Chicken Keema paratha

Quantity INGREDIENTS

For Dough

1 cup Maida / All Purpose Flour

1 tbsp Oil

1/2 tsp Salt to taste

Water

For Chicken Keema stuffing

250 g Boneless Chicken pieces

1/4 tsp Pepper Powder to season Chicken

1 Tbsp Ginger Garlic Paste

1/4 tsp Turmeric powder

1 tsp Coriander Powder

1 tsp Cumin Powder

1 tbsp Chilli Powder

2 Green Chilies

1 Tbsp Oil

coriander leaves

Salt to taste

Cooking Method

Step 1) Let’s start by making the dough. In a bowl add in the all-purpose flour, some salt and then
gradually water and mix well to form a nice soft dough.The consistency it should be soft and smooth.
Now add a tbsp. of oil and coat nicely all over the dough cover and let it rest for 20 minutes.

Preparing-dough-for-Keema-Paratharesting-the-dough-for-making-keema-paratha

Step 2) Meanwhile let’s make the stuffing for that in a pan add the chicken pieces and season with
some salt and pepper. We need to get rid of all the moisture form the chicken. Once the chicken is
nicely cooked transfer this to a blender and shred the chicken and keep it aside.

Cooking-chicken-for-keema-parathamince-the-chicken-for-keema-Paratha

Step 3) Now in pan heat 1 tbsp. of oil, once the oil is nice and hot add the chopped onions, some salt
and sauté it for few minutes.Once the onions are translucent add in the masalas turmeric powder ,
ginger garlic paste, cumin powder , coriander powder, red chili powder, chopped green chilies and
mix it nicely with the onions.And once the raw smell is gone add the cooked chicken and mix it well
with the onion masala mixture. After mixing everything add the chopped coriander leaves, give it a
mix and turn off the heat.
Masala-for-Chicken-Keema-parottaChicken-Keema

Step 4) Sprinkle some flour and take a small portion of the dough and spread it with your hands are
you can also use rolling pin.now after spreading place the chicken stuffing at the center.This recipes
makes around 6 parathas so divide the dough and the stuffing into 6 equal Portions gather all the
corners and seal the dough with the stuffing inside. Press it down and Dust a little four on the top
and Roll it very gently to make a circle of 6-7 inch diameter do not make it very thin.it should be a
little thick, If you see some bubble piece and break the bubble.

Stuffing-for-making-keema-parathaRolling-Chicken-Keema-Parotta

Step 5) Place it on a hot tawa and cook over medium heat.As you press it will puff up.

Flip it again and spread ½ tsp of oil and press it with spatula and cook for 30-40 seconds over
medium heat until Golden brown spots appear on both sides of paratha.
Chicken Tikka
Ingredients:
For Butter Chicken Base:
4 tbsp thick Yogurt
1 tbsp Ginger Garlic paste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Garam masala powder
1 tbsp Kashmiri Chili powder
1 tbsp Lemon juice
2 tbsp Oil
required salt
1/4 tsp Pepper
1/2 kg Boneless chicken pieces
1 Capsicum / Bell pepper
1 Onion

Instructions:
In a mixing bowl add the masalas and mix well
Add chicken, bell peppers and oniona nd combine well with the masalas
Arrange the marinated chicken on a skewer and cook until the chicken is fully done
Our Chicken Tikka is ready to be served.
Chicken Manchurian

500g boneless Chicken

1 Egg
3 tbsp All purpose flour / Maida
3 tbsp Corn starch or corn flour
1/2 tsp Chili powder
Salt and Pepper
For Manchurian
3 tbsp Oil
1 tbsp Finely chopped Ginger
1 tbsp Finely chopped Garlic
1 Onion
1 Capsicum / Bell pepper
2 tbsp Chilli sauce
2 tbsp Tomato sauce / Tomato ketchup
1 tbsp Soy sauce (light soya sauce)
1/2 tsp Pepper powder
required Salt
Spring Onions for garnishing
For Semi Gravy
1 tbsp corn flour + 1/4 cup water
Cooking Method
Step 1) In a mixing bowl add the chicken pieces, egg, maida ,corn flour, chili powder ,Salt
and pepper. Mix well to for a semi thick batter. The batter should be little thick, you can
adjust the flour to make the batter thick.
Step 2) Marinate the chicken for 15 minutes if you prefer , then fry it in hot oil. Once they
become crispy take it off from the oil and set aside.
Step 3) Now in a pan heat oil and add finely chopped ginger, chopped garlic and saute it for
a minute until the raw smell is gone.Then add chopped onions and cook for a minute until it
turns translucent. Then add bell peppers / Capsicum and cook for a couple of minutes.
Step 4) Now its time to add the sauces - chilli sauce, tomato ketchup, Soy sauce and mix
well. If you want the recipe to be dry then we can add the fried chicken at this stage and mix
with the sauces and turn off the heat after a couple of minutes, but if you want little gravy
then dissolve corn starch in water and add it to the pan. once it thickens up a bit add the
fried chicken and cook for another 2 minutes. Finally add required salt, some pepper and
garnish with chopped spring Onions.
That's it our delicious chicken Manchurian is ready to be served with naan, fried rice and
roti. Please do try this recipe at home and share it with your friends and family members -
Spread the Joy of Cooking !!!
Quantity
Ingredients for Dry fish Kulambu
4 pieces
Dry fish / Karuvadu / any variety
For Karuvattu masala / Dry fish Masala
1 tbsp
Oil
1/4 tsp
Fenugreek seeds / Venthayam
1 tsp Pepper corns / Milagu
1 tsp Cumin Seeds / Jeeragam
3 Cloves Garlic
10-12 Shallots / chinna vengayam
1 Tomato
1/4 tsp Turmeric powder
2 tsp
Chilli Powder
3 tsp Coriander Powder
1 cup Grated Coconut
For Karuvadu Kulambu / Dry Fish Curry
2 tbsp Oil
1/4 tsp Mustard seeds
2 Brinjal / eggplant
1 Drumstick
Lemon size tamarind soaked in water / nellikai size Pulli
Water
few Curry leaves
Salt to taste
Instructions:

heat oil and add all the ingredients listed below Dry fish Masala except coconut and cook for few
minutes until shallots and tomato turns soft

Grind the masala along with coconut and keep it aside

Heat oil in a pan, and add mustard seeds,then add eggplant and drumstick and cook for few minutes

Then add the coconut masala mixture, tamarind extract, water and salt

once the gravy comes to a boil add the dry fish and coo for 10-15 minutes

Finally garnish the Dry fish Curry with some curry leaves

Our Delicious Karuvattu Kulambu is ready to be served with rice.

Chettinad Crab Masala

1 kg crab (king crab)

Dry roast

1 Cup Grated coconut

1 tbsp pepper corns

1 tbsp cumin seeds

2 dry red chilies

To make crab masala

1 tbsp ginger garlic paste

1(250g) Large Onion

2(150g) Tomato

1/4 tsp Turmeric Powder

1 Tbsp Coriander Powder

2 tbsp Chili Powder (can adjust according to your taste)

1/2 tsp Mustard Seeds

Salt to Taste

Curry Leaves for Garnishing

Cooking Method

Step 1) Dry roast 1 cup grated coconut, pepper corns, cumin seeds, dry red chilies for 3 minutes on a
medium heat.Then grind the coconut mixture into a fine paste

Coconut-MasalaGrinding

Step 2) to make crab masala heat some oil , add mustard seeds once the seeds pops out add green
chilies add chopped onions ,required salt and saute until the onions are golden

Then add ginger garlic paste and cook for 2 more minutes or until the raw smell is gone
mustard_green_chilies_onionGinger_Garlic_Paste

Step 3) Add the masalas turmeric powder, coriander powder and chili powder (I have added 2 tbsp
chili powder I am making it very spicy) and mix well.Then add chopped tomatoes and cook until the
tomatoes are soft and well cooked (If you like the gravy to be very smooth then grind the cooked
onions and tomatoes)

Crab-MasalaTomatoes

Step 4) Add the ground coconut paste(from step 1) ,add required water and cook for 5 - 7 minutes

after the gravy boils add the cleaned and scored crabs, cover and cook for 15 - 20 minutes based on
the size of your crab
Nandu-MasalaKing-Crab-Curry

Step 5) after the crabs are nicely cooked add some curry leaves for garnishing and serve

Chettinad-Nandu-MasalaChettinad-Crab-Curry

Notes:

Score the crabs,only then the masalas and the curry will enter the crab meat more efficiently

Some crabs contains salt in it so keep an eye on salt level

For small crabs cook for 8- 10 minutes

Don't add coriander leaves (add curry leaves to get a nice flavor)

This is a spicy version (you can adjust the spiciness according to your taste) Reduce the chili power to
1 tbsp.
spicy crab curry
Quantity INGREDIENT
1/2 kg crab (king crab)
2 tbsp Oil
2 tsp cumin seeds
2 tsp fennel seeds
1 tbsp pepper corns
2 Green chilies
1 tbsp ginger garlic paste
1(250g) Large Onion
2(150g) Tomato
1/2 tsp Turmeric Powder
1 Tbsp Coriander Powder
2-3 tsp Chilli Powder
1/2 cup Grated Coconut
3 Cardamom
2 Cloves
1/2 tsp Mustard Seeds
Salt to Taste
Curry Leaves for Garnishing
Cooking Method
Roast 2 tsp cumin seeds,2 tsp fennel,3 tsp pepper corns in 1 tbsp oil for a minute
Add sliced onions(250g) ,required salt and saute for 2 more minutes
Once the onions are golden add 2 green Chillies and 1 tbsp of ginger garlic paste and saute
until raw smell is gone
Add the masalas turmeric powder,chilli powder and coriander powder and saute it for a
minute and turn off the heat
Grind the onion mixture along with some grated coconut and make it into a smooth paste
Again Heat 1 tbsp oil and add cardamom pods, cloves and mustard seeds and allow the
seeds to pop
Add the ground coconut onion masala paste and also add required water and bring the
gravy to a boil
Now add the cleaned and scored crab (if you are using big crabs its very important to score
the crabs only then masalas will diffuse into the meat more efficiently)
Cover and cook for 15-20 minutes (in case of small crabs cook for 10 minutes)
To add more flavor add some curry leaves for garnishing and turn off the heat and serve the
delicious crab curry over rice .Happy Cooking!!!