Dhaniya Chicken Roast

Ingredients 

500 gms Boneless Chicken Thigh 

1 Onion

1 Tomato

1 sprig Curry leaves

3 tsp Oil

For marinade 

4 Garlic cloves

1/2 inch Ginger

1/2 tsp Garam Masala

5 Green Chilies

Handful of Cilantro

1/4 tsp Turmeric Powder

2 tsp Yogurt

1/2 Lemon

2 tsp Oil divided

1 tsp Salt

Method

• Make a fine paste of all the ingredients listed under marinade
• Marinade and refrigerate chicken with marinade masala paste for 30 mins
• Heat oil in a skillet. Add curry leaves, onions and tomato. Fry until it is completely cooked
• Add marinated chicken and cook in low heat for 15 to 20 mins
• Serve hot with rice, roti or parata

Vanjaram Fish Tawa Fry

Vanjaram Fish fry, undistinguished lip-smacking South Indian sea food dish customary in South Indian households and Indian sea food restaurants all over the world. 

One reason it is widely favored is for the thinly sliced steak cut meat with few bones. Most of the time is fried which is preferred over curries.

Ingredients

500 gm Vanjaram Fish, steak cut & thinly sliced

1/2 tsp Turmeric Powder

1 tsp Red chili Powder

1/2 tsp Black Pepper Powder

2 tsp Tamarind Pulp

1/2 tsp Coriander powder

1 tsp Ginger & Garlic Paste

1 tsp Salt

Oil for shallow fry

Method

• Mix together turmeric powder, red chili powder, black pepper powder, coriander powder, tamarind pulp, ginger & garlic paste and salt. Add few tsp of water if required and mix it into a fine paste
• Smear the masala paste on both the sides of the fish. Marinade and refrigerate for 30 min to 1 hour
• Heat 3-5 tsp of oil on a flat pan. Fry fish on both the sides on medium heat until it turns to deep red color. Approximately 3 to 4 min on each side
• serve hot with cucumber and onions