Non-Vegetarian dishes by more members

hi friends

i used make this little different... either with mutton or chicken...

1 onion
1 tomato
3 green chilly
1 each (clove cinnamon cardamon)
1 spoon ginger garlic paste
250 gms ( chicken / mutton)
1 bunch methi leaves
1/2 cup coconut milk
(fresh coconut milk or 3-4 spoons coconut milk powder)

add 1 spoon oil , then clove, cinnamon, cardamon, onion, green chilly... once its cooked... add tomato & ginger garlic paste... then mutton/chicken... give pressure... when this cooked nicely add chopped methi leaves... dont let the color of the methi to change now add coconut milk... dont let it to boil simmer keep for 3-4 mins... done...

 

Sounds interesting vahee....an instant kurma kind of recipe....hope it will go well with parotta, roti stuffs..will try oneday and let u know.

 

Thanks cindhu... it goes with white rice also... try it..

 

Vahee nice recipe ..I was wondering does it taste lil sweet with the coconut milk ? I have never used coconut milk in kurmas but used it while making pulavs ?

 

Sabitha...

NO you wont have the sweet taste... if you love spicy food add more green chillies it will be very good... i normally use 7-8 green chillies... it will be yummy...

 

Yes sabitha as vahee said u will not get that mild sweet taste if u use more green chillies...in most of the Thai restaurants in US they serve chicken gravies only based on coconut milk, nothing were sweet if we go for (extra hot) option.

 

Hi vahee i tried ur recipe sterday with mushroom instead of chicken, it was really nice.no doubt mutton or chicken adds extra flavour to it.thanks yar.

 

HI cindhu...

that's nice to hear from you... good you liked it... our veg version is boiled and smashed potato...instead of mutton or chicken we do with potato...

i will try with mushroom and let you know...

 

Hi vahee,

true yar, most of the NV gravies can be substituted with potato...also try with cauliflower and (fresh)green peas combination, they add more flavour naturally. I gave this recipe to my friend she tried it with cauliflower and potato, along with fried bread pieces. fry squared bread pieces in little ghee (crispy) and add to the gravy once it starts to boil and cover tightly with a lid.The bread and ghee blends well.

 

HI cindhu...

i tried with cauliflower and peas but used to replace tomato with curd to maintain white color... (just for a change in color) else all gravy will be red color...

but fried bread pieces sounds delicious i'll try... thanks for sharing dear..