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South Indian Meat Recipe

South Indian Meat Recipe

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Published by: nachu123 on Dec 05, 2010
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Tamil Non Vegetarian Recipes

Editor in Chief: Sunitha

Copyright © 2001 - 2008 come2india.org All rights reserved

Mutton sukka Try out this dry version of mutton and serve with hot rice.org All rights reserved . 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...Chicken Briyani The aromatic flavor of authentic Tamil Muslim biryani wafts in When you are done with this recipe. Look up our Authentic recipe that is sure to Have your guests smacking their lips. Pepper chicken Make pepper chicken the easy and simple way…. This recipe is simple and quick to make…….. Mutton chops Mutton chops can be eaten with Roti or fried rice. Mutton Kebab Mutton kebabs can be served with Fried rice or other rice preparations. Copyright © 2001 . The mixture of Spices and ground masalas are sure To tantalize your taste buds. Fish Kuzhumbu Try this fish kuzhambu with steam rice and enjoy the special flavor…. Mutton Paaya This simple yet nutritious dish Can be served with hot steamed Rice or parathas.2008 come2india. Check out this special recipe.

Add full quantity of ginger. Put cloves. Add chili powder. Wash the basmati rice and let it remain soaked in water for not more than 10 minutes. Continue to cook on low flame.  Strip pudina leaves. cinnamon stick.8 pieces . cut and keep aside.  Extract lemon juice and keep aside.1 ltr. green chilies. Add chicken.2 small bunches . 4.250 gms . Add the remaining onions pieces.5 pieces . lemon juice and curd.600 gms .  Wash chicken. cut and keep aside.2008 come2india. Using a ladle. and cardamon pieces. Copyright © 2001 . Stir well. 9. Wash. Wash. This should take less than 10 minutes.1 small bunch . close the lid and allow the contents to cook well.2 nos. ginger and garlic paste to cook. Continue to cook in low flame.• Chicken Biryani Chicken Basmati Rice Oil Ginger Garlic Paste Chilli Powder Green Chillies Tomato Mint Coriander Cloves Cinnamon Cardamon Onion Lemon Curd Salt . Remove the lid. Close the vessel with an aluminum lid. 2. Add oil. tomatoes. After about 20 minutes you may notice the oil separate.One& half kgs . Allow the bottom of the vessel to be heated well. Preparation  Cut onion lengthwise.org All rights reserved . 6. Sprinkle 2 teaspoons of salt and mix well. 7. Occasionally stir the contents slowly. 8. Method: 1.One and half kgs .300 gms . 3. Simmer and allow the onions.500 gms (Ripe Nattu Thakkali) . Place the bigger vessel on the stove. coriander. drain water completely and keep aside. Wait for few seconds and as it splits add half the quantity of onions. stir the contents of the vessel.  Strip coriander leaves. Optional to include tender coriander stems.50 gms .  Cut tomato into 4 pieces. garlic paste. . Divide into halves. pudina.15 pieces (medium sized) . 5. Allow it to cook for 15 minutes.1 medium sized stick .

Note: Preferably. Take a neat newspaper and place it on top of the vessel and then keep the lid. 15. As the water starts to boil. Immediately. transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy. The vessel is now airtight. add salt to taste. Put a dosa tava on the stove and place the vessel. one for cooking basmati rice (2 Kgs) and another for cooking the gravy (3 kgs) is required. Two aluminium vessels. This quantity serves 7-8 people. At this juncture place the other vessel on the stove. Cook on low flame. Simmer for about 5 – 10 minutes. without delaying quickly drain out water. Add water.html Copyright © 2001 . transfer soaked rice. Ensure rice doesn’t get smashed. 14. 11. 17. Close with a perfect lid. 12. Remember you have added salt for the chicken gravy. Wait for few minutes and open lid.http://www. When the rice is half cooked. Allow the water to boil.org All rights reserved . 16. For mutton biryani. The ingredients are the same for one to one and half kgs of chicken and equal quantity of basmati rice.Chicken Biryani 10. place the drained water.2008 come2india. For Andhra Recipes . Do not throw the drained water. use mutton and follow the same method. 13. use aluminium vessels for cooking authentic chicken biryani. 4 times the quantity of rice. On top of the lid. Serve hot with onion raitha or brinjal tamarind gravy.org/andhra-cuisine. Slowly mix the contents.come2india. The aroma of biryani would confirm that the cooking is completed.

http://www.2008 come2india. Occasionally open lid and stir the contents slowly. the minced meat should be cooked. allow it cook till the water is completely absorbed.org/karnataka-cuisine.150 grams -1 -1 -1 . Wait for onion to turn brown and then add finely chopped tomato pieces.come2india. . Sprinkle coriander leaves before serving. Add ½ a glass of water and close the vessel with a tight lid. Cook on a low flame. Minced meat gravy or dry can be served with rice or roti.3 tsp            Method Heat oil in a kadai or pan. Transfer finely chopped onions.org All rights reserved .1 tsp . Let the tomato turn soft. If dry minced meat is required. Stir-fry. stop cooking. In less than 15 minutes.¼ tsp .Mutton Keema Minced meat Onion (medium size) Tomato (small) Ginger garlic paste Turmeric powder Chilli powder Coriander powder Oil Salt to taste. Sprinkle coriander before serving. If gravy is required.2 tsp . chili powder and coriander powder. For Karnataka Recipes . Add turmeric powder. Mix well. Transfer minced meat. Wait for few minutes.html Copyright © 2001 . add ginger and garlic paste.

1 bunch (big) . Add slit green chilies. Cook on low flame for 5 minutes. Slit green chilies.8 pieces (medium .  A good side dish for roti. Chop leaves and stems and keep aside.1 tsp (optional) . . Drain well and keep aside.html Copyright © 2001 .org/goa-food.two spoons      Preparation Finely cut onions and keep aside.  Wait for 5 whistles and then switch off. fried rice.come2india. Add oil. Transfer mutton chops.  Cook on low flame. Add ginger garlic paste.  Add finely chopped onions.  Fry for two minutes.  Add salt and pour water enough to cover the contents of the cooker.  Stir the contents well. dhal rice etc. Wash coriander.  Stir-fry. plain rice. Coarse grind pepper.org All rights reserved .  Allow the onion to turn brown.http://www. Wash mutton chops. For Goa Food .2008 come2india.Mutton chops Mutton chops Onion Ginger garlic paste Green chillies size) Coriander Black pepper Salt to taste. -250 grams -300 gms.  Add the chopped coriander leaves. Method:  Place a 4-litre pressure cooker on the stove.

Add oil and heat.2 nos. Add finely cut tomatoes. -4 nos. Cut and keep aside.4 tbsp Preparation  Wash paya.50 gms . Wait for 5-6 whistles and then switch off.4 tsp. . Transfer paya and coriander leaves.org All rights reserved . -6 nos.2 tsp -1/4 tsp . iddiyappam.Mutton Paaya (Aatukaal Paaya) Paya Onions Tomato Ginger garlic paste Chilli powder Turmeric powder Coriander powder Coriander leaves Oil Salt to taste. Drain water and keep aside  Cut onions and tomatoes into small pieces  Wash coriander. Cook for 5 minutes. roti. Copyright © 2001 . Pour water enough to cover the contents in the cooker.2008 come2india. . water and a spoon of red chilli powder until 8 whistles. dhal rice. plain rice. Add turmeric.            Method: Heat a 4-litre pressure cooker. plain paratha. Serve hot with idly. Allow the mixture to cook on low flame for 5-10 minutes. Variation: Instead of cooking along mutton with other ingredients you can also pressure cook mutton separately along with salt. Mix well. chili. ginger garlic paste and fry well.3 tsp . . fried rice. dhania powder and salt. Continue to cook on low flame. Put onions.

rotis.Liver fry Mutton liver Onion Tomatoes Ginger.2 tsp.  Stir-fry well. .  Add ginger. .  Pour enough water to cover the contents (1/4 glass of water)  Occasionally stir-fry.1 nos. Note: Add turmeric powder while washing lever.2008 come2india.2 tsp.  Add turmeric and chilli powder. . do remove it.  Add liver pieces. Cook in low flame.org All rights reserved .  Let it turn soft.  In less than 15 minutes.¼ tsp . -300 gms .2 nos. garlic paste. In case there is a small layer of skin.  Serve with nan.  Add finely cut tomato. Garlic paste Turmeric powder Chilli powder Oil Salt to taste. Copyright © 2001 . liver fry will be ready. dhal rice. parathas etc. .2 tsp Method:  Heat a kadai/pan and pour oil  Fry finely chopped onion.

org/andhra-chicken.2 nos. .org All rights reserved .3-4 nos.  Add gravy.3 pieces. coriander and coconut.  If required.http://www. Wait for 2 minutes  Add chicken pieces.2008 come2india. . if required add ½ glass of water.come2india.medium bunch .Pepper chicken Boneless Chicken Onion Tomatoes Green chilli Coriander Coconut Oil Salt to taste -250 gms (medium pieces) . .  Allow the chicken pieces to shrink in size slightly.  Open to check if water is well absorbed. Method:  Make gravy of onion.  Use a medium size pressure cooker and heat it.  Pour oil. For Andhra chicken . transfer to a kadai and cook in low flame till dry.150 gms.html Copyright © 2001 . green chilli. tomatoes.  Wait for 3 whistles.2 nos. .

For Garlic-rasam . As it starts to boil.org All rights reserved . . -3 nos.size of a small lemon -1/4 tsp -1 tsp -3 nos.Fish Kuzhambu Fish Onion Garlic Tomato Tamarind Turmeric powder Chilli powder Green chilli Coconut Oil Mustard seeds Salt to taste -250 gms.2008 come2india. Fry finely cut onion and green chilli pieces. add turmeric powder. . Add tamarind water and then garlic. 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.http://www. -3 pieces (medium size -150 gms. Add mustard seeds. chilli powder and salt and keep aside. In 10 minutes fish kuzhumbu will be ready to serve. To this. add fish. Let the contents cook on low flame.madrasi. Add water to tamarind pulp measuring 2 glasses. coconut and tomato and set aside.3 pods. Pour oil in a pan. Do not cover.html Copyright © 2001 . -1 no . coconut and tomato masala.info/garlic-rasam.½ tsp          Method: Grind garlic.

coriander powder and turmeric powder.¼ tsp Chilli powder . Copyright © 2001 .      Preparation Cut onions. Wash. powdered aniseed.2008 come2india. Roasted gram . Serve hot with sambar rice. Variation: You can also cook mutton separately and then mix to the gravy and proceed.4 nos. Tomatoes . Drain water and keep aside.2 tsp Aniseed . Turmeric powder .  When water is totally absorbed.  Add gravy and let it turn dry. Heat 3 tbsp oil.  Add enough water to cover contents. cumin seeds and black pepper powder. Oil . Method:  Use a pressure cooker. Mint leaves .4 tsp. cumin seed and black pepper. drain water and keep aside. Wash mutton.2 nos.  When it turns soft.  Take a pan. Add chilli powder. Then add powdered chutney dhal.2 tsp Coriander powder .org All rights reserved .1 bunch. tomatoes Strip mint leaves.Mutton sukka Mutton .250 gms (small pieces) Onion .150 grms.1 tsp Cumin seed . add green chilli.2 tsp Black Pepper . Separately powder roasted gram. Make coarse powder of aniseed.  Add a spoonful of salt and mint leaves too. add mutton pieces  Stir-fry.  Mutton sukka is ready. rasam rice or nan and rotis. Add oil and heat  Add onions and tomatoes.  Wait for 3 whistles.2 tsp.

(big) . Keep aside lemon juice. . garlic pods.org All rights reserved . Copyright © 2001 .  Wash coriander and mint leaves.  Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil. .  Wait for the kebabs to turn light brown. tomatoes. green chillies and garlic pods finely into small pieces.  Squeeze lemon.2 nos.Mutton Kebab Minced meat gms Onion Tomatoes Green chilli Coriander Coriander seeds (whole) Mint bunch Garlic pods Lemon Bajra (flour) Salt to taste .2 nos. coriander and mint leaves.10 .2 tsp -1 . Drain water and keep aside.  Heat oil for frying kebabs. lemon juice.1 cup.  Fry in low flame. .  Wash minced meat.  Just before frying add bajra flour and mix well.150 .1 no. fried rice. Preparation  Cut onions. onions.  Serve hot with tomato sauce or mint chutney or as a side dish for biryani.2 nos. green chilli.2008 come2india. drain water and keep aside. tomatoes.1 bunch . Method:  Mix minced mutton. salt and refrigerate for ½ hour to 1 hour.

This recipe has been influenced greatly by the Moghalaya tradition and perfected over centuries. We present here – a small collection of Meat based Recipes (Non vegetarian) culled from the famed Chettinad in Tamil Nadu. In India. 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. You will find other great Recipes from our Online Publications: 1. Explore India – India Travel Guide : http://www. Diets. Cooking tips and related information in many of our online publications. It was suggested that we come out with a Book – compiling the rich information we have so meticulously written over the years. Women Health Issues : http://www.targetwoman.org/ 3.Epilogue We have hundreds of Recipes. South India.come2india.madrasi.com/ 2. We are sure that you will find these recipes just as exciting as we found them in our Kitchen.info/ – The Editor-in-Chief TargetWoman Online Women Publications . Chennai Portal : http://www.

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