Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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Ingredients:

1/2 kg - Fish
5 nos - Onion
3 nos - Tomato
2 tsp - Garlic paste
2 tsp - Ginger paste
1 tsp - Green chilly paste
1 tsp - Garam masala powder
4 tsp - Curd
1 cup - Coriander leaves
1/4 cup - Mint leaves
1/2 cup - Ghee
4 tsp - Lime juice

For marinade:

1 tsp - Turmeric powder
2 tsp - Red chilly powder
2 tsp - Ginger-garlic paste
1/2 tsp - Fennel seeds powder

For rice:

2 Cups - Basumati rice
2 nos - Cardamom
3 nos - Cloves
2 nos - Cinnamon
Turmeric powder

Method:

Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for one hour in a refrigerator. Fry the marinated fish fillets in ghee. Remove them to a plate and heat up the same pan. Add onion and fry, till it turns golden brown. Add ginger-garlic-chilly paste and fry for two minutes. Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few minutes. Add curd. Put the fried fish fillets in this masala.

For rice:

Boil water in a vessel. Add salt, turmeric powder, cardamom, cloves, cinnamon and ghee. Cook rice until it is done and drain. Make sure the rice doesn’t get sticky. Heat a little ghee in a pan. Put a little of cooked rice and spread one tsp of lime juice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over. Take care not to break the fish fillets.

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Ingredients:

1/2 Kgs - Chicken
1 - Tomato
1 tsp - Cumin Seeds
1 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
4 tsp - Oil
salt

Fry For Masala: 2 tsp oil

1/2 cup - chopped onion
1/4 cup - Grated Coconut
2 tsp - Pepper Corns
1 tsp - Fennel Seeds
4 - Cardamom
4 - Cloves
1 - Cinnamon stick
1 tsp - Red chilly Powder
1 tsp - Coriander Powder
Small - Curry Leaves

Method:

Grind all the above browned masala with half cup water and to a smooth paste and keep aside. Now heat oil in a cooker, add cumin seeds and mustard seeds,then add chicken pieces, salt and turmeric mix everything and cook for some time. Then add ground masala paste and chopped tomatoes to the chicken, mix and cook on low flame for five minutes. Now add one cup of water to the chicken mixture, cover and cook for two wistles and gravy is thick. Done, serve hot.

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Ingredients:

500 Kgs - Fish
1 - Onion
3 - Garlic
2 - Green Chillies
1 - Potato boiled and mashed
1/2 Cup - Peas
1 tsp - Garam masala and Pepper
Salt - To taste
2 eggs - Beaten well
Bread crumbs

Method:

Fry the fish in some oil, till slightly brown, with some salt and garam masala and keep aside. Then add some oil fry the onions till brown. Add the ginger and garlic and fry for a while. Add the salt and garam masala and fry some more.Then add the green chillies, onion masala, peas and the mashed potato to the fish and mix well. Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in egg, then dip in the bread crumbs. Deep fry the cutlets. Serve hot with an onion salad, mint and tamarind chutney.

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Ingredients:

500 Kgs. - Chicken
2 - Onion
2 - Tomato
1/2 tsp - Cumin Seeds
1/2 tsp - Fennel
3 tbs - Ginger-Garlic Paste
pepper - 10-ground alongwith the Ginger, Garlic Paste
1/2 tsp - Turmeric Powder
1 tsp - Garam Masala Powder
4 tbsp - Curd
4 tbsp - Lime Juice
salt - To Taste
Coriander leaves
Curry leaves
Oil

Method:

Add ginger,garlic,peppercorn paste, curd,turmeric,lime juice to the chicken pieces and marinate for half an hour. Heat oil in a kadai fennel with curry leaves, cumin. Now add the onions for fry till golden. Then add the ground paste, tomato, coriander leaves, turmeric, garam masala powder and salt to taste and fry three minutes. Add the chicken alongwith its marinade for two minutes. Now add little water and cover and cook till the chicken is done. When the gravy has thickened a little bit & the oil begins to float on top, remove from flame. Finally garnished coriander leaves.

serve hot along with rice,chappati and dosa.

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Ingredients:

Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.

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Ingredients:

Chicken - 1/2 Kgs
Egg - 1
Coriander leaves - 1/2 Cup
Mint leaves - 1/2 Cup
Green chillies - 2 nos
Oil - to fry
Maida - 1 Cup
Salt - to taste
Bread crumbs - to require

Method:

Cut chicken into small parts. Chilly, mint and coriander leaves grind them. Make a marinating with egg, flour, little water add grind paste and salt. Soak the chicken for 30 to 45 minutes. Crum the chicken pieces and immediately deep fry till golden colour in a pan with oil.

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Ingredients:

500gm Fish
(Pomfret, jaw fish
Salmon etc)
2 slices Bread
¼ Limes
4 Green chillies
200gm Onions
1 Egg
Salt to taste
1 Cup Bread crumbs
Oil for frying
(Absorption)
1 Cucumber
50gm Tomatoes
Coriander leaves

Method:

Clean, wash and boil fish. Flake fish. Chop onions and chillies fine. Soak bread in water. Squeeze out water from bread. Mix all ingredients. Add salt. Shape into cutlets. Coat with egg lets. Coat with egg and breadcrumbs and deep fry. Garnish with chopped coriander leaves, sliced cucumber and tomatoes.

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Ingredients:

1kg Fish
A small pieces Ginger
4 flakes Garlic
4 Red chillies
3 tsp Tamarind
¼ tsp Cumin
Salt to taste
Oil

Method:

Clean and wash fish. Cut into slices, if small fish, keep whole, but make gashes. Grind together the spices and salt. Smear fish with this paste. Keep aside for a while. Shallow fry till cooked.

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Ingredients:

1kg Mutton
100gm Onion
6-8 Cloves
12 Peppercorns
A small piece Ginger
1tsp Coriander powder
1 Piece Cinnamon
2 Limes (large)
2 tsp Sugar
To taste Salt

Or Rice

500gm Pulao rice
6 Cloves
12 Peppercorns
12 Cardamoms
5 Almonds
3/4tsp Saffron
1 tsp Milk
To taste Salt
50gm Ghee

Method:

Wash and cut meat. Put into a saucepan with onions cut into quarters, and spices tied in a muslin bag. Add salt and enough water to cover meat. Cook slowly till meat is tender and stock is reduced. (Meat should simmer very slowly) Remove muslin bag and squeeze to draw out flavor. Add sugar and half the lime juice. Cook slowly till syrup of one/string consistency is obtained. 7, Boil rice in water in which the remaining lime juice is added. When almost cooked drain thoroughly. Melt fat in a pan, add spices for and then rice and meat Add blanched and sliced almonds, water and saffron dissolved in milk. Cook till liquid is completely absorbed and rice is tender and dry. This can be done in the middle shelf of a moderate oven.

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