My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Courtallam/Sengottai Famous Border Style Country Chicken Pepper Fry Recipe

Leave a Comment

Here is another recipe of county chicken. I have prepared the same pepper fry from county chicken, but the style is different. The style I followed is that of Courtallam/Sengottai famous border kadai style nattu kozhi milagu varuval. It is very easy to prepare. A small twist will give great flavor to the dish. The cooked chicken has flavors in it and the one and only pepper gives the unique taste to the dish.

This dish was prepared during our visit to my sil’s place. This dish was prepared as a trial but the output was awesome. It tasted exactly that of border kadai style pepper fry. Missed to click step by step pictures as we are not sure of the output. I will surely post the step by step pictures when I do this dish in future.

The step by step procedure of Border shop style nattu kozhi pepper fry is as follows.

Check our other nattu kozhi/countuy chicken recipes, nattu kozhi garlic pepper fry and country chicken curry.

INGREDIENTS

  1. Cooked chicken from chicken gravy – 1/2 kg
  2. Onion – 1
  3. Black pepper pods – 1 tbsp
  4. Curry leaves – 2 sprigs
  5. Salt – As per the taste
  6. Oil – 2 tbsp or as required

PROCEDURE

  1. Remove the required chicken pieces from the chicken curry. Make sure the chicken pieces are dry. Allow it to cool.
  2. Shred them into small pieces with hands. Keep it aside.
  3. Meanwhile, in a mortar pestle add pepper corns.
  4. Crush it into a coarse powder. Keep it aside.
  5. Heat oil in a kadai.
  6. Add curry leaves. Fry it well.
  7. Add finely chopped onion.
  8. Add required salt. Saute till the onion turns golden brown.
  9.  Now, add the shredded chicken pieces to it. Fry it well.
  10. Add crushed pepper over it. Stir it well.
  11. Serve hot as a starter or a side dish.

NOTE

  1. The quantity of the pepper used can be altered as per the requirement.
  2. To get the best taste of the chicken pepper fry, use freshly crushed pepper. pepper powder can also be used.
  3. Adjust the seasoning as per the taste desired.
  4. Cooked chicken from any style of chicken curry can be used.

Boiled Egg Pepper Fry Recipe

Leave a Comment

Egg is a quick fix ingredient for a jiffy dish. Here is one such super fast recipe of egg. The ingredients involved to prepare this is also minimum.

Do try this dish and enjoy with steamed rice paring with curry, rasam or curd. It also goes well with roti. The step by step pictorial procedure of this recipe is as follows

INGREDIENTS

  1. Eggs – 4
  2. Onion – 1
  3. Green chili – 1
  4. Curry leaves – 2 sprigs
  5. Salt – As per the taste
  6. Oil – 1 1/2 tbsp

PROCEDURE

  1. In a pan, add water and eggs.
  2. Hard boil them. Allow it to cool.
  3. Peel the shell of the egg.
  4. Chop the eggs into small pieces.
  5. Heat oil in a kadai.
  6. Add chopped onions to it.
  7. Now, add green chili to it.
  8. Add curry leaves to it. 
  9. Add required salt.
  10. Add pepper powder. Saute it for 2 minutes.
  11. Finally, add chopped egg to it.
  12. Saute till the onion mixture is coated well.

NOTE

  1. Adjust the seasoning as per the taste required. For kids, add less pepper powder.
  2. Green chili can be avoided.
  3. Do not under cook or over cook the eggs.
  4. For extra taste, deep fry the eggs and add it to the onion-pepper mixture.
  5. Chop the eggs in any shape and size of your choice.

Chili Pepper Baby Corn Fry Dry

Leave a Comment

Baby corn has various health benefits. It is edible as such. Here is the recipe for the chili pepper baby corn fry dry with step by step pictorial procedure.

This is a crispy version of baby corn and it is dry too. With few variations it can be made as a gravy. It serves as a delicious starter. Kids love this fried baby corn.

Apart from marination time this chili pepper baby corn fry is easy and simple to prepare. Try is baby corn fritter and enjoy the crispiness in ever bite.

SAM_0115

INGREDIENTS

SAM_0046

FOR BABY CORN 65

  1. Baby corn – 8 pieces
  2. Corn flour – (3-4) tbsp
  3. Maida – 1 tbsp
  4. Rice flour – 2 tbsp
  5. Red chili powder – 1 tbsp
  6. Turmeric powder – 1⁄4 tsp
  7. Table salt – 1⁄4 tsp
  8. Lemon – 1⁄2

FOR CHILI PEPPER FRY

  1. Onion (Big) – 1
  2. Curry leaves – 2 sprigs
  3. Pepper Powder – 1 tsp
  4. Salt – a pinch  (optional)

PROCEDURE

  1. Wash well and clean the baby corns. Chop them into small pieces (1-2)’.SAM_0046
  2. In a mixing bowl, add cornflour, maida, rice flour, red chili powder, turmeric powder, table salt and lemon juice squeezed from half a lemon. Add very little water and mix it well. The batter should be very thick.SAM_0050
  3. Add the chopped baby corns to the batter and coat the masala well. Marinate it for 30 minutes.SAM_0053
  4. Heat oil in a kadai.SAM_0056
  5. Add the marinated pieces one by one and deep fry them.SAM_0063
  6. Remove the fried pieces with a handle.SAM_0082
  7. Drain the excess oil in a tissue paper. SAM_0089
  8. In the same oil, add chopped onion, pepper powder and curry leaves. Add little salt if necessary. Saute it for 1-2 minute(s).SAM_0100
  9.  Now add the fried baby corn pieces to the onion. Saute it for a minute.SAM_0103
  10. Serve it hot as a starter, side dish or snack.SAM_0106

NOTE

  1. Spring onion and capsicum can be added along with chopped onion.
  2. To get a chinese style, soya sauce and tomato sauce can be added.

How To Make Chili Prawn Fry / Iral Varuval

2 Comments

chilli prawn fry (4) Chili Prawn fry recipe is a sea food dish tried by me and prawns fry is shallow fried in little bit of oil and I must say the recipe which has been made has turned out amazing.

I basically try my hands at fish and when I started trying my hands on prawn fry I was amazed that it tasted very well. Therefore, I decided to share this sea food recipe with my blog readers to try it out and share with your family and friends. Prawn fry recipe is shallow fried with the basic spices and its an instant dish that can be made in few minutes. But, the most important point in making a prawn recipe is cleaning and deveining the prawns.

Once that is done, the prawn recipes don’t require lots of time and are quite simple dishes. There are lots of videos available on the procedure to clean prawns.

Extracting the vein is quite important in cleaning prawns for prawn fry. Sea food is mostly prepared in coastal regions and is mostly loved by the people in Bengal region.

Fish and prawns are the common sea food dishes that are preferred across the country. Prawns can also be called as shrimp or shrimps and are so delicate in handling and to touch.

One needs to master the art of deveining it, then they can be made in no time. Prawn fry can be used as a starter or can be eaten along with dal rice…

Rainy season is the best time to make sea food as the wonderful and pleasant weather increases our craving to make amazing sea food recipes like fish fry or prawn fry or their curries.

Let us learn to make this simple and yummy dish of prawn fry with detailed steps along with the video recipe…

Cleaning the prawns: Run a small sharp knife down the back of the prawn, and pull the meat apart enough to expose the vein. Pull the end of the vein up with the tip of the knife, grab it with your fingers and pull it off.

chilli prawn fry (6)

INGREDIENTS

  1. Prawn – 1⁄2 kg
  2. Salt – 1⁄2 tsp
  3. Green chili – 2
  4. Red chili powder – 1⁄2 tsp
  5. Turmeric powder – 1⁄2 tsp
  6. Coriander powder – 1 tbsp
  7.  Ginger garlic paste – 1 tbsp
  8. Oil – 2 tbsp

chilli prawn fry (1)

PROCEDURE

  1. Clean the prawns well. De-vein the prawns and wash it again in a bowl full of water. Drain the excess water.
  2.  In a mixing bowl, add the prawns and salt.
  3. Next add ginger garlic paste , green chili to the prawns.
  4. Add red chili powder, turmeric powder and coriander powder.
  5. Mix the whole mixture well so that the prawns get coated well with the masala.
  6. Rest the mixture in the refrigerator and marinate it for about 5 – 10 minutes.
  7. Take a frying wok, add oil and heat it.
  8. Add the prawns into the heated oil.
  9. Stir the mixture well with the oil and stir it delicately.
  10. Give a nice mix.
  11. Cook the prawns for about 10 -15 minutes and give a stir in between.
  12. Prawns fry is done.chilli prawn fry (3)

NOTE

  1. Lemon juice can be sprinkled over the prawns once they are cooked.
  2. Coriander leaves and curry leaves can be used for a flavor and garnishing.
  3. De-veining the prawn is very important and time consuming process.
  4. Prawns cook faster. Over cooking of prawns can make it tough.
  5. Don’t add water while marinating just toss it else it will become watery and the masala will not be coated well. Also more oil will be consumed. chilli prawn fry (2)

MUTTON LIVER/EERAL PEPPER FRY

Leave a Comment

Mutton liver pepper fry is a healthy dish. It is a good source good iron. Many non-veg eaters don’t prefer mutton liver. This recipe makes the dish tasty. The recipe is very simple and can be prepared in few minutes.

It goes well with rice. Many won’t buy itas they don’t how to prepare a dish with it. The water left after pressure cooking can be used as soup.

 

mutton liver

INGREDIENTS

  1. Mutton liver – 250 gms
  2. Shallots – (18-20)
  3. Ginger – 2 inches piece
  4. Cumin seeds – 1 tsp
  5. Split urad dal – 2 tsp
  6. Curry leaves – 2 sprig
  7. Pepper powder – 1/2 tbsp
  8. Salt – 3 tsp
  9. Oil – 2 tbsp
  10. Water – 1 cup

PROCEDURE

  1. Wash and pressure cook the mutton liver with water for 15 minutes in low flame. mutton liver 1
  2. Finely chop the onions and cut the mutton liver into cubes.mutton liver 2
  3. Heat oil in a kadai. Add cumin seeds, split urad dal, ginger, onion, curry leaves and salt one by one and finally add pepper and mutton liver. Cook it for few minutes.mutton liver 3

 

COUNTRY/DESI CHICKEN PEPPER GARLIC FRY DRY/ NAATU KOZHI MILAGU POONDU VARUVAL

Leave a Comment

Pepper fry in naatu kozhi is an authentic chettinad recipe. It is a very spicy dish. Non vegetarians love this dish. It is a mouth watering dish too. It makes a delicious combo with RICE, CHAPATI and PAROTA. We can have it as a starter also. The taste of country chicken pepper fry differ from that of broiler chicken fry.

Usually the country chicken has less flesh. We need the select the chicken pieces carefully before the preparation. It is a famous dish in many restaurants. The garlic adds nice aroma to the chicken.

The preparation is very simple. The ingredients used are also available in home always. So we can do this dish quickly. We don’t use garam masala in this recipe so we won’t feel very heavy after eating the chicken.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

Click here for Naatu Kozhi Kozhambu/Curry

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

  1. Big onion – (4-6)
  2. Green chili – 3
  3. Garlic cloves – (5-6)
  4. Fennel seeds – 1 tsp
  5. Curry leaves – 2 sprig
  6. Curd – 2 tsp
  7. Chili powder – 1/2 tbsp
  8. Pepper powder – 1/2 tbsp
  9. Salt – 2 tsp

TO PRESSURE COOK

  1. Chicken – 500 gm
  2. Turmeric powder – 1/2 tsp
  3. Red chili -2

PROCEDURE

  1. In a pressure cooker add chicken, turmeric powder, red chili, water and pressure cook it for 15-20 minutes.Keep it aside. 
  2. Heat oil in a kadai. Add fennel seeds and allow it to splutter.Then add chopped garlic, green chili and curry leaves. Saute it for 2-3 minutes.
  3. Add chopped onion to it and cook it till the onion turns light brown.
  4. Add the pressure cooked chicken to the onion.
  5. Add curd, red chili powder,pepper powder and salt to it and saute it for 5 minutes.Garnish it with coriander leaves.

IMG_5731

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

QUICK PROCEDURE

  1. Pressure cook chicken, turmeric powder, red chili for 15-20 minutes.
  2. Heat oil in a kadai. Add fennel seeds to it.
  3. When it splutters add chopped garlic, green chili, curry leaves.
  4. Add chopped onions when the garlic turns light brown.
  5. Once the onion is cooked well add pressure cooked chicken.
  6. Add curd, salt, red chili powder and pepper powder.
  7. Saute till the desired consistency is obtained.
  8. Garnish with coriander leaves and serve hot.

NOTE

  1. If the chicken is not cooked well, pressure cook it for 5 more minutes.
  2. Adjust the spice and salt as per the requirement.

MUSHROOM PEPPER

Leave a Comment

Mushroom has become a modern vegetable. It has loaded health benefits. Mushroom can be made into any dish. It suits well for all cuisine. Here is a chettinad style of mushroom pepper fry/kalan milagu varuval.

It is very easy to prepare. It tastes like mutton. Non-veg lovers will also enjoy this dish. For kids, add less pepper powder.

Checkout other mushroom recipes, mushroom dum biriyani, mushroom pepper fry, masala mushroom masala in oven, mushroom curry and mushroom nuggets.

Check other pepper fry recipes, mutton liver pepper fry, mushroom pepper fry, baby corn pepper fry, chicken pepper fry, mutton pepper fry and fish pepper fry

INGREDIENTS

  1. Mushroom – 1 packet/200 gms
  2. Shallots – (12-15)
  3. Cumin seeds – 3/4 tsp
  4. Ginger – very small piece
  5. Ghee – 2 tsp
  6. Pepper powder – 2 tsp
  7. Salt – As per the taste
  8. Water – (1/2 – 1) cup

PROCEDURE

  1. Wash and rinse the mushrooms well.
  2. Cut the mushrooms into small pieces.
  3. Heat ghee in a kadai.
  4. Add cumin seeds & allow it to splutter.
  5. Add grated ginger to it.
  6. Now, add chopped onion to it.
  7. Saute till it turns light brown.
  8. Add the chopped mushrooms to it.
  9. Add required salt.
  10. Add pepper powder to it.
  11. Cook till water starts to ooze out from the mushrooms.
  12. Now, add required water to it.
  13. Cook till the water evaporates and mushrooms gets cooked.
  14. Yummy yummy mushroom pepper is ready to serve.

NOTE

  1. This pepper fry can be prepared as plain mushroom pepper fry without adding cumin seeds and ginger.
  2.  Ghee can be replaced with oil.
  3. Button mushroom goes well for this recipe.
  4. This dish tastes like mutton.
  5. Small coconut pieces can also be added before mushroom. It gives an extra flavor to the dish.
  6. Red chili or green chili can also be added if preferred.
  7. Adjust the seasoning as per the taste requirement.
  8. Add little ginger only, else it will overtake the other flavors.