Delicious Spicy Chicken fry - Timesaving Chicken Recipe

Ingredients

Boneless Chicken breast - 1 lb 
Kashmiri Red Chilli Powder - 1 ts

Turmeric Powder - 1/4 ts + 1/2 ts

Grinding paste

Red onion  - 1 no (medium) 

Ginger - 1/4 inch

Garlic - 6 pods

Dry Roast - Magic Spice Powder

Coriander/Dhania  seeds - 4 tblsp

Red Chilli - 6 nos

Black Peppercorns - 1 tblsp

Cloves - 5 nos

Cinnamon stick - 1/4 inch

Cardamom - 2 nos

Cumin Seeds - 1 ts

Fennel Seeds - 1 ts

Poppy Seeds - 1 ts

Tempering

Canola/Vegetable/Olive Oil - 2 ts

Red Onion - 2 medium size

Chopped Mint Leaves - 4 tblsp

Curry Leaves - 2 tblsp

Chopped Coriander/Cilantro Leaves - 4 tblsp

Jalapeno - 2 nos ( for extra spicy add Green chilli)

Red chilli long- 2 nos (optional)

 Lemon Juice - 1 tblsp (optional)

water - 1/4 cup (optional)

Salt for taste

Method 


1. Wash the boneless chicken with turmeric powder (1/2 ts) and cut into bite size pieces and pat dry with kitchen towel.

2. Grinding Paste : Chop the Onion, ginger, garlic, and grind into a paste.  

3. Add the grinded onion - ginger - garlic paste to the chicken pieces, along with that, add 1/4 ts of turmeric pwd, Kashmiri Chilli pwd and salt(1 ts)  and mix it nicely. Keep it aside for 10 to 15 mins.

4. Chop the Red onion (2 nos) length wise and deseed the jalapeno and cut into length wise and keep it aside.  

5. Dry Roast : Dry roast all the nine ingredients in a low flame and cool it. Once it is cool enough grind into a coarse powder. 

6. In a pan, once it is hot add a teaspoon of oil and put the marinated chicken pieces in the pan and stir it nicely and cover it. If it is very dry you can add 1/4 cup of water to cook. Let it cook in medium flame for about 15mins or until it is fully cooked, usually for boneless chicken it would take about 10 to 15 mins. (If incase, you are using a country chicken or chicken with bones then pressure cook it).

7. Once the chicken is cooked and all the paste is coated on the chicken turn off the stove.

8. In a wok, add 1 to 2 ts of oil of your choice. Once the oil is hot add the onions and fry it in the oil then add the curry leaves.  Once the onions are translucent add 1/2 ts of salt and add the mint leaves stir it nicely and then add the cilantro leaves give it a stir and then add the jalapenos. Fry them nicely till the raw smell goes and once the leaves are tender enough add the cooked chicken pieces and stir it nicely.

9. Once the chicken pieces are well coated with the onion mixture finally add the magic spice powder and coat it nicely by stirring. Spice Powder has a tendency to stick to the wok so carefully stir it and enjoy your Chicken.

10. Can add some lemon juice it is totally optional,  whereas if you feel it is spicy , lemon juice can be added.

Magic Spice Powder : You can store the left over powder in the airtight container and I would like to highlight that this Magic Spice powder would give marvelous taste in your recipes. The aroma fulfills your house when you add this to the meat.  

Another time saving and super quick chicken fry from Crazy tasty cook and this recipe taste so delicious. You can adjust the spiciness by adding more green chilli's and red chilli while tempering.

It goes well with Sambar/Dhal/Rasam/Curd Rice. Its again an excellent recipe which consumes less oil, if you can spend only 20mins of your time, working woman's can enjoy a tasty chicken in few minutes, if you have the spice powder handy. Also it is always healthy to intake freshly cooked food. 

 

Note : Please do not burn the spices while roasting as it might give a bitter taste (if it is burnt), so please take your time to dry roast it in a low flame.  

Highly Nutritious Cod Fish Fry - Quick and Delicious Omega 3 Fatty Acid Recipe - Timesaver Recipe for Working people

 Ingredients

Fish Fillet (Cod) - 1 lb 
Kashmiri Red Chilli Powder - 1 ts
Cumin Powder - 1 ts

Corainder Powder - 1/2 ts

Lemon Juice - 1 tblsp 
Ginger Garlic paste - 1/2 ts
Turmeric Powder - 1/4 ts

Finely Chopped Curry Leaves - 2 ts

Finely Chopped Coriander/Cilantro Leaves - 2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Tomato Paste - 1/2 ts (optional)

Rice Flour - 1 ts (optional)

Method 


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix Turmeric pwd, Kashmiri Red chilli pwd, salt, lemon Juice, Ginger Garlic paste, Coriander Powder, Cumin Powder, Finely chopped Curry leaves and coriander/cilantro leaves. Along with that if you would like to add the optional ingredients (tomato paste and rice flour) add them

and make it to a paste consistency.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover or a storage box and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a 2 to 3 ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins.

A time saving fish fry loaded with rich source of protein, Omega 3 Fatty acid, vitamins and minerals. Cod fish has the polyunsaturated fats that help raise the "good" HDL cholesterol levels. It is always safe to eat in moderate level. 

It goes well with Sambar/Dhal/Rasam/Curd Rice. It is an excellent recipe which consumes less oil, if you can spend only 10mins of your time, working woman's can enjoy a tasty and healthy side dish for a whole week. Also it is always healthy to intake freshly cooked food. My son just eat the fish alone with some salad.

 

I have uploaded the baked version of the Cod Fish for even healthier version.

Note: Cod fish flesh is very soft hence it has the tendency to easily break, so handle it with care when you are flipping, even if its broken the cod fish tastes awesome!

Zucchini Kootu/ Zucchini Indian Style/Zucchini Gravy

Ingredients

Zucchini - 2 nos
Green Gram/Green Dhal - 8 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves/Cilantro - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Zucchini and finely chop it, also wash the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook the dhal with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Zucchini and turmeric pwd and saute it for 5 to 6 mins in a medium heat, then add the cooked Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves/Cilantro.

This kootu goes well with rice and chapati.

Cho-Cho Kootu / Pear Squash Gravy / Bangalore Kathirikai Kootu/Chayote Kootu

Ingredients

Cho-Cho/Pear Squash/Bangalore Kathirikai/Chayote - 2 nos
Green Gram/Green Dhal - 5 ts
Toor Dhal - 5 ts
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size
Green Chili - 1 no
Turmeric Pwd - 1/4 ts
Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )
Coriander leaves - 3 strands


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 2 strands


Method

1. Wash the Cho-Cho and peel the skin, cut the veggie into halves and remove the seed, then chop into small square pieces, also wash both the Dhal and drain nicely. Finely chop the onion,garlic,Ginger, tomato and green chili.

2. In a pan add a bit of butter and cook both the dhal's with a cup of water and a pinch of turmeric and Asfoetida pwd. Once the Dhal is cooked keep it aside.

3. In a thick bottomed pan add the butter/Oil and when it is hot add the tempering items given in the list and when the mustard splutters add the chopped onion,garlic,ginger,green chili and fry it for 2mins.

4. Add the Cho-Cho and turmeric pwd and saute it for 5 to 6 mins in a medium heat, once the cho-cho is cooked add the the Dhal to it and mix it nicely.

5. Add the milk and adjust the seasoning.

6. Let it cook for 2mins then add the grated coconut and stir it.

7. Switch off the gas, garnish with Coriander leaves.

This kootu goes well with rice and chapati.

Yummy n Easy Salmon Fish Puttu / Sura Meen Puttu / Baby Shark Puttu / Salmon Pulled Fish

Ingredients

Salmon Fish / Baby Shark - 1 lb or 4 thick fillets
Fennel Seeds/Sombu - 1/4 ts
Big Onion - 1 no
Garlic - 10 big pods
Ginger - 1/2 inch
Green Chili - 2 nos
Turmeric pwd - 1 ts
Red Chili Pwd - 1/4 ts Black Pepper pwd - 1/2 ts
Coriander leaves - 3 strands
salt for taste
Oil - 2 ts
Cashew nuts - 2 ts (optional -- Gives extra flavor to the dish)

Boiling the Fish

1. Wash the fish with some turmeric powder.
2. In a thick bottomed vessel add 4 cups of water, 1/2 ts of turmeric pwd and a ts of salt let it boil then add the fish fillet and cook the fish. It takes 12 to 15 mins to cook a fish in a medium flame, once the fish is cooked switch off the heat and drain the water.
3. Once it is cool enough smash the fish with your hands and keep aside.

Method

1. Very finely chop the Onion,Garlic,Ginger,Curry Leaves,Coriander Leaves,Cashew nuts and green chili.
2. In a thick bottomed pan add oil once it is hot add fennel seeds,chopped cashew nuts fry for 5 sec(dont burn it) then add the chopped curry leaves,green chili,Ginger and garlic saute for a 30 secs then add the chopped onion and saute it nicely for 8 mins in a medium flame, wait till the onion are soft and turns translucent then add the turmeric pwd,Red chili pwd and saute it another for 3mins. Make sure that the onion doesn't turn to brown color...

3. Then add the smashed or pulled fish to it and mix it nicely adjust the seasoning and saute it for another 5 to 10 mins then add pepper pwd and mix it for 2more mins and add the chopped coriander leaves and switch off the gas.


This Puttu is very delicious and goes very well with any Rice, I used to make Fish cutlets using this puttu , the recipe for the same can be tracked under Fish Cutlet..

Easy way of cooking Sour Plums Pickle / Salty Sour Plums / Salty Jarareng / Salty Sour Prune / Salty n Spicy Sour Plum Pickle

Ingredients

Sour plums/Jarareng - 1 lb (Medium size approximately 30nos)
Green chili - 1 no
Turmeric Pwd - 1 ts
Salt - 4 ts
Water - 2 cups

Method

1. Wash the sour plums with some water and pat dry it.

2. In a medium heat place a vessel and pour the water once it is hot add the turmeric pwd,Sour Plums,Green chili and Salt, increase the heat and wait till the Sour Plums are fully cooked(the skin peels off and color of the plums changes to yellowish that's the right stage). It might take about 20 - 30mins approximately..

3. Switch off the gas, once it is cool enough transfer the plums to a glass jar..
It will be good if you consume it within a week or you can even refrigerate and have for more than a week ...

This pickle can be eaten as a snack and goes well with Curd rice....

Paruppu Keerai Kootu

Ingredients

Paruppu Keerai/Greens - 2 bunch (Approximately 3 cups)
Green Gram/Green Dhal - 1/4 cup
Pearl Onion - 12 nos or 1 small onion
Tomato - 1 small size
Garlic pod - 3 nos
Ginger - a pea size Green Chili - 1 no Salt for taste
Oil - 1ts
Butter - 1 ts (Optional)
Shredded Coconut - 1 ts (Optional)
Milk - 2 ts (Optional )


Tempering

Mustard - 1/4 ts
Urad Dhal - 1/2 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch


Method

1. Wash the Dhal, greens separately and drain nicely. Finely chop the Greens,onion,garlic,Ginger and tomato,slit the green chili.

2. In the thick bottomed pan add the butter then add chopped onion,garlic,ginger,green chili,tomato along with the Greens stir it for 5 to 6mins in a medium heat, add a cup of water let the dhal cook in the water.

3. Once the dhal,greens,veggies are cooked add the milk and adjust the seasoning.

4. Let it cook for 2mins then add the grated coconut and stir it.

5. Switch off the gas, tempering is optional if you feel like doing then in a pan add 1 ts oil/Butter and add the tempering items in the list once done add to the Keerai kootu.

This kootu goes well with rice and chapati.

Wheat - Rice Flour Pancake / Wheat - Rice Flour Dosai / Wheat - Rice Flour Dosa / Gothumai Arisi Mavoo Dosai

Ingredients

Wheat Flour - 3/4 cup
Rice Flour - 1/4 cup
Cumin Seed - 1/2 ts
Asfoetida pwd - a pinch
Peppercorns - 5 nos
coriander leaves - 1 strand for garnish
Salt for taste

Curry leaves - 1 twig (Optional)
Chopped Onion - 1 no small size (optional)

Method

1. Mix all the above ingredients together with some water and texture should be of dosa batter and let it sit for 30 to 45 mins.

2. In a medium heat place a griddle or tawa and pour 2 ladle full of the wheat batter and make it to a circle shape and add ghee/butter/oil/cooking spray to it and cover the lid, after a min open the lid and flip to the other side, once it is crispy take it out and serve with sambar and chutney.

This Healthy Wheat Dosa tastes awesome with coconut chutney.

Amaranthus Green Saute / Mulai Keerai Poriyal /Thandu keerai Poriyal

Ingredients

Amaranthus Greens/Mulai keerai/ Thandu Keerai - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it and place it in the colander 10 mins so that the excess water can be drained, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

This green saute/poriyal goes well with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas. If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.

Snow Pea Green/ Patani keerai Poriyal

Ingredients

Snow Pea Greens - 1 bunch
Pearl Onion - 8 nos or 1/2 small onion
Garlic pod - 1 no
Salt for taste
Oil/Butter - 1ts
Shredded Coconut - 1 ts (Optional)


Tempering
Mustard - 1/2 ts
Urad Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Red chilli - 3 nos


Method

1. Wash the Greens drain it in a colander for 20mins then finely chop it(all the parts in this greens like flower bud,stem are all edible and tastes so good hence dont discard any of those) and place it in the colander, also finely chop the onion & garlic.

2. In the pan add oil and add the tempering items given above.

4. Add onion,garlic and fry till it turns to light golden brown, now add the chopped greens and saute for 5mins or till the greens are fully cooked.

5. Adjust the seasoning,and switch off the gas

6. Add the grated coconut and stir it nicely.

I love to eat this poriyal with some white rice and a drop of ghee + appalam.

Tips

> Note we cannot make poriyal in all greens there are some which turns out a very good poriyal like Amaranthus,Drumstick leaves and snow peas If you want to get a real poriyal texture then ensure that there is no water while you cook the greens. Drain the water completely from the greens.

> Some Greens has its own salty taste so be careful in adding salt while cooking the
greens.

Garbanzo Masala - Channa/Chickpeas Masala

Ingredients

Fresh Garbanzo - 2 cups or substitute with Cooked/Boiled Channa
HotWater - 100ml

Tempering

Oil - 1 ts
Hing - a pinch
Onion - 1 no
Tomato - 1 no
Ginger Garlic paste - 1 1/2 ts
Turmeric Pwd - 2 pinch
Red Chilli Pwd - 1 ts
Coriander pwd - 1 ts
Fennel Pwd - 1/2 ts
Pepper pwd - 1/4 ts
Cumin Pwd - 1/2 ts
Tomato Paste - 1 1/2 ts
Lemon Juice - 1 ts
Salt for taste
Coriander leaves - 3 strands

Garnish

Onion - 1 small
Raw Mango - 1 small
Firm Tomato - 1 Medium Size
Coriander Leaves - 20 strands
Zest of Lemon - 1 ts

Method

1. Soak the Chana overnight and cook in a pressure cooker for 4 whistle, drain the water and keep the channa aside.

2. For Masala chop the onion lengthwise and for garnish finely chop the Onion,mango,tomato and keep aside.

3. In a pan add a ts of oil once heated add hing,onion and saute for 2 mins, then add ginger garlic paste saute till the onion turned to light golden color,now add all the spice powders and saute till the raw smell goes off, then add the tomato and saute till it is fully cooked.

4. Add the tomato paste, saute for 2mins now add the fresh garbanzo and 100ml of hotwater along with 2ts of chopped coriander leaves,adjust the seasoning by adding salt and cover the lid.

5. Cook till the garbanzo are done (if you are adding the cooked channa then cook for 10mins as the flavor goes into the channa).

6. Switch off the gas and add the lemon juice, nicely stir it.

7. For serving : In a bowl add some Garbanzo masala and sprinkle the items listed in the GARNISH list.

Excellent snack for kids in evening, Garbanzo is a cholesterol free bean and it is also a good source of Dietary Fiber, Vitamin B6 and Folate, and a very good source of Manganese.