Non-Vegetarian dishes by more members

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.

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.