Chettinad Kozhi Rasam (Chettinad Chicken Rasam)

Ingredients
Chicken (bony pieces)-250 gms
Chopped pearl onion-15
Tomato-1
Chilli powder-1/2 teaspoon
Turmeric powder-1 teaspoon

Ingredients (to grind) (Rasam powder)

Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Fennel seeds-1/2 teaspoon
Corriander powder-1 teaspoon
Red chillies-2
Small onion-4
Garlic-5
Procedure
Wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes
and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed.
Wait for a whistle and then simmer the flame. Cook for another 8 minutes and switch off the
stove.
Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera and chilies first.
Once they are powdered nicely add the coriander powder. Grind once. Now add the garlic
and onion and grind together without adding water.
Open the cooker. Strain the rasam and keep aside.
Now keep the kadai in the stove.In teaspoon oil season the rasam with teaspoon of small
jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt
needed. Bring the rasam to a nice boil and switch off the stove.
The strained out chicken pieces can be added to the chicken fry if you prepare one separately
in the final stage and mixed well or you can fry the pieces with little onion, tomatoes and
chili powder.
The rasam can be garnished with coriander leaves while serving

Chinese -Bengali Fusion Style Mixed Vegetables

Ingredients

One carrot (julienne cut)

8 Broccoli spears

Cauliflower- 7/8 medium size florets

4/5 Baby corns

One large onion cut into medium cubes

One red/ green pepper (I used Romanian red pepper)

Green beans 1/3 cup

7/8 Prawns (peeled and deveined)

Diced chicken breast cup

Grated ginger tbsp

Grated garlic tsp

Dark soya sauce 1 tbsp

Lemon grass (2 long- 4/5 leaves)

One cube of vegetable stock (OXO, knorr or any brand you find in supermarkets)

Salt to taste

2 tbsp cooking oil

Thai Chili 2/3 (optional)

Cornstarch + Water mixture (2 tsp cornstarch in 1/3 cup water)

Cooking Method
Heat oil in a wok on high heat; add grated ginger, garlic, soya sauce and one cube of
vegetable stock. Add chicken breast, prawns and cook on low heat for 2/3 minutes. Then add
all vegetables, stir fry for a minute and add 1/3 cup of water and cook on low flame with lid
on for 8-10 minutes or until the vegetables are cooked thoroughly. Add corn starch, pinch of
salt, Thai chili and cook for an extra minute and serve.

Prawns Masala Recipe :

1. Marinate prawns with ginger-garlic paste, vinegar and salt for 10-15 mins.

2. Boil onion and both variety of red chilies in water for 5-7 mins. Allow to cool and peel off
the onion skin and chop them.

3. Take 1 tbsp oil in a non stick vessel / pan and saute all the ingredients for the paste. Saute
for 2 mins or until they start leaving aroma.

4. Combine fried spices, boiled onion and red chili paste into a grinder. Grind until all blends
well add little water if required. The paste should be smooth and thick.

5. Take the same non stick pan add rest of oil. Once oil is hot the grounded paste.

6. Cover the mixture and allow to cook on medium heat. Fry for 3-4 mins or until the paste
starts leaving the edges of the pan. Be careful not to burn the mixture.

7. Add turmeric powder and sugar.

8. Time to add the marinated prawns, salt and mint leaves.

9. Mix all nicely and cook uncovered until the mixture gets dry and starts leaving oil around
the edges. Sprinkle amchur powder and mix nicely. Switch off the gas.

10. Squeeze some lime juice and serve the Prawns Masala hot with rice or roti.

Prawns Masala Recipe below:

Prawns Masala Recipe
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Prawns Masala Recipe is spicy, hot and tangy. This is my version of Prawns Masala Recipe.
Author: Maria@flavorsofmumbai.com
Recipe type: Main, Side
Cuisine: Indian
Serves: 4
Ingredients (used american measuring cup, 1 cup = 250 ml)
For Paste-

3 onion

5 dry kashmiri red chilies

3 spicy dry red chilies of any type (optional)

1 cinnamon stick

1.5 tbsp coriander seed (dhaniya)

1 t/s caraway seed (shahi jeera) jemuju

1 t/s cumin seed (jeera) (jintan putih)

1 t/s fennel seed (saunf) jintan halus/jintan manis

1 bay leaf

2-3 cloves (bunga cengkih)

7-8 pepper corn (melegu)

1 star anise (bunga lawang)

6 green cardamom

1 black cardamom

2 black cardamom

2 stone flower (dagdaphool)

1 tbsp poppy seed (khus khus)

Marination:

300 gm prawns de-veined and cleaned

1.5 tbsp ginger-garlic paste

1 tbsp vinegar or lime juice

1 t/s salt

Masala:

3 tbsp oil

1 t/s turmeric powder

1 tbsp sugar

few mint leaves

1 t/s raw mango powder (amchur)

salt as per taste

lime wedges and mint leaves for garnish (optional)

How to make the recipe?

1. Marinate prawns with ginger-garlic paste, vinegar and salt for 10-15 mins.
2. Boil onion and both variety of red chilies in water for 5-7 mins. Allow to cool and
peel off the onion skin and chop them.
3. Take 1 tbsp oil in a non stick vessel / pan and saute all the ingredients for the paste.
Saute until they start leaving aroma.
4. Combine fried spices, boiled onion and red chili paste into a grinder. Grind until all
blends well add little water if required. The paste should be smooth and thick.
5. Take the same non stick pan add rest of oil. Once oil is hot the grounded paste.
6. Cover the mixture and allow to cook on medium heat. Fry for 3-4 mins or until the
paste starts leaving the edges of the pan. Be careful not to burn the mixture.
7. Add turmeric powder and sugar.
8. Time to add the marinated prawns, salt and mint leaves.
9. Mix all nicely and cook uncovered until the mixture gets dry and starts leaving oil
around the edges. Sprinkle amchur powder and mix nicely. Switch off the gas.
10. Squeeze some lime juice and serve the Prawns Masala hot with rice or roti.
Notes
1. Place the gas on low or medium heat throughout the cooking process.
2. Make the consistency dry or semi dry as per your preference.
3. Add less chilies if not fond of spicy food.
4. You could use any size of prawn with this recipe.

Chicken 65 Recipe Hyderabadi Gravy Dry Restaurant Style

Prep time
25 mins
Cook time
30 mins
Total time
55 mins
Ingredients

1 kg boneless chicken washed well

salt - as per taste

1 tbsp red chilli powder

tsp turmeric powder

1 tsp full ginger garlic paste

1 tsp garam masala powder

2 tbsp all purpose flour/maida

2 tbsp corn flour

1 beaten egg

Other ingredients:

oil for deep frying

To make the gravy:

2-3 tbsp oil

tsp very finely chopped/crushed ginger

tsp very finely chopped or crushed garlic

6-7 green chillies vertically slit

10-12 curry leaves

1 cup yogurt(200 ml)

salt - to taste

1 tsp red chilli powder

tsp red food color

For garnishing:

coriander leaves for garnishing

lemon wedges

onion rings

Instructions
For the chicken marination and deep frying:
1. Firstly, in a mixing bowl, add boneless chicken pieces, salt, red chilli powder,
turmeric powder, ginger garlic paste, garam masala powder.

2. Into it add one egg, also add all purpose flour/maida, add corn flour into it.
3. Mix up all the ingredients.
4. Rest the marinade in the refrigerator for about 15-20 minutes.
5. Heat oil in a wok for deep frying.
6. Into it, add the chicken pieces and deep fry them on all sides until they turn golden
brown on all sides for about 10-15 minutes on medium flame.
7. Take the chicken pieces out and transfer the pieces into a bowl and set aside.
8. Prepare the gravy as shown below.
For the chicken gravy:
1. Take a wok, into it add oil and heat it.
2. Add finely crushed ginger and garlic into it.
3. Add green chillies into it and saute well.
4. Add fresh curry leaves and saute.
5. Add beaten yogurt into it.
6. Add some salt as per taste, add red chilli powder, red food color.
7. Mix all the ingredients and stir well.
8. Add the deep fried chicken pieces into the gravy and cook for five to ten minutes by
stirring.
9. Take the chicken 65 out on a serving plate.
10. Garnish with fresh coriander leaves.
11. Add lemon extract all over.