Non-Vegetarian dishes by more members

Sura Puttu :

Though i learnt this recipe our ILite "ELjaype" , the following is the method followed by my mother-in-law. She is also an expert in all non-vegetarian dishes. Thanks to Eljaype.

Ingredients :

Sura Meen - small pieces 10 - 15 ;

onion - 1/2 cup finely chopped

G.chillies - 4 finely chopped

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Ginger - 1 inch

Garlic - 2,3 cloves (thinly sliced)

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Curry leaves - 1 arch

Oil for seasoning

Preparation:

Clean the fish pieces and remove the thick outer skin completely, because it gives a unpleasant smell in the dish. Take a vessel , add the fish pieces, turmeric powder and water. Little water is enough so as to cook the fish. Bring it to boil.It takes around 12 mins not even that much. We can see the fish turning pale white inside.

Drain the water completeley and spread it in a plate. Let it cool. After sometime press each piece and bring out the excess water.Then shred it with your hands.remove all the bones in it, throw away even the very small ones.Add salt and chilli powder to this shredded fish, mix well and keep aside.

In a tava, heat oil, splutter mustard seeds and urad dhal, add curry leaves and onion, saute till onions becomes transparent not till golden brown. Add minced green chillies, thinly sliced garlic and crushed ginger and saute for 2 mins.Then add the shredded fish and let it cook for atleast 10-15 mins. the color should change by then and become slight crispy.

Originally Posted by Cindhuja

Sura Puttu :

Though i learnt this recipe our ILite "ELjaype" , the following is the method followed by my mother-in-law. She is also an expert in all non-vegetarian dishes. Thanks to Eljaype.

Ingredients :

Sura Meen - small pieces 10 - 15

onion - 1/2 cup finely chopped

G.chillies - 4 finely chopped

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Ginger - 1 inch

Garlic - 2,3 cloves (thinly sliced)

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Curry leaves - 1 arch

Oil for seasoning

Preparation:

Clean the fish pieces, Take a vessel , add the fish pieces, turmeric powder and water. Little water is enough so as to cook the fish. Bring it to boil.It takes around 12 mins not even that much. We can see the fish turning pale white inside.

Drain the water completeley and spread it in a plate. Let it cool. After sometime press each piece and bring out the excess water.Then shred it with your hands.Add salt and chilli powder to this shredded fish, mix well and keep aside.

In a tava, heat oil, splutter mustard seeds and urad dhal, add curry leaves and onion, saute till onions becomes transparent not till golden brown. Add minced green chillies, thinly sliced garlic and crushed ginger and saute for 2 mins.Then add the shredded fish and let it cook for atleast 10-15 mins. the color should change by then and become slight crispy.

Dear Cinduja,

Thanks for the compliments. I have never said that I am an expert in cooking.. whatever I cook I try to make it perfect. That's all.

In your recipe you have not mentioned anything about peeling the skin and removing the bones of the fish. Have you missed it out or you do it just like that?

Some fry the sura puttu till it is very crispy but I don't because I feel it is too much of oil in the dish. Those who want to can do it and it is tastier to fry the fish masala till it is crispy.

Dear Latha,

Thanks for pointing out what i have missed. Sorry for that. Since i made puttu out of cleaned and deskinned i didnt mention about it.How can i correct this now? I think i cant edit the post?

Originally Posted by Cindhuja

Dear Latha,

Thanks for pointing out what i have missed. Sorry for that. Since i made puttu out of cleaned and deskinned i didnt mention about it.How can i correct this now? I think i cant edit the post?

Dear Cinduja,

You can edit your own post. just click at the edit there, when the page uploads, correct your recipe, write down the reason for editing and then click 'save'.
ok.

Chicken Soup:

Ingredients:

Home made chicken stock - 2 cups

Chicken broth - 1 cup

Green chilli paste - 2 tsp

Ginger,garlic paste - 1 tsp

Chillipowder - 1/2 tsp

Pepper powder - 2 tsp (adjust according to taste)

Turmeric powder - 1/4 tsp

Finely chopped onion - 2 tsp

Finely chopped Tomato - 2 tsp

Butter - 1 tsp

Preparation:

Home made stock increases the taste. If you dont have it, prepare it freshly. It is quite easy to prepare.Take less than 1/2 lb of chicken, clean it, add 2 cups of water, turmeric powder, salt and pressure cook for 2 whistles.The reserved water is the stock for the soup.You can make use of the chicken for a fry recipe.

take a vessel, pour the home made stock add chilli powder, pepper powder, green chilli paste, ginger garlic paste, chopped onions and tomatoes, salt and bring it boil.It takes less than 10 mins in high.Then add the chicken broth and heat it for 2 mins in medium flame.

Serve hot by topping with little butter and coriander leaves.

Note:

While reserving stock shred few pieces of chicken to add more flavour and taste.

Ingredients:

1. Basmati rice: 4 ½ cups
2. Chicken: full-cut into medium pieces: weight with feather not more than 1 ½ kgs
3. Big onion: 10 pieces (juliennes and fry till golden brown with salt and one table spoon of sugar)
4. garam masala powder: one tea spoon
5. Clove: 6
7. Cinnamon: 3 sticks
8. Green cardamom: 6
9. Garlic: 7-8 pods
10. Ginger paste: 2 table spoon
11. One medium sized onion: paste
12. Coriander leaves: ¼ cup
13. Cumin seeds: 1 teaspoon
14. Fennel seeds: 1 tea spoon
15. Tomato: one small
16: nutmeg: ¼ powdered
17. kesar: 5-6 strings
18. Ghee: 200 grms
19. Salt
20: turmeric powder: ½ teaspoon
21: kesar colour: one pinch
22. Green chilies: 4 big



Method:

For rice:
Boil water with clove, cinnamon, cardamom and one table spoon salt. Rince rich thoroughly and boil it until it is half done (semi cooked but not too hard, grained should be long and unbroken). After that drain the water and separate it into two parts. Pour 100 grms ghee of each part separately. Take any one of the part of rice ans mix kesar and kesar colour with 1 table spoon of hot water and keep aside.

For chicken:
Grind one onion, coriander leaves, cumin seeds, fennel seeds, ginger , garlic, green chilies, tomato and nutmeg. Heat oil in a heavy bottomed pan mix all these ingredients along with clean chicken, sauté for a while add turmeric salt and 1 table spoon of sugar. Sauté and add garam masala. Don’t use pressure cooker for this specific cooking.
Dry the excess water so that the curry would get stuck to the chicken.

For dum:
Take a large pressure cooker (or large vessel) and a big tawa. In the cooker, spread a layer of white rice , then fried onion, then yellow rice and then chicken. You can add four medium sized whole boiled and lightly fried potato in to it. Complete the layer procedure one by one.
Cover the cooker tightly with a aluminum foil so that the pressure cannot get out of the vessel. Take the tawa, place it on a stove/ burner and place the cooker upon the tawa to avoid the direct heat. Keep these on a highest flame for 7-8 mints then sim the regulator and let it be cooked for 45mints to one hour. When you will get the strong aroma of biryani, open the vessel and serve hot with raita.

(During ‘dum’ the base layer or the first layer of biryani will be burnt, it indicates the procedure of the biryani is complted. )

Ingredients:

Cabbage – 1 medium size (rinsed and chopped)
Green chillies – 4 chopped
Red chilli powder – ½ teaspoon
Sugar – 2 teaspoons
Onion – 3 medium size (1 for paste and 2 onions are chopped)
Mutton- 1 kg (large pieces, rinsed)
Potato- 2 medium size (cut into big pieces)
Ginger paste - 1 teaspoon
Garlic paste – 1 teaspoon
Tomato – 2 large (chopped)
Coriander leaves – a small bunch chopped
Turmeric powder: 1 teaspoon
Oil
Salt to taste
Spices to grind: 2 cinnamon sticks, 3 green cardamoms, 3 cloves and 4 black peppers.


Method:

Marinate mutton with salt and onion paste; keep it aside for 1 hour. Pour oil into a heavy-bottom and large vessel and let it hot. Fry the potatoes first and keep them aside. Now fry chopped onion till it becomes golden brown. Add ginger-garlic paste, red chilli powder, turmeric powder, sugar, salt and tomatoes to it. Fry it for 3-4 mints on high flame till the oil passes separately. Add cabbage and fry it on low heat for another 5 mints. Now add fried potatoes, mutton, green chillies and ground spices to it and sauté for 2-3 mints. Add one small cup of water to it and let it boil on high heat for 5 mints. Cover the vessel and slow down the heat. Let it be cooked for 30 mints and check if the mutton is cooked. When the mutton is cooked, dry up the excess water and sprinkle coriander leaves. Cover the vessel again with a lid for 2 mints. Serve hot with naan, chapatti or paratha.

• Ingredients:
• 1 1/2 lbs. of Mutton (Lamb or Goat)
• 3 medium Onions (thinly sliced)
• 1 oz. of Almonds (Baadaam)
• 4 cloves of Garlic (Lasan)
• 1 oz. of Coriander Seeds (Dhania)
• 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
• 1/2 tsp. of Garam Masala (whole mixture)
• Salt (to taste)
• 1 pinch of Saffron (Zafran)
• 3/4 cups of Plain Yogurt
• 3/4 cup of Cream
• 1/2 cup of Cooking Oil

Method:
Wash the mutton well, dry and set aside.
2) Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.
3) Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.
4) Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.
5) Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.
6) Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.

Dry Prawn Curry :

Ingredients:

Prawn - 15 - 20 pieces
Sambar powder - 3 tsp; Home made chilli powder
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garlic - 4, 5 cloves
Curd - 1 tsp
Lemon Juice - 1 tsp
Mustard Seeds - 1 tsp
Oil
Salt

Preparation:

Remove the tail and heads off the prawn and clean well.I generally dont devein it, still you can devein if you are not used to.

Crush the garlic and keep aside.

Heat 2 tsps of oil in a kadai and splutter mustard seeds.Now add the crushed garlic and fry till light brown and then add the prawn pieces along with turmeric powder.Let it saute for 6-7 mins.

Then add sambar powder and salt.Let it saute for 2 mins not much; and then add water so that the prawns get immersed well.Close the kadai with a lid slightly opened in the corner and let it boil for 10 mins.Keep an eye on it to avoid sticking.

Now after 10 mins add pepper powder and cumin powder and again some water to immerse the contents.let it boil for another 10-12 mins.Check if the shrimp is cooked.If not add little water and allow it cook for sometime. Else if it is done reduce the flame and wait till the water drains and add curd and lemon juice.

Reduce the flame to medium and saute well by adding 1/2 a tsp of oil then and then.Keep on stirring to avoid sticking.The chilli powder must turn brown in color and must become very dry.Hardly takes 10 mins of cooking after the water has completely drained.

Note:

The sambar powder adds more taste and flavour.If you dont have it. Substitute with plain chilli powder which we get in shops.For 1 tsp of plain chillli powder mix 1 1/2 tsp of plain coriander powder and add it to the prawn.

The Following is the photo of Sura Puttu.