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Non-Vegetarian recipes by Mrs. Mano Saminathan

Discussion in 'NonVegetarian Kitchen' started by Mano Saminathan, Oct 28, 2005.

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  1. Mano Saminathan

    Mano Saminathan New IL'ite

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  2. Mano Saminathan

    Mano Saminathan New IL'ite

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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.

     
  3. malar

    malar Bronze IL'ite

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    Chicken recipes!

    Hello Mrs. Mano,

    I went through your recipe for White Mutton Kurma. But was just thinking of trying the same with Chicken, for my husband's favorite is chicken.

    Would this recipe turn out well with Chicken in place of Mutton?

    Also, when time permits can you share some varieties of Chicken recipes?

    Thanks in advance,

    Malar.
     
  4. Mano Saminathan

    Mano Saminathan New IL'ite

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    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.
     
  5. malar

    malar Bronze IL'ite

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    Thank you - the recipes are tempting!

    Hello Mrs. Mano,

    Appreciate you posting the chicken recipes. I'll try and let you know how it came out.

    You know what going through the recipes itself is very tempting!! I'm sure my husband is going to have a good treat.

    Thank you again.

    Bye,

    Malar
     
  6. Surya

    Surya Senior IL'ite

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    egg recipes please

    Dear Mrs. Mano,

    we are eggatarians, i.e. we dont take non-veg. but do take eggs. when u find time please post some egg recipes.

    thanks in advance.

    regards,
    Surya
     
  7. Mano Saminathan

    Mano Saminathan New IL'ite

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    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.
     
  8. Mano Saminathan

    Mano Saminathan New IL'ite

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    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.

     
  9. shivaani

    shivaani New IL'ite

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    More egg recipes - please

    Hello Mrs. Mano,

    We started including egg in our food habits recently. I would like to request for more egg recipes from you.

    Especially, I am looking for simple egg recipes that can be prepared just using the egg white avoiding the yolk (cholesterol conscious!)

    Thank you Mrs. Mano.
     
  10. sumi

    sumi New IL'ite

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    Hi Mano

    I am sumi. I want recepie for chicken 65 and chilli chicken.

    Thankyou

    sumi
     
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