Non-vegetarian dishes
Mutton Pickle
- 17
- October
- 2006
MuttonPickle: (Arcot Muslim Style) Meat Pickle.Pickled Meat. Goat’s meat pickle. Ingredients: Lean meat 1 kg ( with or without bones as you wish, but cut into small pieces)Vegetable oil/Sesame oil for deep fryingGinger-garlic paste 3-5 spoonsLemon juice 3 cups/vinegar 1 cupLemon 1 fruitCurry leavesMustard 1/2 spoonFenugreek seeds 1/2 spoonAsafoetida 1/2 spoonSea salt/Rock saltTurmeric powder 1/2 […]
Ambur & Vaniyambadi Kushka
- 16
- October
- 2006
Ambur/Amboor Kuska:Though all the recipes from Northa Arcot belt…Vellore biriyani, Arcot Biriyani, Ambur biriyani and Vaniyambadi biriyani are kind of same. There still exists slight variation. Here, it may sound crazy for you. It is also in one way biriyani recipe, but meat is not served! Just the rice is cooked in mutton/chicken broth. Well, […]
Vellore Chicken Biriyani
- 16
- October
- 2006
Vellore Chicken Biriyani:(White Biriyani) I am sure that there are lots of biriyani varieties….generally the North-Arcot belt has lot of variation itself. The kuska/Kushka is quite famous around Ambur/Amboor and Vaaniyambadi region. Kushka is same as biriyani….it is cooked with mutton/chicken broth.While Arcot is known for its short-grained biriyani. While Vellore has its own variation. […]
Kaadai 65 / Fried Quails / Kaadai Porichadhu
- 12
- October
- 2006
Kaadai 65:Deep Fried Quails. Fried Japanese Quails. Quail is called ‘Kaadai’ in Tamil. Its a wild /game bird. Ingredients:Quils 6Ground cinnamon powder 1/2 spoonGround cloves powder 1/2 spoonGround coriander seeds powders 2 spoonsGround black pepper 1 spoonRed chili powder 1-2 spoonsRed food color 1 pinchSaltGinger paste 2 spoonsGarlic paste 2 spoonsLemon juice 1 cupEgg white […]
Salmon in Cashew nuts Based Sauce / Mundhiri Meen Kuzhambu
- 03
- October
- 2006
Salman Cashew Curry: Fish Curry. Fish in Cashew based Korma. Mundhiri Meen Kurma. Chappalu Kurma. Machili Korma. This is an excellent combo for chappathi, roti and nan(indian bread). Ingredients:Salman Fish/any thick and healthy fish-500grams(boneless, skin-on, deveined and cleaned)Onion paste 1 cupGinger paste 2 spoons(freshly prepared)Garlic paste 2 spoons(freshlyt prepared)Tomato 2 – made into pureeGreen chilies […]
Muzhu Meen Polichadhu
- 27
- August
- 2006
Baked Whole Fish Wrapped in Banana Leaves:Ingredients:Whole Fish bone-in, skin-on(scaled and deveined) 4Banana leaves 4 (stem trimmed)Ginger paste 1/2 spoonGarlic paste 1/2 spoonSaltTurmeric powder 1/2 spoonChili powder 1/2 spoonLemon juice from 1 fruitSesame oil few spoons. Method:Mix…..salt, turmeric, chili, lemon juice and ginger-garlic paste. Rub this over fish. Leave it overnight in your refridgerator. The […]
Fish Titanic / Andhra Style Fish Stir-Fry
- 20
- August
- 2006
Peanut-Coconut Stir-fried Fish: (Andhra Style) I tasted this recipe when I was in Hyderabad….at Seafood Place Restaurant, Lakdikapool – Hyderabad. Well…I used visit there so often, I like almost all their recipes. But this one was so unique and Chef’s speciality.He had used generous amount of peanut oil, lots of coconut and peanuts were thown […]
Egg Pickle
- 03
- July
- 2006
Egg Pickle: Muttai Oorugai/Gudilu Oorughai/Anda Ki Achaar.Ingredients: Hard boiled eggs-8 (peeled and pricked with fork)Salt as per tasteVinegar 2 cups To be roasted and Powdered:Coriander seeds 1 cupBlack pepper 1 cupCloves 5Cardamom 2Cinnamon 2-3 SticksFenugreek seed 1 cupMustard seeds 1 cupCummin seeds 1/2 cupAsafoetida 1-2 spoonsDry red chilies 10-15 Wet grind these:Ginger 1 spoonGarlic 1 […]
Egg Kothu Parotta
- 19
- April
- 2006
Kothu Barotta: Kothu Barotta. Street Food – Kothu Roti. Kyma Barotta. Chili Barotta. Fried Barotta. Kai-endhi Bhawan Style Kothu Barotta. Though its kind of famous street food through out Tamil Nadu and Kerala. For me, its my favourite meal from the canteen. Myself and my friend Sugumar used to prefer this over anythng as the […]
Naatu Kozhi Kuzhambu
- 19
- April
- 2006
Also Known As Country Chicken Kozhzmbu. Nattu Kotti Pulusu. Nattu Kozhi Kuzhambu. Desi Murgi Masala Curry. Cage free Chicken Curry. One good specialty about this curry is….they don’t use any strong spices like cloves, cinnamon…here! Its prepared totally in a country style! Country chicken flesh is very tastier/gamier(like game bird’s meat) than the regular ones! […]
