Non Veg.

Creamy Pawn

By : manikankana
Category : Prawn, Indian food, Party recipes
Servings : 4
Time Taken : 15-30 mins
Rating : 

Method

Step 1:

1. Mix turmeric powder and salt with the washed prawns; keep aside for 10 minutes.
2. Sauté prawns in a greased pan; keep aside.

Step 2:
Wet grind all the gravy spices without excess water.

Step 3:

1. Put 2 tbsp oil in a kadai; put 1 bay leaf and all of the ground spices; fry till oil separates; put in the prawns and mix well.
2. Add the other ingredients, mix well and let it cook for 5-10 mins. Adjust gravy as you please.
3. Serve hot with veg pulav preferably.

Dahi Chicken

By : Jayanthy Kumaran
Category : Chicken
Servings : 4
Time Taken : 30-45 mins
Rating : 

Method

1. Clean chicken pieces and chop them to bite sized pieces.
2. Prepare marinade with curd, 1 tsp red chilly powder, turmeric powder and garam masala powder.
3. Marinate the chicken pieces and keep aside in fridge for half an hour.
4. Heat oil in a fry pan.
5. Add ginger garlic paste and saute for a minute.
6. Add chopped onion pieces and fry till light brown.
7. Add the marinated chicken, mint leaves and mix well.
8. Add cumin powder, coriander powder, red chilly powder and chicken masala powder.
9. Taste and adjust salt.
10. Mix well all the ingredients.
11. Cover and cook on low heat, for about 30 minutes or till the chicken is tenderized.
12. Garnish with finely chopped fresh coriander leaves.
13. Serve hot with chapatti, roti or naan.

Fried Chicken like KFC

Ingredients
Coating-1
All purpose Flour-1/2 Cup
Coating-2
Eggs (beaten) - 2
Milk - 1 1/2 cups
Soy sauce - 1/2 tsp. 
Knorr chicken bouillon - 1 tsp. 
Freshly chopped parsley - 1 tbsp. 
Garlic (minced) - 2 large cloves 
Coating-3
All purpose flour - 1 cup
Fine bread crumbs - 3/4 cup 
Salt - 1/2 tsp. 
Garlic powder - 1/2 tsp. (not salt)
Onion powder - 1/4 tsp. (not salt)
Paprika - 1/2 tsp. 
Black pepper - 2 tsp. 
Frying
Cooking oil - 5-6 cups 
Chicken - 2 lb (cut in pieces

Method
1.Mix each coating ingredients in seperate bowls.
2.Heat oil in a kadai put in medium heat(to cook the chicken)
3.Coat the chicken pieces in first flour coating and dip in milk egg coating and in final coating of bread crumbs. 
4.Deep fry the chicken in oil. The oil should not be too hot otherwise the outside gets browned before the inside gets cooked. 
5.Check if its cooked properly and its light brown in color.
6.Put in paper towel.
7.Serve with fries or onion rings with tomato sauce.

Tips
     - If you want a juicier chicken, soak the chicken in salt water for 4-5 hours before applying the coating and frying.
     - It is better to have the chicken in room temperature before frying as cold chicken takes longer to cook. As a result the outside will brown up faster before the inside gets cooked.

     - For a healthier twist, you can bake the chicken at 350 degrees for 35-40 minutes after applying all the coating. That tastes equally good too.

Egg Pulav

Egg Pulav (Egg Pulao, Ande Ka Pulao, Muttai Sadam) Ingredients Basmati rice - 2 cups  Eggs - 2 or 3 Ghee/ Butter/ Oil - 2 tblsp  Cilantro – for garnish  Onion - 1/4 (Sliced)  Green Chillies - 5 (Slitted) Tomato -1 small size (chopped) Ginger Garlic Paste - (1 1/2 spoon)  Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)  Salt - to taste  Water - 3 cups Method  1. Heat the ghee in a pan and splutter the whole garam masala.  2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt. 3. Break the eggs and sauté it along with the above mixture. 4. Scramble the eggs until it is cooked and now add the water. 5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.  5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.  Tips - Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .

Shami Kabab

About this recipe:

I have fond memories of eating these kababs at my dear friend’s house in Mumbai. Whenever I went to her house, I always hoped her mother had these kababs on the menu for the day. I particularly love the complex taste and soft texture of the cooked dal and meat together.

Ingredients

Serves : 8 

• 1 kg minced mutton keema
• 1 cup masoor dal (split red lentils)
• 6 dry red chillies
• 4 black cardamom (badi elaichi)
• 2 sticks cinnamon (dalchini)
• 10 black peppercorns
• 6 cloves (lavang)
• 10 garlic cloves, minced

• 1 tablespoon ginger paste
• ½ teaspoon turmeric (haldi) powder
• Salt to taste
• 1 teaspoon cumin (jeera) powder
• 1 teaspoon coriander (dhania) powder
• 1 egg, beaten
• Oil, for shallow frying
• Garnish: chopped onions, tomatoes, and lime wedges

Directions

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

• 1.Pressure cook meat and dal with water and the red chillies, cinnamon, cardamom, peppercorns, cloves, garlic, ginger, turmeric, and salt. Release pressure and cook off excess water if any.
• Let the mixture cool. Add cumin and coriander powder. Grind to a smooth paste. Add the beaten egg and mix well.
• To make the kababs, divide the meat mixture into lime-sized balls. Wet your hands, smooth the balls, and flatten. Heat oil in a shallow frying pan and shallow-fry the kababs. Since the meat is already cooked, you just need to cook till the kababs are a nice golden brown on both sides. If you want, you can deep fry too.
• To make the kababs, divide the meat mixture into lime-sized balls. Wet your hands, smooth the balls, and flatten. Heat oil in a shallow frying pan and shallow-fry the kababs. Since the meat is already cooked, you just need to cook till the kababs are a nice golden brown on both sides. If you want, you can deep fry too.

               

       

                   


Fish in Banana Recipe

Ingredients

½ Kg. fish-pompharate or rahu or topia
1 tbs. butter
1 bunch fresh coriander (Dhaniya) leaves
1 tsp garlic (Lehsan) paste
4 green chilies
½ tsp. salt
2 tbs. tamarind (Imli) paste OR 1 tsp. amchur powder OR 3 tbs. lemon juice
Banana leaves

Instructions

Grind all the spices together except onion and pour on fish and rap fuj nicely. Wrap in banana leaves (foil) and keep in hot pot or oven. Cook for half an hour

Serve with chapati.
Serving: 2 to 3 persons

 Fish-Fried Recipe

Ingredients

1 kg. fish filets

Marinate:
½ tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tsp. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
¼ tsp. carom seeds (Ajwain)

Batter for frying:
4-5 tbs. basin (Chana or rice flour)
½ tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder

Instructions

Mix the ingredients for marinate.
Coat the fish with the marinate and leave for 2-3 hours in fridge.
Prepare batter using water to make paste (not too thick or thin).
Dip the pieces in batter and deep fry till golden brown.
Serve with fries or Mint (Podina) sauce and naan.
Serving: 2 to 3 persons. Krahi Chicken

For the Karahi curry sauce

6 tablespoons vegetable oil

2 onions, finely chopped

6 garlic cloves, finely chopped

2 fresh green chilies, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 teaspoon garam masala

1 teaspoon gingerroot, peeled and grated

8 ounces tomatoes, pureed

3/8 cup water

For the chicken

2 tablespoons vegetable oil

4 boneless skinless chicken breasts, cut into 1 in pieces

cilantro leaf, to garnish

Directions:

1

For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.

2

Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.

3

For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.

 

Chilly Chicken

To Watch how to make Chilly Chicken Click Here