Chicken Chinthamani

Ingredients

   1kg Chicken
   1/2 cup Cooking Oil
   6 Garlic Cloved (sliced)
   15 Whole Red Chilies (de-seeded)
   1 large onion or 2 cups Onions (cut lengthwise)
    Rock Salt per taste
    1/2 tsp Turmeric Powder
    10 Curry Leaves (optional)

Method

• Heat oil in a wok. Add garlic. Saute for 30 sec.
• Add red chilies . saute for 30 sec
• Add onions. Saute for 5 minutes until onions starts to wilt.
• Add turmeric powder and curry leaves. Saute for 15 sec
• Add chicken and mix well so that the masala is evenly coated around the chicken. Cook for 5 minutes
• Add salt per taste. Cook chicken in its own broth for 25-30 minutes until chicken is completely cooked and broth has completely dehydrated
• Serve with steamed rice

 

Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method

• Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
• Add remaining corn flour and mix well.
• Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
• Serve hot with lemon wedges and onions.

Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.

Varatharacha Chicken Kuzhambu

Ingredients

1 kg Chicken
2 cups Tomato puree
1/2 tsp Turmeric powder
1 tsp Red Chili powder
3 tsp Curry powder
Cilantro for garnish
1/2 tsp Kasturi methi
Salt per taste
5 tsp oil
For Masala
        1 small piece of cinnamon
        4 Cloves
        2 Cardamom

        1 tsp Fennel

        1/2 tsp Cumin Seeds
        8 Garlic Cloves
        1 inch piece of Ginger (diced)
        3 cups or 1 large Onion (finely chopped)
        8 whole Red Chilies
        1 Cup Grated coconut
        2 cups of water

Method

• Heat 2 tsp of oil in a heavy bottomed pan. Saute the ingredients listed under "masala" - cinnamon, cloves, cardamom, fennel, cumin seeds, ginger, garlic, onion and red chilies. Allow it to cool
• Grind sauted ingredients with coconut with 2 cups of water into a creamy sauce
• In the same pan, heat remaining oil. Add chicken and turmeric. Mix well and cook for 5 minutes in low heat
• Now add the masala, turmeric powder, red chili powder, curry powder and tomato puree. Add 1/2 tsp of salt and mix well. Continue to cook in low heat for 20 minutes
• Add kasturi methi and salt. Mix well. Continue to cook for another 10 minutes
• As oil starts to separate form rest of the ingredients, add cilantro and turn of the heat
• Serve it with rice, chapati, idli or dosa

Manchatti Chicken Kuzhambu | Chicken curry made in earthen Pot

Ingredients

500 gm Chicken
5 tsp Oil

Whole dry spices
1 Bay Leaf
1 inch Cinnamon Stick
2 Cardamom
5 Cloves
1/2 tsp Fennel seeds

Dry spice powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 1/2 tsp Red chili powder

10 Curry leaves
8 Green Chilies (cut lengthwise)
3 tsp Ginger-garlic paste
1 Large or 2 cups onion (diced)
1 Large or 1 cup Tomatoes (diced)

For masala
1 cup Coconut
1 cup Cashew nut (soaked in water for 1 hr)

2 tsp Salt

Method

1. Heat oil in a earthen pot. Add whole dry spices bay leaf, cinnamon, cardamom, cloves and fennel seeds. Saute for 10-15 sec
2. Add curry leaves and green chilies. Saute for 10-15 sec
3. Add onions and saute for 2-3 minutes. Then add ginger-garlic paste and continue to saute for a minute
4. Add dry spice powders - turmeric powder, coriander powder and red chili powder. Saute for a minute.
5. Add tomatoes. Continue to saute. Cook for 2 minutes
6. Then add chicken and mix well. Make sure that all the masala is evenly coated around the chicken. Cook for 5 minutes. And then add 1/2 tsp salt. Continue to cook for 10-15 minutes on medium heat.
7. Make a smooth paste of coconut powder and cashew paste with 1 cup of water. Add this to the chicken. Add remaining salt. Cook for another 10-15 minutes.
8. Sprinkle cilantro. Serve with rice varieties, breads, idli or dosa

Chow Chow Poriyal | Chayote Squash Fry

Ingredients

2 Chayote Squash | Chow Chow  (peeled, seeds removed & diced)
1/2 Red Onion (finely chopped)
1/4 tsp Mustard seeds
4-5 Curry leaves
4 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1 tsp oil
Salt per taste

Method

1. Heat oil in a heavy bottomed pan. Add mustard seeds. When it starts to splutter, add green chilies and curry leaves. Saute for 10-15 sec
2. Next, add onions. Saute for 30 sec. When onions starts to wilt, add turmeric powder. Then saute for 5 sec
3. Add chow chow squash and mix well. Add 1/4 cup of water prevent burning at bottom of the pan. Cook on low heat for 10-12 minutes. When it softens, add salt. Continue to cook for another 2 min and then turn off the heat
4. (optional) garnish with grated coconut and cilantro for addiotnal flavor.
5. Serve it as an accompaniment with curries and chapati

Broccoli Stir Fry

Ingredients
250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
Salt
3 tsp Oil

Method

• Heat oil in a heavy bottomed pan
• Add crushed garlic and onions. Saute until onions softens.
• Then add sambar powder. Saute for few seconds
• Add broccoli florets. Saute in low heat for 10-12 minutes
• Add salt and saute for another 2 minutes 
• Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav

Ingredients
3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
Oil
Salt
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


Method

• Wash and soak basmati rice in water for 10 minutes
• Make spinach pure with 1/2 cup of water
• Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
• In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
• Add curry leaves, green chilies and onions. Saute until onions softens
• Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
• Then add spinach pure and water. Bring it boil. Add salt per taste
• Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
• Serve hot with yogurt or raita

Pomfret Fish Tawa Fry

Ingredients
2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

Method

• Make a fine paste of ginger, garlic, fennel seeds and green chilies
• In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

• Make gashes on both the sides of fish

• Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes

• On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side

• Serve hot with onions and lemon wedges

Simple Pongal Recipe

Ingredients
1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns
Salt

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

Method

1. Wash and soak rice in water for 15 to 30 minutes
2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
6. Serve hot with chutney

ಅವರೆಕಾಯಿ Usli | Mochakottai Sundal

Ingredients
200 gms Avarekayi
Salt

For tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Hing
3 Green Chilies, cut lengthwise
4-5 Curry leaves

For garnish
Cilantro
Grated coconut

Method

• Boil Avarekayi in a pressure cooker upto 3 whistles. Drain the water
• Heat oil in a heavy bottomed pan. Add mustard seeds, hing, green chiles and curry leaves. When oil starts to splutter, saute for just a few sec
• Add cooked avarekayi, salt, cilantro and grated coconut
• Have it as a snack, starter or a side dish

Tindora sabji with Peanuts | Kovakkai Poriyal | Ivy Gourd Fry

Ingredients
500 gms Tindora, trim edges & cut lengthwise
1 Onion, finely chopped
1/2 tsp Sambar powder
3 tsp Grated coconut
1/4 cup Peanuts
Salt
3 tsp Oil

For tempering
2 tsp oil
1/2 tsp Mustard seeds
1 tsp Channa Dal
A sprig of curry leaves

 Method

• Heat oil in a heavy bottomed pan. Fry peanuts until it turns to light brown color and set aside
• Add another 2 tsp of oil. Then add mustard seeds, channa dal and curry leaves. When oil starts to splutter, add onions. Fry until it is wilted
• Add sambar powder and saute for few seconds 
• Add tindora. Mix well. Cover the pot and cook in low heat for 15-20 minutes with occasionally mixing
• Add salt and grated coconut. Cook for 2 more minutes
• Garnish with peanuts. Serve with roti

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