For tempering. Mutton/ Lamb-1/2kg. Red chilly powder-2tbsp( +/- according to taste). In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook muttonfor 20 mins or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry
Spicy Chicken Leg Fry (Indian Style) is a tasty and crunchy Indian appetizer or side dish. In Kerala (India), chappathy and kozhikkaallu Porichathu (Chicken Leg Fry) is an important delicacy in all mallu non veg restaurants
Rani's Kitchen Magic - Experience the magic, magic in the making...
For Paste. For Paste. Red Chili powder - 2 tbsp Coriander powder - 1 tbsp Fennel seed powder- 1/2 tsp Garlic Paste- 1 tspLemon Juice- 1 tspTurmeric Powder- A pinchTamarind paste- 1/4 tspRice flour / corn flour- 1tspGaram masala powder - 1/4 tsp Pepper powder - as required (optional)Oil - 1 tbsp + forfryingSalt - To tasteMethod. Marinate Fish fillets with the paste & keep it aside for at least 1/2 hour. Place Fish fillets over the Griddle & cook for 5~7 mins in low heat. Flip the fish to other side & cook for another 5~7 mins in low heat. Red Chili powder - 2 tbsp Coriander powder - 1 tbsp Fennel seed powder- 1/2 tsp Garlic Paste-