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 Aditya Spices cookbook:

mutton recipes blended chilli powder fish cooking
CooksBook -Menu

1. Mutton Coconut Fry
2. Musallam Rann
3. Kolapuri Mutton Curry
4. Chicken Chilly fry -1
5. Chicken Chilly Fry - 2
6. Fish Fry - 1
7. Fish Fry - 2


Mutton Coconut Fry

Mutton - 500 gms
Coconut - half
Small Onions - 100 gms
Ginger - 1 piece
Garlic - 15 flakes
Peppercorns - 1 tsp
Curry leaves - 1 sprig
Turmeric powder- ½ tsp
Coconut oil - 50 ml
Salt - To taste
Mutton Masala - 20 gms

Cut coconut into thin ½ inch pieces. Heat oil half the oil and fry the coconut sprinkled with turmeric powder and remove. Clean and wash the mutton. Cut the mutton into small pieces. Sauté small onions, garlic and grind to a fine paste along with ginger. To the cut meat add 20 gms of Mutton Masala, ground onion paste. To the same heat oil add curry leaves, meat, sautéed coconut pieces and enough salt to taste. Add necessary water to cook the meat tender and he meat becomes dry. At the time of serve, heat remaining coconut oil, fry the meat once and serve hot with chopped coriander leaves.

Musallam Rann

Leg of Mutton - ½ kg
Mutton Masala - 20 gms
Cashew nut - 50 gms
Dry Coconut - 50 gms
Ginger - 1 long piece
Garlic - 10 flakes
Raisins - 50 gms
Curd - 100 ml
Lime - 1 no
Fat - 100 ml
Salt - 15 gms(to taste)
Raw papaya - 1 piece

Wash and clean the mutton pieces. Grind coconut, cashew nut and raisins. Grind ginger, garlic and raw papaya separately. Mix with curd and salt. Add lime juice. Make several cuts all over the leg of mutton. Smear the leg with curd mixture and keep aside for 15 minutes. Then smear the Aditya Mutton Masala over it and marinate. Finally smear with the cashew nut paste. In a strong pan heat the oil and add the meat till browned all the sides. Cook in a slow fire until the meat is tender and turn frequently. When meat is tender serve hot.

Kolapuri Mutton Curry

Mutton - 1 kg
Aditya Mutton Masala - 25 gms
Chilly powder - ¼ tsp
Ginger - 5 gms
Garlic - 20 flakes
Onion - 250 gms
Dry coconut - 50 gms
Salt - 20 gms ( to taste)
Oil - 100 ml

Clean and wash the mutton. Slice the onions. Grind ginger and garlic into a fine paste. Fry the raw mutton in 50 ml oil and keep aside. In remaining oil fry the sliced onion into golden brown colour. Add the ginger garlic paste, Aditya Mutton Masala, chilly powder and mix well. Now add the half cooked mutton stir well. Add enough water to cook the meat, salt to taste. Cover and cook until the meat is tender. Add the ground coconut paste to it for a gravy consistency.


Chicken Chilly fry -1

Bone less chicken pieces - 1 kgs
Aditya Chilly chicken Masala - 30 gms
Lime - 1 no
Oil - To deep fry

Clean and wash the chicken. Marinate the chicken with Aditya Chilli Chicken Masala and limejuice. Keep aside for 1 hour. Then deep fry in heat oil. Serve hot the chicken chilly fry along with roundels of onion, tomato and tomato sauce.

Chicken Chilly Fry - 2

Bone less Chicken - 1 kg
Aditya Chilly Chicken Masala- 50 gms
Sour curd - ½ cup
Egg - 1 no
Oil - to deep fry

To 1 kg of chicken add 50 gms of Aditya Chilly Chicken Masala. Mix well and marinate with ½ cup sour curd and beaten egg. Smear 10 ml oil over the chicken and keep aside for 1 hour. Heat the oil and deep-fry the chicken until golden brown and serve hot with lemon wedges, roundels of onion and tomato.


Fish Fry - 1

Fish Slices - 1 kg
Aditya Fish Fry Masala - 50 gms
Lime - 1 no
Oil - To deep fry

To 1 kg of fish slices add the Aditya Fish fry Masala and smear with oil and marinate for 1 hour along with lime juice Heat the necessary oil and deep-fry the marinated fish until golden brown and serve hot with lemon wedges, round of onion and tomato.

Fish Fry - 2

Fish slices - 1 kg
Aditya Fish Fry Masala - 50 gms
Garlic Flakes - 10 flakes
Cumin - 1 tsp
Sour Curd - ¼ cup
Lime - 1 no
Oil - to deep fry

Clean and wash the fish slices. To the same mix the fish fry Masala. Crush the garlic, cumin finely and add to the mix. Marinate with sour curd and lime juice Keep aside for 1 hour. Heat the oil and deep fry the marinated fish until golden brown. Then serve with roundels of onion, tomato and tomato sauce.


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