Tag-Archive for » Non-Vegetarian «

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.

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

Chicken Gravy-II

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

Drum Chicken

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

    Aattukkaal Paya (Goat Leg Gravy)

    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

    Sura (Shark) Puttu

    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

    Mutton Rasam/Soup

    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

    Mint Chicken

    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