Fish Pickle

Pickles are available in a number of varieties and flavours in market which could be prepared in a simple way at home itself with few ingredients.Here Iam Sharing one such very special and different pickle prepared with King Fish. It tastes equally good and tempting like that of mango, garlic pickles. This recipe is sure to enter your favourite list if you are a lover of fish and pickles..! 

Ingredients:

For Marination:

• King Fish - 1kg
• Chilli Powder - 2 tablespoon
• Turmeric Powder - 1/2 Teaspoon
• Ginger Garlic - 1 Tablespoon
• Salt - To Taste

For Pickle Gravy:

• Sesame - 1 and half cup
• Curry Leaves - 5-6 Sprigs
• Ginger - 1 inch square piece
• Garlic - 25-30 nos
• Green Chilly - 6-7
• Fenugreek powder - 1 teaspoon
• Asafoetida(kaayam) - 3 pinches
• Red Chilly Powder - 5 tablespoon
• Salt - To Taste
• Oil - As needed
• Vinegar - 1 cup

Method:

• Cut the washed fish into kind of square pieces and add the ingredients given under marination to it.

• After marinating it for 2-3 hours, fry the fish well in enough oil and keep it aside.

• In another pan, pour some oil and throw in sesame and Curry leaves.

• Crush together ginger, garlic and green chilly in a blender and saute it.

• When it turns golden brown,add fenugreek powder, Asafoetida , Red chilly powder, salt and the fried fish.

• Mix them well and allow to cook for around 6 minutes before turning off the stove.
• After sometime pour a cup of vinegar over the pickle to give its signature taste.

Note:

• You can have this as side dish instead of curry along with rice,dosa or any other indian flat breads.
• If you bottle them in air tight containers, you can keep it for months and have it. 

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Kothu Parota

Kothu parota is a very well known dish thats more popular in the street side stalls of southern India. Its an absolute blend of left over ingredients citing us an example of complete reuse.So dont worry about the left over parotas you have got , just toss them into flavorful kothu parotas in a fatafat way.

Ingredients:

Parota - 5 (Shredded in a blender)
Onion - 2(medium sized- cut into cubes)
Tomato - 4(cut into cubes)
Egg - 2
Ginger - 2 tspn(chopped)
Garlic - 2 tspn(chopped)
Green chilly - 1(chopped)
Mutton - 10-12 pieces(already cooked and shallow fried)
Gravy - 2 tblspn (chicken, Mutton, or Beef)
Garam Masala - 1 tspn
Chilly powder - 1/2 tspn
Fennel powder- 1/2 tspn
Pepper- 2tspn
Coriander Leaves- 1/2 cup
Oil - 3-4 tblspn

Method:

• Heat Oil in pan and Saute green chilly, and chopped ginger garlic.

• When they slightly get sauteed add in the onion and salt. When onion gets transparent and starts changing its color, scramble the eggs gently in it.

• Now throw in the previously cooked and shallow fried mutton pieces and mix them well with ingredients.
• Once they start to turn dry, pour in the gravy, tomatoes and the Masalas( Garam masala,Chilli powder, Fennel powder, Pepper) and cook them under high flame for 2 minutes.

• Finally its time to add those shredded Parotas. Just add 2 teaspoon oil at this stage to make it more tastier.
• Now throw in the coriander leaves and stir fry for few minutes before serving the very flavorful Kothu parota.

Notes:

• Prefer Mutton gravy for more taste and flavour.
• Using the mutton fried oil for kothu parota adds to its taste.
• Shred the parotas in a simple way using the mixer.
• Using Tomato Sauce along with tomatoes gives it an added punch.
• It can be prepared using mutton, chicken or beef gravy.
• Be cautious while adding salt as there is salt in many of the ingredients already.

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Spicy and Creamy Egg Masala

This recipe has a unique combination of egg with roasted gram which makes it creamy and rich in its texture. It doesn't involve much ingredients but still tastes full bodied and flavorful. Even though I have prepared it spicy you could adjust the spice level as per your taste buds. So now lets get into the creamy rich recipe...  

Ingredients:

Egg - 6
Onion - 3 large ones(sliced)
Garam Masala - 1/2 tspn
Chilli Powder - 1 tspn
Curry Leaves - 2 sprigs
Vinegar - 1 tspn
Roasted Gram (Chutney dal or Pottu kadalai) - 2 tbspn ( Soaked in water for 10 minutes)
Oil - 3 tspn.
Water - 1 to 2 cups

Method:

• Initially boil the eggs in water, remove the shell and keep it aside.
• Pour oil in a sauce pan and saute the onions for around 3 minutes till they turn transparent.
• Then add in the roasted gram(pottu kadalai) and saute for a minute.
• Then add in the garam masala, chilli powder, vinegar and salt and saute to get rid off  the raw smell for 2-3 minutes.
• Put off the flame and leave it aside for cooling.
• Grind it in a blender to a fine paste.
• Now cook this paste by adding water in a pan till they boil. Now add in the boiled eggs and wait for another few minutes so that they boil well together.
• Turn off the flame and add in coriander leaves for flavor and taste.
• Serve it hot with Indian flat breads like chapati, naan or even with other main course like ghee rice , idiyapam etc.,

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Sauteed Coconut Chicken Curry

As the name suggests the highlighted ingredient of this dish is Coconut itself. Coconut not only adds flavor and rich taste to your dish , but is also well known for its amazing health benefits. If you are looking out to give a twist to your traditional chicken curry, then this dish would surely make in to your to do list.

Ingredients:

Chicken - 10 pieces
Onion -  2 medium sized(sliced)
Tomato - 1 big sized
Ginger - 1 and 1/2 tspn(crushed)
Garlic -  1 and 1/2 tspn(crushed)
Green Chilly - 1
Red Chilly Powder - 1 tbspn
Coriander Powder - 2 tbspn
Fennel Powder - 1 tbspn
Turmeric Powder - 1/4 tbspn
Curry Leaves - 1 fig
Oil - 2 tbspn
Salt to Taste

Ingredients for Sauteing:
Coconut - 1/2 cup
Onion - 1 small sized
Cinnamon - 1/2
Cardamom - 3
Cloves - 3
Curry Leaves -  2 sprigs

Method:

• In a fry pan, put the ingredients for sauteing given above and saute under low flame. Continue till it emits a flavorful smell and turn it off. Keep it aside for cooling.

• Now blend this coconut mixture into a fine paste.

• Take a sauce pan and heat oil. Add Onion, Ginger garlic, tomato and green chilly one by one respectively.

• Once the raw smell fades off, add the Chicken pieces with salt and allow it to cook keeping it closed.

• Once the chicken is 3/4th ready, add the masala powder( red chilly, coriander, fennel and turmeric).

• Finally pour the coconut paste and required amount of water for cooking.

• Allow it to cook for nearly 7 minutes and garnish it with curry leaves when ready to serve.

• It can be served hot with chapathi , naan , rotis, idiyappam or any others as per your choice.

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Easy Beef Roast

Cooking is lot more fun when it is easy to prepare and still fulfills your taste appetite.
Here is one of such recipe that your taste buds would love without putting in much of your effort and time. So lets move on to it..

Ingredients:

Beef - 1/2 kg (cut into cubes)
Onion - 2 (large sized and cut into small cubes)
Green Chilly -  2 (chopped)
Tomato - 1 (large in size)
Curry leaves - 2 Sprigs
Salt to taste

For Marination:
Ginger Garlic Paste - 1 tablespoon
Chilly powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Fennel Powder - 1 tablespoon
Salt to taste

Method:

• Begin by marinating the Beef with the ingredients given under marination for few minutes.

• Transfer the beef pieces into cooker and cook for 4 - 5 whistles in low flame until they become soft. (the whistle count or the cooking time may vary depending upon the nature of beef you have got.) If any excess water left behind, drain them out.
• Pour oil in a pan and shallow fry the cooked beef for few minutes.

• Now take another pan and saute the remaining ingredients( onion, gchilly and tomato) and cook closed for 10 minutes.

• Now just add the fried beef to the sauted mixture and allow it to cook together closed or few minutes until they blend well.

• Finally garnish it with curry leaves and serve. 

• It tastes absolutely splendid and is a great combination with idiappam , appam chapathi , puttu , palada , otada etc..

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Fried Prawn Masala

Prawns is definitely one of the most sort after sea food owing to its unique flavorful, juicy  and scrumptious nature. And when its blend with the perfect mix of spices, it tastes heavenly.
So here is the recipe for you to try it.

Fried Prawn Masala involves two steps: Marination and Gravy preparation.

Ingredients To Marinate Prawns:

Prawns - 1kg
Ginger Garlic Paste - 2 tspn each
Chilli Powder - 2 tspn
Fennel Powder - 2 tspn
Cumin Powder- 1/4 tspn

Grind the following together into powder form:

• Coriander - 2 tspn
• Clove - 1
• Cinnamon - 1 tspn

Salt - To Taste

Coconut Oil - As required for Frying

Ingredients To Prepare Gravy:

Onion - 4(Medium Sized)

Ginger - 1/2 tspn

Garlic - 1/2 tspn

Tomato - 3(Medium Sized)

Green Chilly - 1

Shallots - 5 to 6

Pepper - 1/2 tspn

Coriander Powder - 1 tbspn

Fennel Powder - 1 tspn

Chilli Powder - 1/2 tspn

Garam Masala - A pinch

Curry Leaves - 1 Sprig

Oil - 1 tbspn

Water - 1/2 cup

Method:

• Initially Marinate the washed prawns with the above given marination ingredients for around 15 minutes and leave it aside.
• Once it is coated well in the mixture, fry the prawns in coconut oil until they are almost(3/4th) cooked and remove it from pan.

• Now  crush together Ginger, Garlic, Shallots and a sprig of Curry Leaves coarsely and saute them in a pan with some coconut oil.
• Now gradually add Onion, tomato ,Curry Leaves and Salt to it and cook them closed for around 10 minutes under low heat.

• Once the onion , tomato mixture is sauted well and gets watery , transfer the fried prawns into it.

• Let it cook for 5 minutes.
• Now add the masalas( Chilli powder, Coriander Powder, Pepper, Fennel Powder and Garam Masala) along with 1/2 cup of water.

• Leave it it cook for around 5 minutes under medium to high heat and turn off.

• And there you see the mouth watering and pleasing plate of Fried Prawn Masala to be enjoyed.

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Butter Chicken Masala

Butter Chicken is a classic Indian recipe thats loved around the world. There exists a number of versions of butter chicken recipe that are somewhat spicy or sweeter. However its one of the most delicious recipe that could be enjoyed with Indian flat breads or anything similar to it.

Ingredients:

Chicken                  -1kg
Butter                     -25gms for gravy and 75gms for frying
Onion                     -2 (Cut into cubes)
Tomato                   -4(Cut into cubes)
Capsicum                -1(Cut into cubes)
Coriander Powder  -1 tspn
Fennel Powder       -1 tspn
Red Chilly Powder -1 and 1/2 tspn
Pepper Powder       -1 tspn for marination and 1/2 tspn for gravy
Soya Sauce             -1 and 1/2 tspn
Corn Flour              -50gms
Ginger Garlic         -1 and 1/2 tspn each
Cashew paste         -100gms
Tomato Sauce        - 1/2 or 3/4th of a cup
Kasuri methi          -5-7gms
Salt                        -To taste

Method:

• The first step is to marinate the chicken with redchilli powder, pepper powder, soya sauce,corn flour and ginger garlic.Leave it aside for around 30 minutes so that the flavour is infused well onto the chicken pieces.
• The next process is to make a fine paste to prepare the gravy.For this melt some butter in a pan and saute onion, tomato and salt under high heat for 5 minutes. Then add on Coriander powder and fennel powder and saute well for 2 minutes in low flame.
• keep aside this mixture  for cooling and grind it into a fine paste.
• Now shallow fry the marinated chicken pieces in butter and remove it from pan.
• To a Sauce pan, pour the prepared gravy which is in the form of paste and the fried chicken along with capsicum, pepper powder and tomato sauce and cook for around 10 minutes.
• Finally add the Cashew paste and garnish it with kasuri methi before removing it from heat.

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Chicken Dum Biriyani - The Traditional Exquisite!

Biriyani, Undoubtedly the most loved delicacy of India. Its robust aroma,  the ever-tempting and tender texture with the magical blend of spices overpowers the foodies with absolute bliss...!!!

The kinds and styles of biriyani available count to numerous and here I have got you the most sort after of them- Chicken Biriyani. So Lets get started...

Ingredients:

Rice-1 kg

Chicken-1 kg

Onion( thinly sliced)-1/2 kg

Tomato- 4

Coconut Oil - 4-5 tablespoon

Ginger & Garlic- 1 and 1/2 tablespoon each.

Green Chilly - 10-12

Shallots-1 teaspoon

Garam Masala- 1 teaspoon

Coriander Powder- 1 tablespoon

Turmeric Powder- 1 teaspoon

Chilli Powder - 1/4 teaspoon

Fennel powder - 1 tablespoon

Lemon extract- from 1 lemon

Curd - 1 tablespoon

Water(Chicken stock preferred)- 2 litre

Ghee - 2  tablespoon

Fried Onion - 1/2 cup

Coriander leaves(finely chopped) - 1 cup

Salt To Taste
Banana Leaves

Method:

• Crush Ginger,garlic, green chilly and shallots in a blender and fry and keep away a handful of  thinly sliced onion for garnishing. 

• Marinate the chicken pieces with little amount of ginger,garlic,garam masala,turmeric powder,lemon juice,salt and curd.Leave it undisturbed for 15 minutes so that the mixture gets coated well over the chicken.

• After soaking rice in water for 10 minutes, heat a pan with 1 teaspoon ghee and saute the rice for few minutes.

• In another pan,To prepare Chicken Stock, boil water with onion,ginger,garlic,garam masala, salt ,curry leaves and boned chicken pieces.(Its very important to use the chicken pieces with bones).Once boiled well,Strain out the chicken stock with the help of a strainer.

• Add the strained water/chicken stock over to the sauted rice along with pinch of salt and let them cook until three quarter tender and when done, put off the flame.

• In another pan , heat coconut oil and saute onions till golden brown.Then gradually add green chilly ginger and garlic and saute till the raw smell subsides.Then put cut tomato pieces and saute it well too. 
• Now add the marinated Chicken pieces and salt to this mixture and cook with lid closed for almost 10 minutes in low flame.

• After 10 minutes, add turmeric powder, coriander powder, chilli powder,fennel powder and  garam masala and cook it well with the chicken pieces for another 10 minutes so that the chicken is soft and three quarter tender.
• Next we will have to follow a process called dum(slow heating with lid closed) to make biriyani more flavourful and tempting.
• For this take a large saucepot or any vessel that is quite large so as to fix entire content and  Place it over a hard coated tawa or iron skillet. To avoid sticking or burning of the biriyani place a banana leaf  inside the saucepot with ghee spreaded.  
• Now transfer the Chicken gravy to it and layer it with rice on top. Sprinkle Fried onions and coriander leaves above for garnishing and a finished look.
• Now Close the lid and heat it under slow flame for few minutes and then put off the flame. Open it when you are ready to serve and eat. There is no doubt you will be taken off by the exquisite taste and flavour of chicken dum biriyani.

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