Prawn masala

Ingredients

prawn - 1lb

onion- 1 big chopped

tomato -1 big chopped

greenchillis-5

ginger garlic paste-1sp

cumin seeds / mustard seeds - 1 tsp each

red chilli powder -2sp

cumin powder -1sp

turmeric-1/2 sp

curry leaves

coriander leaves

oil -2 tbsp

salt to taste



Method:

Heat the oil in pan add cumin seeds,mustard seeds, ginger garlic paste fry well till the raw smell goes off and add the chopped onion little salt and fry , now add the tomatoes and chopped green chillis and fry well till the oil ozzes now add the red chilli powder , cumin powder , turmeric powder and fry well add little water to it and add the prawns now and cover the pan with lida nd cook in low sim for 10 mins and stir ocationally and cook till the prawn is done and granish with coriander and fried curry leaves . and prawn masala is to be thick n semi- gravy .

Lamb shak curry

Ingredients :

Lamb - 1 lb
onion - 1 chopped
tomato - 1 chopped
green chilli - 4to 5
curry leaves
coriander leaves
red chilli powder - 2tsp
turmeric powder - 1 sp
coriander powder - 1 sp
cucmin powder - 1 sp
ginger garlic paste a little
whole garam masala


Method:

In a pressure cooker add the cleaned lamb , chopped onions , whole gramasala, green chilli ,red chilli ,turmeric , coriander,cumin powder ,salt and 3 cup water and pressure for about 4 to 5 whistle and allow it to cool and open the lid now remove the cooked lamb frm the gravy add the tomato,cocunut milk ,curry leaves ,coriander leaves to the gravy and boil it for 3 mins and finally add the removed lamb pieces to it and boil for 1min thats it tasty lamb shak curry is ready ( speciality about this grav is with out oil the gravy is prepared) it mutton / lamb itself ozzes fat which act as oil so no needof additional oil .

Chicken gravy

Ingredients:

chicken - 1/2 kg
onion chopped 2
tomato 2
green chilles-4
ginger & garlic paste -1sp
whole gram masala
curry leaves few
coriander leaves few
cumin seeds - 1sp
mustard seeds-1sp
red chilli powder -2tsp
cumin powder -1/2 tsp
coriander powder-1 tsp
pepper powder - 1 tsp
oil - 3 tbsp
cocunut powder- 4 tsp


Method
Heat the pan or kadai add oil , splutter the cumin seeds ,mustard seeds ,whole gram masala now add ginger & garlic paste , onion ,green chillis fry well add the tomatos and chicken cook for 4 mins now add the turmeric ,cumin,red chilli,coriander powder and salt fry for 2 mins add water now (1 cup) and bring to boil now add pepper powder ,curry leaves, cocunut powder and again boil for 5 mins .one the chicken is done and gravy is thick granish with coriander

Tandoori chicken

Ingridients :

chicken leg pieces - 8
curd - 3 tbsp
red chilli powder -2tbsp
cumin powder - 1sp
one egg
coriander- 1sp
curry leaves
oil - 1sp
color powder a pinch
corn flour little
a pinch of sugar
2 tbsp of vinegar


Method:

take one egg add red chilli powder ,chopped coriander leaves,cumin powder , curd , very little corn flour, color powder, a pinch of sugar, vinegar (kesari powder) marinate for couple of hrs ( about 3 to 4 hrs)

Now put the marianted chicken pieces in a metal pan or aluminum foil sheet and put it in oven (250 degree fahrenheit)cook one side for 20 mins and change other side and agian cook for 20 mins

Finally heat little oil in pan and add curry leaves to it and heat the cooked chicken leg pieces to it and fry for 1 min . thats it Tandoori chicken is ready .

fish fry

Ingridents:

Fish - 10 pieces( thilapia or salmon)
ginger & garlic paste- 1sp
red chilli powder-1 sp
turmeric powder
salt to taste
lime juice

method :

first clean the fish well and drain water by placing the fish in dry plate and allow to dry for some time then add the ginger garlic paste , chilli powder ,turmeric and salt to it and sprinkle little lime juice & marinate for 30 mins

Heat the pan add oil and fry the fish ( fry both sides till the fish is well done )

Cocunut chicken /thenkai kozhi

Ingredients:
chicken -1/2 kg
onion-2 medium or 1 big
tomato-1
green chills-5 to 6
curry leaves few
cocunut-1 cup(grinded)
coriander leaves few
ginger garlic paste-1tsp
saunf-1 sp
chilli powder - 1 or 2 sp (depend on ur taste)
turmeric powder-1/2 sp
coriander powder-1 sp
pepper powder-1sp
oil - 3 tbsp
salt to taste

Method:

heat a pan add oil in to it , once oil is heat add saunf and chopped onions fry for few mins then add the cocunut now to it fry well it the cocunut is cooked , now add the ginger garlic paste,curry leaves , green chillis and tomato fry them and add chicken in to it, fry for few mins till the chicken is fried and add chilli powder,turmeric powder, coriander powder, salt ,coriander leaves to it sprinkle little water and cover the pan and allow to boil for 3 to 5 mins in medium sim , once the chicken is done granish with few coriander ( dry fry it )


Note : it goes well with roti and rice .

Hyderabad biriyani

Ingredients :

Chicken - 1kg
fired onions - 3 tbsp
green chills - 8
corinader leaves - 1bunch
mint leaves - 1bunch
whole gram masala( bay leaves, green cardamom, black cardamom, cloves,cinnamon stick )
coriander powder- 1 tsp
chilli powder- 2tsp
cumin powder- 1tsp
salt to taste
gram masala powder - 1tsp
curd /yogurt - 1 cup
oil-2tbsp
color water - 4 tsp


For marination :

Clean the chicken and add all the incredients above except gram masala powder . put aside for half hour . at same time soak the bastami rice ( 6 cups rice for 1kg chicken) for half hour

Preparation of rice:
Rice is the main one in biriyani ( should not stick together as regular white rice) drain the water , put a heavy bottomed pan in stove add enough mount of water and add 2tbs oil to it and few cumin seeds. bring it to boil and now add the soaked rice in to it and allow to boil for 3 to 4 mins now turn off the stove , drain the water and take the half cooked rice .

now use the same heavy bottomed pan , put the marination in to it and add a little amount of rice over it , add chopped coriander leaves and mint leaves , fried onions over the rice , now again add the remaining amount of rice over it and add coriander & mint leaves ,fried onions ,color water,gram masala power .now cover the pan with lid and keep it in oven and set the temperature to 300. after 20 to 30 mins the chicken briyani is ready ( layered rice )

Note :If you dnt have oven use a tawa place it on stove , on tawa place the heavy bottomed pan .. and put the flame high for first 5 mins and then reduce to slow sim and cook for 25 mins.

Using method you can do mutton briyani too but soak mutton with meat tenderizer for half an hour ...

Using same method , you can do vegetable briyani too...