Varutha Thenga Egg curry. (Nithisri )

Varutha Thenga Egg curry.

Ingredients

To roast in Coconut oil and grind
Egg - 4
Coconut scrappings - 1/2 cup
Pepper corns - 2 tsp
Cardamom - 2
cinnamon - small stick
Jeera - 1tsp
Sombu - 1tsp

other ingredients
Onion - minced - 1
Tomato - 2 medium
Ginger garlic paste - 1tsp
Turmeric - 1tsp
Chicken masala or Chilly powder or Chilly - coriander powder - 1tsp
Green chilly -2 small.


To garnish
Curry leaves.

Method:
1) Take a kadai and pour 1tbsp coconut oil when hot. Add the , pepper corns, cardamom, jeera, sombu and cinnamom sticks and coconut scrappings one by one. Roast the whole thing until the coconut turns golden brown. Remove from flame. Cool it dowm and make a paste. Not required to add water while grinding.

2) In the same vessel, add some more oil and saute the minced onions, green chillies chopped followed by ginger garlic paste and tomato. Once the raw smeel of ginger garlic paste is gone and tomato turns pulpy, add the ground paste.

3) Add some turmeric powder, chicken masala and fry still raw smell of the powders go away. Adjust the consistency by adding water. Add the boiled eggs towards the end. Either whole or cut into two. 

4) I prefer the consistency equal to that of a thokku so it goes well with Rice, dosa and Roti.

5) Finally garnish the curry with fried curry leaves in oil.

Ilish Maacher Paturi (Kugan )

Ilish Maacher Paturi (Indian Fish Recipe) :-


Tender Hilsa pieces smoked in banana leaves is something you can’t resist. A true Indian recipe, Bhapa Ilish or Hilsa in thick mustard gravy will tickle your taste buds definitely. As this Hilsa preparation is a very versatile and easy recipe, it definitely deserves a place in your cook book.

Ingredients for Ilish Maacher Paturi :-
4 pieces Hilsa Fillets
80 gm mustard oil
75 gm mustard paste
2 gm Kalonji (nigella seeds)
1 tsp turmeric powder
5 gm red chili powder
5 gm sugar
Salt according to taste
4 pieces Banana leaves (Cut it into squares and put on hot griddle for half a minute to make it soft)

How to make Ilish Maacher Paturi? :-
Step 1:Cut and clean the fish fillets (Boneless pieces of approx 4 inch square)
Step 2: Marinate it with half of the mustard oil quantity given in above ingredients, kalonji, turmeric powder, red chilli powder and salt. Keep aside for an hour
Step 3: Now add mustard paste, sugar and remaining mustard oil
Step 4: Adjust the seasoning and again keep aside for half an hour
Step 5: Take individual fish pieces and wrap it in banana leaves. Pierce with tooth picks so that they do not open
Step 6: Put it in the steamer for 5-8 minutes or until the fish is cooked
Step 7: Serve it hot

Text Copyright by : jagran

SQUID SAMBAL

SQUID  SAMBAL

Ingredients:
500 grms med-sized squid cleaned and cut into thick rings.
4 tbs oil
2 ripe tomatoes quartered
1 large onion sliced
1 tbs tamarind paste
1 cup water
1 tsp palm sugar

To grind:
10 shallots
4 cloves garlic
5 tbs chillie paste
4 candle nuts or cashew nuts.

Method:
Heat   wok on high, add oil and stir fry the ground ingredients
Till the oil oozes out.
Add onions, tomatoes, tamarind mixed with the cup of water
Sugar and salt.
Cover, reduce heat to medium, simmer till the tomatoes are
Well mashed and sauce thickens.
Add squid, stir fry till just opaque, do not overcook.
Dish into a serving dish, allow to sit for about 10 minutes.
Serve with roti, or steaming rice.

SARDINE SAMBAL

SARDINE SAMBAL

Ingredients:

1 large can of sardine.
1 big tomatoes chopped
2 fresh red chillies sliced
2 big onions sliced
2 pips of garlic mashed
3 tbs chillie paste
1 tbs   thick tamarind paste
Sugar to taste
Salt to taste
2 tbs of oil
Juice of lime
1 onion cut into rings.

Method:
Heat a wok and add the oil, add the mashed garlic.
Let it brown a little, add in the sliced onions.
Saut till the onions are limp.
Add in the tomatoes and cook till they are mushy.
Add in the chillie paste and fry till oil comes up.
Add in the tamarind paste and the sauce from the sardine.
Cook well , add in sugar, salt to taste and the red chillie.
Now add the sardine and mash slightly.
Stir well and let it boil once.
Remove and add little lime juice and the onion rings.
Serve with rice or chappati.

Note: If you want the sambal a bit watery, add little
Water when you add the tamarind paste.

Stuffed Fish

Stuffed Fish (Selviem)

suja,
i think long back u asked about stuffed fish. sorry for the delay.

here is the receipe.

u can try with the fillets of any fish.

clean and marinate with little mustard sauce, dash of pepper powder, salt(little) coz in mustard sauce contains salt. lime juice little. keep this for 1/2 hour.

one egg boil and discard yellow and chop white in tiny pieces.

small potato boil and chop in to tiny pieces.
par boil carrot, french beans and chop into tiny pieces.

in a pan, add few drops of olive oil, add 2 tblsp of white onion chopped, saute for a minute.
now add 1 tblsp of chopped tomatoes, just cook for a minute.
then add par boil carrot, french beans and 1 tblsp of chopped cabbage saute for a minute.
then add all coloured capsicum (yellow,orange,green and red) chopped all together 2 tblsp
then egg and saute for 2 minutes. adjust salt, pepper .
then switch of the fire add herbs according to ur wish.
i add oregano,parsely, thyme, sage and rosemarry.

this is the stuffing. now take aluminium foil place one fillet, spread the stuffing and cover it with another fillet. cover the fillet with the toothpicks in all corners. cover it with foil tightly and grill it in the oven. this will be filling and we can have it with soup.

CHICKEN IN SOY SAUCE

This is a very nice chicken in soy sauce recipe.
I made this with meal maker.
Same way as for chicken.
Thanks. Kugan98

CHICKEN IN SOY SAUCE

Ingredients:

1 kg chicken cut into small pieces
1 tsp ginger juice
1 tsp garlic juice
¼ tsp tumeric powder
½ tsp red chillie powder
Little salt
Marinate for about 3 hours or over night.

1 big onion sliced
5 pips garlic cut julienne
2 cm thumb size ginger cut julienne
2 green chillies cut julienne

2 tbs thick soy sauce (more if you want the colour darker)
2 tbs light soy sauce (more or less according to the salt taste)
Juice of 1 lime
Oil for frying

Method:
Heat oil in a wok, add the chicken pieces and fry them ¾ cooked.
Remove and keep aside. Remove all oil from the wok.

In the same wok , add 1 tsp of oil,
Add in the onion, garlic, ginger and green chillies.
Sauté little while till the onion turns little limp.
Dish out and keep aside. We do not want the ingredients to become very soft.

In the same wok, add both the sauces, and 2 cups of water.
Add in the fried chicken pieces.
Let it come to a slow boil, till all the sauces are absorbed by the
chicken pieces. Keep stirring now and then. Taste for salt.
When nearly all the sauce is dry, add in the fried onion, ginger mixture.
Squeeze the lime juice, give a good stir and remove.
Garnish with onion rings or cut coriander leaves.

For those who do not like to fry the chicken,
You can add in the chicken pieces, when you add the sauces
with water. Add more water and let the marinated chicken cook in the sauce.

STUFFED FISH

Let me post a Malaysian style of stuffed fish.


STUFFED FISH
Ingredients:
2 hardtail mackerel

Spice Paste:
3 fresh red chilies
5 dried chilies
10-12 shallots
2 pips garlic
1 tbsp coconut scrappings
1 tsp salt
1 tsp sugar
1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps
1/4 cup oil

Method:

1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish. Remove the intestines and the gills.. Clean rub salt inside as well as out side the fish,and keep aside.

2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.
3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.

3. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
4. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately
5 You can also grill the fish.


Thanks To The Net And Owner For The Picture:

NANDU RASAM (CRAB RASAM)

here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.


NANDU RASAM

Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder

Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.

Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.

Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.

MUTTON IN THICK GRAVY

MUTTON IN THICK GRAVY

Ingredients:
1 kg boneless mutton
¼ tsp tumeric powder
1 tbs ginger paste
1 tbs garlic paste
1 tbs curds
1 cup of water more if needed
Salt to taste

50 grms ghee
1 onion chopped
3 tbs onion paste
1 tsp aniseed paste
2 tbs of chillie powder
2 tsp of coriander powder
1 tbs of kas kas paste
250 grms tomato made into puree
Little coriander leaves for garnishing
Little lime juice
For seasonings:
Cinnamon stick, cloves, bay leaf , cardamoms curry leaves.

Method:
Add 1 cup of water and boil the mutton with the tumeric powder, little salt, little ginger , garlic paste and the curds.

When the mutton is cooked remove and keep aside.
You will have little gravy with the mutton.

Heat a thick bottomed pot.
Add in the ghee, add in the seasonings.
Sauté well. Add in the chopped onion and let it become
little brown. Add in the ginger garlic paste.
Stir nicely. Now add in the onion paste, aniseed paste.

Stir well again, now add in the chillie powder, coriander powder,
Keep the flame low and stir well.
Now add in the kas-kas paste and the tomato puree.
Stir well so that all the spices get mixed well.
Add in the boiled mutton with the gravy

Cook on low fire so that all the raw smell goes and the gravy becomes thick. You can see the oil separating in the gravy
Remove and garnish with coriander leaves, and lime juice

GRILLED CHICKEN WINGS / BBQ honey chicken

GRILLED CHICKEN WINGS

Ingredients
8 chicken wings prick with a fork
1 tbsp corn oil

Marinade:
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp fish sauce
Dash of pepper

Method
Combine marinade ingredients in a mixing bowl. Add chicken wings to marinade and season for several hours or preferably overnight in the refrigerator. Drain chicken wings and reserve the marinade..

Add a tablespoon of oil into the reserved marinade and brush chicken wings with it.. Grill the chicken wings or barbecue them.

Turn over and baste with remaining marinade frequently. Serve barbecued chicken wings on individual plates with salsa (dipping sauce). and a slice of lime.



Thanks To My friend For The Picture

Chicken Chillie aka White chili

Chicken Chillie (Suja)

White chili is a type chili cooked with chicken rather than red-meat. I tasted it at a friend's house and she passed along her recipe. She made it using a slow cooker. You can also make it on the stove top. Recipe is as follows

Chicken Chili
1 cup cooked and shredded chicken breast
1 15 oz can of northern beans
1 onion choppend
2-3 jalapenos sliced
2 cloves garlic crusHed
2 tsp cumin seeds
2 cups chicken broth
water 1-2 cups
2 tbsp of country gravy mix(I normally use corn-starch or maida mixed with 1/4 of water. It is mainly a thickening agent)
Cilantro and green onions to garnish.
Can also add 1/2-1 tsp of powdered pepper

Combine all the ingredients and put it in a slow cooker on low for about 4-5 hours.

Serve with shredded cheddar cheese and tortilla chips.

Alternatively you can brow the onions lightly and cook on a large pot for 1 hour on sim. Tastes good.

Try it and let me know.

Regards,
Suja

CHICKEN 65

CHICKEN 65

Ingredients:
(A)
500 grms boneless chicken cut into bite pieces
2 tsp chillie powder
1 tsp ginger paste
1 tsp garlic paste
¼ tsp pepper powder
1 egg white
1 tbs curds
2 tbs corn flour
1 tsp all purpose flour
Salt to taste
1 tsp oil
Little orange colour

(B)
Oil for deep frying
Curry leaves
Lemon juice or slices

Method:
Mix all the ingredients in (A).
You can marinate over night or for about 3 hours.

Heat a wok with oil for deep frying.
Drop few pieces at a time and deep fry them well.
It should not be over fried.
The chicken should feel crisp on the outer side,
but soft inside.

Fry all the chicken pieces in this manner.
Fry some curry leaves and sprinkle on the chicken pieces.
Serve with lemon slices or squeeze some lemon juice on them .
Serve them on a bed of lettuce.

Chicken 65

Chicken 65 (Selviem)

chicken 65, my mom's receipe.

chicken cut into pieces, either with or without bone.

marination items:
-----------------

pepper jeera powder coarsely ground
salt
red food colour
ginger garlic paste
lemon juice
little coconut milk powder
little curd

mix and keep overnight, pour little oil, put 3 to 4 chicken pieces and cover with the lid, then after sometimes turn pieces cook and remove.

with the same marination, i do grilling.

try this . let me know whether u like it or not.

SPICY FRIED FISH

Here is a nice spicy fried fish recipe.
If you are entertaining, you can use a whole pomfret (vavwall)
fish , or slices of Spanish mackerel (vanjaram) fish.


SPICY FRIED FISH

Ingredients:
5 pieces of scad fish (thenga parai)
Little salt
1 tbs garlic paste
1 tbs of ginger paste
1 tbs lemon juice
1 tbs of red chillie powder

100 grms besan powder
Little curds
Little salt
Little water

Oil for deep frying
Salad leaves, cucumber slices, tomato slices,
Lemon wedges

Method:

Clean the fish, removing the stomach contents, also the gills.
Leave the head and tail intact
Make two slits across the body on both sides.
Apply salt, lemon juice, ginger paste, garlic paste
and chillie powder. Marinate for about 20 minutes.

Now make a slightly watery batter of the besan flour, curds,
salt and water.
Keep the marinated fish dipped in the batter for about 15 minutes.
Now heat the oil in a wok and deep fry the fish, till golden and crisp.

Serve on a bed of salad leaves, with a lemon wedge.
Garnish with cucumber slices and tomato slices.

CRAB PUTTU

Ingredients:

500 grm crab meat ( you can buy in the supermarket)
Salt to taste
¼ tsp turmeric powder

3 medium onions chopped
3 pips garlic chopped
1 tsp ginger paste
4 green chillies, slit and cut into small pieces
3 tbs grated coconut

1 tsp aniseeds
1 tsp urad dal
1 sprig curry leaves
1 tbs lime juice or to taste
Little coriander leaves chopped
2 tbs oil
1 tbs ghee

Method:

Mix the turmeric powder and enough salt to the crab meat.

Heat a non stick wok, add in the oil and ghee .
Add in the aniseeds and urad dal.
When they splutter, add in the ginger and garlic.
Sauté well, add in the chopped onions, sauté well.
Add in the chopped green chillies and curry leaves.

Fry nicely, now add in the seasoned crab meat.
Fry turning over very quickly, do not mash the meat.
Now add in the grated coconut and keep on turning it over.
The coconut will brown here and there giving a very good aroma.

Lower the heat and sprinkle the lime juice.
Give it a final toss and dish out.
Garnish with the cut coriander leaves.
Your crab puttu is ready.

CHICKEN SALNA

Actually my aunt got these recipes from a road side stall owner
in Madurai. His cousin works in her hotel.
See if it is alright. Thanks. Kugan98


CHICKEN SALNA

Ingredients:

300 grms small pieces of chicken with bones.
Apply little tumeric powder and keep aside.

To Grind:
4 green chillies
1 tsp cumin seeds
2 tbs roasted groundnuts
3 tbs scrapped coconut
1 inch cinnamon stick
3 cloves
3 cardamoms

1 tbs ginger paste
1 tbs garlic paste

1 tsp chilli powder
2 tsp coriander powder
2 medium onions chopped fine
2 tomatoes chopped fine
2 potatoes cut into medium pieces
1 sprig of curry leaves
2 tbs mint leaves
2 tbs coriander leaves
2 bay leaves
1 tsp aniseeds
2 tbs oil
Salt to taste
3 green chillies slit


2 tsp besan powder + 3 tbs sour curds

Method:

Heat a pot with the oil, add in the aniseeds and bay leaves.
Let it splutter, add in the chopped onions
Sauté for a minute, add in the curry leaves, mint and coriander leaves.
Add in the ginger and garlic pastes,
Stir well add in the tomatoes and cook till turns mushy.
Add in the chicken, chillie powder, coriander powder,
salt and potatoes. Mix nicely. Add in 2 cups of water.
Cook for about 10 to 15 minutes .

Now add another 2 cups of water to the ground masala .
Add it to cooked chicken. Let it come to a boil.

Mix 1 cup of water to the curds and besan flour.
Pour the mixture into the boiling gravy.
Cook for another 20 t0 30 minutes, on low heat.
Stir slowly once in a way.
The gravy should be thin, taste for salt.
Add in the slit green chillies and remove.
Keep closed for a while for the green chilies
to release the aroma. Enjoy with parotta.

CHILLI PRAWNS

CHILLIE PRAWNS
Ingredients:
1 onion finely sliced
1 tbs ginger finely chopped
1 tbs tomato paste
1 tbs light soy sauce
1 tbs lime juice
tsp tumeric powder
tsp chillie powder
1 tbs crushed chillie flakes
3 tbs cooking oil
Salt to taste
10 large prawns, cleaned and deviened.
Little chopped spring onion leaves for garnishing

Method:
Marinate the prawns with tumeric powder,
Chillie powder and lime juice for about half an hour.
Fry in little oil, till crisp on both sides. Set aside.
Heat the remaining oil in a wok.
Add the ginger and onions. Saute for few minutes
Till the onions are limp.
Add tomato paste, soy sauce and chillie flake
And stir fry for a minute till oil seperates.
Add the prawns and about 3 tbs of water.
Fry for few minutes blending spices well.
Taste for salt and remove.
Garnish with chopped spring onion and a slice of lime.

Kozhi Rasam

CHICKEN RASAM

Ingredients:
1 kg chicken bones, legs,neck,breast bones
you can buy it in the market
3 tbs coriander seeds
1 tbs pepper seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds or kas-kas
2 pieces cloves
1 inch cinnamon stick
2 dry red chillies
tsp tumeric powder
2 sprigs curry leaves
8 small onions
salt to taste
2 tbs or more sesame oil (nallanai )

Method:
Pour 1 tbs of oil and roast all the ingredients
Except the small onions and tumeric powder
Remove everything. Now pour a little oil
And saut the small onions.
Let everything cool. Then grind all the ingridents in a mixie
Leave out the onions first.
Add little water to make a fine paste.
Now add the onions and grind roughly.
In a deep pot add oil and fry the chicken bones with tumeric powder
Till the raw small goes. Add the paste and mix nicely.
Now add 6 cups of water and boil well. Add salt.
Or you can pressure cook for 2 whistles.
Strain the rasam and drink it piping hot.
You can really work out a good sweat.
Good for flu and chest colds
You can also eat it with steaming soft rice.

MIXED VEGE WITH CHICKEN

this is a non-vege dish.
Good to take it to a pot luck party.


MIXED VEGE WITH CHICKEN

Ingredients:

200 grms chicken meat cut into cubes.
200 grms squids cut into rounds or fresh prawns.
100 grms long beans cut into1 inch
100 grms carrots cut into strips
00 grms cauliflower cut into florets.
1 big onion sliced
1 tbs chillie paste or more
1 tsp ginger paste
1 tsp garlic paste
1 tsp vinegar
1 tsp thick soya sauce
1 sprig curry leaves
a pinch of sugar
2 tbs oil
salt to taste
coriander leaves for garnishing.



Method:
Put a wok on fire. Add the oil.Now add the onion and saute well.
Add the curry leaves, ginger and garlic paste.
Fry nicely. Add in the chillie paste, and fry till the
Raw smell goes. Add in the chicken, squids and vegetables,
And give a good stir.
Add in cup of water, salt, sugar, vinegar, and soya sauce.
Stir fry, cook till the veges and meat are cooked.
This is a semi dry dish. Remove and garnish with coriander leaves.


Sorry The Picture Is Not Clear:

PALLIPALAYAM CHICKEN VARUVAL

Ingredients:

1 kg nattu boneless chicken
1 cup finely sliced shallots
1 tbs finely chopped garlic
1 tsp ginger paste
½ tsp turmeric powder
10 red dry chillies cut into pieces
1 sprig curry leaves
2 tbs oil
Salt to taste
Little coriander leaves chopped

Method:
Cut chicken into small pieces.
Remove the seeds from the cut chillies.

Heat oil in a pan over medium heat.
Add the cut chillies and let the chillies infuse in the oil.
This step is to flavour the dish. Do not burn the chillies.

Add in the onions and sauté until soft.
Add in the garlic and ginger, fry till the raw smell goes.
Add in the chicken, turmeric powder and salt.
Fry until the chicken is seared and well cooked.
Sprinkle little water if needed. Fry till all the juices are evaporated.
Add the curry leaves and fry for a second.
Remove and garnish with coriander leaves.