South Indian Mutton Curry with coconut

Ingredients for the South Indian style mutton curry:
Mutton - 1/2 kg clean and cut it into small pieces
Onion - 1 cup sliced onions
Tomato - 1/ 2 cup chopped
Chilli Powder - 1 tsp
Coriander powder - 2 tsps
Garlic bulb - 1 tsp chopped
Ginger - 2 tsps crushed or chopped very fine
Grated Coconut - 3/4 cups
Cloves - 4 nos, crushed
Cinnamon - 2 nos, crushed
Oil - 3 tbsp
Cumin seeds - 1 tsp
2 tbsp chopped coriander leaves for garnishing

How to prepare the Mutton Curry;
Heat oil in a pressure pan, add onions ginger and garlic. Fry well till they get brown in the edges and somewhat golden.
Add the powder masalas, crushed cloves and cinnamon and mix well. Stir till it loses the raw smell.
Add mutton pieces and stir well till the colour changes and the masala blend well with the mutton.
Add a cup of water and pressure cook till three whistles or about 10 minutes after you put the weight on.
Meanwhile grind the grated coconut, and cumin seeds to a nice paste .
When the mutton is cooked and tender add the chopped tomatoes.
when the tomatoes turn soft add the ground coconut paste,and salt to taste.
When it comes to boil remove from fire and cover it. Garnish with Coriander leaves and serve with steaming rice or chapathies or rotis.

Points to Note:
This is a very simple and easy to make curry. If you do not want coconut then leave it and add a little more chopped tomatoes. This will taste just as nice.
You can add coconut milk also instead of coconut paste.
If you are in a hurry, you can also mix a little ready made coconut powder, available over the counters,  in a little water and add.

Fish Vindaloo Recipe (Goan Cuisine)

Ingredients needed for the Fish Vindaloo Recipe:
1 kilo fish, cut into small pieces
3 tsps chilli powder
1 tsp ginger chopped
15 flakes garlic
1/2 tsp mustard
1/4 tsp fenugreek
1/2 tsp turmeric powder
1/4 cup oil
1 cup onions sliced finely
250 grams tomato chopped finely
1 tbsp vinegar
2 tsps ginger julienned

To Garnish the Fish Vindaloo gravy:
1 tbsp vinegar,
1/4 tsp sugar
coriander leaves

How to prepare the Fish Vindaloo:
Grind chilli powder, chopped ginger, 6 flakes garlic, mustard, fenugreek, and turmeric powder, with a little water to a smooth paste.
Heat oil in a pan. Add onions and saute till they are golden.
Add chopped tomatoes and 1 tbsp of vinegar to the onions and saute till the oil satrts oozing out. Add the ground masala paste.

When the masala is cooked, add the fish pieces and the salt to taste.
Sprinkle the julienned ginger and the remaining garlic sliced finely and mix well.
Cover and cook for a few minutes more. Remove.
Add the rest of the vinegar and the sugar and mix well in the gravy.
The vindaloo is ready and serve hot with coriander leaves as the garnish

Points to Naote:
Even if kept in the kitchen countertop, the curry will stay for more than a week. For reheating purposes. just heat in a micowave or steam it in a cooker/ steamer. Do not put on direct fire.

Chappathy Roll

Ingredients needed for Chappathy Rolls :


For the dough
1 cup whole wheat flour,
Salt to taste
A little water to knead the dough.


For the filling
1 cup chopped vegetables
1 /2 cup minced meat,
salt & pepper as per taste
2 pinches garam masala
2 tsps tomato sauce
2 tsps butter

How to prepare Chappathy Rolls:
Heat a little butter in a frying pan.
Add vegetables and minced meat with salt and pepper to taste. Cover and cook till done.
Sprinkle garam masala and mix well.
Add tomato sauce to the mixture and remove from fire. Mix well and keep aside.
Make thin chappathies from the kneaded dough. Put the filling in the middle of the chappathy and roll it up nice and tight.
Repeat the same procedure for all chappathies.
Spread all the rolls in a plate and microwave for a minute or two or as needed.
Serve with tomato sauce / ketch up.

Points to Note:
You can use left over chappathies also for this recipe.
If you don't like to or want to make chappathies, you can get ready made frozen ones also.

Menthi Pulusu With Fish ( Andhra Style )

Ingredients:

250 grams fish ( any medium sized fish preferably waraal)
1 cup tur dal
2 tbsp tamarind paste / thick pulp
1 tbsp fenugreek seeds
1 tbsp grated jaggery.
1 tsp red chilli powder
salt to taste
1 cup menthi leaves (fenugreek leaves)
1 cup oil
1 cup chopped onions
5 green chillies

Method:

Cook the dal separately and keep aside.
Heat oil, add the chopped onions and the slit green chillies. Saute till they are golden.
Add the fish pieces to the onions , fry both sides till is cooked.
Mix tamarind paste , chilli powder and salt with 2 cups of water. Bring it boil.
When it is boiling add the mashed cooked dal, fenugreek seeds and jaggery. Boil for 2-3 minutes. Simmer for sometime till the masalas get blended well.
In a pan, heat oil and saute the fenugreek leaves. Add it to the boiling gravy. After a minute or two remove from fire. Adjust the seasonings and the thickness of the gravy to your liking.
Serve hot with rice.

Batter fried Fish Pakoras, a crunchy snack

Ingredients needed for Fish Pakoras, a crunchy snack for the Tea time:
1/2 kilo fish slices, boneless
salt as needed
1 tbsp lime juice
1 tsp garlic paste
1 tsp ginger paste
1 tsp chilli powder
1/2 tsp turmeric powder

Ingredients needed for the Batter :
1 cup besan,
1 tsp chilli powder,
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsps coriander leaves
1/2 tsp ajwain/omum
salt to taste
oil for deep frying

How to prepare the batter fried fish?
Clean the fish slices, remove the skin and bones, Apply a little salt and lime juice , scrub well and then wash it off to remove the fishy smell.
Cut the fish into small bite sized pieces. Mix the marinade and apply on the fish pieces . Keep aside.
Meanwhile mix the batter, by adding water little by little to get a thick consistency like Idli batter. Do not make the batter watery.
Heat oil in a frying pan and deep fry the fish pieces dipped into the batter, to a golden colour.
Serve with coriander /pudhina chutney or toamto sauce/Ketchup.

Points to Note:
You can adjust the salt and chilli content, if you like. It can be served as snacks or as appetisers before dinners.
This crunchy snack can be served as an evening teatime snack too. Your guests will love it.

Related Topics
More Fish recipes 
More Snacks Recipes 

Recipe for the Delicious and tasty Chicken Fry

Ingredients needed for the Delicioyus Chicken fry:
1 kilo chicken, cut into small pieces with bones
3 tsps coriander powder
2 tsps chilli powder
A pinch ajwain
1 1/2 " piece ginger
1/2 cup Garlic cloves peeled,
3 tsps thick curds
1 medium sized lime
5/6 green chillies,
1/2 tsp turmeric powder
Salt to taste

How do I  prepare this Chicken fry recipe?
You will have to grind ginger, garlic, green chillies, ajwain, chilli powder, coriander powder and turmeric powder to a fine smooth paste.
To that add curd and lime juice and mix well.
Next you have to wash and clean the chicken pieces and drain out the water. Wipe a little with a towel to remove the extra moisture and get all the pieces as dry as  possible.
Apply the masala paste over the chicken pieces and leave it to marinate, for at least an hour. if possible a little more.
You can heat the oil in a frying pan and deep fry the chicken pieces in hot oil till they are golden.
Serve with onion salad and paranthas.

Points to Note: 
This dish of Chicken fry can be served  with pulaos and rice, as a side dish.

Garlic Prawns Recipe Chinese Cuisine

Ingredients needed for Garlic Prawns Chinese Recipe:
1/2 kilo prawns
1/2 tsp oil
1 tsp corn flour
2 flakes garlic ,crushed
1 tsp sugar
1/2 tsp soya sauce
3 tsps coconut oil
2 tsps corn flour
1 tsp worchestershire sauce
1/2 tsp Ginger juice
1/2 tsp chilli sauce
1/2 tsp tomato sauce
1 onion chopped finely
1 capsicum chopped finely
1 stalk spring onion chopped

How to prepare Garlic Prawns Chinese style recipe:
Clean, wash and devein the prawns.
Mix in 1/2 tsp oil, 1 tsp corn flour and the crushed garlic with the prawns. Leave it for sometime.
Fry in a little oil and keep aside.
Mix all the sauces, ginger juice and the 2 tsp corn flour together and keep aside.
Heat oil in a pan, add the onions and saute till golden.
Add the capsicum and saute till the capsicum turns soft.
Add the prawns and the sauce mixture and mix well.
Cook for a few minutes till the gravy thickens.
Add spring onions and remove from fire.

Aatukkal Paaya

Ingredients:

Aattukkaal - 4 ( lamb's legs )
ginger- 1 tbsp ( julienned )
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp

Method:

Grind the onion, tomato, ginger and the garlic to a coarse paste.
Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
After cleaning the aattukkaal / lamb legs two or three times in running water, cook in the pressure cooker with enough water and turmeric powder.
Heat a broad vessel and pour the oil.
Add the cloves, cardamom and cinnamon and add the coarse paste and fry well till the oil oozes out from the sides.
Add the cooked aattukkal to the ground paste, powders and add enough water to make a thin gravy consistency.
Add the greens and the lemon juice finally and mix well.
The gravy should not be thick when you remove from fire. It will get slightly thicker as it cools.

Note:

This is used as side dish with steaming rice or Idiyappams / Stringhoppers, Aappams etc.

Mango Chicken

Ingredients:

¾ kilo chicken
1 tin mango
1 tbsp honey
2 cups Vinegar
Oil to deep fry
¼ cup water
¼ tbsp salt
¼ tbsp monosodium glutamate (ajinomoto)
3 tsp sugar
A little of Cornflour
spring onions.

Method:
Bring a pot of water to boil. Drop the chicken in and boil for 20 minutes.
Hang chicken to dry.
Warm the vinegar and honey.
Brush the mixture over the chickenand hang for two hours.
Deep fry the chicken in oil for 5-6 minutes until the skin turns golden.
Remove the bones. Drain the mango juice and save.
Cut mango into small pieces.
Add water to mango-juice, add salt, monosodium glutamate and sugar.
Thicken with cornflour until smooth.
Heat gently. Arrange mango pieces on top of chicken and pour mango juice mixture over.
Garnish with sliced spring onion

Fried Prawns with Hot Garlic Sauce

Ingredients:

250 grams of Prawns
1 cup maida
3/4 cup water
1 tsp baking powder
1 tsp ajinomoto
1 tsp of salt or as per taste
oil to fry

Method:

Clean, devein and then dry the prawns with a kitchen towel.
Mix maida, salt and ajinomoto with enough water to make a thick batter. Mix in the prawns and leave it for about 2 hours.
Deep fry spoonful of batter and prawn mixture till light brown.
It should be fried on medium fire, otherwise it'll get burnt and will not get cooked properly.
keep them aside to serve with hot garlic sauce.


HOT GARLIC SAUCE

Ingredients:

1 tbsp garlic chopped
1 tsp ginger chopped
1 tsp chilli powder
1 tsp ajinomoto
1/2 cup tomato sauce
1 tsp salt or as per taste
1/2 cup chicken stock
2 tbsps oil
1 tbsp green chillies chopped
1 stalk spring onion chopped

Method:

Heat oil in a pan. Frythe chopped onion part of the spring onion, ginger and garlic till golden.
Add chilli powder and simmer.
Add tomato sauce, ajinomoto and salt to taste.
Cook for a minute and add green chillies and the leaves of the spring onion.Remove from fire.
Add the fried prawns to this and serve hot.

Shammi Kababs

Ingredients:

1/2 kilo minced meat
2 medium sized onions chopped
1/2 cup channa dal ( kadalai paruppu), soaked for half an hour
1 tsp cardamom seeds
2 tsps garlic, chopped
2 tsps ginger, chopped
1/2 cup coriander leaves
3 green chillies
2 tsps salt
1 tsp garam masala
1 tsp cumin seeds powder
2 1/2 cups water
oil for shallow frying
2 eggs
1 lime
2 tbsp chopped coriander leaves

Method:

Cook minced meat, channa dal, cardamom seeds, salt and the 2 1/2 cups of water, till the meat and the dal are tender.
Grind the ginger, garlic, green chillies, coriander leaves and cumin seeds powder. add the cooked meat and dal mixture and grind it to a nice paste.
Add the eggs and mix well. Knead the mixture till it is smooth. Add the chopped coriander leaves and lime juice.
Shape into cutlets and shallow fry them till both sides are golden and drain them in a kitchen towel to remove the excess oil.
Serve with lemon wedges and tomato ketchup.

Mixed Prawns Fried Rice

Ingredients needed for the Prawn Fried Rice:
1 cup cleaned and deveined prawns
2 cups Basmathi Rice
1/2 cup carrots chopped
1/2 cup chopped Beans
1/2 cup fresh shelled  Green peas
1/2 cup chopped Onion
3 flakes Garlic
2 tbsps chopped coriander  leaves
1 tsp Soya sauce
4 cloves
2" pieces Cinnamon
3 Cardamom
1/4 tsp Saunf/ fennel seeds
Salt to taste
oil or ghee as per taste

How to prepare Prawns Fried Rice:
Wash, clean and devein the prawns. Apply salt and soya sauce, keep aside for 15 minutes. Cook them separately and keep aside.
Steam the chopped vegetables, carrot, beans and green peas together .
Wash and soak basmathi rice for half an hour . Drain.
Heat oil in a pan, add the whole spices and saute for a minute.
Add the drained rice and stir well so that the rice gets coated with the oil nicely and also it should get hot to the touch.
Add salt to taste and enough water to cook the rice ( 1cup rice :1 1/2 cups water), that is about three cups. Remove when the rice is done .
Heat 2 tsps of oil in a kadaai. Saute onions, garlic . when they are golden, add the steamed vegetables. Mix well and add the cooked prawns. Stir till the vegetables and the prawns look glossy, remove and mix well with the fried rice.
Decorate with coriander leaves and serve with a spicy gravy or roast.

Chicken Cutlets

Ingredients needed for the Chicken Cutlets
2 cups of chicken mince
3 potatoes, medium sized, cooked, peeled and mashed
3 bread slices
1tsps chilli powder
1 tsp garam masala powder
1 egg (beaten)
bread crumbs as you need
salt to taste
oil for frying

How to prepare the Chicken cutlets? 
Cook chicken mince with chilli powder, garam masala powder and salt to taste.
It should be somewhat dry. Add the mashed potatoes, crumbled bread slices.
Mix and add the beaten egg and knead the mix well.
Shape into cutlets, roll in bread crumbs and shallow fry in oil.
you can also deep fry in oil and drain. It is your wish.

Points to Note while making cutlets:
I usually add the beaten egg with the cutlet mixture. It is easier to handle than to dip it in th egg first and then roll it on the bread crumbs. After mixing the beaten egg in the mixture, you can shape the cutlets and then roll them in the bread crumbs.
Shallow frying will not take in much oil. You can fry in a non-stick dosa tava.