Chicken Mela

Hi everyone

After a long time, I cooked on a special day.......I did Schzwan chicken,  Dragon chicken,  Jeera rice,  Broast chicken. Red & White sauce Pasta.

Everything came out well.

Recipes soon....:)

Chettinad Mutton Curry

Chettinad Mutton Curry

Recently i was looking mutton curry and came to look at yummytummy site...it came very authentic chettinad curry...it goes well with idli, dosa, roti, poori....but for rice, I wouldn't suggest. But if you prefer to make a curry for side dish, this one is for you. You will never regret.

http://www.yummytummyaarthi.com/2014/06/chettinad-mutton-curry-recipe-chettinad.html

ENJOY!!

Pepper chicken fry

Got bored of usually chicken recipes....Then this might be for you...

This masala gives you authentic restaurant style pepper fry.

Adopted from this site!!

You need:

• Chicken (boneless) – 250 g
• Black pepper/Milagu – 3 tsp.
• Fennel seeds/Soambu – 2 tsp.
• Cumin seeds/Jeeragam – 2 tsp.
• Onion (chopped) – 1 cup
• Ginger – 1″ piece
• Garlic – 6 cloves
• Salt – 2 tsp. (adjust to your taste)
• Turmeric powder – 1/2 tsp.
• Water – 1/2 to 3/4 cups
• Tomato (chopped) – 1/2 cup
• Curry leaves – 2 spring
• Fresh corriander/Cilantro/Kottha malli – handfull
• Lime – a small piece

Parota salna

I adopted this receipe from yummy tummy site.

http://www.yummytummyaarthi.com/2012/03/parota-salna-thattukada-chicken-salna.html

You Need:

Onion - 1 sliced

Tomato - 1 chopped
Green Chilli - 1

Chicken - 1/2 kg

Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn

Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp

Fennel Seeds / Sombu / Saunf - 1 tblspn

Onion - 2 sliced

Tomatoes - 4 chopped

Coconut - 1 cup

Chilli powder - 1 tsp

Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp 
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

 Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Sweet and sour chicken wings

You Need:

To marinate:Maida - 1 tsp
Corn Flour - 1 tsp
Rice flour - 1 tsp
Ginger Garlic Paste - 1/2 tsp

Red Chilly Powder - As per spice level for chicken.

To Fry:

Soy Sauce - 1 tsp
Garlic chopped - 1 tsp (optional)
Soy sauce - 1 ½ tsp
Tomato Ketchup - 2 tbspGreen chillies - 1 no ( chopped)

Corn Starch - 1 tbsp (diluted in little water)
Salt - As needed
Oil - As needed

Clean the Chicken Wings and dry it thoroughly. Make a marinade with all the ingredients mentioned in the ‘to marinate’ section and marinate the Wings; keep it aside for 20 minutes.Heat at least 2 inches of Oil in a pan on medium high heat and deep fry the Wings until crispy.Drain the excess Oil on a paper towel.

In another pan heat 2 tbsp of Oil on medium high heat and saute the Onion, green chillies and chopped garlic and saute for few min. Take care not to burn it.
Add Soy Sauce, Ketch up and mix well. Add little water and let it cook for few min.

Once mixed well, drizzle the Corn Starch Water and combine as fast as possible. You will get a thick paste like consistency. In this stage, Add the fried Chicken Wings and mix well. Once coated well, move it to a serving dish and serve hot.

Note: While making the sauce, add Salt only after adding all the sauces as most of them contains Salt.
Do keep everything ready before you start making the sauce as the whole process is very fast.

Yummy Baby Corn Manchurian is now ready to be served.

Food Festive - Dec 2012

Isn't your mouth watering ..:P:P

Recipes Soon!!

Chettinad Fish curry

This is traditional south Indian style fish curry......Authentic village style curry:) It has nice aroma and taste yummy...Must try by sea food lovers..:)

You Need: 

Fish - 1/4 kg ( you can use prawns as well)

Onion - 3 nos 

Cumin seeds - 3 tsp

Coconut - Little less than half of coconut 

Cashew  nuts - 3 tsp (Optional)

Chilli powder - 3 to 4 tsp ( As per required spice level)

Coriander powder - 1 to 2 tsp

Green chilli's - 2 nos (Optional)

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Curry leaves - a handful

Salt - To taste

Oil - To fry

Clean and wash the fish. Pat dry and keep aside.

Grind the coconut to a fine paste. Then add onions and cumin seeds and grind well. This is the masala which gives the authentic taste to this curry.

Heat the kadai, add oil. Once heated, add mustard seeds, fennel seeds, curry leaves. Salute for a min. Then add the grinded masala and 1 cup of water. Let it boil well. Once it starts to boil, add the spice powders and salt. Cook well for 10 to 15 min in medium flame. Meanwhile add water to the tamarind and extract the tamarind juice from it. Add it to the curry.

Check the salt, spice and tamarind sour taste, curry consistency in this stage and add any if required.

Once the curry is cooked well, add the fish pieces and let it cook in low flame for 5 to 7 min.
Garnish with coriander leaves and serve with rice.

Authentic, South Indian style fish curry is now ready.

(South Indian )Fish Puttu (Shredded Fish fry)

I adopted this recipe from my aunt near my native place Tuticorin. This is south Indian style fish puttu or shredded fish stir fry. This is traditional Kerala dish with the addition of scrambled egg. 

This is very easy to make and tastes awesome. You can try using chicken and prawns in this recipe. 

You Need:

Fish ( I used sheela fish) - 1/4 kg

Onions - 5 to 6 nos (Finely chopped)

Chilli powder - 2 to 3 tsp ( As per required spice level)

Curry leaves -  a handful

Mustard seeds - 1/4 tsp

Fenugreek seeds (Vendhayam) - Pinch

Turmeric powder - pinch

Salt - To taste

Oil - To fry

Coconut powder - 3 tbsp (Optional)

Boil the fish in non stick pan with enough water for 3 to 5 min. Dont overboil. Just enough to shredd the fish into pieces. You can use the remaining water (stock) in your fish curry.

Remove the outside skins and bones if any. Keep aside.

Take a kadai, add oil. Once heated, add mustard, fennel seeds and curry leaves in order. Salute each for a min. Then add the finely chopped onions, salt to taste. Fry till it turns golden brown colour. Add the chilli powder and salute well. Once the mixture is cooked and blended well, add the shredded fish pieces and stir well. In the last stage add coconut powder if using and salute for a min.

Once the fish pieces and coconut(if using) are blended well with the masala, switch off the flame.

This fish stir fry goes well with any kinda rice or as appetizer.

Truly a yummilicious appetizer and different fish recipe. 

Sweet & Sour Chicken

I adopted this recipe from one of the food blog and did little variation to suit to my hubby's taste. 

You Need:

Chicken - 1/4 kg ( Use boneless chicken breast pieces)

Onion - 2 nos (Finely chopped)

Capsicum ( I used red ones) - 1/4 of one piece.

Tomato sauce - 10 tsp

Soy sauce - 1 tsp

Chilli powder - As per required spice level

Pepper powder - 1/4 tsp ( Just for flavor)

Garlic - 2 nos (Finely chopped)

Corn flour - 2 tsp

Maida flour - 1/2 cup

Salt - To taste

Oil - To fry

Wash and cut the chicken breast into small chunks. Take a bowl, mix maida, salt and chilli powder and make a paste by adding little water. Dip the chicken pieces in this maida mixture and deep fry till golden color in very low flame. Make sure you don't burn them.

Drain the excess oil using tissue paper and keep aside.

For the curry: Chop the onions, garlic and capsicum. Take a pan, heat 2 tsp of oil. Add onion, saute  till translucent. Add garlic and fry till raw smell goes. Add tomato sauce, soy sauce, chilli powder, pepper powder, salt and one cup of water. Wait till it boils. Add the capsicum and cook covered for few more mins. Check the spice and salt level in this stage and add if needed. Add the chicken bites and mix well.

Meanwhile, mix corn flour in water and add to the curry. This is for thickening the curry. Let it cook for few more mins. The curry would have thickened well. Switch off the flame once the desired consistency has come.

Tips: Add more chilli powder to overcome the sweetness of tomato sauce.
Add 3 tsp of rice flour in maida mixture to get crispy texture to chicken bites.

Sweet, sour, spicy and crispy chicken curry is now ready to be served with pulav or with plain rice. 

Prawn - Drumstick Curry

This recipe is adopted from my MIL. Trust me, you'll never go wrong with this recipe. The prawn and drumstick combination is really mouth watering..:)

You Need:

Prawns - 250 gms

Onions - 1 no

Tomato - 3 nos

Drumstick - 1 no

Brinjal - 2 nos ( I didnt have stock at home)

Coconut - 1/4 of one full coconut

Fennel seeds (sombu) - 1 tbsp

Chilli powder - As per required spice level

Coriander powder - 2 tsp

Tamarind - one small lemon size

Curry leaves - few

Coriander leaves - For garnishing

Salt - To taste

Take a pressure cooker, add oil. Once heated, add onions and fry well till translucent. Meanwhile , add water to tamarind and leave it for few min. Extract the tangy water from the pulp and keep aside. Then add tomatoes, chilli powder, turmeric powder, coriander powder, salt, tamarind water, brinjal, drumsticks, curry leaves and cook for 3 to 4 whistles.

Meanwhile, grind the coconut and fennel seeds to fine paste by adding little water. Open the cooker and add this coconut mixture and cook open for 5 to 10 min. Check the spice and salt level in this stage. Add more if needed. Add water if you require more gravy.

Switch off the flame once the coconut mixture is blended well with the masala and the curry has acquired the desired consistency.

Garnish with coriander leaves.

Mouth watering prawn curry is ready to be served.

Chettinad Prawn masala fry

This recipe has been adopted from my MIL. Trust me, this is really a finger-licking dish. This is must try if want you to win your man's heart..:)

You Need:

Prawns - 250 gms

Onion - 3 nos

Tomato - 3 nos

Chilli powder - As per spice level

Green chilli's - 2 nos ( Optional, I personally like spice from green chilli's)

Curry leaves - one handful

Salt - To taste

Turmeric powder - pinch

Coriander leaves - For garnish

Chop the onions and tomatoes. Clean and wash the prawns. Dont forget to take the vein at the back of the prawn.

Heat the oil in the kadai, add onions and saute till it becomes translucent. Add curry leaves and sliced green chillis and stir for few more min. Dont avoid using curry leaves. It really enriches the flavor. Then add tomatoes. Add salt now which will make the tomatoes to cook fast. Add chilli powder and little water for the mixture to cook and to avoid burning.

Cook till the mixture is cooked completely and tomatoes are mashed well. Check the spice and salt level in this stage and add if needed.

Once the mixture is cooked well and add the prawns. Dont add water as sufficient water will ooze out from the prawns itself.

It is well known fact, that it takes very few minutes for the prawns to get cooked. Stir the mixture well so that the prawns are well coated with masala.

Garnish with coriander leaves.

Spicy and finger licking prawn masala fry is ready to be served. You can serve this as side dish or as an appetizer. 

Chicken 65

Chicken 65 is one of the most common non-vegan appetizer in our country. Very simple and yummy dish. Trust me, there's not a chance to go wrong with this recipe.

You Need:

Chicken  (Boneless) -500 gms

Ginger and Garlic paste - 4tbsp

Yogurt/ Thick Curd -4 tbsp

Turmeric powder - 1/4tsp

Red chilly powder - 2 to 3 tsp ( As per required spice level)

Red food color( if required) - pinch (Avoid, if using kasmiri chilli powder)

Salt to taste

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color. Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and  marinaded for 4 hours. Heat enough oil to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color. 

Crispy, spicy chicken 65 is ready to be served.

Mutton Liver Fry

I'm a pure non-vegetarian, yet i hate mutton liver. My mom used to make mutton liver curry (Check recipe here), which I don't like till today. But I learned that recipe coz my hubby loved it when my mom prepared. 

You Need:

Liver  - 1/4 kg 
Onions - 2 small  nos
Dry Red chilli - 1 no

Pepper powder - 2 to 3 tsp ( according to your spice level)

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Ginger- Garlic paste – 1 tbsp

Curry leaf - few leaves
Salt - To taste
Oil – For fry

Chop the mutton liver into small pieces. Cut the onion into small pieces and grind into fine paste. Take a non stick kadai, add oil to fry the onions. Fry till color is changed to light golden brown color. Add curry leaves and stir for few more min.

Add ginger garlic paste and stir for a min. then add all the spice powders and salt. Add little water and cook covered till the masala raw odour has been removed.

The masala should be well cooked. Now add the mutton liver and add water for the liver to cook. Don't overcook as it becomes hard. That's the reason, masalas are first cooked and then liver is added.

All the water should be evaporated and masalas should be well coated with the liver.

I saw fry recipe from other food blog...I thought of giving it a try. Since then, I started to do this dish frequently. Trust me, Mutton liver fry is the most mouth watering recipe one can have.

Goes well with rasam and curd rice. 

Fish varuval (Kerala Style)

Fish, is the one of the few things which strikes as when you hear "Kerala"...Fish roast even in the road side shops taste as good as in hotels. Check this traditional Kerala style fish fry:

You Need

Fish ( I used vanjaram in tamil) - 1/2 kg ( slices)

Chilli Powder - 2 to 3 tsp or as per spice level

Ginger-Garlic paste - 2 tsp

Curd - 3 tsp

Chilli chicken masala / Tandoori masala (Any brand) - 2 tsp

Salt as per taste

Mix all the ingredients and make a smooth paste. Add little water if required. Apply evenly on both sides of fish and marinate for about 30min to one hr. Shallow fry the fish till it is cooked and turned golden brown on both sides.

Delicious fish fry is now ready.

Grandma's Chicken Curry

This recipe had been adopted from Vahrehvah.com with slight variation. Follow the exact steps to get an excellent and delicious chicken curry which is gauranteed.

You Need:

Chicken - 1/2 kg
Onion - 3 nos (Finely chopped)
Tomatoes - 2nos (Finely chopped)
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Jeera powder - 1/2 tsp
Coconut powder - 1/2 no
Garam masala - 1/2 tsp
Poppy seeds (Khus-Khus) ( It's a must) - 2 tsp
Ginger - Garlic paste - 2 tsp
Salt - To taste
Oil - To fry
Curry leaves - For garnish

Cut the chicken pieces and wash well in cold water. Take a pan, add poppy seeds and allow it to splutter in medium low flame. Add coconut powder to it and cook. Keep aside this coconut mixture.

In a pressure cooker, add oil to fry the onions. Add curry leaves and saute the onions till golden brown color. Add  ginger garlic paste & saute well. Add chicken pieces , salt and cook till it is 1/4th cooked. Do not add water. Water will ooze out from the chicken pieces. Add tomatoes and cook it is mashed well. Add coriander powder,chilli powder, jeera powder, garam masala to the curry & mixwell. Add the poppyseed & coconut powder blended mixture to the masala.  Add 2 to 3 cups of water . Put the lid & allow chicken to cook. Cook for 10 to 15 min. Garnish the curry with fresh coriander leaves & add salt if required. Check the curry consistency and add more water if required  or cook for few min to thicken the curry if desired.

Grandma's chicken curry is ready to be served with rice/roti/naan.

Kadai Chicken (Version I)

There are many ways to cook kadai chicken. Here's mine (Version 1):

You Need:

Chicken - 250 gms
Onion - 2 nos ( Nicely Grinded)
Chilli powder - 1 1/2 to 2 tbsp (I used kashmiri chilli powder)
Chicken masala (Any brand - I used Aachi's) - 1 1/2 to 2 tsp
Ginger - Garlic paste - 1 1/2 tsp
Salt - as per taste
Curd - 3 to 4 tsp (optional)

Take a non stick pan, add oil. Add the grinded onions and fry it raw smell goes off and it turns slight golden brown color. Add ginger - garlic paste and fry well. Then add all the spice powders and finally chicken. Cook till the oil separates from the gravy. Add water if needed to avoid burning.

Finger licking chicken kadai is now ready to be served with ghee rice or roti.

Chicken Tikka

Chicken Tikka (Version I)

This is very ancient recipe, I say. Very simple yet irresistible! So here comes the recipe.

You Need:

Boneless Chicken pieces - 1/4 kg

Chilly powder  - 1 tsp
coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Jeera powder 1/2 tsp

Ginger Garlic paste - 2 tsp
Curd -  1 cup
Red food color - 1/4 tsp ( Optional)
Salt To taste
Oil - As needed

Take a bowl and make a thick paste of above ingredients except chicken and oil. Add the chicken pieces and mix well. Keep it for marination for 3 to 4 hrs in refrigerator. 

Meanwhile take a wooden skewers and place it in water for one hour. Arrange the chicken pieces in the skewers and place on a tray. Pre heat the convection oven to 325 degree Fahrenheit and cook for 10 to 15 minutes each side. For each 5 min, apply oil over the pieces using brush or cotton. During last few min, check for every one min to avoid burning. 

Remove from the oven and squeeze lemon and serve hot. 

Note:

Dont use the wooden skewers without soaking them in water. This is done to avoid burning. You can use the same masala and use soya or paneer and prepare paneer tikkas. 

Just to tempt you...one last one

Pepper Chicken

You Need:

Boneless chicken - 1/4 kg

Onion - 2 nos ( Finely Grinded)

Ginger Garlic paste - 1/2 tsp

Pepper powder - 1 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Jeera powder - 1/4 tsp

Salt - To taste

Take a non stick pan, heat 2 tbsp of oil. Add onions and saute till its color is slightly changed. Then add chicken pieces and saute for a min. Add all the spice powder and salt. Mix well and add little water.

Cook covered till the chicken pieces are well cooked and water is all evaporated. The masala should be well coated with the chicken pieces.

Serve this spicy tasty dish to your loved ones as an appetizer. 

Chilli Chicken ( Wet version)

You Need:

Boneless Chicken - 1/4 kg

Chilli chicken masala ( Any Brand)

Onion - 2 nos ( Finely Grinded)

Tomato 2 nos ( Finely chopped)

Chilli powder - 1 tsp

Red chilli - 2 nos

Coriander powder - 1 tsp

Salt - To taste

Prepare the chilli chicken as per the procedure given in the masala packet. Keep the fried chicken pieces aside. Use the tissue to drain excess oil.

Take a non stick pan, heat oil. Then add onions and saute it it slightly changes color. Then add tomatoes and cook till the tomatoes are cooked and mashed. Add the spice powders and salt now. Cook till the oil separates from the gravy. Add little water if needed. Stir in between to avoid burning. Once the masala is well cooked, add the fried chicken pieces to the mixture and mix well. The chicken should be well coated with the masala.

People who don't like dry dishes, they will surely love this chilli chicken. This recipe goes well with Ghee rice or roti. 

Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no (  Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent. 

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked. 

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well. 

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame. 

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside.