MASALA STEAMED FISH RECIPE

INGREDIENTS:


Fish - 500 gms
Chilly Powder - 2 Tbsp
Turmeric Powder - 1 tsp
Vinegar - 1 tsp
Salt to taste
Onion (sliced) - 1
Garlic Powder
Mint Powder.

METHOD:

Marinate the fish with chilly powder, turmeric powder, salt and a dash of vinegar and keep aside for 2 hours.
On a silver foil, add sliced onions, place the fish on the onions and sprinkle garlic powder and mint powder.
Wrap and steam cook for 20 minutes.
Serve hot.

LEMON CHICKEN RECIPE

INGEDIENTS:

Boneless Chicken - 500 gms
Chopped Garlic - 1 pod
Green Chillies (slit) - 7
Onion (diced) - 1 big
Capsicum (diced) - 1
Corn flour - 2 Tbsp
White Pepper Powder - 2 tsp
White of an Egg
Salt to taste.

METHOD:

Marinate the chicken pieces with white pepper powder, salt and corn flour and keep aside for 15 minutes.
Shallow fry the chicken pieces.
In a wok, pour some oil and add in the chopped garlic and the green chillies.
Add in the capsicum and onions and cook for some time.
Toss the fried chicken with this mixture and serve hot.

PRAWNS PEPPER MINT RECIPE

INGREDIENTS:

Prawns - 500 gms
Ginger paste - 1 Tbsp
White Pepper - 2 tsp
Mint
Vinegar - 1 tsp
Salt to taste.
Shallots - 5-6 (chopped)
Garlic powder - 2 tsp

METHOD:

Marinate prawns with the above ingredients and grill or cook on a non stick pan.

For the sauce:
Pour some oil in a pan
Add in shallots, mint and garlic powder. Cook for a while. Serve this sauce with the prawns.

CHICKEN WITH BASIL RECIPE

INGREDIENTS:

150 gms Chicken Boneless
1 Bunch Fresh Basil
1 Small Onion
1 Tsp Red Chilly Paste
6-8 Cloves of Garlic
1 Tsp Lemon Juice
Salt to taste
Ajinomoto

METHOD:

Marinade chicken with White Pepper, Salt and Ajinomoto. Shallow fry and keep aside.
Add Oil in a wok. Add chopped Garlic, onions and Chilly Paste. Cook for sometime.
Add the fried Chicken and Basil, Saute for sometime.
Add Lemon juice, Salt and Ajinomoto
Serve with Rice or Noodles.

KABAB BIRYANI RECIPE.

INGREDIENTS:


KABAB:

Chicken 500 gms
Juice of 1 Lemon
4 Tbsp Cornflour
Curd (1 cup)
2 Tbsp Chilly Powder
2 tsp Ginger-Garlic paste
2 tsp Jeera Powder
3 Sprigs Curry Leaves
10 Green Chilies (Slit)
Salt to taste
Oil to fry.

BIRIYANI:

1/2 kg  Jeera Samba Rice
3 Tbsp Oil
2 Tbsp Ghee
2 sticks Cinnamon
8-10 Elaichi
4-5 Cloves
2 Star Aniseed

4 Large Onions (sliced)
3 Tomatoes (sliced)

2 Tbsp Ginger-Garlic paste

8-10 Green Chilies (slit)
1 Tbsp Garam Masala 

Coriander leaves (chopped)

Mint leaves (chopped)

1 cup Curd

METHOD:

KABAB:

Mix all the above ingredients for kebab and marinate the chicken pieces for 1/2 and hour

Later fry the chicken pieces in hot oil and keep aside.

BIRYANI:

Heat oil and ghee in a heavy bottom vessel. Add the cinnamon, elaichi, cloves and star aniseed.

Add the onions and fry until golden brown

Later add the green chillies and the ginger garlic paste

Add the garam masala powder

Add in the tomatoes, coriander and mint leaves

Later add the fresh curd and saute for a while

Add the rice and enough water to cook the rice

When the rice is nearly cooked, add the kabab pieces . Mix gently.

Cover the vessel with a tight lid and cook on low flame till the biryani is done.

CHILLY MUSTARD FRIED RICE RECIPE

INGREDIENTS:


2 Cups Cooked Rice
1 Onion (sliced)
1 Capsicum (sliced)
Cabbage (sliced)
1 Medium sized Carrot (sliced)
4-5 Green Chillies (slit)
2 Eggs
2 Eggs boiled
2 Tbsp Mustard Sauce
Ajinomoto (optional)
Salt to taste
Oil

METHOD:

Pour some oil in a wok and scramble the eggs.
Add the rice and saute for a while.
Later add in the green chillies, carrot, onions, capsicum, cabbage
Finally add in the mustard sauce, ajinomoto and salt to taste.
Garnish with boiled eggs.

MUTTON HARA MASALA.

INGREDIENTS:

1 kg Mutton (cut into small pieces)
3 Large Onions (made into paste)
1 tsp Turmeric powder
1 cup Curd
Oil
Salt to taste.

To be powdered:
1 stick Cinnamon
5-6 Elaichi
1 tsp Sesame seeds
2 Star Aniseed

To be made into a paste:
3 Tbsp chopped Coriander
2 Tbsp chopped Pudina
2-3 sprigs Curry Leaves
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
15 Green Chillies.

METHOD:

Pour some oil in a pan. Add the ground garam masala powder and the turmeric powder.
Add in the onion paste and saute until golden brown.
Later add the green paste and cook for a while till the raw smell goes.
Add in the mutton pieces  and salt to taste, mix well and add some water and  cook till the meat is tender.
Add fresh curd and switch off the flame.
Garnish with fresh coriander leaves.

CRISPY FRIED LEMON CHICKEN.

INGREDIENTS:

200 grams Boneless Chicken
1 white of an egg
2 tsp White Pepper powder
2 Tbsp Corn flour
1 lemon sliced
Ajinomoto (optional)
Oil
Salt to taste.
For the sauce:
1 Tbsp Sugar
2 Tbsp Orange Squash
1 tsp Lemon Juice
1 tsp Corn starch
Ajinomoto (optional)


METHOD:

Marinate the chicken pieces with egg white, white pepper powder, Ajinomoto, salt and corn flour.
Shallow fry the marinated chicken pieces in hot oil and keep aside in a serving plate.
In a wok, caramelize the sugar witha few drops of oil and add some water and the ajinomoto.
Add the orange squash and saute for a while.
Finally add in the corn starch and lime juice.
Pour this sauce over the crispy fried chicken and garnish with lemon slices and fresh basil sprigs.

SESAME CHILI CHICKEN RECIPE

INGREDIENTS:

200 grams Boneless Chicken
1 Tbsp Chilli paste
1 Tbsp Fish sauce
1 Tbsp Tabasco
2 Tbsp White Sesame seeds
White of an egg
1 Tbsp Cornstarch
2-3 stems Spring Onions
Oil to deep fry
Ajinomoto (optional)
Salt to taste.

METHOD:

In a bowl mix all the above ingredients and marinate the chicken pieces and keep aside for 1-2 hours.
Later deep fry these chicken pieces and garnish with spring onions.

RICE DUMPLING IN SPICY CHICKEN SAUCE RECIPE

INGREDIENTS:

For the dumplings:

1 cup Rice flour
1/2 cup Grated coconut
3-4 shallots (finely chopped)
2 pinches Fennel seeds
1 cup Boiling Hot water
Salt to taste

METHOD:

In a bowl, add the coconut, shallots, fennel seeds and salt to the rice flour.
Add hot water and mix well to make a soft dough.

Take a small amount of this dough and make tiny balls and using your thumb make a small dip 

in the balls.

Later steam cook these balls until done.

For the chicken sauce:

250 grams boneless Chicken (cut into small cubes)
2 Tbsp Coconut oil
2 Onions (chopped)
5-6 Green chillies (chopped)
1/2 tsp Ginger-Garlic paste
2 Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Chilly powder
1/2 cup coconut milk

To be ground:
1/2 tsp Jeera
4-5 Elaichi
1 Star aniseed
1 stick Cinnamon
1/2 tsp Somph.

Heat coconut oil in a sauce pan.When the oil is hot, add curry leaves, onions and fry well until golden brown
Add ginger garlic paste, green chillies, tomatoes and saute well for a few minutes.
Later add the chilly powder and saute for 2 minutes.
Add in the chicken pieces and cook for 6-8 minutes.
Add the grounded masala and the coconut milk and cook until done.
Put in the rice dumplings and mix gently with the thick gravy and cook under low flame for 5 minutes.
(The gravy should be of a semi dry consistency and all the balls should be well coated with the masala)

CREAMY BURNT GARLIC CHICKEN PASTA RECIPE

INGREDIENTS:

100 gms Penne Pasta
100 gms Chicken
1 Pod Garlic, chopped and fried
1 tbsp Olive Oil
1/2 tsp White Pepper
1/4 tsp Oregano
1 tbsp Fresh Cream
1 tbsp Shredded Cheese
A pinch of Chilly Flakes

METHOD:

Boil the Pasta and keep aside.
Add the olive oil in a non-stick pan.
Add Chopped Garlic and crispy fry.
Add the shredded Chicken, sprinkle white pepper and cook until chicken is done.
Add the pasta along with the fresh cream and cheese.
Sprinkle oregano and chilly flakes before serving.
Serve with french fries or salad 

SMOKED CHILLY CHICKEN RECIPE

INGREDIENTS:

200 gms Boneless Chicken
Egg white of one egg
Pepper powder

Corn flour

1 Pod Garlic (chopped)
5-6 Green chillies (sliced)
2 Medium sized Onions (sliced)
1 Tbsp Soy sauce
1 Tbsp Sugar
Coriander (chopped)
Cornstarch
Ajinomoto (optional)
Salt to taste.
Oil to deep fry.

METHOD:

Shred the chicken into stripes and marinate it well with egg white, pepper powder, salt, ajinomoto and cornflour and keep aside for 15-20 minutes.
Heat oil in a pan.When the oil is hot, add the chicken pieces and deep fry until golden brown.
In a wok, heat some oil and add the sugar and caramelize it to golden brown.
Later add the chopped garlic and green chillies to the caramelized sugar.
Add the soya sauce and add in the onions, ajinomoto,salt and coriander.
Add the cornstarch so that the gravy thickens. Later toss the crispy fried chicken along with the gravy.
Can be served as a starter garnished with some chopped coriander.

CHINESE FRIED CHICKEN RECIPE

INGREDIENTS:

200 grams Chicken
2 Tbsp Dark Soya Sauce
1 tsp Garlic paste
1 pinch Ajinomoto (optional)
1 tsp White Pepper powder
Salt to taste
Oil for deep frying.

METHOD:

Marinate the chicken pieces with the above ingredients and keep aside for atleast half an hour.
Later deep fry in hot oil.

FOR THE SAUCE

INGREDIENTS:

2 stem spring onion (chopped)
white portion of a Leek (chopped)
3-4 Green chillies
6 cloves Garlic
2 tsp soya sauce
4 tsp Vinegar
1 pinch Ajinomoto (optional)
Coriander (chopped)
Salt to taste.

METHOD:

Combine all the above ingredients in a bowl.
Serve along with the fried chicken pieces.

SPICY BELL PEPPER CHICKEN RECIPE

INGREDIENTS:


1/2 kg Chicken
2 tbsp Vegetable oil
1/4 tsp Methi seeds
1/4 tsp Onion seeds
2 medium sized Onions  (chopped)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Coriander powder
1 tsp Chilly powder
Salt to taste
2 medium sized Tomatoes (pureed)
Fresh coriander (chopped)
4-5 Green chillies (chopped)
1 Bell pepper (cut into cubes).
1 Onion (cut into cubes)

METHOD:

1. Heat oil in a pan.When the oil is hot, add the fenugreek seeds and the onion seeds and saute for a while.
2. Add the ginger paste and the garlic paste and fry till the raw smell escapes.Later add the onions and fry till     golden brown.
3. Add the coriander powder, chilly powder and the tomato puree and cook till the mixture reduces.
4. Later add the chicken pieces and stir-fry for about 5 minutes.
5. Add in the chopped green chillies and the fresh coriander.
6. Finally add the bell peppers and the onions and further cook for about 7-8 minutes. 

PAN FRIED CHILLY FISH RECIPE

INGREDIENTS:

200 gms Fish fillet cut into 1' strips
1 Onions
1 Capsicum
1 Stalk Leek
5-6 Green Chilly
1 Tsp Chilly Paste
1 Tsp Tomato Sauce
1 Tsp Chopped Garlic
1 Egg's White
1 Tsp of Red Wine
2 Tsp Cornflour
1/4 tsp white pepper pwdr
Salt to taste

METHOD:

To Marinade:
Season Fish with white pepper, salt, ajinomoto, Cornflour and egg white. Set aside for 10 - 15 mins.

Heat Oil. Pan fry the fish and keep aside.
Add oil in a wok. Put in the chopped Chilly and Garlic.Saute for sometime.
Now add Chilly paste, tomato sauce, salt, onions, capsicum, red wine and ajinomoto.
Now add the fried fish and the leeks, toss it well and put off the flame.
Can be served as a starter or as a side dish with fried rices.

SPICY STEAMED FISH RECIPE

INGREDIENTS:


7oz of  fish fillet (salmon / white fish) of 1" thickness
2 stalks of leeks chopped
5-6 garlic cloves cut lengthwise
1'' piece of julienned ginger
1tsp white wine
5-6 lengthly chopped red chili pepper
1tsp tabasco sauce
few strands of lemon grass
salt to taste
Kitchen foil

METHOD:

Wash and pat dry the fish .
On a large square of foil scatter some chopped garlic, ginger, leeks, lemon grass,
red chili and drizzle some white wine the sauce and salt.
Nestle the fish on top of this mixture and scatter the rest of the chopped ingredients, sauce, and the salt and firmly wrap the fish and steam cook for 15 to 20 minutes.
Can be served with any fried rice or simple steamed rice.

ACHAARI FISH CURRY RECIPE

INGREDIENTS:

1/2 kg of any bony fish
2 onions made into paste
1 tsp ginger n garlic paste
3-4 slited green chillies
2 Tbsp mustard oil
1 Tbsp grated mango pickle
if pieces then it has to be chopped well
1/2 tsp turmeric powder
1 tsp kashmiri chilly powder
1/4 tsp fenugreek seeds powdered
1/2 cup yogurt
1/2 tsp cumin seeds




METHOD:

Heat mustard oil until it smokes, splutter the cumin seeds. Add the onion paste, saute well till its cooked.
Put in the ginger garlic paste and the green chillies fry until brown.
Add the spices and the mango pickle mixture.
Next add the yogurt and cook on medium heat . Add a slash of water if the gravy is too thick.
Add the fish and cover and cook on low heat until fish is  cooked through.
Serve with plain boiled rice or rotis.
   

CRAB IN CREAMY COCONUT SAUCE RECIPE

INGREDIENTS:

1/2 Kg Crab
2 Onions, grounded into paste
1/2 inch piece of Ginger
3 Star annaseed
2-3 Sprigs of Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Coconut
8-10 Whole Red Chillies
1 Tbsp Tamarind Pulp
1/2 Tsp Fenugreek Seeds, to be powdered
2 Tbsp Coconut Oil

METHOD:

Grind onions with Star annaseed and curry leaves.
Grind Coconut with Red Chillies.
Heat oil. Put some curry leaves and then add the onion paste. Saute till its cooked.
Put in the turmeric powder and then add the coconut mixture. Cook for a while.
Put in the crabs and pour adequate water.
Add tamarind pulp and powdered Fenugreek.
Cook till the crab is done.

Can be served with puttu and appams.

SPICY NOODLE IN PEANUT BUTTER SAUCE RECIPE

INGREDIENTS:

1 Bowl of cooked Noodles
1 Tbsp Peanut Butter
1 Tbsp Tomato Sauce
2 Eggs
1 Big Onion, finely shredded
1 Tsp Chopped Garlic
1/2 Tsp White Pepper Powder
1 Tbsp Chilly paste
1 Capsicum
1/2 Tsp Ajinomoto
1 Tbsp Oil

METHOD:

Heat oil in a wok.
Break and pour in 2 eggs along with a pinch of salt and white pepper each and scramble it.Set aside.
Pour in some more oil and put in the chopped garlic.
Add the vegetables and saute for sometime.
Add chilly paste and peanut butter together and cook the mixture for sometime.
Add the noodles, salt, ajinomoto, white pepper and finally the scrambled eggs.
Toss well and serve hot.

CHICKEN & SPINACH IN HOT GARLIC SAUCE RECIPE

INGREDIENTS:

200 gms Shredded Chicken
1 Small Capsicum
1 Tbsp Chilly Paste
1 Tsp Garlic, Chopped
3-4 Green Chilies
2 Tbsp Tomato Sauce
2 Bunch Spinach
1 Egg's White
2 Tsp Corn Flour
1/2 Tsp Pepper Powder
1/2 Tsp Ajinomoto (optional)
Salt, to taste


METHOD:

Add shredded chicken, corn flour, pepper powder, salt, ajinomoto and egg white in a bowl. Mix well.
Deep fry the chicken in a pan.Set aside.
In a wok pour some oil, put in the garlic, green chillies, chilly paste and cook well.
Add in the tomato sauce and the spinach.
Mix till the spinach is cooked.
Add in the chicken, shredded capsicum and adjust salt according to taste. Toss it till the chicken is coated well in the sauce.
Serve as a starter or if needed, in a gravy form by adding some water and corn flour starch to the dish.