Chicken - 1Kg Coriander seeds - 2 tablespoon ( roasted ) Cumin seeds - 1/2 teaspoon Poppy seeds - 1 tablespoon ( roasted ) Pepper corns - 6 Coconut - 1 full grated Cloves - 6 Ginger - 1" piece Garlic - 4 flakes Coriander leaves - a small bunch Oil - 2 tablespoon Onion - 2 finely chopped Red chilly powder - 1 tablespoon Turmeric powder - 1 teaspoon Salt - as per taste Vinegar - as per taste
METHOD OF PREPARATION:-
Grind together coriander seeds, cumin seeds, poppy seeds, pepper corns, coconut, cloves, ginger, garlic and coriander leaves with required amount of water to form a fine paste.
Clean and wash the chicken pieces. Apply red chilly powder, turmeric powder and salt.
Heat oil in a pan, add onion and fry till light brown.
Add the chicken pieces and fry for 5 minutes.
Cover and simmer in a low flame. Add the ground masala and add as much water as required for the gravy.
Chicken - 1 Kg washed and cut into small pieces Onion - 2 big finely chopped Tomato - 2 big finely chopped Green chilly - 4 Turmeric powder - 1 1/2 teaspoon Red chilly powder - 1/2 tablespoon Oil - 3 tablespoon Vinegar - 1 tablespoon Salt - as per taste
Chicken - 1Kg boneless Yogurt - 1 cup hang for 15 minutes and beat well till smooth Onions - 2 medium Garlic - 6 flakes Ginger - 1" piece Green chillies - 2 Oil - 10 tablespoon Garam masala - 1/2 teaspoon Salt - as per taste White pepper powder - as per taste Kasoori methi ( dried fenugreek leaves ) - 1 1/2 teaspoon Fresh cream - 300ml
METHOD OF PREPARATION:-
Grind together onions, green chillies, garlic and ginger to a fine paste.
Heat oil. Add ground onions and fry on low heat for 3 to 4 minutes till pink and soft. Do not brown them.
Add cleaned chicken pieces, salt, garam masala and white pepper powder. Fry for 3 to 5 minutes till chicken changes colour.
Add the hung yogurt and dried fenugreek leaves. Mix well and stir for 5 minutes.
Cover, lower the heat and cook till chicken is tender, maybe till ten minutes.
Add fresh cream. Mix well and give one boil on low heat.
Whole wheat flour - 1 cup Sugar - 3/4 cup Fennel seeds - 1 tablespoon Curds - 1/4 cup, beaten Milk - 1/2 cup Ghee - for deep frying Pistachios - 2 teaspoon for garnish
METHOD OF PREPARATION:-
Combine all the ingredients in a bowl and add 1 1/2 cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
Heat ghee in a shallow kadai, pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown in colour.
Drain on absorbent paper.
You can use 2 tablespoons of semolina with coarsely ground wheat flour for the above recipe.
Crabs - 4 medium sized Oil - 2 tablespoon Bay leaves - 1 Onions - 3 medium finely chopped Turmeric powder - 1/2 teaspoon Red chilly powder - 1 teaspoon Salt - as per taste Water - as required
Oil - 2 tablespoon Coriander seeds - 1 tablespoon Peppercorns - 2 Cloves - 2 Cinnamon - 1 1/2 inch stick Onions - 1 medium sliced Coconut - 1 1/2 cups grated Water - as required
METHOD OF PREPARATION:-
Grind all the ingredients of the green masala into a fine paste using about 2 tablespoon of water.
For the coconut masala, heat 2 tablespoon of oil in a pan and fry coriander seeds, peppercorns, cloves, cinnamon for 2 minutes. Add onions and continue to saute till the onions turn light brown. Add coconut and continue to saute on very low heat till the coconut turns brown taking care that it does not get burnt. Cool this mixture and grind to a very fine paste using half a cup of water.
Heat 2 tablespoons of oil in a kadai. Add bay leaves and saute for 2 minutes. Add the green masala and saute till a nice aroma is given out. Add finely chopped onions and saute till the oil leaves thew masala.
Add turmeric powder and red chilly powder and saute for a couple of minutes more.
Add the washed and cleaned crab and mix well. Add 1 cup of water and salt to taste. Bring it to a boil. Lower the heat and cook till the crabs are done.
Add the coconut masala and half a cup of water and mix well. Adjust seasoning. Once the gravy comes to a boil take it off the heat and keep it covered for about 5 minutes.
Mackerels - 3 medium sized Salt - as per taste Lemon juice - 2 tablespoon Tamarind pulp - 1/2 cup Red chilly powder - 3 teaspoon Turmeric powder - 1/2 teaspoon Ginger paste - 2 tablespoon Garlic paste - 2 tablespoon Oil - to shallow fry Rice powder - 1 cup Semolina - 2 tablespoon
METHOD OF PREPARATION:-
Wash and clean the fish well. Make small deep cuts on both the sides, apply salt and lemon juice. Keep it aside for 15 minutes.
Soak tamarind in warm water for 5 minutes and remove the pulp and keep aside.
Mix red chilly powder, turmeric powder, ginger paste, garlic paste, tamarind pulp and salt and marinate mackerels in this paste for half an hour, preferably in the refrigerator.
Heat 2 tablespoon of oil in a frying pan, roll the fish in rice flour mixed with semolina and shallow fry for 2 to 3 minutes.
Turn the fish, dribble some more oil and continue to cook on medium flame for 2 more minutes or till the mackerels are light brown and crisp.
Chicken - 1 kg washed, cleaned and cut into small pieces (preferably boneless) Turmeric powder - 1 tablespoon Salt - as per taste Vinegar - 2 tablespoon Water Oil - 3 tablespoon Curry leaves - 1 cup Garlic - 60 flakes finely chopped Red chilly powder - 1 tablespoon Coriander powder - 1 tablespoon Garam masala powder - 1/2 tablespoon Pepper powder - 1/2 tablespoon
METHOD OF PREPARATION:-
In a cooker pan boil the chicken pieces along with vinegar, salt and turmeric powder. Add required amount of water.
To a kadai add oil and deep fry the curry leaves and keep it aside.
In the same kadai remove the excess oil and fry the garlic pieces till they turn brown and then add to it the red chilly powder, coriander powder, pepper powder and garam masala powder. Mix well.
At the end add the fried curry leaves and mix well.
Oil - 3 table spoon Cashew nuts - 3 tablespoon Onion - 3 large chopped Chicken - 1/2 kg cleaned and washed Oil - for deep frying Bay leaf - 2 Cloves - 5 Cinnamon - 2 sticks Green chillies - 3 slit Ginger garlic paste - 3 tablespoon Curds - 4 tablespoon Coriander powder - 2 tablespoon Red chilly powder - 1 tablespoon Salt - as per taste Turmeric powder - 1 teaspoon Coriander leaves - 2 tablespoon chopped Lime juice - 1 tablespoon Water
METHOD OF PREPARATION:-
Heat oil in a pan and deep fry cashew nuts and chopped onion till golden brown. Allow it to cool and grind it to a paste in a mixer. Keep aside.
Heat 3 tablespoons of oil in a kadai and add bay leaves, cloves, cinnamon and green chillies and fry.
Add ginger garlic paste, turmeric powder, coriander powder, red chilly powder and curds and mix well. (dissolve the coriander powder and red chilly powder in a cup of water and then add)
Add chicken pieces, water and salt and mix well. Let it boil well until chicken becomes tender.
Add the above prepared paste to it and add water if required to make curry of required consistency. Boil well and remove from the flame.
