Hello all! I would like to welcome all. Was planning to write these recipes for long time but lag of time it was long time pending.Starting with some of my family favourite recipes Here on i would try to write when ever i cook some non veg. If even one found it useful i will feel happy. Feel free to ask any doubts and any recipe you need. Shark scramble curry or sura puttu Shark - ½ kg Oil - 2 tbsp Onion - 2 or 3 big ones Gralic - 10 to 15 pods Ginger - 1 piece Green chillies - 3 or 4 Turmeric pwd - ¼ tsp Chilli pdr -1 tsp Garam masala - ½ tsp Freshly chopped curry leaves, coriander leaves Salt to taste Boil water and cook the shark pieces by adding turmeric pdr aprox 10 to 12 mins Allow to cool and peel off the skin. Scramble the cooked flesh and keep aside. Heat oil in a fry pan.Add chopped onion, curry leaves and fry till golden brown. Add chopped garlic and ginger and sauté for a minute in low flame. Add green chillies slit lengthwise and stir. Now add the mashed fish flakes, salt, turmeric pdr, chilli pdr and stir gently. Keep turning over frequently approximately for 5 mins. Fry until the puttu turns golden brown. Add freshly chopped coriander leaves and stir well and serve with boiled rice and ghee. Fish curry Fish ¼ kg Tamarind 1 lemon size Chilli pdr 1 /2 tb spoon Coriander pdr 1 1/2 tb spoon Turemric pdr ½ tsp Salt to taste Gingely oil preferable 2 tb spoon To grind coarsely Curry leaves Pepper 4 to 6 Onion 1 chopped Garlic 4 pods Tomato 2 To temper. Mustard seed ½ tsp Fenugreek seeds ¼ tsp Jeera ½ tsp Soak tamarind in ½ cup water and extract the pulp Grind coarsely onion, curry leaves, pepper, garlic In a pan add and heat oil temper with mustard, fenugreek seeds and jeera, Add the coarsely grinded paste sauté well until it turns golden brown, Mash the tomatoes and add and sauté well Add the tamarind pulp, chilli pdr, coriander pdr, turmeric pdr, salt and mix well and allow it to boil for few mins. Later add the cut and cleaned fish to the gravy and allow it to cook. When the fish starts floating on the top it’s cooked. Switch off and add few more curryleaves allow it rest for atleast ½ hr before serving for better taste. Chilli chicken Boneless Chicken ½ kg Ginger Garlic Chilli Paste 2 tsp Soy Sauce 1/2 tsp Salt 1/4 tsp Pepper Powder 1/4 tsp Corn Flour 3 tbsp Maida 3 tbsp Tomato sauce 1 tbsp Soy Sauce 1 tsp Oil 1 tbsp Dry Red Chilli 2 no. (broken) Red chilli powder 1/2 tsp (optional) Onion 1 Capsicum 1 Spring Onion green Take the chicken pieces in a large bowl, add lemon juice, gingen garlic paste, pepper pdr ,salt and marinate for ½ hr. Add Maida and cornflour add little water and mix well until chicken is fully coated. Heat oil in a pan and Fry chicken pieces and keep aside. In another pan add 1 tbsp of oil, add dry red chilli, ginger garlic paste, onions, capsicum, green chillies and sauté well. Add chilli pdr, soya sauce, tomato sauce and sauté, transfer the fried chicken into this sauce and add required salt and toss . Sprinkle spring onions and garnish and serve. Simple Mutton gravy without coconut Mutton ½ kg Onion 2 Tomato 1 Green chillies 2 Ginger garlic paste 1 tb spoon Cinnamon, cloves , Cardamom each 2 pieces jeera, fennel ½ spoon red chilli pdr 1/2 tb spoon coriander pdr 1 tb spoon turmeric pdr ¼ spoon oil 1 tb spoon salt curry leaves, coriander leaves Wash and transfer the mutton to cooker and add turmeric a pinch and ginger garlic paste ½ spoon and cook until done. Heat ½ spoon of oil temper with jeera, cinnamon, fennel, cloves and add onions , green chilles, curry leaves and suate well Add tomatoes and sauté well switch off, let it cool and later grind into smooth paste In the same add ½ spoon oil and add the ground paste and fry, add ginger garlic paste Now add the cooked mutton, add chilli pdr, coriander pdr, turmeric pdr, salt and add ½ cup of water and allow it to boil. Garnish with coriander leaves. Best Served with steamed rice or dosa. Mutton varutha curry or mutton roast Mutton – 500g (cut into medium pieces) Onion – 2 big Fennel seeds – ½ tsp Green Chilli – 2 Ginger garlic paste – 3 tsp Red chilli powder – 1 tsp Turmeric powder – ½ tsp Coriander powder – 3 tsp Garam masala – 1 ½ tsp Curry leaves – few Oil Salt To Marinate Red chilli powder – 1 tsp Turmeric powder – ½ tsp Coriander powder – 2 tsp Pepper powder – 1 tsp Lemon juice – 1 tsp Wash the mutton, Mix all the ingredients to it and marinate. Add little water into it and make it to a paste, allow to marinate for atleast an hour Pressure cook it mutton is cooked. Heat oil in a pan and add sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns brown in colour Add ginger garlic paste, green chilli and cook for 2-3 min. Add red chilli, turmeric, coriander powder, garam masala and cook for 2-3 min.(Sprinkle little water if it’s becoming dry) Add cooked mutton (all contents of cooker) and mix well. Cook in medium flame by stirring in between till mutton is dry and becomes dark brown in colour. Serve hot.
Mutton pepper fry Mutton ½ kg Shallots finely chopped1 cup Chilli pdr ½ tsp Oil 1 tb spoon Ginger garlic paste 1 tb spoon To dry roast and make fine powder Pepper 1 spoon Fennel ½ spoon Cloves 2 Cinnamon 1 piece Jeera ½ spoon Wash and pressure cook mutton with a pinch of turmeric and ginger ,garlic paste In a pan heat oil and sauté finely chopped shallots, ginger garlic paste, curry leaves and sautee Transfer the cooked mutton , add ½ tsp chilli pdr if u don’t prefer more spicy then can avoid it and grounded pdr and fry well until it becomes dry . Garnish with coriander leaves and serve. Simple Mutton briyani Basmati Rice 2 cups Onion 2 medium (sliced) Tomato 2 medium ( chopped) Ginger Garlic Paste 1 tbsp Green chilli 4 no.s(slit open) Mint leaves 1 bunch (finely chopped) Cilantro/Coriander leaves 1/4 cup (finely chopped) Chilli powder 1/2 tsp or 1 tsp Salt to taste For Marination Mutton 1/2 kg(cut into small pieces) Yogurt 1-2 tbsp Ginger Garlic paste 1-2 tsp Turmeric powder 1/4 tsp Chilli pdr 1 spoon To Temper Oil 2-3 tbsp Fennel seeds 1/4 tsp Clove 5 no.s Cinnamon 2" stick Cardamom 4 no.s Bay leaf 1 big Heat oil in a pressure cooker, temper with fennel, cloves, cinnamon, cardamom, bayleaf one by one then add onion,Then add ginger garlic paste and saute Add mint leaves & cilantro sprinkle little salt and saute for 1-2 minutes. After that add green chilli & chopped tomato and saute till tomato turns soft Now add the marinated mutton and saute for 5-6 minutes. Then add 1 cup water and enough salt stir well and pressure cook. Allow until 4 to 5 whistles and cool it down and later add 1 ½ cups of water or depending on the rice quality to absorb water. Allow to boil Once it starts boiling add soaked & drained rice and cook till rice done . Garnish with coriander and serve.
Manju, You are tempting me with your dishes.. Not fair.. I am just drooling... Will try them one by one...
What a visual treat Manju.. All recipes liked by my DH and DS. Will try for sure especially chilli chicken.. Pls share chicken 65 recipe also.
Sure try one by one and let me how it came out. Try it out sometime sir or send the recipes to your wifey to try and serve you. Sure CB try it out soon and amaze your family members. Sure Sharmila Try it out when you re free. Long Back captured photos and saved it and was thinking to post these but time never permitted. Thanks Nimmi. Try it out chilli chicken is all time favourite for my family too. Chicken 65 i make many a times but didnt have the photos i will make it this week and post it.