Chicken Kofta Curry

Chicken Liver Pepper

Ingredients

Liver

Onion

Tomato

Ginger garlic paste

Turmeric powder

Cardamom

Cinnamon

Cloves

Bay leafs

Curry leaves

Chilly powder

Coriander powder

Pepper powder

Water as req

Coriander leaves

Lemon juice - 1tsp

Method

1.Heat the oil in pan.Add cinnamon,cardamom,clove and bay leaf,curry leaf

2.Then add onions and sauté till oil separates.

3. Add ginger garlic paste and turmeric powder.

4. Add tomato to it…Smashed well

5. Add chilly powder, coriander powder and salt.Mix well..Add some water into the masala

6. Cooked masala with oil on top…Add liver pieces,

7. Saute nicely…Allow to boil

8. Once the liver are cooked add the pepper powder/crushed pepper on top.Mix well

9. Add lemon juice after switch off

10.Garnish with coriander leaves..

Spicy Chicken Gravy

Ingredients

Chicken

Small onions

Ginger garlic paste

For Masala

Red chilly-8 to 10

Coriander seeds-1tsp

Cumin seeds-3/4tsp

Fennel seeds-1tsp

Pepper corns-1/4tsp

Preparation

Dry roast the above masala ingredients and make it into powder.

Method

Spicy Chicken Curry Andra Style

Ingredients

Chicken-1/4kg

Onion-1 finely chopped

Tomato-1 finely chopped

Curry leaves-few

Fennel seeds-1/2tsp

Chilly powder-1tsp

Coriander powder-1tsp

Ginger garlic pase-1tsp

Coriander leaves for garinshing

Salt to taste

Oil

Cinnamon stick-1inch

Cloves-3

Curd-11/2tsp

Preparation

Dry roast cloves and cinnamon..Then make it powder.

Method

1.Heat oil in a pan,add fennel seeds.When seeds starts spluttering add chopped onions..Saute it they become transparent...

2.Then add ginger garlic paste.Saute it well..

3.Now add chicken,salt and turmeric powder..Cook for 5 to 10 mints with cover.Then add chopped tomatoes.Saute well.

4.Now add all dry masalas and saute it well so that it gets mixed with chicken.Add curd and mix well,,,

5.Add water and allow the chicken to cook.

6.When the chicken is done,increase the flame for all the moisture to get evaporated.Cooked till the gravy is really thick.

7.Garnish with coriander leaves,,,

8.Spicy chicken curry was ready to serve.Serve with chapathi or rice....

Kolhapuri Chicken

Ingredients

Chicken-1/4kg

Onion-1 small finely chopped

Ginger garlic paste-1tsp

Salt to taste

Coriander leaves-few

Oil

To kolhapuri Masala

Coconut-1/4cup grated

Cumin Seeds-1tsp

Cardamom-1 or 2

Cinnamon-1

Pepper corns-1tsp

White sesame-1/2 tsp

Poppy seeds-1/2tsp

Mustard Seeds-1/2tsp

Cloves-1 or 2

Red chilly - 4 to 5 or according to ur taste.

Star aniseed-1

Preparation

Dry roast the above masala ingredients.Allow to cool.Then grind it.Now masala was ready to cook.

Method

1.Marinate the chicken with grinded masala and salt..Keep aside for 15 to 30mints....

2.Heat oil in a pan,add chopped onions.Saute it till turns golden brown..

3.Add ginger garlic paste and salt to it.Stir it well.

4.Now add marinated chicken and mix well.Allow to cook for 5 to 10mints.

5.Then add remaining grinded masala,coriander leaves and water.

6.Let it cook for 15 to 20mints.Adjust the consistency by adding water.

7.Now reduce the flame to low and let it simmer for 5-10mints.Spicy chicken was ready.

8.Serve this spicy chicken with parathas or chapathi or rice.

Mutton Vindaloo

Ingredients

Mutton-1/4kg

Onion-1finely chopped

Lemon/Vinegar

Coconut milk (optional one)

Vindaloo Masala

Redchilly-6to7

Ginger-1inch

Garlic-5 to 6

Cumin seeds-1/2tsp

Pepper corns-1/2tsp

Mustard seeds-1/2tsp

Salt to taste

Sugar-1/4tsp

Cinnamon-1

Cloves-2

Method

1.Soak the above vindaloo masala ingredients in vineger and coconut milk for 30mints

2.Grind it into fine paste...

3.Wash the mutton apply salt and keep it aside for 30mints...

4.After 30mints,take the mutton add vindaloo masala and mix well...

5.Keep this mixture for 30mints to 1 hr...

6.Heat oil in a pan,add the mutton mixture to it.. Allow to cook for few mints...



7.After that add chopped onions...

8.Add some water and cover the pan with lid..Allow to cook...

9.Cook in a low flame...Cook till the mutton is tender...



10.Mutton vindaloo are ready to serve

Egg Kabab

Ingredients

Boiled egg-2

Onion-1

Green chilly-2

Ginger garlic paste-1tsp

Coriander leaves-few

Mint leaves-few

Salt as per taste

Gram flour-2tsp (binding agent)

Corn flour-1tsp

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

Kasuri methi leaves-few

Method

1.Boil the eggs and grate them into a medium bowl.

2.Chop the chillies,onion,mint and coriander leaves...

3.Combine all the above ingredients together..

4.Mix well and make a smooth dough(if it is dry,add some water)

5.Make a small balls and flatten each of these in ur palm.

6.Heat oil in a pan and fry kababs,few at a time until crisp and golden brown.

7.Tasty kababs was ready to serve and eat

Palak Chicken

Ingredients

Chicken-1/4kg

Onion-1 big finely chopped

Tomato-1 finely chopped

Ginger garlic paste-11/2tsp

Chilly powder-2tsp

Coriander powder-1tsp

Palak/spinach-as much as u want ( washed and chopped)

Salt as req

Oil

Cloves-1

Cinnamon stick-1

Star aniseed-1

Method

1.Heat oil in a pan,add cloves,cinnamon,star aniseed..

2.Then add chopped onions and saute it well till it turns little brown color..

3.Add ginger garlic paste to it and stir it for a while.

4.Then add chopped tomatoes and saute it till tomatoes get smashed..

5.Add chilly powder and coriander powder to the above mixture...Let it cook for 2 to 3 mints...

6.Now,add chicken and mix well.Add salt...keep covered...

7.Allow to cook for about 5 to 8mints.But stir it for every 2mints...

8.Now add chopped palak to chicken and mix well..keep covered on medium heat...

9.After chicken is cooked and change the flame to high.Fry well to remove any excess water...

10.Palak chicken was ready.Serve hot with rice or chapathi or parotta...

Curryleaves chicken varuval

Ingredients

Chicken-1/4kg

Ginger paste-2tsp

Chilly powder-1-11/2tsps

Kadala mavu-4-5tsps

Onion-1 finely chopped

Egg -1

Curry leaves-1string

Fennel seeds-1/4tsp

Salt to taste

Oil

Method

1.Marinate the chicken with ginger paste,chilly powder and kadala mavu for 30-45mints

2.Heat oil in kadai,deep fry the chicken

3.Take another pan,heat oil in a pan add fennel seeds

4.Add onion and curry leaves.saute it well...

5.Add egg and fried chicken

6.Mix well

7.Dish is ready to serve..

Note

U can use green chilly paste

Chilli Chicken

Ingredients  

To Marinate

Chicken-1/4kg

Corn flour-1tsp

 Egg-1

Ginger Garlic Paste-2tsp

Soya sauce-2tsp

Lemon juice-1tsp

Salt to taste  

To Gravy

Onion-1

Ginger Garlic paste-1tsp (or u can use minced ginger n garlic)

Corn flour-1tsp (dissolved in water)

Soy sauce-1tsp

Capsicum-1 (optional)

Chilly sauce-2tsp or chilly paste(I used chilly paste)

Tomato sauce-2tsp

Green chilly-1

Salt to taste

Spring Onions

Oil

Method

1.Marinate the chicken with above marinate ingredients and keep it aside..

2.Heat oil in frying pan and when its hot,deep fry the chicken,,,

3.Heat 1 tsp oil add green chilly,onion,ginger garlic paste and saute for a min.

4.Then add capsicum and chopped spring onions,Mix well

5.Pour tomato sauce,soy sauce and chilly paste.Mix well...

6.Pour little water stir well and allow to boil..

7.When it starts to boiling add fried chicken.

 8.Mix well..Add dissolved corn flour to it,,,

9.Stir well till the desired thickens

10.chilli chicken was ready to serve

Mutton Pepper fry Method 2

Ingredients

Mutton-1/4kg

Turmeric powder-1/2tsp

Small onions-10

Cumin Seeds-1tsp

dry red chilly-3

Coriander seeds-2tsp

Cloves-3

Ginger-1inch

Garlic-2

Pepper powder-1 to 2tsp

Mustard seeds-1/2tsp

Cinnamon Stick-1

Bay leaves-little

Coriander Leaves

Salt as per taste

oil

Method

 1.To cook the mutton with turmeric powder,,,

2.Heat 1 tsp of oil in pan,add cumin seeds,then add small onions..saute it until the skins peeled off,,

3.Add dry read chilly,coriander seeds and stir them well,,,

4.Then turn off the flame and allow them to cool for a min..

5.Then grind it with little amount of water ,ginger,garlic and salt,,,Make a thick paste

6.In pan,add oil,mustard seeds,cloves,cinnamon,curry leaves and fry them for a min,,

7.Then add cooked mutton along with the juice and grinded masala...

8.Finally add pepper powder...

9.Allow it to cook for 10mints until the recipe becomes dry.Garnish with coriander leaves,,

10.Spicy mutton pepper fry is ready to eat...

Mint Chicken Roast

Ingredients

Chicken-1/4kg

Red chilly-4 to 5

Coriander seeds-2tsp

Cumin seeds-1 tsp

Ginger garlic paste-1tsp

Mint leaves-1/4cup

Corainder leaves-1/2 cup

Turmeric powder-1/4tsp

Chilli powder -1/2 to 1 tsp

Curd-2tsp

Salt as per taste

Lemon juice-1tsp

Oil

Method

1.Heat oil in a pan,roast corainder seeds and jeera on low flame.

2.Add red chilles and roast it for few mints. Transfer to a blender.

3.Grind with ginger garlic paste, pudina leaves, coriander leaves, turmeric powder, chilli powder, curd, oil and some salt into a smooth paste without adding water.

4.The paste should be spicy.Marinate the chicken by uing this paste.Keep aside for 30 to 45 mints

5.Transfer it to a kadai. Cook covered for 5 minutes on medium low flame.

6.Drizzle 1tsp oil and mix gently. Close it. Turn the heat to medium.

7. Cook it for another 15 to 20 minutes till the chicken is completely cooked, the gravy is absorbed and the chicken appears semi-dry..

8.Drizzle 1 tsp lemon juice and mix.

9.Mint chicken roast was ready to serve…

Curry Leaves Chicken

Ingredients

Chicken -1/4kg

Turmeric powder-1/4tsp

Curd-1tsp

Onion-1 finely chopped

Tomatoes -1 finely chopped

Ginger garlic paste-1tsp

Red chilly powder-1/2 to ¾ tsp

Coriander powder-1/2tsp

Fennel seeds-1/2tsp

Peppercorns-1/2tsp

Curry leaves-1/4cup

Cumin seeds-1/2tsp

Bayleaves-1

Cloves-1

Cinnamon-1

Salt

Oil

Method

1.Marinate the chicken with turmeric powder,salt and curd for 30 to 45 mints.

2.Dry roast fennel seeds,cumin seeds,pepper corns,curryleaves and grind as fine powder

3.Heat oil in a kadai,add bayleaves,cloves,cinnamon..

4.Add chopped onions and fry till it turns golden brown.

5.Add chopped tomatoes and sauté it well until it smashes.

6.Add ginger garlic paste,stir it well till raw smell removes.

7.Add the marinated chicken pieces and mix well.

8.Add red chilly powder and coriander powder and salt , close it and cook for few minutes in medium flame.Stir it occasionally.

9. Finally add the grounded powder as per need and cook in medium flame until the oil gets separates.

10.Serve hot with rice

Meen Poriyal

Ingredients

Fish

Turmeric Powder-1/4tsp

Onion-1

Green Chilly-1

Tomato-1 small(optional)

Pepper Powder-1tsp

Mustard Seed-1/4tsp

Curry leaves-few

Coriander Leaves-few

Salt to taste

Oil 1 to 2 tsp

Method

1.Wash and clean the fish…Boil the fish pieces with turmeric powder and salt in water.Boil till it is tender

2.Then remove its outer skin and bones.Mince them with hands and set it aside.

3.Heat oil in a pan.Once the oil Is hot,add mustard seed and curry leaves.

4.Add green chilly and onion.Fry them till onion turns golden brown.

5.Add tomato and stir it until it smashes.

6.Add salt.Then add minced fish to the above..

7.Add pepper powder.Fry them..

8.Meen poriyal is ready to serve…

Note

U can add ginger garlic paste or finely chopped garlic

Fish Finger

Ingredients

Fish fillets

Egg-1

Bread Crumbs

Oil for deep frying

To Marinate

Chilly Powder-3/4tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Ginger Garlic Paste-1tsp

Salt to taste

Lemon Juice-2 tsp or curd

Method

1.Clean the fish.Remove skins and bones(or u can use boneless fish)

2.Cut fish into small pieces(finger shaped lengthy pieces)

3.Marinate with all the above ingredients

4.Keep it in fridge for 15 to 30mints

5.Take a bowl,Beat the egg well

6.Dip the marinated fish finger in beaten egg.Then cover it with bread crumbs

7.Roll in palms to coat the crumbs nicely

8.Heat oil in kadai for deep fry

9.Deep fry fish finger,until they are cooked and crispy.

10.Serve hot…

Variation

Marinate Fish fingers with white pepper powder,salt and lemon juice.Keep it for 15 to 30 mints.Dip in beaten egg and cover with bread crumbs..Roll in palms.Then deep fry fish finger,until they are cooked.

Mutton Fry (Andra Style)

Ingredients

Mutton-1/4kg

Onion-1

Green chilly-1

Curry leaves-1string

Ginger Garlic Paste-1tsp

Turmeric Powder-1/4tsp

Chilly powder-1tsp

Coriander powder-1tsp

Pepper Powder or crushed pepper corns-11/2tsp

Salt to taste

Method

1.Cook the mutton along with 1/4tsp of ginger garlic paste,salt,turmeric powder and cup of water.

2.Once cooked,drain the excess water from the mutton

3.Heat oil in a pan,add onions,green chilly and curry leaves..saute it until it turns golden brown color.

4.Add ginger garlic paste and stir it well till raw smell removes

5.Add cooked mutton and then add chilly powder,coriander powder..Mix well..

6.Close the lid.Cook for 5 to 8 mints..

7.Remove the lid and saute well…Sprinkle pepper powder.Mix well

8.Spicy Mutton fry was ready to serve…

Note

1.I used the water from the cooked mutton to the curry.

2.Use fresh pepper,gives a rich taste…

3.Use cashewnut powder,gives more taste

Mutton Pepper fry

Ingredients

Mutton-1/4kg

Onion-1

Tomato-1

Green chilly-1

Turmeric Powder-1/4tsp

Ginger Garlic Paste-1tsp

Pepper corns-11/2tsp

Cumin Seed-1/2tsp

Cloves-1

Cinnamon-1

Coriander Leaves-few

Curry leaves-few

Salt to taste

Coconut oil-4 to 5 tsp

Method

1.Grind onion,tomato,cumin seed,green chilly,pepper,cloves,cinnamon and coriander leaves into a fine paste

2.In pan,pour coconut oil,fry the mutton pieces for few mints

3.Add ginger garlic paste,turmeric powder and salt..

4.Then add grinded masala and stir it well for few mints

5.Add some water and allow to boil…

6.Once cooked,add curry leaves and mix well

7.Garnish with coriander leaves..

Tandoori Chicken

Ingredients

Chicken Legs-4

For First marination

Chilly Powder-11/2tsp

Salt-1tsp

Lemon-1/2

Mix all the above and apply this on the chicken….Marinate for 30 to 45mints

For Second Marination

Curd-4tsp(1tsp for each piece)

Ginger Garlic Paste-11/2tsp

Chilly Powder-1tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Cumin Powder-1/2tsp

Salt to taste

Lemon-1/2

Red food color-a pinch(Optional one…I didn’t used)

Oil-2tsp

Chaat Masala-1/4tsp(Optional)

Mix everything above in broad vessel.Keep the chicken marinated for 4 to 5 hrs…

Method

1.Place the well marinated chicken on the grill.
Or
We can place it directly on a baking tray with aluminum foil…

2.Cook for 30 to 45mints till the chicken is tender..

3.Remove from oven…Drizzle chaat masala…Serve hot..

Fish Chilly Roast

Ingredients

Fish-1/4kg

Onion-1

Ginger Garlic Paste-1tsp

Capsicum-1/4cup

Tomato-1

Green chilly-1

Turmeric Powder-1/2tsp

Pepper Powder-1tsp

Curry Leaves-1Spring

Coriander Leaves-few

Salt to taste

For Marination

Chilly Powder-1tsp

Salt

Turmeric Powder-1/4tsp

Mix everything and apply this on the fish…Marinate for half an hour

Method

1.Heat oil in a pan,add onions ,Green chilly and curry leaves..

2.Saute till it turns golden brown..Add ginger garlic paste and stir it till raw smell disappears

3.Then add tomatoes and capsicum. Saute till tomatoes are cooked and oil separates.

4.Add coriander powder and then add fish..Pour ½ cup of water/

5.Cover and cook till the fish Is done..

6.Roast till all the water gets evaporated and the masala gets coated on the fish

7.Serve hot..

Chicken Gravy(Thanjavur Style)

Ingredients

Chicken -1/2kg

Onion-1 finely chopped

Tomato-1 finely chopped

Ginger garlic paste-11/2tsp

Turmeric Powder-1/2tsp

Chilly Powder-2 tsp

Coriander Powder-3tsp

Curry Leaves-1 Spring

Coriander Leaves-few

Bay leaves-1

Red chilly-1

Cinnamon-1”stick

Cloves-2nos

Salt to taste

Oil

To Grind

Cumin seeds-11/2tsp

Fennel seeds-1tsp

Kasa kasa -1tsp

Small onions-20 to 25

Curry leaves-1 Spring

Granted Coconut-1/4cup

Method

1.Take a pan,heat a oil(2tsp) and add all the above grind items one by one..Fry it few mints and allow to cool…Then grind it into a fine paste.Keep it aside.

2.Take a vessel add oil and add cloves,cinnamon,bay leaves and fry well…

3.Add onions and fry till it turns golden brown..Then add ginger garlic paste and saute it well until raw smell disappears

4.Add chopped tomatoes and add turmeric powder...Stir it well

5.Add Chilly Powder,coriander powder and salt…Stir it for few mints then add chicken

6.Saute them well for 10mints

7.Add grinded masala and add water n salt…Close the vessel and allow to cook chicken..

8.Heat a oil in another pan add 2tsp of oil,add mustard seeds,1whole red chilly and curry leaves…Then pour it over the gravy…

9.Garnish with coriander leaves..

10.Tasty and spicy chicken gravy was ready to serve…