Poornima's Cook Book: South Indian Style Non veg recipes

Showing posts with label South Indian Style Non veg recipes. Show all posts

Tuesday, 30 June 2020

Mutton Varuval / Spicy Mutton Fry (Tamil nadu style)

This spicy Mutton fry is simple, easy to make, delicious dish cooked with many flavorful spices. It goes well with rice paired with any mutton gravy / sambar / rasam / curd rice.

Do give this recipe a try!

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

Recipe for Mutton Varuval / Spicy Mutton Fry

Recipe type: Main course

Cuisine: South Indian

Serves - 3 to 4(approximately)

Ingredients:

Mutton - ½ kg
Onion - 1 (big)
Ginger Garlic paste - 2 tsp
Tomato - 1 (medium sized)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp

To grind:

Pepper - 1 tsp

Fennel seeds / sanuf - 1 tsp
Cumin Seeds - 1 tsp

For seasoning:

Oil - 1 to 2 tbsp
Cinnamon -1
Cloves - 3 or 4
Cardamom - 1
Green chillies - 2
Curry leaves - 1 sprig

Directions:

Take a pressure cooker; add mutton, turmeric powder, and salt ; along with 2 cups of water.

Give it a mix and close the lid; pressure cook for 4 to 5 whistles or till it becomes soft.

( the mutton stock can be used for preparing rasam, soup)

Heat oil in a kadai and season with cinnamon, cardamom, green chillies and curry leaves; after it splutters, add the onions.

Sauté till the colour changes; add ginger garlic paste, tomatoes and salt. Stir well till the tomatoes becomes soft.

After that add turmeric powder, red chilli powder and the cooked mutton; mix well.

Allow to cook till the water evaporates and masala becomes thick.

At last add pepper mixture and coriander leaves and give it a stir and cook for 2 to 3 minutes ; switch of the flame.

Spicy Mutton fry is ready to serve.

Note:

Adjust the water quantity and spice level to suit your taste.

The cooking time depends upon the quality of mutton.

Thursday, 1 March 2018

Chicken Xacuti / Goan Chicken Curry

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of January, I have paired with Vidya Narayan of " Masala chilli " and the ingredients given by her are coconut and cumin.

We planned to try Goan cuisine with the given ingredients.

Seafood, coconut, spices and rice are main ingredients of this cuisine.

After I explored many recipes, I want to this try this exotic chicken xacuti recipe from the vast goan cuisine. It was a lip smacking and aromatic gravy.

Chicken Xacuti ( also known as chacuti in Portuguese) is one of the popular dish from Goan cuisine. This dish has wonderful blend of spices, red chilli and coconut.

Instead of chicken, you can try this using vegetables,prawn or mutton too.

Try and enjoy this goan delicacy with your family members!

PREP TIME

20 min

COOK TIME

20 mins

TOTAL TIME

40 mins

Recipe for Chicken Xacuti

Recipe type: Main course

Cuisine: Goa

Serves: 4 persons (approximately)

Ingredients:

Chicken - 800 gms
Onion - 1 large(finely chopped)
Turmeric powder - ½ tsp

Tamarind water - 2 to 3 tablespoon
Salt - as reqired

Coconut oil - 2 to 3 tablesppon

For the Xacuti masala
Coriander seeds - 2 tbsp
Dry red chillies - 5 to 8 nos (preferably kashmiri red chillies)
Peppercorns - 1
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon sticks - 1
Cloves - 3
Star anise - 3
Coconut - 1 to 1 ½ cup

Grind it along with ginger 1" paste and garlic cloves - 4 to 6

Egg Kurma / South Indian Style Egg Kurma

Egg Kurma is a delicious coconut based gravy prepared in South Indian Style!

This gravy is filled with aromatic spices; it is to best to have with parotta, chapathi, any flavoured rice and with Idli, dosa, appam or Idiyappam.

Try this lip-smacking gravy and give your feedback!

Ingredients:

Eggs - 4 to 5
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Corriander powder - 2 tsp

To Grind:
Ginger - 1" piece

Garlic - 4 to 5 cloves

Green chilli - 2
Saunf - ½ tsp

Cardamom -1

Cloves - 2

Cinnamon - 1 small piece
Grated coconut - ½ cup

For Seasoning:
Bay leaves - 2
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp

Mutton Biriyani / Mutton Dum Biriyani - Tamilnadu Style

Mutton biriyani is an aromatic and delicious rice variety among non veg lovers. In our family we prefer Tamil nadu style biriyani than other biriyani preparations, especially for the method of rice cooked along with gravy and spices.

This will perfectly suit for any special occasion. Try and enjoy this mouthwatering meal with your family and friends. Don't forget to give your feedback!

Ingredients:

To pressure cook mutton:

Mutton - ½ kg

Turmeric pwd - ¼ tsp

Red chilly pwd - ½ tsp

Ginger garlic paste - 1 tsp
Oil - 2 tsp
Water to cook the mutton - 2 to 3 cups

For biriyani:

Oil + ghee(clarified butter) - 4 to 5 tbsp

Cinnamon - 1 inch piece
Cloves - 4
Cardamom - 3
Bay leaf - 2
Onion - 1 big(sliced lengthwise)
Tomato - 1(big) finely chopped)

Ginger garlic paste - 1 tbsp
Green chilli - 2(slit lengthwise)
Curd - 2 tbsp
Red chilli powder - ½ to 1 tsp
Garam masala powder - ½ tsp
Fresh mint and coriander leaves - handful
Basmati rice - 2 cups

Water to cook rice
Salt to taste

Non-Veg Delicacies / Non- Veg Recipes

Here is a collection of mouthwatering non-veg recipes (includes egg, chicken, mutton as well as organ meat and sea food delicacies). I have covered South Indian, North Indian as well as some international recipes.