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Indian Recipes »  Non-Vegetarian

 

Non-Vegetarian



Palak Mutton
   

Clean and wash the meat. Cut into 2 inch pieces. Rub with salt. Wash the fresh spinach and chop finely. Grind together the above spices and ingredients. Add oil, fry onions till soft. Add the ground paste and fry well. Add the meat and continue till oil separates. Add spinach, tomato and little water if required, and cook till done. Sprinkle with a little garam masala. Garnish with more chopped cilantro leaves. Serve with plain parathas.

Fried Fish
   

Coat the fish with the marinate and leave for 20 minutes. Then dip in the fillets one at a time in the above rice mixture, coat well and deep fry until light golden brown. Garnish with chopped cilantro leaves. Enjoy hot.

Rogan Josh
   

Blend the ginger, garlic and 4 tablespoons water into a smooth paste. Heat the oil in a wide heavy pot over a medium-high flame. Brown the meat cubes in several batches and set aside. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on a light brown color. This just takes a few seconds. Now put in the onions. Sauté for about 5 minutes or until the onions turn a golden-brown color. Put in the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, red chili powder, degchi mirchi and the salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1 tablespoon of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. Now add 1 cup of water and bring the contents of the pot to the boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour, or until the meat is tender. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take the lid off, turn the heat up to medium, and boil off some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce. Sprinkle the Garam masala and black pepper over the meat before you serve and mix them in.

Akoori
   

1. Heat butter or oil in a frying pan, add chopped onion and fry until golden brown. 2. Add the cumin seeds, garlic and green chilies, fry for a few minutes. Now add tomatoes, mint leaves and cilantro. 3. Mix in the whisked eggs and cook over a medium heat until they become light and fluffy. 4. Serve immediately, over hot toast or eat with a slice of your favorite bread.

Murgh Masalam
   

1. Marinate the chicken for a half-hour with the above-mentioned marinade. 2. Heat the oil, when hot add the whole spices to season the oil. Sauté for a few seconds. Now add the ginger and garlic and sauté till golden brown. 3. Add the onions; sauté till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish. 4. Add the tomatoes and keep sautéing till the oil starts to separate. This should take another 5-8 minutes. 5. Now add the remaining spices, sauté for a few minutes and then add the marinated chicken pieces. Sauté for a few more minutes. Tired of sautéing…That ‘s the trick to make your recipe turn out great. So don’t quit now. 6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews. Serves 4-6 people. Serve with Jeera Rice or Paratha. Enjoy!

Chicken Tikka Masala
   

1. Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands immediately. 2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350 degrees F. Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in the oven for 20 to 35 minutes. 3. Remove the chicken and baste with butter. Grill on a hot grill for another 10 minutes till golden brown. This step is optional, but will definitely flavor the dish. For the gravy: 2 Tomatoes chopped fine. 1 medium onions chopped fine. 1 teaspoon Ginger Garlic Paste 2 Tablespoons Oil 1/2 tsp. Cumin pwd 1/2 tsp. Coriander pwd 1/2 tsp. sugar 1/2 tsp. salt 1/4 th cup of milk 1. Heat the oil, when hot add the ginger garlic paste and sauté till golden brown. 2. Add the onions; sauté till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish. 3. Add the tomatoes and keep sautéing till the oil starts to separate. This should take another 5-8 minutes. 4. Add the cumin and coriander powders. Sauté for a few seconds. Indian food can be enjoyed as much during the cooking process as during mealtime itself. The aroma from cooking spices, herbs, onions, ginger, garlic, and chilies creates an aroma that tantalizes the taste buds. 5. Now add the cooked chicken pieces. Sauté for a few more minutes. Tired of sautéing…That ‘s the trick to make your recipe turn out great. So don’t quit now. 6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews. Serve on a bed of plain rice. Enjoy with lemon wedges and raw "red onion rings" soaked in vinegar and the mint chutney.

Maharashtrian Shrimp Curry
   

Peel and de-vein shrimp. Wash the shrimp under cold running water and pat dry and put into a bowl. Add the garlic paste, ginger, tamarind paste, turmeric, salt and chili powder. Mix well and set aside for 10 minutes to marinate. Crush the whole garlic cloves with the side of a knife, keep aside. Heat the oil in a pot over a medium high flame. When hot put in the whole cloves of garlic. Stir until they brown lightly. Add the onions and sauté till the onions are colorless. Add the prawns and cook for a minute. Reduce heat to medium low. Add the coconut milk, cilantro and green chilies along with ½ cup of hot water. Bring the curry to a rapid boil. As soon as the sauce begins to simmer take off the heat. Garnish with the cilantro leaves. Serve hot with plain rice. Serve hot with rice.

Goan Pork Vindaloo
   

Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted. Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency. Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge overnight. Heat the oil and fry the meat over a medium high heat until browned. Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender. Serve hot with Jeera Rice.

Kheema Mutter
   

1. Heat the oil in a heavy pot on medium high, add the bay leaf, cardamom pods, cloves, cumin seeds and saute on medium high for a minute. Quick Tip The hot oil tends to sputter when the ginger and garlic pastes are added. Please keep a splatter guard or screen handy. 2. Now add the ginger and garlic paste and saute till light brown. Add the onions and tomatoes and cook till golden brown and till the oil starts to separate. This will take 8 to 10 minutes. 3. Add the ground beef and mix well. Keep stirring, so as to break up all the lumps. Cook for 3 to 4 minutes. 4. Now add the cumin powder, garam masala, turmeric powder, red chili powder, half of the coriander leaves and saute well. Add the peas and milk and stir well. 5. Reduce the heat and cook for 10 to 15 minutes. Add the salt. Remove from heat and add the lemon juice , mix well. 6. Garnish with coriander leaves. Serve hot with Jeera Rice.

Makhani Chicken
   

Mix the tomato puree, flour and the heavy cream or the yogurt. Heat the butter, when the foam has almost subsided, add the star anise. Stir, now add the red chili powder. Add the chicken and salt to taste. Now add the tomato puree mixture. Mix well. The sauce will start to thicken. Garnish with heavy cream. It is yummy with Naan. Quick Tip: Used canned pureed tomatoes. It’s easy! Always keep pureed tomatoes on hand; they come in handy when fresh tomatoes are not in season. Quick tip: Use fat free yogurt if you would like to reduce the fat content in the recipe.


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