indian non veg recipes
Chinese Spring Roll
Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Tips :
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.
Seekh kabeb
Seekh Kebabs is a recipe inspired from middle eastern tradition and terrific appetizers made from chicken or goat meat,they can also be served as side dish with the main meal.
Since most of us don’t have ovens, most of us don’t try this easy recipe to make them at home , but you can prepare this dish by frying too. I tried out both the method
grilled it in oven and by frying and trust me both came out with good taste.
please read the complete recipe for the directions.
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients
500 Grams of chicken/goat meat mince
2 Large Cardamom (Black, ground large)
1-2 Cardamoms (small, green, ground)
2-3 Springs of Fresh coriander
½ tsp of Garam masala powder
½ tsp of Chilli powder
½ tsp of Cumin seeds (whole)
1 tsp of Dry coriander
2 Large Onions
5 Garlic cloves(large)
1.5 Ginger stick
½ Beaten egg
1 Cup Bread crumps (optional)
salt to taste
Method
Directions | How to make Seekh Kebab
1.Chop onions,garlic,garlic and coriander.
2.Put all the mince chicken in a large bowl and add chopped onions, garlic, ginger, coriander.
3. Add large cardamons,green cardamons,garam ,chilli powder,dry coriander and chilli powder to the prepared mixure
and grind it together,add beaten eggs and bread crumps to it and mix thoroughly with either your hand or a wooden spoon.
4. Take a large hand-full of mixture and flatten it on the barbeque skewer,if skewer is not available then wooden spoon can be used instead.
5. Preheat the oven at about 420 degree farenhiet.Once the oven is preheated,put foil on to your grill and put your kebabs over the hot grill.
6. Set the kebab’s in the oven and let it cook for 20-25 minutes or until coooked.Cook until all sides are bown
Alternative cooking if you don’t have oven at home.
5. Follow all the steps till 4
6. Cook the kebab’s directly over flame for a minute.
7. Heat a little oil seperately in a frying pan.
As soon as the kabab gets roasted remove it from the skewer and put into frying pan.
Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain out excess oil.
Serve on a bed of lettuce. garnish with tomatoes, onion rings or spicy green chutney.
Tips
Brush the foil papaer with oil before setting the kebab’s over it to avoid sticky of kebab’s.
While cooking the kebabs on the grill , turn the sides at 10 minutes interval so the kebab’s gets grilled evenly.
Prawns Popcorn(shrimps popcorn)
Prawns popcorn,this crispy golden fried popcorn makes as an easy appetizer and your guest will love it ,
It can be served with fries,creamy coleslaw or a simple tomato ketchup dip.
Prep time: 10 mins with 30 mins prawns to marinate
Cooking time: 10-15 mins
Serves: 4
INGREDIENTS
For marination
250gm Prawns washed and cleaned well.
½ tsp. of black pepper powder
½ tsp. of turmeric powder
½ tsp. of red chili powder
½ tsp. of ginger-garlic paste
1 tsp. of lemon juice
1 tsp of mint(pudina) paste.
Salt as required.
For cooking
1 cup all-purpose flour(Maida)
½ beaten egg
1 cup Bread crumbs
Oil to fry.
salt to taste
Directions | How to make Prawns Popcorn
First, marinate 250gm prawns for half an hour in: black pepper powder,turmeric powder,red chilli powder, ginger-garlic paste,
lemon juice, mint(pudina) and salt.
When ready to fry, take ½ cup of all-purpose flour mixed with quarter tsp. of salt and ½ egg, beaten well.
One at a time, roll the prawns in the remaining flour,then roll them once more in the bread crumbs.
This normally gets messy and sticky with hands but once you get hold of it,it will take much time.
Heat oil in a pan, then deep fry them in batches at medium heat until golden and crispy.
After frying, remove from heat and place the prawns on absorbent paper or paper towel to drain out excess oil.
Serve with fries or a simple tomato ketchup dip!!
TIP: Do not over-fry as prawns harden if over-cooked.
Chicken Bread rolls
An innovative crispy tasty bread rolls made from mashed potatoes,left over bread slices and chicken curry.
Now no need to worry about your leftovers anymore.
These bread rolls are favorite at my home and I usually pair them with the evening chai as a snack served with tomato ketchup. Hope you too will try this at home.
Its very simple and easy to prepare. Watch out this step by step recipe of these yummy chicken bread rolls
Preparation time : 10 mins
Cooking time : 10 mins
Serves : 4
Ingredients:
1/2 cup left over chicken
8 bread slices( I used brown bread, you can use any breads of your choice)
2 medium size potatoes(boiled peeled and mashed)
1 tsp of ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1 tsp soya sauce
1 tablespoon Cilantro (hara dhania), finely chopped
Oil to fry
Directions || to prepare Chicken Bread Rolls
To prepare the filling
Pick up all the chicken pieces from the curry and shred them all.
In a bowl mix all the ingredients shredded chicken,mashed potatoes,ginger garlic paste,red chilli,garam masala,salt,soya sauce,chopped coriander
and knead lightly to form a soft dough.
To prepare the rolls
Trim the edges of the bread slices and set aside.
Fill a small bowl with water to wet the bread.
Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with any chutney or ketchup.
Tips:
Before frying, let the roll sit for about five minutes. This will evaporate some of the water from the bread so that it
absorbs less oil while frying; also making the bread rolls crisper
Malai Chicken Tikka
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
Ingredients
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Enjoy!!
Tips
Marinate the chicken and cheese at room temperature else both will leave water.
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