Posts filed under 'Non-Vegetarian'

Javala Koshimbir

Ingredients:

Sukha javala 1 cup
Onion 2
Tomato 1
Grated coconut 1 tbsp
Red chilly powder 1 tsp
Green coriander leaves 1 tbsp
Oil 2 tsp
Salt

 

How to make Javala Koshimbir :

First clean and wash the javala.

Remove water completely.

Take tava and heat oil.

Fry washed javala on low flame till crispy.

Remove from the heat and keep aside.

Now chop onion,tomato and green coriander leaves finely.

Add red chilly powder and salt.

Mix finely.

Lastly add fried javala and mix again.

Javala koshimbir is ready.

Serve with roti.

August 26th, 2011

Shimpli Masala (Oyster Masala)

Ingredients:

Shimpli 40-50
Potato 2-3
Tomato 2
Onions 3-4
Ginger 1″
Garlic cloves 4-5
Fresh coconut 3 cups
Coriander leaves 1 tbsp
Malvani masala 2 tsp
Garam masala 1 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Salt

 

How to make Shimpli Masala:

Wash shimpli cleanly.

Put on gas on low flame with lid for 4-5 min.

It will automatically open its mouth.

Take fleshy part and throw out empty part.

Chop tomato and onion finely.

Peel potato and make pieces of 3/4 inches.

Heat kadai and take 1 tbsp of oil.

Fry half portion of onion till golden.

Now add coconut,ginger and garlic.

Fry coconut till light brown.

Allow to cool and grind in a mixer.

In another pan heat 1 tbsp of oil and add remaining portion of onion.

When onion turns transperent add potato pieces.

Fry for 2-3 min.

Now add tomato,shimpli, malvani masala, garam masala and turmeric powder.

Mix finely and add salt.

Add 1 cup of water to cook.

When potato cooks finely add ground paste of coconut.

Mix well and boil on low flame for 2-3 min.

Add chopped finely chopped coriander leaves.

Shimpli masala is ready.

Serve hot with roti or bhakri.

February 26th, 2011

Prawns Ke Pakode

Ingredients:

Small prawns 2 cups
Onion 2-3
Ginger garlic paste 2-3 tsp
Turmeric powder 1/2 tsp
Red chilly powder 1 tsp
Green chilly 2-3
Besan 1 cup
Rice flour 2 tbsp
Coriander leaves 1 tbsp
Oil to fry
Salt

 

How to make Prawns Ke Pakode:

Clean and wash prawns neatly.

Remove water completely.

Apply red chilly powder,turmeric powder,ginger garlic paste and salt to prawns.

Keep aside for 10 min.

Chop onion,green chilly and coriander leaves finely.

Mix all ingredients finely.

Add little water if necessary.

Heat oil in a kadai.

Fry all pakode in a hot oil.

Serve hot with tomato ketchup.

October 8th, 2010

Sukha Kaleji

Ingredients:

Kaleji 250 gms
Onion 2-3
Tomato 2-3
Green chilly 2
Ginger garlic paste 1 tsp
Red chilly powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder 1/2 tsp
Coriander seed powder 1 tsp
Cumin seed powder 1 tsp
Coriander leaves 1 tbsp
Lemon juice 1 tsp
Milk 2 tbsp
Oil 2 tbsp
Salt

 

How to make Sukha Kaleji:

Clean the kaleji and soak in milk for 2-3 hours.

Drain and cut into four pieces.

Chop green chilly,onion and tomato finely.

In a kadai heat oil and add cumin seeds.

When the cumin seeds starts to sputter add chopped green chilly & onion.

Fry onion till golden brown.

Add ginger garlic paste and fry for 2-3 min.

Now add tomatoes.

Fry tomatoes till the oil release.

Add red chilly powder, garam masala powder, turmeric powder,coriander powder,cumin seed powder and salt.

Fry for 2 min on low flame.

Now add kaleji.

Fry in a masala for 2-3 min.

Allow to cook on low flame till tender.

Sukha kaleji is ready.

Serve hot with garnishing lemon juice and chopped coriander leaves.

September 22nd, 2010

Egg Fried Rice

Ingredients:

Basmati rice 2 cups
Eggs 4
Carrot chopped 1
Cabbage chopped 1/4 cup
Capsicum chopped 1/4 cup
Green peas 1/4 cup
Spring onion 1/2 bunch
Soya sauce 1 tbsp
Vinegar 2 tsp
Tomato sauce 1 tsp
Ginger chopped 1 tbsp
Green chilly 8
Oil 2 tbsp
Salt

 

How to make Egg Fried Rice:

Wash rice and soak in a water for 30 min.

Cook rice 3/4th and drain out water.

Keep aside.

Chop all vegetables and boil.

Break eggs in a vessel and add salt.

Mix finely.

In a pan heat oil and pour eggs mixture.

Stir fastly to make pieces.

Remove from the heat and keep aside.

In a pan heat oil and add chopped green chilly pieces and ginger pieces.

Add boiled vegetables and fry for 2-3 min.

Then add rice and mix well.

Now add soya sauce,vinegar,tomato sauce and salt.

Add fried eggs pieces.

Mix well and garnish with chopped spring onions.

Egg fried rice is ready.

1 comment April 27th, 2010

Egg Masala

Ingredients:

Eggs 6
Onions 3-4
Tomatoes  2-3
Ginger garlic paste  2 tsp
Green chilly 2
Red chilly powder 1 small tsp
Turmeric powder  1/4  tsp
Garam masala powder    1/2 tsp
Dhania jeera powder  2  tsp
Coriander leaves 1 tbsp
Oil   2 tbsp
Salt

 

How to make Egg Masala:

Boil eggs in a water for ten min.

Allow to cool,remove the cover and cut into half.

Keep aside.

Chop the onion,tomato,green chilly and coriander leaves finely.

In a pan heat oil and add chopped onion.

Fry onion till light brown.

Add chopped green chilly and ginger garlic paste.

Fry for a min.

Now add finely chopped tomatoes.

Mix finely and cover the pan.

Cook tomatoes till the oil separates.

Now add red chilly,turmeric powder, dhania jeera powder,garam masala ,coriander leaves and salt.

Mix finely.

Add 1 cup of water.

Place the egg pieces on gravy neatly.

Cover the pan and cook on low flame for 5 min.

Egg masala is ready.

Enjoy with roti or chapati.

March 21st, 2010

Bheja Masala

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 transparent.

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 separates.

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

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
Dalchini 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.

Lastly add fried fish.

Cover and cook on low flame for five min.

Doi mach is ready.

Serve with rice.

January 27th, 2010

More Non-Vegetarian Recipes:
Non-veg Recipes 2, Non-veg Recipes 3, Non-veg Recipes 4, Non-veg Recipes 5, Non-veg Recipes 6, Non-veg Recipes 7


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