Egg Appetizer

Ingredients:

Eggs - 6 ( boiled )

Mayonnaise- 3 tbsp

Yellow mustard seeds powder- 1/4 tsp

Pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Salt to taste

Italian seasoning for garnishing.

Paprika for garnishing.

Method:

• Slice hard boiled eggs in half.
• Remove yolks and place in a small bowl.
• Mash yolks with a fork. add mayonnaise, mustard powder, lemon juice, salt and pepper. mix everything.
• pipe the yolk mixture into empty, egg whites.
• Garnish with Italian seasoning or paprika. Store covered in refrigerator.

Serve Chilled.

Chilli Chicken

Mutton Kuzhambu

Ingredients:

Mutton - 2 lb (with bones)

Onion – 2 nos ( chopped )

Tomato - 2 nos( chopped )

Curry leaves - few

Green chillies - 1 no

Ginger garlic paste - 2 tbsp

Corriander powder – 2 tbsp

Pepper powder - 2 tsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Corriander seeds - 2 tbsp

Red chillies – 7 nos

Fennel seeds – 1 tsp

Cumin seeds - 1 tsp

Cinnamon - 1 small piece

Cardamom - 1

Clove – 2nos

Dry roast all these items and dry grind them.

Method:

• Wash and cut the mutton into small pieces.
• Heat 2 tablespoons oil in a cooker.
• Add mustard seeds.let it splutter for a second.
• Add the onions and sauté till golden brown.
• Add ginger, garlic paste and green chillies and sauté for a minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with turmeric powder and salt.
• Now add the freshly prepared masala powder,pepper powder and corriander powder .
• Add 3 cups of water . Mix well and close the lid of cooker.
• Pressure cook this mixture for 5 whistles on medium flame.or the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 5 minutes.
• Remove from heat and garnish with corriander leaves.

Serve hot with white rice,idli,dosa etc...

Mutton Chukka / Mutton Varuval

Ingredients:

Mutton (boneless) cut into small pieces - 1 lb

Garlic pods (chopped ) 2 nos

Ginger garlic paste - 1 tbsp

Tomato - 1 ( chopped )

Onion - 1 (chopped finely)

Coriander leaves - few (chopped)

Curry leaves - few

Corriander powder - 1 tbsp

Chilli powder - 1 tbsp

Pepper powder - 1 tsp

Mustard seeds - 1/2 tspTurmeric powder- 1/2 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Cinnamon 1inch - 2 nos,Cardamom - 1no

Cloves -2 nos

Cumin Seeds -1 tsp

Black Pepper corns -1 tsp

Fennel Seeds -1/2 tsp

Marinate the mutton pieces with salt, turmeric powder, 1/2 tbsp chilli powder and powdered spices. Let it marinate for 30 minutes.

Method:

• Heat 1 tbsp oil in a pressure cooker. Add the fennel seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves.
• Add the mutton pieces . add 1/2 a cup of water . Pressure cook this mixture for 4 whistles on medium-high flame.
  
• Remove from heat.
• In a Kadai heat Oil, when hot, add mustard seeds and let it splutter for a second.Then remaining onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min.
• Add red chili powder, coriander powder
  and pepper powder. Fry for 1 min.
• Drain the water from the cooked mutton and add it.Check the taste of salt and add more if required.
• Allow it to boil till all the water evaporates.
• Add the mutton and fry till it becomes dry in medium flame.
• Remove from heat and garnish with corriander leaves.
• Serve hot with white rice,briyani etc,etc..

Mutton biryani

Spicy Chicken Gravy

Ingredients:
Chicken - 1 kg ( clean and cut into medium size pieces )
Cloves - 3 nos
Cinnamon - 1/2 " stick -2
Bay leaves - 3
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 2 ( cut into lengthwise)
Tomatoes - 3 (Finely chopped)
Ginger and garlic paste : 3 tbsp
Curd - 3 tbsp

Oil - 4 tbsp
Curry leaves : 10
Corriander leaves - few
Turmeric powder : 2 tsp
Garam masala - 1 tbsp
Red chili Powder : 1 tbsp
Coriander powder : 2 tbsp
Black Pepper Powder : 3 tbsp
Salt to taste.

Method:

• Heat oil in a kadai.
• Add cloves, cinnamon, bay leaves cumin seeds and fennel seeds.
• when its sputter add onions. Fry the onions until it turns into golden brown .
• Now add ginger garlic paste fry them up to few minutes.
• Now add chicken and mix it well with ginger garlic paste and cook for 5 minutes.
• Then add curry leaves,chili powder, garam masala,corriander powder, turmeric powder and salt one by one and mix well .
• Fry them for 5 minutes.
• Now add curd and chopped tomatoes. Mix it well.
• Finally add the black pepper on top of it. Now add a cup of water and close the lid.
• Cook till the chicken is cooked thorough and desired consistency is reached.
• Garnish with coriander leaves.

It goes well with rice,chapathi ,idli and dosa.

Spicy Mutton Curry

Ingredients:

Goat meat/Mutton - 1/2 kg

Onion large - 1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 2 tbsp
Green chillies - 2 nos

Fresh ground black pepper powder - 2 tbsp

Corriander powder - 2 tbsp

Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - few

Corriander leaves - few
Curd - 2 tbsp

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp

Oil - 2 tbsp

Salt to taste.
Method:

• In a pressure cooker heat the oil on a medium flame.
• Add the mustard and cumin seeds and wait till mustard seeds start splattering.
  Add the onions and sauté till golden brown.
• Add ginger, garlic paste and green chillies and sauté for about 1 minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the chilli powder ( optional ), cumin powder,coriander powder, pepper powder, garam masala and sauté for about 1 minute.
• Now add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside.
• Now add the yoghurt, and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
• Now add the water and curry leaves and stir well. Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
  Garnish with corriander leaves and serve warm.
  

Kothu Parotta / Egg Paratha

Ingredients:
Cooked parotta / Store bought parotta - 5 pieces
Onion- 1 ( finely chopped )
Ginger garlic paste- 1tbsp
Tomato-1 ( finely chopped )
Green chillies-3 nos
Turmeric powder- 1/4 tsp
Chicken masala powder - 1 tbsp
Curry leaves - few
Corriander leaves - 2 tbsp( chopped )
Eggs-2 nos
Chicken kuruma - 1 cup
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

Method:

• Heat the parotta in skillet and tear them into small pieces.
• Heat oil in a kadai . Add mustard seeds when it pops up add cumin seeds. Then add onions, chillies and curry leaves.
• When the onion gets cooked add ginger garlic paste. Fry it 2 minutes.
• Then add chopped tomatoes & fry it till the tomatoes are soft.
• Then add Turmeric powder and chicken masala powder &fry 1 minute.
• Then add parotta pieces and fry for a minute.
• Now add eggs,salt and pepper. Blend everything together.
• When the egg is almost done add chalna ,( If u have left over chicken gravy you can use it or use little bit of garam masala powder,corriander powder,and chilli powder )
• Mix well . so that it will get coated over parotta pieces.
• Finally add fresh corriander leaves.

Serve hot with onion raita.

Chicken Biryani - ll

Ingredients:

Basmati Rice - 2 cups

Onion - 1( chopped )

Green chillies - 6

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Ginger Garlic paste - 2 tbsp

Cinnamon - 2"

Bay leaf - 2

Cloves - 3

Cardamom - 2

Oil - 3 tbsp

Butter - 1 tbsp
Salt to taste.
For Marinade:

Chicken - 1/2 kg

Curd - 1/2 cup

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Turmeric powder a pinch

Ginger Garlic paste - 2 tbsp

Mint Leaves - 1/2 cup ( chopped )
Coriander leaves - 1/2 cup ( chopped )

Clean and cut the chicken into medium size.

Mix curd,Ginger garlic paste, chilli powder, corriander, turmeric,salt, Mint and corriander leaves to the chicken.

Let it marinate for 15 to 30 mins.

Method:

• Wash and soak the rice 10 to 15 minutes.
• Heat oil and butter. Add all the whole spices.
• Then add onions and green chillies.
• Sauté Onions till they are brown in colour, add ginger garlic paste. Fry well.
• Then add the chicken marinade.
• Cook on medium flame for 10 mins and simmer till the oil comes out.
• Add the soaked rice, salt, and 4 cups of water.
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Shrimp / Prawn Curry

Ingredients:
Shrimp/ prawn - 1lb ( cleaned and deveined )
Sombu /fennel seeds - ½ tsp
poppy seeds - 1 tsp
Bay leaf - 2 nos
Big Onion - 1( chopped )
Tomato -1 ( chopped )

Green chilli - 1
Ginger-garlic paste - 1 tbsp
Coriander powder - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Oil - 1 tbsp
Coconut : 2 tbsp
Curry leaves. – few
Coriander leaves for garnishing.
Salt to tatse.
Method:

• Heat the oil in kadai. Add sombu,Bay leaf and curry leaves.
• Add chopped onion,and Green chilli and fry well for 5 minutes. Then add ginger garlic paste, fry for 2 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder, chilly powder, turmeric powder, salt and mix well.
• Add cleaned shrimp and little water and mix well.
• Cook for 15 minutes on low flame. Shrimp will be cooked soon.so cook in low flame.
• Grind coconut and poppy seeds into fine paste and add to curry.
• After 5 mins when its done garnish with Coriander leaves.

Serve with Idli ,Dosa and Rice.

Fish Fillet / Tilapia Fish Fillet Fry

Ingredients:

Fish filltet - 1 lb ( cut into medium size pieces )
Chilli powder - 1 1/2 tbsp

Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 3 tbsp

Salt as required.
Method:

• Mix all the ingredients and make a paste with some water. Rub the paste on the fish and leave it to marinate for at least 2 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Serve with sliced onion rings and lemon.

Chicken Fried Rice

Ingredients:
Cooked basmathi rice ( For 2 people )
Cabbage ( cut into thin strips ) -1 cup

Beans (cut into thin strip ) - 1 cup

Carrot (cut into thin strip ) - 1/2 cup

Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Chicken boneless (cut into thin strip) - 150 gm

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
• Add chicken pieces with salt fry 3 to 5 minutes.
• when the chicken is sealed,add onion fry for a minute.
• Then add green chillies,carrot, and beans. fry 2 minutes.
• Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
• Lastly add the cooked rice. Fry it 1 minute.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs and pepper powder to the rice and mix well.
• Garnish with corriander leaves. . Serve hot.

Chicken Gravy

• Ingredients :
  Chicken - 1/2 kg ( medium pieces )
  Onion -1 ( chopped )
  Tomato - 1 ( chopped )
  Ginger Garlic paste - 2 tbsp
  Turmeric powder - 1 tsp
  Corriander powder - 2 tbsp
  Chilli powder - 2 tbsp
  Fennel seeds - 1 tsp
  Curry leaves - few
  Corriander leaves - few
  Oil 1 tbsp
  Salt to taste.
  Method:
• Heat oil in a pan, add fennel seeds and chooped onions.
• Fry till light brown.Add ginger garlic paste fry it 2 minutes.
• Now add chopped tomatoes,After the tomatoes are well fried add the chicken pieces along with corriander powder,chilli powder, turmeric powder,and salt.Fry them 5 minutes. Then add little water and mix well.
• And let the chicken cook well.
• Reduce the flame and let the chicken cook for 25 minutes.
• Finally add the curry leaves and corriander leaves. Remove from the flame. Serve with rice and chapathis.

Pomfret Fish Fry / Vavwall Meen

Ingredients:
Pomfret fish - 1/2 kg ( 4 0 r 5 pieces )

Chilli powder - 1tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

Lemon juice - 1 tbsp

Oil - 4 0r 5 tbsp

Grind roughly:

Small onion - 3

Garlic - 3
Ginger - small piece
Curry leaves few

Fennel seeds (sombu ) -1/2 tsp
method:

• Mix all the ingredients and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides. Serve hot as a side dish with steamed white rice,curry,Rasam,sambar.

Spicy Pepper Chicken

Ingredients:
Chicken - 1/2 kg ( cut into medium size )
Onion large - 1 ( finely chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Green chillies - 1 no
Curry leaves - 2 string
Corriander powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Freshly ground black pepper - 2 tbsp
Cinnamon - 1/2' piece
Clove - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Bay leaf - 1
Oil - 2 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• Keep the flame on a medium heat and stir from time to time until the chicken is cooked
• When the gravy thickens, add curry leaves and remove frome flame.

• Serve hot with steamed rice.

Kongunaatu kozhi Soup and Varuval / Spicy Chicken Soup and Chicken Fry

Ingredients:
Chicken ( with bone ) - 2 lb ( small pieces )

Onion -1 ( chopped )

Tomato - 1 small size ( chopped )

Ginger garlic paste - 1 tbsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tbsp

Green chillies - 2 nos

Red chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.

For the paste:

Small onion 20 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1 tsp

Pepper corns (milaku ) -1 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tbsp.

Coconut - 2 tbsp ( grated )

Corriander powder -4 tbsp.

Method:

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Soup:

• In a vessel heat 1 tsp of oil, add mustard seeds after pop ups add onion 1 tsp, 1 green chilli and curry leaves and saute 1 minute.
• Now add 1 tsp of ginger garlic paste fry few seconds. Add tomato and fry 1 minute.
• Then add chicken pieces along with turmeric powder and salt.and saute till they start to turn white.
• Now add ground paste and mix well. add 5 cups of water or required water. cook until chicken becomes soft.
• Now filter the soup and chicken and keep aside. Soup ready.

Varuval or Fry:

• Heat oil in a pan, add mustard seed after pops,add chopped onion,chillies and curry leaves. fry 2 minutes.
• Add ginger garlic paste fry 1 minute.
• Now add chicken pieces along with 2 ladles full of soup.
• Taste and add salt accordingly.Adding the soup, helps in blending the flavours of the spices with the chicken pieces and bring it all together.
• Fry them for about 5 minutes on low heat until dry consistency.
• Finally add fresh pepper powder and curry leaves.
• Varuval ready.
  Serve the soup hot in soup bowl or with steamed rice and enjoy it with the varuval.

It goes well with idli and kal dosa also.

Tandoori Chicken

Ingredients:

Chicken drumsticks - 4 pieces
Ginger garlic paste - 1 tbsp
Chilli powder 2 tbsp
Pepper powder - 1 tsp
Lime juice - 1 tbsp
Yogurt ( curd ) - 1 tbsp
Red or orange food color - 1 pinch ( optional )
Oil - 1 tbsp
Salt to taste.

Method

• Remove the skin from the drumsticks and wash the chicken throughly.
• Mix all the ingredients and make a smooth paste.
• Prick each chicken drumstick a few times with fork.this helps to absorb the masala.
• And rub the paste over the chicken pieces evenly.
• Marinate the chiken atleast 4 to 5 hours.
• When you are ready to cook, preheat the oven 350 degree.
• Arrange the Chicken on the foiled tray and place it in the oven to bake for 20 - 25 minutes on one side.
• Now take out the tray and drain the excess water. ( if any ) and flip the chicken carefully.
• Then bake them again 20 minutes.
• Now turn off the oven let the chiken in the oven 5 minutes.
• Remove the tray from the oven,and then transfer the chicken pieces into the serving plate.


• Garnish with onion rings and lemon.

Peerkkangai Poriyal ( Ridge Gourd )

Ingredients:

Ridgegourd (peerkkangai) - 1

Onion small size - 1

Green chillies -4 nos

Curryleaves - few

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Remove Ridge gourd skin.
• Cut Ridge gourd and Onion into small pieces.
• Heat Oil in a pan. Add Mustard seeds once it splutters add Onion,green chillies and Curry leaves, fry till Onion becomes light brown in color.
• Then add Ridge gourd, Turmeric powder and Salt. mix well.
• Cover with a lid. dont add water.
• Cook on a low flame and cook till Ridge gourd turns into soft .

Goes well with Rice.

Chicken Soup

Ingredients:
Chicken - 1/4 kg ( with bone )
Onion - 1 ( chopped )
Tomato ( chopped )
Green chillies - 3 nos
Curry leaves - few
Ginger garlic paste - 1 tsp
Turmeric powder - 1tsp
Oil - 1-tsp
Pepper powder -1 tbsp
Salt to taste.

Method:

• Heat oil in a pan and add the ginger garlic and sauté for a minute.
• To this add onions, green chillies, curry leaves and tomatoes and sauté till the onions are soft.
• Then add the chicken pieces along with turmeric powder and salt.
  sauté until the chicken is sealed.
• To this add a 4 cups of water. Let it come to a boil and close the lid.
• Cook the chicken on a low flame about 20 minutes.or cook until the chicken is cooked.
• Garnish with corriander leaves.

Serve hot with pepper powder.

Chicken Kuruma

Ingredients:

Chicken ( with bone ) - 1/2 kg ( small pieces )
Onion -1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tbsp
Green chillies - 4 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.

For the paste:

Small onion 20 nos or large onions - 1 ( cut into medium size )
Red chillies - 4 nos
Fennel seeds (sombu ) - 1 tbsp
Cumin seeds ( seerakam ) - 1 tsp
Pepper corns (milaku ) -1 tsp
Curry leaves - few
Cinnamon - 1 no
Split roasted gram ( pottu kadalai ) - 1 tbsp.
Coconut - 2 tbsp ( grated )
Corriander powder -4 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute. Add tomato and fry 1 minute.
• Then add chicken pieces along with turmeric powder and salt.and saute till they start to turn white.
• Now add ground paste and mix well. add required water.
• Stir well. cook till the chicken is cooked thorough and desired consistency is reached.

Serve with paratha.
It goes well with Rice and Idly.