Chicken Pepper Fry ( chettinadu styl )

INGREDIENTS :

• Chicken                           - 1/2 kg
• Onion                              - 200 g
• Tomato                            - 200 g
• Red chilly powder            - 1 tsp
• Coriander powder             - 2 tsp
• Pepper powder                - 1 tsp
• Cumin powder                 - 1/2 tsp
• Coconut milk                   - 1 cup
• Ginger, garlic paste          - 1 tsp
• Bay leaf                           - 2
• Cinnamon                        - 2
• Cardamom                      - 2
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add bay leaf, cinnamon, cardamom, chilly, onion and tomato. Fry well.
• Add ginger, garlic paste and chicken. Mix well.
• Add all powders, coconut milk and salt.
• Allow it to cook for 20 minutes.
• Chicken pepper fry is ready.

Pepper Chicken ( indian styl )

INGREDIENTS :

• Chicken                             - 1/2 kg
• Pepper powder                  - 4 tsp
• Red chilly powder              - 1 tsp
• Onion                                - 100 g
• Green chilly                       - 4
• Fried gram powder           - 5 tsp
• Lemon juice                      - 1/2 tsp
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Take a bowl add all powders, salt, lime juice and chicken . Mix well.
• Heat oil add chicken and fry well.
• Heat oil add onion, chilly and curry leaf.
• Add fried chicken and mix well.
• Pepper chicken is ready

Fry Chicken

INGREDIENTS:

• Chicken                           - 1/2 kg
• Red chilly powder            - 1 tsp
• Coriander powder            - 1 tsp
• Fried gram powder          - 1 tsp
• Bread granules                 - 4 tsp
• Lemon juice                     - 1 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add all powders, salt and lemon juice. Mix well.
• Add chicken and mix well.
• Take a chicken ,roll with the bread granuales properly.
• Heat oil in a pan, Deep fry the pieces till they turn brown.
• Fry chicken is ready.

Chilly Chicken

INGREDIENTS :

• Cooked chicken                        - 1/2 kg
• Onion                                        - 200 g
• Dry red chilly                             - 5
• Green chilly                                - 2
• Pepper powder                          - 1 tsp
• Turmeric powder                       - 1/2 tsp
• Coriander powder                     - 1 tsp
• Mustard                                    - 1/4 tsp
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Heat oil add mustard, curry leaf, onion, chilly and red chilly.
• Fry well. Add all powders and salt.
• Add chicken and fry well.
• Chilly chicken is ready.

Chicken Dry Fry

INGREDIENTS:

• Chicken                           - 1/2 kg
• Red chilly powder            - 1 tsp
• Turmeric powder             - 1/4 tsp
• Coriander powder           - 3 tsp
• Lemon juice                     - 1 fruit
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add all powders, lemon juice, salt and chicken. Mix well.
• Heat oil add chicken and fry well.

Greens Chicken Masala

INGREDIENTS :

• Chicken                             - 1/2 kg
• Green leaf                          - 1 bunch
• Onion                                - 200 g
• Tomato                             - 200 g
• Red chilly powder             - 2 tsp
• Turmeric powder              - 1/ 2 tsp
• Coriander powder            - 3 tsp
• Ginger, garlic paste           - 1 tsp
• Cinnamon                         - 2
• Cardamom                       - 2
• Salt to taste
• Oil for fry

METHOD :

• Clean the chicken and green leaf.
• Heat oil add cinnamon, cardomom, ginger garlic paste, onion and tomato.
• Add all powders, greens, and chicken. Fry well.
• Add coconut milk and salt.
• Allow it to cook for 20 minutes.
• Chicken masala is ready.                     

Chicken Tamarind Curry

INGREDIENTS :

• Chicken                             - 1/2 kg
• Tamarind                            - lemon size
• Red chilly powder               - 2 tsp
• Coriander powder               - 3 tsp
• Turmeric powder                 - 1/2 tsp
• Onion                                  - 150 g
• Tomato                               - 150 g
• Mustard                              - 1 tsp
• Fenugreek                           - 1/2 tsp
• Dry red chilly                       - 2
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the chicken and cut into small pieces.
• Heat oil add onion, tomato, curry leaf, chilly, mustard,  and fenugreek.
• Add all powders, tamarind extract and salt.
• Add chicken and allow it to cook for 20 minutes.
• Chicken tamarind curry is ready.

Boneless Chicken

INGREDIENTS :

• Boneless chicken                  - 1/2 kg
• Lemon juice                          - 2 tsp
• White pepper powder           - 1tsp
• Egg                                       - 1
• Bread granules                      - 100 g
• Red chilly powder                 - 1 tsp
• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add chicken, lemon juice, pepper powder, salt, and red chilly powder. Mix well.
• Beat the egg well.
• Dip them in beaten egg and roll with the bread granules .
• Heat oil in a pan.
• Deep fry the pieces till they turn golden brown color.
• Boneless chicken is ready.

Chicken Masala

INGREDIENTS :

• Chicken                            - 1/2 kg
• Green peas                       - 100 g
• Onion                               - 200g
• Tomato                            - 200 g
• Green chilly                      - 4
• Ginger, garlic paste           - 1 tsp
• Turmeric powder              - 1/2 tsp
• Coriander powder            - 2 tsp
•  Red Chilly powder           - 1 tsp
• Egg                                   - 1
• Cardamom                        - 2
• Cinnamon                          -2
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add cinnamon, cardamom, and onion.
• Add tomato, chilly, ginger, garlic paste. Fry well.
• Add all powders and required amount of watter.
• Add chicken and salt. Cook well.
• Finally add egg and mix well.
• Chicken masala is ready.

Chicken pepper Fry

INGREDIENTS :

• Chicken                       - 1/2 kg
• Pepper powder            - 4 tsp
• Onion                           - 100 g
• Ginger, Garlic paste      - 2 tsp
• Green chilly                  - 4
• Lemon juice                 - 1/2 tsp
• Aniseed                       - 1/2 tsp
• Salt to taste
• Oil for fry
• Curry leaf.

METHOD :

• Clean the chicken and cut into small pieces.
• Heat oil add aniseed and curry leaf.
• Add onion, ginger, garlic paste, green chilly, pepper powder and salt.
• Add sufficient amount of water and chicken.
• Allow it to boil for 20 minutes.Finally add lemon juice.
• Chicken pepper fry is ready.

Aadu Kal Soup (goat leg)

INGREDIENTS :

·         Aadu kal              -  4  (vadiyathu )

·         Tomato               -  2

·         Pepper powder  -  3 tsp

·         Cumin                  - 1 tsp

·         Turmeric powder – ¼ tsp

·         Curry leaf     

·         Coriander leaf

·         Salt to taste.

METHOD :

·         Cut aadu kal into small pieces.

·         Take a pan add aadu kal, tomato, all powders, cumin, curry leaf, coriander leaf and salt.

·         Add 3 cup of water.

·         Close the pan , pressure cook it to get one whistle.

Vegetable Soup

INGREDIENTS :

• Tomato                       - 1
• Beet root                     - 1 ( small )
• Beans                         - 5
• Carrot                       - 2
• Drumstick                 - 1
• Cauliflower                - 5 pieces
• Green peas                - 20 g
• Potato                       - 1
• Brinjal                       - 1
• Pepper powder         - 3 tsp
• Turmeric powder      - ¼ tsp
• Chopped onion         - ¼ cup
• Cumin                       - 1 tsp
• Salt to taste
• Curry leaf
• Coriander leaf

METHOD :

• Clean all vegetables .
• Cut all vegetables into small pieces.
• Take a pan add all vegetables, all powders, cumin, chopped onion, salt, curry leaf, and coriander leaf.
• Add 3 cup of water .
• Close the pan , allow it to boil for 20 minutes.

Mutton Kolapuri

INGREDIENTS :

• Mutton             - ½ kg
• Onion               - 200g
• Tomato            - 200g
• Green chilly      - 4
• Cumin              - 1 tsp
• Pepper            - 2 tsp
• Curd                - ¼ cup
• Dry red chilly   - 4
• Ginger             - small size
• Garlic              - 4 flakes.
• Cinnamon       - 2
• Cardamom      - 2
• Salt to taste
• Oil for fry
• Curry leaf
• Coriander leaf.

METHOD :

• Clean the mutton.
• Heat oil add ginger, garlic, pepper, cumin, red chilly and curry leaf. Fry well.
• Grind all fried items.
• Heat oil add cinnamon, cardamom, onion, tomato, green chilly and curry leaf.
• Add ground items , mutton and salt.
• Allow it to boil for 20 minutes.
• Garnish with coriander leaf.

Shark Garlic Curry (sura )

INGREDIENTS :

• Shark                             - ½ kg
• Garlic                             - 3 ( full )
• Tamarind                        - lemon size
• Pepper powder              - 3 tsp
• Cumin powder               - 1 tsp
• Red chilly powder          - 2 tsp
• Coriander powder         - 3 tsp 
• Turmeric powder           - ¼ tsp
• Onion                            - 200 g
• Tomato                         - 200g
• Green chilly                    - 2
• Mustard                          - 1 tsp
• Fenugreek                        - ½ tsp
• Curry leaf
• Coriander leaf
• Salt to taste
• Oil for fry

METHOD:

• Clean the fish.
• Soak tamarind for 15 minutes.
• Heat oil add mustard, fenugreek, chopped onion and tomato.
• Add chilly, garlic, and curry leaf.
• Add all powders, tamarind extract, coriander leaf and salt.
• Add fish and allow it to boil for 15 minutes.
• Fish curry is ready.

Mutton Chilly Masala

 
INGREDIENTS :

• Mutton                            - ½ kg
• Green chilly                     - 10
• Cumin                             - 1 tsp
• Onion                             - ¼ cup
• Coriander leaf                 - 1 cup
• Tamarind extract            - 1 cup
• Turmeric powder            - ¼ tsp
• Red chilly powder           - 2 tsp
• Aniseed                          - 1 tsp
• Poppy seed                     - 1 tsp
• Sesame                           - 1 tsp
• Ginger, garlic paste          - 1 tsp
• Garam masala                  - 1 tsp
• Tomato                           - 2
• Salt to taste
• Oil for fry

METHOD :

• Heat a pan add aniseed, poppy seed, and sesame. Fry well.
• Grind all fried items.
• Take a bowl add mutton and ground items. Mix well . keep a side for 30 minutes.
• Heat oil add onion, tomato, cumin, green chilly, and ginger, garlic paste.
• Add all powders, garam masala, and tamarind extract.
• Add mutton , salt and coriander leaf.
• Garnish with coriander leaf.

Prawn Fry

INGREDIENTS :

• Prawn                        - 200 g
• Egg                            - 2
• Lemon                       - 1
• Onion                        - 100 g
• Tomato                      - 50 g
• Green chilly                - 5
• Pepper                       - 2 tsp
• Red chilly powder      - 1 tsp
• Turmeric powder       - ¼ tsp
• Salt to taste
• Oil for fry
• Coriander leaf

METHOD :

• Clean the prawn.
• Take a bowl add prawn, lemon juice and egg. Mix well.
• Heat oil add prawn and fry well.
• Heat oil add onion, tomato, chilly, and pepper.
• Add all powders, prawn and salt.
• Garnish with coriander leaf.

Chicken Manjurian

 

INGREDIENTS :

• Chicken - ½ kg
• Maida flour - 1 cup
• Corn flour - ½ cup
• Onion - 100 g
• Ginger, garlic paste - 1 tsp
• Green chilly - 4
• Egg -1
• Soya sauce - 1tsp
• Lemon - 1
• Pepper powder - ½ tsp
• Sugar - ½ tsp
• Food color - ¼ tsp (red )

• Salt to taste
• Oil for fry

METHOD :

• Take a bowl add chicken, all flour, egg, soya sauce, lemon juice, pepper powder, food color , sugar and salt. Add little water and mix well.
• Heat oil add chicken and fry well.
• Heat oil add chopped onion , ginger, garlic paste and green chilly.
• Add chicken and fry well.
• Garnish with coriander leaf.

Nethili Fish Kulambu (curry )

INGREDIENTS :

• Nethili fish                       - ½ kg
• Grated coconut                - 1/2/ cup
• Cashew nut                     - 4
• Poppy seed                     - 2 tsp
• Green chilly                      - 2
• Ginger                             - small size
• Garlic                              - 4 flakes
• Onion                              - 150 g
• Tomato                           - 150 g
• Turmeric powder             - ½ tsp
• Red chilly powder           - 1 tsp
• Coriander powder          - 2 tsp
• Curd                              - 1 tsp
• Cinnamon                       - 2
• Cardamom                     - 2
• Aniseed                         - 1 tsp
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Clean the fish.
• Grind coconut, cashew, ginger, garlic and poppy seed.
• Heat oil add cinnamon, cardamom, aniseed and chilly.
• Add onion, tomato and curry leaf.
• Add all powders, curd and salt.
• Add fish , allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Mochai karuvadu kulambu ( Dry fish )

INGREDIENTS :

• Mochai                        - ¼ cup
• Dry fish                        - 5 pieces
• Brinjal                          - ¼ kg
• Onion                          - 200 g
• Tomato                        - 100 g
• Turmeric powder          - ¼ tsp
• Coriander powder        - 2 tsp
• Dry red chilly                - 8
• Tamarind                     - lemon size
• Mustard                       - ¼ tsp
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Cook mochai separately.
• Clean the dry fish.
• Soak tamarind for 15 minutes.
• Heat oil add red chilly and curry leaf. Fry well.
• Grind the fried items.
• Heat oil add mustard, chopped onion, brinjal, tomato, and curry leaf.
• Add all powders and ground items.
• Add tamarind extract, mochai, dry fish, and salt.
• Allow it to boil for 15 minutes.
• Karuvadu kulambu is ready.

Nandu Puli Kulambu ( Crab )

INGREDIENTS :

• Crab                      - ½ kg
• Tamarind               - Lemon size
• Red chilly powder  - 2 tsp
• Coriander powder  - 3tsp
• Turmeric powder    - ¼ tsp
• Onion                     - 150 g
• Tomato                  - 150 g
• Mustard                 - 1 tsp
• Fenugreek              - ½ tsp
• Dry red chilly          - 2
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the crab.
• Soak tamarind for 15 minutes.
• Heat oil add mustard, fenugreek, red chilly, and curry leaf.
• Add chopped onion and tomato.
• Add all powders and tamarind extract. Allow it to boil .
• Add crab and salt.
• Allow it to boil for 15 minutes.
• Nandu puli kulambu is ready.

Murugai Keerai Soup

INGREDIENTS :

• Murugai keerai
• Cumin                - 1 tsp
• Garlic                 - 3 flakes
• Chopped onion  - ¼ cup
• Green chilly        - 1
• Salt to taste

METHOD :

• Take a pan add all ingredients and 3 cup of water.
• Allow it to boil for 15 minutes.

Keerai Soup

INGREDIENTS :

• Pasalai keerai ( chopped )
• Dry red chilly              - 2
• Garlic                         - 4
• Chopped onion           - ¼ cup
• Tomato                       - 2
• Graded coconut          - 4 tsp
• Coriander powder      - 1 tsp
• Red chilly powder      - 1 tsp
• Turmeric powder      - 1 tsp
• Gram powder           - 4 tsp
• Curry leaf
• Coriander leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add red chilly, garlic, chopped onion, tomato and graded coconut. Fry well.
• Add all powders, curry leaf, coriander leaf, and salt.
• Add 5 glass of water and keerai.
• Allow it to boil for 15 minutes.
• Keeerai soup is ready.

Mushroom –Chicken Curry

 

INGREDIENTS :

• Chicken                     - ½ kg
• Capsicum                   - 150 g
• Mushroom                 - 100g
• Onion                        - 150 g
• Green chilly                - 4
• Pepper powder          - 2 tsp
• Ginger, garlic paste    - 1tsp
• Salt to taste
• Oil for fry
• Coriander leaf

METHOD :

• Clean the chicken and cook separately.
• Heat oil add onion, capsicum, and chilly.
• Add ginger garlic paste, mushroom and pepper powder.
• Add chicken and salt. Allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Hyderabad keema

 

INGREDIENTS :

• Mutton                           - ½ kg
• Green peas                     - ¼ kg
• Onion                             - 200 g
• Tomato                          - 200 g
• Ginger, garlic paste         - 1 tsp
• Coriander powder          - 2 tsp
• Red chilly powder          - 2 tsp
• Turmeric powder           - ¼ tsp
• Cumin                            - ½ tsp
• Cinnamon                      - 2
• Cardamom                    - 2
• Potato                           - 200 g
• Salt to taste
• Oil for fry
• Coriander leaf.

METHOD :

• Cut mutton into small pieces and cook separately.
• Heat oil add cinnamon, cardamom, cumin and curry leaf.
• Add onion, tomato, and ginger, garlic paste.
• Add green peas and potato.
• Add all powders and salt.
• Add mutton allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Fruits Salad

INGREEDIENTS:

• Banana                        - 2
• Apple                          - 1
• Papaya                        - 8 pieces
• Mango                        - 8 pieces
• Orange                       - 4 pieces
• Black grapes              - 8 pieces
• Green grapes              - 12 pieces
• Pomegranate               - 2 tsp
• Pine apple                  - 8 pieces
• Lemon juice                - 2 tsp
• Chat masala               - 1 tsp
• Black salt                   - ¼ tsp
• Cumin powder            - ½ tsp
• Pepper powder           - ¼ tsp
• Salt                              - ¼ tsp

METHOD :

• Take a bowl add all fruits, powders, salts, chat masala and lemon juice. Mix well.

Chicken Rejalaa

INGREDIENTS:

• Chicken                                 - ¼ kg
• Onion paste                           - 3 spoon
• Ginger paste                          - 1 tsp
• Garlic paste                           - 1 tsp
• Cashew nut paste                   - 1 tsp
• Cinnamon                              - 3 pieces
• Cardamom                            - 4 pieces
• Clove                                    - 5 pieces
• Bay leaf                                 - 2
• Garam masala                       - 1 tsp
• Pepper powder                     - 1 tsp
• Chat masala                          - 1 tsp
• Fresh cream                          - 1 tsp
• Green chilly                           - 1
• Coriander leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add cinnamon, cardamom, clove, bay leaf and fry well.
• Add all paste, garam masala, chat masala, and pepper powder.
• Add boneless chicken and cook well.
• Finally add fresh cream, green chilly, and salt.
• Garnish with coriander leaf.

Chicken Begam Baga

INGREDIENTS :

• Chicken                            - ¼ kg
• Green chilly                       - 1
• Chilly powder                   - 1 tsp
• Cashew paste                   - 1 tsp
• Badam                              - 1 tsp ( crushed )
• Clove                                - 5
• Cinnamon                          - 3 pieces
• Cardamom                        - 3 pieces
• Bay leaf                             - 2
• Ginger paste                      - 1 tsp
• Garlic paste                       - 1 tsp
• Tomato puri                      - 2 tsp
• Onion Gravy                     - 3 tsp ( fried onion, chilly powder, salt )
• Fresh cream
• Chopped onion
• Coriander leaf
• Garam masala
• Salt to taste
• Oil for fry

METHOD:

• Take a bowl add chicken, green chilly, chilly powder, cashew paste, badam and salt. Mix well.
• Make them in a small size balls.
• Heat oil and fry well. keep a side.
• Heat oil add cinnamon, cardamom, clove, bay leaf and fry well.
• Add chopped onion, onion gravy, Tomato puri, all paste and garam masala.
• Add fried balls , fresh cream, chilly powder, and salt.
• Garnish with coriander leaf.

Eeral Cashew Nut Fry ( goat liver )

INGREDIENTS :

• Eeral                    - ½ kg
• Cashew nut          - 10
• Onion                  - 200 g
• Tomato               - 200 g
• Pepper powder   - 4 tsp
• Turmeric powder - ¼ tsp
• Coriander powder - 2 tsp
• Red chilly powder - 1 tsp
• Ginger,garlic paste - 1 tsp
• Salt to taste
• Oil for fry
• Curry leaf
• Coriander leaf.

METHOD :

• Clean the eeral. Cut into small pieces.
• Heat oil add onion, tomato, cashew and ginger, garlic paste.
• Add all powders, eeral and salt.
• Allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Ayerai Fish Curry

INGREDIENTS :

• Ayerai fish                - ½ kg
• Onion                       - 200 g
• Tomato                     - 200 g
• Tamarind                  - lemon size
• Red chilly powder     - 1 tsp
• Coriander powder     - 2 tsp
• Turmeric powder       - ¼ tsp
• Garlic                        - 6 flakes
• Mustard                    - ¼ tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish well.
• Soak tamarind for 15 minutes.
• Heat oil add mustard, curry leaf, and garlic.
• Add chopped onion and tomato. Fry well.
• Add all powders, tamarind extract and salt.
• Add fish , allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Garlic Curry

INGREDIENTS :

• Garlic               - 100g
• Pepper powder - 1 tsp
• Cumin powder  - 1 tsp
• Gingelly oil        - 10 tsp
• Salt to taste

METHOD :

• Heat oil add garlic and fry well.
• Add all powders and salt. Allow it to cook for 10 minutes.

Eeral Kuruma ( Goat liver )

INGREDIENTS :

• Goat liver               - 1/4 kg
• Onion                    - 1/4 cup
• Pepper powder      - 2 tsp
• Cumin powder       - 1 tsp
• Turmeric powder   - 1/4 tsp
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add onion and liver.
• Add all powders and salt. Allow it to cook for 15 minutes.

Kanava Fish kuruma

INGREDIENTS :

• Kanava fish                  - 1/2 kg
• Potato                          - 1
• Tomato                        - 1
• Pepper powder            - 2 tsp
• Cumin powder             - 1 tsp
• Red chilly powder        - 2 tsp
• Turmeric powder         - 1/4 tsp
• Onion                          - 1/2 cup
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish well.
• Heat oil add onion, potato and tomato. Fry well.
• Add kanava fish and salt. Allow it to cook for 20 minutes.
• Add all powders and mix well.

Mutton kuruma

INGREDIENTS :

• Mutton                        - 1/2 kg
• Onion                          - 1/2 cup
• Pepper powder            - 4 tsp
• Cumin powder             - 3 tsp
• Turmeric powder         - 1/2 tsp
• Dry red chilly               - 5
• Salt to taste
• Oil for fry

METHOD :

• Cook mutton separately.
• Heat oil add onion and red chilly. Fry well.
• Add mutton and salt.
• Finally add all powders and mix well.

Chicken Kuruma

INGERDIENTS :

• Chicken                  - 1/2 kg
• Onion                      - 1/2 cup
• Pepper powder        - 3 tsp
• Cumin powder         - 2 tsp
• Dry red chilly           - 5
• Turmeric powder     - 1/4 tsp
• Oil for fry
• Salt to taste

METHOD :

• Heat oil add onion and red chilly. Fry well.
• Add chicken and salt. Allow it to cook for 15 minutes.
• Finally add all powders and mix well.

Fish Masala

INGREDIENTS :

• Fish                        - 1/2 kg
• Onion                     - 200 g
• Tomato                  - 100 g
• Ginger & garlic paste - 1 tsp
• Green chilly                 - 4
• Coriander powder       - 2tsp
• Red chilly powder       - 1 tsp
• Turmeric powder        - 1/2 tsp
• Tamarind                    - small size
• Salt to taste
• Oil for fry
• Curry leaf

METHOD :

• Clean the fish .
• Heat oil add onion, tomato, curry leaf, ginger garlic paste and chilly. Fry well.
• Add all powders and tamarind extract.
• Add fish and salt. allow it to boil for 10 minutes.

Masala Fish Curry

INGREDIENTS :

• Fish                  - 1/2 kg
• Onion               - 150 g
• Tomato            - 100 g
• Green chilly    - 4
• Tamarind         - lemon size
• Turmeric powder  - 1/2 tsp
• Coriander              - 5 tsp
• Dry red chilly        - 8
• Cumin                    - 1 tsp
• Pepper                   - 1/2 tsp
• Tuvar dal               - 3 tsp
• Grated coconut     - 1/4 cup
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish.
• Grind coriander, red chilly, cumin, pepper, tuvar dal and coconut.
• Heat oil add onion, tomato, curry leaf and chilly.
• Add ground items, tamarind extract, and turmeric powder.
• Add fish and salt. Allow it to boil for 10 minutes.

Fish Curry ( chennai styl )

INGREDIENTS :

• Fish                             - 1/2 kg
• Onion                          - 150 g
• Tomato                       - 150 g
• Red chilly powder      - 2
• Coriander powder      - 3
• Turmeric powder        - 1/2 tsp
• Tamarind                    - lemon size
• Mustard                     - 1/4 tsp
• Fenugreek                  - 1/4 tsp
• Dry red chilly             - 4
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Soak tamarind for 15 minutes.
• Heat oil add mustard, fenugreek, curry leaf and dry red chilly.
• Add tomato and onion. Fry well.
• Add all powders and tamarind extract .
• Add fish and salt. Allow it to boil for 10 minutes.

Fish Avial

INGREDIENTS :

• Fish                        - 1/2 kg
• Curd                       - 1 cup
• Cumin                     - 1/4 tsp
• Coconut                 - 1/2 cup
• Green chilly           - 4
• Salt to taste
• Curry leaf
• Oil for fry   ( Coconut oil )

METHOD :

• Grind coconut, chilly and cumin.
• Heat oil add cumin, curry leaf, and ground items.
• Add fish and mix well.
• Finally add salt and curd .
• Fish avial is ready.

Fish - Side dish

INGREDIENTS :

• Fish                            - 1/2 kg
• Onion                         - 200 g
• Tomato                      - 50 g
• Green chilly               - 4
• Garlic                         - 4
• Coconut milk             - 2 cup
• Turmeric powder       - 1/2 tsp
• Cumin                         - 1/2 tsp
• Salt to taste
• Oil for fry ( coconut oil )
• Curry leaf

METHOD :

• Clean the fish . Add turmeric powder and salt. Mix well . Keep a side for 30 minutes.
• Heat oil add onion, tomato, curryleaf, garlic, chilly and cumin. Fry well.
• Add fish and mix well.
• Add coconut milk and salt. Allow it to boil for 10 minutes.

Egg Chilly Fry

INGREDIENTS :

• Egg                         - 4 (boiled )
• Onion                     - 100 g
• Dry red chilly        - 8
• Garlic                    - 4 (chopped )
• Ginger                   - small piece (chopped )
• Salt to taste
• Oil for fry

METHOD :

• Peel and cut boiled egg in two halves.
• Heat oil add onion, red chily, ginger and garlic. Fry well.
• Add egg and salt. Mix well.

Egg Special Curry

INGREDIENTS :

• Egg                          - 4
• Tomato                    - 150 g
• Onion                      - 150 g
• Tamarind                - lemon size
• Turmeric powder    - 1/4 tsp
• Red chilly powder  - 1 tsp
• pepper                    - 1/2 tsp
• Cumin                     - 1/2 tsp
• Coriander               - 4 1sp
• Garlic                      - 5 flakes
• Green chilly            - 2
• Curry leaf.
• Salt to taste
• Oil for fry

METHOD :

• Soak tamarind for 15 minutes.
• Beat the egg throughly in a basin.
• Grind pepper, cumin, coriander, garlic and chilly.
• Heat oil add onion, tomato, and curry leaf.
• Add all powder, tamarind extract, ground items and salt .
• Add egg mixture and mix well.
• Allow it to boil for 10 minutes .

Egg Omelette Curry

INGREDIENTS :

• Egg                         - 4
• Onion                      - 200 g
• Tomato                   - 200 g
•  Green chily           - 4
• Turmeric powder   - 1/4 tsp
• Red chily powder  - 1 tsp
• Coriander powder - 2 tsp
• Coconut milk         - 1 cup
• Tamarind               - lemon size.
• Ginger                    - small size
• Garlic                     - 4 flakes
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Soak tamarind for 15 minutes.
• Beat the egg throughly in a basin.
• Heat oil pour the egg mixture and cook both the side.
• Cut the omelette into small pieces.
• Heat oil add onion, tomato, curry leaf and chilly.
• Add all powders, tamarind extract and salt.
• Add coconut milk and allow it to boil for 10 minutes.
• Add omelette and mix well.

Masala Omelette

INGREDIENTS :

• Egg                       - 4
• Onion                    - 200 g
• Tomato                 - 200 g
• Green chily          - 4
• Turmeric powder - 1/4 tsp
• Pepper powder     - 1/2 tsp
• Red chily powder - 1/2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Beat the egg throughly in a basin.
• Heat oil add onion, tomato, and chily.
• Add all powders and salt. Mix well.
• Add all fried items to the egg and mix well.
• Heat oil , pour the egg mixture.
• Cook on one side till the egg is cooked fold the egg into half and remove from flame.

Egg Curry

INGREDIENTS :

• Egg                         - 4
• Onion                     - 200 g
• Tomato                  - 200 g
• Ginger                   - small size ( chopped )
• Garlic                    - 5 flakes    ( chopped )
• Red chilly powder - 1 tsp
• Coriander powder  - 2 tsp
• Turmerid powder   - 1/4 tsp
• Tamarind               - lemon size
• Dry red chilly        - 2
• Mustard                - 1/4 tsp
• Curry leaf
• Salt to taste
• Oil for fry.

METHOD :

• Soak tamarind for 15 minutes.
• Beat the egg throughly in a basin.
• Heat oil add onion, tomato, curry leaf,dry red chily, ginger , mustard and garlic.
• Add all powders, tamarind extract and salt. Mix well.
• Add egg mixture and mix well. Allow it to boil for 10 minutes.

Egg Kuruma

INGREDIENTS :

• Egg                       - 4
• Onion                   - 150 g
• Tomato                - 150 g
• Green chilly         - 2
• Ginger                  - small piece
• Garlic                   - 4 flakes
• Grated coconut    - 1/4 cup
• Cashew                - 4
• Poppy seeds        - 2 tsp
• Cinnamon            - 1
• Clove                   - 1
• Aniseed               - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Coriander powder - 1 tsp
• Curd                      - 1 spoon
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Peel and cut boiled egg into two halves.
• Grind chilly, coconut, cashew, ginger, garlic, and poppy seeds.
• Heat oil add clove, cinnamon, and aniseed.
• Add chopped onion, tomato, curry leaf and all powders.
• Add ground items, curd and salt.
• Finally add egg and allow it to boil for 10 minutes.

Cheese Omelette

INGREDIENTS :

• Egg                    - 4
• Cheese              - 100 g
• Green chilly      - 4
• Pepper powder  - 1/2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Beat the egg throughly in a basin .
• Heat oil, pour the egg mixture.
• Springle little salt, cheese, chilly and pepper powder on egg.
• Cook well. Fold the egg into half and remove from the flame.

Egg Bujima

INGREDIENTS :

• Egg                       - 4
• Onion                    - 150 g
• Tomato                 - 100 g
• Green chilly          - 4
• Milk                      - 4 tsp
• Pepper powder      - 1 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add chopped onion. tomato, chilly, and curry leaf.
• Beat the egg thoroughly in a basin.
• Add egg mixture to fried items.
• Add milk, pepper powder, and salt.
• Fry well.

Prawn Curry

INGREDIENTS :

• Prawn                    - 1/2 kg
• Onion                    - 200 g
• Tomato                 - 200 g
• Turmeric powder  - 1/4 tsp
• Coriander powder - 3 tsp
• Red chilly powder - 2 tsp
• Aniseed                 - 1 tsp
• Dry red chilly       - 3
• Grated coconut    - 1/2 cup
• Coriander leaf    
• Tamarind             - small size
• Ginger garlic paste - 1 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Clean the prawn.
• Grind the coconut.
• Heat oil add onion, tomato, curry leaf, dry red chilly and aniseed. fry well.
• Add ginger garlic paste.
• Add tamarind extract, all powders, ground items and salt.
• Finally add prawn and allow it to boil for 15 minutes.
• Garnish with coriander leaf.

Egg Masala

INGREDIENTS :

• Egg                  - 4
• Onion               - 150 g
• Tomato            - 100 g
• Green chilly    - 4
• Milk                - 4 tsp
• Pepper powder - 1 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add onion, tomato, chilly and curry leaf. Fry well.
• Beet the egg  well then add and mix well.
• Add pepper powder, Milk and salt.
• Fry well.

Sura Curry ( kulampu )

INGREDIENTS :

• Sura                          - 1/2 kg
• Onion                        - 200 g
• Tomato                     - 200 g
• Red chilly powder    - 1 tsp
• Coriander powder    - 2 tsp
• Turmeric powder     - 1/4 tsp
• Tamarind                  - lemon size
• Mustard                   - 1/4 tsp
• Dry red chilly           - 2
• Curry leaf
• Salt to taste
• Oil for fry
• Coriander leaf

METHOD :

• Clean the fish well.
• Soak tamarind for 15 minutes.
• Heat oil add mustard, dry red chily and curry leaf.
• Add chopped onion, tomato and fry well.
• Add tamarind extract, all powders, and salt.Allow it to boil for 15 minutes.
• Finally add fish and cook well.
• Garnish with coriander leaf. 

Egg Pepper Masala

INGREDIENTS :

• Boiled egg                  - 4 ( cut into Halves )
• Onion                          - 100 g
• Green chilly                - 4
• Pepper powder           - 2 tsp
• Coriander powder      - 1 tsp
• Red chilly powder      - 1/2 tsp
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Heat oil add chopped onion, curry leaf, and chilly. Fry well
• Add all powders and salt.
• Add egg pieces and mix well.
• Pepper egg masala is ready.

China Fish Fry

INGREDIENTS :

• Fish                          - 1/2 kg
• Garlic                       - 4 tsp chopped
• Ginger                      - 2 tsp  chopped
• Onion                       - 100g chopped
• Maida                      - 1 cup
• Corn flour                - 1/2 cup
• Sugar                       - 1.4 tsp
• Ajino moto               - 1a pinch
• Lemon juice             - 2 tsp
• Pepper powder        -  2 tsp
• Salt to taste
• Oil for fry

METHOD :

• Clean the fish.
• Take a bowl add fish, lemon juice, pepper powder, and salt. Mix well.
• Take a bowl add corn flour, maida, soya sauce, ajina moto, Sugar and salt. mix well
• Then add fish and mix well.
• Heat oil add fish and fry well.
• Heat oil add onion, ginger, and garlic. Fry well.
• Add fried fish into it and mix well.
• Fish fry is ready.

Chicken Lollipop

INGREDIENTS :

• Chicken pieces                - 6 ( leg piece )
• Rice flour                         - 1 cup
• Corn flour                         - 1/2 cup
• Soya sauce                       - 1 tsp
• Egg                                   - 1
• Onion paste                      - 100 g
• Ginger garlic paste          - 1 tsp
• Ajino moto                        - 1 tsp
• Red chilly powder            - 1 tsp
• Food color                         - a pinch (red)
• Salt to taste
• Oil for fry

METHOD :

• Clean the chicken.
• Take a bowl add corn flour, rice flour, soya sauce, egg, onion paste, ginger, garlic paste, ajino moto, chily powder, food color, salt and little water. Mix well.
• Add chicken pieces and mix well.
• Heat oil add chicken pieces and fry well.

Uttapam

INGREDIENTS :

• Idly batter                 - 1 cup
• Onion                        - 2
• Ginger paste            - 1/2 tsp
• Green chilly             - 2
• Beana, Carrot, cabbage,
• cauliflower                  -   1 cup
• Green peas                 - 50 g
• Mustard                      - 1/2 tsp
• Urad dal                      - 1tsp
• Idly powder                 - 4 tsp
• Curry leaf
• Salt to taste
• Oil for fry 

METHOD :

• Heat oil add mustard, onion, urad dal, and curry leaf.
• Add all vegetables, ginger paste, chilly, peas and salt. Fry well.
• Add all fried items into batter. Mix well.
• Heat a griddle with little oil.
• Spread the batter on pan to make thin uttapam.
• Cook on both the side.

Drumstick Mutton Kuruma

INGREDIENTS :

• Mutton                   - 1/2 kg
• Channa dal             - 1/2 cup
• Drumstick              - 4
• Ginger Garlic paste - 2 tsp
• Grated coconut        - 1/4 cup
• Red chilly powder    - 2 tsp
• Onion                        - 200 g
• Green chilly              - 4
• Curd                          - 1 cup
• Cinnamon                  - 1
• Cardamom                - 1
• Glove                         - 1
• Aniseed                     - 1 tsp
• Tomato                      - 2
• Curry leaf
• Salt to taste
• Oil for fry

METHOD :

• Soak channa dal for 2 hours.
• Clean the mutton well.
• Grind grated coconut.
• Heat oil add cinnamon, cardamom, clove and curry leaf.
• Add little water and channa dal.
• Add onion, tomato, and curd. Fry well.
• Add mutton and drumstick.
• Add water and salt.
• Allow it to boil for 20 minutes.Cook well.