Non Vegetarian Recipes - No comments (Page 13)

Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 07 September 2008 at 3:36am | IP Logged
a) 12 large chicken wings
a) 4 Tbsps honey
b) 4 Tbsp light soya sauce
c)  1 tsp salt
d)  1 tsp. white papper powder
1. Combine seasoning ingredients with chicken wings and prick chicken wings with a fork and leave it marinated for abt 3 hrs.
2. Preheat oven to 200 C. Line a tray with foil and lightly grease it with oil.
3. Bake for 15 mins on each side and baste it with the remaining seasoning using a brush.Cook chicken wings for another 5 mins or until its lightly brown in colour.
4. Serve baked chicken wings in a bed of lettuce and tomatoes. Garnish it with fried crispy onion rings.

Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 07 September 2008 at 3:49am | IP Logged
(1) 400g coarsely grated pumpkin (without skin)
(2) 200g prawns, shelled, deveined and chopped coarsely.
(3) 2 medium sized onions, sliced
(4) 1 egg, lightly beaten
(4) 80g self raising flour or plain flour with 1/2 tsp baking powder 
(5) 1 tsp salt
(6) Oil for frying
(1) Combine pumpkin, prawns and onion in a mixing bowl.
(2) Add beaten egg, salt and flour. Mix until well combined.
(3) Heat enough to shallow fry patties in a frying pan. Spoon pumpkin mixture into hot oil and fry till patties are slightly golden brown on both sides - abt 2 mins on each side.
(4) Remove and drain patties on kitchen towels. Serve with tomato or chillie sauce. Its a great tea time snack.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 07 September 2008 at 9:30am | IP Logged
(1). 2cups Thai fragrant rice, washed and strined
(2). 1 tsp sugar
(3). 5 tbsp. oil
(4). 3 large eggs -lightly beaten
(5). 4 cloves garlic- chopped finely
(6 ). 1 carrot, diced and parboiled.
(7).  1/4 cup frozen peas
(8)   1/2 cup diced and fried tofu cubes,
(9).   1 tbsp oyster sauce
(10). Salt to taste
(11). 3 stalks spring onions, chopped
(12)  1 red chillie, chopped finely
Combine to Marinate
(1) 120g chicked, diced
(2)  1/2 tsp salt
(3)  1/2 tsp pepper
(4)  1/2 tsp sesame oil
(1) Cook rice in a rice cooker, Once rice is cooked, stir in sugar and flluff up rice with chopsticks. Leave to cool and let stand for at least 6 hrs.
(2) Heat 3 tbsps oil in a wok over medium high fire. When smoking hot, add eggs and stir it continuously until the eggs are broken up and cooked. Remove and set aside.
(3) Heat remaining oil in the same wok over medium fire. Stir-fry garlic until fragrant. Add marinated chicken and stir-fry till chicken gets cooked, abt 3 mins.
(4) Toss in cooled rice and stir-fry for 1 min. Add carrots, green peas, fried tofu cubes and cooked eggs.
(5) Stir-fry rice for 3 mins and season with oyster sauce, soya sauce and salt to taste.
(6) Add spring onions,chopped red chillie and mix well. Turn off the flame.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 20 September 2008 at 9:22am | IP Logged
2 onions, roughly chopped
2 tbsp tomato puree
1 tsp ground coriander
1/4 tsp turmeric
1 1/2  tsp chillie powder
3 fresh green chillies
3 tbsp choped fresh coriander
2 tbsp lemon juice
Salt to taste
3 tbsp corn oil
16 peeled cooked king prawns
1. Put the onions, tomato puree, ground coriander, turmeric, chilli powder, 2 of the green chillies, 2 tbsp of the chopped coriander, the lemon juice and salt into a food processor, Process for abt 1 minute. If the mixture seems too thick, add a little water to loosen it. Chop the remaining chilli and reserve for garnishing the dish.
2. Heat oil in a preheated wok. Lower the heat, add the spice mixture and fry for 3-5 minutes or until the sauce has thickened slightly.
3. Add the prawns and stir-fry over a medium heat until they are heated through but not overcooked.
4. Transfer to a serving dish and garnish with the remaining chilli and chopped fresh coriander. Serve immediately.

Edited by Sue Nair - 20 September 2008 at 9:23am
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 20 September 2008 at 10:24am | IP Logged
1 1/4lb boneless, skinless chcken breasts, thinely sliced at an angle
2 tbsp cornflour
4 tbsp corn oil
1 garlic clove, crushed
2in fresh ginger, peeled and sliced into thin strips
1 small onion, thinly sliced
15oz can pineapple chunks in natural juice
2 tbsp dark soy sauce
1 bunch spirng onions, white bulbs left whole, green tops sliced
salt and freshly ground black pepper according to taste (seasonng)
1. Toss the stripsof chicken in the cornflour with a little seasoning. Fry in hot oil until tender/
2. Lift out of the wok and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft but not browned. Add the pineapple chunks together with the juice.
3. Stir in the soy sauce and return the chicken to the wok to heat through.
4. Taste and adjust the seasoning. Stir in the whole spirng onion bulbs and half of the sliced green tops. Toss well together and then turn the chicken stir-fry on to a serving platter. Serve garnished with the remaining slice gree spring onions.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 23 September 2008 at 9:06am | IP Logged


1 kg mutton
500g potatoes
4 ripe tomatoes (each quartered)
1 piece pandan leaf ( Pandanus leaf)
Some cooking oil
750 ml thin coconut milk
200 ml thick coconut milk
Paste Ingredients
12 dried chillies
5 cloves garlic
150g shallots
5 candlenuts
Mixed Spices
21/2 tbsp coriander powder
2 tsp fennel powder
1 tbsp cumin powder
4 cloves
5 cardamoms
5cm cinnamon stick
1. Rinse mutton and cook with enough salt and 3 bowls of water (about 900ml) for abt 1 hour or pressure cook till cooked.Peel and cut potatoes into pieces. Cut pandan leaf into sections. Soak drid chillies in hot water for 15 minutes, sqeeze dry and grind with the rest of the paste ingredients.
2. Heat up cooking oil and saut ground paste till fragrant. Add mixed spieces and fry briefly before adding the pandan leaves. Stir evenly.
3. Add thin coconut milk and the cooked mutton. When the mutton is tender, add potatoes and cook till softened. Add in the quartered tomatoes. Pour in thick coconut milk and cook till mutton curry is aromatic.
4. Lastly season with salt as required.
*** Note: Indonesians/Malaysians love to serve this dish with Roti Jala. Kavi... has given the recipe for lacy Roti Jala earlier in this thread. You can use veg. mutton instead to get an equally tasty dish.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 23 September 2008 at 9:30am | IP Logged
300g yellow noodles
120g bean sprouts
3 cabbage leaves
1 large onion
200g shrimps
150g chicken
Cooking Oil
150ml chicken stock
1 tbsp sweet soy sauce
Salt to taste
Paste Ingredients
2 cloves garlic
1 red chilli
80g shallots
1 red chilli
1 tbsp fried shallots
1. Rince and drain noodles. Pluck off roots from the bean sprouts. Cut cabbage and onion into thick shreads. Clean and rinse shrimps. Rince, dice and marinate chicken with a little salt and pepper for 10 minutes. Grind paste ingredients. Remove chilli seeds from the chillies used for garnishing and shred it.
2. Heat up cooking oil and saute ground ingredients till fragrant. Pour in half of the chicken stock and cook for 2-3 minutes. Switch off heat and set aside.
3. Heat up a little oil and stir-fry cabbage and onion shreds briefly. Add chicken and stir well. Then toss in noodles and bean sprouts and fry evenly. 
4. Add shrimps and fry till cooked and then add ground paste mixture, the rest of the chicken sock, sweet soy sauce, salt and stir evenly.
5.Dish out and garnish with shredded chillies and fried shallots.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 27 September 2008 at 11:36am | IP Logged
500g potaotes (boiled)
2 eggs
3 green chillies
3 red chillies
2 stalks spring onion
200g minced chicken
2 tsp black pepper
11/2 tbsp cornstarch
1 egg white
80g breadcrumbs
Cooking oil
Paste Ingredients
6 cloves garlic
120g shallots
15g ginger
5g fresg turneruc
1. Rinse and boil potatoes in water till cooked then peel and mash them slightly. Use little oil  to pan-fry the mashed potatoes till fragrant and set aside to cool. Beat eggs. Chop green and red chillies. Dice spring onions. Grind paste ingredients.
2. Heat up cooking oil and saute ground paste till fragrant. Add minced chicken, pepper and salt and fry till the chicken is cooked.
3. Add mashed potatoes, cornstarch, green and red chillies, beaten eggs and spring onion and stir fry evely. When cooled, mould into patties of 11/2 cm thickness.
4. Brush the chicken patties with egg white and breadcrumbs respectively. Deep fry in hot oil till golden brown. Drain in absorbment paper to remove excess oil.

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