Kerala RecipesWM

KERALA RECIPES

COLLECTIONS : ER.SULTHAN

FREE COPY FROM ER.SULTHAN

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INDEX Sambar............................................................................................................................... 4 Avial - Vegetable side dish ............................................................................................. 5 Vegetable Fried Rice......................................................................................................... 6 Kootucurry ........................................................................................................................ 7 Tomato Chammanthi........................................................................................................ 8 Kerala Chicken.................................................................................................................. 8 Ghee Rice ........................................................................................................................... 9 Nombu Kanji Recipe....................................................................................................... 11 Pacha Mango Choru Recipe .......................................................................................... 11 Lemon Rice ...................................................................................................................... 12 Soya Biriyani ................................................................................................................... 13 Onion Cashew Pulao Recipe .......................................................................................... 14 Apna Fried Coconut ,Roasted Cashew Fish Curry ..................................................... 15 Chemeen Theeyal ............................................................................................................ 17 Chemmeen Curry............................................................................................................ 19 Chilli Prawns ................................................................................................................... 20 Chilly Fish Curry ............................................................................................................ 20 Chinese Chilli Prawns Recipe ........................................................................................ 21 Cochin Fish Mollie .......................................................................................................... 22 Crab Curry...................................................................................................................... 24 Crab Masala .................................................................................................................... 25 Crispy Fried Prawns Recipe .......................................................................................... 26 Dried Fish Curry............................................................................................................. 26 Dry Prawns Fry............................................................................................................... 27 Fish Biriyani .................................................................................................................... 28 Fish Manjurian ............................................................................................................... 30 Fish Roll Recipe............................................................................................................... 31 Fish Tamarind curry ...................................................................................................... 33 Fish(Aikura) Cutlet Fry ................................................................................................. 34 Garlic Butter Prawns with Rice Recipe ........................................................................ 35 Kozhi Molavu Varuval in Tamil Nadu Style Recipe ................................................... 35 1 Whole Chicken Masala Nirachathu Recipe............................................................... 37 18 Chilli Chicken Recipe ................................................................................................ 38 Chicken Kentukcy Recipe .............................................................................................. 39 Badam Chicken Recipe................................................................................................... 40 BBQ Chicken Recipe ...................................................................................................... 40 Boneless Tandoori Chicken Tikka Recipe.................................................................... 41 Butter Chicken Recipe.................................................................................................... 43 Chettinad Chicken Pepper Fry Recipe ......................................................................... 44 Chicken - 65 ..................................................................................................................... 45 Chicken Biriyani Recipe................................................................................................. 45 Chicken Chilli Fry........................................................................................................... 47


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Chicken Coconut Milk Curry(Jacky`s) ........................................................................ 48 Chicken Corn Soup......................................................................................................... 49 Chicken Curry Recipe .................................................................................................... 50 Chicken fried rice............................................................................................................ 51 Chicken Fry ..................................................................................................................... 52 Chicken Kabsa(ARABIAN) ........................................................................................... 54 Chicken Korma ............................................................................................................... 55 Chicken Kulambu ........................................................................................................... 56 Chicken Madras .............................................................................................................. 57 Chicken Manchurian...................................................................................................... 58 Chicken Mughlai............................................................................................................. 59 Chicken Potato Kurma................................................................................................... 60 Chicken Roast.................................................................................................................. 61 Chicken Salna.................................................................................................................. 62 Chicken Tikka ................................................................................................................. 63 Chicken Tandoori ........................................................................................................... 64 Chinese Chilli Chicken ................................................................................................... 65 Coimbatore Fried Chicken............................................................................................. 66 Easy Red Chicken ........................................................................................................... 67 Green Chicken................................................................................................................. 67 Hyderabadi Dum Biriyani.............................................................................................. 68 Kadai Chicken................................................................................................................. 70 KFC Chicken (Secret Recipe) ........................................................................................ 71 Kozhi Mint Roast ............................................................................................................ 72 Kozhikode Chicken Biriyani.......................................................................................... 73 Lemon Chicken ............................................................................................................... 75 Madurai Chicken Saalna................................................................................................ 76 Malabar Chicken Curry................................................................................................. 78 Malai Chicken ................................................................................................................. 79 Original Butter Chicken................................................................................................. 79 Pepper Chicken ............................................................................................................... 80 Sambal Chicken .............................................................................................................. 81 Thengapal Chicken ......................................................................................................... 82 Tomato Chicken.............................................................................................................. 83 Brain Fry (LAMB).......................................................................................................... 84 Malabar Mutton Curry Recipe...................................................................................... 85 Mutton Fry ...................................................................................................................... 86 Mutton Kuruma.............................................................................................................. 87 Mutton Liver Fry ............................................................................................................ 88 Beef Roast ........................................................................................................................ 89 Beef Fry............................................................................................................................ 90 Beef Pepper Fry............................................................................................................... 91 Classic Beef Fry............................................................................................................... 92 Kinnathappam ................................................................................................................ 93 Tharichoru....................................................................................................................... 93 Kadala Curry 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Sambar

Ingredients Tur dal - 100gms Sambar Masala - 3 tablespoons Drumstick - 2 (medium sized) Lady's finger - 3 (cut into small pieces) Brinjal - 1 Medium Onion - 1 (Cut into 6 pieces) Medium sized potato - 1 (peeled and cut into very small pieces) Curry leaves - 10 Coriander leaves - 1 table spoon (chopped) Garlic - 1 teaspoon (chopped) Dried red chilli - 2 Cut into pieces Salt - 1/2 tablespoon Tomatoes - 2 (medium sized cut into pieces) Tarmarind - size of a lime soaked in 1/2 cup water Methi Seeds - 1/4 tablespoon Vegetable oil or Ghee - 2 table spoon Asafoetidia (Optional) - 1 tablespoon Mustard Seeds - 1 teaspoon Preparation Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.


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Avial - Vegetable side dish Ingredients Cucumber/Ash gourd diced - 2cups Snake gourd - 1 cup diced White brinjal - 3 nos Carrot - 1 Yam - 1 cup diced Drum stick - 2 nos cut to 2 inch pieces Raw banana - 1 no String bean(valli payar) - 1/2 cup Raw mango - 1/2 cup Coconut - 1/2 Cumin seeds - 1 tsp Small onions - 10 Green chillies - 4 Turmeric - 1 tsp Chilli powder - 2 tsp Salt - to taste Curry leaves - 2 sprigs Coconut oil - 3 tbsp

Preparation Dice the vegetables into 1 inch long pieces with medium thickness. Keep the diced yam in a vessel of water seperately from the other vegetables. Take a heavy bottom vessel and put the yam and half cup water and cook covered till half done. Then add all the other vegetables except the mango. Put the turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There is no need to add water as the water will come out of cucumber. When half done put half of the thinly sliced mango pieces and cook covered. Grind the cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to a coarse paste. Add no water. When the vegetables are cooked, mix with a spoon and check for water. If there is excess of water cook uncovered on high flame till the mix comes to a custard consistency. Lower the flame and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well. Switch off flame and keep covered on the hot stove. The curry has to sit for at least half an hour before serving.




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Vegetable Fried Rice

Ingredients 1-1/2 cups rice, preferably basmati rice, rinsed 1 tablespoon butter 1 tablespoon cooking oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1/2 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon curry powder 1/8 teaspoon chilli powder 1 baking potato (about 1/2 pound), peeled and cut into 1-1/2-inch pieces 2 carrots, cut into 1-1/2-inch pieces 2 cups water 1-1/2 teaspoons salt 1 10-ounce package frozen peas, defrosted 1/4 cup plain yogurt 1 capsicum, seeds and ribs removed, minced 1 tomato, seeded and cut into 1/2-inch pieces 1/2 cup coriander leaves

Preparation FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm. FOR VEGETABLE: Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and chilli powder and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes. TO SERVE: Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the capsicum, tomato, and coriander leaves. .




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Kootucurry

Ingredients

Kadala (Bengal gram) - 50 gms (soak overnight) Raw banana, White pumpkin, beans, - 3 cups Yellow pumpkin, snake gourd etc cut into small pieces Red chillies - 6 Coriander powder - 2 tsp Urad dal (black gram) - 2 tsp Chana dal - 2 tsp Turmeric powder - 1 tsp Til - 3 tsp Raw rice - 1 tsp Grated coconut - 6 tbsp Jaggery - 1 piece (lemon-sized) Oil - 3 tbsp Tamarind - the size of a gooseberry Mustard - ½ tsp Curry leaves, salt, - as required Asafoetida Method of Preparation Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut vegetables into small pieces and mix with jaggery and salt. Cook with required amount of water. Boil the Bengal gram. Now mix the vegetables and cooked dal and place it over the fire. Add the ground rough paste allow it to boil. Season with mustard and curry leaves.



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Tomato Chammanthi Ingredients

ripe tomato 2 Nos sugar 1 table spoon salt as needed chilli powder half table spoon oil to fry

Method of Preparation Slice the tomatoes into small pieces. Add oil to fry into the chatti. Heat in low heat. Add cut tomatoes, sugar, salt and chilli powder and stirr well. Remove from oven the items have mixed thoroughly. Serve hot with rice, dosa, idly or any item.

Kerala Chicken Serves: 4 Cooking time (approx.): 28 minutes Style: Kerala Non-Vegetarian 12 medium sized pieces (about 800 grams) of chicken 2 medium onion(s) sliced 2 cup(s) grated coconut 8 cloves garlic 1 tablespoon(s) each of coriander and red chilli powders 1 tablespoon(s) juliennes of ginger 2 green chilli(es) slit 2 whole red chilli(es) 1 teaspoon(s) turmeric powder 12 curry leaves 2 tablespoon(s) oil 2 cup(s) water salt to taste finely chopped coriander leaves for garnishing (optional)



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1. Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Allow to cool and grind with little water to make a thick paste.

2. Heat the remaining oil in the same pan and add the curry leaves, ginger, green chilli(es) along with the chopped onions. Fry on medium level for about 3 minutes or till the onions are light brown in color.

3. Add the chicken, turmeric powder, whole red chilli(es), water and the coconut paste. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised.

Garnish with finely chopped coriander.

TIP:

• Boneless chicken pieces can also be used in this dish. The taste will be as good or maybe even better.

• Traditionally this recipe does not require the garnishing of coriander leaves.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Ghee Rice Description Ghee rice or Neyi choru Cuisine

Style Kerala

Ingredients Rice - 2 cups Cardamom(Elakka) - 3 nos Cloves(Grambu) - 3 nos Cinnamon(Karugapatta) - 1" stick Pepper - 1 tsp Green chillies - 2 no (coarsely chopped) Garlic pods - 3 nos (coarsely chopped) Ginger - 1 cm (coarsely chopped) Oil - 3 tbsp Bay leaf(Vazhana/Karuga ela) - 1 no Carrot(sliced) - 1 no Onion(finely sliced) - 1 no


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Coconut Milk - 2 cups Salt - 1 tsp Cashewnuts - 1 tsp Raisins(Onakka munthiri) - 1 tsp Preparation Method

1)Grind cardamom, cloves, cinnamon and pepper. 2)Grind chillies, garlic and ginger with a little water to a fine paste. 3)Heat oil in a pan. 4)Add bay leaf, carrot and 1/2 the onion. Fry for 3 minutes. 5)Add ginger garlic paste. Stir and fry for 2 minutes. 6)Add the ground spices. 7)Add washed and drained rice. Fry for 1-2 minutes. 8)Add coconut milk, salt and one cup of water. 9)Stir and bring to boil. 10)Cover and cook on very low heat for 1/2 hour or till rice is done. 11)Heat a tbsp of oil in another pan. 12)Add the remaining onion and fry till golden brown. 13)Add the cashew nuts and raisins. Fry for a minute. 14)Spread the fried onions, cashews and raisins over the rice before serving


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Nombu Kanji Recipe Description Recipe Kanji or gruel made specially on Ramadan Cuisine

Style Kerala

Ingredients Kayama rice – 100 gm Green gram(Cheruparippu) – 100 gm Coconut – 1 no Salt – As reqd

Preparation Method 1)Grate the coconuts and extract thick and thin coconut milk. 2)Dry roast the dhal lightly. 3)Heat up a vessel. 4)Place the washed rice, roasted dhal and thin coconut milk. 5)Allow it to cook. 6)When it gets cooked, add thick coconut milk followed by salt and mix well. 7)As soon as it gets a first boil, remove from the flame. :- Serve hot or warm.

Pacha Mango Choru Recipe Description Recipe Mangalapuram recipe - rice dish with

raw mango slices Cuisine Style

Kerala

Ingredients Parboiled rice or basmati rice(use white rice, if parboiled) - 2 cups Very slightly raw and ripe mango (sliced lengthwise) - 100 gm Cumin seeds(Jeerakam) - 1/2 tsp Fenugreek(Uluva) - 1/2 tsp Black gram(Uzhunnuparippu) - 1 tsp Green chillies(sliced) - 1 tsp Mustard seeds - 1 tsp Salt - As reqd Oil - As reqd


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Ground nuts(Nelakadala) - 20 gm(roasted) Curry leaves - 2 sprigs Dry red chillies(Kollamulaku) - 2 nos Preparation Method

1)Cook rice(not sticky) and keep aside. :- Mango slices can be roasted or can be dried in hot sun. 2)Roast cumin and powder it. 3)Heat oil in a pan or a kadai. 4)Splutter mustard seeds. 5)Add fenugreek, curry leaves, green chillies and red chillies and roast it. 6)Add cumin powder and mix well. 7)Add cooked rice and mango slices to this and mix thoroughly. 8)Garnish with roasted groundnuts and curry leaves.

Lemon Rice Description Lemon Rice Cuisine

Style Kerala

Ingredients Rice - 2 cups Oil - 2 tbsp Mustard Seeds - ½ tsp Dry Red Chillies (Kollamulaku) - 3-4 nos Curry leaves - 8-10 Bengal gram(Kadalaparippu) - 1 tsp Black gram(Uzhunnuparippu) – 1 tsp Papad(Pappadam) - 2 nos Turmeric powder - ¼ tsp Lemon - 1 no Salt - As reqd

Preparation Method 1)Boil rice in the normal way.

2)Heat oil in a pan or a kadai.


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3)Add mustard seeds, curry leaves, Bengal gram, black gram and red chillies. 4)Break papad into small pieces and fry it in the tadka for 30 seconds. 5)Add lemon juice, salt and turmeric powder. 6)Finally, add boiled rice and mix well. :- Serve hot.

Soya Biriyani Description Spicy biriyani made with soya chunks - Ramya V Cuisine

Style Kerala

Ingredients Basmati Rice - 2 cups Cardamom(Elakka) - 2 nos Cloves(Grambu) - 4 nos Cinnamon(Karugapatta) - 1 inch Ghee or oil - 2 tbsp Soya chunks - 100 gm Onion(big) - 1 no Tomato - 1 no Salt - As reqd Cashewnuts - 1 tsp Raisins(Onakka munthiri) - 1 tsp For Masala: Ginger - 1.5 “ piece Garlic pods – 6 nos Coriander leaves - 1 cup Mint(Pudina) leaves - 1 cup Chilly powder - 1 tsp Green chillies - 2 nos Garam Masala - 1 tsp Grated Coconut - 2 tbsp Onion - 1 no

Preparation Method 1)Heat ghee in a pan.

2)Fry cashews and raisins and keep aside. 3)In the same ghee, splutter cloves, cinnamon and cardamom. 4)Add washed rice and fry.


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5)Add 4 cups water and salt. Keep closed and cook on low flame. 6)Grind masala ingredients into a smooth paste. 7)Heat some oil/ghee in another pan and saute chopped onions. 8)Add ground masala and cook till raw flavour leaves. 9)Add diced tomato, salt and saute. 10)Add soya and fry. 11)Add water(1/4 cup at a time to avoid soya becoming soggy) and boil till soya chunks are cooked. Let it be a thick gravy. 12)Make layers of the soya mix and rice and keep on very low flame for 6-7 minutes. 13)Garnish with fried cashews and raisins. :- This pulao smells and tastes better after 5-6 hours.

Onion Cashew Pulao Recipe Ingredients Description Recipe Easy pulao with fried onions and cashews Cuisine

Style Kerala

Basmati rice - 1 cup Cardamom(Elakka) - 3 whole ones Cinnamon(Karugapatta) - 1 piece Cloves(Grambu) - 5 nos Saffron - A pinch Onion - 2 nos (cut into long and thin pieces) Cashewnuts - 20 - 25 nos (cut into small pieces) Ghee - 3 tbsp Salt - As reqd

Preparation Method 1)Wash and drain the rice. 2)Heat a thick bottomed frying pan and pour a tbsp of ghee. 3)Fry cardamom, cinnamon and cloves.


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4)Add rice and fry on a low fire, till it become light brown. 5)Add salt and saffron. 6)Cook the rice along with the masalas and 2 cups of water on a low fire. 7)Heat the remaining ghee in a frying pan. 8)Fry cashewnuts and remove. 9)Fry the onions, till they turn deep brown and crispy. 10)Remove the cooked rice to a shallow serving bowl. 11)Garnish with fried onions and cashewnuts. :- Serve hot with any spicy side dish. :- Chef’s variation: Try cooking the rice in coconut milk instead of water for different and yummy taste

Apna Fried Coconut ,Roasted Cashew Fish Curry Description The Best you have ever tasted !! Cuisine

Style Kerala

Ingredients Tilapia/Cod/Pomfret/King Fish/Jumbo Shrimps(cleaned and cut) Onions(large) - 2 nos (thinly sliced) Tomato(medium) - 1 no (cut into small pieces) Green chillies - 2 nos (cut length wise) Ginger-garlic paste - 2 tsp Cinnamon,cardamom,and clove powdered - 1 tsp each Curd - 1 cup (well beaten)


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Cumin seeds(Jeerakam) - 1 tsp Dry red chillies(Kollamulaku) - 2 nos (broken) Curry leaves - As reqd Coriander leaves(chopped) - A handful Cooking oil - 3 tbsp Salt - As reqd For the coconut paste:- Fresh coconut shredded - 1 cup Cashewnuts - A handful Red chilly powder - 1 1/2 tbsp Turmeric powder - 1/2 tbsp Garam masala powder - 1 tsp Coriander powder - 1 tbsp Parachute coconut cooking Oil - 3 tbsp Preparation Method 1)Marinate the cut fish with chilly, turmeric powder and salt for 15 mins. 2)Fry them till brown and keep aside. 3)Heat 2 tbsp of oil in a skillet kept on medium-high. 4)Fry onions till it turn brown. 5)Grind it with little water into smooth paste. Keep aside. 6)Roast the cashews dry on a pan without adding oil. 7)In a frying pan, pour in the parachute cooking oil and heat it. 8)Add fresh coconut shreds and keep stiring, fry it till it turns brown. 9)Add chilly, turmeric, coriander and garam masala powders and fry it. 10)Cool it and add the roasted cashews and then grind it very well with water just enough to soak the coconut. 11)Grind it into a smooth paste. 12)Heat 2 tbsp of parachute cooking oil in a deep bottomed pan. 13)Add cinnamon, clove, cardomom powder and dried red chillies, cumin and curry leaves and roast them. 14)Add ginger-garlic paste and saute.


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15)Add tomatoes and saute till its soft. 16)Add the ground onion paste, stir and then boil the mixture for 1 min. 17)Add the ground coconut paste, stir and then add 1 cup of well beaten curd. Mix well. 18)Add 0.5 - 1 cup of water according to your desired consistency,wether you want the curry to be thick or thin. 19)Add salt and mix in well. 20)Add the fried fish, stir in very slowly. 21)Sprinkle a litlle bit of coriander leaves on top. 22)Cover and keep boiling the curry for 10 mins on medium heat. 23)Finally, just shake the pot back and forth, instead of a spoon to mix well, to avoid breakage of the fish. 24)Sprinkle coriander leaves on top. :- Serve hot with parathas, chappatis, pita bread or dosas. :- Do let me know ur sincere comments on this dish..,Eat wise and Keep yourself healthy, Enjoy!

Chemeen Theeyal Description Prawn curry in coconut Cuisine

Style Ke


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Ingredients Prawns(Chemeen) - 1/2 kg Onion(cut long) - 200 gm Green chillies(cut long) - 6 nos Coconut(shredded finely) - 1 no Fenugreek seeds(Uluva) - 1/2 tsp Coriander powder - 2 tsp Red chilly(Kollamulaku) - 6 nos Turmeric powder - 1/4 tsp Coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2 stems Sambhar tamarind(Puli) - As reqd Small onions(Kunjulli) (cut into small pieces) - 8 nos Preparation Method 1)Heat 1 tbsp of oil in a pan. 2)Add fenugreek seeds and when it becomes red, add red chillies, coriander powder and coconut. 3)Fry till they become brown in colour. Cool for a while. 4)Grind without water till oil separates. 5)Add 1/4 glass of water and mix to grind well. 6)Clean the prawns and add to green chilly, onion cut long, turmeric powder, salt and boil nicely. 7)Add tamarind juice. 8)When it starts boiling, add the ground paste to the prawns and boil again. 9)Add curry leaves. 10)Heat coconut oil in another pan. 11)Add mustard seeds, fenugreek, and onions cut small and fry for a min and add to the prawn curry. 12)Close the pan so as not to lose the flavour.


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Chemmeen Curry Description Chemmeen(Prawns) curry made without

cocunut Cuisine Style

Kerala

Ingredients Prawns(Chemmeen) - 250 gm Onion - 1 no Ginger - 1 piece Green chillies - 2 nos Garlic pods - 5 nos Chilly powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - ½ tsp Fenugreek(Uluva) powder - A pinch Pepper powder - ¼ tsp Kukum Star(Kodampuli) - 4 nos Oil - ½ cup Mustard seeds - ½ tsp Curry leaves - 1 sprig Salt - As reqd

Preparation Method 1)Clean the prawns very well. 2)Cut onion, ginger, garlic into very small pieces. 3)Heat oil in a pan. 4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves. 5)Fry well till onion turns light brown. 6)Add all the other powders and mix well. 7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil. 8)When it boils, add green chillies and prawns. 9)Cook for 15 minutes till it forms a gravy.To make the gravy thick, u can cook for a few minutes without closing the pan.


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Chilli Prawns

Ingredients Prawns - 30 nos Salt - As reqd Red chilly powder - 1 tbsp Coriander powder - 1 tbsp Garam masala powder - 1 tbsp Turmeric powder - 1 tbsp Lemon juice from 1/2 a lime Rice flour - 1 tbsp Oil for frying - 4 tbsp

Preparation Method 1)De-shell the prawns and wash them. 2)Marinate them with all the ingredients for 30 mins. 3)Place a pan on flame and add oil to shallow fry it on a low flame. 4)Cook for 5 mins. 5)Turn the prawns and leave it to cook for another 5 mins. :- Serve hot.

Chilly Fish Curry Description Fish in hot and spicy gravy(Meen

thilappichathu) Cuisine Style

Kerala

Ingredients Any fish(Salmon, Tilapia, Kingfish etc.) - 1 lb Green chillies - 6 nos Small onions(Kunjulli) - 8 nos Ginger - 1 piece Curry leaves - 2 sprigs Tamarind(Puli) - 6 small pieces Red chilly powder - 2 tsp or more Turmeric powder - 1/4 tsp Oil - 1/2 cup Coconut oil - 1 tsp Salt - As reqd


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Preparation Method 1)Cut and clean salmon pieces. 2)Heat oil in a pan. 3)Add curry leaves, ginger, small onions, sliced chillies and saute till golden brown. 4)Add turmeric powder, red chilly powder and salt. 5)Add a little water and allow it to boil. 6)When it boils, add tamarind and boil further. 7)Add fish pieces. 8)Close the pan with a lid and when the fish is cooked, remove from fire. 9)Top it with a tsp of coconut oil. :- This tastes even greater if prepared in clay pot. :- Add more chilly powder to suit your tastes.

Chinese Chilli Prawns Recipe Description Recipe Non veg side dish Cuisine

Style Chinese

Ingredients Prawns - 1/2 kg Garlic(chopped) - 2 tsp Ginger(chopped) - 2 tsp Onion - 1 no (chopped) Soya sauce - 2 tsp Veg stock - 1 cup Pepper powder - 2 tsp Green chillies - 2 nos (chopped) Maida - 1/2 tbsp Egg - 1 no Corn flour - 1 tbsp Water - 1/2 cup Sugar - A pinch Salt - As reqd Red colour - 1/4 tsp


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Oil to deep fry Spring onion(chopped) for garnishing Preparation Method 1)Marinate the prawns with salt and pepper and keep it aside for atleast 1/2 an hour. 2)Beat egg in a bowl. 3)Mix maida with egg. 4)Pour egg-maida mixture over the marinated prawns and mix well. 5)Deep fry prawns till golden brown and keep it aside. 6)Heat oil in a wok. 7)Add chopped onion, garlic, ginger, green chillies and saute. 8)Add soya sauce and veg stock. 9)Add salt to taste. 10)When the stock boils, add fried prawns. 11)Mix corn flour with 1/2 cup of water and add to the gravy. 12)Add sugar and red colour. 13)Add chopped spring onion. :- Chilli prawns is ready to serve.

Cochin Fish Mollie Description Fish made in coconut milk Cuisine

Style Kerala

Ingredients Red snapper or pomfret - 12 fillets Coconut oil - 2 tbs (30 ml) Mustard seeds - 1 tsp (5 g) Garlic pods(finely chopped) - 8 nos


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Ginger(julienne) - 2.5 cm Green chillies - 6 nos (slit lengthwise, deseeded & julienne) Onions(sliced into rings) - 150 gm Salt - As reqd Curry leaves - 24 nos Tomatoes - 3 nos(225 gm) (cut into 8 slices each) Turmeric powder - 1/2 tsp (2 g) Coconut milk(3rd extract) - 1/2 cup Coconut milk(2nd extract) - 3/4 cup Coconut milk(1st extract) - 3/4 cup Lemon juice - 1 tbsp(15 ml) Preparation Method 1)Heat oil in a pan. 2)Add mustard seeds. Stir over medium heat until they begin to splutter. 3)Add garlic and ginger and stir for a minute. 4)Add green chillies and stir lightly. 5)Add the onions and sauté until translucent and glossy. 6)Add turmeric powder and stir well. 7)Add fish and the third extract of coconut milk. Bring it to a boil. 8)Lower the heat and simmer, turning carefully once, for three minutes. 9)Add salt and stir well. 10)Add curry leaves, tomatoes and the second extract. 11)Cover and simmer for three minutes. 12)Remove the pan from heat and gently (make sure that the fillets do not break) stir-in the first extract of coconut milk. 13)Return the pan to heat and bring to a boil over low heat. 14)Sprinkle lemon juice and stir carefully. 15)Remove from heat and adjust the seasoning. 16)Transfer the contents to a bowl.


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:- Serve with steamed rice.

Crab Curry Description Crab in spices Cuisine

Style Kerala

Ingredients Crabs(large) - 4 nos Small onions(sliced) - 100 gm (Kunjulli) Green chillies(chopped)- 2 nos Roasted curry powder - 3-1/2tbsp Turmeric powder - 2 tsp Pepper - As reqd Chilli powder - ½ tsp Fenugreek(Uluva) - 1 tsp Gamboges(chopped) - 2 pieces Curry leaves - 1 stem Water - 2 cups Thick coconut milk - 4 cups Mustard powder - 1/2 tsp Lemon juice - 1 lime Salt - As reqd

Preparation Method 1)Clean the crabs and divide each into 4 pieces. 2)Place them in a large pan, adding all the ingredients except coconut milk, mustard powder, lime juice and salt. 3)Bring the contents to a boil. 4)Add coconut milk and allow to simmer for 10 minutes. 5)Add lime juice, mustard powder and salt. 6)Stir for a few minutes until flavours are married. 7)Remove from heat and serve hot.


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Crab Masala Description Spicy Crab Masala - Kerala Style Cuisine

Style Kerala

Ingredients Crab(medium) - 1 no Chilly powder - 1 tsp Coriander powder - 1 tbsp Turmeric powder - 1/2 tsp Pepper powder - 1 tbsp Onion(chopped) - 1 cup Ginger-garlic paste - 1 tbsp Crushed pepper - 1 tbsp or add more if you need it more spicy Curry leaves - 4 - 5 nos Lemon - 1 no Salt - As reqd Oil - As reqd Onion(sliced) - 1/2 cup of deep frying Water - 1/4 cup

Preparation Method 1)Marinate cooked small pieces of crab(with shell) with salt and lemon juice and keep for an hour. 2)Saute chopped onion, ginger-garlic paste and curry leaves. 3)Add chilly powder, coriander power, turmeric, pepper and crushed pepper and saute on medium flame till oil comes out. 4)Add marinated crab and water to the sauted masala. 5)Close with a lid and cook for few mins. 6)Open lid and cook it on low flame till the gravy becomes thick. 7)Garnish with fried onions. :- Serve with kappa.


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Crispy Fried Prawns Recipe Ingredients Prawns(Chemmeen) - 25 - 30 nos (medium sized) Soya sauce - 1 tsp Vinegar - 1 tbsp Chilly powder - 1 tsp Pepper powder - ¼ tsp Ginger-garlic paste - 2 tsp Salt - As reqd Corn flour - As reqd Oil for frying Preparation Method 1)Shell the prawns but leave the tails in tact. 2)Devein, wash and pat dry. 3)Mix together soya sauce, vinegar, chilly powder, pepper powder, ginger-garlic paste and salt. 4)Marinate the prawns with the above for 30 mins. 5)Add enough corn flour to absorb all the moisture. 6)Heat oil for deep frying. 7)Fry the marinated prawns, few at a time, in moderately hot oil. :- Serve immediately.

Dried Fish Curry Description Dried fish (Onakka meen)

cooked with raw mango and coconut

Cuisine Style Kerala


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Ingredients Dried fish (small variety) - 500 gm (cleaned and washed) Shallots(Kunjulli) - 20 nos (cut into small pieces) Green chillies - 8 - 10 nos (slit into two) Curry leaves - 2 sprigs Grated coconut - 1/2 cup Raw mango - one half (depending on sourness ) Coconut oil - 2 tsp Chilly powder - 1/2 tsp Turmeric powder - A pinch Salt - As reqd

Preparation Method

1)Grind the coconut with 1 - 2 shallots into a fine paste. 2)Cook the dried fish with green chillies, shallots, salt, turmeric powder and chilly powder, till half done. 3)Cut the raw mango into thin slices and add it to the fish. 4)Cook well, till the fish is done. 5)Add the coconut paste and cook, till the raw smell goes. 6)Switch off the stove. 7)Add coconut oil and curry leaves and keep it closed for 2 mins. :- Can prepare sardine or mackerel in the same way, but need to increase the quantity of ingredients.

Dry Prawns Fry Ingredients Dry prawns - 100 gm Small onions(Kunjulli) - 20 nos


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Pepper powder - 1 tsp Chilly powder - 1 tsp Curry leaves - 1 stem Salt - As reqd Coconut oil - 1 tbsp Preparation Method 1)Wash and clean the dry prawns. 2)Strain the water. 3)Fry in a pan for few minutes till it becomes golden brown. :- Do not add oil. 4)Make a paste of pepper powder, chilly powder and salt. 5)Add the fried prawns to this, mix well and keep aside for 10 mins. 6)Cut the onions into thin pieces. 7)Heat oil in a pan or a kadai. 8)Saute the onions. 9)Add curry leaves and prawns to this. 10)Cover and cook for 2 mins on low flame. 11)Remove the lid and again fry for few more minutes. :- Do not add too much of oil. 12)Once the prawns and the masala are mixed and fried well, remove from flame. :- Serve hot.

Fish Biriyani Ingredients For Rice:


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Ghee - 2 tbsp Cardamom(Elakka) - 4 nos Cinnamon(Karugapatta) - 4 sticks Cloves(Grambu) - 4 nos Pepper - 4 nos Onion(sliced) - 1/2 cup Basmati rice - 3 cups Boiled water - 6 cups Salt - 2 tsp For fish masala: King fish or seer fish - 1/2 kg Chilly powder - 1 tbsp Turmeric powder - 1/2 tsp Salt - 1 tsp Oil - 1 cup Onion(sliced) - 3 nos Ginger-garlic-green chillies paste - 2 tbsp Tomatoe(chopped) - 1 no Garam masala powder - 1 tsp Curd - 1 tbsp Thick coconut milk - 1/4 cup Coriander leaves(chopped) - 1 cup Mint leaves(chopped) - 2tbsp Ghee - 2 tbsp For garnishing: Cashew nuts(roasted) Raisins(Onakka munthiri)(roasted) Preparation Method For preparing rice: 1)Heat ghee in a pan. 2)Add cardamom, cinnamon, cloves and pepper. Stir them. 3)Add onions and fry for 5 min. 4)Add rice and stir for 5 min. 5)Pour boiled water along with salt and cook till it done. For making fish masala: 1)Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hour. 2)Fry the marinated fish pieces in oil.


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3)Heat the same oil used to fry the fish in a pan. 4)Add sliced onions and fry on a low flame, till it becomes slightly brown. 5)On medium flame, add ginger-garlic-green chilly paste and tomato. 6)Stir it for 6 min. 7)Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. 8)Add fried fish pieces and reduce the flame. 9)Cook till it starts to boil. For making fish biriyani: 1)Take a deep bottom vessel and layer rice and fish masala. 2)Pour 2 tbsp of ghee and tightly cover with a lid. 3)Keep it on a very low flame for 10 min. 4)Garnish with roasted nuts and raisins. :- We can use fish with not much bones like tuna, salmon, akoli.........etc, but it will be tastier when we use king fish. :- Pour 2tsp of pineapple essence or some small pieces of pineapple before putting the lid on.it will give a very nice smell :-YES! you can use prawns or chicken instead of fish

Fish Manjurian Ingredients Fish - 250 gm Soya Sauce - 300 gm Ginger (small pieces) - 200 gm Garlic (small pieces) - 300 gm Onion (long pieces) - 1 no All purpose flour(Maida)- 200 gm


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Egg - 1 no Bell pepper (small pieces) - 1 no Chilly powder - As reqd Salt - As reqd Black Pepper - As reqd Coriander leaves - A little Ajinomotto - A pinch Oil for frying

Preparation Method 1)Cook the fish separately in boiling water with 2 tsp of salt. 2)Take the fish and separate them into very small pieces taking the bones off the fish completely. 3)Mix the all purpose flour, beaten egg, ginger & garlic paste, salt, chilly powder and pepper powder to make a paste. 4)Add the fish to the paste and marinate it for 45 minutes. 5) Heat oil in a pan and deep fry the fish. 6)Heat oil in another pan and saute` the onions, bell pepper, ginger and garlic pieces. 7)Add the soya sauce and allow it to boil. 8)Add the fried fish pieces to the boiling mixture. 9)Finally, add ajinomotto and coriander leaves.

Fish Roll Recipe Ingredients For marinating: King fish - 1/2 kg (avoid bony fish) Ginger-garlic paste - A little Chilly powder - As reqd Turmeric powder - A pinch Salt - As reqd


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For stuffing: Onions - 4 nos Curry leaves - A few Ginger & garlic(chopped) - 5 tsp Green chillies - 3 nos Oil - 4 tsp For pan cakes: Allpurpose flour(Maida) - 2 cups Salt - As reqd Water - 1 - 2 cups (pancake should be thin, so add water according to that) Egg - 1 no For frying: Egg(beaten) - 1 no Bread crumbs for coating Oil for frying - 1 1/2 cups Preparation Method 1)Marinate the fish with some ginger-garlic paste, chilly powder, turmeric powder and salt. 2)Fry them and break it into pieces. Keep it aside. 3)Heat 4 tsp of oil in a pan or a kadai. 4)Saute well onions, green chillies and curry leaves. 5)When the onions turn brown, add ginger & garlic chopped and saute it again for 2 mins. 6)Add the fish pieces. 7)Mix together maida, one egg, water and salt. :- The batter should be of running consistency. 8)Pour some batter onto a hot tava and spread like dosa into thin pancakes. :- Do not cook on both sides. 9)Close it with a lid and after it gets cooked, put it inverted over a plate. :- The unturned part shoud lie below, it should be sticky. 10)Put some stuffing inside the pan cake covering around half the portion of it.


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11)Fold the two sides from inside. 12)Roll it again to get the fine look and to make the stuffing very tight. 13)Dip the rolls in beaten egg and coat it with bread crumbs like cutlets. 14)Fry it in oil, till golden brown.

Fish Tamarind curry Ingredients Fish - As reqd Coconut oil - 2 tbsp Fenugreek seeds(Uluva) - 1 tsp Mustard seeds - 1 tsp Ginger(sliced lengthwise) - 2 tsp Garlic(chopped) - 1 tsp Small onion(Kunjulli) - 1/4 cup (sliced) Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Chilly powder - 1 tsp Tomato(small) - 1 no (finely chopped) Curry leaves - A few Thick coconut milk - 1/4 cup Thick tamarind(puli) water - 1 tsp Salt - As reqd Preparation Method 1)Heat coconut oil in a pan. 2)Splutter fenugreek seeds followed by mustard seeds. 3)Add ginger, garlic and small onion and saute well. 4)Reduce the flame. 5)Add turmeric powder, chilly powder coriander powder and salt and fry it lightly. 6)Add tomato and saute, till it blends. 7)Add the thick tamarind water and mix well.


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8)Add curry leaves. 9)Reduce the flame. 10)Add coconut milk and allow it to boil. 11)Add very little water as reqd. 12)When the gravy boils, add fish and cook, till done.

Fish(Aikura) Cutlet Fry Ingredients Fish(Aikura) - 7 pieces Chilli powder - 4 tsp Turmeric powder - 1 tsp Egg - 1 no Bread crumbs - 1 cup Salt - As reqd Oil enough for deep frying

Preparation Method 1)Clean the fish and cut into round shapes. 2)Marinate fish with 3 tsp of chilly powder, turmeric powder and salt for 15 mins. 3)Add 1/2 tsp of chilly powder and some salt into the egg and mix it well. 4)Dip each piece of fish into this mixture. 5)Cover it with bread crumbs like cutlet preparation. 6)Deep fry in hot oil, till it becomes golden brown. :- Can be used even as a snack with tomato sauce.


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Garlic Butter Prawns with Rice Recipe Ingredients Tiger/medium prawns - 6 - 8 nos (de-shelled) Cooked rice - 1 cup Unsalted butter - 100 gm Green chillies - 2 nos (finely chopped) Fresh coriander(finely chopped) - 1/4 cup Salt - A pinch Garlic pods - 5 nos (peeled and crushed) Preparation Method 1)Place the butter, coriander leaves, chillies, garlic and salt in a microwaveable bowl and cook on high for a minute. 2)Heat a non stick pan. 3)Fry the prawns for 2 - 3 mins. 4)Pour the mixture of butter over the prawns and stir well till the prawns are coated. 5)Take the serving dish and place the rice in one half and the prawn mixture in the other half. :- Serve hot.

Kozhi Molavu Varuval in Tamil Nadu Style Recipe

Ingredients Chicken - 1 kg Lime - 1 no Ginger-garlic paste - 3 tsp


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Turmeric powder - 1/2 tsp Salt - As reqd Coriander leaves for garnishing - 1/2 cup To Powder:- Whole black pepper corns - 2 dsp* Cumin seeds(Jeerakam) - 2 dsp* Cloves(Grambu) - 3 nos Cinnamon(Karugapatta) - 2 nos (1" pieces) For tempering:- Oil - 3 tbsp Curry leaves - 10 nos Onion(large) - 2 nos (thinly sliced) *dessertspoon

Preparation Method 1)Extract the juice from the lime and mix with ginger-garlic paste, turmeric powder and enough salt for the chicken. 2)Marinate the chicken with the above for an hour. 3)Broil(roast without oil) the ingredients listed under `To Powder` and powder them coarsely. 4)Heat oil in a kadai. 5)Temper with curry leaves. 6)Add the onion and saute. 7)When it turns golden brown, add the powdered spices and saute for 2 mins. 8)Add the marinated chicken pieces. 9)Fry on low heat for 5 mins. 10)Add half a cup of water and allow the chicken to cook. 11)When chicken is tender enough, keep on the heat till all the water is absorbed. 12)Continue sauting till the chicken browns evenly. 13)Garnish with coriander leaves.


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1 Whole Chicken Masala Nirachathu Recipe

Ingredients Whole chicken - 1 kg (skinned) Onions - 8 nos Green chillies - 5 nos Ginger-garlic paste - 3 tsp Tomato - 3 nos Chilly powder - 1 tsp Turmeric powder - ½ tsp Garam masala powder - ½ tsp Eggs - 3 nos Curry leaves - 2 sprigs Coriander leaves - 2 sprigs Salt - As reqd Oil - As reqd

Preparation Method

1)Boil and de-shell the eggs and cut them into halves. 2)Heat oil in a pan. 3)Sauté the onions until browned. 4)Add the green chillies and the ginger-garlic paste and fry well. 5)Add turmeric, garam masala and chilly powder. 6)Fry well and add the tomatoes. 7)Sauté, until the oil runs clear. 8)Mix a quarter of the masala with the boiled egg-halves. 9)Stuff the chicken with this, tie a string around the chicken and place the chicken in a pressure cooker. 10)Cook upto 1 whistle. 11)Remove the whole chicken immediately and fry it in a large kadai. 12)Add the whole remaining masala into the kadai and coat the chicken well.


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13)Garnish with curry leaves and coriander leaves. :- Serve with naan, parathas or rice.

18 Chilli Chicken Recipe

Ingredients Chicken(boned & skinned) - 1 lb Dry red chillies(Kollamulaku) - 18 nos (large chillies soaked in warm water) Cumin seeds(Jeerakam) - 1 tsp Fennel(Perinjeerakam) - 1/2 tsp Coriander seeds - 2 tbsp Fresh ginger - 3-4 pieces (peeled & pulped) Lemon juice - 1 no Salt - As reqd Vegetable oil for deep frying Lemon wedges for garnishing Note : Reduce Chilli if you don`t like spicy food.

Preparation Method

1)Dry roast the cumin, fennel and coriander together and then grind with the drained chillies. 2)Mix the ground spices with ginger, lemon juice and salt in a bowl. 3)Chop chicken into bite size pieces. 4)Add chicken to bowl and mix with the marinade thoroughly. 5)Cover and refrigerate overnight. 6)Heat oil in steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of the pan. 7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.


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8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch. 9)You can keep chicken warm in a low oven until all is ready. 10)Garnish with lemon wedges.

Chicken Kentukcy Recipe

Ingredients Chicken - 500 gm (cut into medium size pieces) Green chillies(hot) - 10 nos Garlic pods - 10 nos Salt - As reqd Allpurpose flour(Maida) - 100 gm Oil for deep frying (preferably Sunflower oil)

Preparation Method

1)Grind together chilly and garlic to a very smooth and thick paste. 2)Marinate chicken with the above mix. 3)Add enough salt and mix it again. 4)Keep this for 20 - 30 mins. 5)Take each chicken piece and soak it in the maida. :- Make sure that maida is covered almost every where of the chicken piece. Do not add water. 6)Keep it aside for 10 mins. 7)Deep fry it in hot oil.


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Badam Chicken Recipe Ingredients

Chicken thighs - 1 kg Yoghurt - 1 cup Lemon - half Salt - As reqd Pepper powder - 1 tbsp Egg - 1 no Corn flour - 1 tbsp Badam - 6 nos Cashewnut - 6 nos

Preparation Method

1)In a bowl, put yoghurt, lemon, salt and pepper powder. 2)Put the chicken into this amd mix well and leave for one hour. 3)Beat egg and cornflour nicely. 4)Grind badam and cashewnut and put into the mix. 5)Dip the chicken in the above and deep fry. :- Serve hot.

BBQ Chicken Recipe Ingredients


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Chicken - 2 kg (skinned and cut into pieces) (Whole chicken or parts of chicken may be used) Ginger(chopped) - 3 tbsp Garlic(chopped) - 3 tbsp Green chillies(hot) - 3 nos Red chilly powder - 1 1/2 tsp Black pepper(ground) - 2 tsp Salt - As reqd Soy sauce - 4 tbsp Teriyaki Sauce - 4 tbsp

Preparation Method

1)Grind together all the ingredients(except for the sauces) along with a little water. 2)Mix together the ground paste along with the two sauces in a large bowl. 3)Poke the chicken pieces with a fork all over. 4)Add the chicken pieces into the bowl and mix well. 5)Leave at room temperature for half hour, mixing once more. 6)Refrigerate overnight (preferably about 24 hours) and mix at least once more. Mixing every 3 hours is recommended. 7)BBQ the chicken pieces. :- Add a few crushed curry leaves to the marinade for extra flavour. :- The amount of Red chilly powder and Black pepper may be increased or decreased to vary the hotness

Boneless Tandoori Chicken Tikka Recipe Ingredients


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Boneless chicken - 1 kg (cut into small pieces) Kashmiri chilly powder - 2 tsp Lemon juice - 1 tbsp Salt - As reqd For marination: Yoghurt/Curd - 1 cup Kashmiri chilly powder - 1 tsp Salt - As reqd Ginger paste - 2 tbsp Garlic paste - 2 tbsp Lemon juice - 2 tbsp Garam masala powder - 1/2 tsp Mustard oil - 2 tbsp For basting(optional): Butter Chat masala - 1/2 tsp For garnishing: Onion rings Lemon wedges

Preparation Method

1)Clean the chicken, remove the bones and cut it into small cubes. 2)Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour. 3)Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes. 4)To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well. 5)Apply this marinade onto the chicken pieces and refrigerate for 4 hours. 6)Heat 4 - 5 tbsp of oil in a non - stick pan. 7)Fry the chicken pieces on a very low flame. :- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted. 8)Fry the chicken on the other side too, until both sides are reddish brown in colour.


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9)Garnish with onion rings and lemon wedges. :- Serve hot.

Butter Chicken Recipe Ingredients

Chicken - 900 gm Onion(big) - 4 nos (finely chopped) Tomato(big) - 4 nos (finely chopped) Ginger - A small piece (cut into long and thin strips) Turmeric powder - A pinch Chilly powder - 1/4 tsp Capsicum(big) - 1 no (cut into square pieces) Cashew nuts - 10 nos Fresh Cream - 1 tin(Nestle) Butter - 4 tbsp Salt - As reqd Coriander leaves for garnishing

Preparation Method

1)Grind cashewnuts to a smooth paste. 2)Heat butter in a pan. 3)Saute onions in it, till transperent. 4)Add tomatoes and saute till they are soft. 5)Add ginger and mix well. 6)Add turmeric and chilly powder and mix well. 7)Add chicken, salt and mix well. 8)Close the lid and cook.


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9)When it is half cooked, add capsicum. 10)Add cashewnut paste. 11)Finally, add fresh cream(whipped well with a spoon). 12)Garnish with coriander leaves.

Chettinad Chicken Pepper Fry Recipe Ingredients

Chicken -1 no Veg oil - 2 tbsp Onions(medium) - 2 nos Garlic pods - 2 nos Fresh root ginger - 3/4 inch piece Turmeric powder - 1 tsp Cayenne pepper - 1 tsp Ground coriander - 1 tsp Curry leaves - 6 nos Black peppercorns(crushed) (Kurumulaku) - 2 oz Tomatoes (peeled & chopped) - 3/4 cup Salt - As reqd

Preparation Method

1)Cut the chicken into small pieces. 2)Heat the oil and fry the finely chopped onions, garlic and ginger. 3)Add the spices and cook for a few minutes longer. 4)Add the tomatoes and salt to taste and cook for a further 5 minutes. 5)Put in the chicken pieces and stir so that they are thoroughly coated with the gravy. 6)Cover the vessel and simmer for about 30 minutes at the end of which, the mixture should be almost dry. But you need to check from time to time and add a little water if necessary


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Chicken - 65 Ingredients

Chicken - 1/2 kg Ginger - 1 small piece Garlic pods - 5 nos Corn flour - 1 1/2 spoon Fennel seeds(Perinjeerakam) powder - 1 spoon Cumin(Jeerakam) powder - 1 spoon Turmeric powder - 2 pinch Chilly powder - 1 1/2 spoon Yoghurt - 1 spoon Salt - As reqd Colour powder - 1 pinch Coriander leaves for garnishing Lemon - 1 small piece for garnishing Oil for frying

Preparation Method

1)Marinate all the above ingredients and refrigerate for 3 hrs. 3)Deep fry them in oil. 3)Garnish with coriander and lemon.

Chicken Biriyani Recipe Ingredients

Chicken -1 kg Basmati rice –1 kg Carrots(big) – 2 nos Onions(medium) – 3 nos Cardamom(Elakka) - 4 nos Cloves(Grambu) – 4 nos Cinnamon(Karugapatta) –3 nos of 1” stick Bay leaves(Vazhana/Karuga ela) – 2 nos Garlic pods – 1 big Ginger - 2” piece Green chillies – 8 nos Ghee – ½ cup Oil – 3-4 tbsp Milk - ¼ cup


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Saffron – A pinch Lemon juice – 1 tbsp Salt – As reqd For the marinade: Cashewnuts –10-12 nos Raisins(Onakka munthiri) – 5-7 nos Curd – ½ cup Coriander powder – 2 tsp Chilly powder –1 tsp Garam masala powder –1 tsp Turmeric powder –1 tsp For garnishing: Cashew nuts -10 nos Raisins(Onakka munthiri) -10 nos Onion(big) – 1 no Coriander leaves – A bunch

Preparation Method

1)Grind together the ingredients for marinating, into a fine paste and marinate the


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12)In the same ghee, add the finely chopped carrots and sauté for a while. 13)Add this to the cooked rice and mix well. 14)Soak the saffron in warm milk for a while. 15)Grease a big vessel with butter and layer the rice and cooked chicken. 16)Pour the soaked saffron over the rice. 17)Bake it for 20 minutes at 180 degree C. 18)Garnish with fried cashews, raisins, onions and chopped coriander leaves. :- Serve hot.

Chicken Chilli Fry Ingredients

Chicken - 700 gm (cut into 4 cm cubes) Oil - 2 tbsp Butter - 2 tbsp Garlic pods(chopped) - 6 nos Ginger - 5 cm piece (cut into very thin pieces) Fresh red or green chillies - 8 nos (shredded) Onions(large) - 2 nos Curry masala powder - 2 tsp Salt - As reqd Chicken soup cubes - 2 nos Water - 150 ml Green chillies(slit lengthwise) - 5 nos Tomatoes - 2 nos (cut into thin slices) Coriander leaves(chopped) - 15 gm Lemon juice - 1 lime

Preparation Method

1)Heat the oil in a wok.


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2)Fry the chicken until it is sealed, stirring frequently. Remove from oil and put in a pan. 3)Heat the butter in a wok and fry the garlic, ginger and chillies for one minute. 4)Add the onions and fry till they become brown in colour. 5)Add half of the curry masala powder and stir well. 6)Add the chicken pieces and salt and sauté for 10 minutes. 7)Add the fried onions, soup cubes and water to the chicken and mix well. Cook till done and dry. 8)Add the green chillies, tomato slices and the remaining curry masala powder and sauté for three minutes. 9)Garnish with coriander leaves with a squeeze of lemon juice. :- Serve hot.

Chicken Coconut Milk Curry(Jacky`s) Ingredients

Chicken - 1 kg Onion - 1 1/2 cups (sliced) Ginger(chopped) - 2 tbsp Garlic(chopped) - 1/2 tbsp Green chillies(slit) - 4 nos Curry leaves - 2 - 3 sprigs Potato(big) - 1 no (boiled and cubed) Lemon - 1 no Coriander powder - 2 tsp Red chilly powder - 1 tsp Turmeric powder - 1/2 tsp Pepper powder - 1/2 tsp Garam masala powder - 1/2 tsp Aniseed(Perinjeerakam) powder - 1/2 tsp Coconut milk - 2 cups Oil - As reqd


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Salt - As reqd

Preparation Method

1)Marinate chicken with 1 tsp salt and 1 tsp lime juice and keep aside for 1/2 an hour. 2)Make a paste of coriander powder, chilly powder and turmeric powder. Keep aside. 3)Heat oil in hard bottomed vessel. 4)Add onion, ginger, garlic and green chilli and saute them till brown. 5)Add masala paste and stir fry for a minute. 6)Add chicken, stir and fry for 5 mins. 7)Add 1 1/2 cups of coconut milk, required salt and cook for 1/2 hour or till done. 8)When the chicken is half done, add the cubed and boiled potato. 9)Add rest of the coconut milk (1/2 cup), garam masala, pepper powder and curry leaves. 10)Heat it for a minute and the chicken curry is ready. 9)Dissolve 1 tbsp corn flour in 1/4 cup of water and add to chicken curry for a thickened gravy. :- Serve with chapatthis and parathas.

Chicken Corn Soup Ingredients

Chicken pop - 2 - 3 pieces or Crab flakes - 100 gm Cream of Corn Can - 1 no Eggs - 2 nos Corn starch - 1 tbsp Salt - As reqd Pepper - As reqd


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Preparation Method

1)Cook chicken in a pressure cooker. :- You can fill up ur cooker with 5 glasses of water or as much you want. 2)Drain the stock and in a vessel continue heating the stock. 3)Shred the chicken pieces and remove the bones. 4)Add the cream of corn to the boiling stock on low flame. 5)Add the shredded chicken and mix it. 6)Take 1 tbsp of corn starch powder and mix with water till it gets dissolved and add this to the water and mix it. :- It will start getting thicker. 7)Finally add 2 eggs. 8)Use a chenni(filter tray) and pour the egg into ingredients and keep mixing so that the egg gets cooked spilting over. 9)Once the egg gets fluffy and the soup is pretty cooked, turn off the gas. :- Serve in a bowl. :- You can add salt, pepper or soy sauce for taste.

Chicken Curry Recipe Ingredients

Chicken - 1 kg Onion(large) - 1 no (chopped) Tomato(large) - 1 no (chopped) Coriander powder - 3 tsp Chilly powder - 1 1/2 tsp Turmeric powder - 1/2 tsp Garam masala powder - 3/4 tsp Coconut milk - 1/2 cup Oil - 3 tbsp


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Ginger-garlic paste - 2 tsp Salt - As reqd Coriander leaves for garnishing

Preparation Method

1)Heat oil in a pan or a kadai. 2)Saute the onions, till they become transparent. 3)Simmer the heat and add the ginger-garlic paste. 4)Fry for sometime, until the raw smell of the ginger-garlic paste disappears. 5)Add tomato and saute for another 2 mins. 6)Once the tomatoes are almost cooked, add the coriander powder, chilly powder, garam masala powder and turmeric powder and mix well. 7)Saute this mixture for a min. 8)Add the chicken pieces and mix it well with the masala. 9)Add 2 cups of water and salt. 10)Allow it to cook on a medium flame for about 45 mins. 11)Once the chicken is cooked and the gravy is thickened, add the coconut milk. 12)Heat it through. 13)Garnish with coriander leaves. :- Serve hot with chappathis, pooris, rice, appam etc.

Chicken fried rice Ingredients

Basmati rice - 2 cups Shredded chicken - 1 cup Eggs(beaten) - 2 nos Pepper powder - 1/2 tsp Chinese salt - 1 pinch(optional) Salt - As reqd Onion(small) - 1 no


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(finely chopped) Capsicum(medium) - 1 no (finely chopped) Fresh green peas - 1/2 cup (boiled) Oil - 2 tbsp

Preparation Method

1)Cook the rice along with salt and a tsp of oil. Keep aside. 2)Heat oil in a pan. 3)Add onion and fry, till it becomes soft. 4)Add eggs and scramble well. 5)Add chicken and saute for few secs. 6)Add capsicum and green peas and saute for a min. 7)Add rice, salt, a pinch of chinese salt and pepper powder and toss nicely. :- Serve hot with Chilly chicken or any spicy dish.

Chicken Fry Ingredients

Chicken - 1 kg (boneless/with bone is also fine) Soya sauce - 4 - 5 tbsp Turmeric powder - 1/2 tsp Chilly powder - 2 tsp or as reqd Salt - As reqd Lemon juice - 1 tsp Curd - 1 small cup Chicken masala powder - 1 1/2 tsp - 2 tsp Oil for frying Onion - 2 big ones or 3 small ones Chicken masala powder - any brand is fine, like MTR, BADSHAH, SHAN etc....

Preparation Method

1)Clean the chicken and cut it into medium size pieces.


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You can do this in 2 ways. a)without marination - the easy one and b)with marination. a)Preparation without marination:- 1)Mix the chicken with salt, turmeric powder and chicken masala and keep it for about 10 - 15 mins. 2)Heat oil required for shallow frying. 3)Fry the chicken pieces till they are cooked and they turn golden brown in colour. 4)After all the pieces are fried, put all the pieces into the same skillet. 5)Add soya sauce and allow it to cook, till the sauce is absorbed. :- You can also add salt, chilly powder and chicken masala before you add soya sauce. b)Preparation with marination:- 1)Marinate the chicken pieces with turmeric powder, chilly powder, salt, chicken masala, lemon juice and curd for 30 mins. 2)Heat oil in a skillet. 3)Add onions and fry till they turn golden brown. 4)Add the marinated chicken. 5)Add 1/2 glass of water and stir well. 6)Cover and allow the chicken to cook. 7)When the chicken is cooked, take off the lid, simmer the stove and cook till there is no gravy left. :- Cook only in sim as there are chances of it getting burned. 8)When there is no gravy left, add soya sauce and cook for about 5 - 10 mins. :- Absolutely, there should not be any gravy left. 9)Garnish with coriander leaves if reqd.


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Chicken Kabsa(ARABIAN)

Ingredients Chicken - 2.5 - 3 lbs (cut into 6 - 8 pieces) Long grain rice - 1 lb (washed and soaked in water for atleast 15 mins) Onion(large) - 2 nos (thinly sliced) Tomato - 2 nos (finely chopped) Carrots(medium) - 2 nos (grated) Tomato puree - 1 can Garlic pods - 5 nos (crushed) Rind of one orange(grated) Cinnamon(Karugapatta) - 4 nos Cloves(Grambu) - 6 nos Cardamom(Elakka) - 6 nos Raisins(Onakkamunthiri) - 4 - 5 tbsp Almonds(sliced) - 4 - 5 tbsp Vegetable Oil/Corn oil/Butter - 1/4 cup Salt - As reqd Pepper - As reqd Hot water or Chicken Broth - 3 cups

Preparation Method

1)Heat oil/butter in a pan or a kadai. 2)Add onions and saute till they turn brown. 3)Add chicken pieces followed by tomato puree, chopped tomatoes and crushed garlic. 4)Saute for about 4 - 5 mins on a low flame. 5)Add around 3 cups of hot water or broth and mix well. 6)Add carrot, grated orange rind, cloves, cardamom and cinnamon and mix well again. 7)Add salt and pepper and mix well and cook for about 1 minute.


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8)Cover and cook on low flame for about 25 - 30 mins. 9)When the chicken is done, stir rice into the liquid in between the pieces of chicken. :- Or else you can also remove the chicken pieces from the pan, add rice and and then return the chicken pieces back to the pan. 10)Cover and simmer for about another 30 - 45 mins or until rice is cooked or the liquid is fully absorbed. 11)Set aside to keep warm. 12)Place it on a serving dish and garnish with raisins and almonds. :- If you are cooking rice alone, then, arrange the chicken on top of the rice while serving and then garnish with raisins and almonds.

Chicken Korma Ingredients

Chicken - 1 no (cut into pieces Onion(medium) - 2 nos Garlic pods - 2 nos Ginger - 2 pieces Green chillies - 2 nos Coriander seeds - 1 tbsp Cardamom(Elakka) - 3 nos Cinnamon(Karugapatta) stick - 1 no Oil - 1/2 cup Yoghurt - 1 cup Coriander leaves(choppd) - A few Salt - As reqd

Preparation Method

1)Grind 1 onion, ginger, garlic, chillies and coriander seeds into a paste. 2)Spread the mixture on the chicken and leave it aside for 1 hour. 3)Heat oil in a pan or a kadai. 4)Fry the other sliced onion.


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5)Add whole spices, chicken and fry well for a while. 6)Add yoghurt little-by-little at a time, cover and simmer on gentle heat, till chicken is cooked. 7)Sprinkle coriander leaves. :- Serve hot.

Chicken Kulambu

Ingredients Chicken pieces - 1 lb Onion(small) - 1 no Coconut milk - 2 cups Ginger - 1" long Cashew paste - 2 tsp Turmeric powder - A pinch Dry red chillies(Kollamulaku) - 8 nos Black pepper - 1 tsp Cumin seeds(Jeerakam) - 2 tsp Oil - 1 tbsp Salt - As req

Preparation Method

1)Chop the onion finely. 2)Grind 6 red chillies, cumin and black pepper. 3)Add ginger and grind to a smooth paste by adding sufficient water. 4)Heat the oil in pan. 5)Add the remaining red chillies. 6)Add onion and when it gets sauteed, add the chicken pieces, turmeric powder and salt. 7)Cook for about 10 mins. 8)Add the coconut milk, cashew paste and the ground paste.


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9)Cook till the chicken pieces are done.

Chicken Madras Ingredients

Chicken breasts - 2 nos (skinned and cut into 1 inch cubes) Veg oil or ghee - 2 tbsp Whole small dry chillies - 6 nos (Bird`s Eye or Thai Hots) Hot chilly powder - 1/2 tsp Cumin seeds(Jeerakam) - 1 tsp (ground) Coriander seeds(ground) - 1 tsp Paprika - 1 tsp Basic curry sauce - 1/2 a batch Salt - As reqd Garam masala - 1/2 tsp Fenugreek(Uluva) leaves (dried) - 1 tsp (Fenugreek leaves should be washed in a sieve and then left moist for at least 10 minutes.)

Preparation Method

1)Heat a little of the oil in a large heavy frying pan.


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8)Finally, add the garam masala and fenugreek leaves. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.

Chicken Manchurian

Ingredients Chicken - 1/2 kg (Boneless, preferably breast meat) Corn flour - 150 gm Red chilly powder - 2 tbsp Turmeric powder - 1/2 tbsp Coriander powder - 2 tbsp Onion(medium) - 3 nos (finely chopped) Green chillies(split) - 4 nos Garlic paste - 1 tsp or cut into small pieces Ginger paste - 1 tsp or cut into small pieces Black pepper(crushed) - 1 tsp Olive oil Soya Sauce(Black) - 2-3 tsp Salt - As reqd

Preparation Method

1)Cut the chicken into small sized pieces. 2)Mix it well with chilly, turmeric and coriander powder and salt. 3)Add the corn flour and mix well with enough water. 4)Keep the mixture on the freezer for 1/2 hour. 5)Heat oil in a frying pan.


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6)Add onions and fry, till it becomes light brown. 7)Add enough salt, green chillies, black pepper, ginger and garlic and fry. 8)Add 2 tsp of soya sauce and keep on low flame. 9)Once the chicken mix is settled, fry the mix in oil, in a separate pan, until the chicken is cooked well. 10)Transfer the mix with the oil to the onion - soya mix and add extra sauce, if needed. 11)Keep on a low flame and cook for 10 minutes. 12)Add coriander leaves, just before switching off. 13)Decorate with extra coriander leaves, once the dish is transferred to the serving bowl. :- Serve hot with chappathis. :- A pinch of ajinomotto would be nice too.

Chicken Mughlai Ingredients

Chicken(large) - 1 no (skinned, meat removed and cut into pieces) Ghee or unsalted butter - 12 oz Onions(grated) - 2 nos Salt - 2 tbsp Ginger(grated) - 1 1/2" piece Garlic pods(crushed) - 8 nos Green cardamom - 6 nos (broken slightly) Cinnamon(Karugapatta) - 1 1/2" stick Eggs(lightly beaten) - 4 nos Sugar - 4 tbsp Almonds(Badam)(ground) - 6 tbsp Cream - 27 fl Flaked almonds for garnishing


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Preparation Method

1)Heat ghee or butter in a large pan over medium heat. 2)Add onions and fry them along with salt until translucent. 3)Add ginger, garlic, cardamoms & cinnamon sticks. Stir-fry until the onions are brown. 4)Add chicken pieces & cook, stirring occassionally, for about 5 minutes. 5)In a small bowl, mix together the eggs, sugar, ground almonds & cream. 6)Lower the heat & pour the egg & cream mixture into the pan. 7)Simmer gently for 7 minutes, until the chicken is cooked & tender. 8)Do not overcook the sauce or the egg & cream will curdle. 9)Garnish with flaked almonds. :- Serve with rice or chappathis.

Chicken Potato Kurma

Ingredients Chicken (cut into pieces ) - 2 lbs Potatoes - 1 lb (diced into big pieces) Oil - 2 tbsp Onion(medium & chopped) - 1 no Tomato(small & chopped ) - 1 no Garam masala - 2 pinches (you can add cinnamon(Karugapatta) stick and cloves(grambu)) Curry leaves - A few For making the paste: Chopped coconut - 6 tbsp Poppy seeds(Khashakhasha) - 1 tsp Cashew nuts - 5 nos Roasted Bengal gram(Kadalaparippu) - 2 tsp Green chillies - 4 nos


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Coriander powder - 1 tbsp Ginger - 1" piece Aniseeds(Perinjeerakam) - 1 tsp Preparation Method 1)Mix the chicken pieces, potato pieces and half of the onion in a sauce pan. 2)Add the ground paste and 3 cups of water. 3)Sprinkle some salt. 4)Cover and cook until soft. 4)Remove the cover and lower the flame. 5)Season it with all the other ingredients and allow it to boil. 6)When it becomes thicker, remove it from the flame. :- Serve it with any rice, chapathies, idlis, dosas.

Chicken Roast Ingredients Chicken - 1 kg Onion - 1/2 kg (finely sliced) Tomato - 1/4 kg (finely sliced) Green chillies - 8 nos Shallots(Kunjulli) - 1/2 cup Ginger - A small piece Garlic pods - 8 nos Curry leaves - A few Salt - As reqd Coriander powder - 2 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Oil - 1/4 cup Preparation Method 1)Clean and cut chicken into medium pieces.


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2)Crush together shallots, garlic, ginger and green chillies. 3)Heat oil in a heavy bottom vessel. 4)Add curry leaves and onion and saute, till they become soft. 5)Add the crushed masala and simmer for 1 min. 6)Add all powders and stir once. 7)Add chicken and tomatoes and allow it to boil. 8)When it starts boiling, add salt. 9)Cover and cook in simmer for 20 - 30 mins. 10)When the oil separates, allow it to cook on a low flame for another 10 mins to roast it. :- Serve hot with boiled rice or rotis.

Chicken Salna Ingredients Boneless chicken - 1 lb (1/2 kg approx, cut into very small pieces) Onion - 2 nos (very finely minced) Tomato - 1 no (finely chopped or crushed) Curry leaves - 10 nos Coriander leaves - 6 sprigs (chopped) Bay leaf(Vazhana/Karuga ela) - 1 no Cinnamon(Karugapatta) - 2 nos Cloves(Grambu) - 2 nos Cardamom(Elakka) - 2 nos Cumin seeds(Jeerakam) - ¼ tsp Fennel seeds(Perinjeerakam) - ¼ tsp Red chilli powder - 3 tsp Coriander powder - 3 tsp Turmeric powder - ¼ tsp Salt - 1½ tsp or as reqd


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Oil - 4 tbsp Lemon juice - 2 tsp Water - 1 cup For grinding:- Ginger-garlic paste - 2 tsp Black peppercorns - 2 tsp Cumin seeds(Jeerakam) - 1 tsp Coriander seeds - 3 tsp Green chillies - 2 nos Fresh grated coocnut - ¼ cup Preparation Method 1)Make a fine paste using all ingredients for grinding and keep it aside. 2)Wash and cut chicken into small pieces and marinate with 1/2 tsp salt and lemon juice. 3)Heat oil in a deep sauce pan. 4)Add bay leaf, cumin seeds, fennel seeds, cinnamon, cloves and cardamom and fry till it releases aroma. 5)Add onions and fry until it turns golden brown. 6)Add the ground masala paste and saute till it blends well with onion. 7)When the mixture turns slightly brown, add marinated chicken, tomatoes, turmeric powder, chilli powder, coriander powder, curry leaves, salt and mix well. 8)Bring the whole thing to a boil by adding water and simmer until the oil separates from the gravy. 9)Garnish with corrainder leaves and serve. :- It can be served as a side for Parotta, Biryani, Idli, idiyappam and kal dosai.

Chicken Tikka Ingredients Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces Garlic 3-4 Cloves to marinate Ginger 10 Grams peeled (to marinate) Onion 1 Small Piece peeled (to marinate)


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Curd (Yoghurt) 150 ml (to marinate) Chilly Powder 1 Teaspoon (to marinate) Coriander Powder 2 Teaspoon (to marinate) Garam Masala 1 Teaspoon (to marinate) Lemon 1/2 Piece lemon Juice (to marinate) Oil 1 Tablespoon (to marinate) Salt To Taste (to marinate) Onion 1 Piece peeled and thinly sliced (for garnish) Lemon 1 Piece halved length wise and sliced thickly (for garnish) Corriander Leaves 1 Fistfull washed and chopped (for garnish) Preparation Method 1. marinate 2. Grind onion, ginger and garlic in a food processor. 3. Add this to all other ingredients except chicken and mix well. 4. Add chicken and mix well. 5. Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices! 6. Preheat oven to maximum, 240 C or 475 F. 7. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning. 8. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue. 9. Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

Chicken Tandoori Ingredients Chicken Leg, Thigh Pieces (as you desire) - 3 - 4 nos Ginger-garlic paste - 1 tbsp Red chilly powder - 1 tbsp Tandoori powder - 5 tbsp Yoghurt/Curd - 4 tbsp Lime - 1 no Salt - As reqd Preparation Method 1)Make few cuts in the chicken with knife. 2)Mix together lime juice, salt, curd, ginger-garlic paste, tandoori powder and red chilly powder. 3)Marinate the chicken well with the above atleast for 3 hours(24 hrs is perfect).


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4)Preheat oven to 450 f. 5)Place chicken on a cookie sheet with foil paper. 6)Keep shaking and turning it to avoid the chicken pieces from sticking to the Sheet. :- Takes about 45 mins for perfect taste.

Chinese Chilli Chicken Ingredients Boneless chicken - 1 whole (cut into small pieces) Tomato sauce - 1 tbsp Chilli sauce - 1 tbsp Soya sauce - 1 tbsp Vinegar - 1 tbsp Salt - As reqd Green chillies - 5 nos Onions(big) - 4 nos (chopped) Corn flour - 1 tbsp Eggs - 2 nos Ajinomotto - 1 tsp Cooking oil (refined) Preparation Method 1)Wash the chicken pieces and dry them. 2)Marinate the pieces with soya sauce, vinegar, tomato sauce, chilli sauce and enough salt. 3)Beat the eggs and pour them on the chicken pieces. 4)Add 1 tbsp of corn flour and mix it well with the whole mixture. 5)Allow it to stand for 2 - 3 hours. 6)Drain excess liquid and store in a container. 7)Heat oil in a pan. 8)Fry the chicken pieces.


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9)Keep the fried pieces in a separate container. 10)In the leftover oil, fry the green chillies and chopped onions slightly. 11)Pour the excess liquid stored earlier. 12)Stir continuously. 13)Add the chicken pieces. 14)Add 1/2 tbsp each of tomato sauce and chilly sauce. 15)Add a pinch of salt and ajinomotto. 16)Stir well. :- Serve hot with rice, chappathis, etc.

Coimbatore Fried Chicken Ingredients Chicken - 1 kg Turmeric powder - 1 tsp Chilly powder - 1 tsp Ginger-garlic paste - 1 tsp Soya sauce - A few drops Vinegar - A few drops Chicken stock - 1/2 cup Oil - 5 tsp Onion(big) - 3 nos Ajinomotto - 1 tsp Preparation Method 1)Marinate the chicken in turmeric powder, chilly powder and ginger garlic paste for half an hour. 2)Fry the marinated chicken in oil. 3)Add onion, soya sauce and vineger and fry till golden brown. 4)Pour the chicken stock along with ajinomotto and fry till the water evaporates. :- Serve hot.


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Easy Red Chicken Ingredients Chicken - 1 kg Tomato sauce - 1/2 cup Vinegar - 4 tbsp Turmeric powder - 2 level tsp Red colour - As reqd Salt - As reqd Ajinomotto - A pinch Onions(large) - 5 nos (finely chopped) Green chillies - 7 nos (cut into round) Curry leaves - 1/4 cup Coriander leaves for garnishing Oil - 1/4 cup Preparation Method 1)Cut chicken into small pieces. 2)Drain off the water completely. 3)Mix the chicken pieces with tomato sauce, vinegar, turmeric powder, red colour, salt and ajinomotto. 4)Cook the chicken pieces, without adding water. 5)When the chicken pieces are completely covered with the masala, remove from fire. 6)Heat oil in a pan. 7)Add onions, green chillies and curry leaves and fry, till they become brown. 8)Add the chicken pieces and mix well and simmer for a further 10 mins. 9)Garnish with chopped coriander leaves. :- Serve with parathas or appam.

Green Chicken Ingredients Chicken - 2 lb


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Tomatoes - 3 nos (finely chopped) Onions - 2 nos (finely chopped) Ginger(chopped) - 1/4" long Coriander leaves(chopped) - A bunch Red chilly powder - 1 tsp Cinnamom(Karugapatta) - 1 stick Turmeric powder - 1/2 tsp Cumin(Jeerakam) powder - 1 tbsp Garam masala (optional) - 1 tbsp Salt - As reqd Vegetable oil or butter - 3 tbsp Preparation Method 1)Clean the chicken and cut them into pieces. 2)Heat oil or butter in a large deep non-stick pan. 3)Add onions and saute` them. 4)Add cinnamon, ginger, powders and fry them until onions turn golden brown. 5)Make a paste of coriander leaves and red chilly powder in a blender using water. 6)Add this paste to the onions-spices mixture and fry for a couple of minutes. 7)Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till tomatoes are kind of mushy). 8)Add chicken pieces and a glass of water and bring to boil (takes about a minute or two). 9)When it starts to boil, lower the flame and allow it to cook for about 40 minutes. Stir occasionally. :- Serve hot with parathas or plain rice.

Hyderabadi Dum Biriyani Ingredients Chicken/Mutton - 2 kg Rice - 2 kg


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Oil - 1/4 of the rice quantity (say 2 kg of rice measures 8 glass so the oil will be 2 glass) Curd - 1 ltr Coriander leaves - A bunch Mint leaves - 1 bunch Red chilly powder - 2 tbsp or as reqd Green chillies - 4 - 6 nos (slit) Garam masala(whole) - 150 gm Bay leaves(Karuga/Vazhana ela) - 4 nos Salt - As reqd Turmeric powder - A little Synthetic food colour(red or saffron) - 3 - 4 pinch Onion(medium) - 2 nos Ginger-garlic paste - 2 big tbsp Lemon(medium) - 4 nos Preparation Method 1)Cut the chicken into pieces preferably bigger than the usual size. Wash it and keep aside. 2)Marinate it with turmeric powder, salt, ginger-garlic paste and curd and mix it well with hand and keep it for about an hour. 3)Now, add red chilly powder, green chillies, coriander leaves, mint and garam masala in whole and mix well with the hand. 4)Heat oil in a pan. 5)Fry the onions. :- Be careful if the oil is over heated, the moment u drop onions in it, it may bring the boil. 6)Take the onions out and keep the oil to cool. 7)Add the 1/3 of the oil to the chicken marination. 8)Keep the chicken for say 2 - 3 hrs. :- The longer the marination beter the taste. 9)Take a good amount of water in a big vessel and add the whole garam masala (the remaining 50 gm) and the bay leaves and salt as per the taste and bring it boil. 10)After the water comes to boil, add rice to it and cook the rice still its half done.


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11)When the rice is half cooked, drain out the water. 12)Put the marinated chicken in the bottom of the vessel (a wider vessel is preferred) and on top off that place the half cooked rice. :- Rem it better be quick so that the heat from the rice is not lost. 13)Make the surface flat and even. After that, take a long spoon and make straight hole in the rice from top to the bottom as many as possible. 14)Add the remaining oil, lemon juice and synthetic colour (add in little water or u can add it the little prtion of lime juice or even milk) and place the vessel on the high flame. 15)Cook the biriyani on high flame say abt 15 - 20 mins or the better way is cook it till u hear the oil slattering in the bottom (for that u have to observe it by placing ur ear near the bottom of the vessel ;-)). 16)Keep the flame low and sim the biriyani for another 10 mins. 17)Take the vessel down and mix it well top to the bottom of the vessel. :- You can use another vessel for this. 18)Garnish with the golden brown fried onions. :- Serve hot. :- Add 2 tbsp of dhaniya powder and 2 tbsp of jeera powder in the marination. :- Salt has to be added to marination separately and to rice separately. :- Should be patient enough to stand there all the time as the cooking of rice is quite tedious. :- Chichen/mutton`s quantity is either equal or 1/4 - 1/2 kg more to the rice but not less.

Kadai Chicken Ingredients Chicken - 1 kg Onion(big) - 1 no Cashewnuts -10 nos Poppy seeds(Khashakhasha) powder - 1 tsp Ghee - A little Garlic paste - 4 tsp


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Coriander powder - 2 tsp Chilly powder - 2 tsp Tomato - 6 nos Ginger - 1/4 cup Green chillies - 4 nos Coriander leaves - 1/4 cup Salt - As reqd Garam masala - 1 1/2 tsp Kasuri methi(Uluva ela) - 1 tsp Coriander leaves for garnishing Preparation Method 1)Boil onions in a vessel. 2)Make a paste of the boiled onions, cashews and poppy seeds. 3)Heat ghee in a pan. 4)Add garlic paste and saute for a min or so. 5)Add coriander powder and chilly powder and saute till the poke goes. 6)Add chopped tomatoes and saute. 7)Add ginger, green chilly and coriander leaves and saute for atleast 5 mins. 8)Add the chicken pieces and mix well. 9)Add salt as reqd. 10)Cook chicken on low flame. 11)Once chicken is cooked, add garam masala, kasuri methi and the boiled onion paste and mix well. 12)Garnish with chopped coriander leaves.

KFC Chicken (Secret Recipe) Ingredients Chicken - 1 no (cut into pieces) Flour - 2 cups Salt - 1/2 tsp Thyme - 1/2 tsp


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Basil - 1/2 tsp Oregano - 1/2 tsp Celery salt - 1 tbsp Black pepper - 1 tbsp Dry mustard - 1 tbsp Paprika - 4 tbsp Garlic salt - 2 tsp Ground ginger - 1 tsp MSG (Accent) - MSG Preparation Method 1)Mix well all the ingredients in a large bowl. 2)Dip chicken pieces in beaten eggs. 3)Turn them over in regular bread crumbs (commercial). 4)Finally plunge them in the flour-spices mixture (above). 5)Heat oven to 350 degrees. 6)Place chicken in a tray and cover with foil (shiny side out). 7)Cook for 40 mins. 8)Remove the foil and cook again for another 40 mins. 9)Baste lightly with oil for 5 mins before the end. 10)Let stand for 5 mins and serve.

Kozhi Mint Roast Ingredients Whole chicken - 1 1/2 kg (uncut and unskinned) Garlic paste - 1 tbsp Ginger paste - 1 tbsp Salt - As reqd Turmeric powder - 1/2 tbsp Red chilly powder - 1 tbsp Garam masala powder - 3 tbsp Mint(Pudhina) leaves - 1 bunch Pepper powder - 1 tbsp Green chillies(big) - 2 nos Yoghurt/Curd - 1 cup


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Preparation Method 1)Wash the mint leaves well. 2)Grind together green chillies and mint leaves into a smooth paste. Keep it aside. 3)Mix together yoghurt, turmeric powder, chilly powder, ginger paste, garlic paste, garam masala, pepper powder and salt in a bowl. 4)Add pudhina-green chilly paste into the above. 5)Mix them well to make it into a smooth mixture to get the consistency of a thick paste. 6)Wash the chicken and dry well. 7)Make small slits(not too deep) in the chicken. 8)Smear the above paste nicely on the bird and also into the cavity of the chicken. 9)Cover all areas. 10)Marinate in the fridge for 2 - 6 hrs. :- The longer the better. 11)Pre heat oven to 350 degree centigrade. 12)Place in oven on aluminium foil in a baking tray. 13)Cover chicken with foil to prevent burning. 14)Bake evenly, until juice runs clear. :- Alternatively, use meat thermo meter. 15)After about 1 hr, remove foil and let grill for 20 more mins at 400 degree centigrade to get that well browned look. :- Always check, if fully cooked and no blood is visible. :- Serve hot with rice or flat bread.

Kozhikode Chicken Biriyani


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Ingredients For marinade: Chicken - ½ kg Yoghurt/Curd - ½ cup Coriander leaves - 25 gm Mint leaves(Pudhina) - 25 gm Curry leaves - 10 gm Cumin seeds(Jeerakam) - ½ tsp Coriander seeds - 1 tsp Aniseed(Perinjeerakam) powder - ½ tsp Green chillies(chopped) - 25 gm Garlic - 20 gm Ginger(chopped) - 2 tsp Turmeric powder - ½ tsp Lime juice - 1 tsp Poppy seeds(Khashakhasha) paste - 1 tsp For rice: Clarified butter - 1 tbsp Cinnamon(Karugapatta) - 5 - 6 pieces Bay leaf(Vazhana/karuga ela) - 1 no Cardamom(Elakka) seeds - 4 - 5 nos Curry leaves - 4 - 5 nos Cloves(Grambu) - 4 - 5 nos Onion(chopped) - 1 no Broken rice - 250 gm Water - ½ litre For Biryani masala: Clarified butter - 2 tbsp Cinnamon(Karugapatta) - 5 - 6 pieces Bay leaf(Vazhana/Karuga ela) - 1 no Cloves(Grambu) - 4 - 5 nos Cardamom(Elakka) seeds - 4 - 5 nos Nutmeg(Jathikka) - 1 no Onions - 100 gm Tomato(medium) - 1 no (cut into 4 pieces) For garnishing: Boiled egg - 1 no Cashews & Raisins(Onakka munthiri) - roasted in ghee Preparation Method


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1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour. 2)Heat clarified butter or ghee in a pan. 3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. 4)Add onions and saute, till they turn translucent. 5)Add washed and cleaned rice. 6)Cook, till rice turns translucent. 7)Add water and allow it to boil. 8)When the water comes to a boil, lower the flame and cover the pan. 9)Cook on low flame for at least 15 minutes, after which the rice would be done. 10)Heat clarified butter or ghee in a pan. 11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. 12)Add onions and sauté, till brown. 13)Add tomatoes and saute`. 14)Add marinated chicken. 15)Cover the pan and cook for at least 5 minutes on a medium flame. 16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. 17)Layer the serving bowl with alternating layers of rice and the chicken masala. 18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Lemon Chicken Ingredients Chicken breast - 1 no Chili sauce - 1 tsp


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Corn flour - 2 tbsp Ajinomoto - A pinch Lemon - 1 no Ginger-garlic - 25 gm (finely chopped) Lemon colour - A pinch Oil - 50 gm Egg - 1 no Salt - As reqd Coriander leaves - A bunch Preparation Method 1)Mix chicken breast, salt, lemon juice, egg, chili sauce, corn flour in a bowl and soak them for about 20 minutes. 2)Fry the chicken breast in oil. 3)Slice them into pieces, vertically and arrange them on a plate. 4)Heat oil in a pan. 5)Fry chopped ginger-garlic for few minutes. 6)Add 2 cups of water, salt, ajinomoto, lemon colour and boil the water. 7)In a separate bowl, add 2 tbsp of corn flour to sufficient water and add this mixture to the above boiling water. 8)To this thick sauce, add few drops of lemon juice and pour this sauce on the chicken pieces arranged on a plate. 9)Garnish with coriander leaves.

Madurai Chicken Saalna Ingredients Chicken - 1lb Turmeric powder - a pinch Onion - 1 (cut into length wise) Tomato - 2 (chopped) Salt For grinding: (Masala-1)


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1) Corriander seeds - 1tbsp 2) Red chillies - 7 nos 3) Black pepper - 1 tbsp 4) Cumin seeds- 1 tbsp 5) Ginger - 1 pod 6) Garlic - 6 to 7 pods 7) Curry leaves - few 8) Onion - 1/2 Masala 2: 1) Coconut - one long piece 2) Cardamom - 1 3) Fennel Seeds - 1 tbsp 4) Cashew nuts (optional) For seasoning: 1) Bay leaf - 1 2) Cloves - 2 3) Cinammon stick - 1 4) Cardamom - 1 5) Oil Preparation Method Grind the ingredients mentioned in Masala 1 to a fine paste. Keep aside. Then grind the ingredients mentioned in Masala 2 and keep it aside. Take some oil in a pan. Add the chopped onions and saute it. Add tomatoes and fry them until they are cooked well. Now add masala - 1 to this. Allow it to cook for about 7 min until the raw smell goes off. Add chicken, salt, 2 cups water, and turmeric powder to it and allow the chicken to cook well. Once the chicken is cooked, simmer the stove and now add masala - 2. Do not allow the mixture to boil after adding masala 2. Cook this for 5 min on a medium flame until the oil separates on the top of the gravy. Turn off the stove and keep it aside. Now take oil in another pan. Add bayleaf, cardamom, cinammon stick, cloves. Add this seasoning mixture to the cooked gravy. Garnish it with plenty of corriander leaves. Serve hot. Goes well with parata, chapathi, idly, dosa and boiled rice


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Malabar Chicken Curry Ingredients Chicken - 1 kg (cut into medium sized pieces) Onion - 3 nos (grind without water) Tomato - 2 nos (grind without water) Ginger paste - 1 tsp Garlic paste - 1 tsp Thick coconut milk - 1/2 cup Thin coconut milk - 1 cup Chilly powder - 1 tsp Coriander powder - 2 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Curry leaves - 1 stalk Mustard seeds - 1 tsp Cloves(Grambu) - 3 nos Salt - As reqd Oil for frying Preparation Method 1)Heat oil in a pan. 2)Splutter mustard seeds. 3)Add cloves and curry leaves. 4)Add onion and tomato and saute for a few mins. 5)When the color changes, add ginger and garlic paste and saute, till the raw smell goes away. 6)Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders. 7)Mix well and stir for few mins. 8)Add thin coconut milk. 9)Add water as required and salt to taste. 10)When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.


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:- Serve hot with chappathi, porotta, idiyappam.

Malai Chicken Ingredients Chicken - 1/2 kg Ginger-garlic paste - 2tbsp Chilly powder - 1/2 tsp Cashew nuts - 15 nos Garam masala powder - 1 tbsp Yoghurt - 50 gm Oil - 50 gm Cream - 50 gm Onion(medium) - 3 nos Green chillies - 5 nos Red orange color - A pinch Lemon - 1 no Coriander leaves - 1 small bunch Salt - As reqd Preparation Method 1)Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 mins. 2)Blend the cashew nuts and make a paste. 3)Heat oil in a pan or a kadai. 4)Add onions and fry until they become golden brown. 5)Add yoghurt, chilly powder, chopped green chilies, garam masala, salt, red orange color and cashew paste and mix well. 6)Add chicken pieces and cook until chicken is done. :- Serve with cream and coriander leaves on it.

Original Butter Chicken Ingredients


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Chicken breast or thighs boneless -1/2 kg Onion - 3 nos Tomato - 4 nos Cashew or Almonds - 10 nos Poppy seeds(Khashakhasha) - 1 tsp Red chilly powder - 1/2 - 1 tsp Turmeric powder - 1/4 tsp Red colour - 1 pinch Milk or Cream - 1/4 cup Butter - 8 tbsp (1 stick) or more as reqd Garam masala(Everest) - 3/4 tsp Ginger-garlic paste - 1 tsp Cumin(Jeerakam) powder - 1/2 tsp Soy sauce(light) - 1 tsp Ajinomotto - 1/2 tsp Preparation Method 1)Fry 2 onions in oil and make a paste. Chop the other onion and keep it aside. 2)Boil tomatoes in hot water and peel skin and grind it. 3)Soak poppy seeds and cashews in warm milk for 1 hr and grind it. 4)Heat butter in pressure cooker. 5)Add the chopped onion and fry well. 6)Add ginger-garlic paste and fry it a little. 7)Add chicken and fry for 5 mins. 8)Add red chilly powder, turmeric powder, cumin powder, salt and tomato puree and fry till oil separates. 9)Add little water and cook upto 1 -2 whistles. 10)Add rest of milk with cashew and poppy seed paste, ajinomotto, soy sauce and red colour and cook it till butter comes out. :- If u want, u can add more butter at this time, but it is optional. 11)Garnish with coriander leaves.

Pepper Chicken


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Ingredients Whole chicken (cut up) - 1 no Onions (finely chopped) - 3 nos Tomatoes (finely chopped) - 2 nos Ginger-garlic paste - 2 tbsp Fennel seeds(Perinjeerakam) powder - 2 tsp Mustard seeds - 1 tsp Garam masala - 1 tsp Red chili powder - 3 tsp Cumin seeds(Jeerakam) - 2 tsp Turmeric powder - 1/2 tsp Freshly ground pepper powder - 4 - 6 tsp Coriander powder - 2 tsp Fresh coriander leaves (finely chopped) - 2 tbsp Salt - As reqd Oil for frying Preparation Method 1)Clean the chicken and cut into small pieces. 2)Heat oil in a non-stick pan. 3)Add mustard seeds and fennel seeds powder and fry until seeds splutter. 4)Add ginger-garlic paste, onions and allow them to cook until they turn golden brown in colour. 5)Add chicken pieces. 6)Sprinkle garam masala, red chilly powder, turmeric powder and salt and allow it to cook. 7)Add cumin seeds, coriander powder and pepper powder. 8)When the chicken is half cooked, add coriander leaves, tomatoes and mix well. 9)Cover the pan and let the chicken cook well. :- Serve hot with chapathis or parathas.

Sambal Chicken


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Ingredients Dry red chillies(Kollamulaku) - 10 nos Tomato(large) - 1 no Onion(large) - 2 nos (chopped) Small onion(Kunjulli) - 2 nos Garlic pods - 2 nos Salt - As reqd Curry leaves - A few Turmeric powder - 1/2 tsp Chilly powder - As reqd Cooking oil - 5 tsp Oil for frying Preparation Method 1)Marinate chicken with chilly powder, turmeric powder and salt. 2)Soak dry red chillies in water for sometime so that it will be easy to grind. 3)Grind together tomato, shallots, garlic and soaked dry red chillies. 4)Heat oil in a pan or a kadai. 5)Fry chicken, till golden brown on a medium heat. Keep it aside. 6)Heat up the remaining oil in the pan. 7)Add onion, till it becomes translucent. 8)Add curry leaves. 9)Add the ground ingredients along with very little water. 10)Allow the contents to boil. 11)When it boils and when the gravy is about to thicken lightly, add the fried chicken. 12)Add more salt, if necessary. :- Serve with chappathis, rotis or rice.

Thengapal Chicken Ingredients


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Chicken - 1/4 kg (boneless and skinless) Potatoes(medium) - 2 nos Onion(chopped) - 1 no Coconut milk - 1 cup Water - 1-2 cups Cooking oil - 1 tbsp Chilly powder - 1 tsp Garam masala - 1 tsp Salt - As reqd Preparation Method 1)Cook potatoes and cut into cubes. 2)Slice chicken to 1 inch strips. 3)Heat oil in a deep pan and fry chopped onions till brown. 4)Add chicken and fry for a while. 5)Add all other ingredients and cook on medium heat for about 10-15 minutes. :- Serve with chapathies, idiappam, naan etc.

Tomato Chicken Ingredients Chicken -1/2lb (cut into small pieces) Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Onion - 1 no Tomato - 2 nos (blended without water) Ginger-garlic paste - 1 tsp Chilly sauce - 1 tsp Soya sauce - 1 tsp Tomato sauce - 1 tsp Green chillies - 4 nos (sliced) Pepper powder - 2 tsp Oil for frying Salt - As reqd


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Preparation Method 1)Mix chicken with salt, turmeric powder, chilly powder and 1 tsp of pepper powder. Keep it for 30 min. 2)Heat oil in a pan. 3)Fry chicken well. Keep it aside. 4)Heat oil in another pan. 5)Add ginger-garlic paste and saute for 3 min. 6)Add chopped onion and fry, till it becomes brown. 7)Add fried chicken pieces and chillies and fry for 5 min. 8)Add ground tomato along with salt and saute for another 5 min. 9)Add pepper powder, chilly sauce, tomato sauce and soya sauce. :- You can add more pepper powder according to you taste.

Brain Fry (LAMB) Ingredients Brain (lamb) - 500 gm Oil - 5 tbsp Onion - 1 cup (sliced into thin pieces) Green chillies - 1 tsp (cut into round pieces) Ginger - 1/2 tsp (sliced into thin pieces) Chilly powder - 1/2 tsp Pepper - 1 1/2 tsp (coarsely powdered) Salt - As reqd Preparation Method 1)Apply little salt on the brain lamb and steam cook, cool and make a few gashes on it. 2)Heat oil in a pan and saute sliced onions over medium fire. 3)When it changes colour, add green chillies and ginger. Saute and remove.


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4)In the remaining oil, fry chilly powder and when it turns brown, add pepper powder. 5)When done, add the brain. 6)Sprinkle salt to taste. 7)When it becomes hot, add the sauted ingredients and stir gently without crumbling the brain. :- Serve hot.

Malabar Mutton Curry Recipe Ingredients Mutton/lamb - 1 kg Grated coconut - 1 cup Red chilli powder - 1 tsp (mixed with water to form a paste) Fresh ginger-garlic paste - 2 tsp Coriander powder - 3 tsp Turmeric powder - 1/2 tsp Paprika - 3 tsp Black pepper powder - 1/2 tsp Cumin seeds(Jeerakam) - 1 tsp Fennel seeds(Perinjeerakam) - 1/2 tsp Cinnamon(Karugapatta) - 2" stick Bay leaf(Karuga/Vazhana ela) - 1 no Cloves(Grambu) - 5 nos Onions(large) - 2 nos Cashew nut paste - 2 tsp Tomato(large) - 2 nos Coconut milk - 1 cup Salt - As reqd Oil - 3 tbsp Curry leaves/coriander leaves Preparation Method 1)Grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste. 2)Heat oil in a cooker.


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3)Fry the onions well. 4)Add the spice paste, sprinkle a little water and fry well, until the spices are roasted. 5)Add the mutton/lamb and stir well. 6)Add the chopped tomatoes and the cashew nut paste. 7)Add salt and 2 cups of water. 8)Cook, until the meat is done. 9)Add the coconut milk and allow it to simmer. 10)Remove from fire. 11)Garnish with coriander leaves or curry leaves. :- To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used

Mutton Fry Ingredients Mutton - 1 kg Cinnamon(Karugapatta) - 3-4 sticks Cloves(Grambu) - 6 nos Chilly powder - 2 1/2 tsp Turmeric powder - 1/2 tsp Pepper - 1 tsp Ginger - 2" piece Garlic pods - 6 nos Small onions(Kunjulli) - 8 nos Coriander powder - 1 tsp Coconut oil - 2 tsp Salt - As reqd For seasoning: Onion(big) - 1 nos Green chillies - 4 nos Preparation Method 1)Grind all the ingredients into a paste (except mutton).


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2)Add salt. 3)Mix this paste with mutton and place it in a pressure cooker. 4)Add coconut oil and pressure cook for 3 or 4 whistles to come. 5)Open the lid and cook on low flame for 8 to 10 mins till dry. 6)Fry the mutton pieces in oil. 7)Saute onions and green chillies in another pan, till dark brown in colour. 8)Add the above mixture to the fried mutton. :- Serve hot.

Mutton Kuruma Ingredients Mutton - 1/2 kg Oil - 1/4 cup Cinnamon(Karugapatta) - 3 small pieces Cloves(Grambu) - 6 nos Cardamom(Elakka) - 3 nos Onions - 1/2 cup (chopped length-wise) Ginger - 1 tsp (chopped length-wise) Garlic pods - 12 nos Green chillies - 4 nos Coriander powder - 2 tsp Chilly powder - 1 tsp Curd(not sour) - 1/4 cup Lemon juice - 1 tbsp Coriander leaves(chopped) - 1 tsp Mint leaves(Pudhina) - 3 leaves Milk - 1/2 cup Allpurpose flour(Maida) - 1 tsp Salt - As reqd Preparation Method 1)Mix together coriander powder and chilly powder with water and keep it aside. 2)Heat oil in a pan.


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3)Add onions and fry till, they turn brown. 4)Add cinnamon sticks, cloves and cardamom pods and stir well. 5)Add ginger, garlic and green chillies and stir well. 6)Keep this mixture aside. 7)Heat some more oil in the same pan. 8)Saute the chilly-coriander powders mixed with water. 9)Add the mutton pieces, curd, salt along with enough boiled water and cook well. 10)When mutton is almost cooked, add the kept aside mixture along with lemon juice, coriander leaves and mint leaves. 11)Mix the maida in milk and add to the curry, when mutton is fully cooked. 12)Mix well.

Mutton Liver Fry Ingredients Liver - 500 gm (cut into small pieces) Turmeric - 1 small piece Dry chillies(Kollamulaku) - 10 nos Coriander - 2 1/2 tbsp Pepper - 1 tsp Cumin seeds (jeerakam) - 1 pinch Red onions(Kunjulli) - 1/2 cup (sliced) Garlic(sliced) - 3/4 tsp Ginger(sliced0 - 1 tsp Cinnamom(Karugapatta) - 2 sticks Cloves(grambu) - 8 nos Curry leaf - 1 stem Vinegar - As reqd Salt - As reqd Coconut oil - 3 tbsp Ghee - 1 tbsp


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Preparation Method 1)Powder turmeric and then crush all the ingredients except garlic and mix with liver. 2)Add required water, garlic and curry leaves. 3)Add vinegar and salt and cook till dry. 4)Heat coconut oil and ghee and fry the small onions. 5)Add the cooked liver and fry till dry. 6)Crushed pepper can be added while tempering.

Beef Roast Ingredients Beef - 1 kg Ginger - 2 big pieces Garlic pods - 4 nos Onion - 1/2 kg Tomato - 1/2 kg Coriander powder - 1/2 tsp Mint leaves(Pudhina) - A few Salt - As reqd Oil - 1 - 2 tsp Yoghurt/Curd - 1 cup Green chillies - 2 - 3 nos *Spices powder - 1 tsp *Cinnamon(Karugapatta) Cloves(Grambu) Pepper(Kurumulaku) Aniseeds(Perinjeerakam) Cardamom(Elakka) Preparation Method 1)Grind together ginger, garlic, coriander powder and green chillies. 2)Mix the above paste with yoghurt or curd. 3)Add powdered spices to it and mix well. 4)Rub this paste onto the beef and marinate for 1 - 2 hours.


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5)Heat oil in a pan or a kadai. 6)Fry onions, till they become golden brown in colour. 7)Add marinated beef and fry for a while. 8)Add tomato and mint leaves and salt. 9)Add little hot water and cook on a medium heat. 10)When the gravy becomes very thick, remove from the stove.

Beef Fry Ingredients Beef - ½ kg Onions(large) - 2 nos Coconut - 6 tbsp (finely chopped) Chilli powder - 3 tsp Coriander powder - 2-1/2 tsp Jeera powder - 1 tsp Pepper powder - 2 tsp Ginger - 1 inch Garlic - 8 cloves Cinnamon(Patta) - 2 - 1 inch Cloves(Karayampoo) - 8-10 nos Vinegar - 3 tsp Curry leaves - A few Salt - As reqd Coconut oil - To fry Preparation Method 1)Clean and cut the beef into small pieces. 2)Pound the whole spices(cinnamom & cloves) and keep it aside. 3)Mix the other spice powders with salt and vinegar. 4)Chop ginger and garlic into small pieces and mix all these with the beef, adding vinegar. Keep aside for a while.


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5)Meanwhile, cut rings from the coconut and slice into chips. Fry these in hot oil, remove and add to the meat. 6)Slice onions fine and fry till brown. Drain and keep aside. 7)Pressure cook the marinated beef till tender. 8)Heat oil and put in shredded curry leaves and then pour in the meat with the remaining gravy. 9) Add fried onions and fry well till dry. :-Serve with plain boiled rice and buttermilk curry.

Beef Pepper Fry Ingredients Beef - 1/2 kg Oil - 2 tbsp Onions(cut long) - 2 nos Green chillies - 3 nos Ginger - 1" piece Garlic pods - 2 nos Turmeric powder - 1/2 tsp Coriander powder - 1 tbsp Chilly powder - 1 tsp Pepper powder - 1 tbsp Curry leaves - 2 stems Salt - As reqd Coriander leaves - 2 stems Preparation Method 1)Mix beef with chilly powder, turmeric powder along with salt and pressure cook. 2)Heat oil in a pan. 3)Fry onions till brown in colour. 4)Add green chilly cut long. 5)Add coriander powder, pepper powder, curry leaves, ginger and garlic and fry well. 6)When a nice aroma comes, add the cooked beef.


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7)Fry till the water evaporates. 8)Garnish with coriander leaves.

Classic Beef Fry Ingredients Beef - 1 kg Onions(medium;sliced) - 2 nos Green chillies - 6-8 nos Ginger(chopped) - 1" piece Coriander ppwder - 2 tsp Garlic pods - 8 nos Tomatoes(chopped) - 2 nos Cinnamon(Karugapatta) - 1" piece Cloves(Grambu) - 5 nos Cardamom(Elakka) - 5 nos Fennel(Perinjeerakam) - 4 tsp Black peppercorns - 20 nos Turmeric powder - 1/2 tsp Pepper powder - 1/2 tsp For seasoning: Onions(chopped) - 1 no Mustard seeds - 1 tsp Coconut(chopped) -1 cup Curry leaves - 4 sprigs Coconut oil - 1 cup Preparation Method 1)Mix meat with all ingredients except cardamom, cloves, pepper corns & fennel seeds. 2)Grind the above 4 spices to a masala. 3)Cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.).(Around 80% cooked.) 4)Heat the oil in a pan. 5)Splutter mustard seeds. 6)Add the chopped onions & saute.


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7)Add the coconut pieces & curry leaves till light brown. 8)Add the meat & cook till the gravy is dry & dark brown.

Kinnathappam Ingredients Ponni Rice – ½ kg Thick coconut milk – 1½ cups Sugar – ½ kg Salt – A pinch Ghee – 100 gm Cashews Raisins(Onakkmunthiri) Cardamom(Elakka) – 8 – 9 nos (powdered) Preparation Method 1)Wash the rice well and soak in water for sometime. 2)Grind it to a fine paste. :- Make sure you don’t have any lumps in it. 3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well. 4)Strain the above mixture through a clean cloth for about 2 – 3 times. 5)Add cashews and raisins fried in ghee into the above mixture and mix well again. 6)Pour the above into a greased vessel of about 2 – 3 inch thickness. 7)Steam it till done.

Tharichoru Ingredients Semolina(Rava/Sooji) – 1 kg Meat – ½ kg Onion – ½ kg


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Green chillies – 10 nos Ginger – 2 tsp Garlic – 2 tsp Coriander powder – 1 - 2 tbsp Garam masala powder – 1 tsp Lime – 1 no Coriander leaves – A few Oil Ghee – 1 cup Water – 2 cups Onions for frying – 2 nos Preparation Method 1)Heat oil in a pressure cooker. 2)Add onions and sauté followed by green chillies, ginger and garlic. 3)Add coriander powder and sauté well. 4)Add meat and enough water. 5)Pressure cook, till it is cooked. 6)Add lime juice and mix well. 7)Heat ghee in a pan and fry the onions. Keep it aside. 8)Fry the semolina in it. 9)Add water, coriander leaves, garam masala and fried onions and mix well. 10)Lower the flame and cook for some time till done.

Kadala Curry Ingredients Chickpeas(Vella kadala) - 1 cup (soaked for 1 hour) Coconut milk - 1 cup Grated coconut - 1/2 cup Lemon juice - 1 tbsp Ginger(crushed) - 1/4 tsp Garlic paste - 1/2 tsp Onion(chopped) - 1 no


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Oil - 3 tbsp Green chillies(slit) - 2 nos Curry leaves - 4 - 5 nos Red chilly powder - 1 tsp Coriander powder - 1 tsp Cumin seeds(Jeerakam) powder - 1 tsp Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp For garnishing: Tomato flakes Grated coconut Preparation Method 1)Cook channa in 1 1/2 cups of water or more as reqd. 2)Heat oil in a kadai or a pan. 3)Add chopped onions and saute. 4)When the onions are translucent, add ginger, green chillies, curry leaves, garlic and mixed powders. 5)Saute, till oil separates. 6)Add half a cup of water and bring to boil. 7)Add channa/kadala and grated coconut. 8)Cook for 10 minutes, till the gravy thickens. 9)Add coconut milk and lemon juice. 10)Let it boil, till the gravy is thick. 11)Add paprika colour to give a reddish colour. 12)Garnish with tomato flakes and shredded coconut. :- Serve hot with chappathis or puttu. :- You can make it thick by adding a little coconut milk. However if adding coconut milk sweetens it too much, you can adjust it by adding a little chilly powder/grounded chilly.


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