Non-Vegetarian recipes by Mrs. Mano Saminathan

Non-Veg Recipes Index

Non-Vegetarian Recipes by Mrs. Mano Saminathan

1. White Mutton Kurma
2. Chettinadu Chicken Varuval
3. Chicken Urundai Kuzhambu / Chicken Balls Gravy
4. Egg Balls Curry
5. Chicken Briyani
6. Meen/Fish Kuzhambu
7. Potato Egg Curry
8. Egg Semolina Sweet
9. Chicken 65
10. Chilli Chicken

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I am going to post some non-vegetarian dishes here. First one is white Mutton Kurma.

WHITE MUTTON KURMA:

Ingredients:

Mutton pieces- ½ kg
Chopped onion- 2 cups
Ghee-2 tbsps
Oil- 3 tbsps
Shredded coconut- 1 cup
Salt to taste
Chopped coriander leaves- 2 tbsp
Lemon juice- 1 tbsp
Curry leaves- a handful
Grind the following ingredients to a fine paste:
Almonds-5
Cashew nuts-8
Shredded coconut- 2 cups
Green chillies-6
Shredded ginger- 1 tbsp
Minced garlic-1 tbsp
Poppy seeds- 1 tsp
Coriander powder- 1 tsp
Powder the following ingredients coarsely:
Cardamom-4
Cinnamon-3 pieces
Peppercorns-1/2 tsp

Procedure:

Pressure cook the mutton for 5 whistles. Extract thick coconut milk from the extra cup of shredded coconut. Heat a kadai and pour the ghee and the oil. Add the onion with the curry leaves. Fry them until the onion becomes golden brown colour. Then add the ground powder and fry them for a few seconds. Axzdd the cooked mutton with the ground paste, enough water and salt.. Let the kurma simmer for some minutes until the gravy is slightly thickened and the mutton is well-cooked with the salt. Add the coconut milk and again cook for a few minutes. Put off the fire. Add the lime juice and the chopped coriander leaves and mix well.

 

Hello Malar!
You can add chicken instead of mutton. The taste will not change. Here I am posting a few recipes of chicken for you.


CHETTINADU CHICKEN VARUVAL:

Ingredients:
For marinating:
Fresh curd-8 tbsp
Ginger paste- 2 tsp
Garlic paste- 2 tsp
Pepper powder- 1 ½ tbsp [coarsely ground]
Lime juice- 2 tsp
Cumin powder- 1 tsp
Fennel powder- 2 tsp
Turmeric powder- 1 tsp
Chilli powder- 1 tbsp
Coriander powder- 1 tsp
Chicken pieces-1 ½ kilos
Other ingredients:
Oil- 8 tbsp
Chopped onion- 2 cups
Garlic paste- 2 tsp
Crushed tomatoes- 1 ½ cups
Coriander leaves- a handful
Curry leaves- 2 springs
Red chillies-5
Sliced onions- ¼ cup
Coarse pepper powder- 1tbsp
Salt to taste
Procedure:
Marinade the chicken with all the ingredients for marinating for 2 hours.
In a big kadai, pour 6 tbsp oil. Add the chopped onions and fry well to a golden brown colour. Add 2tsp ginger paste and 2sp garlic paste and fry well. Add the crushed tomatoes and fry until the oil floats on the top and the tomatoes are well mashed. Add the chicken and cover with a lid and cook under medium fire.
When the chicken is cooked and the gravy is thickened, open the kadai and add the chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Fry the red chillies, curry leaves, sliced onions and the coarse pepper powder. Pour this on the chicken and cook for a few minutes.


CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy]

For the chicken balls:
Chicken- 1 breast piece and 2 thigh pieces
Shredded coconut- 2 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- 1 tsp
Cinnamon powder- a pinch
Green chilli- 1
Clove powder- a pinch
Coriander powder- ½ tsp
Chopped coriander leaves- a handful
Curry leaves-1 spring
Enough salt
For gravy:
Oil- 4 tbsp
Mustard seeds- 1 tsp
Chopped onion- 1
Chopped tomatoes- 1 cup
Curry leaves- 1 spring
Turmeric powder- 1 tsp
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Potatoes- 2
Salt to taste
Grind to a paste:
Onion-1
Green chillies-1
Shredded coconut- 4 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Coriander powder- 1 tbsp
Chilli powder- 1 tbsp
Cinnamon- 1 piece
Cloves-2
Procedure:
Mince the chicken in a food processor for 1 minute. Then add all the ingredients for the balls and mince all of them finely with enough salt. Add chopped coriander leaves and curry leaves. make small lemon-sized balls out of them and keep them in fridge for ½ hour. In a kadai, pour the oil and heat it. Add the mustard seeds and when they splutter, add the chopped onion, tomatoes which are finely mashed, curry leaves, turmeric powder, garlic paste and ginger paste. Cook them on medium fire until all of them are well mashed and the oil floats on the top. Add 3 or 4 cups of water.
When it starts to boil, add the potatoes which are cubed. Let them simmer for some minutes. When the potatoes are cooked up to 3/4th, add this ground paste with enough salt. When the kuzhambu is simmering, add the balls- four at a time. When they start to come up and float, add the second portion. Thus complete all the balls.
Let the kuzhambu[gravy] simmer for some time until the desired consistency.

 

Hello Surya!
Here is a recipe on egg. i will post more recipes soon!

EGG BALLS CURRY:

Ingredients:

For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4

For gravy:

Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste

Procedure:

Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.

 

I am posting here a few recipes again!

CHICKEN BRIYANI:

Ingredients:

Briyani Rice-6cups

Chopped onions-3 cups

Chopped tomatoes-2 cups

Garlic paste-2tbsp

Ginger paste-2tbsp

Mint leaves-2 handfuls

Coriander leaves-2 handfuls

Chicken-1500gms [cut into pieces]

Ghee-150 ml

Fresh curd-1/2 cup

Lemon-1/2

Green chillies-10

Chilli powder-1sp

Powder the following:
15 cardamoms, 1 1/2sp cinnamon, and cloves-15
salt to taste

METHOD:

Soak the rice for 15 minutes.

Heat the vessel and pour the ghee.

Add the onions and fry to a light brown colour.

Then add the garlic and ginger paste and fry well until it is well blended.

Then add the tomatoes and green chillies and fry well.

Add 1sp turmeric powder and cook until the tomatoes are mashed nicely.

Add the greens and the curd.

Fry for a few minutes and then add all the powders and add the chicken with enough salt.

Cover with a lid and cook on a medium fire until the chicken pieces are well cooked and the gravy is thickened well.

n a separate vessel pour 10 ½ cups of water and bring to boil.

Then add the soaked rice and cook until it is half cooked.

Then add the required salt and again cook till all the water is absorbed. Put off the fire.

Add the chicken masala and the lemon juice and mix well without breaking the rice. Add some tbsp of ghee if you like.

Close the vessel and keep it in ‘DHUM’ in the gas oven at 160 degree C for 15 to 20 minutes.

Do not forget to take out once and mix well in between these 20 minutes.

Mutton Briyani can also be made like this.



MEEN KUZHAMBU [FISH KUZHAMBU]:



Ingredients:

Tamarind -a small orange size.

Chilli powder-2tbsp

Coriander powder-3 tbsp

Turmeric powder-1sp

Small onions- 1 or 1 1/2 cups [chopped nicely]

Tomatoes-1 cup [finely chopped]

Curry leaves-1 spring

Fenugreek seeds-1sp

Gingelly oil- 3tbsp to 5tbsp

Fish pieces-10 to 12

salt to taste

METHOD:

Pour the oil in a kadai and heat it.

Gingelly oil is more suitable for meen kuzhambu than any other oil because of its flavour.

Add the chopped onions and fry on a medium fire until they turn to a light brown colour.

Add the tomatoes, turmeric powder and curry leaves and fry well until the oil floats on the surface and the tomatoes are mashed well.

Powder the fenugreek seeds and add that to the tomatoes and fry for a few minutes. Add the tamarind extract, the dry powders and enough salt.

Let the kuzhambu simmer for 10 minutes.

After checking its consistency, add the fish pieces and allow the kuzhambu simmer for another 10 minutes on medium fire.

Before putting off the fire add 1tbsp gingelly oil and mix well.