Posts filed under 'Non-Vegetarian'
Ingredients:
Whole bangda 2
Ginger paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1/2 tsp
Lemon juice 1 tsp
Rice flour 2 tbsp
Oil
Salt
How to make Stuffed Bangda:
First clean the bangda.remove eyes and tail.
Give cuts on stomach both the side.
Apply lemon juice and little salt.keep aside for 10 min.
In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt.
Mix well and apply this chutney to bangda. fill chutney also in stomach.
Keep aside for 20 min.
Dip bangda in rice flour and fry in hot oil on mid. flame.
Stuffed bangda is ready.
May 9th, 2007
Ingredients:
Kheema 250 gm
Maida 250 gm
Baking powder 1/2 tsp
Onion 1 large
Tomato 1 large
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1/2 cup
Ghee
Salt
How to make Kheema Paratha:
Sieve maida, add salt and baking powder and knead the dough with lukewarm water.
Keep aside for 20 min.
In kadai heat 2 tsp ghee and fry finely chopped onion till golden then add tomato pieces and cook till mash.
Add ginger garlic paste and fry for 2 min.
Then add kheema and fry again.
Add red chilly powder,turmeric powder,garam masala powder,and salt.
Cook kheema in cooker.
Add coriander leaves and allow to cool.
Take some dough and make bati.
Stuff kheema mixture in this bati and close the mouth of bati.
Roll out paratha as usual.
Kheema paratha is ready.
May 4th, 2007
Ingredients:
Black crabs 6
Coconut 1/2
Onions 4
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1/2 cup
Oil 2 tbsp
Salt
How to make Crab Masala:
Clean crabs and apply finely chopped two onions,tomato,red chilly powder,turmeric powder,garam masala powder,and salt.
Keep aside for 30 min.
In kadai heat 1 tbsp oil and fry 2 onions till golden then add grated coconut and fry for 2-3 min on low flame and allow to cool.
Make a fine paste with little water.
In another pan heat 1 tbsp oil and fry crab mixture for 2-3 min. and cover the pan to cook for 5 min.
Lastly add coconut paste and coriander leaves. mix well.
Crab masala is ready. enjoy with roti.
April 14th, 2007
Ingredients:
Kheema 250 gms
Onion 2
Tomato 1
Ginger garlic paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1 cup
Oil 2 tbsp
Salt
How to make Kheema:
First cook kheema in pressure cooker with little water.
Make onion paste and chop tomato and coriander leaves.
In kadai heat oil and fry onion paste for 2 min.
Then add ginger garlic paste and fry for some time.
Now add chopped tomato and again fry for 2 min.
Add red chilly powder,turmeric powder, garam masala powder,and salt.
Lastly add cooked kheema.
Cover the pan and allow to cook for few min on low flame.
Remove from the gas when it absorb water.
Kheema is ready garnish with chopped coriander leaves.
April 10th, 2007
Ingredients:
Maida 140 gms
Sugar 100 gms
Fat 100 gms
Eggs 2
Baking powder 1/2 tsp
Caramel 2 tbsp
Orange peel 50 gms
Cherries 50 gms
Tutty-fruity 50 gms
Cashewnuts 50 gms
Mixed spice 1/2 tsp
Rum 2 tbsp
Nescafe 1 tbsp
Lemon juice 1 lime
Salt
How to make Fruit Cake:
Chop tuty fruity,cashewnuts,orange peel and cherries.
Soak them in rum,lime juice,mixed spice and salt for 8 hrs.
Sieve maida with baking powder and mix in the fruit.
Beat fat and sugar till light and fluffy.
Beat egg and add to the mixture little by little in the flour.
Add all ingredients and mix well.
Put in a greased cake tin and bake it till dark brown at 150′ C,300 ‘ F for 60 min.
April 3rd, 2007
Ingredients:
Fish 5 pcs
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 2 tsp
Bread slices 2
Corn flour 1 tbsp
Egg 1
Coriander leaves 1 cup
Rava 1 cup
Tamarind pulp 1 tsp
Oil
Salt
How to make Fish Cutlet:
Apply salt and turmeric to fish and keep aside for 10 min.
After 10 min wash fish cleanly and steam it for 4-5 min.
Remove all the bones and mash it with hand.
Soaked bread slices in water and squeezed.
Now in a bowl take boneless fish,chilly powder,garam masala powder, ginger garlic paste,bread slices,cornflour,chopped coriander leaves, tamarind pulp and salt.
Mix finely and make round cutlets.
In another bowl beat egg.
In kadai heat oil.
Dip cutlets in egg mix and roll them in rava.
Fry it till golden brown on mid flame.
Serve with chutney or ketchup.
April 3rd, 2007
Ingredients:
Chicken pieces 1 cup
Onion 1
Celery leaves 2
Corn flour 1 tbsp
Soya sauce 2 tbsp
Coriander leaves 2 tsp
Butter 1 tbsp
Pepper 4-5
Salt
How to make Chicken Soup:
In a pan heat butter and add chopped onions and saute it for 2-3 min.
Make small pieces of chicken and add it to onions.
Again cook for 2-3 min.
Now add cornflour+2-3 cups of water and let it boil for 10 min.
Add coriander leaves,celery leaves,soya sauce,crushed pepper and salt.
Again boil for 4-5 min.
Chicken soup is ready.
February 20th, 2007
Ingredients:
Prawns 2 cups
Drumstick 2
Onion 1
Oil 2 tsp
Salt
Masala:
Coconut 1/2
Onion 1
Red chilly 4
Turmeric powder 1/2 tsp
Pepper 4-5
Coriander seeds 1 tsp
Methi seeds 4-5
Raw rice 1 tsp
Tirphal (optional) 5-6
Tamarind pulp 1 tsp
How to make Prawns Curry:
Clean the prawns and apply salt and turmeric powder and keep aside for one hour.
Chop onion and cut drumsticks into pieces.
Grind all masala ingredients in mixture and make fine paste.
After 1 hour wash prawns.
In a pan heat oil and fry chopped onion till brown.
Then add prawns and again fry for 2-3 min.
Now add drumstick pieces and fry for a min.
Add glass of water amd allow to cook.
Lastly add grind paste and salt.
Allow to boil for 2-3 min on low flame.
Prawns curry is ready serve with rice.
February 17th, 2007
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
