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Shark (Sura) Puttu

  • Shark (Sura) fish pieces 500g
  • Onion cut into thin pieces 1 cup
  • Green chili 3 no & ginger 1″- cut into thin slices
  • Mustard seeds, split urad dhal each 1 tsp
  • Red chili 1 tsp
  • Turmeric powder ½ tsp
  • Pepper -coarsely crushed- 1 tsp
  • coconut scrapping 1/4 cup
  • Gingelly oil -4 tbsp
  • Curry leaves, coriander leaves
  • Salt

Procedure:

  1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin. Knead the cooked fish into small pieces and remove the bones.
  2. Heat 2 tsp of oil in a kadai and add mustard seeds, urad dhal, curry leaves, onion pieces, green chili and ginger pieces till they turn light brown.
  3. Add chili powder, turmeric powder, salt and saute for 2 min.
  4. Add the fish and turn frequently to mix and cook well in slow fire for 3 min.
  5. Add coconut scrapings, coriander leaves and remove from heat.
Tags: ,  Non-Vegetarian
Category: Non-Vegetarian

Ragi Porridge – Kelvaraug Koozh

Ingredients:

  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required

Procedure:

  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili

Mutton Chops

Incredients:

  • Mutton Chops pieces with bones 500 g
  • Small / big Onions, coarsely cut 150 g
  • Tomato, cut into four quarters-1 no- 50 g
  • Ginger-2″
  • Garlic – 20 gloves
  • Pepper – 1 tps
  • Jeera – 3/4 tps
  • Sombu-1/2 tps
  • Cinnamon – 1/2″
  • Turmeric powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Chili Powder – 2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Oil 50 ml
  • Salt to taste

Method:

  1. Grind dry items -pepper, jeera, sombu, cinnamon, into powder. Add onion, tomato, ginger and garlic to the powder and grind into a paste with a little water. Put the paste into a pressure cooker.
  2. Add mutton pieces, turmeric, coriander and chilli powder, salt and 100 ml water and mix well.
  3. Pressure cook for 3 whistles and simmer for 5 min
  4. Release the pressure, trasfer the contents into a kadai.
  5. Add 8 tsp oil and thicken the sauce in slow fire to desired consistency.
  6. Add cut coriander leaves and serve as a side.

 

Mutton/Chicken Saalnaa

Ingredients:

  • Mutton/Chicken 250 g – washed and diced
  • Ground-nut oil 75 ml
  • Big Onions – 250 g – finely chopped
  • Tomato -150 g – finely chopped
  • Ginger-garlic paste – 3 tsp
  • Coriander leaves – 1 cup – cleaned and finely chopped
  • Mint leaves – 1 cup – cleaned and finely chopped
  • Coconut scabbing – 50 g
  • Cashew nuts – 3 no
  • Fennel seeds (Sombu) -half tsp
  • Cuscus – half tsp
  • Pepper – 1 tsp
  • Jeera – 2 tsp
  • Red chili powder 2 tsp
  • Coriander Powder – 1 tsp
  • Garam Masala Powder – quarter tsp
  • Turmeric powder – quarter tsp
  • Salt to taste

Preparation:

  • Grind coconut, cashew nuts, sombu and cuscus to a fine paste
  • Grind pepper and jeera into fine paste

Method:

  1. Heat groundnut/peanut oil in a pressure cooker, add  1 tsp jeera and allow it to splutter
  2. Add onion, curry leaves and saute for two minutes, then add ginger-garlic paste and saute for 3/5 minutes or till the raw smell goes off
  3. Add tomato pieces, salt  and saute for two minutes
  4. Add mutton/chicken pieces, half of coriander and mint leaves, half quantity of salt, turmeric powder (and half tsp ajinomoto(MSG) -optional). Mix well, add boiling water till the contents get fully immersed, cover the cooker and cook for 5 m or 3 whistles
  5. Remove the cooker from heat and release the pressure.
  6. Heat the contents in the cooker, add red chili and coriander powder, garam masala,  pepper-jeera paste, coconut paste. Mix well, close the cooker and cook for 3 m or one whistle.
  7. Remove from heat, release the pressure, open the lid and add the rest of coriander and mint leaves
  8. Add salt, if needed.

Use this as side dish with Parotta, chappathi, Naan, Dosha, Idiyappam or Aappam

 

Plain Fish Fry

INGREDIENTS:

  • Fish-500 gm-cleaned and thinly sliced-Preferred fishes: Red sanders(Sankara), Sardines(Maththi), Prawn, Seer(vanjiram), Anchovies (neththili), crab (nandu), Baracuda (Sheela), Pomfret (Vowvaal).
  • Red chilli powder- 5 tsp
  • Coriander powder -1 tsp
  • Tumeric powder-half tsp
  • Ginger(1″) and  garlic (2 gloves) paste
  • lemon juice-2 tsp
  • 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.

Tava Fish Fry

INGREDIENTS:

  • Fish-500 gm
  • Small/big onion-100 gm-tomato 50 gm-coarsely grind them 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
  • cooking oil – 8 tsp

METHOD:

  1. Clean and slice 500 gm of fish suitable for frying in tava.  Suitable fish varieties: Seer(Vanjiram), Pomfret(Vowval), Seabass)Koduva), Saw/gur (Kola), Crab (nandu)
  2. Grind coconut and sombu into thin paste. Add all other items and mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
  3. Heat a tava and add 4 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. Add oil as and when necessary.

Andhra Chicken Roast

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.

Honey Glazed Chicken

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.

Ennai Kathrikai (Oily Eggplant)

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

Chicken Gravy-II

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