Archive for the Category » Non-Vegetarian «

Ennai Kathrikai (Oily Eggplant)

Sunday, November 09th, 2008 | Author:

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
Category: Gravy (V), Side (NV), Side (V), Vegetarian  Tags: ,  Leave a Comment

Fish Kulambu

Sunday, November 09th, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , ,  Leave a Comment

Chicken Gravy-II

Sunday, November 09th, 2008 | Author:

Ingredients:

  • Chicken legs 6
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamoms 2
  • Fennel 1 tsp
  • Cumin 1 tsp
  • Black pepper 1 tsp
  • Onion 3
  • Tomato 3
  • Garlic 10 cloves
  • Ginger 1 inch piece
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Curry leaves
  • Cilantro finely chopped
  • Corn powder 2 tsp
  • Salt

Procedure:

  1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
  2. Grind the onions, tomato, garlic, and ginger into fine paste
  3. Mix the paste and powder with the chicken paste
  4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
  5. Add half a cup water to the marinated chicken and pressure cook for five minutes
  6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens
  7. Add the cilantro and remove from fire
Category: Gravy (NV), Main Course (NV), Non-Vegetarian, Side (NV)  Tags: ,  Leave a Comment

Drum Chicken

Sunday, November 09th, 2008 | Author:

Ingredients:

  • Chicken legs 6
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamoms 2
  • Fennel 1 tsp
  • Cumin 1 tsp
  • Black pepper 1 tsp
  • Onion 1
  • Tomato 1
  • Garlic 10 cloves
  • Ginger 1 inch piece
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Curry leaves
  • Cilantro finely chopped
  • Corn powder 2 tsp
  • Salt

Procedure:

  1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
    • Grind the onions, tomato, garlic, and ginger into fine paste
    • Mix the paste and powder with the chicken paste
    • Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
    • Add half a cup water to the marinated chicken and pressure cook for five minutes
    • Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
    • Add the cilantro and remove from fire
    • Sprinkle the corn powder on the chicken pieces and fry in oil for a minute
    Category: Appetizer (NV), Non-Vegetarian, Side (NV)  Tags: , ,  Leave a Comment

    Aattukkaal Paya (Goat Leg Gravy)

    Tuesday, November 04th, 2008 | Author:

    Ingredients:

    • Goat leg – 4
    • Ginger 2 inch piece
    • Garlic 12 cloves
    • Coconut 100 grams
    • Cashews 10
    • Fennel 2 tsp
    • Khas Khas 4 tsp
    • Green chilies 8
    • Turmeric powder 2 tsp
    • Onion 250 grams finely chopped
    • Tomatoes 50 grams
    • Cinnamon stick 1
    • Cardamoms 5
    • Cloves 5
    • Curry leaves 1
    • Cilantro

    Procedure:

    1. Heat the goat legs over open flame to burn off the hair. Clean with water and cut into pieces
    2. Cook the goat leg pieces in a pressure cooker with turmeric powder, crushed ginger, 6 garlic cloves crushed, and enough water. Make sure the meat is fully cooked – the meat must be separating from the bone
    3. Heat oil in a pan and fry green 5 chilies
    4. Grind the coconut, cashews, fennel, and the fried green chilies into fine paste and add to the boiled meat
    5. Put oil in a pan and fry cinnamon, clove, cardamons, 2 garlic cloves chopped, onion, 3 green chilies slit lengthwise, and saute till the onions turn golden brown
    6. Add the mutton and spice mix from step 4 and cook for 5 more minutes
    7. Garnish with curry leaves and cilantro
    Category: Main Course (NV), Non-Vegetarian  Tags: , ,  Leave a Comment

    Sura (Shark) Puttu

    Tuesday, November 04th, 2008 | Author:

    Ingredients:

    • Sura (shark) 500grams (1 lb)
    • Turmeric power 1 tsp
    • Red chilly powder 1 tsp
    • Coriander powder 1 tsp
    • Onion 250 grams finely chopped
    • Garlic 4 cloves chopped
    • Green chili 2 finely chopped
    • Curry leaves
    • Coconut 50 grams grated

    Procedure:

    1. Clean the shark pieces in water in a vessel and cook in boiling water for 2 to 4 minutes till it is cooked
    2. Remove the shark pieces, remove the skin and bones and shred with hand
    3. Add turmeric powder, red chilli powder, coriander powder, salt, and mix uniformly
    4. Heat 6 tsp oil in a pan and fry garlic, onion, green chilies, curry leaves, with a little salt and saute till onion turns golden brown
    5. Add shredded shark, grated coconut scrapings and cook in slow fire with constant stirring for 5 minutes
    Category: Appetizer (NV), Non-Vegetarian, Side (NV)  Tags: ,  Leave a Comment

    Mutton Rasam/Soup

    Tuesday, November 04th, 2008 | Author:

    Ingredients:

    • Mutton stock
    • Tamarind paste 1 tbsp
    • Black pepper 1 tsp
    • Garlic 2 cloves paste
    • Cumin 11/2 tsp
    • Turmeric powder 1 pinch
    • Tomato 1
    • Mustard seeds 1 tsp
    • Urad dal 1 tsp
    • Onion 1/2 chopped
    • Curry leaves

    Procedure:

    1. Dissolve the tamarind paste in 1 cup water
    2. Grind the pepper, garlic, and cumin into paste and add the paste, salt, and turmeric powder to the tamarind water
    3. Crush the tomato into the mix
    4. In a pan heat 2 tsp oil and fry the mustard seeds, urad dal, chopped onions, and curry leaves.
    5. When the onions turn golden brown pour in the mix from step 3
    6. When it starts to boil turn off the stove and add the mutton stock
    7. Garnish with cilantro
    Category: Main Course (NV), Non-Vegetarian, Soup (NV)  Tags: , , ,  Leave a Comment

    Mint Chicken

    Monday, November 03rd, 2008 | Author:

    Ingredients:

    • Poppy seeds 1 tsp
    • Cashews 6
    • Cinnamon 1″
    • Cloves 2
    • Cardamoms 2
    • Pepper 1/2 tsp
    • Cumin 1/2 tsp
    • Fennel 1/2 tsp
    • Cilantro 1 cup – ground into coarse paste
    • Mint Leaves 1 cup – ground into coarse paste
    • Green chilies 4
    • Chicken 500 grams (1 lbs)
    • Yogurt 1tbsp
    • Ginger & Garlic paste 1 tbsp

    Procedure:

    1. Soak in water for 15 min the poppy seeds, cashew nuts, cinnamon, cloves, cardamom, pepper, cumin, fennel
    2. Drain water and make a thick paste of the above with cilantro, mint, green chilies
    3. Marinate the chicken pieces with lemon juice and salt for 10 min. Add yogurt, ginger-garlic paste, and the mint paste and marinate for 2 hours
    4. Grill the chicken pieces in oven or on a grill or roast with butter and oil in a kadai and then grill over direct flame
    Category: Appetizer (NV), Main Course (NV), Non-Vegetarian  Tags: ,  Leave a Comment

    Meatball Fry

    Sunday, November 02nd, 2008 | Author:

    Ingredients:

    • Mutton 500 grams (1 lb) boneless minced
    • Fennel 2 tsp
    • Red chilies 10
    • Roasted split chick peas 1½ cup
    • Cinnamon 1 cm stick
    • Cloves 1
    • Coconut 1 cup
    • Pearl onions 1 cup
    • Curry leaves – chopped

    Procedure:

    1. Wash the minced mutton and drain all the water from it
    2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
    3. Grind the coconut into paste and then add the pearl onions and grind again
    4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
    5. Fry the meatballs in oil till golden brown

    Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
    Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

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

    Mutton Kulambu

    Sunday, November 02nd, 2008 | Author:

    Ingredients:

    • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
    • Bengal gram (channa dhal) 1 cup
    • Coconut 1 cup
    • Fennel 1 tsp
    • Pearl onions 1½ cup cut in half
    • Pearl onions ½ cup finely chopped
    • Tomatoes ½ cup
    • Chili powder 3 tsp
    • Coriander powder 3 tsp
    • Turmeric powder 2 pinches
    • Ginger 1 inch piece crushed
    • Curry leaves
    • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
    • Cinnamon stick 1

    Procedure:

    1. Prep:
      • Grind the coconut and fennel into fine paste
    2. Take 4 cups of water in a pot, bring it to boil, add channa dhal and cook for 10min, removing dusty broth floating on top.
    3. Add 4 cups of mutton stock. Add the cut-in-half onions, tomatoes, and the vegetables
    4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
    5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/ fennel paste
    6. Once the kulambu starts to boil, allow it boil for 2-3 min, turn off the stove and garnish
    7. Garnish:
      • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
      • Immediately add ginger and garlic paste and stir
      • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes
    Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment
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