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| Non-Vegetarian Recipes by Mrs. Mano Saminathan
Last edited by Induslady : 22nd December 2006 at 12:25 PM. |
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| I am going to post some non-vegetarian dishes here. First one is white Mutton Kurma. WHITE MUTTON KURMA: Ingredients: Mutton pieces- ½ kg Chopped onion- 2 cups Ghee-2 tbsps Oil- 3 tbsps Shredded coconut- 1 cup Salt to taste Chopped coriander leaves- 2 tbsp Lemon juice- 1 tbsp Curry leaves- a handful Grind the following ingredients to a fine paste: Almonds-5 Cashew nuts-8 Shredded coconut- 2 cups Green chillies-6 Shredded ginger- 1 tbsp Minced garlic-1 tbsp Poppy seeds- 1 tsp Coriander powder- 1 tsp Powder the following ingredients coarsely: Cardamom-4 Cinnamon-3 pieces Peppercorns-1/2 tsp Procedure: Pressure cook the mutton for 5 whistles. Extract thick coconut milk from the extra cup of shredded coconut. Heat a kadai and pour the ghee and the oil. Add the onion with the curry leaves. Fry them until the onion becomes golden brown colour. Then add the ground powder and fry them for a few seconds. Axzdd the cooked mutton with the ground paste, enough water and salt.. Let the kurma simmer for some minutes until the gravy is slightly thickened and the mutton is well-cooked with the salt. Add the coconut milk and again cook for a few minutes. Put off the fire. Add the lime juice and the chopped coriander leaves and mix well. |
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| Hello Malar! You can add chicken instead of mutton. The taste will not change. Here I am posting a few recipes of chicken for you. CHETTINADU CHICKEN VARUVAL: Ingredients: For marinating: Fresh curd-8 tbsp Ginger paste- 2 tsp Garlic paste- 2 tsp Pepper powder- 1 ½ tbsp [coarsely ground] Lime juice- 2 tsp Cumin powder- 1 tsp Fennel powder- 2 tsp Turmeric powder- 1 tsp Chilli powder- 1 tbsp Coriander powder- 1 tsp Chicken pieces-1 ½ kilos Other ingredients: Oil- 8 tbsp Chopped onion- 2 cups Garlic paste- 2 tsp Crushed tomatoes- 1 ½ cups Coriander leaves- a handful Curry leaves- 2 springs Red chillies-5 Sliced onions- ¼ cup Coarse pepper powder- 1tbsp Salt to taste Procedure: Marinade the chicken with all the ingredients for marinating for 2 hours. In a big kadai, pour 6 tbsp oil. Add the chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add the crushed tomatoes and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and cover with a lid and cook under medium fire. When the chicken is cooked and the gravy is thickened, open the kadai and add the chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry the red chillies, curry leaves, sliced onions and the coarse pepper powder. Pour this on the chicken and cook for a few minutes. CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy] For the chicken balls: Chicken- 1 breast piece and 2 thigh pieces Shredded coconut- 2 tbsp Ginger paste- 1 tsp Garlic paste- 1 tsp Chilli powder- 1 tsp Turmeric powder- 1 tsp Cinnamon powder- a pinch Green chilli- 1 Clove powder- a pinch Coriander powder- ½ tsp Chopped coriander leaves- a handful Curry leaves-1 spring Enough salt For gravy: Oil- 4 tbsp Mustard seeds- 1 tsp Chopped onion- 1 Chopped tomatoes- 1 cup Curry leaves- 1 spring Turmeric powder- 1 tsp Garlic paste- 1 tsp Ginger paste- 1 tsp Potatoes- 2 Salt to taste Grind to a paste: Onion-1 Green chillies-1 Shredded coconut- 4 tbsp Ginger paste- 1 tsp Garlic paste- 1 tsp Coriander powder- 1 tbsp Chilli powder- 1 tbsp Cinnamon- 1 piece Cloves-2 Procedure: Mince the chicken in a food processor for 1 minute. Then add all the ingredients for the balls and mince all of them finely with enough salt. Add chopped coriander leaves and curry leaves. make small lemon-sized balls out of them and keep them in fridge for ½ hour. In a kadai, pour the oil and heat it. Add the mustard seeds and when they splutter, add the chopped onion, tomatoes which are finely mashed, curry leaves, turmeric powder, garlic paste and ginger paste. Cook them on medium fire until all of them are well mashed and the oil floats on the top. Add 3 or 4 cups of water. When it starts to boil, add the potatoes which are cubed. Let them simmer for some minutes. When the potatoes are cooked up to 3/4th, add this ground paste with enough salt. When the kuzhambu is simmering, add the balls- four at a time. When they start to come up and float, add the second portion. Thus complete all the balls. Let the kuzhambu[gravy] simmer for some time until the desired consistency. |
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| Hello Mrs. Mano, Appreciate you posting the chicken recipes. I'll try and let you know how it came out. You know what going through the recipes itself is very tempting!! I'm sure my husband is going to have a good treat. Thank you again. Bye, Malar |
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| Dear Mrs. Mano, we are eggatarians, i.e. we dont take non-veg. but do take eggs. when u find time please post some egg recipes. thanks in advance. regards, Surya |
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| Hello Surya! Here is a recipe on egg. i will post more recipes soon! EGG BALLS CURRY: Ingredients: For the balls: Small onions-3/4 cup Green chillies-3 Shredded coconut- ½ cup Fennel seeds- 1 tsp Cumin seeds- ¼ tsp Gram dal- 1 tbsp Poppy seeds- 1 tsp Eggs- 4 For gravy: Onions-2 [chopped finely] Tomatoes [chopped] - 1 cup Green chillies-3 Curry leaves- a handful Chilli powder- 1 tbsp Pepper powder- 1/2 tsp Cumin powder- 1/2 tsp Coriander powder- 3 tbsp Tamarind- a gooseberry size Shredded coconut- 1/2 cup Oil- 4 tbsp Turmeric powder- 1 tsp Salt to taste Procedure: Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away. Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then thin milk from the shredded coconut. Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish. |
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| I am posting here a few recipes again! CHICKEN BRIYANI: Ingredients: Briyani Rice-6cups Chopped onions-3 cups Chopped tomatoes-2 cups Garlic paste-2tbsp Ginger paste-2tbsp Mint leaves-2 handfuls Coriander leaves-2 handfuls Chicken-1500gms [cut into pieces] Ghee-150 ml Fresh curd-1/2 cup Lemon-1/2 Green chillies-10 Chilli powder-1sp Powder the following: 15 cardamoms, 1 1/2sp cinnamon, and cloves-15 salt to taste METHOD: Soak the rice for 15 minutes. Heat the vessel and pour the ghee. Add the onions and fry to a light brown colour. Then add the garlic and ginger paste and fry well until it is well blended. Then add the tomatoes and green chillies and fry well. Add 1sp turmeric powder and cook until the tomatoes are mashed nicely. Add the greens and the curd. Fry for a few minutes and then add all the powders and add the chicken with enough salt. Cover with a lid and cook on a medium fire until the chicken pieces are well cooked and the gravy is thickened well. n a separate vessel pour 10 ½ cups of water and bring to boil. Then add the soaked rice and cook until it is half cooked. Then add the required salt and again cook till all the water is absorbed. Put off the fire. Add the chicken masala and the lemon juice and mix well without breaking the rice. Add some tbsp of ghee if you like. Close the vessel and keep it in ‘DHUM’ in the gas oven at 160 degree C for 15 to 20 minutes. Do not forget to take out once and mix well in between these 20 minutes. Mutton Briyani can also be made like this. MEEN KUZHAMBU [FISH KUZHAMBU]: Ingredients: Tamarind -a small orange size. Chilli powder-2tbsp Coriander powder-3 tbsp Turmeric powder-1sp Small onions- 1 or 1 1/2 cups [chopped nicely] Tomatoes-1 cup [finely chopped] Curry leaves-1 spring Fenugreek seeds-1sp Gingelly oil- 3tbsp to 5tbsp Fish pieces-10 to 12 salt to taste METHOD: Pour the oil in a kadai and heat it. Gingelly oil is more suitable for meen kuzhambu than any other oil because of its flavour. Add the chopped onions and fry on a medium fire until they turn to a light brown colour. Add the tomatoes, turmeric powder and curry leaves and fry well until the oil floats on the surface and the tomatoes are mashed well. Powder the fenugreek seeds and add that to the tomatoes and fry for a few minutes. Add the tamarind extract, the dry powders and enough salt. Let the kuzhambu simmer for 10 minutes. After checking its consistency, add the fish pieces and allow the kuzhambu simmer for another 10 minutes on medium fire. Before putting off the fire add 1tbsp gingelly oil and mix well. |
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| Hello Mrs. Mano, We started including egg in our food habits recently. I would like to request for more egg recipes from you. Especially, I am looking for simple egg recipes that can be prepared just using the egg white avoiding the yolk (cholesterol conscious!) Thank you Mrs. Mano. |
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