Ingredients:
Mutton - 1/2 kg
Onion - 2
Tomatoes - 1
Ginger Garlic Paste - 1teaspoon
Pepper Powder-  1tablespoon
Jeera powder - 1teaspoon
Coriander Powder - 11/2teaspoon
Red chilli powder - 11/2teaspoon
Turmeric Powder - 1teaspoon
Oil - required
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2pods
curry leaves - a handful
Saunf - 1teaspoon

Method:
1.In a pressure pan,add mutton,chilli powder,coriander powder,salt,turmeric powder and ginger garlic paste and pressure cook for three whistles.
2.in a seperate pan,add ingredients for seasoning,fry onions and tomatoes till done.
3.Add the mutton mixture and fry till the water gets evaporated.add pepper powder and fry for five minutes
4.Serve hot.

Ingredients:
Mutton - 1/2 Kg
Onion - 2(Chopped)
Tomato - 1
Potato - 2(skin pealed and diced)
Green Chilli - 1(slit lengthwise)
Ginger Garlic paste - 1 1/2 tablespoon
Red Chilli Powder - 1tablespoon
Coriander Powder - 1/2 tablespoon
Turmeric powder - 1teaspoon
Mutton curry/Masala Powder - 1tablespoon
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2
Cloves - 3pods
Saunf - 1teaspoon
Curry leaves - 6 to 7

Pudhina and coriander leaves - 1cup each


Method:
1.In a vessel,add mutton,salt,red chilli powder,coriander powder,1tablespoon ginger garlic paste and turmeric powder.mix well.marinate for 1 hour.Add the marinated mutton in pressure pan with required water and cook for three whistles(whistles in respect to the quality of mutton).
2.In a wide pan, heat oil and add all the ingredients given in 'For seasoning' and fry for 1minute.
3.Add onions and fry till transparent.Then add tomatoes and remaining ginger garlic paste,fry till raw smell goes away.Add diced potatoes and fry for 2minutes.Pour in the excess water from the cooked mutton gravy and add mutton masala/curry powder.wait till the potatoes are done.
4.Now add mutton.check salt and let it cook in simmer for 5minutes and becomes thick.
5.Garnish with coriander leaves and serve hot with rice,idiyappam or any indian bread.

Ingredients:
Prawns - 1 kg
Onion - 3
Tomato- 2
Ginger Garlic Paste - 1tblspoon
Curry Leaves - a Handful
Pepper Corns(Crushed) - 2tablespoon
Dhania or coriander powder - 1tablespoon
Turmeric Powder - a pinch
Green Chillies - 2
Corriander Leaves - A handful
Salt - Required
Oil - 2tablespoon

Method:
1.De-vein and wash the prawns with lime juice,turmeric powder and seasalt.
2.In a pan,heat oil and saute onion till transparent.Add tomatoes,green chillies and ginger garlic paste and saute till tomatoes are done.
3.Add prawn and saute for a minute.Add required salt,coriander powder,turmeric powder and fry till raw smell goes away.Add required water to cook prawns.Close with a lid.
4.Once the prawns are done,and oil seperates add freshly crushed or ground peppercorns and fry for 2 mins.
5.Garnish with coriander leaves and serve hot with rice.

Manchurian is one of my all time favorites.Every time I go to a restaurant i never forget to order manchurian.I would like manchurian to be filled with an overdose of gingergarlic,soy and shallots flavour.But I got to see in many restaurants,the style of making manchurian is highly different.The actual way of cooking manchurian dish is different and complicated.Here is my version of chicken manchurian.Little bit of changes from the original recipe.

Ingredients:
For Manchurian balls:
Chicken - 1/2 Kg (Preferably Boneless.But if u get it with bones..no probs make soup out of it)
Cabbage - 11/2 cups
Onion - 1cup(finely chopped)
Ginger and Garlic Paste - 1tablespoon
spring onion - 1teaspoon
Green chillies - 4(finely chopped)
Maida - 2tablespoon
Salt required
Oil for deep frying.

For Gravy:
Onions - 2 (diced)
Capsicum - 2 (diced)
Green chillies -1 (sliced)
Red chilli paste - (5Red Chillies+vinegar or lemon juice+ginger 1piece+garlic 4)
                           Soak red chillies in little water in order to make a paste.
Ginger - 1piece(finely chopped)
Garlic - 4(finely chopped)
Chilly sauce - 1tablespoon
Tomato sauce - 2 to 3 tablespoon
Soya sauce - 1tablespoon
Ajinamoto a pinch
Salt for taste
Cornflour - 1tablespoon
water required.
Oil required.

Method:
1.Wash and Pressure cook chicken with salt and little water.Remove the excess water(u can use tis water as a stock in soup).Now shred(crumble) the chicken.
Note:Make sure that u need to dry the chicken coz there should be no water in it.orelse it will spoil the whole dish.
2.In a Bowl,add cabbage,onion,green chillies,shredded chicken,ginger garlic paste,spring onion and salt.Mix it nicely until you are able to make small balls out of the mixture.
3.Make a batter out of maida.Dip the balls in the maida batter and deep fry in the oil.
4.In a seperate pan,heat 2teaspoon of oil.Add ginger garlic and fry till u get the aroma.Add Diced Onions,capsicum,green chilli and saute for 2minutes.
5.Add red chilli paste and fry till raw smell goes away.Now add all the sauces one by one and check salt.Add 2cups of water and allow it to boil.
6.Simmer the stove and add fried balls and saute for 3minutes.Add ajinamoto and fry.

7.Garnish with spring onion and serve with fried rice,noodles or chappati.

Ingredients:
Crab - 1Kg
Onion - 2(finely chopped)
Tomato - 2
Ginger Garlic Paste - 1tablespoon
Chilly Powder - 2tablespoon
Coriander Powder - 1tablespoon
Cumin Powder - 1teaspoon
Cinnamon - 1stick
Cardamom - 2
Cloves - 3
Bayleaf - 1

Coconut Milk(Thick) - 1cup
Salt required
Oil required

Paste:
Coconut grated - 1cup
 Saunf - 1tablespoon
Cashews - 3 or 4

Method:
1.Wash the crabs thoroughly.Marinate it with lemon juice,sea salt and turmeric powder for 15 mins and rinse the crabs thoroughly in water.
2.Heat oil in a pan.add cinnamon,cardamom,cloves and bayleaf.Fry till they crackle.Add onion and fry till transparant.
3.Add tomatoes,gingergarlic paste and saute.To the mixture add chilli powder,coriander Powder,cumin powder,turmeric powder,little water and fry till raw smell goes away.
4.Add crabs and saute for some time.Add required salt and water for it to cook and close with a lid.
5.Once the crabs are cooked,add coconut paste(coconut with saunf & cashews).Allow it to boil for 5mins.
6.Add coconut milk and wait for it to boil.
7.Serve hot with Rice,Aapam,Idiyappam,Dosa,and  Idli

Ingredients:

Sura or shark – 3 to 4 pieces

Onion – 2

Green Chillies – 3

Ginger garlic paste – 1tblspoon

Curry Leaves – 1handful

Saunf – 1teaspoon

Cinnamon – 1piece

Red Chilli Powder – 1teaspoon

Salt Required.


Method:

1.Add sea salt, lemon juice and turmeric powder to the shark pieces and keep it aside for 10 to 15mins and then wash it thoroughly. This will kill the germs and remove the sand from the fish. Now boil water in a pan. When it boils add the fish pieces and wait till it turns white which is the sign that the fish is cooked. Remove from gas, strain water, pat dry and remove the skin off from the fish.
2.Shred the fish and keep it aside.
3.Heat oil in a pan. Add saunf, cinnamon and curry leaves. Fry for a minute.
4.Now add finely chopped onion and green chillies.Fry till the onion turns transparent.
5.Add Ginger Garlic Paste, turmeric powder, red chilli powder and fry till raw smell goes away.
6.Now add the shredded fish and salt.Fry till the excess water goes away from the fish.
7.Continue to fry till the fish slightly changes color and comes to puttu texture.
8.Serve hot with rice.

This generally tastes good when prepared with chicken/Mutton bones.Salna is served mostly with Parotta’s and biryani.But the truth is, it goes well with everything. The recipe goes like this,

Ingredients:
Chicken bones : ½ kg
Onion - 2
Tomato – 2
Green chillies - 3
Ginger Garlic Paste – 1 teaspoon
Curry leaves – 6 to 8
Chilli powder-1tblspoon
Sambhar Powder – 1tblspoon
Coriander Powder – 1tblspoon.
Mint leaves – a handful
Garam Masal Items – 1 teaspoon.
Bay leaf – 1
Oil – 4tblspoon
Coriander leaves - a handful.

Coconut Paste:
Coconut (grated) – 1cup
Cashews – 4
Saunf – ½ teaspoon

Method:
1.Grind Onion and Tomato.(Don’t grind to a smooth paste.)
2.Heat Oil in a pan. Add the Garam masal items and bayleaf.fry it for a minute.
3.Add the ground onion tomato paste. And fry till they turn color.
4.Add split green chilies, ginger garlic paste,chilli powder,sambhar powder, coriander powder and salt .
5.Add chicken bones and fry for 2mins.
6.Add required water and cook it till chicken is done.
7.Now add ground coconut paste and wait until the raw smell goes away.
8.Garnish with coriander leaves.
9.Serve Hot with Parotta or Biryani.

INGREDIENTS
Vanjram - ½ kg
Onion- 2
Tomato – 3
Chilli powder –4 teaspoon
Turmeric powder -1teaspoon.
Tamarind – soak a lemon sized in 2 cups of water.
Coconut paste – 3teaspoon.
Green chillies – 4
Brinjal(small ones) – 5 or 6
Salt to taste.

To season:
Mustard seeds – 1teaspoon
Fennel seeds – ½ teaspoon
Pepper corns(crushed) – ½ teaspoon
Jeera(crushed) – ½ teaspoon
Red chillies – 4
Garlic(crushed) – 6pods
Curry leaves- a handful
Oil – 2tablespoons.

Method:

For fish fry:
1.Transfer the fish pieces in the bowl. Add a pinch of turmeric,1 teaspoon of chilli powder, and salt to taste and marinate the fish for ½ an hour.
2.Now heat a tawa and add required oil to fry the fish.
3.Once the oil gets heated. Fry the fish till it is crisp and cooked inside.

For the Kuzhambhu or Gravy:

1. Pour oil in a pan and let it heat. Add all the ingredients in To season one by one and fry till they release flavor into the oil.
2. Add onion and fry till they turn transparent. Then add chilli powder and stir it for a minute. Add brinjal and fry till it is half done. Immediately add tomatoes. (don’t fry the tomatoes too much or mash it).
3)Add tamarind water and allow it to boil till the raw smell goes off.
4)Add the fried fish into the gravy.
5)Add coconut paste and bring it to boil.
6)Check the salt and serve it with hot rice.