Simple Egg Fry - with boiled eggs

Quick Boiled Egg Fry

Ingredients

Boiled eggs - 4 nos

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4tsp

Salt - 3/4 to 1 tsp

Oil - 4 tbsp

Water - 4 tbsp

Simple egg fry

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Method

1. Cut the boiled eggs into half.

2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.

3. Place the pan on medium heat and keep stirring until thick gravy is formed.

4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.

5. Remove boiled eggs to plate along with masala. 

Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

Andhra Chicken 65 - Hot and Spicy

Andhra Chicken 65

Ingredients

Chicken pieces - 250 gms

Turmeric powder - 1/4 tsp

Lemon juice - 1 tsp

Vinegar - 1/2 tsp

Curd - 1 tbsp

Maida - 2 tbsp

Cornflour - 1 tbsp

Rice flour - 1 tbsp

Red food color - few pinch

Salt to taste

Oil to deep fry

Masala paste ingredients

(Grind below ingredients to fine paste)

Red chilli powder- 2 tsp

Ginger - 2" piece

Garlic clove - 4 nos

Water - 1 tbsp

To garnish

Onion diced- 1 no

Capsicum diced- 1 no

Green Chilli Sliced- 2 nos

Oil- 1 tsp

Spicy Chicken 65

Method

Mix ground paste, turmeric powder, lemon juice, curd, salt, red food color, rice flour, maida and cornflour to a smooth paste in a wide bowl. Add chicken pieces to the masala paste, mix well and marinate chicken for atleast 1 hour. Deep fry the chicken pieces in hot oil till golden. Saute diced onion, green chilli and capsicum in 1 tsp oil for few seconds, add the fried chicken pieces to the onion mixture toss well and serve.

Chicken 65 Andhra Style

Chicken Pakoda

Chicken Pakoda

Ingredients

Chicken pieces - 250 gms

Red chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and Garlic paste - 1 and 1/2 tbsp

Vinegar - 1/2 tsp

Salt - 1/2 tsp

Ingredients for pakoda batter

Bengal gram flour / Chickpea flour - 1/4 cup

Rice flour - 1/4 cup

Cooking soda - less than 1/4 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chopped curry leaves

Salt - 1/4 tsp

Water required

Oil to deep fry

Chicken Pakora

Method

Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.

To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.

Crispy chicken fritters

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval

Potato Mutton Fry

Ingredients

Potato Large - 2 nos

Mutton with bones - 1/2 kg

Onion medium chopped - 2 nos

Curry leaves - few

Ginger and Garlic paste - 1 and 1/4 tbsp

Red Chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Water - 1/4 cup

Oil - 3 tbsp

Urulai kizhangu Mutton Varuval

Method

Peel the potato skin, chop into cubes and boil until 3/4th done.

In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.

Pressure cook mutton until tender for 15 mins.

Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 

Keep pan on high heat and cook until the gravy dries up. 

Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.

Serve hot mutton potato fry with steamed rice or with chapati.

Aloo Mutton Fry

Nethili Meen 65/ Nethili Meen Varuval

Nethili Meen 65

Ingredients

Nethili Meen/ Anchovies fish- 1/2 kg

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 2 tsp

Turmeric powder- 1/4 tsp

Garam masala powder- 1 tsp

Lemon juice- 1 tsp

Salt to taste

Corn flour- 1 tsp

Maida/ All purpose flour- 1 tsp

Oil to shallow fry

Nethili Meen 65

Method

Clean and wash the fish pieces. In a large bowl combine all the ingredients except oil to a smooth paste, marinate the fish pieces in masala paste for at least 30 mins

Heat oil in a pan to shallow fry, add the marinated fish pieces and fry until crisp. Serve hot nethili 65 as starter or with steamed rice and sambar.

Chilli Chicken 65 Recipe

One regular reader requested me to post Chilli chicken 65 recipe, she said her whole family is fond of Sakthi Chilli Chicken 65. She wanted to prepare the same kind of recipe with home made masala. There is nothing unusual in preparing chilli chicken 65, its a simple chicken 65 recipe with hot kick and powdered whole spices.

Chilli Chicken 65 recipe

Ingredients

Chicken pieces- 1/2 kg( 1 pound)

Garlic powder- 1/2 tbsp

Ginger powder- 1 tbsp

Red chilli powder( hot variety)- 2 tsp

Green chilly paste- 1 tsp

Spice masala powder- 1/2 tsp(+/-)

Ajinomoto- 1/4 tsp

Red food color- few pinch

Salt to taste

Groundnut oil- 3 tbsp

Vinegar- 1 tsp

Lemon juice- 1 tsp

Oil to deep fry

Ingredients to make spice masala powder

( dry roast and grind below ingredients to fine powder, sieve and store)

Cloves- 1 tbsp

Cardamom- 5 nos

Cinnamon sticks 1" piece- 4 nos

Fennel seeds- 1 tbsp

Jathipathri/ Mace- 1 no

Sakthi masala style chilli chicken 65

How to make chilli chicken 65

Marinate chicken pieces with garlic powder, ginger powder, red chilly powder, green chilly paste, spice masala powder, ajinomoto, red food color, salt, groundnut oil, vinegar and lemon juice. Allow the chicken to marinate for at least half an hour. Heat oil in a pan to deep fry, carefully drop marinated chicken pieces into hot oil. Fry on medium heat until chicken pieces are cooked and golden brown. Garnish with fried curry leaves and serve.

Chilly Chicken 65

Varutha Mutton Chops/ Fried Spicy Lamb Chops Recipe

Few years back my Mutton Chops recipe got published in the Hindu Newspaper, here is what they had written and goes the recipe as well. I have also added the screen shots of the Newspaper and website links.

Spicy Lamb Chops Recipe

"This recipe, originally my great-grandmother's, was handed down to me by my grandmother. It is common to prepare mutton chops in gravy, but in this recipe it is deep-fried.

What you need

Mutton chops -1/2 kg, Ginger, chopped - 50 gm, Green chillies, chopped - 8, Eggs – 1 or 2, Red chilli powder - 1 tsp, Turmeric powder - 1 tsp, Salt - to taste, Oil- to shallow fry.

Varutha Mutton Chops

Cooking instructions

Clean and wash the mutton chops. In a mixer add ginger, green chillies, 1/2 tsp turmeric, salt and grind together to form a smooth paste.Mix the paste and the mutton chops and marinate for 10 minutes.Add the marinated mutton chops along with 1/4 cup of water in a pressure pan, and pressure cook for 20 minutes.Uncover the pan, and cook till the gravy turns dry and the pieces are well-coated.In a medium bowl beat the eggs with turmeric, chilly powder and a little salt.Heat a sauce pan, with enough oil to shallow fry. Dip each mutton chop in the beaten egg mixture and fry till golden brown. Serve hot.

Mythreyi Dilip is passionate about cooking and is working on a cookery book on international recipes in Tamil. She lives abroad."

Fried Lamb Chops

Recipe Published on The Hindu Newspaper website

Goan Fish Fry- Goa style fish fry.

Goan Fish Fry

Ingredients

Fish slices-1/2 kg( 500 gms)

Turmeric powder-1/4 tsp

Kashmiri red chillies-10 nos( +/- to taste)

Garlic cloves-4 nos

Cumin powder-2 tsp

Vinegar or lemon juice-1 tsp

Salt-1 tsp( +/- to taste)

Rice flour or Powdered Rava( sooji)-1 cup

Fish Fry-Goa Style

Method

Clean fish slices and set aside.

Soak Kashmiri red chillies and garlic cloves in 1/4 cup hot water.

Grind the soaked and drained red chillies, garlic, cumin powder, vinegar and salt to fine paste.

Spread this ground masala paste on both sides of fish slices and set aside for 10 minutes.

Heat oil in a pan to shallow fry, spread the rice flour on a plate.

Take a fish slice pat both sides with rice flour and fry in hot oil till golden browned and crispy on both sides. Do the same with rest of fish slices. Serve hot as starter or as side for rice etc. 

Goa Style Fish Fry

Kilangan Fish Fry/ Kizhanga Meen Varuval

Meen Varuval Kizhanga

This is an basic South Indian fish fry recipe. With very few ingredients traditional home style fish fry is ready in minutes.

Ingredients

Kizhangan Fish( or any small sized fish)- 500gms

Red Chilli powder- 2tsp

Coriander powder- 3tsp

Turmeric powder- 1/2tsp

Salt- 1tsp

Water few tbsp

Oil to shallow fry fishes

Tamilnadu Fish Fry

Method

Cut, clean the fishes and set aside.

Add red chilli powder, coriander powder, turmeric powder, salt and 1 tbsp water to a bowl, mix well to make smooth chilli paste.( if the prepared chilli paste is too thick and little more water). Add the cleaned fishes to the chilli paste and marinate well. Heat oil in a pan to shallow fry the fish pieces, when oil is hot add fish pieces and fry on medium heat until fish pieces are cooked and golden browned on both sides. Serve hot Kilangan Fish Fry with steamed rice, home style fish curry--Click for recipe or with sambar.

Home Style Fish Fry

Spicy Egg Masala/ Kodi Guddu Vepudu

  

Spicy Egg Masala

This a very spicy and tasty Andhra Egg Masala, goes well with steamed rice, chapati or Biryani.

Ingredients

Eggs-5 nos

Onion medium sized( chopped)-2 nos

Tomato small sized( chopped)-1 no

Green chilly( sliced)-1 no

Ginger and Garlic paste-1 tsp

Red chilly powder-1 tsp

Turmeric powder-1/2 tsp

Everest brand Chicken masala powder-2 tsp

Curry leaves-few tbsp

Coriander leaves( chopped)-few tbsp

Oil-3 tbsp

Salt to taste

Egg Masala

Method

Boil the eggs in water for 20 mins or until hard boiled. Shell the cooked eggs and set side. Heat 1 tbsp oil in a pan, when hot add the shelled eggs, red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt. Fry for few mins till the eggs are slightly browned on outside. Remove the fried eggs and set aside. In the same pan heat 2 tbsp oil, when oil is hot add the chopped onions, green chilli, chopped tomato and chopped curry leaves. Saute for few secs until onion turns pale, add the ginger and garlic paste and fry until the raw smell leaves. Now add the rest of turmeric powder, Everest chicken masala powder and salt. Add few tbsp water and boiled eggs to the pan, stir everything well and cook on medium heat for 5 mins or until the masala slightly thickness. Finally garnish the egg masala with chopped coriander leaves. Serve Spicy egg masala/ Kodi Guddu Vepudu with roti or steamed rice.

Kodi Guddu Vepudu

Fish Manchurian Dry Restaurant Style

Fish Manchurian

Ingredients

Fish pieces cubed( I used Seer fish/ Vanjaram)- 500 gms

Onion medium diced- 1 no

Spring onions whites finely chopped- 2 tbsp

Green chilli diagonally sliced- 4 nos

Capsicum/ Green bell pepper diced- 1 no( optional)

Ginger minced- 1" piece

Garlic cloves minced- 4 nos

Spring onion greens chopped- 2 tbsp

Dark soya sauce- 2 tsp

Red chilli paste or powder- 1 tsp

Vinegar- 1 tsp

Ajinomoto- less than 1/4 tsp

Pepper powder- 1/4 tsp

Salt- 1 tsp

Sugar- 1/4 tsp

Oil- 3 tbsp

Restaurant Style Fish Manchurian

Ingredients for batter

Corn flour- 4 tbsp

Maida/ All purpose flour- 4 tbsp

Rice flour- 2 tbsp( optional)

Cooking soda/ Baking soda- few pinches.

Red chilli powder- 1 1/2 tsp

Ajinomoto- less than 1/4 tsp

Salt- 1/2 tsp

Kesar/ Red food color- few pinches

Water required

Oil to deep fry

Fish Manchurian Dry

Method

In a deep bowl combine the batter ingredients, add required water, mix well and make a semi thick batter. Heat oil in a pan to deep fry, when oil is hot dip the fish pieces in the prepared batter, coat fish pieces well with batter and drop carefully into hot oil. Fry the fish pieces until golden brown and drain the fried fish pieces on paper towel( fish pieces will cook within one minute). Next to prepare sauce, heat 3 tbsp oil in a pan when hot add diced onion, chopped spring onion whites, sliced green chilli, minced ginger, minced garlic and diced capsicum. Stir fry the onion and other ingredients on high heat for a min. Now lower the heat and add dark soya sauce, red chilli paste, vinegar, ajinomoto, pepper powder, sugar and salt to the pan. Stir fry for few more seconds and add the fried fish pieces. Increase the heat and stir fry until the fish pieces are coated well with onion mixture and are dry. Finally garnish with spring onion greens and remove from heat. Serve hot restaurant style fish manchurian dry with fried rice or noodles of your choice.

Chettinad Chicken Masala

Chettinad Chicken Masala

Ingredients

Chicken with bone- 500 gms

Onion medium chopped- 1 no

Tomato small chopped-1 no

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coconut milk( thick)- 1 cup

Salt to taste

Oil to fry

Dry red chilli- 2 nos

Curry leaves few

Bay leaf- 1 no

Cinnamon- 1 stick

Cardamom- 2 nos

Roast and grind to fine powder

Coriander seeds- 2 tbsp

Jeera/ cumin seeds- 1 tsp

Sombu/ fennel seeds- 1 tsp

Pepper- 1/4 tsp

Cashew nuts- 6 nos

Masala Chicken

Method

Heat oil in a pan when hot add dry chilli, curry leaves, bay leaf, cinnamon, cardamom and fry for few seconds. Add the chopped onions and saute until transparent. Now add the chicken pieces and fry until it turns white. Add the chopped tomato, ground masala powder, chilli powder, turmeric and required salt. Add thick coconut milk and 1 cup water to the chicken and bring it to boil. Cover pan with lid and simmer for 20 mins or until chicken is cooked. Remove the lid, increase heat and fry chicken until semi dry.

Pepper Chicken Fry.

Pepper Chicken Fry

Ingredients

Boneless chicken cubes- 500 gms

Cornflour-4 tbsp

Maids/ All purpose flour- 2 tbsp

Cooking soda- 1/4 tsp

Salt- 1/2 tsp

Minced onion medium- 1 no

Minced garlic- 2 cloves

Crushed red chili/ red chili flakes- 1 tsp

Crushed black pepper corns- 1 1/2 tbsp

Soy sauce- 1 tbsp

Ajinomoto- 1/4 tsp

Salt- 1/2 tsp

Oil to deep fry

Black Pepper Chicken Fry

Method

Sieve cornflour, maida, cooking soda and salt. Pat dry the chicken pieces and dust with flour mixture. Heat oil in a wok, when hot add the flour dusted chicken pieces and deep fry until golden brown and crisp. Next add 1 tbsp oil in another wok when hot add crushed red chili flakes and black pepper, saute for 2 seconds. Add minced onion and garlic, fry for a minute add fried chicken, season with soy sauce, ajinomoto and salt. Stir fry until everything is well coated on the chicken pieces. Serve black pepper chicken hot with fried rice or noodles.

Mutton Kola Urundai Fry.

Kola Urandai

How to make Chettinad Mutton Kola Urundai.

Ingredients

Boneless Mutton( Lamb)- 1/4 kg

Fresh shredded Coconut- 5 tbsp

Onion medium chopped- 1 no

Garlic cloves whole- 6

Ginger- 1" piece

Red chilli powder- 1 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil to deep fry

Mutton Kola Urandai

Method

Grind boneless mutton pieces, shredded coconut, chopped onion, garlic cloves, ginger piece, red chilli powder, turmeric and required salt together to a fine paste without adding water.

If required add one beaten egg to the ground mutton mixture. 

Shape the ground mutton kola mixture into small balls( urundai).

Heat enough oil in a pan to deep fry, when oil is hot carefully drop the prepared mutton kola balls into the hot oil.

Fry the balls on medium heat so the mutton kola balls are well cooked inside.

Fry the mutton kola balls until golden brown and drain from oil. 

Serve hot Mutton Kola Urundai as a side dish to meal or as snack.

Note- Kola Urundai can be prepared with Chicken.
You can also prepare delicious Mutton Kola Urundai Kuzhambu with the above Mutton Kola Urundai fry recipe.

Click here for---> Mutton Kola Urandai Kuzhambu Recipe.

Fish Fry Recipe/ Vanjaram Meen Varuval.

How to make Hotel Fish Fry Recipe/ Vanjaram Fry.

Vanjaram Fish Fry

Ingredients

Vanjaram( Seer Fish) slices- 1/2 kg( 1 pound)

Kashmiri Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Chicken masala or Meat masala powder- 2 tsp

Cornflour- 2 tbsp

Lemon juice- 1 tbsp

Salt- 1 1/4 tsp

Oil required

Seer Fish Fry

Method

Clean and wash the fish slices and set aside.

Make a smooth masala paste out of red chilli powder, chicken masala powder, turmeric powder, cornflour, lemon juice and salt( if required 1 tbsp water can be added to make paste). 

Spread this masala paste generously on fish slices and allow the fish slices to be marinated in the masala for 1 hour.

Heat 1 tbsp oil in a pan or tawa, when oil is hot place the fish slices on the pan and cook the fish slices both sides until golden brown in color and crispy. 

Serve hot fish fry with Steamed rice, Sambar and Rasam.

Fish Fry

Prawn( Shrimp) Greens Thoran/ Era Keerai Poriyal

Prawn is a versatile seafood, prawn can be added to any recipes like fry, curry, thoran( poriyal) or to rice preparations. This Chettinad Prawn Keerai Poriyal is a popular dish, its a custom in our home to add prawns to any kinds of poriyal( thoran) or varuval( dry fry). Everyone from kids to adults love this side-dish, even adults or  kids who neglect eating greens( keerai) will love this greens preparation.

Prawn Greens stir fry

Ingredients

Prawns/ Shrimp- 250 gms( 1/2 pound) 

( small sized prawns are preferred, if medium sized prawns were available, cut each prawns into half)

Any type of Greens( Keerai)- 1 bunch

( we can use ponnanganni keerai, palak( spinach), arai keerai, mulai keerai etc)

Onions medium( sliced)- 1

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tsp

Mustard seeds/ Vadagam- 1 tsp

Shredded fresh coconut- 1/4 cup

Prawn Keerai Thoran( Poriyal)

Method

Heat oil in a pan, when oil is hot add the mustard seeds/ vadagam and allow to crackle. 

Now add the chopped onions and fry until onion turns light color.

Next add prawns and fry until prawns become pale in color. 

Now add the chopped greens, red chilli powder, turmeric powder and required salt. 

Add 1/4 cup of water to the pan and cover the pan with lid. 

Reduce the heat and cook the greens until tender.

When the greens are cooked, increase the heat, add the shredded coconut and fry until the greens are dry. Serve hot with steamed rice or roti.