Non Vegetarian Recipes - No comments (Page 5)

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Caryn

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Caryn

Joined: 25 January 2006

Posts: 5619

Posted: 12 April 2007 at 10:25pm | IP Logged
This is for you Kavitha. Enjoy this with rice or idiyapam.  (thanks Kavi for the reminder Wink)

Sothi (Basic)

1 cup thick coconut milk
2 cups thin coconut milk
1/2 onion, sliced
2 green chillies, silted lengthwise
tumeric
tamarind (size of gooseberry)
Salt

In a pot, pour in thin coconut milk, onions, chillies, tumeric, tamarind (can include the seeds) and salt.

Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle.  As alternative, you can use lime juice. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice.  Otherwise it will curdle.

Tomato sothy

All the same as the above, but add ripe tomatoes, quartered together with thin coconut milk.


Vendayam sothi

All as basic sothy. 

In wok, a little oil, fry onions, dried chillies, fenugreek, mustard, cumin seeds, urad dhall, and curry leaves. Then add the thin milk and rest of the items as basic. After adding thick milk, just before removing from flame, add more curry leaves


Fish sothy

All as Basic sothy. Choose your favourite fish. Add the fish at the same time as thin milk. Quantity of milk should be more. Add tomatoes. Rest do as the basic sothy.

Easy beezzy....... Big smile

Edited by Caryn - 13 April 2007 at 2:32am

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Kavitha Ravi

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Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 23 April 2007 at 2:04am | IP Logged

Caryn this dish is specially for you,since you love international cuisine

Thai Basil Fried Rice

Ingredients:
2 cups of cooked cold rice (long grain)
cup carrot cut into sticks
cup sliced beans
50 grms prawns shelled and deveined   ( optional)
1 tbs garlic minced
2 fresh   red chillies   finely chopped
a cup of green and yellow capsicum cut into inch square
1 onion cut into inch square
2 tbs light soya sauce or fish sauce ( more or less to taste)
1 tsp white pepper
2 pinches of sugar
1 hand ful sweet basil leaves, torn by hand
2 tbs oil

Method:
Heat a wok with oil and add the garlic.
Now add the onion, and the cut chillies.
Add the prawns, white pepper, sugar and stir fry for about 30 seconds.
Now add the carrots and beans, and the soy sauce.
Stir for a minute and add the rice.
Toss the rice and veggies well, so that the rice grains are properly coated with oil. Taste the rice for salt. Add more sauce if nedded.
Now you add the basil leaves and stir the rice for a minute.
You will get a nice aroma of the basil.
Take off the heat and serve.

Note: You can omit the prawns and fish sauce and make it
Into a vegetarian dish.
You can add any vege of your choice.

Thai Basil Fried Rice




Edited by Kavitha Ravi - 23 April 2007 at 2:12am

Kavitha Ravi

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Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 23 April 2007 at 7:38am | IP Logged

Sue Akka this recipe is for you. Its a signature dish from my aunt's hotel in India.

SPICY FISH MASALA

Ingredients

3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
3 tbs coconut scrapings
1 tsp aniseed
3or 4 tsp of chilli powder,or more to taste
2 tsp thick tamarind juice, or more to taste
tsp tumeric powder
tomato chopped into tiny pieces
salt to taste
2 3 tbs oil or more

Method

Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
Put a non stick pan on fire. ( It's important , so that we get neat finished fish slices )
Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly

Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
This spicy masala fish will be very tasty to eat with steaming rice.

 



Edited by Kavitha Ravi - 23 April 2007 at 7:48am

supree

Goldie

supree

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Joined: 11 December 2006

Posts: 1864

Posted: 23 April 2007 at 1:22pm | IP Logged
(Cool) Stuffed Chappathi Pizza (Kids version)

Had chappathis for dinner last night. Both my kids like Chappathis and the curry I had for us didn't suit to their spicy level! Plus I thought of making something different for a change for them to eat. And then there went my instant idea and what I did is given here... Big smile

What you need: Chappthis (4), Grated Cheese (any kind - I used cheddar and mozerella combined), Few chicken Bologna slices - 2, Pizza sauce and a Toaster oven.

What did I do: I placed 2 chappathis side by side and sprinkled cheese on top of it and warmed it in the oven first for few mins. When the cheese started to melt a bit, I added the pizza sauce on the top and then placed the chicken slices then again sprinkled some more cheese and placed another chappathi on top of them and placed it in the oven for another few mins.

We got couple of nice and warm stuffed chappathi pizzas and kids loved and ate it. I served steamed baby Carrots on the side. As my daughter really liked the way I set it up, and at the first bite she called it Cool! Hence we named it Cool Stuffed Chappathi pizza!! Smile

Sue Nair

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Sue Nair

Joined: 07 March 2007

Posts: 6755

Posted: 27 April 2007 at 10:34am | IP Logged

SAFFRON PUMPKIN

INGREDIENTS
3 metric cups cubed pumpkin
1/2 metic cup shelled/deveined prawns (optional)
1/2 metic cup thick coconut milk from 1/4 coconut.
1 tsp turmeric powder
1 tsp. mustard seeds
2 sprigs curry leaves
2 red chillis - slit and cut each into 4 pieces
1/2 tsp cumin (jeeragam)
1 tsp each - ground ginger/garlic
5 sliced shallots
ghee /oil - use amount accordingly
salt to taste

METHOD:
1. Heat ghee/oil in a wok - fry mustard seeds, then add shallots, cumin, ginger/garlic pastes & curry leaves.
2. Stir in the diced pumpkins, shelled prawns and salt.
3. Add turmeric powder and coconut milk.
4. Cook the pumpkin till tender and then add chillis.   
    Cook for about 7 minutes.
5. Serve hot with rice or chappatis.



Edited by Sue Nair - 27 April 2007 at 10:41am

Kavitha Ravi

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Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 04 May 2007 at 7:29am | IP Logged


MUTTON CURRY

Ingredients:
Mutton - 1/2 kg, washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Onions - 2 medium size, finely chopped
Ginger - 1/2 inch piece
Garlic - 4 pips
Red chilli powder - 2 teaspoon
Coriander powder   - 1 tbs
Turmeric powder - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coriander leaves - a small bunch, finely chopped
Coconut - 1 cup, grated
Khus-khus - 2 teaspoons
Ghee - 1 tablespoon
Cinnamon - 1 inch long stick
Cloves - 3
Warm water - 5 cups

Method: Grind the coconut and khus-khus together to a smooth paste and keep aside. Grind the ginger and the garlic to a smooth paste and keep aside.

Heat a flat-bottomed vessel and pour the ghee. When smoking hot, add the cloves and cinnamon stick together and follow with half of the chopped onions. When the edges of the onions turn brown here and there, add the mutton pieces. Stir from bottom once. When the water which shows out of the mutton pieces evaporates, add the, salt, turmeric powder, ginger, and garlic paste. Also the chillie and coriander powder. Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton just completely and also the remaining chopped onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over reduced heat till the mutton is tender. Add potato pieces to the tender mutton at this stage. If needed, add 2 cups of warm water with potato. When the potatoes are boiled tender, add the coconut and the khus-khus paste diluting it with a cup of water. Let the sauce simmer gently till you get the required consistency you like . Add the chopped coriander leaves to the sauce a minute before removing from the fire.

 

 



Edited by Kavitha Ravi - 04 May 2007 at 7:56am

Sue Nair

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Sue Nair

Joined: 07 March 2007

Posts: 6755

Posted: 09 May 2007 at 4:32am | IP Logged
CHINESE CABBAGE WITH OYSTER SAUCE

Ingredients:
1 Chinese cabbage
4 tablespoons oyster sauce
3 cloves garlic - pounded
1 teaspoon sesame oil
63 ml water
60 ml sweet soya sauce
Salt and grounded white pepper
2 tablespoons cooking oil
1/2 cup diced chicken - *(optional)
3 stalks spring onions - chopped
1 tablespoon crispy fried shallots

Method:

1. Cut Chinese cabbage lengthwise into two pieces. Scald or steam until half-cooked. Drain and arrange on a oval platter.
2. Heat a little cooking oil and fry the garlic until fragrant. Add diced chicken and saute for a few seconds.
3. Then add water, sweet soya sauce, oyster sauce and sesame oil.
4. Lastly, add salt and pepper. Let it boil till the chicken is done.
5. When serving, pour sauce over the Chinese cabbage and sprinkle some spring onions and fried shallots.

Note: I have just landed at the 100th page....ClapClap




Edited by Sue Nair - 09 May 2007 at 4:39am

Caryn

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Caryn

Joined: 25 January 2006

Posts: 5619

Posted: 14 May 2007 at 1:30am | IP Logged
Sardine Sandwich

1 tin sardine, discard the sauce & bones
1 onion, chopped, finely
1 green chilli, deseeded, and chopped finely
salt to taste
lemon juice to taste.
Bread (any type, remove the crust)
Thinly sliced cucumbers and tomatoes

Flake the sardines, finely. Add all the ingredient together. Season with salt and lime juice to your taste.

Lightly butter the bread, spread thinly the sardine mixture. Spread the tomato and cucumber, sandwich with another buttered bread. Cut into triangles small or big, and serve.

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