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 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:

• Mutton 500 grams (1 lb) boneless minced
• Fennel 2 tsp
• Red chilies 10
• Roasted split chick peas 1½ cup
• Cinnamon 1 cm stick
• Cloves 1
• Coconut 1 cup
• Pearl onions 1 cup
• Curry leaves – chopped

Procedure:

1. Wash the minced mutton and drain all the water from it
2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
3. Grind the coconut into paste and then add the pearl onions and grind again
4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
5. Fry the meatballs in oil till golden brown

Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

Ingredients:

• Crab 500 grams (1 lb)
• Chili powder 3 tsp
• Turmeric powder 3 pinch
• Gingely oil 2 tsp
• Curry leaves chopped finely

Procedure:

1. Prep:
   • Clean the crab and cut into pieces and add salt, chili powder, turmeric powder, curry leaves, gingely oil and mix well and marinate for 30 minutes to 1 hour
2. Put oil in the pan and fry the crab pieces in slow fire

Note: Make sire the oil is not hot or else the crab will be burnt on the outside and raw on the inside

Ingredients:

• Mutton liver 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add a little bit of salt and fry for a few minutes
6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
7. Add salt and the mutton stock
8. Add the mutton liver when the gravy starts to thicken
9. When the gravy thickens add the rest of the pepper powder and stir for a minute
10. Turn off the stove and garnish with cilantro

Ingredients:

• Fish 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add a little bit of salt and fry for a few minutes
6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
7. Add salt and 4 cups water and cook covered in slow fire
8. Add the fish when the gravy starts to thicken
9. When the gravy thickens add the rest of the pepper powder and stir for a minute
10. Turn off the stove and garnish with cilantro

Ingredients:

• Mutton 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Prep:
   • Add 1 pinch turmeric powder and 1 spoon ginger & garlic paste, water to the mutton and pressure cook
2. Add ½ cup oil to pan and add the crushed fennel and fry lightly
3. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
4. Add onions and fry till lightly browned
5. Add tomatoes and try till it’s brown
6. Add a little bit of salt and fry for a few minutes
7. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
8. Add salt and the mutton stock
9. Add the mutton when the gravy starts to thicken
10. When the gravy thickens add the rest of the pepper powder and stir for a minute
11. Turn off the stove and garnish with cilantro

Ingredients:

• Chicken 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Pepper 3 tsp crushed
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add the chicken and a little bit of salt and fry for a few minutes
6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
7. Add salt and 4 cups water and cook covered in slow fire
8. When the gravy thickens add the rest of the pepper powder and stir for a minute
9. Turn off the stove and garnish with cilantro

Ingredients:

• Mutton Liver 500 grams (1 lbs)
• Onions 1 cups; fine, small pieces
• Tomatoes 1 cups; finely chopped
• Ginger 1 inch piece
• Garlic 6 cloves ground into fine paste
• Fennel 1 tsp crushed
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder 2 pinches
• Garam masala 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
3. Add onions and fry till lightly browned
4. Add tomatoes and try till it’s brown
5. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
6. Add salt and the mutton stock
7. Add the mutton liver pieces when the gravy starts to thicken
8. When the gravy thickens turn off the stove and garnish with cilantro