Chicken Kurma

Ingredients:
Chicken - 1/2kg
Onion - 3nos
Tomato - 2nos
Chilly powder - 1tsp
Coriander pwd - 2tsp
Tumeric pwd - 1/2tsp
Cloves - 2nos
Cinnamon - small piece
Salt - to taste
Oil - 3tsp
Curry n coriander leaves - to garnish


To Grind:
Coconut - 1/2cup
Fennel seeds - 1/4tsp
Green chilly - 2nos(small)
Ginger - small piece
Garlic - 2flakes
Cashewnuts - 3nos

Preparation:



1)Grind coconut, ginger n garlic,chilly,fennel seeds and cashewnuts into fine pase and keep aside


2)Heat a kadai, add oil, when its hot add cloves and cinnamon,then add onion fry till brown


3)Add tomatoes and saute till it mashes well


4)Then add chicken pieces,tumeric pwd,chilly and coriander, mix well and close the lid and cook till it turns soft  


5)Add coconut paste, adjust salt and cook till raw smell goes and garnish with curry n coriander leaves


Serve hot with plain rice, chapathi or briyani.

Chicken Roast

Ingredients:

Chicken - 1/2kg

Onion - 3nos

Green chilly - 2nos

Mustard seeds - 1tsp

Ginger & garlic - 1tsp

Red chilly powder - 1tsp

Coriander powder - 1tsp

Tumeric powder - 1tsp

Soya sauce - 1/2 tsp

Chilly sauce - 1/2tsp

Curd - 1/2tsp

Salt - to taste

Curry & Coriander leaves - to garnish

To powder

Cloves - 2nos

Cardamom - 1no

Cinnamon - small piece

Fennel seeds - 1tsp

 

Preparation:

1)Marinate the chicken with chilly pwd,coriander pwd, tumeric pwd, ginger & garlic,soya & chilly sauce, curd, salt and powdered ingredients for 1-2hrs.

2)Heat a kadai, add oil, mustard seeds, onion, green chilly saute them for 3-4mins

3)Then add the chicken and fry till oil separates

4)Finally garnish with curry and coriander leaves

Chicken roast is ready to serve with rice and chapathi.

Mutton Fry

Ingredients:

Mutton - 1/2 - 1 kg

Shallots (small onion) - 7-8nos

Big onion -1no

Tomato - 2nos

Green chilly - 2nos

Red chilly powder - 1tsp

Coriander powder - 2tsp

Tumeric powder -1/2tsp

Ginger & garlic paste - 1tsp

Coriander & curry leaves - for garnishing

To powder:

Cloves,cinnamon,fennel seeds,and cardamom grind them into powder

Preparation:

1)Pressure cook the mutton with tumeric powder and salt, and keep aside

2)Heat a kadai, add onion saute till it becomes light brown, add ginger&garlic paste and green chilly fry till raw smell goes

3)Add tomatoes fry till it cooks well

4)Then add cooked mutton, all powders and salt fry till oil separates, finally add coriander and curry leaves.

Mutton fry is ready to serve with rice and chapathi.

Chettinad Prawn Fry

Ingredients:

Prawn -  1/2kg

Onion - 2nos

Tomato - 1no

Ginger&garlic paste - 1tsp

Mustard seeds - 1tsp

Coriander & curry leaves - to garnish

Salt - to taste

Oil -3tsp

To grind:

Cloves - 2nos

Funnel seeds - 1tsp

Pepper corns - 1tsp

Red chilly - 4 nos

Cinnamon - medium size

Cumin seeds- 1tsp

Coriander seeds - 1tsp

Heat a kadai without oil, roast the above ingredients..after it cool,  grind them into fine powder and keep aside

Preparation:

1)Heat oil in a Kadai, add mustard seeds then add onion  and add ginger&garlic paste saute them for few mins till raw smell goes

2)Add tomato fry till oil separates

3)Then add the grinded masala powder to it and add little water and boil them for 3-4mins 

4)Add prawns and fry till oil separates

5)Finally garnish with coriander & curry leaves

Chettinad prawn fry is ready to serve with rice, chapathi and naan.

Chicken Fry

Ingredients:

Chicken = 1/2kg

Onion - 2nos

Tomato - 2nos

Ginger&garlic paste - 1tsp

Curry & coriander leaves

Funnel seeds - 1tsp

Red chilly powder - 1 1/2tsp

Coriander powder - 1tsp

Tumeric powder - 1/2tsp

Oil - 3tsp

Salt - to taste

To Grind

Cloves - 2nos

Patta - 2 medium size

Cardamom - 1no

Grind the above ingredients into fine powder 

Preparation:

1)Heat a kadai, add oil, funnel seeds,onions saute till light brown

2)Add ginger&garlic paste fry till raw smell goes 

3)Add the chicken pieces, grinded powder, salt, tumeric,chilly & coriander powder mix and add 1/2 cup of water and close the lid and cook them for 10-15mins, till water drains

3)Then add tomatoes and fry till oil separates

Finally garnish with curry and coriander leaves. Chicken fry is ready to serve hot with rice, chapathi and naan.

Note: if adding raw chicken..please add tomatoes finally, otherwise the chicken wont be soft.

Prawn Fry

Ingredients:

Prawns - 500 gms

Onion - 2 nos

Tomato - 2 nos

Green chilly - 2 nos 

Fennel seeds - 1 tsp

Ginger Garlic paste - 2tsp

Turmeric powder - 1 tsp

Chilly powder - 1 tsp

Coriander powder - 1 1/2 tsp

Salt - to taste

Oil - 4tsp

Curry & coriander leaves - as required

Preparation:

1)Boil the prawn prawn for 10 minutes with turmeric powder and salt to taste.

2)Heat a kadai, add  oil, fennel seeds, then add onion saute till the onion is transparent in colour,  and next add ginger garlic paste and green chillies fry them till raw smell goes well

3)Then add tomatoes, salt and turmeric powder fry well till the raw smell goes.

4)Add red chilly powder and coriander powder stir well and add prawns..close the lid

5)Fry prawns till the oil separates

6) Finally garnish with curry & coriander leaves

Tandoori chicken

Ingredients:

Chicken leg - 3 or 4 pieces

Kashmiri chilly powder - 3tsp

Cloves - 2nos

Cardomam - 2nos

Patta -1 medium piece

Coriander seeds - 2tsp

Ginger  - small piece 

garlic - 4 to 5 flakes

Thick curd - 2tsp

Oil - 3tsp

Preparation:

1) Wash the chicken legs and grind kashmiri chilly powder,ginger garlic, cloves, patta, coriander seeds, cardomam into fine paste

2) add grinded paste, curd and oil to chicken legs and Marinate them for 4 to 5 hour in refridgerator

3)Remove the marinated chicken from refridgerator and bring it to the room temperature.Preheat the oven for 15mins at 250'C, then place marinated chicken in the rod and cook them for 25 -35mins.

Hot tandoori chicken is ready to serve with biryani/fried rice. This is supposed to  be one of india's delicious food item.

Sunday's special - Nadan fish fry

Ingredients:

Butter fish(sankara meen) - 1/2kg

Small onion - 5-6nos

Red chilly powder - 1tsp

Pepper corns - 7-8nos

Ginger - 1tsp(chopped)

Oil - as required

Turmeric powder - 1/2tsp

Preparation:

1)Grind the small onions, red chilly powder, pepper corns,ginger, salt and turmeric powder all together into fine paste

2)Marinet fish with the above paste for 1/2hr

3)Heat oil in a tawa and fry the marinated fish for 10-15mins.

Nadan fish fry is ready to serve.It is a delicious food.

Spicy Chettinad chicken

Ingredients:

Chicken -  500gms

Onion - 1no

Tomato - 1no

Ginger&garlic paste - 1tsp

Mustard seeds - 1tsp

Coriander & curry leaves - to garnish

Salt - to taste

Oil -3tsp

To grind:

Cloves - 2nos

Funnel seeds - 1tsp

Pepper corns - 1tsp

Red chilly - 4 nos

Patta - medium size

Cumin - 1tsp

Coriander seeds - 1tsp

Poppy seeds - 1/2tsp

Heat a kadai without oil, fry the above ingredients..after it cool,  grind them into fine powder

Preparation:

1)Heat oil in a Kadai, add mustard seeds then add onion  and add ginger&garlic paste saute them for few mins till raw smell goes

2)Add tomato fry till oil separates

3)Then add the grinded masala powder to it and add little water boil them for 3-4mins 

4)Add chicken to it and cooks them for 10-15mins(if u need u can also add coconut milk after chicken becomes soft)

5)Finally garnish with coriander & curry leaves

This food item goes well with: chappathi,rice and naan