Archive for the Category » Non-Vegetarian «

Shark (Sura) Puttu

  • Shark (Sura) fish pieces 500g
  • Onion cut into thin pieces 1 cup
  • Green chili 3 no & ginger 1″- cut into thin slices
  • Mustard seeds, split urad dhal each 1 tsp
  • Red chili 1 tsp
  • Turmeric powder ½ tsp
  • Pepper -coarsely crushed- 1 tsp
  • coconut scrapping 1/4 cup
  • Gingelly oil -4 tbsp
  • Curry leaves, coriander leaves
  • Salt

Procedure:

  1. Wash the fish pieces. Bring water to boil, add 1 tsp turmeric powder, add fish and boil for 2 minutes. Remove the fish, allow it to cool, remove the skin. Knead the cooked fish into small pieces and remove the bones.
  2. Heat 2 tsp of oil in a kadai and add mustard seeds, urad dhal, curry leaves, onion pieces, green chili and ginger pieces till they turn light brown.
  3. Add chili powder, turmeric powder, salt and saute for 2 min.
  4. Add the fish and turn frequently to mix and cook well in slow fire for 3 min.
  5. Add coconut scrapings, coriander leaves and remove from heat.
Tags: ,  Non-Vegetarian
Category: Non-Vegetarian

Ragi Porridge – Kelvaraug Koozh

Ingredients:

  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required

Procedure:

  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili

Mutton Chops

Incredients:

  • Mutton Chops pieces with bones 500 g
  • Small / big Onions, coarsely cut 150 g
  • Tomato, cut into four quarters-1 no- 50 g
  • Ginger-2″
  • Garlic – 20 gloves
  • Pepper – 1 tps
  • Jeera – 3/4 tps
  • Sombu-1/2 tps
  • Cinnamon – 1/2″
  • Turmeric powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Chili Powder – 2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Oil 50 ml
  • Salt to taste

Method:

  1. Grind dry items -pepper, jeera, sombu, cinnamon, into powder. Add onion, tomato, ginger and garlic to the powder and grind into a paste with a little water. Put the paste into a pressure cooker.
  2. Add mutton pieces, turmeric, coriander and chilli powder, salt and 100 ml water and mix well.
  3. Pressure cook for 3 whistles and simmer for 5 min
  4. Release the pressure, trasfer the contents into a kadai.
  5. Add 8 tsp oil and thicken the sauce in slow fire to desired consistency.
  6. Add cut coriander leaves and serve as a side.

 

Mutton Soup

Incredients:

  • Mutton pieces with bones 250 g
  • Small / big Onions, coarsely cut 200 g
  • Tomato, thinly cut 200 g
  • Pepper Powder 2 tbs
  • Jeera powder 1/2 tbs
  • Turmeric powder 1/2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Salt to taste

Method:

  1. Clean the mutton pieces and put them in a cooker
  2. Add turmeric powder, a pinch of salt, 1 tbs pepper, jeera powder, onions and tomato pieces
  3. Mix well, add enough water to submerge the contents
  4. Pressure cook for 3 min and simmer for 5 min
  5. Release the pressure,  add pepper, jeera powder, adequate salt and boil for 5 min
  6. Serve in bowels by adding clear soup with one or two mutton and onion pieces with a sprinkling of cut coriander leaves and pepper powder

 

Chicken Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav)

Credit: Ramita Bakshi

Ingredients

  1. Ground chicken – 250 grams
  2. 1/2 egg
  3. salt
  4. green chili
  5. ginger
  6. garlic
  7. fenugreek leaves (kasoori methi)
  8. garam masala
  9. jeera powder
  10. Onions – finely diced
  11. Cilantro

Method

  1. Mix ingredients 1 to 9 together and refrigerate for 2 hrs
  2. Remove mix from refrigerator and mix in onions and cilantro
  3. Put the mix on skewers
  4. Preheat oven to 350F and bake for 30 minutes turning the skewers once after 15 minutes
  5. Garnish with diced onions, cilantro, chaat masala, and lime juice

Mutton/Chicken Saalnaa

Ingredients:

  • Mutton/Chicken 250 g – washed and diced
  • Ground-nut oil 75 ml
  • Big Onions – 250 g – finely chopped
  • Tomato -150 g – finely chopped
  • Ginger-garlic paste – 3 tsp
  • Coriander leaves – 1 cup – cleaned and finely chopped
  • Mint leaves – 1 cup – cleaned and finely chopped
  • Coconut scabbing – 50 g
  • Cashew nuts – 3 no
  • Fennel seeds (Sombu) -half tsp
  • Cuscus – half tsp
  • Pepper – 1 tsp
  • Jeera – 2 tsp
  • Red chili powder 2 tsp
  • Coriander Powder – 1 tsp
  • Garam Masala Powder – quarter tsp
  • Turmeric powder – quarter tsp
  • Salt to taste

Preparation:

  • Grind coconut, cashew nuts, sombu and cuscus to a fine paste
  • Grind pepper and jeera into fine paste

Method:

  1. Heat groundnut/peanut oil in a pressure cooker, add  1 tsp jeera and allow it to splutter
  2. Add onion, curry leaves and saute for two minutes, then add ginger-garlic paste and saute for 3/5 minutes or till the raw smell goes off
  3. Add tomato pieces, salt  and saute for two minutes
  4. Add mutton/chicken pieces, half of coriander and mint leaves, half quantity of salt, turmeric powder (and half tsp ajinomoto(MSG) -optional). Mix well, add boiling water till the contents get fully immersed, cover the cooker and cook for 5 m or 3 whistles
  5. Remove the cooker from heat and release the pressure.
  6. Heat the contents in the cooker, add red chili and coriander powder, garam masala,  pepper-jeera paste, coconut paste. Mix well, close the cooker and cook for 3 m or one whistle.
  7. Remove from heat, release the pressure, open the lid and add the rest of coriander and mint leaves
  8. Add salt, if needed.

Use this as side dish with Parotta, chappathi, Naan, Dosha, Idiyappam or Aappam

 

Plain Fish Fry

INGREDIENTS:

  • Fish-500 gm-cleaned and thinly sliced-Preferred fishes: Red sanders(Sankara), Sardines(Maththi), Prawn, Seer(vanjiram), Anchovies (neththili), crab (nandu), Baracuda (Sheela), Pomfret (Vowvaal).
  • Red chilli powder- 5 tsp
  • Coriander powder -1 tsp
  • Tumeric powder-half tsp
  • Ginger(1″) and  garlic (2 gloves) paste
  • lemon juice-2 tsp
  • Salt to taste
  • Corn powder-1 tsp.

METHOD:

  1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
  2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

Tava Fish Fry

INGREDIENTS:

  • Fish-500 gm
  • Small/big onion-100 gm-tomato 50 gm-coarsely grind them into thick paste
  • Tamarind-half lemon size(25gm)-make thick paste of tamarind
  • Coconut powder/scrapings half cup
  • Sombu (aniseed) powder-1 tsp
  • Red chilli powder-3 tsp
  • Coriander powder 2 tsp
  • Turmeric powder-half tsp
  • Salt to taste
  • curry-leaves
  • cooking oil – 8 tsp

METHOD:

  1. Clean and slice 500 gm of fish suitable for frying in tava.  Suitable fish varieties: Seer(Vanjiram), Pomfret(Vowval), Seabass)Koduva), Saw/gur (Kola), Crab (nandu)
  2. Grind coconut and sombu into thin paste. Add all other items and mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
  3. Heat a tava and add 4 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown. Add oil as and when necessary.

Chenna Kunni Gravy

Ingredients:

Chenna kunni- 1 cup.

  • Big onion- 2 nos-cut into fine pieces
  • Tomato- 2 nos -cut into fine pieces
  • Coconut powder/scrapings – 1 cup
  • sombu-2 tsp
  • chilli powder-2 tsp
  • coriander powder-3 tsp
  • turmeric powder-half tsp
  • salt to taste
  • curry leaves
  • oil 4 tsp

Prep:

o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.

METHOD:

  1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
  2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
  3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice

Dried Nethili Fish Kulambu

Ingredients:

  1. Nethili dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
  2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
  3. Onion big size 1- cut into half inch cubes
  4. Garlic-5  gloves- smash thinly
  5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
  6. Fenugreek -1 tsp
  7. Oil-4 tsp
  8. Salt to taste
  9. Curry leaves

METHOD:

  • Mix all items in (5) in tamarind juice.
  • Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.
  • Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained
  • Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice