Archive for the Category » Non-Vegetarian «

Shrimp/Crab Gravy

Ingredients:

  • Prawn/crab
  • Coconut powder/scrapping – 1 cup with 2 tsp
  • Sombu 2 tsp
  • Fenugreek 1 tsp
  • Chili powder 4 tsp
  • Coriander powder 3 tsp
  • Turmeric powder half tsp
  • Salt to taste.
  • Big onion 2 – cut into small pieces
  • Tomato 1- cut into small pieces

Prep:

o Clean 500 gm prawn/crab pieces

o Grind coconut with  sombu and add  chili powder,  coriander powder,  turmeric and salt to taste.

o Chop 2 big onions and 1 tomato into fine pieces.

Method:

  1. Heat 6 tsp of oil in a kadai and add 1 tsp fenugreek and allow it to splutter. Add onion pieces and fry for a minute, add tomato pieces and fry for another 1 minute. Add prawn/crab pieces and fry in oil for 1 minute.
  2. Add coconut-masala paste, curry leaves, adequate water and cook for 10 minutes till raw smell disappears. Cook in slow fire till oil separates.

Note: It goes well with rice, idly or dosa.

Chicken Kulambu

Ingredients:

  • Chicken 500g (1 lb) cut into small pieces
  • garlic 6 cloves, crushed
  • ginger 2 inch piece, crushed
  • turmeric powder 1 tsp
  • coconut – 3/4 cup
  • pepper 3/4 tsp
  • fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
  • cumin seeds (jeera) 1 tsp
  • fennel seeds (sombu) 1 tsp
  • cinnamon 1″
  • cardamom 4
  • cloves 4
  • chili powder 2 tsp
  • coriander powder 2.5 tsp
  • Pearl onions – 1 cup, cut into big pieces
  • Pearl onions – 1/4 cup, cut into thin, small pieces
  • tomato 1/2 cup – cut into fine pieces
  • curry leaves 1/2 cup

Prep:

o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water

Method:

  1. Boil 6 cups of water in a pot
  2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
  3. Cook in medium flame till the chicken is cooked; about 10 minutes
  4. Add the rest of the crushed ginger and the rest of the salt
  5. Add the ground coconut-pepper-fennel-cumin paste
  6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
    • Garnish:
      • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
      • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
      • Add the finely chopped pearl onions and try till they start to turn light brown
      • Add the crushed garlic and rest of the curry leaves and pour into the gravy
  7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Chennai Mutton/Chicken/Vegetable Biriyani

Ingredients:

  • big onion 250g – cut into small square pieces
  • tomato 250g – cut into tiny square pieces
  • Mutton 500g
  • Basmati rice 500g
  • ginger 2″
  • garlic gloves 20
  • cinnamon 1″
  • cloves  4
  • cardamom 4
  • brinji leaves 2
  • green chilly 5 -split lengthwise
  • pudina leaves -50 g  cleaned
  • coriander leaves -50 g cleaned
  • chilli powder 2 tsp
  • turmeric powder 0.5 tsp
  • oil & ghee 150 ml
  • salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

  1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
  2. Put the onion pieces and fry till golden brown
  3. Add ginger-garlic paste and saute for 1 minute
  4. Add tomato pieces and fry well till it mashes and loses its wet flavor
  5. Add mutton-curd mix and fry for 5 minutes in cooker
  6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
  7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
  8. After one whistle, reduce heat and sim for 10 minutes
  9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
  10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Sunday Mutton\Chicken\Vegetables Kurma

Ingredients:

  • Mutton\Chicken\Mixed vegetables (beans, carrot, potato, green peas, cauliflower, knoolkol, etc)  -250g
  • Grated Coconut – 50 g
  • Green Chillies – 6
  • Sombu (aniseed) – 1 tbsp
  • Cuscus – 1 tbsp
  • onions 2- thinly sliced
  • tomato 2 -sliced
  • ginger 2″ – pounded
  • garlic paste 1 tsp
  • cinnamon 1″
  • cardamom 4 pieces
  • cloves 4 pieces
  • brinji leaves 4 pieces
  • chilli powder  half tsp
  • coriander powder half tsp
  • turmeric powder half tsp
  • salt to taste

Prep:

o Clean Mutton\Chicken\Mixed vegetables, cut into small pieces and boil with turmeric powder.

o Soak cuscus in warm water for 15m

Method:

*Fry green chillies in 2 tsp oil. Add coconut, sombu and cuscus to chillies and grind into fine paste.

*Heat 4 tbsp oil in a pan and fry in low heat cinnamon, cardamom, cloves, brinji leaves. When they splutter add ginger-garlic paste and fry for 30s.

*Add onions and fry till golden brown. Add tomato pieces and fry till it gets mashed.

* Mix chilli, coriander and turmeric powder and salt.
*Add boiled mutton/chicken/mixed vegetables and fry for 1 minute.
*Add coconut paste and sufficient water, curry leaves and boil for 5 minutes.

Note: This gravy goes well with Puri, Idiappam, Aappam, Idli and dosai.

Mogal Mutton Kurma (Salna)

Ingredients:

  • Mutton/chicken – 250 g
  • onion – 3 no – thinly sliced
  • tomato – 2 no -sliced
  • coriander leaves – 2 cups- finely chopped
  • green chilies – 3 – slitted lengthwise
  • ginger-garlic paste – 2 tsp
  • cuscus – 2 tsp
  • sombu – 1 tsp
  • jeera – 1 tsp
  • curd 1 cup
  • red chili powder 4 tsp
  • coriander powder 3 tsp
  • turmeric powder half tsp
  • salt to taste
  • oil 6 tsp
  • coconut paste 3 tsp

Prep:

o Make a paste of cuscus, sombu and jeera

o Clean mutton pieces, add  cuscus paste and all other ingredients, except oil,coriander leaves and coconut paste and mix well.

Method:

  1. Heat 6 tsp oil in a kadai and pour the kurma mix into it. Fry for 3 m and add adequate water (6 cups). Cover it with a lid and cook in a very, very slow fire till mutton gets cooked completely.
  2. Add coconut paste, close the lid and cook for 5 m.
  3. Remove from heat, add coriander leaves and serve with idly, dosai, idiyappam, aappam, parotta

Andhra Chicken Roast

Ingredients:

  • Chicken breast pieces 500g
  • curds 1 cup
  • ginger-garlic paste 1 tsp
  • turmeric powder 1 pinch
  • green chili 2
  • big onion 2
  • chili powder 2 tsp
  • clove 2
  • cinnamon 1”
  • salt
  • oil.

Prep:

o Wash and cut chicken into small pieces. Mix curd, ginger-garlic paste and turmeric in a bowl. Add the chicken pieces and marinate for at least 20 m.

o  Cut the onions, add green chilies and make a paste.

  1. Heat oil in a pan, add onion-green chili paste and fry till oil separates. Add the chicken pieces with the marinade and cook for 5-10m
  2. Add chili powder, pepper powder and salt. Mix well and cook with lid for 10 m in low heat till the chicken is tender and golden brown in color
  3. Sprinkle finely cut coriander and serve.

Honey Glazed Chicken

Ingredients:

  • Boneless chicken pieces -500g
  • Egg – 1
  • Corn powder 3 tsp
  • flour 1.5 tsp
  • tomato sauce-3 tsp
  • honey-2 tsp
  • red chilies 4 – each broken into two pieces
  • garlic 8 -thinly sliced
  • big onion 2 – cut into small cubes
  • capsicum2 – cut into small cubes
  • salt
  • oil

Procedure:

  1. Prep:
    • Mix egg (1), corn powder (2 tsp), flour, soy sauce (half tsp), and salt to taste in a bowl.
    • Add Boneless chicken pieces (500g) and mix well.
    • Marinate this mix for at least 30 m.
  2. Heat oil in a pan and fry the chicken pieces till they turn golden brown
  3. Pour tomato sauce, 1 tsp soy sauce, 1 tsp corn powder, honey in a bowl. Add 50 ml water and mix well
  4. Heat 3 tsp oil in a pan.
  5. Add broken red chilies, thinly sliced garlic, onion and capsicum cut into small cubes and fry lightly.
  6. Add the fried chicken pieces and the honey mix.
  7. Mix well and remove from heat when they reach required consistency.
  8. Add pepper powder if needed.

Muslim Briyani

Ingredients:

  • Basmati rice 4 cup
  • mutton/ chicken  250 grams
  • Big Onion 5 nos – thinly sliced
  • Tomato-5 no – sliced
  • Paste of Garlic 8 no
  • 2” ginger
  • green chilli 4 no
  • pudina 1 cup – finely chopped
  • coriander leaves 3 cups – finely chopped
  • juice of 1 lemon
  • curd 2 cups
  • chili powder 2 tsp
  • cinnamon – 1″  piece
  • cloves – 3 pieces
  • cardamom – 3 pieces

Procedure:

  1. Soak rice for 30 min. In one burner boil water in a container. Add rice and boil for 2 min. Drain the hot water and use it for thum in step 3.
  2. In another burner heat 8 tsp oil in a kadai. When hot fry onion for 1 min, add cinnamon,  cloves and cardamom, green chillies. When onion turns golden brown, add half cooked mutton/chicken. Add salt to taste. Fry for 5 min. Add ginger-garlic paste, chili powder, curd and cook in slow fire,  frequently turning the contents.
  3. Add half-cooked rice to the gravy and mix thoroughly. Cover the container with a plate and place hot water thum over the plate. Cook in very, very slow fire for 10 min.
  4. Remove from fire and add limejuice evenly.

Ennai Kathrikai (Oily Eggplant)

Ingredients:

  • Tamarind paste 2 tsp
  • Eggplant 5
  • Onion 1 thinly sliced
  • Tomato 1 thinly sliced
  • Green chili 1 thinly sliced
  • Fenugreek 1 tsp
  • Mustard seeds ¼ tsp
  • Sesame seeds 1 tsp
  • Pepper powder 1 tsp
  • Red chili powder 2 tsp
  • Turmeric powder 1 pinch
  • Salt

Procedure:

  1. Mix the tamarind in 4 cups of water
  2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
  3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
  4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
  5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
  6. Add the eggplant and and cook them completely
  7. Add the tamarind juice mix and cook till till the gravy thickens

Fish Kulambu

Ingredients:

  • Fish 500 grams (1 lb)-Preferred fishes: All types except Shark (Sura)
  • Onion 2 cut into thick pieces
  • Tomato 1 thinly sliced
  • Tamarind paste 2 tsp
  • Red chili powder 3 tsp
  • Coriander powder 4 tsp
  • Turmeric powder ½ tsp
  • Coconut ¼ cup
  • Fennel 1 tsp
  • Fenugreek or Karuvadagam 1 tsp
  • Curry leaves
  • Salt

Procedure:

  1. Grind the coconut and fennel into fine paste. For Seer (vanjiram) use coconut milk at the last stage of cooking
  2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
  3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
  4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
  5. After frying the onion for a minute add the tomato and fry till golden brown
  6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
  7. Add the fish slices, curry leaves and boil for another 3 minutes