Non-Vegetarian – Page 2

Butter Chicken (Murgh Makhani)

A popular dish from the Indian sub-continent, butter chicken is prepared using spiced tomato, butter and cream sauce. You may adjust the amount of butter and cream used as per your taste as most restaurants add in copius amounts of butter to this gravy. You may also substitute some of the butter with oil in this recipe (half and half).

Serve it with jeera rice or tandoori naan or rotis.

Ingredients:

For marinade:

Chicken (boneless) cut into cubes – 750 gms

Curds – 3/4 cup

Kashmiri Chillie powder – 1 tsp

Lime juice – 2 tsp

Red colouring (optional though I have not used it)

Salt to taste

For Gravy:

Onions Chopped Fine – 2 medium

Ginger Garlic paste – 2 tsps

Tomatoes blanched and ground – 2 large

Store bought tomato paste – 1 tsp

Cumin powder /Jeera powder – 1 tsp

Cashew nut paste/Badam (Almond) Paste – 2 tbsp

Sugar – 1/2 tsp

Cream – 2 tbsp

Dried Kasuri Methi leaves – 1tsp

Red chillie powder – 1 1/2 tsp

Butter – 2 tbsp

Salt to taste

Preparation:

In a bowl, mix all the ingredients for marinade together and keep it overnight (preferable) or for 1 – 2 hrs. The chicken is usually cooked in a tandoor or charcoal grilled and added to the gravy. Or you could brush the sides of a micro oven proof dish and place the marinated chicken in it. Grill on high for 3 minutes and take it out. Reserve the left out marinade juices for later use and do not discard it.

If you do not have an oven, you may add some oil in a pan and pour the chicken and marinade in it. Cook it in low flame for 5 minutes and keep it aside.

Make a paste of blanched tomatoes and keep it aside.

In another pan, heat the butter. When it becomes hot, add the chopped onions and saute till it turns translucent. Then, add the ginger-garlic paste and saute until the raw smell disappears followed by blanched tomato paste, store bought tomato paste, cumin powder, chillie powder, turmeric powderand the left over marinade. Saute it well for 3 – 4 minutes and add the lime juice. Next, add the chicken and cashewnut or almond paste and 1/2 cup of water and let it boil for 3 – 4 minutes. Cover and cook it well. Lastly, add sugar, kasuri methi leaves and cream (optional).

Garnish it with coriander leaves and serve with a little butter on top alongwith parathas, naan, rotis…

Tamilnadu Style Prawn Masala

Non-Vegetarian

A favourite sea food dish when accompanied by curd rice or rasam rice is pure bliss….It can also be served with rotis or chapathis. Some people add a pinch of garam masala powder at the end but I prefer to skip it.

Ingredients:

Deshelled and Deveined Prawns – 1/2 kg

Onions – 2 big

Potato – 1 big (optional)

Tomatoes – 2 medium

Ginger garlic paste – 1 tbsp

Curry leaves – 2 sprigs

Red chillie powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Chopped Coriander leaves – 1 tbsp

Oil – 1 tbsp

Salt to taste

Water – 1/4 cup + 2 tbsp

Preparation:

Finely chop onions, dice the potatoes and tomatoes. Keep it aside. Marinate the prawns with 1/4 tsp turmeric and a little salt and keep it aside for 10 – 15 minutes.

Heat a pan. Add oil. Add the finely chopped onions and saute till it becomes translucent. Then, add the ginger garlic paste and saute for 4 minutes until the raw smell disappears. Next, add the curry leaves and the chopped tomato and saute till it becmes mushy. Add the chillie powder, coriander powder and turmeric powder and saute it well, adding 2-3 tbsp of water in between. Add the potatoes, salt and saute it for a good 7 -8 minutes on low flame. When it is 3/4th cooked and all the water has been absorbed, add 1 tbsp of coriander leaves, followed by the prawns. You may add 1/4 cup of water and stir well. Keep it covered on a low flame until the prawns are cooked. This may take only about 5 -6 minutes. If the prawns are cooked for a long time, it will turn rubbery.

Remove from fire and garnish it with coriander leaves.

Lamb Kofta Kebab

Non-Vegetarian

Kofta Kebabs are skewers of ground lamb mixed with parsley, onions, garlic and Middle Eastern spices like sumac. Sumac is a red coloured tangy spice powder with a sour acidic flavour made from the ground berries of the sumac flower. Kebabs have its origins in Persia but is popular all over the world.

Ingredients:

Minced Mutton/Lamb – 500 gms

Onion – 1 medium chopped finely

Garlic cloves- 3

Turmeric powder – 1/2 tsp

Chopped Parsley – 3 – 4 tbsp

Sumac powder – 1/2 tsp (optionally, use a few drops of lemon juice )

Coriander powder – 1 1/2 tsp

Cumin powder – 1 tsp

Red chillie flakes – 1 tsp

Bread slice – 1 or 2

Salt to taste

Bamboo Stick Skewers – 8- 10

Preparation:

If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire.

Wash and clean the minced meat. In a mixing bowl, add the turmeric powder, cumin powder, coriander powder, finely chopped onions, finely chopped parsley and garlic, chillie flakes and salt. Mix it well.

Some of them add the minced meat in a food processor and run it once to get a finer texture. But I prefer to skip that step if the minced meat is finely chopped.

Dip the slice of bread in a bowl of water. Take it out and squeeze out the water immediately. Add the bread pieces to the minced meat mixture and mix until well combined.

Keep the mixture in fridge for 30 minutes to 1 hour. After an hour, take it out. Take a fistful portion of the meat mixture and mould it on a wooden skewer. Repeat the process for all the other skewers. Thekofta kebab should be around 1 inch thick. Lay them on a plate lined with parchment paper.

In a pan, pour 2 tbsps of oil. When it is hot, place the skewers on the pan and on a low flame, shallow fry it. When it is golden, flip it to the other side. Make sure all the sides are evenly golden and cooked. After 5-7 minutes, remove from fire and arrange on a platter.

You can also grill the kebabs. Place the kebabs on a lightly oiled heated gas grill. Grill over medium high heat for 4 minutes on one side, turn over and grill for another 4 minutes on the other side.

Serve with kuboos or pita bread alongwith tahini, moutabel or hummus.

Eral Cheppankizhangu (Prawns and Colocasia ) Curry

Non-Vegetarian

Ingredients:

Colocasia/Seppankizhangu – 5 – 6 pieces

Deveined Prawns – 250 gms

Red Chillie powder – 2 tsp

Turmeric powder – 3/4 tsp

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Jeera/Cumin seed powder – 1/2 tsp

Tamarind – a small ball

Coriander leaves – 2 stalks

Oil – as required

Salt – as required

For seasoning:

If you have vadagam , you may use it for seasoning or

Mustard Seeds – 1 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 1 stalk

To grind

Tomato – 1 medium

Onion – 1 medium

Curry leaves – 3 or 4

Ginger – 1/2 inch piece

Garlic – 3 cloves

Grated Coconut – 1 tbsp

Saunf – 1/4 tsp

Preparation:

In a bowl, soak the tamarind with 1/4 cup warm water and squeeze it well.

Wash the colocasia well. Take off the skin and cut each one into 2 to 3 pieces and boil it separately in water. Cook until done and discard the water.

Grind the items under ‘to grind’ to a fine paste in a mixie.

Heat oil in a pan. Add the items mentioned under ‘seasoing’ . then, add the ground paste to it and saute it well for about 5 minutes. Now add the boiled colocasia and saute well. Add the coriander powder, pepper powder, chillie powder, cumin powder, turmeric powder and stir it until the raw smell goes off. Squeeze out the tamarind and add the tamarind extract to it alongwith 2 cups of water. Boil it well on low flame for about 10 minutes and then add the prawns.

Close and let the prawns cook for about 3 – 4 minutes on low flame. Do not cook the prawns too long as it may turn rubbery. Adjust the salt and take it off the fire.

Garnish it with coriander leaves before serving. This curry goes well with rice and dosas.

Kottayam Fish Curry

Non-Vegetarian

A mouthwatering fish curry of Kerala, a speciality of the Kottayam district which is served usually with rice or boiled tapoica. The fish pieces are cooked with kokum ( a souring agent like tamarind) giving it a unique smoky taste.

Ingredients:

Fish – 1/2 kg

Ginger – 2 tbsp, thinly sliced or chopped

Garlic – 2 tbsp, chopped

Shallots – 5-6, thinly sliced

Onion – 1 chopped

Green chilly – 1, slit

Kudam puli (kokum)– 3-4 pieces

Curry leaves – 2 – 3 sprigs

Chilly powder – 2 – 2.5 tbsp (Adjust according to your spice tolerance. Use Kashmiri chilly powder to make it less spicy.)

Coriander powder – 2 – 3 tsp

Fenugreek powder – 1/4 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Coconut oil – 2.5 tbsp or as required

Salt – To taste

Hot water – 1.5 cups or as needed

Preparation:

Wash and soak the kudam puli for 15 minutes in 1/4 cup of warm water.

Heat 2 – 2.5 tbsp coconut oil in a pan/claypot. When hot, add the mustard seeds. When it starts to crackle, add the ginger, garlic, pearl onions, green chilly, curry leaves and saute until they turn golden. Reduce the heat and add the chili-coriander-fenugreek-turmeric powders. Saute for a minute (take care not to burn it) and when the oil starts appearing on the surface, add about 1.5 – 2 cups hot water, salt and the kudam puli pieces. Boil it for a good 4-5 minutes until the raw smell disappears and check for salt. Now, add the fish pieces. (If the gravy is not sour enough, add some more water in which the kudampuli pieces were soaked.)

After adding the fish pieces, swirl the clay pot/pan to mix everything well. Bring to a boil and cover with a lid. Cook at medium-low flame. Remember to rotate the pot/ pan every 6-8 mts. It generally takes less than 20 mts to cook the fish.

Cook until the fish gets done and the gravy is medium-thick. Check the gravy, if it tastes sour, remove one or two pieces of kudam puli. Switch off the flame. Add some curry leaves and 2 tsp of coconut oil on top. Serve with hot rice or boiled tapoica. The curry tastes best after a day.

Mutton Dak Garh

Non-Vegetarian

A fragrant and slightly spicy North Bengali style of mutton curry. The recipe originated during the colonial times in India where the chefs of the tourist lodges where all travelling British familes stayed, prepared the Mutton Dak Bungalow curry. The tourist lodges were called ‘Dak Bungalows’ and hence the name. It is usually prepared in mustard oil but I have replaced it with sunflower oil.

Ingredients:

Goat/Lamb meat – 500 gms

For marinade

Yogurt/Curds – 2 tbsp

Ginger – garlic paste – 2 tbsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt – as per your taste

Dak bungalow spice

Cinnamon stick – 1 inch piece

Black peppercorns – 8 – 10

Green cardamoms – 6

Cloves – 6

Mace – ½ blade (optional)

Nutmeg – less than ¼ tsp

Coriander seeds – 1 tbsp

Whole dry red chilies – 3

For gravy

Hardboiled eggs – 2-3

Medium potatoes washed, peeled and halved – 3

Oil – 2 tbsp

Cumin seeds – ½ tsp

Bay leaf – 1

Sliced onions – 1 ½ cup

Chopped garlic – 1 tbsp

Chopped ginger – 1tbsp

Green chilies slit – 2

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Kashmiri red chili powder – 1 tsp (for colour only)

Chopped tomato – ½ cup

Sugar – ½ tsp

Salt to taste

Preparation:

Marinate the meat with all the ingredients listed under “marinade” and refrigerate for at least 1 or 2 hours.

Slightly dry roast all the ingredients listed under “special dak bungalow spice” and grind into a fine powder.

Prick the skin of the boiled eggs with a fork to prevent them from spluttering while frying and keep it aside.

Heat oil in a pan and separately fry the eggs and potatoes till golden brown. Drain the eggs and potatoes on an absorbent paper.

To the same oil, add cumin seeds and bay leaves. When they start to splutter, add onions and fry till translucent. Then, add chopped ginger, garlic, cumin powder, coriander powder, Kashmiri red chili powder and cook, stirring occasionally, until oil separates.

Then, add chopped tomatoes and the spice powder and cook for 4-5 more minutes. Add the marinated meat and stir to evenly coat them with the sauce.

Transfer the contents of the pan to a pressure cooker. Add 3/4 cup of water, salt and sugar; cover and cook until the meat is tender (2-3 whistles) or on low flame for 20 minutes.

Carefully open the pressure cooker after letting the steam escape completely. And check if the meat has been cooked. Add the eggs and potatoes. Stir it well and adjust the seasonings. Serve with roti, parathas or pulao.

Chicken Faham

Non-Vegetarian

A mind blowing marinated chicken recipe with very little oil. Al Faham is a popular Arabic chicken recipe which is marinated with Arabic spices and charcoal grilled to perfection. I have prepared this on a pan/tawa at home and it was equally delicious.

Ingredients:

Chicken – 500 gms

Yogurt – 1 tbsp

Pepper powder – 1/2 tsp

Oil – 1/2 – 1 tbsp

To Grind:

Cumin seeds/Jeera – 2 tbsp

Saunf /Aniseed – 2 tbsp

Coriander seeds – 2 tbsp

Cinnamon – 1 inch piece

Whole Peppercorns – 1 tbsp

Whole Dried red chillies – 3 -4

Turmeric Powder – 1 tbsp

Kashmiri chillie powder – 1 tsp (for red colour only)

Onion – 1 small

Ginger – 1/2 inch piece

Garlic – 3-4 cloves

Green chillie – 1

Tomato – 1 small

Salt to taste

Preparation:

Cut the chicken into fairly big pieces and make slits on it. Grind the items listed under ‘ to grind’ and keep it aside. To it, add yogurt, salt and pepper powder. Mix well.

Spread this misture on the chicken pieces and marinate it for 6 – 7 hours preferably or 2 hours, in case you are short of time.

Take a pan and heat it. Add 1/2 cup of water to it and place the chicken pieces on it and cook on low heat for 5 -6 minutes. Turn and cook the other side of the chicken. When the chicken is almost cooked and the liquid evaporates, take the chicken pieces out.

Heat another pan. Add 1/2 tbsp of oil and place the chicken pieces on it and cook on low heat for 5 – 7 minutes. Flip to the other side when done. Make sure that it does not burn.

Serve hot with Salad, Thoum, Kuboos and Tahina.

Murgh Haldighat

Non-Vegetarian

A signature dish from the kitchens of Rajasthan, this is an easy one and quite flavourful.

Ingredients:

Chicken – 1/2 kg

Onions – 5 (cut into circles)

Lemon juice – 1 tsp

Coriander powder – 3/4 tsp

Garam masala powder- 1/2 tsp

Red chillie powder – 1/2 tsp

Milk – 1/2 cup

Cream – 3 – 4 tsp (optional)

Coriander leaves chopped – 1 tbsp

To grind:

Yogurt – 1 cup

Green chillies – 2

Ginger – 1 inch piece

Coriander seeds – 1 1/2 tsp

Cumin seeds or jeera – 1 tsp

Whole Pepper – 6

Cloves – 6

Turmeric powder – 1 tsp

Oil – 2 tbsp

Salt to taste

Preparation:

Cut onion into rings and keep it aside. Clean and cut the chicken into small pieces.

Transfer all the ingredients under “to grind” to a mixie jar and pulse it to a smooth paste.

In a pan, heat 2 tbsp oil. Add the onion rings. Cook until soft. Next, add the chicken pieces and saute for 10 minutes on medium flame.

When it is well sauteed, add the ground paste to it alongwith the coriander leaves. Keep stirring it for another 7-8 minutes.

Now add salt, coriander powder, garam masala powder and red chillie powder. Cover and cook for 5 minutes on low heat, stirring in between making sure it does not stick to the bottom of the pan. Then, add milk and cream (if using) and stir for a minute.

When it is cooked, put off the flame and transfer to a serving bowl. Add lemon juice and stir.

You can serve this curry with pulao, plain rice, chapathis or puris.

Aatu Kaal/Paaya/Lamb Trotters

Non-Vegetarian

Paaya means ‘legs’ in Urdu language. A bone broth full of flavour which helps strengthen bones, joints and nails. It is served for breakfast and as part of lavish meals or festive occassions. It is made extensively in the winter months because of the wonders it can do to your immune system.

Ingredients:

Paya (Lamb trotters) -4 cut into 12 pieces

Mochai (dried beans) – 1/4 cup

Onion – 1 1/2 big

Tomato – 1 1/2 big

Cinnamon – 1/2 inch piece (2)

Cloves- 2

Bay leaf – 1

Curry leaves – 7 or 8

Mint leaves – 2 tbsp chopped

Coriander leaves – 2 tbsp chopped

Roasted green chillie paste – 2 tbsp

Chillie powder – 1/2 tsp + 1/2 tsp

Turmeric powder – 1/2 tsp

Grated Coconut – 2 tbsp (ground to a fine paste)

Fennel seeds/Saunf – 1/2 tsp

Ginger-Garlic paste – 1tbsp + 1 tbsp

Water – 4 cups

Preparation:

Soak the dried beans(mochai) in water for 8 hours. The next day, wash it again and pressure cook it with 1/2 tsp salt and 1 1/2 cups of water for 2 whistles. It should not become too mushy when cooked. Reserve the water and do not throw it away. (Use it to make the lamb trotter curry).

Wash and clean the mutton paya/trotters well. Add a tsp of turmeric powder and keep it aside.

Take a pressure cooker. Place the trotters in it alongwith 1 tbsp ginger-garlic paste, salt and 1/2 tsp chillie powder. Add 4 cups of water (add the water in which the beans were cooked and measure it to 4 cups ) and cook for around 1 hr 15 minutes on medium fire. (The trotters take a long time to cook but if it is tender, it may cook within an hour). Remove and check after an hour if it is cooked or else, cook for a longer time.

In a pan, heat a tsp of oil . Add 6 chopped green chillies and roast it well alongwith 1/2 tsp of saunf or aniseed. Grind it with a tbsp of water and keep it aside.

In the same pan, heat a tbsp of oil. Add the bay leaf, cinnamon, cloves, chopped onions and saute well. Add 1 tbsp ginger-garlic paste and saute well until the raw smell goes away. Next, add the mint leaves and coriander leaves and saute. Add in the tomatoes, ground green chillie paste, 1/2 tsp chillie powder and saute until it becomes mushy. Now, add in the cooked trotters/paya and the cooked beans and boil for 3-4 minutes. Boil for a longer time if the gravy is too watery.

Add the ground coconut paste and boil again for 4 – 5 minutes. Garnish with coriander leaves and serve hot with idlis or dosas.

Mutton Palak/Palak Gosht

Non-Vegetarian

A delicious lamb curry with the versatile spinach. A dish that you could make for your pot-lucks, house parties or game nights. The unique blend of spices, lamb and greens makes it a favourite all of at home. Unlike other lamb curries, ginger is not used in this recipe.

Ingredients:

Mutton – 1/2 kg

Small potatoes – 3 (boiled and peeled)

Palak – 1 bunch

Methi leaves – 2 small bunches

Onion – 2 big (chopped)

Tomatoes – 2 medium

Lime – 1/2

Water – 2 cups

To Grind:

Green chillies – 6

Kashmiri chillies – 5 (not spicy)

Cumin seeds – 1 tsp

Green Corianderleaves – 1/2 cup

Mustard – 1 tsp

Coriander seeds – 1 tbsp

Cardamom – 4

Cloves – 5

Cinnamon – 2 inch piece

Garlic – 1/2 pod

Salt to taste

Oil – 1 tbsp

Preparation:

Wash and clean the mutton and keep it aside.

Clean and chop the palak and methi leaves and keep it aside. Boil potatoes separately and dice them. Saute the diced potatoes in little oil until they are cooked. Remove and keep it aside.

Grind the items mentioned under ‘to grind’ and keep it aside.

In the same pan, add little oil and saute the onions until they are well browned. Add the tomatoes and saute for 2 minutes. Then, add the mutton pieces and fry until the masala dries up. Now, add the ground masala and saute until the raw smell goes away. Make sure it does not stick to the bottom of the pan and burn. When you start to get a nice aroma, add the chopped palak and methi leaves and saute until it is reduced to a pulp.

Add 2 cups of water and salt to taste. Transfer it to a pressure cooker and cook for 4 whistles and on low flame for 20 minutes or until the meat is tender.

Lastly, add the potatoes and juice of 1/2 lime to it. Serve hot with chapathi or rice.