Non Vegetarian Recipes - No comments - Page 2

Sweetyrosy, here is the recipe

TANDOORI CHICKEN

INGREDIENTS:
Chicken thighs 3
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste
little red colouring
METHOD
1. Skin the chicken thighs and make diagonal incisions all over.
2. Mix 1 tsp red chili powder, red colouring , salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.

5. When chicken is almost done, baste it with oil, roast again till done.

6 Serve hot with onion slices and lemon wedges.

ONION FITTERS

Ingriedents:

250 grms all purpose flour
2 heaped tbs dried prawns
1 tsp baking powder
1 large onion sliced or chopped
2 red chillie chopped
1 stalk spring onion chopped
salt to taste
water
oil for frying

Method:
Soak the prawns and pound them roughly
In a bowl add the flour,baking powder, and salt
Pour water little by little and mix the flour
To form a thick smooth batter.
Stir in the dried prawns, onion,chillies and spring onion
And mix well. The batter should fall off the spoon
When you drop it in oil. ( I usually use my hands)
Heat oil and drop the batter and fry until golden brown.
Drain the fitters well and serve hot with chillie sauce.

NOTE: Vegetarians leave out the prawns, add more
Onions.

Kavitha

This is for you because you are off sick. Good for cold and cough.

RASAAMS

1. Poondu Rasaam (Garlic)

Base Mixture

3 ts coriander seeds
1 ts cumin seeds
1 ts fennel seeds
1 ts black peppercorns
1 dried chilli
1 whole garlic, no need to peel
2 shallots, no need to peel
Curry leaves
Tamarind
Salt to taste
Water
Tomato (optional)

For frying

1 small onion, chopped
1 dried chilli
1 ts thalipu (mixed halba)
Curry leaves

In a pestle, pound the all this ingredients together. Coriander, cumin, fennel seeds, dried chilli, garlic, shallots, a bit of curry leaves – coarsely. Put in a bowl add half cup of water, add salt, tamarind (it is okay to include the seeds) and chopped tomatoes. Using your hand, mix and squeeze all the ingredients together. This has to bring out all the juices from the spices. Squeeze and mix at least for 5-10 mins. Add another cup water and keep aside.

Then in a wok heat oil, add all the ingredients for frying. Lightly fry. Add the mixed ingredients and bring to boil. Add more water if you want, but do not make it watery. Taste for salt and tamarind. Shut down the flame and immediately add curry leaves and cover the pot.

Drink it hot. You can leave out tomato if you don't want. If you don't like oily, then leave out the frying mixture

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2. Naandu (Crab) Rasam (fantastic esp those who have chest cold)😊

Every ingredients as above base mixture (only use tomatoes and frying if you want otherwise it is tasty on its own)

Take crab claws. Smash them up with a pestle. (for the juices from crab to blend in the rasaam) Put the crabs with curry leaves/coriander leaves, 1 cm chopped ginger in a wok with 1 glass of water and bring it to boil until the claws are cooked, then add the spices mixture. water and bring to boil. Add curry leaves and close. Again add water when possible but should not be too watery. Drink hot.

Sometimes my dad adds 1 tsp of chili pdr and masala pdr to give a spicyness.
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3. Poondu Sothy

1 ts cumin seeds
1 ts fennel seeds
1 ts black peppercorns
1 whole garlic, no need to peel
2 shallots, no need to peel
Curry leaves

The above pounded and set aside. Add a teaspoon or two water for moisture and easy pounding. Do not add more water.

Tomato
Tamarind
Curry leaves
Dried chilli
Halba
cup thick coconut milk
2 cups thin coconut milk
1 green chilli
tumeric
Onions
salt
Oil

In a wok, over small flame, add oil, onions, halba, dried red chilli and curry leaves. Fry lightly. Add thin coconut milk and tomatoes. Add green chilli cut half and tumeric. Salt and tamarind (with or without seeds). Bring it to boil and tomatoes are cooked. Then add thick coconut and pounded mixture. Taste for seasoning. Shut down the flame immediately after second boil. Add curry leaves and cover.
Goes well with rice and string hoppers
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4. Paarpu Rasaam

Ingredients as Base Mixture minus coriander seeds

Stock from cooked paarpu (dhall). When you are cooking sambar, just before adding vegetables, remove at least - 1 cup of dhal stock.

Frying items

In a wok, add items for frying items. Add dhal stock, a little water, and chopped tomatoes. Wait for tomatoes to soften. Add rasaam mixture. Taste for seasoning. Add salt and more tamarind juice if you like. Shut down the flame and add curry leaves and close.

This goes well with rice and fried fish.


(Note: you can add or leave out coriander seeds and tomatoes if you wish)

The taste and beauty of the rasaams are two only, the amount of spices and most importantly you squeeze (pasanji) all the grounded items with your hand and squeeze out the juices.. Please wash your hand before doing this. Thanks. 😊

The bones were made into rasam for me.
I will post the recipe soon.

CHICKEN LOLLIPOP

Ingredients:
10 chicken wings with skin
6 green chillies ground
tsp pepper powder
tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
tsp chillie sauce
tsp soya sauce
1 tbs worchestershire sauce
1 egg
50 grms all purpose flour
1 tbs corn floursalt to taste
oil for frying
a tinge of red colour

Method:
Break each chicken wing into two parts at the joint.
Take each part and pull back the meat from one
End of the bone to the other carefully.
Make sure that you do not pull the meat completely out.
Put all the chicken lollipops in a bowl.
Add all the ingredients except the oil.
Mix the ingredients to the chicken and let it marinate for 2 hours.
The longer the better.
Heat oil in a flat saucepan.
Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section in oil.
Drain and serve with chillie sauce.

NOTE: Normally I will discard the tip of the wing as there won't be much meat.