FRIED PRAWNS IN SPICY SOY SAUCE

A:

300 gm prawns with shell, cleaned

( I removed the head )

1 egg white

2-3 tbsp corn flour

Marinate & keep for 10 minutes.

Deep fry the prawns, keep aside.

B:

1 onion sliced

4 cloves garlic sliced

1 inch ginger sliced

8-10 birds eye chilies cut

1 lemon grass cut

C:

2 tbsp dark soy sauce

1 tbsp light soy sauce

½ tsp sugar

3-4 tbsp water

D:

1 stalk curry leaves

1-2 tsp cooking oil

METHOD:

Heat up oil fry curry leaves keep aside.

In the same oil fry B until golden brown.

In that add both sauce stir for a while add

water, sugar let it boil.

Once gravy is thick add in the fried

prawns & mix well.

Transfer to a serving plate.

Garnish with fried curry leaves.

Serve hot.

SPICY FRIED CHICKEN IN BUTTER, MUSHROOM DRY SAUCE

 My second daughter, assistant chef in 

my house made for me a special dish.

A:

300-400 gm chicken pieces

( with skin )

1 tbsp ginger & garlic paste

1 tsp chilli flakes

½ tsp pepper powder

Pinch of sugar

Salt to taste

2-3 tbsp corn flour

Marinate the chicken for 20-30 minutes.

B:

2 tbsp butter

1-2 onion large minced

( add more onion to taste )

5 cloves garlic minced

½ can mushroom chopped

½ tsp rosemary

½ cup chicken stock

C:

Red chilly chopped

Coriander leaves chopped

Oil for frying chicken

METHOD:

Deep fry the chicken & keep aside.

In a frying pan add butter, fry

onion, garlic till golden brown.

Add in the mushrooms stir-fry.

Add chicken stock, rosemary let it cook.

Once the gravy become thick add in

the fried chicken pieces &  mix well.

Garnish with chopped chilly & coriander leaves.

SPICY CLAMS

500 gm clams ( cleaned & washed )

1-2 tbsp coconut cream

Salt to taste

1-2 tbsp oil for cooking

¼ tsp turmeric powder

Things to mince:

8-10 birds eye chillies

4 shallots

3 cloves garlic

½ inch ginger

1 lemon grass

1 stalk young curry leaves

Lemon juice to taste

Coriander leaves chopped

METHOD:

Fry the minced things in oil.

Add turmeric powder, salt, clams

stir-fry  for few minutes.

Add coconut cream & stir.

Last add lemon juice mix well

Garnish with coriander leaves

INSTANT AVAL KOZHUKATTAI / FLATTENED RICE DUMPLINGS

1 cup poha / aval
(wash in hot water & stain )
1/2 cup coconut grated /
dessicated coconut
2-3 tbsp sugar
Pinch of salt
2 pinch of cardamom powder
1 tbsp ghee

METHOD:

Heat up ghee fry the coconut 
lightly in low flame.

Add in all the other ingredients 
mix well.

Remove from fire, make into 
shapes & serve

SPICY BREAD TOAST

A:
Butter to grease
6-8 slices of bread cut into 
triangular pieces

B:
3 eggs
Salt & pepper to taste
Pinch of chilly powder
Pinch of turmeric powder
Pinch of garam masala powder
Pinch of sugar
1/4 tsp ginger & garlic paste

Beat lightely keep aside

C: Things to mince:
1 onion
1 green chili
1 stalk spring curry leaves
1 stalk coriander leaves
1 tomato small

Add into egg mixture

METHOD:

Heat up non-stick pan, 
grease some butter.

Dip bread slices one by 
one in egg mixture & toast 
both sides till golden brown.

Serve hot with Tomato Ketchup

STEAMED SALTED FISH CURRY

A:
2-3 steamed salted fish
( store bought, cleaned )
1/2 turmeric powder
1 tsp ginger & garlic paste
( Don't add salt, the fish is salty )

Marinate the fish for sometime.

B:
2- 3 tbsp oil
1 tsp  mixed spice seeds
( mustard, fenugreek, cummin, 
white dal, fennel seeds )
1-2 dried chilli cut small
1 stalk curry leaves

C:
1onion sliced
4 cloves garlic sliced
1 inch ginger sliced
2 chilli green sliced

D:
11/2 tbsp fish curry powder
1 tbsp chilly powder
1/2 tsp turmeric powder

Add with little water make 
into thick paste.

E:
1 stick murungai cut 
1 egg plant cut
1 tomato cut
Salt to taste

F:
1-2 tbsp tamarind paste

G:
1 cup coconut milk / cream

H: 
Coriander leaves chopped
1/2 tsp gingerly oil

METHOD:

Fry A keep aside.

In the same oil fry B.

Add in C fry till light brown.

Then add in D stir till oil comes up.

Add 1-2 cup of water let it boil.

Add E cover & cook.

Once the vegetables 1/2 way cooked 
add F continue cooking till done.

Add G mix well. 

Once curry start to boil add 
H mix well, add the fried fish 
& remove from fire.

Cover & keep till served.

NOTE:

This Steamed Salted Fish Curry 
taste better for the next day

It taste more yummy if cooked 
in earthen pot.

SHREDDED CHICKEN FRY ( CHICKEN PUTTU )

A:
1 chicken breast
1 tbsp ginger & garlic paste
1/2 tsp turmeric powder
1/2 tsp salt

Marinate all together & keep 
for 10-15 minutes. Steam the 
chicken for 10 minutes, keep 
aside let it cool. Break them 
into small pieces keep aside.

B:
1 onion large minced
1 inch ginger minced
4 cloves garlic minced
1 stalk curry leaves minced
4-5 bird's eye chilli minced

C:
1-2 tbsp oil
1 stick cinnomon stick
1 star anise
1 dried chilli cut small
1/2 tsp fennel seeds

D:
1/2 tsp chilli powder
Salt to taste

E:
1/4 garam masala
1 red chilli cut small
1 green chilly cut small
1 stalk coriander leaves chopped

METHOD:

Heat up oil fry C then add 
B fry till golden brown.

Add in the shredded chicken & 
D fry for few minutes.

Last add E mix well & serve.