Spicy Chutney

Ingredients:
Dried Red Chilly - 15 nos
Garlic - 2 flakes
Fresh corriander leaves - 1 handful
Salt - as required

Preparation:
Add dried red chillies, garlic, fresh corrainder leaves, salt and make a fine paste.

This Spicy chutney can be mixed with sesame oil and eaten.

This goes well with hot idilis and dosa.

Note:
To aviod over spicy more corriander leaves can be added.

Chicken Fry (Village style)

Ingredients:
Chicken - 1/2 kg
Chopped onion - 200 gms
Black pepper powder - 3 tsp
Cumin powder - 2 tsp
Corriander (dhania) powder - 3 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Green Chilly - 2 nos
Oil - as required
Salt - as required
Curry leaves - 10 nos
Corriander leaves - for garnishing

Preparation :
Clean the chicken well and cut into medium sized pieces.

Take a large bowl , add chicken ,cumin powder, corriander powder, red chilly powder , ginger garlic paste, turmeric powder, salt and mix it well.

Let it marinate for about 30 mins.

Bring a frying pan to heat. Add 3 tbsps of oil and add curry leaves.

Add chopped onions and grenn chilly. Fry it till the onion is 3/4 cooked.

Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook.

Add black pepper powder and mix well.Add salt to it.

When the chicken is cooked each piece is coated with masala.

Garnish with corriander leaves and serve hot.

Chepankelangu Fry

Ingredients:
Chepankelangu - 1/2 kg
Shredded coconut - 3 tbsp
Ginger - small piece
Red chilly powder - 2 tbsp
Corriander(dhania) powder - 1 tbsp
Small onions - 4 nos
Oil - as required
Salt - as required

Preparation:
Pressure cook chepankelangu for 2 whistles.When it is cooked peel the skin off.

Cut chepankelangu into long pieces just like french fries.

Allow it to cool down for 15 mins.

Heat oil in a frying pan and fry all the cut pieces to golden colour.

Drain the excess oil and keep them apart.

Grind red chilly powder, corriander powder, ginger, onion, coconut into a fine paste.

Heat 3 tbsp of oil in a large frying pan. Add the masala paste to it and fry it till the oil separates from the masala.Add salt to it.

Now add the fried chepankelangu to it and mix it gently. Be careful not to break the chepankelangu.

When all the pieces get coated with masala remove from heat.

This goes well with sambar rice, lentil rice, curd rice and Biriyani.

Baby potato fry

Ingredients:
Baby potato - 1/4 kg ( cooked and pealed)
Cumin powder - 2 tbsp
Corriander (dhania) powder - 3 tbsp
Chilly powder - 2 tbsp
Chopped onion - 1 no
Rice flour - 3 tbsp
Cashewnut - 10
Shredded coconut - 2 tbsp (optional)
Ginger garlic paste - 1 tbsp
Tamarind - small lemon size (soaked and extracted)
oil - as required
sombu powder - 1/4 tbsp
Curry leaves -10
Salt - as required

Preparation:

Take a large mixing bowl.

Add cumin powder,dhania powder, chilly powder, chopped onion, rice flour, cashewnut, shredded coconut(optional), ginger garlic paste, tamarind extract, sombu powder, curry leaves, salt , 1 tbsp of oil and mix it to a paste.Sprinkle little water to this.

Add baby potatoes to this mixture. Mix it well so that the potatoes are covered with all masala.

Add 2 tbsp of oil to a frying pan. When the oil is hot add the potatoes.

Do not stir it. Allow it to cook.When the potatoes are cooked, turn to the other side to cook.

When they are fully cooked , potatoes come out with a crispy look.

Chicken Palak

Ingredients:

Chicken - 1/2 kg
Chopped Onion - 200 gm
Chopped tomato - 200 gm
Yogurt - 1 cup
Whole garam masala - little
Chilly powder - 2 tbsp
Corriander (dhania) powder - 3 tbsp
Turmeric powder -1/2 tbsp
Ginger garlic paste - 2 tbsp
Curry leaves - 10
oil - as required
Palak - 2 bunches
salt - as required

Preparation:

Cook palak in hot water. Drain the excess water and grind it to a paste.

Clean and cut chicken into small pieces.

Add oil to the frying pan. Add the whole garam masala and curry leaves.

Add chopped onions, ginger garlic paste and chopped tomatoes and fry it well. Add yogurt to this and cook well.

Add chilly powder, dhania powder and turmeric powder.

Add chicken to this and stir it.

Add salt to this. Add water.

When chicken is cooked and comes to boil add palak and mix well and allow it to cook for few more mintues.

Fresh cream or cashewnut paste can also be added to this to make the recipe rich.

Chicken palak can be served hot with Biriyani, Dosa, Naan, Roti and Plain rice.

Shrimp 65

Ingredients:
Shrimp - 1/2 kg ( Cleaned and 1/2 cooked with turmeric powder)
Rice flour - 1 cup
Corn flour - 1/2 cup
All purpose flour (maida) - 1/2 cup
Egg - 1 no

Chilly paste:
Red chilly - 10 nos
Garlic -6 nos
Ginger - a small piece

Fry all the above and grind into a fine paste.
Curry leaves - 10
Lemon - 1/2
Salt - as required
oil - to fry

Preparation:
Add the half cooked shrimp to a bowl.

Add maida flour, rice flour, corn flour, salt , egg , curry leaves , food colour, chilly paste and lemon juice to shrimp. Mix it well.

Let the mixture marinate for about 10 minutes.

Heat oil in a frying pan. Turn heat to sim.

Add the marinated shrimp to the oil and fry it.

Fry the shrimp till they are crisp.

Remove the excess oil and serve hot with rice.

Mutton Cashewnut Pepper Fry

Ingredients:
Mutton - 1/2 kg
Cashewnut - 25 nos
Black pepper powder - 4 tbsp
Chopped onion - 200 gram
Chopped tomato - 200 gram
Ginger garlic paste - 2 tbsp
Green chillies - 3 nos
Turmeric powder - 1/2 tbsp
Chilly powder - 2 tbsp
Corriander powder( dhania) - 3 tbsp
Curry leaves - 10 nos
Jerra - 1 tbsp
Yogurt - 2 tbsp
oil - as required
salt - as required

Preparation:
Wash the mutton well and put it in a pressure cooker.

Add chopped onion, chopped tomato and ginger garlic paste to it.

Also add chillied powder, turmeric powder and corriander powder to it. Add water and salt to this mixture. Water level should cover the mutton well.

Pressure cook the mutton for 5 minutes in Sim and for 3 whistles.

Now the mutton is cooked well.

Bring a frying pan to heat and add 2 tbsp of oil to it. Add sombu , cashewnut and curry leaves to it.

Now add the mutton mixture to this frying pan. Add pepper powder to it.

Cook well till the gravy thickens. Finally add curry leaves.

Serve this hot with Dosa , Idly and rice.