Category Archives: Non Veg Recipes

Chicken, Gravy/Side Dish, Non Veg Recipes, Recipe Index, Recipes

Chicken Roast Recipe

Posted on by kavithapadmanaban
12
May

The Chicken Roast recipe is a South Indian recipe which involves the frying of chicken with a few basic ingredients. The recipe is simple as there is no adding onions, tomatoes or even ginger -garlic paste. It goes well with sambar rice or rasam rice. It can be made as a side dish for a party at home. Guests will surely love it.

The blending of the curry leaves and green chillies along with the chicken is a crucial step. It increases the aroma of the dish and makes it appetising. This quick and easy chicken roast recipe is very tasty and children love to eat it. Here no deep-frying is done and so less oil is used.

There is no marination process in this recipe and this saves time. It is the best choice for busy individuals who want to try home-cooked food and have less time. It is best to use a kadai as less oil is used. The kadai will prevent the sticking of the chicken. You can increase the quantity of oil to prevent the chicken from sticking.

Ingredients for Chicken Roast recipe

1 Kg Chicken ( cut into medium pieces)

1/2 tsp turmeric powder

1 and 1/4 tsp chilli powder

2 handfuls curry leaves

4 green chillies

2 tbsp corriander leaves

1 tsp salt  or salt to taste

Method

Take chicken in a kadai or a heavy thick bottomed pan or a cast-iron skillet and add 150 ml of water, chilli powder, turmeric powder and salt. Give a slight mix.

Close the Kadai with a lid and allow it to cook for 20 minutes on medium flame. Cook till the water evaporates.

Now add 3 tbsp of oil and mix well. At this stage add curry leaves and green chilli and give a gentle mix.

Lower the flame and keep cooking until the chicken gets roasted and there is a colour change in the green chillies.

Note: Keep stirring the chicken now and then.

Sprinkle corriander leaves and give a quick stir. The Chicken roast is ready to eat in 2 minutes.Enjoy chicken roast!

Breakfast, Egg, Non Veg Recipes, Recipe Index, Recipes

French Toast

Posted on by kavithapadmanaban
23
Feb

This amazing simple dish is called pain perdu meaning “lost bread” in France while some call it Bombay toast or French toast. Whatever the name may be the basic process is the same. The bread is dipped in an egg-milk mix to give a custard-like taste. This mix is flavoured and sugared as per your taste.

Mostly thick bread slices are preferred. If you use thin slices of bread just dip it in the egg-milk mix and take it out immediately. Otherwise, the bread will become soggy and it will be difficult for handling. For better results, toast the bread. A perfect French toast should be crispy.

Usually, 1 egg for 50 ml milk (approximately) is taken. (In terms of the cup, for 1 egg 1/4 cup of milk is taken.)

Usually, butter is used for French toast. As butter has a low melting point the bread gets burnt very fast. In order to prevent the burning of bread, you can use any oil with a high melting point. Here I have used vegetable oil. You can also use olive oil. This increases the crispiness of bread.

Ingredients

2 teaspoon oil

2 eggs

100 ml or 1 cup (approximately) of milk

4 slices bread

2 tablespoons sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

a pinch of salt

Method

Preparation of the mix

Add all the ingredients except the oil and bread into a shallow mixing bowl. Mix well using a whisker.

Preparation of French Toast

Take a tawa or a skillet or a grill pan and heat it. Then add butter and allow it to melt. Now toast the bread on both sides on a low medium flame so that it turns slightly brown in colour. Keep it aside.

Pour a few drops of oil on the tawa. Dip the bread in the egg-milk mix and remove it immediately. This is a very crucial step as the bread will tend to become soggy if kept for a long time.

Place it on the tawa. Heat it on a low medium flame for a minute and turn it over. Continue heating for another minute and remove from the tawa.

Top it with honey and berries lavishly and enjoy your French Toast 🙂

Gravy/Side Dish, Non Veg Recipes, Seafood

Sura Puttu /Shark fish Puttu

Posted on by kavithapadmanaban
18
Feb
Sura Puttu

The recipe involves a simple process of cooking the Sura/Shark fish first and then mixing it with sauted onions, garlic, green chillies to give a boneless fish that tastes excellent. It is usually called Paal Sura in tamil and is given to lactating mothers.

In this recipe, since the bones are removed it can be given to kids and the elderly too. Kids will just love it. It is usually taken as a side dish along with curry and rice. I prefer eating it directly with rice.

You can also use the steaming process to cook the Sura/Shark fish but I have just added it to water and heated the water. This process is followed by my aunts who are great cooks. If you want to follow the steaming process place the Sura/Shark fish on the idli plates using a cloth or plantain leaf and steam it for 10 minutes.

This fish has to be cooked before and then added to the sauted onions, garlic and green chillies otherwise it will turn out hard.

Here I have used Sura with skin but you can buy without skin and follow the same procedure.

Ingredients

750 g with skin Sura/Shark fish

3 tablespoons of oil

5 medium-sized onions (finely chopped)

3 pods garlic (finely chopped)

10 green chillies (finely chopped)

1/4+ 1/4 teaspoon turmeric powder

a sprig of curry leaves

1 tablespoon coriander leaves (finely chopped)

1/2 + 1/2 teaspoon salt

Method

Cooking of Sura / Shark fish

Wash the fish properly. Then place it in the vessel and pour around 250 ml water. Add 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Heat it on a high medium flame for 10 minutes. Switch off the gas and allow it to cool.

When it is cooled, remove the skin and the bones. Shred the flesh into smaller pieces as shown in the below third picture.

 

How to make Sura /Shark fish puttu?

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated.

Add onions and sauté till the onions become translucent. Add garlic and sauté further till the garlic is fried. (that is the colour changes slightly to off white)

Then add green chillies and curry leaves. Sauté for few minutes so that the chilli blends with the onions and garlic. Then, add turmeric powder.

Now it is time to add the smashed Sura pieces without bones to the Kadai. Add salt and mix well.

Finally, add the coriander leaves and give a final mix. Enjoy the Sura fish Puttu with hot rice or with rice and curry!!:)

 

Non Veg Recipes, Recipe Index, Recipes, Seafood

Vanjaram Fish /Kingfish Tawa Fry(South Indian Style)

Posted on by kavithapadmanaban
30
Jan

Vanjaram Fish Tawa Fry is one of the tastiest and simplest recipes in non -vegetarian. The marination helps the masala blend well with the kingfish and the taste is really awesome. It is absolutely mouth-watering even when tasted with sambar rice or rasam rice. I can literally feel its amazing taste tingling my tastebuds.

You need not go to a restaurant to taste your favourite Kingfish but instead you can cook it in the house itself and still find it amazing by simply marinating and frying the fish.

In this recipe, the ingredients for marination are very simple as compared to Fish Tawa Fry (Tandoori style). The method of preparation includes simple marination and frying. Kingfish is also called Seer fish, King mackerel or Indo-pacific mackerel.

The minimum time for marination is 15 minutes. The same marination can be done for other types of fish too.

Ingredients

100 ml  oil or oil for shallow frying 

250 g /5 thin slices of Vanjaram fish

1tsp chilli powder

1/2 tsp turmeric powder

1tsp ginger garlic paste

1/2 tsp salt or salt to taste

Method

Marination of the fish

Wash the fish slices carefully. Remove the excess water. Add chilli powder, turmeric powder, ginger-garlic paste and salt. 

Smear it properly so that it is evenly distributed. Be careful as the slices tend to break. If you want you can mix the ingredients for marination beforehand and then smear the mixture on the fish slice. But I prefer smearing the masala on fish using the first method.

Leave it for at least 30 minutes in the fridge. The more the fish is marinated the tastier it is. If you want you can also marinate it the previous night itself.

Frying of the fish

Take a grill tawa and heat the tawa well. Add 100 ml oil and heat it well.

Now place the marinated fish on the pan on high flame. Do not disturb for 5 minutes. Now turn the pieces. Allow this side to cook for another 5 minutes.

Note: If the fish sticks to the tawa while trying to turn over, wait further.

TheVanjaram Fish Tawa Fry is now ready to be relished! Enjoy 🙂

Non Veg Recipes, Recipe Index, Seafood, Starters

Fish Tawa Fry (Tandoori Style)

Posted on by kavithapadmanaban
14
Jan

Tawa Fish Fry is a mouthwatering dish and my all-time favourite. It is my own recipe and I am soo excited to share it with you all 🙂 The easy preparation of the fish makes it the dish of choice on various occasions. Fish is the preferable option as it cooks faster than any other meat and is healthy.

In this recipe of Tawa Fish Fry, the ingredients are mixed with the fish and then grilling is done. Fish is marinated along with the spices and cooked on low-medium flame. This makes the dish extraordinary. Here no deep-frying is involved so it makes the dish even more healthy.

Tawa Fish fry can be taken with mayonnaise, chips or green chutney. It can also be used as fillings in sandwiches and rolls.

If you do not like seafood or you are allergic to seafood you can also try this recipe with chicken – Chicken Tawa Fry (Tandoori style)

Ingredients  

400 g of fish fillet-basa fish (cut into small pieces)

2 tablespoon mustard oil (you can use any other oil of your 

choice if you want)

1/4 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 tablespoon ginger-garlic paste

1/4 teaspoon kasuri methi

1/2 lemon

1 tablespoon curd

1/2 teaspoon salt/salt to taste

Method

Marination of fish

Wash the fish and remove any excess water.


Add the turmeric powder, chilli powder,garam masala powder and salt and mix well.

 

Now add the ginger-garlic paste.

Then add curd and mix well. The curd should be thick. 

 

You will notice the colour of the marination change.

 

Finally, add kasuri methi(dried fenugreek leaves), squeeze the lemon and give a final mix. 

 

Keep it in the fridge for a minimum of 30 minutes. If the marination time increases the taste of the fish also increases.If you want you can also keep the marinated fish in the fridge overnight.

Preparation of the fish

Take a grill tawa and heat the tawa well. Apply oil using a brush. If you want you can add 1 teaspoon of oil. In this recipe, I have added the oil.

 

Now place the marinated fish on the pan on low-medium flame. Do not disturb for 5 minutes. Now turn the pieces.

Note: If the fish sticks while trying to turn over, wait further.

Repeat the same procedure. The Tawa Fish Fry is ready to be relished. Enjoy with mayonnaise!!!:) Please subscribe for more easy recipes.

Non Veg Recipes, Recipe Index

Pepper Chicken (Indian Style)

Posted on by kavithapadmanaban
12
Jan

Pepper Chicken is a classic South Indian dish that is a treat to the throat especially when you catch a cold. It can be prepared in many ways but this is a simple and easy recipe that involves no onions and tomatoes.

It goes well with roti, chapatis, sambar rice, rasam rice. The combination of chicken pepper fry with rasam rice is outstanding. It is loved by kids.

In this recipe, I am using zeera powder and pepper powder. Instant frying of zeera and pepper and grinding usually enhances the flavour as the major ingredients are zeera and pepper. For grinding, 2 teaspoons of zeera and 4 teaspoons of whole pepper is taken.

If you love the pepper flavour you can add only pepper and forgo adding chili powder. In that case, you need to add 3 teaspoons of pepper.

Ingredients

6 teaspoons of oil

1 kg of chicken

2 teaspoons pepper powder (coarsely ground)

1 teaspoon chilli powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1tablespoon ginger garlic paste

1 teaspoon zeera powder

2 sprigs curry leaves or handful

1 teaspoon salt or salt to taste

Method

Heat the pan of the pressure cooker and add oil. After 2 minutes as the oil becomes hot add the chicken and give a slight stir.

Now add the ginger-garlic paste and mix.

Then add turmeric powder, 1 teaspoon pepper powder and zeera powder. Stir slowly.

Add chilli powder and coriander powder and mix well.

Next, add 1 cup of water(100ml). Finally, add salt and mix well.

Close the lid and pressure cook for 1 whistle. Cool and open the cooker. Cook till the water evaporates and the required consistency is achieved. Now sprinkle 1 teaspoon of pepper powder and mix well.

Add curry leaves. Usually, I add more curry leaves. You can reduce it if you want.

Mix well and cook for 10 minutes on medium flame. You will notice that the colour changes as the pepper blends with the chicken. The Pepper Chicken is now ready to relish.

Mutton, Non Veg Recipes, Recipe Index, Recipes

Mutton Kheema Masala

Posted on by kavithapadmanaban
12
Jan

 

Mutton Kheema Masala/Mutton Kothukari masala is a popular Indian dish. This mutton recipe is very delicious and easy to cook. As the mutton is minced it cooks faster and is one of the easiest mutton recipes. This time-saving recipe will be the best choice for a beginner.  A simple and favourite non-vegetarian dish that can be eaten with rice, chapati, phulka, paratha and dosa.

Ingredients

1/2 Kg Mutton

4 tbsp of oil

6 onions (medium-sized) – finely chopped

20 small onions or 3 big onions

 A sprig of curry leaves

12 medium-sized green chilies

3 tsp ginger garlic paste or 2 pod garlic and 2inch ginger

1/2 tsp turmeric powder

1 tsp coriander leaves

4 piece (1 inch) of cinnamon

8 cloves

1tsp fennel

1 small cup coconut (grated)

1/2 tsp salt or salt to taste

Grinding of masala

Grind the cinnamon, clove, fennel, turmeric powder, ginger and garlic in the mixie without adding water. Then add the small onions and grind further. 

 

Method

Heat the pan of the pressure cooker and add 2 tbsp of oil. Allow the oil to get heated for 2 minutes. Then add the washed mutton kheema to the heated pan.

 

Stir well. Now add the ground masala to the mutton kheema. 

Mix well and add a small cup of water and salt.

Give a final mix and close the lid of the cooker. Place the weight after the vapor comes out.

Cook for one whistle. Remove the weight only after the cooker cools down.

Take another kadai or a thick bottomed pan or a cast-iron skillet and heat it. Add 2 tbsp of oil and heat it for 2 minutes.

Then add the onions and curry leaves.

Next, add green chilies and saute.

Saute till the onion turns golden brown. Then add the cooked kheema and stir well.

The mutton kheema is almost ready. Keep heating till the water dries up to the required consistency.

Last but not the least, add the grated coconut and stir well. Leave it to cook for 5 minutes.

Your delicious mutton kheema masala is ready. Garnish it with coriander leaves and serve hot.

Enjoy mutton kheema masala with rice, chapati, phulka, paratha or even dosa.

Breakfast, Egg, Non Veg Recipes, Recipe Index

Egg Mayo Sandwich

Posted on by kavithapadmanaban
12
Jan

Egg Mayo Sandwich or Egg and Mayonnaise sandwich is the easiest of all sandwiches as cutting of vegetables is not required. Eating an egg is the best way to start your day, as egg is protein-rich and an egg mayo sandwich will be the best way out with no cooking required. (except the egg, of course:)

It is an easy choice for beginners or novice cooks.

Ingredients

4 eggs

6 slices bread (soft)

6 tbsp mayonnaise

1/4 tsp pepper

1/2 tsp salt or salt to taste

Method

Boiling of eggs

Place 4 eggs in a large pan or vessel and fill it with water. The water level should be such that it immerses the eggs fully and it is 2 inches above. Add 1/4 tsp of salt to prevent eggs from cracking. Allow the water (with the eggs) to get heated first on a high flame. After it starts boiling, lower the flame to medium and keep heating the water for around 15 minutes.

Cooking the eggs for less than 15 minutes will make it difficult for you to peel and cooking it for a longer time will make it rubbery.

Cool the eggs completely before peeling. You can use cold water to fasten the process of cooling.

Peel the eggs and keep it ready in a mixing bowl.

Making of  the egg-mayo mixture

Take the boiled eggs and place them in a bowl.

 

Now add mayonnaise, pepper, and salt to the eggs.

Using a spoon cut the eggs into smaller pieces( the pieces should be distinct). Mix thoroughly.

Making of  sandwich

Place the bread on a plate. Cut the sides of it as shown in the picture.

 

Spread the egg-mayo mixture on the bread slice.

 

Now place another bread slice over it and press slightly from above.

 

Then cut the bread diagonally. You can also cut the sandwich in any other shape of your choice.

 

And voila!! Your egg-mayo sandwich is ready to eat:)

P.S. It tastes best when relished immediately 

Egg, Gravy/Side Dish, Non Veg Recipes, Recipe Index

Egg Curry

Posted on by kavithapadmanaban
12
Jan

Egg curry is a protein-rich dish that is easy to make and an all-time favourite. It doesn’t necessarily require any side dish and taste delicious with rice, parotta, chapati or any other Indian breads.


Here I have added two methods of preparing egg gravy.

1) Egg gravy using boiled eggs

2) Egg gravy by adding eggs directly without boiling 


You can try either of the above methods.
Ingredients

6 tablespoon oil

4 big onions (chopped)

3 medium-sized tomatoes (chopped)

1 teaspoon ginger or 1-inch ginger

1 teaspoon garlic or 1 pod garlic

A sprig of curry leaves

2-inch cinnamon

5 cloves

1/2 teaspoon fennel

1/4  coconut(cut into small pieces or grated)

2 teaspoon chili powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

6 eggs

1/2 teaspoon or salt to taste


Method

Preparation of the masala

Take a Kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 4 tablespoons of oil and allow the oil to get heated. Then add the cinnamon, clove and fennel. Leave for 2 minutes for the flavour to get into the oil.


After about 2 minutes, add onions and saute. 

Then add ginger- garlic paste and fry till the raw smell of ginger-garlic goes away.

Add tomatoes and saute further.


Then add the coconut and keep stirring.


Now add chili powder, coriander powder, turmeric powder and keep stirring till it becomes mushy. 


Switch off the gas and allow the masala to cool.


Grinding of the masalaNext, use a blender to blend the masala. First, blend the masala in a blender without adding water. Then add water and blend again. Blend the hard things like the coconut first and then blend the softer things to get a smooth paste.
Making of the egg gravyTake another kadai and heat it. Add 2 tablespoons of oil and heat for 2 minutes. Then add onions and curry leaves and saute till the onions become golden brown.


Now add the masala, salt and mix well. Then pour a cup of water.


Next, add the eggs. Here you can add  1) boiled eggs or2) pour the eggs in the gravy. 
1)Adding of boiled eggsIn case you are adding boiled eggs, add the egg after giving a slight cut on it.

 

Keep heating for about ten minutes till the oil separates. You can close the lid to hasten the process.

The delicious egg gravy is now ready to eat. 🙂
2) Pouring the eggs in the gravy

In case you are pouring the eggs in the gravy, pour one by one as shown. Do not disturb the eggs for five minutes. 

Slightly turn the eggs so that they cook well on both sides. Leave it for another ten minutes. You can close the lid to hasten the process.

Egg curry is ready to eat!!

Non Veg Recipes, Recipe Index

Chicken Tawa Fry ( Tandoori Style)

Posted on by kavithapadmanaban
01
Jan

Chicken Tawa Fry is a mouthwatering dish. The process involves simply mixing the ingredients with the chicken and then grilling. Chicken is marinated along with the spices and cooked on low-medium flame. This makes the dish extraordinary. Here no deep-frying is involved so it also makes the dish healthy.

Chicken Tawa fry can be taken with mayonnaise, chips or green chutney. It can also be used as fillings in sandwiches and rolls.

You can try this recipe with country chicken too but remember to marinate for a longer time and add 1 teaspoon extra curds. In this case, the curd need not be very thick.

The same recipe can be used for making Fish Tawa Fry(Tandoori style)

Ingredients 

500 g of chicken

2 tablespoon mustard oil (you can use any other oil of your 

choice if you want)

1/2 teaspoon turmeric

2 teaspoon red chili powder

1 teaspoon garam masala powder

1 tablespoon ginger-garlic paste

1/4 teaspoon kasuri methi

1/2 lemon

1 tablespoon curd

1/2 teaspoon salt/salt to taste

Method

Marination of chicken

Wash the chicken and remove any excess water. Add the turmeric powder, chilli powder,garam masala powder,ginger-garlic paste and salt and mix well.

Then add curd and mix well. The curd should be thick. 

 

You will notice the colour of the marination change.

Finally, add kasuri methi(dried fenugreek leaves) and squeeze the lemon. Add 1 tablespoon of oil and give a final mix. 

Keep it in the fridge for a minimum of 30 minutes. If the marination time increases the taste of the chicken also increases.If you want you can also keep the marinated chicken in the fridge overnight.

Preparation of the Chicken

Take a grill tawa and heat the tawa well. Apply oil using a brush. If you want you can add 1 teaspoon of oil. In this recipe, I have added the oil.

 

Now place the marinated chicken on the pan on low-medium flame. Cover it with a lid. Do not disturb for 10 minutes. Now turn the pieces.

Note: If the chicken sticks while trying to turn over, wait further. Repeat the same procedure. As you cover the chicken with a lid water will be released. Cook till the chicken is dry. The Chicken Tawa Fry is ready to be relished. Enjoy with mayonnaise!!!:) Please subscribe for more easy recipes.