Non Vegetarian Recipes - No comments - Page 6

CAULIFLOWER TEMPURA

INGREDIENTS
1. 300g cauliflower - cut into florets
2. 5 cups oil for frying

BATTER
1. 5tbsp. plain flour
2. 3 tbsp corn four
3. 1 tbsp rice flour
4. 1/2 tsp salt
5. 1 egg
6. 100ml water
7. 2 tbsp oil

SEASONING
1/2 tsp five spice powder or 1 tsp black pepper powder.

METHOD
(1) Put all batter ingredientsw into a mixing bowl
     and mix well. Rest for 10 minutes.
(2) Coat cauliflower with batter and deep-fry in
     hot oil until golden brown. Dish and drain on
     kitchen towels.
(3) Heat up a non-stick pan, add in seasoning and stir-
     fry at low heat until fragrant. Add in fried
     cauliflower and mix well. Serve with mayonnaise or
     chilli/tomato sauce.

MUSHROOMS & BROCCOLI IN OYSTER SAUCE

INGREDIENTS
1. 3 tbsp. oil
2. 1 tsp chopped garlic
3. 1/2 tsp chopped ginger
4. 150g fresh prawns (shelled but leaving tail intact)
5. 1/2 tin button mushroom
6. 1/2 straw mushroom (cut into half)
7. 300g broccoli - cut into florets
8. 50g sliced carrot

SEASONING
1. 1/2 tbsp salt
2. 1/2 tbsp oyester sauce
3. 1/2 tbsp light soya sauce
4. Dash of sesame oil
5. A little sugar
6. 1 tsp corn flour water - for thickening

METHOD
(1) Heat up oil in a wok, saute chopped garlic
     and ginger until fragrant. Add in prawns and stir-
     well.
(2) Add in mushrooms, carrots and stir-fry until
     aromatic. Add in seasoning, broccoli and mix
     well, cook for 2 minutes until broccoli is tender.
(3) Thicken with corn flour watrer and dish up.

Try this Chillie Prawns.

CHILLIE PRAWNS
Ingredients:
1 onion finely sliced
1 tbs ginger finely chopped
1 tbs tomato paste
1 tbs light soy sauce
1 tbs lime juice
tsp tumeric powder
tsp chillie powder
1 tbs crushed chillie flakes
3 tbs cooking oil
Salt to taste
10 large prawns, cleaned and deviened.
Little chopped spring onion leaves for garnishing

Method:
Marinate the prawns with tumeric powder,
Chillie powder and lime juice for about half an hour.
Fry in little oil, till crisp on both sides. Set aside.
Heat the remaining oil in a wok.
Add the ginger and onions. Saute for few minutes
Till the onions are limp.
Add tomato paste, soy sauce and chillie flake
And stir fry for a minute till it gives out oil from the sides
Add the prawns and about 3 tbs of water.
Fry for few minutes blending spices well.
Taste for salt and remove.
Garnish with   chopped spring onion and a slice of lime.

Edited by Kavitha Ravi - 16 years ago

EGGS - BULGARIAN STYLE

whisk some yoghurt in a bowl. crumble some paneer and crush some garlic (garlic optional) into it. sprinkle some salt and whisk it all again to make a thick yummy consistancy. pour it into soup bowls for individuls.

now heat a frying pan. add a bit of oil. when the oil gets a bit hot crack an egg on it. (can be made sunny side up too)fry the egg on both sides, if you like it cooked that way. remove egg from pan and place it atop the yoghurt mixture. in the pan now put a cube of butter and melt it. once melted, remove from fire and put a dash of red chillie powder, mix it and pour it over the egg.

he white of the yoghurt, yellow of the egg and the red of the chilly makes it look beautiful. use bread or roti to mop up and eat ....absolootilicous

Edited by jasunap - 16 years ago

PRAWNS - ANDHRA STYLE!

Ingredients:

1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil

Make a paste:

4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1? cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2? fresh coconut piece

1 Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.

2 Make a paste of the all the ingredients mentioned in 'make a paste', adding 1-2 tbsps of water.

3 Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)

4 Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.

5 Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.

6 Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.

7 Serve with hot steamed rice or rotis.Edited by jasunap - 16 years ago

Try this recipe shared by a chinese friend of mine.

CHINESE FRIED PRAWNS

Ingredients
1. 500 gms prawns
2. 2 chopped bell peppers (Red & Green)
3. 1 inch piece minced ginger
4. 1/2 tsp. vinegar
5. 1 tsp. soya sauce
6. 1 Tbsp corn flour
7. 1 Tbsp. chopped spring onions (scallions)
8. Salt to taste
9. a pinch of Ajinomoto (optional)

Method

1. Shell, de-vein and wash prawns. Mix with corn flour and set aside for 10 minutes.

2. Heat oil and fry prawns for a few minutes till they just start to cooked. Remove and keep aside.

3. Heat some more oil in the same pan, fry the ginger for a few minutes, then add the chopped bell peppers and spring onions. Fry for another minute add vinegar and Soya sauce.

4. Stir and add the salt and ajinomoto to taste. Add the cooked prawns and fry for two minutes. Remove and serve hot.

Dear Thamil, do try this method also.

DRIED FISH CURRY

Ingredients

10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
cup coconut milk (optional )

Method

Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.

Note: Normally the dried fish curry will be a bit watery.

Edited by Kavitha Ravi - 16 years ago

Try this spicy fried chicken

Ingredients

5–6 whole chicken thighs

Marinade

2–3 cloves garlic, crushed

1 tbsp coriander powder

Freshly-squeezed juice of 2 large limes

1 tsp salt

4–5 tbsp chili paste

8 shallots

1 heaped teaspoon turmeric powder

Ground finely

1 cm ginger

2 cm galangal

2–3 lime leaves, finely sliced

2–2 tbsp sugar

1 tsp salt

250ml thick coconut milk
Method
Towel-dry the chicken legs thighs. Make 1–2 slits lengthwise on them. Rub with combined marinade ingredients and leave in an airtight container in the refrigerator for several hours.

Deep-fry chicken until chicken is cooked through or dark golden brown.

Edited by Kavitha Ravi - 16 years ago

SHRIMP CURRY

INGREDIENTS:
2 lb shrimp washed
2 large onions chopped
1 tomato shopped
1 tsp Garlic paste
Chillie powder
Turmeric
Salt
Cilanthro

METHODS:
Take shrimp in a large bowl. Add onions, chillie powder, turmeric and salt and mix well. Heat oil and add this mixture to it. Let it cook for sometime until most of the water is evaporated. Then add the tomotoe and cook a little. Towards the end, add the ginger and cook. YUMMY!

Try this Sri Langkan dish.

SEENI SAMBAL

Ingredients:
800 grmd onions sliced.
500 grms Maldives fish..pounded to tiny bits, with a pestle.
6 tbs chillie paste
1 cup tamarind juice
1 cup coconut milk
1 cinnamon stick
1 star anise
few cloves
2 sprig curry leaves.
2 lemon grass braised
1 screw pine leaf cut into 2 inch length
2 tbs oil
salt to taste
sugar to taste.

Method:
Heat the oil and saute the spices before adding the lemon grass and screw pine leaves.
Once fragrant, add the onions and keep stirring.
When the onions turn brown, add the chillie paste.
Fry till oil rises, add the cleaned fish, and tamarind juice.
Allow the fish to cook, add salt and sugar.
Lastly add the coconut milk, and let it cook dry.

My own tip... soak the pounded fish in boiling water.
Wash and clean, to get rid of the smell.

us]

We call this  Masi  Karuvaadu.

This is how the dried Maldives fish looks like.

Edited by Kavitha Ravi - 16 years ago