Spicytasty Non Veg - Recipes

Green Chili Chicken Curry
38 comments
Green chili chicken curry is simple and easy dish to make. If you are looking to make a
chicken side dish for chapati or Chicken biryani . You should give this recipe a try. When I
first saw this recipe name, I thought its gonna be too spicy.
But it was not that spicy and it depends on how many green chilies and how strong the
green chilies are. Adding coconut and fennel gives the dish a rich flavor.
Ingredients:
Chicken : kg (Boneless or with bone)
Oil : 3 tbsp
Onion :2 (medium) (Finely chopped)
Tomatoes : 2 (Finely chopped)
Ginger & Garlic paste : 2 tbsp
Curry leaves : 6-7
Potato : 1 (cut into cubes)
Aniseed : 1 tbsp
Bay Leaves : 2
Cinnamon : 1
Cardamom : 2
Cloves : 4
Fennel seeds : 1 tbsp
Grated Coconut:1 cup
Cashew nuts: 6
Poppy seeds : 2 tbsp (soak in water for half an hour)
Green chillies : 10-12 nos (according to your spice level)
Salt to taste
Method Of preparation :
1.
Cut and clean the chicken and keep it aside.
2.
Pour little oil in a pan and fry the green chillies until the color changes and allow it to
cool.
3.
Grind the green chillies, poppy seeds, fennel seeds, coconut and cashews to a thick
paste.
4.
Just crush the aniseed, cinnamon, cloves and cardamom.
5.
Heat the pan with little oil in it and fry the crushed mixture well (cinnamon, cloves
and cardamom).
6.
After that add the chopped onions and curry leaves, fry them for few minutes or till it
becomes translucent.
7.
Now add ginger garlic paste fry them till the raw smell goes off.
8.
And add the tomatoes mix it all together and let them sit in the heat for 2-3 minutes.
9.
Now add the chicken, potato, turmeric powder and salt to taste, then cook it well.
10.
After 10 min add the ground paste and simmer cook for 10 15 minutes.
11.
Bring the consistency you want by adjusting water.
12.
Garnish with coriander leaves .
13.
Serve it hot with rice or chapati.
Hyderabadi Chicken Dum Biryani

19 comments
Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular
variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the
kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of
Hyderabadi Biryani. (From wikipedia)
The secret to this version of biryani is to make sure you dont over cook the rice in step 8.
Enjoy making this Dum Biryani.
Ingredients:
Chicken (with bone) : 3/4 kg (washed )
Onions : 2 (cut lengthwise) (fried deeply)
Oil : 1/4 cup
Ghee : 2tbsp
Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
Coriander Leaves : 1/4 cup
Mint Leaves : 1/4 cup
Bay leaves : 1
Cloves : 2
shah jeera or black cumin : 2 tsp
saffron : 1 tsp
Marinade Mix :
Green Chilies : 5-6 (according to your spice level) (finely chopped)
Ginger & garlic Paste : 2 tbsp
Turmeric powder : 1/4 tsp
Coriander Powder : 1 tbsp
Salt : required to taste
Yogurt : 1/2 cup
Shah jeera or Black cumin seeds : 2 tsp
Red chili powder : 2 tsp
Lime juice : 2 tbsp

To Grind :
Coriander Leaves : 1/4 cup (chopped finely)
Mint Leaves :1/2 cup (Chopped Finely )
Whole Black Pepper / Peppercorns : 7-8
Bay leaves : 2
Cloves : 3
Cinnamon Sticks : 1
Green cardamom : 3
Method Of Preparation :
1.
Wash and soak the basmati rice for 20 minutes.
2.
Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and
dark brown (as shown in pic)
3.
Wash the cut chicken and drain them and kept it aside.
4.
Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind
them into fine powder and finely add the mint leaves, coriander leaves into ground
mixture and again pulse it for 2 sec to make a coarse paste.
5.
Now add the ground mixture with the washed chicken and add the remaining
marinade mix and some fried onions into them.
6.
Mix it all together and let it sit for 30 minutes.
7.
Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add
some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ).
8.
When the water comes to full boil add the soaked rice and just cook the rice in high
heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
9.
Now carefully drain the rice and keep them aside. ( make sure its only half cooked,
dont over cook it )
10.
Add the saffron in a 3tbsp of hot water and mix it well.
11.
Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated
chicken at the bottom.
12.
Now add the cooked (half) rice on top of the chicken, spread some fried onions,
remaining mint leaves, coriander leaves on top of the rice.
13.
Finally pour the saffron water on top of it.
14.
You can dum cook the biryani by covering the vessel with wheat flour dough or with a
thick kitchen towel.
15.
Here Ive used kitchen towel and put the tight lid on top of it.
16.
Cook on high heat for 2 3 minutes till you see water drops inside the lid.
17.
Now completely reduce the heat into medium flame and remove the biryani vessel.
18.
Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this
will make sure the bottom part doesnt burn)
19.
After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you
can cook the biryani in low heat for 40 minutes)
20.
You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani
is ready now.
21.
Now turn it off the heat and remove the vessel.
22.
Slowly remove the lid and kitchen towel and you will see beautifully cooked dum
biryani ready for you.
Serve it hot with boiled egg and Raitha. Enjoy your Chicken Briyani
Cashew Pepper Chicken Curry

9 comments
!!!!!
Youve heard me mention and share some excellent recipes from my beloved sister Suja.
Now it is my pleasure to share her recipe and pictures straight from her Kitchen. The
speciality about this recipe is that all the ingredients are available in any Indian pantry. It is a
simple recipe you can make it in 30 minutes. It tastes best with chapathi, rice and parota.
Try this recipe and share your comments for Suja.
Ingredients:
Chicken : 500gms
Onion : 1 (medium)
Tomato : 1(medium)
Ginger and garlic paste : 2 tbsp
Turmeric Powder : 2 tsp
Peppercorns: 10
Green chilies : 2
Red chili powder : 1 tsp
Cashew : 5-8
Badam : 3 (optional)
Curry Leaves : 4-5
1.
Heat oil in a pan add onions and fry them till it becomes translucent.
2.
Now soak the cashews and badam for 10 minutes, grind them with green chilies and
peppercorn. Keep the paste aside.
3.
Add ginger&garlic paste to the onion. Fry them till the raw smell goes off.
4.
Now add the chicken and mix it all together. Add the turmeric powder to it. Cook in
medium heat for two minutes.
5.
After that add the ground paste, tomatoes, red chili powder, salt and curry leaves.
Cook them till the chicken becomes tender and fully cooked with covered lid.
6.
After 15 minutes open up the lid and add half a glass of water and boil it again for 5
-10 minutes in medium heat (the consistency of the gravy could be upto your tatse).
7.
Garnish it with roasted cashews and coriander leaves.
Tandoori Chicken
Tandoori Chicken is another staple item in any Indian restaurant menu and is one of the best
liked items as well. Tandoori Chicken is a chicken dish that originated in the Punjab region of
the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala.
It has a lot of history behind it going back to the Mughal age.
Ingredients:
Chicken drumsticks : 5
Yoghurt : 4tbsp
Red chili Powder : 3tbsp
salt : 2tsp
Cumin powder:1/4tsp
Pepper Powder : 1/2 tsp
Ginger and garlic Paste: 1 1/2tbsp
Garam Masala powder : 1/2tbsp
turmeric Powder : 1tsp
Red color powder : as required
Lemon juice: 2 tbsp
White Vinegar : 1tbsp

Method Of Preparation:
1.
Wash and clean the chicken and make a slit on the sides of chicken flesh so that the
marinade is allowed to penetrate.
2.
Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into
the slit parts of chicken .
3.
Now the main marinade part is mix all the ingredients one by one .
4.
Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder,
pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red
color, lime juice and mix it all together .
5.
Now add the chicken pieces in to that and make sure to apply the mixtures in
between the slits and add a little oil on top it .
6.
Marinade it for over night or 4 hrs.
7.
Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the
chicken is tender by turning it over.
8.
After that remove it from oven
9.
Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3
to 4 minutes
10.
So that the tandoori will be little crispier and it tastes really good.
Serve it hot with lemon wedges and some onions
Chicken Chettinad
20 comments
Chicken Chettinad is another authentic south Indian dish. Chettinad is a very special and
popular style of cooking in Tamilnadu. They are known for a variety of dishes and Chettinad
Chicken has to be the king of them. Youll find this listed in almost every South Indian
restaurant menu . The chicken is cooked with some distinct ingredients such as poppy seeds
, fennel seeds, coriander seeds that give a very special aroma to the curry. Chettinad is
known for its culinary delicacies. Chettinad food, now is one of the many reasons why people
get to know Chettinad.
Ingredients:
Chicken :800gm (with bone)
onion: 1 1/2 (medium) (finely chopped)
Tomatoes : 2 (finely chopped)
Oil : 2 tbps
Salt : required to tatse
water : 1 1/2 cups
Turmeric Powder : 1/4 tsp
Curry leaves : 4 to 6
Lemon juice : 1tsp

For Masala Paste:
Coriander seeds: 1 tsp
Cumin seeds : 1tsp
Fennel seeds : 1tsp
Poppy seeds : 1 1/2 tsp
Whole red chilies : 6 to 8
Coconut : 4 tbsp (grated)
Cinnamon : 1
Cloves and cardamom : 2 each
Ginger and garlic : 2 tsp (finely chopped)

Method of Preparation :
1.
Roast all the ingredients in a little oil except ginger and garlic. Let it cool for few
seconds.
2.
Grind them all together with ginger and garlic. Grind it in to a smooth paste.
3.
Heat oil in a vessel and add bay leaves and onions fry them till onions turn in to
golden brown.
4.
After that add the ground masala paste, curry leaves, turmeric powder and fry them
for like 5 minutes and then add the chicken in to it.
5.
Mix it all together so the masala blend with chicken and cook them for 3 to 4 minutes
in medium heat.
6.
Now add the tomatoes and required salt.
7.
Close the lid and let it cook for 3 minutes in medium heat.
8.
After that add 1 1/2 cups of water into it and close the lid .
9.
Boil the gravy for like 8 minutes in medium heat or till the oil separates in the top.
10.
Finally add the lemon juice on top of it and garnish with coriander leaves.
Serve it hot with chapathi, dosa and rice.
Dry Chicken Curry

6 comments
This is yet another chicken dish . That will make a great side dish for Briyani or when you eat
it with rice and chicken gravy . The spices and the curry leaves give it a great aroma and its
very simple to make . It tastes excellent. I actually made this as a side dish when I made
the Spicy chicken Kuzhambhu but am just finding some time to post this recipe . Hope you
enjoy it.
Ingredients:
Chicken : 500gms
Onion : 1 (big)
Oil : 3 tbsp
Bay leaves : 2
Cinnamon : 1
Cloves : 2
Black pepper powder : 2tsp
Ginger and garlic paste : 11/2 tbsp
Curry leaves : 5
Red chili powder : 1 tbsp

Method of Preparation:
1.
Heat oil in a pan add bay leaves, cinnamon, cloves then add the onions .
2.
Fry them till it becomes dark brown color .
3.
After that add the ginger& garlic paste .
4.
Fry them for few minutes after the raw smell goes add curry leaves and chicken mix it
well.
5.
Now add the red chili powder , turmeric powder and salt and fry them till it becomes
dry and soft .
6.
After that sprinkle the pepper powder mix it well with the mixture and fry it for few
seconds.
7.
Remove it from heat serve it hot.
Serve hot with rice, roti.
Spicy Chicken Kuzhambhu / Spicy

Chicken Curry
16 comments
Spicy Chicken Kuzhambu (curry) is another gem from my moms kitchen and one that takes
me back to the days when I was a kid. My mom would make this for me if I had a cold or
wasnt feeling well. She seems to have that magic touch always and this morning I called her
up to find out how she made it. Now, I am sharing it with you here. Hope you enjoy it as
much as I did.
Ingredients:
Chicken: 2 lb
Oil : 3 tbsp
Bay leaves : 2
Cinnamon : 1
Cloves : 3
Onion : 1/2(medium)
Tomato : 2
Cumin seeds : 11/2 tsp
Fennel seeds : 1 tsp
Green chilies : 4
Turmeric Powder : 1 tsp
Black Pepper : 2 tsp
Garlic : 3
Ginger : 1 inch
Salt : required for taste
Coconut Milk : 1/4 cup
Coriander Leaves : few

1.
Heat a tsp of oil in a pan add cumin seeds , fennel seeds, curry leaves (3), Green
chili(2), Onion(Chopped), and Black pepper.
2.
Fry all the above ingredients except garlic and ginger for 4 minutes in low flame.
3.
After that remove from heat and let it cool down.
4.
Now grind the above mixture with garlic and ginger in to a fine paste.
5.
Heat remaining oil in a pressure cooker add bay leaves, cinnamon, cloves and the
ground paste fry them for 3 minutes .
6.
And add the chicken mix it well with masala paste , add the remaining green chili,
curry leaves and turmeric powder and required salt .Fry them all together for 4 minutes.
7.
Now add a cup of water and the chopped tomatoes in to it . Close the lid of the
pressure cooker .
8.
Pressure cook it for 2 whistle.
9.
After that open the lid and add the coconut milk let it boil it for 2 minutes remove
from heat and garnish with coriander leaves.
Serve it hot with rice, chapathi, paratha.
Chicken Vindaloo
6 comments
Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo
roughly means in Portuguese Wine,Vinegar and Garlic. Vindaloo these days are usually
made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In
fact, I just found out the history of it when I sat down to write this recipe.
It has become a popular item in Indian restaurant menus and is usually the spiciest of the
entrees. I learned this version of Vindaloo recipe from my sister.
Ingredients:
Chicken : 500 gm
Onions : 2(big)
Green chili : 3
Cardamom : 3
Cinnamon : 1/2 inch
Cloves : 2
Bay leaves : 1
Potatoes : 3(small)
Tamarind Paste : 1/2 tbsp
Curry leaves : 4 (optional)

For Marinade:
Coriander Seeds : 1tsp
Black pepper : 1 tsp(optional)
whole Red chilies : 4
Mustard seeds : 1/4 tsp
Fennel seeds : 1/4 tsp
Ginger Garlic Paste : 1 tbsp

1.
Fry the above all ingredients listed in marinade (except ginger & garlic,Turmeric
Powder) and grind the above mixture .
2.
And mix the chicken pieces with the above ground powder , ginger garlic paste ,
turmeric powder, and a little salt (because you have to add the remaining salt in the
gravy) .
3.
Marinade the chicken for atleast 4 hours (If you wanna make it quick marinade for
just an hour but 4 hrs is ideal) .
4.
Heat oil in a heavy bottomed pan add crushed cardamoms , cloves, bay leaves,
cinnamon and add onions (cut into lengthwise) fry them till it turns into golden brown
(Dont reduce the quantity of onions because it gives the gravy thickness and flavor).
5.
Now add the potatoes (cut in to cube size) saute it with onions and fry them for 3
minutes.
6.
Add green chilies, curry leaves, marinated chicken, required amount of water (adjust
water based on your need for gravy consistency) and salt.Close the lid and cook for whole
20 to 25 minutes.
7.
After that add tamarind paste and vinegar into it and boil for another 5 minutes.
8.
Now remove from heat and garnish with coriander leaves.
Serve hot with parathas, chapathi.
Pepper Chicken Gravy

21 comments
The main flavors that stand out in this gravy are pepper and curry leaves.
Ingredients:
Chicken : 500gms
Oil : 1/2 cup
Cloves : 2
Cinnamon : 1/2 stick
Bay leaves : 2
Onion : 1( cut lengthwise)
Tomatoes : 3 (Finely chopped)
Ginger and garlic paste : 2 tbsp
Yogurt : 2 tbsp
Turmeric powder : 1 tsp
Red chili Powder : 1/2 tbsp
Coriander powder : 2 tsp
Garam Masala : 1/2 tbsp
Black Pepper Powder : 2 tbsp
Coriander leaves/Cilantro : for garnishing

1.
Heat oil in a kadai.
2.
Then add cloves, cinnamon, bay leaves and fry them a little bit and add cumin seeds,
fennel seeds when its sputter add onions.
3.
Fry the onions until it turns into golden brown , now add ginger & garlic paste fry
them up to 3 minutes.
4.
Now add chicken and mix it well with ginger garlic paste for a couple of minute.Slow
cook the chicken with ginger garlic paste for few minutes.
5.
Then add curry leaves and all the masalas(chili powder, garama masala, turmeric
powder) one by one and mix well .
6.
Fry them for 4 minutes.
7.
Add yogurt, tomatoes and salt mix it well with the above mixture and sprinkle the
black pepper on top of it.
8.
Now add a cup of water and close the lid . Let the mixture boil until the chicken is
cooked well.
9.
Adjust the heat so the gravy has the right consistency of your liking.
10.
Garnish with coriander leaves and some pepper.
Serve it hot with parathas, chapathi and rice.
Tip:
Squeeze some fresh lime on the gravy for a tangy flavor.
Chicken Drumstick Fry

1 comment
Its a simple chicken side dish easy to prepare and goes well with Chicken Briyani.
Ingredients:
Chicken drumsticks :6
cloves : 2
Onion : 1
White Vinegar : 1tsp
Oil : 3tbsp
Yogurt : 2tbsp
Ginger and garlic paste : tbsp
Curry leaves : 6 to 8 springs
Green chili : 3(slit lengthwise)
Red chili powder : 2tsp
Method of preparation:
1.
Marinade the chicken drumsticks (leg pieces) with ginger and garlic paste , Red chili
powder, Yogurt, turmeric powder, and Vinegar.
2.
When you marinade this make a slit in the meat so the spices can soak in.
3.
Marinade this mixture for at least an hour.
4.
After an hour heat oil in a kadai add cloves and sautee the onions till they are golden
brown.
5.
And add curry leaves ,green chilies fry them a little bit .
6.
Now add the marinated chicken into it and fry them until the chicken is fully cooked
and it turns into brown.
7.
When its turned into brown remove it from heat .
Serve hot with chicken briyani.
Tip :
When you are out of curry leaves no problem you can add a pinch of lime juice in the
marinade it gives extra flavor to the fry.
Kadai Chicken
12 comments
Kadai Chicken is a spicy chicken dish with a rich aroma given by the Ginger and Tomatoes. It
makes an excellent side dish for Briyani and makes a great alternative toBaraha
Mutton.Usually served in a brass dish called Kadai in Indian restaurants.
Ingredients:
Chicken : 1 kg
Tomato : 1 kg ( chopped)
Red Chili : 6-8 ( coarse powder)
Green chili : 2 (sliced )
Garam Masala :1 tsp
Oil : 1/2 cup
Ginger : 3 2/3 tbsp ( 50 gms) ( chopped )
Garlic : 4 tsp
Capsicum :1/2 ( cut into small cubes)
Coriander Leaves : 2tsp
1.
Heat oil in a pan. Add Garlic paste, red chili(fry the whole red chili and grind it into
fine powder), tomato and cook for 5 minutes.
2.
Stirring constantly add ginger and green chillies. Add salt and cook on a medium heat
for 3 5 minutes.
3.
Add chicken and sprinkle garam masala. Cover and cook for 5 10 minutes.
4.
When the chicken is cooked and when oil seperates from the masala, garnish it with
coriander leaves capsicum.
5.
Serve hot.
Chicken/Mutton Briyani
7 comments
Ingredients:
Mutton or chicken : 1 kg
Rice : 4cups (Rice cooker cup)
Oil : 250 g (or) 1 cup (Rice cooker cup)
Butter : 1/4 piece (or) Ghee : 3 tblsp
Onion : 250g (chopped)
Tomato : 250g (chopped)
Ginger paste : 3tbsp
Garlic paste : 2tbsp
Curd : 1cup
salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be
even)
Red chili powder : 1 1/2tsp
Turmeric : a pinch for color
Green chilli : 3 (cut into lengthwise)
Cilantro : 1/2 bunch
Clove : 2
Cinnamon : 2
Cardamom : 2
1.
Heat 250 ml oil (Dont reduce the quantity of oil because it gives taste to korma) in a
vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.
2.
Now add garlic paste fry a little,add ginger paste fry that too and add the meat or
chicken, and salt, saute well, so that it will mix with ginger and garlic paste.
3.
Add curd, red chili powder, green chili, turmeric mix well.
4.
And then add tomatoes,mix it well with above mixture ,add butter or ghee and add
half of the cilantro/coriander leaves.
5.
Allow it to cook till the meat is tender.
6.
When it is done add the remaining cilantro.
7.
Cook the Korma in less than medium heat ,and make sure that it should not stick it in
the bottom.(strictly no water for this korma)dont pressurize if you do so, taste might vary
but work will be easy(Try not to pressure cook the korma).
8.
The consistency of korma should be gravy (thick) like. So the boiling time will take 30
minutes.
Method of Preparing Rice:

1.
Take a big vessel so it should be easy to cook rice add more than 10 cups of water in
it boil it in high heat.
2.
In the mean time wash and soak the rice for 15 minutes.
3.
when the water has reached the boiling point put the rice, (at least 6 minutes in the
boiling water).
4.
Check it with a single rice it should be done but it shouldnt be fully cooked(the stage
of rice is 3/4 cooked) at this time drain the water.
5.
Take an aluminum tray or Glass tray or oven safe.put the rice in a single layer, add
korma on top of it and then rice again(make sure the rice should be on top,because if you
put korma on top, it becomes very dry).Cover it with aluminum foil.
6.
Preheat the oven for 350F .
7.
And put the tray in preheated oven for 30 minutes.
8.
After half an hour take it out mix gently so that rice and korma will mix evenly,make
sure to it rice should not break.
Serve hot with Raitha.
Spicy Chili Chicken

9 comments
Ingredients
Chicken : 500 gm(Boneless chicken and Boiled)
Onion : 1 (big)
Tomato : 2(Make it to paste)
Garlic : 4 to 5
Coriander Leaves : few
Oil : 4 tbsp
Garam Masala : 1 tbsp
Turmeric Powder : 2tsp
Red chili Powder : 2 tbsp
Green Chili : 5 to 6
Cumin Seeds : 1/2 tbsp
Bell Pepper : 1 (Big)
Salt to taste
Method of Preparation
1.
Heat oil in pan ,add cumin seeds when it cracks add onions (sliced into cube shape)
and fry till golden brown.
2.
Add capsicum and fry till it turns into Golden brown.
3.
Add chicken Pieces and fry until its fully cooked.
4.
Add Tomato paste and cook for 1 to 2 minutes.
5.
Then add Garam Masala ,Turmeric powder,Red chili powder,green chilies,salt and mix
well cook for 3 to 4 minutes.
6.
When the masala and chicken is cooked add coriander leaves and cook in medium
heat for 1 to 2 minutes .
7.
Remove it from heat and garnish it with few coriander leaves.
Fish Puttu Shredded Fish Stir Fry

10 comments
Fish puttu is a traditional kerala dish. Its usually cooked with shark or king fish. In south
India we call it as sura puttu and it is most popular in all non-vegeterian cooking. It goes
well with fish kuzhambhu and sambar.
It can also be a great side-dish for biryani. Its hard to find shark meat where we live, so I
substitute it with Tilapia, which actually taste almost as good as shark puttu. If you are lucky
to get shark meat use that instead. Its very easy to make and tastes awesome.
Preparation Time: 30 minutes
No of servings: 4-5
Spice Level: 3 out of 5
Ingredients :
Fish : 800gms (You can use any fish, Ive used Tilapia)
Onion : 1 (large) (finely chopped)
Garlic pods : 8-9 (finely chopped)
Green chilies : 6-7 (Finely chopped) (Adjust chilies according to your spice level)
Curry Leaves : 8-9
Coriander Leaves : few for garnishing.
Oil : 3tbsp
Turemric Powder : 2 tsp
Salt : according to your taste
Mustard seeds : 1 tsp
Urad dal : 1 tsp

1.
Steam the fish until it gets cooked, usually Tilapia gets cooked very fast ( like in
around 5 minutes). But when you using shark it will take some time to get cooked. So you
have to adjust your timing according to the type of fish you are using.
2.
Once the above process is done remove from heat and just shred it into small pieces
by using your hand.
3.
Heat oil in a wide pan add mustard seeds and urad dal once it sputters add the
chopped onion.
4.
Fry them till it becomes golden brown and add the chopped garlic and green chilies.
Fry them all together for about 3-5 minutes.
5.
Now add the turmeric powder, salt, curry leaves and finally the shredded fish.
6.
Mix it all together and let it cook in simmer heat for about 8-10 minutes.
7.
Remove from heat and garnish it with coriander leaves.
Spicy Fish Kuzhambhu (Spicy Indian Fish

Curry)
9 comm
ents
Ingredients:
Sesame oil : 3 tbsp
Vegetable oil : 2 tbsp
Fenugree k Seeds : 1/4 tsp
Vadagam: 11/2 tbsp (Optional)
Fish : 1lb(Cleaned and cut it into your desired shape)(Ive used salmon)
Onion : 1 (Medium Finally chopped)f
Tomatoes : 2
Garlic : 8-10
Curry Leaves : 5-6 springs
Chili powder : 1/2 tbsp(according to your spice level)
Tamarind Pulp : 11/2 tbsp

1.
Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep
them aside.
2.
Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak
them for an 5-10minutes. Mash it well and strain the tamarind water.
3.
Now add red chili powder, salt, coriander powder and turmeric powder into the
tamarind water.
4.
Mix it all together in this step itself. You can taste and adjust the sour and spicy
consistency from the above mixture.
5.
Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds,
vadagam(optional), garlic pods, fry them for a minute.
6.
After that add onions, curry leaves sautee it very well.
7.
Once the onion becomes translucent add the chopped tomatoes and the tamarind
water mixture into it.
8.
Taste the salt and adjust according to it.
9.
Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
10.
The gravy should taste little sour and spicy.
11.
Finally add the fish and just bring it to a boil only once and remove from heat.
12.
Garnish with fried curry leaves.
Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get
soaked in the gravy.
South Indian Masala Fish Fry
17 commentsIngredients:
Fish : 4 slices (you can use any fish, but in this recipe I have used Cat fish)
Oil : 1/2 cup
Onion: 1 (medium)
Tomatoes : 2
Ginger : 1
Garlic : 3
Tamarind : 1/4 cup (Extract From a lemon sized ball of tamarind)
Red chili powder : 2 tbsp (according to your spice level)
Cumin seeds: 1 tsp (optional)
Coriander leaves: few springs

1.
Grind chopped onions, chopped tomatoes, ginger & garlic and few springs of
coriander leaves in to a fine paste.
2.
Now add turmeric powder, red chili powder, salt, and tamarind water into the paste.
3.
You can add a little water into the mixture to make it a loose paste. (the consistency
of the paste should be thin)
4.
Now add the fish slices into the paste and marinate overnight or you can let it stand
in the fridge for atleast 4 hours.
5.
Heat oil in a flat pan and add the marinated fish one by one and cook until it
becomes crisp on both sides.
Note:
You can also deep fry the fish but if you want to use less oil in your fish you can just
do the step I mentioned above.
You can just dump some extra masala mixture on top of the fish while you fry.
Spicy Egg Korma Spicy Egg Curry

24 comments
Egg korma is always easy to make and it tastes so good. The tricky part in this recipe is
adding the egg in the curry. Because you shouldnt stir the curry once youve added the egg.
Preparation Time : 35 minutes
No of servings : 3-4
Ingredients :
Eggs : 4
Onion : 1 (medium) (Finely chopped)
Tomato : 2
Ginger & Garlic paste : 1 tbsp
Red chili powder : 1 1/2 tbsp
Green chilies : 4-5 (adjust according to your taste)
Curry leaves : 5-6
Coriander Leaves : For garnishing

Masala To grind :
Coconut : 1/4 cup
Fennel seeds : 1 tsp
Cashews : 2 tbsp
1.
Grind all the ingredients listed in the grind section into a thick paste and keep it
aside.
2.
Now heat oil in a pan add cloves, cinnamon and bay leaves.
3.
Then add chopped onions and fry them till it becomes translucent and add ginger
and garlic paste.
4.
Fry them for a few minutes after that add green chilies and tomato .
5.
Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder
and coriander powder.
6.
Mix them all together and cook in medium heat by adding a cup of water and few
coriander leaves.
7.
Cook till the raw smell of masala goes off and add the ground paste.
8.
Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.
9.
Make sure the above gravy is cooked, and finally break each egg and drop one at a
time in to the curry.
10.
Do not stir the curry, because it will break the egg. Let it sit in the heat for few
minutes or until the egg becomes fully cooked.
11.
Once the egg is cooked fully remove from heat and garnish it with coriander leaves.
Egg Curry
16 comments
Egg is a versatile cooking ingredient. Many people who dont eat meat like eggs. Eggs can
be cooked in many ways. This time I have made Egg curry which goes well with chappathi
or rice.
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings

Method of Preparation
1.
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
2.
Heat oil in a pan and add cumin seeds.
3.
Then add the chopped onions till it becomes translucent.
4.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
5.
Fry them till they become soft.
6.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala
powder and garam masala powder accordingly.
7.
Fry it for 2 minutes and then add water.
8.
Then add the eggs and let it boil till it forms a thick gravy.
9.
Garnish it with coriander leaves.
10.
Serve hot with chapati or rice.
Crab Curry
Crab : 2 pounds (I used King crab legs)
Onions : 1 (medium and finely chopped)
Garlic : 5 (pressed)
Dry red chilies: 5
Coconut : 1/4 cup
Cumin : 1 tbsp
Peppercorns :1/2 tbsp
Fennel seeds : /4 tsp
Cinnamon : 1/2?
Tomatoes : 1/2 cup
Curry leaves : 5- 6
Oil : 3 tbsp
Method Of Prepartion:
1.
Wash the crab and steam them for 10 minutes in medium heat. If you are using
already cooked crab you still have to steam for 5 minutes
2.
After that remove from heat (if you like crab with shell skip this step) remove the
shell.
3.
Heat 2 tbsp of oil in a pan, add the onions, fry them till it becomes translucent.
4.
Fry the red chilies, peppercorns, fennel seeds, cinnamon and cumin.
5.
Grind them with coconut into a thick paste.
6.
Now add the pressed garlic, little salt and the above ground masala and mix it well.
7.
Now add the tomatoes, curry laeves, turmeric powder and the required remaining
salt into it.
8.
Let them cook for about 4-5 minutes in medium heat with lid covered.
9.
When the masala smell goes off, add the crab meat (removed from shell) gently mix
it with the masalas and add water to your liking for gravy consistency (about 1/2 cup) or
you can just make it dry. Finally add a tbsp of oil on top of it.
10.
Let them boil for about 8 minutes in medium heat.
11.
After that remove from heat and garnish it with coriander leaves.
Curried Shrimp Skewers

13 comments
Ingredients:
Raw Shrimp : 30 to 35 ( Deveined and unshelled)
Yogurt : 2tbsp
Oil : 2 tsp
Onion : 1 ( medium)
Tomato : 1/2
Ginger and garlic paste : 2 tsp
Red chili powder : 1 tbsp
salt : required to taste
coriander leaves : 2 tsp

Method of Preparation :
1.
Marinate the shrimp with yogurt and turmeric powder for about 20 to 30 mins.
2.
After that heat oil in a kadai, add onions and saute it until it becomes soft.
3.
Now add the red chili powder and mix it well.
4.
Add the ginger & garlic paste and mix it nicely with the above mixture .
5.
When the masala gets fully cooked, add the tomatoes and cook it.
6.
Add 1/4 cup of water and the shrimp now (make sure you didnt add any water after
this step ) .
7.
Now cover the lid of the pan and let it cook till the tomatoes and shrimp gets
cooked well.
8.
After that open the lid and let it cook in simmer until it becomes dry.
9.
Finally add the coriander leaves and mix it all together.
10.
Now remove from heat and let it cool .
11.
Arrange the shrimp in the skewers or chopsticks one by one and you can also add
onions, capsicums ( lightly saute) in between them and cherry tomato in the end. Its
totally up to your creativity.
Mutton Liver Fry

12 comments
Ingredients:
Liver 500 gm(cut into small pieces)
Turmeric powder 1 tsp
Red chili powder : 1 tbsp (according to your spice level)
Coriander powder 1 tbsp
Black Pepper 1 tsp(opt)
Onions 1/2 cup(chopped)
Ginger&Garlic paste 1 tbsp
Cinnamom stick 1 sticks
Cloves(Grambu) 3 nos
Curry leaf 1o
Salt As reqd
Oil 3 tbsp
1.
Heat a pan and pour oil in it.
2.
Add cinnamon, cloves and finely chopped onion fry them till it becomes soft and
translucent.
3.
Now add ginger& garlic paste sautee it till the raw smell goes off.
4.
Add finely the cut tomato and little salt mix it all together till it becomes soft.
5.
Now add curry leaves, turmeric , coriander and chilli powder.
6.
Fry them all together till becomes dry.
7.
Finally add the washed liver pieces(Make sure you add some (1/4 tsp)turmeric
powder while cleaning the liver and if there is some small layer of skin,on top of it remove
it).
8.
Now add enough water to cover the mixture(1/4 glass of water). If you want it to be
semi-dry add some more water.
9.
Occasionally stir-fry. Cook in low flame.
10.
Add some pepper when you want it little spicy and some more flavor.
11.
Just let it sit in the flame for 15 minutes the liver fry will be ready. Dont over cook it it
will become hard.
12.
Finally garnish with cilantro.
13.
Serve them with naan, rotis, parathas, rice , idli and dosa.
Spicy Mutton Chukka

10 comments
I am sure you have one of these obscure things in the vast array of food that we consume,
that just hits the spot with certain dishes. Mutton chukka is one of those dishes for me.
Being a southie, it tastes heavenly with rice dishes like Sambar rice, Rasam rice & even
Briyani. If you make it a little not-so-dry you can even have it paratha or rotis.
Ingredients:
Oil : 1/4 cup
Mutton : 1/2 kg (cut into small pieces)
Onion : 2 cups
Tomato : 1/2 cup
Chili Powder : 2 tbsp
Green chilies : 2 to 3
Ginger : 2 tbsp
garlic : 3
Cloves: 3
Bay leaves : 2
Cinnamon : 1/4
1.
Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4
cup of onions and 2 green chilies fry them till it becomes translucent.
2.
After that remove from heat let it cool and grind them with ginger and garlic into a
coarse paste.
3.
Heat oil in a pressure cooker add the ground paste and fry them in medium heat for
about 3 to 4 minutes.
4.
And add the mutton with turmeric powder, a glass of water and little salt.
5.
Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after
that remove from heat and keep them aside.
6.
After its cool just separate the water and mutton from the pressure cooker. Keep
them separately.
7.
Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the
remaining onions fry them till onions turn into light brown.
8.
Now add the tomatoes with little salt and red chilli powder, mix it all together and
close the lid of the pan.
9.
Let it cook covered in medium heat for about 10 minutes.
10.
Now add the mutton in the pan and mix them with masalas and add 1/4 cup of
pressure cook water.
11.
Add the curry leaves on top of it.
12.
Fry them till it becomes dry and remove from heat.
13.
Serve them hot with roti or rice.
Spicy Mutton Curry

61 comments
Ingredients:
Mutton:500gm
Onion : 2
Tomatoes : 2
Ginger& Garlic Paste : 3 tbsp
Oil : 5 tbsp
Cinnamon stick : 1 inch
Cloves : 3
Bay leaves : 2
Fennel seeds : 1 tbsp
Turmeric Powder: 1tsp
Red Chili Powder : 1/2 tbsp
Coriander powder : 1 tbsp
Black Pepper : 2 to 3 tbsp ( according to your spice level)
Coriander leaves : few ( for garnishing)

1.
Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
2.
Add tomatoes and fry them all together for about 5 minutes .
3.
Remove them from heat and let it cool for few minutes.
4.
Grind em into a smooth paste. Keep it aside.
5.
Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2
to 3 minutes.Then add the ginger & garlic paste .
6.
After the raw smell off ginger and garlic goes off, add the mutton and mix it all well.
Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7.
Now add the red chili powder, turmeric powder, coriander powder , black pepper ,
salt and half cup of water into it.
8.
Stir it well so that all of the ingredients mix together and close the lid of the pressure
cooker.
9.
Pressure cook it until the whistle goes off 4 times. After that remove from heat and
keep it aside.
10.
Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel
seedsand curry leaves. After the seeds sputter add the pressure cooked gravy in to it .
Boil it for a few minutes or till it comes to complete boil.
11.
If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in
consistency and remove from heat.
12.
Garnish it with coriander leaves.
Andhra Mutton Curry / Lamb Curry

14 commentsIngredients :
Mutton/ lamb : 600 gms
Onion : 2 (medium) (finely chopped)
Tomato : 3 (finely chopped)
Oil : 4 tbsp
Curry Leaves : 6-7
Coriander Leaves : for garnishing
Ginger & Garlic Paste : 1 1/2 tbsp

Masala To grind :
Cloves : 3
Cinnamon : 1
Bay Leaves : 1
Cardamom : 3
Coconut : 1/4 cup (shredded)
Whole red chilies : 4-5 (according to your spice level)
Whole Black pepper : 1/2 tbsp
Coriander Leaves : 1/2 cup
Onion : 1/4 cup (from mentioned above)

1.
Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and
turmeric powder for four to five whistles or till it becomes tender. After that remove it and
separate the water and mutton.
2.
Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red
chili, whole black pepper, cumin seeds and fennel seeds ). Let it cool and grind them
into fine powder. Keep it aside.
3.
Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into
the above ground mixture.
4.
Add the remaining ingredients (coconut, coriander leaves and coriander powder).
Grind them all together into a coarse paste.
5.
In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.
6.
Then add the ginger garlic paste fry them for few minutes and add the pressure
cooked mutton fry them all together for 3-4 minutes.
7.
Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let
them cook in heat for 3-4 minutes in simmer heat.
8.
Finally add the ground mixture and some water ( which is separated from the mutton
and you can adjust the water according to the consistency you want) mix it all together
let it sit in the heat for 5 -10 minutes.
9.
When the masala smell goes off and the oil starts to separate at the top, remove
from heat and garnish it with coriander leaves and lemon juice.
10.
Serve it hot with chapathi or rice or Hyderabadi dum biryani.
Shrimp Biryani
21 comments
This recipe is very easy to make and it tastes as good as chicken biryani.
Preparation Time: 45 minutes
Serves: 3-4
Ingredients:
Shrimp : 500gms (washed and cleaned) (deshelled)
Onion : 2 (medium) (Finely chopped)
Basmati Rice : 2 cups (soaked for 20 minutes)
Tomato : 2 (finely chopped)
Fennel seeds : 2tsp
Cinnamon : 1
Cloves: 3
Bay leaves : 1
Ginger & Garlic Paste : 1 1/2tbsp
Green chili : 4-5 (according to your spice level)
Curry Leaves : 5-6
Mint Leaves : 1/2 cup
Yogurt : 1/2 cup
water : 3 cups
Coriander leaves : a handful
Red chili powder : 1 1/2 tbsp
Coriander powder : 2 tbsp
Biryani masala : 1/2 tbsp (optional)

1.
Soak the Basmati rice for 20 minutes.
2.
Grind the mint leaves and coriander leaves into coarse paste and keep them aside.
3.
In between that heat oil in a pressure cooker and add fennel seeds, bay leaves,
cinnamon and cloves.
4.
After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes
translucent.
5.
Now add Ginger & Garlic paste and fry them again for few minutes.
6.
After the raw smell goes off add tomatoes, curry leaves and green chilies .
7.
Fry them all together by adding salt for 3-4 minutes.
8.
Now add turmeric powder, red chili powder, coriander powder and biryani masala.
9.
Fry them all together for few more minutes and add the shrimp(deveined) and 1/2
cup yogurt.
10.
Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add 3 1/2
cups of water.
11.
Bring into boil and add the rice (soaked) and some oil on top of it.
12.
Now add the ground mixture (mint and coriander leaves) mix it all together.
13.
Pressure cook the biryani for one whistle or in medium heat for 20 minutes.
14.
Remove from heat and wait till the pressure goes off.
15.
After that remove the lid squeeze some lime juice on top of it.
16.
Serve it hot with raitha and shrimp curry
Egg adai kozhambu Omelete curry

13 comments
Ingredients:
Eggs-3
Mustard seeds-1/2 tsp
Curry leaves-a few
Onion-1/2(finely chopped)
Turmeric-1/4 tsp
Oil-1 tbsp
Masala to grind:
Cumin seeds-1 tsp
Pepper-1/4 tsp
Red chillies-3 to 4
Split roasted gram(Dalia)-2 tbsp
Coconut-2/3 cup
1.
Heat 1tsp oil in a pan and fry cumin seeds, pepper and red chillies.
2.
Then grind them with the split roasted gram to fine powder.
3.
Beat the eggs and add 3tsp of this powder and very little salt.
4.
Then make it like an omelet.
5.
To the remaining ground powder add little water and the coconut and grind it to make
it as a paste.
6.
Heat oil in a pan and add the mustard seeds, curry leaves followed by the onion and
salt.
7.
Fry it till it becomes translucent and add the turmeric.
8.
Add the ground paste and add some water.
9.
Allow it to boil for 5 minutes.
10.
Cut the omelet to small pieces and add them 15 minutes before serving else the
omelet pieces will absorb the gravy.
Shredded Fish curry Fish Puttu

Kuzhambhu
13 comments
Ingredients:
Fish : 2 lb(King Fish or Tilapia)
Coconut oil : 2 tbsp
Pearl onions : 1/2 cup
Tomato : 2
Green Chili : 1 tsp(chopped)
Salt : According to your taste
Garlic : 3(Whole)
Coconut Milk : 1/4 cup
water : 1 cup
For Masala :
Urad dal : 1tsp
Channa dal : 1 tsp
Whole Red chilies : 4
Fenugreek Seeds : 1/4tsp
Whole Black Pepper : 1 tsp
Raw rice : 1 tsp

1.
Fry all the above masala ingredients without adding oil and grind them in to fine
powder . Keep it aside.
2.
Heat a pan with a coconut oil in it.
3.
Add pearl onions and fry them until it turns into golden brown.
4.
And add the chopped green chilies fry them for few minutes and add garlic , curry
leaves in it . Fry it for 3 to 4 minutes.
5.
Now add the Ground masala ( 2tbsp) fry that masala in that oil for 3 minutes in low
flame.
6.
Add the fish (chopped) and salt fry them for few minutes.(I used King fish which gives
very good taste to this curry but if you dont get king fish you can use any kind of fish).
7.
Now when the fish color changed increase the flame , add the chopped tomatoes ,
turmeric powder and a cup of water.
8.
Boil them for 5 minutes. when oil separates in top add the coconut milk , just boil it
for 2 minutes and remove from heat.
Serve hot with rice.

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Green Chili Chicken Curry

Chicken : kg (Boneless or with bone)

Onion :2 (medium) (Finely chopped)

Tomatoes : 2 (Finely chopped)

Ginger & Garlic paste : 2 tbsp

Curry leaves : 6-7

Potato : 1 (cut into cubes)

Fennel seeds : 1 tbsp

Grated Coconut:1 cup

Poppy seeds : 2 tbsp (soak in water for half an hour)

Green chillies : 10-12 nos (according to your spice level)

Cut and clean the chicken and keep it aside.

Just crush the aniseed, cinnamon, cloves and cardamom.

Bring the consistency you want by adjusting water.

Garnish with coriander leaves .

Serve it hot with rice or chapati.

Hyderabadi Chicken Dum Biryani

Chicken (with bone) : 3/4 kg (washed )

Onions : 2 (cut lengthwise) (fried deeply)

Oil : 1/4 cup

Basmati Rice : 3 cups (washed and soaked for about 20 minutes)

Coriander Leaves : 1/4 cup

Mint Leaves : 1/4 cup

shah jeera or black cumin : 2 tsp

Green Chilies : 5-6 (according to your spice level) (finely chopped)

Ginger & garlic Paste : 2 tbsp

Turmeric powder : 1/4 tsp

Coriander Powder : 1 tbsp

Salt : required to taste

Yogurt : 1/2 cup

Shah jeera or Black cumin seeds : 2 tsp

Red chili powder : 2 tsp

Lime juice : 2 tbsp

Coriander Leaves : 1/4 cup (chopped finely)

Mint Leaves :1/2 cup (Chopped Finely )

Whole Black Pepper / Peppercorns : 7-8

Wash and soak the basmati rice for 20 minutes.

Mix it all together and let it sit for 30 minutes.

Add the saffron in a 3tbsp of hot water and mix it well.

Finally pour the saffron water on top of it.

Now turn it off the heat and remove the vessel.

Cashew Pepper Chicken Curry

Ginger and garlic paste : 2 tbsp

Turmeric Powder : 2 tsp

Red chili powder : 1 tsp

Curry Leaves : 4-5

Garnish it with roasted cashews and coriander leaves.

Red chili Powder : 3tbsp

Pepper Powder : 1/2 tsp

Ginger and garlic Paste: 1 1/2tbsp

Garam Masala powder : 1/2tbsp

turmeric Powder : 1tsp

Red color powder : as required

Lemon juice: 2 tbsp

White Vinegar : 1tbsp

Marinade it for over night or 4 hrs.

After that remove it from oven

Serve it hot with lemon wedges and some onions

Chicken :800gm (with bone)

onion: 1 1/2 (medium) (finely chopped)

Tomatoes : 2 (finely chopped)

Salt : required to tatse

water : 1 1/2 cups