Ingredients:

• Shrimps/Prawns – 1/2 lb peeled, deveined and cleaned
• Onions – 1 medium (chopped fine)
• Tomatoes – 1 small (chopped)
• Garlic – 3-4 cloves chopped finely
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Coriander powder – 1/2 tsp
• Tamarind paste – 1/4 – 1/2 tsp
• Salt – to taste
• Oil – 4 tbsp
• Curry leaves – few

Method:

In a pan, heat oil, splutter mustard seeds and then add the onions and chopped garlic. Saute for a while. Then, add the curry leaves and the shrimp (can pre cook the shrimp earlier or can add raw) and saute for a while. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry this mixture for a while maybe adding a little bit of water.? Mix well, cover and allow the shrimp to cook. When the mixture slightly begins to thicken (oil will come out to the top), add the tamarind paste and some water and bring to a boil.

Miscellaneous:

• Tips: Goes well with rice, idli/dosas.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Shrimps/Prawns – 1 lb peeled, deveined and cleaned
• Onions – 2 medium (chopped fine)
• Tomatoes – 2 small (chopped)
• Ginger garlic paste – 2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala – 1/4 tsp (optional)
• Salt – to taste
• Oil – 4 tbsp
• Coriander leaves(Cilantro) and Curry leaves

Method:

In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry this mixture for a while maybe adding a little bit of water. When the oil is coming to the top, add the shrimp (can pre cook the shrimp earlier or can add raw). Mix well, cover and allow the shrimp to cook. Add some water if need be. Once the water starts to evaporate and mixture thickens (oil will come out to the top), add in the curry leaves and coriander leaves and mix well.

Miscellaneous:

• Tips: Goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian

Ingredients:

• Mutton (minced) / Kheema – 1.5 lb cut into medium sized pieces
• Onions – 2 big (chopped finely)
• Tomatoes – 1 big (chopped)
• Green Chillies – 2 slit lengthwise
• Ginger – 1/2 inch chopped
• Turmeric powder – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (saunf – 1/2 tsp, cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro).

Method:

Pressure cook the kheema with the onions, tomatoes, green chillies, chilli, coriander, cumin, turmeric powders and salt.

In a pan, heat oil and add the garam masala items and then the pressure cooked contents. Fry until all the water drains out and the oil comes out on top. Add the coriander leaves for garnish.

Miscellaneous:

• Tips: Serve with rice. You can add veggies like potato, vendaya keerai (methi) and arai keerai to this fry.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

ngredients:

• Goat Legs/Paya pieces (smoked pieces) – 1 lb
• Onions – 1 big (chopped)
• Tomatoes – 2 medium (chopped)
• Green Chillies – 3 (slit lengthwise)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Tamarind paste – 1/2 tsp
• Oil – 3 tbsp
• Coriander leaves(Cilantro) and Curry leaves.

Method:

Clean the pieces well to remove any dirt/smoked remains.

Pressure cook them with some turmeric, chilli, coriander, ginger garlic paste, half the onions, tomatoes, green chillies and salt till the legs are done well and soft (takes approx 20-25 min).

In a pan, heat oil and add the garam masala items and rest of the onions. Saute the onions for a while. Then, add little ginger garlic paste, fry for a while, then add the pressure cooked contents and mix well. Allow to cook on medium heat for 10 minutes. Then add the tamarind paste and bring the mixture to a boil. Add the curry leaves and coriander leaves for garnish.

Miscellaneous:

• Tips: Goes well with rice, aapams. If preferred, you can add in some coconut milk to thicken the kozhambu/soup. If you use less chilli powder, this can be served as a soup as well.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Mutton minced/Kheema – 1 lb
• Onions – 1 big finely chopped
• Green Chillies – 3 whole
• Green Chillies – 1 finely chopped
• Garlic – 5 cloves finely chopped
• Ginger Garlic paste – 1 tsp
• Chilli powder – 1/4 tsp
• Turmeric powder – a pinch
• Coriander leaves – a few
• Salt to taste
• Oil – 5 tbsp

Method:

Blanch the kheema with little turmeric, green chillies and salt in boiling water and set aside. Shred it into small small pieces, that is, they tend to stick together during blanching so need to shred them into smaller pieces (or can blend the blanched kheema in a blender)

In a pan, heat oil, add the onions, saute for a while. Then add the chopped garlic. Fry for a while. Then, add the ginger garlic paste, green chillies, chilli powder, salt and the kheema. Keep in low heat. Fry until the mixture starts to leave oil at the sides. Garnish with coriander leaves.

Miscellaneous:

• Tips: Goes well as a side dish with rice or puris/chappathis. It can also be used as filling for samosas or puffs.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Chicken/Mutton Liver – 1 lb cut into medium sized pieces
• Ginger garlic paste – 1.5 tsp
• Onions – 2 (medium) chopped
• Curry Leaves – 8-10
• Oil – 5 tbsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2-1 tsp
• Whole black pepper – a few
• Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
• Salt to taste

Method:

Take water in a thick bottomed pan, allow to boil and add the liver pieces. Allow to blanch.

Heat the oil in a large pan. Add the onions, curry leaves, whole black pepper and saute for a while. Then add the ginger garlic paste and fry for a few min. Then, add the coriander, turmeric powders and garam masala and salt and mix well. Add the livers to the frying pan and mix well, then add little water and cover and cook over medium heat for 15 minutes or until the liver is done. Oil will come out at the sides/top.

Miscellaneous:

• Tips: You can make chicken or mutton liver also the same way. You can make a more tangier masala gravy by adding tomatoes and using red chilli powder along with black better. This liver fry goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian

Ingredients:

• Goat Intestines – 1 lb
• Onions – 1 big (sliced)
• Tomatoes – 2 medium (sliced)
• Green Chillies – 2 (slit lengthwise)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Tamarind paste – 1/4 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
• Salt – to taste
• Oil – 2 tbsp
• Coriander leaves(Cilantro) and Curry leaves.

Method:

Blanch the intestines in some water. Then cut them into about 1/4-1/2 inch pieces. Pressure cook them with turmeric, ginger garlic paste, chilli powder, coriander powder, green chillies and salt.

In a pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the tomatoes and fry for a while maybe adding a little bit of water. Then, add the pressure cooked contents and allow to cook for 10 minutes. When the mixture comes to a boil, add little bit of tamarind paste and leave for a minute or so. Add the curry leaves and coriander leaves for garnish.

Miscellaneous:

• Tips: Serve hot with rice.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Mutton (minced) / Kheema – 1.5 lb cut into medium sized pieces
• Onions – 2 big (chopped finely)
• Tomatoes – 1 big (chopped)
• Green Chillies – 2 slit lengthwise
• Ginger – 1/2 inch chopped
• Turmeric powder – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 1 tsp (saunf – 1/2 tsp, cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro).

Method:

Pressure cook the kheema with the onions, tomatoes, green chillies, chilli, coriander, cumin, turmeric powders and salt.

In a pan, heat oil and add the garam masala items and then the pressure cooked contents. Allow to come to a boil. Add the coriander leaves for garnish.

Miscellaneous:

• Tips: Serve with rice or rotis. You can also add veggies like potatoes, arai keerai or methi keerai. You can also add coconut paste so as to make a thicker gravy.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Mutton (minced) – 1.5 lb cut into medium sized pieces
• Onions – 2 medium (chopped finely)
• Green Chillies – 2 big chopped
• Ginger – 1/4 inch chopped
• Garlic – 4 cloves finely chopped
• Fried Gram flour/Pottu kadalai flour – 2 tbsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 1/4 tsp
• Coriander powder – 1/4 tsp
• Saunf – 1 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil – for deep frying
• Coriander leaves(Cilantro).

Method:

Blanch the minced mutton in water for a while. Then when it has cooled a bit, grind it with ginger, saunf, half the green chillies and set aside. Can add a little water to allow for proper grinding but be careful not to pour much. Remove from blender and mix this with salt, little turmeric, chilli, coriander powder, gram flour and chopped onions, garlic, and green chillies. Mix really well – should have a dough like consistency. Make small lemon sized balls out of this and flatten each of them like a thick patty and deep fry them in hot oil.

Miscellaneous:

• Tips: Serve as an appetizer or serve as a side dish with rice.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian

Ingredients:

• Mutton (minced) – 1.5 lb cut into medium sized pieces
• Onions – 2 big (chopped finely)
• Green Chillies – 3 big chopped
• Ginger – 1/2 inch chopped
• Garlic – 4 cloves
• Coconut grated – 1/4 cup
• Gram flour/Pottu kadalai flour – 2 tbsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Saunf – 1.5 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil
• Coriander leaves(Cilantro).

Method:

Blanch the minced mutton in water for a while. Then when it has cooled a bit, grind it with half the ginger, half of the saunf, half the green chillies. Before removing from blender, add 1/4 chopped onions and grind for 2 secs. Remove from blender and mix this with salt, little turmeric, and gram flour. Mix really well – should have a dough like consistency. Make small lemon sized balls out of this and set aside.

Grind the ginger, garlic, saunf, coriander and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside.

In a pan, heat oil and add the garam masala items and then add the rest of the onions. Saute the onions for a while. To this, add a little turmeric and the grated chilli paste. Fry for a while. Then, add some water and bring to a boil. Stir in the coconut paste to this. Bring to a boil.

Then, add the balls one by one to this mix, close the lid and allow to cook for atleast 15 minutes. Make sure the balls do not break by overcooking. Add the coriander leaves for garnish.

Miscellaneous:

• Tips: Serve hot with rice.
• Serves 4-5
• Cooking Time: 30 min
• Cuisine: Indian