Non-Veg. Main Course Recipes

Hyderabadi Dum Gosht

Ingredients:
750 gms chopped Mutton
1 tbsp. Poppy seeds
6 Almonds
1 tsp. each of garlic and Ginger paste
1 Garlic flake
1 tsp. Peppercorns
4 Cardamom
3 Cinnamon
A small piece of Green papaya
A small bunch Coriander leaves
Oil to fry
Salt to taste

Method:
Roast poppy seeds and almonds and grind them to a paste.
Grind cinnamon, cardamom, pepper, papaya and coriander leaves with salt.
Wash meat and beat on a grinding stone. Mix all the grounded masalas and marinate meat pieces in it for an hour.
Heat oil, fry meat pieces for 10 minutes. Pressure cook for 20 - 25 minutes.
Serve hot.

Egg Curry

Ingredients:
5 Boiled eggs
1 Cup desiccated coconut
4 Finely sliced large onions
3 tbsp Coriander seeds
2 tbsp Chilli powder
2 Finely chopped tomatoes
2 tbsp Garlic-ginger paste
4 tbsp Oil
Salt to taste

Method:
Peel the boiled eggs and halve them. Keep aside.
Heat the skittle. Pour 1 tbsp oil and add one sliced onion, garlic-ginger paste, desiccated coconut,dhania. Fry till it turns slightly brown.
Using little water, make a fine paste of the above roasted masala.
Take the remaining oil in a pan, add the remaining onion and saute well till the onion turns brown. Add the masala paste and fry till oil evaporates.
Add chilli powder, tomatoes and mix well. Add water to get the desired consistency and add salt.
Let it boil well for about 5-10 mins. Now add the halved boiled eggs and garnish with coriander.
Serve hot with chapatis or rice.

Fish Curry

Ingredients:
10-12 Boneless fish
8-9 Curry leaves
6-10 cloves of Garlic, finely chopped
1 tsp. of Ginger paste
5 thinly sliced Green chilies
2/3 cup grated Onions
3 pureed Tomatoes
1 tsp. Mustard seed
1/2 tsp. each of red chili powder, garam masala & Coriander powder
1/2 tsp. Turmeric powder
2 cups of Coconut milk
1 tbsp. Vinegar
A handful of Coriander leaves
2 tbsp. Oil
Salt to taste

Method:
Heat oil in a pan and season with mustard seeds over medium heat until they begin to splutter.
Add garlic and ginger and stir for a minute. Add green chilies & onions and saut� until brown. Add turmeric powder, curry leaves and tomatoes. Fry for 2-3 minutes.
Add the coconut milk. Bring to a boil.
Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
Taste and adjust the seasoning. Garnish with coriander leaves and serve hot.

Keema Mattar

Ingredients:
250 gms Mutton
1/2 cup Frozen Peas
1 Chopped Onion
1 Chopped Tomato
1/4 tsp. Ginger Powder
1/2 tsp. Turmeric
6-8 Cloves Crushed Garlic
1 Black Cardamom
1/2 tsp. Garam Masala
4 Cloves
4 tbs. Oil
2 Green chilies
Salt & Chili Powder to taste

Method:
Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.
When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.
Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.
Cook till absolutely tender. Keep it moist.
Sprinkle with garam masala and coriander leaves.

Mutton Do Pyaza

Ingredients:
500gms mutton
2 big onions
350 gms Curd
20gms ginger-garlic paste
6 Cloves
4 Cardamoms
1 tsp. Turmeric
1 Cinnamon stick
1 tsp. Garam masala
1 tsp. Chili powder
1 tsp. Cumin seeds, ground
1 tbsp. Coriander powder
1 tbsp. Coriander leaves, sliced
4 tbsp. Oil
Salt to taste

Method:
While till the Ghee separates from the masala.Serve immediately sprinkled with coriander leaves and garam masala.Method:
Mix one onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
Heat oil in a pan, slice the other onions , add to the oil and fry well. Also add mutton pieces and cook for 2-3 minutes till it is well browned on all sides.
Put the curd, blended mixture, coriander powder, ground cumin seeds, salt and chili powder.
Cover tightly and cook over a low fire till the mutton is tender and completely dry.
Than fry for a while till the Ghee separates from the masala.
Serve immediately sprinkled with coriander leaves and garam masala.


Mutton Gravy

Ingredients:
1 lb Mutton
1 Onion
3 Tomatoes
1 tsp Whole pepper
1/2 tsp Cumin seeds
4 Garlic pods
Small piece of ginger
2 tsp Coriander powder
Few curry leaves
Coriander leaves
4 Red chillies
3 Cups water
2 tsp Oil
Salt to taste

Method:
Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.
Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.
Add this paste to the mixture in cooker.
Now add salt, curry leaves, oil, coriander powder and coriander leaves.
Boil the gravy on a low flame till it becomes thick.
Mutton Gravy is ready. Serve it with rice or chapatis.

Mutton Korma

Ingredients:
500 gms boneless mutton, cubed, cleaned & washed
6 pieces of Cloves
6 pieces of Green cardamom
A small stick of Cinnamon
A pinch of Nutmeg powder
1/2 tbsp. Cumin seeds
4 tbsp. of Oil
3 Bay leaves
1 cup finely chopped onions
1 tbsp. each of Garlic- Ginger paste
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 cup of Poppy seed paste
1/2 cup of Coconut paste
1 tbsp. of roasted coriander powder
Salt according to taste

Method:
Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.
Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.
Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.
Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes.
Serve hot-garnished with coconut paste.

Badami Chicken

Ingredients:
1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder

Method:
Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
Then add the ground masala and fry very well
While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
Now add yogurt and the chicken
Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
Add coconut milk, cook till done
Garnish with coriander leaves.

Butter Chicken

Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste

Method:
Mix all the above ingredients well in a bowl
Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.

Chicken Curry

Ingredients:
1 lb chicken
1 tin coconut milk
1 onion (finely chopped)
2 green chilies (finely chopped)
A small root of ginger chopped
3 tsp dhania powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Cilantro leaves for garnishing
3 tbsp oil
Salt to taste

Method:
Clean the chicken and cut into pieces.
Heat oil in a pan, add onions, green chilies, and ginger and fry them for sometime.
Add all the above ingredients along with chicken pieces and cook for 4-5 minutes.
Add 1/2 tin of coconut milk and let it cook until tender.
Then add remaining 1/2 tin of coconut milk and let the gravy become thick.
Garnish with cilantro and serve hot with plain rice or parathas.

Chilli Chicken

Ingredients:
1 lb boneless chicken
1 onion chopped
1 capsicum (blended)
4-5 green chilies chopped
2 tomatoes chopped
1 tsp turmeric
2 tbsp ginger-garlic paste
Few drops of venigar and soya sauce
Salt to taste
Oil for frying

Method:
Mix venigar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.
Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.
Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
Serve hot with fried rice.

Fish Kofta Curry

Ingredients:
300 gms fish pieces, boneless
2-3 onions, chopped
4 green chilies, chopped
1 egg, beaten
1/2 cup bread crumbs
1 lemon
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp ginger-garlic paste
3-4 tomatoes
Few coriander leaves, chopped
Oil for frying

Method:
Grind the fish pieces in a blender until smooth. Keep aside.
Heat 2 tsp of oil in a pan and fry few chopped onions, chopped green chilies, chopped coriander leaves for a while.
Add these to the blended fish, salt, beaten egg, lemon juice and mix well. Make balls from this mixture, roll in the bread crumbs, and fry in hot oil until golden. Keep them aside.
Heat oil in another pan, fry the remaining chopped onions until brown. Also add ginger-garlic paste, coriander powder, cumin powder, chili powder, turmeric and fry for few more minutes.
Blend the tomatoes to a fine puree and add to the above mixture. Boil until it simmers, add salt and koftas. Simmer for 10 more minutes or until the koftas are tender. Serve hot with plain rice or naan.

Fish Manchurian

Ingredients:
250 gms fish fillets
3 tsp corn flour
A pinch of black pepper powder
3-4 tbsp all-purpose flour (maida)
1 egg, beaten
1 tsp ginger-garlic paste
4-6 garlic cloves, finely chopped
4 green chilies, chopped
Few sprigs of coriander leaves, chopped
Salt to taste
Oil for frying
3 tsp soya sauce
1/4 tsp ajinomoto
2 tsp lemon juice

Method:
Clean and wash the fish fillets well. Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes.
Mix corn flour, all-purpose flour, beaten egg, salt and ginger-garlic paste with little water and make a batter.
Apply this batter to the both sides of the fish pieces and fry in hot oil until golden brown. Keep them aside.
Heat 2 tsp of oil in another pan and fry the chopped garlic and green chilies. Also add soya sauce and fried fish pieces. Stir well to coat the pieces with the soya sauce mixture.
Now add a cup of water and simmer until all the water is gone. Sprinkle ajinomoto, chopped coriander leaves and serve hot.

Fried Fish

Ingredients:
500g fish pieces
8 red chilies
3 tbsp coriander seeds
1 tbsp cumin seeds
Salt to taste
1/2 tbsp turmeric
Oil for frying

Method:
Clean the fish pieces in salt water, apply turmeric and lemon juice to these pieces
Fry red chilies, coriander seeds, cumin seeds in a pan without oil and make a paste in a blender using little water. Apply this paste to the fish pieces.
In a wide skillet, heat some oil and fry the fish pieces on both sides until brown.
Garnish with salad.

Kadhai Mutton

Ingredients:
1/2 kg Mutton
6-7 Tomatoes, chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 inch Ginger, chopped
1/2 Cup yogurt
12-15 Green chilies
1 tsp White cumin seeds, roasted and grounded
1 tsp Whole coriander, roasted and grounded
1 -2 tsp Red chili powder
1/2 Cup oil
Salt to taste
Coriander leaves

Method:
Heat oil in a kadhai and fry the green chilies till the color changes slightly.
Take out from oil and keep aside. Now, add mutton to the oil and fry till the color changes.
Take the mutton out and keep aside.
Add chopped tomatoes, ginger paste and garlic paste to the oil. Let the tomatoes become soft and then add mutton, salt and red chili powder.
Add yogurt and let it cook, till the oil comes up on the surface. Add cumin, coriander, green chilies and chopped ginger and close the lid.
Let it cook on very slow flame, for 5 minutes. Garnish with coriander leaves.

Methi Chicken

Ingredients:
1 kg chicken, cut into medium sized pieces
1 tbsp whole garam masala
2 No bay leaves
2 cups onions, chopped
2 tbsp green chilies, chopped
2 tbsp ginger, chopped
2 tbsp garlic paste
1 tbsp coriander powder
1 tsp turmeric powder
2 tbsp kasoori methi
1 tbsp coriander, chopped
1 tsp garam masala powder
1 cup yogurt
4 tbsp oil
Salt to taste

Method:
Heat the oil and sauté whole garam masala and bayleaf. Add chopped onions and cook until transluscent, stirring in between.
Add chopped ginger, garlic paste, turmeric powder, coriander powder, chopped green chilies and sauté. Add chicken pieces, yogurt and cook on a high flame for 5 minutes.
Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water. Cover the pan and cook on a slow flame for ten minutes.