EGG FRY WITH ONION PASTE

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INGREDIENTS

Eggs – 5 boiled and peeled

Onion paste – 1 cup ( https://neelus.blog/2013/06/12/onion-paste-2/ )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp

TALIMPU [TEMPERING]

Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few

METHOD

1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
2. Add all the remaning ingredients one by one and fry for few seconds.
3. Add onion paste and fry for few seconds and add salt and turmeric powder.
4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
8. Serve with rice or roti .

CHICKEN FRY WITH MASALA PASTE

INGREDIENTS

Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

• Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
• Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
• Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
• Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
• Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
• Now add the cooked chicken along with any left over gravy and cook on high flame.
• Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
• Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
• Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

FISH FRY

INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

• Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
• Wash the fish again and add lemon juice if there is any unwanted smell.
• In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
• Mix all the spices well using 1 tbsp of oil.
• Coat the fish with the masala paste. Marinate for one hour.
• Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
• Flip the fish pieces and cook for 5 to 6 minutes.
• Once the fish is well cooked, place them on absorbent paper to remove excess oil.
• Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

• Make sure to fry both the sides well until fish turns golden red and crisp.

CHICKEN KURMA

INGREDIENTS

Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)

MASALA PASTE

Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp

METHOD

1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
3. Add onion paste fry on low flame till raw smell goes.
4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
8. Goes well with biryani rice and roti’s.

• suggestions

Adjust seasoning.

MUTTON CURRY

INGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
7. Check out whether mutton is cooked properly or not.
8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.

• SUGGESTIONS

Garnish with coriander leaves.

CHICKEN MANCHURIAN DRY

INGREDIENTS 

Bone less chicken cubes – 500 gms ( 1/2 kg ) small size

Corn flour – 1/4 cup

Maida – 1/2 cup

Salt to taste

Red chilli powder – 1/2 tsp

Black pepper powder- 1/2 tsp

Soya sauce – 1 tsp

Egg white – 1(optional)

Water as required to prepare smooth batter.

Oil for deep frying.

FOR THE SAUCE

Oil – 3 tbsp

Medium size onion finely chopped- 2

Finely chopped garlic – 2 tbsp

Finely chopped ginger – 1 1/2 tbsp

Finely chopped green chillies-2

Capsicum-1 cubed

Onion-  1  (diced )

Tomato ketchup- 1/4 cup

Red chilli sauce- 2 tsp

Salt to taste

Vinegar – 3 tbsp

Soya sauce – 2 tsp

Spring onion finely chopped- optional

METHOD 

1. In a large bowl mix together maida,corn flour,salt , red chilli powder,black pepper , egg white and soy sauce. Give a good mix.
2. Now add little water and mix well. Make a smooth batter. The batter should be of dropping consistency.
3. Dip each chicken piece into the batter. Coat them well and deep fry.
4. Flip over and fry till they turn light golden brown and crispy.
5. Drain the fried chicken on a kitchen paper towel to remove execess oil.
6. In a large kadai, add 3 tbsp of oil. Add chopped onion and saute for a minute.
7. Now add chopped ginger and garlic. Saute for a minute, add green chilles, capsicum and diced onion.
8. Fry for 1 to 2 minutes in high flame. Add tomato ketchup, red chilli sauce and salt to taste
9. Add soya sauce and vinegar ,give a good stir and cook for minute.
10. Now add the deep fried chicken and give a good stir and cook for a minute.
11. Coat the chicken pieces well with sauce. Serve hot .
12. Garnish with spring onion.

SUGGESTIONS 

Serve hot. Adjust seasoning. You can also add yolk of the egg.

EGG KEEMA FRY

INGREDIENTS 

Eggs – 5

Onion paste – 1/2 cup

Red chilli powder – 2  1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala – 1  1/4  tsp (check out my previous post)

Salt to taste

FOR TEMPERING 

Oil – 5 tbsp

Crushed garlic – 4 pods

Cumin seeds – 1 tsp

Broken red chilles pieces – 4

Curry leaves – 1 spring

Chopped coriander leaves  for garnishing

METHOD 

1. Crack eggs into a mixing bowl. Beat with a fork for 1 to 2 minutes lightly.
2. Heat oil in a pan. Once the pan is hot, add crushed garlic and fry for 10 seconds. Add all the remaining tempering ingredients one by one expect Coriander leaves.
3. Fry for a minute. Add onion paste, salt and turmeric. Fry on low flame.
4. Once the onion paste starts to turn light brown, add red chilli powder and pulav masala powder. Mix well.
5. Fry for a minute. Turn the flame down to low, add the whisked eggs to the onion masala. Mix well.
6. Increase flame to high. Stir the egg mixture vigorously to make it into small pieces .
7. Then fry on medium flame till the raw smell fades away. Check out the seasonings. Lastly add finely chopped coriander leaves. Mix well.

SUGGESTIONS 

Goes well with rice, roti and bread.

VILLAGE STYLE CHICKEN FRY

INGREDIENTS

Chicken – 1/2 kg

Chopped onion-3

Coriander powder- 2 tsp

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tbsp

Pulav masala or garam masala -1 tsp

Curd -1/2 cup

Salt as required

Green chilles-6

Oil as required

Curry leaves -10 n0

Coriander leaves to garnish

METHOD

Clean the chicken well and cut into medium sized pieces.

Take a large bowl. Add chicken, red chilli powder, coriander, powder,ginger garlic paste,curd,pulav masala or garam masala ,salt and mix it well.

Let it marinate for 30 minutes. Heat a frying pan and add 3 to 4 tbsp of oil. Add chopped onions and green chillies

Fry till the onions is 3/4 cooked. Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook .Cook on the medium heat for 10 minutes with lid.

Take off the lid , add curry leaves and cook till the water dries and chicken is perfectly cooked. Garnish with coriander leaves.

Tips-

1. Make sure the chicken is fried well.
2. Adjust seasonings.

 

 

 

 

MUTTON FRY

INGREDIENTS 

Mutton pieces – 1/2 kg curry cut

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tbsp

Turmeric   – 1/2 tsp

Pulav masala or garam masala – 1/2 tsp

Water – 3/4 cup

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Garlic pods – 4 crushed

Dried red chilles – 4 pieces

Curry leaves – few

Onions – 3 medium size finely sliced

Green chilles  -3 sliced

Pulav masala – 1/2 tsp

Method

Mix all the ingredients in a pressure cooker and cook on high flame for 3 whistles. Lower the flame and cook for 5 minutes .

Swicth off the flame and allow the steam to escape using natural release method before opening the lid . Make sure mutton is tender.

Make sure there is no water left after the pressure cook. If there is any water left, put it on flame again and fry till there is no water left.

Take a non stick kadai and heat oil and add all the talimpu ingredients one by one and saute until light brown colour.

Then add the cooked mutton and saute till dry and dark brown.

Now remove from heat . Serve hot.