Variety Non-Veg Recipes
+ Reply to Thread
Results 1 to 7 of 7

Thread: Variety Non-Veg Recipes

  1. #1

    Default Variety Non-Veg Recipes

    Non_Veg Recipies >>sWEEtmICHe<<

    Mughlai Chicken with Almonds

    1" piece Ginger
    8 to 9 cloves Garlic
    6 tablespoons Blanched Almonds
    7 tablespoons Vegetable oil
    1" Cinnamon stick
    2 Bay leaves
    5 Cloves
    10 pods Cardamom
    2 medium Onions (cut into small pieces)
    2 teaspoons Ground cumin seeds
    1 1/2 teaspoon Red pepper
    7 tablespoons Yogurt
    1 small carton Whipped Cream
    1/4 teaspoon Garam Masala
    2-2/1/2 lbs. Chicken boneless (2 trays of holy farms)
    2 1/2 teaspoons Salt
    one bunch Coriander leaves.


    1. Grind the ginger, garlic, and almonds with water.
    2. Heat oil in a non-stick pan, and fry the chicken until it turns golden
    brown. Keep it aside and drain the oil.
    3. Heat some oil and add the cardamom, bay leaves and cloves and fry
    until the bay leaves turn brown.
    4. Add the onions and fry for a few minutes.
    5. Pour the paste from the blender and fry for a couple of minutes until
    the oil separates.
    6. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding ta-
    blespoons of yogurt and fry until you get a consistent mixture.
    7. Add the chicken, whipped cream and salt and cook gently (low heat)
    for 20 minutes.
    8. Add Garam Masala and coriander leaves and cook for another 10 min-

    Malai Chicken (1st type)


    1 Tray chicken
    1 Chopped onion
    1 small can Tomato paste
    1 Red Chili
    2 Cloves
    2 Cardamom
    1/2 " Cinnamon stick
    1 Bay leaf
    1 carton Light whipping cream
    1 tsp Dhania powder
    1/2 tsp Cumin powder
    1 tsp Garam Masala
    1tsp Chili powder
    1/2 " piece Ginger made into a paste
    6 cloves Garlic (made into paste)
    Fresh coriander.
    Salt and turmeric to taste.

    1. Heat oil.
    2. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and
    cook until the bay leaf turns golden brown.
    3. Add the onion and fry for two minutes.
    4. Add the ginger garlic paste and fry for 4 - 6 minute.
    5. Add the chicken and fry for 5 minutes.
    6. Sprinkle in chili, dhania powder, cumin powder and turmeric.
    7. Cover chicken + salt (add water if needed) and cook for around 15
    minutes until 3/4 cooked
    8. Add can of tomato paste and cook on low heat.
    9. Just before removing, add the whipping cream and cook for a few
    10. Add Garam Masala and coriander leaves
    11. Remove after a couple of minutes.

    Tandoori Chicken

    Chicken - 1 whole
    Green Chillies - 20 gms
    Ginger - 10 gms
    Garlic - 10 gms
    Papaya (green) - 5 gms
    Juice of 1/2 lime
    Salt - to taste
    Curds - 390 ml
    Red Chilli Powder - 5 gms
    Kashmiri Chilli Powder - 10 gms
    Salad Oil - 15 ml
    Orange Colour (Erythrocyn) - 5-7 drops


    Prepare the chicken (pluck, singe and skin).
    Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully.
    Apply salt and sprinkle lime juice all over and keep aside.
    Grind green chillies, ginger and garlic to a paste.
    Beat curds thoroughly. Add ground spices.
    Grind papaya and add. Beat well again.
    Add the chilli powder and beat well.
    Add salad oil and colour and strain through fine sieve.
    Rub the batter all over the body of the chicken and well inside the slits.
    Let it soak in the batter for at least 12 hours.
    Thread chicken on to a thin iron rod and place it well inside the tandoor.
    Remove when well done. Serve hot with onion rings and pieces of lime.

    Easy Malai chicken (2nd type)


    1 lb chicken drumsticks
    1 cup plain yogurt
    4 green chilies
    1 medium sized onion (finely chopped)
    1 small root of ginger
    3 cloves garlic
    Salt and black pepper to taste
    4 tbsp oil
    Coriander leaves for garnishing
    Ginger Chicken


    Blend green chilies, ginger, garlic, and black pepper to a fine paste.
    Add yogurt to this mix.
    Marinate chicken drumsticks with the above mix and leave it for an hour.
    In a non-stick pan, heat enough oil and let onions fry until brown.
    Add chicken drumsticks to the onions and fry them until done.
    Add some salt to taste and garnish with coriander leaves .

    Butter Chicken



    1/2 Kg Chicken
    8 tbsp Curd
    1 tsp Paparika
    1 pod Garlic
    4" Ginger
    Grind curd, garlic, ginger into smooth paste. Marinate the chicken in this mixture for 1/2 hrs, add the salt & paparika too.

    3 tbsp Oil
    2 Onions (ground to paste)
    5 tbsp Butter
    5 tbsp Tomato Paste
    4 Green Chili (finely chopped)
    2 tsp Chili Powder
    2 tsp Garam Masala Powder

    For Garnishing:
    Chopped Coriander

    Fried Cashew (Kaju)


    After marination cook the chicken in the same curd mixture till tender. When tender keep aside.
    In a pan add oil, fry the onions till the oil leaves the sides. Add butter, tomato puree, chopped chili, add the cooked chicken, chili pwd, garam masala pwd, salt (if required), cook for about 10 mins & garnish.

    Chicken In Gravy


    Chicken- 1/2 kg
    Onion-1 medium size (finely chopped)
    Tomatoes-2 medium size (finely diced)
    Yogurt- 2tbspn
    Ginger-Garlic paste (fresh)- 2tspn
    Turmeric powder- 1 tspn
    Red Chilli powder- 1 1/2 tspn
    Coriander powder- 1 tspn
    Garam Masala powder-1 1/2 tspn
    Salt-as per taste
    Oil- 2-3 tspn
    Coriander leaves- 1 tbspn (finely chopped)


    Clean, wash the chicken. Take a bowl mix yogurt, 1/2 tspn of turmeric, red chilli, salt, ginger-garlic paste & garam masala powder. Coat the chicken with this marinade. Let it marinate for 1 hour.
    Heat oil in a pressure cooker saute onions to golden brown then add remaining ginger-garlic paste stir for a second then add marinated chicken to it fry for 1 min. Add all powder masalas to the chicken stir add tomatoes, salt, half glass of water pressure cook it for 1 whistle.
    Garnish with the coriander leaves and serve hot.

    Spicy Mint Chicken


    Chicken breast - 500 gms (cut into medium sized pieces)
    Onion - 1 Medium sized (chopped)
    Tomato - 1 big (chopped)
    Salt - as per taste
    Oil - 3-4 tbsp.
    Chopped mint leaves - 1 tbsp.

    For Wet Grinding:

    Mint leaves - 2 cups
    Coriander - 1 cup
    Green Chillies - 5 nos. (chopped)
    Ginger paste - 1tbsp.
    Garlic paste 1-1/2 tbsp.

    For Dry Grinding:

    Aniseeds - 1-1/2 tsp.
    Cumin - 1 1/2 tsps.
    Cloves - 5
    Cinnamon stick - 1 inch
    Whole peppercorns - 3 tsp.
    Poppy seeds - 1 tsp. (optional)


    Wash and keep aside the chicken.
    Mix the wet ground paste with the dry ground powder.
    Add this paste to the chicken and rub well on all the pieces.
    Marinate for an hour.
    Heat the oil in a pressure pan.
    Saut the onions and add the tomatoes and fry for a while.
    Now add the chicken and salt and stir fry for 10 min. on simmer before pressure cooking.
    Garnish with a little chopped mint.

    Thai Chicken Wraps

    1/4 cup sugar
    1/4 cup creamy peanut butter
    3 tablespoons soy sauce
    3 tablespoons water
    2 tablespoons cooking oil
    1 teaspoon bottled minced garlic
    6, 8- to 10-inch green, red, and/or plain flour tortillas
    1/2 teaspoon garlic salt
    1/4 to 1/2 teaspoon pepper
    12 ounces skinless, boneless chicken breast strips for stir-frying
    1 tablespoon cooking oil
    4 cups packaged shredded broccoli (broccoli slaw mix)
    1 medium red onion, cut into thin wedges
    1 teaspoon grated fresh ginger .

    For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside.
    Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.
    In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.
    To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings

    Lamb Kebabs

    2 lbs boneless lamb
    1 cup yogurt
    1/4 cup lemon juice
    Salt to taste
    For paste:
    1 cup coriander leaves
    1 cup mint leaves
    3 green chilies
    1.5" ginger piece
    10 garlic flakes
    120g raw papaya


    To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
    Marinate for 5 hours.
    Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
    Serve with onion pieces and lemon wedges.

    Barbecued Lamb Chops

    2 kg lamb Chops
    1 ½ tbsp. garam masala
    2 tsp pepper
    3 tsp salt
    2 tbsp vinegar
    2 tbsp oil
    2 large bay leaves
    1 tbsp oregano


    Wash the lamb and cut them into one-inch cubes.
    Combine all the ingredients and marinate chops for 2 to 3 hours
    Barbecue or grill for about 20 minutes.


    1 l b of minced meat
    3 tbsp of vegetable oil
    3 large onions
    1 cup shredded white cabbage
    1 cup chopped carrots
    1 cup chopped celery stalks and leaves
    2 tsp grated ginger
    1/2 tsp grated garlic
    tsp turmeric powder
    a few green chilies


    Fry the minced meat in vegetable oil until it is cooked through. Keep aside.
    Chop the onions fine and add it to the mince together with cabbage, chopped carrots, celery stalks and leaves, grated ginger, garlic, turmeric powder, and a few green chilies.
    Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
    Garnish with chopped coriander leaves and serve hot with relishes.



    3 lbs Lean boneless lamb
    3 Meaty lamb bones

    Marinade made from:

    4 tblsp Light vegetable oil
    1/4 c Cider vinegar
    3 tblsp Tamarind pulp
    to taste Salt

    Puree made from:

    2 tblsp Vegetable oil
    1 large White onion
    6 Garlic cloves
    2 tblsp Fresh ginger root, chopped
    1/2 c Vegetable oil
    3 c Onion, thinly sliced
    1 tsp Ground cumin
    1 tsp Ground mustard
    3 tsp Turmeric
    1 1/2 tsp Red pepper
    3 tsp Paprika
    2 1/2 c Hot water


    Cut lamb into 3/4 " cubes.
    Place lamb and the bones in a non-metallic bowl with the four
    tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it
    marinate at room temperature for eight hours or, refrigerated, for 24
    Put two tablespoons of oil, the onion, garlic, and ginger in an electric
    blender or food processor and run the machine until a fine pasty puree
    is formed.
    Heat the one-half cup of vegetable oil in a large enamel coated skillet
    over medium-high heat. Add the onions and saute until they are caramel
    brown, stirring constantly to prevent burning.
    Add the puree. Reduce the heat and add ground cumin, ground mustard,
    turmeric, red pepper, and paprika. When the spices begin to sizzle and
    turn dark, in about 15 seconds, add the lamb and bones. Cook until
    slightly seared (about ten minutes).
    Add the water and bring to a boil, then lower the heat and simmer,
    partially covered, until the meat is very tender (about thirty minutes).
    Pick out and discard bones. Serve over rice.




    1 lb Ground lean meat
    1/4 c Chopped onion
    4 cloves Chopped garlic
    1" piece Ginger, chopped
    1/2 t Turmeric
    3/4 c Water
    to taste Salt and pepper

    To mix with meat:

    4 T Besan (chick-pea flour)
    1 T Yogurt
    6 Hard boiled eggs
    1 Egg for mixing and coating
    1/2 t Garam Masala
    Oil for frying

    For curry (Masala):

    Oil or ghee
    2 Chopped onions
    8 Cloves chopped garlic
    2 Tomatoes or equivalent paste
    1" piece Ginger, chopped
    1/4 c Yogurt
    1/4 t Turmeric
    Green onion
    1/2 t Garam Masala
    10-15 leaves Coriander
    to taste Salt and pepper


    Heat the water and add the meat, onions, ginger, garlic, salt and
    pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low
    heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2
    c soaked lentils) and cook for 10 minutes. Knead or grind until
    slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead
    Coat the hard boiled eggs with the above and deep fry.
    Heat ghee, fry the onions to a golden brown, add garlic, ginger,
    tomatoes and yogurt and fry well until the Masala is a paste. Add water
    to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water
    and cook for 10 minutes covered.
    When curry is ready, pour into a serving dish, cut the koftas in half
    and arrange over the curry. Cover and bake at 250 $F^\circ$ for 15-20
    Serve garnished with coriander leaves and Garam Masala.



    1 1/2 lb Goat mutton
    3 Medium onions
    3/4 c Yogurt
    4 cloves Garlic
    pinch Saffron
    2 t Salt
    3/4 c Cream
    1 oz Almonds
    1/2 c Oil
    1 oz Coriander seed
    1 t Red pepper (optional)
    1/2 t Garam Masala


    Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and
    fry the remaining thinly sliced onion. Keep aside
    Add the mutton and fry until the liquid dries up. Add 3/4 c hot water
    and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
    at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
    Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
    oil. Add fried ground onion.
    Beat the cream. Add soaked or ground saffron. Mix it with the cooked
    mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve
    garnished with chopped coriander leaves.



    500 gm. fish (boneless)
    1 onion, chopped finely
    1 tomato, chopped finely
    1" inch ginger
    4 garlic flakes
    5 green chillies, chopped finely
    1/2 tsp turmeric powder
    1/2 tsp garam masala
    2 cup fenugreek leaves
    1/2 tsp coriander powder
    1/2 tsp cumin seeds powder
    1 tbsp lemon juice
    Pinch of hing
    Salt as per taste
    1 cup water
    3 tbsp oil
    Coriander leaves for garnishing


    Wash, and clean the fish. Make small pieces (approx 1" inch) of fish. Marinate the fish pieces with lemon juice, salt and turmeric powder Keep aside for an hour. Wash and chop finely the fenugreek leaves. Make a paste of ginger - garlic. Heat oil in a pan, Add a pinch of hing. Add the ginger - garlic paste, chillies and simmer for a minute. Add the onion and fry till transparent. Add the tomatoes and simmer for 2 minutes.

    Add the fenugreek leaves and stir. Add the garam masala, cumin seeds powder and coriander powder. Add 1 cup water and let it cook for 5 minutes. Add the fish pieces and salt as per taste.
    Cook till fish is tender. Garnish with coriander leaves. Serve hot with rice.

    Bengali Mustard Fish

    1-kg hilsa fish (cut into 2-cm thick slices)
    8 green chillies
    1 tsp turmeric powder
    5-cm piece ginger
    1 onion
    1 ¼ coconut
    6 tbsp. heated oil (not smoking hot)
    4 tbsp. mustard seeds


    Grind to fine paste mustard seeds, turmeric, ginger, onion, coconut and salt.
    Slit the green chillies. In a pan lay the fish pieces and smear the ground paste on it.
    Pour heated oil over it along with the green chillies. Place on low flame for 8 minutes and fry.
    Take off the fire and add 4-tbsp. water.
    Bake in a pre heated oven till the fish is just tender. Don't let it go too soft.

    Tandoori Pomfret

    1 whole fish
    1 tablespoon of garam masala
    3 tablespoons cooking oil
    Grind the following to a fine paste:
    4cms or 1 ½ inch piece ginger
    ½ teaspoon cumin seeds
    8 cloves of garlic
    1 tablespoon red chilli powder
    5cms or 2 inch cube of green papaya
    juice of 2 lemons
    1 teaspoon turmeric powder
    Salt to taste


    Clean and scale the fish. Wash it well.
    Wipe and dry the fish. Make four slits on either side of the fish with a sharp knife.
    Apply the ground paste all over including the inside of the stomach.
    Marinate this mixture for 8 hours.
    Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue. However if these methods of cooking are not available then cook under a grill or bake in the oven.
    Turn the fish every 10 minutes and cook until light brown. Heat the oil and brush on the fish with a pastry brush while cooking.
    When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown. Serve with slices of lemon, naan and mint chutney.

    Coriander Fish

    4 lb. Sole, ounder, rock cod,or any other white whole fish
    8 cloves Garlic
    3 Hot chilies (optional) (or cayenne)
    1" piece Ginger
    1 medium bunch Coriander
    1 T Coriander seeds
    1 t Brown sugar
    1 t Turmeric
    1/2 t Black mustard
    1/2 t Fenugreek seeds
    1 T Salt
    1/2 c Lemon juice
    1/2 c Vegetable oil
    2 c Chopped onion
    1 c Chopped tomato
    1/2 t Garam Masala

    1. Preheat oven to 400 F
    2. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
    3. Blend garlic, chili, ginger,1/2 the coriander, coriander seeds, brown
    sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice
    until it all becomes a smooth paste (Add some water if needed).
    4. Fry onions until they are soft and golden brown.
    5. Add the blended Masala and cook until most of the liquid is gone, and
    it starts to leave the sides of the pan.
    6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and
    7. Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the
    rest of the Masala over it. Cover tightly and bake for about 25 minutes.
    8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining
    9. Serve.

    Prawn (Shrimp) Curry


    1/2 kg=1.1 lb. Prawns
    2 Onions diced into small pieces
    1/4 " Cinnamon stick
    1/4 teaspoon Chili powder
    1/2 teaspoon Dhania powder
    1/4 teaspoon Garlic powder
    1/2 teaspoon ginger powder
    1 bunch Fresh coriander
    1 teaspoon Salt
    1/4 teaspoon Turmeric powder
    1 tablespoon Oil.

    1. Clean the prawns and squeeze out the water.
    2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well.
    3. Boil prawns on low heat.
    4. Add 1 teaspoon of oil to the boiling prawns.
    5. When water evaporates and the prawns are dry remove from the stove.
    6. Heat the oil and put in the cinnamon.
    7. Add prawns and fry for 2 minutes.
    8. Add onions and fry until they turn brown.
    9. Sprinkle on coriander leaves, remove from the heat and serve.

    Shrimp Fry

    1 kg Large Fresh Shrimp
    2 Eggs
    1/4 Cup Water
    2/3 Cup Corn Starch
    7 oz. Flaked Coconut
    1 Tbsp. Sugar
    1 tsp. Salt
    1/2 Cup Flour


    Mix eggs and water. Set aside.
    Place 1/3 cup of cornstarch in bowl for dusting of shrimp.
    Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well. Heat oil for deep-frying.
    Roll shrimp in cornstarch, then in egg and finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Take care not to overcook shrimp

    Egg Kababs

    4 Eggs : hard-boiled
    2 tsp. : Besan(gramflour)
    1 onion(small) : finely chopped
    1 Egg: (white only)
    1 tbsp. : pudina(mint) leaves , finely chopped
    1 tbsp. : Hara Dhania(green coriander) leaves, finely chopped.
    2 Hari mirch : (green chillis), finely chopped
    1/4 tsp. : chilli powder.
    1/2 tsp. : black pepper powder
    salt to taste
    Oil for frying


    Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and Knead into smooth dough. divide mixture into 10-12 equal portions. Shape each portion into medallions(flat round cutlets) and keep aside. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint

    Egg Cutlet


    1 egg, beaten
    1 pinch of salt
    1 cup bread crumbs
    oil for frying

    Mix together properly:
    4 hard boiled eggs, shelled and chopped finely
    2 boiled potatoes, peeled and smashed
    1/2 cup finely chopped carrots, boiled
    1/4 cup finely chopped French beans, boiled
    1/4 cup boiled peas
    2 green chillies, chopped finely
    1/2 tsp ginger paste
    1 tbsp chopped coriander leaves
    1/2 tsp garam masala
    1 tsp red chilli powder
    1/4 tsp turmeric powder
    1/2 tbsp lemon juice
    Salt as per taste
    1 cup bread crumbs


    Make small balls of the mixture.
    Press them slightly (like flat cutlet).
    Mix pinch of salt and beaten egg.
    Heat oil for frying.
    Dip the cutlets in the beaten egg.
    Roll them in the bread crumb (1 cup).
    Deep fry till golden brown.
    Serve hot.

    Spicy Paneer Egg Masala


    Paneer - 200 gm.
    Eggs, hard boiled - 4 nos.
    Garlic, minced - 4 flakes
    Onion - 1 no.
    Tomatoes, blanched & diced - ¾ tsp.
    Turmeric powder - 1 no.
    Garam Masala - ¾ tsp.
    Pepper powder as required
    Chilli powder as required
    Ghee - 2 tbsp.
    Salt as required


    Cut the paneer into small pieces and fry in a little ghee till it reaches a pale gold colour. Drain and set aside.
    Heat two tbsps. of ghee and fry ground onion and garlic to a golden brown colour.
    Put in all the spices with the exception of the garam masala and fry slightly. Then put in tomatoes and cook till ghee separates.
    Pour one cup of water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.
    Add one more cup of water, bring to a boil, reduce the heat and put in paneer and eggs.
    Simmer gently for 8-10 minutes.
    Serve hot, garnished with garam masala and coriander leaves.

    Chicken Pullao

    2 large Onions cut lengthwise
    2 large Chilies cut lengthwise
    2 c Basmathi rice (about
    1/2 kg. (1 kilogram=2.2lbs)
    1 large Tomato (cut into small pieces)
    10-15 Coriander leaves
    5 Mint leaves
    1 clove Garlic
    1" piece Ginger
    1/2 cup Coconut powder
    3 teaspoons Salt
    3-4 Cloves
    2 Cardamom
    1 Bay leaf
    1" Cinnamon stick
    1 c Yogurt
    2 tablespoons Butter
    1 lb. Boneless chicken

    1. Heat vessel with butter.
    2. Fry bay leaves, cloves, cardamom and cinnamon.
    3. Put onions and chilies in vessel and fry on low heat until onions turn
    4. Add ginger + garlic paste and fry until oil separates.
    5. Add tomato and fry for 1 minute.
    6. Add chicken + salt + yogurt and fry for one minute.
    7. Add mint + coriander leaves.
    8. Coverand cook until the gravy becomes semi-solid.
    9. Cook rice in a separate vessel.
    10. Put rice into chicken and mix (It is advisable to cook rice about 3/4th
    and then let it cook with the chicken).
    11. Remove and serve.

    Beef rice

    175 gm basmati rice
    2 tbsp oil
    1 onion (large, chopped)
    225 gm minced beef
    (Beef can be replaced by any red meat. Stock to be
    replaced accordingly)
    1 tbsp tomato puree
    4 tomatoes (chopped)
    150 ml beef stock
    600 ml whisked savoury sauce
    100 gm cheese (grated)
    Salt and pepper to taste


    Cook the rice in boiling salted water until just tender. Drain.

    Meanwhile, heat the oil and fry the onion gently for a few minutes. Add the minced meat and cook, stirring until browned. Add the tomato puree, chopped tomatoes and stock. Season to taste and simmer for 15 minutes.

    Mix the savoury sauce (white sauce) with the cooked rice and half the grated cheese.

    Spoon half the rice mixture into a foil container or ovenproof dish and cover it with the meat mixture. Top this with the remaining rice mixture and sprinkle it with the rest of the cheese.

    Serve moderately hot. Garnish with sliced tomatoes and coriander leaves. :D


  2. #2


    Wow, I am going to attempt all these, they sound really scrummy

    I have tried many hundreds of Asian dishes over the years, but never one with egg as the main ingredients (apart from the odd omelete that is). This is what I am looking forward to trying the most.

    Thanks :D

  3. #3


    sorry for ma late reply-- just saw this post !! -- enjoy

  4. #4


    too many receipes in one thread -- i will put up again in a thread ,
    shy beauty plse take note..


  5. #5
    Join Date
    Sep 2003
    Garden State


    Miche, Please try to add up similar recipes, instead of individual ones...

    Its too many recipe threads and not good.

    Having a title like this - chicken variaties, Lamb, beef ..please group and post together.

    Since all the recipes u had posted today were grouped in this thread, I moving all the individual ones to trash


    I Geetham

  6. #6


    okie no problem........ only time taken shy beauty!!

  7. Default

    OMG the recipe sounds so YUMM!!!!!!!!!!!!!.I am going to try it out now will surely provide you the feedback......

+ Reply to Thread

Similar Threads

  1. Request for Lyrics for variety of songs
    By poongothai in forum Requests
    Replies: 6
    Last Post: 09-04-2007, 06:41 PM
  2. Variety of Masala Powders
    By anitam in forum Others
    Replies: 3
    Last Post: 01-20-2004, 03:00 PM


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts