Non Veg – Page 3

Mutton Biryani / Aatu Kari Biryani

Cook Time : 50 Min | Servings : 2 Persons

Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.
Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.

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Mutton Sukka Varuval

Cook Time : 60 Min | Servings : 2 Persons

One of my friends used to bring this for lunch when I was in college. My friends and I liked it a lot. We used to bug my friend to get it often for us. When I prepared, it was finished in no time. I bet kids would love it.

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Chicken Jalfrezi

A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.

Chicken Jalfrezi

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Chicken – 1 lb
Oil – 3 tsp
Cumin Seeds – 1 tbsp
Garlic – 6 nos
Green Chili – 2 nos
Tomato – 1 no
Salt – 1/4 tsp
Pepper – 1/4 tsp
Coriander Powder – 2 tsp
Turmeric – 1/4 tsp
Yogurt – 3 tbsp
Water – 1 cup
To fry separately :
Oil – 3 tsp
Cumin – 1/2 tsp
Onion – 1 ( Medium )
Tomato – 1 no
Green Capsicum – 1 no
Red Chili Powder – 2 tsp
Garam Masala – 1 tsp

Instructions

PREP:

Cut the Chicken in to small pieces.
Chop the onion and tomatoes into small pieces.
Slit open green chili.
Chop garlic into very fine pieces.
For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.

COOKING:

In a wok heat oil, when hot, add cumin. When cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
In an another pan, heat oil. When hot add cumin in the “To fry separately” section. Add the lengthwise cut onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the chili powder, capsicum, garam masala and fry till the masala is cooked well.
Combine the items from Step 3 to Step 2 and mix well. Garnish with coriander leaves.

Notes

If you want it little gravy, don’t fry till all water evaporates.[br]Since I didn’t have green bell pepper I used red.[br]Serve with Roti, Chapathi, Naan.

Kadai Chicken

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.

Kadai Chicken

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Chicken – 1 lb
Oil – 3 tsp
Onion – 1 ( Medium )
Ginger – 1 inch
Garlic – 6 nos
Green Chili – 2 nos
Tomato – 1
Red Chili Powder – 1 tsp
Turmeric – 1/4 tsp
Salt – 1/4 tsp
Coriander Leaves – 2 tbsp
To Grind :
Cinnamon – 1 inch
Cloves – 2 no
Cardamom – 2 no
Cashew nut – 5 nos
Coriander Seeds – 2 tsp

Instructions

PREP:

Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.

COOKING:

In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.

Notes

If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.

Chilli Prawns / Chili Shrimp

Another restaurant like Chili shrimp. This one tastes much alike Chinese restaurant dish. I bet kids would love it.

Chilli Prawns / Chili Shrimp

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Fresh or Frozen Shrimp – 1 pckt ( 20-25 count Medium Sized )
Ginger – 1/2 tsp ( finely chopped )
Garlic- 1/2 tsp ( finely chopped )
Soy Sauce – 2 tsp
Corn Flour – 1/2 tsp
Red Chili Sauce – 3 tsp
Sugar – 1/2 tsp
Vineger – 1 tsp
Salt – 1/4 tsp
Red Food Color – 1/8 tsp
To Fry :
Oil – 3 tsp
Onion – 1 ( Medium )
Green Chili – 3 no
Spring Onion – 4 stks

Instructions

PREP:

To Marinate :

Clean the shrimp, remove tails, head and devein, wash thoroughly. Cut into very small pieces. Marinate prawn with the items given in “To Marinate” section for 1 hr. Finely chop ginger and garlic. Chop the spring onion.

COOKING:

In a pan heat oil, when hot add onion. Fry till onion turns brown. Add green chili and the marinated prawn and fry in high flame. Stir often to avoid burn. Fry till the water is evaporated and the shrimp is cooked. Add the spring onion at the end.

Notes

Shrimp will be cooked very fast, overcooking it makes rubbery.[br]Serve this with any fried rice, tastes like restaurant style chili prawn.

(*) This is based on recipe from Spiceindiaonline

Prawn Biryani / Shrimp Biryani

An easy Eral Biryani from Tamilnadu !!

Prawn Biryani / Shrimp Biryani

Author: Sashi

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2

Ingredients

Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
Oil – 2 tsp
Bay Leaves – 3 no
Cloves – 2 no
Cinnamon – 1 inch
Cardamom – 2 no
Star Anise – 1 no
Onion – 1 ( Medium )
Ginger Garlic Paste – 1 tsp
Tomatoes – 2 no
Green Chili – 4 no
Turmeric – 1/4 tsp
Biriyani Masala Powder – 1 tsp ( optional )
Coriander leaves – 3 tbsp
Mint leaves – 3 tbsp
Ghee – 1 tsp ( optional )
Cashew – 5 no ( optional )
Salt – to taste
Water – 3 cup
Yogurt – 3 tsp
Coconut Milk – 1 cup ( optional )

Instructions

PREP:

Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

COOKING:

In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.

Notes

Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.

Muttai Thokku / Egg Thokku

Egg is rich in protein. Doctor suggests to eat a egg per day. If any one is dieting, a boiled egg an be taken for breakfast. since egg is rich in protein it takes lot of time to digest and makes us not to starve till lunch. A simple egg thokku prepared in tomato.

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