CHICKEN ROAST

CHICKEN ROAST

Ingredients:
Chicken-1 lb
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder -1/2 teaspoon
Turmeric-1/2 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Oil-3 tablespoons
Curd-1 tablespoon
Garam masala powder-1 teaspoon
Lemon juice-1 tablespoon
Curry leaves
Coriander leaves-for garnish

Preparation:
   Marinate chicken pieces with salt,lemon juice,curd,ginger garlic paste, coriander powder, cumin powder,turmeric,chili powder,garam masala powder for 20 mins.
     In a pan add marinated chicken,water(1 cup) and cook for 15 mins on medium flame and let it cool.Take cooked chicken pieces in another bowl without gravy and keep gravy in separate  bowl.
            Add oil in a pan and fry the chicken pieces for  10 mins.Then add curry leaves and the leftover gravy in to this. cook for 5 mins and garnish with coriander leaves.

Enjoy cooking

GUTTIVANKAYA FRY

GUTTIVANKAYA FRY

Ingredients:
Brinjals(tender)-1 lb
Onion-1(big)
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Oil-3 tablespoons
Chili powder-1 teaspoon
Salt-as per taste
Green chilies-2
Coriander leaves-1 bunch
Saunf-1 teaspoon
Garam masala powder-1 teaspoon

Preparation:
Grind all the ingredients in to coarse paste except oil and brinjals.cut the brinjals and stuff the grind masala into it.
Add oil in a pan then add stuffed brinjals and close the lid.cook for 5 mins on medium flame then carefully turn the brinjals and close the lid.cook for another 10 mins or until the brinjals are fully cooked.garnish with coriander leaves and serve hot with sambar or rasam.

Enjoy cooking

CHILI EGG

CHILI EGG

Ingredients:
Eggs-4
Corn flour-2 tablespoons 
Ginger garlic paste-1 teaspoon
Coriander powder-1 teaspoon
Cumin powder-1/2 teaspoon
Chili powder-1 teaspoon
Salt-as per taste
Green chilies-2
Chili sauce-1 teaspoon
Soy sauce-1 teaspoon
Oil- for deep frying
Garam masala powder-1/2 teaspoon
Coriander leaves-for garnish

Preparation:
Boil 3 eggs and cut each egg in to four slices.In a bowl mix corn flour,egg and salt.Then carefully dip egg slices in to this mixture and deep fry them.
Add 1 tablespoon of oil in a pan,add green chilies,ginger garlic paste, coriander powder, cumin powder,chili powder,garam masala powder and fry for 1 min. Add soy sauce,chili sauce and little bit of water(1/4 cup). Then add fried egg pieces and mix it well.garnish with coriander leaves.

Enjoy cooking

PRAWNS FRY

PRAWNS FRY

Ingredients:
Prawns-1 lb
Ginger garlic paste-1 tablespoon 
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-as per taste
Oil-3 tablespoons
Onion(chopped)-1
Green chilies-2
Lemon juice-1 tablespoon
Garam masala powder-1 teaspoon
Curry leaves
Coriander leaves- for garnish

Preparation:
Marinate prawns with ginger garlic paste, coriander powder,cumin powder,chili powder,turmeric,salt and lemon juice for 10 mins.cook this for 10 mins or until the water evaporates by closing the lid.
Add oil in another pan,add cooked prawns and fry 10 mins.Add chopped onion,green chilies,curry leaves and fry for another 10 mins. Finally add garam masala powder and coriander leaves.

Enjoy cooking

VEGETABLE PULAO

VEGETABLE PULAO

Ingredients:
Basmati rice(soak for 1 hour)-3 cups
Carrot (chopped)-1
Beans(chopped)-15
Potato(diced)-2
Cauliflower-10 florets
Green peas-1/2 cup
Onion(slices)-1
Green chilies-4
Oil-2 tablespoons
Salt -as per taste
Cloves-8
Cinnamon stick-2
Star anise-4
Mace/javithri-1
Bay leaves-2
Curd-2 tablespoons
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric-1/2 teaspoon
Coriander leaves-for garnish
Mint leaves-for garnish 

Pulao masala:grind this into powder
Cloves-4
Cinnamon stick-2
Star anise-2

Mace/javithri-1

Preparation:
Add oil in a pressure cooker,add whole garam masala,onion slices,green chilies,ginger garlic paste, coriander powder, cumin powder,turmeric and fry for 2 mins.Then add all vegetables and cook for 5 mins.Add curd and cook for 1 min.
Add water(4 1/2 cups),basmati rice,salt, pulao masala,coriander leaves and mint leaves.close the lid and cook for 2 whistles.serve hot with raita.

Enjoy cooking

GONGURA PACHADI

GONGURA PACHADI

Ingredients:
Gongura-2 bunches 
Red chilles(dry)-10
Sesame seeds-2 tablespoons
Cumin seeds-1 teaspoon
Coriander seeds-2 tablespoons
Urad dal-1 tablespoon
Mustard seeds-1 teaspoon
Oil-3 tablespoons
Curry leaves

Preparation:
Add 1 tablespoon of oil in a pan.add gongura leaves and fry 10 mins on medium flame.keep it aside.
Add 1 tablespoon of oil in another pan. Add coriander seeds,1/2 teaspoon of cumin seeds,sesame seeds,red chillies and fry for 2 mins. Take this mixture in a jar and grind it in to coarse powder.Then add cooked gongura leaves and grind it coarsely.finally add tadka to this mixture.Tastes good with hot rice and ghee.

Enjoy cooking

FISH BIRYANI

FISH BIRYANI

Ingredients:
Fish(fillets)-1 lb
Basmati rice-3 cups
Oil-for deep frying
Corn flour-2 tablespoons
Egg-1
Ginger garlic paste-1 1/2 tablespoon
Coriander powder-1 1/2 tablespoon
Cumin powder-1 teaspoon
Salt - as per taste
Chili powder-1 tablespoon
Onion(slices)-1
Green chilies -2
Curd-1 tablespoon
Cloves-8
Cinnamon stick-2 (1 inch)
Star anise-4
Bay leaves -2
Mace/javithri-1
Garam masala powder-1 tablespoon
Coriander leaves-for garnish
Mint leaves-for garnish

Preparation:
Marinate fish pieces with 1/2 tablespoon of ginger garlic paste,coriander powder, cumin powder,chili powder,salt,garam masala powder,egg and corn flour for 10 mins. Add oil in a pan and deep fry marinated fish pieces until golden brown in colour. Keep it aside.
    Add oil in a pressure cooker,add whole garam masala,onion slices,green chilies,ginger garlic paste,coriander powder,cumin powder and fry for 2 mins. Add chili powder,salt,curd,garam masala and cook for 1 min. Add basmati rice and water(4 1/2 cups) close the lid and cook for 2 whistles.let it cool and open the lid then add fried fish pieces,coriander leaves and mint leaves .close the lid and cook on low flame for 5 mins.serve hot with raita.