You need:

 Squid. 250gms
 Coconut. 3 tbsp(grated)
  Dalia dal. 2 tbsp
 Ginger& garlic paste 1tbsp
 Curry leaves. 5-6 nos
  Coriander leaves. 3-4 sprig
 Green chilly. 1-2 nos
 Onion. 1/2 nos
 Egg. as required
Turmeric powder. 1/2 tsp
 Salt as required
 Oil to fry

 Preparation:
 Clean the squid and cut into pieces.
 Put all the ingredients other than egg and oil in the grinder jar and grind.
 Add required amount of beaten egg just to bind them
 Refrigerate the mixture for 30 minutes
Make them into small balls if you want them as kofta or flatten them as cutlets
 Heat oil and shallow fry them on both sides Now tasty vadas are ready to eat

Microwave chicken tikkas are very easy to prepare  and tasty too. It just needs 2 hours marination but cooks within 6  minutes. Tasty as a side dish and also perfect for a filling in wraps.I prefer using chicken thighs rather than breast as the thigh meat is soft and succulent.



You need:
Chicken thighs(boneless)           300gms
Garlic paste                              1/2tsp
Ginger paste                             1/2tsp
Salt
Chilli powder                            1/2tsp
Jeera powder                            1/4tsp
Thick curd                                1/2cup
Kashmiri chilli powder              1tsp
Kasuri methi                             1/2tsp
Tandoori colour
Maida                                      1tsp
Oil                                              

Preparation:

Clean the chicken thighs and cube them.
Mix the curd, ginger, garlic paste, salt, chilli powder, kashmiri chilli powder, jeera, kasuri methi,tandoori food colour, maida and marinate the chicken thighs in the mixture for 1-2hours.
Apply little oil on a microwave plate,Place the chicken pieces on the plate with the fleshy parts to the outside leaving the extra marinate behind. Dribble some oil.
Micro high for 4 minutes. Turn the pieces and dribble some oil and micro high for 3 minutes. Let it stand for 1-2 minutes and test. If needed micro high for a minute. (this depends on the size and moisture content of the chicken)
Serve hot!

Chicken gizzard or mangai-yiral are secondary stomachs present in birds to grind the food before digestion. They are hard in nature and can be used in curries. I just tried it with chettinad masala and it was just a perfect side-dish. Have it with Sambar, curd rice, or just any dish, it is tasty. This recipe goes directly to CWS- coriander seeds guest hosted by Deepa event by Priya.



You need:
Chicken gizzard                          100gms
Onion (chopped fine)                  1nos
Tomato (chopped fine)                1nos(medium)
Green chilli( chopped fine)           1nos
Coconut( grated)                         2tbsp
Coriander seeds                          1tbsp
Jeera seeds                                  1/2tbsp
Pepper                                        1tsp
Dry red chili                                 2nos
Ginger garlic paste                       1tbsp
Turmeric powder                         1/2tsp
Salt
Oil                                               2tbsp

Preparation:

Clean the chicken gizzard and chop it into bite sized pieces.
Roast the coconut, coriander seeds, jeera, pepper  and red chilli in 1/2tbsp oil, and grind to a fine paste.
In the pressure cooker heat the oil, add the onions, fry till its translucent. Add ginger garlic paste and fry for a minute. Add the tomatoes and turmeric powder and fry till oil seperates.
Now add the chicken gizzard and the ground paste. fry for a minute add 1/2 cup water and salt.
Pressure cook for 3 whistles. Wait for the pressure to come down and open up the lid.
Now again cook till the water evaporates and it forms into a masala.
Garnish with coriander leaves and serve.

Dry Prawn Fry the all time favorite and the perfect side dish is very easy to make and spicy too.



You need:
Prawn                      200gms
Chilli powder           1tsp
Turmeric powder      1/2tsp
Jeera powder            1/2 tsp
Salt
Ginger paste              1tsp
Vinegar                      1tsp
Oil                              2-3tbsp
Curry leaves               a few

Preparation:
Clean and de-vine the prawns.
In a bowl mix the prawns, chilli, turmeric, jeera, ginger paste, salt, vinegar and curry leaves.
Heat oil in a kadai add the prawns cook till the prawn is well fried and oil seperates.
Serve!

Quails are small, plump terrestial birds. It is the smallest member of the patridge family. I always like cooking Quails though cleaning them is the toughest job. This recipe was challenging as i had to cook without onions and garlic for R as its been restricted for him for a month. But to my surprise the dish came out very well and we even had few guests and they too liked it very well.Its a perfect dish when you are having a party around or giving a feast as you can marinate everything the before night and just cook on the party day. Goes well with almost all the dishes. You can also variate this recipe with chicken (will post it later) So I wanted to share this recipe with you all.



You need:
Quails                                 6nos
Green bell pepper(big)        1nos
Tomato(medium)                2nos
Thick curd                          3/4 cup
Chilli powder                      1/2 tbsp
Kashmiri chilli powder         1tsp(optional)
Turmeric powder                1/2tsp
Pepper powder                   1/2tsp
Garlic paste                        1 1/2tbsp
Red colour                          a small pinch
Pandan leaves                     1(optional)
Salt                                      to taste
Oil                                      3tbsp
Ghee                                  1tbsp

Preparation:
Clean the Quails and cut it into 4 pieces.
Chop the Green bell pepper( capsicum) and tomatoes.
In a bowl mix everything except ghee and oil. The tomatoes should have been crushed well. Marinate this mixture overnight.
In a pressure cooker add 1/4 cup water and the marinated mixture and pressure cook for three whistles.
Then add the oil and ghee and cook further.The water should have evaporated and oil should seperate from the gravy.
This is a semi-dry dish. Sprinkle coriander leaves on top and serve hot!

Variation:
Low calorie Quail masala:
Instead of full crean curd use low fat or skimmed curd and proceed the recipe till pressure cooking it for three whistles. After that transfer to a non stick pan add 1tsp oil  cook further till water evaporates and forms into a masala.

Coriander leaves                 to garnish

Quail eggs are small and more nutritious than the regular egg. This is an easy recipe and can be made in a jiffy. Allot 3 eggs per person.



You need:
Quail eggs             12nos
Pepper                   2tbsp
Ghee/Oil                2tbsp
Salt to taste

Preparation:
Boil the eggs and remove the shell.
Score the eggs( make small cuts ). Mix the pepper, salt and eggs together by sprinkling little water.
Heat the ghee  or oil, add the eggs and fry for 10 minutes or so in medium flame.
Serve with any dish.