Briyani Masala:

2 Medium Size Onions
6-8 Green Chilies
Fist full Mint and Coriander leafs
2 Tbsp Ginger Garlic Paste

3 Strands Javithiri
5 Black Pepper Corns
2 Inch Sticks Cinnamon
3 Cloves
3 Cardamom Pods
2 Tbsp Oil
1 Tbsp Ghee

• Heat a wok add  oil and ghee add the above list of ingredients leaving out the mint and coriander leafs fry till the onion turns transparent then add the mint and coriander and fry all the ingredients.
• Allow the fried ingredients to cool and grind them to a fine paste. 
  
  
  

Marinate Mutton:

1/2 Kilo Meat

1 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Cup Yogurt

1 Tsp Ginger Garlic Paste

Salt 

• Add the above listed ingredients to the meat and marinate for 15 to 20 minutes.(don't freeze) 

Method

• Heat 2 Tsp oil in a pressure cooker add the marinated meat and fry for 10 minutes add 2 to 3 cups water and salt and cook till meat is tender for 5 to 6 whistles.
• Once the mutton has cooked separated the water and meat set aside.
• For this recipe we need to use 2 cups rice.
• Wash the 2 cups of rice ,drain and set aside.
• Heat a pressure cooker with 2 tbsp oil and 2 tbsp ghee.
• Add 2 cloves 1/2 inch cinnamon 2 cardamom and a bayleaf and fry for an minute. 
• Add the masala paste and fry till oil gets seperated 
• Add the rice and mix well.
• Add 1tbsp kasuri methi. 
• Measure the strained water .We need to add 3 cups of liquid for 2 cups rice. ( add the water according to the strained water) 
• Add the liquid to the rice mix well.
• Add salt as per taste.

• Add 1/2 lime juice mix all the ingredients well.
• Bring to a boil and bring 2 whistles. 

Can be served with raitha or serva. 

Check it out.   

Marinate:

Things you need to gather :

Take chichen fillets (150gm) 

1  spoon turmeric, 

1/2 spoon of salt, 1/2 spoon of pepper, 

I spoon ginger garlic paste, 

1 spoon chicken masala, 

1 spoon of lemon juice

Mix all and set for 30 min . 

White Sauce :

Take a mixi jar, 

Add mayonnaise - 3 spoon, 

Lemon - 1 spoon, 

White til - 1 spoon, 

Vinegar - 1 spoon, 

Garlic - 3 cloves

Oil - 1/2 spoon, 

Salt to taste

Pepper - 1/2 spoon 

          Grind for an minute

To make a fillings:

Heat the tava, put the fillets on them . Roast both side for two minutes by sprinkling some oil. Till they get roasted. Or you can use grill. 

( approximately 2 min each side) . 

Base:

I've used home made pizza base instead of pita bread. 

Salad:

Chop the veggies finely. 

(tomato, carrot, cucumber, onion)  - a fistful. 

Final touch:

Roll the dough to make an base( little more than palm size) . Roast it for 3 minutes

Add the white sauce which we had made earlier, add chillie sauce, veggies , fried chicken . Roll it up and serve with leftover white sauce 

Ingredients:
400 gms of chicken
½ cupcoriander leaves - roughly chopped
½ cup mint - roughly chopped
1 cinnamon stick
2 to 4 cloves
6 cardamoms
1 tsp of kesari (not necessarily required)
1 bay leaf
½ tsp cumin powder
½ tsp coriander powder
½ tsp black cumin
1 tsp ginger garlic paste
1 tsp  chillie paste
3 green chillies
¼ tsp red chilli powder (to adjust your hotness )
1 tsp garam masala
1 tsp of
Few drops of lemon juice
1 cup of roasted onions
4 tsp of vegetable oil
1 spoon of solid pepper
¼ tsp turmeric powder
250 gms –yoghurt
Salt to taste
Rice - 250 grms
Note : divide the quantity of coriander and mint into halves (one for marinade and other is required while  cooking the rice)

Method
Step 1: Mix all the ingredients except rice and fried onions . Marinate them for 4 to 5 hours. Or you can refrigerate for two hrs
Step 2: Now take a pressure cooker ,add a spoon of oil and the marinade chicken. Fry about couple of min. Add coriander , mint and fried onions. (if salt required you can add at this stage)
Step 3: Now add rice to it along with two cups of water and steam it about 20 minutes approximately. You can also pressure for 2 whistles.

Ready to serve with raita.

Summer greetings,  After a very long gap I'm back with few recipes. Hope you all enjoy. Leave your opinion as a comment. Thank you lovelies. 

 Ingredients

I've used white Promfret you can also try with angel fish or surmai fish

6 to 8 slices of promfret fish

2 Tsp oil( to mix)
5 tsp oil (to fry)

For the marination:

1 inch ginger, mashed

1 tsp cumin
2 tsp dainya seeds

7-8 cloves garlic
2 tsp black pepper
1/2 tsp mustard seeds
9-10 curry leaves
Salt, to taste

1 tsp fennel
1 tsp of oil
1 tsp water
1/2 tomato, chopped finely
1 tsp red chilli powder
2 tsp turmeric powder
5 tsp tamarind extract (for the actual  taste of tangy)
1 Tbsp cornflour, to coat the fish

Method

1.In a pan, dry roast garlic, ginger, cumin, fennel, daniya seeds, black pepper, mustard seeds and curry leaves.

2.Grind them coarsely . Add a little salt, oil and water .

3.Now add the finely chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

4.Grind them together till pulp like. Now spread masala over the fish pieces like a outer coating .

5.Sprinkle some cornflour over the coated fish. ( this helps the masala to stick on the fish)

6.Marinate the fish and keep in the fridge for 15-20 minutes.

7.In a shallow pan, add the 5 tsp of oil and fry the fish till it turns crisp ( be careful while tossing it as there are chances of breakdown of flesh) .

Serve hot with sauce. Ready to eat

Ingredients

Chicken -300 to 450 grams
Oil - 4 tsp
Onions - 2 (sliced well)
Coriander leaves a fistful (finely chopped)

For marination:

Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Cumin Powder  - 2 tsp
Salt to taste
Garam masala-2 tsp
Curd-1cup
Ginger garlic paste -2 tsp

For blending :

Dry Red Chillies - 10 to 15
Garlic - 6 to 7 cloves 

Method

1.Take chicken in a bowl, add all the marination ingredients which have mentioned above and mix well. Keep aside as it to marinate for half an hour.

2.Take chillies and garlic in a mixer and grind till smooth.

3.Heat oil in a shallow pan. Add in onions and saute till golden brown.

4.Now add the marinated chicken along with the leftover juice and saute on high heat for 5 mins.

Cover the kadai and cook on a low heat for 25 to 30 mins.(Make sure that chicken won't dry out water, better to stir once a while)

When chicken is cooked, cook on high heat till oil separates (floats at corner) . It will take around 15 mins.

5.Now add  grounded chilli masala to chicken and mix well. Saute well for few minutes until there is no aroma of masala.

Cook for a minute ( just to adjust with chicken)

Add in coriander leaves for garnish.

Ingredients

Oil

Ghee

Onion-(1cup)

Ginger - 1inch

Garlic

Cloves - 1

Cinnamon - 2

Mint leaves

Coriander

Turmeric

Tomatoes

Chilli powder

Coconut powder

Salt

Eggs -3

Procedure

Step 1: Take a mixi jar add coconut powder,ginger, garlic,cloves,cinnamon, mint leaves,tomatoes,coriander leaves and grind it to paste by adding little amount of water.

Step 2:Take a cooker add oil,ghee,onions and fry well.

Step 3: Add grinded masala to it and mix well till the masala smell disappears.

When it boils add 1 cup of rice  ,2 cups of water,salt .

Step 4: Now beat the eggs into it and pressure it for 2 whistles.

Caution: After adding eggs do not mix it as it may get curdled.

Ingredients

Chicken-250g

Ginger- Garlic paste

Coriander seeds( daniya) powder - 3spoons

Coriander leaves

Rice flour- 2 spoons

Salt

Curd- 4 spoons

Red dry chillies- 50 g

Til -  5 spoons

Lemon extract

Chilli powder

Onion-1

Step1

Heat a pan dry fry the chilies and til allow it cool . Grind it to make a masala powder.

Step2

Take a mixing bowl add chicken, ginger-garlic paste, daniya powder,chopped curry leaves,rice flour,lemon juice,curd,chilli powder,salt mix well. Marinate for an hour.

Step3

Now add the masala powder and mix well, again marinate for half an hour.

Step4

Take a kadai add oil,finely chopped onion ,and the chicken and fry till it turns brown 

(like kebab)

Ingredients

Chicken-250g

Chilli powder

Garam masala

Besan powder

Turmeric powder

Salt

Daniya powder

Oil

Cloves
Cardamom
Poppy seeds
Cashew 5-6
Ginger garlic paste-1 sp
Green chillies-2
Tomato sauce -3sp
Tomato puree- one tomato
Kasturi methi
Coriander
Butter
Onion
(* all masala powder - 2.5 sp)

 Step-1

Take a mixing bowl add chicken,chilli powder,daniya powder,besan powder,turmeric powder,salt and mix well by adding a little amount of water.

Step-2

Take pan add oil and put the mixed chicken and fry it.

At the same time take mixi jar add cloves,cardamon,poppy seeds,onion,cashew,water and make a paste.

Take grill pan add chicken and semi roast it.

Step-3

Heat a pan add oil ,1sp ginger-garlic paste,green chilli,garam masala,turmeric powder,3 sp tomato sauce,tomato puree,kasturi methi(optional), half a cup  milk,grinded masala,salt(if required), add fried chicken mix it well it it becomes thick  at last add 1 sp of butter mix it up. Add coriander and ready to eat .

Serve while hot and tastes good with rotis or chapathi and even rice.

Fish fry

Ingredients

Silver Pomfret

Chilli powder

Salt

Mint leaves
Lemon
Curd
Daniya powder
Garam masala

How to prepare

Take a bowl add cleaned pomfret fish which have been sliced(6-8slices),daniya powder,

Chilli powder(2-3 spoons),1-tea spoon of curd,finely chopped mint leaves, garam masala,salt to their requirement and few lemon drops. Mix well such that masala covers all over the sliced meat and marinate for half an hour .

Take a deep frying pan add oil and heat it ,when you can see the bubble add fish and fry it untill the colour changes to brown . Garnish with coriander and ready to serve.

Hacchucookingcorner's fish fry

Ingredients

Eggs-2

Oil 2 tbsp
Chilly powder 1 tsp
Dhania powder 1tsp
Garam Masala 1/4 tsp
Salt
Coriander fresh chopped 2 tbsp

Method:

• Place eggs in a pressure cooker. Pour just enough water to cover the eggs. Cook for one whistle. Set it aside and cool.
• When the pressure cooker is cool enough to handle,uncover and shell the eggs. Chop each eggs into four pieces vertically.
• Heat oil in a pan. Drop the pieces of egg. Sprinkle the chillies, dhania powder and garam masala. Toss.
• Sprinkle coriander and salt. Toss once more
• Serve as a side dish

We will need,

Hard Boiled Eggs  4 cut into half
Red Onion   1 small chopped
Ginger Paste   1/4 tsp
Garlic Paste 1/4 tsp

Green Chillies  2 chopped
Green Coriander chopped
Corn Starch  2 tsp
Salt  to taste
Soya Sauce to taste
Peanut Oil    3-4 tbsp

Method:

• Toss the eggs with some salt , soya sauce and corn starch. 
• Heat 2-3 tbsp oil in a pan and pan-fry the eggs till golden in colour. Remove and drain it on a paper towel
• Heat the remaining oil in a pan. Drop the onion, garlic and ginger, saute for a few minutes.
• Toss in the green chillies and then the fried eggs. Toss well.
• Splash in some Soya sauce and fresh coriander. And serve immediately.

If preferred, the eggs can be deep fried as well. I bet it will taste better..

We will need,

Mutton 2 lbs
Ghee 2 tsp 
Onion 1 medium
Green chillies 20 (ouch)
Garlic 7 cloves
Ginger 1/5"
Cloves 6-10
Rice - 1 cup

Cinnamon 1" piece
Coconut grated 1 cup
Cardamon 2
Coriander 1 bunch trimmed and ends discarded
Mint 1 small bunch trimmed and stalk discarded
Salt to taste
Sugar a generous pinch
Lemon juice for serving

Method:

• Wash and clean the mutton in several changes of water and set it aside.
• Place the ghee in a pressure cooker and heat it. Throw in the mutton and rice and brown it for a few minutes. 
• Meantime, combine the rest of the ingredients except the  lemon juice salt and sugar in a blender and pulse till the mixture is smooth. Add a little water if necessary.
• Pour the spice mixture into the browning mutton, add more water and cover. Cook till the mutton is tender about 2-3 whistles.
• Remove from heat adjust salt, throw in the sugar and lemon juice.
• Serve hot with Ghee .

We will need,

Eggs 6
Raw Mango 1 Small
Salt to taste 

 for the masala paste:
Onion  1 small
Coconut  1/2 cup
Garlic  3 cloves
Ginger  1"
Clove  4
Cinnamon 1/2"  piece
Turmeric 

for the Oggarane:
Peanut oil 2 tbsp 
Jeera 1/2 tsp
Fennel 1/2 tsp
Marati Moggu 2
Cardamon 2
Star Anise 1
Kalhuvu 1 piece (optional)

Method:

• Wash the egg set it aside
• Peel the skin on the green mango and grate it using a box grater. Discard the seed. Set it aside.
• For the masala paste, heat a pan and toast the sliced onions till  brown and remove. Toast the remaining ingredients except turmeric, one after the other till fragrant.  Set it aside.
• Once the toasted spices and aromatics are cool enough to handle, throw it into a blender along with the grated mangoes and turmeric. Pulse till the mixture is smooth. Add a little water if necessary.
• For the oggarane, heat the peanut oil in a wide mouth pan. Throw in all the spices. Once the spices stop sizzling, dump the masala paste into the hot oil. Add 3-4 cups of water and bring it to a boil. 
• Cover and simmer till the masala is no longer  raw and is fragrant about 15-20 minutes.
• Adjust salt. 
• Crack the shell of the boiled eggs into the curry one at a time. Poach the eggs in the curry till done. I like mine with the yolks still  slightly runny, so I cook them for about 8-10 minutes or so. Remove from heat and serve it with rice or bread of choice. We had it with Chapati and Dosa.

We will need,

Eggs 6 no
Peanut oil 3 tbsp
Fennel seeds 1/4 tsp
Curry leaves 8-1074
Cardamon 2
Onion 1 medium minced
Garlic 3 cloves grated
Ginger 1/2" grated
Green chillies 5-6 minced
Turmeric 1/4 tsp
Dhania powder 1/2 tsp
Jeera powder 1/2 tsp
Tomato 1 medium 
Garama Masala a generous pinch
Salt to taste
Fresh Coriander a handful chopped
Mint a handful torn 
Lemon juice to taste

Method:

• Heat oil in a Wok. Throw in the fennel and the cardamon. Once they sizzle, throw in the curry leaves, immediately followed by the minced onions.
• Saute the onions till the onions are very well caramelized and almost brown in colour. 
• Once the onions are done, throw in the garlic, ginger and chillies. Saute for a few minutes. Keep moving the mixture lest they burn.
• Once the mixture is fragrant, throw in the turmeric, Dhania powder and the Jeera powder. Saute for a few seconds. Throw in the chopped tomatoes. Cook till the oil separates.
• Meantime crack open the eggs into a mixing bowl breaking the yolks.
• Push the onion-spice mixture to the sides and pour the eggs into the wok. Cook on low till the eggs start to cook. Stir and scrap the bottom to make sure the eggs or the masala does not burn. 
• Once the egg start to solidify, fold in the Masala. Keep stirring the mixture till all the moisture evaporates and the eggs are cooked through.
• Adjust salt. Throw in the Garam Masala. Finish with the torn mint and coriander. Serve immediately with rotis.

We will need,

Eggs 6-8
Yogurt 1/4 cup
Lime juice 2 tbsp (adjust according to taste)
Green chillies minced 1-2 (adjust according to taste)

Fresh coriander a handful
Red chilli powder a generous pinch
Chat Masala a generous pinch 
Salt

Method:

• Place the egg in a wide mouth pan and cover completely with water. Place on high heat. Once the water starts boiling, reduce the heat and cook the eggs are completely set, about 15-20 minutes.
•  Remove from heat. When cool enough to handle shell the eggs and cut each egg into two lengthwise. Separate the egg whites and the yolks.Reserve
• Place the yogurt in a cheese cloth and allow it to drain. After about 15-20 minutes, remove the hung-curd  from the cheese cloth into a mixing bowl. It should be pretty thick.
• Combine the hung-curd and the yolk. Stir them together with a fork. Once the mixture is roughly combined, throw in the rest of the ingredients except the red chilli powder.
• Taste the yolk mixture, adjust salt and lime juice.
• Arrange the white halves on a serving platter and  place spoon fulls of the yolk mixture into the cavity of the whites.
• Sprinkle red chilli powder on the yolk mixture. Serve chilled or at room temperature.

Split washed Moong dal (Hesaru bele) 1/2 cup
Turmeric a  generous pinch +1/4 tsp
Eggs 4
Ghee 1 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Hing
Red chilli powder 2 tsp
Dhania powder 2 tsp
Tomatoes 1 chopped
Garam Masala 1/4 tsp
Fresh coriander a handful
lemon juice and salt to taste

Method:

• Wash the dal in several changes of water. Combine it with 2 cups of water, a pinch turmeric and a touch of ghee and pressure cook till  the dal is soft.  (I cooked my dal in the earthen pot)
• Hard boil the eggs, shell it and keep it aside. (If you do not mind the green ring, pressure cook the eggs with the dal)
• Heat the ghee in a pan. Throw in the mustard and jeera. Once they splutter, add the hing, chilli powder, turmeric and dhania powder. 
• Throw in the tomatoes right after the spices. Cook till the tomatoes soften. 
• Now gently lower the eggs and saute the eggs till all sides are colored.
• Transfer the eggs and spices to the dal. Bring the mixture to a gentle boil. Add more water if needed. 
• Fold in the Garam Masala. Adjust salt and lemon juice.
• Finish with coriander. Serve hot with rice or a bread of your choice.

We will need,

Eggs 2
Onions 1 medium chopped
Green chillies 2 chopped (adjust according to taste)
Coriander a handful washed and chopped
Coconut fresh grated 1 tbsp
Peanut oil/Coconut oil 2 tsp 
Salt and Pepper to taste.

Method:

• Pre-heat a heavy bottom pan on medium high heat. 
• Break the eggs into a bowl. Pierce the yolks and start whisking the egg. Whisk till frothy. 
• Throw in all the ingredients and mix well.
• Pour a tea spoon on oil into the pan and swirl the pan to ensure a thin film of oil all over the bottom of the pan. 
• Gently pour the egg mixture into the pan and cook till the sides look set and golden brown.
• Flip, pour the remaining oil around the edges of the pan and cook the other side for a few more minutes till the other side is golden brown too.
• Serve hot.

We will need,

Chicken         1 lb cut into 1cubes
Peanut oil       3 tsp
Salt to taste

For the masala paste: 
Garlic             3 cloves
Ginger            1" piece
Cloves           3
Cinnamon       1/2" piece
Poppy seeds   2 tbsp
Chilly powder  2-3 tsp or there about
Dhania powder 2 tsp
Coconut           1/4 cup grated
Onion               1 medium
Coriander fresh   a handful

Method:

• Heat a pan. Toast the poppy seeds in the pan till fragrant. Remove from heat and crush coarsely. Set it aside.
• In the same hot pan, toast chopped onion till golden in colour.
• Combine the toasted onion, poppy seeds and all the other ingredients for the masala paste and grind till smooth.
• Heat oil in a thick bottom pot. Drop the chicken cubes and brown the cubes on all sides.
• Pour over the masala paste and enough water to cover the chicken very well. 
• Cover and simmer till the chicken is cooked through and the masala is well cooked, about 30 minutes. 
• Adjust salt. Chop and sprinkle some fresh coriander on top of the curry if desired.

Ingredients

Chicken-250g

Daniya powder 

Rice

Ginger garlic paste

Salt

Garam masala

Tomatoes

Green chillies

Onions

Cumin seeds

Cinnamom

Cardamom 

Cloves

Pudina

Coriander

Procedure

 Take a pan add oil,cardamom,cloves,cumin seeds,cinnamom,onions,ginger garlic paste,

tomatoes,green chillies,daniya powder,garam masala ,pudina,salt, chicken,rice and add water and make 3 whistle . Garnish with coriander and squeeze a lemon(optional).