Chicken Bhajji

Ingredients                                                                                                                                                                                                                                                                                          

1/2 kg Chicken boneless, Cut into small pieces
1 tbsp Cornflour 
2 tbsp Maida 
1/4 tsp Chilli powder 
1/2 tsp Ginger garlic paste
1/4 tsp Jeera
1 Egg 
1 pinch Garam masala 
Salt to taste

Method 
Mix the flour, egg all the ingredients and make a thick mix 

Add the chicken pieces in it. Let it marinate for 1 hr 

Deep fry the chicken pieces in oil. 

Take little of that oil add some onion, green chillies and sauté and add to the chicken for garnis

Kofta Curry

Ingredients  
1/2 kg Ground Lamb/Mutton- 1/2kg
1 tbsp Ginger, garlic paste- 1 tbsp
1/4 tbsp Garam masala
1 big Onion - 1 big
3-4 Green Chillies
1 big Tomatoes - 1 big
1/4 tbsp Jeera - ¼ tbsp
Salt to taste

Method

For Meat Balls:

Cook the meat/lamb without water, since it will leave water. 

Take one the meat without water. 

Make a paste out of green chillies and little ginger & garlic, jeera etc. 

Add the paste to the meat, then one egg and mix well with hand. 

If the meat is a bit coarse, grind it in mixer. 

Make into small balls. 

Fry the balls in little oil. Donot over fry, just fry lightly. 

Note: If the meat become more watery, then add some maida and then make the balls                
                                                                                                           
Method for Curry:


Add oil in a kadhai, about 3 tbsp                                                                 
Add little garam masala, 
Add onion and fry well. 
Add ginger , garlic paste and fry well. 
Add chilli powder, turmeric and fry well. 
Add tomatoes and fry well. Cook well then the onion & tomato blend well. 

Now add the mutton soup which was left while cooking, bring to boil 

Add the meat balls, just one boil and garnish with cilantro.

Peanut Butter Pizza - 12 Servings 

INGREDIENTS
1/2 cup butter
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg 
1 teaspoon vanilla
1 cup all-purpose flour 
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces

DIRECTIONS
1. In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg, and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12- or 13-inch pizza pan.
2. Bake in a 350 degree F oven for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts, and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.
Make-Ahead Tip: Store cookie pizza in airtight container at room temperature up to 2 days.

Sundal

Ingredients 
1 cup chickpeas brown soaked overnight
4-5 green chillies sliced fine
1/2 cup fresh coconut scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
2-3 pinches asafoetida
salt to taste
1 tbsp. oil 

Method 


Pressurecook peas till tender (5-6 whistles). 

Drain and keep aside. 

Heat oil, add seeds allow to splutter. 

Add chillies, curry leaves and stir. 

Add peas, coconut and other ingredients, except coriander. 

Stir cook till the water is evaporated. 

Serve hot or cold. 

Making time: 15 minutes (excluding soaking and steaming time)
Makes: 4 servings
Shelflife: 1 day

Moong Sprout Curry

Ingredients 
1 cup sprouted moong
1 green chilli
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract
Make paste of:
1/2 fresh coconut (1 cup grated)
1" piece ginger

Roasted together for paste:
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds


Method
Add water to sprouts till covered. Add salt and whole green chilli. 
Boil and simmer covered till sprouts are tender. 
Heat oil in a heavy pan, add cumin and mustard seeds. 
Allow to splutter, add curryleaves and asafoetida. 
Stir, add paste, stir, add tamarind water, bring to a boil. 
Add sprouts, and some of its drained water. 
Simmer for 3-4 minutes. Serve hot with rice or roti. 
Making time: 30 minutes 
Makes: 3 servings
Shelflife: Best fresh

Raagi Muddhe

Ingredients 
1 cup raagi flour
2 tbsp. plain cooked rice
salt to taste
3 cups water

Method 

Heat water in a large, heavy, deep vessel. 

Add salt and rice when it comes to a boil. 

Mix, and dump flour over the boiling water. 

Do not stir, cover and steam on moderate for 6-7 minutes. 

Take off fire, stir vigorously with a wooden spoon. 

When no lumps are left, and mixture is smooth, shape balls as follows. 

Moisten hands and palms, take a lump of the dough and shape with palms. 

Keep some water simmering in a steamer or double boiler(top vessel should have perforations). 

Steam the raagi balls covered for 3-4 minutes. 

Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds. 

Making time: 30 minutes
Makes: 3-4 balls
Shelflife: Best fresh

Capsicum Karwar Style

Ingredients

 4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
1 stalk curry leaves
3-4 piinches asafoetida
1 tbsp. jaggery grated
2 tbsp. oil
1 tsp. mustard seeds
2 whole red chillies
Grind to a paste:
1/2 coconut grated and roasted
2 tsp. split bengal gram 
1 tbsp. split black gram
2 tsp. sesame seeds
1/2 tsp. coriander seeds
2 strips tamarind cut in bits



Method 

Grind the paste using 1/2 cup water. 

Heat oil, add mustard seeds, whole chillies, allow to splutter. 

Add asafoetida and curry leaves. Stir. 

Add capsicums, stir fry for 3-4 minutes. 

Add ground paste, jaggery, salt, turmeric powder and peanuts.                

Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. 

Gravy must be thick. 

Serve hot with roti or rice. 

Making time: 30 minutes
Makes: 4 servings
Shelflife: 1 day

Belluli (Garlic) Chutney

Ingredients 

1/4 cup fresh coconut grated
1 whole pod garlic, peeled and cleaned
10 whole red chillies
3 strips tamarind wetted and chopped
salt to taste


Method 

Stone grind all ingredients together. 

Or use a small electric grinder. 

Use as little water as possible while grinding. 

Refrigerate, and use as required after diluting a bit. 

Making time: 30 minutes
Makes: 1/2 cup chutney
Shelflife: 2 weeks

Mutton/Lamb Cutlet

Ingredients 
1 kg Lamb 
1/2 tbsp Ginger, garlic paste 
6 big Onion, cut into very small pieces 
6 Green chillies
1/4 tbsp Chilli powder 
2 tbsp Cornflour 
1 Egg 
Salt to taste 
If you feel its too meaty add a boiled potato to the mix.

 
 Method
Cook the Lamb well and drain all the water. 

Grind green chillies, ginger, garlic. 

Heat oil, add some garam masala, fry the onions in it 

Add the ground paste to it and Fry well till onion turns golden brown and become 1/4 after cooking. 

Now add the ground lamb to it, put little chilli powder and fry well. 

Fry well till oils leaves the mix 

Now after it cools. Add corn flour, egg and mix well. 

Flatten the little portions of meat . 

In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well. 

Pepper Chicken

Ingredients  
6 Green Chillies (add more if you want very spicy)
Ginger small piece
5 pods Garlic 
1 kg Chicken 
1 tbsp Pepper 
Cinnamon, clove & bay leaves- just little crush it
Capsicum (Bell Peppers) cut into long strips
Onion cut into small strips, just little
Salt to taste

Method

Heat oil, add cinnamon, clove & bay leaves crushed. Saute the onions in oil 

Make a paste out of the green chillies, garlic & ginger 

Add the paste to the sauted onions, fry well. 

Add chicken and fry well in the masala 

Add very little water and cook the chicken well. 

When there is just little water add the pepper and mix well. 

Now add the capsicum in the chicken and fry well. 

Please note, most of the water should be absorbed when capsicum is added, since capsicum will leave water. 

Also it should not be over cooked also. 

Fry well and garnish with cilantro. 

Authentic Tamilnadu Fish Curry

Ingredients 
Fish (Any which is good for curry) - Wash and clean well.
Onion - Big
2 Tomato, cut into pieces
5 Garlic pods, make into paste
Fenugreek, little
Mustard, little
1tbsp Chilli powder
2 tbsp Corainder Powder
1/4 tbsp Turmeric 
2 cups Tamarind Juice. Depends on taste, if you like sour, then add more.
Salt to taste

Method 

Heat oil in a pan, oil should be a bit excess, it will taste good. 

Add fenugreek and mustard and let it splutter 

Now add the onions and fry well. 

Add garlic paste and fry well. 

Add chilli powder , turmeric, coriander powder and fry well 

Now add the tomato cut into small pieces. Fry well, till oil leaves masala 

Now add the tamarind juice and bring it to boil 

vAdd fish and bring to boil till the fish cook. 
Garnish with coriander 

Crab Curry

Ingredients  
1/2 Kg Crab
4 Kashmiri red chillies
2 tbsp Coriander 
½ tbsp Turmeric 
4 pods Garlic
Ginger, small piece
1/4 tbsp Cumin
1 big Onion
1 big Tomatoes
Coconut, as per taste
Tamarind juice, little as per taste. If more then it will be more sour.
Salt to taste

Method

Cut the crab 4 pieces (or as per taste) 

Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste. 

In a kadhai, add oil, put mustard , then add cut onion, fry well 

Add tomatoes and fry well. 

Then add the masala and fry well till oil leaves 

Add the crabs and boil well. 

Add tamarind juice and cook for 10 minutes 

Garnish with Cilantro 

Killu Molaka Mutton Curry

Ingredients 
1/2 kg Mutton 
1 big Onion 
1 Tomato 
1 tbsp Ginger, garlic paste
1/2 tbsp Cumin 
10 Red chillies, cut into small pieces
1 Potato, cut into pieces
Salt to taste

Method 
Heat Oil, add the red chilies 
Add onions and fry well 
Add tomato and fry well 
Grind little onion, half tomato, ginger , garlic, cumin 

Now add the masala to the onions and fry well. 

Add mutton and cook with potato. 
At the end, make a paste of 1 tbsp maida with vinegar, little salad oil and pour this in the gravy. 

If it is too hot, add little lime juice at the end to kill the spiciness

Nilgiri Kurma

Ingredients 
1/2 kg Lamb/Mutton 
6 Green Chillies
Cilantro one bunch
1 tbsp Ginger, garlic paste
1/4 tbsp Khuskhus 
1/2 cup Curd 
Coconut, a little
2 Red chillies
1/4 tbsp Turmeric 
One pinch Garam masala
Cashew, a little
1/4 tbsp Sommbu 
11/2 Onion
1 Tomato 
Salt to taste

Method 

Marinate the mutton in curd for 1/2 hr 

Grind 1 onion, green chilies, cilantro, curry leaves, ginger, garlic, khuskhus, coconut, little red chilli, garam masala, cashew, and one tomato into a thick paste 

Heat oil , put soomubu , fry the remaining half onion and then add the ground masala and fry well 

Add the meat with the curd and water and cook well 

You can add vegetable like potato , bean etc. as per taste 

Spicy Chicken Curry
Ingredients 
1/2 kg Chicken (cut into small pieces)
1 tbsp Chilli powder 
1/4 tbsp Turmeric 
1 tbsp Ginger, garlic paste 
1/4 tbsp Garam masala
1 big Onion 
2 small Tomatoes, cut into small pieces
Salt to taste

Method 
In a kadhai, heat oil , fry the onions well 

Add ginger , garlic paste and fry well 

Add turmeric, chilli powder, little garam masala and fry well. Pour some water and fry well. 

Add tomatoes and fry well till the tomato cooks well and oil leaves the masala 

Now add the chicken pieces and fry well, then add little water and cook well 

Let it simmer well and gravy thicken up. Garnish with Cilantro

   HOME                                                                                         NEXT