Meen Kuzhambu
Ingredients:
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Chicken Masala
Ingredients:
- Chicken - 1/2 kg
- Onion - 2
- Tomato - 1
- Chilli powder - 2 tsp
- turmeric powder - 1 tsp
- Salt - to taste
- Coconut oil - 3 tbsp
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
Chicken Fry
Ingredients- Chicken - 1/2 kg
- Curd - 1/2 cup
- Turmeric Powder - 1 tsp
- Chilli powder - 2 tsp
- Lemon - 1
- Ginger Garlic paste - 1/2 sp
- Corn flour - 1 sp
- Salt
- Food color Red - 1 pinch (optional)
- Oil
Method
wash and clean chicken. Make slits if the pieces are bigger.In a bowl marinate, Chicken with lime juice, curd, turmeric powder, chilli powder, ginger garlic paste, salt and a pinch of food color(Optional)Leave it for 4 hours. sprinkle corn flour and mix just before frying. (Again corn flour is optional)Fry it in oil. you can also shallow fry in thava with few spoons of oil or brushing oil.
The more it is soaked more the taste.
Chilli Chicken
Ingredient
List 1- Chicken - 1/2 kg
- Corn flour - 4 tbsp
- Pepper - 2 tsp
- Egg white - 1
- lemon juice - 1/2 tsp
- soy sauce - 1/2 tsp
- Salt - to taste
Ingredient
List 2- Onion - 1 chopped
- Garlic 2 pod chopped
- Capsicum - cut into squares
- Green chillies - 5 to 7 sliced
- Spring Onion - 1 bunch Chopped
- Soy sauce - 1 tsp
- Aginomotto - 1 tsp
- Red Chilli sauce - 2 tbsp
- Food Color - red 1 pinch optional
- Corn flour - 1 tbsp
- Salt to taste
- Butter 1 tbsp
Method
Clean the chicken and marinate in the first list of ingredients and let it stay for 15 minutes. and fry the pieces in oil. keep it aside.
Melt butter, Sauté garlic, followed by green chillies, onion and capsicum. Add all the sauces and salt. pour a glass of water. Make a paste of cornflour in water and add to it. Check for salt and spice as the gravy thickens add the fried chicken pieces and the spring onions.
Note: Goes well with fried rice, Idiyappam. Can be made Dry also for Chapathi. You can also add Chilli flaes along with garlic and to garnish fry few red chillies in oil and add.
Prawn Curry
Ingredients:
- Prawn - 250 gm
- Small Onions - 1/4 cup
- Garlic - 5 to 6 pods
- Green chilli - 2
- Tomato - 1
- Chilli powder - 1 sp
- Turmeric powder - 1 sp
- Jeera - 1/2 sp
- Somf - 1/2 sp
- Fenugreek - 1/2 spoon
- Pepper - 1/2 sp
- Kasa kasa - 1 sp
- Cashew - 3
- Coconut - 3 tbsp
- curry leaves
- Salt to taste
- oil
Method:
Remove the prawns from the shell and clean well. Blend coconut, small onion ( 3 or 4), half tomato, Jeera and somf, kasa kasa and cashew to a paste.Cut the onion and garlic into two or three pieces. slit the green chilli and chop the tomato.In a kadai heat 2 table spoon oil and fry the pepper and fenugreek seed followed by the curry leaves, onion and garlic and green chilli.sauté for a while and then add the tomatoes and cook we..Add chilli powder, turmeric powder and salt, sauté till the raw smell goes.Add a little water and the cleaned prawns.Cook it closed for a minute and then add the ground coconut paste.Bring it to boil slightly and turn off the stove.
Note: Prawns get cooked faster. Clean the prawns in lot of water as it will have fine sand in it. If the prawns are bigger cut them into two. you can reduce the coconut if you want it as a think masala.... increase the quantity if you want it as a gravy for rice or chapathi.
Pepper Chicken
Ingredients:
- Chicken - 1/2 kg
- Pepper - 1 tb sp
- Salt - to taste
- Curry leaves - 6 strings
- Coconut oil - 4 tb sp
- Onion - 1
- Lime - 1
Method:
Wash and clean chicken. Slit the leg pieces. Powder the pepper in a mixie. Marinate the chicken with the powdered pepper, salt, lime juice, curry leaves. Leave it covered for an hour. In a kadai pour 3 table spoon of coconut oil and drop this chicken with the marination. close and cook then cook it open till the chicken is completely done. Slice the onion. In another pan pour the remaining oil and sauté this onion slices and curry leaves. fry till the onions are brown sprinkle a spoon of sugar over the onions. This gives a nice flavor and a glossy effect.
Put it over the chicken in the kadai and toss once. Serve this chicken for chapathi or basmathi rice.
Chicken Kuzhambu
Ingredients:
- Chicken - 1/2 kg
- Small onions - 1/2 cup
- Garlic - 5 to 6 pod
- Tomato - 1
- Tamarind - small ball
- Coconut - 1/4 cup
- Kasa kasa - 1 sp
- Jeera - 1/2 sp
- Oil - 2 tb sp
- Cinnamon - 1" stick
- Bay leaf - 1
- Curry Leaves
- Split urudh dhal
- Fenugreek - 1/2 sp
- Red chilli - 2
- Chilli powder - 2 sp
- Dhania powder - 1 sp
- Turmeric powder - 1/2 sp
- Salt to taste
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
Chicken Curry
Ingredients:
- Chicken - 1/2 kg
- Small onions - 1/2 bowl
- Garlic - 6 to 10 pods
- Green Chilli - 2
- Coriander leaves
- Curry leaves
- Coriander powder - 3 sp
- Chilli powder - 2 sp
- Turmeric powder - 1 sp
- Oil - 3 tb sp
- Split black gram dhal - 5 gm
- Fenugreek - 5 gm
- Salt to taste
Method:
Heat oil in a kadai. Add split black gram dhal, fenugreek seeds and curry leaves. Then add the onions and garlic and saute well till they are completely cooked. Add the chicken and all the powder spices except salt. Close and cook till tender with little water. Now add salt coriander leaves and cook open with little more water as per the consistency that you need. Goes good with Rice for lunch and Idly Dosa for dinner.
Chicken curry type B
Ingredients:
- Chicken - 1/2 kg
- Onion - 3
- Tomato - 2
- Chilli powder - 2 sp
- Salt to taste
- Cinamon
- Bay leaf
- Oil - 2 tbsp
Method:
Wash and clean the chicken. Slice the onion. Chop the tomatoes. Heat oil in a kadai add the spices followed by the onion. When the onions slightly browns add the chopped tomatoes and chilli powder. Cook till the tomatoes are soft and tender. Now add the chicken and little water. Close and cook. When half cooked add salt and check for spice, if needed add little more chilli powder as per taste. and let itt boil well and thicken.Goes good with chapathi.
Chicken Biriyani
Ingredients:
- Chicken - 1/2 Kg
- Basmathi rice - 2 cups
- Onion - 1 big
- Tomato - 1 big
- Garlic - 5 to 6 pods
- Oil - 3 tb sp
- Ghee - 2 tb sp
- Cloves - 2
- Bay leaf - 1
- Cinnamon - 1"
- Pudhina leaves - 1 cup
- Coriander leaves - 1 cup
- Green Chilli - 3
- Chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Curd - 1/2 cup
- Biriyani essence - 1/2 tsp
- Salt to taste
Method:
Soak the rice in water. For two cups of rice 3 1/2 glass of water. Clean the chicken.Slice the onion and tomatoes. Crush the Garlic along with the skin.In a cooker heat the oil and ghee together add the spices, followed by the garlic and onion. Sauté till the onions slightly brown. Then add the chillies and tomatoes. Cook till the tomatoes are tender.Add the chicken, chilli powder, turmeric powder. Close and cook the chicken well. When the chicken is cooked well beat the sour curd well and pour into the chicken. Then add the salt. Add the pudhina leaves, coriander leaves, rice along with the soaked water. Mix well check for salt and spice. Close the cooker and keep it in sim for 15 minutes. Do not put the cooker weight.After 15 min turn off the stove and put the weight. Open after 15 min sprinkle the essence and mix slightly with out breaking the rice. Serve hot with Raitha.
Meen Kuzhambu
Ingredients:
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Chicken Masala
Ingredients:
- Chicken - 1/2 kg
- Onion - 2
- Tomato - 1
- Chilli powder - 2 tsp
- turmeric powder - 1 tsp
- Salt - to taste
- Coconut oil - 3 tbsp
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
Chicken Fry
Ingredients- Chicken - 1/2 kg
- Curd - 1/2 cup
- Turmeric Powder - 1 tsp
- Chilli powder - 2 tsp
- Lemon - 1
- Ginger Garlic paste - 1/2 sp
- Corn flour - 1 sp
- Salt
- Food color Red - 1 pinch (optional)
- Oil
Method
wash and clean chicken. Make slits if the pieces are bigger.In a bowl marinate, Chicken with lime juice, curd, turmeric powder, chilli powder, ginger garlic paste, salt and a pinch of food color(Optional)Leave it for 4 hours. sprinkle corn flour and mix just before frying. (Again corn flour is optional)Fry it in oil. you can also shallow fry in thava with few spoons of oil or brushing oil.
The more it is soaked more the taste.
Chilli Chicken
Ingredient
List 1- Chicken - 1/2 kg
- Corn flour - 4 tbsp
- Pepper - 2 tsp
- Egg white - 1
- lemon juice - 1/2 tsp
- soy sauce - 1/2 tsp
- Salt - to taste
Ingredient
List 2- Onion - 1 chopped
- Garlic 2 pod chopped
- Capsicum - cut into squares
- Green chillies - 5 to 7 sliced
- Spring Onion - 1 bunch Chopped
- Soy sauce - 1 tsp
- Aginomotto - 1 tsp
- Red Chilli sauce - 2 tbsp
- Food Color - red 1 pinch optional
- Corn flour - 1 tbsp
- Salt to taste
- Butter 1 tbsp
Method
Clean the chicken and marinate in the first list of ingredients and let it stay for 15 minutes. and fry the pieces in oil. keep it aside.
Melt butter, Sauté garlic, followed by green chillies, onion and capsicum. Add all the sauces and salt. pour a glass of water. Make a paste of cornflour in water and add to it. Check for salt and spice as the gravy thickens add the fried chicken pieces and the spring onions.
Note: Goes well with fried rice, Idiyappam. Can be made Dry also for Chapathi. You can also add Chilli flaes along with garlic and to garnish fry few red chillies in oil and add.
Prawn Curry
Ingredients:
- Prawn - 250 gm
- Small Onions - 1/4 cup
- Garlic - 5 to 6 pods
- Green chilli - 2
- Tomato - 1
- Chilli powder - 1 sp
- Turmeric powder - 1 sp
- Jeera - 1/2 sp
- Somf - 1/2 sp
- Fenugreek - 1/2 spoon
- Pepper - 1/2 sp
- Kasa kasa - 1 sp
- Cashew - 3
- Coconut - 3 tbsp
- curry leaves
- Salt to taste
- oil
Method:
Remove the prawns from the shell and clean well. Blend coconut, small onion ( 3 or 4), half tomato, Jeera and somf, kasa kasa and cashew to a paste.Cut the onion and garlic into two or three pieces. slit the green chilli and chop the tomato.In a kadai heat 2 table spoon oil and fry the pepper and fenugreek seed followed by the curry leaves, onion and garlic and green chilli.sauté for a while and then add the tomatoes and cook we..Add chilli powder, turmeric powder and salt, sauté till the raw smell goes.Add a little water and the cleaned prawns.Cook it closed for a minute and then add the ground coconut paste.Bring it to boil slightly and turn off the stove.
Note: Prawns get cooked faster. Clean the prawns in lot of water as it will have fine sand in it. If the prawns are bigger cut them into two. you can reduce the coconut if you want it as a think masala.... increase the quantity if you want it as a gravy for rice or chapathi.
Pepper Chicken
Ingredients:
- Chicken - 1/2 kg
- Pepper - 1 tb sp
- Salt - to taste
- Curry leaves - 6 strings
- Coconut oil - 4 tb sp
- Onion - 1
- Lime - 1
Method:
Wash and clean chicken. Slit the leg pieces. Powder the pepper in a mixie. Marinate the chicken with the powdered pepper, salt, lime juice, curry leaves. Leave it covered for an hour. In a kadai pour 3 table spoon of coconut oil and drop this chicken with the marination. close and cook then cook it open till the chicken is completely done. Slice the onion. In another pan pour the remaining oil and sauté this onion slices and curry leaves. fry till the onions are brown sprinkle a spoon of sugar over the onions. This gives a nice flavor and a glossy effect.
Put it over the chicken in the kadai and toss once. Serve this chicken for chapathi or basmathi rice.
Chicken Kuzhambu
Ingredients:
- Chicken - 1/2 kg
- Small onions - 1/2 cup
- Garlic - 5 to 6 pod
- Tomato - 1
- Tamarind - small ball
- Coconut - 1/4 cup
- Kasa kasa - 1 sp
- Jeera - 1/2 sp
- Oil - 2 tb sp
- Cinnamon - 1" stick
- Bay leaf - 1
- Curry Leaves
- Split urudh dhal
- Fenugreek - 1/2 sp
- Red chilli - 2
- Chilli powder - 2 sp
- Dhania powder - 1 sp
- Turmeric powder - 1/2 sp
- Salt to taste
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
Meen Kuzhambu
Ingredients:
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Chicken Masala
Ingredients:
- Chicken - 1/2 kg
- Onion - 2
- Tomato - 1
- Chilli powder - 2 tsp
- turmeric powder - 1 tsp
- Salt - to taste
- Coconut oil - 3 tbsp
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
Chicken Fry
Ingredients- Chicken - 1/2 kg
- Curd - 1/2 cup
- Turmeric Powder - 1 tsp
- Chilli powder - 2 tsp
- Lemon - 1
- Ginger Garlic paste - 1/2 sp
- Corn flour - 1 sp
- Salt
- Food color Red - 1 pinch (optional)
- Oil
Method
wash and clean chicken. Make slits if the pieces are bigger.In a bowl marinate, Chicken with lime juice, curd, turmeric powder, chilli powder, ginger garlic paste, salt and a pinch of food color(Optional)Leave it for 4 hours. sprinkle corn flour and mix just before frying. (Again corn flour is optional)Fry it in oil. you can also shallow fry in thava with few spoons of oil or brushing oil.
The more it is soaked more the taste.
Chilli Chicken
Ingredient
List 1- Chicken - 1/2 kg
- Corn flour - 4 tbsp
- Pepper - 2 tsp
- Egg white - 1
- lemon juice - 1/2 tsp
- soy sauce - 1/2 tsp
- Salt - to taste
Ingredient
List 2- Onion - 1 chopped
- Garlic 2 pod chopped
- Capsicum - cut into squares
- Green chillies - 5 to 7 sliced
- Spring Onion - 1 bunch Chopped
- Soy sauce - 1 tsp
- Aginomotto - 1 tsp
- Red Chilli sauce - 2 tbsp
- Food Color - red 1 pinch optional
- Corn flour - 1 tbsp
- Salt to taste
- Butter 1 tbsp
Method
Clean the chicken and marinate in the first list of ingredients and let it stay for 15 minutes. and fry the pieces in oil. keep it aside.
Melt butter, Sauté garlic, followed by green chillies, onion and capsicum. Add all the sauces and salt. pour a glass of water. Make a paste of cornflour in water and add to it. Check for salt and spice as the gravy thickens add the fried chicken pieces and the spring onions.
Note: Goes well with fried rice, Idiyappam. Can be made Dry also for Chapathi. You can also add Chilli flaes along with garlic and to garnish fry few red chillies in oil and add.
Prawn Curry
Ingredients:
- Prawn - 250 gm
- Small Onions - 1/4 cup
- Garlic - 5 to 6 pods
- Green chilli - 2
- Tomato - 1
- Chilli powder - 1 sp
- Turmeric powder - 1 sp
- Jeera - 1/2 sp
- Somf - 1/2 sp
- Fenugreek - 1/2 spoon
- Pepper - 1/2 sp
- Kasa kasa - 1 sp
- Cashew - 3
- Coconut - 3 tbsp
- curry leaves
- Salt to taste
- oil
Method:
Remove the prawns from the shell and clean well. Blend coconut, small onion ( 3 or 4), half tomato, Jeera and somf, kasa kasa and cashew to a paste.Cut the onion and garlic into two or three pieces. slit the green chilli and chop the tomato.In a kadai heat 2 table spoon oil and fry the pepper and fenugreek seed followed by the curry leaves, onion and garlic and green chilli.sauté for a while and then add the tomatoes and cook we..Add chilli powder, turmeric powder and salt, sauté till the raw smell goes.Add a little water and the cleaned prawns.Cook it closed for a minute and then add the ground coconut paste.Bring it to boil slightly and turn off the stove.
Note: Prawns get cooked faster. Clean the prawns in lot of water as it will have fine sand in it. If the prawns are bigger cut them into two. you can reduce the coconut if you want it as a think masala.... increase the quantity if you want it as a gravy for rice or chapathi.
Meen Kuzhambu
Ingredients:
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Chicken Masala
Ingredients:
- Chicken - 1/2 kg
- Onion - 2
- Tomato - 1
- Chilli powder - 2 tsp
- turmeric powder - 1 tsp
- Salt - to taste
- Coconut oil - 3 tbsp
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
Chicken Fry
Ingredients- Chicken - 1/2 kg
- Curd - 1/2 cup
- Turmeric Powder - 1 tsp
- Chilli powder - 2 tsp
- Lemon - 1
- Ginger Garlic paste - 1/2 sp
- Corn flour - 1 sp
- Salt
- Food color Red - 1 pinch (optional)
- Oil
Method
wash and clean chicken. Make slits if the pieces are bigger.In a bowl marinate, Chicken with lime juice, curd, turmeric powder, chilli powder, ginger garlic paste, salt and a pinch of food color(Optional)Leave it for 4 hours. sprinkle corn flour and mix just before frying. (Again corn flour is optional)Fry it in oil. you can also shallow fry in thava with few spoons of oil or brushing oil.
The more it is soaked more the taste.
Meen Kuzhambu
Ingredients:
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Ingredients:
For Seasoning
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
- Fish - 1/2 kg
- Small onions - 1/4 cup
- Garlic - 6 to 8 pod
- Tomato - 1
- Chilli powder - 4 tsp
- Coriander powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tamarind - 1 small lemon sized
- Rock salt - 1 to 2 tsp
- Oil - 4 tb sp
- Ginglee oil - 2 tbsp
For Seasoning
- Fenugreek seed - 1/2 tsp
- Pepper - 1/2 tsp
- Split urudh dhal - 1/2 tsp
- Red chilli - 3
- Asafoetida - 2 pinch
- Curry leaves 2 string
Method:
Clean the fish. Peal the onion and garlic. Soak the tamarind and salt in 1 cup water.
Heat oil in a kadai. season it with the ingredients given under for seasoning. add the onions and garlic sauté well initially in high flame and then simmer the flame. make solution of the tamarind squeeze and take the tamarind out. mash a tomato in the tamarind juice.
Pour this content into the kadai. Add more water. Add chilli powder, coriander powder, turmeric powder and let it boil. check for salt and spices.
Now add the fish pieces into this gravy and let it boil. add the ginglee oil also and simmer it. let it boil till the oil comes out.
serve with Rice and appalam.
Note: you can also add thing slices of coconut just before adding the fish. the coconut soaked in this kuzhambu will be of a different taste. Give a nice tip for the chilli powder as the kozhambu will taste good only when it is a bit spicy. Also this is a good combination for Hot Idly or Dosa. Usually Meen Kuzhambu tastes like heaven the next day.
Chicken Masala
Ingredients:
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
- Chicken - 1/2 kg
- Onion - 2
- Tomato - 1
- Chilli powder - 2 tsp
- turmeric powder - 1 tsp
- Salt - to taste
- Coconut oil - 3 tbsp
Method:
Wash and clean the chicken.
Slice the onion and tomato thin and long.
Heat the coconut oil in a kadai. fry 3/4th of the onion. when the color changes add the tomato and sauté well until it is cooked completely.
Add chilli powder, turmeric powder and salt. sauté well. Add the chicken and 1/4 cup of water. Close and cook well stirring occasionally.
Simmer it until the chicken is cooked and the water is dried.
Note: You can adjust the consistency of the gravy as per your need. Making it slightly dry will go well with Rice or Pulao, or Chapathi.
Ingredients
- Chicken - 1/2 kg
- Curd - 1/2 cup
- Turmeric Powder - 1 tsp
- Chilli powder - 2 tsp
- Lemon - 1
- Ginger Garlic paste - 1/2 sp
- Corn flour - 1 sp
- Salt
- Food color Red - 1 pinch (optional)
- Oil
Method
wash and clean chicken. Make slits if the pieces are bigger.
In a bowl marinate, Chicken with lime juice, curd, turmeric powder, chilli powder, ginger garlic paste, salt and a pinch of food color(Optional)
Leave it for 4 hours. sprinkle corn flour and mix just before frying. (Again corn flour is optional)Fry it in oil. you can also shallow fry in thava with few spoons of oil or brushing oil.
The more it is soaked more the taste.
Chilli Chicken
Ingredient
List 1
- Chicken - 1/2 kg
- Corn flour - 4 tbsp
- Pepper - 2 tsp
- Egg white - 1
- lemon juice - 1/2 tsp
- soy sauce - 1/2 tsp
- Salt - to taste
Ingredient
List 2
- Onion - 1 chopped
- Garlic 2 pod chopped
- Capsicum - cut into squares
- Green chillies - 5 to 7 sliced
- Spring Onion - 1 bunch Chopped
- Soy sauce - 1 tsp
- Aginomotto - 1 tsp
- Red Chilli sauce - 2 tbsp
- Food Color - red 1 pinch optional
- Corn flour - 1 tbsp
- Salt to taste
- Butter 1 tbsp
Method
Clean the chicken and marinate in the first list of ingredients and let it stay for 15 minutes. and fry the pieces in oil. keep it aside.
Melt butter, Sauté garlic, followed by green chillies, onion and capsicum. Add all the sauces and salt. pour a glass of water. Make a paste of cornflour in water and add to it. Check for salt and spice as the gravy thickens add the fried chicken pieces and the spring onions.
Ingredients:
- Prawn - 250 gm
- Small Onions - 1/4 cup
- Garlic - 5 to 6 pods
- Green chilli - 2
- Tomato - 1
- Chilli powder - 1 sp
- Turmeric powder - 1 sp
- Jeera - 1/2 sp
- Somf - 1/2 sp
- Fenugreek - 1/2 spoon
- Pepper - 1/2 sp
- Kasa kasa - 1 sp
- Cashew - 3
- Coconut - 3 tbsp
- curry leaves
- Salt to taste
- oil
Method:
Remove the prawns from the shell and clean well. Blend coconut, small onion ( 3 or 4), half tomato, Jeera and somf, kasa kasa and cashew to a paste.
Cut the onion and garlic into two or three pieces. slit the green chilli and chop the tomato.
In a kadai heat 2 table spoon oil and fry the pepper and fenugreek seed followed by the curry leaves, onion and garlic and green chilli.
sauté for a while and then add the tomatoes and cook we..
Add chilli powder, turmeric powder and salt, sauté till the raw smell goes.
Add a little water and the cleaned prawns.
Cook it closed for a minute and then add the ground coconut paste.
Bring it to boil slightly and turn off the stove.
Pepper Chicken
Ingredients:
Method:
Wash and clean chicken. Slit the leg pieces. Powder the pepper in a mixie. Marinate the chicken with the powdered pepper, salt, lime juice, curry leaves. Leave it covered for an hour. In a kadai pour 3 table spoon of coconut oil and drop this chicken with the marination. close and cook then cook it open till the chicken is completely done. Slice the onion. In another pan pour the remaining oil and sauté this onion slices and curry leaves. fry till the onions are brown sprinkle a spoon of sugar over the onions. This gives a nice flavor and a glossy effect.
Put it over the chicken in the kadai and toss once. Serve this chicken for chapathi or basmathi rice.
- Chicken - 1/2 kg
- Pepper - 1 tb sp
- Salt - to taste
- Curry leaves - 6 strings
- Coconut oil - 4 tb sp
- Onion - 1
- Lime - 1
Method:
Wash and clean chicken. Slit the leg pieces. Powder the pepper in a mixie. Marinate the chicken with the powdered pepper, salt, lime juice, curry leaves. Leave it covered for an hour. In a kadai pour 3 table spoon of coconut oil and drop this chicken with the marination. close and cook then cook it open till the chicken is completely done. Slice the onion. In another pan pour the remaining oil and sauté this onion slices and curry leaves. fry till the onions are brown sprinkle a spoon of sugar over the onions. This gives a nice flavor and a glossy effect.
Put it over the chicken in the kadai and toss once. Serve this chicken for chapathi or basmathi rice.
Ingredients:
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
- Chicken - 1/2 kg
- Small onions - 1/2 cup
- Garlic - 5 to 6 pod
- Tomato - 1
- Tamarind - small ball
- Coconut - 1/4 cup
- Kasa kasa - 1 sp
- Jeera - 1/2 sp
- Oil - 2 tb sp
- Cinnamon - 1" stick
- Bay leaf - 1
- Curry Leaves
- Split urudh dhal
- Fenugreek - 1/2 sp
- Red chilli - 2
- Chilli powder - 2 sp
- Dhania powder - 1 sp
- Turmeric powder - 1/2 sp
- Salt to taste
Method:
Peal the onion and garlic. If they are big cut into two. Cut the tomatoes.
Wash and clean the chicken.
Heat oil in a cooker pan or a thick bottomed vessel. Season with split urudh dhal, fenugreek seed, red chilli, spices and curry leaves. Add the onions and garlic and sauté briskly on high flame.
Add the Chicken and toss well. Close and cook and stir ocassionaly. Add a little water as the chicken itself will let out water. Add the tomatoes.
When the chicken is cooked almost add the chilli powder turmeric powder dhania powder and salt. If needed add a little water.
When the chicken is completely cooked add little tamarind water.
Grind the coconut, Kasa kasa and Jeeragam into a paste with little water.
When the chicken is completely done check for salt and spice and pour this coconut paste an bring it to a boil. Serve for Biriyani, Rice or chapathi.
Note: If the chicken is hard the you may pressure cook and then add tamarind water. You can also avoid or lessen the quantity of coconut if you are diet conscious. You can also add few cashews to make it mire thick and rich. In this case add little more chilli powder as the cashew may take out the spiciness.
Chicken Curry
Ingredients:
- Chicken - 1/2 kg
- Small onions - 1/2 bowl
- Garlic - 6 to 10 pods
- Green Chilli - 2
- Coriander leaves
- Curry leaves
- Coriander powder - 3 sp
- Chilli powder - 2 sp
- Turmeric powder - 1 sp
- Oil - 3 tb sp
- Split black gram dhal - 5 gm
- Fenugreek - 5 gm
- Salt to taste
Method:
Heat oil in a kadai. Add split black gram dhal, fenugreek seeds and curry leaves. Then add the onions and garlic and saute well till they are completely cooked. Add the chicken and all the powder spices except salt. Close and cook till tender with little water. Now add salt coriander leaves and cook open with little more water as per the consistency that you need. Goes good with Rice for lunch and Idly Dosa for dinner.
Chicken curry type B
Ingredients:
- Chicken - 1/2 kg
- Onion - 3
- Tomato - 2
- Chilli powder - 2 sp
- Salt to taste
- Cinamon
- Bay leaf
- Oil - 2 tbsp
Method:
Wash and clean the chicken. Slice the onion. Chop the tomatoes. Heat oil in a kadai add the spices followed by the onion. When the onions slightly browns add the chopped tomatoes and chilli powder. Cook till the tomatoes are soft and tender. Now add the chicken and little water. Close and cook. When half cooked add salt and check for spice, if needed add little more chilli powder as per taste. and let itt boil well and thicken.
Goes good with chapathi.
Ingredients:
- Chicken - 1/2 Kg
- Basmathi rice - 2 cups
- Onion - 1 big
- Tomato - 1 big
- Garlic - 5 to 6 pods
- Oil - 3 tb sp
- Ghee - 2 tb sp
- Cloves - 2
- Bay leaf - 1
- Cinnamon - 1"
- Pudhina leaves - 1 cup
- Coriander leaves - 1 cup
- Green Chilli - 3
- Chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Curd - 1/2 cup
- Biriyani essence - 1/2 tsp
- Salt to taste
Method:
Soak the rice in water. For two cups of rice 3 1/2 glass of water. Clean the chicken.
Slice the onion and tomatoes. Crush the Garlic along with the skin.
In a cooker heat the oil and ghee together add the spices, followed by the garlic and onion. Sauté till the onions slightly brown. Then add the chillies and tomatoes. Cook till the tomatoes are tender.
Add the chicken, chilli powder, turmeric powder. Close and cook the chicken well. When the chicken is cooked well beat the sour curd well and pour into the chicken. Then add the salt. Add the pudhina leaves, coriander leaves, rice along with the soaked water. Mix well check for salt and spice. Close the cooker and keep it in sim for 15 minutes. Do not put the cooker weight.
After 15 min turn off the stove and put the weight. Open after 15 min sprinkle the essence and mix slightly with out breaking the rice. Serve hot with Raitha.
Fish Fry
Ingredients:
- Fish - 6 slices (Seer fish)
- Chilli Powder - 3 spoons
- Coriander Powder - 2 spon
- Black Pepper - 1/2 spoon
- Jeera - 1/2 spoon
- Turmeric Powder - 1 spoon
- Small onion - 75 gm
- Garlic - 50gm
- Salt to taste
- Oil to fry
Method:
Wash the fish slices and pat them dry.
In a mixie add all spices, onions and garlic and grind to a paste.
Apply in on the fish slices and leave it for an hour.
Heat the oil and fry the fish slice one by one.
Vanjaram Fry
Note: Any fish can be fried this way. Vanjaram tastes good and it is bone less and more tastier. Frying in coconut oil may add to the taste even more.
