Recipe contributed by Sylvia.

Ingredients:

Fish – 200 gms

Chilli powder – 3 tspn

Coriander powder – 1 tspn

Turmeric powder – ¼ tspn

Fenugreek seeds – ¼ tspn

Coconut Grated – 1 cup

Tamarind – size of 1 grape

Garnishing:

Curry leaves and Coconut Oil – ½ tspn

Method:

1. Soak tamarind in half cup water.

2. Roast chilli powder, coriander powder and fenugreek for 10 sec.

3. Add turmeric powder and coconut. Grind to a smooth paste.

4. Add tamarind water to the ground paste, add salt and bring to boil.

5. Add fish and simmer it till the fish is cooked and the gravy is thick.

6. Garnish with curry leaves and ½ tspn coconut oil.

This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.

Ingredients:

Prawns – 200 gms

Oil – ½ cup

Onions (cut into small pieces) – 1 Big

Tomato (cut into small pieces) – 1 Big

Coriander Powder – 2 spoons

Turmeric Powder – ½ tspn

Chilli Powder – 1 tspn

Ginger garlic paste – 1 tspn

Pepper Powder – 2 tspn

Salt – To taste

Coconut Grated – 1 cup

Garnishing:

Coriander leaves

Method:

1. Fry onions & tomato pieces in oil.

2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.

3. Add prawns and fry for a while.

4. Add pepper powder and salt. Add enough water to cook prawns.

5. In a separate kadai, roast grated coconut, (half spoon oil can be added).

6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

Ingredients:

Fish – 200 gms

Coconut Grated – ½ cup

Green Chilli – 2 small

Chilli Powder – ½ tspn

Turmeric Powder – ¼ tspn

Salt – To taste

Cocum – 1 small piece

Garnishing :

Curry Leaves & Coconut Oil – ½ tspn

Method:

1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

2. Add fish, salt, Cocum and just enough water to Cook Fish

3. Garnish with coconut oil and curry leaves.

Ingredients:

Chicken – 1 cup

Coconut – 1/2 cup

Turmeric – 1/2 tsp

Olive oil – 3 tsp

Oil – 2 tsp

Salt – to taste

Water – as required

For Masala:

Pepper – 1 tsp

Jeera -1 tsp

Red chilli – 4

Small Onions – 1 cup

Garlic – 8

Coriander powder – 3 tsp

For seasoning:

Sombu – 1 tsp

Red chilli – 2

Chopped small onion – 5 no’s

Curry leaves – 1 table spoon

Method:

1. Add 2 tsp oil to a pan and fry the masala ingredients and get them grinded once they cool down.

2. Grind the coconut separately adding little water and keep it aside.

3. Now take a tawa, add 3 tsp olive oil, chicken, turmeric and saute till water is removed from chicken.

4. Now add the grinded masala to the chicken mixing it with little water.

5. Allow it to boil and finally add the grinded coconut and salt.

6. Season it with the seasoning ingredients with olive oil.

Chicken Masala Gravy

This chicken masala gravy goes well with rice.

Ingredients:

Chicken – 250 gms

Onion – 2

Tomato – 2

Basmati Rice – 1 cup

Cinnamom – small piece

Bay leaf – 1

Green Chilli – 4

Mint and coriander leaves – 1 cup

Turmeric power – 1/2 tsp

Ghee – 3 tsp

Oil – 1 tablespoon

Salt – to taste

lemon juice – 1 tsp

Water – as required

For Masala:

Ginger – 1 inch piece

Garlic – 5

Fennel seeds (sombu) – 1 tsp

Clove – 3

Cinnamom – 1 inch piece

Ingredients for Chicken Biryani

Method:

1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

2. Keep the masala ingredients grinded separately.

3. Add mint and coriander leaves to the pan and saute.

4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

5. Soak the rice for 10 mins in water and add it to the boiling chicken.

6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

7. Allow it for 3 whistles and open only after the steam subsides.

Chettinad style Chicken Biryani served with raita

The authentic chettinad chicken biryani is ready to be served with onion raita.