Saffron Chicken

This is a rich creamy curry bursting with flavor and aroma...i am sure you will enjoy this dish!
For this preparation you will need
Boneless Chicken- 500 gms
Cardamom-4
Chicken Stock-2 Cups
Cinnamon- 1 Stick
Cloves -10
Garlic paste-4 tsp
Ginger paste-4 tsp
Garlic chopped-2 Tbsp
Onions-Sliced -1/3rd Cup
Olive oil or veg oil-6 Tbsp
Saffron-A pinch-Soak this is warm water or milk-1/4 tsp for 10 mins.Crush gently and keep aside.
Salt to taste
Red chilly powder
Method
Step1
Cut the chicken into bite sized pieces.
Step 2
Heat oil in a saucepan & add the chopped garlic.Saute till brown.Now add the chopped onions.Saute till light brown.Add the ginger&garlic paste;chicken,salt,red chilly powder.Stir for 3/4 mins.Add the chicken stock&bring to a boil.Cover and simmer till the chicken is tender and thoroughly cooked.Remove from flame.Add the crushed saffron and serve hot with Indian bread or basmati rice.

Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.

Fish Fry-with samhar powder

For this preparation you will need:
Fish-Catfish or pamfret or any kind of river fish-250 Gms
Sambhar powder- 1Tbsp
juice of 1 small size lemon
salt to taste
Mix the above making a thick paste using little water.Marinate the fish with the paste for 2 hrs and store in the lowest level of your fridge.
Shallow fry the fish with 4 Tbsp of olive/Veg/peanut oil.
Garnish with raw onion rings,chopped coriander/cilantro leaves and a dash of lemon to brighten up the look of the dish.Serve hot with any rice/Indian bread preparation.

Spicy Vizag mutton curry

For this preparation you will need:
Mutton- 250 Gms
Fresh green chilly-7/9 (you may reduce the no to 5 if you prefer mild spicy)
Ginger garlic paste-2 Tbsp
Curry leaves-one string
Medium ripe tomato-2,chopped into pieces
Onions-2 small or 1 medium size, finely sliced
Veg/olive oil 4 Tbsp
Chilly powder-1 tsp
Coriander powder-1 Tbsp
Turmeric powder-1/4 Tsp
Garam masala powder-1 Tsp
Salt to taste
Grind the following separately:
Khuskhus-2Tbsp
Jeera-1 Tsp
METHOD:
Step 1
Cook mutton in 150 ML water,turmeric,red chilly powder and coriander powder in a pressure cooker till tender or for 6 whistles.Turn off the flame.Check if the meat is tender.
Step 2
In a kadhai,fry chopped onions,green chillies and curry leaves.Fry well.Then add the cooked mutton.Fry well.Then add the tomatoes and let to cook till the tomatoes are soft and the oil begins to ooze out from the sides of the dish.
Then add the ground khuskhus&jeera powder.Fry well.Make sure the masala doesn't stick to the base of the kadhai.
Step 3
Just before taking off the dish from the heat sprinkle garam masala powder and garnish with coriander leaves.

Fish biryani-using whole garam masala

For this preparation you will need:
Basmati rice-450 Gms - Soaked for in water for 1/2 hr
Fish-any kind cut into bit size pieces
Onions-handful-slit
Chillies-6 to 7,tomatoes-2 medium
One handful pudina leaves,chopped
One handful coriander leaves chopped
Whole garlic-4
ginger garlic paste-Tbsp
Red chilly powder-1 Tsp
Coriander powder- 1Tbsp
Turmeric-1/4 Tsp
Bay leaf-1
Butter-1/2 stick
Grind the following to make a fine powder-use only 2 tbsp of the prepared powder and store the remaining in an airtight container for future use.
Black cardamom-2
Javitri-3 petals
Khus khus -2 tbsp
Pepper-15 cons
Cinnamon stick-2"
Clove-7
Fennel seeds-2 Tbsp
Jeera-1/2 Tsp
Green cardamom-5

Rice preparation:

Cook the soaked rice and when the rice is 80% done drain off the excess water and keep aside.
Method:
Step 1
Heat 1/4 stick of butter,oil,add onion,gr chillies,bay leaf,garlic,ginger garlic paste,fry well,add salt,add 2 tsp red chilly powder,turmeric,coriander powder.Allow the onions to slightly brown,this enhances the flavor of the rice.
Step 2
Add 1/2 of pudina,coriander leaves and all of the chopped tomato.
Step 3
Mix thoroughly and make sure the mixture doesn't burn at the base of the vessel.
Step 4
Add the masala powder,add the fish.Cover lid.Allow the masala to coat the fish.Sprinkle water.Mix well.
Step 5
Add the semi cooked rice into the fish gravy in step 4,sprinkle the balance pudina&coriander leaves,remaining of 1/4 stick butter,250 Ml water and reduce flame to a simmer,cover the vessel with foil and cook for 15 mins on dum.For additional spice in the flavor you can add more Gr.chillies.Avoid adding addtnl red chilly powder as this can alter the taste of the dish.
Do not attempt to remove the foil before hand as this can lead to moisture loss in the biryani.
Step 6
Remove foil and avoid over stirring the rice and fish.Just fold in the rice and fish gently.Serve hot with raita.

Keema Ball Curry

Ingredients
Keema-Lamb-250 gms

Karnataka Fish Curry

Serves 4 persons
You will need:
Coconut-2Tbsp
Fish-pieces-1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Tamarind pulp-1 Tbsp
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves,fish pieces&100 ml water.Allow to cook on a low flame for 10 mins.To check whether the fish is cooked remove a fish piece, cut through the center.The flesh of the fish should be white through the center bone.
Add the tamarind pulp when the fish is cooked.Season with salt.Enjoy this delicacy 4 to 5 hrs after preparation.so that the flavor of the spices soak into the fish.

Karnataka Chicken Curry

You will need:
Coconut-2Tbsp
Chicken 1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves and the chicken pieces.Allow to cook on a low flame till the chicken is cooked.You can add 40 ml water to the chicken.Make sure you do not burn the masala.Season with salt.
Once the chicken is cooked serve hot with garnished coriander leaves.Great with dosas or rice.

Green Fish Curry

You will need:
Fish-600 gm
Coriander leaves-50gm
Mint leaves- 30 gm
Green chillies-8
Cumin pdr-10 gm
Coriander pdr-10gm
Garam masala pdr-6 gm
Ginger paste-10 gm
Garlic paste-20 Gm
Curd-200 gm
salt to taste
Method:
Make a fine paste of coriander leaves,gr chillies and mint.Take oil in a kadhai and add the ginger-garlic paste& saute.
Add fish with all the spices & saute for a while.
Step 3
Take out the fish chunks and add the curd and cook well.Then add the green puree and let it cook.When the puree is cooked well add the fish and cook it further for 10 mins.
Serve with garnished mint leaves and hot rice.

Pepper chicken

You will need:

2-Chicken breasts-Cut into 1" cubes
1 large onion,sliced
7/8 curry leaves
3 green chilly,finely chopped
1 Tsp garlic crushed
1 Tbsp soy sauce
salt to taste
1/2 Tsp Crushed black pepper
1/4 Tsp Turmeric Pdr
1/4 red chilly pdr
2 Tbsp-Olive oil

Method:-
Mix chicken pieces with salt,turmeric and chicken pdr and set aside to marinate for about an hr.In a nonstick pan,heat oil and fry chicken till brown and cooked through.Remove from pan and set aside.
In the same pan,add more oil and saute,curry leaves,gr chillies,garlic till fragrant.
Add sliced onion and fry till transperant.Add fried chicken pieces and soy sauce and cook for 3/4 mins.

Chicken Biryani- Prepared without coconut milk

You will need:
2 Cups Basmati Rice
3/4 Chicken pieces
1/2 Cup milk
1 Cup Yogurt-Curd
3 sliced onion
1 Tsp ginger paste
1/2 Tsp garlic paste
1 Tsp Gr chilly paste
1/2 cup tomato puree
2 Tsp red chilly powder
1 Tsp turmeric pdr
1 Tsp roasted cumin pdr
2 Tsp garam masala pdr
1/2 Tsp green cardamom pdr-You can achieve this removing the seeds from the cardamom add to in a spice grinder or just pound it.
1 Tsp-Saffron
1 Tsp-Coriander pdr
2 Tbsp-Green coriander leaves
salt to taste
7 Tbsp oil,butter-1/4 cup
Method:-
1.Mix tomato puree,yogurt,ginger,garlic paste,green chilly paste,red chilly pdr and salt.Stir well.
2.Marinate the chicken with this mixture and keep aside for 3/4 hrs.
3.Heat oil in a pan,fry the onion till golden brown.
4.Add the marinated chicken and cook for 10 mins.
5.Add 4 cups of water to the rice.Mix saffron in milk and add to it.
6.Add cardamom pdr,and add the chicken pieces.
7.Pressure cook the rice.Mix gently.
8.Garnish with green coriander leaves,serve hot.

Exotic Chicken-My sisters style

Garlic and almonds are the main ingredients in this preparation,therefore we have used 6-8 cloves of garlic and 6 almonds.If you are not a garlic lover you may reduce the count to 4,but trust me garlic makes the dish truly exotic.
If you do not have almonds you can use pecans or cashew nut,however if you are using cashew nut I recommend you to roast them in little oil and then grind.
Note: the use of cashew nut with slightly change the flavor of the dish,therefore I strongly recommend you to use almonds.Moreover almonds are more healthy for the diet than cashew nut.
You will need:
Skinless chicken-Cleaned,washed thoroughly.Cut into bite sized pieces.
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Whole garam masala-Clove-2,cardamom-2,cinnamon-1"stick
Turmeric-1/4 Tsp
Salt to taste

Method:
Step 1
Grind to a smooth paste by adding very little water:
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Step 2
Fry 1 Tbsp butter.Add garam masala whole.Then add the ground paste.Fry well.Then add turmeric&salt.Fry well again,add 1/4 Tsp red chilly powder.You may skip adding red chilly pdr if you like the dish to taste mild in spice.Add coriander pdr.
Now add the chicken pieces.Fry well.Add 20 ml of water to cook the chicken.Cover lid.
Cook for 15 mins.Check if the bird is cooked or else cook for an other 10 mins.Season with salt.Garnish with a dried red chilly and freshly chopped cilantro/coriander leaves.Serve with rotis or rice.

Keema and Channa dal

You will need:
Channa dal-1 Cup
Water- 3 Cup
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Green Chilly-3 whole slit with the seeds
Minced Meat or Keema (as we call it in India)-250 Gms-Thoroughly cleaned&washed
Salt to taste
Turmeric powder-1/2 Tsp
Whole garam masala:
cardamom 2,clove 2& cinnamon 1" stick

Preparation of dish:-
Step 1
Soak the Channa dal in 1/4 Tsp turmeric and 100 Ml water for 30 mins and pressure cook for 3 whistles with the soaked water.
Step 2
Grind the following:
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Note: Soak the khuskhus in little water before grinding for 15 mins,this helps in grinding the khuskhus to a smooth paste.Keep aside.
Step 3
Separately heat oil in a saucepan.Add 1/2 Cup onions, slit gr chillies,whole garam masala & the minced meat/Keema.Add turmeric 1/4 Tsp and salt.Saute well till the color of the meat changes from deep pink to light brown.Now add the ground masala in step 2.Fry thoroughly,avoid burning of the meat.Add 150ml water and cover.Allow to cook for 20 mins.check if the meat is cooked or else cook for further 15 mins.Make sure there is sufficient water in the dish.Once the meat is completely cooked add the Channa dal.Bring to a simmer and cook for 10 mins more.You can add the Channa water.This enhances the flavor of the dish.
Garnish with freshly chopped coriander leaves/cilantro.Server hot with naan,chapati or Rice.

Fish Biriyani -Made simple

You will need:
Fish- 250 Gms
Pudina leaves -handful
Garam masala-1/4 tsp
ginger garlic paste- 2tbsp
Curry leaves-handful
Onions chopped-1 Cup
Gr chilly-5
Gr chilly and pudina paste-1/4 cup (use 1/2 handful of pudina leaves and 2 gr chillies)
Basmati rice-1 measure-Presoaked to the level of rice measure in hot water for 5 mins and drained.
Oil- 3 Tbsp
lemon wedges-2 for garnish
Fish Preparation:
Marinate the fish in:
Turmeric-1/4 tsp
Red chilly powder-1/4 tsp

Biriyani preparation:
1)Heat oil in non stick skillet.Add the sliced onions,gr chilly,pudina,gr chilly and pudina paste,curry leaves, chopped coriander leaves,ginger garlic paste and fry well.
Now add the marinated fish to the above and add 1/2 tbsp unsalted butter for added flavor.
Lightly stir in the mixture.
Now separately add 1 tbsp oil in a pressure cooker along with the soaked and drained rice.Add 2 measures of water,to this rice add the entire fish masala (pt1),to this add some more pudina leaves,curry leaves,coriander leaves,gr chilly & pudina paste garam masala,whole garam masala spices,salt.Stir in the whole mixture lightly and close lid.Cook for 2 whistles.Allow to cool and serve hot.Garnish with lemon wedges.

Fish Curry

You will need:
Fish -250 gm-preferably cat fish or any river water fish
coconut milk-1 cup
Onions or shallots-1 Cup
Tamarind juice or pulp- 1/4 cup
Sesame seeds-2 tbsp
Methi seeds-6
cumin seeds-1/4 tsp
turmeric- 1/4 tsp
coco powder ( dessicated coconut)
coriander powder-1 tbsp
Cumin powder-1tsp

Dry Roast:
Methi seeds,sesame seeds and coco powder.
When cool transfer to a coffer grinder or a mixie to fine powder.If using a mixie to make the powder you can add little water to ease out the process.

Coconut milk:
Coconut milk can be prepared by soaking chopped or grated coconut in warm water for 15 mins and added to the mixie to make a paste and then strained.

Getting the fish ready
Add 1 tsp oil to a non stick sauce pan and fry the fish for 5 mins on both sides.This will bide the fish.
Remove the fish from the sauce pan,drain on to a kitchen towel.Then in the same oil add a little more oil and bring to heat.Add 1/2 cup chopped onions or shallots,add a pinch of salt to remove the moisture from the onions.When slightly brown,remove from flame allow to cool and make a fine paste by adding little water.
Curry preparation:
Heat oil in a shallow non stick pan,add 2 tbsp oil,add mustard seeds,cumin seeds,methi seeds,remaining onions,ginger garlic paste gr chillies,coriander powder and curry leaves.Fry well.
Now,coconut milk and little water.Bring to a boil then add the fish and simmer for 10 mins.Add salt in the end.
Serve hot with rice.
Note: It is recommended to relish this preparation the following day,as the flavor of this dish enhances as it becomes older.

Prawn and Beerakai Curry

You will need
Prawns-clean and de-veined
Pudina leaves 6-7 leaves
ginger and garlic paste-2 Tbsp
Garam masala- 1 tsp
Gr chillies-5
curry leaves- 4
Onion-1/2 cup
Turmeric-1/4 tsp
Red chilly powder-1/4 tsp
Beerakai- chopped -1/2 cup
Oil-2 Tbsp
salt to taste
Method:
Heat oil,add the chopped onions,gr chilly,curry leaves,fry well and add a pinch of salt on the onions in order to remove moisture from them.Add the prawn,fry well.Add the ginger garlic paste.Add the beerakai.add little water and cover with lid,bring the flame to a simmer.Once the vegetable is cooked add red chilly powder,salt,garam masala and coriander leaves.Fry well in order to avoid the masala from burning at the bottom.

Prawn Masala

You will need:

Prawn/Shrimp-200 gm-clean and de-veined
You could use raw or precooked shrimp.
Note: If you are using precooked shrimp make sure you reduce the cooking time of the shrimp to 7 mins.Do not over cook as this can harden the texture of the shrimp.
For raw shrimp -cooking time- 12 mins.
Check-The shrimp should taste soft and not hard like rubber

1/4 Cup-Coconut powder
1 & 1/2 Tbsp-khuskhus
Dry roast the coconut pdr & khuskhus in a non stick saucepan and make a fine powder using a spice grinder or mixer

Marinate the prawn in :
1/4 tsp-Haldi,
1/4 tsp Red chilly powder
salt -1/4 tsp
and 1tsp and ginger and garlic paste

For the curry preparation you will need:

Onions/Shallots-1/2 Cup
Gr.chillies-4
Red chilly Powder-1tsp
Coriander powder- 1tbsp
Cumin seeds-1/4 tsp
Curry leaves-3
Coriander leaves-2 strings
Oil-2 tbsp
Mustard Seeds-1/4 tsp
Ginger garlic paste-1 tbsp
Tamarind pulp -1tsp (concentrate)
Method:
Heat oil in a non stick pan,add the mustard seeds,once they begin to crackle add cumin seeds,curry leaves,ginger garlic paste and turmeric.
Add the chopped onions,gr chillies and fry well.
Add coriander powder and red chilly powder.Add little water to avoid the masala from burning.
Add the coco& khuskhus powder and the marinated prawn.Add little water and allow the prawn to cook.Add salt.Then add the tamarind pulp.
Cook the prawns for 7 mins.When oil begins to separate turn off the gas.Make sure you cook it on a low flame or heat.
Garnish with coriander leaves.
Serve with hot basmati rice or chapatis