CHICKEN FRY Ingredients: 1 kilo chicken, cut into small pieces with bones 3 tsps coriander powder 2 tsps chilli powder A pinch ajwain 1 1/2 " piece ginger 1/2 cup Garlic cloves peeled, 3 tsps thick curds 1 medium sized lime 5/6 green chillies, 1/2 tsp turmeric powder Salt to taste Method; Grind ginger, garlic, green chillies, ajwain, chilli powder, coriander powder and turmeric powder to a fine smooth paste. Add curd and lime juice to the mix. Wash and clean the chicken pieces well and drain out the water. Wipe a little with a towel to remove the extra moisture. Apply the paste over the chicken pieces and leave it to marinate for an hour. if possible a little more. Deep fry the chicken pieces in hot oil and serve with onion salad and paranthas. Can be served with pulaos and rice too as a side dish.
FISH FRY Ingredients: 1 kilo fish, cleaned ans cut into small slices about 1/2" thicker 2 tsps red chilli powder 1 tsp pepper powder 1 tsp garlic paste 1 tsp ginger paste Vinegar enough to mix these ingredients to a nice smooth paste Salt to taste Method: Clean and wash all the fish pieces, wipe them to remove extra moisture. Apply the mixed masala paste into the pieces and leave it for an hour. Shallow fry in hot oil and drain in a tissue to remove extra oil. Serve hot with sliced onions and lemon Wedges. Can be served alone with boiled vegetables or as a side dish with rice , pulaos etc.
Re: Chicken Biriyani, hi latha, i prepared the above recipe, it is sooooo tasty. everbody enjoyed in our home. thanks for wonderful recipe. thanks keerthi
Thank you very much dear Keerthi, Sorry I was not in town to see the FB you had given. Try out some more and then do tell me OK. Love Latha
FISH CURRY Ingredients: 1/2 kg fish pieces, cleaned, sliced or cubed 2 onions sliced long and finely Asmall piece of ginger sliced finely 3 slit green chillies a handful of curry leaves 1 tomato chopped (optional) 2 pieces of tamarind (kudampuly) tear into pieces and soak in water 1 cup thick milk and 1 cup thin milk - extracted from 2 cup of grated coconut. 2 tsps chilli powder 3 tsps coriander powder 1/2 tsp turmeric powder Salt to taste Coconut oil, as required, per taste Method: Heat oil in a flat bottommed fry pan or a sauce pan. Add sliced onions, ginger, curry leaves and slit green chillies. Saute tillthey are golden. Add chilli powder, coriander powder and turmeric powder, saute for a minute and add the chopped tomatoes. Add salt to taste. When they are mushy add the second coconut milk and let it come to boil. Add the fish pieces, spread it neatly in the fry pan, cook till it is tender. When done, add the first coconut milk. Bring it to boil and remove from fire. Do not let the curry boil, after you pour in the first coconut milk. Heat alittle oil, add mustard, curry leaves, chopped small or sambar onions/ shallots. Pour over the curry and mix well. Note: This is a typical Kerala fish curry, which can had as a side dish, with Rice or Tapioca. It is a very tasty side dish for the delicacy Kappa meen curry, as it is known as in Kerala.
COCONUT CHICKEN FRY Ingredients 1 kg chicken cut into small pieces, with or without bones 1 cup chopped small onions 1/2 cup coconut cut into small pieces 1 tbsp garlic chopped 1 tbsp chopped ginger a handful curry leaves Salt to taste 2 tsps chilli powder 2 tsps coriander powder 1/2 tsp turmeric powder oil as required 1 tsp garam masala powder Method Heat oil and saute small onion, garlic and ginger, till they are golden.. Add chilli powder, coriander powder, turmeric powder and salt. Stir well. Add chicken, coconut pieces, garam masala, curry leaves and enough water to cook the chicken pieces. Cover the pan and cook. When the meat is soft, remove the cover. Add oil if required. Stir till the gravy is dry and the pieces are well-browned and remove. Note: This can be used as a side dish for pulaos, fried rice and also for plain rice. For rotis and phulkas serve with Raita. It will taste yummy.
EGG WITH COCONUT GRAVY Ingredients: 4 hard boiled eggs 2/3 cup fresh coconut 1/2 cup onion, cut into small pieces 1/2 cup tomato, cut into pieces 1 tsp saunf 4-5 red chilies 1 1/2 tsp coriander powder 4-5 cloves 1 piece cinnamon 1 tsp chopped coriander leaves Salt Oil Method: Heat oil. Add cloves, cinnamon, saunf, red chillies, 1/4 cup onion pieces. Fry till onion turns to red, add coriander powder and half the tomato pieces and coconut. Fry for 3-4min. Grind to a smooth paste. Heat oil, fry remaining onion. When they turn slightly brownish, add ground masala and salt. When the masala starts boiling, add the remaining tomatoes and eggs cut into 2 pieces. Cook till tomatoes are tender. Garnish with coriander leaves. Serve hot with chapathies or rice. Note: Do not let coconut gravies boil for long. It is bad for health. As and when it comes to boil add the other ingredients and remove from fire.
EGG BHURJI Ingredients: 4 hard boiled Eggs 2 Onions, chopped fine 4 Green chillis, chopped Turmeric a pinch 1 tbsp Coriander leaves chopped 1 tsp Oil 1 tsp garam masala 1 tbsp chopped curry leaves 1 tsp mustard seeds Salt to taste Method: Remove the shell and chop the eggs into small pieces. Heat oil, add mustard seeds. When they splutter, add curry leaves and green chillies, saute for a minute. Add finely chopped onion and saute till they turn golden. Add egg pieces, salt, turmeric powder and garam masala. Cook for 5minutes. Garnish with coriander leaves. Serve hot with chapathi or rice.