If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

Print

Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

Print

Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

SEO Keywords
red chilli chicken masala, spicy chicken masala, south indian chicken gravy, chicken masala for rice, chicken masala for roti, kashmiri chilli chicken, hotel style chicken masala, clay pot chicken curry, easy spicy chicken curry

The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

It has a soft and crumbly texture — not too soft like upma and not too dry like podimas.
Perfect for busy mornings and weight loss diet.

How to make Ragi Aval Egg and vegetable stir fry

Now lets see how to make this Finger millet egg and vegetable stir fry or the ragi aval upma recipe

Ingredients

• Ragi aval – 1 cup
• water – 1/2 cup
• eggs – 4 (for vegetarian version add panneer and vegan version, add tofu)
• vegetables of your choice – 1/4 cup oi – 2 tbsp
• mustard seeds – little
• urud dal – 1/2 tsp
• cumin seeds – 1/2 tsp
• green chilli – 2 chopped finely
• curry leaves – a handful
• asafoetida – little
• onion – 1 medium sized
• salt – as per taste
• turmeric – less than 1/4 tsp
• coriander leaves for garnishing

Description

• Soak ragi with half cup water. use the same cup used for measuring the ragi.
• Heat oil in a pan.
• Add mustard, urud dal, cumin and fry a min.
• now add the green chilli, cury leaves and asafoetida.
• Add the onion and saute well.
• Add vegetables and sauté well.
• Break eggs and scramble well with the mixture.
• Add soaked ragi aval and mix well
• Add salt and turmeric. Cook until crumbly texture forms.
• Garnish with coriander and serve hot.

Tips

Do not over soak ragi aval.
Cook in medium flame to maintain crumbly texture.
Add more vegetables for kids.

FAQ

Is Ragi Aval good for weight loss?

Yes, it is rich in fiber and keeps you full for longer.

Can I skip egg?

Yes, you can make it completely vegetarian. Add panneer to make it as a vegetarian dish and add tofu to make it full vegan dish

Can it be stored?

Yes you can store it. But I advice you to consume with in the same day, so you can feel the freshness of egg and ragi.

ragi aval egg recipe
millet breakfast recipe
healthy ragi flakes recipe
protein rich breakfast
south indian millet recipes

The post Ragi Aval Egg and vegetable stir fry Recipe | Healthy Millet Breakfast appeared first on Learning-to-cook.

Non Vegetarian Recipes

CHICKEN RECIPES

****************

Soup

1. Thick chicken soup

Side dish – Gravy

1. 1. Simple chicken gravy for beginners
   2. Spicy country chicken kurma
   3. Coriander chicken gravy
   4. Chettinad Pepper chicken
   5. Chicken cashew gravy
   6. Chicken Kurma
   7. Chicken manchurian
   8. Nadan Kozhi Curry ( Kerala chicken curry )
   9. Chicken Kuzhambu step by step – Simple version
   10. Chicken Gravy step by step
   11. Kaju chicken – spicy version
   12. Arachuvitta Naatu Kozhi Kuzhambu
   13. Karaikudi Chicken Fry (semi gravy)
   14. Butter Chicken / Murgh Makhani Recipe
   15. Red chilli chicken recipe
   16. Bachelor Chicken Curry

Side dish – Dry

1. Country chicken fry / Naatu kozhi varuval
2. Popcorn Chicken
3. Chicken tikka in skewer
4. Chicken franks – fried in indian style
5. Chicken tikka
6. Chicken 65
7. Pepper chicken chettinad – dry
8. Easy Chicken Masala for beginners
9. Chicken 65 – version 2 (Restaurant Style)
10. Crispy Chicken Fry (like KFC)
11. Ginger Chicken Fry – Dry version
12. Butter Chicken Roast
13. Garlic Tomato Chicken Roast
14. Chilli Chicken Dry Version
15. Quick Chicken Fry

Biryani

1. Chicken Biryani
2. Country chicken Biryani

********************************************************************************

FISH RECIPES

*************

Sides – Gravy/Kuzhambu

1. Meen Kuzhambu (Sankara meen kuzhambu) – Amma Special
2. Karuvadu Kuzhambu / Dry fish gravy
3. Vaala karuvadu vathakkal
4. Ikan bilis sambal / Nethili Sambal
5. Meen Molee / Fish in coconut milk
6. Nethili Karuvadu Kuzhambu
7. Singapore Fish Head Curry
8. Nethili Karuvadu Thokku

Sides – Dry

1. Masala Fish Fry
2. Anchovies dry fish fry / Nethili karuvadu varuval
3. How to make Sura Puttu / Scrambled shark
4. Fish Manchurian – dry
5. Vaalai karuvadu fry / Ribbon dry fish fry
6. Simple Fish Fry
7. Anchovies Fish Fry
8. Kerala Style Pomfret Fry
9. Andhra Style Fish Fry
10. Indian Style Salmon Fish Fry
11. Small Fish Fry 
12. Curry Leaves Fish Fry

********************************************************************************

PRAWN RECIPES

***************

Sides – Gravy

1. Prawn Roast in Kerala Style / Chemeen Roast
2. Goan Shrimp Curry
3. Prawn Pepper Gravy
4. Prawn Kuzhambu
5. Tom yam Coconut prawns
6. Prawn Gravy
7. Prawn Thokku / Shrimp Thokku
8. Malabar Prawn Curry
9. Goan Prawn Vindaloo
10. Andhra style spicy prawn curry
11. Coconut Prawn Curry
12. Kadai Prawns 
13. Prawn Masala Goan Style

Sides – Dry / Starters / Snacks

1. Prawn Pakora
2. How to make Crispy Prawns – step by step
3. Prawn fry
4. Prawn Cutlets
5. Prawn Tikka
6. Prawn 65
7. Andhra Style Prawn fry
8. Garlic Butter Prawns
9. Goan Prawn Fry – Simple method
10. Restaurant Style Prawn Fry

Biryani / Rice

1. Prawn rice sevai Biryani
2. Prawn Dum Biryani
3. Prawn Pepper Fried Rice
4. Prawn Biryani using Coconut Milk
5. Spicy Prawn Fried Rice

********************************************************************************

EGG RECIPES

*************

1. French Toast
2. Muttai Kurma / Egg Kurma
3. Egg Biryani
4. Egg Podimas / Scrambled egg
5. Egg and Capsicum Gravy
6. Egg Balchao
7. Spicy Egg Masala
8. Egg Thokku
9. Muttai Kuzhambu (udacha mutta kulambu)
10. Scrambled Egg Curry
11. Vegetable Egg Burji
12. Egg Pepper Masala
13. Masala Egg Roast 
14. Fried Egg Sandwich
15. Masala French Toast
16. Quick Egg Fry
17. Egg fried rice in 5 min
18. Easy Egg pepper fry
19. Egg Cutlet
20. Podi Muttai
21. Ragi Aval and Egg fry

********************************************************************************

MUTTON RECIPES

***************

1. Mutton Soup
2. Mutton Pepper Fry
3. Mutton Kola Urundai 
4. Mutton Biryani
5. Mutton Kuzhambu
6. Mutton Masala
7. Mutton Semi Gravy
8. Mutton Kola Urundai – my father’s version
9. Mutton Pepper Masala

The post Non-Vegetarian Recipes Index | Indian Non veg recipes appeared first on Learning-to-cook.

Prawn Vindaloo | Goan Shrimp Vindaloo recipe with step by step instructions for your easy understanding and learning.

How to make Prawn Vindaloo

You can also check my collection of all non veg recipes index

Step by step instructions for Vindaloo Recipe

Ingredients 

Prawns – 20nos
Onion – 2 finely chopped
Tomato – 1
Vinegar – 2 tbsp
Red chillies – 5 to 6
Black pepper corns – 1 tsp
Cumin seeds – 1/2 tsp
Cinnamon stick – 1 inch (crushed)
Cloves – 5 to 6
Mustard seeds – 1/4 tsp
Ginger garlic paste – 2 tsp
Curry leaves – 2 springs
Sugar – 1 tsp
Turmeric powder – 1/5 tsp
Salt – as per taste
Coriander leaves for garnishing

 

Method 

 

1. Clean the prawns with salt and keep ready. Take all the spices and curry leaves mentioned in the ingredients. 

2. Slightly fry them, adding little oil.

3. Transfer the content to the food processor or mixer. Add the vinegar.

4. Grind to a smooth paste.

5. Add the onions.

6. Again grind to a smooth paste.

7. In a wok or kadai, add the oil. Add the mustard seeds. When it splutters, add the cumin, curry leaves and onion. Fry onions till translucent.

8. Add the chopped tomatoes.

9. Let them cook nicely. After that, add the ground paste.

10. Add the salt and turmeric powder.

11. Add the prawns. Let the prawns cook nicely.

12. Prawn leaves out water. Cook till all water evaporates and oil starts oozing out from the gravy. Add sugar finally. Cook for a min and switch off the stove.

13. Yummy and tasty Prawn Vindaloo is ready.

 

 

Yummy Prawn Vindaloo is ready 

Notes:
1. We can add the potato along with this dish.
2. You can add a tbsp of ghee while roasting the spices. It adds more flavor

 

Recipe for Prawn vindaloo | Goan shrimp vindaloo

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Prawn Vindaloo | Goan Shrimp Vindaloo

Prawn Vindaloo is a Goan dish and it has gone into my favorite list immediately when I tasted it. This is the first time i am trying out this recipe and came out so so good. All my family members loved this recipe so much. I am not sure, whether the traditional recipe has sugar in it, but I added it in order to reduce the spiciness.

Course Side Dish

Cuisine Indian

Keyword goan shrimp vindaloo, prawn vindaloo

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 450kcal

Author Akila

Ingredients

• Prawns – 20nos
• Onion – 2 finely chopped
• Tomato – 1
• Vinegar – 2 tbsp
• Red chillies – 5 to 6
• Black pepper corns – 1 tsp
• Cumin seeds – 1/2 tsp
• Cinnamon stick – 1 inch crushed
• Cloves – 5 to 6
• Mustard seeds – 1/4 tsp
• Ginger garlic paste – 2 tsp
• Curry leaves – 2 springs
• Sugar – 1 tsp
• Turmeric powder – 1/5 tsp
• Salt – as per taste
• Coriander leaves for garnishing

Instructions

• Clean the prawns with salt and keep ready. Take all the spices and curry leaves mentioned in the ingredients.
• Slightly fry them, adding little oil.
• Transfer the content to the food processor or mixer. Add the vinegar.
• Grind to a smooth paste.
• Add the onions.
• Again grind to a smooth paste.
• In a wok or kadai, add the oil. Add the mustard seeds. When it splutters, add the cumin, curry leaves and onion. Fry onions till translucent.
• Add the chopped tomatoes.
• Let them cook nicely. After that, add the ground paste.
• 10. Add the salt and turmeric powder.
• 11. Add the prawns. Let the prawns cook nicely.
• 12. Prawn leaves out water. Cook till all water evaporates and oil starts oozing out from the gravy. Add sugar finally. Cook for a min and switch off the stove.

Notes

1. We can add the potato along with this dish.
2. You can add a tbsp of ghee while roasting the spices. It adds more flavor

*Post first published on April 21 2015. Updated with Recipe

The post Prawn Vindaloo | Goan Shrimp Vindaloo appeared first on Learning-to-cook.

 

How to make Mutton Kuzhambu

Mutton kuzhambu recipe with easy step by step instructions for your easy understanding and learning.

 

Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. I do not buy mutton regularly in Singapore and after a long time, I prepared this, when my mom came here and updated the photos for this post. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that  and mostly useful for the bachelors and beginners. We can see the different styles of Mutton Kuzhambu later in coming posts.

 

Some Mutton Recipes in this website

 

Mutton Pepper Fry

Mutton Biryani

Mutton Kola Urundai

Mutton Soup

Mutton Gravy

 

 

Preparation time: 10 min | Cook Time: 35 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

 

Step by by instructions of Mutton Kuzhambu

Ingredients

• Mutton – 1/2 kg
• Onion – 2 big
• Tomato – 3
• Garlic – 7 cloves (Chopped nicely)
• Green chillies – 5
• Chilli powder – 1.5 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Cloves – 8
• Cinnamon stick – 2
• Bay leaves – 1
• Fennel – 1/2 tsp
• Salt – as required
• Oil – 3 tbsp
• Water – 5 cups
• Coconut milk – 1 cup (optional)
• Curry leaves – few
• Coriander leaves for garnishing

 

Method

• In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.

• When onion becomes brown colour, add the mutton pieces to it and saute well.

• After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.

• Add the water now.

• Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)

• When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water), 

• Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.  

• If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It  makes the kuzhambu tastier and thicker.

• Boil for another 2 min. Garnish with coriander leaves and switch off the stove. 

• Serve hot for rice.

 

 

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Mutton Kuzhambu

Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that and mostly useful for the bachelors and beginners.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword mutton kulambu, mutton kuzhambu

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• Mutton – 1/2 kg
• Onion – 2 big
• Tomato – 3
• Garlic – 7 cloves Chopped nicely
• Green chillies – 5
• Chilli powder – 1.5 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Cloves – 8
• Cinnamon stick – 2
• Bay leaves – 1
• Fennel – 1/2 tsp
• Salt – as required
• Oil – 3 tbsp
• Water – 5 cups
• Coconut milk – 1 cup optional
• Curry leaves – few
• Coriander leaves for garnishing

Instructions

• In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
• When onion becomes brown colour, add the mutton pieces to it and saute well.
• After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
• Add the water now.
• Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
• When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),
• Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.
• If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.
• Boil for another 2 min. Garnish with coriander leaves and switch off the stove.
• Serve hot for rice.

Notes

check the below notes

 

Notes:

1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.

2. The spice level can be varied according to your taste buds. 

Post first published in July 13th 2010. Now updated with more information

The post Mutton Kuzhambu | How to make Mutton Kuzhambu appeared first on Learning-to-cook.

Prawn Masala Goan Style

Prawn Masala Goan style recipe with step by step instructions and a video for your easy understanding and learning.

This Prawn Masala Goan Style recipe, I got the Idea from here and adjusted the spiciness according to our family tatste buds. We all loved this prawn masala and had with chappathi. You can also have this with dosa or idli or naan.

This Prawn masala goan style is little bit tangy than other normal prawn masala which I have prepared earlier. But I loved this tanginess. If you dont like more tangy taste, then you can skip the addtion of Lemon juice and add curd/yoghurt alone.

If you like this recipe, then do check my other prawn recipes like below Prawn roast in kerala style, Goan Prawn Vindaloo, Crispy prawns, Prawn cutlets etc.

You can also check my

• list of prawns collections
• Non veg recipe collection

Video recipe of Prawn Masala Goan Style

Printable recipe of Prawn Masala Goan Style

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Prawn Masala Goan Style

Prawn Masala  Goan Style is a spicy, tangy yet tasty recipe which goes very well with any kind of dishes, like roti, chappathi, idli, dosa, naan etc.

Course Side Dish

Cuisine Goan, Indian

Keyword Prawn Masala Goan Style

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

To marinate

• Prawns – 250 to 300 gms 30 peices
• Turmeric – 1/4 tsp
• Salt – as per taste
• Kashmiri Chilli Powder – 1 tsp
• Lemon juice – from half medium sized lemon

To Grind

• Dry red chillies – 3
• Cinnamon – little
• Cloves – little
• Cumin – 1/4 to 1/2 tsp
• Tomato – 2 big chopped finely

To Make Masala

• Oil – 4 to 5 tbsp
• Cumin seeds – 1/2 tsp
• Curry leaves – 2 strips
• Onion – 1 big chopped finely
• Ginger & garlic – 1 tsp each
• Sugar – 1 tsp
• Lemon juice – little optional
• Coriander leaves – leaves

Instructions

• For this prawn masala, devein the prawns and wash them nicely and keep ready.
• I have taken 300 grams of prawns ( around 30 prawns).
• Add, turmeric, salt, chilli powder.
• Add lemon juice to this and mix well.
• Marinate for 20 to 30 minutes. This is done, so that masala gets inside the prawns and the dish tastes great.

Prepare the masala

• In a mixie jar, add the red chillies, cinnamon, cloves, cumin seeds, and the tomatoes.
• Grind all these to a smooth paste. If needed, add little water.
• In a pan, add oil and oil is little hot, add the marinated prawns.
• Saute the prawns nicely.
• Prawns gets cooked with the water from the prawns itself.
• Do not cook them fully. Just cook them only for 75%. Because, when we add to masala, it needs to be cooked again.
• To check if prawns are cooked correctly, the prawns gets curled up.
• Now remove the prawns and keep it separately.
• In the same pan, add coconut oil.
• When it is hot, add the cumin seeds again, curry leaves, and fry them slightly for 1 minute.
• Add the finely chopped onions now and saute them nicely.
• Onions needs to be sauted nicely. Add the ginger and garlic paste.
• Again fry them until the raw smell of gg paste goes off.
• Add the tomato paste now and cook them for around 10 minutes. You can cover and cook it.
• Once the paste becomes thick, include the 75% cooked prawns now.
• If masala is more thick, add little amount of water and cook the prawns for around 5 min.
• Adjust the salt now.
• Add the sugar and mix well.
• Keep the flame to low, as the prawns are already cooked well, else, they becomes rubbery.
• If you need, you can add the lemon juice or vinegar.

Step by step Instructions for Prawn Masala Goan Style

Ingredients

To marinate

• Prawns – 250 to 300 gms ( 30 peices )
• Turmeric – 1/4 tsp
• Salt – as per taste
• Kashmiri Chilli Powder – 1 tsp
• Lemon juice – from half medium sized lemon

To Grind

• Dry red chillies – 3
• Cinnamon – little
• Cloves – little
• Cumin – 1/4 to 1/2 tsp
• Tomato – 2 big chopped finely

To Make Masala

• Oil – 4 to 5 tbsp
• Cumin seeds – 1/2 tsp
• Curry leaves – 2 strips
• Onion – 1 big chopped finely
• Ginger & garlic – 1 tsp each
• Sugar – 1 tsp
• Lemon juice – little (optional)
• Coriander leaves – leaves

Method to prepare Prawn Masala Goan Style

For this prawn masala, devein the prawns and wash them nicely and keep ready. I have taken 300 grams of prawns ( around 30 prawns).

Add, turmeric, salt, chilli powder.

Add lemon juice to this and mix well.

Marinate for 20 to 30 minutes. This is done, so that masala gets inside the prawns and the dish tastes great.

Prepare the paste

In a mixie jar, add the red chillies, cinnamon, cloves, cumin seeds, and the tomatoes.

Grind all these to a smooth paste. If needed, add little water.

Fry the prawns

In a pan, add oil and oil is little hot, add the marinated prawns.

Saute the prawns nicely. Prawns gets cooked with the water from the prawns itself.

Do not cook them fully. Just cook them only for 75%. Because, when we add to masala, it needs to be cooked again.

To check if prawns are cooked correctly, the prawns gets curled up.

Now remove the prawns and keep it separately.

Prepare Gravy

In the same pan, add coconut oil or any cooking oil.

When it is hot, add the cumin seeds again, curry leaves, and fry them slightly for 1 minute.

Add the finely chopped onions now and saute them nicely.

Onions needs to be sauted nicely. Add the ginger and garlic paste.

Again fry them until the raw smell of ginger garlic paste goes off.

Add the tomato paste now and cook them for around 10 minutes. You can cover and cook it.

Tomato gravy turns thick.

Once the paste becomes thick, include the 75% cooked prawns now.

If masala is more thick, add little amount of water and cook the prawns for around 5 min.

Adjust the salt now. Add the sugar and mix well.

If you need, you can add the lemon juice or vinegar.

Garnish with chopped coriander leaves

Keep the flame to low or even can switch off, as the prawns are already cooked well, else, they becomes rubbery.

Tangy and tasty prawn masala goan style is ready.

Serve it

Notes

For getting nice red color, add the kashmiri chilli powder.

You can adjust the chilli powder, according to your taste level.

This dish will be tangy, if you do not like the tanginess of the recipe, you can avoid adding the lemon juice to the prawns while marinating.

The post Prawn Masala Goan Style | Prawn Masala appeared first on Learning-to-cook.

This Mutton semi gravy recipe goes well with idli, dosa, idiyappam, appam. you can also mix this with rice and eat it. Either way it tastes good.

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe. Also if you want to make it more spicy add one teaspoon of black pepper powder just 5 minutes before switching off the stove.

If you like this mutton recipe then don’t forget to check the other mutton recipes like

• Mutton keema balls | Mutton kola urundai
• Mutton Masala
• Mutton Pepper fry
• Mutton Kuzhambu
• Mutton biryani
• Mutton soup

Video recipe of mutton semi gravy

Printable recipe of Mutton Semi gravy

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Spicy mutton semi gravy recipe

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe.

Course Side Dish

Cuisine tamil nadu

Keyword mutton semi gravy, spicy mutton gravy

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akila

Ingredients

To cook mutton

• Mutton - 1/2 kg
• Ginger - 1 tbsp chopped
• Garlic - 1 tbsp chopped
• Turmeric - 1/2 tsp
• Salt - 1/2 tsp
• Water - 1 cup or as needed to cook mutton

To powder

• Fennel seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1/2 tsp

To prepare Masala

• Oil - 7 tbsp
• Cloves - 3 to 4
• Star anise - 2
• Cinnamon Stick - 4
• Bayleaf - 3
• Cardamom- 1
• Curry leaves - 2 springs
• Green chilli - 2 slit lengthwise
• Ginger garlic paste - 1 tbsp
• Onion - 2 big chopped finely
• Tomato - 2 chopped finely
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric - 1/4 tsp
• Salt - as per taste
• Coriander leaves - few

Instructions

Method for making mutton semi gravy

• Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.
• Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.
• Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.
• Once the Mutton is cooked, keep it aside.
• In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.
• Make it a fine powder and keep aside.
• In a big pan, add oil and when hot, add mentioned spices and fry slightly.
• Add the curry leaves and the green chilli.
• Add the finely chopped onions and saute nicely till it becomes translucent.
• Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.
• Add the tomatoes and saute well.
• Now add the chilli powder and coriander powder. Let it cook nicely.
• Add the cooked mutton alone. (do not add the Mutton stock now)
• Now add Little salt and turmeric as we have already added them while cooking the Mutton.
• Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock.
• Add the garam Masala and mix it.
• Now add the ground powder. ( cumin, Fennel and pepper).
• Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.
• Garnish with Coriander leaves.
• Serve the Yummy yummy mutton semi gravy.

Step by step instructions of Mutton Semi gravy

Ingredients

To cook mutton

• Mutton – 1/2 kg
• Ginger – 1 tbsp (chopped)
• Garlic – 1 tbsp (chopped)
• Turmeric – 1/2 tsp
• Salt – 1/2 tsp
• Water – 1 cup ( or as needed to cook mutton)

To powder

• Fennel seeds – 1 tsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1/2 tsp

To prepare Masala

• Oil – 7 tbsp
• Cloves – 3 to 4
• Star anise – 2
• Cinnamon Stick – 4
• Bayleaf – 3
• Cardamom- 1
• Curry leaves – 2 springs
• Green chilli – 2 (slit lengthwise )
• Ginger garlic paste – 1 tbsp
• Onion – 2 big ( chopped finely)
• Tomato – 2 ( chopped finely)
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric – 1/4 tsp
• Salt – as per taste
• Coriander leaves – few

Method for making mutton semi gravy

1. Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.

2  Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.

3. Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.

4. Once the Mutton is cooked, keep it aside.

5. In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.

6. Make it a fine powder and keep aside.

7. In a big pan, add oil and when hot, add mentioned spices and fry slightly.

8. Add the curry leaves and the green chilli.

9. Add the finely chopped onions and saute nicely till it becomes translucent.

10. Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.

11. Add the tomatoes and saute well.

12. Now add the chilli powder and coriander powder. Let it cook nicely.

13. Add the cooked mutton alone. (do not add the Mutton stock now)

14. Now add Little salt and turmeric as we have already added them while cooking the Mutton.

15. Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock. 

16. Add the garam Masala and mix it.

17. Now add the ground powder. ( cumin, Fennel and pepper).

18. Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.

19. Garnish with Coriander leaves.

20. Serve the Yummy yummy mutton semi gravy.

Notes

1. If you want more spiciness and peppery flavors you can add one teaspoon of pepper.

The post Mutton Semi gravy | Spicy Mutton Gravy Recipe appeared first on Learning-to-cook.

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk.

Also you can make this more spicy by adding more chili powder or black pepper. That is purely your option. Here I have a added only coconut milk and omitted the black pepper since I’m going to give this gravy to my kids. So you can test by adding these different options according to your spice level.

If you want to know how to clean the crabs you can check my video here. Also if you like other crab recipes you can check the below ones.

If you want, you can check my non-vegetarian recipe index here to see the collection of chicken recipes, seafood recipes, mutton and egg recipes.

Now let us see the preparation of crab gravy using coconut milk with step by step instructions.

Video recipe of crab gravy using coconut milk

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Crab gravy using coconut milk recipe

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk

Course Side Dish

Cuisine Indian

Keyword crab gravy using coconut milk

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

For marination

• Crabs - 2
• Chili powder - 1/2 a teaspoon
• coriander powder - 1/2 teaspoon
• salt - 1/2 teaspoon
• turmeric - 1/2 a teaspoon

To grind

• Onion - 2
• tomato - 2
• green chili - 1 or 2
• Black pepper - 1/4 tsp optional ( here I didn't add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder coriander powder, salt - 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves - little
• coriander leaves - little
• water - 1/2 cup to 3/4 cup or as needed to cook the crab
• Coconut milk - 3/4 to 1 Cup

Spices

• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Cloves - 5 or 6
• cardamom - 2
• cinnamon stick stick - 2 inch crushed
• bay leaves - 2 or 3
• star anise - 1 Or 2 I didn't add, as I didn't have at the time of cooking

Instructions

Method to prepare crab gravy using coconut milk

• Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.
• After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.
• Once the onions are translucent and the finely chopped tomatoes and the green chili.
• Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.
• In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.
• Add ginger garlic paste and fry till raw smell of ginger goes off.
• Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.
• Add the marinated crabs.
• Add salt, chili powder, coriander powder turmeric if needed.
• Add the handful of coriander and Curry leaves.
• Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.
• Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.
• Once the gravy becomes thick, switch off the stove.
• Crab Gravy is ready to be served.

Notes

See Notes Below 

step by step instructions of crab gravy using coconut milk

Ingredients

For marination

• Crabs – 2
• Chili powder – 1/2 a teaspoon
• coriander powder – 1/2 teaspoon
• salt – 1/2 teaspoon
• turmeric – 1/2 a teaspoon

To grind

• Onion – 2
• tomato – 2
• green chili – 1 or 2
• Black pepper – 1/4 tsp (optional) ( here I didn’t add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder, coriander powder, salt – 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves – little
• coriander leaves – little
• water – 1/2 cup to 3/4 cup (or as needed to cook the crab)
• Coconut milk – 3/4 to 1 Cup

Spices

• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• cloves – 5 or 6
• cardamom – 2
• cinnamon stick stick – 2 inch crushed
• bay leaves – 2 or 3
• star anise – 1 Or 2 ( I didn’t add, as I didn’t have at the time of cooking )

Method to prepare crab gravy using coconut milk

1. Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.

2. After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.

3. Once the onions are translucent and the finely chopped tomatoes and the green chili.

4. Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.

5. In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.

6. Add ginger garlic paste and fry till raw smell of ginger goes off.

7. Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.

8. Now Add the marinated crabs.

9. Now Add salt, chili powder, coriander powder turmeric if needed.

10. Add the handful of coriander and Curry leaves.

11. Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.

12. Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.

13. Once the gravy becomes thick, switch off the stove.

14. Crab Gravy is ready to be served.

Yummy yummy crab gravy with coconut milk is ready.

Notes

1. As mentioned you can increase the green chili according to your spice level.

2. also you can add half teaspoon of black pepper along with the green chili and tomatoes and grind and use as usual.

3. Since we add coconut milk this gravy will have mild spiciness and little bit of sweetness.

The post Crab gravy using coconut milk | Indian Crab Recipes appeared first on Learning-to-cook.

 

Small Fish Fry Recipe – Fish fry is always our family favorite dish. Though I prepare different fish fry recipes like vanjaram fry, masala fish fry etc., I always admire the taste of small fish fry. I don’t know why, but I love them a lot. In Singapore whenever I get a chance to see the small fishes, I immediately buy them. This small fish fry I tried last but before week and last week tried Village style Fish Curry with these small fishes and I don’t have any words to describe it. Will see that fish curry in my coming post and today lets see the small fish fry preparation.

 

Small Fishes are always the tastier ones compared to the other fishes. That too fishes which we get from lakes, rivers etc have more mullu (bones) but they tastes great. if you want to know the fish names in english, tamil, telugu, malayalam check my collection.

You can check all the fish recipes here and some fish fry recipes I have given below

Masala fish fry

Vanjaram fish fry

Anchovies Fish fry
Andhra style fish fry

Anchovies dry fish fry

Pomfret fry in Kerala Style 
Indian Style Salmon Fish Fry

 

 

Small Fish Fry Recipe

Preparation time: 10 min (+ 1hr marination) | Cook Time: 30 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

 

Ingredients 

Any small fish – 12 to 15 pieces
Chilli powder – 2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Ginger garlic paste – 3 tsp
Corn flour – 1 tbsp
Rice flour -1 tbsp
Lemon Juice – 1tbsp
Salt – as per taste

Method to prepare Small Fish Fry

1. Wash the fishes nicely with salt and turmeric powder nicely. Drain the water. When most of the water got drained, add half the amount of the chilli powder, coriander powder, cumin powder, salt, ginger garlic paste and turmeric and all the lemon juice and mix well. Apply this mixture inside the fishes. Leave it aside for 30 minutes.

2. Add the remaining quantity of the powder and the corn and rice flours and mix well, so that fishes are well coated. Leave it again for another 10 minutes.

3. Now in a fish frying pan, add the oil and when it is hot, slowly drop one fish at a time and start frying them on both the sides, till they become golden brown colour on all the sides. Do fry the fishes in small batches.

 

4. Once you finished frying the fish, fry some curry leaves in the same oil and add on to the small fish fry before serving. Serve the fish fry with the hot hot fish kuzhambu and white rice.

 

Yummy yummy Small Fish Fry Recipe is ready.

Notes

1. You can prepare this fish fry, with any kind of fishes.
2. Marinating the fish is important as it gives more taste to the fish fry recipe. So try to marinate atleast 30 to 40 minutes.
3. Adding corn flour and rice flour, increases the crispiness of the fish and also can reduce the spiciness, when giving to the kids. If you do not like it, you can just omit it.
4. Adding lemon juice, gives a mild tangy flavor to the fish. If you do not like it, you can very well omit that too.

Printable Recipe for Small fish fry

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Small Fish Fry

Course Side Dish

Cuisine South Indian

Keyword Small Fish Fry, South Indian Fish Fry, Village fish fry recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Akila

Ingredients

Ingredients

• Any small fish - 12 to 15 pieces
• Chilli powder - 2 tbsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger garlic paste - 3 tsp
• Corn flour - 1 tbsp
• Rice flour -1 tbsp
• Lemon Juice - 1tbsp
• Salt - as per taste

Instructions

Method to prepare Small Fish Fry

• Wash the fishes nicely with salt and turmeric powder nicely. Drain the water. When most of the water got drained, add half the amount of the chilli powder, coriander powder, cumin powder, salt, ginger garlic paste and turmeric and all the lemon juice and mix well. Apply this mixture inside the fishes. Leave it aside for 30 minutes.
• Small fish fry
• Add the remaining quantity of the powder and the corn and rice flours and mix well, so that fishes are well coated. Leave it again for another 10 minutes.
• Small fish fry
• Now in a fish frying pan, add the oil and when it is hot, slowly drop one fish at a time and start frying them on both the sides, till they become golden brown colour on all the sides. Do fry the fishes in small batches.
• Small fish fry
• Once you finished frying the fish, fry some curry leaves in the same oil and add on to the small fish fry before serving. Serve the fish fry with the hot hot fish kuzhambu and white rice.

Notes

1. You can prepare this fish fry, with any kind of fishes.

2. Marinating the fish is important as it gives more taste to the fish fry recipe. So try to marinate atleast 30 to 40 minutes.

3. Adding corn flour and rice flour, increases the crispiness of the fish and also can reduce the spiciness, when giving to the kids. If you do not like it, you can just omit it.

4. Adding lemon juice, gives a mild tangy flavor to the fish. If you do not like it, you can very well omit that too.

The post Small fish fry | Indian Fish Fry Recipes | Sunday Special Recipes appeared first on Learning-to-cook.