Archive for the Category » Main Course (NV) «

Fish Fry

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Fish 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  6. Add salt and 4 cups water and cook covered in slow fire
  7. Add the fish pieces when the gravy starts to thicken
  8. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , ,  Leave a Comment

Mutton Fry

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder and 1 spoon ginger& garlic paste, water to the mutton and pressure cook
  2. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  3. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  4. Add onions and fry till lightly browned
  5. Add tomatoes and try till it’s brown
  6. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  7. Add salt and the mutton stock
  8. Add the mutton when the gravy starts to thicken
  9. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Chicken Fry

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken 500 grams (1 lbs)
  • Onions 1 cup; fine, small pieces
  • Tomatoes 1 cup; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add the chicken and a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  7. Add salt and 4 cups water and cook covered in slow fire
  8. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , ,  Leave a Comment

Mutton Gravy

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 500 grams (1 lbs)
  • Onions 4 cups; fine, small pieces
  • Tomatoes 2 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder and 1 spoon ginger & garlic paste, water to the mutton and pressure cook
  2. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  3. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  4. Add onions and fry till lightly browned
  5. Add tomatoes and try till it’s brown
  6. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  7. Add salt and 4 cups water and cook covered in slow fire
  8. Add the mutton when the gravy starts to thicken
  9. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Chicken Gravy-I

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken 500 grams (1 lbs)
  • Onions 4 cups; fine, small pieces
  • Tomatoes 2 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add the chicken and a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  7. Add salt and 4 cups water and cook covered in slow fire
  8. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Kadai Chicken

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken 500 grams (1 lbs)
  • Red chilies 1 cup
  • Coriander seeds 1 cup
  • Jeera ½ cup
  • Ginger ½ cup grated
  • Garlic 4 cloves finely chopped
  • Onions 2 cups finely sliced
  • Tomatoes 1 cup finely sliced
  • Curry leaves
  • Cilantro
  • Oil ½ cup

Procedure:

  1. Prep:
    • Fry red chilies, coriander seeds, and jeera each separate without oil till light brown and grind all three together a powder
  2. Put oil in pan and fry onions and tomatoes till light brown
  3. Add chicken and salt and stir for 5 minutes
  4. Add half the powder from step 1 and garlic, half the ginger and half of the curry leaves and stir
  5. Add 1 cup water and cook in pressure cooker for 2 whistles or 3 minutes. If you don’t have a pressure cooker then add 3 cups water and cook covered
  6. Add the rest of the powder from step 1 and stir for 2 minutes
  7. Add the rest of the ginger and curry leaves and the cilantro and turn off the stove
Category: Main Course (NV)  Tags: ,  Leave a Comment

Drumstick Chicken

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken drumsticks 4
  • Yoghurt 2 tsp
  • Turmeric powder ½ tsp
  • Ginger 1 inch
  • Garlic cloves 4
  • Garam masala ½ tsp
  • Egg 1
  • Corn powder 2 tsp
  • Lemon juice 2 tsp
  • Red chili powder  1 tsp

Procedure:

  1. Prep:
    • Grind ginger and garlic into fine paste without water
  2. Clean the chicken and cut slits into it.
  3. Add lemon juice and mix
  4. Add yogurt and mix
  5. Add turmeric powder, ginger-garlic paste, red chili powder, garam masala, salt. Mix in well
  6. Cover the chicken and refrigerate for 30 minutes to 1 hour
  7. Remove chicken from fridge.
  8. Beat the egg and add the corn powder and mix well
  9. Dip the chicken pieces in the egg-corn mix and deep fry the chicken pieces in oil

Note: Do not dip the chicken in too much egg-corn mix

Category: Appetizer (NV), Main Course (NV)  Tags: ,  Leave a Comment

Chicken Korma

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken
  • Coconut 1½ cup
  • Green chilies 8
  • Khas Khas (Poppy seeds) 2 tsp
  • Onions 2 cups; cut into thin 1 inch pieces
  • Tomatoes 1 cup; thin slices
  • Ginger 1 inch
  • Garlic cloves 8
  • Fennel seeds 1 tsp; ground into powder
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamom 2
  • Curry leaves to garnish
  • Cilantro to garnish
  • Turmeric powder 2 pinches
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp

Procedure:

  1. Prep:
    • Grind the ginger and garlic into paste
    • Soak the khas khas in hot water
  2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
  3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
  4. Add the ginger and garlic paste, stir and immediately add the onions
  5. Fry till the onions are light brown and then add the tomatoes
  6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
  7. Add the curry leaves and salt and continue to fry for few more minutes
  8. Add the coconut-etc paste from step 2, the chicken pieces, and required amount of water
  9. Let the kurma boil till the raw coconut smell is gone
  10. Turn off the stove and garnish the kurma with cilantro
Category: Main Course (NV)  Tags: , ,  Leave a Comment

Mutton Korma

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton
  • Coconut 1½ cup
  • Green chilies 8
  • Khas Khas (Poppy seeds) 2 tsp
  • Onions 2 cups; cut into thin 1 inch pieces
  • Tomatoes 1 cup; thin slices
  • Ginger 1 inch
  • Garlic cloves 8
  • Fennel seeds 1 tsp; ground into powder
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamom 2
  • Curry leaves to garnish
  • Cilantro to garnish
  • Turmeric powder 2 pinches
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder, 1 tsp ginger garlic paste to the mutton and cook in pressure cooker with water
    • Grind the ginger and garlic into paste
    • Soak the khas khas in hot water
  2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
  3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
  4. Add the ginger and garlic paste, stir and immediately add the onions
  5. Fry till the onions are light brown and then add the tomatoes
  6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
  7. Add the curry leaves and salt and continue to fry for few more minutes
  8. Add the coconut-etc paste from step 2, the cooked mutton pieces and add the mutton stock left over from cooking the mutton in the pressure cooker. If needed add water
  9. Let the kurma boil till the raw coconut smell is gone
  10. Turn off the stove and garnish the kurma with cilantro
Category: Main Course (NV)  Tags: , , ,  Leave a Comment

Chicken Biriyani

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Chicken 500 grams
  • Basmati rice 500 grams (soak in water for 30 minutes)
  • Onions 3 cups thinly sliced
  • Tomatoes 2 cups thinly sliced
  • Ginger 2 inch piece
  • Garlic 10 cloves
  • Green chilies 10 slit lengthwise and sautéed in oil and ground into paste along with ginger and garlic
  • Cinnamon two 1 inch sticks
  • Cloves 4
  • Cardamom 3
  • Bay leaf 1
  • Red chili powder ¼ tsp
  • Turmeric 1 pinch
  • Yogurt 1 cup
  • Mint 1 handful
  • Cilantro 1 handful
  • Ghee ½ cup
  • Oil 1 cup

Procedure:

  1. Add ½ cup oil to the pan and keep the stove on medium heat
  2. Once the oil is hot add cinnamon, cloves, cardamom, and bay leaves
  3. When the spices have spluttered add the onions and fry till the onions turn light brown
  4. Then add tomatoes and fry till the onions have browned
  5. Add the ginger/garlic/green-chili paste and keep frying for 2 minutes
  6. Add the chicken pieces, little ghee, little oil, and little salt. Fry for 5 minutes
  7. Add red chili powder, turmeric powder, and yogurt. Fry to 2 minutes
  8. Add half of the mint and all of the cilantro; both chopped finely. Fry for 3 minutes
  9. Pour the gravy into the electric cooker and add the basmati rice. Add water (2 cups water to 1 cup rice)
  10. When the rice cooker is done cooking add the rest of the mint leaves to the biriyani

Notes:

  • Mix the chicken pieces with salt, pinch of turmeric powder, red chili powder, lemon juice, ginger-garlic paste, yogurt and marinate for 30 minutes. Fry the chicken pieces in oil till lightly browned but do not cook the chicken pieces fully
Category: Main Course (NV)  Tags: , ,  Leave a Comment
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