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Delicious Non-veg - Very Ethnic!!!

Discussion in 'Recipe Central' started by teddy12321, Mar 5, 2010.

  1. teddy12321

    teddy12321 New IL'ite

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    Hi Dearies,
    Try this and it tasted excellent for me.. :biglaugh
    my new try

    Ingredients:

    Shrimps 1/4 kilo
    Ridge gourd 1 large chopped finely
    Green chilies 3 chopped
    Onion chopped 1 cup
    Ginger 1" grated
    Garlic 2 minced
    Tomato 1 optional
    Salt
    Turmeric 1/4 spoon
    Chili powder 1 spoon
    Mustard seeds 1/2 spoon
    Cumin seeds 1 spoon
    Asafoetida 1 pinch(optional)
    Curry leaves few
    Sesame oil few spoons.

    Method:

    In a wide wok, heat oil. Add the spices and wait till they pop.

    Followed by chilies, ginger, garlic, onion and tomato. Fry real good, add shrimps and fry briefly.

    Add the chopped vegetables, salt, turmeric and chili powders. Cover and cook over low-medium heat...till they are done and tender.

    Remove from heat and serve to go with your steamed rice or rotis. It can be treated a side dish as well.

    Photo deleted because it has the name of a site.
     
    Last edited by a moderator: Mar 11, 2010
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  2. teddy12321

    teddy12321 New IL'ite

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    :wowChicken Peper Leg!!!

    Ingredients:

    Chicken 2-4 pieces
    Salt
    Turmeric 1/4 spoon
    Garlic 2-4 cloves minced
    Ginger 1" grated
    Pepper powder to taste
    Curry leaves few
    Mustard seeds 1/4 spoon
    Cumin 1/4 spoon
    Sesame oil few spoons.

    Method:

    Cut and clean the chicken pieces, retain its skin and never de-bone...meat done with its own fat on and bone-in is easy to cook plus delicious:)

    Heat oil, in a wok. Add the spices, wait till they pop and splutter.

    Add meat, salt and turmeric. Cover and cook over low heat...minimum possible.

    Keep turning the pieces in between, often. Ensure thorough cooking.

    Once you are pleased with its aroma and in-depth cooking...add pepper powder and remove from heat.
     
    Last edited by a moderator: Mar 11, 2010
  3. teddy12321

    teddy12321 New IL'ite

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    Delicious Non veg.. check it out...

    BUTTER CHICKEN!!!!!

    INGREDIENTS:
    Chicken 800gm
    Lime Juice 1tbsp
    Redchilli pwd 1tsp
    butter 2tbsp, salt
    For marination:
    Yougart 1cup
    garlic paste 1/2tsp
    garam masala 1/2tsp
    red chilli pwd 1tsp
    ginger paste 2tbsp
    lime juice 2tbsp
    For Makhni Gravy:
    Butter 50gm
    giner paste 1tbsp
    green chillies 4-5
    red chilli pwd 1tbsp
    salt, Kasuri methi 1/2 tsp
    garam masala 1 1/2tbsp
    garlic paste 1tbsp
    tomato puree 400gms





    <TABLE border=0 cellSpacing=0 cellPadding=0 width="90%" align=center><TD vAlign=top>METHOD
    Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot. ​









    <TD height=20>​
    honey 2tbsp
    cream 1 cup

    METHOD
    Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.
     
    Last edited by a moderator: Mar 11, 2010
  4. teddy12321

    teddy12321 New IL'ite

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    Prawns Masala!!! Very Spicy n Tasty!!!

    Ingredients:

    Shrimps 25
    Green chilies 3 fienly chopped
    Purple Onions 2 large finely chopped
    Garlic 1 whole head - finely chopped
    Country tomatoes 3 fienly chopped
    Salt
    Turmeric powder 1/2 spoon
    Chili powder 1 spoon
    Mustard seeds 1/2 spoon
    Cumin seeds 1 spoon
    Asafoetida 1/4 spoon
    Chana dal 1 spoon
    Urad dal 1 spoon
    Fenugreek seeds 1/4 spoon
    Black pepper 4-6 numbers
    Curry leaves few
    Sesame oil 1/4 cup.

    Method:

    In a irok wok, heat oil. Add mustard, cumin, asafoetida, chana-urad dal, Fenugreek seeds, peppers and curry leaves. Let it pop and crackle.

    Now add chilies and allow it to crackle. Then add garlic...fry till they are fragrant.

    Add onions and fry real good too. Now actually add your salt, turmeric and chili powders. Fry for few more minutes.

    Add toamtoes and fry til they turn pulpy. Stir-in shrimps. Fry real good. COver and cook for 6-8 minutes. Cooking too long can make your shrimps go rubbery. So remove from heat, when they are done
     
    Last edited: Mar 12, 2010
  5. teddy12321

    teddy12321 New IL'ite

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    Tengapal Mutton Biriyani....

    Ingredients:

    Short grain rice 2 cups
    Goat's meat 1/2 kilo
    Coconut 1 large
    Green chilies 6-9 slitted
    Garlic 1 whole head, peeled
    Onion 1 large sliced
    Salt
    Mint leaves 1 fistful
    Fennel seeds 2 spoons
    Bay leaves 3 crushed
    Ghee 1 cup.

    Method:

    Cook meat till tender...with limited salt in it. Set aside, retain the meat cooked water.

    Shell the coconut and make a thick extract (milk) from it. Maybe make sure...if you're using 2 cups of rice, 4 cups of thick milk will be appropriate.

    In a wide vessel, heat ghee. Add fennel seeds, bay leaves and chilies. Wait till the chilies crackle up.

    Then add sliced onions and fry till fragrant. Followed by garlic and mint.

    Now stir-in, cooked meat. Cook over high heat. Once the water is reduced and oil shows up on sides.

    Add rice and fry for 2 minutes. Then add 4 cups of thick coconut milk to it. Cover and cook over sim heat
     
  6. lyra

    lyra Silver IL'ite

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    :cheers
    Hi, thanx a lot dear. all the recipes are selective and sounds delicious. they're a treat. will try them soon
     

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