INGREDIENTS:

• Fish-500 gm-cleaned and thinly sliced
• Red chilli powder- 5 tsp
• Coriander powder -1 tsp
• Tumeric powder-half tsp
• Ginger(1″) and  garlic (2 gloves) paste
• Salt to taste
• Corn powder-1 tsp.

METHOD:

1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

INGREDIENTS:

• Fish-500 gm
• Small/big onion-100 gm-coarsely grind into thick paste
• Tamarind-half lemon size(25gm)-make thick paste of tamarind
• Coconut powder/scrapings half cup
• Sombu (aniseed) powder-1 tsp
• Red chilli powder-3 tsp
• Coriander powder 2 tsp
• Turmeric powder-half tsp
• Salt to taste
• curry-leaves

METHOD:

1. Clean and slice 500 gm of fish suitable for frying in tava.
2. Grind coconut and sombu into thin paste. Add all other items amd mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
3. Heat a tava and add 1 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown.

Ingredients:

• Chicken breast pieces 500g
• curds 1 cup
• ginger-garlic paste 1 tsp
• turmeric powder 1 pinch
• green chili 2
• big onion 2
• chili powder 2 tsp
• clove 2
• cinnamon 1”
• salt
• oil.

Prep:

o Wash and cut chicken into small pieces. Mix curd, ginger-garlic paste and turmeric in a bowl. Add the chicken pieces and marinate for at least 20 m.

o  Cut the onions, add green chilies and make a paste.

1. Heat oil in a pan, add onion-green chili paste and fry till oil separates. Add the chicken pieces with the marinade and cook for 5-10m
2. Add chili powder, pepper powder and salt. Mix well and cook with lid for 10 m in low heat till the chicken is tender and golden brown in color
3. Sprinkle finely cut coriander and serve.

Ingredients:

• Boneless chicken pieces -500g
• Egg – 1
• Corn powder 3 tsp
• flour 1.5 tsp
• tomato sauce-3 tsp
• honey-2 tsp
• red chilies 4 – each broken into two pieces
• garlic 8 -thinly sliced
• big onion 2 – cut into small cubes
• capsicum2 – cut into small cubes
• salt
• oil

Procedure:

1. Prep:
   • Mix egg (1), corn powder (2 tsp), flour, soy sauce (half tsp), and salt to taste in a bowl.
   • Add Boneless chicken pieces (500g) and mix well.
   • Marinate this mix for at least 30 m.
2. Heat oil in a pan and fry the chicken pieces till they turn golden brown
3. Pour tomato sauce, 1 tsp soy sauce, 1 tsp corn powder, honey in a bowl. Add 50 ml water and mix well
4. Heat 3 tsp oil in a pan.
5. Add broken red chilies, thinly sliced garlic, onion and capsicum cut into small cubes and fry lightly.
6. Add the fried chicken pieces and the honey mix.
7. Mix well and remove from heat when they reach required consistency.
8. Add pepper powder if needed.

Ingredients:

• Tamarind paste 2 tsp
• Eggplant 5
• Onion 1 thinly sliced
• Tomato 1 thinly sliced
• Green chili 1 thinly sliced
• Fenugreek 1 tsp
• Mustard seeds ¼ tsp
• Sesame seeds 1 tsp
• Pepper powder 1 tsp
• Red chili powder 2 tsp
• Turmeric powder 1 pinch
• Salt

Procedure:

1. Mix the tamarind in 4 cups of water
2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
6. Add the eggplant and and cook them completely
7. Add the tamarind juice mix and cook till till the gravy thickens

Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 3
• Tomato 3
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens
7. Add the cilantro and remove from fire

Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 1
• Tomato 1
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
7. Add the cilantro and remove from fire
8. Sprinkle the corn powder on the chicken pieces and fry in oil for a minute

Ingredients:

• Sura (shark) 500grams (1 lb)
• Turmeric power 1 tsp
• Red chilly powder 1 tsp
• Coriander powder 1 tsp
• Onion 250 grams finely chopped
• Garlic 4 cloves chopped
• Green chili 2 finely chopped
• Curry leaves
• Coconut 50 grams grated

Procedure:

1. Clean the shark pieces in water in a vessel and cook in boiling water for 2 to 4 minutes till it is cooked
2. Remove the shark pieces, remove the skin and bones and shred with hand
3. Add turmeric powder, red chilli powder, coriander powder, salt, and mix uniformly
4. Heat 6 tsp oil in a pan and fry garlic, onion, green chilies, curry leaves, with a little salt and saute till onion turns golden brown
5. Add shredded shark, grated coconut scrapings and cook in slow fire with constant stirring for 5 minutes