Sengottai fish fry (podi meen varuval)

Ingredients

fish slices 4

Egg 1

Lemon juice 2 tsp

Pepper powder 2 tsp

Salt and oil as required

To grind

Coriander seeds 2 tbsp

Dry red chilli 6-8

Bengal gram 1 tsp

Toor dal 1 tsp

Pepper corns 1 tsp

Curry leaf 4 sprigs

Dry Roast the above items and grind to a coarse powder

Preparation

1.      Marinate the fish slices with lemon juice, pepper powder,egg and salt

2.      Coat the marinated fish with the ground powder

3.      Shallow fry the fish pieces with oil

Serve hot

Serve as starter or with rice

SENGOTTAI BORDER CHICKEN

Ingredients

Chicken ½ kg

Roasted Bengal gram for coating

Rice flour 2 tbsp

All-purpose flour 2 tbsp

Cornflour 1 tbsp

Ginger garlic paste 2 tsp

Curd 2 tsp

Egg 1

Lemon juice 2 tsp

Red chilli paste 4 tbsp

Oil and salt as required

Preparation

1.      Marinate the chicken with rice flour,all purpose flour, corn flour, ginger garlic paste,curd,egg,lemon juice,chilli paste and salt for ½ hour

2.      Coat it with roasted Bengal gram powder and deep fry it in oil

Serve hot

Thoothukudi chicken kothu parotta

Ingredients

For parotta

Refined flour(maida) 1 cup

Water ½ cup

Oil 2 tbsp

Salt

Knead the dough and keep aside for ½ hour

For masala

Chicken 200 gms diced without bones

Onion 1

Curry leaves 2 sprigs

Ginger garlic paste 1 tsp

Tomato 1

Capsicum diced ½

Green chilli 2

Egg 2

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Pepper powder 1 tsp

Salt and oil as required

Preparation

1.     Making of parotta: knead dough to a soft dough.apply oil on top and keep aside

2.     Make small balls

3.     Spread balls to a thin sheet like making for chapathi

4.     Then fold it to make layers

5.     In a tava add oil and toss parotta on both sides till it cooks on both sides

6.     Then make it into small pieces

7.     For making kothu parotta: in a pan add oil,curry leaf,onion,ginger garlic paste,tomato,chicken and green chilli.saute well

8.     Once half done add capsicum,turmeric powder,chilli powder,coriander powder,salt and parotta pieces

9.     Toss well.

10.  Add egg and pepper powder.mix well

Serve hot

Thoothukudi chilli chicken

Hope u like my previous post. today i m gonna post ac-compliment for briyani. A quick chicken dish which taste appealing.. here comes the recipe

Ingredients

Chicken 250 gms

Onion 1

Curry leaf 2 sprigs

Green chilli 5-6

Garlic chopped 1 tsp

Ginger chopped 1 tsp

Ginger garlic paste 1 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Lemon juice 1 tbsp

Salt and oil as required

Preparation

1.     Marinate chicken with turmeric powder,chilli powder,salt,ginger garlic paste and lemon juice

2.     Deep fry the marinated chicken and keep aside

3.     In a pan add oil,onion,curry leaf,green chilli,garlic and ginger .saute well

4.     Add fried chicken and salt.toss well

Serve with parottas

                

Thoothukudi fish curry

Ingredients

Fish 500 gms

Small onions 15

Onion 1

Tomato 1

Coconut grated 1`/2 cup

Pepper corns 1 tsp

Dry red chilli 2

Cumin seeds 1 tsp

Fenugreek seeds 1 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Tamarind extract 1 cup

Curry leaves 2 sprigs

Oil and salt as required

Preparation

1.      Clean the fish pieces and keep aside

2.      Make a fine paste of coconut,small onions,dry red chilli,peppercorns and cumin seeds by adding a little water

3.      In a pan add oil,fenugreek seeds,curry leaf and chopped onion.saute well

4.      Add the ground paste and tomatoes.cook till the oil oozes out

5.      Add turmeric power,chilli powder,coriander powder,salt and required water

6.      Once it starts boiling add the tamarind extract and fish pieces

7.      Allow it to boil and cook till the fish pieces are done

Serve with rice,dosa and idlis

 For better taste serve after 2-3 hours after cooking

Tuticorin mutton gravy(thoothukudi kari kulambu)

Ingredients

Mutton ¼  kg

Small onion 1 cup
dry red chilli 2
cumin seeds 2 tsp 
coriander seeds 2 tsp 
turmeric powder 1/4 tsp

Salt and oil as required

Preparation

1.      Roast dry red chilli,coriander seeds and cumin seeds without oil and grind it to a fine powder

2.      In a pressure cooker add oil,onion and saute well

3.      Add mutton,salt,grounded powder,turmeric powder.saute well till the mutton oozes out its water

4.      Add a cup of water and pressure cook till 5 whistles

5.      Once the pressure settles down, add curry leaves.

if u needy it to be in curry consistency add 2 cups of water while cooking

Serve with rotis,briyani  or rice

Nellai Chicken Gravy

The first thing which comes in our mind when we heard of tirunelveli is the tirunelveli halwa. next to that is the Nellai chicken gravy which is a perfect match for parottas. Here goes the typical recipe for Nellai chicken gravy.

Ingredients

Chicken                             300 Gms

Bay leaf                             1

Turmeric powder               ½ tsp

Fennel seeds                      1 tsp

Onion chopped                 1

Garlic paste                      1 tsp

Coconut grated                 ¼ cup

Small onions (sambar onions) 15

Garlic                              4 pods

Ginger                             1 inch

Green chilli                      5

Red chilli                         2

Coriander seeds             2 tsp

Curry leaves                  1 sprig

Salt and oil as required

Preparations

1.      Clean the chicken pieces and marinate it with turmeric powder, garlic paste and little salt

2.      In a pan add a little oil and add grated coconut, small onions, garlic, ginger, chillies and coriander. sauté them and grind them to a smooth paste

3.      In a pan add oil ,fennel seeds, bay leaf, onions and curry leaves

4.      Then add marinated chicken and cook them until the water in it oozes out.

5.      Now add the ground paste and sauté them well

6.      Add required salt

7.      Add required water and cook till chicken is done

Garnish it and serve hot with parottas