MANGLOREAN FISH DISHES...

FISH CURRY – MANGALOREAN TYPE:

Fish Required:
1 kg King Fish (Surmai) White Pomfret or Lady Fish
Ingredients:
4 tbsp. coconut milk powder mixed in little warm water
1 – 2 tbsp. vinegar
Salt to taste
4 tbsp. sun flower oil for seasoning
Cut-ups:
1 medium size onion
1 medium size tomato
¼” ginger
4 cloves garlic
3 green chilies
1 to 2 tbsp. vinegar
Seasoning: 1 medium size onion
For Masala:
6 kashmiri chilies
3 short chilies (round type)
4 long red chilies
6 tbsps. fresh grated coconut
¼ tsp. turmeric
1 ¼ tbsp. coriander seeds
½ tsp. jeera
3 pepper corns
½ tsp. raw rice
1 medium onion
1 small clove garlic
¼” ginger
Small ball of tamarind

Method:
Clean the fish & cut into pieces & keep aside. Grind ingredients of masala into a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel. Fry onion till brown. Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with boiled Rice.

FISH MASALA FRY:

Ingredients:

½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels)

2 tsp. bafat powder or ½ tsp. chilly powder
¼ tsp. turmeric
2 tbsp. lime juice
1 onion finely chopped
3 tbsp. oil
Few curry leaves
Salt as per taste
Masala ingredients: (To grind)
6 kashmiri chillies
1 tsp. cumin
1 small onion
2 flakes garlic
1 small tomato
1 tbsp. vinegar

Method:

Cut ,clean fish and set aside. Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with little water if required. Apply this paste on the fish and set aside for about 30 minutes. In a non stick pan heat 1 tbsp. of oil and shallow fry the fish on both the sides till light brown and set aside. Grind the masala ingredients into a fine paste. Heat 2 tbsp. of oil in a heavy bottomed pan. Fry finely chopped onion with curry leaves till pink. Add the ground masala and fry till you a get good aroma and oil separates from masala. Add salt as per your taste. Place the fried fish over the masala in the pan and coat the fish gently with the fried masala. Cook on slow fire for 5 minutes.

HOT MACKEREL CURRY:

Ingredients:

1. 4 medium mackerels, cleaned and cut into two
For Grinding:
1. 1 medium onion
2. 6 cloves garlic
3. 1 tsp cumin
4. 3 tsp coriander
5. ½ tsp turmeric
6. 10 red chillies
7. ¼ coconut scraped
8. Small ball of tamarind
Slice Fine:
1. Small onion
2. 2 green chillies
3. 2.5" ginger

Method:

Dry roast ingredients 3-7, grind with the remaining ingredients to a paste. Heat two spoons of oil. Add a sprig of curry leaves. Add ground masala. Fry well till the raw smell goes. Add sufficient water, salt and sliced masala. Let the curry come to a boil, then simmer for 10 minutes. The curry should be fairly thick. Add fish pieces. Remove from the fire when fish is cooked.

KANE CURRY(LADY FISH CURRY):

Ingredients:

1. 12 Medium sized lady fish, cleaned and cut into 2 pieces each.

2. 2 tbsp coconut oil

3. 1 onion, finely cut

4. Salt to taste

For Masala:

5. Small ball of tamarind

6. ½ coconut grated

7. 1 tbsp turmeric powder

8. 6 flakes garlic

9. 10-12 red chillies, roasted

10. 2 tbsp corainder seeds, roasted

11. 1 tbsp peppercorns, roasted

12. ½ tsp jeera roasted

13. ¼ tsp each of fenugreek (methi) seeds roasted

14. ½ onion chopped

Method:

Grind masala ingredients to a fine paste. Mix enough water to the masala to make it into medium consistency. Keep coconut oil in a flat vessel and fry onion, until brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked.

PRAWN FRY:

Ingredients:

1. 1 cup prawns, shelled and deveined

2. 3 tbsp bafat powder (mix masala powder)

3. 2 tbsp oil

4. 2 big onions, finely cut

5. 1 tbsp ginger-garlic paste

6. A little lime juice

7. Few corainder leaves for garnishing

Method:

Cook the prawns with salt and 2 tbsp masala powder until dry. Keep oil in a pan and fry onions. When onion are light brown add the ginger-garlic paste. Fry this on slow fire until it is well fried. Then add the cooked prawns and fry for a while. Add 1 tbsp of the masala powder and fry for few more minutes. Last add lime juice, stir well, take the pan off.

FISH CUTLETS (TUNA):

Ingredients:
Tuna -200 gms
Onions - 2
Green Chilly - 1
Ginger -1”
Garlic – 3 flakes
Corriander leaves – ½ bunch
Pepper powder - ¼ tsp
Bread slices 6
Turmeric – ¼ tsp
½ tsp. Garam masala
¼ tsp. Chilly powder (optional)
Egg - 1
1 tbsp. Lime juice
Salt to taste
Oil for frying

Method:
Heat 2 tbsp. oil in a pan and stir fry finely chopped onions, ginger, garlic and green chillies till soft. Add turmeric, pepper powder, chilly powder (optional). Then add the fish, lime juice , garam masala powder and coriander leaves along with salt. Fry for two minutes. Make bread crumbs of 6 slices . Add crumbs of about two slices to the fish mixture. Mix well and make cutlets of oblong shape. Beat an egg. Dip the cutlets in the beaten egg and roll in bread crumbs. Deep fry in hot oil. Serve with tomato ketchup.

Note: Fresh king fish can be used instead of tinned fish. Fish without bones should be cooked in little
water with turmeric and salt before adding to the onion mixture.

MACKEREL FRY:

Ingredients:
5 -6 mackerels
Oil for frying
To Grind:
8 red long chillies
4-5 pepper corns
8 flakes garlic
1 small onion
1/4 tsp. turmeric
1/2 tsp.sugar
A small ball of tamarind
1 1/2 tsp. corainder seeds
2-3 tbsp. vinegar
1/4 tsp. cumin seeds
salt to taste.

Method:
Clean and slit the mackerals on either sides of the centre bone. Grind the above mentioned ingredients in vinegar into a coarse paste. Stuff the masala paste inside the mackerals evenly and also coat from outside slightly and set aside for sometime. You may loosely tie each mackerel with thread and deep fry or shallow fry in hot oil. Serve hot with onion rings on a bed of lettuce leaves.

PRAWNS BIRYANI:

Ingredients:
20 prawns
1-cup basmati rice
1 ½ cup onion (thinly chopped)
¾ cup tomato (finely chopped)
2” ginger
8 garlic cloves
1 green chilly
¾ tsp. Turmeric powder
1 tsp. Red chilli powder
1 tsp. Coriander seeds
1 tsp. Anise seeds
1 cinnamon stick (small)
3 cloves
Keasari powder, a pinch
¼ tsp. Garam masala powder
¼ cup mint leaves
4 tbsp. Coriander leaves (finely chopped)
3 tsp. Oil
2 tsp. Ghee or dalda
Salt to taste

Method:
Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 1 ½ cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes, remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

SQUIDS SUKKA:

Ingredients:
½ kg. Squids (cut and cleaned)
½ grated coconut
10 red chillies (5 long and 5 short)
2 tbsp. coriander seeds
½ tsp. turmeric
1 sprig curry leaves
6 garlic flakes (crushed)
¼ tsp. Jeera (powdered)
2 onions (chopped lengthwise)

Method:
Dry roast the red chillies, coriander seeds, turmeric and onions, till golden brown and grind to a fine paste. Heat 1 tsp. oil in a kadai, add crushed garlic. Saute for a minute and add the ground masala, powdered jeera, squid, 2 cups of water, curry leaves and bring to boil on a slow flame for 15 to 20 minutes. Once the squid is done add the grated coconut, cover and simmer for 5 minutes, serve hot.

BOOTHAI(SARDINE) CURRY:

Ingredients:
1 kg. sardines
8 Kashmiri chillies
2 tbsp coriander
1 tsp jeera
7 pepper corns
1/4 tsp. turmeric
1 tsp ajwan
Small ball of tamarind
1 cup coconut
1 onion
2 flakes of garlic
1 tsp. roasted methi seeds
1 tbsp. oil
½ tsp. mustard
Few curry leaves

Method:
Dry roast chillies, coriander, jeera, pepper, ajwan and grind coarsely with tamarind, coconut, onion and garlic. When half ground add roasted methi. Heat oil, splutter mustard add curry leaves and the ground masala. Fry well. Add little water and salt to taste. Boil well. Then add the sardines and cook till done.

MARUAI SUKKA (SHELL-FISH CURRY DRY):

Ingredients:
1. 200 Medium size kubbae (shell-fish)
FOR MASALA
2. ½ coconut scraped
3. 20 red chillies
4. 2 tbsp corainder seeds
5. 1 tbsp cummin seeds
6. ½ tsp fenugreek seeds (methi)
7. 1 tbsp pepper corns
8. 1 pinch oama (optional)
9. ½ tsp turmeric powder
10. 6-8 flakes garlic
11. Small ball tamarind
12. ½ onion chopped
13. ½ tbsp jeera
14. 6 flakes garlic
15. 1 onion chopped
16. Salt to taste

For seasoning:
17. 2 tbsp coconut oil
18. 1 onion chopped
19. 4-5 flakes garlic, chopped

Method:
Wash the kubae (shell fish) before opening to remove mud and sand atleast 3-4 times. Break the shell fish into two and keep only the part with flesh in it. Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove. Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry. Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Then pour curry over
seasoning. Cover and remove from fire.

FISH BIRYANI:

Ingredients:
1Packet - Shan Fish Biryani Mix
6 Pieces of King Fish as big as your palm
3 Tea Mugs Basmati Rice
1 Small Box of Curds
(Green Masala) - 6 to 7 mint leaves , handful of coriander leaves, 2 inch of ginger piece, 6 to 7 flakes
of garlic, 3 green chillies, ½ spoon of jeera, tamarind, (all to be ground)
2 Small Tomatoes. (to be ground to paste)
4 Onions (2 to be fried and put on the top and 2 for bagar)
3 to 4 bay leaves
Little kadippata for bagar
Few cashew-nuts to spread on top (optional)

Method:
1. Wash the fish and apply little vinegar, salt and turmeric powder and keep aside for 15 to 20 minutes then       wash the fish and apply little red chilly powder, salt and vinegar and keep it for 20 to 30 minutes, fry the         fish slightly and keep the fish aside.
2. Mix the Shan Fish Biryani mix and curds and keep aside.
3. Grind the green masala and keep aside.
4. Also grind the tomatoes separately and keep aside.
5. Par boil the rice with Garam Masala.(lavang and tikki)
6. In a Handi put oil and add kadipatta, then put the 2 chopped onions and fry well till brown, then put the         fish biryani mix and curds,bay leaves and fry well.
7. Once the above is fried add the green masala and fry well and then add tomatoe paste and fry well once       the masala is fried well add the fried fish to it and shake it slightly so the fish is covered with the gravy.
8. In another vessel make layer of rice, then add half of the fish gravy then sprinkle it with coriander and mint     leaves and fried onions, repeat the rice layer procedure again.
9. Cover it tightly with foil and lid and keep it on a tawa on very slow fire for 20 to 25 minutes.

CRAB CURRY MANGALOREAN STYLE:

Ingredients:
1 dozen crabs(average size)
2-3 Big onions finely chopped
3-4 green chillies cut in small peices
1/2 inch ginger peice -finely chopped.
1/4 spoon of turmeric powder
1 1/2 cups ( approx) of freshly grated coconut.
12-15 roasted red chillies
Marble sized peice of tamarind
coconut oil.
coconut milk (optional)
salt to taste

Method:
Clean the crabs by opening the shell. Rinse it in the pot of water atleast 3 to 4 times.  Add Turmeric powder, salt,finely chopped onions,ginger and green chillies to the cleaned  crabs and 2-3 drops of coconut oil. Mix it well and keep it for about 20 minutes. For the masala, grind together freshly grated coconut, roasted chillies and tamaraind into a fine paste. Pour the masala over the crabs which is now marinated for 20 minutes. Add enough water to arrive at a consistency of semi solid gravy. Cook the crabs for about 15-20 minutes. If the gravy becomes thick, you can add coconut milk to it and boil it. Once cooked keep it closed for about 10 minutes for the crabs to absorb the flavour of the spices.
Enjoy  it with Mangalorean brown rice or white rice.

MOUTHWATERING MANGALOREAN CHICKEN RECIPES...

MANGALOREAN CHICKEN CURRY WITH COCONUT MILK:

Ingredients:

1 kg chicken, cleaned and cut

Half a medium sized coconut, grated

4 to 5 short red chillies

2 to 3 long red chillies

4 to 5 pepper corns

2 tbsp. coriander seeds

½ tbsp cumin seeds

1 lemon sized ball of tamarind

2 onions sliced

½ tsp turmeric powder

4 flakes garlic

¼ tbsp methi seeds

1” piece cinnamon

3 to 4 cloves

¾ cup coconut milk

¼ cup ghee

Method:

Roast the grated coconut until it is light brown in colour. Keep aside. Dry roast the coriander seeds,

cumin, methi seeds, cloves, cinnamon, pepper, garlic, red chillies and one sliced onion and grind to a

smooth paste along with roasted coconut, turmeric powder and tamarind to a smooth paste. In a pan heat ghee and saute onion. Add chicken, salt and little water. cover and cook on a slow flame. When chicken is half cooked add the ground masala and half of the coconut milk and stir well. Cook till the chicken is done. Now add remaining coconut milk and cook for 2 to 3 minutes.

CHICKEN FRY OR KABAB:

Ingredients:

500 gms. boneless chicken

3 tsp. soya sauce

5 tsp. tomato sauce

2 tsp. red chilly powder

3 tsp. corn flour

2 tsp. milk

½ cup spring onions

4 green chillies

2 tsp. oil

Salt to taste

Oil for deep frying

Method:

Mix soya sauce, tomato sauce, red chilly powder, corn flour, milk and salt to a smooth paste. Mix chicken in this paste and marinate for 15 to 20 minutes. Deep fry the chicken and keep it aside. Now heat 2 tsp of oil in a pan, add spring onion, green chillies and fry well. Add the fried chicken to it.

  

CHICKEN SUKKA:

Ingredients:

1 kg chicken cut into small pieces

4 large onions sliced

2 large tomatoes sliced

1" ginger (crushed)

4-5 flakes garlic (crushed)

1-11/2 cup fresh coconut

1/2 tsp. turmeric powder

3 tbsp. oil

2 tbsp. chopped coriander

2 tsp. lemon juice

4 cloves

2" cinnamon

Masala for chicken sukka ( to be slightly roasted & powdered ):

1 tsp. pepper corns

4 tsp. coriander seeds

1 tsp. cumin seeds

½ tsp. mustard seeds

8 -10 kashmiri red chillies

4 cloves

2" cinnamon

Method:

Heat oil in a kadhai, add cloves and cinnamon . When it crackles add the onions, sauté till light brown

and then add sliced tomatoes. Add the chicken, salt and cook on high heat for few minutes. Now add

crushed ginger, garlic and turmeric powder. Add chicken sukka powdered masala, when chicken is

half done. Mix well and cook till chicken is tender. Finally add grated coconut and sauté it for 2

minutes. Add lemon juice and garnish with chopped coriander leaves.

  

APPLE CHICKEN:

Ingredients:

1 kg. Chicken

2 onions

2 tomatoes

4 green chillies

5 flakes garlic -crushed

1"ginger- crushed

2 red apples

1/2 tsp.white pepper

1 tsp turmeric

1 tsp. chilly powder

1 tbsp. butter

2 tbsp. olive oil

1 tin nestle cream

Salt as per taste

Method:

Clean and cut chicken into medium pieces. Skin and cut the apples finely. Slice the onions and slit the green chillies. Blend the tomatoes. Heat a heavy bottomed vessel, add olive oil and butter. Fry onions, chillies till light pink. Add chicken, fry for two minutes adding crushed ginger and garlic. Cook on low heat for two minutes. Add finely cut apple and mix well. When aplle is melted and mixed well add blended tomatoe, white pepper, chilly powder, turmeric powder and salt as per taste. Keep covered on slow heat for about 15 minutes. Lastly blend the cream and add to the chicken. Mix well. Keep on slow flame till the oil seperates and chicken is tender. Serve hot with roti or steamed rice.

  

BUTTER CHICKEN:

Ingredients:

1 whole chicken cut into pieces

Puree of 2 tomatoes (without skin)

2 onions chopped

1 tbsp. ginger-garlic paste

Paste of 15 cashew nuts

1½ tbsp. butter

3 tbsp. cream

1 tsp. chilly powder

2 –3 tbsp. oil

For Marinating:

1 tbsp. tandoori masala

½ tbsp. garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp. lime juice

½ tsp. cumin powder (jeera)

5 tbsp. yoghurt

Salt according to taste

Method:

Marinate the chicken for 2 hours in the above mentioned. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. Add the cashew paste, chilly powder, tomato puree and cook for 10 minutes. Lastly, add the butter and the cream and the chicken. Mix well and cook till done.

  

CHICKEN CAFREAL:

Ingredients:

1 kg. chicken

2 onions (finely sliced)

3 tbsp. oil

1 tbsp. vinegar

Salt as per taste

To Grind:

1 tbsp. coriander seeds

1 tsp. cumin

6 cloves

6 green cardamoms

8 pepper corns

1”cinnamon

6 green chillies

1”ginger

5 flakes garlic

Method:

Cut chicken into 8 to 10 pieces. Make deep cuts on the pieces with a sharp knife. Dry roast coriander,

cumin, cloves, cinnamon, cardamoms & pepper corns. Grind the dry roasted ingredients along with chilles, ginger, garlic adding very little water. Add salt to this paste and apply it to the chicken pieces and set aside for 3-4 hours. In a non stick pan heat oil, add sliced onions and fry till pink. Add marinated chicken pieces and stir fry for few minutes. Cook on slow flame till done. You may add little water if required. When chicken is cooked and tender add vinegar and mix well. Serve hot with bread or pulav.

  

CHICKEN CHAAT:

Ingredients:

½ kg. chicken, cooked and shredded (without bones)

2 onions finely cut

2 green chillies, slit

A small piece ginger minced

Salt to taste

Pepper to taste

1 tsp. amchur powder (mango powder)

1 tsp. lemon juice

1 tomato thinly sliced

Coriander leaves (finely cut)

French fries for garnishing

Oil

Method:

Heat oil in a frying pan, when hot put in the onion pieces and fry till pink. Now add shredded chicken, fry till light brown. Add lemon juice, salt, pepper, amchur. When cooked, add tomato pieces and coriander leaves. Garnish with hot french fries and serve.

  

CHICKEN DRY OR CHILLI CHICKEN:

Ingredients:

3 tsp. butter

5-6 green chillies (slit)

Few curry leaves

1/4 kg. boneless chicken (cut into small cubes)

2 tsp. lime juice

To Marinate:

2 tsp. chilly / bafat powder

2 tsp. soya sauce

2 tsp. tomato sauce

2 tsp. ginger garlic paste

1 tsp. vinegar

1 egg

Salt to taste

Method:

Marinate the chicken in above ingredients for about an hour. Heat the butter and add curry leaves & green chillies. Fry for 2 minutes. Now add marinated chicken. Fry it for about 10 minutes keeping closed. Keep stirring in between. Fry it till it gets dried. Add lime juice and serve hot.

  

CHICKEN GHEE ROAST:

Chicken Ghee Rost

Ingredients:

1 Kg Chicken (cut into pieces)

To be Grind:

1/4 cup Lime Juice

1 tbsp Jeera

1" Cinnamon

4 Cloves

15 red long Chilles

Little water

Salt to taste

Ghee for frying

Method:

Marinate the chicken in the above paste for 2 hrs. Then in a pan put some pure ghee and put this marinated chicken and cook till the gravy becomes thick. See that it does not get fully dry.

  

CHICKEN IN TOMATO SAUCE:

Ingredients:

1 kg chicken

(For Masala)

10 long red chillies

8 cloves garlic

2" inches ginger

3 tbsp. vinegar

2 tsp. sugar

2 large onions

Half cup of tomato ketchup

Method:

Grind the masala, cut two large onions and fry till light brown, add the masala and fry well, add half cup of tomato ketchup and fry, add the chicken pieces and half cup of water add salt to taste and boil till done.

  

CHICKEN LOLLYPOPS:

Ingredients:

10 chicken wings

1 tsp. ginger garlic paste

Red Chilly powder according to taste

2 tbsp cornflour

2 tbsp all purpose flour

1 tsp soya sauce

1 tsp vinegar

Pinch of red colour

Few slices of spring onion finely cut

Thin slices of cabbage

1 egg

Salt to taste

Oil to deep fry

Method:

Break each chicken wing into two parts at the joint. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out. Put all the chicken lollipops in a bowl. Make a thick batter of ginger garlic paste, red chilly powder, soya sauce, vinegar, all purpose flour and cornflour, red colour, salt and then beat the egg and coat the lollypops in this mixture evenly. A little water can be added if needed. Marinate for about one hour in the refrigerator. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meat section of the lollipop in the oil. Drain on clean kitchen paper napkins. Garnish with spring onion and sliced cabbage. Serve hot with schezwan sauce.

  

CHICKEN MUGHALAI:

Ingredients:

1 kg chicken

2 medium onions

1 medium tomato

5 cashew nuts

1 tsp. jeera

1/2 tsp, Kasoori methi (dried methi leaves)

3 kashmiri chillies

11/2" ginger piece

5-6 flakes of garlic

2 tablespoon (MDH or Everest) paneer masala powder

2 tbsp. tomato puree

3 tbsp.Ghee

Salt as per taste.

Method:

Heat one tbsp. of ghee in a pan. Add onions and fry till pink. Now add cashew nuts, jeera, kasoor methi,chillie, ginger , garlic and fry till slightly brown . Then grind all the fried ingredients with tomato and paneer mutter masala powder. Take non-stick pans add two tbsp. of ghee and fry the chicken pieces on high fire for 5 min. Then add tomato puree and keep on slow fire for another 5 minutes. Then add ground masala and add salt as per taste. Let it cook till chicken is done. Serve hot.

Please note kasoori methi is a must to get good aroma and taste.

  

CHICKEN NEELGIRI:

Ingredients:

1 kg. Chicken

1 tsp. gingerly seeds

3-4 tbsp. oil

Salt as per taste

2 tbsp. chopped coriander leaves

3 big onions

10 garlic flakes

½" ginger

Masala ingredients (to grind):

3 medium tomatoes

2 tbsp. coriander

½ tsp. cumin

1- 2 tsp. chilly powder

1 tsp. badisaunf

1” cinnamon

4 cloves

2 cardamoms

Method:

Cut chicken into medium pieces. Peel onions, cut them into halves and boil in 2 cups of water for about 2 mts. Strain the water and set the onions aside to cool. Later grind the onions into a smooth paste. Prepare smooth paste of ginger and garlic. Grind the masala ingredients into a smooth paste adding little water. Heat oil in a pan, fry the gingerly seeds till brown. Add onion paste and fry for about 5 mts. on medium flame. Add ginger-garlic paste, sauté for another 2 mts., add the masala paste, fry on low flame till oil leaves the sides. Add chicken, cook on low flame for 15 to 20 mts. Add salt as per taste. Add a cup of boiled water and cook till the chicken is tender. Garnish with coriander leaves.

  

CHICKEN ROAST WITH MASALA:

Ingredients:

1 kg chicken

½ cup curds

2 chopped tomatoes

1 tbsp chilli powder

2 tbsp coriander powder (Freshly ground)

3 medium sliced onions

Few curry leaves

¼ cup Oil

To be Ground:

1 ½” ginger pieces

5-6 flakes of garlic

5-6 cloves

2 sticks cinnamon

2 tsp. aniseeds

1 tsp. turmeric powder

Method:

Clean the chicken and cut them into pieces. Grind the above masala. Cook the chicken pieces in salt, curds, tomatoes and the ground paste. Heat oil in a deep non-stick pan, add onions and curry leaves. Fry them until onions turn golden brown; add coriander powder and chilli powder fry on medium heat for 3-4 minutes. Add cooked chicken and fry for some time. Serve hot with plain rice.

CHICKEN SAUSAGE PEPPER:

Ingredients:

2 packets of chicken sausages

3 big onions finely sliced

3 big tomatoes finely sliced

2 capsicums diced

2 tbsp pepper powder ( or as per taste)

1 chicken stock

2 tsp soyasauce

1 tbsp ginger garlic paste

1/2 cup chopped coriander leaves

Salt as per taste

Method:

Heat oil. Fry the onions till golden brown. Add the pepper powder to it and fry for few minutes. Add the tomatoes and saute. Then add the chicken stock, soya sauce, ginger garlic paste and saute. Then add the sausages and capsicums and boil for 15 mins with little water. Finally garnish with coriander leaves and serve.

  

CHICKEN STEW:

Ingredients:

1.5 Kg Chicken

To Grind:

6 Onions

1 Bunch Corriander Leaves

1 Tsp. Cumin Seeds

5 Mint Leaves

1 Tbsp. Corriander Seeds

8 Green Chillies

3 Long Dry Red Chillies

1/2 Teaspoon Turmeric Powder

Ginger 1"

Garlic Flakes 5

Cinnamon Stick 2

Cloves 6

1/2 Tsp. Methi Seeds

1 Tsp. Kuskus

Pepper Corns 6

1 Tbsp. Dry Grapes (Kismish)

Small Ball of Tamrind

To Fry: 2 Onions-1 Small Capsicum-3 Tomatoes-1 tbsp. ghee

To Boil: 3 Medium Size Potatoes (Peel the skin and cut into halves)

Method : Clean and cut the chicken into pieces add salt and keep aside. Grind the masala to a fine paste. Fry onions in ghee till golden brown. Add capsicum and fry for another 1 minute. Add tomatoes and fry well until oil separates. Add the ground masala and fry till the masala leaves oil inthe sides. Add chicken pieces, add water and salt according to your taste and cook till done. Lastly add potatoes.

  

CHICKEN WINGS FRY:

Ingredients:

6 chicken wings

1 tsp. ginger-garlic paste

½ tsp. soya sauce

1 tsp. chillie powder

2 tsp. corn flour

2 tsp. maida (all-purpose flour)

Oil for frying

Salt to taste

Method:

Take a wing and break the joint backwards at the end. Remove the small bone that appears completely. Hold the bone attached to the wing; pull the smooth part downwards completely, so that a ball like shape forms at the end. Cut the end of the wing. Make all the 6 pieces with the same procedure. Mix maida, corn flour,chilly powder, Soya sauce, ginger-garlic paste and chicken pieces. Keep aside for about 1/2 an hour to 1 hour. Deep fry in oil and serve hot.

DRY CHICKEN WITH COCONUT:

Ingredients:

1 ½ kg. 1x 16 cut chicken

20 red chilies

1 tbsp. coriander seeds

¼ tsp. cumin seeds

¼ tsp. fenugreek seeds

1 no. sliced onions

2 gms. tamarind

¼ tsp. turmeric powder

3 flakes garlic

2 tbsp. ghee

2 nos. chopped onion

1 no. coconut - Grate and roast

Method:

Roast separately coriander seeds, cumin seeds, fenugreek seeds and sliced onion. Grind the chilies along with the coriander and cumin seeds first. Add the fenugreek seeds and tamarind later on. Add turmeric powder and sliced and roasted onion. Grind to a paste and add the garlic flakes at the end. Remove this smooth masala and keep aside. Grind the roasted coconut coarsely in the same blender and remove. Reserve the water in which the blender has been washed. In a large pan heat ghee and fry the chopped onions till golden brown, add the chicken pieces and salt and cover for a while on a slow flame. Add the masala paste and water kept aside. Cook the chicken till done. Now add the coarsely ground coconut and cook covered till the water evaporates. Add salt to taste. Serve hot with Neer Dosas.

GINGER CHICKEN:

Ingredients:

Chicken : 1 Kg.

Red Chille Paste : 3 tsp.

Onions : 4-5

Green chillies : 4

Ginger : 125 Gms

Garlic : 1 medium pod

Soya Sauce : 1 tbsp.

Salt : Tp taste

Pepper : 1 tsp.

Ajinomoto : A pinch

Tomato Ketchup : ½ cup

Capsicum diced : 250 gms & Oil

Method:

Cut chicken into 1 ½ inch pieces and marinate in salt, soya sauce, pepper and ajinomoto for atleast 30 minutes ( If you marinate the chicken for over night it is more tastier). Heat oil in a wok and fry chicken pieces until golden brown. Remove and keep aside. Mince finely: onions, ginger, garlic and green chillies. Heat a little oil in a wok and add red chilli paste and onions and fry until onions are light brown. Add minced ginger, garlic, chillies and stir fry for some time. Put fried chicken pieces and continue frying until chicken pieces are well coated. Add tomato ketchup. Reduce heat. Cover it and stir occasionally until chicken is well cooked and gravy thickens. Add capsicum just before serving.

  

GREEN CHILLY CHICKEN:

Ingredients:

1 kg. Chicken (medium size pieces)

Heat some oil and fry 8-10 green chillies for 2 minutes.

For grinding:

Fried - green chillies (as above)

1 tsp. black pepper

1 tsp. jeera

lime size tamarind

½ tsp turmeric

2 large onions

½ onion – finely sliced

1 green tomato (finely sliced)

1 large potato cut into medium size pieces

Coriander leaves-finely cut

Method:

Fry the sliced onion in oil, add ground masala, cook on slow fire until oil separates. Add chicken, slices of tomato and potato. Add salt. When almost done, add finely cut coriander leaves and let it simmer for further 5 minutes.

  

KADAI CHICKEN:

Ingredients:

1 kg. Chicken

4 medium size onions

4-5 green chillies

½ “ ginger

3 tomatoes

1 maggi cube or salt to taste

½ tbs. chilly powder

½ tbs. cumin powder

½ tbs. coriander powder

½ tbs. turmeric powder

2-3 tbs. oil

Method:

Clean & cut the chicken into medium size pieces. Heat oil in a Kadai. Add chopped onions, green chillies & ginger, fry till onion turns pink. Add tomatoes and fry well till it turns into a paste. Add chilly, cumin, coriander & turmeric powder along with maggi cube (or salt) and fry well. Add the chicken pieces, mix well and leave on slow fire until chicken is done. (Do not add any water). Garnish with chopped coriander leaves and serve hot.

  

MALAI CHICKEN:

Ingredients:

1 kg. Chicken, cut into pieces

2 onions, sliced

2 tomatoes, sliced

1” ginger, sliced

5 garlic cloves sliced

Salt to taste

1 tsp. red chilly powder

1 tsp. cumin powder

½ tsp. coriander powder

½ cup curds

½ cup cream

Coriander leaves for garnishing

2 3 tbsp. Oil

Method:

Heat oil in a pan. Add onion and fry till brown, mix the ginger and garlic and fry for a few minutes. Add the tomatoes and mix well. Fry till the tomatoes are mashed well. Now add chilly, cumin & coriander powder and fry till oil separates. Beat the curds well and add to the mixture and keep on stirring. Now add the chicken pieces and cook on slow fire. Lastly add the cream and blend well with the chicken and garnish with coriander leaves.

  

PALAK CHICKEN:

Ingredients :

1 Kg. chicken

1 bunch palak

Few coriander leaves

1 onion – sliced

1 tomato – sliced

2 medium potatoes quartered (you can add other vegetable like carrot, radish, etc)

2 tbsp. oil

1 tsp. garam masala powder

Salt to taste

To grind:

8 red chillies ( Short & long mixed)

6 peppercorns

½ tsp. turmeric powder

1 tsp. cumin

2 tsp. coriander

½ tsp. aniseeds {optional}

4 flakes garlic

1 inch piece ginger

4-5 fenugreek seeds

1 cup grated coconut

1 onion

1/2 bunch coriander leaves

Small ball of tamarind

Method:

Grind the above ingredients into a fine paste. Cut chicken into medium pieces. Boil palak in little water for 2 minutes make puree. Heat oil in a vessel add sliced onion and fry till it turns pink. Add chicken, tomoto pieces, coriander leaves with salt and mix well. Add potato pieces and palak puree and cook on medium flame till chicken and potato pieces are half cooked. Add the ground masala and cook till the chicken is cooked. Add garam masala powder, stir and switch off the flame. Serve hot.

  

PEPPER CHICKEN:

Ingredients:

1 Kg chicken

Juice of 2 limes

1 tbsp. pepper

3/4 tbsp. jeera

1 tsp. shah jeera

2-3 chatriphull (Star Anise)

4-5 pieces cinnamon

7-8 cloves

2 onions

1/2 tsp. turmeric powder

Salt to taste

1-2 tbsp. oil

Method:

Cut chicken into small pieces and marinate it with lime, turmeric powder and salt for at least 2-3 hours. Dry grind fine pepper, jeera, shahjeera, chatriphul, cloves, cinnamon. In a little oil, fry thinly sliced onions well. Add dry ground powder to it and stir fry for a minute. Then add the cut marinated chicken. Mix well. Cover the vessel with lid. Simmer and cook well until dry. No need to add water. Check salt and serve hot.

  

PUDINA CHICKEN PULAO:

Ingredients:

750 gms chicken, cut into 8 pieces

2 cups basmati rice

3 tbsp ghee

5 cups water

3 bay leaves

4 cloves

2 cinnamon sticks

4 green chillies

2” piece ginger

1 tsp. jeera powder

1 tsp chilli powder

1½ tsp. coriander powder

4 black cardamoms

1 tsp. garam masala

3 onions, finely sliced

1 tomato, finely chopped

¼ bunch coriander leaves, chopped

½ cup mint leaves, chopped

Salt for taste.

Method:

Wash and soak the rice for 30 minutes. Drain water and put aside. Boil chicken pieces with cinnamon, cloves, black cardamom, ginger and a little salt in 5-cups of water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces and stock separately. Discard whole spices along with ginger piece. Heat ghee in a heavy bottom vessel. Fry sliced onions until golden brown. Add green chillies, chopped tomato, chopped coriander leaves and mint leaves. Saute until light brown, add chilli powder, coriander powder, garam masala, jeera powder and salt. Add 4 cups of stock and add strained rice along with chicken and bring to a boil.. Cover and cook over medium flame until the liquid gets absorbed. Add little stock if the rice is not cooked. Serve along with raita.

  

CHICKEN CURRY:

Ingredients:

750 gms. chicken (medium pieces)

1 “ cinnamon

1 tsp. Badi saunf (fennel seeds)

10 curry leaves

3 medium onions (sliced)

½ tbsp. ginger paste

½ tbsp. garlic paste

2 tsp. coriander powder

1 tsp. turmeric powder

2 tbsp. red chilly powder

1 cup thin coconut milk

½ cup thick coconut milk

3 medium tomatoes (chopped)

1 tbsp. tamarind pulp

1 ½ tbsp. oil / ghee

1 tbsp. chopped coriander leaves

Salt to taste.

Method:

Heat oil in a thick bottom pan. Add cinnamon & badi saunf, fry until you get the good aroma, now add the curry leaves along with sliced onions and fry until onions are golden brown. Now add ginger & garlic paste and keep frying for a minute. Add chilly, coriander & turmeric powders. Continue frying for a minute and then add tomatoes and salt as per taste and fry till it turns pulpy. Add the chicken, mix well and fry till the oil rises up. Now add the thin coconut milk & cook the chicken till tender on low heat. Add little water if required. When the chicken is tender add the tamarind pulp along with thick coconut milk. Cook for another 2 minutes, garnish with coriander leaves and serve hot with steamed rice or bread of your choice

.

Note: To Prepare coconut milk.

Coarsely grind 2 cups of grated coconut with little water. Transfer this mixture into a muslin cloth. Squeeze and extract the thick coconut milk. Now add one cup of warm water to the residue of the coconut and extract the thin coconut milk or you can buy coconut milk powder from market.

  

RED MASALA CHICKEN CURRY:

Ingredients:

1 ½ kg chicken

2 sliced onions

2 sliced tomatoes

2 diced potatoes

¼ bunch coriander leaves - chopped

5 -6 tbsp. oil

Salt to taste

To Grind:

1 tbsp. coriander seeds

1 tsp. jeera

8 pepper corns

1 tbsp. khus-khus (Note: Prohibited in the gulf region)

1 piece cinnamon

5 Red chillies hot

3 Kashmiri chillies

½ cup coconut

¼ tsp. turmeric powder

1 small sized ball tamarind

1 medium size onion

3 flakes garlic

Method:

Cut the chicken into small pieces and boil with 1 sliced onion, tomatoes, potatoes and salt. Heat little oil fry separately chillies, onion and garlic, all the spices and coconut. Grind the masala with tamarind. Add ground masala to the boiled chicken and allow simmering till gravy thickens. Add coriander leaves. Heat oil or ghee fry finely cut onions till crisp and golden brown add this to the chicken gravy. Serve with panpolle or Sannas.

  

SAUSAGES WITH YOGURT:

Ingredients:

1 pkt chicken franks (cut into 4 pcs) slit them length wise

100 grams Yogurt

2 tbsp limejuice

A little orange/red color

2 tbsp. bafat powder (if you want spicy then, add more 4 tbsp)

Salt to taste

Method:

Mix yogurt, limejuice, orange/red color, and bafat powder, mix well, add the chicken franks. Marinate and keep for 1 hr. Fry shallow.

  

X'MAS ROASTED CHICKEN:

Ingredients:

1.4 Kg Chicken

3 Flakes garlic

2" Piece Ginger

¼ Tsp pepper

¼ Tsp ground cinnamon

¼ Tsp Turmeric powder

A pinch of ground cloves

25 ml vinegar

50 Gms. butter

Salt to taste

Method:

Wash and dry the chicken. Crush garlic, ginger, pepper, mix with salt and combine with cinnamon, turmeric, cloves, vinegar and butter. Rub the mixture all over the chicken and let it stand for 2 hours. Place the chicken in a roasting tray together with the marinate and roast in a moderately hot oven for one and a half hours, basting occasionally. Remove and keep aside. When cool, cut the chicken into required size pieces. Separate the gravy.

A. Mix the following in 1 Tbsp vinegar:

2 Tsp jeera powder.

2 Tsp ginger-garlic paste

¼ Tsp cinnamon powder

¼ Tsp clove powder

1 Tsp red chili powder

1 Tbs sugar.

Salt to taste.

B. Thick roast gravy

5. Tbs Tomato sauce

1 Tbs Worcestershire sauce.

Orange coloring (1/4 tsp mixed in a little water)

Heat 2 Tbs oil, cool it, add mixture A, and cook over a moderate heat, while mixing it, for a few

minutes. Add a little water while frying the mixture and when the oil floats on top, pour in the roast

gravy and both the sauces. Now add the cut roasted chicken pieces one at a time and simmer. Mix and turn over gently till well coated.

SPICY CHICKEN FRY:

Ingredients:

8 chicken drumsticks

Step 1: To grind

12-14 Kashmiri Red Chillies

1 inch ginger piece

3 cloves garlic

1 Maggie chicken cube

1 tbsp soya sauce

Salt and lemon to taste

Step 2:

2 tbsp ginger finely chopped

2 tbsp garlic finely chopped

Step 3:

1 egg

4 tbsp Maida

4 tbsp Corn flour

2 tbsp coriander leaves chopped

Little red colour

Oil for frying

Method:

Grind the Masala and marinate the chicken in the masala for 8 hours adding chopped ginger, and garlic. Beat egg, add maida, cornflour, colour, coriander leaves and then add marinated chicken to this. Mix well and deep fry it.

  

TANDOORI CHICKEN:

Ingredients:

1 kg chicken

½ cup curds

12 cloves of garlic

2 tsp. coriander seeds

¼ tsp. ginger

1 tsp. cumin seeds

2 tsp. lemon juice

2 tsp. vinegar

8 kashmiri chillies

2 tsp. cooking oil

1 tsp. red color

Ghee for basting

Salt to taste

Method:

Make a paste with coriander seeds, chillies, black cumin seeds, garlic and ginger. Add salt, cooking oil, vinegar, curds and red color to the paste and mix it well. Clean and dry the chicken. Make slits over breast and legs. Apply lemon juice and salt all over. Marinate for half an hour. Apply ground paste over chicken and marinate further for about 2 hours. Roast either on hot electric grill for 30-40 minutes or an open charcoal grill for 15-20 minutes. Keep applying ghee while roasting. When chicken is cooked, remove from grill. Serve along with finely sliced onion rings and a twist of lemon.