsp

Green chilli 2

Chilli powder 1 tsp

Coriander powder 2 tsp

Pepper powder 1 tsp

Turmeric powder ¼ tsp

Garam masala ½ tsp

Curd 2 tbsp

Salt and oil as required

Oil preferably sesame oil

Preparation

1.      Clean the chicken and cut into desired pieces

2.      Marinate the chicken pieces with chilli powder, turmeric powder, pepper powder, Garam masala, ginger garlic paste and salt for 1 hour in refrigerator

3.      In a pan add oil, slit green chillies and marinated chicken. Cook till the chicken is done

4.      Once the gravy dries up add the diced onion and toss well

Serve with briyani, rice or rotis

Chennai Curry leaf mutton fry (kariveppilai Kari varuval)

Ingredients

Curry leaf 2 cup

Mutton 200 Gms

Small onion 5

Onion chopped 1

Ginger garlic paste 2 tsp

Tomato 1

Fennel seeds 1` tsp

Cinnamon 2

Cloves 4

Chilli powder 1 tsp

Turmeric powder 1 tsp

Coriander powder 3 tsp

Pepper powder 1 tsp

Curry leaf 1 sprig

Oil and salt as required

Preparation

1.      In a pressure cooker add oil,1 cinnamon,2 cloves,1 tsp ginger garlic paste, mutton pieces, 1/2  turmeric powder,1/2  tsp chilli powder,1 tsp coriander  powder and salt. Add ½ cup water and cook till 3 whistles

2.      In a pan add oil, 1 cinnamon, 2 cloves, 1/2 fennel seeds and 1 cup curry leaves. Toss once

3.      Turn off the flame and blend it to a paste along with 1 cup fresh curry leaves

4.      In a pan add oil, fennel seeds, small onions and chopped onions, ginger garlic paste ,curry leaf and tomato. sauté it well

5.      Add turmeric powder, chilli powder, coriander powder and the curry leaf paste. sauté it

6.      Add the cooked mutton, pepper powder and salt

Cook till the water dries up

Serve with rotis and briyani