Tag-Archive for » Non-Vegetarian «

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

Mutton Biriyani

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 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 mutton 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:

  • Cook the mutton with a pinch of salt, and pinch of turmeric in pressure cooker for 2 whistles
Category: Main Course (NV)  Tags: , , ,  Leave a Comment
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