Turkey Biriyani

Turkey Biriyani

Yummy Turkey Biriyani !!! Recipe Coming Soon !!!

Kozhi Melagu (Pepper Chicken)

Kozhi Melagu(Pepper Chicken)

1> Chicken Drumstick - 6
2> Coriander Leaves - 6 stems
3> Pepper Powder - 2 spoons
4> Garam Masala - 3/4 spoon
5> Onion - 1 and 1/2 finely chopped
6> Tomatto - 1 finely chopped
7> Red Chilli Powder - 1/2 spoon
8> Coriander Powder - 3 spoons
9> Milk - 50ml
10> Salt to taste
11> Oil - 3 spoons
12> Turmeric Powder - 1/2 spoon
13> Ginger garlic Paste - 1 spoon

Pl Note : After Step A.Chicken needs to be marinated by using 3(Pepper Powder) / Salt.

Step A
Clean chicken in running water.Add turmeric while cleaning.

Step B
Pour Oil(4 spoons) in the pan.

Step C
Put 4 and 6 and 5 and fry.

Step D
Once Step C is done put 13 and fry.

Step F
Put 7 / 12 / 8 and pour 5 spoons of water and make it as a paste.

Step G
Put 6 and fry.

Step H
Mix the marinated chicken with Step G and Pour 9 and cook well.

-> Check for taste.If something is less pl add the same <-

Step I
Add coriander Leaves again before serving.

Adai

Adai

1> Kadalai Parupu / Rice - 2 cups(each one cup)
2> Red Chillies - 3
3> Salt to taste
4> Curry Leaves - 20 + 10
5> Shredded Coconut - 3/4 cup
6> Water 1/2 glass
7> Mustard Seeds


Step 1 :
Soak 1 and 2 in water for 1 hour

Step 2 :
Put 1 / 2 / 3 / 4(20 leaves) / 5 / 6 and grind it.
This should not be grind fully.It should be ground to 3/4th.
When grinding use less water.

Step 3 :
Pour the content into a container

Step 4 :
Bring a Pan to the stove and pour 2 spoons of oil.

Step 5 :
Once the oil is hot put 7 and once all mustard settles Add 4(10 leaves) once fryed
add this to step 3 and mix thorougly

Step 6 :
In a pan pour oil 2 spoons and then pour the stuff prepared
in step 5 as a thick layer and close this for few seconds.

Step 7 :
Open the pan and change the side and pour a spoon of oil and close the pan with a lid

Step 8 :
Adai is ready.This goes well with Idly podi.

Nandu Melagu Varuval (Crab Fry)

Nandu Melagu Varuval (Crab Fry)

1> Oil - 3 spoons
2> Coriander Powder - 1/2 spoon
3> Onion - 1 finely chopped
4> Tomatto - 1 finely chopped
5> Peper Powder - 2 spoons
6> Crab Big - 2
7> Ginger Garlic Paste - 1 spoon
8> Turmeric Powder 1/2 spoon
9> Water - 1 glasses
10> Salt to taste

Step 1:
Clean Crab

Step 2 :
Pour 1 then 3 after frying 4 after frying 7 after frying 8 and then add 6

Step 3 :
Add 2 / 5 / 9 / 10

Step 4 :
Crab is ready.

Margandam Soup (Mutton Soup)

Margandam Soup

1> Onion - 1 (Finely Chopped)
2> Tomatto - 1 (FInely Chopped)
3> Sombu - 1 spoon
4> Oil - 1 spoon
5> Curry Leaves - 10
6> Coriander Leaves - 1/4 kattu (Finely Chopped)
7> Ginger - 10 gms
8> Garlic peeled - 5 + 2
9> Coriander Powder - 1 spoon
10> Pepper Powder - 1 + 1 and 1/2 spoon
11> Toor Dal - 10 grains
12> Turmeric Powder - 1 spoon
13> Mutton Ribs(Margandam) - 1 Pound
14> Water 5 Glasses
15> Salt to taste

Step 1
Put 4 in pan

Step 2
Once 4 is hot put 3 after frying put 5 after frying
put 1 after frying putting 2

Step 3
In a cooker put the cleaned 13(clean it with turmeric and runnign water)
Add the stuff prepared in step 2
Take a piece of cloth and then add 8(5 garlic) / 9 / 10(1 spoon) and
tie it tightly in such a way that the stuff doesnt get mixed with the stuff in cooker
Add 7 / 8(2 garlic) / 10( 1 and 1/2 spoon) / 11 / 12 / 13 / 14 / 15

Step 4
Cook until 6 whistles

Step 5
Open the cooker and Add 6 and then serve

Ambur Mutton Biriyani

Ambur Mutton Biriyani

A1> Mutton - 2 Pounds / 1 kg
A2> Yogurt - 4 Spoons
A3> Salt to taste
A4> Turmeric Powder 1/2 spoon
A5> Chilli Powder - 1 spoon
A6> Peper Powder - 3/4 spoon
A7> Lemon Juice - 4 spoons
A8> Ginger Garlic Paste - 1 spoon

C1> Biriyani Ella (Bay Leaf) - 3
C2> Cinamon - 1
C3> Cardamom(Elachi / Elaka) - 2
C4> Onion - 1
C5> Tomato - 1
C6> Mint - 1 bunch
C7> Coriander(Kothamalli) 1/2 kattu
C8> Garam Masala - 1 spoon

B1> Cashew Nuts Plain - 20
B2> Jeera - 1/2 spoon
B3> Sombu / Saunf - 1 spoon
B4> Garlic - 8
B5> Chilli Green small - 2

-> Rice - 4 cups ( Water should be always 1 and 1 / 2 times rice minus the water poured for cooking meat)
Eg : In our case for 4 cups of rice water should be 6 cups minus 1 cup poured for cooking mutton so its 5 cups.

Step : A
Mix A1 / A2 / A3 / A4 / A5 / A6 / A7 / A8 together and keep in fridge for 30 mins to 60 mins.

Step : B
Grind B1 / B2 / B3 / B4 / B5 well

Step : C
Pour 4 to 5 spoons of Ghee and then Fry C1 / C2 / C3 / C4 / C5 / C6 / C8

Step : D
Put the stuff in Step A and add 1 cup of water into cooker and wait until 1 whistle


Step : E
Fry the stuff in C one by one then add the gravy from Step D and then Add the stuff got from Step B and cook for 5 minutes.

Step : F
Put rice + water + the stuff got from step E and keep in cooker for 1 whistle.

Step : G
After 5 minutes make the steam go off and remove the whistle.Spicy Ambur Biriyani is ready.

Kasimedu Meen Kozhambu(Fish Gravy)

Kasimedu Meen Kozhambu(Fish Gravy)

1> Fish - 1/2 Kg Vanjaram or any steak cut
2> Tamarind - 100gms
3> Turmeric Powder - 1 spoon
4> Green Chillies - 8 small
5> Onion - 200gms (Say 2)
6> Garlic - 8 pieces (Pealed)
7> Red Chilli Powder - 2 spoons
8> Coriander Powder - 2 spoons
9> Tomatto - 100gms( 1 and Half)
10> Gingely Oil - 2 spoons
11> Cumin - 1 Spoon
12> Mustard 1 Spoon
13> Vendhiyam - 1 spoon
14> Peper - 1 spoon
15> Salt to taste

Steps 1:
Cut Onion and Tomatto into small pieces and green chillies into straight pieces

Step 2:
Grind 14 / 11

Step 3:
Dissolve Tamarind in 1 glass of water

Step 4:
Crush Garlic

Step 5:
In Pan pour 10 once the oil is hot put 13 / 12 / Stuff from Step 4 /
Stuff from Step 1(Onion first then tomatto and then chillies) once its cooked off the Stove.

Step 6:
Stuff from Step 3 add 3 / 7 / 8 / 15 Mix it well.Let all dissolve.

Step 7 :
Add the stuff from Step 6 to Step 5.Switch on the stove and let the gravy come bubbles.

Step 8 :
Once the bubble comes put fish into it and let it be in stove for 2 or 3 mins.(Pl note fish will get cooked fast)

Step 10 :
Decorate it with Corriander leaves.

Mutta Bajji

Mutta Bajji

1> Channa Besan powder - 6 spoons
2> Salt
3> Chilli Powder - 1/2 spoon
4> Rice Powder - 1 and 1/2 spoon
5> Color Powder - 2 pinches
6> Eggs - 5


Step 1 :
Put the Egg in boiling water and cook it well.Once its cooked take it out from water and then peel off the shell and cut that into 2 pieces vertically.

Step 2 :
Add 1 / 2 / 3 / 4 / 5 in a separate container and add water and make it as a paste.

Step 3 :
Pour Oil in PAN and heat the oil.Dip the cut eggs in the mix prepared and then put it in oil.

Step 4 :
Take out from oil once cooked.

Kasimedu Meen Varuval (Fish Fry)

Fish Fry

1> Vanjaram Fish - 10 Pieces
2> Turmeric Powder
3> Chilli Powder - 1 spoon
4> Coriander Powder - 1/2 spoon
5> Maida Powder - 2 spoons
6> Lemon Juice - 5 spoons
7> Color Powder - 2 pinches
8> Salt to taste
9> Ginger Garlic Paste - 1 spoon
10> Water - 3 spoons

Step 1 :
Wash Fish in running water.Mix with Turmeric and wash again.

Step 2 :
In a separate Bowl make a paste of 2 / 3 / 4/ 5 / 6 / 7 / 8 / 9 / 10

Step 3 :
Marinate with Fish and let it be in the bowl for 1 hour.

Step 4 :
Pour Oil in the pan.Once the oil becomes hot.Put the fish in oil and Fry.

Bachelor Sambar

Bachelor Sambar

1> Sambar Onion - 4
2> Ordinary Onion - 1/2 ( Cut into Small Pieces)
3> Tomato - 1 ( Cut into Small Pieces)
4> Chilli Powder - 1 Spoon
5> Toor Dal - 1/2 Cup
6> Salt
7> Curry Leaves - 10 leaves
8> Drumstick(2) < Can be replaced with potato(3) / ladies finger(30) / Egg Plant(8) / carrot(2) >.Pl dont use carrot alone for sambar.Carrot can be used with any of the vegetable mentioned above.
9> Tamarind

Step 1 :
In a cooker Put 2 / 3 / 4 / 5 / 6 and (1 and 1/2) cup of water
Keep it on the Stove for 4 whisles

Step 2 :
Pour Oil in PAN and put mustard seeds(kadugu) then add 1 and fry it then add 7 and fry and then add vegetable(8) fry that for some time.

Step 3 :
Put the stuff prepared in Step 2 to the stuff prepared in cooker and cook this for 10 to 12 minutes.Add salt / chilli powder for taste.

Step 4 :
Put Perungayam when its being cooked.

Step 5 :
Make tamarind as paste and add it to the stuff in cooker.

Step 6 :
Once you see bubbles coming and once the vegetables are cooked remove the sambar from cooker and add coriander leaves before you serve.

Gobi 65

Gobi 65

1> Gobi Flower 1 Small
2> Chilli Powder - 1 spoon
3> Lemon - 1 spoon
4> Salt to taste
5> Besan Powder - 3 spoons
6> Rice Powder - 1 spoon
7> Maida Powder - 1 spoon

Step 1
1> Heat water in a container for 5 mins

Step 2
2> Cut gobi into small pieces and put it in the boiling water for 5 mins

Step 3
3> Take out the gobi and put that in a container see to that there is no water in gobi.

Step 4:
4> Mix 2 /3 /4 / 5 /6 /7 to gether in a sepearate bowl.

Step 5 :
Mix Step 3 and Step 4 together and keep it aside for 30 minutes

Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 and fry.

Virudhunagar Era Vadai(Prawns Vadai)

Virudhunagar Era Vadai(Prawns Vadai)

1> Prawns - 1/2 Kg
2> Green Chillies - 5
3> Saunf Powder ( Sombu Powder) - 3/4 spoon
4> Coriander Leaves - 1/4 Bundle
5> Finely Chopped Onion - 1 pc
6> Finely Chopped Carrot 1/2 pc
7> Marie Biscuit or Rusk - 3 pc
8> Dalia(Odachakadalai) - 5 spoons
9> Lemon Juice - 3 spoons
10 > Salt to taste

Step 1 :
Grind in Mixie(NO WATER) 7 / 8 from above

Step 2 :
Clean Prawns in Running water (Use turmeric to clean)

Step 3 :
Mix 1 / 2 and grind (dont grind too much.Should be like 1/2 ground)

Step 4 :
Mix with Step 3 result all from the above 3 / 4 / 5 / 6 / 9 / 10

Step 5 :
Mix result of Step 4 and Step 3 ( Taste and see if something is less pl add the same)

Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 into small round coins and fry.

Kalmi Kabab

1> Chicken Drumstics - 10 pcs
2> Green Chillies small - 5 pcs
3> Cashews - 6 spoons
4> Curd - 2 spoons
5> Ginger Garlic - 2 spoons
6> Salt - to taste
7> Mint leaves - 1/2 bundle
8> Ghee or Butter - 8 spoons
9> Turmeric - 1 spoon

Step A
Add 2 to 9 mentioned in above in mixie and ground it well

Step B
Add chicken drumsticks and the mix prepared in Step A and keep it aside for 2 hours

Step c
Preheat oven to 400 degrees

Step D
Put the stuff prepared in Step B and keep it for 10 minutes

Step E
Change the side and keep it for 10 minutes

Step F
Change the setting to broil and keep let the chicken be for 10 minutes

Step G
Change the side and keep it in broil for 5 minutes.

Step H
Take the chicken out of the Oven and Serve

Chicken 65

Chicken 65

1> Chicken Boneless 1 lb (Small pieces of 2 inches big)
2> Red Chilli Powder 3/4 Spoon
3> Salt to taste
4> Ginger Garlic Paste - 1 Spoon
5> Lemon 1/2
6> Color Powder
7> Maida Powder - 3 Spoons
8> Rice Powder - 1 Spoon
9> Turmeric Powder

Steps :
A> Add 2 / 3 / 6 / 7 / 8 / 9 from above said and mix it well

B> Clean chicken with running water and add 4 and 5 and mix well

C> Mix the masala prepared in Step A to Step B and keep it aside for 1.5 hours

D> Taste and check for salt and spice level
- Add salt / spice if incase it is missing

E> Heat oil in container and fry it