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.

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

King Fish or Seer Fish Fry | Vanjaram Meen Varuval

King Fish or Seer Fish is called as Vanjaram Meen in Tamil and Telugu. Vanjaram Meen Varuval is a spicy and tasty recipe blend with Coriander leaves and curry leaves will give delicious taste to this recipe, these two are the extra ingredients I used for this Fish Fry. Let us see how to make Vanjaram Fish Fry.

King Fish fry | Vanjaram Meen Varuval - Ingredients

Preparation Time : 45 mins | Cooking Time : 15 mins |
Total Time :60 min | Yield : 3 Servings |
Recipe Category: Sea Food | Recipe Cuisine: South Indian | Calories : 180 / serve

Ingredients :

For Marinate
Vanjaram Meen - 1/2 Kg.
Red chilli powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Lemon Juice - 1 tbsp.
Salt for taste.

For Grind
Ginger - 1 inch.
Garlic - 4 Pods.
Coriander leaves - 1/4 cup.
Curry leaves - 1 Strand.

Preparations

1. Clean and wash the thin sliced fish and keep it aside.
2. Marinate the fish With red chilly powder, Turmeric powder, Lemon Juice and salt.
3. Grind the above mentioned ingredients and add the grinded paste with the fish.
4. Refrigerate the marinated Fish for 30 minutes.
5. After 30 minutes, In a Fry pan heat enough Oil for fry.
6. Place the fish pieces in a pan and cook the fish pieces in medium flame on both sides until became golden brown.
7. Garnish with sliced Onions and Lemon.
8. Vanjaram Meen Varuval or King Fish fry is ready for Serve.

Cooking Tips :
Optionally you can add 1 tsp. of Sambar powder or Coriander powder.
Serving Tips :
Serve with Rice and Fish curry or Sambar for lunch.

Red Cabbage Stir Fry | Cabbage Poriyal | Muttaikose Poriyal

Red Cabbage Stir Fry or Muttaikose Poriyal is a simple and easy to make Recipe, normally I use green cabbage for our Tamil-Nadu style Cabbage Poriyal but this is the first time I tried red cabbage and it really tastes good. Difference between Red cabbage and Green cabbage is almost same but the health benefits in Red cabbage is slightly better than Green cabbage.

Health Benefits of Red Cabbage
Red Cabbage is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. according to me all the Cabbage varieties are healthy because they're rich in fiber and very low in calorie and high in nutrition.
Credits: foodsubs, sfgate

Red Cabbage Stir Fry | Muttaikose Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 116 / serve

Ingredients :
Cabbage - 1
Onion - 1
Green Chilies - 2
Grated Coconut - 3 tsp
Bengal gram(Channa dhal,Kadala parupu) - 1/4 cup
Mustard seeds - 1/4 tsp
Splitted urad dhal - 1/4 tsp
Dry Red Chilies - 2
Curry Leaves - 1 strand
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt for taste

Preparations

1. Take one medium size Red Cabbage, clean it and cut into small pieces.
2. In a vessel add Cabbage, Channa dhal and Turmeric powder boil until Channa dhal cooked.
3. Drain the water and keep it aside.
4. In a Pan add Oil and heat it, when the oil became hot add Mustard seeds, spitted urad dhal and curry leaves.
5. After spluttering add the finely chopped Onion, dry red chilies, chopped green chilies, Fry till the Onion became transparent.
6. Then add the boiled Cabbage and salt and saute for few seconds.
7. Add the grated Coconut and close the pan for 2 minutes in low flame.
8. Red Cabbage Stir Fry is ready to Serve.

Cooking Tips :
Instead of Red cabbage You can use any cabbage varieties for this fry.
Serving Tips :
Serve with Rice and Sambar for lunch.

Spicy Mutton Pepper Fry | Mutton Milagu Varuval

Spicy Mutton Pepper Fry or Mutton Milagu Varuval is a simple and Easy to make Recipe, In this Recipe the two main Ingredients which gives Delicious taste and flavor are Black Pepper Powder and Sesame Oil. Mutton Pepper Fry is all time favorite for me and my husband, I make it often because of its mouthwatering taste. In South India, we use Sesame Oil(Nallennai) in many recipes, It is having lot of Health Benefits and It is a Natural Antioxidant.

Mutton Pepper Fry | Mutton Varuval - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 153 / serve

Ingredients
Mutton 1/2 kg
Shallots(Small Onion) - 15
Dry red chilly - 3
Ginger Garlic paste - 1 tbsp
Pepper powder - 2 tsp
Turmeric powder - 1 tsp
Coriander leaves - 2 tsp
Gingely oil / Sesame oil - 3 tbsp
Salt for taste

Preparation Method:

1. Wash the Mutton pieces well
2. Chop the Small Onions(Shallots)
3. In a pressure cooker add the Mutton pieces, Small Onion, Dried Red Chilly, Ginger Garlic paste, Turmeric powder, water and salt
4. Mix the ingredients well, close the lid and pressure cook it up to 4 whistle (giving more or less whistle is depends upon the cooker and the tenderness of the mutton)
5. Open the lid and Transfer the Mutton mixture to hot Pan(Kadai) and keep it boil for 5 minutes
6. Once the water get boiled then finally add the pepper powder and Sesame Oil mix well, leave it for 2 minutes on the low flame
7. Yummy Mutton Pepper fry or Mutton Milagu varuval is ready for serve.

Cooking Tips :
Use only sesame oil for perfect taste.
Try to use Fresh Mutton Instead of frozen
Serving Tips :
Perfect Side dish for Sambar or Dhal with Rice for lunch.


4 stars

Fried Chicken Recipe My Style

Fried Chicken is a Delicious Recipe, I love to Taste Fried Chicken and it is one of my all time favorites, I have prepared the Fried Chicken Recipe in my style with some Indian Spices and herbs, I have tried it as an experiment with the inspiration of  Fried Chicken and it comes well with unique taste. Try it and give your comments. Let us see How to Make Fried Chicken Recipe in My Style.

Fried Chicken Recipe My Style - Ingredients

Preparation Time : 50 mins | Cooking Time : 30 mins | Total Time :80 min | Yield : 4 Servings
Recipe Category: Dinner | Recipe Cuisine:United States

For Marination
Chicken -500 gm.
Red chilli powder - 3 tsp.
Garam masala powder -1 tbsp.
All purpose flour - 2 tbsp.
Corn flour - 1 tbsp
Lemon juice - 2 tsp.
Ginger Garlic paste - 2 tbsp.
Onion paste - 3 tbsp.
Salt for Taste.
Oil for Deep Frying.
Turmeric powder (optional).
Red Food color - Pinch (optional).

For Coating
Egg - 1.
Coriander leaves - 1/2 cup.
Curry  leaves - 1/4 cup.
Cumin seeds - 1/2 tsp.
Red chilly powder a pinch.
Garam masala powder a pinch.

Preparation Method:

1. Cut the Chicken into small pieces and remove the excess of fats.
2. Wash and Clean the chicken well.
3. Marinate the chicken with the above mentioned ingredients for Marinating.
4. Refrigerate the marinated chicken for 30 minutes.
5. For coating mix a cup of all purpose flour with a pinch of red Chilli powder, Garam masala, finely chopped Coriander leaves, Curry leaves and Cumin seeds.
6. In a bowl crack an egg and beat it well.
7. Take the Chicken and dip it in the beaten egg and again dip it in flour mixture, keep the chicken in separate plate
8. Let it rest for 10 to 15 minutes.
9. In a deep bottomed fry pan add enough oil for fry, when the oil become hot add the Chicken pieces.
10. Deep fry the Chicken until became golden color.

Cooking Tips
You can avoid Curry leaves if you don't like.

Serving Tips

Serve hot with French Fries, Garlic Sauce and Tomato Ketchup.


4 stars

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.

Hyderabadi chicken 65 recipe

Hyderabadi chicken 65 is a popular Hyderabadi recipe which is rich in taste, there are different stories about the name of the dish chicken 65.


Ingredients:
Item 1: Dry Fry

• Chicken fillet 250 gm
• 1 Tbsp Ginger garlic paste
• 3 Tbsp Onion paste
• 1 Tbsp Red chilli powder
• Garam masala powder
• Salt for taste
• 2 Tbsp corn flour
• 1 Tbsp all purpose flour
• 1Tbsp Lemon juice
• 1 Tsp Turmeric powder
• Oil for deep frying
• Food color a pinch (Optional)

Preparation:
Clean and wash the chicken well
Marinate the chicken with all above ingredients
Leave for 30 min in fridge
Deep fry the chicken until it became golden color

Item 2 : Sauce (Gravy)
Ingredients:

• 1/2 cup Curd(Yogurt) 
• curry leaves
• 1/2 tsp jeera
• 1/4 tsp mustard seeds 
• A pinch red chilli powder
• A pinch garam masala powder
• *Don't add salt to this mixture then chicken become too salty

Preparation:
In a kadai(Pan) add oil,when the oil became hot add the seasoning 
Now add the curd & red chilli powder,garam masala powder
To this mixture add the fried chicken mix well until the chicken absorb the curd well.

Garnish with Coriander leaves and Curry leaves and Serve hot.

Fish Fry South Indian Style

There are various method to prepare Fish fry and this is one of the popular method in South India.

Ingredients:

1 Kg Fish(any fish)3 tbsp Chilli Powder
2 tsp Pepper Powder
1/2 tsp Tumeric Powder
1 tbsp Ginger garlic Paste

1 tsp Coriander powder(Optional)

1 tsp Sambar powder(Optional)
Salt for taste

Preparation:

• Clean the fish and slice into pieces.
• Marinate fish with all the above ingredients and refrigerate it for 30 min.
• In a fry pan add oil, cook the fish pieces on medium heat both the sides until became crispy.

Spicy and tasty Fish fry ready

Bottle gourd Fry / Surakai Poriyal

Bottle gourd is a popular vegetable in India; water content is high in Bottle gourd and very nutritious and healthy. This helps in weight loss also; normally in South India for poriyal (Sabji/fry) we use coconut with all vegetables, those who want to slim take Bottle gourd recipes but avoid coconut.

Ingredients:

1 medium sized Bottle Gourd

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

2 tbsp grated Coconut

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

Peel the skin of Bottle Gourd and cut into small pieces.

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add the Big Onion finely chopped, dry red chilies, green chilies chopped;

Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add Bottle gourd; mix well with little water and close the pan for 5 minutes.

Finally add grated Coconut and cook for another 5 minutes in low flame.

Serve hot with Rice or Roti.

Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

Ingredients

 

1 medium size Cauliflower florets

3 tsp Red chili powder

1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour

1 ½ tsp. of Curry powder

Salt for taste

Oil for fry

Marination:
In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation

Clean the florets well
Cut in small pieces
Dip the florets into the batter.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.