Spicytasty Non Veg.recipes

Green Chili Chicken Curry38 comments

Green chili chicken curry is simple and easy dish to make. If you are looking to make a chicken side dish for chapati or Chicken biryani . You should give this recipe a try. When I first saw this recipe name, I thought its gonna be too spicy.But it was not that spicy and it depends on how many green chilies and how strong the green chilies are. Adding coconut and fennel gives the dish a rich flavor.Ingredients:

Chicken : kg (Boneless or with bone) Oil : 3 tbsp Onion :2 (medium) (Finely chopped) Tomatoes : 2 (Finely chopped) Ginger & Garlic paste : 2 tbsp Curry leaves : 6-7 Potato : 1 (cut into cubes) Aniseed : 1 tbsp Bay Leaves : 2 Cinnamon : 1 Cardamom : 2 Cloves : 4 Fennel seeds : 1 tbsp Grated Coconut:1 cup Cashew nuts: 6 Poppy seeds : 2 tbsp (soak in water for half an hour) Green chillies : 10-12 nos (according to your spice level) Salt to tasteMethod Of preparation :

1. Cut and clean the chicken and keep it aside.2. Pour little oil in a pan and fry the green chillies until the color changes and allow it to cool.3. Grind the green chillies, poppy seeds, fennel seeds, coconut and cashews to a thick paste.4. Just crush the aniseed, cinnamon, cloves and cardamom.5. Heat the pan with little oil in it and fry the crushed mixture well (cinnamon, cloves and cardamom).6. After that add the chopped onions and curry leaves, fry them for few minutes or till it becomes translucent.7. Now add ginger garlic paste fry them till the raw smell goes off.8. And add the tomatoes mix it all together and let them sit in the heat for 2-3 minutes.9. Now add the chicken, potato, turmeric powder and salt to taste, then cook it well.10. After 10 min add the ground paste and simmer cook for 10 15 minutes.11. Bring the consistency you want by adjusting water.12. Garnish with coriander leaves .13. Serve it hot with rice or chapati.

Hyderabadi Chicken Dum Biryani19 comments

Hyderabadi Biryaniis aHyderabadidish based onbasmati riceand goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. (From wikipedia)The secret to this version of biryani is to make sure you dont over cook the rice in step 8. Enjoy making this Dum Biryani.Ingredients: Chicken (with bone) : 3/4 kg (washed ) Onions : 2 (cut lengthwise) (fried deeply) Oil : 1/4 cup Ghee : 2tbsp Basmati Rice : 3 cups (washed and soaked for about 20 minutes) Coriander Leaves : 1/4 cup Mint Leaves : 1/4 cup Bay leaves : 1 Cloves : 2 shah jeera or black cumin : 2 tsp saffron : 1 tspMarinade Mix : Green Chilies : 5-6 (according to your spice level) (finely chopped) Ginger & garlic Paste : 2 tbsp Turmeric powder : 1/4 tsp Coriander Powder : 1 tbsp Salt : required to taste Yogurt : 1/2 cup Shah jeera or Black cumin seeds : 2 tsp Red chili powder : 2 tsp Lime juice : 2 tbspTo Grind : Coriander Leaves : 1/4 cup (chopped finely) Mint Leaves :1/2 cup (Chopped Finely ) Whole Black Pepper / Peppercorns : 7-8 Bay leaves : 2 Cloves : 3 Cinnamon Sticks : 1 Green cardamom : 3Method Of Preparation :1. Wash and soak the basmati rice for 20 minutes.2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown (as shown in pic)3. Wash the cut chicken and drain them and kept it aside.4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.6. Mix it all together and let it sit for 30 minutes.7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ).8. When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).9. Now carefully drain the rice and keep them aside. ( make sure its only half cooked, dont over cook it )10. Add the saffron in a 3tbsp of hot water and mix it well.11. Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.12. Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.13. Finally pour the saffron water on top of it.14. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.15. Here Ive used kitchen towel and put the tight lid on top of it.16. Cook on high heat for 2 3 minutes till you see water drops inside the lid.17. Now completely reduce the heat into medium flame and remove the biryani vessel.18. Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesnt burn)19. After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)20. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.21. Now turn it off the heat and remove the vessel.22. Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Serve it hot with boiled egg and Raitha. Enjoy your Chicken Briyani!!!!!

Cashew Pepper Chicken Curry9 comments

Youve heard me mention and share some excellent recipes from my beloved sister Suja. Now it is my pleasure to share her recipe and pictures straight from her Kitchen. The speciality about this recipe is that all the ingredients are available in any Indian pantry. It is a simple recipe you can make it in 30 minutes. It tastes best with chapathi, rice and parota. Try this recipe and share your comments for Suja.Ingredients: Chicken : 500gms Onion : 1 (medium) Tomato : 1(medium) Ginger and garlic paste : 2 tbsp Turmeric Powder : 2 tsp Peppercorns: 10 Green chilies : 2 Red chili powder : 1 tsp Cashew : 5-8 Badam : 3 (optional) Curry Leaves : 4-5

Method Of Preparation :1. Heat oil in a pan add onions and fry them till it becomes translucent.2. Now soak the cashews and badam for 10 minutes, grind them with green chilies and peppercorn. Keep the paste aside.3. Add ginger&garlic paste to the onion. Fry them till the raw smell goes off.4. Now add the chicken and mix it all together. Add the turmeric powder to it. Cook in medium heat for two minutes.5. After that add the ground paste, tomatoes, red chili powder, salt and curry leaves. Cook them till the chicken becomes tender and fully cooked with covered lid.6. After 15 minutes open up the lid and add half a glass of water and boil it again for 5 -10 minutes in medium heat (the consistency of the gravy could be upto your tatse).7. Garnish it with roasted cashews and coriander leaves.Tandoori Chicken

Tandoori Chicken is another staple item in any Indian restaurant menu and is one of the best liked items as well. Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age.Ingredients: Chicken drumsticks : 5 Yoghurt : 4tbsp Red chili Powder : 3tbsp salt : 2tsp Cumin powder:1/4tsp Pepper Powder : 1/2 tsp Ginger and garlic Paste: 1 1/2tbsp Garam Masala powder : 1/2tbsp turmeric Powder : 1tsp Red color powder : as required Lemon juice: 2 tbsp White Vinegar : 1tbspMethod Of Preparation:1. Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.2. Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken .3. Now the main marinade part is mix all the ingredients one by one .4. Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .5. Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little oil on top it .6. Marinade it for over night or 4 hrs.7. Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.8. After that remove it from oven9. Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes10. So that the tandoori will be little crispier and it tastes really good.

Serve it hot with lemon wedges and some onions

Chicken Chettinad20 comments

Chicken Chettinad is another authentic south Indian dish. Chettinad is a very special and popular style of cooking in Tamilnadu. They are known for a variety of dishes and Chettinad Chicken has to be the king of them. Youll find this listed in almost every South Indian restaurant menu . The chicken is cooked with some distinct ingredients such as poppy seeds , fennel seeds, coriander seeds that give a very special aroma to the curry. Chettinad is known for its culinary delicacies. Chettinad food, now is one of the many reasons why people get to know Chettinad.

Ingredients: Chicken :800gm (with bone) onion: 1 1/2 (medium) (finely chopped) Tomatoes : 2 (finely chopped) Oil : 2 tbps Salt : required to tatse water : 1 1/2 cups Turmeric Powder : 1/4 tsp Curry leaves : 4 to 6 Lemon juice : 1tspFor Masala Paste: Coriander seeds: 1 tsp Cumin seeds : 1tsp Fennel seeds : 1tsp Poppy seeds : 1 1/2 tsp Whole red chilies : 6 to 8 Coconut : 4 tbsp (grated) Cinnamon : 1 Cloves and cardamom : 2 each Ginger and garlic : 2 tsp (finely chopped)Method of Preparation :1. Roast all the ingredients in a little oil except ginger and garlic. Let it cool for few seconds.2. Grind them all together with ginger and garlic. Grind it in to a smooth paste.3. Heat oil in a vessel and add bay leaves and onions fry them till onions turn in to golden brown.4. After that add the ground masala paste, curry leaves, turmeric powder and fry them for like 5 minutes and then add the chicken in to it.5. Mix it all together so the masala blend with chicken and cook them for 3 to 4 minutes in medium heat.6. Now add the tomatoes and required salt.7. Close the lid and let it cook for 3 minutes in medium heat.8. After that add 1 1/2 cups of water into it and close the lid .9. Boil the gravy for like 8 minutes in medium heat or till the oil separates in the top.10. Finally add the lemon juice on top of it and garnish with coriander leaves.Serve it hot with chapathi, dosa and rice.

Dry Chicken Curry6 comments

This is yet another chicken dish . That will make a great side dish forBriyanior when you eat it with rice and chicken gravy . The spices and the curry leaves give it a great aroma and its very simple to make . It tastes excellent. I actually made this as a side dish when I made theSpicy chicken Kuzhambhubut am just finding some time to post this recipe . Hope you enjoy it.

Ingredients: Chicken : 500gms Onion : 1 (big) Oil : 3 tbsp Bay leaves : 2 Cinnamon : 1 Cloves : 2 Black pepper powder : 2tsp Ginger and garlic paste : 11/2 tbsp Curry leaves : 5 Red chili powder : 1 tbsp Salt : required to tasteMethod of Preparation:1. Heat oil in a pan add bay leaves, cinnamon, cloves then add the onions .2. Fry them till it becomes dark brown color .3. After that add the ginger& garlic paste .4. Fry them for few minutes after the raw smell goes add curry leaves and chicken mix it well.5. Now add the red chili powder , turmeric powder and salt and fry them till it becomes dry and soft .6. After that sprinkle the pepper powder mix it well with the mixture and fry it for few seconds.7. Remove it from heat serve it hot.

Serve hot with rice, roti.

Spicy Chicken Kuzhambhu / Spicy Chicken Curry16 comments

Spicy Chicken Kuzhambu (curry) is another gem from my moms kitchen and one that takes me back to the days when I was a kid. My mom would make this for me if I had a cold or wasnt feeling well. She seems to have that magic touch always and this morning I called her up to find out how she made it. Now, I am sharing it with you here. Hope you enjoy it as much as I did.

Ingredients: Chicken: 2 lb Oil : 3 tbsp Bay leaves : 2 Cinnamon : 1 Cloves : 3 Onion : 1/2(medium) Tomato : 2 Cumin seeds : 11/2 tsp Fennel seeds : 1 tsp Green chilies : 4 Turmeric Powder : 1 tsp Black Pepper : 2 tsp Curry leaves : 5 to 6 Garlic : 3 Ginger : 1 inch Salt : required for taste Coconut Milk : 1/4 cup Coriander Leaves : fewMethod Of Preparation :1. Heat a tsp of oil in a pan add cumin seeds , fennel seeds, curry leaves (3), Green chili(2), Onion(Chopped), and Black pepper.2. Fry all the above ingredients except garlic and ginger for 4 minutes in low flame.3. After that remove from heat and let it cool down.4. Now grind the above mixture with garlic and ginger in to a fine paste.5. Heat remaining oil in a pressure cooker add bay leaves, cinnamon, cloves and the ground paste fry them for 3 minutes .6. And add the chicken mix it well with masala paste , add the remaining green chili, curry leaves and turmeric powder and required salt .Fry them all together for 4 minutes.7. Now add a cup of water and the chopped tomatoes in to it . Close the lid of the pressure cooker .8. Pressure cook it for 2 whistle.9. After that open the lid and add the coconut milk let it boil it for 2 minutes remove from heat and garnish with coriander leaves.

Serve it hot with rice, chapathi, paratha.

Chicken Vindaloo6 comments

Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo roughly means in Portuguese Wine,Vinegar and Garlic. Vindaloo these days are usually made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In fact, I just found out the history of it when I sat down to write this recipe.It has become a popular item in Indian restaurant menus and is usually the spiciest of the entrees. I learned this version of Vindaloo recipe from my sister.

Ingredients: Chicken : 500 gm Onions : 2(big) Green chili : 3 Cardamom : 3 Cinnamon : 1/2 inch Cloves : 2 Bay leaves : 1 Potatoes : 3(small) Tamarind Paste : 1/2 tbsp Curry leaves : 4 (optional) Salt : required to tasteFor Marinade: Coriander Seeds : 1tsp Black pepper : 1 tsp(optional) Cumin seeds : 1/2 tsp whole Red chilies : 4 Mustard seeds : 1/4 tsp Fennel seeds : 1/4 tsp Ginger Garlic Paste : 1 tbsp Turmeric Powder : 1/2 tspMethod of Preparation:1. Fry the above all ingredients listed in marinade (except ginger & garlic,Turmeric Powder) and grind the above mixture .2. And mix the chicken pieces with the above ground powder , ginger garlic paste , turmeric powder, and a little salt (because you have to add the remaining salt in the gravy) .3. Marinade the chicken for atleast 4 hours (If you wanna make it quick marinade for just an hour but 4 hrs is ideal) .4. Heat oil in a heavy bottomed pan add crushed cardamoms , cloves, bay leaves, cinnamon and add onions (cut into lengthwise) fry them till it turns into golden brown (Dont reduce the quantity of onions because it gives the gravy thickness and flavor).5. Now add the potatoes (cut in to cube size) saute it with onions and fry them for 3 minutes.6. Add green chilies, curry leaves, marinated chicken, required amount of water (adjust water based on your need for gravy consistency) and salt.Close the lid and cook for whole 20 to 25 minutes.7. After that add tamarind paste and vinegar into it and boil for another 5 minutes.8. Now remove from heat and garnish with coriander leaves.

Serve hot with parathas, chapathi.Pepper Chicken Gravy21 comments

The main flavors that stand out in this gravy are pepper and curry leaves. Ingredients: Chicken : 500gms Oil : 1/2 cup Cloves : 2 Cinnamon : 1/2 stick Bay leaves : 2 Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Onion : 1( cut lengthwise) Tomatoes : 3 (Finely chopped) Ginger and garlic paste : 2 tbsp Yogurt : 2 tbsp Curry leaves : 6 to 8 Turmeric powder : 1 tsp Red chili Powder : 1/2 tbsp Coriander powder : 2 tsp Garam Masala: 1/2 tbsp Black Pepper Powder : 2 tbsp Salt : required to taste Coriander leaves/Cilantro : for garnishingMethod Of Preparation :1. Heat oil in a kadai.2. Then add cloves, cinnamon, bay leaves and fry them a little bit and add cumin seeds, fennel seeds when its sputter add onions.3. Fry the onions until it turns into golden brown , now add ginger & garlic paste fry them up to 3 minutes.4. Now add chicken and mix it well with ginger garlic paste for a couple of minute.Slow cook the chicken with ginger garlic paste for few minutes.5. Then add curry leaves and all the masalas(chili powder,garama masala, turmeric powder) one by one and mix well .6. Fry them for 4 minutes.7. Add yogurt, tomatoes and salt mix it well with the above mixture and sprinkle the black pepper on top of it.8. Now add a cup of water and close the lid . Let the mixture boil until the chicken is cooked well.9. Adjust the heat so the gravy has the right consistency of your liking.10. Garnish with coriander leaves and some pepper.

Serve it hot with parathas, chapathi and rice.

Tip:Squeeze some fresh lime on the gravy for a tangy flavor.Chicken Drumstick Fry1 comment

Its a simple chicken side dish easy to prepare and goes well withChicken Briyani.

Ingredients: Chicken drumsticks :6 cloves : 2 Onion : 1 White Vinegar : 1tsp Oil : 3tbsp Yogurt : 2tbsp Ginger and garlic paste : tbsp Curry leaves : 6 to 8 springs Green chili : 3(slit lengthwise) Red chili powder : 2tsp Turmeric powder : 1/4 tsp Salt : required to taste

Method of preparation:1. Marinade the chicken drumsticks (leg pieces) with ginger and garlic paste , Red chili powder, Yogurt, turmeric powder, and Vinegar.2. When you marinade this make a slit in the meat so the spices can soak in.3. Marinade this mixture for at least an hour.4. After an hour heat oil in a kadai add cloves and sautee the onions till they are golden brown.5. And add curry leaves ,green chilies fry them a little bit .6. Now add the marinated chicken into it and fry them until the chicken is fully cooked and it turns into brown.7. When its turned into brown remove it from heat .Serve hot with chicken briyani.

Tip :When you are out of curry leaves no problem you can add a pinch of lime juice in the marinade it gives extra flavor to the fry.Kadai Chicken12 comments

Kadai Chicken is a spicy chicken dish with a rich aroma given by the Ginger and Tomatoes. It makes an excellent side dish forBriyaniand makes a great alternative toBaraha Mutton.Usually served in a brass dish called Kadai in Indian restaurants.

Ingredients: Chicken : 1 kg Tomato : 1 kg ( chopped) Red Chili : 6-8 ( coarse powder) Green chili : 2 (sliced ) Garam Masala:1 tsp Oil : 1/2 cup Ginger : 3 2/3 tbsp ( 50 gms) ( chopped ) Garlic : 4 tsp Capsicum :1/2 ( cut into small cubes) Coriander Leaves : 2tsp

Method of preparation:1. Heat oil in a pan. Add Garlic paste, red chili(fry the whole red chili and grind it into fine powder), tomato and cook for 5 minutes.2. Stirring constantly add ginger and green chillies. Add salt and cook on a medium heat for 3 5 minutes.3. Add chicken and sprinklegaram masala. Cover and cook for 5 10 minutes.4. When the chicken is cooked and when oil seperates from the masala, garnish it with coriander leaves capsicum.5. Serve hot.Chicken/Mutton Briyani7 comments

Ingredients: Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even) Red chili powder : 1 1/2tsp Turmeric : a pinch for color Green chilli : 3 (cut into lengthwise) Cilantro : 1/2 bunch Clove : 2 Cinnamon : 2 Cardamom : 2Method of Preparation:1. Heat 250 ml oil (Dont reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.3. Add curd, red chili powder, green chili, turmeric mix well.4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.5. Allow it to cook till the meat is tender.6. When it is done add the remaining cilantro.7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom.(strictly no water for this korma)dont pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.Method of Preparing Rice:1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.2. In the mean time wash and soak the rice for 15 minutes.3. when the water has reached the boiling point put the rice, (at least 6 minutes in the boiling water).4. Check it with a single rice it should be done but it shouldnt be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.5. Take an aluminum tray or Glass tray or oven safe.put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top,because if you put korma on top, it becomes very dry).Cover it with aluminum foil.6. Preheat the oven for 350F .7. And put the tray in preheated oven for 30 minutes.8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure to it rice should not break.Serve hot withRaitha.

Spicy Chili Chicken9 comments

Ingredients Chicken : 500 gm(Boneless chicken and Boiled) Onion : 1 (big) Tomato : 2(Make it to paste) Garlic : 4 to 5 Coriander Leaves : few Oil : 4 tbsp Garam Masala: 1 tbsp Turmeric Powder : 2tsp Red chili Powder : 2 tbsp Green Chili : 5 to 6 Cumin Seeds : 1/2 tbsp Bell Pepper : 1 (Big) Salt to tasteMethod of Preparation1. Heat oil in pan ,add cumin seeds when it cracks add onions (sliced into cube shape) and fry till golden brown.2. Add capsicum and fry till it turns into Golden brown.3. Add chicken Pieces and fry until its fully cooked.4. AddTomato pasteand cook for 1 to 2 minutes.5. Then add Garam Masala ,Turmeric powder,Red chili powder,green chilies,salt and mix well cook for 3 to 4 minutes.6. When the masala and chicken is cooked add coriander leaves and cook in medium heat for 1 to 2 minutes .7. Remove it from heat and garnish it with few coriander leaves.

Fish Puttu Shredded Fish Stir Fry10 comments

Fish puttu is a traditional kerala dish. Its usually cooked with shark or king fish. In south India we call it as sura puttu and it is most popular in all non-vegeterian cooking. It goes well with fish kuzhambhu and sambar.It can also be a great side-dish for biryani. Its hard to find shark meat where we live, so I substitute it with Tilapia, which actually taste almost as good as shark puttu. If you are lucky to get shark meat use that instead. Its very easy to make and tastes awesome.Preparation Time: 30 minutesNo of servings: 4-5Spice Level: 3 out of 5Ingredients :

Fish : 800gms (You can use any fish, Ive used Tilapia) Onion : 1 (large) (finely chopped) Garlic pods : 8-9 (finely chopped) Green chilies : 6-7 (Finely chopped) (Adjust chilies according to your spice level) Curry Leaves : 8-9 Coriander Leaves : few for garnishing. Oil : 3tbsp Turemric Powder : 2 tsp Salt : according to your taste Mustard seeds : 1 tsp Urad dal : 1 tspMethod Of Preparation :1. Steam the fish until it gets cooked, usually Tilapia gets cooked very fast ( like in around 5 minutes). But when you using shark it will take some time to get cooked. So you have to adjust your timing according to the type of fish you are using.2. Once the above process is done remove from heat and just shred it into small pieces by using your hand.3. Heat oil in a wide pan add mustard seeds and urad dal once it sputters add the chopped onion.4. Fry them till it becomes golden brown and add the chopped garlic and green chilies. Fry them all together for about 3-5 minutes.5. Now add the turmeric powder, salt, curry leaves and finally the shredded fish.6. Mix it all together and let it cook in simmer heat for about 8-10 minutes.7. Remove from heat and garnish it with coriander leaves.

Spicy Fish Kuzhambhu (Spicy Indian Fish Curry)9 comm ents

Ingredients: Sesame oil : 3 tbsp Vegetable oil : 2 tbsp Fenugree k Seeds : 1/4 tsp Vadagam: 11/2 tbsp (Optional) Fish : 1lb(Cleaned and cut it into your desired shape)(Ive used salmon) Onion : 1 (Medium Finally chopped)f Tomatoes : 2 Garlic : 8-10 Curry Leaves : 5-6 springs Chili powder : 1/2 tbsp(according to your spice level) Coriander Powder : 1 tbsp Turmeric Powder : 1/4 tsp Tamarind Pulp : 11/2 tbspMethod of Preparation:1. Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.2. Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.4. Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.5. Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.6. After that add onions, curry leaves sautee it very well.7. Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.8. Taste the salt and adjustaccording to it.9. Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.10. The gravy should taste little sour and spicy.11. Finally add the fish and just bring it to a boil only once and remove from heat.12. Garnish with fried curry leaves.Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.

South Indian Masala Fish Fry17 commentsIngredients: Fish : 4 slices (you can use any fish, but in this recipe I have used Cat fish) Oil : 1/2 cup Onion: 1 (medium) Tomatoes : 2 Ginger : 1 Garlic : 3 Tamarind : 1/4 cup (Extract From a lemon sized ball of tamarind) Red chili powder : 2 tbsp (according to your spice level) Salt : required to taste Turmeric powder : 1 tsp Cumin seeds: 1 tsp (optional) Coriander leaves: few springsMethod of Preparation:1. Grind chopped onions, chopped tomatoes, ginger & garlic and few springs of coriander leaves in to a fine paste.2. Now add turmeric powder, red chili powder, salt, and tamarind water into the paste.3. You can add a little water into the mixture to make it a loose paste. (the consistency of the paste should be thin)

4. Now add the fish slices into the paste and marinate overnight or you can let it stand in the fridge for atleast 4 hours.5. Heat oil in a flat pan and add the marinated fish one by one and cook until it becomes crisp on both sides.

Note: You can also deep fry the fish but if you want to use less oil in your fish you can just do the step I mentioned above. You can just dump some extra masala mixture on top of the fish while you fry.

Spicy Egg Korma Spicy Egg Curry24 comments

Egg korma is always easy to make and it tastes so good. The tricky part in this recipe is adding the egg in the curry. Because you shouldnt stir the curry once youve added the egg. Preparation Time : 35 minutesNo of servings : 3-4Ingredients : Eggs : 4 Onion : 1 (medium) (Finely chopped) Tomato : 2 Ginger & Garlic paste : 1 tbsp Turmeric Powder : 1/2 tsp Red chili powder : 1 1/2 tbsp Coriander Powder : 1 tbsp Green chilies : 4-5 (adjust according to your taste) Curry leaves : 5-6 Coriander Leaves : For garnishingMasala To grind : Coconut : 1/4 cup Fennel seeds : 1 tsp Cashews : 2 tbspMethod Of Preparation :1. Grind all the ingredients listed in the grind section into a thick paste and keep it aside.2. Now heat oil in a pan add cloves, cinnamon and bay leaves.3. Then add chopped onions and fry them till it becomes translucent and add ginger and garlic paste.4. Fry them for a few minutes after that add green chilies and tomato .5. Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder and coriander powder.6. Mix them all together and cook in medium heat by adding a cup of water and few coriander leaves.7. Cook till the raw smell of masala goes off and add the ground paste.8. Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.9. Make sure the above gravy is cooked, and finally break each egg and drop one at a time in to the curry.10. Do not stir the curry, because it will break the egg. Let it sit in the heat for few minutes or until the egg becomes fully cooked.11. Once the egg is cooked fully remove from heat and garnish it with coriander leaves.Egg Curry16 comments

Egg is a versatile cooking ingredient.Many people who dont eat meat like eggs. Eggs can becooked in many ways. This time I have made Egg curry which goes well with chappathi or rice.Ingredients: Eggs : 4 Onion : 1(finely chopped) Tomatoes : 2(chopped) Ginger garlic paste : 2 tsp Cumin seeds : 1 tsp Red chilli powder : 2 tsp Coriander powder : 1 tsp Cumin powder : 1/2 tsp Garam masala powder : 1/2 tsp Chicken masala powder : 1/2 tsp(optional) Oil : 1 tbsp Salt : to taste Coriander leaves : 3 stringsMethod of Preparation1. Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.2. Heat oil in a pan and add cumin seeds.3. Then add the chopped onions till it becomes translucent.4. Then add the ginger garlic paste followed by the chopped tomatoes and salt.5. Fry them till they become soft.6. Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and garam masala powder accordingly.7. Fry it for 2 minutes and then add water.8. Then add the eggs and let it boil till it forms a thick gravy.9. Garnish it with coriander leaves.10. Serve hot with chapati or rice.

Crab CurryCrab : 2 pounds (I used King crab legs) Onions : 1 (medium and finely chopped) Garlic : 5 (pressed) Dry red chilies: 5 Coconut : 1/4 cup Cumin :1 tbsp Peppercorns :1/2 tbsp Fennel seeds : /4 tsp Cinnamon :1/2? Tomatoes : 1/2 cup Curry leaves : 5- 6 Turmeric powder : 1/4 tsp Oil : 3 tbsp

Method Of Prepartion:1. Wash the crab and steam them for 10 minutes in medium heat. If you are using already cooked crab you still have to steam for 5 minutes2. After that remove from heat (if you like crab with shell skip this step) remove the shell.3. Heat 2 tbsp of oil in a pan, add the onions, fry them till it becomes translucent.4. Fry the red chilies, peppercorns, fennel seeds, cinnamon and cumin.5. Grind them with coconut into a thick paste.6. Now add the pressed garlic, little salt and the above ground masala and mix it well.7. Now add the tomatoes, curry laeves, turmeric powder and the required remaining salt into it.8. Let them cook for about 4-5 minutes in medium heat with lid covered.9. When the masala smell goes off, add the crab meat (removed from shell) gently mix it with the masalas and add water to your liking for gravy consistency (about 1/2 cup) or you can just make it dry. Finally add a tbsp of oil on top of it.10. Let them boil for about 8 minutes in medium heat.11. After that remove from heat and garnish it with coriander leaves.

Curried Shrimp Skewers13 comments

Ingredients: Raw Shrimp : 30 to 35 ( Deveined and unshelled) Yogurt : 2tbsp Oil : 2 tsp Onion : 1 ( medium) Tomato : 1/2 Ginger and garlic paste : 2 tsp Red chili powder : 1 tbsp salt : required to taste coriander leaves : 2 tsp Turmeric powder : 1/4 tspMethod of Preparation :1. Marinate the shrimp with yogurt and turmeric powder for about 20 to 30 mins.2. After that heat oil in a kadai, add onions and saute it until it becomes soft.3. Now add the red chili powder and mix it well.4. Add the ginger & garlic paste and mix it nicely with the above mixture .5. When the masala gets fully cooked, add the tomatoes and cook it.6. Add 1/4 cup of water and the shrimp now (make sure you didnt add any water after this step ) .7. Now cover the lid of the pan and let it cook till the tomatoes and shrimp gets cooked well.8. After that open the lid and let it cook in simmer until it becomes dry.9. Finally add the coriander leaves and mix it all together.10. Now remove from heat and let it cool .11. Arrange the shrimp in the skewers or chopsticks one by one and you can also add onions, capsicums ( lightly saute) in between them and cherry tomato in the end. Its totally up to your creativity.Mutton Liver Fry12 comments

Ingredients: Liver 500 gm(cut into small pieces) Turmeric powder 1 tsp Red chili powder : 1 tbsp (according to your spice level) Coriander powder 1 tbsp Black Pepper 1 tsp(opt) Onions 1/2 cup(chopped) Ginger&Garlic paste 1 tbsp Cinnamom stick 1 sticks Cloves(Grambu) 3 nos Curry leaf 1o Salt As reqd Oil 3 tbspMethod of Preparation:1. Heat a pan and pour oil in it.2. Add cinnamon, cloves andfinely chopped onion fry them till it becomes soft and translucent.3. Now addginger& garlic paste sautee it till the raw smell goes off.4. Add finely the cut tomato and little salt mix it all together till it becomes soft.5. Now add curry leaves, turmeric , coriander and chilli powder.6. Fry them all together till becomes dry.7. Finally add the washed liver pieces(Make sure you add some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it).8. Now add enough water to cover the mixture(1/4 glass of water). If you want it to be semi-dry add some more water.9. Occasionally stir-fry. Cook in low flame.10. Add some pepper when you want it little spicy and some more flavor.11. Just let it sit in the flame for 15 minutes the liver fry will be ready. Dont over cook it it will become hard.12. Finally garnish with cilantro.13. Serve them with naan, rotis, parathas, rice , idli and dosa.Spicy Mutton Chukka10 comments

I am sure you have one of these obscure things in the vast array of food that we consume, that just hits the spot with certain dishes. Mutton chukka is one of those dishes for me. Being a southie, it tastes heavenly with rice dishes like Sambar rice, Rasam rice & even Briyani. If you make it a little not-so-dry you can even have it paratha or rotis.Ingredients: Oil : 1/4 cup Mutton : 1/2 kg (cut into small pieces) Onion : 2 cups Tomato : 1/2 cup Chili Powder : 2 tbsp Green chilies : 2 to 3 Turmeric Powder : 1/4 tsp Ginger : 2 tbsp garlic : 3 Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Cloves: 3 Bay leaves : 2 Cinnamon : 1/4 Curry leaves : 8 to 10Method Of Preparation:1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.4. And add the mutton with turmeric powder, a glass of water and little salt.5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.6. After its cool just separate the water and mutton from the pressure cooker. Keep them separately.7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.9. Let it cook covered in medium heat for about 10 minutes.10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.11. Add the curry leaves on top of it.12. Fry them till it becomes dry and remove from heat.13. Serve them hot with roti or rice.Spicy Mutton Curry61 comments

Ingredients: Mutton:500gm Onion : 2 Tomatoes : 2 Ginger& Garlic Paste : 3 tbsp Oil : 5 tbsp Cinnamon stick : 1 inch Cloves : 3 Bay leaves : 2 Fennel seeds : 1 tbsp Turmeric Powder: 1tsp Curry leaves : 6 to 8 Red Chili Powder : 1/2 tbsp Coriander powder : 1 tbsp Black Pepper : 2 to 3 tbsp ( according to your spice level) Coriander leaves : few ( for garnishing)Method Of Preparation:1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .2. Add tomatoes and fry them all together for about 5 minutes .3. Remove them from heat and let it cool for few minutes.4. Grind em into a smooth paste. Keep it aside.5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste .6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.11. If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.12. Garnish it with coriander leaves.

Andhra Mutton Curry / Lamb Curry14 commentsIngredients : Mutton/ lamb : 600 gms Onion : 2 (medium) (finely chopped) Tomato : 3 (finely chopped) Oil : 4 tbsp Curry Leaves : 6-7 Coriander Leaves : for garnishing Ginger & Garlic Paste : 1 1/2 tbsp Turmeric powder : 2 tsp Cumin seeds : 1/4 tspMasala To grind : Cloves : 3 Cinnamon : 1 Bay Leaves : 1 Cardamom : 3 Coconut : 1/4 cup (shredded) Coriander Powder : 1 tbsp Whole red chilies : 4-5 (according to your spice level) Whole Black pepper : 1/2 tbsp Coriander Leaves : 1/2 cup Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Onion : 1/4 cup (from mentioned above)Method Of Preparation :1. Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and turmeric powder for four to five whistles or till it becomes tender. After that remove it and separate the water and mutton.2. Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red chili, whole black pepper, cumin seeds and fennel seeds ). Let it cool and grind them into fine powder. Keep it aside.3. Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into the above ground mixture.4. Add the remaining ingredients (coconut, coriander leaves and coriander powder). Grind them all together into a coarse paste.5. In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.6. Then add the ginger garlic paste fry them for few minutes and add the pressure cooked mutton fry them all together for 3-4 minutes.7. Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.8. Finally add the ground mixture and some water ( which is separated from the mutton and you can adjust the water according to the consistency you want) mix it all together let it sit in the heat for 5 -10 minutes.9. When the masala smell goes off and the oil starts to separate at the top, remove from heat and garnish it with coriander leaves and lemon juice.10. Serve it hot with chapathi or rice orHyderabadi dum biryani.

Shrimp Biryani21 comments

This recipe is very easy to make and it tastes as good aschicken biryani.Preparation Time: 45 minutesServes: 3-4Ingredients: Shrimp : 500gms (washed and cleaned) (deshelled) Onion : 2 (medium) (Finely chopped) Basmati Rice : 2 cups (soaked for 20 minutes) Tomato : 2 (finely chopped) Fennel seeds : 2tsp Cinnamon : 1 Cloves: 3 Bay leaves : 1 Ginger & Garlic Paste : 1 1/2tbsp Green chili : 4-5 (according to your spice level) Curry Leaves : 5-6 Mint Leaves : 1/2 cup Yogurt : 1/2 cup water : 3 cups Coriander leaves : a handful Red chili powder : 1 1/2 tbsp Coriander powder : 2 tbsp Biryani masala : 1/2 tbsp (optional)Method of Preparation:1. Soak the Basmati rice for 20 minutes.2. Grind the mint leaves and coriander leaves into coarse paste and keep them aside.3. In between that heat oil in a pressure cooker and add fennel seeds, bay leaves, cinnamon and cloves.4. After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes translucent.5. Now add Ginger & Garlic paste and fry them again for few minutes.6. After the raw smell goes off add tomatoes, curry leaves and green chilies .7. Fry them all together by adding salt for 3-4 minutes.8. Now add turmeric powder, red chili powder, coriander powder and biryani masala.9. Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.10. Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add 3 1/2 cups of water.11. Bring into boil and add the rice (soaked) and some oil on top of it.12. Now add the ground mixture (mint and coriander leaves) mix it all together.13. Pressure cook the biryani for one whistle or in medium heat for 20 minutes.14. Remove from heat and wait till the pressure goes off.15. After that remove the lid squeeze some lime juice on top of it.16. Serve it hot with raitha andshrimp curry

Egg adai kozhambu Omelete curry13 comments

Ingredients: Eggs-3 Mustard seeds-1/2 tsp Curry leaves-a few Onion-1/2(finely chopped) Turmeric-1/4 tsp Oil-1 tbspMasala to grind: Cumin seeds-1 tsp Pepper-1/4 tsp Red chillies-3 to 4 Split roasted gram(Dalia)-2 tbsp Coconut-2/3 cupMethod of preparation:1. Heat 1tsp oil in a pan and fry cumin seeds, pepper and red chillies.2. Then grind them with the split roasted gram to fine powder.3. Beat the eggs and add 3tsp of this powder and very little salt.4. Then make it like an omelet.5. To the remaining ground powder add little water and the coconut and grind it to make it as a paste.6. Heat oil in a pan and add the mustard seeds, curry leaves followed by the onion and salt.7. Fry it till it becomes translucent and add the turmeric.8. Add the ground paste and add some water.9. Allow it to boil for 5 minutes.10. Cut the omelet to small pieces and add them 15 minutes before serving else the omelet pieces will absorb the gravy.

Shredded Fish curry Fish Puttu Kuzhambhu13 comments

Ingredients: Fish : 2 lb(King Fish or Tilapia) Coconut oil : 2 tbsp Pearl onions : 1/2 cup Tomato : 2 Curry leaves : 6 to 7 Green Chili : 1 tsp(chopped) Salt : According to your taste Garlic : 3(Whole) Coconut Milk : 1/4 cup Turmeric Powder : 1/4 tsp water : 1 cupFor Masala : Urad dal : 1tsp Channa dal : 1 tsp Whole Red chilies : 4 Fenugreek Seeds : 1/4tsp Whole Black Pepper : 1 tsp Raw rice : 1 tspMethod Of Preparation :1. Fry all the above masala ingredients without adding oil and grind them in to fine powder . Keep it aside.2. Heat a pan with a coconut oil in it.3. Add pearl onions and fry them until it turns into golden brown.4. And add the chopped green chilies fry them for few minutes and add garlic , curry leaves in it . Fry it for 3 to 4 minutes.5. Now add the Ground masala ( 2tbsp) fry that masala in that oil for 3 minutes in low flame.6. Add the fish (chopped) and salt fry them for few minutes.(I used King fish which gives very good taste to this curry but if you dont get king fish you can use any kind of fish).7. Now when the fish color changed increase the flame , add the chopped tomatoes , turmeric powder and a cup of water.8. Boil them for 5 minutes. when oil separates in top add the coconut milk , just boil it for 2 minutes and remove from heat.Serve hot with rice.