I can assure you, this recipe will surely be a treat to your senses. I prepared it so many times and it has come out well all the times. I can mention it as my signature recipe even. My inspiration for this recipe is my fiends mom, who is the expert in preparing non veg dishes. I usually get a hint from her for all the non veg preparations.

Ingredients

Sankara Meen/Red Snapper - 1/2 kg

Tamarind - lemon sized ball

Pearl Onion - 15 nos

Tomato - 1 small

Green Chillies - 2 nos

Chilly Powder - 2 tbsp

Corainder Powder - 2 tbsp

Turmeric Powder - 1/2 tsp

Salt - as required

For Tempering

Gingelly Oil - 2 tbsp

Fenugreek - 1 tsp

Curry Leaves - few

Aesfoetida - 1/4 tsp

Method:

Clean the fish three times. Here we get it cut as a whole fish, with head and tail removed. Otherwise you can cut it in bigger sizes.

Soak the tamarind in water and get a thick extract out of it.

Marinate the fish with chilly powder and salt for 2 hrs.

In a kadai, add the oil and items for seasoning. I usually use the mansatty for this kulambu.

Then add the onions and tomato. Saute them till they become soft. Then add the tamarind extract, turmeric powder, salt, chilly and coriander powder.

When the gravy starts boiling, add the whole green chillies. You dont have to cut these chillies. People love this as a sidedish with curd rice.

Close it with a lid and cook it in medium flame for about 10 mins.

Once the raw smell goes off and the consistency become slightly thick(it should not be too thick) put the marinated fishand close with a lid

It takes only 5 mins for the fish to get cooked.

Be gentle while stirring, so that fish dont get broken after it gets cooked.

Serve hot with Rice and Vanjaram(King Fish) Fry.

When it comes to non veg, we rarely prepare at home. My hubby dear is very much intended towards Vegetarian and me too not a strict non vegetarian. I have one of my best friend and her mom is an excellent cook, especially non veg. Till date if I wish to prepare any non veg item, I used to call her and get recipe from her. Everything has turned out so well. This is one among them. Its so simple and it tastes so great. 

Ingredients:

Chicken - 1/2 kg

Onion - 1 big

Tomato - 2 

Green Chillies - 2

Red Chilly Powder - 2 tsp

Coriander Powder - 4 tsp

Ginger Garlic paste - 2 tbsp

Coconut Paste - obtained from half coconut+1tsp cumin seeds

Seasoning

Clove - 2

Cinnamon - 2 inch piece

Fennel Seeds - 1 tsp

Star Anise - 1

Cardamon - 1

Method:

Cut and clean the chicken pieces well. First with water and then with turmeric powder. 

Cut the onion, tomato and green chillies. 

Marinate the chicken with ginger garlic paste, salt, chilly and coriander powder. 

In a kadai, heat 1 tbsp of oil. Add the seasoning items and then add the onion. 

When the onion turns translucent, add the tomato and green chillies. Saute for a minute. 

Then add the marinated chicken and saute till the chicken is half cooked. 

Add 2 cups of water and close the kadai. Once the chicken is cooked well, add the coconut paste. 

Switch off the stove, once it starts boiling. 

Garnish with pudhina leaves. 

This kulambu will be little watery. Its a good combination with dosa/Idly. You can even have it with Rice/Roti.

I am sending this to The Potluck - Chicken event conducted by Viki

Ingredients

Chicken Boneless - 1/2 kg

Onion (Big) - 2

Tomato - 2

Chilly Powder - 1/2 tbsp

Corainder Powder - 2 tbsp

Ginger Garlic Paste - 1 tsp

Cinnamon - 2 pieces

Clove - 2

Method:

Clean the chicken well. Mince the onion and tomato. 

In a kadai, add 2 tbsp of oil and add the cinnamon and clove. 

Then add the onion and saute till it becomes translucent. 

Then add the ginger garlic paste and saute till the raw smell goes off. 

Add the tomato and saute for a while. Add the chicken pieces and keep sauting for 10 mins. It will be half cooked. Add the chilly powder, coriander powder and salt. 

Add 1 cup of water, mix well and close with a lid. Allow it cook for 10 more mins. 

Once it is cooked well and reaches the required consistency switch off. Garnish it with coriander and puchina leaves. 

If you want it little gravy, you can also add coconut+khuskhus paste to it at the end. 

In the list of non vegetarian items, my vote will always go for Fish items. My second entry for fish is a fish kulambu. Its a simple kara kulambu in which fish will be floating. Hahaha..I just added some grounded coconut paste to it, as I like it that way. But its optional. 

Ingredients:

Fish - 1/2 kg 

Pearl Onion - 10

Garlic Pods - 20 (Depending on the size)

Tomato - 1

Green Chilly - 2 (Split in between)

Kulambu Milagai Thool - 2 tbsp

Tamarind - Lemon Sized

Salt - To taste

To Grind:

Pearl Onion - 10

Coconut - 3 tbsp

Saunf - 1 tsp

Cumin Seeds - 1 tsp

Peppercorns - 1 tsp

Method:

Roast all the ingredients except coconut mentioned to grind with 1 tsp of oil. Add the coconut and grind it together to a smooth paste and keep it aside. 

Soak the tamarind in water and get a thick extract. Mince the onion and tomato. 

Clean the fish properly and slice it to the appropriate size. 

In the kadai, add 2 tsp of oil and season the kulambu with mustard seeds, urad dhal and curry leaves. 

Add the onion, garlic and tomato. Saute well till the raw smell goes off. 

Add the tamarind extract, Kulambu milagai thool and salt. Close it with a lid and cook it for 10 mins. Add the Fish pieces and cook it 2 mins. Once the fish is half cooked, add the ground paste and cook for 5 more mins. 

Don't stir too much, as the fish might get broken. Stir it from the bottom carefully. Serve hot with Rice. 

I was born and brought up in a small village near karur. A Cauvery delta region, so we can get fish abundantly. Every weekend my dad used to apply oil for me and my sister and we will be going to the river to take bath. We will play around for about 3 hours there and come back home for lunch. That time we will be jumping with appetite on the way back home. At home my mom will be ready with the lunch and the usual menu will be Mutton kulambu and Mutton pepper fry. We will finish our lunch and will end up in a afternoon nap. In the evening my mom used fry fish as a snack. It will be delicious. 

After shifting to Chennai, we got used to sea fish, that too vanjaram. My dad used to goto the fish market as soon as it opens, so that he can get freshly caught ones. Here in Bangalore, I am not at all getting fresh ones and also they wont slice it very thin as they do in Chennai. So I am fed up a lot and stopped preparing it in Bangalore. 

This time I got some what better so I thought of posting it here. If you are lucky to get the fresh and thin sliced ones, you are sure to have a treat. 

Ingredients:

King Fish - 5 pieces

Chilly Powder - 2 tsp

Ginger Garlic Paste - 1/2 tsp

Coriander Powder - 1 tsp

Corn flour - 1 tbsp

Rice Flour - 1 tsp

Salt required 

Tomato Juice - 1 tbsp

Tamarind Juice - 1 tbsp

Method:

Mix all the ingredients except the fish, to a smooth paste. 

Apply this paste over each piece of fish and marinate it for 1 hr by keeping it in the freezer. 

Before frying take it out and allow it come down to room temperature.

In the kadai add some oil and deep fry the pieces one by one in a low flame. 

While serving we can also squeeze a piece of lemon over it for a different taste. 

I am sending this Trupti who is hosting Winter Treat event.

This is the first Non-Veg entry in my blog. We occasionally prepare non veg at home as my inlaws are pure veg. My mom really prepares good non veg that too if its for a crowd. she prepare dum biryani well, but only when it is prepared in bulk.  Otherwise she will prepare it with cooker alone. Coming to the recipe, 

Ingredients:

Chicken - 1/2 Kg

Basmati Rice - 1/2 kg

Curd - 4 tbsp

Chilly Powder - 1 tbsp

Ginger Garlic Paste - 1 tbsp

Cinnamon - 3 sticks

Clove - 3

Bay Leaf - 1

Onion(Big) - 1

Tomato - 1

Green Chillies - 2

Ghee - 4 tbsp

Salt to taste.

Method:

Get the chicken, clean it with water for atleast 5 times properly. Marinate it with half of the ginger garlic paste, curd, chilly powder and half of salt for atleast 1 hr.

Soak the basmati rice in water after washing it. In the kadai, add the ghee and roast cinnamon, clove, bay leaf, then add the onion and saute it till it becomes translucent. 

Add the remaining ginger garlic paste and saute well. Once the raw smell goes off, add the tomato and saute till it gets cooked well. 

Add the marinated chicken and saute well till the water oozes out of the chicken pieces. Add the Rice and mix well (take care not to break the rice). Add the 3/4 ltr of water (2 cups of basmati rice needs 3 cups of water). 

Actually I Prepared this in Microwave, so if you are doing it in Microwave, add the contents and required water in microwave cooker and cook it in high for 20 mins. 

If you are doing it in cooker, add the water and cook it for 5 mins in low flame after the first whistle. 

Serve this delicious chicken biryani with mutton kurma or/and Onion Raitha. 

This is an second entry to Srivalli's Rice Mela

Mutton Kurma...

This time I prepared mutton kurma with this. That is so simple, Add the mutton(1/2kg), ginger garlic paste(1 tbsp), cinnamon(2), clove(2), pearl onion(20), tomato(2), chilly powder (1 tbsp), coriander powder (1 tbsp) salt and 1 cup of water to the cooker and cook it for 15 mins in low flame after first whistle. Grind the coconut and khuskhus to a smooth paste. Once the pressure is released, add the ground paste and cook for 5 more mins. Done with your mutton kurma. Make it little thin if you are going to serve it for biryani, or else make it thick if you serve it with white rice.