LIVER KABAB
Ingredients:

• Meat
• Ginger
• Oil
• Coriander leaf
• Garlic
• Turmeric
• Chilli powder
• Salt

Preparing Method:

Remove the husk of garlic and keep it plate, cut ginger and coriander leaf into small pieces duly after washing. Cut mutton pieces into duly after washing. The grind all ingredient of masala in a motor or mixie and 8 to 10 parts in it. Then Get all the pieces into a skewer  a pour some ghee over it and roast well on fire and use 'Liver kabab' with coriander leaf chutney.

Tags: Liver kabab, Mutton kabab, Kabab recipe, Kabab prepare method, Liver kabab method

MUTTON EGG HAPPLA
Ingredients:

• Boiled rice
• Coconut
• Ester
• Egg
• Jaggery
• Oil

Method:
           Take a wide vessel and pour the liquid of eggs into it and beat well with a spoon. After grating co- conut, rice to be washed with water and put both rice and coconut for grinding in a stone mortar. After the wet flour becomes soft add powdered jaggery with it. Transfer all the grinded wet flour into a big vessel. Add the liquid of and este eggs along with suitable salt and mix. Then leave it for about two hours. Keep a pan having holes over the oven and after heating the pan smear oil to the holes well and put the wet flour into holes and close a lid over it avoiding the steam without es- caping out of the pan. Fry with fire and serve happla to all when it is hot.

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PRAWN KOFTA
Ingredients:

• Prawn
• Egg
• Coriander
• Clove
• Dalchinni
• Onion
• Green chilli
• Coriander leaves
• Oil
• Turmeric
• Salt

   

     Remove the husk of onion and cut into small pieces. Break the eggs and have the juice in an- other.vessel and keep it.cut the green chillies. Put some oil in pan and roasted clove, dalchinni, coriander seed. cut the coriander leaves into small pieces. 
      Remove the husk of the prawn and clean it in good water and put it in the mixie. Grinding green chilli, coriander, onion, egg, grinded prawn and masales, mix well. Add dalchinni, clove with coriander leaves, salt, put it in a an and keep the an on the hearth and heat with oil and masala mixture and then make them small lemon size balls and arrange in a plate and serve.

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COCONUT CORIANDER FISH
Ingredients:

• Fright fish
• Pepper
• Coriander
• Coconut
• Dry chilli
• Salt

Prepare method:
             After cleaning the fish. keep the pan on the hearth. roast pepper seed with dry chilli, coriander, oil and grind all these materials with coconut and keep it by the side. Then put the fish on the hot flat pan and roast it both the sides, then put this fish either in a vessel or in a cooker and mix masala, add a cup of water, then mix a little salt. To serve coconut coriander fish hotly.

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TANDOORI CHICKEN
Ingredients:

• Hen meat
• Garlic
• Pappai
• Ginger
• Camli
• Salt

Preparing method:

        To the tandoori chicken meat, apply a sort of masala and leave it for 6 hours. Then make it a paste (lehya). Then apply the masala.

On tandoori pan:
        To take a one spoon chilli powder and one spoon of lemon juice and little salt to take. Then taken all items are mixed all these things cited above an apply masala. To cook 20 minutes on tandoori pan. To cooked at double side after ready to serve it. The tandoori chicken is ready to serve in hotly.

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CURD CHICKEN
Ingredients:

• Hen meat
• Oil
• Garlic
• Pepper
• Curd
• Chilli
• Ginger
• Salt

Method:

         To by pounding make powder of pepper and grind softly. And also grind ginger, garlic, green chilli. Wash chicken pieces and separate bones. Ginger, Garlic, green chilli and grinded masala to be added with curd along with salt. Drown all chicken pieces it in for about in hour. Keep a pan over the pour some oil in to it and put all pieces of chicken with masala into the pan and fry. Then serve the chicken curd as it is hotly.

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EGG OMLETTE
Ingredients:

• Egg
• Butter
• Onion
• Green Chilli
• Pepper powder
• Coriander leaves
• Tomato
• Salt to faste

Method:

           Stir well the liquid of eggs with a spoon duly pouring into a vessel after breaking. Then add pieces of green chilli, Onion, Coriander leaf, tomato and little salt. To get into the vessel of egg liquid and mix well.
          Then keeping a pan over the oven pour a ladle full egg mixture on the pan and fry smearing little butter. Fry both the sides well and sparkle little powder. And serve the 'Egg omlette' for breakfast.

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PEA MUTTON
Ingredients:
Meat                                              Green Pea
Oil                                                 Ginger
Garam masala                               Coriander powder
Chilli powder                                 Asafoetida
Coriander leaf                               Curd
Salt for taste

Method:
Clean the meat and cut it into pieces. Asafoetida powder to be prepared ginger to cut coriander leaf beaten, cook pea till it softens. Keep a vessel on on the hearth and put oil, put the meat pieces, Asafoetida, Ginger piece, curd, salt powder, turn it with a ladle, till the water goes out. If necessary mix water, when the oil portion is visible add masala powder, Coriander powder, coriander leaf pieces to mix and keep the vessel down. The 'Pea Mutton' Recipe ready to serve.

Tags: Mutton Pea, Mutton recipe, Pea Recipe, Veg-Mutton recipe, Non-Veg Pea recipe

FISH IDLI
Ingredients:

Tomato                                  Curd
Mutton                                   Potato
Oil                                        Chakke
Onion                                    Garlic
Ginger                                   Dry chilli powder
Turmeric powder                   Coriander powder
Sugar                                    Salt for taste

Method:
            Clean the fishes by rubbing over a stone and washing. Then cut into Triangular shape. Drawn in the mixed powders of salt, Turmeric, Dry chilli and keep separately. Then grind green chilli, coriander leaf, spearmint leaf, Sugar, vinegar, Tamarind. Garlic, Ginger and salt all softly and smear to grinded mixture to all the fishes.
           Then taking some banana leaves to roll each of the masala fishes in it. Then boil this in steam cooker well. Then opening the lid of the cooker eat the hot 'Fish Idli' whenever required.

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Mutton manjuri

Ingredients:

• Meat
• Curd
• Garam masala
• Oil
• Masoori dhall
• Onion
• Coriander
• Salt

Method:

           To clean the meat. The cleaned meat was cut into small pieces. And take a masala items of the Cumin, dry chilly and others are maked a masala. To put inside the masala into for frying.

           After frying add to the  masala, onion, mustard and etc. Finally to add the salt into be mixed with coriander leaves. The mutton manjuri ready to serve it.

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FISH VEGETABLE GRAVY
Ingredients:

• Fish
• Cauli flower
• Tondekai
• Mustard oil
• Coriander
• Cumin powder
• Potato
• Plaintain (raw)
• Brinjal
• Cumin
• Pepper powder
• Turmeric
• Clove leaf

          Rub the fishes on a stone and wash well and smear 2 spoons of powder salt and turmeric powder. And well to keep separately in a vessel. Cut potatoes, un ripen plantain,cauliflower, little gourd into small pieces. Fry fishes in a pan, pouring some oil over the oven.
         Then add coriander powder, well. When the fishes fried like brinjal,put another pan over the oven and roast clove leaf,cumin and curry leaves and preparing the season add into the pan of fishes and mix well and then serve the gravy with Rice.

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MUTTON FRY
Ingredients:

• Mutton
• Dry chilli
• Coconut
• Coriander
• Garlic
• Garam masala powder
• Onion
• Ginger piece
• Curry leaves
• Oil
• Salt

Method:

              Roast dry chilli, coriander seed separately in a pan over the oven putting little oil. Grated coconut, gathered dry chilli, coriander seed, Ginger, curry leaves all in mortar and grind softly and add garlic pieces duly release from the husk.

              Keep a wide vessel over the oven and pour some water and heat. Then put pieces of mutton into this and boil. Then add the grinded mixture of masala with adding little salt, mix well with a ladle and close for some time of boiling. Take a wide vessel and pour some oil in it, then roast putting pieces of onion and add the duly boiling muttons. After well fried to served hot with coriander leaves.

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MASALA FISH

Ingredients:

• Fish
• Onion
• Green Ginger
• Coriander
• Coconut
• Green chilli
• Oil
• Turmeric
• Salt

Method:
             Rub the fishes well over a stone till the outer layer of the skin worns out and wash well in clean water. Then cut into small pieces. Remove the husk of onion and cut into small pieces. Squash the ginger into small pieces duly washing. Fry green chilli, Ginger pieces, Onion pieces all well in pan with oil.
             Then add pieces of fishes and fry little. Add grated coconut, coriander powder, salt with some water and boil well. Put down the vessel after duly boiling and serve.

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PORK

Ingredients:

• Pork
• Pepper seed
• Dry chilli
• Onion
• Potato
• Jeerige
• Coriander powder
• Turmeric powder
• Salt

Method:
                Take a wide vessel and poul boiling water into it and put pork of the pig (muscles of pig). Then wash rubbing the pork well duly after cooling the water and cut into small pieces. Then keep the pieces of pork in a colander roast dry chilli in a pan with little oil and pound it powder. Then add with the salt with powder at dry chilli at smear this to the pieces of pork and leave it for saturate for about half an hour. Cut onion into pieces duly after removing it's husk. And half of the pieces of onion with the pork and boil adding little water duly closing the vessel with a lid. Make powder of coriander seed duly closing the vessel with little oil.
                 Grind roasted coriander seed, turmeric, pepper, onion, the remaining pieces of onion all softly and add into vessel of boiling pork with suitable salt. Boil potatoes and remove it's husk and cut into pieces and add with the pork and boil till evaporation  of the water content in the vessel without over boiling without bottom. Then put down vessel from the oven duly boiling in mild flame and serve the 'Pork' all.

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MUTTON CUTLET

Ingredients:

• Mutton
• Egg
• Green chilli
• Oil
• Garlic
• Bread
• Ginger
• Coriander leaves
• Onion
• Salt

Method:
       In the all above cases clean the meat, and cut into small pieces. Then roast ginger, egg, cardamom, Onion and coriander leaves to mix with meat pieces. After they have cooked well. Eat when they are hot.

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FRIED FISH
Ingredients:

• Fish
• Pepper
• Lemon
• Oil
• Salt

 Method:
       To rub the fishes well over a stone to until the outer layer. And the skin worns out and wash well in clean water. And cut into little big pieces. Add salt powder to these pieces and leave for saturation for some time.
       Mix the coriander seed powder and pungent powder well in a vessel and put the pieces of fishes into this and mix well. Then fry these pieces of fishes in a wide pan in boiling dalda until it turns to grey shade. Then keeping all the 'Fried fish' in a wide plate decently serve all.

Tags: To prepare a fried fish, Fried fish recipe, Tasty fried fish recipe, Frying fish