Chicken Chinthamani | Erode chinthamani chicken

I tasted this recipe chicken chinthamani in a feast served for wedding couple. This recipe is a traditional recipe of erode and is also called as Erode chicken chinthamani.I was waiting to try this recipe from so long time but I couldn't. Because,our usual menu of non veg has a curry,gravy or in fried form. Chicken chinthamani is an intermediate so waited to try out and find where it suits better. Finally tried this yummy,spicy,chilli fried chicken......

Ingredients :

Chicken -1/2 kg
Dry red chilli -20
Sliced Shallots -1 cup
Turmeric powder -1/4 tsp
Oil -1/2 cup
Salt as required


Method :

 1. Wash and clean the chicken. Drain the water completely.

 2. Heat oil in a thick kadai/pan,fry the shallots and dry red chillies for about 5 minutes.

 3. Add the cleaned chicken,turmeric powder,salt and fry in low flame. Keep sauting in between until the chillies blended with chicken.

4. Cover and cook until soft. Transfer to a serving bowl and serve hot with rice.

Chicken Chinthamani

Note :

• Do not add water as this recipe has to get cooked in oil. But I sprinkled a little water to cook soft.
• Adding grated coconut at the end is optional.
• Cover and cook in medium/low flame with stirring in between.
• I used byadgi chilli variety,which gives the color. You can add 2 varieties of dry chilli (which gives spice and other for color)
• This goes well when mixed with hot rice.

Egg burji | Chilli sauted egg burji

Eggs are the readily available ingredient to satisfy the taste for non-vegetarians. Eggs fall between the category of vegetarians and non-veggies. Simple recipe made of eggs is the burji always.Usually egg burji is prepared just with salt or pepper. Here is a different spice touch with chilli powder. Try sometime this recipe as a side dish with rasam or any curries of your choice.



Ingredients :

Eggs -4
Pepper -2 tsp
Red chilli powder -1 tsp
Salt as required
Oil-1 tbsp

Method :

1. Crack the eggs one by one in a bowl and beat nicely to get mixed.
2. Heat oil in a pan, add the beaten eggs and stir continuously to get small granule forms.
3. when they are half cooked, add the pepper powder and chilli powder and salt and keep mixing until you get the spice mixed evenly with the egg burji.
4. Serve this along with rice,rasam or serve as plain burji.

Egg burji with chilli powder

Fish fry (method 1) | Easy fish fry recipes

 When compared to all types non-veg foods, fish seems to have the most nutritious and health benefits. Consuming fish at least twice a week is found to reduce the risk of certain diseases from childhood asthma to prostate cancer. Fishes are the richest source of omega -3 fatty acid,the most predominant compound required for brain development. They are also found to reduce the risk of heart diseases.


Ingredients:

Fish - 10 pieces
Corn flour -3 tsp
Rice flour -2 tsp
Kashmiri chilli powder -4 tsp
Ginger garlic paste 1 tsp
Lemon juice -1 tsp
Curd -2 tbsp
Salt -1 and half tsp
Soy sauce -1/2 tsp
Oil to fry

Variety of fish used:

Here I used Butter fish (paarai meen). In this method I also fry Black pomfret (vavaal), Seer fish (vanjaram) not tried in any other varieties. But you can choose the fish variety of your taste and method is same,but take care that fish to be cut in thin cylindrical slices...which would make frying easy and even.


Method:

1. Clean the fish : First wash the fish about 5 to 6 times in water. Add the turmeric powder, salt and mix or rub well and leave aside for about 10 minutes and then just wash only for about 2 times.
2. Add all the above given ingredients (except oil) to a blender and give 3 to 4 pulse. Its just to mix all the ingredients.
3. Marinate the fish with this paste on both sides and leave it aside for about 2 hours.
4. Heat a flat pan/flat skillet and add required oil to fry. The oil should cover till half of the fish.
5. Leave for about 2 minutes in medium flame till one side gets cooked, then turn the other side to fry.

Fish fry

Note/tips :

• Grinding in blender is just to get masalas get mixed evenly,instead using spoon or hand.
• Instead of ginger- garlic paste you can also use whole ginger and garlic pods,if you are grinding the masalas.
• To avoid masalas coming out while frying....... Take care not to apply more masalas over the fish,just apply a coating.
• while frying wait for at least a minute to turn the fish for frying. Because continuous turning will make the masalas dropping out.
• When making the marinated fish to dry, take care to turn other side after an hour. You can do the same process keeping in freezer instead of room outside.
• Do not use food color at any cost to give the eye catching colors as they are not safe to get digested and absorbed.