Josephs Kitchen

Tandoori Chicken

2009-05-06T10:39:00.001-07:00

Tandoori Chicken

Chicken(Butterfly cut)- 2 pieces
Chilli Powder - 1/2 spoon
Pepper Powder - 1/2 spoon
Salt to taste
Oil - 1 spoon
Red color Powder - 2 pinch
Coriander Powder - 1/2 spoon
Garam Masala - 1/2 spoon
Saunf Powder - 1/4 spoon
Jeera Powder - 1/4 spoon
Ginger Garlic Paste - 1 spoon
Curd - 1 spoon
Lemon Juice - 1 Spoon
Turmeric Powder - 1/4 spoon

Step 1 : Clean Chicken and slit cut chicken so that masala reaches all the places.

Step 2 : In a dry bowl add salt,coriander powder,garam masala,saunf powder,jeera powder,chilli powder,pepper powder,color powder and turmeric powder mix well.

Step 3 : Add the ingredients prepared in step 2 with the chicken and mix it well.Now add Curd,Lemon Juice,Ginger Garlic Paste and Oil mix well.Check for spice level.

Step 4: You can either use conventional oven(Preheat to 400 and then in 400 each side 10 minutes followed by broil each side 3 to 4 minutes) or grill for this.For better results use grill.

Hyderabadi Dumka Chicken Biriyani

2009-03-31T21:23:00.000-07:00

Hyderabadi Dumka Chicken Biriyani

Ingredients
Basmati Rice - 2 Cups(Soak in water for ½ hour)
Chicken - 2 Pounds
Red Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Cumin Powder - 1/2 spoon
Saunf Powder - 1/2 spoon
Lemon Juice - 1 spoon
Curd - 1 cup
Salt to taste
Turmeric Powder - 1/ 2 spoon
Pepper Corns - 1 spoon
Coriander leaves - 1/2 bunch chopped
Mint - 1 Bunch Chopped
Onion - 1(Biriyani Cut) Deep Fried to brownish color
Saffron color
Biriyani Leaves - 4
Clove(Lavang) - 5 + 5
Black cardamom - 2
Green Cardamom - 2 + 2
Cumin Seeds - 1 spoon
Oil – 4 + 2 spoons

Step 1:
Mixing of Ingredients
Clean, cut and wash chicken. Add 2 green cardamom,2 black cardamom, biriyani leaves,1/2 of the deep fried onion,1/2 of the cut coriander leaves,3/4th of cut mint, pepper corns ,turmeric powder ,salt, curd, lemon juice ,coriander powder, chilli powder ,curd ,saunf powder , clove, 4 spoons of oil, chilli powder and jeera powder .Mix all the above well and let it get marinated for an hour.

Step 2:
Cooking the rice
Pour 4 glasses of water in a vessel. Add 2 green cardamoms, 2 spoons of oil, 2 cloves along with salt and Cumin Seeds. Once the water boils put the basmati rice and let it get cooked 3/4th.Drain the water and just keep the rice aside.

Step 3:
Dumka procedure
In a vessel add the stuff prepared in step 1(mixing of ingredients) and then layer the cooked rice. Sprinkle the remaining onions, mint and coriander leaves on the rice along with some saffron color. Close the contents with a tight lid. Cook in high for 15 minutes followed by medium for 10 minutes and slow for 10 minutes.
You will feel the smell of yummy biriyani when you open. Check whether the chicken has got cooked. If it has not cooked you can cook it in medium for some more time.Serve with raitha or mirch ka salan.

Devakottai Dry Prawns

2009-03-23T20:50:00.000-07:00

Devakottai Dry Prawns

Ingredients :

Prawns(Shrimp) - 1 Pound

Curry Leaves - 10 Leaves Cleaned and cut into small pieces

Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces

Chilli Powder - 3/4 spoon

Coriander Powder - 1/2 spoon

Saunf Powder - 3 spoons

Ginger Garlic Paste - 2 spoons

Oil - 2 spoons

Turmeric Powder - 1/4 spoon

Salt to taste

Preparation Method
Step 1:Clean the shrimp in running water with little bit of turmeric powder
Step 2 :Pour Oil in a pan and once the oil is heated add curry leaves followed by ginger garlic paste and fry till the ginger garlic smell is gone.Add Shrimp to this followed by Coriander Powder , Saunf , Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it well and then close the pan with a lid.Let all get cooked for 10 to 15 mins.Check for Spice level and salt.Add coriander leaves before serving.

This goes well with White Rice and Mango Pappu(For Mango Pappu refer our archive section)

Kaadai Masala (Kadai/Quail) Masala

2009-03-05T18:01:00.000-08:00

Kaadai Masala (Kadai/Quail) Masala

Kaadai 6 pieces clean and cut
Chilli Powder - 1/2 spoon
Garam Masala Powder - 1/2 Spoon
Saunf Powder - 4 spoons
Salt to taste
Onion - 2 Finely Chopped
Tomato - 2 Finely Chopped
Curry Leaves - Handful
G.Chilli - 1 Cut
Coriander leaves - cut into small pieces
Turmeric Powder
Ginger Garlic Paste - 1 spoon

Step 1 :-

Clean and cut quail into small pieces

Step 2: -
Pour oil in a pan and then fry Curry leaves followed by onion , Ginger Garlic paste , Green Chillies and tomato.
Once all these are fried add Saunf , Coriander Powder , Salt , Turmeric Powder , Chilli Powder and fry for a minute.
Once this is fried add quail and and close the pan with a lid and let all this get cooked for 10 minutes.Open the pan after 10 minutes and then fry till all gets cooked.Garnish with Coriander leaves.

Tomato Rice (Thakali satham)

2009-02-10T21:18:00.000-08:00

Tomato Rice (Thakali satham)

Basmathi Rice - 1 cup
Tomato - 3 chopped
Onion - 1 chopped
Saunf powder - 1 teaspoon
cinamon stick - 1
Bay leaf - 2
Clove - 2
Ginger Garlic paste - 1 spoon
Green Chillies - 3 diced
Coriander leaves - 5 spoons cut
Mint - 15 springs
Salt to taste
Coriander powder - 1 spoon
Turmeric Powder - 1/4 spoon

Step 1:
Cook rice separately in a rice cooker and let it cool for a while

Step 2:
Pour 3 spoons of oil in a pan and then add Cinamon , Bay leaf , Clove and fry.Once this is fried add onion , ginger garlic paste followed by Green Chillies ,tomatto mint and coriander leaves.Add coriander powder , chilli powder , saunf , salt and fry for 10 seconds and once this is fried mix this paste in to the rice preparedin step 1.Add salt as needed.Yummy tomato rice ready.

Tangdi Kabab / Malai Kabab / Tangdi Kebab

2009-02-07T11:53:00.000-08:00

More dishes can be found in our Archive Section

Tangdi Kabab / Malai Kabab

Ingredients

1> Boneless Skinless Chicken Thigh Pieces - 4 pounds
2> Wooden or Steel Skewers
3> Cilantro - 3/4 bunch
4> Curd 2 Teaspoons
5> Ginger Garlic Paste - 2 spoons
6> Coriander Powder - 3/4 spoon
7> Chilli Powder - 1 spoon
8> Garam Masala Powder - 3/4 spoon
9> Pepper Powder - 3/4 spoon
10> Cashew Nuts - 1/2 cup
11> Lime Juice - 2 spoons
12> Jeera Powder - 1/2 spoon
13> Salt to taste

Step 1 :

Grind Cilantro , Curd , Ginger Galic Paste , Coriander Powder , Chilli Powder , Garam Masala Powder , Pepper Powder , Cashew Nuts , Lime Juice , Jeera Powder ,Salt and 2 spoons of water in a Mixie.

Step 2 :

Clean and cut chicken into square pieces and was by using 1 spoon of turmeric powder.

Step 3 :

Mix the grind stuff and chicken and refrigerate for an hour.

Step 4:

Preheat oven to 450.Once preheat change the temperature to 400 and then keep chicken on one side for 10 minutes and other side to 10 minutes. Whenever chicken is turned to other side spray some cooking oil spray to have a crunchy one. Once both sides are cooked change the setting to Broil and let the chicken broil each side for 5 minutes.

Step 5:

Take out of the skewers and serve as appetizer

Mango Pappu (Mavadikai Pappu)

2009-01-23T10:33:00.000-08:00

More dishes can be found in our Archive Section

Mango Pappu (Mavadikai Pappu)

1> Toor Dal - 1 Cup
2> Green Chillies - 2
3> Onion - 1 cut into small pieces
4> Tomato - 1 cut into small pieces
5> Mango - 2 Skin peeled and cut into small pieces
6> Chilli Powder 1/2 spoon
7> Tamarind paste - 1/2 spoon
8> Coriander leaves - atleast 10 cleaned and cut into small pieces
9> Oil - 1 spoon
10> Turmeric - 2 pinch

1> Curry leaves - 15 leaves
2> Urud dal - 1 spoon
3> Mustard - 1 spoon
4> Ghee - 2 spoon
5> Garlic - 5 clean and cut

Step 1

In a pressure cooker put toor dal , green chillies , onion , tomato , mango , chilli powder , tamarind paste , coriander leaves ,oil ,turmeric , 2 glasses of water and pressure cook till 5 whistles

Step 2

In a pan pour Ghee and once the pan is hot add mustard and let it pop up and once it pops add urud dal , Curry leaves , Garlic and fry till golden brown.

Step 3

Open the Cooker once the pressure goes out and then add the stuff prepared in Step 2 and let the whole contents cook for 2 mins.

Serve this with steamed rice.

P. Note : - Send me the pic of the dish which you prepare with this recipe and I will post the same in my site.

email : josephskitchen@gmail.com

Chicken Tikka

2007-08-09T22:07:00.000-07:00

More dishes can be found in our Archive Section

Chicken Tikka

Chicken Boneless(Breast) - 2 Pounds
Chilli Powder - 1 Spoon
Bell Pepper ( Green / Red ) - 1 each Diced
Onion Big - 1 Diced
Coriander Powder - 1/4 Spoon
Garam Masala - 1/4 Spoon
Pepper Powder - 1 Spoon
Jeera Powder - 1/4 Spoon
Curd - 2 Spooons
Ginger Garlic Paste - 2 Spoons
Red Color - 2 Pinch
Lime Juice - 4 Spoons
Salt to taste
Bamboo Skewers - 6(Soak this in water before using to avoid the sticks getting burnt)
Turmeric Powder - 1/4 Spoon

Steps
1> Cut Bonelss chicken into square pieces and then wash with running water and turmeric powder.Add Ginger Garlic Paste , Curd and Lime juice to this.

2> In a bowl Mix Coriander Powder , Chilli Powder , Garam Masala , Turmeric Powder, Jeera Powder , Pepper Powder , Red Color and salt.

3> Add the mix prepared to the chicken content prepared in the above step.Let this get marinated for an hour.

4> Use the Bamboo skewers and make an assortment in the fashion which you like along with the chicken as shown in the pic.

5> Preheat the Oven to 450.Keep the chicken in one side for 7 minutes and in other side for 5 minutes.Change the temperature to Broil and let it be on one side for 5 minutes and on another side for 4 minutes.Spicy Chicken Tikka is ready.

Chilli Chicken

2007-07-25T15:44:00.001-07:00

1> Chicken Boneless - 2lb cut into small pieces
2> Corn Starch - 3/4 Cup + 1/4 Cup
3> Maida Powder - 1/2 Cup
4> Salt to taste
5> Ajinamoto - 1/2 spoon + 1/4 spoon
6> Soya Sauce - 3 spoons + 3 spoons
7> White Pepper - 1 spoon + 1/2 spoon
8> Coriander Leaves - 5 spoons finely chopped
9> green onion - 3 nos finely chopped
10> ginger -1 spoon finely crushed
11> garlic - 1 spoon finely crushed
12> Green Chillies - 3 finely chopped
13> Onion -1 Chopped Big(Not finely chopped)
14> Vinegar - 1 spoon + 1 spoon
15> Ginger Garlic Paste - 1 spoon
16> Chilli - 5 Chopped

For Batter
1> Clean and cut the chicken in to small pieces
2> Add One spoon of Ginger garlic paste and then add 1/4 cup corn starch along with 1/2 cup of maida , Salt , 1/2 spoon Ajinamoto , 1 spoon of white peper, 3 spoons of Soya Sauce , 1 spoon of Vinegar.Mix this well and let it be in fridge for 1/2 hr.
3> Fry this chicken in oil until they become yellowish.

For Manchurian
1> Fry Ginger(1 spoon finely crushed) , Garlic(1 spoon finsely crushed) followed by Onion and Chilli.Now add Vinegar(1 spoon) , Soyasauce(3 spoons) , Ajinamoto(1/4 spoon), White Pepper(1/2 spoon),Salt and let it get cooked for 2 minutes.
2> In 1/2 glass of water dilute Corn Starch(1/4 cup).Add this to the gravy and let it get cooked for 2 minutes.Now add the Fryed chicken to this and let it get cooked for 3 minutes.Now add Coriander Leaves and Green Onions.Chilli Chicken is ready.

Vegetable Kuruma (Vegie Kuruma)

2007-07-11T22:02:00.001-07:00

Vegetable Kuruma (Vegie Kuruma)

1> Curd 100 ml
2> Peas 200gms
3> Beans 100 gms chopped
4> Tomatto - 1 finely chopped
5> Carrot - 2 chopped
6> Potato - 2 chopped
7> Onion - 2 finely chopped
8> Coriander Powder - 3 Spoon
9> Green Chillies - 3 Chopped
10> Cloves - 3
11> Shreded Coconut - 200gms
12> Bay Leaf - 3
13> cardamom - 2
14> Oil - 6 spoons
15> Cashews - 20pcs
16> Ginger Garlic Paste - 1 spoon
17> Salt to taste

Step 1
Grid Coconut , Cashew , Ginger Garlic Paste.

Step 2
Pour Oil in pan and then fry Bay Leaf , Cardamom ,Cloves and then fry onion followed by vegetables(Peas , Carrot , Potato , Beans ) and then put tomatto followed by Green Chillies and fry.

Step 3
Now mix curd along with the Paste Prepared in step 1.Fry until the masala smell is gone.Add water as needed along with salt.Vegetable kuruma is ready.

Chicken Manchurian(Chicken Manjurian)

2007-06-27T22:13:00.000-07:00

Chicken Manchurian(Chicken Manjurian)

1> Chicken Boneless - 2lb cut into small pieces
2> Corn Starch - 3/4 Cup + 1/4 Cup
3> Maida Powder - 1/2 Cup
4> Salt to taste
5> Ajinamoto - 1/2 spoon + 1/4 spoon
6> Soya Sauce - 3 spoons + 3 spoons
7> Tomato Ketchup - 1/2 cup
8> Coriander Leaves - 5 spoons finely chopped
9> green onion - 3 nos finely chopped
10> ginger -1 spoon finely crushed
11> garlic - 1 spoon finely crushed
12> Green Chillies - 3 finely chopped
13> Onion -1 Chopped Big(Not finely chopped)
14> Vinegar - 1 spoon + 1 spoon
15> Ginger Garlic Paste - 1 spoon
16> Chilli - 2 Chopped
17> White Pepper - 1 spoon + 1/2 spoon

For Batter
1> Clean and cut the chicken in to small pieces
2> Add One spoon of Ginger garlic paste and then add 1/4 cup corn starch along with 1/2 cup of maida , Salt , 1/2 spoon Ajinamoto , 1 spoon of white peper, 3 spoons of Soya Sauce , 1 spoon of Vinegar.Mix this well and let it be in fridge for 1/2 hr.
3> Fry this chicken in oil until they become yellowish.

For Manchurian
1> Fry Ginger(1 spoon finely crushed) , Garlic(1 spoon finsely crushed) followed by Onion and Chilli.Now add Vinegar(1 spoon) , Soyasauce(3 spoons) , Ajinamoto(1/4 spoon), White Pepper(1/2 spoon), Tomatto Ketchup , Salt and let it get cooked for 2 minutes.
2> In 1/2 glass of water dilute Corn Starch(1/4 cup).Add this to the gravy and let it get cooked for 2 minutes.Now add the Fryed chicken to this and let it get cooked for 3 minutes.Now add Coriander Leaves and Green Onions.Chicken Manchurian is ready.

Mutton Paya(Aatukal Paya)

2007-06-21T21:04:00.000-07:00

Mutton Paya(Aatukal Paya)

Mutton Feet(Aatukal) - 2 pounds
Onion - 2 Big Finely Chopped
Tomatto - 2 Big Finely Chopped
Green Chillies - 2 Chopped
Red Chilli Powder - 1 spoon + 1 spoon
Salt to taste
Bay Leaves - 3
Cinamon Stick - 1/2
Cloves - 2
Cardamom - 2
Curry Leaves - 20
Coriander Powder - 1 and 1/2 spoons
Coriander - 1/4 bunch finely chopped
Coconut milk - 1/2 cup
Ginger Garlic Paste - 1 and 1/2 spoon

Serves 2 to 3 people

Step 1
Clean Mutton with running water and turmeric powder.

Step 2
Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles

Step 3
In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.

Step 4
Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.

Step 5
Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.

Mutton Brain Masala

2007-06-10T18:03:00.000-07:00

Brain Masala

Serves - 2

1> Mutton Brain - 4 pcs
2> Onion medium size - 1 /2 Chopped
3> Green Chilli - 2 Chopped
4> Coriander Leaves - 6 Chopped
5> Red Chilli Powder - 2 pinch
6> Curry Leaves - 10
7> Ginger Garlic Paste - 1 spoon
8> Tomatto - 1/4 Chopped
9> Turmeric Powder - 2 pinch
10> Pepper Powder - 1/4 spoon
11> Salt to taste

Step 1 :
Clean Mutton Brain in running water.

Step 2 :
Grind Onion , Green Chilli , Coriander Leaves and Tomatto.Mix little bit of water and make it like a paste.

Step 3 :
Pour 5 spoons of oil in a pan and then Fry Ginger Garlic Paste and then add Curry leaves to it.Add the grinded stuff prepared above to the same.Once all this are fryed add Salt , Pepper Powder , Red Chilli Powder , Turmeric Powder.Add brain once this comes to boil state.Leave it to get cooked for 4 to 5 minutes.Brain Masala is ready.

Mutton Samoosa / Mutton Samosa

2007-06-03T00:03:00.000-07:00

Mutton Samoosa

Filling
1> Grounded Mutton - 1 Pound
2> Onion Finely Chopped - 1/2 Big one
3> Ginger - 1 soon(Crushed)
4> Garlic - 1 spoon(Crushed)
5> Garam Masala Powder - 1 spoon
6> Red Chilli Powder - 1 spoon
7> Green Chilli - 2
8> Turmeric Powder - 1/4 spoon
9> Coriander Leaves(Finely Chopped) - 10 spoons
10> Mint(Finely Chopped) - 5 spoons
11> Salt to taste
12> Peas - 1/2 cup
13> Jeera - 1 spoon

Step 1:
Pressure cook Grounded Mutton and salt along with water for 1 minute.

Step 2:
In 3 spoons of oil fry Jeera followed by crushed Ginger , Garlic and then Onions.Once this is fryed add Green Chillies , Coriander leaves and Mint and fry the same.Add Turmeric Powder , Garam Masala , Salt ,Peas and Red Chilli Powder.Add Pressure cooked Mutton after draining water.Add 1/4 cup of water.Stir occasionally.Filling for Samoosa is ready.

Dough
Maida - 10 Spoons
Butter(Unsalted) - 4 spoons
Jeera - 1 spoon
Water - 2 spoons

Step 1:
Mix Maida,Butter,Jeera,Salt and water and make the dough.

Step 2
Keep the dough aside in a closed pan and let it be for an hour.

Step 3
Make the dough into small balls.Flatten the balls and make it like a circle.Cut the circle into two halfs and each half can be made as a cone.Pl make sure u coat the layer of the cone with water so that the filling will wont come out.

Frying

Step 1
From the cone which has been prepared fill the space with the filling prepared from the above steps and close the cone.

Step 2
Pour Oil in pan and fry the Samoosa.Now hot samosa is ready to be served along with chutney or sauce.

Mutton Fry

2007-05-28T09:38:00.001-07:00

Mutton Fry

Mutton - 1 pound
Onion - 1 big finely chopped
Tomatto - 1 big finely chopped
Ginger Garlic Paste - 1 spoon
Bay Leaf - 2 Big
Cinamon Sticks - 1 small
Cloves - 2
Redi Chilli Powder - 1 Spoon
Turmeric - 1/2 spoon
Coriander Powder - 2 spoon
Pepper Powder - 3 spoons
Coriander Leaves
Milk - 50 ml
Oil - 10 spoons
Salt to taste

Step A
Wash Mutton in running water along with turmeric.

Step B
Mix it with pepper powder / salt and let it get marinated for 10 minutes.Pressure cook until 2 whistles.

Step C
Pour oil in Pan then put Cinamon and Clove along with Bay leaf fry the same.Once this is fryed add Coriander leaves and chopped onion to the same and fry well until its golden brown.Now add ginger garlic paste and fry it for a while.Now add red Chilli Powder ,Salt,Coriander Powder and Turmeric Powder.Once this is added pour 1/2 glass of water and then add tomatto and mutton.Now add milk to this and fry the same.Add coriander leaves for garnishing before u serve.

Mutton Liver Fry

2007-05-21T23:21:00.001-07:00

Mutton Liver Fry

Mutton Liver - 1 lb
Turmeric Powder - 1/4 spoon
Red Chilli Powder - 1/4 Spoon
Pepper Powder - 1 spoon
Salt to taste
Ginger Garlic Paste - 1 spoon
Onion - 1/2 finely chopped
Oil - 3 spoons

Step A
Cut Liver into small pieces and wash with running water(Peel of the skin if incase there is a small layer of skin above the liver).Add turmeric while washing.

Step B
Pour Oil in Pan and fry Onion.Once Onion is fryed put ginger garlic paste and fry the same.Then put red chilli powder along with turmeric powder and salt.Add liver to the same along with pepper powder.Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 5 minutes.

Egg Kothu Parotta /Mutta Parotta /Kothu Parotta

2007-05-21T23:08:00.001-07:00

Kothu Parotta

1> Parotta finely chopped- 4
2> Onion finely chopped - 1
3> Tomatto finely chopped- 1
4> Curry Leaves - 15
5> Chilli - 2
6> Pepper Powder - 1
7> Chilli Powder - 1/4 spoon
8> Salt to taste
9> Scrambled Eggs - 3
10> Turmeric Powder - 1 pinch

Step A
In a Pan pour 4 spoons oil and then Fry Curry Leaves.

Step B
Put Onion and then fry.Once onion is fryed put tomatto and fry the same.

Step C
Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.

Step D
Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible.Check for spice level.Kothu Parotta is ready.

Non Spicy Peas Pulav

2007-05-12T13:41:00.000-07:00

Serves 2 people

1> Basmati Rice - 2 cups
2> Onion - 1 finely chopped
3> Green Chillies - 2
4> Peas - 1/2 cup
5> Salt to taste
6> Bayleaf - 2
7> Cloves - 2

Step A :
Clean Basmati rice in running water and then soak the same in water for 15 to 20 minutes.

Step B :
Fry basmati rice with 5 spoons of Ghee after 20 minutes.

Step C :
Pour Oil/Ghee in pan and then add Bayleaf ,Gingergarlic paste,Cumin Seeds and roast well.

Step D :
Once step C is roast put onion and once its fried put chillies and then peas and fry the same.Once this is fried put the stuff prepared in step B and pour 1:1.5 cups of water to the rice(In our case we need to pour 3 and half cup of water).Add salt and mix it well.Let it be in cooker for 10 minutes.Peas Pulav is ready.This goes well with any gravy.You can check our site for your favourite gravy.

Easy Dry Fish Fry(Nethili Fry)

2007-05-12T13:32:00.000-07:00

Dry Fish Fry(Nethili Fry)
Serves : 2 people

1> Dry Fish (Nehili) - 100gms
2> Chilli Powder - 2 spoons
3> No Salt
4> Oil - 4 spoons

Step 1
Clean Nethili with running water.
Marinate Nethili with Chilli powder and then keep aside for 15 minutes

Step 2
Pour oil in pan and fry nethili.

Vadacurry (Vadai Curry / Vada Curry)

2007-05-12T11:47:00.000-07:00

Vadacurry (Vadai Curry / Vada Curry)

Serving Size - 2 people

1> Bengal Gram Dal (Kadalai Parupu) - 1 cup
2> Curry Leaves - 15 leaves
3> Coriander leaves cut - 4 spoons
4> Ginger - 10gms mashed
5> Salt to taste
6> Chilli Powder - 1 spoon
7> Turmeric - 1/2 spoon
8> Bayleaves - 2
9> Cloves - 2
10> Cinamon stic - 1/2
11> Saunf - 1/2 spoon
12> Oil to fry vada and 4 spoons to make vadacurry
13> Onion - 1 finely chopped
14> Tomatto - 1 finely chopped
15> Green Chillies - 2

Step 1:
Soak Bengal gram dal in water for 30 minutes and grind it to 3/4th.

Step 2:
Pl Note : Dont add anything to Step1 like salt / spice
Fry the stuff which you got in Step1 in oil as vadas.Pl dont mind the shape in which it comes.

Step 3:
Pour oil in a pan.Fry Bayleaf,Clove,Cinamon Stic and roast it.Once this is roasted put Saunf and fry a bit.

Step 4:
Put Ginger and fry it.Then add Onion to it and fry.

Step 5:
Put Tomatto to stuff got in Step4 and then fry then green chillies and then fry curry leaves.Once fryed put turmeric powder , red chilli powder and then add salt to it.Pour 2 glasses of water and once water boils.Put the Vadas made in step 2 and close the pan.Before closing the pan check for spice level.

Step 6:
Garnish the stuff prepared in step 5 by using coriander leaves.Vadacurry is ready.

Shark Puttu (Sorra Puttu)

2007-05-07T23:13:00.000-07:00

Shark Puttu - Sorra Puttu

1> Shark (Sorra) 2 Pounds
2> Garlic - Peeled - 20 Pieces
3> Curry Leaves - 40 pieces
4> Ginger - 30gms chopped
5> Turmeric - 1 Spoon
6> Chilli Powder - 1 and 1/2 Spoon
7> Green Chillies - 4 chopped
8> Salt to taste
9> Onion - 3 Big Finely Chopped

Step A
Clean shark by applying turmeric(Not one spoon..Just some)in running water

Step B
Bring the cleaned shark to boiling water and boil it for 5 minutes.

Step C
Remove the shark from water and clean the surface(Peel the skin / Avoid Putting head portion).

Step D
Mash the shark now

Step F
Pour 3 spoons of Oil in a pan and then put Garlic , Ginger , Curry Leaves and fry it.

Step G
Add Onion and Saute till its golder brown.Add Chopped Chillies and fry for some more time.

Step H
Add the mashed Shark prepared in step D to it and then add Turmeric , Chilli Powder and then Salt.Fry it for 5 minutes.Your spicy Shark Puttu(Sorra Puttu is ready)

Kaadai 65 (Quail 65)

2007-05-03T22:40:00.000-07:00

Kaadai 65

1> Kaadai 6 Nos
2> Red Chilli Powder 1 Spoon
3> Salt to taste
4> Ginger Garlic Paste - 1 and 1/2 Spoon
5> Lemon 1
6> Color Powder
7> Maida Powder - 3 Spoons
8> Rice Powder - 1 Spoon
9> Turmeric Powder

Steps :
A> Mix Red Chilli Powder with salt and then add color powder along with Maida Rice and Turmeric Powder

B> Mix Kaadai with a spoon of turmeric and clean it with running water and add Ginger Garlic Paste and Lemon 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

5 Minute Lemon Rasam

2007-05-02T22:16:00.000-07:00

5 Minute Lemon Rasam

Lemon - 1 big
Tomatto - 1 big
Curry Leaves - 10
Coriander Leaves
Turmeric - 1/4 spoon
Asafoetida - 2 pinch
Pepper Powder - 3/4 spoon
Jeera Powder - 1 and 1/2 spoon
Salt to taste
Garlic - 4 pieces
Green Chilli - 1
Red Chilli - 1
Mustard Seeds
Urud Dal - 1 spoon

Step A
Take Juice from Lemon and Make tomatto as a paste.Both can be mixed together.

Step B
Crush the Garlic and Green Chilli.Mix Asafoetida(one pinch) along with Curry Leaves,Pepper ,Jeera Powder,Salt and Turmeric.Add this to Step A.Check for spice level and salt.

Step C
Pour two spoons of Oil in the pan and then put Mustard seeds and then urud dal and then one pinch of Asafoetida.Then add the stuff prepared in Step B to Step C.Let it boil once.Once it boils put the Coriander leaves.

Step D
5 Minute Lemon Rasam is ready for serving.

Chettinadu Karuvadu Kolambu(Dry Fish Gravy)

2007-05-01T23:33:00.000-07:00

Karuvadu Kolambu

1> Dry Fish - 100gms
2> Black Beans(Mocha kotta) - 75gms
3> Egg Plant(Brinjal / Kathirikai) - 3 (Each cut into 4 pieces)
4> Onion - 1 Finely Chopped
5> Tomatto - 1 Finely Chopped
6> Vendhiyam - 1/2 spoon
7> Curry Leaves - 15 leaves
8> Tamarind - 10gms(Make this as a paste)
9> Turmeric - 1/2 spoon
10> Red chilli Powder - 1 spoon
11> Coriander Powder - 2 spoon
12> Salt to taste
13> Oil 5 spoons
14> Coconut milk - 1 cup(50ml)

Step 1 :
Fry 2 in an empty plan for 5 minutes in medium sim (No oil)

Step 2 :
Soak Step1 result in a glass of water for 1 hour

Step 3 :
Pour Oil in PAN and then fry 6 / 7 and then 4 / 5 and fry well in the same order

Step 4 :
Pour Tamarind paste and couple of glasses of water

Step 5 :
Put 9 / 10 / 11 and mix it well

Step 6 :
Add 3.Once the contents in step 6 gets boiled.Add Step 2 stuff here and let it boil once.

Step 7 :
Check all the above are well cooked and then put 14 and after one boil.Put Dry fish and then let it boil once atleast and then remove the pan from flame.

Step 8 :
Karuvadu Kolambu is ready

Turkey Biriyani

2007-04-30T20:56:00.000-07:00

Turkey Biriyani

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

Kozhi Melagu (Pepper Chicken)

2007-04-22T10:09:00.000-07:00

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

2007-04-19T16:03:00.000-07:00

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)

2007-04-19T09:46:00.000-07:00

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)

2007-04-18T11:02:00.000-07:00

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

2007-04-15T14:50:00.000-07:00

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)

2007-04-13T16:41:00.000-07:00

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

2007-04-13T16:31:00.000-07:00

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)

2007-04-13T16:17:00.000-07:00

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

2007-04-12T17:08:00.001-07:00

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

2007-04-07T20:36:00.001-07:00

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)

2007-04-05T19:58:00.000-07:00

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

2007-04-04T16:22:00.000-07:00

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

2007-04-04T14:54:00.000-07:00

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