Non Vegetarian Recipes - No comments - Page 2

Posted: 17 years ago
Spicy Fried Chicken

This is a very simple dish and very famous among the Indian families in Malaysia.


Ingredients

1 whole chicken, cut into pieces
Deep oil for frying

Marinate

2 -3 tbs of onion paste
2-3 tbs of garlic paste
2-3 tbs of ginger 
1-2 tbs of lemon grass paste (optional)
1 ts tumeric powder
2-3 tbs of chilli powder
Salt to taste

If you cut the chicken in large pieces, then pierce the chicken using fork or slit with knife. Drain the chicken on a sieve.

In a bowl, add chicken and all the ingredients for marinating. Mix and set aside for a minimum of at least 1 hour.

On medium flame, pour oil in a wok. When the oil is hot, lower the flame a bit and start frying in batches. Drain over kitchen towel and serve.

(Note : if you want it to be crispier, before frying, dip the chicken into rice flour mixed with chilli powder and a little salt. Coat evenly and shake off excess flour and fry)

To give this fried chicken a umph……

2 large onions, sliced round
1" ginger, cut into strips
3 dried chillies, cut into pieces
1 stick cinnamon
2 star anise
2 cloves
1 tsp jeera
3 stalks curry leaves
1 tsp chilli powder (more if you want it more spicy)
Nalanai or butter or ghee for frying.

On a small flame, Fry all the above items together, add chilli powder at last. Take care not to burn the chilli powder. Fry until lightly brown, then add in fried chicken and mix well. Or alternatively you can use the onion mixture as a deco..

If you used rice flour, then do not mix together. Use the onion mixture as deco.


Edited by Caryn - 17 years ago
Posted: 17 years ago

Sweetyrosy, here is the recipe

TANDOORI CHICKEN

INGREDIENTS:
Chicken thighs 3
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste
little red colouring
METHOD
1. Skin the chicken thighs and make diagonal incisions all over.
2. Mix 1 tsp red chili powder, red colouring , salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.

5. When chicken is almost done, baste it with oil, roast again till done.

6 Serve hot with onion slices and lemon wedges.


Edited by Kavitha Ravi - 17 years ago
Posted: 17 years ago
A small contribution from me.

Muttai Kuzhambu (my husband loves this)

Ingredients:
4 eggs (boiled)
2 cups coconut milk
4 green chillies
1 big onion
Turmeric
Lemon juice
4 garlic tooth
Curry leaves
Somph

Preparation method:
In a pan, put some oil. Add somph, curry leaves, onions and fry. Then add green chillies, garlic, and turmeric. Then, add 1.5 cups coconut milk and let it boil. Then, add the boiled eggs and let it cook for 2 minutes. At the end, add the remaining coconut milk, lemon juice and salt.
Posted: 17 years ago

 




                                                                ONION FITTERS

Ingriedents:

250 grms all purpose flour
2 heaped tbs dried prawns
1 tsp baking powder
1 large onion sliced   or chopped
2 red chillie chopped
1 stalk spring onion chopped
salt to taste
water
oil for frying

Method:
Soak the prawns and pound them roughly
In a bowl add the flour,baking powder, and salt
Pour water little by little and mix the flour
To form a thick smooth batter.
Stir in the dried prawns, onion,chillies and spring onion
And mix well. The batter should fall off the spoon
When you drop it in oil. ( I usually use my hands)
Heat oil and drop the batter and fry until golden brown.
Drain the fitters well and serve hot with chillie sauce.

NOTE: Vegetarians leave out the prawns, add more
Onions.

Edited by serial123 - 16 years ago
Posted: 17 years ago

Kavitha

This is for you because you are off sick. Good for cold and cough.

RASAAMS

1.  Poondu Rasaam (Garlic)

Base Mixture

3 ts coriander seeds
1 ts cumin seeds
1 ts fennel seeds
1 ts black peppercorns
1 dried chilli
1 whole garlic, no need to peel
2 shallots, no need to peel
Curry leaves
Tamarind
Salt to taste
Water
Tomato (optional)

For frying

1 small onion, chopped
1 dried chilli
1 ts thalipu (mixed halba)
Curry leaves

In a pestle, pound the all this ingredients together. Coriander, cumin, fennel seeds, dried chilli, garlic, shallots, a bit of curry leaves – coarsely. Put in a bowl add half cup of water, add salt, tamarind (it is okay to include the seeds) and chopped tomatoes. Using your hand, mix and squeeze all the ingredients together. This has to bring out all the juices from the spices. Squeeze and mix at least for 5-10 mins. Add another cup water and keep aside.

Then in a wok heat oil, add all the ingredients for frying. Lightly fry. Add the mixed ingredients and bring to boil. Add more water if you want, but do not make it watery. Taste for salt and tamarind. Shut down the flame and immediately add curry leaves and cover the pot.

Drink it hot. You can leave out tomato if you don't want. If you don't like oily, then leave out the frying mixture

==============================================

2.  Naandu (Crab) Rasam (fantastic esp those who have chest cold)😊

Every ingredients as above base mixture (only use tomatoes and frying if you want otherwise it is tasty on its own)

Take crab claws. Smash them up with a pestle. (for the juices from crab to blend in the rasaam) Put the crabs with curry leaves/coriander leaves, 1 cm chopped ginger in a wok with 1 glass of water and bring it to boil until the claws are cooked, then add the spices mixture. water and bring to boil. Add curry leaves and close. Again add water when possible but should not be too watery. Drink hot.

Sometimes my dad adds 1 tsp of chili pdr and masala pdr to give a spicyness.
===================================================



3. Poondu Sothy

1 ts cumin seeds
1 ts fennel seeds
1 ts black peppercorns
1 whole garlic, no need to peel
2 shallots, no need to peel
Curry leaves

The above pounded and set aside. Add a teaspoon or two water for moisture and easy pounding. Do not add more water.

Tomato
Tamarind
Curry leaves
Dried chilli
Halba
cup thick coconut milk
2 cups thin coconut milk
1 green chilli
tumeric
Onions
salt
Oil

In a wok, over small flame, add oil, onions, halba, dried red chilli and curry leaves. Fry lightly. Add thin coconut milk and tomatoes. Add green chilli cut half and tumeric. Salt and tamarind (with or without seeds). Bring it to boil and tomatoes are cooked. Then add thick coconut and pounded mixture. Taste for seasoning.   Shut down the flame immediately after second boil. Add curry leaves and cover.
Goes well with rice and string hoppers
===================================================

4. Paarpu Rasaam

Ingredients as Base Mixture minus coriander seeds

Stock from cooked paarpu (dhall). When you are cooking sambar, just before adding vegetables, remove at least - 1 cup of dhal stock.

Frying items

In a wok, add items for frying items. Add dhal stock, a little water, and chopped tomatoes. Wait for tomatoes to soften. Add rasaam mixture. Taste for seasoning. Add salt and more tamarind juice if you like. Shut down the flame and add curry leaves and close.

This goes well with rice and fried fish.


(Note: you can add or leave out coriander seeds and tomatoes if you wish)

The taste and beauty of the rasaams are two only, the amount of spices and most importantly you squeeze (pasanji) all the grounded items with your hand and squeeze out the juices.. Please wash your hand before doing this. Thanks.   ðŸ˜Š

 

Edited by Caryn - 17 years ago
Posted: 17 years ago
Sorry no picture.


CRAB   PERATTAL

Medium crabs   6
Big onion     1   sliced
Grated coconut 3 tbs   --stir fried
Kas-kas     1 tsp         &nb sp;   --stir fried
Aniseed      1 tsp         &nb sp;  --stir fried
Pottu kadalai   1 tsp     or channa dal
Garlic paste       1 tsp
Ginger paste      1 tsp
Fish curry powder   1 tbs
Chilli powder       1 tsp ---for extra hot
Tumeric powder       tsp
Tamarind juice cup from a small marble sized tamarind ba#ll.
Salt to taste
Oil about 2 tbs

For tempering
One inch cinnamon stick   1
Cloves 2
Cardamoms 2
Star anise 2
Curry leaves 1 stalk

Method:
Clean the crabs, remove the shell. Break off the legs and also the claws.
Use your chopper and bash the claws once.
Pound the small legs in a pounding stone . Add cup of water and squeeze out the juice.
Discard the legs.
Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
Make a paste with fish curry powder, chilli powder,and tumeric powder.
Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
Add in the fish curry paste mixture,and the coconut paste mixture.
Fry nicely, add in the tamarind juice, and juice from the crab legs.
Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
Add in the crabs, and give a good stir, so that there is masala on the crab pieces.
Dish out as soon as the crabs are cooked, and serve with steaming rice.

Note: Keep a box of tissue by the side to blow your nose while eating the crabs.
Thanks
Oops, add in the bashed claws along with the crab pieces.
Posted: 17 years ago

The bones were made into rasam for me.
I will post the recipe soon.



CHICKEN LOLLIPOP

Ingredients:
10 chicken wings with skin
6 green chillies   ground
tsp pepper powder
tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
tsp chillie sauce
tsp soya sauce
1 tbs worchestershire sauce
1 egg
50 grms all purpose flour
1 tbs corn floursalt to taste
oil for frying
a tinge of red colour

Method:
Break each chicken wing into two parts at the joint.
Take each part and pull back the meat from one
End of the bone to the other carefully.
Make sure that you do not pull the meat completely out.
Put all the chicken lollipops in a bowl.
Add all the ingredients except the oil.
Mix the ingredients to the chicken and let it marinate for 2 hours.
The longer the better.
Heat oil in a flat saucepan.
Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section in oil.
Drain and serve with chillie sauce.

NOTE: Normally I will discard the tip of the wing as there won't be much meat.

Edited by serial123 - 16 years ago
Posted: 17 years ago
What Pat said is very true...carb must be cooked on the day its bought. If kept in fridge then it will not give the same taste... Try simple fried crab.

Fried Crab

Ingredients

5 crabs ( the body) cut into 2.
1 table spoon ponded garlic
1 big onion - slice long and thin.
1/2 tablespoon chick cury power
1/2 tablespoon chili powder
1/2 table spoon fish cury powder
2 table spoon oyster sauce
1/3 teaspoon salt
1/3 teaspoon of tumeric power and pepper powder if wants it spicy.
lit b
some curry leave

Method
Mix all above in a bowl and leave for 5min. If too long the it will be watery. Then heat up the frying pan. Add oil and dip one by one in the pan. Fry in sim flame. Serve it on banana leave for added flavor.

It goes well with crab cury or crab rasam given by Pat.


Edited by uma_shanmugam - 17 years ago
Posted: 17 years ago
Fried Cauliflower with Dried Prawns

Ingredients

1 average size cauliflower
1 red chili
2pc garlic chopped finely
1/2 onion sliced into small pieces
1 tablespoon dried prawn
1/2 tablespoon chili powder
1/2 tablespoon chick cury powder
1/2 teaspoon mustard seeds
pinch of tumeric powder
cury leave


Method

Heat up the pan, add 1 tablespoon of oil. Fry garlic till turn into light golden brown then add sliced onion and washed dried prawn, curry leave and mustard seeds. Fry them till turn light brown and you can get the flavor of prawn. Add in cauliflower (cut into small pieces - not too small), fry them till mixed up and add salt, chili and cury powder. also add pinch of tumeric powder and stir smoothly till all mixed. Don't close the pan as it will leave water. Fry in small flame and and add in sliced red chilies. Serve it out when its 3/4 or 1/2 cook and serve hot with fried/crip onion.

Note : For those who don't like dried prawn can sub with fresh prawns. Veg lover can try without prawns.
Edited by uma_shanmugam - 17 years ago
Posted: 17 years ago
Long beans with frozen crab meat

Ingredients

1/3 kgs long beans
2 garlic - chopped
1/3 onion sliced
curry leave
1 tablespoon chili powder
1.5 tablespoon oyster sos
4 stick frozen crab meat  cut into small pieces. (can substitute with egg).

Methods
Cut long beans into 1/2" size long
add 1tablespoon oil in frying pan
add chopped garlic and sliced onion. Fry till light brown and add in long beans and curry leave.
add salt and chili powder. when almost ready to cook add in crab meat pieces and fry with oyster sos. Fry well and serve when hot, If overcook the crab meat will be out of shape 😊

For those can't get crab meat, can sub with egg and fry well. It will taste good if some tick soya sos added too.

Note : Since oyster sos contain salt, do add salt lightly and taste before adding more to suit ur taste.
Edited by uma_shanmugam - 17 years ago

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12 Participants 106 Replies 53687Views

Topic started by Kavitha Ravi

Last replied by Caryn

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