Pomfret Fish fry

Ingredients :

• Pomfret Fish 3 Pieces 
• Turmeric powder 1 Tsp
• Red chilly powder 2 Tbsp
• Salt
• Pepper powder 2 Tsp
• Oil 1 Tbsp
• Yogurt /curd 3 Tbsp

Preparations :

• Wash the fish and make some cuts on the fish.
• Now add some salt and yogurt/curd to the fish rub this mixture well in to the fish and wash the fish.
• Do this step for 2 times,Now your fish is cleaned well and smells less.

Marinating : 

• In a bowl add oil ,turmeric powder, red chilly powder ,pepper powder and salt.
• Mix this above marination to the fish and apply well.
• Keep the marinated fish inthe refrigerate for 1 hour 
• Then shallow fry th
  
  
  e fish using any oil you like.

Moong dhal/Simple Pasipayaru sambhar.

 Ingredients:

• Moong dhal/Pasipayaru 1 1/2 cup
• Small onion 10 No
• Turmeric powder 1/4 Tsp
• Tomato 1 No
• Curry leaves 1 strands 
• Gingelly oil 2 Tsp
• Dry red chilly 4 No
• Mustard seeds 1/4 Tsp
• Astofedia
• Cumin seeds 1 Tsp 
• Salt
• Garlic 3 pods
• Oil 3 Tsp

Preparations :

• In a vessel add the moong dhal,Turmeric powder ,Gingelly oil, garlic and enough water. 
• Cook  the dhal until it become soft.
• Heat a kadai add the oil,when the oil become hot add mustard seeds ,cumin seeds ,curry leaves ,dry red chilly fry it well.
• Now add the onions and tomato cook well until tomatoes became mashy.
• Add the cooked moong dhal and salt.(don't discard the water of moong dhal add that water also).
• Let it boil for 5 minutes.
• Adding coriander leaves  and green chilly is optional.
• Now moong dhal sambhar is ready.

Country chicken masala/Nattu kozhli masala.

Ingredients :

• Country chicken /Nattu kozhli 1/2 kg
• Ginger 3 inch
• Garlic 10 No
• Big onion 1 No (or) Small onion 15 No
• Cinnamon 3inch stick 
• Cardamom 4 No
• Cloves 1 No
• Turmeric powder 1/2 Tsp
• Chilly powder 1 Tbsp
• Salt 
• Oil 
• Coriander leaves 2 Tbsp

Preparations :

• Add lemon juice to the chicken and leave it for few minutes.
• Then wash the chicken well.
• Grind the cinnamon ,cardamom and cloves into powder.
•  In a cooker add oil,when the oil become hot,add the masala powder.
• Now add the chopped onions and fry it well.
• Add the ginger garlic paste fry until the raw smell goes.
• Now add the chicken,turmeric powder,chilly powder and salt.
• Give a stir,then only the masala powder will blend to the chicken well.
• Add enough water to the chicken,close the cooker and give 5 whistles.
• Garnish with coriander leaves. 

Hyderabadi Kichadi Rice

Ingredients :

• Basmati rice 1 Cup(250 grams )
• Cinnamon 1 Stick
• Cardamom 5 Pods
• Cloves 4 No
• Cumin seeds  1 Tsp
• Big onion 1 No
• Green chilly 3 No
• Coriander leaves 1/4 cup
• Mint leaves 1/4 cup
• Curry leaves 1 strands
• Turmeric powder 1/2 Tsp
• Masoor dhal 1/2 cup
• salt
• Ghee 2 Tbsp
• Oil 2 Tsp
• Ginger garlic paste 1 Tbsp

 Preparations 

• Wash and soak the rice and masoor dhal for 30 minutes .
• Cut big onion into long slice.
• Chop the green chilly ,coriander leaves and mint leaves.
• In a vessel add oil and ghee,when it become hot add the cinnamon ,cardamom ,cloves and cumin seeds.let it splutter well.
• Now add the onion,when the onion become transparent add ginger garlic paste fry until the raw smell goes.
• Add the green chilly ,coriander leaves and mint leaves fry well
• Now add Turmeric powder ,salt and 2 1/2 cup water to the vessel .
• Let it boil,after add the rice and dhal cook well until the rice is done.
  
  

Tips

• The ratio is 1:2 (1 cup = 2 cup )
• Here for the dhal i added 1/2 cup extra water.
• Measure the water in the same cup that u measured rice.

Varagu Arisi Adai / Kodo Millet Adai

Ingredients :

• Varagu arisi (Kodo Millet Adai) 1 cup
• Urad dhal 1/4 cup
• Channa Dhal 1/4 cup
• Toor dhal 1/4 cup
• Moong Dhal 1/4 cup
• Fenugreek seeds 1/2 Tsp
• Garlic 3  pods
• Dry red chili 2 No
• Big Onion 1 cup
• Curry leaves 1 strands 
• Green Chilly 2 No
• Salt to taste
• Coriander leaves 3 Tbsp

Preparations:

• In a vessel add varagu arisi,urad dhal ,channa dhal,toor dhal, moong dhal, fenugreek seeds,garlic,dry red chili.
• Wash the above ingredients well and soak in the water for 5 hours.
• Now drain the water and grind into batter.
• This batter no need to fermented.
• Chop the big onion,curry leaves ,green chilly,coriander leaves into small pieces.
• Add the chopped things to the batter and salt to taste.
• Mix well,Heat the dosa pan pour the batter into dosas
• Drizzle some oil on top of the dosa and cook both sides well.
• Serve with chutney. 

Quail Deep Fry | Kadai Varuval | Fried Quail

Quail Deep Fry | Kadai Varuval is a wonderful South Indian recipe with different variations in different areas. Here I have prepared Tamil Nadu style Quail Deep Fry popularly known as Kadai Varuval in Tamil. Quail is a small bird commonly found in all over India and its meat is very tasty and nutritious.

Quail Deep Fry | Kadai Varuval - Ingredients

Preparation Time : 30 mins | Cooking Time : 25 mins |
Total Time :55 min | Yield : 3 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 160 / serve

Ingredients

• Quail 5 No
• Garlic 6 No crushed
• Olive oil 1 Tbsp
• Pepper powder 2 Tsp
• Turmeric powder 1/2 Tsp
• Chilly powder 1 Tbsp
• Sumac 1 Tsp (optional )
• Lemon juice 2 Tbsp
• Salt to taste
• Oil for frying

Preparations :

• Clean and wash the quail well.
• In a bowl add the crushed garlic and olive oil,mix well.
• Now add all the masala powders,salt and lemon juice.
• Marination for the quail is ready 
• Apply the marination to the quail and refrigerate it for 2 to 3 hours.
• In a vessel add enough oil  to fry,when oil becomes hot put the quail one by one and fry it well.

Sweets 18 - Jaya Tv Special Program