Archive for the ‘Non Veg recipe’ Category

African Chicken Curry

Tuesday, September 8th, 2009

Ingredients:
2 Tbsp. peanut oil
4 (6-ounce) skinless chicken breast halves, with ribs
1 1/2 cups finely chopped onion
3 garlic cloves, smashed
2 tsp. ground turmeric
1/8 tsp. ground cloves
4 tomatoes, diced, 4-5 cups
6 sprigs fresh thyme or 2 teaspoons dried
1 tsp. salt
1/8 tsp. ground black pepper
1 cup fat-free reduced sodium chicken broth
1/2 tsp. sugar, optional
1/4 cup chopped flat-leaf parsley
3 cups cooked brown basmati rice

Method of preparation:
1. In a deep, medium skillet heat oil over medium-high heat. Add chicken and brown pieces on all sides, 8-10 minutes, using tongs to turn as needed. Remove to plate. Add onions, garlic, turmeric, and cloves and cook until fragrant, 1-2 minutes.

2. Add broth, tomatoes, thyme, pepper salt and chicken. Simmer, turning chicken three times, until it is white all the way through when cut with a knife, about 20 minutes. The tomatoes should be soft and moist. If the sauce is too acid, mix in sugar. Stir in parsley.

3. To serve, divide chicken and sauce between four wide, shallow plates. Add rice.

serves:4

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Easy to cook, Non-spicy Chicken with Rice!!!

Tuesday, September 8th, 2009

Ingredients:
boneless chicken breasts
1 cup rice
1 can, cream of mushroom soup
1 cup milk
1 tsp. salt
1 tsp. pepper
Sauteed onions

Method of preparation:
1. Pan fry chicken breasts.
2. Mix soup, milk, salt and pepper together. Boil rice.
3. After rice is done, mix with the soup mixture. Add sauteed onions. Pour into casserole dish. Add chicken on top.
4. Bake in oven at 350 degrees for about 10 or 12 minutes.

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Delicious Stuffed Crab!!!

Tuesday, September 8th, 2009

Ingredients: For the stuffing

Crab meat (just enough to stuff two crabs)
Garlic, chopped 1 tbsp.
Onion, chopped1 1/2 tbsp.
Spring onion, chopped1 1/2 tbsp.
Egg 1 whole
Fish/oyster sauce 1 tbsp.
Black pepper, ground 1 tsp.

Ingredients: For the Shells

Crab shells 2
Egg 1 whole
Vegetable oil

Method of preparation:

1. In a bowl, mix together all the stuffing ingredients.

2. Stuff the crab shells with this mixture.

3. Steam these stuffed shells in a steamer until done (20 minutes). Lift the shells from the steamer and let cool.

4. Pour excess juice off the shells. Heat oil in a wok or frying pan. Dip the whole shells in beaten whole egg to cover, then fry the whole shells face down first until golden brown then turn to finish the other side. This frying process is merely to give the stuffed shells color and heat.

5. Serve hot.

Serves:2

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Another spicy Malvani dish-Malvani Mutton curry (Mutton Rassa)

Wednesday, September 2nd, 2009

Ingredients:
1/2 kg mutton, cleaned and cubed
4 potatoes, peeled and cut into halves
3 tomatoes, chopped
2 onions, chopped
8 cloves
6 red chillies
1/2 coconut grated
3 tablespoons oil
1 cup coriander leaves
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon poppy seeds
1 teaspoon coriander seeds
1 teaspoon anise seed
salt to taste

Method of preparation:
1.Marinate the mutton in the salt, turmeric, and the ginger-garlic paste for an hour.
2.Roast the cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies in a little oil till brown and fragrant.
3.Add onions and stir till they are golden brown.
4.Add coconut and tomatoes and stir well. Cool Grind to a paste.
5.Heat remaining oil in a pressure cooker and add meat and potatoes.
Stir fry till brown.
6.Add the ground masala paste. Add water and cook (for 1 whistle in a pressure cooker) and simmer for 7 minutes or till meat is soft.
7.Release pressure and serve hot garnishing with Coriander leaves.

Serves: 4

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Some more Malvani delight - spicy chicken curry!!

Saturday, August 29th, 2009

Chicken (called kombdi in the Malvan region of Western India) cooked with roasted coconut and spices. A big hit with spicy food lovers.

Ingredients:
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chillies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing

Method of preparation:
1.Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.

2.Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

3.Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.

4.Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

5.Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.

6.Garnish with finely chopped coriander leaves.

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Grilled Chicken Garlic with Herbs!!!

Friday, August 28th, 2009

Ingredients:
3 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon fresh black peppers
1-2 green and red bell peppers each
1 medium sized capsicum, sliced
1/2 teaspoon black pepper powder
4-6 large mushrooms
1 small piece of ginger, sliced
1 clove garlic, quartered
2 sprigs fresh broccoli
1-2 spring onions
1 teaspoon freshly chopped mint leaves
1 teaspoon freshyly chopped basil leaves
1 teaspoon freshly chopped corainder leaves
2-4 fresh garlic cloves, minced
2-3 tablespoons olive oil

Method of Preparation:
1. Wash & dry chicken; place minced garlic, olive oil and all herbs and seasonings in flat bowl. Mix thoroughly with chicken, and marinate in refrigerator for atleast 1-2 hours.
2. Just before you are ready to grill, chop bell peppers,capsicum, onions, broccoli, quartered garlic clove and mushrooms. Place vegetables, herbs and seasonings in grillproof aluminum foil bag. Place vegetable bag on corner of grill to steam but not over direct heat for 10-15 minutes. When grill is hot, spray with oil, and place breasts on grill over fire. Watch carefully, as they will cook very quickly. Turn once.
3. Serve with vegetables over chicken. You can also add potatoes halved or quartered, cooked in microwave, and then buttered or sprayed with oil, and finished to brown over the grill with the chicken.

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Malvani cuisine-Malvani Chicken Masala

Thursday, August 27th, 2009

Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. The cuisine of this region is popularly known as Malvani cuisine. Coconut, Rice and fish assume prime significance in the Malavani cuisine. It is also known for its spicy chicken dishes.

Ingredients:
Chicken - 1 kg
Coconut - 2 Nos
Green Chillies - 15 Nos
Garlic 20 flakes
Ginger 20 grams
Garam masala (hot spice mix) - 2 tsps
Red chili powder - 1/2 tsps
Turmeric powder - 1/2 tsps
Coriander leaves - a few strings
Onions (chopped) - 4 Nos

Method of preparation:
1. Add grated coconut to a little oil and saute.
2. Then, grind it to a paste with 2 onions.
3. Make a paste by grinding 4 chillies, ginger, garlic, and marinate the chicken.
4. Heat oil, add to chopped onions and saute. Add the other masalas and cook.
5. Add the chicken pieces and cook.
6. Finally add coconut paste with water and cook until done. Garnish with coriander leaves.

Serves: 4

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