Sanoli's Kitchen: Non Veg Recipe
Showing posts with label Non Veg Recipe. Show all posts
Showing posts with label Non Veg Recipe. Show all posts

Monday, January 20, 2014

MURGH METHI MALAI IN MICROOVEN

This dish is a part of Mughlai Cuisine from the province of Awadh which is now very famous in UP and Delhi. Murgh Makhani is a dish which is certainly different from this dish, flavoured by Punjabi Cuisine. The Mughlai Cuisine often requires arduous amount of time and labour, which can take days for preparing a particular dish. But I prepared it in very easy way just within 15 to 20 minutes in microoven and it is mouth-watery and one of my favorite chicken recipe, a great dish indeed.

INGREDIENTS:

500 gm Boneless Chicken, Cut into 1” Cubes
100 gm Hung Curd
50 ml Fresh Cream ( I Used Amul Cream)
1 tsp Fenugreek Seeds (Methi)
1 tbsp Dried Fenugreek Leaves (Kasoori Methi)
2 tbsp Garlic Paste
1 tbsp Green Chili Paste
1 tsp Freshly Pounded Garam Masala Powder
1 tsp Kashmiri Red Chili Powder
3 tbsp Oil
1 tsp Butter
½  tsp Sugar (for flavor)
2 tbsp Finely Chopped Coriander Leaves
Salt to Taste

METHOD:

Wash chicken pieces nicely and make those pat dry. Now marinate chicken with curd, green chilli paste, garlic paste, dried fenugreek leaves and salt. Refrigerate the marinated chicken for 4-5 hours (I prefer to keep marination for overnight).
Now take a micro oven safe bowl, pour oil on it and micro for 2 minutes at 100% power. Add fenugreek seeds in it, stir once and micro it for another 2 minutes.
Pour marinated chicken in it. Fold well. Cover and micro for 4 minutes at 100%. Open the lid and add red chili powder, stir nicely.  Again cover and micro for 4 minutes at 100%.
Add coriander leaves and give a nice stir. Cover and micro for another 2 minutes at 100%. Keep it in 5 minutes stand time.

Just before serving, add fresh cream and micro for 2 minutes uncovered at 100%.
Serve warm with hot phulkas or  parathas or naan or any rice dish. It is simply yummy!!!

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

Saturday, January 18, 2014

FISH CUTLETS - YUMMY SRI LANKAN SNACKS

Sri Lankans are mad on snacks. It may be tea-time snacks or any party dish. Fish cutlets are another personal favorite among Sri Lankan cuisine. They are small golf-ball sized portion of joy, dip in egg and rolled, lightly breaded and deep fried........absolutely divine.
INGREDIENTS:
(For 20 cutlets)
15 OZ Canned Tuna Fish (may use salmon or jack macherel)
2 Medium sized Potatoes (parboiled)
1/2 of a large Red Onion, finely chopped
1" Ginger (minced)
5-6 Curry Leaves (shredded)
3 Green Chillies (finely chopped)
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp freshly pounded Black Pepper powder
1 tsp Mustard paste (optional)
1 tbsp Lime juice
2 tbsps Corn Flour
1 Egg (beaten)
1/2 Cup Breadcrumbs
Salt to taste
Oil for deep frying

METHOD:
Peel potatoes and cut in cubes.
In a large bowl, combine potato, onion, mustard paste, ginger, curry leaves, green chillies, red chilli powder and black pepper powder. Mash every thing roughly.
Drain tuna fish. Add tuna and corn flour in potato mixture. add salt and lime juice in it.
Mix nicely by using your hands, should not be any lump within the mixture. (Corn flour binds mixture well)
Now time to shape the cutlets. Take about a golf-ball sized amount of mixture, little press from the up and down to give a shape like flatten disc. Next dip the flatten disc into the beaten egg and then into the breadcrumbs. Keep aside on a plate.
I made shapes of cutlets flatten dish with half portion of the mixture and with another half part I gave golf-ball shaped. Because both look very nice.
Heat oil in a frying pan. When the oil is enough hot, add 5-6 fish balls in it. Don't over crowd. Fry the cutlets both sides till golden brown. Follow the same for the remaining cutlets.
Garnish with onions/salad. Serve hot with chilli tomato sauce or mustard sauce as you like.

Linking to:  Chandrani's Holiday Recipes

Friday, January 10, 2014

CHICKEN SEEKH KABAB

Chicken seekh kabab is the special delight of minced chicken and other Indian spices. Kabab is a traditional dish of sliced or minced meat originating in the Middle East and later adopted by the Central Asia, before spreading worldwide. The traditional meat for kabab is lamb, but depending on local tastes, it may be beef, goat, chicken, pork, fish and seafood or even vegetarian foods like falafel or tofu. In Iran or Middle East, kababs also serve with saffroned rice or Persian rice named 'KAPSA'. Kababs in India are more or less similar to most other kababs preparations along with their distinct taste i.e seekh, chapli, kakori, boti, kalmi, tikka, shammi all can be credited to the spices native to the Indian subcontinent.

INGREDIENTS:

500 gm Mince Chicken
1 Onion (finely chopped)
1 tsp Freshly Pounded Black Pepper Powder
1 tbsp Coriander Seeds (coarsely pounded)
1 tsp Red Chili Flakes (or chili Powder)
½ tsp Roasted & Crushed Fennel Seeds (Saunf)
1 tsp Roasted  Cumin Seeds ( Coarsely Pounded)
1 Egg White (Beaten till peak form)
1 tbsp Soya Sauce
½ Cup Very Finely Chopped Coriander Leaves / Cilantro
1 tbsp Finely Chopped Green Chilies
1 tbsp Rice Flour
1 tbsp Corn Starch
1 tbsp Melted Clarified butter (ghee)
3 tbsp Oil (for shallow frying)
12 Bamboo Skewers (soaked in water for 4 hours)
1 tsp Salt

METHOD:

In a large bowl, combine onion, black pepper powder, pounded coriander-cumin-fennel, coriander leaves, chili flakes, green chili, rice flour and corn starch with minced chicken.
Add salt, soya sauce and clarified butter (ghee) in it. Lastly add egg white and combine everything very well. Cover and refrigerate the chicken mixture for overnight or 7-8 hours.
Heat 1tbsp oil in a non-stick pan or tawa. Grease bamboo skewers with few drops of oil. Make seekh kabab by moulding some minced chicken around a skewer about 4" in length and place immediately on the heated pan, like the same way fry 4-5 kababs at a time. Brush with a little oil and keep turning time to time till each kabab is tender and golden brown from outer. After frying remove from the pan and place immediately on the serving plate.

Serve hot with onion rings, salad and chutney of your choice n enjoy!!!

TIPS: Chicken should be very fresh. Soya sauce gives a nice smokey flavor to kababs. Seekh kababs are not supposed to an uniform shape, while making  people are usually using their hands and shape accordingly. So shape can be varied. You may bake, fry, grill or BBQ the kababs.
Sending to:  Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Tuesday, January 7, 2014

MACH ER (FISH) KOFTA CURRY

Today I am here with a mouth-water fish dish from Bengali cuisine. Truly speaking, a Bengali meal is incomplete without fish. Fishes are prepared in the very delightful ways in Bengali daily meal or occassion. But those Bengali kids, who brought up in abroad are hard for them to cop up with fish bones. This recipe is the great solution for those kids, who avoid fish scaring of fish bones. Tryout once, you will never forget its taste.


INGREDIENTS:


FOR KOFTAS (I made 18 koftas):

500 gm Medium Sized Pieces of Rohu Fish (you may use Catla, Buffalo Carp, Bhetki or Barramundi or Pomfret)
1/2 tsp Turmeric Powder
1 Medium Onion (finely chopped)
3 Finely Chopped Green Chilies
2 Slices of Bread
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala Powder (freshly pounded)
Salt to taste
3-4 tbsp Oil to shallow fry koftas


FOR GRAVY:

1/2 Cup Freshly Grated Coconut
2 tbsp Onion Paste
1 Medium Onion (finely chopped)
1&1/2 tsp Ginger Paste
1 Bay Leaf
1 tsp Dry Roasted Cumin Seeds (powdered)
1 tbsp Red Chili Powder
1/2 tsp Turmeric Powder
1&1/2 tsp Coriander Powder
1/4 tsp Powdered Nutmeg & Mace
2 tbsp Finely Chopped Fresh Coriander Leaves / Cilantro
3 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste

METHOD:

TO PREPARE FISH KOFTAS:

Wash fish pieces nicely and make those pat dry. Marinate fish with turmeric powder and salt. Keep aside for 15-20 minutes. Fry fish pieces nicely (both sides) and remove from oil.
Discard bones and skin from the fish.
Take fish, onion, bread, coriander leaves, chilies, garam masala and salt in a bowl. Mash and mix everything well.
Form the fish mixture in small balls, shallow fry them both sides slightly till those turn into golden brown. Keep them aside.

TO PREPARE GRAVY:

Add chopped onion in hot oil, fry till it changes its turns translucent. Add onion paste, ginger paste, chili powder, turmeric powder, grated coconut, coriander powder, nutmeg-mace, bay leaf and salt one by one. Fry the spice mixture for 2-3 minutes.
Add 2 cups or enough warm water to cover the koftas. Bring it to boil. Add the koftas, lower the heat and cook it covered for 2 minutes. Turn the koftas. Sprinkle coriander leaves, clarified butter (ghee) roasted cumin powder. Remove from heat.


Serve hot with steamed rice or pulao or biryani. Have this toothsome dish on your lunch or dinner table and enjoy Bengali delicacy!!!
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Sunday, January 5, 2014

LEMONY BUTTERY FISH

This is a classic fish recipe, which is pretty simple but tastes delectable. While making butter sauce, take care of not to burn the butter. It looks golden still tastes nutty. Fish cooked with lemon & butter is yummy and flavorful, very easy to cook.
INGREDIENTS:
1lb 4OZ  Salmon Fillet (may take Tilapia, Bhetki, John Dory or any white fish fillet)
1 parboiled Potato
1 medium Onion
2 tbsps crushed and minced Garlic
2 tsps Ginger juice
1 tsp Black Pepper powder
1&1/2 tsp Paprika flakes/powder
3 tbsps fresh Lemon juice
3 tsps all purpose flour
4 tbsps Olive oil
2 tbsps finely chopped Parsley
150ml warm water
1 tbsp Butter
Salt to taste

METHOD:
Cut fish fillet in cubes, marinate with 1 tbsp minced garlic, ginger juice, 1/2 tsp black pepper powder, 1/2 tsp paprika, 1 tbsp lemon juice, little olive oil and salt. Keep refrigerated for 30 mins to 1 hour.
In the mean time, cut potatoes and onions into thick slices. Set aside.

Dry roast flour for 2-3 minutes, keep stirring, don't burn it. Remove from heat and keep aside. Let it cool.

Heat 3 tbsps olive oil in a non-stick pan. Add fish pieces in it, keep the juice of marination aside. Fry fish pieces till those turn into light brown from both sides. Remove fish pieces from the heat.
Now mix potatoes and onions well with the remaining juice of marination. Add potatoes and onions in hot oil, fry for 3 minutes on high heat, so that potatoes and onions get crisp and flavored with the spices too. Remove potatoes and onions from the pan, leave aside.

Now, heat remaining 1 tbsps olive oil in same pan. Add flour, 1/2 tsp black pepper powder, 1 tsp paprika in it.  Fold well. Add 150ml warm water in it. Stir continuously for 2 minutes, so that no lumps formed within gravy. Put fried fish pieces, parsley, 1 tbsp minced garlic, 2 tbsps lemon juice and butter in it. Add salt to taste. Cook for another 2 minutes on low heat. Dont heat for prolonged time. Once everything mix nicely and gravy is thicken, remove it from heat.
Pour gravy along with fish pieces on the center of a palate and arrange fried potatoes and onions surrounded to it. Serve immediately.
Serve hot with pasta/spaghetti or simply with rice as a side dish.
Sending to:  Chandrani's Holiday Recipes

PARMESAN CHICKEN

This heavenly & mouthwatering Italian chicken dish is so simple and easy to cook. I used to make this appetizing Parmesan Chicken was so delectable, we would fight for drippings, every last crumb. This chicken would cook in much faster way, buttery and crispy coated meat is really a fabulous one.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs
2 pods of Garlic (minced)
2 tbsps finely chopped fresh Parsley
4 OZ or 1/2 cup melted Unsalted Butter
1/2 tsp Salt
1 cup dried Italian Bread Crumbs
1/2 tsp Garlic Pepper
3/4 cup grated Parmesan Cheese
1/2 tsp freshly grounded Black Pepper
1/4 tsp Italian Seasoning (herb mix)

METHOD:
Cut chicken in 2" X 1" pieces. Wash nicely. Pat the chicken pieces dry with paper towel.
Combine unsalted butter with minced garlic in a bowl. In a seperate bowl, mix Italian bread crumbs, fresh parsley, garlic pepper, grounded black pepper, Italian seasoning, parmesan cheese and salt together.
Dip chicken pieces in garlic butter.
Then coat with bread crumbs-parmesan cheese mixture.
Now place chicken piece in 9" X 9" greased baking tray.
Keep little room in between the two pieces of chicken. Follow the same process for all chicken pieces. Sprinkle remaining garlic butter on the top.
Preheat oven to 450 F. Bake uncovered for 15 minutes. Switch off the oven. Keep as it is for another 5 minutes.

After baking chicken will look golden brown colour and crispy.
Serve hot with 'hot and sweet' tomato ketchup.
Linking to:  Chandrani's Holiday Recipes

Saturday, January 4, 2014

SPAGHETTI BOLOGNESE

This is a classic Italian recipe that get most twisted around. 'Bolognese sauce' is a meat-based sauce, used for pasta, spaghetti, lasagne or ragu, originating from Bologna, Italy. The all-time favourite recipe, loved by all. This is not true bolognese sauce, you may say a variation which widely used in northern part of Italy. It is actually rich meat with spicy tomato sauce. If any leftover will be there, that will taste even better on next day.
INGREDIENTS:
4 OZ / 100 gm Spaghetti
1/2 lb Boneless Skinless Chicken Thigh
2 tbsps Tomato Puree
1 tbsp Ginger paste
4 cloves of Garlic paste
1/2 medium Red Onion paste
1/2 medium Red Onion (chopped)
2 tbsps grated/shredded Parmesan Cheese
1 tbsp Dried Italian Herb Mix
1/4 tsp Black Pepper powder
1/3 tsp Paprika
2 tbsps finely chopped Parsley Leaves
2 tbsps + 2 tsps Olive Oil
1 tsp Butter
1 tsp Honey
salt to taste

METHOD:
Wash and cut chicken thigh in thin slices.

Boil chicken with 1/2 cup water for 10 minutes. Sieve water. Set aside.

Break each spaghetti in three pieces.

In a sauce pan, bring 1 cup water and 1/2 cup chicken stock to a boil. Add 2 tsps olive oil and little salt in it, then spagetti. Keep it boiling for 10 minutes till it gets tender. Drain and rinse the spaghetti under cold water. Put it in colander. Now heat butter in the same saucepan. Toss the spaghetti in it. Continuously keep turning for 2 minutes. Remove from heat and set aside. Arrange spaghetti on a plate according to its circumference and make a round whole/gap  in the centre.
Heat remaining olive oil in a frying pan. Add chopped onions in it. When onions get translucent, add onion paste, ginger paste and garlic paste. Fry for 3-4 minutes.

Add tomato puree in it. Saute for another 2 minutes and add cooked chicken in it. Add paprika, black pepper powder, 3/4 tbsp Italian herb mix, chopped parsley leaves, honey and salt. Fold well. Fry for 3 minutes.
Now add 1/3 cup warm water in it. Keep on low heat for another 2-3 minutes. Add parmesan cheese. Fold nicely for another 2 minutes. Cheese mix up with bolognese sauce nicely. Remove from heat. Pour in the middle of spaghetti plate. Sprinkle remaining Italian herb mix with little salt on the spagetti layer.
Serve immediately.

TIPS: For a nice mix up, adding cheese with bolognese sauce is better. But you may
          sprinkle it at the top of bolognese also.
          May cook pasta, lasagne or ragu in the same way.
 
Linking to:  Chandrani's Holiday Recipes