Bisi Bele Bath

INGREDIENTS:

Rice - 125g
Toor dal - 50g
Onion - 1
Tomato - 1
Carrot - 1
Beans - 100g
Red chili/Green chili - 2
Mustard seeds - 1/4sp
Urad dal - 1/4sp
Hing - a pinch
Curry leaves and coriander leaves - few
Salt - to taste
Tamarind - small lemon size
Turmeric powder - a pinch
Oil +ghee - 2sp each


TO DRY ROAST:
Coriander seeds - 5sp
Fenugreek seeds - 1/2sp
Red Chili - 6nos
Cumin seed - 1/2sp
Urad dal - 1/2sp
Raw rice - 1/2sp

• All the above dry roast separately and allow it cool to powder it.
• We need to add 3sp of the above powder. If there's more amount, we can use it next time when doing bisi bele bath.

METHOD:

• Soak toor dal and rice separately in water.
• Crush tamarind and take tamarind syrup.
• Boil toor dal alone in a cooker for 1 whistle and keep aside.
• In another cooker, add oil+ghee, green chili, sliced onion, carrot, beans and fry it till the vegetables are soft.
• Then add tomato, hing, 3sp of the above dry roasted powder, salt.
• Sprinkle little water and cook it for a minute.
• Now add the soaked rice, boiled toor dal and tamarind syrup to the cooker with rice and water to the ratio of 1:3.
• Close cooker and cook it for a whistle.
• Open and season with ghee, mustard seeds, urad dal, curry leaves and coriander leaves. 
• Serve hot with pappad or pickle.

Capsicum rice

INGREDIENTS:

Rice - 150g
Capsicum - 2
Onion - 1
Green chili - 1
Garlic - 3
Ginger - half of garlic
Coriander powder - 2sp
Chili powder - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few


TO DRY ROAST:


Urad dal - 1/4sp
Chana dal - 1/2sp
Toor dal - 1/2sp
Split chick peas (pottukadalai) - 1/2sp
Groundnut - 4sp

• All the above ingredients dry roast it and allow it to cool. Then powder it in mixie.
• We can also add extra quantity of each ingredients and keep the powder, so that we need not make it each time when we do capsicum rice.

METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil and spread it on a wide plate to cool.
• Grind ginger, garlic and green chilli to a paste.
• In a kadai, add oil, sliced onion, grinded paste, capsicum and fry til capsicum becomes soft.
• Now add coriander powder, chili powder, turmeric powder, salt and little water.
• Let it boil till the raw smell of spices get cooked.
• Finally add coriander leaves to the kadai and cook for a minute.
• Now add the capsicum contents and dry roasted powder to the rice and mix well, so that all the contents get blended well together.
• Serve with raitha or some gravies.

Peas pulav

INGREDIENTS:

Rice - 200g
Peas - 1cup
Onion - 1
Garlic - 4
Ginger - equal to garlic
Green chilli - 2
Cinnamon - 1small stick
Cloves - 2
Cumin seeds - 1/2sp
Mint leaves - 1/2cup
Coriander leaves - few
Salt - to taste
Lime syrup - 1sp
Oil+ghee - 2sp each


Note: If it is frozen peas we can add directly without cooking it. If we are adding dry peas, soak it overnight in water and cook it for a whistle along with this recipe.


METHOD:

• Soak rice in water to the ratio of 1:13/4 for 30 mins.
• Grind ginger, garlic and green chili to a paste.
• In a cooker, add oil+ghee, cumin seeds, cinnamon, cloves, onion, grinded paste and fry it for a while.
• Then add peas, salt, mint and coriander leaves. 
• Add little water and leave it for few secs.
• Now add soaked rice with water to the cooker and close to boil for a whistle, then simmer the heat and cook for 12 mins.
• Then off the stove.
• Serve hot with raitha or chicken gravy.

Carrot Rice

INGREDIENTS:

Rice - 200g
Carrot - 2
Onion - 1
Garlic - 4
Ginger - equal to garlic
Green chili - 2
Coriander leaves - 1 cup
Mustard seeds - 1/4sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Oil - 2sp
Butter - 2sp


Note: If needed we can add capsicum and peas.


METHOD:

• Boil rice with water to the ratio of 1:1 3/4 and spread it on a wide plate to cool.
• Grind ginger and garlic to a paste.
• Add oil + butter to an empty kadai. 
• Add mustard seeds, sliced onions, green chili and the ginger garlic paste.
• Then add shredded carrot, turmeric powder, salt and stir it well for 20 mins so that the carrot gets cooked.
• Now add garam masala and coriander leaves and sprinkle 1sp water and mix well.
• Once the water gets absorbed add the contents to the rice and mix it well.
• Serve hot with raitha or some gravy.

Lemon rice

INGREDIENTS:

Rice - 150g
Lemon - 1small
Onion - 1
Green chilli/Red chilli - 2
Mustard seeds - 1/4sp
Groundnut - 1/2sp
Urad dal - 1/2sp
Chana dal - 1/2sp
Curry leaves - few
Turmeric powder - a pinch
Oil - 2sp
Salt  - to taste


METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Let the boiled rice spread in a wide plate to cool.
• In a kadai add oil, mustard seeds, groundnut, urad dal, chana dal and fry til light brown.
• Then add sliced onion, green chilli, curry leaves,turmeric powder and salt.
• Fry it for few mins.
• Now add the kadai contents to the boiled rice and the lime syrup.
• Mix well so that all the content gets blended well.
• Serve with Coriander chutney.

Coconut rice

INGREDIENTS:

Rice - 150g
Shredded coconut - 1cup
Onion - 1
Green chilli - 2
Mustard seeds - 1/4sp
Groundnut - 1/2sp
Urad dal - 1/2sp
Chana dal - 1/2sp
Curry leaves - few
Coconut oil - 2sp
Salt  - to taste


METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Let the boiled rice spread in a wide plate to cool.
• In a kadai add coconut oil, mustard seeds, urad dal, chana dal and fry til light brown.
• Then add sliced onion, green chilli, curry leaves, shredded coconut and salt.
• Fry it for few mins. Dont deep fry.
• Now add the coconut contents to the boiled rice and mix well.
• Serve with Coriander chutney.

Curd semiya

INGREDIENTS:


Semiya - 125g
Milk - 1/2tblr
Mustard seeds - 1/4sp
Urad dal - 1/4sp
Green chilli - 2
Hing - a pinch
Salt - to taste
Curd - 1cup
Sugar - 3/4sp
Cashewnut - 1sp
Dry grapes - 1sp
Pomegranate - 1


METHOD:

• Boil semiya with water to the ratio of 1:2.
• Once boiled filter off the water and add chill water to semiya so that it doesnt get sticky.
• In a kadai add oil, mustard seeds, urad dal, green chilli, hing and fry for a while.
• Add semiya to kadai, then add curd + milk, salt, sugar and mix well.
• Finally season it with cashews, dry grapes and pomegranate separately.

Note : When serving if it gets to a thick solid state, we can either add milk or curd.

Egg rice

INGREDIENTS:

Basmati rice - 1cup(250g)
Onion - 1
Egg - 3
green chilli -1
Garlic - 4
Ginger - 3/4th of garlic
Tomato - 1
Tomato sauce - 1sp
Soy sauce - 1sp
Chilli powder - 1/4sp
Pepper powder - 1/4sp
Salt - to taste
Garam masala - 1/2sp
Curry and coriander leaves - few


METHOD:

• Boil rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Then spread the rice in a wide plate and let it cool.
• Grind ginger and garlic to a paste.
• In a kadai, add oil, chopped onion, green chilli, ginger garlic paste, tomato and fry well.
• Now add chilli powder, salt, garam masala and sprinkle little water.
• Let it boil for few mins.
• Now add curry and coriander leaves and mix.
• Keep the above contents separate.
• In an empty kadai, add oil, eggs, pepper powder and fry in to a podimas method.
• Now mix the masala contents, fried egg, tomato sauce and soy sauce to the rice.
• Serve hot with chicken gravy.

Note : If needed we can add vegetables if needed.

Tamarind rice

INGREDIENTS:

Rice - 150g
Tamarind - one big lemon size
Oil - 1/4tblr
Mustard seed - 1/4sp
Urad dal - 1/4sp
Chana dal - 1sp
Red chili - 1
Turmeric powder - a pinch
Salt - to taste
Hing(asafetida) - 1/4sp
Sugar - 2sp
Curry leaves - few
Groundnut - 1sp


TO DRY ROAST:


Bengal gram(chana dal) - 1sp
Toor dal - 1sp
Red chilli - 2
Fenugreek(vendhayam) - 1/2sp
Sesame seed(ellu) - 1sp
Urad dal - 1/4sp
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Whole pepper - 1/4sp


METHOD:

• Boil rice with water to the ratio of 1:13/4 and add 1/2sp oil with 1/2sp salt.
• Once boiled spread it in a wide plate.
• Dry roast the above given ingredients one by one and allow it to cool.
• Then powder it in a blender and keep separately.
• Take thick tamarind syrup and keep it aside.
• In a kadai add oil, mustard seed, groundnut, urad dal, chana dal, red chili, curry leaves.
• Fry til it gets light brown.
• Now add the tamarind syrup and allow it to boil.
• Then add turmeric powder, salt, sugar, hing and let boil for 15mins.
• Boil till oil gets separated from the tamarind.
• Now add the dry roasted powder and tamarind syrup gravy to rice.
• Mix it well so that all the ingredients get combined equally.
• Serve hot with paruppu chutney.

Tomato rice

INGREDIENTS:

Rice - 1cup
Cinnamon - 1 small stick
Cloves - 2
Onion - 1
Tomato - 3
Green chilli - 1
Mint leaves and Coriander leaves - few
Salt - to taste
Turmeric powder - a pinch
Oil+ghee - 2sp each


TO GRIND:


Garlic - 6 
Ginger - 3/4th to garlic
Aniseed - 1/4sp
Cardamom - 2


METHOD:

• Soak rice in water with the ratio of rice and water to 1:1 3/4 for 30mins.
• In a cooker, add oil and ghee. Once heated add cinnamon, cloves, onion and green chilli.
• Fry till onion becomes translucent.
• Then add grinded paste and fry till the raw smell goes.
• Now add finely chopped tomato or we can stir the tomato in a blender and add that tomato puree to the cooker.
• Fry for a while.
• Then add salt, turmeric powder, mint and coriander leaves and mix well.
• Now add soaked rice to the cooker contents. 
• Mix well and close cooker to boil for 1 whistle.
• Then simmer the heat to low and leave it for 10 mins.
• Then off the stove.
• Serve hot with raitha.

Pepper Chicken

INGREDIENTS:

Chicken - 250g
Onion - 1
Garlic - 4
Ginger - equal to the amount of garlic
Curry leaves - few
Pepper powder - 1 1/2sp
Coriander leaves - few
Mustard seeds - 1/4sp
Turmeric powder - a pinch
Oil - to fry
Salt - to taste

METHOD:

• Cook chicken in a cooker along with ginger garlic paste, salt and turmeric powder.
• In a kadai add oil. Once heated add mustard seeds, pepper powder and sambar powder in it and fry for a minute.
• Then add sliced onion, curry leaves, boiled chicken and deep fry till the chicken gets roasted.
• Finally add coriander leaves and mix well
• Serve hot as an appetizer. 

Chicken kothu parota

INGREDIENTS:

Boneless Chicken - 100g
Egg - 2
Onion - 1
Tomato -1
Parota - 2
Garam masala - 1sp
Chilli powder - 1/4sp
Turmeric powder - a pinch
Green chilli - 2
Kulambu milagu podi - 1 1/2sp
Mustard seeds - 1/4sp
Salt - to taste
Curry leaves and coriander leaves - few
Oil - 2sp


METHOD:

• Boil chicken with 1/2sp of coriander, cumin and pepper powder and salt.
• Then make the boiled chicken to small pieces and keep aside.
• Now in a kadai add oil. Once heated add mustard seeds, onion, curry leaves and fry till onion becomes soft.
• Then add tomato, chicken pieces and fry for a while.
• Now make parota into small pieces and add to the kadai.
• Add eggs, 1sp coriander, cumin and pepper powder, chilli powder, garam masala, salt, turmeric powder.
• Sprinkle little water and mix it well so that all the content gets combined together.
• Finally add coriander leaves.
• Stir once and serve.

Note : If needed we can add tomato sauce and soy sauce 1sp each.

Arisi Parupu Sadham

INGREDIENTS:


Rice - 175g
Toor Dal - 75g
Mustard seeds - 1/4sp
Onion - 1
Tomato - 1
Garlic - 4
Turmeric powder - a pinch
Rasapodi(cumin, pepper, coriander seeds) - 3/4sp
Coriander powder - 1/2sp
Sambar powder - 1/4sp
Salt - to taste
Oil + ghee - 2sp each


METHOD:

• Soak rice and dal in water with (rice+dal : water) ratio of 1:2 1/4
• If needed we can boil the dal separately and add to the rice.
• In case of boiling dal before add water in the ratio of 1:2(rice : water)
• In a kadai, add oil with ghee and mustard seeds. Add onion and curry leaves and fry till it becomes translucent.
• Add finely chopped or shredded garlic.
• Fry till it turns golden brown.
• Then add tomato and finally add all the dry spices.
• Sprinkle little water and allow it to boil till the raw smell goes off.
• Now add the masala contents to the soaked rice.
• Close cooker and allow it to boil for 1whistle then immediately simmer the heat and leave it for 10mins.
• Then off the stove.

Chicken manchurian

INGREDIENTS:

TO MARINADE:


Chicken - 250g
Maida ( All purpose flour ) - 2sp
Corn Flour - 1sp
Rice flour - 1sp
Ginger Garlic paste - 1sp together
Chilli powder - 1/4sp
Salt - 1/2sp
Color powder - a pinch ( if required)
Oil - to fry


OTHER INGREDIENTS:


Garlic - 2 cloves
Onion - 1
Capsicum - 1
Garam masala - 1/2sp
Chilli powder - 1/4sp
Pepper powder - 1/4sp
Curry leaves - As required
Coriander leaves -As required
Salt - To taste
Lime juice - 2 to 3sp
Tomato sauce - 2sp
Soy sauce - 1sp


METHOD:

• Wash chicken and add all the items in the marinade section and refrigerate it for 30 - 45 mins.
• Fry the marinated chicken in oil and keep aside.
• Take a separate kadai. Add oil and the minute cut garlic to fry till golden brown.
• Then add sliced onion and capsicum and fry for a while.
• Now add the fried chicken and all the spices along with lime juice and stir for 5mins.
• Add tomato and soy sauce and fry for 2 mins.
• Finally garnish with curry leaves and coriander leaves.

NOTE:


Rice flour is added to get the crispiness in chicken.

Chicken fried rice

INGREDIENTS:

Chicken - 250g
Basmati rice - 250g
Egg -2
Onion - 1
Garlic - 1/2sp
Ginger - 1/2sp
Capsicum - 1
Green chilli - 1
Soy sauce - 1sp
Tomato sauce - 1sp
Pepper powder - 1/2sp
Salt - to taste


METHOD:

• Boil chicken in a cooker with ginger and garlic paste, salt and little water.
• Cook basmati rice with rice and water to the ratio of 1:1 1/2.
• Keep kadai and add oil.
• Once heated add chopped onion, green chilli, capsicum, boiled chicken and fry well.
• Now add soy sauce, tomato sauce and fry once and keep this mixture separately.
• In an empty kadai, add oil, 2 eggs, pepper powder, salt and stir it.
• Now mix all the above contents (basmati rice, chicken, egg mixture) equally so that all gets combined to a single tatse.
• Chicken fried rice is now ready.

Prawn Gravy

INGREDIENTS:

Prawn - 400g
Garlic - 8
Ginger - 1/2 of garlic
Whole pepper - 1/2sp
Small onion - 500g (little more than the quantity of prawn)
Tomato - 2
Sambar powder - 1sp
Garam masala - 1/4sp
Salt - to taste
Coriander leaves - few


METHOD:

• Wash prawn and keep aside.
• Grind ginger, garlic and pepper to a fine paste.
• In a kadai add oil. Once heated add chopped onion and fry till it becomes translucent.
• Then add grinded paste, chopped tomato, prawn, sambar powder, garam masala and sprinkle little water.
• Allow it to boil and finally add coriander leaves and fry.
• Serve hot with white rice or egg rice.

10 minutes Biriyani

INGREDIENTS:

Chicken - 250g
Basmati rice - 250g
Onion - 1
Tomato - 1/2
Green chili - 2
Aniseed - 1/2sp
Whole pepper - 1/2sp
Coriander seeds - 1sp
Turmeric powder - 1/4sp
Chilli powder - 1/2sp
Lime syrup - 1sp
Salt - to taste
Coriander leaves - few
Mint leaves - few
Oil + ghee - as required


METHOD:

• Boil the basmati rice with ratio 1:1 1/2water.
• Make a powder of aniseed, whole pepper and coriander seeds.
• In a kadai, add oil and ghee. Then add onion, green chilies and fry til it becomes translucent.
• Now add chicken, salt, turmeric powder, tomato, powdered contents, chilli powder, mint leaves and coriander leaves.
• Add little water and close to boil for few minutes.
• Open and fry til remaining water gets absorbed and it gets to the gravy state.
• Now add basmati rice to it and sprinkle lime syrup in it.
• Mix well and serve with raitha.

Pallipalayam chicken

INGREDIENTS:

Chicken - 1/2kg
Onion - 1
Garlic - 5
Ginger - 1/2 of garlic
Red chilli - 2
Sambar powder - 1sp
Salt - to taste
Coconut (cutted) - 3sp
Lime syrup -2sp
Turmeric powder - a pinch
Curry leaves - few
Coriander leaves - few
Coconut oil - 1sp


MEHTOD:

• Wash chicken and keep aside.
• Grind ginger and garlic to a fine paste.
• Keep cooker and add chicken, salt, turmeric powder, ginger garlic paste, sambar powder, lime syrup and close it to boil for 1 whistle.
• Now keep a kadai. Add oil, red chilli, curry leaves and the boiled chicken content from cooker to it.
• Deep fry the chicken till all the gravy substance gets absorbed.
• Finally add coriander leaves and cutted coconut and fry for a while.
• Now serve hot as an appetizer. 

Green chilli chicken gravy

INGREDIENTS:


Chicken - 1/2kg
Small onion - 1cup
Green chilli - 8
Garlic - 8
Ginger - 1/2 to the quantity of garlic
Cinnamon - 1small stick
Cloves - 1
Aniseed - 1/4sp
Coconut - 1/2cup
Mustard seeds - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few


METHOD:

• In a kadai add oil, cinnamon, cloves, aniseed and when it splutters add onion, green chilli, ginger, garlic.
• Fry well and allow the contents to cool.
• Then grind the mixture along with coconut to a fine paste.
• Keep an empty kadai. Add oil and mustard seeds.
• Now add chicken, salt, turmeric powder, grinded paste, little water and allow it to boil for 15mis.
• Finally add coriander leaves, stir once and serve hot with rice or chapathi.

Ceylone chicken

INGREDIENTS:

Boneless Chicken - 1/2kg
Onion - 3
Green chilli - 2
Garlic - 4
Ginger - equal to the garlic 
Sambar powder - 1/2sp
Salt - to taste 
Egg - 3
Chiili powder - 1/2sp
Turmeric powder - 1/4sp
Curry and Coriander leaves -few


Note: This variety is like chicken egg podimas.


METHOD:

• Grind ginger garlic to a fine paste.
• In a cooker add 1/2kg chicken and the grinded paste.
• Add salt, turmeric powder, sambar powder and close cooker to boil for 1 or 2 whistles.
• Add very little water as this recipe is a dry item like poriyal.
• Now open and allow the content to cool and then with our hand split the chicken pieces into a small poriyal kind like keema.
• Now place a kadai and add oil to it.
• Add onion, green chilli and fry till it becomes translucent.
• Then add eggs to it and fry for a while.
• Now add chilli powder, salt, and the chicken content to the kadai and fry it for few mins.
• Finally add curry leaves and coriander leaves and serve.

Note : This can be done using the chicken pieces in chicken kulambu. 
           People who doesnt want it to be so dry can add 1 tomato when frying onion.

Mutton cutlet

INGREDIENTS:

Mutton keema - 1/2kg
Potato - equal to the quantity of mutton keema
Peas - 1cup
Garlic - 7
Ginger - 1/2 to the quantity of garlic
Aniseed (sombu) - 1/2sp
Chilli powder - 2sp
Salt - to taste
Turmeric powder - 1/4sp
Coriander leaves - few


CUTLET COATING INGREDIENTS:


Maida - 3sp
Chilli powder - 1/4sp
Salt - 1/4sp
Rusk powder - 2cups


METHOD:

• Make a fine paste of ginger, garlic and aniseed.
• Keep cooker and add oil.
• Put mutton, salt, turmeric powder, grinded paste, chili powder.
• Cut the potatoes into 2 pieces and put inside and add peas.
• If its dry peas then soak in water before night and then add or if its frozen or fresh we can add it without soaking.
• Dont add water as mutton keema itself ll leave water.
• Now close cooker and boil it for 2 whistle and off.
• Open it and still if there's water allow it to get dried by keeping cooker in open, switching on the stove.
• Add the coriander leaves and 2sp of rusk powder and mix. (this is added to give the stiffness in making cutlet balls)
• Now in a small bowl mix maida, chilli powder, salt, and water.
• The mixture should not be thick, so add water accordingly.
• Keep rusk powder in a separate plate.
• Now make a medium size balls of mutton, dip in maida mix and then in rusk powder and press it completely with the two hands to the shape of cutlet so that there would be no cracks in it.
• Now Fry in oil and serve with tomato ketch up.

Note : If there's crack in the mutton balls, when frying in oil all the content in the balls will come out separately.

Mutton Biriyani

INGREDIENTS:

Mutton - 1/4kg
Basmati rice - 250g (1/4kg)
Onion - 2
Tomato - 1
Green chili - 3
Mint leaves - 1cup
Coriander leaves - 1/2cup
Coconut milk - 1/2tblr
Oil + ghee - Add bit extra so that rice doesnt gets sticky
Lime syrup - 2sp
Bay leaf - 2
Salt - to taste
Turmeric powder - 1/4sp


TO GRIND:


Garlic - 10
Ginger - equal to garlic
Cinnamon - 3small sticks
Cloves - 2
Cardamom - 2
Red chili - 4


METHOD:

• Wash mutton and keep aside.
• Soak basmati rice in water for 30mins. 
• The water we are going to add is in the ratio of 1:1 3/4. (this water includes the coconut milk also).
• Keep cooker. Add oil and ghee to the equal amount.
• Put the bay leaf, onion, green chili, mutton, turmeric powder, salt, grinded paste, tomato, mint leaves and coriander leaves in a step by step process, so that each ingredient gets cooked.
• Now close cooker and allow the mutton to get boiled in 3 whistles.
• Open it and add the rice into it.
• Add coconut milk and the remaining water.
• Now there should be 1:1 3/4 ratio of rice and water in the cooker (including all the coconut milk and the water used before for boiling mutton).
• Add salt, stir once and then close cooker to boil for 1whistle. 
• Then simmer to low heat, allow the biriyani to be in dhum for 15mins.
• Open the cooker and now add the lime syrup over it, stir and serve hot with raitha.

Note : People who feels coconut milk as cholesterol can also add sour curd (pulitha thayir) instead of it.

Coconut oil chicken (Vairamaligai Chicken)

 INGREDIENTS:

Chicken - 1/2kg
Garlic - 5
Ginger - 1/2 of garlic
Chilli powder - 2sp
Salt - to taste
Lime syrup -2sp
Turmeric powder - a pinch
Coriander and curry leaves - few
Coconut oil - 3sp


MEHTOD:

• Wash chicken and keep aside.
• Grind ginger and garlic to a fine paste.
• Keep cooker and add chicken, salt, turmeric powder, ginger garlic paste, chili powder, lime syrup and close it to boil for 1 whistle.
• Now keep a kadai. Add coconut oil, curry leaves and the boiled chicken content from cooker to it.
• Deep fry the chicken till all the water gets absorbed.
• Finally add coriander leaves and fry for a while.
• Now serve hot as an appetizer. 

Note: You can either add chilli powder or sambar powder. Both gives an equal taste.

Fish fry

INGREDIENTS:

Fish - 1kg
Onion - 1/2
Garlic - 7
Ginger - 1/4th to garlic
Chilli powder - 3sp
Coriander powder - 1/4sp
Pepper - 1/4sp
Curd - 1/2sp
Egg - 1
Lime syrup - 1sp
Garam masala - 1/4sp
Maida (All purpose flour) - 
Corn Flour - 1sp
Rice flour - 1/2sp
Salt - to taste
Oil - to fry
Color powder - a pinch (if required)

METHOD:

• Grind onion, ginger, garlic and pepper to a fine paste
• Add all the above ingredients with grinded paste except oil to fish and marinate it for 2 to 3 hrs.
• Then fry in oil.
• Serve hot with onion and lemon.

Fish Kulambu

INGREDIENTS:

Fish - 1kg
Ginger - 5
Garlic - 1/2 of garlic
Onion - 3
Tomato - 2
Coconut - 1small cup
Kulambu milagu podi - 1 1/2sp
Sambar powder - 1 1/2sp
Tamarind - 1 lemon size
Salt - to taste
Curry leaves - few
Turmeric powder - 1/2sp
Mustard seeds - 1/2sp
Red chilli - 1 (for seasoning)


METHOD:

• Keep kadai and oil to it. 
• Now add the chopped onion, ginger and garlic to fry till it becomes translucent.
• Then add tomato and fry for a while. Allow it to cool and grind it to a smooth paste.
• In an empty kadai, add oil, chopped onion, tomato, grinded mixture, turmeric powder, salt, kulambu powder, sambar powder and finally tamarind syrup.
• Allow the above items to boil til the raw smell goes off.
• Now add fish to it and close kadai in a simmer mode for 10 to 15 mins till fish gets cooked.
• Now season it with Mustard seeds, 1 piece finely chopped garlic, red chiili and curry leaves.
• This can be served with hot rice.

Mutton Chukka

INGREDIENTS:

Mutton (boneless) - 1/2kg
Garlic - 5
Ginger - Similar to the quantity of garlic
Small onion - 7
Chilli powder - 2sp (or) Sambar powder - 2sp
Turmeric powder - 1/4sp
Garam masala - 1/2sp
Salt  - to taste
Pepper powder - 1/2sp
Mustard seeds - 1/2sp
Curry leaves - few 
Coriander leaves - few
Oil - as required
Lime syrup - 1/2sp


METHOD:

• Grind ginger, garlic and small onion to a fine paste.
• Heat cooker and add oil to it.
• Now add mutton, ginger, garlic, small onion paste, all the dry spices except pepper.
• Sprinkle little water. (As it a fried menu we need not add more water)
• Close cooker and allow it to cook with 3 whistles.
• Keep kadai and add oil. Add mustard seeds, curry leaves and pepper powder and fry for a while.
• Now add the boiled mutton contents from the cooker to kadai and fry well till all the remaining water gets absorbed and gets deep fried.
• Finally add coriander leaves, mix once and serve.

Chilli Chicken

INGREDIENTS:

Chicken - 1/2kg
Garlic - 5 
Ginger - 3/4^th to d amt of garlic
Egg - 1/ Curd - 3sp
Chilli powder- 3sp
Maida (All purpose flour) - 2 1/2sp
Corn flour - 2 1/2sp
Rice flour - 1/2sp
Vinegar - 1/2sp
Agenomotto- 1/2sp
Red Color powder - a pinch (if required)
Pepper powder - 1/4sp
Salt  - 1sp
Lime syrup - 1sp
Oil - to fry


METHOD:

• Wash chicken and add the grinded ginger garlic paste.
• Now add all the above ingredients and mix well to the chicken.
• Add water if required.
• Marinate it for 2hrs.
• Fry in oil and serve hot with lemon and onions.