Coriander-Mint Chutney

You Need:

Coriander leaves - one bunch

Mint leaves - One bunch

Red chilli - As needed

Salt - As needed

Tamarind - One small piece

Tadka:

Oil - As needed

Mustard seeds- one tbspn

Urdu dal - one tbspn

Curry leaves - Little

Method:

Wash the coriander and mint leaves in water for 3 to 4 times

Add red chillis, salt and tamarind and grind well in the blender.

Heat the oil in the pan and add mustanrd, urdu dal and wait till it clutters. Add the curry leaves and add the grinded chutney.

Add one cup of water and cook till the raw smell goes and the mixture thickens.

Yummy and spicy coriander and mint chutney is now ready to be served!

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.

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.

Malai Jamuns

This is my own recipe. Small variation from my gulab JAmun.

YOU NEED:

Gulab jamun mix (Any brand)
2 cups water
2 cups sugar

For Malai:

Milk - 1 litre

Saffron threads - 3 to 4 nos

Condensed Milk - 1/2 tin (Milkmaid) 

Add 1/4 measure of water to 1 measure of MTR mix and knead the mix gently into a dough. Set aside for 5 min. Make small balls and fry in hot oil ghee over a low flame until golden brown.  To make sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep pan.  Stir constantly with a spoon on medium sheat for 10-15 minutes until sugar is all dissolved in water. Soak the gulab jamuns in hot sugar syrup for 15 to 20 min unlike in original recipe. Carefully remove the jamun pieces from syrup and keep aside.  Keep the left out syrup aside.


Side by side, take a non stick pan, add milk, condensed milk. You can add saffron and Stir continuously till the mixture starts to thicken. This is called rabri/malai. Keep it in the refrigerator till it is cooled.

Alternatively, you can use the left out sugar syrup for preparing rabri. This is time consuming method. Add milk (one litre) to the thick bottomed pan and simmer it to 1/4 litre. Stri continuously to avoid burning. And then add left out sugar syrup from jamun, saffrom threads and stir continuously. The final output should be in semi thick consistency. Add the jamuns to the malai mixture and serve chilled.

Yummy golden brown balls in flavored sugar syrup is now ready to be gulped with rich creamy milky malai.… Highly addictive....Highly Calorie

Gulab Jamuns (Version I)

You Need:

Gulab jamun mix (Any brand)
2 cups water1
2 cups sugar

3-4 crushed cardomoms (optional)

Add 1/4 measure of water to 1 measure of MTR mix and knead the mix gently into a dough. The dough should not be two thick or thin consistency. If water is less, it will become hard and if water if more, it will break. Set aside for 5 min. Make small balls and fry in hot oil ghee over a low flame until golden brown. Soak the gulab jamuns in hot sugar syrup until they completely absorb the syrup and serve. The syrup should be made earlier and kept warm. 

To make sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep pan. Add 3-4 cardamom pods, slightly crushed. Stir constantly with a spoon on medium heat for 10-15 minutes until sugar is all dissolved in water and the syrup turns to slight golden color.

Check out here Version II recipe of Gulab Jamun.

Yummy golden brown balls in flavored sugar syrup is now ready to be gulped…