How to make Egg Pepper Fry | Muttai Milagu Varuval

This Egg Pepper Fry | Muttai Milagu Varuval is a famous street food recipe of Tamil Nadu and it is mostly served with chicken biryani or parotta in the road side shops.

Also there are so many styles of making this dish and what I have prepared is easiest and the spicy one. In coming days, we will see the different styles of this recipe soon.

If you love egg dishes, then I recommend some of the below tasty egg recipes.

• Quick egg fry
• Udaitha Muttai kuzhambu
• Spicy egg masala
• Masala Egg roast
• Egg thokku

You can check the full collection of egg recipes.

If you love my recipes, then do subscribe to my YouTube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the muttai milagu varuval

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Easy Egg Pepper Fry | Muttai Milagu varuval

Easy Egg Pepper Fry | Muttai Milagu varuval is so easy to make side dish recipe, which can be finished in just 4 to 5 minutes. Also this is really very spicy recipe and those who cannot bare the spicy dishes, I warn you to stay away from this dish.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword 2 min egg fry, egg pepper fry, muttai milagu varuval

Prep Time 0 minutes minutes

Cook Time 5 minutes minutes

boiling time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 200kcal

Author Akila

Ingredients

• Eggs – 4 to 5
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• curry leaves – little
• asafoetida – little
• Turmeric – 1/4 tsp
• salt – as req
• chilli flakes – 1/2 tsp
• Freshly ground black pepper powder – 1 tbsp
• Rice flour – 1 tbsp
• Coriander leaves – for garnishing

Instructions

• Hard boil the eggs, cool it down and remove the shell. Cut them lengthwise and keep it aside.

Make the Tempering

• In a pan add 2 to 3 tbsp of oil and once it is hot, add the mustard, urud dal (black gram), cumin seeds.
• Add the curry leaves and fry for a minute until the curry leaves becomes crispy.
• To this add the turmeric, salt, asafoetida and the chilli flakes. Fry these for about a minute again in low flame.
• Now add in the freshly ground black pepper powder and give a quick mix with the spices. Once you have added the pepper powder, you should not fry them in high flame or for more time. just fry in low flame for 30 sec only because the pepper gives bitter taste once fried for a long time.

Fry the eggs

• Now add in the boiled eggs and fry for a minute.
• Add in the rice flour to this. Rice flour is used to make the masala to coat well on the eggs also also gives little crispiness to the eggs and also adding the rice flour, makes the egg fry to be less spicy so that, you can give it to your kids. (This step is pure optional)
• Flip the eggs and fry the other side
• Fry the eggs for another 2 to 3 minutes until the masala are well coated with the eggs. if you want you can sprinkle little more pepper to this.
• Masala coated well.
• Switch off the stove. Garnish with coriander leaves and serve.

Video

Notes

check the below notes

Ingredients to make the recipe

• Eggs – 4 to 5
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• curry leaves – little
• asafoetida – little
• Turmeric – 1/4 tsp
• salt – as req
• chilli flakes – 1/2 tsp
• Freshly ground black pepper powder – 1 tbsp
• Rice flour – 1 tbsp
• Coriander leaves – for garnishing

Step by step instructions to make the Egg pepper fry

Lets see how to make the easy egg pepper fry with step wise pictures.

Hard boil the eggs, cool it down and remove the shell. Cut them lengthwise and keep it aside.

Make the Tempering

In a pan add 2 to 3 tbsp of oil and once it is hot, add the mustard, urud dal (black gram), cumin seeds.

Add the curry leaves and fry for a minute until the curry leaves becomes crispy.

To this add the turmeric, salt, asafoetida and the chilli flakes. Fry these for about a minute again in low flame.

Now add in the freshly ground black pepper powder and give a quick mix with the spices. Once you have added the pepper powder, you should not fry them in high flame or for more time. just fry in low flame for 30 sec only because the pepper gives bitter taste once fried for a long time.

Fry the eggs

Now add in the boiled eggs and fry for a minute.

Add in the rice flour to this. Rice flour is used to make the masala to coat well on the eggs also also gives little crispiness to the eggs and also adding the rice flour, makes the egg fry to be less spicy so that, you can give it to your kids. (This step is pure optional)

Flip the eggs and fry the other side

Fry the eggs for another 2 to 3 minutes until the masala are well coated with the eggs. if you want you can sprinkle little more pepper to this.

Masala coated well.

Switch off the stove. Garnish with coriander leaves and serve.

Serve the Spicy Easy Egg Pepper Fry as the side dish to the biryani or paratha.

Notes

1. Adding the rice flour is purely optional only. It gives light crispiness and also reduces the spiciness of the dish a little bit. Also instead of rice flour, you can add gram flour also.
2. Do not fry the egg more than 5 minutes, as it may make the egg a bit rubbery.

The post Easy Egg Pepper Fry | Muttai Milagu Varuval appeared first on Learning-to-cook.

Quick Chicken Fry recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Quick Chicken Fry

This quick chicken fry can be made very easily and does not take much time for marinating as like other chicken fry recipes.

The chicken fry is similar to the road side shops or the street food chicken fry recipe, as they don’t take much time for marinating and fry the chicken Instantly, but the taste is always great.

You can make this quickly and can be taken as an evening snack or can serve as a side dish for the chicken biryani.

This chicken fry would be crispy outside and soft inside. Also you can make this with both broiler chicken or the country chicken, but country chicken takes more time to cook.

If you are a chicken lover, then do try the different chicken recipes below

• Karaikudi chicken fry
• Garlic tomato chicken roast
• Chicken ghee roast
• Chicken masala for beginners
• Popcorn chicken

You can check the whole collections below

• Collection of chicken recipes
• Collection of non veg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make chicken fry

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Quick Chicken Fry | How to make Chicken Fry

Chicken Fry or the Quick chicken fry is an easy chicken recipe which doesn’t require more marination time. You can finish this chicken fry in just 10 to 15 min of time and tastes awesome.

Course Side Dish, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinatle time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Notes

Check the below notes 

Ingredients

• Chicken – 1/2 kg
• Chilli powder- 1 tbsp (can adjust as per your spice level)
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Salt – as per taste
• Garam masala – 1/2 tsp
• Pepper powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Gram flour/chick peas flour – 2 tbsp
• Corn flour – 2 tbsp
• Red food colour – 1 or 2 pinch ( optional )
• Lemon juice – from 1 full lemon ( adjust as per your tanginess )
• Water – little
• Oil for frying
• Curry leaves – little

Step by step instructions

Let us see the step by step instructions for making the quick chicken fry

Marinate the chicken

Wash and clean the chicken for 3 to 4 times with salt. Take them in a big bowl.

Add salt, chilli powder

Turmeric, coriander and cumin powder

Pepper powder, garam masala, garlic paste

Also add the ginger paste, corn flour and gram flour

Now add in some one or two pinches of red food colour. This step is optional but it gives a nice reddish colour to the chicken pieces. Now squeeze a small lemon fully for a tangy taste. This can be adjusted as per your taste.

Mix everything well. Add little water to mix thoroughly.

Just marinate for about 10 to 15 minutes only. If the chicken pieces are big, using a fork slowly prick the chicken pieces, so that masala goes inside. If your chicken are small pieces, then no need to prick them.

Frying the chicken

In a pan, add enough oil and heat in medium flame. Drop a small piece of chicken to check if the oil is hot enough to fry. One the oil is hit, add the chicken pieces one by one.

Fry the chicken in small batches. ( i fried of about 5 to 6 pieces of chicken as my frying pan is small. ) you can add more pieces but the chicken pieces should have more space so that it cam be rotated easily )

Frying the chicken takes about 10 minutes at least. Fry them in medium flame only. Keep rotating while frying. Chicken pieces turn dark reddish in colour and the sshhhh…. sound ceases.

The chicken would.have turned crispy by this time. Remove from oil and filter the excess oil.

Repeat the process of frying with the remaining chicken pieces also. Fry some curry leaves in the same oil and add to the chicken.

Your tasty and easy chicken fry is ready to be served.

The post Quick Chicken Fry | How to make Chicken Fry appeared first on Learning-to-cook.

Udaitha Muttai Kuzhambu |odachi oothina muttai kulambu | Egg Poached Curry recipe with easy step by step instructions for your easy understanding and learning.

Odachi oothina Muttai Kuzhambu Recipe

Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this… You can see my egg kurma post, for adding hard boiled eggs. Let’s see how we can do the egg poached curry. 

 

Below are some Egg Recipes for you to view…

Egg Kurma
Egg thokku
Spicy Egg Masala

Egg Balchoa 
Egg Biryani

Egg Podimas

French Toast
Egg and Capsicum Gravy

 

Step by step instructions for egg poached curry

 

Ingredients

I – Spices

• Fennel seeds – 1/4 tsp
• Cinnamon stick – 1
• Cloves – 6 to 7
• Star anise – 1
• Bay leaf – 1

II – To grind

• Grated coconut – 1/4 cup
• Green chilli – 1
• Fennel – 1/4 tsp
• Poppy seeds – 1/4 tsp

For Gravy

• Eggs – 4
• Oil – 2 tbsp
• Onion – 2 chopped nicely
• Green chillies – 2 chopped nicely
• Tomato – 2 chopped nicely
• Ginger garlic paste – 1 tsp
• Turmeric masala – 1/2 tsp (optional)
• Salt – as per taste
• Water – as needed
• Coriander leaves – for garnishing

 

 

Method to make the odachi oothina muttai kuzhambu

 

1. In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the onions and fry till translucent.

 

 

3. Mean while take the ingredients in II to grind and grind to a coarse paste.

 

 

 

4. To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.

 

5. To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.

 

 

 

 

6. Add required water and allow to boil. Add the kurma powder and bring to boil again.

 

 

9. Garnish with coriander leaves and serve.

 

 

Yummy and tasty Udaitha Muttai Kuzhambu is ready.

 

Notes:

1. Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.

2. As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces. 

3. If you don’t like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu. 

 

Recipe to make udaitha muttai kulambu

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Muttai Kuzhambu | Egg Poached Curry

Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this

Course Main Course

Cuisine South Indian, tamil nadu

Keyword egg poached curry, odachi oothina muttai kuzhambu, udaitha muttai kuzhambu

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 480kcal

Author Akila

Ingredients

I – Spices

• Fennel seeds – 1/4 tsp
• Cinnamon stick – 1
• Cloves – 6 to 7
• Star anise – 1
• Bay leaf – 1

II – To grind

• Grated coconut – 1/4 cup
• Green chilli – 1
• Fennel – 1/4 tsp
• Poppy seeds – 1/4 tsp

For Gravy

• Eggs – 4
• Oil – 2 tbsp
• Onion – 2 chopped nicely
• Green chillies – 2 chopped nicely
• Tomato – 2 chopped nicely
• Ginger garlic paste – 1 tsp
• Turmeric masala – 1/2 tsp optional
• Salt – as per taste
• Water – as needed
• Coriander leaves – for garnishing

Instructions

• In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the opinions and fry till translucent.
• Add the green chillies and the ginger garlic paste. Fry it till the rawa smell of ginger goes. Addin the tomato and sauté it.
• Mean while take the ingredients in II to grind and grind to a coarse paste.
• To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.
• To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.
• Add required water and allow to boil. Add the kurma powder and bring to boil again.
• When the Kuzhambu starts boiling ( you can see the bubbles in top), slightly reduce the flame and break one egg and add the to the Kuzhambu. Again change the flame the high.
• Repeat the process for all the eggs and let the Kuzhambu just cook for another 3 min in medium flame after adding all the eggs. Do not allow to boil for more time as the egg tends to break in to pieces.
• Garnish with coriander leaves and serve.

Notes

• Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.
• As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces.
• If you don’t like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu.

*Post first published on Feb 27th 2015. Updated with recipe.

The post Udaitha Muttai Kuzhambu | odachi oothina muttai kulambu | Egg Poached Curry appeared first on Learning-to-cook.

Chicken 65 Restaurant Style is a famous starter recipe in many of the Indian Non veg restaurants. Many do like this spicy, juicy and tasty recipe, which is deep fried in oil.

Restaurant Style Chicken 65 recipe with step by step instructions for your easy understanding and learning.

Restaurant Style Chicken 65

Most chicken 65 recipe is made with boneless chicken pieces, marinated with Indian spices, and deep fried. The more it is soaked, the more juicer it is.

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her.

Do try this restaurant style chicken 65 at home n enjoy your day.

You can also view other chicken recipes below

• Kaju Chicken
• Chicken kuzhambu 
• Simple chicken masala
• Chicken gravy step by step 
• Nadan Kozhi Curry
• Pepper Chicken Chettinad
• Naatu Kozhi Biriyani

Step by step instructions

6. Filter the excess oil in kitchen tissue. 

7. Serve then hot as a evening snack snack or as a side dish.

 

Yummy Restaurant Style Chicken 65 is ready

Notes

1. After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking.
2. You can adjust the chilli powder according to your family taste.
3. Boneless chicken works good for this recipe.

 

Recipe of Chicken 65 Restaurant Style

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Chicken 65 | Restaurant Style Chicken 65

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her. Do try this restaurant style chicken 65 at home n enjoy your day.

Course Side Dish, Snack

Cuisine Indian, South Indian

Keyword chicken 65, chicken 65 restaurant style

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 2 hours hours

Total Time 25 minutes minutes

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Chicken – 1/2 kg boneless
• Oil – for frying

To grind

• Ginger paste – 1 tbsp or fresh ginger of 2 inches
• Garlic – 2 pods
• Green chilli – 2 or 3
• Coriander leaves – few
• Curry leaves – few

To Mix

• Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Cumin powder – 1/2 tsp
• Turmeric – 1/5 tsp
• Corn flour – 1 tbsp
• Rice flour – 2 tbsp
• All purpose flour – 3 tbsp
• Curd – 4 tbsp
• Lemon juice – 3 tbsp
• Salt – as per taste
• Red food colour – a pinch optional ( but I didn’t add )

Instructions

• Grind the ingredients mentioned in To Grind and make a coarse paste. If needed add little water.
• Add the mentioned flours, powders, salt, curd, lemon juice and the ground paste.
• Mix them well. If water is needed add little by little. To this add the chciken pieces and allow to marinate for 1 hr.
• After 1 hr, heat a vessel with oil in medium flame.
• When the oil is hot enough to fry the chciken pieces, add the pieces in 4 to 5 pieces in a batch and fry them till they are light brown in colour. ( see notes )
• Filter the excess oil in kitchen tissue.
• Serve then hot as a evening snack snack or as a side dish.

Notes

After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking. 2. You can adjust the chilli powder according to your family taste. 3. Boneless chicken works good for this recipe.

*post first published on July 30, 2014. Updated with recipe.

The post Chicken 65 Restaurant Style | Chicken 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.

 

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

 

 

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

 

Ingredients 

To Temper
Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2

 

For Biryani
Prawn – 1/2 kg
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp 
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 3 tbsp (chopped nicely) 
Coriander leaves – 3 tbsp (chopped nicely)
Thick Coconut Milk – 2 cups
Water – 3 cups 
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

 

Method to prepare Prawn Biryani

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

 

 

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

 

Recipe of Coconut Milk Prawn Biryani

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Prawn Biryani using coconut milk

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani.

Course Main Course

Cuisine Indian

Keyword coconut milk prawn biryani, prawn biryani using coconut milk

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 600kcal

Author Akila

Ingredients

To Temper

• Fennel Seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Star Anise – 2

For Biryani

• Prawn – 1/2 kg
• Basmathi rice – 3 cups
• Onion – 2 chopped lengthwise
• Tomato – 2
• Ginger Garlic Paste – 1.5 tsp
• Green Chillies – 2 slit into half – lengthwise
• Chilli powder – 1.5 tsp
• Mint leaves – 3 tbsp chopped nicely
• Coriander leaves – 3 tbsp chopped nicely
• Thick Coconut Milk – 2 cups
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 2 tbsp
• Cashews – few optional
• Coriander leaves for garnishing
• Salt – as per taste

Instructions

• Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
• Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
• Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
• Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
• Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
• When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
• Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
• Serve the hot hot coconut milk biryani with mutton masala.

Notes

check the above notes

*Post first published on April 27th 2015. Updated with recipe.

The post Prawn Biryani using coconut milk | Prawn Recipes appeared first on Learning-to-cook.

Indian style salmon fish fry recipe with step by step instructions for your easy understanding and learning.

Indian Style Salmon Fish Fry

This is yet another easy n tasty recipe. I never tried salmon in India. After coming to Singapore, I tasted the salmon fish with brown sauce sauce for dinner at a restaurant. It was so delicious and I loved the taste.

So I wanted to prepare my own Indian style Salmon fish. This is very easy to prepare and tastes great. When the Salmon fish is mixed with the Indian spices and the masala’s, it really gives a very unique taste to this salmon fish and it really tastes delicious. So if you find the salmon fish, then do try this recipe. So,  Let’s see how to make it.

 

You can check the other fish recipes below

• Kerala style Pomfret Fry
• Anchovies Fish Fry
• Masala Fish Fry
• Simple Fish Fry
• Andhra Style Fish Fry

 

Step by step instructions

Ingredients 

Salmon fish – 4 pieces
Chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric – 1/5 tsp
Pepper – 1/2 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1 tbsp
Salt – as per taste
Olive oil for frying

 

Method 

 

1. Wash the salmon and pat dry.

 

2. Marinate the fish with chilli powder, cumin powder, turmeric powder, coriander powder, salt, pepper and lemon juice and ginger garlic paste. 

 

3. Let it rest for 1 hr to 2 hr. 

 

4. Now add oil in a pan and fry the fish on both sides until they turn light Brown on both the sides. 

5. Remove from the pan, when ready. 

 

 

Yummy Salmon Fish fry in Indian Style is ready to be served…

 

Notes:
1. Frying in Olive oil, gives richer taste. You can also fry in cooking oil.
2. The mentioned spices can be adjusted according to your spice level.
3. Squeeze little lemon juice before serving, gives a nice tangy taste. But it is purely optional.

 

 

Recipe of Indian style salmon fish fry

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Indian style Salmon Fish Fry

Indian style salmon fish fry has a very unique taste with all the Indian spices added to it and tastes delicious from the normal and usual salmon fish fry recipe.

Course Side Dish

Cuisine Indian

Keyword indian style salmon fish fry, salmon fish fry

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

soaking time 1 hour hour

Total Time 15 minutes minutes

Servings 3

Calories 250kcal

Author Akila

Ingredients

• Salmon fish – 4 pieces
• Chilli powder – 1 tbsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Turmeric – 1/5 tsp
• Pepper – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1 tbsp
• Salt – as per taste
• Olive oil for frying

Instructions

• Wash the salmon and pat dry.
• Marinate the fish with chilli powder, cumin powder, turmeric powder, coriander powder, salt, pepper and lemon juice and ginger garlic paste.
• Let it rest for 1 hr to 2 hr.
• Now add oil in a pan and fry the fish on both sides until they turn light Brown on both the sides.
• Remove from the pan, when ready.
• Yummy Indian style Salmon Fish Fry is ready

Notes

• Frying in Olive oil, gives richer taste. You can also fry in cooking oil.
• The mentioned spices can be adjusted according to your spice level.
• Squeeze little lemon juice before serving, gives a nice tangy taste. But it is purely optional.

*Post first published 30th June 2015. Post updated with recipe.

The post Indian style Salmon Fish Fry | Salmon Fish Fry appeared first on Learning-to-cook.

Pomfret fry kerala style is such an easy, tasty and healthy fry recipe which is very famous in our Gods own country Kerala.

 

Kerala Style Pomfret Fry

Pomfret fry kerala style recipe with easy step by step pictures for your easy understanding and learning.

 

Nowadays I want to try the fish fry recipes with different styles. Think I got bored of eating the same taste… So I tried this Pomfret Fry in Kerala style and got the basic recipe from here.

 

Traditionally this recipe is done with Kodumpuli, but as I dont have kodumpuli substituted it with lemon juice as adviced by my keralite friend to suit our taste. Though I miss the authentic taste of this recipe, but still I loved the fry very much. Also I have planned to prepare this recipe again with the kodumpuli. So If you have kodumpuli, then do try this recipe with that and enjoy the delicious fry.

 

She also said, kodumpuli is added, to reduce the cholesterol and good for health and they call it as Fish Tamarind. I should try the recipe with Kudumpuli one more time. So try this Kerala style Pomfret fry and enjoy the day… I also have another version of Pomfret fry, which I tried from a cook book. To try other fish recipes from this blog click here.

Some fish recipes are
Masala Fish Fry
Easy Vanjiram meen varuval
Prawn roast in Kerala Style
Meen Kuzhambu
Nethilli Meen Varuval

 

step by step instructions for pomfret fry

Ingredients

Silver Pomfret – 2 

Ginger paste – 1/2 tsp

Garlic paste – 1/2 tsp

Chilli Powder – 2 tsp

Pepper powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Salt – as per taste

Lemon Juice – 1 tbsp (While using kudumpuli add 1 tsp)

Oil for frying
Curry Leaves – few
Coriander leaves for garnishing

 

 

 

Method to prepare pomfret fry

 

1. Wash and clean the fish. Make the slits in the fish as shown.

5. In the same fish fried oil, add the curry leaves and fry it. Add these curry leaves on top of the fish while serving, which enhances the flavor. 
6. Garnish with coriander leaves and serve it. 

 

 

 

Yummy and Tasty Kerala Style Pomfret Fry is Ready

Notes:
1. When using Kudumpuli, you can add little water to bind the paste.
2. Frying the curry leaves in the same fish fried oil, enhances the taste.

 

 

Recipe for Kerala style Pomfret fry

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Pomfret fry Kerala style

Pomfret fry kerala style is such an easy, tasty and healthy fry recipe which is very famous in our Gods own country Kerala. Traditionally this recipe is done with Kodumpuli, but as I dont have kodumpuli substituted it with lemon juice as adviced by my keralite friend to suit our taste. If you have kodumpuli, then do try this recipe with that and enjoy the delicious fry.

Course Side Dish

Cuisine Indian, Kerala

Keyword Pomfret fry kerala style

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 2

Calories 300kcal

Author Akila

Ingredients

• Silver Pomfret – 2
• Ginger paste – 1/2 tsp
• Garlic paste – 1/2 tsp
• Chilli Powder – 2 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt – as per taste
• Lemon Juice – 1 tbsp While using kudumpuli add 1 tsp
• Oil for frying
• Curry Leaves – few
• Coriander leaves for garnishing

Instructions

• Wash and clean the fish. Make the slits in the fish as shown.
• Add the chilli powder, turmeric powder, pepper powder, ginger garlic and add the lemon juice. Mix well.
• Add the salt and make a paste.
• Rub the paste all over the fish and inside the slits too. Let it rest for 30 min atleast. In a frying pan, add the oil and start frying the fish on both the sides till nice brown colour.
• In the same fish fried oil, add the curry leaves and fry it. Add these curry leaves on top of the fish while serving, which enhances the flavor.
• Garnish with coriander leaves and serve it.

Notes

1. When using Kudumpuli, you can add little water to bind the paste.
2. Frying the curry leaves in the same fish fried oil, enhances the taste.

*Post first published on July 9th 2014. Post updated with recipe.

The post Pomfret fry Kerala style | Easy Fish Fry 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.

This restaurant style prawn fry recipe is really easy to make at home and you don’t need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Prawns are my favorite one in the non-vegetarian recipes and I have tried many different prawn recipes and this one is an inclusion to my addiction.

In this restaurant style prawn fry recipe we do not add any food coloring and hence it is really good to give for kids. But still it gives nice color to the fry because of the kashmiri chili powder which we add to this recipe. Prepare this recipe in your home and comment how it has turned for you.

If you are a prawn lover like me then do check out my other prawn recipes in this website like

• Prawn Pakora
• How to make Crispy Prawns – step by step
• Prawn fry
• Prawn Cutlets
• Prawn Tikka
• Prawn 65
• Andhra Style Prawn fry
• Garlic Butter Prawns
• Goan Prawn Fry – Simple method
• Goan prawn vindaloo
• Kadai prawns

Video recipe of restaurant style prawn Fry

Printable recipe of restaurant style prawn fry

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Restaurant style prawns fry recipe

This restaurant style prawns fry recipe is really easy to make at home and you don't need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword restaurant style prawn fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

To clean pawns

• Prawns - 500 gms
• Salt - 1/2 tsp
• Turmeric - 1/2 tsp

For marinating

• chili powder - 1 tsp
• coriander powder - 1 tsp
• salt - as needed
• Pepper powder - 1/5 tsp
• ginger garlic paste - 1 tsp
• Curry leaves - few
• coriander leaves - few
• green chili - 1 finely chopped
• cumin powder - 1/4 tsp
• garam masala - 1/4 tsp
• turmeric - 1/4 tsp
• oil for frying
• rice flour - 1 tbsp
• Corn flour - 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Instructions

Method to prepare restaurant style prawn fry

• Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.
• Add the cleaned France in a bowl.
• To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.
• Mix them nicely. Add water if needed.
• Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.
• Finally add juice from half a lemon. Again mix them slightly.
• Let it rest for 15 to 20 minutes.
• In a big heavy bottom pan add enough oil for frying the marinated prawns.
• When the oil is hot add the prawns in batches and fry them nicely.
• Cook them evenly so that, they get a nice red color.
• Remove from oil and filter pill. Repeat the same for other batches too.
• Add the curry leaves to the remaining Masala and fry it in the same oil.
• Yummy yummy restaurant style prawn fry is ready to be served.

Step by step instructions of restaurant style prawn fry

Ingredients

To clean pawns

• Prawns – 500 gms
• Salt – 1/2 tsp
• Turmeric – 1/2 tsp

For marinating

• chili powder – 1 tsp
• coriander powder – 1 tsp
• salt – as needed
• Pepper powder – 1/5 tsp
• ginger garlic paste – 1 tsp
• Curry leaves – few
• coriander leaves – few
• green chili – 1 finely chopped
• cumin powder – 1/4 tsp
• garam masala – 1/4 tsp
• turmeric – 1/4 tsp
• oil for frying
• rice flour – 1 tbsp
• Corn flour – 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Method to prepare restaurant style prawn fry

1.Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.

2. Add the cleaned France in a bowl.

3. To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.

4. Mix them nicely. Add water if needed.

5. Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.

6. Finally add juice from half a lemon. Again mix them slightly.

7. Let it rest for 15 to 20 minutes.

8. In a big heavy bottom pan add enough oil for frying the marinated prawns. When the oil is hot add the prawns in batches and fry them nicely.

9. Cook them evenly so that, they get a nice red color.

10. Remove from oil and filter pill. Repeat the same for other batches too.

11. Add the curry leaves to the remaining Masala and fry it in the same oil.

12. Yummy yummy restaurant style prawn fry is ready to be served.

Notes

1. Try to use Kashmir chilli powder add or gives nice red colour to the prawns fry. If you don’t have then go for normal chilli powder.

2. You can adjust the spiciness according to your taste.

3. Instead of pepper powder you can add crushed pepper also.

4. If you want you can add red food colour but I didn’t add as my prawn fry already have nice colour.

The post Restaurant Style Prawn Fry Recipe | Sunday Special Recipes appeared first on Learning-to-cook.