Thursday, 16 June 2011

Bunts Non-veg Recipes

bangude ghassi -mackerel fish curry



The ingredients


  • 10 long red chillies (roasted)
  • 5 small red chillies (roasted)
  • 2 tsp corainder seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 1 tsp black pepper (roasted)
  • 1/4 tsp fenugreek seeds (roasted)
  • 5 green chillies
  • 1/4 cup chopped onion
  • 1/2 cup fresh coconut
  • 1/4 tsp ajwain (optional)
  • 6 to 7 cloves garlic (with skin)
  • 1 1/2 inch ginger
  • 1 tsp turmeric powder
  • 15 curry leaves
  • 1 big lemon size tamarind
  • salt to taste
  • 1 1/2 kg mackerel fish
Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.



2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.


3.Add curry leaves and salt on the fish.

 4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)

5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.

 for seasoning
  • 7 to 8 cloves of garlic with skin
  • 2 tbsp oil
method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.




nungel meen chutney - dry fish chutney

    Ok I have to confess that this was not one of my favorite dish many years back, I think anyone who likes dry fish chutney has a very acquired taste,just like caviar or sushi.You can either love or just plain hate it.
            I know people who just get nauseous coz of the smell.though most of them think that nungel meen chutney stinks,my mom has her own opinion,she just loves the 'AROMA' of dry fish. I am fine with it now,but iam sure anyone who is not from the coastal area will just run out of the house once you start frying dry fish.You can try it next time when you have some uninvited guest whom you want to get rid of.
            This recipe was requested by one of my viewer Vijay Shetty from Hyderabad.
Nungel meen chutney ,according to mother tastes  best when served with hot ganji and when its raining outside :)

ingredients
  • 2 piece dry fish (thate)
  • 10 roasted red chillies (long and small mix)
  • 2tsp roasted coriander seeds
  • 1/4 tsp roasted cumin seeds
  • 20 roasted peppercorns
  • 15 roasted fenugreek seeds
  • 1 tsp turmeric pwd
  • 1/2 onion roughly chopped
  • 3 cloves of garlic(with skin)
  • 2 green chillies
  • marble sized tamarind
  • 1 cup freshly grated coconut
  • 2 tbsp oil

 Method
1. Soak dry fish in hot water for 1 hour to remove the salt and make the fish soft.
2.Put coriander seeds,cumin seeds,pepper corn,fenugreek seeds,turmeric,garlic,green chillies,red chiilies,tamarind and onion into a mixer jar and grind.



3.To the above ground masala add coconut and grind for not more than 7 seconds.

 4. Keep this masala aside.

5. After 1 hour remove the fish from the water, cut to big chunks and remove the bones.
6. Place a pan on medium flame add oil,when oil is hot add the dry fish and fry for 10 mins or until fish feels light.usually the fish will disintegrate itself,if it does not ,grind in the mixer for few seconds and not more coz the chutney should have few fish chunks in it.

7. After frying the fish add the coconut masala to the fish and fry for few seconds, check the salt(I have'nt added salt because dry fish will be salty).
8. serve with hot ganji




bangude masala fry-mackerel fry


 If its masala fish then it has to be fried in coconut oil,I just love the aroma of fish fried in coconut oil,nothing can beat it.
Usually this kind of masala fry is also know as naked fry,the other kind is Rawa fry.I did not name this naked fry coz I did not want any funny comments :)
ingredients
  • 1 kg mackerel fish (cut to 2)
  • 4 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1 1/2 tbsp vinegar
  • salt to taste
  • 4 tsp rice flour (optional)
  • 5 to 6 tbsp oil(I have used coconut oil)
method
  1. Clean and cut the fish to 2 pieces,if the fish is big cut to three pieces.
  2. In a vessel mix vinegar,red chilli powder, turmeric powder,salt and rice flour. Add little water to make thick paste.
  3. Cover the mackerel with the masala paste and keep in the fridge for few hours.
  4. Heat a frying pan on medium flame,add oil, when oil is hot,place the marinated fish on the hot pan and fry till done,4 minutes on each side.


spicy egg burji-mangalore style


There are different ways to eat neer dosa
few people like neer dosa with fesh coconut and sugar,others
neer dosa with ghee and sugar (nai sakere)
neer dosa with coconut chutney
neer dosa with sweet coconut milk and banana
neer dosa with kori ghassi and kori sukka
but
I love my neer dosa with spicy egg burji (scrambled eggs)

Ingredients
  • 8 eggs
  • 1 onion chopped
  • 1 tomato chopped
  • 5 roasted red chillies (3 long and 2 small)
  • 1 tsp roasted coriander seeds
  • 1/8 tsp roasted cumin seeds
  • 5 to 6 roasted peppercorns
  • 5 roasted fenugreek seeds
  • 1/2 tsp turmeric powder
  • 1/2 cup grated coconut
  • 1/2 cup water
  • salt to taste
  • 1/2 onion finely chopped (seasoning)
  • 1/2 inch cinnamon(seasoning)
  • 2 tbsp oil

Method
1.Put red chillies,coriander seeds,cumin seeds,turmeric,peppercorn and fenugreek seeds(instead of whole masala you can also use kundapur taal powder) into a small mixer jar and grind to a fine powder.Now add coconut and grind for 4 seconds(coconut should be coarse).Keep this aside till further use.
2.Place a vessel on medium flame,add chopped onion and tomato and 1/2 glass water.Cook till onion and tomato becomes soft. Lower the flame and break in all the eggs and scramble.
3.Add the ground coconut masala and mix well.Add salt and cook for few more minutes.Take off the flame.
4.In a small pan,heat oil and add onion and cinnamom,fry till the onion turns dark brown.Pour this seasoning over the spicy scrambled eggs.
5.Serve with neer dosa or chappatis.


kori ghassi (original)


I have already posted kori ghassi recipe beforekori ghassi in a jiffy,but that was the short cut version,This is the original version, this is how my mom makes kori ghassi.Every one has their own way of making it,but this is the one I have been having for a very long time and haven't liked kori ghassi any other way.
I would like to thank my mom (who I think is the best cook)for helping me in this recipe and for sharing it with others.
In this picture kori ghassi is served with pundi

ingredients
  • 1 kg  chicken medium size pieces
  • 1 onion thinly sliced
  • 2 onion chopped
  • 1tsp poppy seeds (khuskhus)optional
  • 3 cloves
  • 1inch  cinnamon
  • 2 cups scraped coconut
  • 8 long red chillies,roasted (for color)
  • 6 small red chillies,roasted (for spice)
  • 1/2 tsp turmeric
  • 3 tsp coriander seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 15 peppercorns (roasted)
  • 1/2tsp fenugreek seeds (roasted)
  • 5 cloves of garlic ,with skin(Indian small garlic)
  • marble sized tamarind
  • 5 tbsp ghee
  • 2 tomatoes finely chopped
  • 2 cups coconut milk(optional) can use water instead
  • salt to taste
method
  1. Place a thick bottom pan on medium flame,add 2 tbsp ghee,then add in 1 sliced onion, poppy seeds,cloves and cinnamon.Fry till onion turns golden brown.Now add the coconut, fry for 3 minutes,now add turmeric powder and fry till the coconut looks little dry and slightly red,around 8 minutes. Add in the red chillies long and small, coriander seeds, cumin seeds, peppercorns, fenugreek seeds,garlic and tamarind and roast for 3 more minutes. it will look like this picture
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2. grind the above with water into a very fine and thick paste like consistency. keep this aside
3. Place a vessel on medium heat, add 2 tbsp ghee when hot add 1 chopped onion fry till slight golden brown,now add chopped tomatoes fry till the tomato melts,now add the chicken and 4 tbsp of the ground masala paste and salt,mix well.Cover and cook.
4. When the chicken is cooked half way add the remaining masala paste and mix well. Now, if you want the gravy to be rich add coconut milk or you can add 2 cups of water and adjust the consistency of the gravy.
5.Bring the gravy to a boil and cook till the chicken is done. Adjust salt.
6. Seasoning: In a small pan, add 1 tbsp ghee, when hot add 1 chopped onion and fry till dark brown. Pour this over the chicken gravy.
serve with pundi or rotti.



Kori Kazipu or Bunt Chicken Curry (Karnataka)

Summary: This Coconut based Chicken recipe is from the kitchen of Bunt or Koli community from the Souther Part of India and can be served both with Rice and Chapatis

Introduction: Bunt or Kolis are aboriginal Indians and probably were the people who built Harappa and Mohenjodaro Civilization. Meat and Fish are the main stream in Bunts, hence several recipes came out from Bunt kitchen those has been developed and made to perfection over thousand years. The recipe we are sharing here is from a Koli Friend.
Interesting part of this recipe is the cooking of the Chicken is done without any spices only in Coconut Milk that adds the tenderness to the meat and a delicate flavour to it. The Masala has been added once the chicken is done to make the Curry tastier and thicker.
Kori Kazipu Recipe:
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4
Difficulty Level Medium

Ingredients :
500gms of Chicken cut into medium pieces
300 ml of thick coconut milk
200 ml hot water
6-8 red Chillies (preferably Bydegi)
¼ Teaspoon Fenugreek seeds (Saboot Methi dana)
6-8 whole Cloves
1 inch Cinnamon
½ cup grated fresh Coconut
2 Large Onions chopped
8-6 cloves freshly crushed Garlic (do not use “ready to use” paste)
1 Teaspoon freshly crushed Ginger (do not use “ready to use” paste)
¼ Teaspoon tamarind extract
4 Tablespoon Ghee
½ Teaspoon Turmeric Powder
1 Teaspoon freshly chopped Coriander
Salt to taste

Instructions:
>In a small pan dry roast Red Chilies, Fenugreek seeds, Cloves and Cinnamon.
>Keep them aside and cool
>Heat half of Ghee and fry Ginger, Garlic and ½ of chopped Onions.
>Fry till Onion turns light brown.
>Add grated Coconut and fry till coconut changes it’s colour to reddish.
>Cool and transfer it to a Blender
>Add the roasted spices
>Grind together with tamarind to a smooth paste
>Add little water in between to make it a smooth paste
>Keep the paste aside
>Heat rest of the ghee in a large pan or Kadai
>Put the Chicken pieces and fry for 5 minutes
>Now lower the heat and pour in the Coconut Milk and stir well
>Add the rest of the chopped Onions (this will also prevent the curdling of the Coconut Milk)
>Now also add the hot water to it
>Cover and simmer for 30 minutes in low heat
>Now uncover, add Turmeric Powder
>Add the Paste you made before and stir well
>Add some Salt and cook for 5 minutes
>Check seasoning and adjust salt
>Bring the curry to your desired consistency
>Garnish with freshly chopped Coriander
>Serve hot with plain Basmati rice
Tip: Tempering of Browned Onions in Ghee adds more flavour to it


Kori Sukka(Mangalore Style Spicy Dry Chicken Curry)

Kori Sukka comes from the Bunt community,Hindis from Mangalore in South India.
During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the “The Bollywood Cookbook” by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty’s Kitchen. This goes well with rice or roti.Enjoy!

Ingredients
  1. Chicken(skinless) – 1 kg
  2. Onion(finely chopped,large) – 1 1/2
  3. Grated Coconut –1
  4. Coriander seeds –3tbsp
  5. Turmeric powder –3/4 tsp
  6. Black Peppercorns – 1 tsp
  7. Fennel seeds –1/2 tsp
  8. Fenugreek seeds – 1 tsp
  9. Poppy Seeds – 1 tsp
  10. Dry red chilly (roasted) – 6
  11. Tamarind paste – 1tbsp
  12. Garlic cloves – 4
  13. Cumin seeds – 1 1/2 tsp
  14. Curry leaves –3 sprigs
  15. Salt
  16. Ghee or Butter- 3 tbsp

Preparation
  1. Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
  2. Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
  3. Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
  4. Mix the chicken pieces with the first paste and leave it for 10-15minutes.
  5. In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
  6. Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
  7. In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
  8. serve hot with  rice or roti.This serves for 6 people


Chicken Ajadina

This is a typical Mangalorean Bunt dish, taken right out of my mom's cookbook. It requires quite a bit of preparation, but the final recipe is quite easy. So if you have some time on your hands, here goes...

Ingredients: 1 kg chicken, 2 onions sliced, 2 tbsps of ghee, salt to taste

Paste 1 - roast all the following in ghee and then grind together with 1/2 tsp garam masala powder, 1/4 tsp haldi and a marble sized ball of tamarind
Roast 1 onion, 12 dry chillies, 2 tsp coriander seeds, 5 pepper corns, 1/4 tsp methi seeds.

Ingredients for the first paste
 
Paste 1

Paste 2 - Roast in ghee and grind coarsely
1 grated coconut, 10 cloves of garlic, 1 tsp jeera seeds
 
Coarsely ground paste 2

Method: Heat ghee and fry the 2 sliced onions till golden brown. Add chicken pieces, salt and paste 1. Add water only if necessary and cook till the chicken is done. Add paste 2 and mix well. Cook further for a few minutes or till you feel it is done.

Kori Ajadina



KORI AJADINA ( DRY CHICKEN WITH COCONUT )

KORI AJADINA ( DRY CHICKEN WITH COCONUT )

Ingredients


1, 1 kg chicken
2, 25 - 30 red chillies
3, 3 tablespoon coriander seeds
4, 1 teaspoon jeera ( cumin seeds )
5, 1 teaspoon methi seeds
6, 1/4 teaspoon ajwain ( optional )
7, 1 teaspoon peppercorns
8, Ghee for frying
9, 7 - 8 garlic flakes
10, 1 teaspoon turmeric powder
11, 1 tablespoon tamarind paste
12, 1 1/2 coconut, grated

13, 10 - 12 garlic flakes
14, 1 teaspoon jeera
15, 2 big onions , chopped
16, 1 tablespoon butter
17, 2 cups water
18, Salt to taste

For seasoning


19, 2 teaspoon ghee
20, 1 onion , chopped

Tip : Mutton can be prepared in the same way with 500 g mutton.

Method

Fry ingredients from 2 to 7 in a little ghee , then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside.

Then add grated coconut , garlic flakes, jeera and grind coarsely without water.

Clean and cut chicken, add finely ground masala , 2 onions chopped , butter ,water , salt to taste and boil till cooked. Add the ground coconut and keep it on a slow flame till it becomes dry.

Heat 2 teaspoon ghee in a kadai, and add 1 chopped onion. Fry till dark brown , pour the curry over the seasoning . Serve hot with rice / rotis.



BOOTHAI CURRY ( SARDINE CURRY )

BOOTHAI CURRY ( SARDINE CURRY )

Ingredients

1, 25 sardines

For masala


2, 2 level tablespoon scrapped coconut
3, 25- 30 red chillies
4, 2 tablespoon coriander seeds
5, 1 teaspoon jeera
6, 10 - 12 methi seeds
7, A pinch of ajwain ( optional )
8, 2 tablespoon peppercorns
9, 8 - 10 garlic flakes
10, 2 tablespoon tamarind paste ( or to taste )
11, Salt to taste

For seasoning


12, 1 onion, chopped fine
13, 10 - 12 green chillies , chopped
14, 2 ? - piece ginger, chopped
15, 1 spring curry leaves
16, 1 tablespoon coconut oil

Method

Fry masala ingredients from 3 to 7 and then grind all the masala ingredients together to a very fine paste. Mix with 1/2 cup to 1 cup water and keep aside. Masala should be semi solid consistency.

Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and place the cleaned fish on top and boil. Add 1 tablespoon coconut oil and keep on slow flame until it is almost dry.

Tip : Instead of adding chopped onion to the masala you can add few chopped garlic flakes mixed with 1 tablespoon coconut oil.



Bunt Chicken Curry

Bunt Chicken Curry Recipe

Learn how to make Bunt Chicken Curry recipe using our easy to make homemade Bunt Chicken Curry recipes. Try this homemade Bunt Chicken Curry cooking recipe at your home.

Recipe Ingredients:

  1. 1 kg chicken- skinned and cut into pieces
  2. 1/2 cup onions- sliced
  3. 1 1/2 tsp salt
  4. 1 1/2 coconut milk
  5. 25 long red chillies
  6. 10 short red chillies
  7. 1 tsp fenugreek seeds (methi dana)
  8. 2 1/2 tbsp coriander seeds
  9. 1 pinch saffron
  10. 1 tsp cumin seeds
  11. 3 tbsp rice- dry roasted
  12. 3 stalks curry leaves
  13. 6 cloves garlic- chopped
  14. 2 tbsp oil
  15. 20 gm tamarind pulp
Recipe Procedure:

  1. Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.
  2. Marinate the chicken in the ground masala for about 15 minutes.
  3. Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.
  4. Cook till chicken is tender. Add the rest of the coconut milk and simmer for a few minutes.
  5. To season, heat the 2 tbsp oil and add the 1 stalk of curry leaves, stir fry to mix well and add this to the chicken.
  6. Add the pulp of the tamarind into the curry simmer a minute or so and serve hot
Note: This is a Mangalorean home recipe from the Bunt community of a spicy chicken curry dish eaten with pulao.



Kori Rotti

  1. 1 chicken (about 1 kg. In weight), cleaned and cut
  2. 1½ coconuts for milk
  3. ½ small coconut, grated
  4. 15-20 red chillies
  5. 2 level tbsp. Coriander seeds
  6. 1 level tsp. Jeera
  7. seeds peppercorns - 6
  8. Ghee for frying
  9. ½ onion, chopped
  10. ¼ tsp. Turmeric powder
  11. 10 flakes garlic
  12. 1 onion chopped
  13. 1 tbsp. Butter
  14. Salt to taste
  15. Juice of 1 lemon
Seasoning
  1. 2 tsp. Ghee
  2. 1 onion chopped
  3. ½ tsp. Garam masala (elaichi, dalchini, lavang)
Method
  • Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.
  • Roast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.
  • Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.
  • Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.



Puli Munchi (Meet Mirsang)

Ingredients
  1. Salt ½ cup.
  2. Long red chillies around 100.
  3. Cumin seeds - 5 tsp.
  4. Turmeric Powder - 1 tsp.
  5. Vinegar to grind.
  Method
  • Grind all the ingredients with enough Vinegar without adding water.
  • Bottle the ground paste.
  • Can be used for frying fish, meat or vegetables.
  • Can also be added to fish curry.



Red Chicken Curry with Kasoori Methi
Ingredients:

1½ kgs chicken
2 tsp ghee
2 onions sliced
3 green chillies
2 big tomatos
2 potatoes (if needed)
1 inch ginger pcs
3 pcs garlic
1 pc cinnamon stick
3 cloves
2 cardmom
1 tsp jeera powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilly powder
1 pinch of methi powder
3 tsp kasoori methi
3 tsp tomato paste
Method:
In a non stick dish, add 2 tsp ghee and fry sliced onions till golden brown, add chicken.Add cardmom, cinnmon stick and cloves. Let it cook for 10 minutes. Then add chopped tomatos, green chillies, ginger and garlic,potatos and all masala powders mentioned above with tomato paste diluted in water, stir well and cook for sometime. Tasty red kasoori methi chicken curry is ready.



Tomato Chicken
Ingredients

* 5 tbsp.veg oil
* 3/4 tsp whole cumin seeds
* 1″ stick of cinnamon -
* 2 bay leaves
* 6 whole cardamom pods
* 1/4 tsp whole peppercorns
* 2 med sized onions peeled and finely chopped
* 6-7 garlic cloves peeled and finely chopped
* 1 pound of fresh tomatoes peeled and finely chopped (tinned can be substituted)
* 1″ cube of fresh ginger peeled and finely chopped
* 3 lb.jointed chicken pieces skinned
* 1-1/2 tsp salt
* 1 tsp red pepper powder
* 1/2 tsp garam masala.
Method

* Heat the oil in a large, wide pot over a med-high flame.
* When hot put in the cumin seeds, cinnamon, bay leaves, and pepper corns.
* Stir once and then add the onions, garlic, and ginger.
* Stir and let it fry till the onions pick up brown specs.
* Now put in the tomatoes, salt and the red pepper powder, stir fry for about 2-3 mins till the onions become soft and mushy.
* Now add the chicken pieces, stir to mix and bring to a boil.
* Pressure cook after adding 1 cup of hot water for about 15 mins.
* Once the meat is tender add the garam masala and cook with open lid for about 5 mins in order to reduce the liquid somewhat



Coconut Chicken
Ingredients

* 1 to 2 lb chicken, boneless
* 1 tb sour cream
* 1 small onion
* Dessicated Coconut or Fresh coconut
* 2 Bay leaves
* 3 Tomatoes
* Garlic powder
* 4 to 6 fresh garlic
* 2 tsp garam masala
* 1/4 turmeric powder
* Chilli powder as needed
* 1/2 tsp sesame seeds
* 4 to 5 cloves
* 5 to 7 black pepper
Method

* Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours.
* Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.
* Heat oil in a heavy bottom vessel and add the ground paste to it .Cook for 10 minutes add cut tomatoes and cook for another 3 minutes. Add garam masala, turmeric and chiili . Fry the mixture well. Add chicken , salt and water. Cover tightly with lid let cook till the chicken is really tender.
* When done season with Corriander leaves.




Egg Paratha
Ingredients

* Onion – 1, finely chopped
* Tomato – 1, finely chopped
* Paratha – 2, made into pieces
* Eggs – 2
* Chilli powder
* Salt
* Pepper – 1/2 tsp
* Coriander powder – 1/2 tsp
* Turmeric – 1/2 tsp
Method

* Take oil in a pan. Add jeera,onions, tomatoes and fry..
* Now add the paratha pieces and stir around for sometime.
* Add chilli powder, salt, turmeric, pepper, coriander powder, and mix it with the above.
* Beat the eggs and pour it over the above mixture.
* Stir around well, just like scrambled eggs
* Stir till the eggs are cooked.


yeti ghassi- prawn curry


ingredients
  • 1 kg prawn
  • 2 onions(finely chopped)
  • 2 tomatoes(finely chopped)
  • 2 tsp roasted coriander
  • 1/4 roasted cumin
  • 15 roasted peppercorns
  • 1/4roasted methi
  • 1 tsp turmeric powder
  • tamarind (little bigger than marble)
  • 5 garlic (with skin)
  • 1/2 inch ginger (optional)
  • 1 cup coconut
  • 10 roasted red chilli(long)
  • 5 roasted red chilli (small)
  • salt to taste
  • 3 tbsp oil
Method
  1. Clean and de-vein prawn. Keep aside.
  2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)
  3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.
  4. Now add the ground masala and cook till the oil seperates, stir often.
  5. Throw in the cleaned prawns  and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.
  6. Adjust salt and cook till prawns are done (do not over cook the prawns)
  7. Serve with rice,dosa or chappati

2 comments:

  1. I am used to eat non-veg since I was a kid and my mom just love to Cook variety of non veg dishes for us. The chicken steak is one of my favorites which I still eat. And after finding such a list of recipes i will surely try one of these in my kitchen.
    Recipes for bbq

    ReplyDelete
  2. come on...you have lifted the recipe....word to word and the pictures too from my blog...the least you could do was to give me some credit...and even if you were planning to just copy and paste atleast edit the introduction i have given for each dish....iam a bunt too....and iam royal....nothing royal abt what you have done here though

    ReplyDelete

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