Shahi Paneer

BY MULLAI , ON NOVEMBER 20TH, 2007 2:48 PM, ADD TO FAVORITES

Description
Paneer cooked in rich yogurt based tomato onion gravy. This recipe can be cooked in two ways.. First being the royal way, sauteing everything in ghee, adding cream, garnishing with dry fruits and nuts fully loaded with fat, "Shahi" literally meaning made to suit the royal table. Second being the humble low fat home style version. Here's my style of spicy Shahi Paneer and let you guys and gals to decide the category. Ingredients-1 3 nos Onion (chopped) 4 nos Tomato (chopped) 2 clove Garlic inch Ginger 2 pinch Shah jeera 1 no Cardamom 2 nos Cloves inch Cinnamon stick 1 no Mace/jathipoo(just one petal) 1 pinch Nutmeg powder(grated from whole nutmeg) 1 tsp Black pepper corns 1 no Green chili Ingredients-2 1 cup 4 nos Yogurt / curd (preferably thick) Almonds or cashews

Ingredients-3 1 cup Paneer (cubed) tsp Cumin seeds tsp Turmeric powder tsp Kashmiri red chili powder tsp Coriander /dhania powder tsp Salt (or to taste) 4 tbsp Oil 4 stks Coriander leaves (chopped for garnishing) cup Milk Soak almonds in warm water for 15 minutes and then peel the skin off. Grind it with yogurt to make a thick sauce and keep aside. Paneer cubes can be either shallow fried in little ghee but its optional, you can also add them directly to the gravy.

Heat 2 tbsp oil in a pan and fry the onions till golden. Add chopped tomatoes and cook for another 5 minutes and switch off. Grind this sauteed onion and tomato along with green chili, cinnamon, cardamom, cloves, shah jeera, mace, nutmeg, black peppercorn, ginger and garlic to make a thick paste. Now heat the remaining 2 tbsp oil, splutter cumin seeds and add the ground paste along with turmeric, kashmiri chili powder and coriander powder. Fry everything over medium flame for 10 minutes. The oil should separate by this time and its all ready for the next step. Add the yogurt almond sauce to this and cook for another 5 minutes. Now add salt, fried paneer pieces and milk. Simmer for few minutes over low flame and garnish with coriander leaves. Serve hot with naan or paratha.

Follow same for chicken tikka masala. For tikkas follow

6 nos Chicken tenders cup Yogurt (plain) tsp Ginger garlic paste 1 pinch Orange red food colour 1 tsp Lemon juice tsp Turmeric powder (for marinating) tsp Kashmiri red chili powder (for marinating) 1 tsp Coriander /dhania powder (for marinating) tsp Salt

Side Gravy for Biryani

BY MULLAI , ON JUNE 13TH, 2011 9:29 AM, ADD TO FAVORITES

Description:

Most restaurants serve a free side gravy as accompaniment for biryani which taste ridiculously amazing.. We usually get these in small portions packed in tiny cartons and enjoy licking every last bit of it. I was trying to replicate something similar

and ended up with this recipe which I can guarantee restaurant quality. This gravied curry shared here is all -purpose, can be made with or without meat, goes very well with any kind of biryani / pulao / paratha / idli / dosai or even with plain basmati rice. My version shared here is very very spicy, you can literally feel your tastebuds jerking!! Restaurant Style Gravy / Chalna / Salna / Side Gravy / Biryani Side / Saagu / chaaru / Gravied curry

Ingredients- 1 2 nos Dry red chili 1 tbsp Corainder seeds 1/2 tsp Cumin seeds 1 tsp Black peppercorns 1/2 tsp Fennel seeds 1/2 inch Cinnamon stick 2 nos Cloves 1 no Green cardamom 1 petal Star anise

Ingredients-2 15 nos Small onion 2 nos Green Chili 5 cloves Garlic 1 inch Ginger

Ingredients-3 2 nos Bay leaves 1/2 tsp kasuri methi (Dry fenugreek leaves) 1 tsp Kashmiri Chili powder 1 tsp Coriander powder 1/4 tsp Turmeric powder 5 nos Curry leaves 2 tbsp Coriander leaves (chopped) 3 tbsp Oil 2 nos Tomato 1 tsp Fresh ground coconut paste 1 1/2 tsp salt 1/2 cup Water (only if necessary)

Instruction:
First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine powder. (Dry roasting is not required)

Second step is to finely mince all the wet ingredients. This is really the key. make sure you mince the onion, green chili ginger and garlic. If thats a hard task then put them in the mixie along with ground spice powder and just use the pulse setting twice. (Do not add water, just run the mixie to mince them) Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, then add the ground paste and keep frying over medium flame for about 1o minutes. You have fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will look slightly watery at this stage. Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you are ready to add any kind of meat or veggie. Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy. Non- Veg options: Bony parts of Chicken or Mutton, Prawn/Shrimp, Boiled Eggs. After adding any one of the options above make sure you include little water to cook them thoroughly Last part is to add the teaspoon of ground coconut paste which gives good consistency. Simmer for few minutes and garnish with finely chopped coriander leaves. Gravy consistency can be either adjusted with water or coconut paste. 1. For thick dark brown gravy No coconut paste. Just add 1/4 cup water and simmer. 2. For light brown gravy 1 tsp of coconut paste + 1/2 cup water. 3. For thin yellowish gravy 4 tbsp coconut paste + 1 cup of water.

Chilli Chicken (Restaurant Style)

BY MULLAI , ON JULY 29TH, 2010 12:55 PM, ADD TO FAVORITES

Description
No introduction needed for this item, just gather the ingredients, grab your pots and pans and start cooking.. enjoy the feast !! Chilli Chicken / Chili Chicken / Chinese Chili chicken / Fusion Chili Chicken / Spicy Chili chicken / Restaurant Chili Chicken / Appetizer / / / Indo- Chinese Ingredients-1 8 nos 4 tbsp 2 tbsp 1 tsp tsp Chicken tenders (look for details in the additional notes) Maida / all purpose flour Corn starch / corn flour Salt (for mixing) Ginger garlic paste

Ingredients-1 1 pinch Ajinomoto(for mixing) 1 tsp Dark soy sauce 2 tsp Vinegar 1 tsp Green chillies (finely minced) (optional) (look in additional notes) 3 cup Oil (for deep frying) Ingredients-2 3 nos 2 no 4 no 1 tsp 1 tbsp 2 tbsp 2 tsp tsp 1 tsp 1 pinch 2 tbsp 1 tsp cup 1 stks 1 no Onion Green capsicum / bell pepper Green chillies (long) Ginger garlic paste (for sauteing) Dark soy sauce ( for gravy) Tomato ketchup Red chili sauce (for sauteing) Sugar Salt (or as per taste) Ajinomotto(for sauteing) Oil Cornstarch (for mixing in water) Water Green onions for garnishing Green chili for decoration

Instructions
Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.

Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.

Gather all our heros for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.

If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will look like this, now whos ready to eat???

Notes
Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.

Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional. Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies. I like the later. Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar. Why dark soy sauce?? This gives good colour and body to the dish. Yield: If it makes to the table, it will feed 4 lucky adults.

Thursday, November 10, 2011

Mutton Kuzhambhu
Ingredients Mutton - 1/2 kg Turmeric - 1/4 sp Cinnamon (1 inch piece) - 1 Cardomom - 1 Cloves - 3 Red chillies - 4 Cumin (Jeera) - 1/2 sp Fennel (Perunjeeragam) - 1/2 sp Whole peppercorns - 1sp Coconut (cut to small bits) - 6 sp Coriander powder - 1 sp Poppy seeds (Kus kus) - 1/2 sp (soaked in warm water) Ginger - 1 inch piece Garlic - 7 pods Gingelly oil - 4 sp Mustard & Urad dhal - 1/4 sp Curry leaves - 10 Nos. Coriander leaves - 5 strings (chopped) Big onion - 1/2 Tomato - 1 Potato - 2 / 3 (skin peeled & cut) Red chilli powder - 1/4 sp (optional) Salt - To taste Coriander leaves - To Garnish Method 1. Chop the mutton into bite - sized pieces and clean well with water (4 - 5 times). 2. Add the mutton pieces to a pressure cooker with turmeric, salt and water to cover the mutton pieces. Pressure cook for 5 - 10 whistles in a low - medium heat.

3. Place a frying pan on a low - medium heat. Add cinnamon, cardomom, cloves, red chillies,
cumin, fennel, peppercorns all at the same time & dry roast till they change color and a nice aroma starts coming out of it. Keep them aside in a bowl. 4. Similarly, dry roast the coconut pieces (can use coconut gratings also) till the aroma of the coconut starts coming. Add this to the bowl. 5. Turn off the heat and add the coriander powder to the frying pan & roast for 2 min w/o burning it. Keep aside. 6. Grind the dry roast items of step 3 & step 4 along with the soaked poppy seeds, adding a little water in a mixer / blender.

7. Gring ginger & garlic to make a fine paste.

8. Peel the skin of potatoes, cut into big bite sized pieces and put them in a bowl of water.

9. In a pan in a medium heat , add gingelly oil. 10. When oil is hot, add mustard, urad dhal, curry leaves, coriander leaves and onion, one after
the other. 11. When the onion turns transparent, add chopped tomatoes. 12. When tomatoes turn mushy, add ginger garlic paste & fry till the raw smell goes off. 13. Now, add the potato pieces and fry for 2 min.

14. Add the grind masala (from step 5), the coriander powder & the red chilli powder (optional).
15. Add the cooked mutton pieces along the water. 16. Add salt to taste & water, if necessary. 17. Let this simmer to the required consistency. 18. Garnish with coriander leaves.

19. Serve with white rice, idly, dosa, chappati and parotta.

Brinjal Chops (Bhais Style)

BY MULLAI , ON FEBRUARY 16TH, 2010 1:05 PM, ADD TO FAVORITES

Description

Brinjal Chops is just another fancy name for Stuffed Brinjal curry /Ennai kathrikkai, this recipe has been already shared by me but this version is slightly different and its close to the one served with biryani by catering agencies. My recipe shared here is something which I learned from a Muslim bhai who caters biryani for special occasions and its typical tamizh Muslim style. They prepare these with black sesame seeds, never add any garam masala and brinjals dont get be stuffed, instead they are chopped lengthwise and literally float in sesame oil.

Ennai Kathrikkai / Yennai kathrikkai Kuzhambu / Brinjal Curry / Pakki style / Muslim Style Brinjal Curry / Bai Style / Muslim Bhai Style Yenna Kathrikkai / Eggplant / Brinjal Kotsu / Gothsu / Brinjal Gravy / Sesame Brinjal Gravy / Nalennai Kuzhambu / Nallennai Ingredients 3 tsp Black sesame seeds 10 nos Roasted peanuts 1 tsp Black peppercorns 1 tsp Cumin seeds 10 nos Fresh curry leaves tsp Mustard seeds 3 tsp Red chili powder tsp Turmeric powder tsp Asafoetida powder 2 MarbleSz Tamarind 6 nos Brinjal (purple indian variety) 1 tsp Salt(or to taste) cup Sesame oil (nalennai)

Instructions
Must have: Gingelly oil / Nalennai / Sesame oil, Indian variety purple brinjal, Black sesame seeds and lots of fresh curry leaves. Wash the brinjals and keep it ready, do not chop until its ready to be dropped in the pan. Patially crush the black peppercorns. oak the tamarind in 1/2 cup water and squeeze the juice. In a frying pan, first toast the black sesame seeds over low medium flame. You may never know whether is toasted or not by looking at it. So fry for about 3 to 4 minutes or until you can smell the toasty aroma of the seeds. Remove and keep aside. If using raw peanuts either microwave for 1 minute to toast or put in the frying pan and fry until the colour changes to light brown. Both toasted item should cool completely. Now grind both of them to make a fine powder. In a frying pan, heat about 4 tbsp of sesame oil, splutter mustard seeds first, followed by cumin seeds and black peppercorns. The add about 5 fresh curry leaves followed by asafoetida powder. Now bring the flame to sim, chop the brinjals lengthwise and add to the spices. Fry to coat oil on all sides. Cover with a lid and cook for 5 minutes. The brinjals should be soft enough at this stage, add the ground spice powder along with turmeric powder, red chili powder and salt. Add remaining oil, tamarind pulp with water and set the flame to medium. Keep sauteing till the oil separates and gravy thicken. It should look dark brown, brinjals should be perfectly mushy.. oozing out oil. Now garnish with remaining fresh curry leaves and serve hot with biryani, boiled egg and onion raita. Feast on!!

Notes
Yield: Serves 3 to 4 adults. Your help appreciated : Help SpiceIndiaOnline by visiting sponsors once in a while and by using our Amazon store for all your online purchases. Thanks in advance.

Chilli Gobi
BY MULLAI , ON JUNE 12TH, 2008 11:04 AM, ADD TO FAVORITES

Description
Chilli Gobi is an appetizer or starter commonly found in restaurant menus. This is similar to cauliflower manchurian except its extremely spicy, more Indianised. Unlike manchurian this is not a chunky or wet, this is very dry with less saucy stuff. Chilli Cauliflower / Sauteed Gobi / Chili Gobi / Restaurant Style / Dry Indian Manchurian / Spicy Chilli Cauliflower / Cauliflower Stir fry Ingredients-1 2 pinch 1 no 3 drop 5 cup Salt Cauliflower (whole, florets separated) White vinegar Water

Ingredients-2 5 tbsp Maida 5 tbsp Corn flour (white) 2 pinch Ajinomoto tsp Turmeric powder tsp Red chili powder tsp Coriander /dhania powder tsp Salt ( for bhaji) 1 tsp Soy sauce (dark or 2 tsp light soy sauce) 1 tsp Chili sauce tsp Ginger garlic paste 2 pinch Food colour (red) 2 pinch Black pepper powder 1 cup Onions (roughly chopped, optional)

Ingredients-3 3 nos Onions (big dices) 6 nos Green chili (slit open ) tsp Ginger (finely minced) tsp Garlic (finely minced) 2 tsp Red chili sauce (for sauteing) 4 stks Spring onions(chopped finely) 4 stks Coriander leaves (chopped ) 2 pinch Ajinomoto tsp Salt (or to taste) 4 cup Oil (for deep frying) 2 tbsp Oil (for sauteing) 1 no Capsicum (optional)

Instructions
Blanching Cauliflower: The finished dish will turn out very less, so Ive used a whole medium sized cauliflower which would feed 3 to 4 approx. Separate the florets, wash them thoroughly and keep aside. Bring water to a boil, add salt and vinegar (table-1), drench the cauliflower in the boiling water and let stay for 3 minutes. Now switch off, drain all the water and pat dry the cauliflower in a clean kitchen towel and keep aside. Batter for deep frying: Combine maida, corn flour, salt, ajinomotto, turmeric powder, red chili powder, coriander powder, black pepper powder, food colour, ginger garlic paste, soy sauce and red chili sauce. Add the steamed cauliflower and coat, (no water necessary) steamed cauliflower will release water and the sauce will add little to make it a thick paste like bhaji batter. Keep tossing the cauliflower florets until you get a thick batter. Heat oil (4 cups) and deep fry until crispy on outside. (Sample a piece, if the temperature is too hot, it will brown, low temperature will separate the cauliflower and batter. Right temperature will turn florets crispy on outside and slightly soft on inside) When done, drain excess fat in a paper towel and keep aside. It so happens, after frying all the cauliflower florets you will be still left with some batter, which I dont like to toss. So I usually keep some roughly chopped onions which I use in the leftover batter make similar bhajis and add them along with fried cauliflower. This way you increase the quantity and it also adds up to the taste. This step is optional. Final assembling: Heat oil (table-3), fry the slit open green chilies along with diced onions, chopped ginger and garlic. This should take about 4 minutes over medium flame to make them slightly brown. (Chopped capsicum can be added at this stage, but optional, helps in increasing the quantity) Now add the fried cauliflower and onion bhajis along with red chili sauce, ajinomotto, salt and green spring onions. Fry over low flame till rolls up to a dry fry. (about 6 minutes). Switch off and garnish with chopped coriander leaves. Serve as an appetizer or side for fried rice, biryani or even roti. Unfortunately at my home, this never makes it to the table. vanishes within minutes of making.

Notes

This is very spicy dish, adjust level by cutting down on the chili. Adding vinegar while steaming will keep the flavour and colour of cauliflower intact. Arrest the unpleasant sulphur smell and yellow colouring. Red chilli sauce: NO tomato sauce/ ketchup or tomato related item in this recipe, this factor makes it different from Manchurian. Res chili sauce includes chili paste, salt, sugar and vinegar. Use these if you cannot find this sauce. Ive used Chings brand. Ajinomotto and food colour is a must if youre looking for restaurant quality, people who are very conscious about health can avoid making this dish as excluding them totally will result in bland cauliflower curry. Yield: Serves 3 to 4 Adults (approx)

Egg Kurma
BY MULLAI , ON JANUARY 29TH, 2008 6:17 PM, ADD TO FAVORITES

Description
Eggs combined with creamy coconut milk gravy makes this kurma a versatile dish literally making combos go endless. Bread, Puri, Chapati, Any variety rice, Idli , dosai, Naan etc. Egg Korma / Muttai Kurma / Muttai Korma / Kodi Kuddu Kurma / Boiled Egg Kurma / Muttai Kurma Kuzhambu Ingredients-1 4 nos Eggs 2 nos Onion (chopped) 1 no Tomato (chopped) 1 no Bay leaf 2 nos Black stone flower/ kalpasi tsp Cumin seeds 10 nos Curry leaves tsp Turmeric powder tsp Red chili powder 1 tsp Coriander /dhania powder 1 tsp Salt (or to taste) 1 tsp Ghee 2 tsp Oil 4 stks Coriander leaves (for garnishing) Ingredients-2 cup 2 nos 1 tsp Fresh grated coconut Cashews Split roasted gram/pottukadalai

Ingredients-1 cup Water

Ingredients-3 2 nos Green chili (small) 1 no Clove 1 no Cardamom 1 no Cinnamon stick (very small) tsp Fennel seeds 3 clove Garlic 1 inch Ginger

Instructions
Grind all ingredients from table -3 (Green chili + Ginger + Garlic + Cloves + Cinnamon + Cardamom + Fennel seeds) to make a thick paste and keep aside. Again grind ingredients from Table-2 separately (Coconut + Cashews + Split roasted gram + Water ) to make a semi thick liquid. Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil in a pan, add bay leaf, cumin seeds, black stone flower and curry leaves. Let this sizzle for some time and add the ground chili paste (all items from table-3) and fry over low flame till the raw smell goes away. (2 minutes max) Then add chopped onions to this fry for another 5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add the turmeric powder, red chili powder, coriander powder and salt. Fry this masala for 3 minutes or till the oil leaves the sides. Add the coconut cashew paste along with little water and boiled eggs. Simmer for 4 minutes and garnish with coriander leaves.

Hotel Kurma
BY MULLAI , ON MAY 12TH, 2008 10:26 AM, ADD TO FAVORITES

Description
Kurma has many versions.. but we always drool over the hotelish style veg kurmas, normally served with chapati, idiyappam or parotta. Whats makes it so different from homestyle preparation??? We do see a lot of familiar veggies like carrot, beans, potato and peas or cauliflower, which we use for our kurmas, but still cannot match the taste. Well..,one secret is they include some unique veggies like knol kul, chow chow, bottle gourd, squash or yam in smaller quantity, which adds extra tons of flavour. The other part is, the use of cream and yogurt for thickening. Ive tried my best to bring up the level to restaurant style, so, friends.. pls try the tricks and pass your valuable comments. Is this close enough to Saravana Bhavan?????Restaurant Style Kurma / Hotel Korma / Parotta Kurma / Chapati Kurma / Idiyappan Kurma / Veg Salna Kurma / Chalna / Fast food Style / Kaiyendhi Bhavan Style Kurma / Quorma / Qorma Ingredients-1 cup 2 nos Fresh grated coconut Cashews

Ingredients-1 2 tsp 2 tsp 1 no 2 nos 2 nos 1 no Poppy seeds Split roasted gram/pottukadalai Green chili Cloves (karambu) Cinnamon stick (very small) Cardamom

Ingredients-2 2 nos Onion (finely chopped) 3 nos Green chili (slit open ) tsp Ginger garlic paste 2 cup Mixed vegetables 2 tbsp Yogurt/curd cup Milk 2 tsp Coriander /dhania powder 2 tsp Salt (or to taste) 2 nos Bay leaf 2 nos Black stone flower (optional) tsp Cumin seed tsp Fennel seeds 8 nos Curry leaves 4 stks Coriander leaves (chopped for garnishing) 3 tsp Oil 1 tsp Ghee

Instructions

Paste : Using ingredients from Table -1 (Coconut + Cinnamon + Cloves + Cardamom + Green chili + Cashew + Poppy Seeds + Split roasted gram) grind to fine paste adding little water.

Choice of Mixed vegetables: Include your usual carrot, beans, peas and potato. Also include my selection (20 mini cube cuts) from Chow Chow and Bottle gourd. (Try with pumpkin or any squash or yam). Cube the veggies in the same size to give an even look.

Kurma preparation: In a pan, heat oil and ghee. Toast the bay leaf along with curry leaves, black stone flower, cumin and fennel seeds. Add the finely chopped onions, green chilies and fry till golden and crispy. Add the ginger garlic paste and fry for few seconds to take away the raw smell. Now add the cubed veggies, coriander powder and 1 cup of water. Cover and let cook over medium flame for 6 to 7 minutes or until they are cooked through fully. When done add yogurt (diluted or beaten with little water to avoid curdling) ground paste and salt. Bring it one boil and simmer, slowly add milk and stir, garnish with coriander leaves and serve hot with parotta or idiyappam.

Notes
Absolutely no tomatoes, red chili powder and turmeric in this kurma. It derives sourness and tanginess from yogurt. Turmeric is optional when included adds colour. Spice level is adjusted with green chilies. Chapati Kurma or parotta kurma : Include pinch turmeric and little chili powder for colour. (optional) Idiyappam Kurma: This has to be pale white and no turmeric or chili powder. Yield: Serve 4 adults approx. Adjust consistency with water or little coconut milk. Source: Learned from a cook who does catering for marriages.

Chilli cilantro Fried rice Bombay chopstick style

Green chilli 10 Cilantro half a stack Carrot 1 chopped fine Garlic Crushed 3 Soy sauce a tsp Ajnamotta a pinch Vinegar a tsp Pepper Salt Scrambled egg Rice Pour oil , add galic, chilli, cilantro and carrot, saut. And add rice egg sauce and fry it.

Recipe: Chicken 65
Summary: this recipe is written by priya -NYC as contribution to Vahrehvah following the video thankyou priya
Ingredients Aji no moto(MSG) 1/2 tsp Chicken-dark meat(boneless thigh meat) 2 lbs Coriander leaves-chopped 1/2 bunch Cornflour 2- tsp Cumin seeds, Pepper powder,chilli powder,salt -1/2 tsp each tsp Curry Leaves-chopped 4to 5 - number Egg 1 number Garlic-chopped 1- tsp Ginger-chopped 1/2 - tsp Ginger/Garlic paste 2 tsp Green Chilli 4 to 5 number Oil to fry Red color(Optional) 2 to 3 drops

Instructions 1. To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Ajino-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mixThen add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightlyStir in the coriander leaves and serve

Cooking time (duration): 25 Smita shrimp fry Marinade shrimp + potato with ginger garlic paste, chilli powder, salt and pepper powder. Pour oil , add lots of onions, fry , add the marinade fry .Add water , salt , fish fry masala, cover and cook . add coconut powder, curry leaves and fry.

Shrimp / fish kulambu To grind : Onion Tomato Garlic Sombu Coconut Curry leaves Cilantro Add oil, vadagam, onion , tomato,, fry. Add the paste fry .Add chili / coriander / turmeric powder fry for a while and add tamarind juice salt cover cook .Add shrimp / Fish & Suran / Mango cover cook Ribbon Pagoda 3 cups Rice flour 1 cup kadala mavu GG paste Garlic crushed Turmeric Chilli powder

Kadai paneer Dry roast and grind coarsely 4 tbsp dhaniya 6 red chilli Add oil, chopped garlic fry and add chopped ginger and powder , fry well. Add 2 big chopped tomatoes , turmeric powder, chilly powder cover cook , add 3 tsp Kasoori methi. Cover cook till gravy oils out. In a separate pan , add onion cubes, chopped g chilli, capsicum , salt fry well. Add the gravy and sautd paneer cubes check salt cover cook for 5 mins. Paneer

Boil gallon milk , add vinegar to curdle milk. Keep stirrin. Stain with a cheesecloth and presss it with a weight to squeeze out extra moisture. Cut into desired shapes and saut in oil, store it.