Cooking Dil Se...!!!: Non-Veg Recipes

Showing posts with label Non-Veg Recipes. Show all posts

Clams(Teesri) Stirfry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Clams are very famous in goa among non-vegetarians. They are found near river banks here for some months and they have big demand.Even i am a big fan of clams.Generally two varieties of clams are available white and black ones.White ones are called "Teesryo" or "Tisryo" and black ones are called " khubbe" in goan language konkani.In clams soft and tasty meat is present in between hard shells.While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact and the whole meat of thet clamp is tranfered in it,offcourse that shell is discarded during eating. Keeping one shell and cooking gives a nice look to the dish as well its real fun to remove the soft meat from it and eat:-)).Here many traditonal dishes are prepared from it.This is clamp stirfry which i love.Its called "Teesri Sadsadaille" in konakani which means stir fry.Its a very simple recipe which my mom makes and i just love it.

INGREDIENTS:

3 cups cleaned clams (with one shell kept)

1 cup chopped onions

2-3 green chillis slitted

2-3 table spoon freshly grated coconut

1 tea spoon turmeric

2 tea spoon goan garam masala or normal garam masala(optional)

1/4 tea spoon assafoetida

3-4 dry kokum peels(or kokum water)

salt

oil

METHOD:

Heat a pan and add little oil and when it gets heated add assafoetida.In it add 1/4 cup chopped onion and saute it till light brown.Now add the clams and saute them for 3-4 mins in it.

Add remaining chopped onion and green chillis.Add water till the clams get dipped in it, do not add much .Close the lid and let the clams get cooked in it.They do not take much time hardly 5-7 mins.

When they are done add salt,turmeric powder and garam masala.Mix it and cook for 2 mins.Garam masala is optional if you want it to be less spicy avoid it and use more green chillis.Now add the grated coconut and cook for more 2 mins.Now when its almost done and water its dried up, add the dry kokum

peels and cook for 1 mins and remove from flame.

Serve hot with rice and goan fish curry.

NOTE: If kokum is not available you can use tamrind pulp to give the dish a bit sour taste.In goa kokums are used it and they are more preferred.

Preparation Time: 20 mins

Comments (4)

Chicken Calzone...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Evening Snacks, Italian Dishes, Non-Veg Recipes

A Calzone is an Italian turnover made from pizza dough and stuffed with cheese ,salami, meat or vegetables and a variety of other stuffings.When baked the dough swells up to somewhat resemble a “stuffed stocking or trouser leg” which is what a calzone means in Italian.It is often served with marinara sauce or some other dip.I decided to use chicken stuffing along with mozerella cheese.This was my first try to make calzones and they turned out very good and tasty.In above pic you can see one opened calzone with the stuffing .They are easy to make and carry anywhere easily for picnics or as mid time snaks.So now i am planing to try some more calzones with different experimented stuffings:-))

INGREDIENTS:

For Outer Covering:

2 cups all purpose flour

2 tea spoon active dry yeast

2 tea spoons mixed dry herbs

2 table spoon olive oil

1 tea spoon sugar

salt

For Stuffing:

1 n 1/2 cup boneless chicken

2 big onions chopped

2 cups mozerella grated mozerella cheese

1 cup tomato puree

1 tea spoon pepper powder

1 tea spoon oregeno

3-4 table spoon green paste(ginger-garlic-green chillis and corainder paste)

1 tea spoon chilli powder

1 tea spoon turmeric powder

salt

olive oil

METHOD:

For the dough mix sugar and yeast in 1/4 cup warm water and keep aside closed for 10 mins.Mix flour,salt and dry herbs.When yeast become active add it to the flour mixture and kned into a soft dough.Add olive oil and kned more for 2 mins.Keep aside closed for 1 hour in a warm place.After 1 hour it must have got doubled.Press the dough ball little to remove the air and again keep it closed for 1 more hour.

To make the stuffing.Apply salt and turmeric and green paste to chicken pieces.Keep aside for 1 hour.Now take the pieces and cook till 3/4 done.Now make small pieces of the cooked chicken and keep aside.

Heat a pan and add oil.Saute the onions till golden brown.Now add the shredded cooked chicken and saute for 1 min.Now add the chilli powder and pepper powder.Mix and saute for 2 mins.Now add salt and tomato puree and let the puree coat the mixture.Close the lid and let it get cooked for 3-4 mins.Now finaly add the oregeno and toss.Remove from flame and let it cool.

Now divide the dough into small balls.Roll each ball into 4-5 inch diameter circle.Add one table spoon of chicken filling and one table of grated cheese over it.Apply little water on the edges of the rolled circle.Close it into semicircle and seal the edges using fork.

Reapeat this procedure with all the remaining balls and filling.I have put a pic below to show the prepared raw calzones.

Keep them closed for 10 mins to rise a little.Preheat the oven/microwave at 180 degrees for 10 mins.

Grease oven safe dish and bake them at 180 degrees for 25-30 mins or till they turn brown.I baked for bit longer as i wanted them crisp.

Serve hot with marinara sauce.

Preparation Time:35 mins

Comments (2)

Goan Chicken Xacuti(Shakuti)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes, Gravy dishes, Non-Veg Recipes

Chicken Xacuti or shakuti is a very famous and authentic goan chicken gravy dish. All goans who eat non-veg like this recipe very much, infact its the most common chicken dish in goa.Its very spicy and tasty.Its often eaten along with special bread called as 'pav' in goa or steamed rice or even vadas.

INGREDIENTS:

For Marination:

1 cup chopped corainder leaves
4-5 green chillis
10-12 garlic cloves
2 inch ginger piece
2 table spoon lemon juice
2 table spoon curd
2 tea spoon turmeric powder
salt

For Main Dish:

600 grams chicken pieces(medium size)
3 cups chopped onions
1 1/2 cup freshly grated coconut
3/4 tea spoon Turmeric powder
1 table spoon tamrind pulp
5-6 garlic cloves
1/4 tea spoon freshly grated nutmeg powder
1 cup thick coconut milk(optional)
salt
oil

Whole spices:

8-10 dry red chillis
1 n 1/2 table spoon corainder seeds
1 tea spoon cumin seeds
1 tea spon carom seeds(ajwain)
1 tea spoon fennel seeds(badishep/saunf)
2 table spoon poppy seeds(khaskhas)
2 inch cinnamon stick
10 black peppercorns
4 star anise
6-7 cloves

For Garnish:

chopped corainder leaves
sliced onion
lemon wedges

METHOD:

To make the marination fry green chillis and garlic pods in little oil for 3-4 mins.Peel the garlic pods.Then grind green chillis and garlic pods with corainder leaves and ginger to form a paste.Apply salt and turmeric to the chicken pieces.Apply the green grinded paste and curd and sprinkle lemon juice and mix it well with the chicken pieces.Refrigerate it for min 5 hours .

Heat a kadai and add one table spoon oil and add 3/4 cup chopped onion and fry it till light brown, then add grated coconut and fry it for 4-5 mins till it becomes brown.Keep it aside.Heat another kadai and add little oil and fry all the whole spices along with red chillis for few mins.Take care so that the spices do not burn.

Now grind the roasted spices with roasted coconut and onion mixture along with turmeric powder to a smooth paste using water.Heat a vessel and add oil.Fry 1/2 cup of the remaining chopped onions till they become brown.Now add the marinated chicken pieces and saute for 3-4 mins.

Add the remaining chopped onions and water till the chicken pieces get dipped and close the lid and let the chicken pieces get cooked.When they are almost cooked, add the grounded coconut paste.Mix it well.Add little water if needed.Add salt and nutmeg powder.Close the lid for more 3-4 mins.Let it simmer on low heat.When it starts boiling add coconut milk and cook for 1 min.Remove from flame.

While serving spinkle lemon juice and sliced onion.Serve hot xacuti with bread or hot steamed rice.

NOTE:

My vegetarian friends can use mushroom in this recipe instead of chicken, that it will be mushroom xacuti.But that time marination is optional and even if you do it do not keep marinated mushrooms for more then 1 hour.

You can even add 2 chopped tomatoes to it when chicken is half cooked, but then do not add tamrind pulp as it can get sour.

You can add coconut milk or you can even skip it.But if u add it, do not add more water while cooking or else it will become watery.Check the amount of water.

If you want less spicy then you can reduce the amount of red chillis.

In goa its always served with lemon wedges and sliced onions.It tastes best when spinkle with little lemon juice and onion slices.

Comments (8)

Prawns Tortilla Quesadilla...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Mexican Dishes, Non-Veg Recipes, Prawns Dishes, Seafood Recipes

I am in mood of trying some mexican dishes this days so i decided to make this quesadilla.A Quesadilla is a mexican snack food made of cheese and some other stuffing on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes from spanish, and literally means "cheese tortilla".Sometimes its also called as "tortilla pizza". I decided to make some different stuffing for it, different from the regular veg stuffing, so i made it using prawns and eggs and it tasted very nice on its own.I also wanted to make those tortillas bit spicy so i added some italian herbs and chilli flakes, which enhanced its taste and flavour more.When i made quesadilla using it, it tasted more good along with cheese.I was very happy on my try:-))

INGREDIENTS:

1 cup grated mozerella cheese

oil

For Corn Tortillas:

1 cup maize flour

1 cup all purpose flour(maida)

1 tea spoon oregeno

1 tea spoon paprika(chilli flakes)

pinch of baking powder

pinch of turmeric(optional)

2 tea spoons butter

salt

For Stuffing:

1 cup cleaned prawns

2 eggs

2 cups spring onion chopped

1 cup onion chopped finely

1 tea spoon pepper powder

2 tea spoon chilli flakes

1 tea spoon oregeno

1 table spoon soya sauce

2 table spoons tomato ketchup(optional)

pinch of sugar

salt

METHOD:

Mix all the ingredients of tortilla and add enough water and kned it into a firm and soft dough.Keep it aside for 30 mins.Marinate prawns in salt and turmeric and keep for 1 hour

For the stuffing, heat a pan and add little oil. When its gets heated add soya sauce and stir . If soya sauce is added at this stage,its gives a nice aroma and taste and also its raw smell goes. Stir it for 1-2 mins.Now add the chopped onions and saute for 4-5 mins.

When the onions are almost done add the prawns and let them get cooked for 4-5 mins.Saute them frequently.When they are cooked well, add chopped spring onions and mix well.Now add salt, pepper powder and chilli flakes. Saute for 2-3 mins.

Beat eggs in a bowl along with little salt and add it to the above cooking mixture, stir for 2 mins after adding them so that the eggs coat the veges mixture well and get cooked for some time.When eggs mixture get cooked well add little more pepper powder and spinkle pinch of sugar. If u adding tomato ketchup add at this stage and mix well and cook for 1 min. Remove from flame and keep aside.

Now take lemon size balls of the above dough and using a rolling pin roll out thin rotis like of our normal chapati size. First you place a raw tortilla in a plate, now take the above stuffing mixture in the centre of tortilla, leave 1 inch edges and fill the rest with the stuffing in center, next spread the 3 -4 table spoons of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.I have shown the pic below of raw quesadilla.

Pre heat a tawa, place the above quesadilla on tawa, roast the tortilla pizza both sides on medium heat only with little oil. The cheese inside must melt.Turn it carefully. If you want you can add some more oil on both sides of the pizza, while frying. Fry till its cripsy on both sides.

Remove when done. Cut in slices using a pizza cutter.Serve hot with salsa.

Preparation Time : 30 mins

Comments (2)

Mughlai Egg Paratha...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Egg Dishes, Evening Snacks, Non-Veg Recipes, Paratha's

Mughlai Paratha is a North-west Indian staple food item made from flour.It comprises filling of vegetarian like potato or non-vegetarian material like kheema and dough is essentially rolled and fried. These parathas can be eaten with vegetarian or non-vegetarian main course dishes, pickles or sauces.In this mughlai paratha i had used egg as stuffing. It turned out crispy and very tasty. Its a very filling and tasty snack.

INGREDIENTS:

1 cup maida(all purpose flour)

2 eggs

1/2 cup fresh grated coconut

1 big onion finely chopped

2-3 green chillis chopped well

1 table spoon ginger-garlic paste

1/2 tea spoon turmeric

1 table spoon corainder chopped(optional)

oil

salt

METHOD:

Kned the maida using little,salt,oil and water to a soft dough.keep it aside.

Take a bowl, add grated coconut,salt,turmeric, onion ,ginger-garlic paste,green chillis,,corainder and mix well.Now beat the two eggs well and mix in this mixture. It should form a paste like mixture.

Make four balls of the dough.Roll out a thin roti of one ball approx 8-9 inches diameter. It should be thin.Now place one fourth of the egg filling on it.Wrap the filling carefully from all sides to make a square.Be carefull to seal it properly or else the egg mixure can come out.

Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out.Fry well till both the sides become golden brown and crisp, use extra oil if required.Repeat same with other parathas.

Serve hot with tomato sauce.

Preparation Time : 15 mins.

Comments (1)

Chicken Tikka...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes

Chicken or paneer tikka is the most popular north indian starter. Its exotic flavour of chicken cubes marinated in combination of low fat yogurt and spices.This chicken tikka recipe is low fat as its made in microwave without much use of oi/ghee.Its one of my frequent dishes.I serve it with salad and lemon wedges as they serve in some of the restaurants :-)

INGREDIENTS:

500 gms boneless chicken pieces

For Marinade:

1 cup low fat hung curd

2 table spoon lemon juice

few drops of orange colour

1/2 cup ginger-garlic paste

1 table spoon soya sauce

1 table spoon chat masala

1 table spoon garam masala

2 table spoon tandoori masala

1 table spoon oil for brushing

1 table spoon kashmiri chilli powder

1/2 tea spoon turmeric powder

1/2 tea spoon pepper powder

salt

For Salad:

2 cups chopped cabbage

1 cup sliced onion

1/2 tea spoon chilli powder

2 table spoon lemon juice

1/4 tea spoon pepper powder

1/2 tea spoon chat masala

salt

METHOD:

Cut chicken into small cubes.Take the hung curd in a bowl and mix all the ingredients of marinade with it.

Apply it on chicken pieces and refrigerate it for minimum 2 hours or even overnight can be done.

Spread the chicken pieces in a microwave safe tray and place on high rack.Use grill + microwave combination and microwave for 4 mins. Now brush little oil on them and grill for 14-16 mins or until crisp.Reposition in between and apply little oil if required.

For salad mix cabbage and onion slices in a bowl. Add salt and lemon juice and keep for 10 mins till they become soft. Now sprinkle chilli powder,chat masala and salt.Mix and serve with hot tikka pieces.

NOTE: To make hung curd, put normal curd in muslin cloth and hang it for 1 hour so that all the water drips down and it becomes dry.

Add the amount of spices according to your taste buds.

Preparation Time : 30 mins

Comments (0)

Pomfret Fry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Pomfret is a famous fish in goa... Its called 'Paplet' in konkani.there are two types of pomfrets available white pomfret and black pomfret...taste of both are different.I love white pomfret. Pomfret fry is famous in goa. Almost in every non-veg restaurant this dish is included in the menu. For those who do no know how pomfret looks i have included a pic below.Its very easy to make pomfret fry.

INGREDIENTS:

5-6 pieces of fresh pomfret

1 tea spoon salt

1 tea spoon turmeric

1 table spoon tamrind paste

2-3 tea spoon chilli powder

2 table spoon sooji(rava)

2 table spoon maida

oil

METHOD:

Clean the ponfret pieces properly. apply salt, turmeric and tamrind paste and keep for marination for 30 mins.

Now apply chilli powder. Heat a pan and add oil.

Mix rava and maida on a plate. Deep each piece in the rava-maida mixture. This mixture must coat the whole piece of fish.Repeat the same with the other fish pieces.

Shallow fry this pieces in oil till brown and crispy. Turn on all sides and fry for even browning of it.

NOTE: Same procedure can be applied for mackerels or some other fishes to fry.

Preparation Time: 15 mins.

Comments (1)

Butter Chicken(Murg Makhani)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Gravy dishes, Non-Veg Recipes, side Dishes

This butter chicken is one among the popular chicken dishes in india.Even i am a big fan of butter chicken.Initially i used to think that to make butter chicken is very difficult at home, so i used2 always get it from restaurants. But one day i decided of trying it and it tasted awesome. Better than the restaurant chicken.It was alomost fingerlicking...-:)

INGREDIENTS:

200 grams boneless chicken breasts cut into 1" chunks

4 table spoon paste of ginger-garlic-green chillis and corainder leaves

1/2 cup fried onion paste

2 table spoon cashewnut paste

1 table spoon almond paste

100 mil milk

2 table spoon fresh cream

puree of 2-3 tomatoes

1 table spoon chopped cashewnuts

1/2 tea spoon cumin

1 black cardomom

3-4 cloves

2 green cardoman

1 cm cassia bark

1 bay leaf

1 star anise

1 mace

1/2 nutmeg

1/4 tea spoon caraway

1 table spoon corn flour

2 tea spoon chilli powder

1 tea spoon kasoori methi

1/2 tea spoon dry mint

1 tea spoon turmeric powder

6 table spoon salted butter

1 table spoon chopped corainder

salt

red cooking colour

sugar

oil

METHOD:

Marinate the chicken pieces for 2 hours in the ginger-garlic-green chillis and corainder paste.Apply salt also.

Dry roast all the whole masalas for 1-2 mins and grind them.This is the main masala.

Now heat a pan and add 3 table spoon of butter.Saute the marianted chicken for 15-20 mins on a medium flame and keep aside.

Take milk in a cup. Add the ground masala to it.Then add the turmeric powder, corn flour and little red colour to it and mix well.

Heat a pan and add oil.Add the tomato puree and cook till oil oozes out.Now add the onion paste and let it cook for 2 mins.Add the milk paste and saute.Add cashew nut paste and almond paste.Add kasoori methi and dry mint and cook for 2-3 mins.Add salt and sugar.

Now add the sauted chicken and remaining butter to it and mix well.Add 200 ml of water and mix well. Add cashewnuts. Simmer on low flame till gravy thickens.

Garnish with fresh cream and corainder.

Serve hot with parathas or nan.

NOTE: To make toamto puree.Blanch 2 toamtoes, peel and remove seeds. Grind it to a paste.

Add little sugar and salt to it. spinkle some lemon and heat till it gets colour and thickens. Add water if required.

preparation Time:35 mins

Comments (0)

Yummilicious Chicken Frankie...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Evening Snacks, Kebabs N Rolls, Non-Veg Recipes

Frankie is a popular snack found in most of the food joints in metro cities of india. Its a tortilla stuffed with chicken stuffing or some other veg stuffing with a thin coating of egg inside it.I have eaten this frankie many times outside and i just love it. There are different types of fillings which can be used in frankie. I decided to try chicken stuffed frankie at home.I went on adding anythng which i liked accordign to my judgement and it turned out very tasty.Everyone loved it.So i am posting its recipe here.Yummilicious word i got from yummy and delicious...:)as it was indeed yummy and delicious

INGREDIENTS:

For The Roti:

1 cup wheat flour

1 cup maida(all purpose flour)

salt

oil

For Chicken Stuffing:

200 gms boneless chicken

4 table spoon ginger ,garlic, green chilli and corainder paste)

1 table spoon ginger-garlic paste

2 cups chopped onions

4 table spoon tomato-chilli sauce

1 table spoon garam masala

1 table spoon chilli powder

1 tea spoon corainder powder

2 table spoon chopped corainder/cilantro leaves

1 chicken maggi cube

salt

oil

For Salad Stuffing:

1 cup chopped cabbage

1 cup shredded lattuce leaves

1 onion thinly sliced

1 table spoon lemon juice

1 tea spoon chilli powder

2 table spoon mayonnaise(optional)

1/2 tea spoon pepper powder

salt

Other Ingredients:

2 Eggs

chat masala

salt

oil

METHOD:

Apply the ginger-garlic-green chilli and corainder paste to the chicken pieces and let them marinate for 2 hours

Take both the doughs in a bown and mix salt, butter and water and kned it into a smooth dough and keep aside for 30 mins

After 30 mins. Make 6 balls out of it and roll 6 rotis of it. Fry them on tawa without oil till they are half cooked. Do not cook them fully.Frankies outer roll is ready.

Cook the marinated chicken pieces. Add salt in between. Cut them into small bit size pieces.

Heat oil in a pan and fry onions till soft and light brown. Now add the ginger garlic paste and saute for 2 mins. Add the chilli powder, corainder powder, powdered chicken maggi cube and mix well.Add tomato-chilli sauce and mix well.

Now add the cooked chicken pieces and mix. Add garam masala and cook for 2-3 mins.When its done remove from flame and add chopped corainder and mix .

Now for the salad stuffing mix cabbage, lattuce and onions. Apply salt to them and spinkle lemon juice keep for 15 mins. They become soft.Now add chilli powder and pepper powder mix it well.Add mayonnaise if required and mix it well.

Beat the eggs in a bowl. Add salt and beat.

Heat a pan and sprinkle oil over it. Spread a half cooked roti over it. Spread some part of the egg mixture on the top side of it and spread it all over the roti.After 1 min flip the roti so that the egg coated side gets cooked. When both the sides are fully cooked, remove it.

Spread the egg coated frankie on a plate.Add the chicken stuffing in the center. Add salad mixture over it.Spinkle some chat masala.Add one lettuce leaf if required.Close the roti carefully.Wrap it with a aluminuim foil.

Repeat the above process with all the remaing rotis.Serve Hot.

Makes 6 frankies

Prepartion Time:30 mins

Comments (1)

Banana Pan Cake...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Egg Dishes, Evening Snacks, Non-Veg Recipes, Pancakes

A Pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan.Pancakes exist in several variations in many different local cuisines. This Pancake is a banana flavored pancake with egg to increase its fluffiness. I had read this recipe on some magazine and i decided to try it. It tastes very good. Its a easy and quick recipe. A healty and filling snack gets ready in no time.

INGREDIENTS:

3 ripe bananas

1 cup maida(all purpose flour)

1 cup milk

2 eggs

2 table spoon sugar

1 tea spoon baking powder

2 table spoon oil

salt

For Serving:

5 table spoon honey

1/2 cup chopped banana slices

6-7 cherries

METHOD:

Sieve maida, baking powder and Salt couple of times to get uniform mixture. Now take a bowl and beat eggs into it. Mix salt and oil and beat very well till froth is formed.

Grind bananas to from a thick paste. Grind them a little only, no to much.

Add maida and milk little by little to the egg mixture and mix well. Add little by little quantity and go on mixing till all maida and milk is added.Check if balls of maida are formed. If any remove them.Add banana pulp to this mixture and mix properly to form a unifrom frotty batter.

Heat a tawa and spread little ghee over it. Spread the batter to form small and thick dosa, cook on low flame.When there are bubles forming on the upper side, making the cake little fluffier and porous turn to the other side and cook.

Cook till both sides turn golden brown.Ass egg is there in this batter, the pancake does not stick to the tawa, it comes out easily.

Now take a hot pancake , apply honey all over it. Keep banana slices on it and garnish with cherry pieces.Serve Hot.

NOTE:For serving besides from this honey and bananas one more option can also be used.Apply caramelized sugar and serve with strawberry pieces and fresh cream.

Preparation Time:15 mins

Comments (2)

Egg Role...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, Evening Snacks, Kebabs N Rolls, Non-Veg Recipes, Quick Dishes

Yest i was thinking of making something different and easy.I wanted to try something with egg. As one of my fren was supose 2 come 2 visit me ans she loves eggs.So i just surfed the net and found egg role, which seemed easy and tasty.Its a bengali dish.So i tried egg role with my modifications and they were indeed yummy. My fren liked them very much,She even took the recipe from me.

INGREDIENTS:

3 Spoon Heaps of Maida
1 Spoon Heaps of Wheat Flour
3 Eggs
1 Onion chopped vertically
2 Green Chillies

1/2 teaspoon chilli powder

1/2 teaspoon garam masala

pinch of pepper.
Hot and sweet Tomato Ketchup
Salt to taste
Oil

METHOD:

Mix maida and wheat flour with salt to taste and little oil and knead the dough. Keep aside for atleast half an hour.

In a small pan, add little oil and heat it.Add sliced onions and green chillies to it.Then add the chilli powder and garam masala and cook them till onions lose their rawness and look light brown. Keep aside.

Break the egg each one in 1 bowl and add salt and beat them.

Make 3 balls out of the dough and roll them into regular thin chapatis one by one.Heat tawa and transfer the rolled roti on to the tawa. Put little oil from sides.When one side is almost done flip the roti and let the other side cook for a while.

Then add the egg mixture of one egg onto the cooking roti and spread it all over the roti and let it cook for a minute or so.Flip it, add oil from sides and cook from the egged side till egg is cooked completely.

When its almost cooked transfer the cooked egg roti on to this plate. Egg side on top.Sprinkle a bit of pepper.Spread the 1/3rd mixture of cooked onion and chilli in the middle as one line. Add single ketchup line to taste.

Now roll the egg roti into the egg roll.Repeat same process for remaining two rolls.

NOTES:
I didnt use complete wheat flour for roti as otherwise you tend to get wheat flour taste in the roll which I dont like in the roll. I didnt use complete maida because otherwise after cooking the rotis tend to get too hard. Hence this combination.
While rolling the roti, the best way to get perfect roll is to first put one side over the other such that mixture is covered and is tightly filled in from one side. and then roll it into the roll from same side.

Makes 3 rolls

Preparation time :15 mins

Comments (0)

Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: Non-Veg Recipes, Prawns Dishes, Pulavs N Biryanis, Quick Dishes, Rice Dishes, Seafood Recipes

Many people like prawns.Even i am a fan of prawns...:))...Many tasty dishes can be made from prawns...Today i am posting one of them.Prawns biryani is realy tasty and can be made in no time. This recipe is my experiment.This is very simple and easy recipe. I took the recipe of my egg biryani and modified it a bit and made prawns and belive me it became realy spicy as i like and tasty...

INGREDIENTS:

2 cups basmati rice

1 cup prawns( shell removed and cleaned)

2 medium sized onions chopped

1 table spoon ginger garlic paste

1/2 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon corainder powder

1 veg maggi cube

2' cinnamon

4-5 peppercorns

4-5 cloves

3-4 bay leaves

1/2 lemon

oil/ghee

salt

METHOD:

Apply salt and little turmeric to the prawns.

Take a pan and add ghee and fry the onions in it till they become translucent.Now add the ginger garlic paste and mix well.Fry for 2 mins.

Now add the prawns to it. Add turmeric.In this dish small prawns are preferred over big ones as they give a nice aroma to the dish. If you have big prawns cut them in small pieces and use.Fry the prawns till they get gt cooked for 7-8 mins and get bit golden colour.

Meanwhile soak the rice in water and spread it on cloth so that all the water drains out. Add a teaspoon of oil to the rice before spreading as this helps to separate the rice after cooking and it does not get sticked to each other.Let it be on cloth for 30 mins.

Now take a pan and add ghee. Now add all the whole masalas like cinnamon, cloves, peppers and bay leaves. Fry them for 2 mins and add the rice to it. Fry the rice for 5 mins.

Now add the fried rice to the vessel containing the prawns mixture. Add 1 and 3/4 cups of water. If more water required add later.Now add the chilli powder, garam masala, corainder powder,powdered maggi cube and salt.

Close the lid and let the rice cook.Check for 10 mins if the rice is done. when the rice is almost cooked sprinkle juice of lemon on it.

Remove from flame.

Its ready .Serve Hot.

NOTE: Small prawns are prefered in this dish as they get mixed well and give a nice aroma.If using bigger prawns cut them in small pieces and use.

Serves:3-4

Preparation time:25 mins.

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Chicken Kadai Fry...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes

This recipe i got from a recipe book which my mom had got long back. We had some chicken at home and wanted to try a dry chicken recipe so decided to make this.I made this with some addons and it became very yummy:-))

INGREDIENTS:

1/2 kg Boneless Chicken pieces

2 tb sp ginger-garlic paste

4 whole kashimiri red chillis

1 tea spoon coriander powder

2 green chillis chopped

4 onions chopped lenghtwise

4 tomatoes chopped

1 capsicum chopped

1/2 cup spring onions chopped(greens n whites)

1 teaspoon garam masala

2 table spoon chopped coriander leaves

1 chicken maggi cube

1/2 tea spoon sugar

salt

ghee

MARINATION PASTE

Method:Make a paste of ginger,garlic,green chillies and coriander. Apply it on chicken pieces and let it remain for or 3-4 hours.

METHOD:

Take a pan and add ghee to it. Then add the marinated chicken pieces to it and let them shallow fry for some time till slight golden brown.When they are almost done remove them.

Now take another pan and add ghee and fry the onions till they are bit brown. Now add the ginger-garlic paste to it.After some time add the kashmiri chillis and fry for 2 mins.

Then add the chopped tomatoes and green chillis and cook for 3 mins. Now add the capsicum pieces and cook for 5 mins.

Now add the fried chicken pieces. Mix them well with the mixture.Add salt.Add the chopped spring onions and stir well.Now add the coriander powder, garam masala and the powdered maggi cube.Add sugar.

when the chicken is cooked completely garnish it with corainder leaves and remove from flame.

Chicken is ready!...

Serve with hot parathas or nan.

Serves: 3-4

Preparation time: 25 mins.

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Dried Prawns chutney(suki sungta kismur)Goan spl...

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Prawns Dishes, side Dishes

This is one of the most popular seafood preparation in Goa .Sun dried fish is available in goa and is mostly preferred by people in rainy season when fresh fish is difficult to get as fishing is not allowed in this season.

This dish is very easy to prepare.This recipe is bit diffrent from the original recipe.I like this version of it campared to other so posting this recipe.

INGREDIENTS:

Dried prawns 25
fresh grated Coconut ½ cup
2 finely chopped onions
1/2 tea spoon turmeric
1 tea spoonChilli powder

oil
Salt

METHOD:

Clean the prawns (remove the sharp edges, they can be removed easily by hand).

Add oil to a pan and shallow fry the prawns for around 5 mins till they become crunchy and aroma (or bad smell for those who don’t like dried fish smell) of the comes out.Even i do not like that smell...he he...Now remove them from fire and keep aside.

Now heat oil in a pan and fry the onions till they turn translucent. Now add the chilli powder , turmeric to it.

Add the grated coconut to it and mix well. Now add the fried prawns.now add salt according to the taste and stir.Remove from fire.

Kismur is ready!!!

Serves 3-4

Comments (0)

Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes, Pulavs N Biryanis, Rice Dishes

Today i am posting a nonveg recipe....chicken dum biryani...chicken dishes are among my favorite dishes...biryani is one recipe which i love to eat atlest once in 15days.This recipe i had tried some days ago...it is my moms recipe with modifications done by me. My modifications realy made it more tasty.It turned out very well.So i am sharing this recipe with u all.

INGREDIENTS:

1/2 kg boneless chicken pieces

1 cup basmati rice

1 cup chopped coriander leaves

7-8 green chilles

15 garlic cloves

2 inches ginger chopped

2 finely chopped onions

2 longly sliced onions

1 tea spoon turmeric powder

1 tablespoon garam masala

1 lemon pieces

1 tea spoon chilli powder

1 chicken maggi cubes

5-6 pepper corns

5-6 cloves

3-4 cinnamon sticks

3-4 cardomon

4 bay leaves

1/2 cup curd

1 tablespoon ginger garlic paste

salt

2 table spoon ghee

oil

1 roll of dough

METHOD:

Apply lemon juice and turmeric powder to the chicken pieces.Grind coriander,ginger,garlic,green chilles together with little water and apply this paste along with curd to the chicken pieces and keep it for maritation for 2 hrs.

Fry the long sliced onions in oil till they are brown and crispy and keep separetly.

Take a thick bottomed pan and add some ghee to it and fry the finely chopped onions till it is tranperent.Then add the marinated chicken and cook it. It the water is less add some water to it to cook .Add garam masala,chilli powder and maggi cube to it.Let it cook .Add salt.

Now take a diff vessel and add ghee to it. then add the peppercorns, cinnamon, cardomen, cloves and bay leaves n fry for 1 min and then add rice. Fry it for 2 mins and add water.If 1 cup of rice add 1 n 1/2 cup water so that the rice doesnt cook completely.

Then add ginger garlic paste, salt, turmeric pinch to the rice and let the rice cook.When cooked we must now put all the things together.

Speciality of dum biryani is that we cook all the things together on low flame in layers in a sealed vessel. This method keeps all the aroma in the vessel and it cant escape as its sealed and the biryani becomes more delicious.

Now we take a thick bottemed vessel. Add ghee to it then add a layer of rice and on top of it add a cooked chicken layer and add 1/4 fried onion on it then again add 1 rice layer and 1 chicken layer and onion layer. Now the final layer must be rice layer . now add 1/4 cup water over it so that rice is fully cooked and now garnish it with the remaining half quantity fried onion .

Now close the lid and seal the edges of the vessel with dough. This prevents the steam from goin out and the taste remains in it.Now keep a tawa on fire and keep this vessel on tawa on medium low flame and cook for 20 mins.

Biryani is ready!!!

NOTE: Sprinkle some lemon juice while serving, the taste increases.

Increase or decreae the amont of spices used acording to ones taste. I love spicy food so i have made it more spicy.

Serves 2-3

Preparation time :1 hr 20 mins excluding marination time.

Comments (2)

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