Vanjira Meen Varuval/ Pan Fried Seer Fish

Ingredients
1. Ginger garlic paste-2 tbs
2. Red Chili powder - 3 tbs
3. Coriander powder - 1 tbs
4. Jeera Powder - 1tbs
5. Turmeric Powder - 1 pinch
6. Salt to taste
7. Lime juice -2 tbs
8.Sliced Fish

Method

Mix all the above ingredients in a  small bowl by adding 3 tbs of cooking oil.Apply the paste on to the sliced fish pieces and marinate for 3 to 4 hours.
Add  4 to 5 tbs of oil on a Non stick pan and fry them  until they become golden brown.

Best eaten with Rasam , Steamed rice  ( i like to eat with Thayir satham )

Chilli fish or Fish Manchurian

Ingredients
1. Fish fillet  - 2  cut in to small pieces
2. Corn flour
3. Egg-1
4. Garlic paste- 2 tbs
5. Ginger , Garlic -finely chopped 2 tbs
6. Onions -2 diced
7. Capsicum- 1 diced
8. Spring onion - 1 finley chopped
9. Curry leaves, Corriander chopped
10. Green chilles - 6 chopped
11. Black soya sauce - 2 tbs
12. Oyster sauce - 1 tbs
13. MSG- 1 tbs

Method
Heat oil for deep frying  marinated fish ( marinate fish pieces with garlic , salt  , lime juice ) for 2 to 3 hours and dip them in a batter of cornflour + egg. After frying the fish pieces , drain the excess oil using kitchen towel  ( absorbent paper ) and keep it aside.
In a hot wok - Use high flame  , add 2to 3 tbs oil, then add chopped ginger, garlic and fry until they are fragrant, then add chopped chillies and fry  for 1 minute,, then add diced onions, capsicum  and stir for 2 minutes.    then add dark soya sauce, oyster sauce and stri for a 30 sec then add fried fish pieces and stir for 1 minute, then add corn flour mixture (50ml water + 1tbs corn flour ) ,to provide a binding and shine to chilli fish  . Finally add salt to taste . Serve chilli fish with Fried rice or Chappatis

Cheppala Pulusu/ Meen Kolambu / Fish curry

Ingridients
1. Onions chopped -1 cup
2. Tomatoes - 2 chopped
3.  Mustard, urud dhall, jeera
4. Tumeric powder
5. Chilli powder- 2 tbs
6. Corriander powder - 2tbs
7. Jeera powder - 1 tbs
8. Fish slices ( Any sea fish suits this curry )
9. Garlic - 2 to 3 chopped
10. Curry leaves, Corriander  choppped

Method
Heat oil, add mustard, urud dhall, jeera and fry until they pop, then add chopped onions, garlic and saute for some time, then add tomatoes , turmeric powder, salt and cook for few minutes, then add chilli powder, coriander powder, jeera powder  and then  stir until it looses its raw smell. Then add tamarind water - 2 cups and bring it to boil, then add fish and cook  until the gravy thickness.
The fish curry tastes better when it is eaten after 4 to 5 hours of cooking or next day ( longer the standing time, tastier it becomes ) .

keera Vadai / Spinach Fritters

Ingridients


1. Urud dhal - 2cups soaked in water
2.  Onions
3. Green Chillies
4. Coriander
5. Curry leaves
6. Salt
7. Spinach Finely chopped
Method:
Grind the soaked urud dhal to a coarse paste without adding water, then add finely chopped onions, green chilies, coriander , curry leaves , salt to taste .Then add finely chopped Spinach and mix well . Then make small patties of the mixture and deep fry them in hot oil until they become golden brown.

Char Kuey Theow

Ingridients
1. Char kuey Teow
2. Eggs
3. Chopped Garlic
4. Dark Soya Sauce
5. Oyster Sauce
6. Ajinomoto
7. Salt
8. Red Chilli paste

Method:
In a hot Wok, heat sesame oil, then add chopped garlic, red chilli paste, dark soya sauce, oyster sauce and fry for one minute , then add eggs to one side of the pan and scramble them until its cooked, then add char kuey toew and stir for few minutes, then add salt, ajinomoto  and Add chives , shallots and serve hot
You can also add prawns at the start for a seafood kick.

Garaalu /Vadai

Ingridients
1. Urud dhal - 2cups soaked in water
2. Onions
3. Green Chillies
4. Coriander
5. Curry leaves
6. Salt

Method:

Grind the soaked urud dhal to a coarse paste without adding water,  then add finely chopped onions, green chilies, coriander , curry leaves , salt to taste and mix well.
In a deep fry pan, add oil, take small amount of mixture and  make them round doughnut shapes  and deep fry them until they become golden brown.
Serve hot with chutney

Mutton Chukka ( Mutton Fry )

Recipe

Ingredients

1.Boneless or with Bone Mutton

2. Ginger Garlic paste

3. Garam masala

4. Onions

5. tomatos

6.Cloves, cinnamon, cardamom

7. Oil ,

8. Salt

9. Turmeric Powder

In a pressure cooker, pour 4 to 5 tablespoon oil, add cloves, cinnamon, cardamom  and then  add oninon, ginger garlic paste, tomatos, mutton, salt , turmeric powder, chillipowder, garam masala powder  and pressure cook for atleast 15 minutes 

In a hot wok, add  2 tablespoon oil, curry leaves, cashew nuts, then add the cooked mixture in to it  and fry until the gravy becomes thick and garnish with coriander leaves and serve hot with steamed rice

Muttton Biryani ( Gopis Style)

Ingridients

1. Mutton Chops - 5 to 6 pieces

2. Thick Unsweetened Yougurt

3. Ginger Garlic Paste

4. Chilli powder

5. Garam masala powder

6. Jeera powder

7. Green Chillies

8. Cloves, Cardamon , Cinnamon

9. Basmati rice

10 .Onions

11. Tomato

12. Mint, Coriander leaves

Method

Marinate the mutton with yougurt,Ginger garlic paste chillipowder, garam masala , jeera powder, salt for 2 to 3 hours or over night and cook this mixture in a pressure cooker for 15 minutes.

Then in a hot sacue pan, heat 6 table spoon oil, 4 tablesppon ghee , then add 4 to 5 pods of cardamom, cloves, 3 to 4 sticks of cinnamon, once they pop, add onions fry until golden brown, then add ginger garlic mixture and fry , then add tomatoes, then add garam masala - 2 tbsps, then add corriander, mint leaves - chopped and  then add soaked basmati rice and stir for few minutes, then transfer the mixture to a rice cooker, then add the cooked mutton stir well, then add salt to taste and start the rice cooker, the Mutton biriyani must be ready in 30 minutes time. Serve hot with Raita.