Nandu Kulambu (CRAB GRAVY)

INGREDIENTS

5 nos Blue crab
3 nos Onion (finely chopped)
2 nos Tomato (finely diced)
4 nos Clove Garlic (crushed)
1 no Green chilli (slit open)
½ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Coriander powder
Salt (or to taste)
5 tsp Tamarind juice
Oil as required
Water as required
¼ tsp Mustard
¼ tsp Cumin seeds
5 no Curry leaves
2 pinch Asafoetida powder
6 nos Fenugreek seeds
3 tbsp Fresh grated coconut
1 tsp Black pepper corns


METHOD

Clean crab and wash them thoroughly with cold water.

Grind grated coconut and whole black pepper to a semi-thick paste and keep it aside.

Heat oil in a big deep pan and splitter mustard, cumin seeds, fenugreek seeds and curry leaves and season it with asafoetida powder.

Add the finely chopped onions, green chilli and garlic and fry them till they become translucent.

Add the finely diced tomatoes and cook till they tend to become soft. Add turmeric powder, red chili powder, coriander powder and fry with the onion tomato gravy till the oil separates.

Now pour a cup of water, tamarind juice, salt and stir in with the coconut paste.

Bring the whole gravy to boil, reduce to simmer and add the crab pieces and close with a lid.

Cook on low medium flame for 30 minutes, let the crab cook well (it should turn bright orange in colour).

Turn off the stove and garnish with fresh coriander.

Pepper Chicken

INGREDIENTS

Chicken (cut into small pieces)

Black pepper (freshly grounded)

Onion 1

Red chilli powder

Turmeric powder

Coconut milk

Salt

Ginger Garlic paste


METHOD

1. Heat the oil in a pan and add the onions.
2. When onions becomes slightly golden brown add a little amount of ginger garlic paste.
3. Add chicken pieces and turmeric powder to the pan and fry for a while until the raw smell goes away.
4. Now add 2 spoon of chilli powder and pepper to your taste.
5. Pour little amount of coconut milk and very little amount of water.
6. Add salt.
7. Fry the chicken until the gravy dries and the chicken is well cooked.

Tasty pepper chicken is ready.

Chicken Leg Fry

INGREDIENTS

Chicken Drumsticks 

Ginger and Garlic paste

Chilli powder

Turmeric

Orange red color

Salt.


METHOD



Marinate everything and keep aside.

Cook without oil for 25 mins (turn the drumsticks in between and keep cover).

Remove cover and cook for 5 more mins.

Take a flat non-stick kadai, add little oil and cook c.drumsticks on both sides.

Sprinkle garam masala on top.

Fold small foil at the end of the drumsticks.  

Mutton Masala

INGREDIENTS

Mutton
Onion-3(Medium)
Garlic-5 or 6 petals(Crushed)
Tomato-2
Masala
Corriander leaves to garnish
Fennel Seeds(Jeera)
Salt

METHOD
STEP 1:In oil mix onion(Little)then put the crushed Garlic.

STEP 2:Add remaining onion,tomato till it becomes soft then add mutton,masala and SALT.

STEP 3:Then add some water.The dish is ready in 20-25 mins.To be pressure cooked

Egg Podimas

Ingredients
1.  Eggs – 4
2.  Onion – 3 finely chopped
3.  Green chillies – 2 (optional)
4.  Chilli powder – 1 tsp
5.  Turmeric powder – ½ tsp
6.  Coriander leaves – few
7.  Curry leaves – few
8.  Mustered seeds – 1 tsp
9.  Pepper powder - 1 tsp (optional)
10. Salt – to taste
11. Oil – 2 tbsp

Method
Take a pan and heat with 2 tbsp of oil.

Add mustered seeds.

When they start to crackle add curry leaves, green chillies and chopped onions.

Sauté till the onions become transparent.

Then add chilli powder and turmeric powder.

Sauté for a min. Then add the beaten eggs.

Stir and break- up as the eggs began to set.

Stir well with your ladle to break up and large egg pieces so that everything in the pan is roughly the same size.

Chicken Masala

Ingredients:

• Chicken- 5 to 7 pieces
• Onion- 2
• Ginger and Garlic paste- 1 tsp
• Bay leaf- 1
• Cinnamon- 1′ stick
• Cardamom- 2 pods
• Cloves- 2
• Red chili powder- 1 tsp
• Coriander powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Garam masala- 1/2 tsp
• Oil and Salt- as required

Recipe:

1. Heat Oil in a pan. Add Bay leaf, Cinnamon, Cardamom, Cloves. Once it turns into light brown color, add Onion and fry till onion turns into golden brown color.
2. Add Ginger Garlic paste and fry for few seconds.
3. Then add Chili powder, Coriander powder, Turmeric powder, Salt and fry till the smell of masala goes.
4. Add Chicken and a cup of Water. Cover the pan.
5. Cook for ten minutes and then add Garam masala when the gravy is thick. Cook for five more minutes.

Serve hot.

Karaikudi Chicken Kulambu

INGREDIENTS:

• Chicken- 1/2 kg
• Chopped Onion-1
• Chopped Tomato-1
• Turmeric powder- 1/2 tspn
• Chill powder- 1/2 tspn
• Coriander powder- 1/2 tspn
• Mustard seeds-1/2 tspn
• Cumin seeds- 1/2 tspn
• Fennel seeds- 1/2 tspn
• Oil and Salt- as required

TO GRIND

• Red Chillies- 5
• Coriander seeds-2 spoon
• Ginger- 1 inch
• Garlic- 7 (small)
• Cinnamon- 2 inch
• Cardamom- 2
• Peppercorns- 1 tspn
• Cloves- 5
• Grated coconut- 4 spoon
• Curry leaves- few

METHOD:

1. Marinate the Chicken in Turmeric powder and Salt keep aside for five minutes.
2. Roast the Red chillies, Coriander seeds, Ginger, Garlic, Cinnamon,Cardamom, Peppercorns, Cloves, Curry leaves and Grated coconut in a pan with a little Oil. Wet grind to a fine paste.
3. Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color.
4. Add tomatoes and fry till it becomes soft.
5. Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes.
6. Add the finely ground paste and fry for 2 to 3 minutes.
   
7. Finally add the marinated Chicken, Salt and water.
8. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
9. Garnish with fired Curry leaves and Coriander leaves.

Kadai Chicken

Ingredients:

1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken

Chicken Chalna

Ingredients
Onion - 1
Tomato - 1
Ginger - garlic paste - 1 teaspoon
Chilli powder - 2 teaspoons
Coriander Powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 1 tablespoon
To grind
Coconut - 3/4 cup
Cashews- 7 to 8

Method

• In a pressure cooker,heat some oil and add the onions..
• Saute till they turn translucent..
• Add the ginger-garlic paste and the tomatoes and cook them for few minutes..
• Add the chicken pieces and keep stirring until the water evaporates.
• Add the turmeric powder,chilli powder,coriander powder,cumin powder and salt.
• Also add a cup of water and close the lid of the cooker and cook on medium flame for 10 to 12 minutes.
• Switch off the stove..Once all the pressure from the cooker is released, add the coconut cashew paste and keep in sim for 10 miniutes until the oil seperates to the sides..
• Serve hot..