Kodiveri Fish Fry

Muttai Meen Varuval

Kodiveri Fish Fry

100% delicious fish fry!

I have tried several fish fries at home. I learned this Kodiveri Fish Fry from Chef Jacob. He used egg in this recipe.
I felt it to be different from the rest of the fish fries that I make. So far, I used different combination of masala powders and tried out fish fries. This one was far different from the rest of the fish fries. My husband wanted me to make this fish fry right away. I made the fish masala, and it was quite a loose (dropping) consistency. I thought I have gone wrong somewhere.
When I fried the fish using the masala, it came out very well…I would say 100% perfect and delicious as how it should be. When the fish is soaked in the dropping consistency, egg acts as a binding agent and makes this fish fry a tasty one. Thank you Chef for sharing this tasty fish fry. Fish lovers, you should definitely try this tasty dish…You will definitely agree with me.


Fish – 5 nos.

Special masala powder – 2 tablespoons

Red chilli powder – 1 tablespoon

Egg – 1 no.

Lemon – 1 no.

Coconut oil – 2 tablespoons

Salt – as desired

Special Masala Powder

Coriander seeds – 4 tablespoons

Curry leaves – 2 sprigs<

Black pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Turmeric powder – 1 teaspoon

Raw rice – 1 tablespoon


1. In a pan, without adding oil, add coriander seeds, curry leaves, black pepper, cumin seeds,  and turmeric powder in an order. Fry them until rice turns light golden color. Let it cool down and grind them without adding water.

2. In a mixing bowl, put special masala powder, chilli powder, salt, lemon, egg, and water.  Mix well.

3. Apply paste on the fishes and let it marinade for an hour. In a nonstick pan, put oil and shallow fry the fishes.

Now, Kodiveri Fish Fry is ready!!!

Serve. Curd rice,RICE VARIETIES


Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.

Simple Fish Fry (Meen Varuval)

Simple Fish Fry
I learned this recipe from my mom. She makes this Fish Fry almost every other day. Whenever I have lot of work to do and have no time in the kitchen, I make this Fish Fry. My husband loves this recipe so much. Some of my friends who have tasted this recipe loves this Fish Fry so much.
Preparation Time. 3 minutes
Cook Time. 10 minutes
Recipe Cuisine. Indian
Recipe Category. Side dish


Fish slices (any fish) – 5 nos.
Lemon – 1 no.
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 2 teaspoon (you can add more if you want it to be more spicy)
Black pepper powder (milagu thool) – 1/2 teaspoon
Salt – as desired
Oil – for shallow frying or deep frying


1. In a mixing bowl, put turmeric powder, chilli powder, black pepper powder, lemon juice, and salt. Mix the ingredients using little water. Add the fish to the mixing bowl and marinade for 15 minutes.

2. Heat oil for deep frying. Then, either drop fish one by one in the oil and deep fry it or else put 2 tablespoon of oil in a dosa pan, and shallow fry the fish. I have shallow fried the fish in a dosa pan.

Now, the Simple Fish Fry dish is ready!


1. Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.

2. You can marinade the fish and refrigerate for half hour.

3. I usually shallow fry the fish using 2 teaspoons of oil. Some prefer to deep fry the fish.

4. When you deep fry the fish, make sure you heat the oil in high flame and when you fry the fish, deep fry it in medium flame.

Serve. Curd rice.

Mutton-Mutton Somas | Mutton Somaz

Mutton Somaz

Somas is our family’s favorite recipes. My mom tries the same somas recipe with chicken, mutton and shrimp. My favorite is mutton somaz.

When my mom came to help me for my second delivery, she made this mutton somas for me. In the name of my health, my husband and mother had a good treat. This is a must-try recipe and your family will love it.

Preparation Time. 10 minutes
Cook Time. 25 minutes
Recipe Reference. Asaiva Samayal
Recipe Category. Appetizer
Recipe Cuisine. Indian


Finely chopped mutton – 300gm
All purpose flour / maida – 500gm
Finely chopped onion – 3 nos. (1 cup)
Finely chopped green chillies – 7 (optional)
Cloves (crambu) – 4 nos.
Cardamom (elakka) – 4 nos.
Cinnamon (pattai) – 3 nos.
Turmeric powder (manjal thool) – little
Finely chopped coriander leaves (kothamalli) – little
Finely chopped curry leaves (karuvepillai) – little
Aniseed (sombu) – 1/4 teaspoon
Salt – as desired
Oil – 500 ml

Note. The ingredients shown will vary with the original quantity.


1. Heat 30ml (1.5 cups) of water and add mutton pieces. Then add turmeric powder. Boil well until mutton pieces are done.

2. Strain the mutton and keep it aside. Heat oil in a pan. Add cardamom (elakka), cloves (crambu), cinnamon (pattai), aniseed (sombu) and chopped onions. Once onions turn transparent, add coriander leaves, curry leaves and green chillies.

3. Fry well and then add boiled mutton pieces and salt. Stir well and keep it aside. In a mixing bowl, add all purpose flour/maida and salt. Combine well.

4. Add little warm water. Knead well and make a fine dough (just like how you make for rotis and poori).

5. Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out.

6. Grease the Somas achu (see in the picture below) with oil. Place the rolled round dough on the Somas achu and stuff it with a teaspoon of mutton mixture.

7. Close the Somas Achu and remove the dough that comes outside the achu. When you open the achu, you can see the well shaped somas.
8. Do the same for the other balls. Keep the shaped somas in a plate. Heat oil in a frying pan. When oil is hot, drop the Somas one by one in hot oil. Once the Somas turn golden brown, remove it from the oil and drain it in tissue paper to remove excess oil.

Serve. You can eat it as such or with tomato ketchup.


  • You should eat Somas when it is hot. Over the time, it will start becoming rubbery.


Chicken Cutlet | Easy Chicken Cutlet Recipe

Chicken Cutlet Recipe
When it comes to cutlets, my favorite is Chicken Cutlet. In my hometown, there was a bakery near my house. Everyday I make it a point to eat a Chicken Cutlet from there. I like to eat the cutlets with tomato ketchup. My mom also makes tasty cutlets.

On Sundays, we would have some kind of special non-veg dishes from my mom’s kitchen. How much ever cutlets you give me, I can finish it off. I still have not learned to say “I am done” when it comes to Cutlets. When I was pregnant with Sanvi, I used to long for the Cutlets. We did not have any Indian restaurants near by.  I had severe nausea so found it very difficult to make Cutlets.  When I delivered Sanvi, I requested my mom to make some tasty Chicken Cutlets for me. I had them till my stomach as well as heart was contented. I love Chicken Cutlets so much. So here goes the recipe for my favorite Chicken Cutlet…

Preparation Time. 15 minutes
Cook Time. 25 minutes
Recipe Cuisine. Indian
Recipe Category. Snack
Yield. 6 cutlets


Minced boiled chicken – 2 cups
Finely chopped onion – 1 cup
Ginger garlic paste – 1 tablespoon
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (molaga thool) – 2 teaspoons
Coriander powder (kothamalli thool) – 2 teaspoons
All purpose flour (maida) – 5 to 6 tablespoons
Rice flour (arisi mavu) – 1 tablespoon
Corn flour (Sola mavu) – 1 tablespoon
Curry leaves – 1 sprig
Chopped coriander leaves (kothamalli) – 2 tablespoons
Bread crumbs – as desired
Oil – as desired
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. In a mixing bowl, combine chicken, onion, ginger garlic paste, curry leaves and followed by turmeric powder, chilli powder, coriander powder, all purpose flour, rice flour, corn flour, salt, and coriander leaves. Mix the ingredients well. Keep it aside for 30 minutes.
Chicken Cutlet Recipe

2. Meantime, keep the bread crumbs ready. Now, take a small ball of the chicken mixture and shape it as desired. I have shaped it round. Now coat the chicken balls with the bread crumbs well.  Heat 2 tablespoons of oil in a dosa pan/flat pan. Then fry the chicken cutlet on both sides until golden brown in medium flame. Drain them on paper towels.
Chicken Cutlet Recipe

Now, Chicken Cutlets are ready! Serve hot.

Chicken Cutlet Recipe

Serving Suggestions.

  • Tomato Ketchup with thinly sliced onion rings.
  • You can use this cutlet as burger patties.


  • You can also use boiled and mashed potatoes along with minced chicken.
  • You can use a cookie cutter and shape the chicken mixture as desired. I have made heart and oval shaped cutlets. Dip the cookie cutter in oil just before you shape the chicken mixture.
  • If you are not concerned about oil, then you can deep fry the chicken cutlets in oil until golden brown.Sometimes, cutlets may get over fried and become black. So, be careful and stand near till you get your cutlets done.

Chicken Lollipop | Grilled Chicken

Chicken Lollipop


My mom makes Tandoori Chicken and Chicken Lollipop often. When she came here for my second delivery, she tried this recipe on her own. It came out very well and all of us liked it. Then I requested her to make again. She made it on the last day she left to India. Amidst shopping and packing, I tried taking pictures as much as I could. This is my mom’s version of Chicken Lollipop. It had a perfect blend of all spices and was tasty and crispy because of bread crumbs. We loved it and was more happy to eat it for the second time. Here comes the recipe…

Preparation Time. 5 minutes
Marination Time. 1 hour
Baking Time. 25 to 30 minutes
Recipe Category. Snack / Side Dish
Recipe Cuisine. Indian
Serves. 5 nos.


Chicken Thighs – 10 nos.
Bread Crumbs – 1 cup
Ginger Garlic Paste – 2 teaspoons
Red Food Color – a pinch (Optional)
Chilli Powder – 5 teaspoons (add more if desired)
Coriander Powder – 2 teaspoons
Corn Flour – 2 teaspoons
Saunf Powder – 1.5 teaspoon
Pepper Powder – 2 teaspoons
Egg Whites – 1 cup
Salt – as desired
Oil – 2 tablespoons

Note. The ingredients shown will vary with the original quantity.

Chicken Lollipop


1. In a large bowl, add chicken pieces and all the ingredients except egg white and bread crumbs. Add little water such that chicken thighs are well coated with the spices and powders.

Chicken Lollipop
2. Marinade the chicken for an hour. Then coat the chicken well with beaten egg white.

Chicken Lollipop
3. Again coat the chicken well in the bread crumbs. Meantime, preheat the oven to 425 degrees. Cover the baking pan with an aluminum foil. Sprinkle oil on the foil.

Chicken Lollipop
4. Wipe the excess marinade off the chickens, and place the marinated chicken on the aluminum foil or baking pan. The chicken pieces should not touch each other. Leave enough space between them. Then, place the baking pan in the center rack of the oven.  Broil the chicken for 15 to 20 minutes. Now, take out the baking tray and using a thong, turn the chicken pieces over and broil again for an additional 15 minutes.

Your chicken is cooked if it shows the following:

  • Chicken should look crispy and charred in some edges of the chicken.
  • Chicken should begin to come off the bones.
  • Chicken juices should run clear when you pierce it near the bone with a sharp knife.

Chicken Lollipop

Now, Chicken Lollipop is ready!

Serve. With Tomato Ketchup or Mint Raita.

If you like this recipe, you can also try Tandoori Chicken and Pottukadalai Chicken.


  • Oven timings varies with each oven so make sure you check yours carefully.
  • If the chicken pieces are cooked on low heat, then the chicken will become tough once cooked.
  • Chicken thighs are best for Chicken Lollipop.
  • You can also deep fry it in oil.

Chicken Mushroom Soup | Easy Chicken Recipes

Easy Chicken Recipe
My mom was here for my second delivery and made a lot of soup varieties for me. This is one of the soup variety she made often at least twice a week. I liked it so much. She learned this recipe from a cookery book. It is a very simple and easy soup to make.

You can have it with bread sticks or cheese sticks. The onions add an extra zing to the soup. Adding fried onions to the soup is my mom’s idea. When she said she is going add fried onions, I hesitated but then when I tasted I just loved it. Adding fried onions is purely your choice. You can omit it if you do not want it.

Easy Chicken Recipe

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Adaption. Asaiva Samayal



Chicken – 300gm
Mushroom – 100gm
Chopped onion – 1/4 cup
Butter (vennai) – 1 tablespoon
Pepper powder – 1 teaspoon (as desired)
Corn flour – 3 teaspoons
Spring onions (vengaya thaal) – for garnishing
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. Heat a pan and melt butter. Add mushroom and fry well. Remove the fried mushroom and keep it aside. In the same pan, fry the onions in melted butter until they become golden brown and keep it aside.

Easy Chicken Recipe2. In a vessel, heat 3 cups of water and add chicken pieces. Boil well. You can see froth floating on top. Remove the froth.

Easy Chicken Recipe3. Add fried mushroom and salt to the boiling water. Stir well. Then, mix corn flour in 2 tablespoons of water and make a paste. Keep the corn flour mixture aside.

Easy Chicken Recipe4. Now, add the cornflour paste and let it boil for 15 minutes. Then add pepper powder and salt. Mix well and boil for 5 minutes.

Easy Chicken Recipe5. Now, garnish the Chicken Mushroom Soup with fried onions and chopped spring onions.

Easy Chicken Recipe

Now, Chicken Mushroom Soup is ready! Serve hot.

Chicken Pakora | Chicken Pakoda Recipe

Chicken Pakoda
My paternal grandfather and my dad love Pakodas. Whenever we go to my grandparents house, my grandfather will ask my grandmother to make Pakodas for us. If not, he will buy Onion Pakoda for us when he returns home. He would simply taste each and every pakoda with so much joy.

My mom makes pakorda every other sunday for us. She would make a variety of pakoda like potato, ladies finger, brinjal, plantain, onion etc. After my marriage, she told me that she tried Chicken Pakoda and it turned out very good. She said it repeatedly for two days and asked me to try at home. I then got the recipe from her. I had a bunch of mint leaves in the refrigerator. I wanted to finish it off and that is when I thought I’ll make this tasty Chicken Pakoda. It came out well. My neighbor, who is an Indian friend, came and asked what was I making as she smelled a very good aroma around my house. When I said Chicken Pakora, she wanted to taste some. She loved it so much and she made the Pakoras the very next day and her family loved it. My friend urged me to post the recipe here so here am I with the Chicken Pakora Recipe…I should only thank Late Chef Jacob for sharing a yummy recipe.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Recipe Source. Chef Jacob
Serves. 3


Chicken (boneless) – 1/4 kg
Besan Flour – 100gm
Corn Flour or Rice Flour – 3 teaspoon
Chilli Powder – 1 teaspoon
Onion (chopped) – 1 cup
Green Chillies (chopped) – 1/4 cup (increase or decrease the quantity as per your preference)
Ginger (finely chopped) – 1 tablespoon
Coriander Leaves (finely chopped) – 1/2 cup
Mint Leaves (finely chopped) – little more than 1/4 cup
Turmeric Powder – 1/2 teaspoon
Red Color Powder – a pinch
Salt – as desired
Oil – 150 gm

Note. The ingredients shown will vary with the original quantity.


1. Boil the chicken and then crumble it into small pieces. Reserve the chicken stock.

2. In a mixing bowl, add corn flour or rice flour, chilli powder, besan flour, turmeric powder, and a pinch of red food color. Then add crumbled chicken, coriander leaves, salt, and mint leaves.

3. Now add onion, green chillies, and ginger. Mix well. Now just sprinkle the reserved chicken stock and combine well. Make sure you do not add more chicken stock and make the batter soggy.
4. Cover the pakoda batter and leave it aside for about 15 minutes. Meantime, heat oil in a wide bottomed pan. To check if the oil is hot, add a very tiny piece into the hot oil. If it comes up soon, then the oil is ready for deep frying. When the oil is medium hot, using a teaspoon, drop the batter in the hot oil.

5. When the pakodas turn crispy and golden brown, take them out and drain in a tissue paper to remove excess oil.

Now, the Chicken Pakoda is ready! Serve with Mint Yoghurt Dip or Tomato Ketchup.

You might also like: