Posts filed under 'Non-Vegetarian'
Ingredients:
Goat brains 4
Tomatoes 2
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Curd 2 tbsp
Garam masala powder 1/2 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Green chilly 2
Kasuri methi 2 tbsp
Oil 2 -3 tbsp
Salt
How to make Bheja Masala:
First clean and wash brains.
Soak brains in water for five min.
Chop tomato,onion,green chilly and coriander leaves finely.
In a kadai heat oil and add cumin seeds.
When cumin seeds starting to splutter add chopped green chilly.
Now add onion and fry it till transperent.
Add ginger garlic paste and fry again for 2 min.
Now add red chilly powder,turmeric powder,garam masala powder and salt.
Add chopped tomato and kasuri methi.
Fry again till oil seperates.
Add curd and mix finely.
Now add brains and smash it slowly.
Allow to cook on low flame for five min.
Add half finely chopped coriander leaves and mix finely.
Bheja masala is ready.
Garnish with coriander leaves.
Serve hot with chapati or roti.
February 7th, 2010
Doi mach is a Bengali dish.
fish (mach) is cooked in dahi (doi).this is very popular dish.
Ingredients:
Rohu fish pieces 4-6
Dahi 100 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Onion 1
Garlic cloves 2
Ginger 1/2″
Whole red chilly 2
Sugar 1/2 tsp
Elaichi 2-3
Dalchin 2 pieces
Tejpatta 2
Oil
Salt
How to make Doi Mach:
Clean and wash fish pieces finely.
Make pieces in rectangle shape.
Apply turmeric powder,1/2 tsp red chilly powder and salt to fish pieces.
Keep aside for 15-20 min.
Make fine paste of ginger,garlic and onion.
Whisk the yogurt with half cup of water.
In a kadai heat oil and fry marinated fish pieces lightly.
Remove from oil and keep aside.
Now in remaining oil add whole red chilly, elaichi.dalchini and tejpatta.
Add onion,ginger,garlic paste and fry till light brown.
Add yogurt and 1/2 cup of water.
Stir finely and add 1/2 tsp red chilly powder,little salt and sugar.
Cook till the water dry up and gravy comes to boil.
Lastly add fried fish.
Cover and cook on low flame for five min.
Doi mach is ready.
Serve with rice.
January 27th, 2010
Ingredients:
Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashewnuts 10-12
Oil 1 tbsp
Ingredients to Marinate:
Thick curd 200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp
Salt
How to make Butter Chicken:
Wash chicken neatly and apply all marination ingredients.
Mix finely and keep aside for one hour.
Soak cashewnuts for 20 min. and make fine paste.
Make tomato puree and keep aside,
Chop onion finely.
After one hour of marination take pan and heat oil.
Add finely chopped onion and fry till golden brown.
Now add ginger garlic paste and fry 2-3 min on low flame.
Sprinkle little water and cook till oil seperates.
Now add cashewnuts paste,tomato puree with red chilly powder.
Mix finely.
Add marinated chicken with kasuri methi and butter.
Cook chicken for 5 min.
Then add fresh cream and cook till oil seperates.
Allow to cool for 4-5 min.
Butter chicken is ready.
Serve with chapati or naan.
July 16th, 2009
Ingredients:
Bread slices 8-10
Mayonise 3 tbsp
Grated Cheese 2 tbsp
Boneless chicken 2 cups
Carrot 1
Onion 1
Cucumber 1
Tomato sauce 1 tbsp
Chilli sauce 1 tsp
Pepper powder 1 tsp
Salt
How to make Chicken Sandwich:
Boil the chicken and make pieces.
Add mayonise,cheese,tomato sauce,chilly sauce,pepper powder and salt.
Grate carrot,onion and cucumber.
Add in above mixture.
Mix finely.
Cut the edges of the bread.
Spread the mixture evenly on the one side of the bread.
Place another bread slice on it.
Cut the sandwich in triangle shape.
Chicken sandwich is ready.
March 19th, 2009
Ingredients:
Prawns 2 cups
Kashmiri chilly powder 4 tsp
Turmeric powder 1 tsp
Methi powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind pulp 1 tbsp
Asafoetida 1/4 tsp
oil 1 cup
Salt
How to make Prawns Pickle:
Clean and wash prawns neatly.
Drain water completely.
Marinate with Salt,turmeric powder and ginger garlic paste for 30 min.
In a pan heat oil and add hing and red chilly powder.
Fry for 2 min.
Now add methi powder and marinated prawns.
Fry again for 2-3 min.
Lastly add tamarind pulp .
Allow to cook for 8-10 min on low flame.
Prawns pickle is ready.
February 21st, 2009
Ingredients
Mutton kheema 500 gm
Chana dal 1/2 cup
Kashmiri chilly powder 5-6
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic cloves 6-8
Ginger 1 ”
Elaichi 4
Dalchini 1 ”
Coriander seeds 1 tsp
Lemon juice 1 tbsp
Egg 1
Coriander leaves 1 cup
Pudina 1 cup
Onion 1
Oil
Salt
How to make Shaami Kabab:
Soak chana dal for 30 min.
Wash kheema and drain.
In kheema add cumin seeds,elaichi,garlic cloves,dalchini,ginger,and coriander seeds.
Cook kheema with 2 cups of water till dry.
Remove from heat and allow it to cool.
Now add red chilly powder,turmeric powder and salt.
Grind in a mixture to make a paste.
Chop onion,pudina leaves and coriander leaves finely and add lemon juice for stuffing.
Divide the kheema mixture equally into lemon-sized ball and stuff the onion mixture.
Close neatly and shape each of them into kabab.
Dip each kabab in the finely beaten egg and deep fry in hot oil till golden.
January 17th, 2009
Ingredients:
Surmai fish pieces 6 - 8
Whole kashmiri mirchi 4
Black pepper 4
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Red chilly powder 1/2 tsp
Fresh coconut 2 cups
Raw rice 1 tsp
Onion 1/2
Oil 2 tsp
Kokum 4-5
Salt
How to make Surmai Fish Curry:
Clean the pieces. apply salt,red chilly powder and 1/2 tsp turmeric powder.
Keep aside for 20 min.
In a mixture take fresh coconut,onion,whole red chilly,turmeric powder,coriander seeds and black pepper and rice.
Make fine paste using enough water.
In a pan heat oil and fry 1 tsp finely chopped onion.
Fry onion till golden brown and add coconut paste.
Now add kokum and salt.
Allow to boil mixture on mid. flame.
Lastly add fish pieces.
Surmai fish curry is ready.
Serve with chapati or rice.
January 12th, 2009
Ingredients:
Boneless chicken mince 250 gm
Onion 2
Green chilli paste 1 tsp
ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Corn flour 1 tsp
Oil
Salt
How to make Chicken Kabab:
First wash chicken mince and drain finely.
In a bowl take chicken mince, green chilly paste,ginger garlic paste,chopped onion and coriander leaves.
Mix well and add corn flour and salt.
Mix again and make small kababs.
Refrigerate for an hour.
Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown.
Chicken kabab is ready.
Serve hot with tomato ketchup and onion rings.
November 18th, 2008
Ingredients:
Chicken 1 kg
Onions 2-3
Tomato 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tsp
Coconut 1 tbsp
Cardamom 4
Cloves 4
Coriander seeds 1 tbsp
Yoghurt 1/2 cup
Bay leaf 1
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt
How to make Chicken Kurma:
Clean the chicken and cut into pieces.
Make paste of coconut,cloves,cardamom and coriander seeds.
Marinate chicken with red chilly powder,turmeric powder,ginger garlic paste,yoghurt and salt for about 2 hours.
Cut the onions and tomatoes into thin slices.
In a pan heat oil and add bay leaf.
Now add chopped onion and saute it till light brown.
Add chopped tomatoes and fry for few minutes.
Now add marinated chicken and fry on high flame for 2 minutes.
Add 2 cups of water and cook it for 10 minutes.
Add red chilly powder if necessary.
Lastly add ground paste and boil for 5 minutes.
Chicken kurma is ready.
Serve with coriander leaves.
September 27th, 2008
Ingredients:
Halwa fish pieces 4
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1 tsp
Rava 1 tbsp
Lemon juice 2 tsp
Salt
Oil
How to make Halwa Fish Fry:
Apply turmeric powder,red chilly powder,lemon juice,tamarind pulp and salt to pieces.
Keep aside for 10-15 mins.
Coat the fish pieces with rava and fry in oil until crisp.
Halwa fish fry is ready.
August 2nd, 2008
More Non-Vegetarian Recipes:
Non-veg Recipes 2,
Non-veg Recipes 3,
Non-veg Recipes 4,
Non-veg Recipes 5
