CHICKEN PAKODA

Ingredients:
Chicken breast of 1 chicken
Chick pea flour - 2 tbsp
Corn flour - 1 tsp
Red chili powder - 1 tsp or more according to your taste
Green chilies - 1 or 2 finely chopped
Chopped onion - 2 tbsp
Fennel seeds - 1 tbsp
Ginger garlic paste - 1 tsp
Curry leaves - 1 handful (fresh or dried)
Salt to taste
Oil to deep fry + 1 tsp to mix the masalas

Preparation:
Cut chicken breast into 1 inch pieces.


Add all the ingredients except oil and curry leaves with the chicken pieces.


Heat 1 tsp oil in a pan and add to this masalas. Mix well to coat very well.



Now add curry leaves and mix well again.


Deep fry in hot oil.


Drain excess oil in a kitchen towel. Now your yummy chicken pakoda is ready. Serve hot with tea or coffee on a rainy cool evening or as starter for a meal.

EMPEROR FISH FRY

Ingredients:

Emperor fish - 4 small sized (totally 1/2 kg)
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Red chili powder - 1 tsp or increase the amount according to your taste
Fennel seeds powder - 1 tsp
Oil to shallow fry
Onion rings and lemon to serve with

Preparation:

Clean fish and cut slits.


Make paste of all the powders and apply on the fish. Allow to stand for 1 to 2 hours.


Now heat oil in a pan and shallow fry in medium high flame until brown and crispy outside.


Serve with rice and gravy of any type or it tastes very good when eaten as a snack with onion rings and/or lemon wedges.

MUTTON THICK GRAVY

Ingredients:

Mutton - 1/2 kg
Ginger - 1 inch piece
Garlic - 4 cloves
Pepper corns - 1 tbsp
Red chili - 4 or more
Fennel seeds - 1 tbsp
Red Onion - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt to taste

Preparation:

Make a paste of ginger, garlic, pepper corns and red chili.


Heat oil in a pan and add fennel seeds.


When it turns golden add chopped onion with salt and saute in medium flame.


After it turns translucent add mutton and allow to cook for a few minutes. Then add the ground masala.


Add little water and allow to cook until the mutton pieces are soft and cooked.


Now add the dry masala powders and some salt to taste.


Mix well and allow to cook in medium low flame. mix once in a while. When gravy thickens serve hot with pulao, biryani, ghee rice or any rice variety with any gravy.

TOMATO SAUCE WITH CHICKEN FOR PASTA

Ingredients:

Pasta - 200 grams
Chicken - 250 grams
Tomato - 2
Chopped onion - 2 tbsp
Chopped garlic - 1 tbsp
Butter - 1 tbsp
Dry Oregano - 1/2 tsp
Dry basil - 1/2 tsp or Fresh basil - few leaves (finely chop)
Salt and pepper to taste
Mozzarella cheese - 200 grams

Preparation:

Heat butter in a pan and add garlic.

When it turns brown, add onion and saute till it is translucent.

  

Then add chicken and allow to cook closing with lid. Do not add water.

When it is done add chopped tomatoes.

Allow to cook till it is mashed.

Add oregano, basil, pepper and salt. Mix well.

Now add pieces of mozzarella cheese and not the grated. Do not mix after adding cheese.

Serve hot with pasta.

CHICKEN RED GRAVY

Ingredients:

Chicken - 200 grams
Red onion - 1
Ginger garlic paste - 1 tbsp
Big red capsicum - 1
Tomato - 1/2
Red chilly powder - 1  1/2 tsp
Coriander powder (dry roasted and powdered) - 1/2 tsp
Garam masala - 1/2 tsp
Gingelly oil - 2 tbsp

Preparation:

Clean and cut chicken into 1 1/2 inch pieces. Slice onion into 1 inch and capsicum into 1 1/2 inch slices. Dice tomato and grind into a fine paste with few capsicum slices.

Set flame to medium. Heat oil in a pan and saute ginger garlic paste.


Then add onion with a pinch of salt and saute till translucent.


Then add sliced capsicum and allow to cook for a few minutes.


Now add chicken, close with lid and allow to cook for 15 minutes.


When cooked add the tomato capsicum paste.


Add chilly powder, coriander powder, garam masala and salt to taste.


Allow to cook for a few minutes and then serve with chapathi, poori, dosa, idly, aappam or idiappam.

PRAWN CURRY

Ingredients:

Prawn - 300 grams

Small onions (sliced) - 1/2 cup

Ginger (finely chopped) - 1 tsp

Green chili - 1

Tomato (chopped) - 1 cup

Turmeric powder - 1/4 tsp

Coriander powder (dry roasted and powdered) - 1/4 tsp

Red chili powder - 1 tsp

Chopped curry leaves to garnish

Oil - 1/4 tsp

Coconut milk (thickly extracted) - 1 cup

Salt to taste

Preparation:

Set flame to medium and heat oil in a pan.Saute onion for two minutes.

Then add prawn.

After color is changed and add ginger.

Set high flame and close with a lid and allow to cook for about 10 minutes.

Now add salt, turmeric powder, coriander powder and chili powder.

Mix well and now add tomato and green chili. 

Mix well, lower flame to medium and close with a lid to cook for another 10 minutes. Finally add coconut milk.

After about 5 minutes garnish with curry leaves. Serve hot with white rice, idiappam, appam, chapathi or poori.

TURKEY BREAST WITH CAULIFLOWER

Ingredients:

Turkey breast - 400 grams
Finely chopped garlic - 1 tbsp
Chopped green chilies - 3
Dried rosemary, dried basil - each 2 pinches
Salt and pepper to taste
Lemon juice - 1 tbsp
Oil - 1 tsp
Butter - 2 tbsp
Cooked cauliflower to serve with

Preparation:

Clean the breast and apply everything except butter and cauliflower to the breast.


Heat butter in a pan and place the breast pieces.


When it turn pale on one side turn and let it cook closing with a lid. Allow to cook for about 10 minutes on one side. In the mean time clean cauliflower and cook in little salted water, When it is cooked drain water and set aside to serve with.


Now open the lid and turn the pieces to cook on the other side. Close with a lid now too. After 10 minutes open and allow the water to evaporate and when the pieces are still juicy take out. Serve hot with cooked cauliflower and any sauce of your choice.

MINCED MEAT BALLS

Ingredients:

Minced meat (I used turkey meat. Any meat can be used) - 500 grams

Finely chopped onion - 1 small

Finely chopped parsley - 30 grams

Grated garlic - 1 tsp

Salt to taste 

Pepper powder - 1 tsp

Cumin powder - 1/2 tsp

Eggs -2

Chopped green chilies - 2 (optional)

Butter to fry the meat balls

Any salad to serve with

Preparation:

Mix everything together except butter. 

Make a lemon sized ball and flatten it lightly. Heat 2 tbsp butter in a shallow pan and shallow fry in medium heat.

Let it cook for 8 mins on one side and then turn to cook on the other side for another 8 minutes.Take one piece and cut in the middle to check whether it is done. If no pink is seen then it is well cooked.

Serve with salad.

Note:

Carefully add a little salt. It tastes more salty after cooking.

PASTA WITH TURKEY GORGONZOLA SAUCE

Ingredients:

Pasta - 200 grams

Gorgonzola cheese - 75 grams

Fresh cream - 125 ml

Turkey meat - 200 grams

Finely chopped garlic - 1 tbsp

Butter - 1 tbsp

Salt and pepper to taste

Fresh parsley - a handful

Preparation:

Cook pasta and keep aside. Heat a pan in medium heat, add butter and garlic. 

When it releases flavor add chopped meat, salt and pepper to taste. Mix well, close the lid and allow to cook.

When done keep aside.
Chop cheese and let it melt in a pan.


When melted add cream, salt and pepper to taste and stir continuously.


After 3 minutes add the cooked meat and stir continuously for another 3 minutes.
When done mix with pasta. Garnish with fresh parsley and serve hot.