Non-Vegetarian – Page 4

KFC Style Fried Chicken

When a friend asked me to try this one, I never expected it to be so finger licking good….. Here, I have made some variation to suit my palette and the result was that it tasted as good as KFC, if not even better. The flavourful crust with the succulent pieces is so darn delicious.

Ingredients:

Chicken thighs – 1/2 kg

Egg – 1

Red chillie powder – 1/2 tsp

Buttermilk – 1/4 cup

Salt as needed

Oil for fying (sunflower or corn oil)

For the coating

All Purpose Flour – 2 cups

Garlic powder – 1/2 tsp

Red chillie powder – 1/4 tsp

Pepper powder – 1/4 tsp

Dried Oregano – 1/4 tsp (optional)

Dried Basil – 1/4 tsp (optional)

Salt

Preparation:

Clean and cut the chicken into medium sized pieces. Marinate the chicken in buttermilk, chillie powder, egg and salt. Mix it well and let it marinate for 2 -3 hours.

Meanwhile, in a bowl, mix the ingredients for the coating together well. Do not add water to it.

When you are ready to fry, take a chicken piece from the buttermilk and make sure to drip the excess liquid and dust it well all over with the flour. The chicken should be well coated with the flour. Repeat the process for other pieces too.

Heat oil in a pan. When it is smoking hot, drop the chicken pieces into it. Reduce the flame to medium low and fry for about 5 minutes. When it is golden brown, flip it to the other side and fry well. Remove and transfer the chicken pieces onto a kitchen tissue or plate.

Mutton Curry

Non-Vegetarian

A simple gravy without tomato prepared with soft tender chunks of mutton which can be served with rice, rotis or any bread.

Ingredients:

Mutton – 1/2 kg

Red chillies – 5

Green chillies – 1 slit

Cinnamon – 1 inch

Cloves – 3

Peppercorns – 8

Cumin seeds/ Jeera – 1 tsp

Ginger chopped – 1 tsp

Garlic chopped – 1 tsp

Coriander Leaves – 1 tsp

Turmeric powder – 1/2 tsp

Onions cubed – 1 cup

Onion – 1 big (finely chopped)

Yogurt – 1/2 cup

Salt – To taste

Coriander leaves – for garnishing

Water – 1 1/4 cups

Cashewnuts ground – 8 -10 (optional)

Preparation:

Marinate the mutton in yogurt and salt for 1 hour.

In a pan, add oil and heat it. When hot, add the cardamom, cloves, pepper, cumin seeds/jeera and saute. Then add the chopped ginger, chopped garlic, cubed onions and lastly the coriander leaves, turmeric powder, green chillie and saute well. Put off the stove and let it cool. Pulse this in a mixie until fine and keep it aside.

Meanwhile, in a pressure cooker, heat oil. Add the chopped onions and saute well. When it turns brown, add the marinated mutton, salt as desired and saute well for 5 minutes. Then, add the ground mixture and 1 1/4 cups of water. Close the lid of the pressure cooker with the weight on. Keep it on medium flame until you hear a whistle. After the first whistle, reduce the flame to medium low and let it cook for 10 -15 minutes depending on the tenderness of the meat. If the meat is a bit tough, you may have to keep it until you hear a second and a third whistle. Usually three whistles would suffice.

Open the pressure cooker and check if the meat is cooked. If you want the gravy to be of a thicker consistency, keep the gravy on fire for a few more minutes and stir often gently so that it does not burn and the gravy thickens.

Once done, serve garnished with coriander leaves. You may add ground cashewnuts for a richer gravy.

Chicken Punjabi

Non-Vegetarian

This rich and creamy chicken curry is an all time party favourite. Though not as popular as the butter chicken, this one is just as flavourful and quite different.

Ingredients:

For Marination:

Chicken – 750 gms

Curds – 1/2 cup

Ginger- garlic paste – 1 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1/4 tsp

Red chillie powder – 1/2 tsp

Salt

For Gravy 1:

Oil – 2 tbsp

Cinnamon – 1/2 inch

Carrdamom- 2

Cloves – 2

Cumin seeds/Jeera – 1/2 tsp

Ginger finely chopped – 1 tsp

Garlic finely chopped – 1 tsp

Onions finely chopped – 4

Turmeric powder – 1/2 tsp

Chillie powder – 1/2 tsp

Coriander powder – 1 tbsp

Tomatoes chopped – 2 nos

Water – 3 tbsp

For Gravy 2:

Oil – 1 tbsp

Cummin seeds/Jeera – 1/2 tsp

Ginger – 1 tsp

Garlic – 1 tsp

Spinach/Palak chopped – 1 cup

Onion – 1 diced

Capsicum – 1 diced

Turmeric powder – 1/4 tsp

Red chillie powder – 1/2 tsp

Jeera/Cumin seeds – 1/2 tsp

Coriander powder – 1/2 tsp

Green chillies finely chopped – 2 nos + 1 no for garnish

Cashew nut paste – 1/4 cup

Water – 1/2 cup

Ginger juliennes – 1/2 inch cut

Dried fenugreek leaves powder/Kasoori methi – 1 tsp

Garam masala powder – 1/2 tsp

Fresh Cream – 1/4 cup (optional)

Preparation:

Marinate the items given under “For Marination” and keep it aside for 1-2 hrs.

Gravy 1

Add oil. Add cinnamon, cardamom, cloves and jeera. When it starts to splutter, add chopped ginger and chopped garlic. Then add the finely chopped onions and saute well. When it starts to brown, add turmeric powder, chillie powder, coriander powder and saute again for 2 minutes. Then add chopped tomatoes and saute till the tomatoes turn mushy. You may add 3 tbsps of water so that the tomatoes do not stick to the pan. After it is well sauteed, remove half of this masala and keep it aside.

To the other half of the masala in the pan, add the marinated chicken and stir well. Add 2 finely chopped green chillies and saute. Close with a lid and cook on a low flame until it is done. Put the flame off.

Gravy 2

In another pan, add oil. Add cumin seeds/jeera, chopped ginger and garlic and saute well. Then add the chopped spinach/palak and saute again for 2 minutes. Add the diced onion and diced capsicum and saute again. Add turmeric powder, red chillie powder, coriander powder and cumin seed powder and saute.

Add the other half of the masala which was kept aside to this and mix it well. Add cashew nut paste to this and saute on a low flame for 3 – 4 minutes. Add salt and 1/2 cup of water . Add the chicken gravy 1 to this and mix well. Then add, ginger juliennes, dried fenugreek leaves powder/kasoori methi powder, garam masala powder and 1 green chillie finely chopped. Cover and cook for 2 minutes.

You may add 1/4 cup cream if required.

Garnish with ginger juliennes and chopped green chillies..

Malabar Fish Curry

Non-Vegetarian

This curry originates from the Northern part of Kerala, The Malabar region. This curry is adapted from Umi Abdulla’s style of cooking. This particular fish curry from Kerala is my favourite. Here, the coconut is roasted to a golden colour and ground alongwith aniseed which gives it a tangy and a nutty taste. It can be served with rice or dosas.

Ingredients:

Seer fish or any other fish – 250 gms

Coconut grated or cut into pieces- 3/4 cup

Onion – 1 big finely chopped

Green chillies – 4 sliced long

Tamarind – a small ball

Curry leaves – 10 leaves

Ginger cut fine – 2 inch piece

Garlic chopped fine – 6 cloves

Shallots – 1 tbsp chopped

Fenugreek seeds – 1/2 tsp

Coriander leaves – 3 or 4 stalks

Chillie powder – 1 tsp

Coriander powder – 2 tbsp

Turmeric powder – 1/2 tsp

Aniseed/Saunf – 1 tbsp

Tomato – 1 big chopped

Water – 1 1/2 cups

Oil – 1 tbsp + 1 tsp

Preparation:

Soak tamarind in little water. Clean and cut the fish and keep it aside.

In a pan, add a tsp of oil, add the chopped shallots and aniseed and saute well. Add curry leaves (5- 6 leaves) and then the grated coconut until it turns golden brown in colour. Let it cool and then transfer it to a mixie. Add 1 tbsp of water and pulse it. Grind it until it is fine and keep it aside.

In the same pan, add 1 tbsp of oil and heat it. When hot, add fenugreek seeds and when it slightly changes colour, add the chopped onions and then the chillies. Next, in goes the chopped ginger and garlic . Saute for a few minutes and then add the chillie powder, turmeric powder, coriander powder and salt. Saute it again and add the chopped tomatoes and saute it well for 5 minutes until the raw smell disappears. Now add the tamarind pulp to it and two cups of water. Boil for 5 minutes and add the fish and close the lid. Lower the flame and let it simmer for some time.

Lastly, add curry leaves, coriander leaves and the ground paste and let it boil once. Make sure you gently stir the gravy so that the fish pieces do not break. Garnish it with coriander leaves.

Mutton Kurma with English Vegetables

Non-Vegetarian

Ingredients:

Mutton – 500 gms

Cauliflower – 4 small flowerettes

Beans – 4 or 5 chopped

Peas – 1/4 cup

Potato – 1 chopped

Knolkhol – 1 chopped

Green chillies – 4 or 5

Turmeric powder – 3/4 tsp

Tomatoes – 1 no + 1/2

Onion chopped – 1 big + 1/2

Chopped coriander – 3/4 tbsp

Chopped mint leaves – 10

Juice of 1/4 lime

Ginger Garlic paste – 1 tbsp

Curds – 2 tbsp

Grated Coconut – 1 tbsp

Cashewnuts – 5

Poppy seeds – 1/2 tsp (optional)

Cloves – 3

Cinnamon – 1 inch piece

Aniseed/Saunf – 1/2 tsp

To Grind:

Grind coconut, cashewnuts and poppy seeds to a fine paste.
Cut the green chillies and saute it in oil well and add 1/2 onions and 1/2 tomatoes and saute well. Grind it and keep it aside.
Marinate the mutton for 1 hr in yogurt.

Preparation:

Heat oil in a pan. Add the whole garam masala (saunf, cardamom and cinnamon). Add chopped onion, ginger garlic paste and saute well. Then add coriander leaves and mint leaves and also the green chillie-tomato paste, turmeric powder and saute. Add the mutton and saute well. Add little salt and cook in pressure cooker until 2 whistles are heard. After the first whistle, reduce the flame and cook for 10 – 15 minutes on slow until the 2nd whistle. If the meat is not tender, you may need to give more time to cook.

After the pressure cooker cools down, check if the meat is cooked. Then add the coconut paste,lemon juice and the chopped vegetables and stir it once. Close the cooker again and keep until 1 whistle sound is heard. Close and allow the cooker to cool.

Serve garnished with coriander leaves.

Mutton Chukka Keerai Curry

Non-Vegetarian

Another recipe which is a regualr in my mom’s kitchen is mutton with brinjal and sorrel leaves/khatta palak or chukka keerai as we call it. This curry can be served with rice, chapathi or pooris too.

Ingredients:

Mutton – 500 gms

Medium sized Tomatoes – 2

Onions – 2

Chilly powder – 2 tsp

Coriander powder – 4 tsp

Turmeric powder – 1/2 tsp

Ginger paste – 1 1/2 tsp

Garlic paste – 1 1/2 tsp

Small violet brinjals to be sliced into four – 7 -8 nos

1 small bunch consisting of 15-20 leaves of Chukka keerai/sorrel leaves(English)/Khatta palak(Hindi)

Oil – 2 tbsp

Salt to taste

Coriander leaves (chopped finely) – 10 stalks

Mint leaves (chopped finely) – 15

Preparation:

Clean the greens and take only the leaves. Discard the stems. Wash and chop them.

Heat oil. Add chopped onion and sauté till it becomes soft. Add ginger garlic paste and sauté till the raw smell of ginger and garlic goes away. Add mint leaves and half of coriander leaves. Chopped tomatoes and fry well till tomatoes turn pulpy. Then, add chilly powder, coriander powder, turmeric powder and sauté on very low fire for 2-3 minutes or else, the powders may get burnt. Then add meat and sauté well. If you feel the meat may stick to the pan, sprinkle with water and sauté for 5-7minutes. Transfer to cooker and add 1 and 1/2 cup of water to cook meat. Cook for one whistle. After one whistle, lower the heat and cook for 10 minutes (depending on the quality of meat).Since this is soft, tender meat I have kept it for 10 minutes only. Put off the fire and open the cooker only after the pressure goes down. Then add sliced brinjals and add chopped sorrel leaves and cook on low flame till brinjals are tender. Remove when gravy thickens.

Chicken Kurma

Non-Vegetarian

One of my mother’s most sought after recipes for lunch and dinner parties. Goes well with puris, parathas, birinji, rice, iddlis, appams, almost anything. It is not a very spicy dish but more of a rich, creamy taste.

Ingredients:

Chicken – 1/2 kg

Green chillies – 4 if spicy (otherwise 6)

Turmeric powder – 3/4 tsp

Tomatoes – 1 no. + 1/2 no.

Onion chopped – 1 no. + 1/2 onion

Chopped coriander – 3/4 tbsp

Mint leaves/Pudina – 8 -10 leaves

Juice of 1/4 lime

Oil – 1tsp + 2 tbsp + 1/2 tbsp butter or ghee

Aniseed/Saunf – 1/2 tsp

Cloves – 2 +1

Cinnamon – 1/2 inch + 1/2 inch piece

Cardamom – 1 +1

Bay leaf 1 big cut into 2 or 2 small leaves

Ginger paste – 1 tsp

Garlic paste – 3/4 tsp

Curd slightly sour – 2 1/2 tbsp

Milk – 1/2 cup

Water – 1 1/2 cup

Grated coconut – 4 tbsp

Almonds – 8 (soaked in water and deskinned) OR

Cashews -8

Khus Khus/Poppy seeds – 1/2 tsp

To grind:

Grind grated coconut , khus khus and almonds to a smooth paste. Keep aside.

2. Heat 1tsp oil in a pan. Add 1 clove, 1/2 inch cinnamon, 1 cardamom and fry. Then add green chillies chopped in half, as it may burst otherwise. Fry for 3 minutes till the green colour changes slightly. Then, add 1/2 chopped onion, saute well and then 1/2 tomato and fry. Grind and keep aside separately.

Preparation:

Marinate the chicken for 30 minutes with curds, half of ginger garlic paste, turmeric powder and salt.

Heat oil and ghee. Add saunf, 2 cloves, 1/2 inch cinnamon, 1 cardamom and bay leaf . Saute once and add chopped onion. When it turns slightly golden, add chopped mint leaves, half of the coriander leaves, rest of the ginger-garlic paste and fry well on low flame till the raw smell of garlic goes off. Then add the tomato-onion-green chillie paste and saute again. Add 1 chopped tomato and saute till it turns pulpy. Add marinated chicken and saute on low heat till it becomes slightly thick. Add 1/2 cup milk and 1 1/2 cup water and cook on low flame till the chicken is cooked. Then add the coconut, almond, khus khus paste and boil on low flame for 1 to 1 1/2 minutes.

Switch off the flame and add juice of 1/2 lime and serve garnished with coriander leaves. You can also take a hard boiled egg, chop the whites into small bits and using the grater, grate the yolk as garnish. I have added half cooked boiled eggs, cooked on low heat for 5 minutes in my recipe. Hard boiled egg sliced and quartered or slivered almonds can also be used as garnish.

Sura Puttu (Shredded Shark Scramble)

Non-Vegetarian

This recipe is made with milk shark known as ‘paal sura’. It pairs excellently with rice and rasam. It is also commonly served to lactating mothers in several parts of Tamilnadu. It resembles a scrambled egg or the “meen peera’ of Kerala. Sura puttu is loved by all in our house and is often cooked at home.

Ingredients:

Shark pieces – 500 gms

Water – 3 cups

Turmeric – 1/2 tsp

Onions – 2 big

Green chillies – 2 finely cut

Curry leaves – 1 sprig

Garlic – 8 pods chopped

Ginger – 1 inch piece chopped

Pepper powder – 1/2 tsp

Red chillie powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Salt – as required

Coriander leaves – 1 1/2 tsp

Preparation

Boil the shark fish in water until it is soft. When it is cooked, take it out from water and keep it aside. Take the skin off and shred it well using your hands. Do not squeeze out the water. Add chillie powder, coriander powder, turmeric powder and salt to the shredded fish and keep it aside.

In another pan, heat oil. Add the green chillies, ginger and garlic and saute well. Then add the curry leaves and onions and saute for just 2 minutes. Do not brown the onions. Now add the fish and toss it well. Close and keep for 3 -4 minutes. When done, add pepper powder and coriander leaves.

Mutton Chana Dal curry

Non-Vegetarian, Uncategorized

Ingredients:

Mutton – 1/2 kg

Chana Dal – 1/2 cup

Curds – 1/2 cup

Onion – 1 medium size

Tomato – 1medium size

Chill powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Mint leaves/Pudina – 7 to 8 (optional)

Coriander leaves – 4 to 5 stalks

Bay leaf -2

Cloves -3

Cinnamon – 1 inch piece

Cardamom – 2

Ginger garlic paste – 2 tsp

Coconut Paste (if desired) – 2 tsp

Oil – 2 tbsp

Preparation:

Soak chana dal in water for 20 minutes.

Marinate the mutton with curds, 1/2 tsp ginger garlic paste. 1/4 tsp chillie powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp salt. Let it marinate in the fridge for 30 mins.

Meanwhile, in a pan, heat oil and add bay leaf, cloves, cinnamon and cardamom and flash fry for 20 seconds. Then add onions and sauté. Add mint leaves and half the coriander leaves. Add ginger garlic paste and fry on slow fire till raw smell goes away. Then, add finely chopped tomatoes and sauté till tomato becomes a pulp/paste. Add turmeric powder, chilli powder and the coriander powder. Sauté well and add marinated meat and sauté well. Add soaked chana dhal and 2 cups water and cook in pressure cooker for 1 whistle. After a whistle, lower the flame and cook for 10 mins and put it off. Let the pressure cooker cool, then open the cooker and see whether meat and chana dhal is cooked. (If not cooked, keep for some more time). Check the gravy for a semi thick consistency. Add garam masala powder. If too watery, boil for more time and remove from fire. For slight variation in taste, you can add 2 tsp ground coconut paste (if desired). Garnish with coriander leaves.

Tamilnadu Chicken Biriyani

Non-Vegetarian, Rice

My comfort food. This aromatic blend of herbs, spices and rice blends in your mouth and tantalises your taste buds. There are 4 or 5 different types of biriyanis in Tamilnadu, Chennai style, Ambur style, Dindigul style, Kongunadu style etc , the Ambur biriyani being the most popular. I learnt this version of the Chennai style of biriyani from my mother in law. We also make another version of the Chennai biriyani at my mom’s house with only green chillies, which is equally awesome. Will update the re’cipe soon.

In this recipe, I have used the spice’ kalpasi’ or ‘dagad phool” , (pictured below). This spice enhances the flavour of the biriyani. But make sure that you use only 1 or 2 pieces/flowers of the same as it has a strong flavour. You may also chose to omit it from the recipe, if you do not have it n your pantry.

Ingredients:

Basmati Rice – 3 cups

Water – 1 cup + 3 1/2 cup

Curds – 2 tbsp

Pudina/Mint leaves – 3/4 cup

Coriander leaves – 3/4 cup

Onions – 4 big + 1 onion

Tomato – 3 small or 2 medium

Chicken – 1 Kg

Garam masala powder – a pinch (optional)

Cloves -6

Cinnamon – 2 inch stick

Small Cardamom – 4

Big black cardamom – 2

Bay leaf – 3

Dagad phool /Kalpasi/black stone flower – 2 pieces

Sauf – 1 tsp

Green chillies – 8

Red chillie powder – 1tsp

Turmeric powder – 1/2 tsp + 1/2 tsp

Ginger and Garlic paste – 1 tbsp heaped

Coconut milk powder – 1 tbsp

Ghee – 1 tbsp

Oil – 1 tbsp

Cashewnuts and raisins fried – 8 pieces each

Instructions:

Marinate the chicken with 1/2 tsp turmeric and curds/yogurt for 1 or 2 hrs. Soak rice for only 20 minutes before you start cooking the rice. After 20 minutes, pass the rice through a colander and keep the rice aside.

Grind 5 green chillies with little water in a mixie coarsely. Keep aside. Slice the onions (5) thinly.

Heat a wide thick bottomed vessel. Add oil and ghee and heat it. When it becomes hot, add a pinch of the garam masala powder, the cloves, cinnamon, small cardamom, black cardamom, bay leaf, saunf and dagad phool. Then, add sliced onions and 3 green chillies slit lengthwise and saute. Then add the ginger garlic paste and saute well until raw smell goes away. Now add the green chillie paste, coriander leaf, pudina leaves and tomatoes and saute for 3- 4 minutes. Then in goes the 1/2 tsp turmeric powder, chillie powder 1/2 tsp and salt. Saute again and add in the marinated chicken. Add 1 cup water and close the lid and cook the chicken.

In a pan, heat 3 1/2 cups water. When it starts to boil, add the prepared chicken masala and the coconut milk powder to it and stir. Adjust the salt. When the water starts to boil, add the rice to it . Close and keep on high for 3 -4 minutes and when the water has been almost absorbed and the rice comes to the top, reduce the flame to the minimum on a small burner and keep the vessel covered and cook for 20 minutes. (or you could also place the vessel on an iron griddle/tawa, on very low flame for 20 minutes.

Meanwhile, heat oil in a kadai and deep fry 1 big sliced onion until brown in color. Also, fry the cashewnuts and raisins and keep aside.

Serve the biriyani garnished with fried onions, raisins and cashewnuts.