Posts Tagged Non-Vegetarian

Scrumbled Eggs

Ingredients:

  1. 2 Eggs
  2. 2 tsp Butter
  3. Salt
  4. Pepper
  5. 2 tbsp milk

Method:

  1. Break the eggs and add salt, pepper and milk to it.
  2. Beat the mixture thoroughly.
  3. Warm a non stick frypan.
  4. Pour the butter and let it melt.
  5. Pour the beaten egg into the frypan and let it cook till the sides are turning solid.
  6. Use a wooden spoon or a spatula, fold the sides into the center. Break the larger pieces into smaller pieces.
  7. When all liquid is dry and it is still moist your scrumbled egg is ready.
  8. Take out the scrumbled egg and serve with toast.

Notes:

  1. Beating the egg incorporates air in the egg. Beating well means fluffier eggs.
  2. Do not use high flame it can burn the egg.
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Lamb Chops and Sausages Barbecue (BBQ)

Ingredients:

  1. 1 Kg Lamb Chops (BBQ Pieces)
  2. 2 tbsp Ginger (paste)
  3. 2 tbsp Garlic (Paste)
  4. 100 ml Dark Soy sauce
  5. 500 grams Sausages
  6. Cooking Oil (for the BBQ Pan)
  7. 1 tbsp green Chilly paste (Optional)

Method:

  1. Defrost the BBQ Chops and Sausages.
  2. Wash/Rinse the Chops and Sausages.
  3. Diagonally slice the Sausages into halves (so that flavor gets soaked in while marinating).
  4. Marinate the chops and Sausages in sauce, ginger and garlic  for about 30 minutes.
  5. Heat the BBQ Pan and Smear it with oil.
  6. Cook the Marinated Chops and Sausages over the Hot BBQ pan.
  7. Use tongs to turn the meat while cooking (Cook both sides well).
  8.  Serve with dalo/cassava/kumala and tomato sauce and Salad.
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Liver Curry in Tomatoes

Ingredients:

  1. 4 Tomatoes
  2. 500 grams liver
  3. 1 tsp ginger paste
  4. 1 tsp garlic paste
  5. 1 onion
  6. salt
  7. chillies
  8. pinch of black pepper
  9. 1/4 tsp jeera
  10. 1/4 tsp sarso
  11. 1 tbsp coriander powder
  12. 1/2 tbsp Tumeric powder
  13. 1 teaspoon jeera powder
  14. Curry leaves
  15. 3 tbsp oil

Method:

  1. Defrost the liver if it is frozen. Rinse each piece.
  2. Cut the liver pieces in one and half centimeter cubes.
  3. Cut the onion in pieces.
  4. Cut the tomatoes into small pieces.
  5. Heat oil in a frypan and splatter in sarso, jeera, some onion, and curry leaves. Add garlic and ginger paste and fry this till the onions look light brown.
  6. Add the liver pieces and tomatoes.
  7. Add the coriander powder, tumeric powder, black pepper, remaining onion, chillies and salt.
  8. Cook this till tomatoes are well cooked ad mixed.
  9. Serve with rice or other food.

Note:

  1. Tomato is also known as Tamatar in Hindi , Tomate in Spanish, Tamata in Telugu, Takali in Malayalam, Thakkali in Tamil, Goore Hannu in Kannada
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    Chicken Curry in Soya Sauce

    Ingredients:

    1. 1 kg chicken chopped in bite size pieces
    2. 1 tsp garlic paste
    3. 1 tsp ginger paste
    4. 1/4 capsicum (optional) cut into pieces
    5. 1 – 2 cups mixed vegetable
    6. 1 onion cut in round shape
    7. oil 2 tbsp
    8. Salt
    9. Dark Soy/soya sauce
    10. 2 medium sized potatoes peeled and cut in 2 cm cubes

    Method:

    1. Heat oil and add garlic, ginger and onions, and stirr. Fry this till light brown.
    2. Add the chicken, capsicum, mixed vegetables and potatoes and cook.
    3. When potatoes are tender, add the soy sauce for desired colour and salt to taste.
    4. Cook for 3 to 5 minutes and serve with rice.

    Notes

    1. If you do not have mixed vegetables, than you can add 1 or 2 chopped carrots and/or 1 cup green peas seeds.
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    Giblet Curry

    Ingredients:

    1. 1 pack 500 grams Giblet
    2. Coriander Powder 1 tbsp (masala)
    3. Turmeric Powder 1/2 tbsp
    4. Garlic paste 1 tsp
    5. Fresh Green chillies chopped
    6. Ginger paste 1/2 tsp
    7. Oil 4 tbsp
    8. 1 Onion chopped lengthwise
    9. Salt
    10. Fumagreek seeds 5 pieces
    11. Cumin seeds 1/4tsp
    12. Mustard seeds 1/4 tsp
    13. Curry leaves 1 stock

    Method:

    1. Defrost the Giblet if it is frozen.
    2. Rinse the Giblet,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
    3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
    4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
    5. When onion and garlic is light brown, add turmeric and coriander powder.
    6. Add the chopped Giblet and salt. Mix well.
    7. Fry this well on medium heat till cooked.
    8. Serve this with dal and rice or other food.
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    Liver Curry

    Ingredients:

    1. 1 pack 500 grams Liver
    2. Coriander Powder 1 tbsp (masala)
    3. Turmeric Powder 1/2 tbsp
    4. Garlic paste 1 tsp
    5. Fresh Green chillies chopped
    6. Ginger paste 1/2 tsp
    7. Oil 4 tbsp
    8. 1 Onion chopped lengthwise
    9. Salt
    10. Fumagreek seeds 5 pieces
    11. Cumin seeds 1/4tsp
    12. Mustard seeds 1/4 tsp
    13. Curry leaves 1 stock

    Method:

    1. Defrost the liver if it is frozen.
    2. Rinse the liver,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
    3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
    4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
    5. When onion and garlic is light brown, add turmeric and coriander powder.
    6. Add the chopped liver and salt. Mix well.
    7. Fry this well on medium heat till cooked.
    8. Serve this with dal and rice or other food.
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    Samosa (Tinned Beef and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tin Beef
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Cut the Beef tin and take out the lamb meat from the tin.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, Beef and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Tinned Mutton and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tinned mutton
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Cut the mutton tin and take out the lamb meat from the tin.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, mutton and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Chicken Luncheon and Potatoes)

    Ingredients:

    For the Stuffing/ Filling

    1. 1 tin Chicken luncheon
    2. 1 cup Mixed Vegetable
    3. 2 Potatoes (Medium sized)
    4. Garlic Paste 1 tbsp
    5. Salt
    6. Sarso 1/4 tsp
    7. Jeera 1/2 tsp
    8. Methi seeds 4
    9. Oil
    10. 1 onion
    11. Ginger 1/4 tsp
    12. Curry leaves 1 stock
    13. 1 cup water
    14. Masala
    15. Tumeric Powder

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method For the Stuffing/Filling

    1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
    2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
    3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
    4. Take off the onion skin and cut it into pieces.
    5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
    6. Add the curry leaves and garlic and stir till garlic is brown.
    7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
    8. Add water and salt and cook till potatoes are tender and cooked.
    9. Cook this and keep it aside to cool while we make the dough ready.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.
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    Samosa (Tin Tuna Fish and Potatoes)

    Ingredients:

    1. 1 Tin Tuna
    2. 2 Potatoes
    3. Salt to taste
    4. oil to fry
    5. Garlic paste 1 tbsp
    6. Ginger paste 1/4 tsp
    7. Methi 5 to 6 pcs
    8. Jeera 1/4 tsp
    9. Sarso 1/4 tsp
    10. Curry leaves 5 to 6 pieces
    11. Masala 1 tbsp
    12. Tumeric 1/2 tsp
    13. 2 Tomatoes
    14. 1 onion
    15. Fresh Chillies chopped in pieces
    16. 1/4 cup Mixed vegetables (optional)

    Other Ingredients:

    1. 2 cups Flour
    2. Oil to fry
    3. 2  tbsp Butter or oil
    4. Salt
    5. Jeera 1/4 tsp
    6. 1 tsp baking powder
    7. Water

    Method for the filling

    1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
    2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
    3. Rinse the tomatoes and cut it into very small cubes.
    4. Cut the Tinned tuna.
    5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
    6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
    7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
    8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
    9. Keep this aside to cool while preparing the dough.

    For the dough:

    1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
    2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
    3. Pour water and make a dough.
    4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
    5. Make 1 inch diameter balls with the dough.
    6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
    7. Repeat step 6 for all the dough and make samosa’s.
    8. Heat oil and deep fry the samosa till golden brown and crispy.
    9. Serve with drinks and chutney.

    Notes:

    I have used the brunswick brand of tinned tuna fish.

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