Sunday, September 19, 2010

Varutha Kozhi Masala

Chicken: 1 kg
Onion: 3 big
Green chilly: 2-3 pcs
Ginger: 1 tbsp
Garlic: 1 tbsp
Tomato chopped: 1 big
Chilly Powder: 1/4 tbsp
Coriander powder: 1/4 tbsp
Pepper Powder: 1/4 tbsp
Turmeric powder: 1/2tsp
Garam masala powder: 1 tsp
Fennel seed powder: 1 tsp
Curry leaves: 1 string
Coriander leaves: 1 tbsp
Oil-for frying
Salt: to taste

For Marination:
Chilly Powder: 2 tsp
Turmeric powder: 1/2tsp
Pepper powder: 2tsp
Ginger n garlic paste: 1 tsp
Lemon juice: 1 tbsp
Garam masala: 1/4 tsp
Salt: to taste

Clean and cut the chicken into small pieces. combine chilly powder, turmeric powder, pepper powder, ginger garlic paste, salt with lemon juice and apply this paste to the chicken. Keep it aside for atleast 1hr. Heat oil in a pan and shallow fry the chicken pieces till half done and keep it aside. In the same pan, add chopped onion, ginger , garlic, curry leaves and green chilli. Fry till it turns golden color. Add tomatoes and cook till the oil starts seperate. Then add chilly powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Saute until the raw smell goes. Add fried chicken pieces. Cook for 2-3 minutes with lid. Remove lid and add 11/2 cup water and 1 tsp garam masala, stir well. Close the lid and cook in low flame for 10-15 minutes or till done. Garnish with coriander leaves.

Crispy Prawns Fry

Prawn: 1/2 kg
Chilly powder: 1/4 tbsp
Pepper powder: 1/4 tbsp
Turmeric powder: 1/4 tsp
Corn Flour: 2 tbsp
Ginger Garlic paste: 2 tsp
Lemon juice: 1/4 tbsp
Bamboo Skewer
Salt to taste

Clean, wash and devein the prawns and keep aside. Combine chilly powder, pepper powder, turmeric powder, corn flour, ginger garlic paste, salt and lime juice in a bowl and make a fine paste. Add the prawns to the paste and mix well and keep aside for 1 hr. Thread prawns on to each bamboo skewers. Heat oil in a pan and shallow fry / deep fry the prawns. Serve hot.