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Tamil Non Vegetarian Recipes

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org All rights reserved .. Mutton Paaya This simple yet nutritious dish Can be served with hot steamed Rice or parathas. Mutton chops Mutton chops can be eaten with Roti or fried rice. For elaborate regional recipes. Mutton sukka Try out this dry version of mutton and serve with hot rice.2012 come2india. Copyright © 2001 . Pepper chicken Make pepper chicken the easy and simple way….. The rich culinary heritage of Tamil Nadu is characterized by the use of aromatic spices. Mutton Kebab Mutton kebabs can be served with Fried rice or other rice preparations.Chicken Briyani The aromatic flavor of authentic Tamil Muslim biryani wafts in When you are done with this recipe. Check out this special recipe.. Look up our Authentic recipe that is sure to Have your guests smacking their lips. please visit our parent sites. These time-tested recipes merely whet your appetite. The mixture of Spices and ground masalas are sure To tantalize your taste buds. This recipe is simple and quick to make……. Mutton Keema This simple recipe for mutton Keema can be served either with Rice or roti… Liver fry Liver fry is a dry side-dish that accompanies rice or rotis. Fish Kuzhumbu Try this fish kuzhambu with steam rice and enjoy the special flavor…. The meat is cooked on slow heat to impart the rich flavor.

One & half kgs .  Wash chicken. Close the vessel with an aluminum lid.  Strip coriander leaves. Add chicken.2 small bunches . .  Strip pudina leaves. This should take less than 10 minutes. 8. and cardamon pieces. Using a ladle. drain water completely and keep aside.  Extract lemon juice and keep aside. coriander.600 gms . Optional to include tender coriander stems. 2.1 ltr.300 gms . Sprinkle 2 teaspoons of salt and mix well. Method: 1. Allow it to cook for 15 minutes. Wash.2012 come2india.One and half kgs . 5. Divide into halves. 6. 4. lemon juice and curd.500 gms (Ripe NattuThakkali) .1 small bunch . Add oil. 7. Continue to cook in low flame. green chilies. Add full quantity of ginger.15 pieces (medium sized) . cut and keep aside. ginger and garlic paste to cook. Stir well. Occasionally stir the contents slowly.  Cut tomato into 4 pieces. 9. pudina.1 medium sized stick . Continue to cook on low flame. Wash the basmati rice and let it remain soaked in water for not more than 10 minutes. Put cloves. Wait for few seconds and as it splits add half the quantity of onions. Place the bigger vessel on the stove. stir the contents of the vessel. Wash.50 gms .• Chicken Biryani Chicken Basmati Rice Oil Ginger Garlic Paste Chilli Powder Green Chillies Tomato Mint Coriander Cloves Cinnamon Cardamon Onion Lemon Curd Salt . close the lid and allow the contents to cook well. garlic paste.5 pieces . Add chili All rights reserved . 3. Copyright © 2001 . Allow the bottom of the vessel to be heated well. tomatoes. cinnamon stick. Add the remaining onions per taste Preparation  Cut onion lengthwise.8 pieces .2 nos. Simmer and allow the onions. Remove the lid. .250 gms . cut and keep aside. After about 20 minutes you may notice the oil separate.

org/andhra-cuisine. All rights reserved . Remember you have added salt for the chicken gravy. Ensure rice doesn’t get smashed. one for cooking basmati rice (2 Kgs) and another for cooking the gravy (3 kgs) is required. When the rice is half cooked. The aroma of biryani would confirm that the cooking is completed. 14. add salt to taste. use mutton and follow the same method. Check out the spicy curries bursting with the flavor of rich spices. Serve hot with onion raitha or brinjal tamarind gravy. On top of the lid.http://www. Cook on low flame. 11. As the water starts to boil. transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy. At this juncture place the other vessel on the stove. Add water. Do not throw the drained water. Close with a perfect lid. transfer soaked rice. If you are a Biryani buff.Chicken Biryani 10. For Andhra Recipes . Simmer for about 5 – 10 minutes. without delaying quickly drain out water. Immediately. place the drained water. Take a neat newspaper and place it on top of the vessel and then keep the lid.2012 come2india.html Copyright © 2001 . 16. This quantity serves 7-8 people. The ingredients are the same for one to one and half kgs of chicken and equal quantity of basmati rice. dont miss our wonderful collection of tasty Andhra recipes. 17. 15. use aluminium vessels for cooking authentic chicken biryani. Put a dosa tava on the stove and place the vessel. Allow the water to boil.come2india. 4 times the quantity of rice. Slowly mix the contents. The vessel is now airtight. 12. Two aluminium vessels. Note: Preferably. Wait for few minutes and open lid. For mutton biryani.

Cook on a low flame. Mix well.come2india. If gravy is required. the minced meat should be cooked. chili powder and coriander powder. Add turmeric All rights reserved . Add ½ a glass of water and close the vessel with a tight lid. Let the tomato turn soft. .3 tsp            Method Heat oil in a kadai or pan.¼ tsp .html Copyright © 2001 . add ginger and garlic paste. Wait for few minutes. Occasionally open lid and stir the contents slowly.2012 come2india. Transfer minced meat. Transfer finely chopped If dry minced meat is required. In less than 15 minutes. Sprinkle coriander before serving.Mutton Keema Minced meat Onion (medium size) Tomato (small) Ginger garlic paste Turmeric powder Chilli powder Coriander powder Oil Salt to taste. allow it cook till the water is completely absorbed. stop cooking. Stir-fry.150 grams -1 -1 . For Karnataka Recipes . Wait for onion to turn brown and then add finely chopped tomato pieces.1 tsp .http://www. Minced meat gravy or dry can be served with rice or roti. Sprinkle coriander leaves before serving.2 tsp .1 tsp .

8 pieces (medium . Transfer mutton chops. -250 grams -300 gms. Drain well and keep aside. fried rice.  Add salt and pour water enough to cover the contents of the cooker.  Add finely chopped onions.  Fry for two minutes.1 bunch (big) . Chop leaves and stems and keep aside.  A good side dish for roti. Wash mutton chops.come2india.  Cook on low flame.  Add the chopped coriander leaves. Wash coriander.  Stir the contents well.two spoons      Preparation Finely cut onions and keep All rights reserved .org/goa-food. . dhal rice etc.  Stir-fry. plain rice. Add ginger garlic paste.Mutton chops Mutton chops Onion Ginger garlic paste Green chillies size) Coriander Black pepper Salt to taste.  Wait for 5 whistles and then switch off.  Allow the onion to turn brown. For Goa Food .1 tsp (optional) .2012 come2india. Add oil. Coarse grind pepper.html Copyright © 2001 . Add slit green chilies. Cook on low flame for 5 minutes. Method:  Place a 4-litre pressure cooker on the stove. Slit green chilies.http://www.

Put onions.4 tsp.Onions Tomato Ginger garlic paste Chilli powder Turmeric powder Coriander powder Coriander leaves Oil Salt to taste. Add finely cut tomatoes. Add oil and heat. iddiyappam. .2012 come2india. Wait for 5-6 whistles and then switch off. water and a spoon of red chilli powder until 8 whistles. plain rice. .org All rights reserved . chili. . dhal rice.2 nos. fried rice.Mutton Paaya (Aatukaal Paaya) Paya nos.2 tsp -1/4 tsp . dhania powder and salt.            Method: Heat a 4-litre pressure cooker. Allow the mixture to cook on low flame for 5-10 minutes. -6 -4 nos.50 gms .4 tbsp Preparation  Wash paya. Cut and keep aside. Pour water enough to cover the contents in the cooker. Mix well. Drain water and keep aside  Cut onions and tomatoes into small pieces  Wash coriander.3 tsp . Variation: Instead of cooking along mutton with other ingredients you can also pressure cook mutton separately along with salt. plain paratha. Copyright © 2001 . Cook for 5 minutes. Add turmeric. Serve hot with idly. Transfer paya and coriander leaves. ginger garlic paste and fry well. Continue to cook on low flame. roti.

org All rights reserved .1 nos. In case there is a small layer of skin. .  In less than 15 minutes.  Add liver pieces.  Let it turn soft. liver fry will be ready.2 tsp.  Pour enough water to cover the contents (1/4 glass of water)  Occasionally stir-fry. dhal rice.  Serve with nan.  Add ginger. . Copyright © 2001 .2 tsp Method:  Heat a kadai/pan and pour oil  Fry finely chopped onion.2 tsp. .  Add finely cut tomato. parathas etc. Garlic paste Turmeric powder Chilli powder Oil Salt to taste.  Add turmeric and chilli powder. .2 nos. rotis. -300 gms . garlic paste.Liver fry Mutton liver Onion Tomatoes Ginger. do remove it.  Stir-fry well.2012 come2india.¼ tsp . Cook on low flame. Note: Add turmeric powder while washing liver.

 Add gravy.  Wait for 3 whistles. .2 nos.html Copyright © 2001 .Pepper chicken Boneless Chicken Onion Tomatoes Green chilli Coriander Coconut Oil Salt to taste -250 gms (medium pieces) . .3-4 nos.3 pieces. coriander and transfer to a kadai and cook on low flame till dry.150 gms. For Andhra chicken All rights reserved .2012 come2india. .medium bunch . green chilli.http://www. Method:  Make gravy of onion. if required add ½ glass of water.  Use a medium size pressure cooker and heat it.2 nos.  Pour oil.  If required. Wait for 2 minutes  Add chicken pieces.  Allow the chicken pieces to shrink in size slightly. . tomatoes.  Open to check if water is well absorbed.

-1 no .info/garlic-rasam. . add fish. To All rights reserved . coconut and tomato and set aside. Let the contents cook on low flame. For Garlic-rasam . Add water to tamarind pulp measuring 2 glasses. -3 pieces (medium size -150 gms.3 pods. Fry finely cut onion and green chilli pieces. chilli powder and salt and keep aside. Add mustard seeds.½ tsp          Method: Grind garlic. Add tamarind water and then garlic. Do not cover.http://www.2012 come2india.size of a small lemon -1/4 tsp -1 tsp -3 nos. Pour oil in a pan. Check if it has reached the desired consistency Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish. add turmeric powder.Fish Kuzhambu Fish Onion Garlic Tomato Tamarind Turmeric powder Chilli powder Green chilli Coconut Oil Mustard seeds Salt to taste -250 gms. As it starts to boil.html Copyright © 2001 . -3 nos. coconut and tomato masala. In 10 minutes fish kuzhumbu will be ready to serve.madrasi. .

4 tsp.2 tsp Black Pepper .1 bunch. coriander powder and turmeric All rights reserved . Turmeric powder .  Add a spoonful of salt and mint leaves too.4 nos. tomatoes Strip mint leaves. Tomatoes .150 grms.2 nos.  When water is totally absorbed.  Add gravy and let it turn dry.Mutton sukka Mutton . Separately powder roasted gram.  Mutton sukka is ready. Mint leaves .  When it turns soft. Add oil and heat  Add onions and tomatoes.1 tsp Cumin seed . add green chilli.250 gms (small pieces) Onion . Heat 3 tbsp oil.¼ tsp Chilli powder . add mutton pieces  Stir-fry. Then add powdered chutney dhal. Variation: You can also cook mutton separately and then mix to the gravy and proceed.  Take a pan.  Wait for 3 whistles. drain water and keep aside. powdered aniseed.      Preparation Cut onions. cumin seed and black pepper. Drain water and keep aside. Wash mutton. Copyright © 2001 . Roasted gram .  Add enough water to cover contents. rasam rice or nan and rotis. Oil .2012 come2india.2 tsp Aniseed . Wash.2 tsp Coriander powder . Add chilli powder. Make coarse powder of aniseed. Serve hot with sambar rice. cumin seeds and black pepper powder.2 tsp. Method:  Use a pressure cooker.

tomatoes.  Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.1 no.(big) . green chilli.  Wait for the kebabs to turn light brown.2 nos. Copyright © 2001 . tomatoes.  Heat oil for frying kebabs.Mutton Kebab Minced meat gms Onion Tomatoes Green chilli Coriander Coriander seeds (whole) Mint bunch Garlic pods Lemon Bajra (flour) Salt to taste .  Fry in low flame.2 nos.1 cup. green chillies and garlic pods finely into small pieces.2012 come2india.1 bunch . Preparation  Cut onions.  Serve hot with tomato sauce or mint chutney or as a side dish for biryani.  Wash coriander and mint leaves. . onions.  Just before frying add bajra flour and mix well. salt and refrigerate for ½ hour to 1 hour. Method:  Mix minced mutton.2 tsp -1 .10 .150 . coriander and mint leaves. . garlic pods. drain water and keep aside.  Squeeze lemon. fried rice.2 nos. Drain water and keep All rights reserved . . lemon juice. Keep aside lemon juice.  Wash minced meat.

Explore India – India Travel Guide : http://www. This recipe has been influenced greatly by the Moghalaya tradition and perfected over centuries. It was suggested that we come out with a Book – compiling the rich information we have so meticulously written over the years. Chennai Portal : http://www. South India.targetwoman. We present here – a small collection of Meat based Recipes (Non vegetarian) culled from the famed Chettinad in Tamil Nadu. You will find other great Recipes from our Online Publications: 1. Biryani – the aromatic rice is cooked along with equal portions of mutton spiced with exotic spices and cooked slowly – so that every morsel you eat has imbibed the flavor of all the ingredients. You will find one thing in all our publications – Painstaking attention to detail.come2india. We are sure that you will find these recipes just as exciting as we found them in our 2. Cooking tips and related information in many of our online – The Editor-in-Chief TargetWoman Online Women Publications . 3. In India. Women Health Issues : http://www.Epilogue We have hundreds of Recipes.

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