Non Vegetarian Recipes - No comments - Page 5

FISH CUTLETS

INGREDIENTS
3/4 lb. fresh fish (Spanish Mackerel)- boiled with skin and bones removed)
2/3 cup cooked and mashed potatoes
1 large onion, minced
1 tsp. cumin seeds
1 tsp. pepper powder
1 tsp. salt
1 tsp. lime juice (optional)
1/2 cup flour mixed with water to make thick batter
1 cup bread crumbs
2 cups vegetable oil to deep fry

METHOD
1. Heat 1 tablespoon oil in frying pan. Add cumin seeds and onion and fry until light brown.
2. Add fish, potatoes, salt and pepper. Lower heat. Mix well.
3. Add lime juice if desired. Divide into 16 portions and shape into balls or flaten like paruppu vadai.
4. Dip into batter made from flour and water, and then into bread crumbs.
5. Set aside to rest a few minutes. Deep fry one at a time in hot oil until they turn golden brown. Serve hot with tomato or chillie sauce.

NB: Those who prefer cutlets coated with beaten eggs can omit the flour batter and then dip into bread crumbs before frying.

My version of Egg Sandwich filling

4 boiled eggs
1/4 cucumber, deseeded, diced small
1/4 tomato, deseeded, diced small
corn kernels (optional)
mayonaise
salt & pepper
1/2 tsp lime juice

REmove the yolk (if you want). Chop the white eggs. Mix all with mayo, salt & pepper and lime juice. Mix well, taste for seasoning. Then as usual, spread on buttered bread and enjoy. 😃

I tried this recipe before and loved it. Wish to share this with you guys.

Spicy spaghetti

ngredients
• 250g spaghetti

(A) Dressing:
• 4 tbsp mayonnaise
• 1 tbsp fish sauce
• 1/4 tsp salt
• 1/2 tsp sugar or to taste

(B) Condiments:
• 75g prawns, parboiled and halved
• 75g chicken breast meat, parboiled and shredded
• 75g canned tuna, flaked  • 1 tbsp chopped spring onion
• 1 tbsp chopped coriander leaves
• 1/2 tbsp chopped red chillies
• 1/2 tbsp chopped bird eye chilli (leave it out if your like)

In little oil, stir fry tuna and chopped chillies.

Garnishing:
• Toasted sesame seeds
• Shallot crisps

Method
Cook spaghetti according to packet instructions until al dente. Remove and add 1 tbsp margarine, 1/2 tsp ground black pepper and a dash of sesame oil. Toss well to blend.

Put the noodles into a mixing bowl and add in ingredients (A) and (B). Toss well to combine. Dish out and serve with a sprinkling of toasted sesame seeds and shallot crisps.

Edited by Caryn - 16 years ago

SCRAMBLED EGGS WITH CAULIFLOWER

Ingredients:
2 Tbsp. oil
1 Tbsp. chopped shallot
2 Tbsp. dried prawns, soaked and slightly pounded
50g carrot shredded
200g cauliflower - cut into florets, blanched
4 eggs - mixed with 1/2 tsp salt & beaten lightly

Seasoning:
1 Tbsp oyster sauce
1 Tsp light soya sauce
Dash of pepper

Method:

1. Heat up 2 tbsp oil. Saute chopped shallots and dried prawns until fragrant. Add in shredded carrot and stir-fry until well mixed.
2. Add in cauliflower, seasoning and mix well. Lastly add in beaten eggs and stir-fry until cooked. Dish out and serve with plain white rice.

Guys!!!I've had this last week-end and it turned out great. I wanted to take a picture but then forgot about it. Next time i'll try to post a picture.
An Easy briyani.

CHICKEN BRIYANI

Basmati rice - 1 kg
Water - For 1 cup of rice, add 1 1/2 cups of water
Chicken - 1 kg
(can also make it with mutton and fish)
Garam masala powder - 2 tsp
Ginger paste- 100 gm (3 tsp)
Garlic paste - 100 gm (3 tsp)
Curd - 1 cup
Lemon - 1 no
Tomato - 1/4 kg
(sliced)
Onion - 1/2 kg
(sliced)
Small onions - 1/4 kg
Green chillies - 5 nos
Coriander leaves - A bunch
Mint leaves - A bunch
Cinnamon,Cloves,Cardamon-- little of each
Ghee - 100 gm
Oil - 1/4 lt
Nutmeg(Jathikka) powder - 1/4 tsp(optional)


Preparation Method
1)Soak the rice in water for about 2 hrs.

2)Mix the cleaned chicken with 1 cup of curd and some salt. Keep it aside.

3)Heat some ghee and oil in a large vessel.

4)Saute small onions, onion and green chillies together. Add the cardomon,cloves and cinnamon.

5)When the colour of the onion turns brown, add the ginger-garlic paste and saute well.

6)Add the tomatoes, coriander leaves and mint leaves and saute well, until all the ingredients mix together and the oil starts to separate.

7)Add garam masala and nutmeg powder.

8)Add the chicken pieces mixed with curd.

9)Mix well and cover the pan with a lid.

10)Cook for about 10 mins.

11)Stir it once every 10 mins.

12)When the chicken is half cooked, add water and allow it to boil.

13)Drain off the water from the rice and add to the boiling water.

14)Allow it to boil and when the rice gets quarter cooked, add the lime juice and close with the lid.

15)Simmer the flame and keep it for approximately 45 min(until cooked).

16)Stir occasionally once every 15 mins.

:-Serve with curd/tomato sambal

For curd/tomato sambal:
Curd - 1 cup
Onion - 1/2 of one
Tomato - 1/4 of one
Coriander leaves
Salt - As reqd
Edited by Chellama - 16 years ago

Well my co-sister made chicken biryani to welcome me.
I thought it would not be fair if I did not share it with you all. Enjoy.

               CHICKEN   BIRYANI

 

INGREDIENTS:

1 kg  basmati rice    -    soak for 10 minutes

1 kg chicken     -    cut into  10 pieces

600  grms shallots   -   grind coarsely

600 grms  big onions     -    sliced

600  grms  tomatoes      -  chopped

12   fresh  green &  red chillies     -  grind

1   cup  curds

1  tbs  garlic  paste

1  tbs  ginger  paste

juice    of   1  lime

1 cup ghee

cup cashew nuts   -  ground with little milk

1 tsp  fennel  powder

1 tsp white pepper powder

1 bunch coriander  leaves   -   chopped

1  bunch   mint  leaves     -    chopped

2  inch piece cinnamon  sticks  2

4 cardamoms

4 cloves

1 tbs rose water

kesari powder and saffron little

little milk

salt

METHOD:

Heat ghee in a pot, add cinnamon sticks,cardamoms,  cloves and the sliced onions.

Fry till brown. Remove the onions and keep aside.

In the same pot add the coarsely ground onions,garlic paste,ginger paste and ground chillie paste.

Fry well until oil floats and then add the totamotes. Cook the tomatoes until they are well mashed and oil comes on the surface.

Add curds, the fennel and pepper powders, chicken, half the coriander  and mint leaves, and salt.

Cook over medium heat until the mix resembles a chicken in thick sauce.

Now add the cashew nut paste. Add the lime juice  mix well and remove from fire.

               ( The trick is to cook it right without water)

Boil rice serperately. When three quarters done , strain.

Place meat as one layer, and place over it a layer of rice. Sprinkle browned onions, chopped mint and coriander  over the rice.

Repeat  with alternate layers of rice and cooked chicken.

Mix rose water, milk, saffron and kesari powder and sprinkle on top of the rice,

Close lid and put on dhum.

 

Edited by Kavitha Ravi - 16 years ago

TALCHA
Ingredients

kg mutton with bones ( chest bones )
1 cup toor dhal
coconut scraped
1 brinjal
1 potato
2 tomatoes
1 small lime sized tamarind
1 big onion
1 tbs meat curry powder
tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies slit
1 stalk curry leaves
1 stalk coriander leaves chopped
2 one inch cinnamon sticks
2 star anise
4 cloves
4 cardamons
tsp aniseed
2 tbs oil or more
salt to taste

Method
Clean the dhal and the mutton, add tumeric powder and cook till the dhal and mutton are cooked..The dhal must be really mashed.( or you can cook separately and mix )
Have enough gravy after boiling the mutton and dhal.
Extract the tamarind juice about a cup
Extract 1st and 2nd milk 1 cup each.
Cut the brinjal and tomatoes.
Cut the potato into big cubes.
Slice the onion.
Heat the oil in a pot..
Add in the cinnamon, cloves, star anise, cardamoms, and the aniseed. When they splutter, add in the sliced onion, and the slit chillies. Fry till the onion turns limp.
Add in the brinjal, tomatoes, potato and curry leaves, and stir for a second.
Now add the second coconut milk, mixed with the meat curry powder, add also the tamarind juice, stir nicely.Let it boil, Now add the mutton dhal mixture, and give it a good stir and let it boil till the vegetables are cooked.Add salt to taste..
( The talcha curry should be a bit watery, not very thick, so add in water, or more coconut 2 nd milk if your curry is thick. )
When the vegetables are cooked, add in the first coconut milk, and boil for a minute.
Sprinkle the coriander leaves and remove from the stove.

Edited by Kavitha Ravi - 16 years ago

I am posting a recipie after a long time. I tried this simiple recipie last night and it came out great. So, I wanted to share with you guys.

CHICKEN CUTLET

Ingredients
1kg ground chicken
2 eggs
1/2 cup bread crumbs
Turmeric
Salt

To grind:
2 tsp corriander seeds
1 tsp garam masala powder
1 tsp cumin seeds
6 garlic
Ginger
2 tsp Pepper cones
1 large onion

Method
Grind all the ingredients in the "To grind" section into a fine paste. Beat the eggs, and mix the meat in it. Add the ground paste, bread crumbs, salt and turmeric and mix well. Make patties. This can be deep fried or pan fried. I baked them in the oven for 20 minutes, flipping sides after 10 minutes.

breakfast burritos

ingredients

1-2 T butter or olive oil
c onion, chopped
container water-packed tofu OR 2-3 eggs or left over baingan barta or leftover vcooked subzis
1 small tomato, chopped
1-2 T fresh herbs (thyme, rosemary, coriander...), minced
2 T soy sauce
c chopped walnuts or pecans
2-3 T grated cheese (optional)
about 2 tortillas

Directions

Heat the butter or oil, add onion, and saut for 3-4 minutes, stirring frequently.
Wrap the tofu in the kitchen towel and squeeze out excess water, then chop or mash. OR scramble the eggs. or the bartha or the veggies
Add tofu or eggs or bharta or veggies to onions. Cook for 2 minutes; add tomato, soy sauce, and herbs; and heat until warm. Stir in walnuts and optional cheese and remove from stove.
Place half of mixture in a line in the center of each tortilla, leaving 1 inch at either end of the line. Fold each end up to the filling, then fold in one side. Roll. Voil your breakfast burritos!

Notes You can use soft or firm tofu, leave out the tomato and/or walnuts, add other veggies... pretty much whatever you like!
The tofu filling is also great as a scrambled egg replacement - if you don't have any tortillas, you can just serve the filling with some veggie sausages for a delicious, high-protein breakfast.Edited by jasunap - 16 years ago

Thanks Jaya.

Now for my recipe, which I have tried over the weekend. This recipe was given to me by a friend. Apparently, it is beef sirloin is the best, but since I don't eat beef, I used lamb.

Lamb in Soya Sauce

500 gm boneless lamb
salt and pepper

1 or 2 large onions
5-7 birds eye chillies
2 red chillies
crushed ginger
dark soya sauce
oil for frying


Slice the lamb and flatten the meat with a mallete. Marinate with salt and pepper for at least 1/2 hour.

In a wok, add oil for deep frying. Add batch by batch the lamb to the hot oil, and fry 3/4 way. Remove and set aside.

Remove the access oil, add onions, ginger and chillies and fry until golden. (I added a lot of onions). Then add the fried lamb and keep stirring until the meat is cooked and then add about 1/2 tsp dark soya sauce. Taste for seasoning. Keep stirring. Remove from flame and eat whilst it is hot with white rice.

Adjust the chillies according to your taste. The above is not really too hot.
Edited by Caryn - 16 years ago