Mutton Kulambu

Ingredients:

Meat – 1/2 Kilo
Red Chilli Powder – 2 tsp
Dhaniya Powder – 3 tsp

Turmeric powder – ½ tsp

Garam masala – 1 tsp
Khus Khus – 1 Tablespoon
Coconut – 5 Tablespoon
Ginger and Garlic paste – 2 tsp

Small Onion – 100 grm (gring it)
Salt – To taste

Method.

Grind coconut and khus khus together.
Heat oil in a vessel, fry cinnamon, curry leaves, and cloves fry well.
Add the cleaned meat pieces and fry

Then add onion paste, ginger garlic paste and fry for 15 to 20 minutes.

Then add chilly powder, coriander powder and turmeric powder.

Then add the coconut mixture .

Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and  do tempering with 1 tsp oil and curry leaves and serve with  rice, idly or dosa.

Mutton gravy, mutton kulambu, mutton curry.

Mutton sukka receipe

mutton fry, mutton varuval, mutton sukka

Ingredients:

To pressure cook:
mutton - 1/2 kg
Turmeric powder - 1/4 tsp
chilly powder – 2 tsp

To grind:

Ginger - 3 inch
Garlic - 6 pearls

Fennel seed (sombu) - 1 tsp
Black pepper - 2 tbsp
Cumin seeds - 1 tsp

Small onion - 100 grm

Cinnamon - 2 inch 
Clove - 5

Method:

1. Cut the meat into small pieces. Wash and clean the meat.
 Add mutton, turmeric powder and salt with  1 cup water and cook  till we get a 3 whistle.

  After the pressure gets released , check if the mutton is cooked.

2. Heat oil in a pan add cinnamon, clove and bay leaf.
Then add the grinded paste and  fry till  the raw smell disappear.

And fry till oil gets separated.

3.Now add the cooked meat and chilly  powder

 stir the mixture continuously till the masala becomes almost dry.

4.Then add the coriander leaves and serve with rice.

Tandoori chicken

Ingredients:
Red chilly powder - 2 tsp.
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 2 tbsp

First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
      Mix everything above and apply this on the chicken and marinate for one hour.


Second marination:
Thick curd - 1/2 cup
Ginger garlic paste  - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 3 tbsp

       Mix all the items above in a  vessel and keep the chicken marinated for 4 hours in refrigerator.


Method:
Preheat the oven to 230 deg F.


Grease the borosil with 1 tsp oil and place the chicken and keep in high rack grill.

Cook for 30 minutes. Turn the chicken and bake again for 10 minutes.

Then  roast the chicken both sides in grill mode for 5 minutes.

Tandoori chicken is ready.

Serve with mint-curd chutney.


Method for mint-curd chutney:
1/2 cup mint
1 cup thick curd
2 green chillies
1/4 tsp amchoor powder(optional)
salt as per your taste


    Grind mint,green chillies and salt with little water
    Beat the curd smooth and mix well.
Serve with tandoori chicken.

FISH KULAMBU

Ingredients:

 Fish - 1/2 kg

Coconut - 2 cups

Chilly powder - 1 tbsp

Coriander powder/malli podi- 2 tsps

Pepper  - 1/2 tsp

Jeera  - 1/2 tsp

fenugreek -1/2 tsp

small onions - 6(to grind)+2(to temper)

tomato - 1

Tamarind paste - 1 lemon size

Turmeric powder - 1/2 tsp

Curry leaves - 1 strand

Mustard and fenugreek seeds- 1/2 tsp each for tempering

Oil - 2 tbsp

Salt - to taste

Method:

1.In kadaai fry  coconut,chilly powder, coriander powder and pepper, turmeric powder and jeera with 1 spoon gingelly oil

2. Grind adove ingredients and small onions to a paste with some added water.

3. Heat gingelly oil and crackle mustard seeds. Fry fenugreek for a while and add a couple of chopped onions and chopped tomato, then add curry leaves.

4. Add the ground paste, tamarind salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.

5. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins.

6. Serve hot with rice.

CHICKEN FRIED RICE

Chicken 65:

INGREDIENTS:

Chicken (boneless) - 1/2 Kg
Ginger & Garlic Paste - 3-4
Salt - As per taste
Chilly powder - 1 and 1/2 spoon

Gram masala -1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry the chicken

Vinegar or Lemon juice - 1 spoon

PREPARATION :
* Cut the chicken into small cubes.

* Now add all the above mentioned item to the chicken and mix well.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the chicken and fry it.

FRIED RICE:

Ingredients :

Chicken - ( 200 grms) Deep fried as told in the recipe.

Spring Onions - 2 ( Chopped finely)

Capsicum - green colour ( Chopped length wise)

Green chilly - 3 ( chopped)

Ginger and garlic  - 2 tsp(chopped finely)
cabbage - 50 grms

Carrot - 1 (chopped)

Beans - 50 grms(chopped)

Onion-1 no(chopped)

Oil - 5 tsp

Salt - To taste
White Pepper powder -1 spoon
Sugar - 1/2 spoon

Soya sauce - 1 to 2 tsp

Ajinomoto - 2 pinch

Basmathi rice - 1 cup cooked. ( With 1 : 2 water and rice ratio) and cool it.

Preparation :

*First prepare the chicken as mentioned, then cut it into small pieces as shown below

* Then take a pan, add the oil, then add the spring onions and fry it, then add the capsicums,carrot,beans,onions and fry for few mins, then add the green chillies and fry it.

* Then add te ginger and garlic paste and fry till the raw smell disappears.

* Now add the cooked and cooled rice to the pan, and mix well.

* Now add the Ajinomoto and soya sauce and salt and mix together.

* Add the prepared chicken to the rice.

* Mix well and serve.

Aatukaal soup (Lamb soup)

Ingredients :
1. Lamb Leg (1/2 Kg or 4 legs)
2. Pepper (4 table spoon), Zeera (2 table spoon) and Somph (1/2 table spoon)
3. Garlic (Handful). The more you add, the more the taste.
4. Onion (one big size)
5. Tomato (2 big size)
6. Water (2 ltr)
7. Turmeric powder (1/2 table spoon) and salt
8. Coriander leaves.

Preparation :
1. Clean the legs by burning and removing the hairs. Clean with turmeric powder to remove the smell.
2. Finely chop the Onion, Tomatos
3. Grind the pepper, zeera and somph.
4. Add leg, water, turmeric powder, onion, tomato,garlic and grinded powder in a cooker
5. Cook for the mix until 7 to 8 whistle.
6. Leave it undisturbed until the pressure commes down.
7. Add coriander leave, close the lid and leave it for 10 mins.

 Soup ready,
Serve hot!!! 

CHICKEN FRY

INGREDIENTS:
 Chicken (boneless) - 1/2 Kg
Ginger & Garlic Paste - 3-4
Salt - As per taste
Chilly powder - 1 and 1/2 spoon

Garam masala - 1 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon

Vinegar - 1 spoon

       (or)

yogurt - 2 spoon
Oil - To fry the chicken

PREPARATION :
* Cut the chicken into small cubes.

* Now add all the above mentioned item to the chicken and mix well.

* Keep it in fridge for 1/2 hr.

* Then heat oil in a pan and add the chicken and fry it.

Serve with lemon and onion

Fish fry

INGREDIENTS:

*Fish- 1/2 Kg
*Ginger & Garlic Paste - 3-4
*Salt - As per taste
*Chilly powder - 1 and 1/2 spoon
*Turmeric powder - 1/4 spoon
*Rice flour - 4-5 spoon
*Corn flour - 3-4 spoon
*food colouring (red) - 1/4 spoon
*Oil - To fry the Fish


PREPARATION :

* Cut the fish into small thin slices.
* Now take a bowl and add all the above mentioned item together and make it into thick paste using water
* Now apply the paste evenly on each onto each and every slice and spread it on a plate.
* Keep it in fridge for 1/2 hr.
* Then heat oil in a pan and add the fish and fry it

Kadai chicken

Ingredients :

Chicken - 1 kg ( With bone) ( Washed and cleaned , and chopped in medium sized piece)

Big Onion - 2 ( Chopped )

Tomatoes - 3 - 4 ( Chopped )

Chilly powder - 1 and half tsp

Salt - To taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Oil - 3 - 5 tsp

Coriander leaves - To garnish

Ginger and Garlic paste - 3 -4 tsp

Green Capsicum - 1/2 ( cut into small squares ) ( Optional)

Masala items :

Cloves - 2

Green Cardamons - 3

Cinnamon sticks - 2 - 3 ( small pieces )

Preparation :

* First clean the chicken, cut it into small medium pieces.

* Marinate the chicken with 1/4 chilly powder, pinch of turmeric, and 2 tsp ginger and garlic paste, and 1/4 tsp of salt. Now tranfer it in a pressure cooker and add 1/2 cup of water and pressur cook it . ( Remember , don't add lot of water). Pressure cook it for 2 whistles.

* In the mean time, take a pan, add oil, add chopped onion and fry till golden brown.

* Add the tomatoes and fry well, and then add the ginger and garlic paste.

* Now grind the mixtrue to paste ( Dont grind it to very fine paste thou)

* Then take a another kadai, add oil , and add the masala items.

* If you are adding capsicum then add it now and cook for 3 -5 mins, till they become soft.Then add the grinded mixture , and mix well.

* Now add the chilly powder, coriander powder, turmeric powder and cook for few mins.

* Now add the steam cooked chicken pieces. ( If you have any water left in the pressure cooker, then add that water also to the mixture, it will really add up the taste)

* Now check for salt and add some more if needed.

* Keep cooking , by carefully mixing gently.

* Cook until all the oil starts to come out.

* At this stage add the garam masala.

Finally add the coriander leaves and serve hot.