Liver pepper fry

Ingredients:


Liver - 1/2 lb (cut into very small pieces)
Onion (big) - 1 (finley Chopped)
Tomato - 1 (finely Chopped )
Ginger paste - 1/2 Tsp.
Garlic- 10 pods (Chopped)
Turmeric powder - 1/4 Tsp.
kuzhambu milagai thool - 1 Tsp. or chilly powder & coriander powder -1 Tsp
Pepper powder - 1 teaspoon (preferably fresh)
Curry leaves - 1 sprig
Oil - 5 Tsp.


Seasonings:
Fennel seeds-1/2 Tsp.
Cinamon- 2 Nos.
Bay leaf- 1 Nos.
Cloves - 3 Nos.


Method:

• Semi cook the liver in 1 cup of water and keep aside. 
• Heat oil in kadai (tawa) and add the seasonings &and curry leaves.
• Saute onions till golden brown, then add garlic, ginger, tomatoes and saute well.
• Now add the liver pieces and saute them for 5 mins then add the broth of the liver, turmeric powder, chilly powder, coriander powder, salt and close the lid  and cook them for 10 mins in medium flame.
• Now open the lid and add the freshly grounded pepper and fry till dry and then garnish with chopped coriander leaves.

Chicken pakoda

Ingredients:

Chicken (boneless) -1lb (cut in to cubes)

Chilly powder - 2Tsp.

Ginger & Garlic paste - 1/2 Tsp.

Black pepper powder -1/4 Tsp.

Corn flour -2 Tsp.

Lemon juice - 4-5 drops

Egg -1

Food color (Red) -1 Pinch

Salt to taste

Oil for frying

Method:

• Mix all the masala together and make as thick paste.
• Clean the chicken and marinate in the masala and keep it in fridge for about 1hr.
• Heat the oil in kadai and deep fry the chicken in medium flame.
• Serve it hot as starter.

Chettinad Chicken Varuval / Fry

Ingredients:

Chicken - 1lb (1/2 kg)

Onions - 3/4 medium size (finely chopped)

Ginger & Garlic paste -1 Tsp.

Curd - 3 Tsp.

Chilly powder -1 Tsp.

Black pepper powder -1/2 Tsp.

Coriander powder -1 Tsp.

Turmeric powder -1/4 Tsp.

Cumin powder -1/2 Tsp.

Curry leaves -1 sprig

Oil -3Tsp.

Salt to taste

Coriander leaves chopped for garnishing

Seasonings:

Fennel seeds -1/4 Tsp.Cinnamon - 1" stickCloves- 3 Nos.Bay leaf - 1 Nos.

Marination:
Marinate chicken with curd, little turmeric, chilly powder and salt for about 1 hour (keep it in refrigerator)

Method:

• Heat oil in kadai/pan add all the seasonings, curry leaves.
• Add onions, ginger & garlic paste and saute till golden (see that it doesn't stick to the pan).
• Now add the marinated chicken to it and add all the dry masala (powder).
• Close the lid and cook till tender. Do not add water, chicken itself will ooze out some water.
• After chicken is cooked open the lid and fry until it loses all the moisture and becomes dry.
• Garnish with chopped coriander leaves.
• Serve it with rice, dosa and chappathi.

Mutton Kurma

Ingredients:

Mutton -1 lb

Potatoes - 1 (cut into cubes)

Drumstick - 6-7 pieces (3 inches)

Onions -1 (finely chopped)

Tomatoes -1 (finely chopped)

Ginger & Garlic paste - 2 Tsp.

Chilly powder - 2Tsp.

Coriander powder -1 Tsp.

Turmeric powder - 1/4 Tsp.

Black pepper powder - 1/4 Tsp.

Curry leaves -1 sprig

Coriander leaves chopped for garnishing

Oil

Salt to taste

Seasonings:

Fennel seeds

Cinnamon

Cardamon

Cloves

Bay leaf

Grind to paste: (Grind it as thick paste)

Coconut - 5Tsp.

Khus Khus -1Tsp.

Fennel seeds -1/4 Tsp.

Method:

• Mix 1/2 Tsp of salt & turmeric to the mutton pieces. Add 2 cups of water and pressure cook (2-3 whistles) until the mutton is tender.
• Heat oil in pressure cooker add all the seasonings, curry leaves then add onions saute until golden.
• Add G&G paste, tomatoes cook until it is smashes & then add potatoes, drumstick.
• Now add all the masala (Chilly, coriander, turmeric, pepper), salt and cook the veggies.
• Now add pressure cooked meat with broth and cook for 3-4 mins then add the ground coconut paste.
• Garnish with coriander leaves and serve it with rice, idli, dosa, paratha, chappati.

Fish Fry / Meen Varuval

Ingredients:

Fish -4 pieces

Chilly powder -2 Tsp.

Turmeric powder -1/4 Tsp.

Lemon juice - 4-5 drops

Corn flour - 1/2 Tsp.

Oil for frying

Salt to taste

Method:

• Marinate the fish fillets with all the masala & corn flour and then keep it in the fridge for about 2 hours.
• Heat oil in thawa and fry in medium flame until golden.

Egg Bhurji / Egg Poriyal

Ingredients:

Egg -3 No.s

Onion -1 Nos. (medium size finely chopped)

Green chillies - 2 Nos. (finely chopped)

Pepper powder -1Tsp.

Turmeric powder -1/4 Tsp.

Oil

Salt to taste

Method:

• Beat the egg with pinch of salt.
• Heat oil in pan add onions and saute till golden.
• Add green chillies, salt, Turmeric powder and pepper powder.
• Now add beaten egg and scramble well (medium flame) without sticking to the pan.
• Serve hot & fresh.

Mutton Fry/Chukka

Ingredients:

Mutton -1lb (1/2Kg)

Onions - 1 (medium size finely chopped)

Tomatoes - 1 Nos. (Chopped)

Ginger & Garlic paste - 1 Tsp.

Turmeric powder - 1/4 Tsp.

Chilly powder - 1 Tsp.

Coriander powder - 2 Tsp.

Cumin powder - 1/2 Tsp.

Black pepper powder - 1/2 Tsp.

Garam masala powder - 1/4 Tsp.

Curry leaves - 1 string

Coriander leaves - 2 Tsp. (chopped)

Cinnamon - 1 stick (1")

Cloves - 3 Nos.

Bay leaf - 1 Nos.

cardamon -1 Nos.

Oil

Salt

Method:

• Wash Mutton thoroughly in water and pressure cook (3 whistles) with turmeric powder, 1/4Tsp. ginger & garlic paste.
• Heat oil in pan/kadai and add whole garam masala, curry leaves, onions.
• Saute onions until golden then add ginge&garlic paste, tomatoes and saute well.
• Now add salt, coriander powder, chilly powder, cumin powder, garam masala, pepper powder and mutton.
• Fry in medium flame until it is dry and garnish with chopped coriander leaves.
• Serve it with rice, chappathi or dosa.

Pallipalayam Chicken Fry

Ingredients:

Chicken - 1lb (boneless cut into small pieces)

Small Onions - 15 Nos. finely chopped

Red Chillies - 8 Nos. (without seeds)

Garlic - 5 flakes finely chopped

Curry Leaves - 1 sprig

Turmeric Powder - 1/4 Tsp.

Mustard seeds for seasoning

Oil

Salt

Method:

• Heat oil in the pan (kadai) splutter mustard seeds and add curry leaves, red chillies, chopped garlic & onions.
• Saute onions till golden and then add chicken, turmeric powder, salt.
• Close the lid and leave it on medium flame till chicken is fully cooked (need not add water chicken itself will ooze out some water).
• Open the lid and fry until it loses moisture and becomes dry.

Chilly Chicken

Ingredients:

Chicken - 1lb (boneless)

Corn flour - 5 Tsp.

All purpose flour - 1 Handful

Pepper powder - 1/3 Tsp.

Onions - 1 (mdium size cut in to cubes)

Green pepper - 1 (cut in to cubes)

Red chilly sauce - 2 Tsp.

Chilly powder - 1/4 Tsp.

Ginger & Garlic paste - 1Tsp.

Oil for frying & sauteing

Salt to taste

Marination:

Add all purpose flour, corn flour, salt, pepper to chicken and marinate for about 1/2 hr.

• Fry the marinated chicken in oil and keep it on a paper towel.
• Heat oil in pan, add onions saute till golden.
• Add G&G paste, capsicum and saute until it cooks (capsicum should be little crunchy).
• Now add red chilly sauce, chilly powder & fried chicken and saute for 5 mins.
• Add 1Tsp. of corn flour and 1/4 cup of water to it and let it in flame for 5 mins.
• Serve hot with fried rice or even as starter.

Fish Puttu

Ingredients:

Fish - 1lb Fillets (Boneless & Skinless)

Onions - 1 Nos. (finely chopped)

Ginger - 2Tsp (finely chopped)

Garlic - 2Tsp (finely chopped)

Green chillies - 4 Nos. (finely chopped)

Curry leaves - 1 sprig

Coriander leaves - 1Tsp. (finely chopped)

Turmeric powder - 1/4 Tsp.

Mustard seeds - 1/4 Tsp.

Oil

Salt

Method:

• Boil fish in a vessel with little salt & Turmeric powder for 10 mins.
• Drain water completely and let it cool then shread the fish using fingers.
• Heat oil in pan (kadai) splutter mustard seeds and add curry leaves, ginger, garlic, green chillies and onions and little salt.
• Saute onions till golden and add the shredded fish and saute for 10 mins in low flame.
• Check for salt and garnish with coriander leaves.