Chicken Roast


Chicken – 1 lb
Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Warmth oil in a skillet and saute ginger and garlic till there is a decent fragrance taken after by onions, green nippy and curry leaves till the onions end up brilliant dark colored.

Include turmeric powder, coriander powder and pepper powder and garam masala and broil for a moment.

Presently include the browned chicken and meal for a few till it is totally dry and the masala gets all around covered over the chicken.

Stuffed Fish Fry

Fish – 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp
Lemon juice- 1 tsp
Salt- to taste
For the masala gravy
Onion diced – 1
Tomatoes – 2 medium
Green chilly – 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala- 1/2 tsp
Vinegar – a few drops( optional)
Coriander leaves
salt to taste

Clean the fish and cut open the stomach of the fish and slide in the blade and opening open length savvy near its bone in this manner making a pocket. Try not to cut open. Crush lemon squeeze and let the fish rest for two minutes and wash once more. This will help wipe out the fishy scent.

Influence a glue with crisp to powder, turmeric powder, salt and marinate the fish and keep aside for five minutes.

Stuff the fish with the masala glue and broil in medium fire ( you can likewise cover with a top for two minutes while fricasseeing to guarantee that it gets legitimately cooked) till the two sides are equitably cooked.


Pepper Prawns Fry


Prawns large- 12-14 large
Turmeric- 1/4 tsp
Garlic- 4 pods
Ginger- 1 small piece
Green bell pepper cubes- 4-5
Bird eye chilly- 2-3
Pepper powder- 3/4 tsp
Chilly powder- 1/2 tsp
Egg white- 1
Corn starch- 1 tsp
Butter- 1 tsp
Curry leaves- a few(optional)
Salt to taste
Oil for deep frying
Lemon juice- 1 tsp

In a skillet warm one tsp of oil and saute cubed chime pepper (1/4 of a little ringer pepper will be sufficient), ginger and garlic and a couple of curry clears out. Saute till changes shading and has a decent smell. Enable this to chill off and make a fine glue. Blend in butter,turmeric,chilly powder,pepper powder,salt,egg white and corn starch. Marinate the prawns and put aside for 10-15 minutes.

Warmth oil in a dish. Include curry leaves and after that sear the prawns in batches.Deep broil the prawns for a few moment till it is fresh and golden.Drain on paper towels.Drizzle lemon squeeze before serving.

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