Muttai Kuruma / Egg Kuruma

Ingredients :
Boiled eggs - 4 nos ( cut into half )
Big onion -1( chopped )
Tomato-1( chopped ) ,Green chillies - 1 or 2
Ginger - 1 tbsp ( chopped )
Garlic- 2 tbsp( chopped )
Chili powder -1 table spoon
Coriander powder-1 table spoon
Garam masala powder-1 teaspoon
Turmeric powder - 1/2 tsp
Salt to taste.

For the paste:
Cocunut - 2 to 3 tbsp
Fennel seeds-1 teaspoon
Cumin seeds-1 teaspoon
Poppy seeds - 1 tbsp
Cashews - 4 nos ( optional )
Method:

• Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
• Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
• Add the chopped tomatoes and sauté till the tomato pieces get cooked.
• Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
• Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
• Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves. It goes well with idli,dosa,chapathi and rice.

Mutton Biryani

Ingredients:
Goat meat/Mutton - 1.5 lb

Basmathi Rice - 3 cups

Onion large - 1 ( thin sliced )
Green chillies - 10 nos
Tomato - 1 ( chopped )
Ginger garlic paste - 4 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Mint - 20 leaves.
Corriander leaves - 1 handfull
Curd - 3 tbsp
Cinnammon stick - 1
Clove - 2
Cardomom - 2
Fennel seeds - 1 tsp
star anise - 1
Bay leaves - 2
Oil - 4 tbsp,
Ghee 1 tbsp ( optional )
Salt to taste.
Method :

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 30 minutes.
• In a pressure cooker, heat oil then add bay leaves, star anise,cardomon,cinnamon sticks,cloves and fennel seeds.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and and measure the gravy in the mutton. We need total 5 cups of water for 3 cups of rice including the gravy.( For example, if there is two cups of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Serve with onion Raitha.

Mutton Masala / Mutton Gravy

Ingredients:
Goat meat/Mutton - 1/2 kg
Onion large - 1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Corriander powder - 2 tbsp
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - few
Corriander leaves - few
Curd - 2 tbsp
Cinnammon stick - 1
Clove - 1
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste.
Method :

• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 15 minutes.
• In a pan heat oil then add cinnamon sticks & cloves ad fennel seeds.
• Now put in the chopped onions & fry it till golden brown.
• Now add the ginger garlic paste & fry for a minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder,chilli powder,fresh pepper powder and salt & fry for 2 minutes.
• Now put the mutton pieces and saute for 5 minutes and pour little water & mix it nicely.
• 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.

Serve with Rice, roti ,idli ,dosa etc etc,,,

Pepper Chicken Curry

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 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:

• Grind the coconut and Keep the paste aside.
• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion.curry leaves 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.
• After 5 minutes open up the lid and add the coconut paste.
• Cook them till the chicken becomes tender and fully cooked with covered lid.
• Garnish with corriander leaves.
  Serve with rice and chapathi.

Pallipalayam Chicken

Ingredients:
Chicken - 2 lb ( cut into small pieces )
Small Onion - 20 nos ( chopped )
Red chillies - 10 nos ( seeds removed, broken into 3 or 4 pieces )
Mustard seeds - 1 tsp
Turmeric Powder - 1 tsp
Curry leaves - 1 or 2 string
corriander leaves - 1 tbsp ( chopped )
Ginger garlic paste - 1/2 tsp
Oil - 2 tbsp
Salt - to taste.
Method:

• Heat oil in a kadai, add mustard seeds when it pops up, put onions,red chillies and curry leaves.
• Sauté till onion turn into light brown.
• Now add ginger garlic paste fry 1 minute
• Then add the chicken,turmeric powder and salt and just sprinkle water.
• Close the lid ond cook on low flame until the chicken fully cooked.
• Open the lid and fry for about 5 minutes on low heat until dry consistency.Garnish with fresh coriander leaves and serve with rice.

Bombay Chicken Biryani

Ingredients:

Chicken ( with bone ) - 2 lb ( cut into medium size )
Shan Bombay briyani mix - 1 packet
Basmathi rice - 4 cups
Onion -2 nos ( chopped finely )
Tomato - 2 nos ( chopped )
Green chillies - 7
Ginger garlic paste - 5 tbsp
lemon juice - 2 tbsp
Yogurt ( curd ) - 1 cup
Mint - one handful ( chopped )
Corriander leaves - one handful ( chopped )
Orange or yellow food colour - 1 pinch
Oil - 5 tbsp
Salt to taste.
Method:

• Wash and cut the chicken medium size.
• Marinate the chiken in a mixture of the yogurt, shan briyani masala powder,ginger garlic paste 2 tbsp and lime juice for 3 hours.
• Wash and soak the rice in water 15 minutes.
• Heat oil in a pan add chopped onion and greenchillies fry till onions golden brown.
• Now add Ginger garlic paste and saute until the raw smell goes away.
• Now add tomatoes and cook until they turn soft.
• Now add the marinatted chicken into the mixture. stir well.
• Then add chopped mint and coriander leaves.
• Add 1/2 cup of water. stir well.
• Close the lid and cook on a low flame, until the chicken turns tender.
• when the liquid evaporates fry few seconds and remove from heat.
• Boil the rice with cumin seeds ,oil and salt.
• When the rice is 3/4 done, drain in a strainer.
• In a separate nonstick pan, form 1 layer of rice. Spread chicken masala. Then form third layer on it with remaining rice.
• Now mix the food colour in spoon of water and sprinkle it over the rice.
• Close the lid and cook on low flame 7 to 8 minutes or till rice is fully cooked.
• Mix thoroughly with flat spoon.

Serve with fresh cut onion slices or onion raitha.

Chicken Noodles

Ingredients:

1 packet egg noodles ( Hakka )
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:

• Cook the noodles according to the packet instructions. Drain the noodles and dribble some oil in the noodles and mix it. This prevents the noodle from sticking.
• 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.
• Lastly add the noodles.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs to the noodles and mix well.
• Garnish with corriander leaves.
• Serve hot.

Chettinadu Chicken Masala

Ingredients:
chicken - 1 kg
onion - 3 ( chopped )
Tomato - 3 ( chopped )
Green chillies - 2
Ginger Garlic paste 2 tbsp
Lime juice - 4 tbsp
Turmeric powder - 1 tbsp
Chilli powder - 1 tbsp
Bay leaf - 2
Black stone flower - few
Curry leaves - 1 string
Corriander leaves - 4 tbsp ( chopped )
Oil - 5 tbsp
Salt to taste.
For Masala powder:
Corriander seeds (dhania) -6 tbsp
Cumin seeds - 1 tsp
Fennel seeds (sombu ) - 1 tbsp
Poppy seeds (khus khus ) - 2 tbsp
Split roasted gram ( pottu kadalai) -2 tbsp
Cinnammon - 2 nos
Cloces -2 nos
Cardamon - 3 nos
Red chillies - 10
Mace - 2 nos
Star anise -1
Black peppercorns ( milaku ) - 2 tbsp
Grated coconut -2 tbsp (optional )

• Marinate the chiken with lime juice, turmeric powder and salt atleast 1 hour.
• Heat a heavy pan on a medium flame and dry roast all ingredients.
• Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Marinate the chiken with lime juice, turmeric powder and salt atleast for 1 hour.
  Method:
• Heat oil in a pan add bay leaf,black stone flower,and curry leaves.Add chopped onions and green chillies and fry till they are golden brown.
• Now add ginger garlic paste fry 2 minutes.
• Add tomatoes, marinated chicken,chilli powder and salt. Fry 5 minutes.
• Now add Ground masala powder and stir well to mix all the ingredients.
• Add little water cover and simmer till it is tender.
• When the chicken is done add curry leaves mix well.and turn off the flame.
• Garnish with fresh corriander leaves.

Stir- Fry Chicken & Broccolli

Ingredients:

Chicken -1 lb
Brocolli - 1 lb
Onion - 1 ( chopped )
Soy sauce -1 tbsp
Cornstarch - 1 tsp
Ginger powder -1 tsp
Garlic powder - 1 tsp
Oil - 2 tbsp
Salt to taste.

Method:

• Cut boned and skinned chicken breasts into bite-sized pieces.
• Mix soy sauce, ginger, garlic powder, salt and cornstarch; add chicken and set aside.
• Heat 1 tablespoons oil in hot skillet or wok.
• Add Brocolli and onion. Stir-fry 2 to 4 minutes.
  Remove from pan.
• And add another 1 tablespoon of oil. Pour chicken and sauce into skillet and stir-fry 5 to 7 minutes or until chicken is done.
• Return brocolli to pan and heat.
• Serve over rice.

If desired, all fresh vegetables can be used.

Chicken Curry (chicken kulambu )

Ingredients:
chicken - 1 kg
cinnammon - 2 small pieces
cloves - 2 piece
Fennel seeds - 3 tsp
cumin seeds - 2 tsp
khus khus - 2 tsp
chillipowder - 2 tbsp
corriander powder - 2tbsp
coconut - 4 tbsp
ginger garlic paste - 2 tbsp
red chillies - 4 nos
cashew - 4 nos
onion - 2 ( chopped )
tomatoes - 2 ( chopped )
oil - 5 tbsp
salt - to taste.

Method:

• Grind the grated coconut, corriander powder,chilli powder,turmeric powder,fennel seeds,cumin seeds,khus khus, and cashew nuts to a fine paste.
• Heat the oil in a kadai. Fry cinnamon sticks, cloves and red chillies.
• When fried add onion and stir fry untlil onions turn golden brown.
• Then add ginger garlic paste fry 2 minutes.
• Now add tomatoes and fry for a few minutes.add chicken pieces .stir well for a little while.
• Then add the grounded masala .Fry 2 to 3 minutes.
• Then add required amount of water and salt.mix well.
• Close with a lid and cook for 10 minutes on low flame or till the chicken pieces are cooked.
• Garnish with fresh coriander leaves.
• Goes well with hot rice,chappathi,paratha.

Shrimp Masala ( prawn Masala )

Ingredients:

Medium shrimp- 1 lb. (shelled & deveined )
Large onion - 1 (chopped )
Tomato - 1 (chopped )
Ginger garlic paste - 1 tablespoon
Corriander powder (dhania ) -1 tablespoon
Red chili powder- 1 tbsp
Turmeric powder- 1/2 tsp
Fennel seeds -1/2 tsp
Mustard seeds- 1/2 tsp
Oil- 1 tablespoon
Curry leaves - few
Corriander leaves -2 tbsp ( chopped )
Salt to taste.

Method:

• Put turmeric and salt to the shrimp and mix well. Set aside for 10 minutes.


• Heat oil in a pan and add the mustard seeds. When they pop, add Fennel seeds for few seconds.


• Then add the onions and fry until soft. Now add Ginger garlic paste fry for a few seconds.


• Add the tomatoes and mix well. Let it fry for couple of minutes.


• Now put the shrimp with red chili powder, corriander powder , turmeric & salt.


• Mix until the shrimp is well coated with the mixture.


• Add little water if the mixture sticks to the bottom of the pan.


• Lower the heat and cook for 7-10 minutes or until the shrimp is cooked.


• Garnish with corriander leaves and curry leaves.


• Serve hot with rice.

Fish Fry (spicy south indian fish fry )

Ingredients:
Fish 1/2 kg (5 pieces)
chilli powder - 2 tbsp
Turmeric powder - 1 tsp
salt as required
lemon juice - 1 tbsp
oil - 4 0r 5 tbsp
Grind roughly:
small onion - 3
garlic - 3

curry leaves few
fennel seeds (sombu ) -1/2 tsp
cumin seeds ( seerakam ) - 1/2 tsp
peppercorn ( milaku ) - 1 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 or 3 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.

Tip:
You can also deep fry the fish but if you want to use less oil in your fish you can just do the step I mentioned above.

Fish Curry ( south indian fish kulambu)

Ingredients:

Fish - 1 /2 kg
onion - 1 (chopped)
Tomato - 1 (chopped)
garlic - 3 pods
small onions - 3
curry leaves - 2 string
Tamarind - small lemon size
coconut - 3 tbsp
chilli powder -3 tbsp
corriander powder -3 tbsp
turmeric powder - 1 tsp
methi seeds - 1 tsp
mustard seeds -1 tsp
seasame oil - 4 tbsp
salt to taste.

method:

• Clean the fish and rub it with 1/2 tsp turmeric powder, 1 tbsp chilli powder , and salt and leave it for half an hour.
• .Grind the coconut.then crush the small onion,garlic and curry leaves.
• Soak tamarind in water and squeeze out the juice.
• Heat the oil in a pan. add mustard seeds after pops up, add methi seeds fry till brown.
• Now add minced small onion,garlic,and curryleaves. after 1 minute add chopped onion and curry leaves & fry till golden brown.
• Then add tomatoes fry till the oil separate from the gravy.
• Now add corriander powder,chilli powder,turmeric powder, salt and fry 2 to 3 minutes.
• Now add tamarind juice.mix well .if it is too thick add enough water.close the lid and bring to boil.
• when it starts boiling ,add the coconut paste. stir once again. Allow to boil.
• Now add fish pieces one by one.close the lid and keep the heat in low flame 10 minutes.
• Fish curry is ready.

• Serve Fish Curry with Rice.