Non-Vegetarian dishes by more members

The following is the picture of Meen Kuzhambu recipe i had posted earlier.

• 2 lbs chicken thighs fillets (cubes)
• 2 tbsp fresh coridander leaves (chopped)
• 2 tbsp of ghee/ oil
• 2 cloves garlic (crushed)
• 1 cinnamon stick
• 1/2 tsp cardomon seeds
• 1 tsp sesame seeds
• 1 tbsp garam masala
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 1/2 tsp fennel seeds
• 2 onions (sliced)
• 3 tbsp balti paste
• 1 cup chicken stock
• 2 tsp sugar
• 2/3 cup cream

Balti Paste:
You can buy store-bought balti paste which will make your life easier. This paste is a combination of coriander seeds, cumin seeds, cinnamon sticks (or cassia), mustard seeds, fenugreek seeds, cardomon seeds, onion seeds, chilli powder, tumeric powder, bay leaves, ginger powder and asafoetida which are then mixed into a bowl with vinegar then cook till fragrant.

• 1 kg (2 lbs) chicken thigh fillets (cut into strips)
• 1/3 cup lemon juice
• 1 cup plain yogurt
• 1 onion (chopped)
• 2 cloves garlic (crushed)
• 1 green chilli (chopped)
• about 5cm fresh ginger
• 3 tbsp garam masala
• 2 tsp yellow food coloring, 1 tsp red food coloring (combined)
• 1/2 cup tomato puree
• salt to taste
• 1 cup cream
• 1/4 tsp chilli powder
• 2 tsp sugar
• 1 tsp ground cumin
• 100g butter

Garam Masala:
You can buy ready-made garam masala spice but if you prefer, you can make your own by combining green cardamom pods, cloves, black cardamom pods, cinnamon, cumin seeds, coriander seeds, fennel seeds, black peppercorns and fenugreek seeds. Heat over skillet or pan then grind them in a blender to a smooth powder. Keep in an air-tight container for about 3 months.
Garam Masala translated from Indian means 'hot spices'. This dish is naturally spicy. If you enjoy spicy Indian food then you'll want to add extra garam masala to this recipe when you cook. If you prefer mild, or not spicy then you can cut back on the amount of garam masala used in making this Indian chicken dish. Butter chicken doesn't have to be spicy. I've eaten butter chicken at restaurants where this dish has been prepared to perfection and the chef used mild spices.

Hi Guys ,,

This is my take on stuffed bell peppers (also called capsicum). The recipe calls for baking the peppers after stuffing. You can shallow fry them too, till its soft and lightly browned all over. Baking reduces the amunt of oil .


Stuffed Bell Pepper with cottage cheese and shrimp (Baked)

Ingredients

Bell Peppers ( 2 large or 4 small)
Cottage Cheese(paneer) , grated , 2 cups
1 cup cooked corn
2 cups of diced pre-cooked shrimp without tail
Extra Virgin Olive Oil
salt , pepper
1/2 spoon soy sauce
1 cup chopped green onions
1/2 inch ginger grated
1 tea spoon salsa verde
a pinch of nutmeg

Instructions
1. Cut the stem of the bell peppers to create a hollow and remove the ribs and seeds. Keep the peppers whole. Keep the stem to close the peppers after stuffing.

2. Cut the cooked shrimp into small pieces.

3. Grate the paneer.( You could also use grated extra firm ricotta cheese instead).

4. In a skillet, add extra virgin olive oil , heat till smoking hot.

5. Add the shrimp and let it get browned on both sides. Next add the green onions. Fry with the shrimp for 2 mins and add the grated ginger. Saute for a minute or two. Add the cooked corn. Let it saute for some time. Next add the grated paneer a handful at a time. saute each handful for a minute or so and then nadd the next till all the panner is used. Add the nutmeg. Season with salt and pepper. Let the water , if any, dry out. Before removing from the fire, add the soy sauce and stir it in .

6. Let the mix cool and add salsa verde. Mix it in.

7. Preheat oven to 400 F.

8. Brush the peppers with olive oil and season with black pepper over the top.

9. Stuff the bell peppers with the mix and cover them with their stems.

10. Line a baking sheet with foil. Place the peppers on it and bake on preheated oven for 40 mins. Remember to turn the peppers after the first 25 mins to roast on the other side.

11. Remove from oven when done. Cool and cut each into half and serve.

Vegetarian Version

Use chopped mushrooms or spinach in place of shrimp.

TOMBU CHICKEN

350gms chicken boneless {1inch small cubes}
1tsp ginger,1tsp garlic paste
4tbsp cornflour
dark soya sauce
white vinegar
2 medium size onioun
5 - 6 dry red chillies
2 green chillies
half tsp black pepper powder
salt to taste,oil

Marinate chicken pieces with ginger-garlic paste, cornflour, soyasauce,
vinegar and salt for 3 to 4 hrs.
Deep fry chicken pieces and keep aside. Take a kadai, put 3tsp oil, first fry onion cubes,red and green chillies for a minute. Then add fried chicken pieces, soyasauce
and pepper powder, fry for a minute and delicious TOMBU chicken is ready to eat.
Serve hot with tomato sauce or mint chutney.

HI akshitam,
Name is very different..Recipe itself looks yummy..DO post a pic of it.

Hi Akshita
Your Recipe looks yummy will try when I will go to Egypt but before that next week coming to Belgaum, make that dish and treat me coming to your house to have Tombu chicken..............

Go on adding your other dishes............waiting for more recipies from you.

PRAWNS KOLIWADA

1/2 kg prawns [medium size]
3tbsp cornflour
2tbsp gramdal flour [besan]
1tsp redchilly powder
1/4tsp ajwain
1/2tsp chaat masala
1/2tsp garam masala
1/2 lemon juice
chopped corriander leaves
salt to taste
oil to fry

Clean prawns [remove body shell, head and tails]
In a bowl,mix all ingredients including prawns.
Marinate for 3 to 4hrs.
heat oil in kadai,deep fry the prawns one by one.
serve hot with pudina chutney.

Hi,
This is a nice recipe which i am searching to prepare.i will definitely try dis.thank u for helping


bye
sowmya

FRANKIES

Ingredients for dough
3 cups flour [maida]
1/2 cup curd
1 level spoon of salt
1/4 cup wheat flour
1 egg or baking power [if veg]
1tsp oil
METHOD
sieve flour and wheat flour together,add salt oil and egg together,knead with
curds to a soft dough, keep it in an air tight container for 5 to 6 hrs outside the refrigerator.
Ingredients for filling
500 gms mince meat
1big onion chopped fine
dd6 to 8 green chillies,chop fine
1/2 tsp chilli powder
1/4 tsp garam masala powder
3tbsp oil
1/2 cup curds
corriander leaves chopped
1/2 tsp dhania powder and 1/2 tsp jeera powder
salt to taste
METHOD
marinate the mince meat with salt,ginger-garlic paste and powdered masala[dhania-jeera powder,chilli powder,garam masala powder] and curds. mix well and keep for
1/2 hr.Heat oil in a sauce pan, fry onions till golden brown then add green chillies
and marinated meat and fry in the medium heat till done.

Ingredients for the finishing top
1 large onion chopped fine
2 eggs beaten
salt
3 green chillies
1/2 tsp chilli powder
1/2 tsp garam masala pd
METHOD
mix the onions, green chillies and corriander leaves and keep aside.
beat the eggs well with pinch of salt, divide yhe dough into small portion,
roll each dough ball into small chapathis.sprinkle little oil and cook on both sides.
[slightly more than half cook] all chapathis can be prepared before hand and kept asaide .heat the tawa in a medium heat now put one chapathi on the tawa,spread evenly 1tbsp of beaten egg over it and sprinkle some oil on it and turn the chapathi,cook on low heat till done . removes from the tawa and put 1 tsp of the prepared mince meat mixture in the egg side of the chapathi .spri;kle the dry masala,onions,coriander on the chapathi and roll and serve.

NOTE;For vegetable frankies use mixed vegetables using the same method.
For chicken frankies use minced chicken using same method.