Tag-Archive for » Non-Vegetarian «

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

Meatball Kulambu

Sunday, November 02nd, 2008 | Author:

Meatballs:

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
  • Vegetables Drumsticks (1) or Eggplant (2)

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

Kulambu:

Ingredients:

  • 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 8 cups of water or the mutton stock in a pot
  3. 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 coconut/fennel paste
  6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
  7. Turn off the stove and garnish
  8. 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

Crab Fry

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Crab 500 grams (1 lb)
  • Chili powder 3 tsp
  • Turmeric powder 3 pinch
  • Gingely oil 2 tsp
  • Curry leaves chopped finely

Procedure:

  1. Prep:
    • Clean the crab and cut into pieces and add salt, chili powder, turmeric powder, curry leaves, gingely oil and mix well and marinate for 30 minutes to 1 hour
  2. Put oil in the pan and fry the crab pieces in slow fire

Note: Make sire the oil is not hot or else the crab will be burnt on the outside and raw on the inside

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

Crab Kulambu

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Crab 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Karuvadagam 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Shrimp Kulambu

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Shrimp 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Karuvadagam 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

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

Crab Gravy

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Crab 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Shrimp Gravy

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Shrimp 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

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

Mutton Liver Pepper Fry

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton liver 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
  • Pepper 3 tsp crushed
  • 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 a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
  7. Add salt and the mutton stock
  8. Add the mutton liver when the gravy starts to thicken
  9. When the gravy thickens add the rest of the pepper powder and stir for a minute
  10. Turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment
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