Category Archives: Non veg

VILLAGE STYLE CHICKEN FRY

imageINGREDIENTS

Chicken – 1/2 kg

Chopped onion-3

Coriander powder- 2 tsp

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tbsp

Pulav masala or garam masala -1 tsp

Curd -1/2 cup

Salt as required

Green chilles-6

Oil as required

Curry leaves -10 n0

Coriander leaves to garnish

METHOD

Clean the chicken well and cut into medium sized pieces.

Take a large bowl. Add chicken, red chilli powder, coriander, powder,ginger garlic paste,curd,pulav masala or garam masala ,salt and mix it well.

Let it marinate for 30 minutes. Heat a frying pan and add 3 to 4 tbsp of oil. Add chopped onions and green chillies

Fry till the onions is 3/4 cooked. Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook .Cook on the medium heat for 10 minutes with lid.

Take off the lid , add curry leaves and cook till the water dries and chicken is perfectly cooked. Garnish with coriander leaves.

Tips-

  1. Make sure the chicken is fried well.
  2. Adjust seasonings.

 

 

 

 

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MUTTON FRY

Ingredients

Mutton pieces – 1/2 kg curry cut

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tbsp

Turmeric   – 1/2 tsp

Pulav masala or garam masala – 1/2 tsp

Water – 3/4 cup

Salt to taste

Talimpu

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Garlic pods – 4 crushed

Dried red chilles – 4 pieces

Curry leaves – few

Onions – 3 medium size finely sliced

Green chilles  -3 sliced

Pulav masala – 1/2 tsp

Method

Mix all the ingredients in a pressure cooker and cook on high flame for 3 whistles. Lower the flame and cook for 5 minutes .

Swicth off the flame and allow the steam to escape using natural release method before opening the lid . Make sure mutton is tender.

Make sure there is no water left after the pressure cook. If there is any water left, put it on flame again and fry till there is no water left.

Take a non stick kadai and heat oil and add all the talimpu ingredients one by one and saute until light brown colour.

Then add the cooked mutton and saute till dry and dark brown.

Now remove from heat . Serve hot.

Image

PALAK CHICKEN

Ingredients

Chicken – 1/2 kg

Cloves – 2

Cardamon – 2

Cinnamon – small piece

Onions – 2 small ,sliced

Green chilles – 5 sliced

Ginger garlic paste – 1/2 tsp

Turemeric – 1/2 tsp

Red chilli powder – 1 tsp

Oil – 4 tbsp

Salt to taste

Palak finely chopped – 3 cups

For paste

Cloves – 10

Cardamon – 2

Cinnamon -1 inch piece

Grated cocounut – 1 tbsp

Cashewnuts – 6

Ginger – 1/2 inch piece

Garlic – 10

Onion – small

Method

Wash palak and boil for 2 to 3 minutes. After this, strain and grind it to puree and keep aside. Grind all the masalas into paste, using little water. Make sure to grind it to a fine paste.

Heat 4 tbsp of oil in a pressure pan and add whole spices . Now add sliced onions and fry for 4 to 5 minutes. Add salt, turmeric and ginger garlic paste and fry till onions turn golden brown.

Add chicken pieces and fry for another 5 minutes on medium flame.  Add masala paste fry till the raw smell goes and add red chilli powder and mix well and fry for 2 minutes.  Add1/2 cup of water.

When it starts bubbling close the lid and pressure cook for 2 whistles . Allow the steam to escape before opening the lid.

Then add palak puree and mix well.

Cook on low flame till oil seperates. Serve hot .

Suggestions – Goes well with naan and roti.Image

SIMPLE CHICKEN FRY

Ingredients

 Chicken – 1 kg [ medium size pieces ]
Ginger garlic paste – 2 tbsp
Turmeric -1/2 tsp
Red chilli powder -4tbsp
Pulav masala -1 tsp
Water – 1 cup
Salt to taste

Talimpu

Oil – 6 tbsp
Cumin seeds -1 tsp
Curry leaves -few
Ginger -1 inch piece [ crushed ]
Onion paste – 1/4 cup
Pulav masala – 1 tsp
Coriander powder -1 tsp
Chopped coriander leaves  – 2 tbsp

Method

Clean chicken by washing  it in enough water and strain and keep aside.Mix all the ingredients in a pan and cook till the water has almost evaporated and the chicken turns soft.
Heat oil in a cooking vessel ,add cumin seeds ,curry leaves,ginger,onion paste one by one and fry for 1 to 2 minutes .Add the cooked chicken along with any left over gravy and cook on high heat for 2 minutes.
Reduce flame to medium and sprinkle the pulav masala powder and coriander powder and fry for 5 to 10 minutes until chicken becomes golden in colour.
Garnish with coriander leaves .
Sugesstions  – Before taking off the stove ,check the taste and accordingly add salt , pulav masala and give a final mix.
 Notes – Recipe of onion paste already given in the blog.Image

PEPPER CHICKEN FRY

Ingredients

chicken – 1 kg

ginger garlic paste – 2 tbsp

pepper powder – 2 tbsp [ freshly grounded ]

pulav masala – 1/2 tsp

green chilles – 10 slited

turemeric – 1/4 tsp

red chilli powder- 1/4 tsp

salt to taste

oil – 4 tbsp

water -1 1/2 cups

curry leaves – few leaves

METHOD

  1. Wash the chicken properly ,and in that add ginger garlic paste, pepper powder, turmeric, salt and marinate for half an hour.
  2. Take  a kadai , add the marinated chicken and water and let it boil for 5 minutes.
  3. Keep covered , and cook on low flame till the water evaporates .
  4. Make sure the chicken is perfectly cooked.
  5. Take a large kadai , add the remaining oil, curry leaves ,green chilles , boiled chicken and pulav masala, and fry for about 10-15 min in a medium flame until it turns into brown colour.
  6. That’s it!!! pepper chicken is ready!! ( an ideal recipe for children)Image

CHICKEN FRY

Ingredients

Chicken – 1 Kg

Ginger garlic paste – 2 Tbsp

Red chilli powder – 4 Tsp

Turmeric – 1/2 Tsp

Garam masala – 3 Tsp

Big onions sliced – 4

Sliced Green chillies – 4

Salt to taste

Oil – 3/4 cup

Cumin seeds – 1 Tsp

Red chilli – 3

Curry leaves – 2 strips

Method

1. Wash the chicken properly.

2. Add salt, turmeric powder, red chilli powder, ginger garlic paste and 1 1/2 Tsp of garam masala .

3. In this add 2 cups of water and mix well. Put this Kadai on the stove.

4. Heat it till it starts boiling. After it starts boiling put it on medium flame and cover it with a lid.

5. After 5 min remove the lid  and leave it like that till all the water dries.

6. Take a broad vessel. Add oil. Put cumin seeds, red chillies and curry leaves.

7. Then add green chillies and onions. After the onions get brown in color add the boiled chicken and the rest of the garam masala and fry for 15 min till it gets nice brown color.

8. Serve it on a serving plate with hot rice.

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