KING FISH / AYKORA / CHEMBAN FISH FRY- STEP BY STEP INSTRUCTIONS WITH PICTURES

KING FISH / AYKORA / CHEMBAN FISH  FRY-

STEP BY STEP INSTRUCTIONS WITH PICTURES

INGREDIENTS

FISH- 1 KG

RED CHILLY POWDER- 2 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

SALT

CURD-1/4 CUP

VINEGAR- 2 TABLESPOONS

LIME JUICE-2 TABLESPOONS

OIL-2 TABLESPOONS

FENNELSEEDS- 1TABLESPOON

CUMIN SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE

GARLIC-5 CLOVES

GREEN CHILLY-1

SHALLOTS-2

CORIANDER LEAVES- 1 TABLESPOON

MINT LEAVES- 1 TABLESPOON

CURRY LEAVES- 1 SPRIG

BLACK PEPPER POWDER- 1/2 TABLESPOON

GARAM MASALA POWDER- 1/2 TABLESPOON

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT FISH IN THE GRINDER

GRINDER WELL

PASTE IT ON THE FISH PIECES

MARINATE FOR OVERNIGHT OR AT LEAST  1 HOUR PREFERABLY IN A REFRIGERATOR

DEEP FRY IN OIL

YOU CAN GARNISH WITH CHOPPED ONION, TOMATO, CAPSICUM, CARROT, AND LIME JUICE OR VINEGAR

KING FISH/AYKORA/CHEMBAN CURRY WITH COCONUT MILK POWDER- STEP BY STEP DESCRIPTION WITH PICTURES

KING FISH/AYKORA/CHEMBAN  CURRY WITH COCONUT MILK POWDER-
STEP BY STEP DESCRIPTION WITH PICTURES

INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK POWDER- 5 TABLESPOONS

WATER- 1 CUP

KINGFISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND COCONUT MILK POWDER WITH WATER IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.

ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
BOIL TILL THE FISH IS COOKED WELL.

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES

FRY TILL BROWN COLOUR
ADD IT TO CURRY

NANNARI SORBET/ NARUNEENDI SARVAT IN YOUR HOME

NANNARI SORBET/ NARUNEENDI SARVAT IN YOUR HOME

INGREDIENTS

NANNARI ROOTS- 4-6
SUGAR- 1/2 KG
EGG WHITE-1
LEMON-1
WATER- 2 CUPS

PREPARATION

SOAK ROOTS IN WATER OVERNIGHT

WHEN SOAKED, REMOVE THE HARD COVERING OF THE ROOT
REMOVE THE STEM FROM INSIDE

NOW CRUSH IT IN A BLENDER

MIX IT WITH SUGAR AND EGG WHITE IN A VESSEL
MIX WELL
NOW ADD WATER AND BOIL

REMOVE THE FOAM FORMED AT THE TOP; WHICH ARE THEIR IMPURITIES
ADD LEMON JUICE

BOIL TILL FOAM FORMATION STOPS AND  THE SORBET THICKENS

STRAIN IT
STORE IT IN A GLASS BOTTLE AND KEEP REFRIGERATED


POUR A LITTLE SORBET IN A GLASS, ADD SODA, LITTLE SUGAR AND LEMON JUICE

THERE YOU HAVE THE TASTY SORBET

ENJOY

RICE PATHIRI/ ROTI STEP BY STEP DESCRIPTION WITH PICTURES

RICE PATHIRI/ ROTI

STEP BY STEP DESCRIPTION WITH PICTURES

INGREDIENTS

RICE FLOUR- ROASTED- 1- 1/4 CUP
WATER- 1 1/2 CUPS
SALT- 1/ 4 TABLESPOON
COCONUT OIL

PREPARATION

BOIL WATER IN A WIDE VESSEL
ADD SALT TO IT

WHEN WATER STARTS BOILING REDUCE FLAME TO LOW, ADD RICE FLOUR LITTLE BY LITTLE; STIRRING CONTINUOUSLY

WHEN IT IS MIXED WELL REMOVE FROM FLAME

knead well to form a smooth dough
YOU CAN SMEAR YOUR HAND WITH LITTLE COCONUT OIL TO PREVENT DOUGH STICKING ON TO YOUR HANDS

ROLL OUT MEDIUM BALLS FROM DOUGH

PRESS IT USING A PRESSER OR ON CHAPPATI BOARD
DUST WITH RICE FLOUR TO PREVENT PATHIRIS STICKING TO EACH OTHER

HEAT A PAN
WHEN PAN IS HOT ENOUGH; PUT IT IN MEDIUM FLAME
PUT 1 PATIRI

TURN PATHIRI AFTER A FEW SECONDS

 NOW TURN IT AFTER 1 MINUTE

YOU CAN SEE PATHIRI POPS UP AFTER SOMETIME
REMOVE FROM FLAME

YOU CAN TAKE IT WITH COCONUT MILK AND SUGAR
OR ANY SPICY CURRIES

CHICKEN PULAO

CHICKEN PULAO

INGREDIENTS

BASMATI RICE- 2 CUP

CHICKEN - 1/2 KG; CUT INTO SMALL PIECES

ONION-2; FINELY SLICED

TOMATO- 1; CHOPPED

CLOVES-3

CINNAMON- 1 INCH PIECE

CARDAMOM- 2-3

BAY LEAVES-4

CORIANDER LEAVES- CHOPPED - TO GARNISH

GHEE- 4 TABLESPOONS

FOR MASALA

CUMIN SEEDS- 2 TABLESPOONS

GREEN CHILLIES-3-4

PEPPER-5/ PEPPER POWDER- 1 TABLESPOON

GINGER-1 INCH PIECE

GARLIC- 3-4 CLOVES

RED CHILLY POWDER-1 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON

TURMERIC POWDER-1/2 TABLESPOON

GRIND INTO A SMOOTH PASTE

PREPARATION

WASH RICE

SOAK IT IN WATER FOR 1-2 HOURS

DRAIN IT

HEAT GHEE IN A VESSEL

ADD CHOPPED ONIONS

FRY TILL GOLDEN BROWN

 

 ADD GROUND MASALA

COOK IN LOW FLAME FOR 2 MINUTES

 

 ADD CLOVES, CINNAMON, PEPPER, CARDAMOM AND BAY LEAVES

 

ADD TOMATOES

ADD  CHICKEN

FRY FOR 5 MINUTES

 ADD 3 CUPS OF WATER AND RICE

 CLOSE WITH A LID

COOK WELL

STIR OCCASIONALLY

 GARNISH WITH CORIANDER LEAVES

PRAWNS PUL.AO

PRAWNS PUL.AO

INGREDIENTS

BASMATI RICE- 2 CUPS
PRAWNS- 1/2 KG

ONION-2; FINELY SLICED
TOMATO- 1; CHOPPED

CLOVES-3
CINNAMON- 1 INCH PIECE
CARDAMOM- 2-3
BAY LEAVES-4

CORIANDER LEAVES- CHOPPED - TO GARNISH

GHEE- 4 TABLESPOONS

FOR MASALA

CUMIN SEEDS- 2 TABLESPOONS
GREEN CHILLIES-3-4
PEPPER-5/ PEPPER POWDER- 1 TABLESPOON
GINGER-1 INCH PIECE
GARLIC- 3-4 CLOVES

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER-1/2 TABLESPOON


GRIND INTO A SMOOTH PASTE

PREPARATION

WASH RICE
SOAK IT IN WATER FOR 1-2 HOURS
DRAIN IT

HEAT GHEE IN A VESSEL
ADD CHOPPED ONIONS
FRY TILL GOLDEN BROWN

 ADD GROUND MASALA
COOK IN LOW FLAME FOR 2 MINUTES

 ADD CLOVES, CINNAMON, PEPPER, CARDAMOM AND BAY LEAVES

ADD TOMATOES

ADD  PRAWNS

FRY FOR 5 MINUTES

 ADD 3 CUPS OF WATER AND RICE

 CLOSE WITH A LID
COOK WELL
STIR OCCASIONALLY

 GARNISH WITH CORIANDER LEAVES

DRIED PRAWNS CHUTNEY/ UNAKKA CHEMMEEN CHAMMANTHI WITH COCONUT AND TAMARIND

DRIED PRAWNS CHUTNEY/ UNAKKA CHEMMEEN  CHAMMANTHI WITH COCONUT AND TAMARIND 

INGREDIENTS

GRATED COCONUT- 3/4 CUP

DRIED PRAWNS-1/2 CUP

SHALLOTS-4

DRIED RED CHILLY-2

GREEN CHILLY-1

TAMARIND- 2 INCH PIECE

SALT

GINGER- 1 INCH PIECE

COCONUT OIL-2 TABLESPOONS

CURRY LEAVES-4

PREPARATION

REMOVE HEAD AND TAIL OF DRIED PRAWNS. CLEAN WELL WITH WATER AND DRAIN WELL.

FRY THE DRIED PRAWNS WELL

SHALLOW FRY DRIED RED CHILLY AND SHALLOTS

GRIND COCONUT, SHALLOTS, GREEN CHILLY, TAMARIND, SALT AND GINGER INTO A FINE SMOOTH PASTE

ADD COCONUT OIL AND CURRY LEAVES

LONG BEANS OR PACHA PAYAR EASY UPPERI/THORAN

LONG BEANS OR PACHA PAYAR EASY UPPERI/THORAN

INGREDIENTS

LONG BEANS- 250 GRAMS

SHALLOTS- 5-8
DRIED RED CHILLIES- 4-5
CURRY LEAVES- 1 SPRIG
SALT
OIL

PREPARATION

CUT LONG BEANS INTO PIECES
CRUSH SHALLOTS AND DRIED RED CHILLIES

HEAT OIL IN A PAN
SAUTE CRUSHED SHALLOTS AND DRIED RED CHILLIES AND CURRY LEAVES

ADD CHOPPED LONG BEANS AND SALT
CLOSE THE PAN 
COOK IN LOW FLAME

CHETTINAD PEPPER CHICKEN FRY/ CHETTINAD MILAGU KOZHI VARUVAL

CHETTINAD PEPPER CHICKEN FRY/
 CHETTINAD MILAGU KOZHI VARUVAL

INGREDIENTS

CHICKEN - 500 G; CUT INTO PIECES

ONION- 2; CHOPPED
TOMATO-2; CHOPPED

GINGER- 1 INCH PIECS; FINELY CHOPPED
GARLIC- 4 CLOVES; CHOPPED
GREEN CHILLIES-3; SPLIT LENGTHWISE INTO 2
CURRY LEAVES- 2 SPRIGS

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER - 1/2 TO 1 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
CUMIN POWDER- 1/2 TABLESPOON

PEPPER CORNS- 1 TABLESPOON

SALT
OIL

PREPARATION

HEAT OIL

ADD ONIONS, CURRY LEAVES, PEPPER CORNS,AND GREEN CHILLIES
SAUTE IT TILL ONIONS BECOMES LIGHT BROWN

NOW ADD CRUSHED GINGER, GARLIC,
FRY FOR 1-2 MINUTES

ADD TOMATOES
MIX WELL

NOW ADD ALL POWDERS EXCEPT PEPPER POWDER
FRY TILL RAW SMELL DISAPPEARS

ADD CHICKEN AND SALT
MIX WELL

COVER THE VESSEL
COOK IN LOW TO MEDIUM FLAME UNTIL CHICKEN IS COOKED WELL

WHEN ALMOST DONE ADD PEPPER POWDER
MIX WELL

GARNISH IT WITH CORIANDER LEAVES

YOU CAN ALSO SAUTE IT WITH MUSTARD AND CUMIN SEEDS

CHICKEN BHAJI

CHICKEN BHAJI

INGREDIENTS

CHICKEN - 500 G; BONELESS; CUT INTO PIECES

CORN FLOUR- 1 TABLESPOON
MAIDA/ ALL PURPOSE FLOUR- 2 TABLESPOONS

RED CHILLY POWDER- 1/4 TABLESPOON
GINGER- GARLIC PASTE- 1/2 TABLESPOON
CUMIN SEEDS - 1/4 TABLESPOON

EGG-1
SALT

PREPARATION

MIX ALL THE INGREDIENTS TO FORM A THICK BATTER

ADD CHICKEN PIECES TO THIS BATTER
MARINATE FOR 1 HOUR

DEEP FRY IN OIL

YOU CAN SAUTE ONION AND GREEN CHILLIES IN LITTLE OIL AND GARNISH YOUR BHAJJI