Dry Fish Varuval

Ingredients:
Dried fish (Anchovies)or Nethili – 30-40 (you can use any kind of dried fish of your fish)

Shallot onion chopped-10

tomatoes – 1 big

Chilly powder – 1 tbsp

Corriander powder -1 tbsp

Tamarind paste- 1/2 tbsp

Salt for taste

Coriander leaves to garnish

Method:
1. Soak the dried fish in hot water for 10 mins. Remove the head and clean it and waste it .

2.Now add 2tbsp of oil in a pan, add the chopped onions.Once the onion in done add the chopped tomato.

3.Allow it to mash well, now add the chilly and the corriander powder. Allow it to cook till the oil seperates from the masala.

4.Now add the tamarind extract and finally add the dried fish and salt.

5.Cook everything together for 10mins.Once you see the oil coming out from this mixture add the coriander leaves and serve hot.

Dry Fish Curry

Ingredients:
Small dry fish(karuvadu) - (5-10 ), cleaned and washed
Tamarind - big lemon size, soaked
sesame oil or any oil - 3 tsp
Curryleaves few
Corriander powder -3 tsp
chilli powder - 1 tsp (or more)
Turmeric powder - 1/4 tsp
Salt
Vegetables
Bringal /indian egg plant -2 (chop lengthwise)
Mochaikottai- 1 cup pressure cooked
Drumstick - 4 or 5 small pieces
(All the three used will give you more taste and flavour is you don’t have something then you leave that and add the others)
For Grinding
Medium size Onion(chopped ) - 1 (3/4 th for grinding and 1/4 th for tempering)
Garlic cloves - 2
Medium size Tomatoes - 1( chopped )
Sombu/ big zeera - 1/2 tsp


Method:
1. Heat 1 tsp oil in a pan . Fry all the items listed in for Grinding.Then grind it well into smooth paste.
2. Heat 2tsp of oil in pan . Add mustard seeds and splutter. Then add curry leaves,1/4th onion,and all the vegetables and also the dried fish. Fry them all well.
3. Add chilli powder,corriander powder and turmeric powder. Add little water and salt. Let it cook.
4. Extract thick juice from the tamarind and add that .
5. Cook in medium heat atleast for 15 -20 mins.
Slow cook for more time add the taste.

Attur Meat Curry

Attur is my native place, In my place mutton curry is very spicy and delicious.

I like to share this recipe with you all.

Ingrediends:
மட்டன்(mutton) – அரை கிலோ
வெங்காயம்(onion) – 2
தக்காளி(tomato) – 2
மஞ்சள் தூள்(Turmaric Powder) – 1/2 ஸ்பூன்
சின்ன வெங்காயம்(small Onion )– 100g
இஞ்சி பூண்டு விழுது(ginger garlic paste) – 1/2 tsb
எண்ணெய்(oil) – தேவையான அளவு
உப்பு(salt)– தேவையான அளவு

மசாலாவுக்கு(Masala):
மிளகு(pepper) - 1 ஸ்பூன்
சீரகம்(cumin seeds) - 1 ஸ்பூன்
சோம்பு(fennel seeds) – 1/2 ஸ்பூன்
வரமிளகாய்(Red Chilli) – 4
மல்லித்தூள்(அ)முழு மல்லி(coriander powder) – 1 ஸ்பூன்
பட்டை(Cinnamon stick) – 1
கிராம்பு – 2
முந்திரி (cashew)– ஐந்து
ஏலக்காய்(Cardamom) – 3
தேங்காய்(coconut ) – பாதி (ஒரு மூடியில்)
இஞ்சி(Ginger) - நெல்லிக்காய் அளவு
பூண்டு(Garlic) - 5-6 பல்

Method:

முதலில் மசாலாவுக்கு உரிய மிளகு, சீரகம், சோம்பு, வரமிளகாய், மல்லித்தூள்(அ)முழு மல்லி, பட்டை, கிராம்பு, முந்திரி, ஏலக்காய், தேங்காய், இஞ்சி, பூண்டு என அனைத்தையும் சிறிது தண்ணீர் சேர்த்து நன்கு அரைத்து கெள்ளவும்.
ஒரு பாத்திரத்தில் மட்டன், மஞ்சள் தூள், உப்பு ,வெங்காயம், மற்றும் தக்காளியை போட்டு நன்கு பிசைந்து வைத்துக் கெள்ளவும்.
அதனுடன் அரைத்த மசாலாவையும் சேர்த்து நன்கு பிசைந்து வைத்துக் கெள்ளவும்.
கலந்து வைத்த மட்டன் கலவையை 10-15 நிமிடம் ஊறவைக்கவும்
ஒரு கனமான வாணலியில் எண்ணெயை ஊற்றி எண்ணெய் காய்ந்ததும், சின்ன வெங்காயம், இஞ்சி பூண்டு விழுது இரண்டையும் நன்கு வதக்கி அதனுடன் ஊற வைத்த மட்டன் கலவையையும் சேர்த்து சிறிது நேரம் நன்கு வதக்கவும்.
தண்ணி தேவைபட்டால் சிறிது ஊற்றி நன்கு வேகவிட்டு புதினா கொத்தமல்லி தழை தூவி இறக்கவும்.

Chicken Kuzhambhu-Restaurent style

Ingredients: For Paste
6 nos Dry red chili
2 tbsp Coriander Seeds
1 tsp Raw rice
1 tsp Black pepper corns
1 tsp Cumin Seeds

½ tsp Fennel Seeds
1 tsp Poppy Seeds
1 tsp Split roasted grams(pottukadalai)
1 no Cinnamon (1/2 " stick)
2 nos Cloves
1 no Cardamon
1 tsp Dry coconut flakes

Kuzhambhu:
2 nos Onions (finely chopped)
1 no Tomato (chopped)
1 no Green chili (finely chopped)
4 clove Garlic (crushed)
1 inch Ginger (crushed)
1 no Cornish hen (or use 1 pound regular chicken)
½ tsp Turmeric powder
1 tbsp Fresh ground coconut paste (diluted with water)
2 no Bay leaf (small)
2 no Dry red chili (for tempering)
½ tsp mustard seeds
4 tbsp Oil (sesame oil preferred)
1½ tsp Salt (or to taste)
2 stks Coriander leaves (chopped for garnishing)
10 nos Curry leaves

Method:

Masala Paste :

Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds+ raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.

Kuzhambu :

Heat sesame oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes. When the meat turns all white, add the turmeric powder, our ground masala powder and saute. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point). Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils. Garnish with coriander.

Serve Hot with Rice.

Fish Cutlet

Ingredients:

1 tin of tuna fish

1 large onion, chopped

1/4 piece ginger, chopped

3 cloves garlic, chopped

2 green chillies chopped

One small bunch cilantro, chopped

1 tsp garam masala & cayenne pepper

Salt to taste

Bread crumbs

2 eggs, beaten well

1 large potato boiled and mashed

half a cup of cooked peas

Method:

Fry the fish in some oil, till slightly brown, with some salt and garam masala andkeep aside.

Fry the onions till brown.

Add the ginger and garlic and fry for a while.

Add the salt and garam masala andfry some more.

Then add the green chillies and cilantro and stir for a little while Add the onionmasala from step 5, peas and the mashed potato to the fish and mix well.

Shape into cutlets. Heat oil in a deep frying pan.

Take one cutlet at a time, dip inegg, then dip in the bread crumbs.You may repeat this step for crisper cutlets. Deep fry the cutletsDrain them on paper towels .

Serve hot with an onion salad and mint / tamarind.chutney.

Crab Soup

Ingredients:

1/2 kg crab meat, cooked and flaked, cartilage removed

1-1/2 cup chicken stock

2 cups water

2-1/2 cups tomatoes, chopped

3/4 cup chopped celery

3/4 cup onion (chopped fine)

1 cup corn kernels

1 cup peas

For Seasonings:

1 teaspoon seasoning (a dash paprika and celery)

1 bay leaf

1/4 tsp pepper

1 tsp lemon juice

Method:

Put chicken stock, water, tomatoes, celery, onion, and seasonings in a vessel, andbring to a boil.

Simmer for about 20-30 minutes.

Add corn and peasSimmer 10 minutes more (or till the corn is cooked).Add crab meat; simmer until heated through.

Remove bay leafServe hot

Masala Crab Curry

Ingredients:

Big size Crab - 6 pcs

Onion paste - 1/4 cup

Ginger Garlic paste - 1/4 cup

Tomato Puree - 1/2 cup

Curd - 1/4 cup

Water - 1 cup

Whole Jeera - 2 tsp

Bay Leaf - 2 nos

Garam Masala Powder - 2 tsp

Turmeric powder - 2 tsp

Salt as per taste

Fresh Coriander for garnish

Method:

Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.

Heat a pan add bay leaf, jeera and whole garam masala in it.

Add onion paste,garlic ginger paste, tomato puree in it.

Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.

Mix all and fry them till it removes oil.

Add water in it. Cover it for 10 minutes in aslow flame.

Garnish it with coriander leaves and serve hot .

Kerala chicken Curry

Ingredients:

1 pound chicken ( with bones cut in to pieces)

4 tbs oil 1 tomato ( chopped)

1 tsp cumin seeds and musturd seeds 1/2 tsp turmuric powder

salt

For Masala:

2 tbs oil

1/2 cup chopped shallots ( u can use red onion )

1/4 cup fresh grated coconut

8 curry leaves

1/4 cup cilantro ( optional)

2 tsp pepper corns

1 tsp fennal seeds

4 cardamom pods

4 cloves

1 inch cinnamon stick

1 tsp red chilli powder

1 tsp coriander powder

Method:

Heat 2 tbs oil in a pan add chopped shallots ( or onions) roast on a low flame until brown.Now add cardamom pods , cloves , peppercorns ,fennal seeds, cinnamon ,curry leaves and fresh grated coconut , to the above browned shallots , roast everything on a low flame until coconut is brown ( make sure not to burn), then add chilli powder and coriander powder fry for 1 min.Grind all the above browned masala with 1/4 cup water and cilantro ,to a smooth paste and keep aside.Now heat 4 tbs oil in a preassure cooker , add cumin seeds and musturd seeds,then add chicken pieces , salt and turmuric ,mix everything and cook for 2min.Then add ground masala paste and chopped tomatoes to the chicken , mix and cook on low flame for 5 min.Now add 1-1/2 cup of water to the chicken mixture , cover and cook for 2 wistles(until chicken is cooked completely ) and gravy is thick.Done , serve hot.

Madras Meat Curry

Ingredients:

1 1/2 lbs Beef round steak
2 tbsp Vegetable oil
1 large Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chiles, seeded, finely-chopped
2 Dry red chiles, seeded-crushed
1 Inch piece fresh gingerroot-grated
2 Garlic Cloves, Crushed
2 teasp Ground coriander
2 teasp Ground turmeric
4 tbsp Water
4 tbsp Tamarind nectar, see note-below
Salt to taste
Coriander leaves to garnish

Method:

1. Cut beef into 1-ich cubes.

2. Heat oil in a large heavy saucepan, add beef and cook until browned all over.

3. Remove with a slotted spoon and set aside.

4. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown.

5. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes.

6. Return beef to pan, add water and cover.

7. Simmer 1 hour.

8. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender.

9. Serve, garnished with lettuce leaves.

10. Serves Note: tamarind nectar: soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp.

11. Store in refrigerator up to 1 week.

12. Tamarind nectar is also available commercially

Beef and Potato Curry

Ingredients:

2lbs Boneless beef stew meat
3/4teasp Salt
1teasp Tumeric
8tbsp Veg oil
2Yellow onions, finely chopped
5 cl Garlic, minced
1teasp Minced fresh ginger
4tbsp Cumin
1 tbsp coriander
1 tbsp Paprika
1teasp Cayenne
1 teasp Cardamon
1 tbsp chopped fresh cilantro
4 med Potatoes, peeled, quartered
5 cup Water

Method:

1. In a bowl, mix beef, salt and tumeric.
2. Heat oil in a pot on medium.

3. Add onion, garlic and ginger and sautee 3 min. add the beef mix and spices and sautee 5 min. add the water, cover and simmer til beef tender.

4. Add potatoes and simmer another 20 min

5.Serve Hot

Chinese Sour chicken Legs

Ingrediants:

6 chicken legs

4 tbsp tomato sauce

2 tbsp vinegar

1/2 tsp soya sauce

1/2 tsp red chilli pwd

1/4 tsp black pepper pwd

salt to taste

1 big onion finely chopped

2 dry red chilli deseed & tear into pieces(or chopped green chillis)

1 tsp grated ginger-garlic (optional)

1 tbsp oil

Method:

Wash chicken and drain water completely.
Marinate the chicken with tomato sauce,vinegar,soya sauce,red chilli pwd and pepper pwd for half an hour.
Heat a vessel and add the marinated chicken and let the chicken cook in its own juices(dont add water.Cover and cook till the chicken absorbs all the spices and sauces.
Keep checking and stirring so that it doesnt burn.Meanwhile heat oil in a pan.
When hot add the onions,chillis and garlic-ginger and fry well on high heat stirring continuosly till well browned.
Add the fried chicken legs and stir fry for 4-5 mts till well roasted and coated with the onions.
Servw hot.

Marinated Grilled Shrimp

Ingredients :

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers

Method :

Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.
Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.
Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.
Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.

Italian Prawn

Ingredients :

8 pounds large shrimp
4 teaspoons salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1/ 2 teaspoon hot pepper sauce
6 tablespoons ground black pepper
3/ 4 cup Worcestershire sauce
3 cloves garlic, minced
4 lemons, sliced
2 cups butter
2 cups olive oil

Method :

First of all, preheat the oven at 450 degrees F.
Now, heat butter and oil in a saucepan and add Worcestershire sauce, black pepper, lemons, hot sauce, garlic, paprika, salt and Italian seasoning. Mix all these ingredients well and cook at a low flame for 5 minutes.
Then, divide the shrimp between two Dutch ovens and pour half of the sauce in one Dutch oven and half of it in the other oven.
Now, heat the sauce in both ovens at a low flame and cook for 6 to 8 minutes or until the shrimp begins to turn pink in colour.
Then, pour the prepared shrimp and sauce from both ovens in a large baking pan and bake for about 10 minutes and stir once.

Delicacy Prawn

Ingredients :

2-10 oz. packs of Alaskan Spot Shrimp or Prawns (these can be used with shell , as Alaskan Spot
Prawns are found in fresh water that is the reason they are not needed to be divined)
1/4 cup chopped fresh cilantro
1/2 teaspoon fresh-ground pepper
2 cloves garlic, grated lime peel, minced, squeeze in half a lime juice
1/4 cup olive oil
1-1/2 Tablespoons sugar
1-1/2 Tablespoons kosher salt

Method:

Make a mixture of dry ingredients in a bowl.
Rinse the spot prawns and then make them dry well.
Now pour dry mixture in a bowl or in a bag to the prawns.
Lid the bowl or zip up the bag
Then keep it inside the refrigerator for 45 minutes to 1 hour.
Mix olive oil, garlic, lime peel, cilantro, and pepper in a bowl.
Then make a mixture of it by adding prawns in it
Then place prawns on skewers and then put them on a well-oiled barbecue grill.
Now keep them in high heat on a gas grill, and close the cover of the grill.
Turn and twist spot prawns over only once.

Prawn Tikka

Ingredients :

300 gms prawns
1 Bunch coriander
4 garlic flakes
4 tsp lemon juice
3 tbsp sesame seeds
1 tsp chilli powder
Salt to taste
Oil for frying

Method :

First of all, cut the prawns in pieces and grind the garlic for a fine paste.
Now, mix lemon juice, salt and garlic paste and make a spot in the middle of the prawns.
Then, add the mixture in the spots on the prawns and let the prawns dry.
Now, grind sesame seeds, salt, chilli powder and coriander leaves for making a fine paste.
Then, add the prepared paste on the dried prawn pieces and fry till crispy.
Serve hot.

Pepper Prawn

Ingredients :

1/ 2 kgs prawns
2 large size onions
5-6 green chilies
1 teaspoonschili powder
1/ 4 teaspoon turmeric
Coarsely grounded black pepper powder
Coriander leaves
Salt to taste

Method :

Chop the onions and green chilies in desired size.
Pour some oil in a pan and fry chopped onions and green chilies until brown.
Now pour the prawns in the fried onions mixture and cook it for 5 minutes.
Then, add black pepper powder, turmeric, salt and chili powder.
Mix everything together and let it cook for 15 to 20 minutes on a medium flame.
Garnish with coriander leaves and serve hot with rice or bread.

Fish Soup

Ingredients:

2 lbs fish fillets, fresh or frozen
4 bacon slices
4 medium sized onions
1 can tomato wedges
2 cans cream of potatoes soup
1 tablespoon diced parsley
Mixed Vegetables
Salt to taste

Method:

Fry bacons and fish in a pan until crispy.
Now, add onion, frozen vegetables, salt and seasoning in fried fish and bacon mixture.
Cover the pan and keep it on a sim flame for about 10 minutes. Then, add fish in it and cook again on sim flame for 10 minutes.
Now, break the fish with spoon and add tomatoes.
Mix the soup, milk and cream in a bowl.
Now, mix this mixture to the soup mixture and heat lightly and finally add crumbled bacons and then serve it hot.

Fish Biriyani

Ingrediants:

King Fish - 1/2 kg

Onion(medium) - 6 nos(finely chopped)

Tomato(medium) - 4 nos(finely chopped)

Garlic paste - 2 tbsp

Ginger paste - 2 tbsp

Green chilly paste - 1 tbsp

Garam masala powder - 1 tbsp

Yoghurt/Curd - 4 tbsp

Coriander leaves - 1 cup

Mint leaves(Pudhina) - 1/4 cup

Ghee - 1/2 cup

Lime juice - 4 tsp

For marinade:

Turmeric powder - 1 tsp

Red chilly powder - 2 tsp

Ginger-garlic paste - 2 tsp

Fennel seeds(Perinjeerakam) powder - 1/2 tsp

For rice:

Basmati rice - 2 1/2 cups

Turmeric powder - A pinch

Cardamom(Elakka) - 2 nos

Cloves(Grambu) - 3 nos

Cinnamon(Karugapatta) - 2 nos

Ghee - 1 spoon.

Method:

1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.

2)Fry the marinatd fish fillets in ghee.

3)Remove them to a plate and heat up the same pan.

4)Add onion and fry, till it turns golden brown.

5)Add ginger-garlic-chilly paste and fry for 2 mins.

6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.

7)Add yoghurt.

8)Put the fried fish fillets in this masala.

For rice:

9)Boil water in a vessel.

10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.

11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.

12)Heat a little ghee in a pan.

13)Put a little of cooked rice and spread 1 tsp of lime juice over it.

14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.

15)Close the lid tightly and heat on

Ginger Chicken

Ingrediants:

Chicken 1/2 kg

small pieces garlic paste 1 tsp

ginger paste 1 tsp

ginger chopped 1 " piece

onions 2

tomato 1 soya sauce 2 Tbsp

fish sauce 1 tsp

optional pepper powder 3 tsp

green chillies 2 or 3 slit chopped

celery 1 Tbsp

optional turmeric powder 1/4 tsp

cardamom 1

cloves 2

cinnamon stick 1 " piece

cornflower 1 Tbsp

coriander leaves chopped few

water 1/2 cup

oil and salt

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water.

When it is cooked remove chicken pieces and keep aside.Add corn flour to the water remained (broth) after cooking chicken.Heat oil. Saute onion until semi transparent.

Add green chillies and chopped ginger and saute until lthe aroma spreads.

Add tomato, celery, crushed spices , pepper powder and enough salt. Saute well and add chicken pieces and the broth mixed with cornflour. Stir well until it is thick.

Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves, chopped spring onion etc.Restaurant ginger chicken has much darker color than this home made preparation.

Chicken Lollypop

Ingredients:

10 chicken wings/drummettes
For the marinade
5 cloves garlic
10 dry red chilies
1 tbsp black pepper
2 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp vinegar
Salt to taste

For the batter :

1 tbsp corn flour
1 tbsp all purpose flour
1/2 tbsp red chilli powder
1 egg
breadcrumbs

Method:

Prepare Lollypops from the Chicken wings as outlined above.
In a blender process the ingredients for the marinade to form a smooth paste. Marinate the chicken wings and refrigerate for at least an hour.
Mix the egg, flours and the chili powder to form a batter. Dip the chicken wings one by one in the batter, then coat with breadcrumbs and shallow fry in oil.
Serve with ketchup or chili sauce , goes great with cold beer.