Non Vegetarian Recipes - No comments

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 27 February 2007 at 7:18am | IP Logged

Welcome to NonVegeterian Recipes

Edited by meli - 31 December 2007 at 2:57pm

The following 5 member(s) liked the above post:


Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 27 February 2007 at 7:25am | IP Logged

Pat here is the spicy chicken.
Picture will follow.


2 kg chicken cut into fairly big pieces
1 tsp ginger paste
1 tsp garlic paste
1 tsp tumeric powder
2 tsp coriander powder
1 tsp fennel powder
2 tbs chillie powder (more or less to your liking )
6 tbs curd
2 tsp lime juice
mix well with the chicken and marinate for 2 hours
5 big onions chopped finely
4 big tomatoes chopped finely
1 tsp garlic paste
1 tsp ginger paste
4 fresh red chillies slit and cut across
2 sprig of curry leaves
2 tsp coarse pepper powder.
4 tbs oil,    salt , coriander leaves
Put a wok on fire.pour the oil, add the chopped onions and fry till brown.
Add the ginger and garlic paste and fry well.
Add the chopped tomatoes and fry till its nicely mashed.
Add the chicken and salt and cook on a slow fire.
When the chicken is cooked, remove from the fire.
In a small saucepan pour little oil, fry the red chillies, curry leaves and the         &am p;am p;nb sp;      
Pepper powder for a few minutes.Pour this on the chicken and cook
Few minutes. Garnish with coriander leaves.


Spicy Chicken

Edited by serial123 - 01 May 2007 at 1:30pm
patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 27 February 2007 at 8:10am | IP Logged

Here's the recipe for Chicken Rendang (My favorite!)

1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)

Grind together to make paste:

20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots


Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.

Edited by serial123 - 30 April 2007 at 5:27pm
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 27 February 2007 at 8:50pm | IP Logged
Many of you love Fried Rice. Here is a recipe which my friend and I created. My family enjoys this.

Spicy fried rice with sardine

2-3 cups of cooked rice (should be cooled or left over rice)
1 potato, sliced thinly
1 onion, sliced thinly
1 – 2 ts chilli paste (or chilli powder) – depends on how spicy you want the rice to be
1 red chilli, sliced
3 pips garlic pounded
1 medium tin sardine (or tuna)
Tumeric and chilli powder
cup mix vegetables (carrots, corn, green peas etc)
Salt to taste
Sliced Tomato, red chilli and cucumber, coriander for deco


Marinate potato and onion separately with tumeric, chilli pdr and salt. Set aside. Remove sardine from the sauce, remove the bones and mash it into pieces and keep aside.

Pour oil in pan, and deep fry potato and then onion – crisp and set them aside. Do not burn them. (you can add rice flour if you want it to be more crispy, but remove the access water first)

In a wok, over a low fire, add a little oil, then add garlic, red chilli and chilli paste and fry the paste until the oil rises. Then add in mashed sardines and stir fry for abt 5 mins. Add a bit of salt for taste. Add vegetables and cook for another 3-4 minutes. Add rice and stir fry quickly and mix all the ingredients evenly. Then add in half of the fried potato and onions and mix once again. Taste for salt. Assemble in a plate and deco with rest of the fried potato, fried onion, sliced tomato, chilli, cucumber and coriander and serve hot. Accompanied with papadums or fish crackers.

(If you cannot get chilli paste, then add chilli powder to the sardine and mix together before adding to the oil. If you put chilli powder straight to the oil, you might burn the chilli powder)

You can improvise this dish in different ways. For e.g. at the time of frying the sardines, you can also add little bit of sardine tomato sauce to make it sweet and spicy.   Or you can use tuna. Or dried anchovies.

For those who are vegetarians, remove sardines and chilli paste or chilli powder. Just use tumeric powder.   But then again, if you want spicy add fresh chillies as much as you want.

Alternative to rice, you can use idiyapam for vegetarians. Or bread which are cut into pieces. With spicy fried idiyapam you can add fried eggs and again dried anchovies to give it a 'kick". The fried idiyapam is my sister in law's speciality dish which everyone enjoys, though it is bit oily, because she doesn't want the chilli powder to burn. Sometimes we use left over puttu.

You can also deep fry brinjals (just like potatoes & onions) and add to the rice.

One thing about fried rice anything and everything goes. No holds barred.

Sorry guys, do not have photos.

Edited by Caryn - 27 February 2007 at 8:55pm
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 28 February 2007 at 1:31am | IP Logged

Try this Malaysian Dish.


500 grms kway teow
2 tsp chopped garlic
3 tbs cooking oil
6 to 7 prawns cleaned with tail intact
A handful of beansprouts
4 sprigs of chives, cut into 2 inch length ( I did not have this that day)
1 egg

1 tbl dark soya sauce for colour
1 tbs light soya sauce (more if you need more salty)
11/2 tbs chillie paste ( more or less to your taste)
A little water
Pepper to taste

Heat a kadai with 3 tbs oil . Fry the garlic till a bit brown.
This gives the C.K.T the good aroma.
Add prawns and fry till cooked.
Push the fried prawns to a side and add in the kway teow.
Stir fry the kway teow, add in the seasonings, add little
Water to mix. Stir fry nicely.
Spread all the ingredients around the kadai and create a
Empty space, add a little more oil. Break the egg into it.
Cover the egg with all the ingredients. After a second, stir
Fry evenly. Add the beansprouts and the chives.
Do not over cook. Dish out.

Note :All the cooking should be done on high flame.
You can add scalded and cleaned cockles.
Or even sliced and fried sausages. ( we do not eat them)

Edited by serial123 - 30 April 2007 at 5:16pm
patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 28 February 2007 at 11:11am | IP Logged
Scotch Eggs

Six eggs boiled and shelled(chicken or quail, your choice)
1 lb ground chicken
salt to taste
pepper to taste
1 tbsp corn starch
1 egg beaten
1 cup breadcrumbs
Oil for deep frying


1. Mix ground chicken, salt, pepper and corn starch.
2. Coat boiled eggs with the ground chicken paste. Make
   sure the egg is fully covered and set aside.
3. Take meat coated egg and dip into the beaten egg and
   roll it on the breadcrumb. Again make sure it is
   fully covered. Do the same for all the eggs and set
4. Heat oil in frying pan. When hot enough, fry the
   eggs until golden brown.
5. Dish out and cut the egg lengthwise into halves immediately.
6. Serve as a side dish or an appetizer.



Edited by patraj - 28 February 2007 at 11:12am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 28 February 2007 at 11:35pm | IP Logged

This the recipe for the chillie paste they give in resturants, when you buy Char Kway Teow.
Picture will follow

                        CHILLIE PASTE

100 grms fresh red chillies
25 grms dried chillies,soaked and drained
50 grms shallots, sliced thinly
25 grms shrimp cube    ( it has salt in it )
25 grms sugar
25 grms tamarind paste (mixed with2 tbs water )
35 ml oil
Blend the fresh and dried chillies till smooth.
Add 1 tsp oil if the mixture is dry.
Heat oil in a deep wok. Keep the fire low.
Crumble the shrimp cube and gently stir fry for 2 minutes.
Add the sliced shallots. Turn the fire to a medium.
Keep stirring so that the onion would not burn.
When the onions are brown, add the blended chillie paste.
Stir all the time to prevent the mixture from sticking.
After about 10 minutes, the oil will start to serperate.
Add little salt,sugar,and the tamarind water little by little.
Taste for salt ,sugar and tamarind.
Stir and allow the paste to bubble.
Once it starts to bubble, switch off the fire.
Allow to cool

Note: You can see the dollop of chillie paste on my Char Kway Teow plate.

Edited by Kavitha Ravi - 02 May 2007 at 7:31am
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 01 March 2007 at 8:14pm | IP Logged
Don't call yourself dumb Jenim. I will go step by step. I should not have wrote so many suggestions and confused you (or scrambled you). It is my fault – sorry. Guess what!!! now I understand why you are confused. That is because I used the word scrambled. Oh Lord, so sorry. Here I am rewriting again and hope it won't confuse you any further.  I feel so guilty in confusing you.

Steamed Eggs

Onions (fried lightly browned)
Chilli powder
Tumeric powder

In a bowl, add a tsp water and mix tsp chilli pdr and a pinch of tumeric and salt. Mix. (This is to avoid lumps). Add in eggs and beat and mix well. Add the onions and pour into a baking dish.

Art of steaming

I hope you have a steel stand (you know the one  you put hot dish to protect your table?). If not, you can do another alternative.

A wok and a fitting cover is needed
Steel stand
A glass of water. (approx)

On high flame, place your wok and add water. Put the steel stand in the middle.(*) Put the baking dish with egg mixture on top of the stand. Close with cover. Steam the eggs for at least 5-10 mins or until the egg mixture is firm and soft.

(*) If you don't have a stand, then lessen the water and put the baking dish directly on the wok with water. Level of water must be 1/2 below the dish. But be ready for noisy wok when the water is boiling. LOL

You can do it in oven. If I am not mistaken, it is called broiler. You need a bigger baking dish instead of wok. Add boiling water to a level. Close the egg mixture dish with foil. Put in the middle of the bigger dish with water. Bake in oven. Sorry I cannot give you the Fahrenheit or timing. Can you use your discretion. Anyone can help?

If it is all too much for you, you might as well fry the eggs the usual way you would do at home and add to the kolambu.

Edited by Caryn - 01 March 2007 at 8:18pm

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