my passion for recipes

 

Nethili Dry fish Fry

Ingredients:
Nethili dry fish - 100 gms
red chilli powder - 1/2 tsp
oil to fry

Method:
- soak the dry fish in water for 1 hr.
- remove the dirt thats stiking on to the dry fish
- add the red chilli powder
- deep fy in oil until they are crisp.



Egg Fry 1

Ingredients:
Eggs - 1
pepper - 1 - 2 pinches
salt to taste
oil - 1 tsp

Method:
- in a tava add oil
- break and egg to it while the tava is hot
- add salt and pepper to it (sprinkle them)
- add oil on the sides and turn over the egg
- leave it to cook for 2 - 3 minutes on slow fire
- remove from fire and serve



Crab Curry

Ingredients:
Crab - 1/2 kg
onions - 4
tomatoes - 4
garlic - a handful (peeled)
tamarind - size of a lemon
cloves - 2
coconut - 1/2 cup grated
red chilli powder - 1.5 tsp
corriander powder - 1  tsp
salt to taste
turmeric powder - 1/4 tsp
curry leaves - 10 - 12
oil to season

Method:
- chop onions and tomatoes finely
- make a fine paste with coconut and cloves
- make a paste with tamarind and water
- in a wok add oil
- add mustard seeds when the oil is hot
- add curry leaves and then add the onions
- fry them until they are transparent
- add the garlic and add the tomatoes
- fry well
- now add the tomatoes and fry
- now add the tamarind water
- add the red chilli powder, salt and corriander powder
- add the turmeric powder and fry till the raw smell vanishes
- add the coconut paste and fry
- now when they form a thick gravy add the crab and cook under medium fire for 10 minutes
- close the wok and cook
- remove from fire after 10 minutes and serve.



Mutton Kurma

Ingredients:
Mutton - 1/4 kg
onions - 2
tomatoes - 2
cinnamon - 1"
cloves - 3
cardamom - 2
green chillies - 2
turmeric powder - 1/4 tsp
ginger garlic paste - 2 tsp
water - 1 cup
coconut - 1/2 cup grated
corriander leaves - 2 tsp
salt to taste
red chilli powder - 1 tsp
corriander powder -  1/2 tsp
oil to season

Method:
- wash and clean the mutton and keep it aside
- grind the coconut and green chillies into a fine paste
- chop the onions and tomatoes finely
- in a pressure pan add oil and wait until the oil is hot
- add cardamom, cinnamon and cloves
- add onions and fry until they are transparent
- add tomatoes and ginger garlic paste
- fry well
- add salt, turmeric and add the corriander leaves
- add the red chilli powder and corriander powder
- fry until the raw smell vanishes
- add the mutton and fry well
- add water and the coconut paste
- leave it for 2 whistles
- serve hot with rice or chappathi.



Chicken Chukka

Ingredients:
Chicken - 1/2 kg
onions - 2
tomatoes - 2
red chilli powder - 2 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
saunf powder - 1 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
salt to taste
ginger garlic paste - 2 tsp
oil - 5 -6 tsp
corriander leaves to garnish

Method:
- wash the chicken and drain the water completely
- then marinate the chicken by adding the red chilli powder, salt, ginger garlic paste, saunf powder, corriander powder, garam masala and turmeric powder.
- mix well and leave them aside for minimum od 2 hrs.
- chop the onions finely
- chop the tomatoes finely
- add oil in a wok and add the onions and fry them until they are transparent
- add the tomatoes and then add fry till they are completely smashed
- add the chicken and fry.
- add some water and let it cook and then remove from the fire the when the chicken is completely moist free
- garnish with corriander leaves and serve.

Thanks to:
Curryleaf2008 from you tube.

Tip:
Try the same recipe with chicken, mutton, beef or with prawns.

Serve with:
Goes well with Rice and chappathi as a side dish. Its a complete Dry fry.



Mutton Kheema

Ingredients:
To marinate:
minced mutton - 250 gms
ginger garlic paste - 2 tsp
red chilli powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
coriander powder - 1/2 tsp
garam masala - 1/2 tsp

For the masala:
onions - 2
tomatoes - 2
greas peas - 1/2 cup
oil - 5 - 6 tsp
cloves - 3
caradamom - 3
corriander leaves - 2 tsp
water - 2.5 cups
Juice of 1 lemon

Method:
- marinate the minced mutton with all the ingredients
- leave it to marinate for 2 - 3 hours
- In a wok, add oil and wait until its hot
- add cloves and cardamom
- add the finely chopped onion and fry till they are transparent
- add the green peas and add the tomatoes and fry til the tomatoes form a paste.
- add the marinated mutton and fry
- fry for 5 - 7  minutes
- add the water and allow it to cook
- close the wok with a lid
- cook until the water is completely dried and the meat is cooked
- add the corriander leaves and lemon juice and serve

This goes well with chappathi.

Note: You can get minced meat as it is or grind the boneless meat in the mixer grinder for making this recipe.



Mutton Soup 1

Ingredients:
Mutton bones - 1/4 kg
onions - 3
tomato - 1
ginger - 1"
garlic - 10 - 12 (peeled and crushed)
salt to taste
turmeric - 2 pinches
water - 5 - 6 cups
curry leaves - 5 -10
corriander leaves - 2 tsp
pepper powder - 1/2 tsp

Method:
- in a pressure pan add the mutton bones
- add the finely chopped onions
- add the finely chopped tomatoes
- add the ginger (finely chopped)
- add the finely crushed garlic, salt and turmeric
- add curry leaves and the corriander leaves
- leave it for 4 - 5 whistles
- remove from fire
- add pepper powder to taste



Nandu Rasam

Ingredients:
crab - 4
tamarind - size of a lemon
tomato - 2
garlic - 5 - 7
pepper - 2 tsp
jeera - 1 tsp
turmeric powder - 2 pinches
hing - 2 pinches
mustard seeds - 1 tsp
urad dal - 1 tsp
red chillie - 2 -3
curry leaves -  5 - 10
corriander leaves - 1 tsp
oil - 2 tsp
water - 3 cups
salt to taste

Method:
- make a fine paste with the tamarind and mix it with a cup of water
- powder the jeera and pepper coarsely
- make a puree with tomatoes
- crush garlic
- clean and wash the crab
- add 2 cups of water and boil it for 5 - 7 minutes
- remove the water alone and keep it aside
- in a wok add oil
- add  the mustard seeds when the oil is hot
- add urad dal and wait until its golden brown in colour
- add the red chillies, garlic and curry leaves
- fry
- add the tamarind water, turmric powder, salt, hing and leave it to boil
- add the tomato paste and leave it to boil.
- now add jeera and pepper
- add the corriander leaves and boil for 2 - 3 minutes
- add the crab water and leave it to boil for 1 min and remove from fire.

Note:
this rasam creates heat in the body. This is very good for cold and running nose. Can be taken along with rice or as a soup.

Method 2:
This is the way my mother in law prepares. She gave me a suggestion to break the legs of the crab and grind them into a fine paste. Instead of using the stock of the crab as how I prepared, she just added the ground paste. By this the taste remains the same but the rasam becomes even more thicker.


Chilli Chicken Fry

Ingredients:
Chicken - 1/2 kg
red chilli powder - 2 tsp
salt to taste
oil for deep frying
corn flour - 1 tsp
ginger garlic paste - 1 tsp

Method:
- in a bowl mix chicken with chilli powder, salt, corn flour and ginger garlic paste
- marinate and leave it to rest for 30 mins or more.
- deep fry in oil and wait until its golden brown and crisp.
- serve.



Chilli Chicken

Ingredients:

For Chicken:
chicken - 1/2 kg (tender)
white pepper - 1 tsp
ajinomotto - 1 pinch
salt to taste
egg - 1
corn flour - 1 tsp

For Sauce:
Onion - 1
capsicum - 1
white pepper - 1 tsp
red chillies - 10 - 12
ginger - 1"
garlic -  10 - 12
oil to fry
soya sauce - 1 tsp
green chilli sauce - 1  tsp
vinegar - 2 - 3  tsp
salt to taste
corn Flour - 2  tsp
water - 1.5 cup
ajinomotto - 2 pinches

Oil for deep fry

Method:

For chicken :
- mix all the ingredients for chicken and leave it to marinate for 1 hour
- deep fry in oil for 4 - 5 mins taking care that the chicken doesnt change the colour.

For Sauce:
- cut the capsicum into cubes by deseeding them
- cut the onions as squares
- finely chop ginger and garlic seperately
- in a pan add the oil
- add the red chillies and fry
- add the ginger and garlic and fry
- add the onions and capsicum and fry
- add salt to taste and remember that there is a little salt in chicken as well
- add the soya sauce, green chilli sauce and the vinegar
- mix well
- add water to this keeping half a cup of water aside
- add corn flour to the 1/2 cup of water and make a paste
- let the pan mixture come to boil and reduce to 3/ 4th.
- to this add the fried chicken and the corn flour water
- give it two minutes for it to thicken and then remove from fire at your required consistency.

Thanks to Vah Chef:
He is an awesome cook and this is the third recipe iam trying out in last 3 months. This recipe was told by him and I have tried out and was a great success. It gave a good combination with peas pulao which was mild and tasting fantastic. 



Fish Curry

Ingredients:
Fish - 5
onions - 2
tomatoes - 4
tamarind paste - 3 tbsp
coconut - 1 cup grated
oil to fry
salt to taste
turmeric - 1/4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
garlic - peeled - 10 - 15
curry leaves - 10 - 12
green chilies - 2 - 3
red chilli powder -  2 tsp
corriander powder -  2 tsp
hing - 2 pinches


Method:
- cut onions
- peel the garlic and keep it aside
- grind the tomatoes and make a smooth paste, keep it aside
- grind coconut and make a thick milk out of it and keep it aside.
- In a pan add oil
- when the oil is hot add mustard seeds, urad dal and the curry leaves.
- add the onions, garlic and fry till they turn golden brown
- add the tomato paste and the hing powder,red chilli powder , corriander powder, salt to taste and fry
- to this add the tamarind paste and some water and leave it to  thicken
- now to this add the coconut milk and mix well
- leave it in medium flame for 3 -4 minutes
- add the fish and mix well
- allow it to cook for 5 mins and remove from fire.

SERVE!!!!!


Egg Masala

Ingredients:
Egg - 2
onions - 2
Tomatoes - 2
red chilli powder - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
salt to taste
ginger paste - 1 tsp
garlic paste - 1 tsp
corriander leaves to garnish
oil to fry

Method:
- in a kadai, add some oil and add the finely chopped onions.
- then add the ginger & garlic paste to it.
- meanwhile hard boil the eggs in water
- add salt and turmeric powder and fry til the raw smell vanishes
- then add the tomatoes and fry till they are completely smashed
- add the corriander and chilli powder
- fry well
- now deshell the eggs
- cut them into halves
- then add them to the masala
- add corriander leaves and fry till they are a thick masala and they stick on to the eggs
- If you want more masala you can adjust with all the ingredients.

Tastes good with sambar , chappathi or rice.


Fish Masala

This recipe is usually made with Tin fish. I used to get these tin fishes from Srilanka. We used either make this masala or make fish curry. I always had relised the tin fish masala taste and was worried about how to make the fish masala without those tin fishes. In India,  the packed tin fishes are too costly. Some how I managed to make the recipe for the same . though the taste was 95% matching with the tin fish masala taste still, Iam happy that I made it.

This recipe is made using Seer fish. I have utilised the left over seer fish like the tail, broken slices etc and made this dish.

Ingredients:
Rohu fish/ vanjaram (any fish that doesnt have too much of bones) - 4 - 5 peices
tomato - 3
onion - 3
ginger garlic paste - 2 tsp
red chilli powder - 1.5 tsp
turmeric powder - 1/4 tsp
salt to taste
Corriander Leaves - 2 - 3 tsp
Oil to fry
cloves, cinnamon and cardamom - 1 each

Method:
- steam the fish with little water, a pinch of turmeric and salt in a pressure pan for 5 - 7 minutes. Do not put the whistle.
- in case you have a microwave oven, you can steam the fish with little water, a pinch of turmeric and salt in HIGH for 3 -4 minutes.
- remove the skin and break the fishes into peices and be sure to remove the bones.
- in a kadai,add oil
- to it add the cloves, cinnamon and cardamom
- fry well.
- now add the finely chopped onions and fry
- to it add the ginger garlic paste and salt
- fry well
- now add the finely chopped tomatoes and fry. Add the corrainder leaves and fry
- fry until the  tomatoes are smashed and then add the red chilli powder, turmeric
- fry  until the raw smell disappears
- now add the steamed fish and fry until the masala is coated on all the sides of the fish.
- serve hot with rice/ indian breads.

Thanks goes to:
 My srilankan Aathai, Selveshwari. She is an awesome cook especially when it comes to non veg. She taught this recipe with the tin fish and thanks to my brain for thinking of steaming and fish and recreating the recipe again.!!!!!


Pepper Chicken

Ingredients:
Chicken - 1/2 kg
onions - 2
tomatoes - 4
red chillie powder - 2 tsp
black pepper powder - 1 + 1/2 tsp
dhania powder - 1 tsp
salt to taste
water - 1/2 cup
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tbsp
corriander leaves - 2 - 3 tbsp
cardamom, bay leaf, cinnamon, cloves - 2 each
oil for frying

Method:
- clean the chicken well
- chop the onions finely
- chop the tomatoes finely
- in a pan add oil
- fry all the spices and add the onions
- saute the onions until they are golden brown
- then add the chopped tomatoes and fry
- to this add salt, red chilli powder, dania powder, turmeric and mix well
- fry till they form a thick paste
- to this add the Chicken pieces
- mix well
- keep stirring in between
- make sure that the moisture is coated on all the sides of the chicken and the chicken is cooked. Add the pepper powder.      - Fry well and remove from fire
- serve.

Another method of preparing:
- add chicken, salt and turmeric in a pressure pan with 1/2 cup of water
- leave it for 1 whistle
- in a pan add the spices and  the onions
- fry well and now add the tomatoes and fry
- add the ginger garlic paste and fry till the raw smell goes off
- add the red chilli powder, dania powder, pepper powder
- add the chicken stock
- cook until the water is reduce to 1/5 of the quantity and then add the chicken
- add the corriander leaves and serve when the masala is fully coated on the chicken.


Fish Fry

I have posted this recipe for any fish available. I have mentioned it as slices keeping in mind of the fish which you can slice them into rounds. Here I have used Seer Fish (Vanjaram)
Ingredients:
Fish - 4 slices
red chillie powder - 1 tsp
turmeric powder - 1/4 tsp
ginger - garlic paste - 1 tbsp
juice of lime - 1
oil - for deep fry
salt to taste

Method:
- marianate the fresh, cleaned fish slices with all the  above ingredients except oil
- allow them to sit fo 1 hour or more
- then heat the oil in a pan
- deep fry the fish on both the sides until golden brown
 Note: More the fish is marinated, there comes the real taste. I leave them marinated in my fridge overnight or for more than 6 -8 hours.



Fish Curry (Sardine)

(Recipe with fried fish)



Ingredients:
Sardine (Mathi) fish - 10
onions - 2
tomatoes - 4
red chilli powder - 2 tsp
dania powder - 1 tsp
garlic - 2 pods
cumin powder - 1 tsp
tamarind paste (made out of one lemon sized tamarind and water) - 1 tsp
salt to taste
Green chillies - 3
turmeric - 1/4 tsp
curry leaves - 10 - 12
Oil to fry and season
mustard seeds - 1 tsp
urad dal - 1 tsp

Method:
- wash and clean sardines
- mix 1 tsp of red chilli powder and salt to sardines and mix well
- leave it aside for 1/2 an hour
- in a kadai add oil and fry these sardines until golden brown and little crispy
- keep it aside
- chop onions finely
- crush the peeled garlic
- grind the tomatoes into a fine paste
- slit the green chillies
- add oil in a kadai
- when the oil is hot add mustard seeds and urad dal
- to that add the onions, crushed garlic, curry leaves and green chillies
- fry until the onions turn transparent
- now add the  tomatoes paste, tamarind paste, water, red chillie powder, turmeric, cumin powder and daniya powder
- mix well and allow it to boil until the raw smell vanishes
- now add the fried fish and mix well
- let it boil for another 5 mins and remove from fire

Note:
- try preparing the fish curry a day before for the  next days useage.. the  taste by itself will be awesome

Thanks goes to:
Rina's Kitchen. Thanks Rinaji, the recipe gave  a grand success and it tasted awesome too!!!!


Sura Puttu

History:
This fish is mostly consumed by breast feeding mothers. In olden times, why even today these fishes are cooked and served to the feeding mothers. Its said that more milk is formed when this fish is taken. This fish is also known as Pal sura.

This fish is one of an excellent dish that could be taken with some simple rice.

Ingredients:
Sora meen (Shark fish) - 1/2 kg
onions - 1/4 kg
green chillies - 4 - 5 ( to taste)
pepper - 1tsp
jerra - 1tsp
garlic - 3 pods
salt to taste
turmeric - 1/4 tsp
curry leaves - 10 - 12
oil to fry

Method:
- in a pressure pan add the washed and cleaned fish along with some turmeric
- add some water and steam it for 2 whistles
- remove from fire and keep it aside
- peel the garlic and keep it aside
- cut onion into fine slices
- cut green chillies into fine slices
- now remove the skin of the fish
- wash the fish again and make sure that the bones are removed as well
- now smash it well
- the fish wil look like puttu
- in a kadai add oil
- to the oil add the jeera, pepper and fry
- add onions, garlic and green chillies
- fry until the garlic are cooked and the onions are golden brown in colour
- now add the fish and salt
- fry well
- leave it in simmer for 5 mins
- add the curry leaves and remove from fire
- serve

Thanks goes to:
Nalini Aunty!!!!
She believed me that I will not spoil the dish and gave the option to cook this dish. And Bingo.. my first trial was a real success. She is my guru in all my cooking!!!


Pepper Crab Masala (Dry)

This is Pepper crab made usually as a side dish. One can make it as a gravy and could be eaten with Indian breads or rice.
I seriously have no clue about cleaning the crabs. Just that I get them from the fish markets and they clean and give. I just have to wash them finely. The main purpose of washing crab with lime water is to make sure that the raw smell goes off. Usually all sea foods emit a kind of smell. Though people may love eating them cooked, would not like to see them giving a foul smell. So washing with lime water takes away all the raw smell but the taste remains the same.

My favourite way of eating Crab is just by making a thick pepper masala with it. I love to make a sambar which is not to spicy. Serve this with sambar and rice. Simple isntit??


Ingredients:
crab - 1/2 kg
onions - 2
tomatoes - 4
red chillie powder - 2 tsp
black pepper powder - 5 tsp
dhania powder - 1 tsp
salt to taste
water - 1/2 cup
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tbsp
corriander leaves - 2 - 3 tbsp
cardamom, bay leaf, cinnamon, cloves - 2 each
oil for frying

Method:
- clean the crab well
- then wash it with lime water and keep it aside
- chop the onions finely
- chop 2 tomatoes finely
- grind 2 tomatoes into a fine paste
- in a pan add oil
- fry all the spices and add the onions
- saute the onions until they are golden brown
- then add the chopped tomatoes and fry
- to this add salt, red chilli powder, dania powder, turmeric and mix well
- fry till they form a thick paste
- to this add the ground tomato paste, water and the pepper powder
- mix well
- add the crabs and close the pan with a lid
- wait until the moisture is fully evaporated and the masala sticks to the crab.
- serve.

Thanks goes to:
Revathy's mom. Revathy is my friend from Pondicherry. She stays in Thavalai Kuppam and I had been there once while her mom served me with this... Awesome!!!



Badami Chicken
(Chicken cooked with almonds)

Ingredients:
Chicken - 1/2 kg - cut into cubes
Almonds (Badam) - 12 + 10 more
Coconut - grated - 2 tbsp
Potato - 1
Green chillies - 3
onion - 1
mint - 1/2 cup
corriander- 1/2 cup
salt to taste
jeera -1 tsp
cloves -2
bay leaf
cardamom - 2
saunf - 1 tsp
cinnamon - 1/4 tsp
pepper - 1 tsp
ginger garlic paste - 2 tbsp
curd - 1/2 cup
oil
juice of 1 lime
corriander powder - 1 tsp

Method:
- soak 12 almonds in water for 1 hr
- peel out the skin
- grind the almonds and coconut into a fine paste
- peel and cut the potatoes into cubes
- chop the onion finely
- Crush the remaining almonds and keep it aside.
- In a kadai. add oil. To this add cloves, bay leaf, cinnamon, cardamom and saunf., fry.
- add the onions and fry until they are golden brown.
- add the crushed badam and fry till they are roasted.
- to this add the ginger garlic paste and fry.
- to this add the sliced green chillies, the badam paste, turmeric powder, salt to taste, curd, corriander leaves, mint leaves, corriander powder and fry.
- add the chopped potatoes and the chicken and cook till they are cooked and soft.

Could be served with rice or chappathi's


This recipe was taken from the VAH CHEF'S Site. Thank you Sanjay!!!!!!!


Sheek kabab

Ingredients:

1/4 kg minced mutton ( with little fat)
4 tbsp - basin powder
1 tsp garam masala
4 tbsp ginger garlic paste
2 tsp red chilli powder
1/2 tsp turmeric powder
juice of 1 lemon
tandoori chicken powder (refer the powders page)
Sheek sticks
Oil - 2 tbsp


Method:
- mix all the ingredients.
- and store that in the fridge for one hour.
- make small balls and insert the stick into the ball.
- flatten the ball on the stick and make the sheek kabab
- brush it with oil and grill.
- use microwave oven with the gril option
- else grill it for 220 degree for 25 - 30 minutes.







Tandoori Chicken

Ingredients:

tandoori masala - 5 tbsp (refer powders section)
1/4 kg of Chicken
salt to taste
ginger garlic paste - 4 tbsp
Thick curd - 1/4 cup
lemon - 1

Method:
- Slit the chicken so that the marination penetrates inside.
- mix all the ingredients and set it in the fridge overnight.
- then grill in the microwave - grill oven.
- or you can grill using a grill oven at 250 degree for 45 minutes.
- If its a whole chicken leave it for one hour at 250degrees.


Note:
- same tandoori powder / paste can be used for mutton / beef as well




Chicken Kebab

Home made method:

Ingredients:
Chicken - 1/2 kg
Lemon - 1
Egg - 1
Basin powder - 2 tbsp
Red chillie powder - 2tbsp
Red color - a pinch
salt to taste
Garam masala - 1 tsp
Dhania powder - 2 tbsp
Ginger - Garlic paste - 3 tbsp
Amchur powder (mango powder) - 1 tsp
Curd - 4 - 5 Tbsp
Oil for Deep frying


Method:

- Wash chicken and keep it seperately.
- Take a bowl. Add basin powder, juice of 1 lemon, egg, red chilli powder, red color, salt, garam masala, dhania powder, ginger garlic paste, amchur powder and curd.
- Mix it well and add curd if more is needed. The batter should be like the idli batter.
- To this add the chicken and leave it to sit aside for one hour. Or you can leave it in the fridge for few hours.
- The more its left to soak, the more is the taste.
- Once you feel that the chicken is ready to be fried, add oil to a kadai.
- Deep fry these chicken and serve them hot with half a lemon.
- Serve Hot
.