Try out the following Non-Vegetarian Recepies.

Chicken Curry

Ingredients: 

1. 4 cups (1 l.)of boneless & skinless chicken in bite-sized chunks
2. I table spoon Gharam Masala / Chicken Masala
3. 1 medium onion (finely chopped)
4. 1 tablespoon (15g) of crushed ginger
5. ½ tablespoon (7g) of salt (or to taste)
6. 1-cup (250g) of water
7. ½ tablespoon of crushed garlic
8. chili powder
9. 2 tablespoons (30g)of vegetable oil
10. Coriander

Method: 

1. Heat oil in a non-stick pan on medium heat.
2. Add onion, stir, and cover. Sauté until slightly golden brown.
3. Add rest of ingredients except water, stir to mix well, and cover. Simmer for 15 minutes. Stir occasionally.
4. Add water, stir, and cover. Simmer for 20-30 mins or until chicken is tender but not falling apart. Stir occasionally. (Note: Curry may need an extra ½ cup of water if the sauce is too dry.)
5. Turn off heat.
6. Garnish with Coriander(cilantro)
7. Serve curry with rice, Roti (Indian bread), or wrap with tortillas.

Egg Curry

Ingredients: 

1. Eggs 6 nos.
2. Coconut ½ piece
3. Red chilies(roasted) 5 nos.
4. Coriander seeds(roasted) 2 tsp.
5. Ajwain seeds(roasted) 1 pinch
6. Methi seeds(roasted) 1 pinch
7. Jeera seeds(roasted) 1 pinch
8. Onion(chopped fine) 1 no.
9. Onion(chopped fine) 1 no.
10. Oil 2 tbsp
11. Salt to taste
     

Method: 

1. Grind to a paste the ingredients for the masala.
2. Put the paste in a vessel and boil along with 4 cups of water and one onion.
3. When the curry is boiling, lower the flame and break the six eggs one by one into the curry.
4. Add salt and cook till the eggs are done and remove from the flame and keep aside.
5. Take another vessel, put some oil in it and fry one onion till brown.
6. Pour the curry over it.
7. Boil for a little more time and remove from the flame.

Kadai Chicken

Ingredients:

1. 1.5lbs Chicken cut into pieces
2. 1 Lemon
3. 4-6 Tomatoes Chopped
4. 3-5 Green Chillies Chopped
5. 1/2 tablespoon Red Chili Powder
6. Salt to taste
7. 1.5 tablespoon Coarsely Chopped Ginger
8. 3 tablespoons Oil

Method:

1. Heat the wok and place the tomatoes and the chicken in it and let it cook on medium heat, stirring occasionally.
2. When the chicken is tender and the water dries up, add the green chillies, the red chili powder and the oil and stir fry until the mixture browns slightly.
3. Then add salt and the chopped ginger and cover and steam for 15 to 20 minutes on very low heat.
4. Serve with hot roti.
5. Cooking and Preparation time: 45 mins. Serves 4.

Hyderabadi Biryani

Ingredients: 

1. Meat - 1 KG Boneless
2. Basmati Rice - 1/2kg 
3. Onion - 2 Big 
4. Lime Juice - 1/4 Cup 
5. Curd - 500 gms 
6. Ginger Garlic Paste - 4-6 Tsp. 
7. Red Chilli Powder - 1/2 Tsp. 
8. Green Chilli - 4-6 grind into fine past 
9. Shazeera - A Pinch of Shazeera 
10. Clove - 1-2 
11. Cinamon - 1-2 
12. Cardamon - 2-3 
13. Coriander Leaves - A bunch finely chopped 
14. Mint leaves - 8-10 sticks - Plucked only leaves 
15. Safron - 2 pinch of safron, immerse in water 
16. Safron color - A pinch of color liquified with water 
17. Ghee - 2 Tsp. 
18. Oil - 2 Cup 
19. Salt - To taste 

Method: 

1. Cut the meat into 4` square pieces and wash it.
2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour. 
3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. 
4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. 
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. 
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. 
7. Put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame.
8. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. 
9. Cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. 
10. Delicious tasty Hyderabadi Biryani is ready to eat. Serve hot with curd chutney or with Obergine Patcadi. 

Machchli Lal Masala

Ingredients: 

1. Marinate together 500 gm fish fillets
2. 1 tbsp lemon juice
3. Grind together
4. 2-3 whole red chillies-soaked in vinegar for 1 hour
5. 2 tbsp vinegar
6. 2 tbsp bhuna channa
7. 1 tbsp garlic-chopped
8. ¼ cup onion-chopped
9. ½ tsp salt or to taste
10. 4 cloves
11. 4 peppercorns
12. 1 tsp cinnamon-broken to small pieces
13. javitri-1/2 piece
14. mint leaves-for garnish
     

Method: 
 

1. Marinate the fish in the ground paste for ½ an hour.
2. Place a saucer like plate in a dish. Arrange the fillets over it, with the thicker pieces outwards.
3. Cook uncovered at HI for 8 minutes, turning the fillets half way through. Brush with oil if you wish, although it can be avoided.
4. Transfer fillets onto a serving dish and serve garnished with mint leaves.

Chicken Korma

Ingredients:

1. 2 kg of chicken pieces
2. 500 gms sour yoghurt
3. 100 gms desiccated coconut
4. 1 kg onion
5. 2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
6. 1/2 tsp pepper powder
7. 100 gms ginger-garlic paste
8. 50 gms green chilies
9. 1tsp turmeric powder
10. 2 tsp coriander powder
11. 300 gms cooking oil
12. 1 cup water
13. A sprig each of coriander and spear mint
14. Salt to taste.

Method:

1. Chop the onions into fine slices and fry them till golden brown.
2. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
3. Put the marinated chicken pieces when the onion is fried.
4. After 10 minutes add the whipped yoghurt and a cup of water and stir well.
5. Cook for 5 minutes. Then add desiccated coconut, pepper powder, chopped coriander and mint leaves.
6. Cover and allow it to cook for 15 minutes.
7. Serve hot with rice.

Kashmiri Ghost Biryani

Ingredients: 

1. 400 gms mutton cubed.
2. 2 cloves.
3. 2 big black cardamoms.
4. 2 small cardamoms.
5. 1 stick cinnamon.
6. 1 bay leaf.
7. 2 tsps shahjeera.
8. 2 tsps coriander powder.
9. 1 tsp turmeric powder.
10. Salt to taste.
11. 2 tsps chilli powder.
12. 1/4 nutmeg, ground.
13. 2 tsps garam masala powder.
14. 2 tbsps curd.
15. 1/2 kg cooked basmati rice.
16. 1/2 tsp saffron mixed with 1 tbsp milk.
17. 1 cup chopped mint and coriander leaves.
18. 4 tbsps pure ghee

Method: 

1. Heat ghee.
2. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala.
3. Add curds and stir fry for a minute.
4. Add meat to the masala.
5. Cook meat till it is well browned and the curd is absorbed by the meat.
6. Sprinkle in salt to taste.
7. Add water so that mutton is immersed in the gravy.
8. Cook till done. Keep aside. Divide the rice into two portions. Mix saffron with one portion of rice.
9. Add half the meat to it. Add mint and coriander leaves. Cover with white rice and remaining meat.
10. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish.
    
    Serve hot with pickle and green chutney.

Quick Tomato Soup

 

Ingredients:  

1. 4  cups tomato juice
2. 2  teaspoon(s) cornflour dissolved in a little cold water
3. 1  teaspoon(s) roasted cumin seed powder
4. 1  teaspoon(s) ginger - garlic paste
5. 1  tablespoon(s) milk
6. salt and pepper to season.
7. Mint Leaves for garnishing

Method: 

1. Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame.
2. Let it simmer on low heat for about 4  minutes.
3. Add the milk and let it simmer again on low heat for about 3  minute(s).

Cream of Vegetable Soup

 

Ingredients:  

1. 200  grams (about 8  oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
2. 1  medium onion(s) chopped
3. 2  tablespoon(s) butter
4. 1  tablespoon(s) plain flour (maida)
5. 4  teacups milk
6. 1  teacup(s) water
7. salt and pepper to taste
8. Mint Leaves for garnishing

Method: 

1. Boil the vegetables in water on medium heat for about 6  minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3  minutes or till onions are transparent.
3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4  minutes. Season with salt and pepper.

Simple Mung Dal Soup

Ingredients:  

1. 4 2/3 cup (145 g) split moong dal, without skins
2. 6½ cups (1.5 liters) water (5½ cups/1.3 liters if pressure cooked)
3. 1 teaspoon (5 ml) tumeric
4. 2 teaspoons (10 ml) ground coriander
5. 1 ½ teaspoon (7 ml) scraped, finely shredded or minced fresh ginger root
6. 1 teaspoon (5 ml) minced seeded hot green chilli (or as desired)
7. 1 ¼ teaspoons (6 ml) salt
8. 2 tablespoons (30 ml) ghee or vegetable oil
9. 1 teaspoon (5 ml) cumin seeds
10. 2 tablespoons (30 ml) coarsely chopped fresh coriander or minced fresh parsley
     

Method: 

1. Sort, wash and drain the split mung beans
2. Combine the mung beans, water, turmeric, coriander, ginger root and green chilli in a heavy 3-quart/liter nonstick saucepan. Stirring occasionally, bring to full boil over high heat. Reduce the heat to moderately low, cover with a tight fitting lid and boil gently for 1 hour or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in a 6-quart/litre pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat, and let the pressure drop by itself.
3. Off the heat, uncover, add the salt and beat with a wire whisk or rotary beater until the dal soup is creamy smooth.
4. Heat the ghee or oil in a small saucepan over moderate to moderately high heat. When it is hot, toss in the cumin seeds. Fry until the seeds turn brown. Pour into the dal soup, immediately cover and allow the seasonings to soak into the hot dal for 1-2 minutes. Add the minced herb, stir and serve.