NON VEG SIDE DISHES

 NANDU VARUVAL-

NANDU VARUVAL

   
  - IN NANDU ADD , TURMERIC POWDER , CHILLI POWDER , SALT, MASALA ( COCONU , ANISE (1s) , PEPPER (1/4s) CUMIN (1s) , S.ONION (2) , GARLIC (4) GINGER (1/2P)) - GRIND MASALA----MIX EVERYTHING, SOAK FOR 15 MIN, - FRY WITH OIL








CHICKEN MUNCHURIAN

chilli chicken 

                    CLEAN THE CHICKEN (1/2kg ) AND MEDIUM SIZE PIECES --A

             IN A BIG BOWL , ADD CORN FLOUR (5s) , RICE FLOUR (3s) , CHILLI POWDER (needed ) , GINGER + GARLIC PASTE , SALT , EGG(2)  , OIL , CURD , LEMON JUICE --MIX EVERYTHING TOGATHER  --THEN ADD A WITH IT 

      MIX TOGATHER AND SOAK FOR 1 TO 2 HOURS 

          THEN   DEEP FRY IN OIL -C

AGAIN HEAT A KADAI SAUTE B.ONION , TOMATO , GINGER + GARLIC PASTE , CAPSICUM , LITTLE SALT -THEN SAUTE WELL  ' ADD   CHILLI SAUCE AND TOMATO SAUTE , THEN ADD FRIED CHICKEN ( ADD THE IMMEDITELY TAKEN FROM OIL ) , GIVE A NICE MIX , OFF THE STOVE

     GARNISH WITH CORRIANDER LEAVES 

   

CHICKEN GARLIC SUKA

garlic chicken suka

         CLEAN THE CHICKEN , MAKE IT SMALL PIECES , WASH IT -AND PUT IN EMPTY KADAI WHICH IS IN THE STOVE 

      WHEN  WATER STARTS COMING OUT ADD TURMERIC POWDER , SALT AND MIX 

      WHEN IT STARTS STICKING IN VESSEL AND NEEDED  OIL --WHEN CHICKEN GETS HALF BOILED ADD R.CHILLI , GARLIC , ANISE , CURRY LEAVES 

      AND OFF THE STOVE 



CHICKEN VARUVAL

chicken varuval

              HEAT OIL , SAUTE B.ONION , CURRY LEAVES , GINGER + GARLIC PASTE , CLEANED CHICKEN , 

          THEN ADD CHILLI POWDER , TURMERIC POWDER , DHANYA POWDER , CHICKEN READYMADE MASALA POWDER , TOMATO , SALT

      MIX EVERYTHING AND ADD WATER , CLOSE THE LID AND ALLOW CHICKEN TO BOIL 

     ONCE IT BECOMES DRY , OFF THE STOVE AND TASTE IT WITH SAMBAR , RASAM RICE

CRAB OMELETE

CRAB OMELETE

           BOIL CRAB WITH HALF SALT --GET THE FLESH OUT OF CRAB SHELL --A
 IN A BOWL PUT  FINELY CHOPPED S.ONION , G.CHILLI , CORIANDER LEAVES , GINGER , SALT TURMERIC POWDER AND MIX EVERYTHING , THEN ADD EGG , BEAT WELL , THEN ADD A 
              FINELY BEAT ALL TOGETHER -B
HEAT OMELETTE PAN , ADD OIL -ONCE OIL GOT HOT POUR B WITH IT -AND MAKE IT BOIL  AS NORMAL OMELETE
            

CORRIANDER CHICKEN 

CORRIANDER CHICKEN

               CHICKEN (1/4kg) , ONION (MORE ) , TURMERIC POWDER (1/4s ) ,  CORIANDER LEAF (1 bunch)  , G.CHILL (7) , PEPPER POWDER (2s) , SALT , WATER -- MIX EVERYTHING  , LET IT BOIL , WHEN CHICKEN HALF BOILED ADD  OIL ( 1s) ,  TOMATO (1/2) , MIX WELL , WHEN IT BECOMES DRY TASTE IT

ANDRA CHICKEN FRY  

   

 --- IN PAN ADD MORE  OIL ,MAKE IT HOT ,ADD MORE S.ONION ,R.CHILLI , CURRY LEAF , CHICKEN ,  GINGER + GARLIC PASTE , THEN SAUTE   ADD CHILLI POWDER , TURMERIC POWDER  , SALT , THEN SAUTE , THEN ADD WATER FOR BOILING - FRY WELL UNTIL OIL SEPARATES 

BRIYANI CHICKEN

BRIYANI CHICKEN

                       CHICKEN -1/2 kg  ,  TURMERIC POWDER - 1/4 s , CHILLI POWDER  - 2 s , SALT , GINGER PASTE - 1/4 s  , GARLIC PASTE  1/2 s ,  BRIYANI MASALA - 1 s  , GARAM MASALA - 1/4 s , CURD - 1 cup  , LEMON JUICE - 5 drops , MINT AND CORRIANDER LEAFS - needed  ----- EVERYTHING SHOULD BE MIX TOGETHER ,THEN  SOAK FOR 2 HOURS ------ A
                  ---HEAT OIL  FRY B.ONION , TOMATO  , G.CHILLI , THEN ADD A FRY FOR FEW MINUTES ADD WATER , AFTER BOILING OFF THE STOVE , WHEN THE CHI CKEN  REACH  GRAVY FORM  , THEN TASTE IT



CHICKEN  FRY

CHICKEN FRY

                                   CHICKEN (1/2 kg ) , TURMERIC POWDER (1/2 s) , GINGER PASTE (1/2 s) , GARLIC PASTE (1 s) , ANISE POWDER (1s ) , CUMIN POWDER ( 1 s)  , PEPPER POWDER (2 s) ,    CHILLI POWDER (2 s) , COCONUT PASTE  (2 s ) , CURRY LEAF , SALT --- MIX WELL ,SOAK FOR 15 MIN -- A
      HEAT OIL ADD A , FRY WELL UNTILL OIL SEPARATEF FROM THE CHICKEN  , ADD WATER  ,ONCE CHICKEN BOIL  , AND REACH THE COLOUR THEN TASTE IT




KANYAKUMARAI CRAB

KANYAKUMARAI CRAB

  COCONUT (2s) , G.CHILLI (3) , CASHEWNUT (3)-- MIX - BLEND TOGETHER --- A
         GINGER (1/2) , GARLIC (2) , S.ONION (1) -- BLEND TOGETHER -- B
                 --HEAT OIL SEASON BAY LEAF , CINNAMON , FRY B.ONION (1) , CURRY LEAF , TOMATO (1/2 ) , B , CRAB  , TURMERIC POWDER (1/4s) , CHILLI POWDER (1/4s)  , DHANYA POWDER (1/4s) , CUMIN POWDER (1/4s) ,  A , SALT , MIX THEN ADD WATER FOR BOILING , WHEN IT REACH GRAVY FORM , TASTE IT




MALAYSIAN CHICKEN LASAK

MALAYSIAN CHICKEN LASAK 

             -- HEAT OIL FRY CINNAMON (1/2)  , B.ONION ( 1) , TOMATO (1) , G.CHILLI (2) , CHICKEN , GINGER (1/2)  + GARLIC (4)   PASTE , TURMERIC POWDER (1/4 s)  , CHILLI POWDER (2s ) , SALT , WATER --- LET CHICKEN BOIL , LATER ADD PEPPER POWDER ( 2s ) CORIANDER LEAFS , COCONUT MILK (1s ) , EVERYTHING SHOULD  MIX WELL  , THEN TASTE IT









CRAB CHETTINADU MASALA

CRAB CHETTINADU MASALA

                 
           COCONUT (3s) , ANISE (1/2s) , CUMIN (1/2s) , PODU KADALAI (2s) , KAASAKASA (1/4s) -- --BLEND AND MAKE IT AS PASTE --A
      BOIL TOMATO , PEEL THE SKIN AND BLEND --MAKE IT PUREE ---B
           HEAT OIL , SEASON FENUFRUK , CUMIN , THEN  SAUTE GARLIC , S.ONION THEN B.ONION , B , CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , CRAB --NICELY SAUTE UNTIL CRAB COLOUR CHANGES , THEN ADD TAMARIND WATER AND SALT -----ONCE EVERYTHING STARTS BOILING ADD A WITH IT AND ALLOW UNTIL IT COMES GRAVY









CHICKEN MASALA

CHICKEN MASALA

                COCONUT (2s) ,  CASHEWNUT (3)-- MIX - BLEND TOGETHER --- A
                   GINGER (1/2) , GARLIC (2) , S.ONION (1) , G.CHILLI ( 5) , TURMERIC  -- BLEND TOGETHER -- B
 --HEAT OIL SEASON BAY LEAF , CINNAMON , FRY B.ONION (1) , CURRY LEAF , TOMATO (1/2 ) , CHICKEN , SAUTE IT ,  THEN ADD B , CHILLI POWDER (1/4s)  , DHANYA POWDER (1/4s) ,THEN ADD    A , SALT , SAUTE EVERYTHING  THEN ADD WATER FOR BOILING , WHEN IT REACH GRAVY FORM , TASTE IT
  





CHETTINAD CHICKEN

CHETTINAD CHICKEN

---HEAT  OIL IN PAN FRY CHOPPED S.ONION (2) , CURRY LEAF , CHICKEN , GINGER + GARLIC PASTE (2s) , TURMERIC POWDER (1/4s) , CHILL POWDER (1s) , MASHED S.ONION (20 ) , PEPPER POWDER ( 2s) , CUMIN POWDER (1) , SALT ADD WATER MAKE IT BOIL , WHEN IT COMES TO GRAVY FOAM ADD SOME MORE PEPPER AND CUMIN POWDER ,







CHICKEN 65

CHICKEN 65

CHICKEN ,CHILL POWDER , SALT , TURMERIC POWDER , GINGER + GARLIC PASTE( 1s) , CURD (1s) , LEMON JUICE(3 drops) , RED FOOD COLOUR (1 pinch)----SOAK EVERYTHING FOR 30 MIN , DEEP FRY













CRAB MASALA

CRAB MASALA

COCONUT , ANISE , CUMIN , PEPPER , GARLIC(3) , GINGER(1/4)  , S.ONION (1) --- BLEND WELL - PASTE---------------------

CRAB ,  PASTE , CHILL POWDER , SALT , TURMERIC POWDER , CURRY LEAF---MIX WELL SOAK FOR 10 MIN ,----> MASALA ---FRY B.ONION , TOMATO , THEN CRAB SOAKED WITH MASALA , POUR LITTLE WATER FOR BOILING