Non-Vegetarian dishes by more members

Roast Chicken with Herb Garlic Butter

4 pounds chicken
1 lemon with small "x" cut into side
1/2 stick butter, room temp
3 cloves garlic, peeled and fine chopped
2 tablespoons chopped fresh basil (or 2 tsp dried)
2 tablespoons chopped fresh tarragon (1 tsp dried)
1 cup dry white wine

Preheat oven to 450ºF.

Place chicken breast side up in roasting pan.

Carve a small "x" thru lemon's peel, and stuff into cavity.

In small bowl, mix butter, garlic, basil, tarragon and pepper until smooth.

Using fingers, separate and loosen breast skin from breast. Spread 1 1/2 tbl. flavored butter mix under breast skin, rubbing evenly over entire breast. Spread remaining butter all over chicken skin, top and button.

Add 1/2 c. of wine to pan. Roast chicken for 15 minutes, then reduce oven temp to 325ºF.

Continue roasting until juices run clear yellow and not pink when an inner thigh is pierced, about 45 minutes longer.

Baste chicken every 15 minutes with wine and juices in bottom of pan, adding more wine if pan seems dry. remove chicken to cutting board and let sit, loosely covered with foil for 10-15 minutes. Discard excess fat from roasting pan and bring juices to simmer over medium heat. Simmer for 3-5 minutes and season to taste.

Carve the chicken and serve topped with warm pan juices.

devs

Hi everyone,

Easy prawns curry is the recipe which I had posted earlier on Bawarchi website. It was well appreciated (the credit of course goes to my mom) and therefore would like to share this recipe with the ladies at IL Hope you enjoy it

Ingredients

• 1 cup medium prawns (remove the shells & devien the prawns)
• 1-2 tsp cumin+black pepper powder (or as per taste) (Grind 1 tbsp each of full cumin seeds + black pepper together, you can always store the extra powder)
• 3-4 medium brinjals (each cut into 4 long pcs)
• few curry leaves
• 2 green chillies slit (optional)
• 1 big size onion cut finely
  
• 1 tbsp ginger + garlic paste
  
  
• 2 medium tomatoes cut finely
• 1 tsp red chillie powder
• 1 tbsp corriander powder
• 1/2 tsp tumeric powder
• 1 cup coconut milk ( I use ready coconut milk powder about 3-4 tbsp dissolved in 1 cup warm water)
• 1 small lemon size tamarind soaked in 1/2 small cup water
• 4-5 tbsp Oil for frying
• Salt to taste

Method

1. Wash the prawns well and keep aside (I usually rub little salt and then wash it with water to remove the fishy smell)
2. In a vessel make the oil hot , and fry the brinjal on high fire till it is slightly brown, keep aside to be used later.
3. In the same oil add curry leaves +slit green chillies, then add the onions fry till they turn pink
4. Add ginger+garlic paste, fry for sometime
5. Add the finely cut tomatoes and fry for 3 minutes or till tomato is done
6. Now add the grinded cumin+pepper powder, red chillie powder, coriander powder, turmeric powder, fry well till the masala is cooked.
7. Now add the prawns and fry for 5 minutes by occassionaly stirring it.
8. Add the cocunut milk, and cook till it boils
9. Now add the tamarind pulp and salt to taste , cook on a slow gas with the vessel covered, cook till the prawns is cooked .
10. Now add the fried brinjal to the curry and cook for another 3 -4 minutes.
11. To make this dish more spicy you can add more red chillie powder/green chillies.
12. Delicious prawns curry is ready.
13. Serve it with rice.

Rgds Rita

hello malar,
thanks for u tried the recipe. When ur using broiler chicken less amount of water is enough for it will leave out some water while cooking. As for this tomato chicken most probably you don't need to add water coz we've marinated it with tomato. So for cautious sake (adi pudikama irukarathuku) you can just add a half cup of water for 1/2 kg chicken and better cook it in slow flame. All the bests for ur second try.

thanks
karthiga.

Hi,

Can any body give me recipe for Prawn Biryani perfarably without using coconut milk....

Thanks in advance,
Jay

Hi Jay
Hope you would like this recipe of prawns biryani.try this & let me know.Plz do give me your feedback.

prawns - 3/4th kg

biryani rice- 1kg

gingergarlic paste- 200 gms

garammasala- 2tsp/ 10gms

turmeric- 1/2tsp

mirchi powder- 2tsp

salt - accordingly

black pepper- 1tsp

corriander powder- 2tsp
jeera powder -1tsp

onion- 1 medium sized chopped length wise
green chillies 4 to 5
tejpatta- 2
cloves- 6
cinnamon-an inch

pudina- handful
corriander leaves-handful
ghee-50ml

oil-50ml

Soak rice for 20 to 30min before cooking.
Clean prawns and devein them.add 150gms of gingergarlic paste, garammasala,blackpepper,turmeric,mirchipowder,salt corriander powder,jeerapowder & 1/2 cup of water...let this marrinate for 15min and cook .
note:while cooking prawns lot of water comes out of the prawns ,let these prawns get cooked until the whole water evaporates. or else u can also pressure cook for 2 or 3 whistles......pressure cooking may break the prawns & make very soft.

take a cooking pan add ghee & oil, let the oil heat add cloves cinnamon tejpatta , onion and green chillies...fry until the onions are golden brown add the remaining gingergarlic paste fry for 2 min add chopped pudina & corriander leaves....let this fry for 5min & add cooked prawns......fry this until the oil floats & add water according to the quantity of rice. when the water comes to boil add the soaked rice stir and let this cook until done.

Important: continous stirring may break the prawns as well as rice too.

regards

Anuja

Hi Anuja,

Thanks for the recipe.......I'll be trying out the recipe either on Sat. or Sun......I'll surely let u know the outcome.....

rgds,
Jay

Hi

Can anyone tell me how to devien Prawns?
Thanks,
Priyanka

Dear Priyanka,
You can do it by slit open a bitthe back of the prawn and pull the vein of the prawn out.

Hope this method might help you

Rgds,
Abirami

Navratan egg curry:…
Eggs 4 to 5
For the gravy…
Onions 3
Ginger 1” chopped
Garlic 4 or 5
Red chillies3 to 4 or to taste
Pepper corns 1/2tsp
Jeera ½ tsp
Dhania 1tsp
Tomatoes 3 ..
Now put all the masala items and grind with water in a blender to a smooth paste…..in the meanwhile..break the egg top with care not to be too wide
And remove the inside and keep the shell safe..now beat up the egg mixture adding ,a little of onions finely chopped.one green chillie..coriander a small bunch finely chopped ,salt, a pinch of turmeric…tomato just a small 2 to 3 pieces..do not add the other items too many not able to fit into the shell…just a little..and now taking the empty shells fill this into it..and put back the opened piece and seal it with some maida made into a paste and make stand in a idli stand and cook..
Once over…carefully remove the shells…and u have a wonderful colourfull
Eggs for the gravy ready…now fry the eggs if u want a golden topping over it…and fry the gravy as usual and add the eggs in the end….top it with finely chopped coriander..the colourfull dish is ready….

Ingredients
1.Chicken - 1 Kg
2.Coconut,grated - 2 tsp
3.Coriander Seeds - 2 tsp
4.Cinnamon - 4
5.Cloves - 6 Nos.
6.Onion (Big) - 3 Nos.
7.Garlic - 12 Flakes
8.Ginger - 1 Inch Piece
9.Red Chillies - 10 Nos.
10.Coriander Leaves - A handful
11.Onions, cut finely - 2 Nos.
12.Tomatoes,Chopped - 2-3 Nos.
13.Ghee (For Frying) - as required
14.Salt - To Taste
Method
1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry.