Non Veg Recipes by Eljaype

Discussion in 'NonVegetarian Kitchen' started by Eljaype, Nov 29, 2006.

  1. Eljaype

    Eljaype Bronze IL'ite

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    Coconut Milk Fish Kuruma

    FISH KURUMA WITH COCONUT MILK

    Ingredients:

    1/2 kilo of fleshy parts of the fish
    salt to taste
    1/4 tsp turmeric powder
    1/2 tsp pepper powder
    Coconut oil for frying
    1 tsp mustard
    3 onions sliced finely
    2 capsicums sliced finely
    2 green chillies sliced
    2 tsp chilli powder
    1 1/2 cups coconut milk
    juice of half a lime

    Method:

    Clean the fish pieces nicely and apply salt and pepper powder to them . Leave it for sometime.
    Heat oil in a pan . Fry the fish, drain and keep in a kitchen towel.
    Remove the extra oil from the pan keeping just two/three tsps . Add mustard and let it splutter.
    Add onions, capsicums , green chillies and saute till transparent. Add chilli powder and saute for a minute.
    Next, add the fish pieces and mix well. Add the coconut milk, salt to taste and simmer the fire. Cover and cook till the fish gets tender.
    Remove from fire and add the lime juice. Serve hot.
     
  2. Eljaype

    Eljaype Bronze IL'ite

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    Garlic Prawns

    GARLIC PRAWNS

    Ingredients:

    1/2 kilo prawns
    1/2 tsp oil
    1 tsp corn flour
    2 flakes garlic ,crushed
    1 tsp sugar
    1/2 tsp soya sauce
    3 tsps coconut oil
    2 tsps corn flour
    1 tsp worchestershire sauce
    1/2 tsp Ginger juice
    1/2 tsp chilli sauce
    1/2 tsp tomato sauce
    1 onion chopped finely
    1 capsicum chopped finely
    1 stalk spring onion chopped

    Method:

    Clean, wash and devein the prawns. Mix in 1/2 tsp oil, 1 tsp corn flour and the crushed garlic with the prawns. Leave it for sometime.
    Fry in a little oil and keep aside.
    Mix all the sacuces, ginger juice and the 2 tsp corn flour together and keep aside.
    Heat oil in a pan, add the onions and saute till golden.
    Add the capsicum and saute till the capsicum turns soft.
    Add the prawns and the sauce mixture and mix well.
    Cpok for a few minutes till the gravy thickens.
    Add spring onions and remove from fire.
     
  3. Eljaype

    Eljaype Bronze IL'ite

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    Chicken Tomato Roast

    CHICKEN TOMATO ROAST

    Ingredients:

    1kilo chicken
    1 tsp vinegar
    1/2tsp turmeric powder
    3 tsp chilli powder
    2 tsps coriander powder
    1tsp pepper powder
    salt to taste
    3 onions sliced finely
    2 tbsps ginger garlic paste
    1 tbsp garam masala powder
    2 tomatoes, chopped
    1/4 cup coconut milk

    To garnish


    1 onion sliced finely and fried to a golden brown colour
    1 stal spring onion, chopped

    Method:

    Cut chicken into 10 equal pieces. Apply salt, 1 tsp chilli powder, 1/2 tsp turmeric powder and vinegar on the chicken pieces. Keep aside for an hour.
    Later, fry the chicken pieces and remove.
    Heat oil in a pan, add onions and saute till light brown.
    Add chilli powder, coriander powder, garam masala powder, ginger garlic paste
    and saute till the oil starts oozing out. Add the fried chicken piecesand the chopped tomatoes. Mix well and cook till the chiken gets tender.
    Add the1/4 cup coconut milk and salt to taste. Simmer for five minutes and then remove from fire.
    Garnish with the fried and crushed onion and chopped spring onion leaves.
    Serve hot.
     
  4. Eljaype

    Eljaype Bronze IL'ite

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    Ginger Chicken

    GINGER CHICKEN

    Ingredients:

    1 chicken , about a kilo
    1 tbsp ginger paste
    1 tbsp garlic paste
    4 green chillies
    1 tsp pepper powder
    2 tbsps sliced spring onions /1 onion chopped
    1/4 cup oil
    1 tbsp vinegar
    2 tsps soya sauce
    salt to taste

    Method:

    Clean, wash and cut chicken , into small pieces.
    Make a paste of green chillies, pepper powder , ginger and garlic paste with a little salt.
    After half an hour , cook them till tender.
    Heat oil in a pan, saute the chopped onions till golden.
    Add soya sauce and vinegar and the cooked chicken, with the masala.
    Cook it till the gravy gets thick. Sprinkle chopped spring onion leaves.
    Remove from fire.
    Serve hot.

    Note:

    You can add the green chillies and pepper powder as per your taste. If you want it to be hotter then add a little more pepper powder by sprinkling on top, before removing from fire.
    Adjust the salt. Please remember that the soya sauce also contains salt. So adjust accoringly.
     
  5. Eljaype

    Eljaype Bronze IL'ite

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    Ginger Chicken II

    GINGER CHICKEN II

    Ingredients:

    1 kilo chicken cut into medium sized pieces
    1 tbsp garlic paste
    1 tbsp ginger paste
    1 cup curds
    2 onions, sliced finely
    2 tomatoes, chopped
    4/5 green chillies (to be ground to a paste)
    2 tsps chilli powder
    2 tsps coriander powder
    1 tsp garam masala powder
    1 1/2 tsps cashew nuts paste
    salt to taste
    2 tbsps oil

    To Garnish

    2 tbsps julienned ginger and 1 tbsp chopped coriander leaves

    Method:

    Mix ginger paste, garlic paste, chilli powder, coriander powder, green chillies paste and curds together with a little salt .
    Marinate the chicken pieces in this masala for an hour.
    Heat oil in a pan add the chopped onions. Saute till they are golden brown.
    Add the tomatoes and cook till they are soft and mushy.
    Add the garam masala powder and the marinated chicken pieces with the rest of the masala. Stir well. Adjust salt as per your taste.
    Cook till the chicken gets tender .
    Add the cashew paste and cook till the gravy is thick.
    Sprinkle the ginger juliennes and coriander leaves.
    Serve hot with Rotis , naans, etc
     
  6. Eljaype

    Eljaype Bronze IL'ite

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    Sauteed chcken masala

    SAUTEED CHICKEN MASALA

    Ingredients:

    1 kilo chiken, cut into medium sized pieces
    coconut oil
    1/2 cup coconut , cut into very small pieces
    2 tomatoes chopped
    curry leaves
    salt to taste

    Mix together:

    1 tsp turmeric powder
    1 tsp chilli powder
    3 tsp corainder powder
    2 tsp pepper powder
    1 tsp saunf/ aniseeds powder
    1 tsp garam masala powder
    salt to taste

    To grind to a paste:

    2 onions
    3 green chillies
    1" piece ginger ( 2 pieces)
    12 garlc flakes


    Method:

    Clean and cut chicken into medium sized pieces.
    Mix together all the powdered ingredients and apply on the chicken pieces. Leave it aside for half an hour.
    Grind to a paste all the ingredients ie onions, green chillies, ginger and garlic to a nice , smooth paste .
    Heat oil in a pan. Add the ground paste and when the oil starts oozing out, add the chopped tomatoes and cook.
    When the tomatoes are soft add the chicken pieces with the masala.
    Stir and mix well. Cover and simmer the fire to cook till done. Do not add water. Heat a little oil in another pan. Fry the coconut pieces to a golden colour, add curry leaves and fry till they are brown.
    Add the cooked chicken pieces and the masala into the pan. Cook till the grvy dries up.
    Serve hot with rice or rotis etc
     
  7. Eljaype

    Eljaype Bronze IL'ite

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    Irachhi puttu

    PUTTU (WITH MEAT FILLING)

    Ingredients:

    1 cup minced meat
    2 tsps coriander powder
    1 tsp chilli powder
    1/4 tsp turmeric powder
    salt to taste
    2 onions minced finely
    2 green chillies chopped
    1 tbsp coriander leaves
    1 tbsp curry leaves chopped
    4 flakes garlic crushed
    1/2"piece ginger crushed
    1 tsp coriander powder
    1/2 tsp chilli powder
    salt to taste
    coconut oil as required
    1 cup puttu podi

    Method:

    Cook the minced meatwith 2 tsps coriander powder, 1 tsp chilli powder, 1/4 tsp turmeric powderand salt to taste, till the meat is cooked and the gravy is dry.
    Crush the chopped ingredients with the 1 tsp coriander powder, 1/2 tsp chilli powder and a pinch of turmeric powder, Add salt to taste and mix well.
    Heat oil in pan, add the chopped ingredients and the minced meat mixture. Saute till they blend well.
    Mix salted water with the rice flour and make puttu with the meat mixture instead of the grated coconut, we normally use.

    Note:

    If you have leftover kheema or mutton fry with you ,you can use that instead of making a new filling. If it is mutton/beef fry then, put it in a mixie and grind it .
    You need not have to make kadala curry or anyother side dish if you are making it like this.
     
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  8. Eljaype

    Eljaype Bronze IL'ite

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    Mathhi Thilappichhathu

    SARDINES COOKED IN MASALA

    Ingredients:

    1 kilo mathhi (sardines)
    4 onions sliced finely
    15 green chillies slit
    2"piece ginger sliced finely
    4-5 pieces kudam puli, (cocum)
    3 cups of coconut milk+ 1/2 cup of first milk
    1 1/2 tbsp coconut oil
    1 tsp vinegar

    Method:

    Clean, wash and slash the mathhi fish.
    Soak kudam puli in water and keep aside
    Take 1st, 2nd and 3rd milk from the coconut. Keep the 1st milk (1/2 cup) separately and mix the other two together.
    Heat oil in a pan. Add the onions, ginger and green chillies and saute till they are golden. Add curry leaves, salt to taste and turmeric powder. Mix well.
    Add the cleaned fish to the masala with the kudam puli pieces and water.
    When they are mixed well add the 3 cups coconut milk and bring to boil.
    Then simmer and cover till they are done.
    Add the first milk and remove from fire and pour in the vinegar. Mix well.
    Serve hot garnished with curry leaves.
     
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  9. Eljaype

    Eljaype Bronze IL'ite

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    Chicken chips

    CHICKEN CHIPS ( CAN BE USED AS STARTERS)

    Ingredients:

    2 cups boneless chicken
    salt and pepper to taste
    1/2 cup corn flour
    1 cup sooji
    oil for frying

    Method:

    Shred the chicken into small bitable pieces. Apply salt, pepper and a little vinegar. Leave it aside for 15 minutes.
    Cook till done without adding water.
    Add a cup of water to the corn flour and make into a thin batter.
    Dip the chicken pieces in the batter and roll over in the sooji.
    Deep fry and drain on a tissue or a kitchen towel.

    Note:

    This dish can also be made from the leftover chicken from the frys and grilled ones.
    The only point is that it should be dry.
     
  10. Eljaype

    Eljaype Bronze IL'ite

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    Fish Chips

    FISH CHIPS (CANBE USED AS STARTERS)

    Ingredients:

    3 cups of fish, (boneless)
    2 tsps cumin powder
    oil for frying
    1 tsp vinegar
    1 tsp cumin seeds
    1 cup cornflour
    salt and pepper to taste

    Method:

    Cut the fish into very small pieces. Apply salt and pepper and leave it for 10 minutes. Mix vinegar and cumin powder and apply on the fish.
    Make a thick batter of cornflour and water.
    Add shahjeera to that and mix well.
    Dip the fish pieces in this batter and deep fry in medium hot oil.
    Fry till they are golden, remove and drain on the kitchen towel.
    Serve hot with ketchup, or pudhina/coriander chutney.
     

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