Non vegetarian recipes
Healthy and Fluffy White Egg Omelette
Egg White Vegetable Omelet is a great light breakfast or snacks to have, if you’re looking for a low calorie filler
in between meals. I started doing egg whites back in the day when yellow was considered high cholesterol
and therefore bad for your heart. This egg white omelet is an easy and healthy way to kick-start your day.
Egg white benefits
Here’s the good news about egg whites:
Egg whites are low in calories , protein rich and a fat-free diet especially if you’re trying to watch your weight,
choosing egg white protein over whole egg protein will help you control your calorie intake. One large egg white provides only about 17 calories, according to the USDA Nutrient Data Laboratory. A more reasonable portion size of four egg whites would provide you with 68 calories but can significantly boost your satiety —
which is good news when it comes to healthy weight management. According to a 2010 review published in the
“Canadian Journal of Cardiology,” egg white protein is classified as a valuable, high-quality protein.
Egg whites contain all of the essential amino acids your body needs each day to perform
day-to-day functions and maintain your muscle.
After making non fluffy egg omelettes for a long time and I can’t tell you how
happy I am to finally succeed in making this fluffy egg white omlette.
Sharing with all the method to make a perfect and fluffy omelette! Fast, simple, and delicious breakfast!
Ingredients
2 eggs whites
1 tsp olive oil
salt and freshly ground pepper to taste
Directions || How to make healthy fluffy egg white omelette
Beat the egg whites with a beater for 2 to 3 minutes or until the mixture is thick and frothy.
Heat the olive oil in a 10 inch pan.
Add the beaten egg and cook for a few minutes checking with a spatula to see when the bottom of the egg is done.
Flip the omlette on other side and let it cook till done.
Fold the omelette into half and serve hot with a whole wheat toast.
Sprinkle fresh pepper on top if required.
Chicken Jalfrezi
Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalferazi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.
Ingredients:
250 grams of chicken breast, cut into medium size cubes.
2 tbsp of oil
1 large onions, cut into medium size cubes
1 cup of green capsicum, yellow capsium and red capsicum cut into medium size cubes
1 tbsp ginger-garlic paste
2 slit green chillies
½ tsp of turmeric powder
1 tsp of red chilli powder (adjust to taste)
2 tsp of coriander powder
½ tsp of cumin powder
1 tsp of garam masala
1 tsp of canned tomato paste (optional)
1 cup of chopped ripe tomatoes
Directions || How to make Chicken Jalfrezi
Prepare all the ingredients and keep ready
Heat 1 oil in a pan, add onion cubes
Sauté until the onions turn soft and a light brown around the edges.
In the same pan, add green, red and yellow capsicum and saute them well for 2 mins.
Remove them from pan and set it aside.
In a cooking pot, add oil.
Add chicken cubes ,ginger garlic paste and fry for a minute until fragrant and mix it well with chicken again
Cover and cook the chicken for 10-12 minutes or until the chicken is cooked through
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame a few more minutes.
Now add all the spices – coriander, cumin powder, chilli powder, garam masala, turmeric ,green chillies – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using) as well as tomato ketchup
Mix well, add ½ cup water, and cook for a minute
Check in between to give the curry a stir and keep heat to medium- low.
The gravy should be thicker by now and not watery (which is what we want)
Add salt and stir, check the taste to see everything is balanced well.
Add fried onions and capsicum and mix it well with chicken gravy.
cook for 5 mins on medium flame before removing from the heat
Serve chicken jalfrezi hot with rice or rotis
Chicken Dum Biryani
Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.
Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.
One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.
Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10
Ingredients
For Marination
1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt
For chicken masala
1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream
For rice
1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf
For Garnishing
1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves
How to make Chicken Biryani
Direction || How to marinade chicken
Step 1
Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.
Direction || How to cook rice for biryani
Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.
Directions || How to fry potatoes.
Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.
Directions || how to make chicken gravy masala
Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.
1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 34 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.
assembling and layering:
1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 2530 minutes or till
done.
14. Serve chicken biryani hot with some raita or papad.
Baita Roti (Egg roti)
Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.
Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4
Ingredients:
For the dough:
250 gm maida
1 tsp oil
Water
Salt to taste
For the filling:
250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten
Salt to taste
Directions || How to make Baida Roti
Mix the maida, oil, salt and water and knead it into a soft dough.
Make five to six equal portions from the dough.
Now, roll out each portion of dough into a thin, square-shaped chapatti.
Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.
Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.
Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.
Fold the sides of the chapatti to cover the meat and egg, like in a square packet.
Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.
Your baida roti is done!!
Serve with green chutney.
Mughlai Keema(Qeema) paratha
Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.
Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4
Ingredients:
For the dough:
2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
Water
For the filling:
250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste
Direction || How to make Mughlai keema paratha
Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.
Make seven to eight equal portions from the dough.
Keep the dough aside.
In a hot pan, add oil and chopped onions.
Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.
Stir and cook till water has almost dried.
Remove and keep aside.
Now add chopped coriander leaves.
Let it cool for some time.
Now, roll out each portion of dough into a thick small ,round shaped dough.
Now in the center of the dough , place some prepared chicken keema.
Take the edge and start pleating as well as bringing the pleats in the center.
Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.
Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.
Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.
Fry till it turns golden brown in colour.
Your Mughlai keema paratha is done!!
Serve with green chutney.
KomalFiesta 