The main Kerala non-veg recipes for mutton curry, beef curry, crab fry, chicken kuruma, chicken 65, mathi fry, mutta thoran, egg omlet, fish curry, meen pollichathu, karimeen fry, beef cutlet, chicken fry, crab curry, prawn pollichathu, prawn roast and egg stew.. Variety is the spice of life and our collection of non-veg recipes.
Pour ghee into cooker and heat. Grind garlic, ginger, green chilly and add intoThe cooker and roast till they become reddish. Then add mutton, curd, tomato,
meat masala, turmeric powder, chilly powder and salt. Pour water, close thecooker, raise the flame and heat. Stop heating after 10 minutes.When it become cold, open the cooker. Ready your tasty non veg dish./p>
Soak masala powder in a little water. Heat oil in a pan and splutter mustard seeds in that. Roast chopped pieces of big onion in that. When the color of onion changes, add masala powder. Stir until the oil becomes translucent. When the onion is well roasted add the pieces of beef. Then add boiled water, vinegar and salt. Boil the mixture. When the meet is cooked and oil becomes translucent, pour coconut milk. When the soup gets thick stop heating .Take the curry out of the stove.
Wash the crab and cut into pieces. Apply 1 tea spoon chilly powder, turmeric powder, salt and pepper powder on the crab pieces and keep for 1 hour. Heat oil in a pan and add mustard seeds to splutter. Roast chopped pieces of big onion, green chilly and curry leaves in the oil. Add pieces of tomato, pieces of ginger and smashed garlic. Roast well and then add remaining chilly powder, coriander seed powder and the pieces of crab and heat for 5 minutes. Then add sufficient water, stir well and boil with a low flame. Stir at intervals until the crab is well cooked and water is completely dried. ready your non vegeterian recipe.
Cut chicken into pieces and wash well and keep in a vessel. Pour curd on the pieces and stir. Grind coconut into a fine paste. Grind ginger, coriander seed powder, turmeric powder, garlic and green chilly also.Heat oil in a pan and add mustard seeds into that to splutter. Roast the pieces of big onion in that. Then add the ground ingredients and heat again. Add the chicken pieces, salt and sufficient water. Close the pan with a lid and boil. When the chicken is cooked and starts becoming thick, add coconut paste and coriander leaves. When it is about to boil, stop heating and take the curry from the stove.
Break the eggs and pour into a vessel. Mix that with curd, turmeric powder, chilly powder, coriander seed powder, garam masala powder, ginger paste, garlic paste, aginomoto and salt and stir well. Keep the mutton pieces dipped in this mixture for an hour. Then take them out and fry in oil. The pieces must be fried thoroughly. non veg recipe ready. Then serve.
Cut the fish, wash neatly and put close lines. Take ingredients (2) to (7) in a mixer and grind to a paste. Apply the mixture over the fish and keep for 10 minutes. Spread the fishes on a plantain leaf and keep in a flat bowl. Heat the bowl and roast both sides of the fishes. Alternately, the fish can be baked in a microwave
Add chopped onion with oil in a pan Till it is fried n add egg, salt and green chillies and turmric powder Mix all the contents and serve hot
Beat the Eggs severely. Mix Chopped Onion, rounded Green chilly, salt and grated Coconuts with eggs. Heat oil on a medium-low heat, in a pan. Pour the mixture in the form of Dosas and cook it on the both sides. Serve hot.
We can start your favourite nonvegeterian dish. Heat oil in pan. Add mustard seeds, fenugreek seeds, curry leaves, slit green chillies and sliced onions. Saute till onions turn brown. Now add coriander powder, mustard powder, chopped tomato, kokum fruits, big cubes of any sea fish and fish stock. Cover and cook for 5 minutes. Now remove cover and reduce to a semi dry consistency.Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil. Temper with coconut oil;ginger juliennes, chopped garlic, curry leave and chopped shallots.Serve hot with aapam.
Clean the fish and make gashes on both sides. Grind together pepper powder, turmeric powder and salt. Smear the fish with the ground masala and keep aside for some time. Grind together coriander, chilly, turmeric and pepper powder to a fine paste. SautT onions, green chillies, garlic and curry leaves in oil and remove. Fry the fish lightly in the same oil and keep them aside. Add some more oil and fry mustard and sautT the ground masala. Add fish, tamarind, the sautT ed masala and the coconut milk. Cover the pan and allow it to cook. When the curry boils, add the sautTed green masala. Keep the pan open, lower the flame and continue cooking. When the fishes are coated with the gravy and the curry is almost dry, remove from fire. Wrap each fish in a piece of wilted plantain leaf or tin foil and tie it securely.ready your non veg recipe. Serve hot.
Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.
Cook the cleaned beef with number 2 ingredients. Once it is cooled mince the meat using a food processor/chopper etc. Saute onion till it becomes soft.Add chopped ginger, green chillies and curry leaves.Add minced meat. Mix well. Add meat/garam masala. Saute the minced meat till it becomes dry. Allow the mixture to cool. Once it is cooled add mashed potatoes & mix well. Make small balls with the mixture & roll into desired shapes. Beat the egg white. Dip each cutlet in egg white & roll with bread crumbs. Deep fry in oil. Serve hot with tomato sauce and salad.
Slice Chicken in big pieces and make cuts on them.Mix Chilly powder, Coriander powder, Turmeric powder, Garam masala, Grinded Ginger, Garlic and marinate for 45 minutes.Heat the Oil in a Kadai.Dip Chicken pieces in egg white and deep fry.
Clean the crab and cut into pieces. Cook the pieces with red chili powder (½ teaspoon), coriander powder (1 teaspoon), turmeric powder (¼ teaspoon), salt and water. In a pan pour little refined oil. Add grated coconut, cumin, fennel, pepper, curry leaves, red chili, remaining coriander powder and turmeric powder and fry well. Grind this mixture. Heat the remaining refined oil in a pan. Add sliced onion, tomato and green chili, sauté well. Now add ginger and garlic paste and sauté again for 2 minutes. To this add the grinded mixture. Mix thoroughly. Now add the cooked crab pieces with 1 cup of water and boil. When the water boils and the gravy becomes thick, remove from fire.
Heat oil in a pan and crackle mustard; fenugreek seeds. Add curry leaves followed by rest of the ingredients and fish stock. Saute till onions and shallots turn brown. Add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Allow the gravy to reduce to a semi dry consistency. Cook till the prawns turn dark brown. Finish by adding coconut milk, give a final cook for 1/2 a minute. Add salt to taste and serve with aapam, rice or parantha.
Key Ingredients:- prawns, turmeric, lemon juice, coconut oil, fenugreek seeds, mustard seeds, curry leaves, garlic, shallots, coriander powder, tomato, coconut milk, green chillies, onion, salt, red chilli, black pepper, fish stock
Clean the prawns. Mix Pepper powder in egg. dip the prawn in the batter & fry for 2-3 min and keep aside. cut the coconut pieces in to small and fry and keep aside. In a pan, pour 1tsp oil and put ginger and garlic. when it is cooked, add onions and cook until it becomes brown. Add chilly powder and corriander powder and mix well. Add fried prawns and fried cocunut pieces and mix well. cut the tomato into long pieces and mix well. add salt and curry leaves. pour the remaining egg and pepper mix. mix all the ingrediants in small flame and mix well. close the pan for 5 min and cook in slow flame. stop the flame and serve hot with Chappathi/Rice
In a frying pan add 2-3 spoons of oil. Add 2 cloves and 2″ cinnamon . Add 1 tsp of ginger paste and 1 tsp of garlic paste. Fry well.Add one sliced onion and saute. Add one tomato sliced to this and saute. Add the ground masala and fry till raw smell disappears. Add cooked crab and a few spoons of water and cook till the masala is thick. Serve with chappathis, rotis or rice.
Hardboil the eggs and the potatoes in a pressure cooker with salt and water. Allow it to cool. In a deep vessel, add oil and splutter some mustard. Add the onions and fry till brown. Add the ginger and green chillies and fry some more. Now add the chilli powder, corander powder and garam masala and fry till dark in color. Add the thin coconut milk. Add salt and pepper and bring to boil on a slow flame. Peel the boiled potatoes and cut into cubes. Add to the stew. Remove the egg shells and line the egg with a knife. You can cut into half if you prefer. Now add the eggs to the stew. Give it a small boil and off the stove. Add the thick coconut milk and the curry leaves. Stir carefully so as not to break the eggs.
See the news, tips and blogs of real estate market, price, registration, tips to find good house, tips to find flats, blogs and the listings of real estate related services.