Chicken masala for beginners is very easy recipe and this one is especially for the beginners in cooking and for the bachelors who think cooking chicken masala is very tough.

Chicekn masala for beginners recipe with step by step pictures for your easy understanding and learning.

Easy Chicken Masala Recipe

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way.  Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one. So try it and let me know the outcome. Here we go for the recipe.

 

If you want, you can try some of my simple chicken dishes below

 

Chicken kuzhambu for bachelors

Pepper Chicken Chettinad 

Nadan Kozhi Curry ( Kerala chicken curry )

Chicken gravy step by step
Country chicken kurma

 

Step by step instructions for Masala chicken recipe

 

9. Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this. 

 

 

 

 

Tempting Chicken Masala is ready for serving.

 

Notes: 

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy. 

2. If you need a little more tangy, you can add 2 tsp of tamarind pulp. 

3. Adding 1 tsp gingelly oil enhances taste.

4. Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds. 

 

Recipe for Masala chicken for beginners

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Chicken Masala for beginners

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way. Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one.

Course Side Dish

Cuisine South Indian

Keyword chicken masala for beginngers, chicken masala recipe, masala chicken

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

marination 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – 1/2 tsp

Spices

• Cardamom – 2 pods
• Fennel – 3/4 tsp
• Cinnamon stick – 5 1 inch size
• Star anise – 2
• Bay leaf – 1 crushed
• Cloves – 6 to 7

Other Ingredients

• Sunflower oil – 5 tsp
• Gingelly oil – 1 tsp
• Curry leaves – few
• Onion – 2 finely chopped
• Tomato – 2 finely chopped
• Ginger Garlic – 2 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Water – 1 cup + or – Salt as per taste

Instructions

• Wash the chicken with salt nicely. Add the chilli powder, turmeric powder, coriander powder and mix well. Allow to rest for 30 min atleast.
• In a wok or kadai, add 5 tsp oil and when it is hot add all the spices one by one and finally the curry leaves. Add the onion.
• Let the onion become translucent. Now add in the tomatoes.
• Add in the ginger garlic paste and the green chillies. Sauté till the raw smell of the ginger garlic goes off.
• Add in the marinated chicken pieces now. Add 1 cup water mix well.
• Close with a lid and let the chciken gets cooked for 10 min. Now add in the chilli powder, coriander powder, cumin powder and required salt.
• Let it cook for another 5 min. Add the garam masala powder now. Mix well and sprinkle some water and allow the chciken to get cooked in the masala powder.
• Cook till the oils oozes out. Add gingelly oil at this time. Wait for 2 min. Garnish with coriander leaves and serve hot.
• Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this.

Notes

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy.
2.  If you need a little more tangy, you can add 2 tsp of tamarind pulp.
3.  Adding 1 tsp gingelly oil enhances taste.
4.  Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds.

*Post first published on May 7th 2014. Updated with recipe.

The post Easy Chicken Masala for beginners | Chicken Recipes appeared first on Learning-to-cook.

Malabar prawn curry recipe is made up of the juicy prawns, blended with coconut masala and cooked in coconut oil, gives a very rice and unique taste.

Malabar prawn curry recipe with step by step pictures for your easy understanding and learning.

How to make Malabar Prawn Curry

Malabar Prawn Curry is my kids favorite curry. It tastes great with steamed rice or with idlis or Aappam or even with chappathi or roti. It can be made as a spicy one or with mild spiciness. I made with less spicy as I need to feed my daughter. I took the recipe from here. If you want to look for some tangy and spicy prawn dish you can have a look on prawn thokku or prawn gravy. For spicy dry version prawn dishes look on to Andhra style prawn fry or chemmeen roast. Let’s check on Malabar Prawn Curry and it’s preparation. 

Step by step instructions of the Malabar chemeen curry

8. Garnish with coriander leaves and serve hot with rice. 

Easy and tasty Malabar Prawn Curry is ready.

 

Recipe for Malabar Prawn Curry

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Malabar Prawn Curry | How to make Malabar Shrimp Curry

Malabar Prawn Curry is my kids favorite curry. It tastes great with steamed rice or with idlis or Aappam or even with chappathi or roti. It can be made as a spicy one or with mild spiciness. I made with less spicy as I need to feed my daughter. I took the recipe from here. If you want to look for some tangy and spicy prawn dish you can have a look on prawn thokku or prawn gravy.

Course Main Course

Cuisine Indian, Kerala cuisine

Keyword malabar chemmeen curry, malabar prawn curry, malabar shrimp curry

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• Prawns – 250 gms cleaned and deveined
• Mustard – a pinch
• Fennel seeds – 1/4 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Curry leaves – 12 to 15
• Green chilli – 1 chopped finely
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric – 1/5 tsp
• Cumin powder – 1/2 tsp
• Thick coconut milk – 1/2 cup
• Thin coconut milk – 2 cups
• Coconut oil – 1.5 tbsp
• Salt – as per taste

Instructions

• Clean the prawns and wash with salt. In a pan add coconut oil. Keep the flame in medium. When it is hot add the mustard. When it splutters add the Urud dal.
• Add the curry leaves now. Fry for 30 sec. Add the chopped onion.
• When the onion is translucent, Add the ginger garlic paste and green chilli and fry till the raw smell of ginger garlic goes off. Add the tomatoes and sauté them well till it becomes mushy.
• Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Allow to cook for 1 min. Now add the prawns and mix it well with the masalas.
• Do not add any water as the Prawns leave out water. When they leave out water add the thin coconut milk and cook for 5 min.
• Prawns would be half cooked by this time. Allow the prawns to cook for another 5 min and add the thick coconut milk.
• After adding thick coconut milk, do not cook more. When it just starts boiling switch off the stove.
• Garnish with coriander leaves and serve hot with rice.

*post first published June 5th 2014. Updated with recipe.

The post Malabar Prawn Curry | Shrimp Curry | 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.

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.

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

Printable 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.

Vegetable Egg Bhurji – I normally prepare the egg podimass which can be prepared in a jiffy. This Vegetable Egg Bhurji I tasted last week at my office canteen and I liked the taste. So I tried this on Sunday lunch when my hubby friend came home. 

Some other tempting Egg Recipes below

Egg Balchao

Spicy Egg Masala

Egg Thokku

Poached Egg Kuzhambu 

French toast 

Scrambled Egg Curry

Vegetable Egg Burji

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

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Eggs – 4

Onion – 1 medium (chopped finely)
Tomato – 1 medium

Green chilli – 1 chopped very finely
Vegetables – 1/2 cup (Carrot, capsicum, you can also use corn, beans, etc)
Cumin seeds – 1/4 tsp
Oil – 2 tbsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/5 tsp
Salt – as per taste
Curry leaves – few
Coriander leaves for garnishing

Method
1. In a vessel or kadai, add oil and when hot, add the cumin seeds and when splutters, add the curry leaves. Add the green chilli, chopped onion and fry till translucent.

2. Add the ginger garlic paste. Saute till the raw smell goes off. Add the veggies and saute them. (Add carrot first and saute for 3 to 4 min. Then add the Capsicum).

3. Add the tomato and again saute it. Add the chilli powder, coriander powder, salt and turmeric. Sprinkle little water for the veggies to cook. (Do not add more water. The veggies should be crunchy).

4. Add the eggs one by one now and keep on stirring.

5. When the eggs becomes crumble, garnish with coriander leaves. Switch off the stove.

6. Serve the vegetable egg burji with rice or roti.

Spicy, yummy and tasty Vegetable Egg Burji is ready

Tags:Vegetable Egg Burji, Egg Burji, Egg Recipes, How to make Vegetable Egg Burji, Vegetable scrambled Egg

The post Vegetable Egg Burji | Vegetable Scrambled Egg | Egg Recipes | Sunday Special Recipes appeared first on Learning-to-cook.

Mutton Pepper fry – a tasty and a must try recipe for the mutton lovers. Those who eat mutton, I can say, would never went off trying this recipe. Even my hubby who does not eat mutton that much, likes this mutton pepper fry, whenever I make this. Actually, I reduced preparing mutton at home after coming to Singapore, as I feel I do not get good variety mutton here. But last week, when we went to Mustafa, bought the mutton in a little quantity and tried this. It really came out good. Do try and let me know how this fry came for you…

If you like you can check more Non veg recipes below
Mutton Masala
Mutton Biryani
Mutton soup
Mutton kuzhambu
Mutton Kola Urundai

Mutton Pepper Fry

Preparation time: 10 min | Cook Time: 35 min 
Total Time: 45 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
Mutton – 250 gms

Onion – 1 big

Tomato – 1 big

Garlic – 8 to 10 cloves

Pepper – 1 tsp

Cumin seeds – 1.5 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/2 tsp

Turmeric powder – 2 + 2 pinchs

Salt – as per taste

Water – as required

Butter – 1/2 tsp (optional)

Oil – 1 +  2 tsp

Curry leaves – 1 string

Coriander leaves – for garnishing 

Spices
Cloves – 4 to 5

Fennel seeds – 1/2 tsp

Cinnamon stick – 2 to 3

Star anise – 2 to 3

Bay leaf – 1

Cardamom – 1

Method

1. Add all the oil and when hot add all the mentioned spices. 

2. Adding the mutton pieces. 

3. Add the onions. ( see notes )

4. Add the 2 pinch turmeric and salt.

5. Fry for 3 to 4 min. Add the tomatoes.

6. Add the water till mutton is fully covered. Allow to boil.

7. When it started to boil, cover with cooker lid and whistle and wait for 6 whistles or till the mutton is well cooked. ( see notes ).

8. Add the coriander leaves and allow to boil.

9. This is the stage where either you can filter the water which is the mutton soup.

10. Or you can leave the water to boil out completely. 

11. Mean while take the garlic, pepper and cumin seeds.

12. Crush or smash them nice as shown.

12. In another pan, add the oil, when hot add the curry leaves and the crushed garlic pepper paste.

13. Here you can add 1/2 tsp butter for richer taste. Fry for 2 to 3 min. 

14. add the tender mutton pieces along with the remaining water.

15. Add the chilli powder, turmeric, coriander powder, cumin powder and required salt.( see notes ).

16. Fry them nicely till all water evaporates completely.

17. You can see oil oozing out. Switch if the stove and garnish with coriander leaves.

18. Serve the mutton pepper fry with hot rice or roti.

Tasty and delicious mutton pepper fry is ready… 

Notes: 

1. Here you can add onion and tomato before adding mutton pieces also. No harm in it, Since we are going to pressure cook all. 

2. The 6 whistles took around 14 min for me. It might vary based on the cooker and the quality of mutton. if If the mutton is not cooked, add some more water and pressure cook it again for another 7 to 8 min. 

3. Take care while adding salt as the mutton already contsins salt. 

4. Adding butter is optional, but I feel it enhances the taste. Salted or unsalted butter can used. While using salted butter again take care of the salt amount while adding. 

5. I used the mutton cooked water for preparing soup. But my mom used to say if we leave that water in it, the mutton would be more tasty.

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The post Mutton Pepper fry | Easy South Indian Mutton recipes | Sunday special recipes | Non vegetarian recipes | Mutton recipes appeared first on Learning-to-cook.

Pepper Chicken Chettinad is a authentic recipe. I tried this recipe from here and it came out very nicely. I already posted a pepper chicken version and this is slightly different from that. Everybody in our family loved this. Lets see how to prepare this tasty pepper chicken chettinad dry version.

Below are some chicken recipes to try if you like.

Nadan kozhi curry 
Chicken Kuzhambu – step by step
Simple Chicken Gravy
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Pepper Chicken Chettinad

Preparation time: 10 min | Cook Time: 25 min 
 Total Time: 35 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken – 1/2 kg

Oil – 3 tbsp

Onion – 2 chopped lengthwise 

Tomato – 1 big or 2 small

Fennel seeds –  1/2 tsp

Cumin seeds – 1/4 tsp

Cloves – 6 to 8

Cinnamon stick – 3 to 4 (2 inch length)

Cardamom – 3

Bay leaf – 3 crushed

Chili powder – 1 tsp

Coriander powder – 1.5 tsp

Cumin powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as per taste

Ginger garlic paste – 2 tsp

Fresh black pepper powder – 1/2 tsp ( or crush the black pepper coarsely)

Water – 1 cup ( + or – )

Coriander leaves for garnishing 

Method

1. In a wok/ kadai, add oil and when it is hot add the cloves, fennel seeds, cumin seeds, cinnamon stick, cardamom, bay leaf one by one and fry for 1 min in medium heat. ( don’t let them become black ).

2. Add the onion and sauté till transparent. Add the ginger garlic paste. Add the tomatoes when the raw smell of ginger garlic goes off and sauté till mushy. 

3. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Add the chicken pieces now and mix it well. 

4. Cover and cook the chicken. Chicken leaves the water and mostly that water would be enough for the chicken to cook. If you feel, chicken is not cooked properly, just add 1 cup of water. 

5. Cook the chicken until the oil oozes out. Add the crushed pepper powder now. Mix it well. Cook fur another 5 min and switch off. Garnish with coriander leaves. 

6. Serve the hot hot chicken with steamed rice or roti. 

Yummy and tasty Pepper Chicken Chettinad is ready

Tags: Chicken Recipes, chicken curry Recipes, Kozhi Recipes, Kozhi curry Recipes, milagu Kozhi curry Recipes, pepper Chicken chettinad, chettinad pepper chicken, how to make pepper Chicken chettinad, how to make Chettinad Pepper Chicken, dry pepper Chicken curry, Non vegetarian Recipes, easy Chicken curry, bachelors recipes, Chicken curry for bachelors, How to make pepper chicken chettinad step by step, South Indian chicken curry

The post Pepper Chicken Chettinad – Step by step | How to make chettinad pepper chicken – dry version | Indian Chicken Recipes | Chettinad Recipes | Sunday specials appeared first on Learning-to-cook.

I am a great fan of prawns. If you have noticed, my blog contains more Prawn recipes than any others ingredients. Now this Prawn Pakora / Prawn pakoda is an one more addition to it. It is an easy to do recipe and a perfect snack if you have an unexpected guests at home. When I did this for our sunday lunch, we finished these prawn pakoda’s first.

You can view some more prawn recipes here
Prawn 65
How to make Crispy prawns
Kerala style prawn roast
Prawn cutlet
Prawn pepper gravy
Prawn fry

Prawn Pakora / Prawn Pakoda

Ingredients
Prawns – 20

Method
1. Chop the onion, curry leaves, coriander leaves finely. Mix the onion, curry leaves, coriander leaves, ginger garlic paste.

2. Add the Bengal gram flour, rice flour, corn flour, chilli powder, turmeric powder, salt, chat masala, lime juice. Add the prawns finally. Add water little by little until prawns are well coated by the mixture.

3. Let the prawns get marinated for 20 min. 

4. In another vessel, add oil and heat in medium flame.

5. Slowly drop the prawns in the oil catch by batch. Fry them we’ll on both sides. When they turn light brown color, take them out from the oil and filter the excess oil in a kitchen tissue.

6. Serve the hot hot prawn pakoras with the tomato sauce.

Notes: 
1. I have added more onions, as i like onion flavor more. If you want to reduce you can do so.

The post Prawn Pakora | Prawn Pakoda | How to make Prawn Pakora | Prawn Recipes| Sunday Special Recipes appeared first on Learning-to-cook.