Indian Non-Veg Starters - Fish Rawa Fingers

Fish Rawa Fingers

Ingredient : 

garlic paste 1 tbsp

ginger paste 1 tbsp

lemon juice 2 tbsp

Fish fillet 300 grams

red chilli powder 2 tsp

rice flour (coarse)  1/2 cup

oil to fry

salt to taste

Method :

Clean the fish and cut into fingers (3” x ½” x ½”).

Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon juice for half an hour.

Mix red chilli powder, salt and coarse rice flour.

Remove the fish fingers from the first marinate and roll them in seasoned red chilli and rice flour mixture.

Heat oil in a kadai and deep fry in hot oil till crisp and done.

Remove onto an absorbent paper to remove excess oil.

Serve hot with garlic chutney.

Source : VahRehVah

Indian Non-Vegetarian Recipes - Tandoori Pomfret

Serves: 4

Ingredients :

4 (450 g (1 lb) each) Pomfrets
2 tbsp (60 g) 2 oz Yoghurt (dahi), drained
2 Eggs, yolks
3 tbsp (60 ml) 2 fl oz Cream
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (6 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (3 g) Cumin (jeera) powder
2 tbsp (20 g) Gram flour (bcsan)
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Butter / Vegetable oil for basting

Method :

1. Clean and wash the fish. Make 2 - 3 incisions on both sides.

2. Whisk together the yoghurt and egg yolks with the remaining ingredients to make a smooth paste.

3. Coat the fish evenly with the yoghurt paste and leave to marinate for at least 3 hours.

4. Preheat oven to 180°C (350°F). Skewer the fish from mouth to tail. Roast for 10 minutes. Remove from heat and hang the skewers to drain the excess liquid. Baste with butter and roast again for 3 - 5 minutes.

5. Serve at once, accompanied by a salad.

Indian Non-Vegetarian Recipes - Chilli Prawns

Serves : 3 - 4

Information :

This delightful, spicy combination makes a lovely, light main course for a casual supper. Serve with rice, noodles or even freshly cooked pasta and a leafy green salad.

Ingredients :

45 ml (3 tbsp) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 fresh red chilli, chopped
450 g (1 lb) ripe tomatoes, skinned, seeded and chopped
15 ml (1 tbsp) tomato puree
1 bay leaf
1 thyme sprig
90 ml (6 tbsp) dry white wine
450 g (1 lb) cooked large prawns, peeled
salt and ground black pepper
roughly torn basil leaves, to garnish

Method :

1. Heat the oil in a pan, then add the shallots, garlic and chilli and fry until the garlic starts to brown.

2. Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened. Discard the herbs.

3. Stir the prawns into the sauce and heat through for a few minutes. Taste and adjust the seasoning. Scatter over the basil leaves and serve at once.

For a milder flavour, remove all the seeds from the chilli.

Indian Non-vegetarian Recipe - Mutton Pepper Masala

Ingredients

Mutton - 1/2 kg
Small Onions (chopped) - 1/2 cup
Red Chillies - 2
Pepper Powder - 3 tsps
Jeera Powder - 2 tsps
Turmeric Powder - 1 tsp
Oil - 2 tsps
Salt to taste

Method:

1. Take 2 tsps of oil in a pressure cooker, add onion and chilli. Saute it till golden brown, add mutton pieces turmeric powder, salt and little water. 2. Stir it well for 2 minutes.

3. Then add fresh ground pepper and jeera powder and pressure cooker the contents for 15 minutes.

4. Stir well and serve hot. This dish goes nice with plain rice and rasam satham.

5. You can try this with chicken also.

Indian Non-vegetarian Recipe - Mutton Kheema Masala

Ingredients:

500 grams Mutton Kheema
1 Onion Chopped
1 Tomato Chopped
1"piece Ginger Chopped
6 flakes Garlic Sliced
2 tbsp Vinegar
Oil as you need
Salt as per taste

To Grind to a paste :

1 tbsp Chilli Powder
2 tbsps Coriander Powder
1 tsp Turmeric Powder
3 Cardamoms
5 Cloves
1"piece Cinnamon
1 tsp Saunf

Method:

1. Grind all the ingredients for the masala paste together witha little water. Keep aside.

2. Heat oil in a pan. Add ginger, garlic and onions. Saute till they are golden in colour. Add tomatoes. Saute till they are soft and pulpy.

3. Add the ground masala paste and fry well till the oil starts oozing out.

4. Add the kheema to this and mix well. Stir for a minute or two.

5. Add enough water to cook the kheema till tender. Add salt to taste and vinegar. Mix well. Garnish with chopped coriander leaves.

6. You can serve this with rice as a side dish or chappathies.

Indian Non-Vegetarian Dishes - Malai Chicken

Ingredients:

500g chicken
25g ginger-garlic paste
1/2 tsp chili powder
30g cashew nuts
25g khus khus seeds
10g garam masala
50g yogurt
50g oil
50g cream
50g onions
6 green chilies
A pinch of red orange color
1 lemon
1 small bunch cilantro
Salt to taste

Method:

1. Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.

2. Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt, chili powder, chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.

3. Heat oil in a pan and cook masala applied chicken until done.

4. Serve with cream and cilantro on it.

Indian Non-Vegetarian Dishes - Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.

2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.

3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.

4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.

Indian Non-Vegetarian Recipes - Kentucky Fried Chicken

Ingredients :

Chicken – 1 kg (Leg OR Breast pieces)
Ginger paste- 1 tbsp
Garlic Paste – 1 tbsp
Soya sauce – 1 tbsp
Chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 – 1 ½ tsp
Water – 1 ½ cup

For the Batter :

Maida – 1 ½ cup
Egg – 1 no.
Haldi – ½ tsp
Water – 2 cup
Pepper powder – ½ tsp
Salt

For Coating:
Bread crumbs

For corn starch:
Corn flour – 2 tbsp
water - 1/4 cup

Oil for deep frying

Method :

1. Heat a kadai (wok) and add the chicken pieces, tomato sauce, soya sauce, chilli sauce, garlic & ginger pastes, pepper powder and salt. Mix well. Add water, cover and cook for approx. 10 mins (till the chicken is 3/4 th cooked).

2. Put off the stove and remove chicken pieces and keep aside the stock.

3. In another bowl make a batter of maida, salt, pepper powder, haldi, beaten egg and water . Mix with hand for a loose batter.

4. Take breadcrumbs in another plate.

5. Dip the chicken pieces in the batter and then roll it on breadcrumbs till well coated. Deep fry the chicken pieces till crisp and golden brown. The KFC is ready.

6. In another pan heat the stock again, when boiling reduce flame and add the corn starch (add ¼ cup water to 2 tbsp of corn flour). Stir well. Use this stock as the gravy and serve it in a bowl separately.

Note : The stock is very tasty so instead of discarding the same can be used as a gravy or soup and can be served along with the fried chicken and may be toasted bread.

Indian Non-Vegetarian Recipes - Fish Fingers

Ingredients :

Vangiram fish - 1/2 kg
Red chilli powder - 2 tsp
corn flour - 2 tsp
egg white - well beaten
Bread crumbs - 1/2 cup
salt to taste
oil to fry.

Method :

1. Cook the fish pieces with a little of salt and water (just sprinkle).
2. Remove the skin and bones from the flesh and add chilli powder and corn flour.
3. Make it a soft dough, and make finger shaped medium sized kababs.
4. Dip it in egg white and dust with bread crumbs.
5. Refrigerate the kababs for an hour and deep fry till golden brown. you can shallow fry in a pan even.
6. Serve hot with mayonnise sauce or tomato sauce.

Indian Non-Vegetarian Recipes - Kashmiri Chops

Ingredients:

500g mutton chops
3 tsp ginger-garlic paste
30g raw papaya
2 tsp chili powder
1/2 tsp garam masala
1 cup yogurt
500g potatoes
1 lemon
2 small bunches cilantro
1/2 tsp pepper powder
Oil for frying
Salt to taste

Method:

1. Wash the mutton chops, hold the bone at one end and bring either side of the skin to the other end.

2. Mix salt, ginger-garlic paste, chili powder, garam masala, yogurt, ground raw papaya and soak the mutton pieces in this mixture for 30 minutes.

3. Heat oil in a wide pan, fry the mutton chops on either sides for few minutes. Keep them aside.

4. Boil the potatoes, peel and mash them in a vessel. To this, add salt, pepper powder, lemon juice, chopped cilantro and mix well.

5. Apply the above mix to the mutton chops, soak in corn flour batter and again fry them for 2-3 minutes.

6. Garnish with any salad.

Indian Non-Vegetarian Recipes - Eggs & Beans Curry

Ingredients:

6 eggs
1/2 kg French beans
2 tsp ginger-garlic paste
1 tbsp chili powder
1 tsp coriander seeds
1/2 tsp turmeric
1 onion, chopped
1 tbsp ghee (or butterr) or oil
Salt to taste

Method :

1. Boil the eggs, remove their shells and fry in ghee until they gets golden brown.
2. Cut them into two pieces and keep aside.
3. Cut the French beans into small pieces and boil in salt water for 10 minutes. Remove water and set aside.
4. Heat ghee in a pan, fry the chopped onions until golden.
5. Also add masala ingredients, ginger-garlic paste, salt and fry until ghee floats on the top.
6. Add 1/2 cup of water and cook until the gravy thickens.
7. Now add egg pieces, French beans and cook for another 15 minutes.

Indian Non-Vegetarian Rice Recipes - Fish Biryani

Cooking Time : 1 jour 15 minutes
Serves : 4-6

Ingredients :

For the Fish :

500 gm any firm white fish, cut into 5 cm cubes
2 medium Onions, thinly sliced
4-6 garlic cloves, ground into paste
3 Tomatoes, finely sliced
2 Cup Fenugreek Leaves, chopped
1 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Garam Masala
1 tsp Salt
1 ½ tbsp Lemon Juice
4 tbsp Oil

For the Rice :

2 Cups Rice
5-6 cloves
2 Bay Leaves (tej patta)
2.5 cm Cinnamon piece
8-10 Black Peppercorns
1 tsp Cumin Seeds
1 tsp Salt
3 tbsp Oil

To Assemble the Biryani :

¼ cup Milk
1 tbsp Oil

Method :

For the Fish :

1. Heat the oil in a pan, Add Onions and Garlic paste. Fry until well browned.
2. Add the tomatoes and fry until the oil separates.
3. Add all the dry spices and fenugreek leaves, frying until the leaves are cooked. Do not allow the masala to become dry, adding a little water if necessary.
4. Add the fish and 1 cup of water, Cover and cook for 10-15 minutes or until the fish is cooked.
5. Stir in the lemon juice and keep aside.

For the Rice :

1. Wash and then soak rice in 4 cups of water for 20 minutes. Drain the rice, reserving the water used for soaking.
2. Heat the oil in a pan, Add all the spices and stir well.
3. Add the rice and fry for 2-3 minutes
4. Add the water in which the rice was soaked, Cover and cook on low heat for 15 minutes, or, until the rice becomes tender.
5. Remove from the heat and keep tightly covered until required.

To Assemble the Biryani :

1. Put the cooked fish in an ovenproof dish, Add half the cooked rice and gently mix in with the fish taking care not to break the rice grains.
2. Spread the remaining rice on top and pour in ¼ cup of milk and 1tbsp of oil.
3. Cover and put in pre-heated oven for 10-15 minutes at 160 C / 325 F
4. Serve with Cucumber Salad.

Indian Non-Vegetarian Curry Recipes - Lamb Pasanda

The lamb for this dish will need to be prepared in advance as it requires marinating. Will serve three or four.

Preparation and cooking time: 35-40 minutes.

Ingredients :

1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander

Preparation Method :

1. Wash the meat and cut into slices about a ¼ inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.

2. Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.

3. Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.

4. Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.

5. Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.

6. Sprinkle the remaining coriander on top just before serving.

Indian Non-Vegetarian Curry Recipes - Lamb Curry

This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.

Serves 3-4.

Preparation and cooking time: 15 minutes.

Ingredients :

5 tablespoons vegetable oil
3/4 pint (425ml or three cups) curry sauce
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander

Directions :

1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.

2. Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.

3. Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.

4. Skim off any excess oil. Sprinkle on the coriander just before serving.

Indian Non-Vegetarian Recipes - Murgh Makhani

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients :

1 Tandoori Chicken, cut into 8-10 pieces

For the Makhani Sauce :

4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream

Method :

1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.

2. Add the sliced tomatoes, Cook until the gravy thickens and the tomatoes are soft.

3. Add the remaining ingredients (except the cream) and gently cook until the sauce thickens further.

4. Add the chicken pieces & cream to the sauce. Simmer for 5 minutes.

5. Sprinkle with chopped green coriander and serve.

Indian Non-Vegetarian Recipes - Chicken Korma

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves : 4-6

Ingredients :

1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt

Method :

1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.

2. Make a paste of the ginger, onions, garlic & tomatoes.

3. Heat the Oil in a deep pan. Add the Green Cardamoms & when spluttering add the onion paste & fry until well browned.

4. Add the Almond paste and Concentrated Milk, Fry until the masala becomes brown and leaves the sides of the pan. Sprinkle ¼ cup of water and cook until the liquid dries up.

5. Stir in all the dry spices, Mix for a few seconds, Add the chicken and stir well.

6. Add 1 cup of water, cover and cook for about 20-25 minutes or until the chicken becomes tender.

7. Serve garnished with green chillies and green coriander.

Indian Non-Vegetarian Recipes - Mutton-Do-Piaza

Preparation Time : 15 minutes + marination time
Cooking Time : 42 minutes
Serves : 6

Ingredients :

500 gm mutton pieces
4 tbsp oil
2 medium onions
2.5 cm ginger piece
10 garlic cloves
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp garam masala
1 cup yoghurt
1 medium onion thinly sliced
15 almonds, blanched and ground to a paste
4 green cardamoms
A pinch of saffron diluted in 1 tbsp of water

1 onion, thinly sliced and deep-fried, for garnishing

Method :

1. Finely grind the onions, ginger and garlic to a paste.
2. Marinate the mutton with the paste together with the salt, red chilli powder, garam masala and yoghurt. Leave aside for at least 1 hour.
3. Heat the oil in a pressure-cooker; add the sliced onion and fry until golden brown.
4. Add the marinated mutton with the marinade and fry for 5 minutes.
5. Add the almond paste and choti elaichi; fry doe 20-25 minutes until the gravy becomes dark brown in colour.
6. Add 2 cups of water, cover and pressure-cook for 10 minutes.
7. Add saffron and serve garnished with the fried onion.

Indian Non-Vegetarian Recipes - Palak Chicken ( Spinach Chicken)

Preparation Time : 10 minutes + marination time
Cooking Time : 40 minutes
Serves : 3-4

Ingredients :

For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala

For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree

Method :

1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.

Indian Fish Curry Recipes - Prawn Curry

Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.

Serves 3-4.

Preparation and cooking time: 10-15 minutes.

Ingredients :

4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander

Method :

1. Heat the oil in a large deep frying pan and pour in the curry sauce.

2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.

3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.

4. Sprinkle the green coriander over just before serving.

Indian Non-Vegetarian Recipes - Shami Kebabs

Ingredients:

1/2 kg chopped meat (fat free)
1 cup chana dal (soaked for 1 hour)
2 onions
10 garlic flakes
2 pieces ginger
1 1/2 tsp ground garam masala
7 whole red chilies
1 egg
1 tbsp vinegar
Salt to taste
Oil for frying

For Filling:

1 piece ginger
1 chopped onion
Chopped mint leaves
2 onions sliced in rings
1 lemon sliced

Method:

1. Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.

2. Cool and grind them till the mixture is ground finely. This is the kabab mix.

3. To the mix, add egg and vinegar.

4. To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.

5. Garnish with sliced onion rings and lemon wedges.