Non-Vegetarian – Meal Haven

Kheema Avarakkai (Broad Beans and Minced meat)

Non-Vegetarian

A typical minced meat recipe made at home which is served with rice or chapathi.

Ingredients:

Minced meat – 750 gms

Broad beans – 250 gms

Red chillie powder – 1 1/2 tbsp

Corianderpowder – 1 tbsp

Turmeric powder – 1 tsp

Mint leaves – a handful

Coriander leaves – 1 sprig

Cinnamon – 1 inch piece

Cardamom – 2

Cloves – 2

Bay leaf – 1

Garam masala powder – 1/2 tsp

Ginger garlic paste – 2 tbsp

Onion – 1 large

Tomato – 2 small

Salt – to taste

Oil – 2 tbsp

Preparation

Wash and clean the beans by removing the strings from the side of each broad bean. Wash and drain the beans using a colander. Cut it into 1/2 inch long pieces and keep it aside.

Wash the minced meat/kheema and drain it using a colander.

Take a wide kadai or pan and heat it. Add the kheema/minced meat into it. Add the ginger garlic paste, red chillie powder, coriander powder, turmeric powder, salt and mix well. Add 1/4 cup of water, clse with a lid and let it cook. When the meat has cooked three fourth’s and is almost dry, add the chopped broad beans and saute it well. Close and let it cook again. You may sprinkle some water if it is too dry.

In another pan, heat oil. Add cinnamon, cloves, cardamom and saute. Then add the chopped onions and saute until it turns translucent. Next, add the chopped mint leaves and chopped tomato and saute until it becomes mushy. Add the minced meat and beans mixture into it and saute well adding garam masala powder. Close and let it cook for another 4 – 5 minutes on very low heat. Take it iff the flame and serve garnished with coriander leaves.

Tamilnadu Style Liver Masala

Non-Vegetarian

A lip smacking masala flavoured with Indian spices. It can be served with roti, naan , rice and dal.

Ingredients:

Goat/Lamb Liver pieces – 250 gms

Onion – 2 big (sliced)

Coriander leaves – 3 – 4 sprigs

Ginger and Garlic paste – 1 tbsp

Mint leaves – 3 sprigs

Grated coconut – 1/2 cup

Cinnamon – 1/2 inch piece

Cardamom -1

Cloves – 2

Saunf/Aniseed – 3/4 tsp

Red chillie powder – 2 tsps

Coriander powder – 3 tsps

Turmeric powder – 3/4 tsp

Water – 1 1/2 cups

Salt- to taste

Oil – 2 tbsp

Preparation:

Dry roast the cloves, cardamom, cinnamon and saunf and keep aside.

Grind the cloves, cardamom, cinnamon and saunf and keep it aside. Then, add the grated coconut and grind it to a fine paste.

Wash the chopped liver thoroughly and keep it aside.

In a pressure cooker, add the chopped liver, red chillie powder, coriander powder, turmeric powder, ginger garlic paste and salt. Add 1 1/2 cups of water and cook it . After the first whistle, lower the flame and cook it for about 15-20 minutes on medium-low flame or for about 4 to 5 whistles. Open and check if the liver has been cooked well.

Meanwhile, take a kadai or pan. Add oil and heat it. Add the sliced onions and saute until it turns slighty brown. Add the chopped coriander leaves and mint leaves and saute for another 2 -3 minutes. Now, add the cooked liver into the kadai/pan and saute well until the mixture is semi-dry and the water has been evaporated.

Add the ground coconut mixture to it and saute again for another 5 minutes.

Chicken Malai Tikka

Non-Vegetarian

Chicken malai tikka is prepared with a marinade of flavourful ingredients. Juicy and tender, this tikka is not very spicy, yet mild and irresistable.

Ingredients:

Chicken pieces – 900 gms

For marination :

Ginger garlic paste – 1 1/2 tbsp

Thick yogurt or Labneh – 1/2 cup

Thick cream – 4 tbsp

Corn flour – 2 tsp

Cheddar cheese grated – 4 tbsp

Green chillies crushed – 6

Coriander leaves – 2 tbsp chopped

Garam masala powder – 3/4 tsp

Black pepper powder – 3/4 tsp

Lemon juice – 2 tbsp

Oil – 2 tbsp

Salt – to taste

Preparation:

Clean and cut the chicken into small pieces. Pound the green chillies using a pestle and mortar or roughly with a knife. Soak wooden skewers for 1 hour in water.

In a bowl, add the ingredients for the marinade and add the chicken. Let it rest for atleast 6- 8 hours for a juicy and tender chicken. If you are short of time, rest for atleast 30 minutes.

Using wooden skewers, insert 5-6 chicken pieces in a skewer. Brush them with little oil.

Using air fryer

Preheat the airfryer for 5 minutes at 180 degree Celsius. Once it is done, place the skewers inside the air fryer basket. Do not over crowd the basket and keep the skewers in a singel layer. Air fry it for 15 minutes and then turn it and air fry again for another 15 minutes.

If baking:

Place the baking dish in a preheated oven for 25 minutes on 200 degree C. Turn to the other side and bake for another 25 minutes. Brsuh the chicken pieces with some oil before baking it.

Grilling on a pan:

You can grill it in a grilling pan on a stove top. Flip it to the other side, when it is cooked on one side.

Serve with coriander leaf chutney and any flat bread or lettuce wraps.

Chicken Tandoori

Non-Vegetarian

Tandoori chicken is usually prepared in the bell shaped tandoor clay oven, from where it gets its name. However, you can prepare it at home too without the clay oven; with a skillet or in an air fryer too…..

Ingredients:

Chicken Thighs – 5/Chicken – 1 kg

Oil – 1 tbsp

Coriander leaf chopped – 2 tbsp

Curry leaf chopped – 1 tbsp

Yogurt – 2 tbsp

Chillie powder – 1 tbsp

Coriander powder – 1 tbsp

Garam masala powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 tsp

Lemon – 1/2 of the lemon

Salt – as required

Preparation:

Clean and cut the chicken breasts. Make slits on the chicken pieces. In a bowl, whisk together yogurt, juice of 1/2 lemon, pepper powder, turneric powder, garam masala powder, coriander powder, chillie powder, chopped curry leaf, chopped coriander leaf, salt and one tbsp of oil.

Marinate the chicken in this spice mix aand marinate it overnight or for 6-8 hours. The yogurt mixture is the key to super flavourful and tender chicken. If you are short of time, you may keep it for 30 minutes but marinating it overnight makes it more tender and juicy.

If using an airfryer:

Place the chicken pieces in airfyer. Brush them with very little oil and fry it at 170 degrees for 40 minutes. After 20 minutes, using a tong, turn the chicken pieces and continue airfrying it.

If using a pan/skillet:

Heat a pan and place the chicken pieces in it. Add 1/4 cup water and on a low flame, cover and cook the chicken pieces for 10 minutes. After 10 minutes, turn the pieces and cook the other side for another 10 minutes until no water is left in the pan.

Heat a tava or another pan. Add 1 tsp of oil and place the cooked chicken pieces on it on a low flame until it turns brown in colour. Flip to the other side and cook it again on low flame until it is fully cooked and tender.

Sweet Corn Chicken/Vegetable Soup

Non-Vegetarian

A favourite among many and popular among children, this Chinese soup is simple to make and delicious.

Ingredients:

Boneless chicken breast or vegetables – 200 gms

Chicken stock/Water – 1 litre or 3 cups

Sesame oil – 1 tsp

Chopped ginger – 1/4 tsp

Chicken stock /Vegetable cube – 1

Canned creamed corn can – 1 (375 g)

Cornflour – 2 tbsp

2 egg whites

Soya sauce – 1 tsp (optional)

Vinegar – 1/2 tsp (optional)

White pepper (preferable) or black pepper powder – 1/2 tsp

Spring onions chopped – 2 stalks

Salt – to taste

Preparation:

Chop the chicken into fairly big pieces and keep it aside. Beat the white of the eggs in a bowl and keep.

If you are using vegetables, you can replace the chicken with carrots, beans, and peas.

Heat oil in a pan. When it becomes hot, add the finely chopped ginger, white pepper powder and little of the spring onions. Add the chopped chicken pieces and saute. Add 1 litre of the chicken stock or water and boil till the chicken becomes tender. Using a tong, take out the chicken and shred it into pieces. Lower the flame and add it back into the pan alongwith the cream style corn. Adjust the seasonings of pepper and salt.

Mix the cornflour with slightly warm water (1/4 cup) and add it to the soup, stiriing continously. Then, add the beaten egg white slowly stirring in the same direction. The egg whites will form thin white threads in the soup. You can add soya sauce and vinegar at this point, which is optional.

Put off the flame. Garnish with spring onions and serve.

Stuffed Peppers

Non-Vegetarian

The flavour of the coloured bell peppers is subtle enough to pair it with meat or any veggie filling. I have stuffed it with minced meat but you may also stuff it with mashed potatoes or any flavoured rice and meat or veggies.

You can also serve the leftover minced meat with roti/chapathi or add it to pasta or use it as a filling for samosas.

Ingredients:

Cooking oil – 2 tbsp

Onion – 3 big

Tomato – 2 medium

Store bought tomato paste – 1 tbsp (skip if you do not have)

Mint leaves – 2 sprigs

Coriander leaves – 2 sprigs

Ground mutton – 1 kg

Ginger garlic paste – 4 tsp

Bay leaf – 2

Cardamom – 2

Cinnamon stick – 2 ( 1/2 inch piece)

Turmeric powder – 1 tsp

Chillie powder – 1.5 tsp

Coriander powder – 1 tsp

Potato – 1 diced

Green Peas (frozen or fresh) – 1 cup

Water – 1/4 cup

Salt to taste

Garam masala powder – 1/4 tsp

For the stuffing

Coloured Peppers – 6 (red, yellow or orange)

Oil – 1 tbsp

Mozarella Cheese – 2-3 tbsp

Preparation:

Wash the kheema. Add 1/2 tsp turmeric powder and 1/4 tsp salt and keep aside.

In a pan, heat oil. Once the oil is hot, add all the whole spices- bay leaves, cardamom pods, and cinnamon sticks. Once the spices have released their aromas, add the sliced onions and saute well. When the onions have turned slightly brown in colour, add the ginger garlic paste and saute for 3 – 4 minutes until the raw smell dissappears.

Then, add the chopped tomatoes, coriander leaves (reserve a little for garnish) and mint leaves and saute again till the tomatoes become pulpy. Add the store bought tomato paste and . turmeric powder, chillie powder and coriander powder. Saute well for 3 – 4 minutes and add the diced potatoes and peas. Saute again and add the minced meat and saute for 5 minutes. Add 1/4 cup water and let it cook for a good 8-10 minutes on low flame. Add garam masala powder and put off the fire. Garnish with coriander eaves.

To assemble the bell peppers/capsicum

Cut the top portion of the bell peppers and scoop out the seeds from inside the peppers. Fill the peppers with the meat mixture and top each with a sprinkle of Mozarella cheese. Brush the bell peppers with little oil and cover with foil and bake at 160 degree C for 20 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 5-10 minutes.

Chicken Schezwan

Non-Vegetarian

A perfect blend of chicken and bell peppers with sweet, savoury and spicy sauces. You can also substitute the chicken with cottage cheese (paneer) or cauliflower and the bell peppers with broccoli.

Ingredients:

For Marinade:

Boneless chicken – 500 gms

Egg – 1

Pepper powder – 1/2 tsp

Corn starch – 1/4 cup

Soya Sauce – 1 tsp

Salt – as required

For Stir Fry

Oil – 3 tbsp

Red or Green or Orange Bell Pepper – 1 (cut into big squares)

Dried Red Chillie – 1 long

Garlic chopped fine – 5 to 6 cloves

Ginger chopped fine – 3/4 inch piece

Green chillie chopped fine – 1

Red Chillie paste – 2 tsp or as per your taste

Spring Onion – 2 sprigs for garnish

Sesame seeds – (for granish) -optional

For Sauce

Soy sauce – 1 1/2 tbsp

Tomato ketchup – 3 tbsp

Tomato paste store bought – 2 tsp

Hoisin sauce – 1/2 tsp (optional)

Ground Schezwan Pepper Corn or Ordinary black Pepper powder – 1/2 tsp

Rice wine Vinegar – 1 tsp

Sugar – 1/2 tsp

For the paste

Long Red chillies – 5

Medium Hot Water – 2 tbsp

To make the red chillie paste, soak the red chillies in water for 30 minutes and drain. Blend them in a mixie jar to a smooth paste. Keep aside.

Make a sauce of all the ingredients and keep it aside in a bowl.

Preparation:

Clean and wash the boneless chicken. Cut it into small cubes and keep it aside. beat an egg and add it to the chicken alongwith the corn flour and pepper powder. Deep fry the chicken in batches and keep it aside.

In a pan, add oil and heat it. Add the finely cut green chillies, finely cut ginger and garlic and saute on high flame for 2 minutes. Into it, add the long red chillie and bell peppers and saute for a minute and then, add the sauce and saute it again on high flame for 2 minutes. Add half of the red chillie paste (can store the other half of the paste in fridge for 3 – 4 days) and saute well for a minute until the raw smell goes off. Next, add the fried chicken pieces into it and mix well to coat the chicken pieces. Stir it again for 2 – 3 minutes. Switch off the flame and add chopped spring onions and sesame seeds.

Serve hot with fried rice.

Coriander Mint Chicken/South Indian Kozhi Kothamalli

Non-Vegetarian

A curry which is prepared using a range of aromatic spices and herbs. The fresh blend of mint and coriander leaves adds a special flaour to this dish. This is one of the dishes which is prepared at home often for dinners, to accompany rotis.

Ingredients:

Chicken – 800 gms

Green chillies – 4

Onion – 2 medium

Ginger garlic paste – 1 1/2 tbsp

Tomato – 1 big

Curds/Yogurt – 1/2 cup

Mint leaves – little less than 1/4 cup chopped

Coriander leaves – 1/4 cup chopped

Turmeric powder – 1/2 tsp

Saunf/Aniseed – 1 tsp

Cardamom – 2 small or 1 badi elaichi (1 big)

Cloves – 2

Cinnamon – 1/2 inch piece

Water – 1/4 cup

Salt to taste

Oil – 2 tbsp

Preparation:

Wash and clean the chicken. Marinate it with yogurt and keep it aside for 30 minutes. Chop onions finely and also chop the tomatoes.

In a pan, heat 1/2 tsp oil. Add 1/2 tsp saunf/aniseed and the green chillies cut into pieces. Saute it well and add 1/2 of the mint leaves and coriander leaves to the green chillies and spices. Saute it just once for 1/2 minute and take it out. Grind all of it in a mixie to a fine paste with 1 tbsp of water.

In the same pan, heat 1 1/2 tbsp oil. When it becomes hot, add 1/2 tsp saunf, elaichi/cardamom, cinnamon, cloves and add the finely cut onions. Saute it well till it turns pink in colour. Then, add the ginger-garlic paste and saute until the raw smell of the paste disappears. Once done, add the tomatoes and turmeric powder. Saute until it becomes mushy.

Add the marinated chicken and the ground paste and saute well for 5 minutes. Then, add 1/4 cup of water and close with a lid. Adjust the seasoning and cook until the chicken is soft.

Serve it with chappathis or rice.

Pepper Prawns

Non-Vegetarian

A simple prawns masala with pepper which can be served with rice, rotis and dal.

Ingredients:

Prawns (shelled and deveined) – 500 gms

Turmeric powder – 1 tsp

Pepper powder – 3 tsp

Onion – 2 big chopped fine

Ginger – 1/2 inch piece (finely chopped)

Coriander powder – 1 tsp

Garlic – 10 cloves – (finely chopped)

Curry leaves – 4 sprigs (finely cut)

Juice of 1/2 lime

Salt to taste

Preparation:

Marinate the cleaned prawns in little salt and 1/2 tsp turmeric powder for about 15 to 20 minutes.

Heat a pan and add oil. Then, add chopped garlic and ginger and saute well. When it is sauteed well, add the finely chopped onions and saute again till it becomes slightly brown in colour. Then, add the chopped curry leaves, coriander powder, pepper powder, 1/2 tsp turmeric powder and saute well. You may add 2 tbsp of water and saute until the raw smell goes off.

Next, add the prawns and saute well. Cover and cook for just about 3 to 4 minutes or else they may turn rubbery if it is cooked for a long time. Add the lime juice and put off the flame.

Serve hot with rice or chappathis.

Tamilnadu Style Mutton Drumstick Curry/Mutton Murungakkai Kuzhambu

Non-Vegetarian

A typical tamil style mutton curry which is cooked using drumsticks and potatoes. You can serve it with chapathi, dosas or rice.

Ingredients:

Mutton – 1/2 kg

Ginger-garlic paste – 1 1/4 tbsp

Red chillie powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Cinnamon – 1/2 inch piece

Cloves – 2

Onion – 2 medium

Coriander leaves – 2 tbsp (chopped)

Drumstick – 1

Potato – 1 small

Coconut shredded or cut into pieces – 1/2 cup

Poppy seeds/Khus-khus – 1 1/2 tsp

Tomato – 2 medium

Thick tamarind pulp – 1/2 tsp

Salt – to taste

Preparation:

Wash the mutton and keep it aside, adding some salt and turmeric to it. Grind the coconut in a mixer alongwith poppy seeds to a fine paste. You may add 2 tbsp of water to make it into a smooth paste. Dice the potato and chop the onions , tomatoes and drumstick.

This is a one pot dish and you can prepare this curry in a pressure cooker. Heat a cooker and add oil. Add the cinnamon, cloves and the chopped onions. Saute for 5 minutes until the onions turn pinkish in colour. Then, add the ginger-garlic paste and saute until the raw smell disappears. Next, in goes the tomatoes and the red chillie powder, coriander powder and saute for another 3 to 4 minutes. When they are sauteed well, add the washed mutton, salt, tamarind pulp and 1 tbsp of coriander leaves and saute once again for 3 to 4 minutes. You need to add 2 1/2 cups of water to it and enough salt. Close the cooker with the whistle on. After the first whistle, reduce the flame to low and cook for a further 4 to 5 whistles or on slow flame for aout 15-20 minutes, depending on the tenderness of the meat.

After 20 minutes, when the pressure cooker has cooled down, open it and add the drumstick, potatoes and the ground coconut. Close the cooker again and cook it until you hear the first whistle or for 4-5 minutes. Take it off the stove immediately.

Garnish it with coriander leaves and serve with rotis or rice.