Mushroom Green Chilly Fry

20 medium sized mushrooms
Onion - 1 large sliced
Green chilly paste - 1 tablespoon
Cornflour - 2 tablespoons
Pepper powder - 1 tsp
Turmeric powder - a pinch
Asafoetida - a pinch
Finely chopped coriander leaves.
Salt
Oil


Make a paste of cornflour, salt, pepper, asafoetida and turmeric powder.
Coat all mushrooms in paste. Heat oil in pan. Add onions and fry till pink. Add coated mushrooms. Fry till slightly brown. Add chilly paste, and fry till done.
Garnish with coriander leaves.

Seer Fish Green Chilly Fry

5 pieces Seer fish slices
3 tablespoons green chilly paste
1 tablespoon kashmir red chilly powder
1 tablespoon ginger-garlic paste
1 teaspoon Turmeric powder
Salt
Lime juice
Oil - 1 teaspoon

Rub all ingredients to cleaned fish pieces. Marinate for 2 hours.
Shallow fry in tawa OR Grill till browned and done.

Chilly Chicken in Curd

8 medium sized pieces (about 800 grams) of chicken
1 medium onion chopped and made into a paste
1 cup yoghurt
1 tablespoon oil
1 tablespoon finely chopped mint leaves
1 teaspoon garam masala powder
1 teaspoon each of ginger

3 teaspoons green chilly paste
salt to taste
finely chopped coriander leaves for garnishing

1. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes.
2. Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned. Add garam masala. Fry again for a few seconds.
3. Add the curd, mint leaves and chicken. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is fully cooked.

Garnish with finely chopped fresh coriander.

Chilly Chicken in Curd

8 medium sized pieces (about 800 grams) of chicken
1 medium onion chopped and made into a paste
1 cup yoghurt
1 tablespoon oil
1 tablespoon finely chopped mint leaves
1 teaspoon garam masala powder
1 teaspoon each of ginger

3 teaspoons green chilly paste
salt to taste
finely chopped coriander leaves for garnishing

1. Heat oil in a heavy-bottomed pan on medium level for about 2 minutes.
2. Add the onion, ginger and green chilly pastes and fry on medium level for about 3 minutes or till the paste is lightly browned. Add garam masala. Fry again for a few seconds.
3. Add the curd, mint leaves and chicken. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is fully cooked.

Garnish with finely chopped fresh coriander.

Chilly Mutton Pepper Dry

Chilly Mutton Pepper Dry

Mutton - boneless 1/2 kg
Green Chillies - 12
Garlic,Peeled - 8
Onion - 1 large chopped
Ginger - 1 inch piece julienned
Cummin seeds - 1 tsp
Oil - 3 tablespoons
Small bunch of coriander leaves - finely chopped
Pepper - 1 tsp
Tomatoes - 2 chopped
Salt to taste

Gring to a paste chillies, garlic, ginger,cummin seeds

Heat oil and fry the paste with onion. Add mutton. Add tomatoes. Cook with some water till done.

Add pepper powder,salt and garnish with coriander leaves.