CHICKEN LIVER MASALA

INGREDIENTS

chicken liver - 300g
onion - 1 (big)
tomato - 1 (big)
chilly powder - 1 teaspoon
pepper powder - 1 teaspoon
fennel seeds - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
garam masala - 1 teaspoon
green chilly - 2
ginger garlic paste - 11/2 teaspoons
coriander leaves - few
curry leaves - few
salt - as per taste
oil -3 tablespoons


METHOD

Chop the onion, green chilly and tomato. keep it aside.

clean the liver and keep it aside

Heat the oil in a kadai and When it is hot add chopped onion and fry till it is golden brown. Add garam masala and fry for 1 minute. Add tomato and fry for a while. Add ginger garlic paste and fry for 1 minute. Then add chilly, pepper, tumeric powder and fry for 2 minutes. Then add the liver and salt. Mix it together. Reduce the flame and close the lid. No need to add water. For every minute open the lid and stir it. When it is cooked add fennel seeds,green chilly and mix well. Remove from the stove and garnish with coriander and curry leaves. Ready to eat.

Good combination for all kinds of sadam.

CHICKEN/ GOAT LIVER FRY

INGREDIENTS

liver - 300g
chilly powder - 1 teaspoon
pepper powder - 11/2 teaspoons
fennel powder - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
ginger garlic paste - 11/2 teaspoons
garam masala - 1 teaspoon
curd - 1 tablespoon
onion - 1 (small)
coriander leaves - few
curry leaves - few
salt - as per taste
oil - to fry
lime juice - 1/2 teaspoon

METHOD

Chop the onion and curry leaves. keep it aside.

Clean the liver and add all the masala powders. Add ginger garlic paste, garam masala, salt and mix well. Then add curd, chopped onion and curry leaves. Keep it for one hour.

Heat the oil in a kadai and When it is hot add a handfull of liver. Keep the fire in sim. Fry till it become golden brown. Remove from the oil and garnish with coriander and curry leaves.

If you want you can add lime juice.If it is goat liver you should cut into small pieces.

You can increase or decrease the pepper powder according to your taste. Good combination for sambar rice, curd rice and hot drinks.

CRAB FRY

INGREDIENTS


crab - 3 (medium size)
chilly powder - 2 teaspoons
pepper powder - 1 teaspoon
jeera powder - 11/2 teaspoons
turmeric powder - 1 teaspoon
salt - as per taste
oil - for deep fry


METHOD


Clean the crab and mix all the masalas with it. There must be some water so no need to add water. Keep it for an hour. In a kadai pour oil and when it is hot deep fry the crab. Ready to eat.

FISH CUTLET

INGREDIENTS

fish - 2
potato - 1
onion - 1
chilly powder - 1/2 teaspoon
tumeric - 1 teaspoon
coriander leaves - few
mint leaves - few
green chillies - 3
ginger - a small piece
garam masala - 1/2 teaspoon (if u want)
salt - as per taste
egg - 2
oil - for deep fry


METHOD


Clean the fish and cook the fish with chilly powder, tumeric, salt in the pressure cooker for 2 whistles. Remove it from the stove and cool it. Take only the flesh. Mash it with hands and keep it aside.

Cook potato and mash it. Keep it aside.

Chop onion, coriander, mint, green chillies, ginger and grind for a second.

Batter egg in a bowl and keep it aside

In a bowl put the fish, potato, grind masala, garam masala, salt and make a dough. No need to add water. Make it in small balls (or what shapes u like) and dip it in the egg batter and deep fry.

CRAB CURRY

INGREDIENTS

crab - 3 (medium)
coconut - 1 cup
chilly flakes - 2
jeera - 1 teaspoon
tumeric - 1/2 teaspoon
ginger + garlic - 1 teaspoon
tomato - 1
tamarind juice - 2 tablespoons
green chillies - 3
salt - as per taste


FOR SEASONING

oil - 1 tablespoon
mustard - 1 teaspoon
sambar onion - 2
fenugreek - 1/2 teaspoon
curry leaves - few


METHOD

Clean the crab and keep it aside. Grind the masala.

In a kadai put the crab and mix it with masala. Add tamarind juice with enough water and salt. Add chopped tomato and slit green chilly. Bring to cook for 15 minutes. Remove it and season it.

Tasty crab curry is ready.

MARAVALLI KIZHANKU (TAPIOCA) KOOTU

INGREDIENTS

maravalli kizhanku - 1/2 kg
coconut - 1/2 cup
chiily flakes - 1
jeera - 1/2 teaspoon
tumeric powder - 1/2 teaspoon
garlic - 1(big)
tamarind juice - 2 tablespoons
salt - as per taste


For Seasoning

oil - 1 tablesspoon
mustard - 1 teaspoon
sambar onion - 1
curry leaves - few


METHOD
Cook the kizhanku in the water. When it was cooked add salt. Remove from the stove and drain the water. Smash it and keep it aside.

Grind the masalas and keep it seperately.

In a vessel put kizhanku, masala, tamarind juice, salt and mix with enough water and cook for 5 minutes.

In another kadai put oil and when it is hot add mustard. When it pops up add chopped onion and curry leaves and fry for a while. Add this to the kootu. Remove from the stove.

LADIESFINGER (VENDAIKAI) THEEYAL

INGREDIENTS

Ladiesfinger - 7
coconut - 3/4 cup
chilly flakes - 2 (small)
coriander powder or seeds - 2 teaspoons
jeera seeds - 1/2 teaspoon
sambar onion - 6
curry leaves - few
tomato - 1 (small)
tamarind - small lemon size
green chilly - 2 ( slit into lenghtwise)
oil - 11/2 tablespoons
salt - as per taste


METHOD

Wash and wipes the ladiesfinger. Cut it into small round and keep it aside. In a kadai put 1/2 spoon oil and fry chilly flakes, coriander, jeera, 2 sambar onion, curry leaves and coconut. Keep the flames as low and fry till it turns brown. Remove and cool it. Grind to a fine paste.

Squeeze the juice from tamarind and keep it aside.

In a kadai put the remaining oil and fry the chopped onion. Add tomato and fry for a while. When it turns brown add ladiesfinger and fry for a while. Pour some water and close it with a lid. When it is half cooked add tamarind juice and allow to cook for a while. Add masala, salt with enough water. Reduce the flame and allow to cook for 5 minutes. Ready to eat.

Note: Drumsticks and Brinjals also suits for theeyal.

Fish Fry

INGREDIENTS

fish - 2 pieces
chilly powder - 1 teaspoon
jeera powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
salt - as per taste
oil - for fry


METHOD

Mix the masalas and salt together with water. Mix it with the fish and keep for 1/2 an hour. In a kadai pour some oil. When it is hot, put the fish and fry. Fish fry is ready to eat

Pepper Curry Leaves Prawn Fry

INGREDIENTS

prawn - 1/2 kg
curry leaves - a handful
pepper - 2 tablespoons
jeera - 1 tablespoon
coriander - 2 tablespoons
chilly flakes - 3
ginger garlic paste - 1 teaspoon
salt - as per taste
oil - for deep fry
corn flour - 2 tablespoons


METHOD

In a kadai without oil fry pepper, jeera, coriander, chilly flakes, curry leaves and grind it to a coarse powder.

Clean the prawn and mix it with the masala powder. Add ginger garlic paste, salt, corn flour and mix it well. No need to add water. keep it for one hour and deep fry till it is in golden brown. Ready to eat with sambar rice and curd rice.

Note: If u want u can add 1 teaspoon ghee.

Dry Fish Curry (karuvadu kuzhambu)

INGREDIENTS

Dry fish - 200g
coconut - 1 cup
chilly powder - 2 teaspoons
coriander powder - 2 teaspoons
jeera - 1 teaspoon
turmeric powder - 1/2 teaspoon
mustard + fenugreek - 2 teaspoons
sambar onion - 2
green chilly - 3 (slit into lengthwise)
tamarind - lemon size
brinjal - 1
curry leaves - few
salt - as per taste



METHOD

Keep the dry fish in the water for 5 to 10 minutes. (It will be softer). Clean it and keep it aside.


Fry mustard and fenugreek without oil. Grind coconut, chilly, coriander, jeera, turmeric, sambar onion, mustard, fenugreek together to a fine paste. Keep it aside.


Cut brinjal and keep it in water for 5 minutes. Squeeze juice from tamarind.


In a vessel put the fish, grinded masala, brinjal, green chilly, tamarind juice. Add enough water and stir well. Add curry leaves and salt. Bring to cook for about 10 minutes. Reduce flame and allow to cook for few more minutes. Don't allow to be too thicky. Curry is ready now.

Note: Instead of brinjal you can also prepare this curry with drumstick, green banana.

Chicken Cutlet

INGREDIENTS

Boneless chicken - 1/2 kg
onion - 1(medium size)
potato - 1(medium size)
coriander leaves - few
curry leaves - few
garam masala - 1 teaspoon
green chilly - 2 or 3
chilly powder - 1/4 teaspoon
turmeric powder - 1/4 teaspoon
ginger garlic paste - 2 teaspoon
salt - taste
bread crums - 1 cup
maida or corn or rice flour - 2 tablespoons
oil - for deep fry


METHOD

In the pressure cooker cook chicken with chilly powder, tumeric powder, ginger garlic paste, salt . Mash chicken in the mixie for 1 second. Keep it aside.

Chop the onion finely. Cook the potato till soft and remove the skin and mash with hands.

Grind chopped onion, coriander leaves, curry leaves, green chilly for 2 seconds. Keep it aside.

In a kadai pour one teaspoon oil, add chicken, potato, grind mixture, salt and fry for 2, 3 minutes. No need to add water. Remove from the stove. Make it in small balls. Mix the flour in water. It must be thicky. Dip the balls in the flour and garnish with bread crums. Heat oil in a kadai and deep fry. Tasty chicken cutlet is ready.


Note: Instead of mixing the flour in the water you can also add the flour in the mixture.

Plain Coconut Curry

INGREDIENTS

coconut - 1 cup
chilly powder - 3/4 tablespoon
jeera powder - 3/4 teaspoon
turmeric powder - 1/2 teaspoon
sambar onion - 3
tamarind - small lemon size
mustard - 1/2 teaspoon
curry leaves - few
oil - 2 teaspoon
salt - as taste


METHOD

Grind coconut, chilly powder, jeera, turmeric, 2 sambar onion. Keep it aside. Squeeze juice from tamarind.

Heat kadai and pour oil. When it is hot add mustard. When it pops up add mustard, chopped onion, curry leaves and fry till it is brown. Then add the grinded masala and fry for 2 minutes. Add tamarind juice with enough water. Then add salt. Allow tocook just for 2 minutes. No need to cook for long time.

Tuna Fish Curry

INGREDIENTS
tuna fish - 1(medium size)
coconut - 1 cup
chilly powder -2 teaspoon
coriander powder - 2 teaspoon
fennel seeds - 1 teaspoon
tumeric powder - 1 teaspoon
tamarind - gooseberry size
brinjal - 1
tomato - 1
green chilly - 4 (slit it into lengthwise)
sambar onion - 3
salt - as per taste

For Seasoning

oil - 1 tablespoon
mustard - 1 teaspoon
sambar onion - 2
curry leaves - a few

METHOD

Fry coconut in a kadai without oil till light brown. Remove
and cool it. Add chilly powder, coriander powder, tumeric powder,
fennel seeds and small onion. Grind it. Keep it aside. Squeeze
juice from tamarind and keep it seperate. Cut brinjal and put it in
water for 5 minites.

In a kadai mix the fish with masala. Add enough water.
Add tamarind juice, brinjal, green chilly and tomato and keep it in
the stove. Allow to cook for 10 minutes. Reduce the flame and
cook for 5 minutes. Remove from the stove if brinjal is cooked.
Season it with mustard,chopped onions and curry leaves. Tuna fish curry is ready.

Chilly Prawn Masala

INGREDIENTS

prawn - 1/2 kg
onion - 2 (medium size)
tomato - 1 (medium size)
chilly powder - 11/2 teaspoon
coriander powder - 11/2 teaspoon
fennel seeds - 1/2 teaspoon
oil - 2 tablespoon
salt - to taste

METHOD

Clean the prawn and keep it aside. Cut onion and tomato into small slices. Heat a kadai and pour some oil. When it is hot add onion and fry till it is light brown. Add tomato and fry for a while. When onion and tomato mixed together add chill powder and coriander powder and fry for 2 minutes. Add prawn and salt and mixed together. Reduce the flame and close with a lid. Dont add water. For every 2 minutes open the lid and stir it. When it is cooked add fennel seeds. Remove from the stove. Ready to eat.

Note: To fry onion and tomato quickly add some salt.

Fish Curry

INGREDIENTS

to grind
coconut - 1/2 cup
red chillie powder - 1 1/2 teaspoon
coriander powder -1 1/2 teaspoon
tumeric powder - 1/4 teaspoon
sambar onion - 2
mustard+ fenugreek - 2 teaspoon

fish - 1/2 kg
tamarind - lemon size
green chillies - 3 or 4
tomatoes - 1
salt - to taste

For Seasoning

mustard -1 teaspoon
sambar onion - 2
curry leaves - few


METHOD

In a kadai without oil fry mustard and fenugreek together and keep it aside. Soak tamarind in the water for about 15 minutes and squeeze out the juice. Add enough water and grind all the ingredients in the mixy to a fine paste. Keep it aside.

In a kadai or in a copper bottom vessels add fish ,add tamarind juice and the grinded ingredients with enough water. Cut and add green chillies, tomatoes to the mixture. Add salt. Mix well. In the medium flames bring to cook for about 10 to 15 minutes. Remove from the stove.

In a kadai pour some oil and when it is hot add mustard. When it pops up, chopped onion and curry leaves. Add this to the fish curry.Fish curry is ready.