• Irachi Varuthathu
• Irachi Stew
• Irachi Curry
• Irachi Piralan
• Kozhi Masala
• Tharavu Varuthathu
• Pork Piralan
• Kozhi Pidi
• Chicken Biriyani
• Chicken Curry
• Beef Chilly
• Egg Masala
• Beef Roast with Tomato Gravy
• Brain Fry
• Liver Fry with Crushed Masala
• Mutton and Liver Piralan
• Chicken Recipies







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     Cut the meat into big pieces. If it is a tender chicken, add 2 cups of water, salt to taste and cook till dry. Remove from fire. Fry the poppy seeds and grind all the ingredients into a fine paste except cinnamon, cloves and cardamom. Mix the ground masala and the cooked meat. Heat oil in a small thick bottomed pan, fry cinnamon, clove and cardamom. Add meat, reduce heat and cook till dry, stirring till dry. Serve hot. 

Irachi Stew

     Cut the meat into big but thin slices. Marinate the meat in a mixture of soya bean sauce and salt for about 3 hours. After blending the spices in the flour, mix one egg, the flour and the meat together well. Fry the meat well in dalda. Put the fried meat, add 2 1/2 cups of hot water and when it starts boiling, reduce the heat. Keep the lid on, till the meat is soft and well cooked. Stir now and then, so that the meat does not stick to the pan. Serve in a dish with minced coriander leaves on top. 

Irachi Curry

     Grind turmeric and red chillies together. Grind the nuts seperately. Slit the rest and keep aside.Make one extraction from the coconut with 3/4 cup water, and the second extraction with 2cups of water. Heat dalda and put curry leaves and the sliced onions and fry lightly. When onionis browned, add cinnamon, cloves, pepper, the ground chilli and turmeric. Fry slowly for sometimeadding the tomato pieces. Then add the ground cashew nuts, green chillies, sliced ginger andslit onions. Add meat, salt and vinegar and allow it to simmer gently. When half cooked, add thesecond extraction of coconut milk. Add the first extraction of milk when the meat is cookedtender. Bring to boil. Remove from fire. 

Irachi Piralan

     Grind the skin of the chillies and the garlic together. After slicing the meat cook it in water, salt, vinegar, sliced ginger and slit green chillies. Keep about 5 oz of gravy from the cooked meat. Fry the sliced potatoes and onions separately till crisp and golden brown. Fry the meat well over a low fire. Remove the meat to the side of the frying pan and put the ground chillies and garlic in the oil and fry it. Mix the meat, half of the fried onions and the tomatoes. When the liquid from the tomatoes dry up, add the gravy from the meat and before it dries up, serve it. Put the fried potatoes and onion on top. 

Kozhi Masala

     Make cuts all over the chicken. Grind the coconut well and keep aside. Grind coriander, turmeric,chillies, spices and the broken nuts together. Mix this and a little of the salt in some curd,spread all over the chicken and marinate for 2 hrs. Fry the onions to a golden brown and keepaside. Fry the chicken evenly. Blend the ground coconuts, curds and 3 cups of water and mix itwith the chicken. Put back the fried onions and close the lid. Simmer over a slow fire turning itfrom time to time till the chicken is soft and the gravy is thick. Cut into pieces and serve. 

     Grind all the ingredients and mix with enough water to cook the duck. Add enough salt. Cook theduck in this mixture, in a closed container. Evenly fry the cooked duck in dalda or ghee. Transferthe duck to serving dish. Thicken the gravy in the same skillet and pour around the duck. 

     Cut the pork into pieces and cook in salted water. Grind coriander, chilli powder and cumin seeds together. Next grind the garlic, button onions and ginger together. Fry the sliced onions in dalda till golden brown.Add the ginger garlic button onion paste first and then add the other paste. Fry well and add the tomatoes.When the liquid from it dries up add the cooked meat, vinegar and sugar. Mix well, add water and boil. When the gravy is thick, remove from fire 

Kozhi Pidi

     Clean the chicken and cut into pieces of desired size. Grind together cumin seed, turmeric, garlic and coriander. Heat dalda in a pan and fry the sliced small onions. Add cinnamon, cloves and the ground masala and saute onions, green chillies, ginger and saute again adding the chicken pieces last. Grate coconut and make three extractions of coconut milk. The first extraction with one cup water, the second with three cups and the third with 2 cups of water. Add the third extraction of coconut milk with a little salt, to the chicken and allow it to simmer. Mix the flour with salt and one cup boiling water, add butter mix well and form into balls. When meat is cooked, add the second extraction of milk and bring to boil. Put in the dumplings, cover the dish and continue to simmer. When meat is tender add first extraction of coconut milk and serve hot. 

Chicken Biriyani

KURMA 
     Lightly fry sultanas in 1 1/4 cups of ghee and remove. Add sliced onion and when it turns brown saute the spices. Saute the masala pastes adding one by one and then the tomatoes. Add the chicken cut into pieces and fry for a few minutes. Mix in curd and salt. Cook the kurma with the pan covered. When the meat is nearly done add the coconut paste mixed in half cup of water followed by the rest of the ingredients of the ninth item. The kurma is ready when the meat is well-cooked and the gravy is about 2 cups. 

RICE 
     Parboil the rice in salted boiling water, drain and spread on a flat tray. Mix the sultanas, carrots and beans in the rice. 

FINAL PREPARATION 
     Spread the meat from the kurma in an Aluminium pan. Spread half the rice over it and pour the gravy. Cover with the remaining rice. Spread a wet cloth over the rice. Cover the pan and bake for one hour at 250 degree or hot coal can be placed over and under the pan and keep for 1/2 an hour. The rice should not get too dry while baking. 

Chicken Curry

     Grind the ingredients of the second item together. Heat ghee and oil and saute the sliced onion. When it browns add the paste. Reduce the heat and stir for a few minutes. Add chopped tomato and stir till its water is absorbed. Add little water and when it is thick add the meat pieces. Mix salt to taste, cover the pan and cook without adding water, over slow fire. When the meat is soft and the gravy is thick remove from fire. 

Beef Chilly

     Mix the ingredients of the second and third items with meat and keep for one hour. Heat 1/4 cup of oil and try the chopped onion till light brown and drain. Add remaining 1/4 cup of oil and try meat uniformly stirring in between to prevent burning. Pour the liquid that has oozed from the meat while marinating. When this liquid and the oil in the pan boil add 2 cups more water. Add fried meat and onion to the fast boiling water. Keep it covered and cook slowly. The gravy should be absorbed and coat the meat pieces. 

     Serve the meat chops in a flat dish and garnish with chopped mint and coriander leaves if available. Arrange small wedges of lime around the dish and serve hot. 

Egg Masala

     Clean the egg and cut into pieces of desired size. Grind coriander, chilli powder and cumin seeds together. Fry the sliced onions in dalda till golden brown.Add the chilli powder, Turmeric Powder . Fry well and add the tomatoes and Cloves Cinnamon Pieces and Pepper and salt to taste. Mix well, add water and boil. When the gravy is thick, remove from fire 

Beef Roast with Tomato Gravy

     Mix together the mustard powder, pepper powder, salt and vinegar. Smear the mixture over the meat and marinate for a long time. Melt butter and before it turns into ghee place the meat in it and saute on all sides. Add boiling water and cook till tender. This can be cooked in pressure cooker also. Remove the cooked meat and take the gravy in a heavy bottomed pan and boil over low heat. Do not stir. The oil separates and the masala adheres to the pan. Strain off the oil. Pour 1/2 cup boiling water and mix well with the scarped masala adhering to the pan. When the gravy is 3/4 cup remove from fire. 

     Heat 1 dsp. of the strained oil and fry chilli powder on gentle heat. When it is fried add tomato and saute till oil separates. Pour the gravy and season with salt and sugar. 

     Slice roast and serve with hot gravy. Boiled vegetables, small Bombay onions and small boiled potatoes can be sauted in butter and served with the roast. 

Brain Fry

     Heat oil and saute sliced onion over medium fire. When it changes colour add green chillies and ginger. Saute and remove. 

     In the remaining oil fry chilli powder and it browns add pepper powder. When done add the brain. Sprinkle salt to taste. When it gets hot add the sauted ingredients and stir gently without crumbling the brain. Serve hot. 

     Powder turmeric and then crush all the ingredients of the second item except garlic and mix with liver. Add required water, garlic and curry leaves. Lastly add vinegar and salt and cook till dry. 

     Heat coconut oil and ghee and fry onions. Add the cooked liver and fry till dry. Little more crushed pepper can be added while tempering. 

     Saute onion in hot oil and fry ginger and garlic pastes. Add spices followed by tomato. Sprinkle turmeric powder. Add meat, pepper corns and aniseed powder and salt. Pour required water and cook till meat is well done. Add green chillies. After a few minutes mix coconut paste in a little water and add. Let it simmer till the gravy becomes thick. Add liver cut into one inch squares. Cover the pan and cook for 5 minutes. Let the gravy thicken and coat the meat and liver pieces. 

Chicken Recipies

There are many chicken recipes. Here are a few of them. 

Recipe 1 

Chicken - 1-1.5 lbs; skin it and cut it into pieces if you like.
Onions - 2-3 (large; cut it long)
Ginger - a small (1) piece; grate it or cut it into small pieces
Green chilli - 1 or 2; cut it long
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 2 teaspoon
Meat masala - 1 teaspoon
Oil - 3 table spoon
Salt
Curry leaves (optional)

     Heat the oil, add the sliced onion, ginger, green chilli & curry leaves, and when it is slightly brown/yellow, add the coriander powder, turmeric powder, meat masala, chilli powder and salt, and stir it for a while until the mixture is brown (dont burn it). Add the chicken pieces, stir well, and cover it and cook it on a low-medium flame. Dont add water, as there will be more than enough water in the chicken itself. When it starts boiling, if you want the curry to be dry, then keep it open so that the water will be evaporated. Cook it until the gravy is thick and the meat is well cooked. 

Note 1: If you are using chicken masala, which would have coriander, turmeric, and chilli in it, you may add 4 teaspoon of that masala only; you dont have to add chilli, turmeric and coriander separately then. 

Note 2: You can add potato pieces if you like; add it when you add the chicken pieces (of 1 or 2 potatoes). 

Note 3: You can add 2-3 tomatoes and a tablespoon of yogurt to the above, which would give you a different taste and which would be better to serve with bhattoora, poori, chappathi, etc. 

Note 4: You can cook rabbit too in the same way; it tates better if you cook with potatoes. 

Note 5: You can cook beef, lamb, goat, etc. in the same manner, except that you have to add finely choped garlic too along with the onion, and you need only one onion and you have to cut it into small pieces. Also, you need to add 1/2 teaspoon of crushed black pepper and 1/2 teaspoon more coriander powder (dont add chicken masala, add garam or meat masala). 

     Cut the chicken into small pieces, mix it with the chilli powder, vinegar, and salt and keep it for half an hour. 

     Heat the oil, add the onions and green chilli, stir it well, until it is slightly brown. Then add the soy sauce, stir it for few seconds, add the chicken mix, and cover it and cook it in medium flame. When the gravy gets thick, add the red colour, stir well and then take it out and serve.