Non Vegetarian Recipes - No comments (Page 9)

I really pity Indera, non stop visitors, who come to see Kavi and then come over to the house, because the children are leaving for U.S.
She is busily churning out dishes to feed them.

This is our family recipe.
Pickled Anchovies.

200 grms fine anchovies
60 grms finely sliced ginger
60 grms finely sliced garlic
30 grms chillie powder   (more or less)
1 tbs mustard seeds
1 tbs cummin seeds
1 tbs aniseeds
sugar to taste
vinegar as needed
salt to taste
oil

Method:
Fry the anchovies 3/4 cooked. Remove.
Grind the 3 spices roughly using vinegar.
Heat a wok, add oil, fry the garlic and ginger.
Till a bit brown. Add the spices and chillie powder.
Fry well, add little vinegar if needed.
Add sugar to taste, and salt.
Add the fried anchovies and mix well.
Dish out. Bottle when cooled.
It keeps well if you use a dry spoon.


Edited by anne80 - 01 January 2008 at 8:37am

Aiyoh tamby, just eat the parotta, why want to kothu it.

O.K tamby keta sollanum.

KOTHU PAROTTA:
Heat a dosa plate and pour some oil. Add 2 chopped onions, 2 chopped green chillies and 2 chopped tomatoes. Mix well and fry for some time. Break 2 eggs and pour on the vegetables. Mix well. Crush 2 parottas into timy pieces and add to the masala. Sprinkle 1/2sp chilli powder, 1/2sp jeera powder and 1/2sp pepper powder and enough salt. With two dosa karandis, you must smash these ingredients into pieces using force with yr hands. Mix well. Add chopped coriander. Put off the fire.

There is another called chillie parotta. Master the first one, I will give the recipe for the second later. Sorry tamby no pictures.

Spicy Soo Hoon Salad

500 gm soo hoon (you can get this in Asian Mart - it is fine rice vermicelli. Kavitha has given a picture of this previously)
150 gms fresh prawns, shelled and deviened
10gms dried prawns
2-3 red chillies
1-2 pips garlic
1 stalk lemon grass - sliced finely - only the white part
fresh coriander - chopped
spring onions - chopped
fish sauce (or light soy sauce
lemon juice (to taste)
shrimp paste (optional)
olive oil
onion crisps (get this from Asian mart as well)

I ts sugar  

Method:

Prepare soohoon according to the packet instructions and set aside.

Boil water and blanch the prawns. Set aside. In a little oil fry dried prawns. Pound (or blend), red chillies, fried dried prawns, shrimp paste, sugar and garlic together until fine. Add fish sauce and lemon juice and taste for seasoning. Set aside for at least an hour.

In a large bowl, add soohoon and prepared chilli paste together. Mix until the soohoon is well coated with the chilli paste. Then add the prawns, onion crisps, lemon grass, spring onions and coriander leaves. Mix well again. Taste for seasoning. Serve on a plate and deco with more coriander leaves and fried onion crisps

The above dish should have spicy, sweet, sour and salty taste.  This is dish or recipe belongs to a clan called peranakan - This clan is a blend of two cultures - Chinese and Malay.  In 18th century, Chinese arrived to Malaysia and when they settled down here, they married the locals. Hence the integration of two races/cultures and they are called Baba (for male) and Nyonya (for females). You will see that the food, dressing and culture have both identities.  They have chinese features, malay dressing and the food is of both cultures.  Similarly, the Indians and Malays have the same and they are called "Chittis".

Just a small info for you guys. 

Edited by Caryn - 29 October 2007 at 5:35pm

Malabar Chicken (according to my aunt)

1kg chicken (cut into reasonable size,preferably small)
2 big onions and 1 tomato (blended together)
1/2 big onion sliced
1/2 tomato diced (or blended also fine)
2 teaspoons Garlic and ginger paste (or blend together with onion)
Green/Red chili thinly sliced
a few dried chili (3-4)
1 tablespoon chilli powder (depends on the person)
1 teaspoon black pepper (depends on the person)
1 1/2 teaspoons garam masala
1 1/2 teaspoons cardamom powder
1/2 teaspoon tumeric
1/2 cup thick coconut milk
then a few curry leaves and cinnamon, star anise and cloves
Heat oil in a wok. Then add cinnamon, star anise and cloves. Once we get the smell, add curry leaves. Then sliced onion and diced tomatoes. Once the fragnant is out add dried chili and green chilli. Then add blended items, and wait for a while to 'pecah minyak' (Kavi-help me here) Can I say until we can see the oil on the surface? Then add the chicken with all the powder. Stir occasionally because easily gets burnt when about to cook, since we didnt add the water. (those who wants it to be gravy, add water). Then add salt and finally the coconut milk. Then the chicken is enjoyable!!


Edited by riyana_05 - 14 November 2007 at 3:25pm

Meen Kuzhambu (Fish Gravy)

Ingredients:
Fish slices - 10 to 15 (small pieces)
Onion - 1 (Big)
Tomato - 2 to 3 (medium)
G.chillies - 3
Garlic - 4-5 gloves
Mustard - 1/2 tsp
Fenugreek (vendhaiyam) - 3/4 tsp
Whole peppercorns - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fish curry/masala powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - small lemon size (soak and take out the water) OR Tamarind Paste, Curry leaves - a few , Oil - preferably sesame oil (Nalla ennai)

Method:
Wash and keep the fish fillets ready.
Cut onion & tomatoes into small pieces.
Put oil in a wide-deep pan.
When the oil is hot - do the thalippu... mustard, vendaiyam, peppercorns, then add cut onion and fry well.
When the onion becomes transparent, add slit g.chillies and fry for few seconds.
Now add the tomatoes and fry until the tomatoes start to cook a little bit.
Add curry leaves and add turmeric powder too.
After frying it for few more minutes, add the Tamarind water/Tamarind paste diluted in water + chilli powder + fish masala powder + Coriander powder and mix well.
Add salt too at this point and add a very little water, if the gravy at this point is too thick.
Let it boil for few minutes. Check for salt and spicey and adjust as needed.
You should be able to see the oil coming to the edge and now add the fish pieces and mix the gravy very gently.
Let this cook for few minutes until the fish is done. Switch off the stove.
Tip: While checking do not mix harsh and be very gentle so that the slices won't break.
This kuzhambu goes well with white rice and also for Dosa, Idli as a side!
Enjoy!

Edited by supree - 06 December 2007 at 8:43am

Hi Everyone...How's everyone doing??? i felt like posting a receipe..so here it goes.


CAULIFLOWER WITH EGG

Ingredients:

Cauliflower florets -- 500g
Anise 1/2tsp
mustard seeds 1/2ts9
Egg -- 1
dried chillies -- 3(or more)
turmeric powder -- 1tsp
Onions -- 1
curry leaves -- bit
salt-- to taste
oil


Put a pan on low fire and put some oil. When he oil gets heated, add mustard seeds and wait till it breaks. Add anise seeds and onions. Saute onions till golden brown.Add chillies and curry leaves. Add the cauliflowerand turmeric powder cover and let it cook on low heat. Sometimes the cauliflower won't cook so what you can do is add little water for it to cook nicely. When the cauliflower cooks fully, add some salt and break the egg into the cauliflower. continue stirring for 3 to 5 minutes and off the heat. cauliflower with egg is ready

Chicken Chalna

This is a recipe I found on the net some time back and I liked it immediately, as it was so close to my mom's chicken curry recipe -almost same ingredients, with a few exceptions. (Will post my Mom's pepper chicken some time soon, with pictures!! )
Tried this and liked it for it's simplicity in making and of course for it's good taste too! Goes well with Parotto, Naan & Chappathi..etc.

Ingredients:

1.Chicken- 1 lb
2.Chilli powder- 3/4 tsp
3.Turmeric powder - 1/2 tsp
4.Lemon juice - 1 tsp
5.Salt-required
6.Fennel Seeds/Sombu- 1 tsp
7.Cummin/Jeera- 1 tsp
8.Peppercorns- 3/4 tsp
9.Red chillies- 4
10.Pattai- 1/2"
11.Big Onion- 1
12.Garlic- 5 gloves
13.Ginger- 1/2 inch piece
14.Tomato- 1
15.Coconut- 1/4 to 1/2 cup
16.Coriander leaves - For Garnishing

Method:
Mix items 2 thru 5 with the chicken and let it marinade for 30 minutes.
Dry roast items 6 thru 10 and powder it.
Heat oil in a kadai and fry coconut until color changes a bit and keep it aside.
Roughly chop items 11 thru 14 and fry in 1 tsp oil until soft. Grind this along with the coconut until smooth.

Heat oil in cooker and fry chicken for 2- 3 mins. Then add the Masala paste and the powders.
Add required salt. Mix well and pressure cook for 2 whistles.
Finally add cut coriander leaves and your Chicken chalna is ready!. Enjoy!

Edited by supree - 17 December 2007 at 1:39pm

TOM YAM WITH SEAFOODS

Ingredients:

100 grms baby corn    quarter and cut lengthwise
150 grms oyster mushrooms
3 tomatoes quartered
200 grms squid   cut into rings
400 grms medium prawns.
5 cups prawn / chicken stock
Salt and sugar to taste
2 stalks lemon grass bruised
4 kaffir lime leaves   tear into halves
5 fresh birds eye chillies slit
Lime juice to taste
2 tbs chopped coriander leaves
2 big onions cut into rings
2 tbs tom yam paste

Method:
Shell and devein the prawns. Leave the tail intact.
The heads and shells can be boiled to make prawn stock.
Bring to boil 5 cups of prawn / chicken stock.
Add all the ingredients except the prawns, squid, lime juice
And coriander leaves. Simmer till the corn and mushrooms
Are cooked. Add prawns and squid and cook for 3 minutes.
Stir in the lime juice to taste, making it nicely piquant.
Serve sprinkled with coriander leaves.


Note: You can also add cauliflower florets
       carrot sticks , tofu  crab sticks and fish balls.

Edited by Kavitha Ravi - 01 January 2008 at 6:32am