Non-Vegetarian dishes by more members

Discussion in 'NonVegetarian Kitchen' started by rehanak, Aug 20, 2005.

  1. maanasa

    maanasa Silver IL'ite

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    Re: fish pakora plzzzz

    Ingredients:
    <table align="right" border="0"><tbody><tr><td> </td> <td width="30"></td> </tr> </tbody></table> 4 white fish fillets (steamed and cut into pieces)
    2 eggs
    A large pinch of salt
    A pinch of red chili powder
    2 tbsp corn flour
    2 tbsp lemon juice
    1 tsp chopped coriander leaves
    Oil for deep-frying paoda

    Preparation:
    • Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
    • Heat oil in a kadhai or deep-frying pan.
    • Dip each fish piece into the batter and fry in batches till golden and crisp all over.
    • Serve the fish pakora hot with your favorite chutney or ketchup.
    hello here is one recipe,,try this..:2thumbsup:
     
  2. Karthiga

    Karthiga Bronze IL'ite

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    Chicken rasam

    CHICKEN RASAM :

    When you plan for a feast (non-veg), you can make this rasam as a starter.

    Ingredients:
    Chicken pieces - 1 cup ( chicken liver, wings, bones etc left over after you take for the main dish.)
    Tamarind - lemon size ( make a dilute paste with 1/2 ltr water)
    red chillies - 5
    cumin seeds - 1 tsp
    coriander leaves - a handful
    turmeric powder - a pinch
    salt - to taste

    for seasoning:
    mustard seeds - 1 tsp
    fenugreek - 1 tsp
    curry leaves

    Method:
    Boil the chicken pieces with a little salt and turmeric and keep aside.
    fry the chillies and cumin slightly without oil and grind it to a fine paste adding water. Mix the paste, tamarind water well with the cooked chicken and add salt to ur taste. Season mustard, fenugreek, curry leaves and add to it. Boil the contents for a while and serve the rasam hot with coriander garnish.

    regards
    karthiga.:wave
     
    Last edited: Jul 4, 2007
    1 person likes this.
  3. Cindhuja

    Cindhuja Gold IL'ite

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    Chicken Recipe

    Chicken Gravy:

    Chicken - 1 lb
    Onion - 1 no (medium size)
    Chilly powder - 1 tbsp
    Dhaniya powder - 2 tsps
    Pepper powder - 1 tsp
    Ginger,Garlic paste - 1 1/2 tsps
    Turmeric - 1/2 teaspoon
    Fennel - 1 teaspoon
    Cinnamon - 1 inch
    Cloves - 2
    Bay leaf - 1 no
    Curry leaf - 4 or 5
    Oil - 6 tsps
    Salt to taste

    Pour oil in a kadai, once it is hot add cloves, cinnamon, bay leaf, curry leaf and fennel. Fry lightly till fennel sputters. Then add onion. Let onion fry until golden brown, add ginger garlic paste and fry till raw smell goes. Add chicken and stir well for 2 mins. Add turmeric powder, chilly powder, pepper powder and dhaniya powder. Fry for few mins till raw smell of chilly powder goes off(approximately 5 mins). Add water so that the chicken gets immersed. Let it boil in high flame for 10 mins and reduce to medium heat for another 15 mins. Keep stirring occassionally. Once the oil floats on top and chicken is cooked, switch off. Garnish with coriander leaves and serve.

    Note:

    Can add more water to loosen the gravy, if u find the gravy to be very thick.It goes well with idli & dosa.
     
  4. Anandchitra

    Anandchitra IL Hall of Fame

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    Re: Chicken Recipe

    what kind of chicken should we use? thigh, breast etc??
     
  5. Anandchitra

    Anandchitra IL Hall of Fame

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    Karthiga
    For the anjappar pepper curry what chicken to use?boneless skinless ? also how long to cook in the pressure cooker? also should I wate rwhile cooking in the cooker>?
    sorry for silly questions
    anandchitra
     
  6. Eljaype

    Eljaype Bronze IL'ite

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    Dear AnandChitra,

    You need not pressure cook Chicken at all unless it is Country chicken.
    Broiler chicken need not be pressure cooked. What you get as boneless chicken in the shops is pre cleaned and skinned. You can cut into small pieces and cook as per the recipe.
    If you buy it from the butchers , then clean , remove the skin and then cut it into small pieces. Then you can follow the recipe as Karthiga has given.
    All the best
    Latha
     
    3 people like this.
  7. Karthiga

    Karthiga Bronze IL'ite

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    Hello anandchitra,
    Yes chitra,as latha said, you need not add any water with broiler chicken, unless you need a lot of gravy. this pepper curry is a thick gravy dish as we get in hotels, so water in the masala you grind is more enough. pls send me the fb abt the recipe.

    regards
    karthiga:wave
     
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  8. Cindhuja

    Cindhuja Gold IL'ite

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    Re: Chicken Recipe

    Chicken wings is the rite choice...other than boneless chicken u can try anything...
     
  9. Eljaype

    Eljaype Bronze IL'ite

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    Dear Karthiga,

    I tried your Anjappar Pepper Chicken. I didn't make it the gravy type, left out tomatoes and coconut. Added a little vinegar in the last stage, it came out very well.
    Because we add coconut to most of the dishes we make I leave it out for the non-veg dishes, I cook. That's all.
    But even without coconut it came out very nice and tasty. My husband loved it.
    Love
    Latha:wave
     
  10. manjumnair

    manjumnair Silver IL'ite

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    Meen Pollichathu

    (for 1/2 or 1 kg of fish):
    Onions (big) - 1 or 2 (slice it long)
    Green chilli - 2 (cut it into long pieces)
    Ginger - a piece (cut it into long pieces)
    Coconut - half (grated)
    Oil - 2 tablespoon
    Chilli powder - 1 or 1 and a 1/2 tablespoon
    Coriander powder - 2 tablespoon
    Turmeric powder - 1/4 teaspoon
    Curry leaves

    Grind the coconut with a bit of water, squeeze it and strain the milk, and keep that 'thala paal' separate; add a cup of water to the coconut again and squeeze and strain it again and collect that milk in a separate bowl; do the same once more.

    Put a flat, but quite deep pan on the stove, pour the oil and when the oil is hot, add the sliced onions, green chilli, ginger and curry leaves, and stir until it is light brown. Then add the turmeric powder, coriander powder, and chilli powder to it and stir for few seconds and then add the coconut milk (not 'thala paal'), and when it starts boiling, add the fish pieces, cover it and cook for few minutes in medium flame (make sure that it wont overflow), and then let the water evaporate until the gravy is quite thick; then add the 'thala paal' and take it off before it boils, so that it wont go watery again. Serve when hot.

    Note 1: You can use desicated coconut instead. Soak two cups of it in boiled water for half an hour and then use. I dont know if the taste will be different, but the fresh coconut that we get here also are not good, as it is imported from Fiji, Malaysia, Srilanka, etc. and so takes months to reach here in the ship.

    Note 2: Actually this curry is made by placing a banana leaf on the pan, and adding all the ingredients to it and cook it and serve, which has a real distinct, nice taste.
     

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