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.