Chicken 65

Ingredients
Boneless chicken - 1/2 kg
Cornflour - 3 tsp
Ginger garlic paste - 3 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1/2tsp
Lemon juice - 1 tsp
Egg - 1
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Red food color
Oil for deep frying

Tadka 
Cumin seeds  - 1tsp
Curry leaves - little
Ginger garlic paste - 1 tsp
Green chilli- 3
Cilantro - chopped little

To Make Chicken 65

• In a bowl mix chicken, cornflour , food color, red chilli powder, garam masala powder
• And ginger garlic paste, lemon juice, egg, pepper powder, salt
• Mix all together 
• And keep it in the fridge for 4hrs
• Deep shallow fry the chicken
• Heat the 2 tsp oil in kadai
• Add cumin seeds, curry leaves, green chili, ginger garlic paste
• Add pinch of food color 
• Saute for  2 minutes
• Add chicken and mix it with tadka until chicken is little hot

Note : I use to marinate the chicken and leave it for over night it will be too soft, if you are leaving for over nite add extra chilli powder.

Chicken Keema(Podimas)

Ingredients
Grounded Chicken - 1/2 kg
Chana dal (kadala paruppu) - 1/4 cup
Onion - 3/4 big onion (chopped)
Green chilli - 6
Red chili powder - 1 tsp
Salt - 1/2 tsp
Egg - 1
Shreded Coconut - 1/4 cup

To Make Chicken Podimas

• Soak the chana dal for 1hr
• Heat the oil in kadai add Jeera, Urud dal
• Add Onion, Green chilli fry it for 3 to 4 minutes
• Add grounded chicken fry it,  add salt
• Close it with lid and cook it for 5 minutes 
• Add chana dal mix it and close it with lid 
• Mix the egg and keep it ready in bowl
• After chicken and chana dal has cooked 
• Add egg in chicken mix it well
• And add shreded coconut and switch it off 
• Serve it hot with Rice

Liver Pepper Fry

Ingredients
Liver - 500 gm
Turmeric Powder - 1 tsp
Red Chili powder - 1 tsp
Block Pepper - 1 tsp
Onion chopped - 1 medium size
Tomato - 1 chopped
Ginger garlic Paste - 1 tsp
Cinnamon powder - 1/4 tsp
Cloves - 3
Curry leaves - Little
Salt - 1/4 tsp

To Make Liver Pepper Fry

• Heat the pan add oil, Add cinnamon, cloves, Chopped onion fry it until onion becomes brown
• Add ginger garlic paste fry it until raw smell goes off
• Add the tomato, salt fry it until tomato becomes soft
• Add curry leaves and washed liver fry it for 5 minutes 
• Finally add the coriander powder, red chili powder fry it with liver 
• Add little water mix it well and close it with lid 
• Reduce the flame and cook 
• Finally add block pepper and mix it well
• Cover it and cook for 15 minutes, don't over cook it liver will become hard  
• Switch it off and garnish with cilantro
• And serve hot with Roti's, Rice, Dosa

Chicken Kola urundai

Ingredients
Grounded chicken - 1/2 kg (1 LB)
Fennel seeds - 1 tsp
Jeera - 1 tsp
Garlic - 3
Ginger - 1 inch
Green chili - 4 or 5
Kasa Kasa (poppy seeds) - 1/2 tsp
Cashew - 5
Salt - 1/2 tsp
Egg - 1
Bread gums - 5 tsp
Oil - for fry

To Make Chicken Kola Urundai

• Heat the 1 tsp oil in kadai add fennel seeds, cumin seeds, ginger, garlic..
• Green chili, kasa kasa, cashew fry all these ingredients for 5 minutes
• Boil the grounded chicken in water with 1/4 tsp of turmeric powder and salt
• And grind it as powder with 2 tsp of grounded chicken
• Beat the egg and keep it ready
• Filter the water and smash the chicken in hand 
• And  mix the grinded powder with boiled chicken and make it as dough

• And make small small balls 
• Dip the balls in egg 
• And roll over the bread gums 
• Fry the balls in Oil 
• Serve it hot with tomato sauce 

Chettinad Chicken Kuzhambu

Ingredients
Chicken - 250 gms
Big Onion - 1 chopped
Cumin Seeds / Jeera - 1 tsp
Salt - 1 tsp

To Make Paste
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 4
Turmeric Powder - 2 pinch
Red chili powder - 3 tsp
Coriander Powder - 1 tsp
Tamarind - Little (like using for sambar)

To Make Chettinad Chicken Kuzhambu

• Make it as paste the above mentioned ingredients
• Heat the oil in pan add Cumin seeds, Onion
• Fry until becomes golden brown
• Add Chicken and fry it for 5 minutes
• Add Paste to the chicken
• Add Salt and Mix it well 
• Add 2 cups of water and mix it 
• Cover it and cook until the chicken becomes tender and soft
•  Switch it off and serve it hot with Idly, Dosa and Rice 

Green gravy Chicken

Ingredients
Chicken - 1/4 kg
Onion - 1 1/2 medium size cut in to pieces
Pistachio Nuts , Cashew Nuts - 1/4 cup
Milk - 1/2 cup

To Make Paste
Green chili - 4 Chopped (how spicy required can add that much)
Coriander - 1/4 cup
Ginger Pieces - 1
Garlic - 5 flakes
Coriander Powder(dhania) - 1 tsp
Salt - 1/4 tsp

To Make Green gravy chicken

• In a Kadai put onion and Nuts in 1 cup of water, Cover it and cook it for 5 minutes 
• Cool slightly and grind the boiled onion pieces and Nuts along with water 
• And all the ingredients written under paste  make it as a fine green paste 
• In a pan add 1 tsp of oil and fry the chicken. Cook until becomes tender
• Add prepared green paste and onion paste and cook it for 5 minutes
• And add a pinch of sugar and salt
• Add milk and Mix well and 
• Switch it off and serve it hot with Chapatti 

Kozhi Rasam( Chicken bone Rasam)

Ingredients
Chicken Bone pieces - 200gms
Big Onion : 1/2 (chopped) or Pearl onion - 15 to 20
Tomato - 1
Chili Powder - 1/2 tsp
Turmeric Powder - 2 Pinch
Thick Tamarind water - 1/4 cup
Blcok pepper Powder : 2 tsp
Jeera powder  - 1 tsp (Cumin powder)
Coriander Powder - 1/2 tsp
Garlic - 3
Red chili - 3

To Make Kozhi Rasam

• Wash the chicken pieces and add chopped onion, tomato, turmeric powder, Chili powder, Garlic
• And add 3 cups of water. 
• Add all together in Pressure cooker 
• After 1 whistle and slow it down and switch it off after 10 minutes
• Take the chicken pieces separately from the Pressure cooker and keep it aside
• Heat the oil in pan add Jeera, curry leaves, Chopped Onion 2tsp and fry it
• Add Red chili,Tomato 2tsp and fry it
• Add the chicken pieces in the pan and fry it for 2 minutes 
• Pour the rasam ( chicken rasam  kept in pressure cooker) in to the pan
• Add tamarind water, and add water 1 cup
• Add Block pepper powder, Jeera powder, Coriander powder, Salt (can use rasam powder also)
• Mix it well
• Switch it off once start boiling like Rasam
• Finally add chopped coriander
• And serve it hot with Rice

Chili Fish

Ingredients
Boneless fish : 1/2 kg (Cut in to small square or thin length)
Big Onion :1 medium size (chopped)

Red chili : 6 (flakes)broken

Garlic : 3 (chopped)
Capsicum : 1/2
Corn flour powder : 3 tsp
All purpose flour : 6 tsp (Maida)
Rice flour : 2 tsp
Soya sauce : 1 tsp
Sugar :1/2 tsp
Block pepper powder : 1 tsp
Salt : 1 tsp
Spring onion : 1 hand full
Tomato sauce : 1/2 tsp
Oil : to fry fish

To Make Chili Fish

• In bowl add corn flour, rice flour, all purpose flour, soya sauce, sugar, salt, block pepper 
• Mix all together an make it as thick paste with little water
• Add fish in to the flour mixture
• Fry the fish in oil an keep at aside
• Heat the oil in pan add garlic, Red chili  and onion fry until becomes golden brown
• Add  capsicum and fry it well
• Add fried fish and mix it 
• Add soya sauce, salt, tomato sauce, sugar, block pepper 
• Finally add spring onion greens
• Mix it well with fish and make it as dry
• Switch it off after 5 minutes 
• Serve it hot with chapati, Fried rice  

Nethili Meen(Anchovies) Kuzhambu

Ingredients
Nethili meen (Anchovies) : 1/2 Lb
Big Onion : 1 (Small pieces) Or pearl onion : 25
Tomato : 2 (small pieces)
Garlic : 8
Curry leaves : little
Tamarind water : 1 cup
Red chili powder : 5 tsp
Coriander powder : 1 tsp
Fennel seeds : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Turmeric powder : pinch
Salt : 1 tsp
Lemon juice : 1 tsp

To Make Nethili Meen Kuzhambu

• Wash and clean the fish 
• Marinate the fish with red chili powder, salt, lemon juice, turmeric powder  
• Keep it aside for 30minutes
• Heat the oil in pan add fennel seeds, methi seeds,  curry leaves, Onion 
• Cook the onion until becomes brown
• Add garlic, tomato 
• Fry it for 5 minutes
• Add Tamarind water, red chili powder and mix it
• Add coriander powder, salt, 3 cups of water and mix it well
• Keep the flame in medium 
• Close it with lid and cook it for 10 to 12 minutes 
• Cook until raw smell goes off and water has to reduce an become gravy
• Finally add the fish slowly and just bring it to boil 
• Switch it off after fish has cooked 
• Serve it hot with Idly, Dosa, Rice

Mutton Ezhumbu kulambu

Ingredients
Mutton : 1/4 kg
Cumin seeds : l
Big Onion : 1/2 or Pearl (small Onion) : 15
Tomato : 2
Cumin seeds : 1 /2 tsp
Urud dal : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Garlic : 4 pods (small pieces)
Turmeric powder : 2 pinch
Salt : 2 tsp
Red chili powder : 6 tsp
Tamarind : little

To Make Masala
Fennel seeds : 1 tsp
Cumin seeds (jeera) : 1 tsp
Coconut :  3 tsp
Coriander powder : 1tsp

To Make Mutton Ezhumbu Kulambu

• Grind all the ingredients before mentioned, and keep it aside
• Heat the oil in pan 
• Keep the flame in medium to high
• Add Cumin seeds,  urud dal, methi seeds
• Add garlic pods 
• Add Onion cook until becomes golden brown 
• Add Tomato and cook it for 5 minutes
• Add mutton pieces fry it for 5 to 10 minutes
• Add Turmeric powder, salt and mix it well
• Add red chili powder and grinded paste 
• Mix it well 
• Add Tamarind water with 3 cups of water
• Change the gravy in to pressure cooker and close it
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes and serve it hot with Idly, Dosa, White rice

Meen puli kuzhambu(Fish kuzhambu)

Ingredients 
Cat Fish slices : 4
Onion : 1/2 big onion (or) Pearl onion (small onion) : 10
Tomato : 1
Tamarind : little
Fennel seeds : 1 tsp
Methi seeds : 5 seeds
Mustard : 1/2 tsp
Green chili : 1
Salt : 1/2 tsp

To make paste

Onion : 1medium big onion (or) Pearl onion (small onion) : 10

Tomato : 1 

Red chili powder : 4 tsp

Coriander powder : 1 tsp

Garlic pods : 4 

To Make Meen puli kuzhambu 

• Soak the tamarind in water for 10 minutes and filter it
• Grind all the ingredients in mixi and make it as paste
• Heat the oil in pan add methi seeds, mustard, fennel seeds, green chili
• Keep the flame in medium to high 
• Add grinded paste mix it well and add filtered tamarind water
• Mix it well for 10 minutes if necessary add little water, salt
• Once the gravy has boiled and become thick gravy
• Reduce the flame in to low to medium and add cat fish 
• Leave 5 minutes for fish to get cooked and Switch it off 

Butter Chicken

Ingredients
Milk : 1 cup
Cream : 1 tsp
Butter : 2 tsp

Marinate chicken
Chicken : 1 lb (1/2 kg)
Curd : 1 cup
Cream : 2 tsp
Ginger garlic paste : 1 tsp
Orange color : pinch
Garam masala : 1 tsp
Salt : 1 tsp

Paste
Ginger : 1 inch
Garlic : 10 flakes
Cashew nuts : 4 tsp
Garam masala : 1 tsp
Red chili : 1tsp
Sugar : 1/4 tsp
Salt : 1/2tsp

To Make Butter chicken

• Marinate the chicken with above mentioned ingredients for 1 hour in the fridge
• Grind all the above mentioned ingredients and make it as paste
• For gravy heat butter and oil in pan 
• Keep the flame in medium
• Add grinded paste in butter and mix it for 2 minutes
• Add marinated chicken and cook it for  5 minutes 
• Add 1 cup of water and milk, cream, salt, sugar mix it well
• Cook until thick gravy is formed and chicken is cooked
• If spicy required more can add red chili powder 
• Serve it hot with Chapatti and variety rice 

Chicken Briyani

      Ingredients

Basmati rice : 1 cup

Water : 2 cups

Onion : 1 thin and vertically sliced

Tomatoes : 1 

Green chilli : 3

Bay leaves : 3

Cardamom : 5

Cloves : 7

Anise star flowers : 2

Salt : 1 tsp

    Marinate Chicken

Chicken : 1/2 lb (1/4 kg)

Curd : 2 tsp

Red chilli powder : 2 tsp

Ginger garlic paste : 3 tsp

Salt : 1/2 tsp

To make Briyani

• Marinate the chicken with the ingredients and keep aside for 20 minutes.
• Wash the basmati rice and fry the rice slightly with 2 tsp ghee for 2 minutes in medium heat and keep it aside.
• In a fry pan, heat the oil and add Bay leaves, Cardamom,  cloves, Anise star flowers, Green chilli.
• Add onions and fry till it turns to golden brown.
• Add ginger garlic paste and fry it.
• Add marinated chicken and fry it for 3 minutes.
• Add tomato and fry it for 5 minute in the medium heat.

Chicken fried with Onion and other ingredients

• Add the fried rice to the Chicken with the ingredients and cook for 3 minutes and add 2 cups of water and keep it for steam in the rice cooker.

Rice and Chicken in the cooker for Steaming

• After rice is cooked add coriander and mint leaves and serve it hot with raita's

Please leave your comments after trying this.

Crab masala

    Ingredients

Crabs : 3

Onion : 1/2 medium size 

Tomato : 1/2 medium size

Cashew :  5 

Kasa kasa : 1 tsp

Fennel (Sombu) : 1 tsp

Cumin seeds : 1 tsp

Garlic pods : 4 + 2

Green chilli : 2

Red chilli : 2

Block pepper : 1+2 tsp

Clean the crab and keep it aside

To make paste for Crab

• Heat the oil, add Fennel seeds, Cumin seeds, Black pepper, Garlic pods 4, Green chilli, red chilli, kasa kasa, cashew.
• Fry it and leave it to cool down.
• Grind it in the mixi.

To make Crab masala

• Break the crab's legs and claws from the body.
• Heat the oil and add onion. Fry it until it turns golden brown.
• Add tomato, garlic 2 pods. Fry it and add cleaned crabs.
• Fry it till crab is half cooked or 8 mins in medium heat.
• Add salt, turmeric powder and mix it well.
• Add coconut paste and add little water and mix it well in medium heat.
• If spicy required can add block pepper
• Switch off after 15 minutes.
• Serve it with coriander leaves added to the top.

Chicken Tandoori

      Ingredients

Chicken leg piece : 3 

Red chilli powder : 5 tsp
Ginger garlic paste : 1 tsp

Curd : 7 to 10 tsp

Salt : 2 tsp

Orange color : pinch

Egg : 1

To make Tandoori

• Mix all the ingredients and marinate the chicken for 6 hours in the refrigerator 

Marinated chicken

• Place the marinated chicken in the aluminium foil paper and close the oven. 
• Bake it for 20 mins at 350 degree F.
• Open the oven and turn the leg pieces to the other side.
• Leave it in the oven for 20 mins at 350 degree in the Bake mode.
• Change the Oven to Broil mode and leave it for 5 mins at 500 degree F.

• Open the oven and turn the leg pieces to the other side.
• Leave it for 5 mins at 500 degree F.
• Take out the Chicken Tandoori immediately from the oven as leaving inside will make it over cooked.
• Serve hot with lime and tomato ketch-up.

Pepper masala Chicken

       Ingredients
Chicken : 1 lb (1/2 kg)
Onion : 2 medium size
Tomato : 2 medium size
Green chilli : 1
Red chilli powder : 2 spn
Turmeric powder : 1/2 tsp
Black pepper : 3 tsp
Salt : 2 tsp
Bay leaves: 2 leaves
Cloves: 4
Cinnamon stick: 1
Anise star flowers: 2

To make Pepper masala chicken

• Heat the oil and add Bay leaves, Cloves, Cinnamon stick, Anise star flowers.
• Add onion and fry till it turns golden brown
• Add Tomato and fry it. After 5 mins add green chilli 
• Add chicken and fry it till chicken is cooked.
• Add salt,  turmeric powder  and mix it well
• Once the chicken is ready switch off and add black pepper and mix it 
• Finally add coriander leaves.

Mutton Liver Soup

         Ingredients

Mutton Liver, kidney, fat (optional) : 100gms

Onion : equal quantity as Mutton  (small squares)

Water : 2 glass 

Cumin seeds : 1 tspn

Black pepper (Crushed) : 2 tsp + 1 tsp (to add at the end)

Turmeric powder : 3 pinch

Salt : 1/4 tspn

To make Mutton soup

• Add All together in pressure cooker.
• Switch off the Pressure cooker after 5 whistles. 
• Sprinkle additional the crushed black pepper and serve.