MUGHALAI CHICKEN

INGREDIENTS :

Chicken - 1 kg

Turmeric powder - 1 tsp

Salt to taste

Corinader leaves

To paste: 

Onion - 1 big

Cashews - 15 

Almonds - 15

Green chillies - 4

Curd - 1/4 cup

To powder:

Jeera - 1 tsp

Coriander seeds - 1 tsp

Cloves -2

Cinnamon -1

Chilli powder - 2 tsps

Marinate the chicken with Turmeric powder, Chilli powder, Curd - 3 tsps, Salt for an hour.

METHOD OF PREPARATION: 

1. Fry onion in a spoon of oil till golden brown. Remove from the flame and allow it to cool.

2. Blend onion with Cashews, almonds, green chillies and curd smoothly, with little water.

3. Dry roast jeera, coriander seeds, fennel seeds, 2 cloves, 1 cinnamon. Grind them finely with Chilli powder.

4. Heat oil. Once hot, add in the blended onion paste and saute well.

5. Then, add in the powdered masala to it and mix it well with little salt. Followed by marinated chicken. Mix it well. Add 1/2 cup of water. Cover with a lid and cook in slow flame for 15-20 minutes till the chicken is cooked well and the oil separates out. Garnish it with Corinader leaves.

Serve hot with Rice or Roti or Naan.

 

CHETTINAD PRAWN

INGREDIENTS : 

Prawns - 1 kg 

Garlic cloves- 8 

Onion - 1 cup 

Chilli powder - 2 tsps 

Turmeric powder - 1 tsp 

Tamarind - a small lemon size 

Salt to taste 

Mustard and Fennel Seeds - 1 tsp 

Curry leaves 

Tomato - 2 medium

To grind:

Dry roast coriander seeds - 1 tsp, Jeera - 1 tsp, Dried red chillies- 10, Coconut pieces - 10, Methi seeds- 1/2 tsp. Grind them finely with little water.

METHOD OF PREPARATION : 

1) De-vein and marinate the Prawns with 1 tsp turmeric powder and chilli powder , lemon juice and salt for 1 hour. 

2) Heat oil in a kadai . Once hot , add mustard , fennel seeds . When it splutters , add chopped onion and garlic .Saute till tender. 

3) Then add chopped tomato , curry leaves and salt. 

4) Add all the powders, grinded masala, tamarind water, 1/2 cup water and mix it well. Bring it to boil and cook till the raw small leaves. 

5) Finally, add in the prawns and cook for 5 minutes. Till the prawn is cooked well and the gravy leaves out oil. Garnish it with coriander leaves.

 

MUTTON ROGAN JOSH

INGREDIENTS :

Mutton - 1 kg

Fresh curd - 1 cup

Garlic cloves - 4

Ginger - a small piece

Fennel seeds - 1 tsp

Garam masala - 1 tsp

Red Chilli powder - 2 tsps

Bay leaves - 2

Cloves -2

Cardamom - 2

Cinnamon sticks -2

Coriander leaves - few

Turmeric powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Wash the mutton well and marinate with chilli powder, turmeric powder, 1 tsp of curd and salt for an hour.

2) Blend Garlic cloves, fennel seeds and Ginger to a fine paste.

3) Heat oil in a pressure cooker. Add in whole spices, when it splutters add in finely chopped onion and saute it till tender.

4) Then add in the blended paste and saute till the raw smell leaves. 

5) Add in garam masala, chilli powder and salt.

6) Add in the mutton and saute it till it leaves out water.

7) Add in the curd with little water. Cover with a lid and cook for 8-10 whistles or till mutton is cooked well. 

Allow the steam to leave. Cook without lid in medium flame till the curry leaves out oil. Garnish it with Coriander leaves.

 

CAULIFLOWER PEAS PORIYAL

INGREDIENTS :

• Peas - 250 gms
• Cauliflower florets - 1 1/2 cups
• Onion - 1
• Urad dal - 1 tsp
• Mustard - 1
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Add mustard and urad dal. Once it splutters, add chopped onion and saute till tender.

2) Add Peas and cauliflower florets with little water .Cover with a lid, cook till the it is cooked. Then add turmeric powder, chilli powder and salt. 

3) Cook till dry. Serve hot with Rice or Roti.

 

PRAWN CURRY (Village style)

INGREDIENTS :

• Prawns - 350 gms
• Tomatoes - 2 small
• Onion - 1 big 
• Chilli powder - 4 tsps
• Turmeric powder - 1 tsp
• Salt to taste

To grind :

Jeera - 1 tsp

Dried RedChillies - 10

Coconut pieces - 6

Coriander seeds - 2 tsps

Fennel seeds - 1 tsp

Dry roast them and then blend them finely with little water.

METHOD OF PREPARATION :

1) Clean and devein the prawns and marinate with ginger garlic paste, turmeric powder, salt and chilli powder for an hour.

2) Heat oil in a pan. Once hot, saute onion and tomatoes till tender.

3) Add in the grinded masala with little water. Add in Chilli powder, Turmeric powder and Salt.

4) Then, add in the prawns. Bring it to boil, cook till the oil separates out.

Serve hot with Rice or Roti.

PEPPER CHICKEN

INGREDIENTS :

Chicken - 500gms

Onion - 2 big onions

Green chillies - 4

Dried Red chillies - 5

Salt to taste

TO GRIND :

Ginger - a small piece

Garlic cloves - 5

Coriander seeds - 1 tsp

Jeera - 1 tsp

Peppercorns -  2tsp

Dry roast the ingredients and grind them finely.

Marinate the chicken with 1 tbsp of the grinded masala, turmeric powder, turmeric powder, salt and curd for an hour.

METHOD OF PREPARATION:

1) Heat oil in a pan. Saute onion till soft and tender.

2) Add in the dried red and green chillies.

3) Add in the marinated chicken with the remaining masala and add water.

 4) Cover with a lid and cook till done and the water is drained completely making it a thick gravy.

CHETTINAD MUTTON FRY

INGREDIENTS :

• Mutton/ Lamb - 750 gms
• Small onions/ Pearl Onions/ Shallots - 1 cup
• Tomato - 2 small
• Chilli powder - 2 tsps
• Salt to taste

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

To marinate :

Curd - 1 tsp

Turmeric powder - 1 tsp

Ginger garlic paste - 1 tbsp

Salt to taste

METHOD OF PREPARATION:

1) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the marinated mutton, saute for few minutes till it leaves out water. 

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame .Garnish it with Corinader leaves.

Serve hot with Rice.