1. Step 1

   Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.

2. Step 2

   In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.

3. Step 3

   In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

1. Step 1

   Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.

2. Step 2

   Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.

3. Step 3

   Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

4. Step 4

   If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
   or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

5. Step 5

   Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

1. Step 1

   Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Powder the items given in ” To Powder ” section. Chop the Onion, tomatoes given in “To Pressure Cook ” section. Pressure cook the marinated mutton, the powdered masala and the items given in “To Pressure Cook ” section for 3 whistles or until the mutton is cooked well. Chop the onion and crush or finely chop the Garlic given in ” For fry ” section.

2. Step 2

   In a wok heat Oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. Add red chili powder, coriander powder and Mutton Masala. Fry for 1 min. Drain the water from the cooked mutton and add it. Allow it to boil till all the water evaporates.

3. Step 3

   Add the mutton and fry till it becomes crunch dry in medium flame. Taste for salt and add if needed.  Stir often to avoid burning.

1. Step 1

   Mix the ingredients from “Initial Marination” in to thick paste. Make several deep slits in Chicken leg pieces till the bone is visible. Apply the paste on the slits as much as u can reach the bones. Coat well in every slits, this makes the masala to reach every part of it gives a good flavor. Marinate this for 30 min, keep this in refrigerator.

   Marination :
2. Step 2

   In a wide open vessel, take the items given in “Second Marination” and mix well. Coat this mixture to the marinated Chicken. Pour oil at the end on top and mix it till each chicken is coated with the masala and oil. This can be cooked immediately. But allow this to marinate for an hr or more for a juicy flavorful taste in refrigerator.

   Baking or Grilling :
3. Step 3

   Preheat Conventional oven to 375 F. Arrange the chicken in a broiler pan which has opens slits and tray to collect the juice at the bottom. This helps in collecting the juice released while cooking and helps keep the chicken dry. Keep it in the Oven for 25 – 35 min. Turn the chicken pieces in the middle to cook even.

   Final touch, Toasting :
4. Step 4

   Since the juice is collected in the below tray and chicken would look fry and juicy.  After the chicken is cooked,  either grill in a electric grill in medium settings or fry it in a dosa pan.  Spread sliced onion – 1/2 cup in the sides of the chicken in a dosa pan and spray some oil and lemon juice on top these.  If you like sprinkle some Chat Masala.  Fry this in a medium flame for about 5 – 10 min, turning the chicken regularly. This gives an extra flavor to the oven cooked tandoori Chicken. But this step is highly optional.

1. Step 1

   Clean the Shrimp ( Remove the tail, head and devein ). Chop Onion. Split open green Chili.

2. Step 2

   Heat a wide open non stick pan, add oil. When hot, add mustard seeds. When Mustard seed Splutters add cumin seeds & red chillies. Fry for 10 sec. Add chopped onion coconut powder and saute well . Add green chillies, salt, curry leaves saute well on medium flame. Add ginger garlic paste, turmeric powder, coriander powder, yogurt, red chili powder. Mix well till the mixture dries and oil separates. Drain the water & add the shrimp to the masala. Mix well & cook slowly till the water from shrimp has been evaporated and the mixture is dried. Sprinkle some pepper powder and Garnish it with chopped coriander leaves & lemon juice.

1. Step 1

   Separate the leaves of Mint and Coriander. Grind them together with Green Chili to a fine paste. Cut the Chicken in to medium size pieces. Chop the Onion.

2. Step 2

   In a non stick pan add oil, when hot add Mustard. When it splutters, add the chopped Onion, turmeric. When the Onion become golden brown, add Ginger Garlic Paste and fry till the raw smell leaves. Add tomato and fry till mushy. Add the ground paste and fry for 2-3 min.

3. Step 3

   Add Chicken, Garam Masala, Chicken Masala Powder. Red Chili Powder, Coriander Powder and Salt. Fry for 2 min. Add the water and close the pan with lid.Check for salt. Stir often to avoid the burn. Cook till the Chicken is cooked and oil separates.

Masala Prep:

1. Step 1

   Clean fish with curd first and then with water. Grind Mustard in Mixi, adding little by little water and grind it to fine foam like paste. Mix all other ingredient with it and apply on fish to cover it with paste. Allow the fish to marinate for 30 min to 1 hr.

2. Step 2

   In a non stick dosa pan , pour 3 tsp of oil and fry the fish on both the sides. Fry till it becomes brown color.