CHILLY SQUARE

Ingredients: Chana - 3/4 cup Onion - 1 small sized chopped finely Red Chilli Powder - 1.5 tsp Coriander powder - 3/4 tsp Garam masala (or) Chana Masala powder - 1 tsp Coriander leaves - just to garnish Lemon juice - from half a lemon Water - 2.5 cups in total Salt - to taste To saute and grind: Oil - 2 tsp Tomatoes - 3 medium sized chopped roughly Big Onion - 1 medium sized chopped roughly Ginger - 1 inch piece Garlic - 6 cloves Fennel Seeds - 1 tsp Pepper - 1/2 tsp To temper: Oil - 1.5 tbsp Cinnamon - 1/2 inch piece Cloves - 2 Bayleaf - 1/2 Method: Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer. Grind it to a fine paste.Set aside. In a pressure cooker heat oil - add the items un...

Ingredients Chicken pieces - 1 /2 kg Ginger - a small piece Garlic - 8 cloves Pepper - 4 tbsp Coconut - 1/2 Oil /ghee- 50 gm turmeric powder - 1/2 tsp Cinnamon - 1/4 inch piece Cloves - 4 Water - 1 cup Salt required Preparation Prepare paste by grinding garlic ginger pepper and coconut . Heat the oil in a vessel and add cinnamon cloves and turmeric. Fry till you get a nice aroma. Now add the chicken pieces and ground masala. Saute well add a cup of water and cook the chicken. When the chicken is almost done , keep a pan on a flame and add 3 tbsn of oil . Fry the cooked chicken in a low flame till it turn crispy.

Ingredients Chicken - 1/2 kg Cornflour - 1 cup Salt Kashmiri chilly powder -1/2 tsp Chilly sauce - 2 tbsp Tomato sauce - 2 tbsp Onion - 2 big (square pieces Green chilli - 5 nos Capsicum - 2 Spring onion Oil Preparation Marinate the chicken with salt. In a bowl take a cup of cornflour half a  tspn of kashmiri chilly power mix well. Marinated chicken pices dip in to the flour and deep fry it and keep a side. In another pan heat some oil and add the cubed onion and saute well then green chilly and capsicum ssute it and add the fried chicken pieces. Add the sauces into it.and mix well and cook for 2 minutes..finally add some spring onions.

Ingredients Prawns - 1/ 2 kg Salt Turmeric powder- 1 tsp Chilly powder - 1 tbsp Onion - 3 big (slice thin) Tomato - 2 medium Green chilli -3 cut lengthwise Ginger garlic crushed - 2 tsp Coconut milk thick - 1 cup Coconut milk thin - 2 cup Garam masala - 1 tsp Pepper powder - 1 tsp Coriander leaves Curry leaves Oil Preparation Marinate the cleaned prawns with salt turmeric powder and chilly powder.shallow fry the prawns and keep aside. In the same pan add some more oil and saute the onion till it becomes translucent. Then add ginger garlic green chilly and curry leaves.saute again well. Add tomato followed by garam masala pepper powder . When the tomatoes become mushy add fried prawns and the thin coconut milk.check the salt and add .cook well.. then add thick coconut milk and flame off before its started boiling.. Finally garnish with coriander leaves.

Ingredients Chicken - 500 gms Onion - 2 medium Tomato - 2 medium Greenchilly - 2 nos Ginger garlic crushed - 1 tbsp kashmiri Redchilly powder- 2 tbsp Turmeric powder - 1/2 tsp Fennel seeds -1/4 tsp Garam masala - 1 tsp Coriander leaves Curry leaves Oil Preparation Heat the oil in a pressure cooker and then add fennel seeds cardamom cloves and cinnamon. Once its crackled add sliced onion green chilli crushed ginger garlic and curry leaves and saute well.once its turns to brown  simmer the flame add kashmiri chilly powder turmeric powder and garam masala.saute well and add chicken pieces. Mix well with masala and add half a cup of water and cover the cooker and whistle it.one to two whistle s.switch off .garnish with coriander leaves.yummy chicken mulakitath ready to serv with pathiri neer dosa and porotta.

Ingredients Tomato  - 3 no.s Chicken - 500 gm Turmeric powder- 1 tsp kashmiri Chilly powder- 2 tbsp Ginger garlic - 1 tbsp each Curry leaves Coconut oil Coriander leaves Cumin seeds- 1/4 tsp Mustard -1/4 tsp Red chilly -1 or 2 Preparation Marinate the chicken with salt , turmeric powder and chilly powder. Heat 3 tbsp coconut oil in a pressure cooker . Season with cumin seeds mustards and red chilly and some curry leaves. Put 3 chopped tomatoes and then the marinated chicken and crushed ginger garlic. close the cooker andpressure cook  around 2 whistles. Open and add some more oil and cook till it dry and oil seperates .garnish with coriander leaves.

Ingredients: 6 Red Kashmiri Chilies 2 Tea Spoons Coriander seeds 1 Tea Spoon Cumin seeds ½ Tea Spoon Turmeric Powder 4 Tablespoons Grated Coconut 1 Small Ball of Tamarind 2 Flakes Garlic Other Ingredients: 1 Onion 1 Tomato (Optional Skinned) 2 Flakes Garlic ½ Cup Thick Coconut Milk 4 Eggs First grind the masala ingredients above with a little water. Put a casserole on the fire with some oil in it heating oil While the oil is getting hot, chop the onion and two flakes of garlic Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now. Stir occasionally till the onions are golden brown. saute till brown Once the onions are golden brown add the masala. Add a pinch of salt for taste Stir fry for a little while mix well Add a cup of water, pour it into the mixer to get all that masala out. add a cup of water drop eggs Drop in all your eggs, once your eggs are in, you can use a spoon to pour some hot curry. three eggs...

CHETTINAD CHICKEN MASALA Ingredients : Chicken - 500 grams (chopped into big cubes) Shallots / Pearl onions - 75 grams (5 onions) Ginger - 1 inch long piece  Garlic pods - 1  Dry red chillies - 6 to 8  Cumin seeds - 3/4 spoon  Coriander seeds - 1 spoon  Fennel seeds - 1 spoon  Peppercorns - 1/4 spoon  Salt - As per taste Oil - 5 spoon (Gingelly oil preferred) Coriander leaves & Curry leaves - Few for garnishing (Optional) Method : Wash chicken pieces well in water and keep them aside. Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them.  (For Masala Powder) 1. Dry red chillies - 6 to 8 2. Cumin seeds - 3/4 spoon 3. Coriander seeds - 1 spoon  4. Fennel seeds - 1 spoon 5. Peppercorns - 1/4 spoon  After the dry roasted ingredients cools down and reaches room te...

KAYA ACHINGA PAYAR KAIPPAKKA MEZHUKKUPURATTI Ingredients  Ethakka / raw banana – 1 large, sliced lengthwise and cut into 1/4 inch pieces Achinga payar – A handful or 15 – 20 , cut into 1.5 inch pieces Bitter Gourd -1 cut in to 1.5 inch pieces Red chilly -3,4 Turmeric powder – 1/4 tsp Salt – To taste Curry leaves - Coconut oil – As required Method 1. Place the kaya,bittergourd and achinga payar pieces in a deep pan. Add little water, turmeric powder and salt. Cover and cook until done, about 15 minutes at medium heat, until water is evaporated completely. 2. Drizzle some oil in the same pan or heat oil in another pan,add red chilly ,cury leaves add the cooked raw banana ,bittergourd and achinga payar and stir-fry for 5 – 10 minutes. Serve with rice .

PAYAR THORAN/UPPERI Ingredients:  Payar(long beans)-1 cup chopped Green chilli-1 no Turmeric-1/4 tsp Grated coconut-1 tbsp Salt Water Curry leaves-1 sprig Oil Method : Add the chopped kotta payar and cook covered with required salt , water,greenchilly,and turmeric powder. After 3/4 cooked add the grated coconut and mix well after that  add coconut oil and curryleaves.Switch off and serve hot with rice.