Fishes of Tamilnadu - Fish Names in Tamil - English

What are the fishes of Tamilnadu ? Are you Confused? What is the name of the fish in Tamil ? What is the English name of the fish ? Whats the state fish of Tamilnadu? Here goes the list...Refer the table below for Fish name in Tamil. What is it called? What is the Tamil name?

📜  List of top 20 fishes we should avoid eating

📜  What is the healthy way to cook a fish ?

📜  How to select a fresh fish ?

📜  Do you know the National Fish of India ?

Click here 👆👆👆 for list of 100 popular fishes with Images .
I

COMMON NAMES	LOCAL NAMES	தமிழ
Indian Spiny Loach	Ayira meen ( It might be announced as a State fish of Tamilnadu, A delicacy in Madurai. A tamil nadu favourite , Rich in minerals and taste differs according to the soil )	அயிரை மீன்
Anchovy / White bait
Indian Anchovy	Nethili
Golden anchovy / Gold spotted grenadier anchovy	Thogai meen
Malabar anchovy	Poruva
Dussumier’s anchovy	Semporuva
Moustached anchovy	Poruva/ Nedum poruva/ Kola
Commerson’s anchovy	Nethali
Devis’ anchovy / Shorthand anchovy	Nethili
Barracuda
Pick-handle barracuda / Banded barracuday	Seela/ Kara ooli / Thiriyan
Great barracuda	Seela/ ooli/ Thiriyan
Barramundi / Sea perch / Seabass
Giant sea perch/ Barramundi/ Sea bass / Sea Pike	Koduva/ Painee meen
Waigen Sea Perch	Chenganni
Crescent tiger Perch	Keeli
Commerson’s glassy perchlet	Selanthan
Jarbua terapon/ Crescent tiger perch	Keechan/ Kovakeechan/ Keeli
Small-scaled terapon	Pootankeeli/ Keechan
Indo Pacific terapon	Menna
Bulleye
Moon-tail bulleye/ Dusky-finned bulleye	Kakkasi
Glasseye/ Blood-coloured bulleye	Kakkasi
Crab
Mud crab	Pachai nandu/ Kazhi nandu
Blue swimming crab	Olakkal nandu/ Pulli nandu
Three-spotted swimming crab	Mukkannu nanadu/ Olakkal nandu
Christ shell crab	Siluvai nandu
Cobia
Black kingfish/ Cobia	Kadavara/ Kadal viral
Dolphinfish
Dolphinfish/ Mahi Mahi	Parla, Avilis, Kal Vanna
Clams/ mussel/ Oyster
Green mussel	Pachai aali/ Chippi/ Kallukka, Kallumakkaya
Brown mussel	Aali/ Chippi/ Kallukka
Yellow clam	Matti, Sippi, Mattikal
Blood clam	Vari matti/ Ratha matti
Black clam	Matti
Edible oyster	Vella aali / Kavaddi
Pearl oyster	Muthuchippi
Carps
Catla/ Thick lips	Katla/Thoppa meen/ Japan kendai/ Koora kendai/ Yamaneri kendai/Karavai
Mrigal	Mrigala/ Gudu kendai
Grass carp	Pullu kendai
Common carp	Carp
Rohu	Rogu/ Kannadi kendai
Carnatic carp	Palli kendai/ Sallkendai/ Sihelle/ Saal kendai/ Shellee/Pauvri-kendai
Climbing perch	Sennal/ Panaiyerikendai
Cichlids
Green chromide/ Pearlspot	Sethakendai/ Palincha/ Karassar / Karimeen
Orange chromide/ Spotted etroplus	Sellakasu/ Paradi/ Challai/ Boorakas
Tilapia	Tilapia/ Jilabi meen/ Jabeli Kendai
Catfish
Giant sea catfish	Keluthi/ Mondai keliru/ Mandal keliru/ Venkeliru
Blacktip sea cat- fish/ Dussumier’s cat fish	Mondai keliru
White catfish Blackfin sea catfish	Vellai-keliru/ Keluthi
Spotted catfish/ Sea catfish/ Sea barbel	Keliru/Keluthi
Soldier catfish	Ponkeluthi
Giant river catfish/ Short-nosed catfish	Pona-keluthi/ Nedunthalai kelutti/ Naddu-keluthi
Shark catfish	Walagh/ Vazhai/ Valaiathi-valai
Stinging catfish	Thaylee/ Thailimeen
Croakers / Drums/ Jewfish
Spotted croaker/ Sin croaker	Varikathalai
Karut croaker	Pullikathalai
Greyfin croaker	Karun kathali
Kathala croaker	Kathalai
Tiger- toothed croaker	Kathalai/ Panna
Blackspotted croaker/ Spotted croaker	Kathalai/ Vellikathalai/ Kooral
Emperor bream/Pigface bream / Threadfin bream
Spangled emperor/ Starry emperor bream	Vilaimeen / Vellaimeen/ Koranguvela
Ornate emperor	Vilaimeen
Japanese threadfin bream / Pink Perch	Changarah/ Kandal meen/ Navara/ Rani /Shankara (not Red snapper)
Delagoa threadfin bream	Changarah/ Kandal
Two spot Monacle bream	Pompton
Goldlined seabream , Tarwhine, silver seabream (Rhabdosargus sarba) Also referred as white snapper	Vella mattawa, Vela meen, korukkai
Silver Bream is common name for the following species - Rhabdosargus sarba (goldlined seabream), Bidyanus bidyanus (silver perch), Bidyanus welchi (Welch's grunter), Blicca bjoerkna (white bream), Acanthopagrus australis (surf bream), Acanthopagrus berda (goldsilk seabream), Acanthopagrus butcheri (southern black bream), Pseudocaranx dentex (white trevally, Nemadactylus macropterus (tarakihi)
Eel
Indian conger eel	Vlangu
Indian pike conger	Kotah/ Kulivi pambu/ Vlangu
Shortfin eel/ Freshwater eel	Vellanagoo/ Serum pambu/ Vlangu
Flathead
Indian Flatheadh	Nilanthatti
Flying fish
Two-winged flying fish	Paravai kola/ Para kola/ Kola
Spot-fin flying fish	Paravai kola/ Para kola/ Kola
Freshwater fishes
Pabda	Chotah wahla, Silai Valai
Hilsa / Indian Shad	Pulasa, Ullam, Ilish, உள்ள மீன் / Ulla Meen
Basa / Pangas/ Vietnamese catfish	Keluthi meen, aeri vanjaram, Aie, Coola, Pangas, Broiler meen, Banka jella(andhra)
Knifefish / Chital/ Feather back/ Razor fish	Sotai Vallai, Ambattan vallai
Reba Carp	Poorali, Aringal, Aranjan podi, Coala kendai
Red Pomfret/ River pomfret/ Red Belly	Yeri vawaal, Aeri vaval, Roopchand,
Bata / Bata labeo	Kindameen, Kolarinja Kendai	கென்‍டை மீன்
Catla, Rohu, Carps, barb, Pearlspot, Tilapia, catfish, Hilsa, Snakeheads, halfbeaks are some freshwater fishes
Flat fishes
Long tongue sole	Kotaralu/ Nakkumeen/ Manangu
Malabar tongue sole	Nakkumeen/ Manangu
Indian spiny turbot/ Indian halibut	Erumai nakku, Potha
Oval Floundert	Nakku meen
Fullbeak ( Garfish ) / Halfbeak
Garfish	Pachai Mural, Kola
Hound needlefish/ Forktail garfish	Kozhya mural/ Pahmum kola/ Mural
Flat needle fish/ Barred long-tom	Mural
Barred half-beak	Usi kola/ Murali
Grouper/ Reef Cod
Giant grouper	Kalavai
Thorny cheek grouper/ Six-barred reef cod	Kalava
Malabar grouper/ Malabar reef cod	Kalava
Banded-cheek reef cod	Kollu kalava
Greasy reef cod	Thala kalava
Goat fish
Indian goat fish	Sen navarai/ Kal navarai
Gold band goat fish	Navarai
Yellow goat fish/ Sulphur goat fish/ Sunrise goat fish	Sen navarai/ Kal navarai
Yellowstriped goatfish	Navarai
Grunters and Sweetlips
Silver grunt	Korukkai, Seraiah
Saddle grunt	Korukkai, Seraiah
Lined silver grunt	Kaakka meen
Sometimes grnters are referred as White snappers locally
Silver banded sweetlips	Mathanam
Lobster
Green spiny lobster/ Rock lobster	Thala eral/ Singi eral
Mud spiny lobster/ Rock lobster	Thala eral/ Singi eral
Flathead locust lobster/ Mud lobster	Matta singi eral/ Kal eral/ Madakku eral
Whip lobster/ Deepsea lobster	Singi eral
Filefish
Leatherjacket	Klathi
Lizard fish
Greater lizard fish	Thumbili
Indian lizard fish	Thumbili
Moonfish
Moon fish	Amattikatti/ Ambattan para/ Kannadi karak
Moony fish/ Silver bat fish	Parrandan/ Moolen
Mackerel
Indian mackerel	Ailai/ Augalai/ Kanangeluthi/ Kumla
Short bodied mackerel	Ailai/ Kanangeluthi/ Kumla
Faughn’s mackerel	Ailai / Augalai
Bigeye mackerel	Mullyan
Mullet
Grey mullet / Flathead mullet	Madavai/ Kasmeen
Red mullet	Civappu madavai (Mullus surmuletus) found in Mediterranean Sea, Black Sea mainly. [ (Mullus barbatus)species if goatfish is referred as Red mullet locally called Nagarai ]
Bluespot mullet	Manalai/ Sarya/Madavai/ Madavakendai
Gold-spot mullet	Madavai/ Avelameen
Milk fish (White Mullet)	Pal meen/ Pal kendai
Mojarras / Silver biddy
Bigeye mojarra	Udagam/Velludan/ Oodan/ Poonanthartha
Whipfin silver biddy/ Whipfin mojarra	Udagam/Velludan/ Oodan/ Poonanthartha
Pomfret
White pomfret/ Silver pomfret	Vellai vaval
Black pomfret	Karuppu vawaal
Chinese silver pomfret	chinese vaval
Freshwater pomfret	Yeri vawaal, Roopchand
Prawns/ Shrimp
Giant tiger prawn	Karuvandu eral
Indian white shrimp	Vellai eral/ Naaran
Green tiger prawn/ Flower shrimp	Vari eral
Banana shrimp	Vella eral
Flower-tail shrimp/ Pink shrimp	Chemmakkara eral/ Poovalan
King prawn/ Jinga prawn	Kazhanthan/ Kal eral/ Chaya valucha eral
Brown shrimp/ Speckled shrimp	Valucha eral
Kiddi shrimp/ Marine shrimp	Karikadi/ Vandu eral
Deepsea mud shrimp	Rani karikadi/ Kall eral
Jawala/ Paste shrimp	Chenna kunni
Giant river prawn/ Scampi	Aathu eral/ Scampi
Parrot fish and Rabbit fish
Parrot fish	Killimeen, Kizhi meen, Pachai Elimeen
White spotted Rabbit fish / Spinefoot	Ora meen
Streaked Spinefoot	Ora meen
Queenfish / Leatherskin
Leatherskin	Katta, Theera
Talang Queenfish / Gaint queenfish	Tol Parai
Rays
Shovel nose ray/ Guitar fish/ White spotted nose ray	Palunga/ Padangan/ Katchu-uluvai/ Paal uluvai
Bleeker’s whipray/ White tail sting ray	Saman thirukkai/ Savukku thirukkai
Ribbon fish
Savalani hairtail	Chavalai/ Savalai/ Valai
Largehead hairtail	Chavalai/ Savalai/ Valai
Surgeon Fish and Unicorn Fish
Surgeon fish	Orandai
Unicorn fish	Thol kilathi
Snakeheads/ Murrels
Giant snakehead	Aviri/ Puveral/ Iru viral
Spotted snakehead	Korava / Viral meen
Striped snakehead	Vraal/ Karuppu veral
Asiatic snakehead/ Bengal snakehead	Parakoravai/ Maniam-korovai/ Pothi meen
Seer fish
Narrow-barred Spanish mackerel	Vanchiram, Nettaiyan seela
Streaked Spanish mackerel	Naimeen, Mavuladi, Nona seela
Indo-pacific king mackerel	Naimeen, Vanjiram, Kattayancheela, Cheela
Wahoo	Kola Vanjaram/ Savaran
Sardines and Shads
Indian oil sardine	Peichalai/ Kavalai/ Neethu kavalai
Gold stripe sardinella	Chalai/ Nonalai/ Kavalai
White sardinella	Choodai/ Thatta kavalai / Velli Kasu
Fringescale sardine/ Lesser sardine	Choodai/ Nedum kavalai
Deepbody sardinella	Usi kavalai
Rainbow sardine	Motha kendai/ Poondivirinjan/ Thondan
Hilsa shad/ Indian shad	Ullam/ Sevva
Elongate ilisha/ Slender ilisha	Poovali
Bloch’s gizzard shad	Muddukandai/ Koimeen
Squirrel Fish
Red Squirrel fish	Chemmen
Black tipped Squirrel fish	Puna kanni
Snapper / Fusilier / Jobfish
Malabar red snapper	Seppili/ Noolani
Mangrove red snapper	Seppili/ Vekkattai/ Thokkal/ Pullikarayan/ Noolani
Bigeye snapper	Seppili/ Noolani
John’s snapper	Karuvalai/ Parithi velameen
Humpback red snapper	Seppili
Bluelined snapper / Blubberlip snapper	Cuttu-pirium/ Karuvalai
Sharptooth jobfish	Lomia
Redbelly yellowtail fusilier	Vaipara, Kal Kilichi
Ruby Snapper, Snapper, Jobfish, Queen Snapper, Red Snapper, Ruby-colored Snapper Fish, Deepwater Red Snapper, Deepwater Snappers, Squirrelfish Snapper are various spieces similar to snappers. Red snapper are referred as Sankara meen locally sometimes but Sankara meen is Japanese threadfin bream
Silverbellies/ Ponyfish
Common ponyfish	Karai/ Karapodi /Kalikaral/ Kaaral/ Soorokoonam-kare
Orangefin ponyfish	Karal/ Theevetti karal
Splendid ponyfish	Karal/ Kulli-karai
Dussumier’s ponyfish	Veri-karai/ Karal
Tooth pony / white fish	Sudumbu karal/ Kuthippu karal
Sail fish/ Marlin/ Swordfish
Indo-Pacific sail fish	Mayilmeen/ Thalapaththu
Black marlin	Kopparaikulla/ Kopparan
Blue marlin	Kopparaikuzha
Swordfish	Kadu koppara/ kola
Trevally/ Jack and Scad
Bigeye trevally/ Dusky trevally	Usi parai/ Parai / Ratha Paarai (Blood red flesh)
Malabar trevally / Malabar jack/ Malabar kingfish	Thol Parai, Thenga parai
Giant trevally/ Yellowfin trevally	Vaththava parai/ Manchal killu parai
Blue trevally	Tenga paraai
Cleftbelly trevally	Kunni-parah
Blackbanded trevally/ Black banded Kingfish	Keerai parai / Mosala parai
Black Tailed trevally	Karunkanni parai
Diamond Trevally/ Indian threadfin	Kannadi Parai
False trevally/ White fish	Kuthippu, Sudumbu, Parava
Allied Kingfish / Greater Amberjack	Mamiya Parai, Ponnarameen
Rainbow runner / Hawaiian Salmon/ Spanish Jack/ Rainbow yellowtail	Poongulazhi, Kadal Poomeen, Kulkul
Shrimp scad	Kilisai/ Komaraparai
Yellowtail scad	Parai
Indian scad/ Russell’s scad/ Naked breast trevally	Paarai/ Kilichai
Torpedo scad/ Hardtail scad/ Horse mackerel	Kilisai/ Parai/ Semaparai/ Komaraparai/ Pulli parai/ Thenga parai/ Vengadai parai
Small spotted Dart	Thol Parai
Snubnose Pompano	Thol Parai / Kutili
Sunfish
Gaint sunfish	Moonjuru meen/ Mullu peythai
Shark
Black tip shark/ Grey shark	Kundan-sorrah
Black tip reef shark/ Black shark	Katta-sorrah/ Perunthalai-sorrah/ Karamudi-sorrah
Smooth hammer- head shark	Komban-sorrah
Tiger shark	Puli sorrah/ Valluvan sorrah
Spadenose shark	Pillai sorrah
Milk shark/ Grey dog shark	Pal sorah
Squid, Cuttlefish , Octopus
Indian squid	Oosi-kanavai
Cuttlefish	Kadaman / Muttai/ Ottu-kanavai/ Vari-kanavai
Octopus	Pei kanava, Koonthal kanavai
Tuna
Bullet tuna	Elichoorai
Oriental bonito	Seela choorai
Big-eye tuna	Kila valai/ Choorai/ Soorai
Skipjack tuna	Choorai
Yellowfin tuna	Kila valai/ Choorai/ Kerai
Longtail tuna	Kara surai/ Kila valai
Frigate tuna	Elichoorai
Kawakawa	Choorai
Threadfin
Indian threadfin	Kala
Four-finger threadfin/ Indian salmon	Kaala, Kala
Trigger fish
Red-tooth trigger fish	Clathy/ Karuppu clathy
Starry trigger fish	Clathy
Whitings / Sillago
Ladyfish/ Silver whiting	Kelangan
Wolf herring
Dorab wolf-herring	Mullu valai/ Valai
Whitefin wolf herring	Karu valai/ Mullu valai

Continue Reading...

South Indian Biryani

Ingredients:

280 gms ghee
25 gms cardamon
25 gms cinnamon
25 gms cloves
25 gms bay leaves
25 pepper corns
1 kg onion sliced
20 gms sliced green chilli
1 litre water
300 ml milk
100 gms chopped pineapple
100 gms cashew nuts
100 gms raisins
50 gms mint
50 gms coriander leaves
1/2 tsp rose water
600gms chicke cut into pieces
50 gms turmeric
50 gms chilli
50 gms coriander powder
50 gms chopped tomato
50 gms ginger-garlic paste
100 ml oil
15gms saffon
25gms garam masala
salt to taste
Carrot, beetroot, fried onions for garnishing

Preparation:

1. In a deep pan heat ghee and add all the whole spices
2. When it begins to brown add a handful of the sliced onion and 1 sliced chilli
3. Saute till onion is transparent
4. Then add water , milk and salt
5. Bring it to a boil and then add rice
6. When parboiled, add pineapple, mint , coriander leaves and rose water
7. Take it off the heat and keep it covered
8. Marinates chicken in a mixture of half the chilli, coriander and turmeric powders, ginger-garlic paste and salt
9. Heat oil in apan and deep fry the chicken until half done
10. Remove and keep aside
11. In the same pan ,saute remaning onion, ginger-garlic paste, green chillies, tomato and all the spices
12. Saute and then add a little hot water
13. Add chicken and cook untill done and the gravy thickens
14. Smear some ghee inside a large saucepan.
15. Layer rice and chicken
16. Cover it with a tight lid and then cook on low heat for 10 minutes
17. Garnish ith beetroot, carrots, fried onion , cashew nuts and raisins
18. Serve hot

#

Continue Reading...

Seydadiyat Samak

A very popular dish in Indonesia and Malaysia.The rice and fish are cooked separately and arranged in layers. Although spiced up with condiments and lemon juice, the fish flavour dominates this dish.

Ingredients:

4 hammour fillets or seer fish fillet
50ml olive oil
250 ml fish stock
5 gms black pepper
5 gms cumin powder
5 gms cinnamon powder
salt to taste
250gms rice
250gms onion sliced and pan fried
50 gms roasted pine nuts
5ml lemon juice
10gms butter
10gms flour

Preparation:

1. Heat oil in a deep frying pan and pan-fry fish fillet on both sides.
2. Pour fish stock over and sprinkle all the spices.
3. Add onion and simmer until fish is cooked
4. Remove the fish from the pan and keep it aside
5. Strain and reserve the juice from the pan
6. In a separate pan,melt butter and roast flour over low heat till slightly brown
7. Add 100 ml of the reserved cooking juice to make a brown roux
8. Boil rice and remaining cooking juice together till the rice is done
9. If required, add water to cook the rice
10. Add lemon juice and adjust seasoning
11. Serve fish on the rice.
12. Garnish with nuts and serve hot.

Gulfnews

Continue Reading...

Lobster Biryani

A popular recipe of Sri Lanka and south India

Ingredients:

60 ml oil
2 Onions chopped
1 litre water
1/2 cup coconut milk
500gm basmati rice
4 lobster shelled and deveined
2 tsp chopped tomato
2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
50 gms ginger -garlic paste
Coriander leaves for garnishing

Preparation:

1. Heat oil in a heavy bottom pan
2. Add onion and saute till transparent.
3. Add tomato , ginger - garlic paste, coriander , red chilli and black pepper powders
4. Saute for a while and then add water, coconut milk, lobster and rice
5. Cook for 15-20 mins on high flame
6. When the rice is parboiled spoon the mixture and transfer to a container.
7. Seal it and cook in a pre heated oven for 20 mins or till the rice is cooked.
8. Garnish with coriander leaves
9. Serve hot

#

Continue Reading...

Green Beans in Garlic Butter

Tender green beans, cooked in their own juice, make a mouth watering accompaniment to any rich meat, fish or poultry dish.

Ingredients:

• 25g unsalted butter
• 1/2 tsp cummin seeds
• 4 flakes garlic, crushed or finely chopped
• 1/2 tsp chilli powder
• 450g whole green beans
• 1/2 tsp salt to taste

Preparation:

Melt the butter over low heat and season with cummin seed. Add the garlic and fry for one minute. Add the chilli powder and immediately follow with the beans. Stir fty for a minute. Add the salt and mix thoroughly. Cover the pan and simmer the beans iin their own juice until they are tender for 10 to 12 minutes, stirring occasionally. Remove from the heat.

Seve with chicken korma, fish curry.

For a variation , add cauliflower cut into small flowerettes, instead of beans.

Source:WomensEra

Continue Reading...

Thupa

Ingredients:

• 1 cup tomato puree
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup noodles boiled
• salt and pepper to taste
• 1 tsp sugar
• 4 tsp fresh cream
• 3 cups water

Preparation:

Add tomato puree, ginger-garlic paste, salt, pepper, sugar to water and boil it well. When soup is done , add boiled noddles and cream. Boil again for 2-3 minutes. Serve hot.

Note: You may add chilli sauce, soya sauce and vinegar

Source:WomensEra

Continue Reading...

Besani Bhindi

Ingredients:

• 500 gm bhindi or okra (lady's finger)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp gram flour(besan)
• 1 tbsp lemon juice
• oil to fry
• salt to taste

Preparation:

Wash the bhindis and wipe dry. Remove the stalks and divide into 2 lengthwise. Mix all the ingredients along with bhindi together.

Heat oil in a karahi or pan. Pick bhindi one by one and deep fry in oil until it becomes golden and crisp. When done servw hot.

Source:WomensEra

Continue Reading...

Tomato Soup

Ingredients:

• 1/2 kg tomato chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tsp butter
• 2 glasses of water
• 2 tsp cornflour
• 1/2 cup milk
• salt and pepper to taste

For garnish:

• Fresh cream and croutons

Preparation:

Add water to the tomatoes in pressure cooker and cook for about 6-7 minutes. When they are done, sieve the soup. Melt butter in a pan, fry garlic, ginger paste. Add tomato soup. When it starts boiling, add ccornflour mixed in 1/2 cup milk, salt and pepper. Garnish with cream and croutons.

To make croutons:
Cube bread slices and brown on meal rack in OTG. Alternatively, you may fry them in oil till they are brown in colour.

Source:WomensEra

Continue Reading...

Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

Continue Reading...

Labhi Kabab

Ingredients:

• 500gm minced mutton
• 10g mutton fat
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 5g shahi jeera
• 500g yoghurt
• 500ml water
• 3 big green cardamom
• 3 small pieces of cinnamon
• 1 tsp dry ginger powder
• 1 tsp dry mint powder
• 100g onion, finely chopped and fried till golden brown
• salt to taste
• 5 sprigs fresh mint leaves, finely chopped
• 5 sprigs fresh coriander leaves finely chopped

Preparation:

Mix the minced mutton with the mutton fat, 1/2 tsp turmeric, 1/2 tsp chilli powder, the shahi jeera and a pinch of salt

Make 16 small boat shaped dumpings and set aside.

Ina a pan, heat the yoghurt and water . Add the green cardamoms, cinamons, 1/2 tsp turmeric, 1.2 tsp chilli powder, dry ginger and mint powders, fried onions and salt to taste. Keep stirring to prevent the yoghurt from curdling.
When the mixture comes to a boil, add the boat shaped dumplings.

Cover the pan and cook on low heat for about 25 minutes.Garnish with fresh coriander and mint leaves.Serve hot.

Source:Femina

Continue Reading...

Dalcha

Ingredients:

280 gms chicken breast (deboned and julliened)
100gm channa dal
100gm toor dal
30gms tamarind pulp
2 gms turmeric powder
6 green chillies funely chopped
10gm coriander leaves chopped
120 gm onion finely chopped
2 sprigs curry leaves
20 ml oil
6 no.s of cloves
6 nos green cardamom
4" stick cinnamon
5gms red chilli powder
10gm garlic paste
12 gm ginger paste
2 medium sized tomatoes(blanched, skinned and chopped)
Salt for taste

For Seasoning:
4 dry red chillies
3 cloves garlic
4gms cumin seeds
2 gms mustard seed
3gm garam masala powder

For the stock:
5gm yellow chilli powder
2" stick cinnamon
3gms small cardamom
2gms cloves
2 nos bayleaves
10gm crushed ginger
4 cloves crushed garlic
10gm onion
salt to taste

Preparation:

To prepare stock:
Simmer the chicken carcass with dry spices, onion, ginger and garlic in 2 litres of water for an hour. Strain the stock and discard the chicken

To prepare the dals:
Soak the dals seperately for 3 hours. Pressure cook in 750 ml water along with salt, turmeric powder, half the green chillies, coriander and curry leaves till tender. Remove and make into a creamy paste in a blender.

To prepare dalcha:
Heat oil in a non stick kadai, add all the dry whole spices. When they begin to crackle add the onions,garlic, ginger pastes. Stir fry, then add the rest of the green chillies and red chilli powder. Sprinkle a little water and saute till the masala turns golden brown.

Add the chicken,saute over medium heat for 3 minutes. Stir in the tomatoes, dal paste and stock. Cover and cook over medium heat till the chicken is tender.

Add the tamarind pulp and the remaining curry leaves. Cook for 4 minutes.

Season with dry roasted red chillies, cumin seeds, mustard seeds and cloves and sprinkle garam masala powder on top.Bring to final boil and serve hot with roti or rice.

Source:Femina

Continue Reading...

Lamb Chop Malani

Ingredients:

• 800gm lamb chops (24 pieces)
• salt to taste
• 1 tbsp ginger-garlic paste
• 2 tbsp vinegar or lemon juice
• 1/2 tsp red chilli paste
• 1 tsp raw papaya paste
• 2 tbsp oil

For Sauce:

• 1 tsp garlic chopped
• 1 tbsp soya sauce
• 3 tbsp fresh tomato puree
• 1 tbsp coriander leaves chopped

Preparation:

Clean lamb chops and pat with the back of the knife. Rub with salt and leave aside for 10 minutes. Then squeeze out the moisture.

Rub in the rest of the ingredients and leave overnight.

On a hot plate or grill, grill the lamb chops till they are tender and cooked.

In a pan take 1 tbsp oil. Add garlic and cook till garlic becomes transparent but not brown and add soya sauce and tomato puree.

Coat the lamb chops with this sauce and serve hot. garnish with chopped coriander leaves

Source:WomensEra

Continue Reading...

Gobi Mussalam

Ingredients:

• 1 cauliflower
• 250gm onion chopped
• 200gm tomatoes
• 200gm yogurt
• 1tbsp ginger-garlic paste
• 10gm red chilli powder
• 1 tbsp mustard seed
• 1/2 tbsp kalaunji
• 5gm raisins
• 5gm almond without skin
• 5gm cashew nuts halved
• 10gm coriander leaves chopped
• 200gm oil
• 5gm green cardamom and maize powder(makai)
• 50 gm fresh cream

Preparation:

Break the stalk of cauliflower from centre carefully. cauliflower should not fall apart.

Heat oil in a pan. Add mustard and kalaunji. Add onion, ginger, garlic, turmeric, red chilli powder and salt. Saute for 15 minutes. Add chopped tomatoes and whipped curd. Cook till thick consistency is achieved.

Blanch cauliflower in salted water. Drain out the cauliflower.

Place the cauliflower in the gravy. Cover it with a lid and cook it over low heat for 2 minutes. Sprinkle cardamom and maize powder. Add cream and mix.

Take out the cauliflower in a serving dish. Top it up with fried cashew nut, almond and raisins. Add chopped coriander and serve

Source:WomensEra

Continue Reading...

Lazeez Mango Shrikhand

Ingredients:

• 5 Alphonso Mangoes fully ripe
• 1 kg fresh milk yogurt
• 1 tbsp kewra water
• 1/2 tsp green cardamon powder
• sugar to taste

Preparation:

Place the yogurt in a muslin cloth and hang for at least one hour.

Peel the mangoes and mash into pulp

In a bowl, strain the curd from muslin cloth, mix mango pulp, sugar, cardamom and kewra water. Mix well and place this into small serving bowls and keep it in refrigerator.

Serve chilled , garnished with mango slices

Source:WomensEra

Continue Reading...

Salmon Tikka

Ingredients:

• 2 kg fresh salmon cubes
• 10gm caraway seeds
• 5gm turmeric powder
• 20gm ginger-garlic paste
• 10gm pepper powder
• 1/2 kg yoghurt
• 30gm oil
• 100gm lime juice
• salt to taste

Preparation:

Mix salmon cubes with ginger garlic paste, salt, turmeric powder and white pepper.

Squeeze some lemon juice and sprinkle some caraway seeds on salmon cubes. Leave it aside for 20 -25 minutes

Take thick yogurt in a steel bowl and heat thoroughly. Mix some oil in it.

Pour the yogurt on fish and mix gently as salmon is very delicate fish. Leave for 2 hours.

carefully thread the fish (around 7-8 pieces on each skewer) and cook over the glowing coals, turning once or twice

Serve hot with tomato-garlic chutney

Source:WomensEra

Continue Reading...

Chicken Bijarani

Ingredients:

• 800gm boneless chicken (leg only)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• 1/2 tsp red chilli paste

For Sauce:

• 1 tsp brown onion paste
• 2 tbsp tomato puree
• 10 crushed pepper corns
• 1/2 cup chicken stock
• 1/2 tsp butter
• 1/2 tsp coriander powder
• 1 tsp coriander leaves chopped
• 1 tsp chillies chopped

Preparation:

Rub pieces of chicken with salt and ginger-garlic paste and red chilli paste and leave aside for 60 minutes.

Grill the pieces of chicken on a grill in medium temperature till they are light brown and cooked

To prepare gravy:
Melt the butter in a pan, add crushed pepper corns and fry for a minute. Add brown onion paste and tomato puree and coriander powder and cook till oil separates. Now add chicken stock and grilled pieces of chicken and simmer till sauce starts sticking to the chicken pieces

Serve garnished with chopped green chillies and coriander leaves

Source:WomensEra

Continue Reading...

Prawn Ballaoucha

Ingredients:

• 800gm prawns

For paste:

• 50gm red chilli whole seedless
• 25gm cloves
• 20gm jeera
• 15gm mustard seeds
• 25gm ginger
• 20gm garlic
• 20gm onion chopped
• 50ml vinegar

For gravy:

• 25ml oil
• 10gm garlic finely chopped
• 100gm tomato puree
• salt to taste
• onion chopped
• 5gm coriander leaves chopped

Preparation:

Clean and wash the prawns and keep aside. Make a paste of the above mentioned ingredients 2-9 in a mixie/grinder. Marinate the prawns with this mixture and keep it for 2 hours at room temperature.

Heat a pan , add oil and garlic and also add onions and cook for 2 minutes. Add the prawns and cook further for 10 minutes.

When the prawns are 3/4 cooked, add tomato puree and salt and cook further for 5 minutes.

Serve hot garnished with chopped coriander leaves.

Source:WomensEra

Continue Reading...

Prawns Pattar Pani

Ingredients:

• 800 gm Prawns
• 1/2 tsp salt
• 15 ml lemon juice
• 1 tbsp ginger-garlic paste in the ratio of 1:2
• 1/2 tsp red chilli paste

For Sauce:

• 1 medium-sized onion
• 4 tomatoes
• 2 tbsp tomato puree
• 1 tsp garlic finely chopped
• 1/2 tsp green chilli finely chopped
• 2 tsp coriander leaves chopped
• salt and pepper to taste
• a pinch of clove powder

Preparation:

To prepare prawn:
Clean the prawns, rub with salt and leave for 10 minutes.Squeeze out moisture, add lemon juice, ginger-garlic paste and red chilli paste. Keep aside for 4-5 hours.


To prepare sauce:
Blanch the tomatoes in boiling water, remove skin and seeds and chop finely. Heat oil in a pan and slightly fry onions and garlic and add rest of the ingredients and simmer for 20 minutes. Now grill the prawns on a griller in medium temperature, arrange in a sigri and top with the prepared sauce.

Source:WomensEra

Continue Reading...

Panner Kala Angur

Ingredients:

• 600gm cottage cheese (cubes 1 cm)
• 200 gm black grapes crushhed
• 60gm aam papad (sweet and sour type)
• 5gm black salt
• 2gm red chilli powder
• 80 gm jaggery
• 5gm salt

Preparation:

Crush the black grapes separately. Chop both the types of aampapads and mix together. Make a powder of black salt and crushed jaggery.

Heat the saucepan and put all ingredients other than the cottage cheese together and cook on slow fire till this mixture achieves a jam-like consistency. Add seasoning.

Add cut cottage cheese cubes and mix well. Cook further for 5 minutes and remove from fire. Serve hot.

Source:WomensEra

Continue Reading...

Bharwan Chicken Makhani

The mouth water recipes for the famous Indian dhaba food Bharwan Chicken Makhani or the Stuffed Butter Chicken

Ingredients:

1. 240gm chicken breast
For stuffing:
2. 150gm minced chicken
3. 1 tsp ginger-garlic paste
4. 1/2 tsp clove powder
5. 1 tbsp coriander leaves chopped
6. 1 tsp black cardamom seeds crushed
7. 1/2 tsp salt  
For marinade:
8. 2tbsp oil
9. 1 tbsp red chilli paste
10. 1 tbsp ginger-garlic pste
11. 4 tbsp lemon juice
12. 1 tsp salt
For accompaniments:
13. 2 carrot
14. 1 1/2 cup beans
15. 1 tbsp carrots and french beans
16. 1/2 tsp butter
17. 1/2 tsp garlic finely chopped
18. 1/2 tsp cumin powder
For rice:
19. 1/2 cup basmati rice
20. 1 tbsp fennel seed
21. 1 1/2 tbsp butter
22. 2 leeks
23. 1/2 tsp salt
24. 4 tbsp pine nuts (optional)
For sauce
25. 250gm tomato puree
26. 1 large sized onion - boiled and pureed
27. 3/4 tbsp butter
28. 1 tsp salt 1 tbsp ginger-garlic paste
For garnishing:
29. 1/2 bunch coriander leaves

Preparation:

To prepare chicken:
Carve the breast of chicken in heart shaped and flatten with a steak hammer.

To prepare stuffing:
Mix ingredients 2-7. Place the chicken mince in middle of chicken breast and fold the other half of chicken breast over it. Seal the sides by tapping with the side of knife.

To prepare marinade:
Make a homogeneous mixture of ingredients No 8-12 and rub this mixture over prepared chicken breast and keep aside for 2hours.

To prepare accompaniments:
Boil carrots in salted water and when they are tender , remove
Blanch the french beans in salted water. Toss in butter with garlic and sprinkle with cumin for seasoning

To prepare rice:
Soak rice for 15-20 minutes. Prepare a stock with green part of leeks and fennel strains. Saute the white of chopped leeks in butter and add leek stock, rice and pine nuts. Simmer till almost all moisture evaporates. Put on dum for 10 minutes. Mix well.

To prepare Sauce:
Saute pureed onion in butter and ginger-garlic paste, tomato puree and cook till oil separates out. Correct the consistency.

Char-grill the breast of chicken. Place in the centre of plate. Place the carrots and arrange the sauted beans and pour sauce over the steak and garnish with a bunch of fried coriander leaves

Source:WomensEra

Continue Reading...

Tomato Baked Rice

 

Ingredients:

• 600gm basmati rice
• 25ml oil
• 25gm red chillies whole cut into diamond shape
• 15 gm ginger-garlic paste
• 5gm chilli powder
• 75gm tomato puree
• salt to taste
• ajinomoto a pinch(optional)
• 50gm processed cheese (Amul will do)

Preparation:

Clean, wash and soak the rice in water for 20 minutes. Heat degchi and add oil and then add ingredients 3-8 and cook for 19 seconds.

 Degchi/ Dekchi

Add 1 1/2 litre of water and allow it to boil. Drain out the soaked water from rice. When water comes to a boil, add rice and allow to cook. When 80% of the water gets evaporated , cover with a lid and put on dum for 15 minutes.

When rice is cooked, put it into a baked casserole dish and sprinkle grated cheese over the rice and then bake in the salamander oven till the cheese is golden brown.

Source:WomensEra

Continue Reading...

Mukand Vadi Mattar

Ingredients:

• 250gm dal urad washed
• 10 kali mirch
• 1 tsp jeera
• 1 tsp saunf
• a pinch of heeng

For gravy:

• 200ml oil, 1tsp zeera
• 50gm urad dal washed
• 1 tsp turmeric powder
• 1/2 cup yogurt
• 1/2 cup tomato puree
• 1tsp saunf powder
• 1/2 tsp chilli powder
• salt to taste
• 100gm green peas
• 1tsp coriander leaves chopped

Preparation:

Soak dal for 3-4 hours. Make a coarse paste in a mixie or grinder, add kali mirch, jeera, saunf and heeng

Tie the mixture in a muslin cloth and steam for 35-40 minutes in boiling water. Cool and cut into 1/2 inch dices.

Deep fry the prepared vadis in medium hot oil till they are golden brown and start floating on the top of the oil.

To prepare for gravy:
Heat 2 tbsp of oil. Add jeera, ground urad dal and turmeric powder and cook till dal is made. Add yogurt, tomato puree, saunf powder, red chilli powder and salt and also add green peas. Simmer till peas are cooked and the gravy becomes thick. Drop the vadis in the gravy and serve garnished with chopped coriander leaves.

Source:WomensEra

Continue Reading...

Safed Mass (White Lamb Chops)

This scrumptious dish made of Lamb Chops will add the mouth watering flavour to your dinning table. Not at all spicy as most dishes, this dish gives a rich taste of cream and cashews.

Ingredients:

• 1 kg lamb chops
• 1/2 litre milk
• 4 tbsp Cashew paste
• 2 tbsp ginger-garlic paste
• 250ml fresh cream
• 1 tsp cardamom and mace powder
• 1tsp mint leaves chopped
• 1 tsp white pepper
• 1 tbsp sugar
• 200 ml oil
• A small tomato for garnish

Preparation:

Heat Oil in a pan and add ginger -garlic paste. Put in chops and salt. Stir. Add cashew paste,milk, sugar, pepper and some water. Allow to simmer over medium flmae till the chops are tender.

Add cardamom and mace powder and fresh cream, stirring constantly till they are well blended.

Garnish with mint and thin tomato slices. Serve hot.

Source: WomensEra

Continue Reading...