MEEN KULAMBU

Ingredients:
Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp ( or can use fenugreek powder at the end)
Red Chili – 5
Green Chili -5
Curry Leaves – 1 strand
Big Onion – 3 ( Medium, Chopped )
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 ( Medium, Chopped )
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt -to taste
coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Procedure:
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and keep it marinated for 30 min.
Extract tamarind juice to thick 1 cup.
In a pan add Oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min.
Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves.
Add the Tomato and cook till mushy.
Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min.
Add tamarind and allow it to boil for 3 min. Add fish at the end and leave for 3 min.
Add coriander leaves and switch off.
Note: I normally add the fish before adding tamarind juice coz i like the fish to be cooked well in tamarind.
You can also add raw mango to give better taste.

CHICKEN CHETTINAD

Ingredients:
Bay Leaves – 2 nos
Black Pepper – 1 tsp
Cardamon – 1 no
Chicken – 2 lbs
Cinnamon stick – 1 no
Cloves – 5 nos
Coconut – 2tsp
Coriander Seeds – 2.5 tbsp
Cumin Seeds – 1tsp
Curry Leaves – 2 strands
Garlic – 2 tsp
Ginger – 1tsp
Green Chilies – 3
Mace- Petal
B.Onion -1
Poppy Seeds – 3 tbsp
Roasted Channa Dhal(Pottu kadalai) – 2 tsp
Red chilies- 6
Aniseed – 1.5 tsp
Star Anise – 2 Petals
Tomatoes – 3
Fenugreek- 1/4 tsp
Procedure:
In a pan pour oil 1/2 tsp and fry cinnamon,cardamom,cloves,star anise,mace,Coriander seeds,cumin seeds,Aniseed ,fenugreek,black pepper ,poppy seeds,Roasted Channa Dhal ,coconut,curry leaves -10 and Red chillies till you smell the aroma. Then grind the fried items.
Grind Ginger, Garlic, 1/4 onion and 1 green chili into fine paste.
Cut chicken into small pieces. Add curd 1 tbsp , lemon juice 5 drops , turmeric powder, curry leaves, red chilli powder little and Salt. Keep this aside for 30 min.
Add oil into the pan and add bay leaves, chopped onions, green chillies, curry leaves.
Add the Ginger and Garlic Paste and fry till the raw smell leaves (for about 10 mins).
Add turmeric powder, tomatoes and Step 1 Ground Masala with NO WATER and cook till it leaves oil.
Add the marinated chicken. Cook till Chicken is cooked and add chopped coriander leaves.

GREEN CHICKEN

Ingredients :
Chicken – 1/2 kg
Mint Leaves – 1 cup
Coriander Leaves – 1 and 1/2 cup
Green Chili – 2
Garam Masala – 1 tsp
Red Chili Powder – 1 tsp
Coriander Powder -1 tsp
Ginger Garlic Paste – 11/2 tsp
B.Onion – 1 Chopped
Oil – 4 tbsp
Salt – to taste
Procedure:
Clean Mint and Coriander Leaves. And grind them with Green Chili together and keep it ready.
In a pan add oil and then add Mustard. When it splutters add chopped B.Onion.
When the Onion becomes golden Brown, Add Ginger Garlic Paste and fry till the raw smell goes off.
Add the ground mix of Mint, Coriander Leaves and Green Chili and fry for 10 min.
Add Chicken , Garam Masala , Red Chili Powder, Coriander Powder and Salt.
Pour water till the chicken level and keep the lid close. Make sure the salt is good enough.
Open and stir it often. Take off When the Oil Separates and the gravy becomes thick.

MUGHALAI CHICKEN

Ingredients:
Chicken – 2 lbs
Big Onions – 2
Garlic Garlic Paste – 2 tsp
Cloves 4 nos.
Cinnamon 1 piece
Cardamoms 4 nos.
Red chili Powder – 2 tsp
Cumin Powder – 1 tsp.
Saffron – little
Oil – 1/2 cup
Salt – required
Hot Water – 3 cups
Procedure:
Cut the chicken in to medium pieces. Marinate chicken with Chili powder – 1 tsp, Salt and lemon juice 1 tsp and keep aside for 30 min.
Chop the onions. Grind all the masala to a fine paste.Soak saffron in Lemon juice.
In a non-stick pan add oil, add onion and little salt. Fry till onion till it is golden brown.
Add the ground masala and fry till the oil separates in a medium flame.
Add the marinated chicken and mix well with the masala and add hot water and stir it.
Cook this in a slow flame until the chicken is cooked well and it forms a medium thick gravy.
Add the saffron and cook for 5 min.

BUTTER CHICKEN

Ingredients:

Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup

To garnish:

Cilantro leaves - 3 tbsp
Green chillies - 2, chopped.

Direction:
1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.

2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.

3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.
4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.

5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.

6. Add the cream and cook for another 10-15 minutes.
7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.

Chicken Vindaloo

Ingredients:

Chicken - 300 to 350 grams
Salt - to taste
Coriander leaves - 3 to 4 sprigs
Oil - 1 or 2 tbspn
For onion sauce:

Onion Sauce:
Onion - 1 (thinly sliced)
Vinegar - 2 tspn

Masala:
Peppercorns(black) - 1/2 tspn
Mustard seeds - 1/2 tspn
Garlic - 2 to 3 cloves
Ginger - a small piece
Turmeric powder - 1/4 tspn
Chili powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala powder - 1/2 tspn


Method:
For Onion Sauce: Heat Oil in a pan. Add thinly sliced Onions and fry till they are crispy and dark brown, but not burnt. Curry gets its dark color from the fried Onions. So take time to fry the Onion till they are nicely browned. Then blend this with Vinegar and water.

1. Grind and make a sauce of Peppercorns, Mustard seeds, Garlic, Ginger by adding enough water. Add Turmeric powder, Chili powder, Coriander powder, Garam masala powder and mix well.

2. Heat Oil in a pan. Add the ground sauce (from step 2) and heat for 2 to 3 minutes.

3. Add cut Chicken pieces, mix well with the sauce and fry till the chicken pieces are slightly white in color all the sides.

4. Then add Onion sauce and Salt. If necessary add some water too. Bring the curry to boil once.

5. Reduce the heat to medium, cover and cook for 25 minutes or till the chicken is cooked well.

6. Finally garnish with Coriander leaves and serve.