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ngredients for Chicken Fry Recipe

Ingredients for Chicken Fry Chicken - 1 kg (cleaned and cut into medium pieces) Black pepper - 2 tbsp Chilly powder - 1 tbsp Garlic pods - 4 nos (chopped) Ginger - 1 large piece (chopped) Turmeric powder - 1 tsp Salt - As reqd Curry leaves - 2 sprigs Green chillies - 2 nos (slit) Onion - 2 nos (thinly sliced) Oil - 2 cups

Preparation Method of Chicken Fry Recipe


1)Clean the chicken and cut into medium pieces. 2)Grind 1 tbsp of black pepper, chilly powder, garlic, ginger, turmeric powder and salt to taste to marinate the chicken and keep it in the fridge for overnight. 3)Heat the oil and fry the chicken pieces until it is cooked and slightly brown. 4)Once the frying is done, use the same oil (but very little) to saute curry leaves, green chilies and onion. 5)Once this is done, add the fried chicken and the rest of the crushed black pepper and bit more salt to the chicken fry. :- You can increase the spice level to make chicken fry even tastier. :- Chicken Fry is ready to eat. :- You can have chicken fry as snack or with breads. :- Trivandrum chicken fry is very famous in kerala. FISH FRY : Fish pieces - 4 nos Ginger - As reqd Garlic - As reqd Chilly powder - 1 tsp Turmeric powder - 1/4 tsp Pepper - 1/2 tsp Salt - As reqd Coconut oil for fish fry - 1 ts

Preparation Method of Fish Fry Recipe


1)Make a paste of the ingredients mentioned. 2)Clean the fishes and marinate it with the paste.

3)Leave it for 30 mins or more. 4)Shallow fry the fish in oil. :- Fish Fry is ready :- Serve fish fry hot with rice

ngredients for Chicken Chilli Fry Recipe


Chicken - 700 gm (cut into 4 cm cubes) Oil - 2 tbsp Butter - 2 tbsp Garlic pods(chopped) - 6 nos Ginger - 5 cm piece (cut into very thin pieces) Fresh red or green chillies - 8 nos (shredded) Onions(large) - 2 nos Curry masala powder - 2 tsp Salt - As reqd Chicken soup cubes - 2 nos Water - 150 ml Green chillies(slit lengthwise) - 5 nos Tomatoes - 2 nos (cut into thin slices) Coriander leaves(chopped) - 15 gm Lemon juice - 1 lime

reparation Method of Chicken Chilli Fry Recipe


1)Heat the oil in a wok. 2)Fry the chicken until it is sealed, stirring frequently. Remove from oil and put in a pan. 3)Heat the butter in a wok and fry the garlic, ginger and chillies for one minute. 4)Add the onions and fry till they become brown in colour. 5)Add half of the curry masala powder and stir well. 6)Add the chicken pieces and salt and saut for 10 minutes. 7)Add the fried onions, soup cubes and water to the chicken and mix well. Cook till done and dry. 8)Add the green chillies, tomato slices and the remaining curry masala powder and saut for three minutes. 9)Garnish with coriander leaves with a squeeze of lemon juice. :- Serve hot.

Hyderabad briyani :Ingredients

1 kg: Meat 750 gm: Semi cooked rice Sauted brown onions to taste 1 tbsp: Ginger garlic paste 1 tbsp: Red chilli paste 1 tbsp: Green chilli paste tbsp: Cardamom powder 3-4 sticks: Cinnamon 1 tbsp: Cumin seeds 4-5: Cloves 2 tbsp: Lemon juice 250 gm: Curd 4 tbsp: Clarified butter A pinch: Mace Mint leaves to taste 1 tsp: Saffron cup: Water 1 tbsp: Salt cup: Oil

Method

1. Clean the meat. 2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauted brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. 3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. 4. Now apply sticky dough on the sides of the pan. 5. Cover with lid to seal it and cook for about 25 minutes. 6. Hyderabadi Biryani is ready to eat. 7. Garnish with boiled eggs, sliced carrot and cucumber. 8. Serve hot.

Chettinadu chicken

Ingredients
1 kg: Chicken 1 1/2 cup: Onion 1 cup: Tomato 20 cloves: Garlic 1 big piece: Ginger 2 tsp: Pepper 2 tsp: Cumin seeds 2 tsp: Fennel (Jeera) cup: Coriander Powder small cup: Chilli Powder Cloves (lavangam) as required Tamarind as required Salt to taste 5 tsp: Oil

Method

1. Wash the chicken and cut to pieces. 2. Mince garlic and ginger. 3. Powder pepper, cumin seeds and fennel(PERUNSEERAKAM) together. 4. Fry the powders lightly and keep aside. 5. Season cloves in oil in a frying pan, add onion and tomato. 6. Saut well adding minced garlic and ginger. 7. Add chicken with little turmeric powder and cook for 10 minutes. 8. Add chilli /coriander powders, salt and mix well. 9. Pour 4 cups of water and boil. 10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well. 11. When the gravy thickens to a paste, remove from fire. 12. Serve hot.

Chettinad Chicken (The Authentic Chettinad Chicken Recipe)


Ingredients Chicken-750 gms

Small onion 30 or big onion 2 Tomatoes-2 Garlic 20 pods

To grind No1 Ginger inch piece Small onion-10 Garlic-10 pods Green chillies-2 Chillie powder-1 table spoons Coriander powder-2 table spoons To grind No2 Coconut grated-5 table spoons Cashew nut-5 or kasa kasa-2 teaspoons Fennel seeds-1 teaspoon To season Cinnamon-2 pieces Fennel seeds-1 teaspoon Clove-2 Cardamom-2 Birinji leaf-little Mint leaf-handful Curry leaf little Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem. To marinate 1 teaspoon kuzhambu milagai thool(the powder used for sambar) Salt-1 teaspoon Curd little

Ginger garlic paste-1 teaspoon Procedure Mince the onion, garlic and tomatoes. Keep the kadai in the stove. Season the curry with the items given in to season in 2 tablespoons of oil. Add the onions and saute with a pinch of salt for 3 minutes. When the onions turn transparent add the garlic, saut for some time Add the chopped tomatoes. Saut till the whole thing gets smashed. Add the grinded paste of items given in No 1. Saut it for a while. Now add the chicken pieces and nicely mix all the masala over the chicken pieces. You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes. Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick. Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely Cook for another 5 minutes. If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency. The curry should be cooked till the oil seperates