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.  

Shrimp Masala/Eral Thokku/Spicy Prawn Fry

Ingredients

Small Shrimp/Eral/Small Prawn - 1.5 Pound or 750 gms
Cardamon - 2 nos
Cumin seeds/Jeera - 1/2 ts
Cloves - 2 nos
Cinnamon Stick - 1/4 inch piece
Saunf/Fennel Seeds - 1 ts
Peeled Pearl Onion/Shallots - 20 to 30 nos or chopped Big onion - 1 no
Tomato - 2 nos
Ginger Garlic Paste - 2 ts
Green Chilli - 1 no
Curry Leaves - 1 twig
Chopped Coriander leaves - 2 ts
Turmeric Pwd - 1/4 ts
Red Chilli Pwd - 1 ts
Coriander Powder - 2 ts
Cumin Powder - 1/4 ts
Oil - 2 ts
Coriander Leaves for garnish
Salt for taste
Black Pepper Powder - 1 ts
Lemon Juice - 1 ts (optional)


Method

1. First clean the shrimp by taking off the head and tail (if you like the head u can cook them too, they are really good in taste and crunchy. Ensure that you take off the sting from the head before you cook) then discard the black vein by silting the shrimp with a knife, finally wash them with cold water by adding some turmeric powder and salt. Drain the water and keep the cleaned shrimp aside.

2. Finely chop the pearl onion & Tomatoes. In a medium heat place a pan add 2 ts of oil, once it is hot add the cardamon,cloves,cinnamon,Fennel seeds,Jeera and curry leaves, saute for 10 sec then add the chopped coriander leaves and Ginger Garlic paste saute for another 10 secs now add the Green chilli and chopped onions, saute till the onions are translucent it takes like 6 to 8 mins.

3. Now add the turmeric powder and chopped tomatoes saute it for 10 sec then add the chilli powder,coriander powder,cumin powder and a ts of salt and saute it nicely till the tomatoes are softened and wait till the raw smell goes off once you think the seasoning is correct then add the cleaned shrimp and saute for about 5 to 10 mins or till the shrimp is cooked then add the black pepper powder and lemon juice, mix it nicely and turn off the stove..

4.Garnish with more coriander leaves.

Enjoy with white rice or 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..

Fresh Belt Fish - EggPlant Gravy/Fresh Belt Fish -EggPlant Curry/Belt Fish - Brinjal Gravy/Belt Fish - Brinjal curry/Vaalai Meen - Kathirikai Thokku

Ingredients

Fresh Belt Fish - 5 fillets
Indian Eggplant/Brinjal - 3 nos small size
Big Onion - 1 no
Tomato - 1 no
Garlic - 4 pods
Chopped Ginger - 1 ts
Coriander leaves - 3 strands
salt for taste
Oil - 1 ts
Milk - 1/4 cup

Spice Powders

Turmeric pwd - a pinch
Chili pwd - 2 ts
Coriander pwd - 3 ts
Cumin pwd - 1/2 ts

Tempering

Mustard - 1/4 ts
Cumin Seeds - 2 pinch
Fenugreek Seeds - 10 nos
Curry Leaves - 1 twig
Asfoetida/Hing - a pinch

Method

1. Finely chop the Onion and tomatoes,cursh the garlic and cut the Eggplant/brinjal in 1/2 inch size,also wash the Beltfish with some turmeric powder.
2. In a thick bottomed pan add a ts of oil and temper the items given in the Tempering list, then add the crushed garlic,ginger,onion and saute it, wait till the onion are soft and turns translucent then add the brinjal/Eggplant and fry for 3mins in medium flame.

4. Then add the chopped tomatoes and fry for 2mins then add all the spice pwd given in the list. saute it for 2mins, once the raw smell goes off,add 2 1/2 cup of water, and close the lid, turn the heat to high.

5. Cook for 5mins, once the water is reduced to half, reduce the flame to medium and add the Beltfish allow it to cook for 5more mins and add the milk let it boil for another 5mins then sprinkle some coriander leaves and switch off the gas.

This Gravy goes well with Rice,Curd Rice, Idly and Dosa.

Ground Lamb Fried Patty /Minced Lamb Vadai/Minced Mutton Vadai/ Minced lamb Fried Patty/Kothukari Vadai

Ingredients

Ground Mutton/Kothukari - 200 gm
Channa Dhal - 1 cup
Big Onion - 1 no
Red Chilli - 4 no
Coriander seeds - 1/2 ts
Turmeric Pwd - a pinch
Red Chili pwd - 2 pinch
Garlic - 3 pods
Ginger - 1/4 inch
Fried Grams Flour/Pottukadalai Flour - 2 ts
Coriander leaves - 4 strands
Curry Leaves - 2 twig
Fennel Seeds - 1 ts
Salt for taste
Oil for deep frying

Method

1. Wash the Channa dhal and soak in 3 cups of water for 30mins.

2. In a pan add a ts of oil and add the ground meat to it and saute for 7 to 8 mins with a pinch of salt ,turmeric pwd and red chili pwd and keep aside.

3. Finely chop the onion,garlic,ginger,curry leaves and coriander leaves.

4. In a mixer grind the red chili,coriander seeds, fennel, garlic,ginger and drain the water from the channa dhal and add to the spice pwd and coarsely grind.

5. In a mixing bowl add the grounded channa dhal,Pottukadalai flour,chopped onion,fried mutton,curry leaves,coriander leaves.

6. Add the salt and mix it nicely.

7. Make small balls out of the dhal mixture and press lightly by flatting the dhal balls between your palms.


8. In a wok place the oil for frying, once it is heated place one flattened patty in the oil and fry for 4 mins in medium heat by flipping on each side for a min. Check the seasoning if you feel like adding more salt then add it or if you need more spiciness add some more chopped green chilies.

Fresh Belt Fish Deep Fry / Vaalai Meen Varuval

Ingredients

Fresh Belt Fish - 1 lb
Chili Coriander pwd - 1 ts
Yogurt/Curd - 1/2 ts
Vinegar - 1/4 ts
Ginger Garlic paste - 2 ts
Turmeric Powder - 1/2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


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

2. In a plate mix all the above ingredients as a paste except the oil and fish.

3. Nicely coat the fish with the paste.

4. In a pan add 2 ts of oil or cooking spray and once it is heated, in a very low heat place the fish and close the lid and forget it for 20mins, for every 5mins flip it. Once it is crispy switch off the gas.

This deep fish fry well with Sambar/Dhal/Rasam/Curd Rice.

Pomfret Fry/Vaval Varuval

Ingredients

Pomfret/Vaval Fillet - 1 lb (Any fish of your choice)
Red Chilli Powder - 1 ts
Vinegar - 1 ts
Ginger Garlic paste - 2 ts
Tomato Paste - 2 ts
Fennel Pwd - 1 ts
Cumin pwd - 1 ts
Coriander pwd - 1 ts
Ammachi's Sambar pwd - 1/2 ts
Turmeric Powder - 1/2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


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

2. In a plate mix all the above ingredients as a paste except the oil and fish.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover 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 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 by covering the lid.

This fish fry goes well with Sambar/Dhal/Rasam/Curd Rice.

Egg Poriyal / Egg Saute/ Muttai Poriyal

Ingredients

Egg - 3 nos
Milk - 1 ts
Onion - 1 no Medium size
Ginger Garlic paste - 1/2 ts
Green Chilli - 1 no
Curry Leaves - 1 twig
Turmeric pwd - 2 pinch
Red Chilli pwd - 2 pinch
Pepper pwd - 1/2 ts
Coriander leaves - 2 strands
Salt for taste
Butter/Oil - 1 ts

Method

1. Finely chop the onion,curry leaves,coriander leaves and green chili. In a bowl beat the eggs with ts of milk till it is fluffy.

2. In a high heat place a wok, add a ts of butter/oil once heated add chopped curry leaves,ginger-garlic paste,green chili,onion,coriander leaves and saute it for 2 to 3 min.

3. Then add the turmeric, chili,pepper pwd and saute it for a min, then turn the heat to medium and pour the egg mixture leave it for a min then with the spatula stir the eggs so that it forms a small lumps. fry till the eggs are done and garnish with some more coriander leaves.


Egg Poriyal goes well with rasam rice,tomato rice.

Toasted Wheat Bread with Spicy Egg Omelet /Bread Muttai Omelet

Ingredients

Egg - 4 nos Medium size
Turmeric pwd - a pinch
Red Chili pwd - 2 pinch
Pepper pwd - 1/4 ts
Green chili - 1 no
Onion - 1 small no
Ginger garlic paste - 1 ts
Curry leaves - 10 nos
Coriander leaves - 2 strands
Milk - 2 ts
Salt for taste
Butter - 1 ts

Method


1. Finely chop the onion,green chili,curry leaves,coriander leaves and keep aside

2. Break all the eggs and pour the yolk n white in a mixing bowl ,add milk and beat it nicely with a whisk for 2mins then add all the ingredients except butter and beat for another 2mins the mixture should be fluffy and foamy.

3. In a low heat place a nonstick pan add butter and pour 2 ladle full of the beaten mixture ensure that the egg mixture is spread all over the pan, wait for 2mins then flip it to the other side the egg will raise at that time carefully take it out and do the next batch.

4. Toast a Bread and apply butter to one side of each the bread and place the egg omelet inbetween the breads and cut in halves.

This omelet goes well with any briyani and with Bread Toast.

Easyway of cooking chicken fry

Ingredients

Chicken Piece - 1/2 kg (cut into 1 inch piece)
Red Chilli Powder - 1 1/2 ts
Vinegar - 2 ts
Ginger Garlic Paste - 2 ts
Turmeric Powder - 1/4 ts
Canola Oil/Vegetable Oil - 1 ts
Oil for deep frying
Salt for taste

Method


1. Wash the Chicken with some turmeric pwd and pat dry with paper towel.

2. In a bowl mix Turmeric pwd,Red chilli pwd,salt, vinegar,Ginger Garlic paste,oil and make it a paste consistency.

3. Nicely coat the Chicken with the paste.

4. Take a ziplock cover and place the marinated chicken 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 some oil for deep frying or use a cooking spray and once it is heated fry the chicken for about 15 to 20mins or till the chickens are done.

A very simple Chicken fry which tastes awesome with Sambar/Rasam/Curd Rice. It is a excellent dish with good source of protein, a very easy and simple side dish , this dish can also be served as a snack.

Quick Fish Fry - Salmon

Ingredients

Fish Fillet (Salmon/King Fish) - 3 pcs (Any fish of your choice)
Red Chilli Powder - 1 ts
Vinegar - 1/2 ts
Ginger Garlic paste - 1/2 ts
Tomato Paste - 1/4 ts
Turmeric Powder - 1/4 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


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

2. In a plate mix Turmeric pwd,Red chilli pwd,salt, vinegar,Ginger Garlic paste,tomato paste and make it a paste consistency.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover 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 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 by covering the lid.

A very simple fish fry which tastes awesome with Sambar/Dhal/Rasam/Curd Rice. It is a excellent dish which consumes less oil and good source of Omega3, the one goodthing is that if you can spend only 10mins of your time then you will get wonderful sidedish for a whole week.