Mathi Mango curry.

Mathi Mango curry.

Ingredients

1. Mathi fish 1 lb cleaned.
2. Mango 1 cup chopped in big pieces.
3. Green chillies 2 slited.
4. Curry leaves few.
5. Chilli powder 1 tsp.
6. Coriander powder 2 tsp.
7. turmeric powder 1/4 tsp
8. Methi seeds 1/4 tsp.
9. Tamarind water from one lemon size.
10. Shallots onion 7-10.
11. Coconut oil for tempering.
12. Grated coconut 2 tsp.

• In a kadai keep cleaned fish,green chillies,curry leaves and pour enough water to cover fish and boil till fish is 3/4 done.
• Grind onion,methi seeds,chilli powder,coriander powder,coconut,turmeric powder in to fine paste and mix with tamarind water.
• Pour masala mix to kadai and add mango pieces bring it to boil till raw smell goes and mango is done.
• Do tempering with coconut oil when its hot add few methi seeds and few curry leaves and pour in to curry and finish cooking.

Now your Yummy Mathi curry is ready to serve with hot white rice.

Dill leaves poriyal.

Dill leaves poriyal




Ingredients

1. Dill leaves one bunch washed and finely chopped.
2. Half of onion finel choppped.
3. Red or green chillies 2-3 according to your spice level.
4. Mustard seeds.
5. Cumin seeds.
6. Hing powder one pinch (optional).
7. Curry leaves (optional).
8. Turmeric powder one pinch.
9. Oil for tempering.
10. Salt to taste.

• In a kadai add oil ,when its hot add mustard seeds and cumin seeds.
• When mustard seed splutters add onion ,red chillies,curry leaves and hing powder .
• Fry till onion is transparent.
• Add Dill leaves  and turmeric powder fry till its done.
• If you want you can sprinkle water when needed to avoid getting burnt.
• Add salt to taste .
• Finish adding grated coconut if you like.I didn't add coconut.

Now your dill leaves poriyal is ready.Serve with rasam rice or sambar rice.

Egg masala

Egg masala.

Ingredients

1.  Egg 4 or 5.
2. Coconut 1/2 of small size or grated coconut 2 cups.
3. Jeera 2 tsp.
4. Red chilles 3-4 increase to your spice level.
5. Salt to taste.
6. Curry leaves few.
7. Mustard seeds for tempering.
8. Hing powder(optional).
9. Oil.

• Hard boil egg and remove shell and cut egg in half.
• Grind coconut ,jeera,red chilles in to paste.
• Keep a kadai in stove add oil when its hot add oil for tempering.
• Add mustard seeds when it splutters add curry leaves and Hing powder(optional).
• Then add grinded masala.
• Add one cup of water.
• Boil till water evaporates and raw smell of masala goes.
• Add egg now keep in low to medium flame cook for 5 min.

Now your egg masala is ready to serve with sambar rice.
Or any tpe of variety rice.

Channa pulav or Channa briyani.

This is my method of making channa pulav.
Photo given is one with flash and another with out flash.

Ingredients

1. Channa one cup.
2.  Basmati rice 2 cups.
3. Onion one chopped.
4. Green chilles 4 slited
5. Tomato 2 finely chopped.
6. Ginger garlic paste 1 1/2 tsp.
7. Chilli powder.
8. Coriander leaves and mint leaves together one cup chopped.
9. Fennel seeds 1/2 tsp.
10. Cloves 2
11. Cinnamon 1 inch.
12. Cardamom 2.
13. Anise flower one.
14. Bay leaf one.
15. Salt to taste.
16. Oil for tempering.

•       Soak channa for 6 hours or overnight.
•       Soak Basmati rice for 15 min.
•       Cook channa with water and salt in pressure cooker for 3 whistle.
•       In a big pan  add oil  or ghee when oil is hot add fennel seeds and all garam masala fry for 30 seconds.
•        Add chopped onion  and green chillies fry  till onion becomes golder brown.
•        Add ginger garlic paste fry till raw smell goes.
•        Add coriander and mint leaves fry for 2 min.
•        Add chopped tomatoes and little salt cook till tomatoes are smashed well.
•        Add chilli powder 1/2 tsp(as per ur taste) fry for 1 min.
•       Add cooked channa with out water fry for 2 min.
•       Add rice fry for 2 min and eradd 3 cups of water (water can be normal water or in which channa is boiled.).
•      Cook till rice is done .

Serve with raita .

Tomato Rice

Tomato rice

Ingredients

1. Basmati or sonamasoori Rice 2 cups.
2. Tomato medium size 3 finely chopped.
3. Onion 1 chopped.
4. Green chillies 4
5. Ginger garlic paste 1 Tbsp.
6. Chilli powder 1/2 tsp.
7. Coriander leaves few chopped.
8. Fennel seeds 2 pinch.
9. Whole garam masala cloves,bay leaves,cinnamon,cardamom 2 each.
10. oil for tempering.

• Soak rice for 15 min.
• In a Pan or pressure cooker add oil for tempering when its hot add fennel seeds,whole garam masalas.
• Fry for 30 seconds.
• Add chopped onion and green chillies fry till onion is golden brown.
• Add ginger garlic paste fry .
• Add tomatoes and salt cook till tomatoes are smashed and cooked well.
•  Add  chilli powder and coriander leaves fry for 1 min.
• Now add rice with out water and keep flame in low fry for 2 min.
• Add 3 cups of water and cook till rice is done.
• If you like to cook in pressure cooker cook for 1 whistle.

Serve with potato fry or chips.

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Spicy Fish Fry-Nethilli Fry

SPICY FISH FRY
                        Smelt fish Fry

This is simple fish fry can do with Smelt(nethilli) or Sardines(Mathi).

Ingredients

1. 
   
   Smelt fish or sardines 1 lb.
2. 
   
   Chilli powder 2 Tsp.
3. 
   
   Turmeric powder 2 pinch.
4. 
   
   Salt to taste.
5. 
   
   Rice flour 1 Tbsp
6. 
   
   lemon juice 1 Tbsp(optional).
7. 
   
   Oil for deep fry

Method:

•      Cut head part in fish and clean.
•      Mix chiili powder,turmeric powder,salt,rice flour,lemon juice in a bowl .
•      Marinate paste with fish and keep for 15 min .
•     Heat oil in fry pan.
•     When oil is hot add fish ,deep fry till golden brown.
•     Keep in paper towel to take excess oil.

            Serve with rasam rice or sambar rice.

Ennai kathrikai curry

Ingredients
1.Small Brinjal-6
2.Onion-2
3.Tommato-1/2
4.Tamarind-lemon size
5.Chilli powder-1Tsp
6.Coriander Powder-2 Tsp
7.Sambar Powder-1 Tsp
8.Fenugreek seeds
9.Cumin seeds
10.Mustard Seeds

11Shredded.Coconut-2Tsp
12.Oil
13.Salt


Frying Brinjal
wash the brinjal and slit half way in to four halves.Make a paste using chilli powder ,coriander powder,salt and turmeric.
Stuff the paste into Brinjal and fry these Brinjals in oil.
Fry till the skin of brinjal becomes a little brown.
keep it aside.


Making curry


Make juice from tamarind extract.mix all the powders in the extract.Use the same oil in the frying pan,add mustard seeds,curry leaves and fenugreek seeds.After they crackled add half onion and tommato.saute them till the onion becomes golden brown.And then add the tamarind mixture.let it boil..
Now make a paste with coconut,cumin seeds,onion.Mix this paste in the mixture..Allow it to boil till the raw smell goes away.Now add the fried Brinjals .Last add salt and coriander leaves.Switch off the stove imm ,when the curry starts boiling.
Serve it with rice.

Prawn Poori

Poori dough:

250g wholemeal flour

60g ghee (clarified butter)

Warm water

Oil for frying

Spiced Prawns:

approx 500g raw king prawns

2 small tomatoes

1 med onion, finely sliced

2 large cloves of garlic, finely chopped

1 inch ginger

Mustard seeds

1/2 tsps of turmeric

1 tsp garam masala

1 tsp cummin seeds

2 tsp coriander powder

1 tsp chilli powder

Salt to season

A little oil or ghee (clarified butter) for frying

Some chopped coriander for garnishing.

Note: You'll need to prepare the poori dough at least 3 hours before you plan to make this dish.

Method

1. First prepare the poori dough. . Add just enough warm water to make a soft dough

2. Wrap in cloth and place the dough for at least 1 hours (longer would be better).

3. Just before you start preparing the spiced prawns, remove the dough from the fridge, cut into 6 slices and roll out thinly (about 10cm circles). Cover them with a cloth.

4. Fill a medium sized deep frying pan with oil (at least 3-4cm deep) and set aside for now (you'll use this for frying the poori)

5.Heat a little ghee or oil in a medium frying pan. Add the mustard seeds to the pan and fry till the seeds start to pop.

6. Add the onions and garlic and ginger to the pan and fry over a medium heat till lightly browned.

7. Add the rest of the spices along with the tomato and fry over a gently heat for a further 5 mins, stirring the whole time. Keep adding a little water to the mixture to stop it sticking (it shouldn't be too 'saucy', just moist )

8. Whilst the prawns are cooking, heat the oil for the poori.It should be very hot but not smoking.

9. Carefully lay one of the poori into the hot oil and fry for about 20-30 seconds on each side (they should puff up).

10. Allow the oil to drain off each poori before laying on some kitchen paper. Repeat with the rest of the poori.

11. Serve each poori topped with a little of the prawn mixture and sprinkled with chopped coriander.

Bittergaurd poriyal.

Bittergaurd poriyal

Ingredients

1. Bitter gaurd 3 chopped small peices.
2. Onion 1 chopped.
3. Green chillies 5 slit.
4. Grated coconut one cup.
5. Mustard seeds 1 tsp
6. Urad dhal 1 tsp.
7. Few curry leaves.
8. Oil for tempering.
9. Salt to taste

Method

• Wash and soak chopped bittergaurd in water mixed with salt for 15 min and squeeze out extra water and keep it aside.
• In a non stick fry pan add oil when its hot add mustard seeds when its splutter add urad dhal and curry leaves.
• Add chopped onion and green chilles.
• Fry till onion is light brown.
• Add bittergaurd fry well with out water till its cooked well.
• Keep stiring once in 2 min.
• Add salt and once bitter gaurd is cooked well add grated coconut.
• Fry for 3 min.

Spicy Chicken Fry

Spicy chicken fry(chicken varuval)

Ingredients

1. Chicken 1/2 lb with bones.
2. Shallots 3-4 cut thin slice
3. Ginger 2 inch peice.
4. Garlic cloves 10-15 depends on size.
5. Green chillies 4.
6. Pepper 1 Tbsp
7. Cumin seeds 1Tbsp.
8. Turmeric powder 1 tsp.
9. Salt to taste.
10. Oil 1 Tbsp
11. Curry leaves few.

Method

•  Wash chicken and keep it
• Grind ginger,garlic,green chilles,pepper,cuminseeds,turmeric powder with 2 Tbsp of water in to paste.
• Marinade chicken with this masala paste and salt and keep for 1 hour or atleast 30 min.
• In a pan pour oil when its hot add onion and curry leaves when its fried add chicken.
• Fry for 3 min and add one cup of water and cook covered for 10 min.
• Fry chicken till water evoporates and curry is dry.

Serve with rasam rice or sambar rice.

Karamani kulambhu(black eyed peas and potato curry)

Karamani kulambhu

              This receipe is Village receipe which I got from my grandmother.She is very good cook.In this receipe  I made some changes from original one.

Ingredients

1. Potato 2 chopped in big pieces.
2. Karamani(Black eyed peas) 1/2 cup.
3. Pearl onion 8-10.
4. Tomato one .
5. Coconut grated 1/2 cup.
6. Tamarind one lemon size.
7. Sambar powder 1 1/2 Tsp or Kulambhu power(You can subtitute with 1 tsp of chilli powder and 2 tsp corriander powder.)
8. Turmeric powder 1/4 tsp.
9. Salt to taste.
10. Mustard seeds 1/2 tsp.
11. Urad dhal  few.
12. Curry leaves few.
13. Hing powder.
14. Oil for tempering.

Method

•  Dry roast karamani in cooker for 2 min and add sufficient water cook for 3 whistels.
•  In a pan heat oil and fry onion,tomato when its fried add coconut and fry  for 1 min finish and cool for 5 min and grind to smooth paste.
•  Open the pressure cooker and add this paste ,sambar power or kulambhu powder,potato ,salt to taste boil till potato is one now add tamarind juice boil till raw smell goes.
•   Last part is tempering heat oil in kadai add mustard seeds,ura dhall wait till it splutters,add one chopped pearl onion,curry leaves fry for 1 min add hing powder and transfer tempering to gravy.

Now your Gravy is ready Serve with White rice,or Ragi balls.

Sambar idly(Mini Idly)

Today My post is Sambar idly which my son like very much.After seeing mini idlies my son stooped eating big idly.

Mini Idly.
    
Ingredients

1.      Idly batter.

Method

•     Grease the mini ily plate with oil or ghee an pour one spoon of batter for each idly.
•     Steam like nornmal ily for 10 -12 min.
•     After take ily plates out an cool for 4 min .
•     With spoon take out mini ily carefully.

Simple Sambar

Ingredients

1. Thoor dhal one cup.
2. Vegetable like Carrot,Beans,Drumstick and Pumpkin chopped 1 1/2 cups.
3. Turmeric powder 1/2 tsp.
4. Sambar powder 1Ttsp(You can Substitute with 1 tsp chilli,2 tsp dhania power).
5. Onion Chopped or you can use 10 pearl onion peeled.
6. Tomato 1 chopped.
7. Tamarind one small lemon size.
8. Mustard seeds 1/2 tsp.
9. Urad dhal.
10. Curry leaves 3-5
11. Salt to taste.
12. Oil for tempering.

Method

• Pressure cook toor dhal in cooker for 2-3 whistle mash.
• In a sauce pan add oil when oil is hot a mustard seeds wait till it splutters,add urad dhal an curry leave fry till urad dhal is light brown in color.
• Add onion fry till tender.
• Add tomatoes fry till tomato is tender.
• Add chopped vegetables, little salt  and saute for 2 min.
• Now add sambar powder,turmeric powder and mix saute for 1 min.
• Now add little water add boil vegetables to half done.
• Add cooked dhal and mix let it boil till raw smell of sambar powder goes.
• Add tamarind water teken from tamarind .
• Boil till raw smell of tamarind goes .

Now your Sambar is reay.
Take sambar in Bowl and add mini idlies to sambar let it stand for 3 min an serve hot.
Now your delicious sambar ildly is ready

Spinach poriyal(Spinach egg fry)

I think i took a long break in blogging world.I was busy  with some personal work.

Spinach poriyal.

                        

 

Ingredients
1.  Spinach one bunch chopped and cleaned.
2. Onion 1/2 chopped.
3. Green chillies 4 chopped.
4. Mustard seeds 1/2 tsp.
5. Cumin seeds 1/2 tsp.
6. Turmeric powder 1/4 tsp.
7. Salt to taste.
8. Egg 2 nos
9. Oil for tempering.
   

Method:

•  In a pan pour oil for tempering when oil is hot add mustard seeds and cumin seeds fry till mustard splutters.
•  Add chopped onion and green chillies and fry till onion is transparent.
•  Add spinach and saute for 30 seconds add turmeric powder,salt and keep pan closed with lid cook for 5 min.
•   Add egg to spinach and fry for 5 min  in medium flame.
•   Switch of when egg is done.

Serve with rasam rice or sambar rice.

Mutton Kurma

Mutton Kurma.

Ingredients

1. Mutton without bones 1 lb.
2. Onion one finely chopped.
3. Tomato one finely chopped.
4. Ginger one inch finely choppped.
5. Garlic crushed 3 pods.
6. Cumin seeds 1/2 tsp.
7. Pepper 1/2 tsp.
8. Ginger garlic paste 1 tsp.
9. Turmeric powder 1/2 tsp.
10. Chilly powder 1 1/2 tsp.
11. Dhaniya powder 3 tsp.
12. Garam masala powder.
13. Cahewnut 5-8.
14. Poppy seeds 1 1/2 tsp.
15. Whole garam masala.
16. Salt
17. Oil

Method

• Heat pressure pan and add oil,add cumin seeds and pepper and when its fried add chopped ginger and garlic.
• Add Mutton and fry till moisture is gone from mutton and add water,salt and close pan and cook for 3 whistle.
• Soak cashewnut and poppy seeds in hot water.
• In a fry pan add 1 Tbsp of oil add garam masala(clove,cardamom,cinnmon stick).
• Add  chopped onion fry till its light brown and add ginger garlic paste and cook for 1 min.
• Add chopped tomato and fry till tomato is cooked.
• Add dry powders(chilli,dhaniya,garam masala powder) and fry for 1 min.
• Add cooked mutton to this and mix well add salt to taste and cook till oil seperates at top.
• Grind cashewnut and poppy seeds make a paste add to kurma.
• Cook for another 7 min .
• Finish it off adding cilantro leaves.

Serve with Roti,Chappathi or Briyani.

Mutton Elumbhu Kulambhu (Mutton and potato curry)

Mutton Bone curry with Potato

                   This is my favorite curry in my childhood days because in those days I don't like to eat mutton and like to have curry with potato.

Ingredients

1.      1/2 lb Mutton with bones.
2.      Potato one big cut in to big cubes.
3.      Pearl onion 12 peeled.
4.      One small tomato.
5.      Grated coconut one cup.
6.      Ginger finely chopped one inch.
7.      Garlic 3 pods chopped.
8.      Cumin seeds 1 tsp.
9.      Peppers 1 tsp.
10.      Chilly powder 1 1/2 tsp.
11.      Dhaniya powder 3 tsp.
12.      Garam masala powder 1 tsp.
13.      Turmeric powder 1 tsp.
14.      Poppy seeds 1 tsp.
15.      Fennel seeds 1 tsp.
16.     Whole gram masala (clove,cinnamon,cardamon,bay leaves )each one .
17.     Curry leaves.
18.     Salt
19.    Oil

       Method

•      Clean mutton and cook in pressure cooker with cumin seeds,pepper,ginger, garlic,turmeric powder,salt and water for 4 whisles.
•      In a pan add 1/2 tbsp of oil when its heated add fennel seeds,poppy seeds after 30 seconds add peeled onion fry till onion is tender and add tomato fry well and add grated coconut and finsh in 2 min.
•     Grind this sauted onion masala.
•     Add this masala to cooked mutton,add potato,chilly powder,dhaniya powder,Garam masala powder and bring to boil till potato is done.
•    Last do seasoning with whole garam masala (cinnamon,clove,cardamom.bay leaf) each one and with curry leaf and add to gravy.
•    Keep this gravy closed until serving.

Serve with white Rice or Briyani.

CABBAGE KOFTA CURRY

You all may find lot of version in cabbage kofta Curry,This is easy version of Cabbage kofta Curry.

For Koftas,

1. Cabbage 1/4 portion Grated.
2. Onion finely chopped.
3. Chilly powder 1 tsp.
4. Garam masala powder 1/4 tsp.
5. 1/2 cup Besan powder.
6. Salt to taste.
7. Oil for deep fry

Method

• Grate cabbage and squeeze out extra juice .
• Now add onion to cabbage mix well.
• Add chilli powder,Garam masala powder,Salt and mix well.
• Now add besan powder little by little to make dough so that we can make in to balls.
• Roll dough in to small ball and deep fry these balls and keep it aside.

For curry

Ingredients

1. Onion one Chopped.
2. Tomato one chopped.
3. Cashew nut 4 .
4. Ginger garlic paste 1 tsp
5. Chilli powder 1 tsp.
6. Dhania powder 1 tsp.
7. Garam masala powder 1/2 tsp.
8. Cumin powder 1 tsp.
9. Heavy cream 1 Tbs.(or milk).
10. Oil.
11. Cumin seeds.
12. Poppy seeds 1 tsp.
13. Salt.

Method

• In pan add oil 1 Tbsp when its heated add chasew nut fry and add poppy seeds and fry ,now add Chopped onion fry till its soft at lasat add tomato and fry till tomato becomes tender.
• Cool this sauted mix to room temperature.
• In a blender add this onion and tomato mixture and add chilli powder,dhania powder,cumin powder,garam masala powder,Ginger garlic paste and grind till smooth paste.
• In Pan pour some oil and add cumin seeds when it fried and grinded paste,Salt and add little water with this according to your curry consistency.
• Cook till oil seperates at top.
• Now add heavy cream or milk cook for 3 min .
• Add deep fried koftas and cook for another 5 min in sim.

Now your simple cabbage kofta curry is ready to serve with chappathi ,roti or pulav
This serve for 2.

KOLLU PARUPU AND KOLLU RASAM(Horse gram dhal and rasam)

Kollu parupu kadaiyal and kollu rasam

         Here i am going to post most authentic way of preparation of horsegram dhal(thokku) and rasam.This is the receipe from grandmother(my husbands grandmother),she is expert in cooking .I learnt most of kongunadu receipes from her.

For Dhal or thokku

Ingredients

1. 
   
   Horsegram(kollu in tamil)  one cup.
   
   
   
2. 
   
   Pearl onion 8 four for boiling with horse gram and 4 for tempering.
   
   
   
3. 
   
   Half of tomato.
   
   
   
4. 
   
   Garlic 2 pods.
   
   
   
5. 
   
   Pepper 1 tsp.
   
   
   
6. 
   
   Cumin seeds 1 tsp.
   
   
   
7. 
   
   Corriender seeds 1 tsp(if u don't have substitute with powder).
   
   
   
8. 
   
   Red chilles 10 (change accoriding to your taste).
   
   
   
9. 
   
   Salt to taste.
   
   
   
10. 
    
    Oil
    
    
    

   Method:

• In pressure cooker add horse gram and 4 cup of water and add onion,tomato,Garlic and crushed spices(pepper,cumin,coriender).
• Add half of the salt.
• Cook in pressure cooker for 5 whistle it should be over boiled.
• Now drain excess water and keep aside for rasam.
• In a pan add oil and heat now add mustard seeds ,curry leaves and chopped onion and fry till it is light brown .
• Add redchilles and fry well now add this tempering to Cooked horsegram and boil for 2 min  and add salt to taste.
• Mash Thokku with mashing tool

Now your spicy horsegram thokku or dhal is ready to serve.

For making rasam.

Ingredients:

For Mixing

1.         Water in with horsegram is cooked.
2.         Tamarind water from big marble size.
3.         Turmeric powder.
4.         Salt

For Grinding

1.     One table spoon grated coconut.
2.     5 -6 red chilles(Adjust to ur level)
3.     5 pearl onion.
4.     One small tomato.
5.     Pepper 1 tsp.
6.     Cumin seeds 1 tsp.
7.     Coriender seeds 1 tsp

For Tempering.

1.    Mustard seeds
2.    Curry leaves.
3.    One pearl onion crushed.
4.    Garlic 3 pods crushed.
5.    Hing powder 2 pinch.
6. Oil

Method

• Grind things to be grinded with little water.
• Mix Water(horsegram boiled water) and tamarind water,salt and turmeric powder.
• Keep pan add oil add mustard seeds ,add pearl onion,curry leaves,Garlic,hing powder.
• Add Mixture to this tempering and boil til raw smell goes 5 min.
• Add coriender leaves after finishing.

Now your Horsegram rasam is ready to serve.

Serve these both with Rice and appalam.

Sending this for priya's kongunadu cuisine event

Kongunadu cusine

Kongunadu specials Eggplant chutney(Katharikkai chutney)

In this post I am going to give rceipes for kongunadu special items.
Katharikai chutney.
EGG PLANT CHUTNEY:
      

Ingrdients

1. Egg plant 4 Chopped.
2. Potato small one chopped.
3. Pearl onion peeled 5.
4. Green chilles splitted 4
5. Toor dhal one Table spoon.
6.  Red chilles 3
7. Tomato one small.
8. Turmeric powder 1/2 tsp.
9. Mustard seeds,urad dhal and curry leaves for tempering.
10. Salt to taste.

Method

  

• Soak toor dhall for 30 so that it get boiled soon or you can boil in pressure cooker.
• Keep water in a sauce pan when it gets boiled add thoor dhal.
• When dhal is 3/4 done add onion , green and red chilles,Chopped egg plant,and potato and tomato.
• When all veggies are cooked add turmeric powder and salt to taste and boil for another 2 min and water is reduced.
• If water is more drain that extra water and mash them well with tool whih we use for mashing dhal.
• Now do tempering heat oil and add mustard seeds,urad dhal and curry leaves and transfer it to chutney.

Sending this for kongunadu cusine event.
Priya blog event Kongunadu cusine event

Kongunadu chicken fry

Ingredients:

1.Chicken                 500gm

2.Red chilli                 10
3.Pearl onions            10
4.Ginger garlic paste   2 Tsp
5.Turmeric powder
6.Chilli powder(optional)

Method
Heat some oil in a pan.Add some mustard seeds and let it splutter .Add onion and fry till it becomes golden brown in color.Next add red chillies and fry for 2 min.Add Ginger garlic paste to it .put some turmeric powder and salt and saute them.
Now add the chicken pieces(cut it into small pieces) and saute with the above mixture for 5 min.
Then sprinkle some water and close the pan.
Let the chicken be cooked in a medium heat.Dont add water...remove the lid and saute the chicken in regular intervals.chicken should be cooked in the oil itself.
After the chicken is cooked well,add coriander leaves.
Serve it hot with rice,chappathi..
Note:
If u want the fry to be more spicy then add chilli powder.

Posting this receipe for Think of spice event
http://delightsofcooking.blogspot.com/2009/09/chillies-some-like-it-hot.html
http://sunitabhuyan.com/?page_id=341