Compiled from recipes cooked, eaten married in , and have been cooking curry together ever since! c Roy Family . These cutlets are a bit like a beefy fish cake. . This hot sweet curry with coconut is a southern Indian style favourite. South Indian Recipes. Fish Curry. Ingredients: ✓ Medium sized pomfret - 3 to 4 pieces. ✓ Red Kashmiri chili – 6 pieces. ✓ Coriander seeds – 1 tbsp. mackerel and sardines in tasty dinner recipes, or even for breakfast delicious fish meals to include in your weekly routine. . INDIAN TUNA PITTA. POCKETS.
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Authentic delicious fish (macchi) recipes from various regions of India with different Indian cooking styles for those who love Indian cuisine, Indian curry recipes. Fish Cookbook. Preparation: Fish are an important protein resource worldwide. Many cultures depend on fish protein as a primary food source. Fish as a food. RECIPE BOOK OF NAZISH QURESHI NON-VEGETARIAN DISHES Tandoori Josh Mutton Brain Curry Haleem Shami Kabab Fish Curry Chicken Biryani.
Fry the onions well in the ghee. Andhra Fish Curry: Coriander chopped 2 tbsp. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Coriander leaves As required 5.
Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.
Put the Soya sauce, onion, ginger, garlic, gms vinegar, sugar, tomato puree, salt and pepper in a Dried Mushrooms 4 nos. Finely chopped onion 1 no. Bring to a boil and simmer for 2 minutes. Then drain, rinse and cut into thin Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no. Heat the oil in a saucepan and add the chicken Vinegar 4 tbsp. Cook for minutes. Sugar 1 tsp. Add the stock and the Soya sauce mixture, Cornflour 1 tbsp. Tomato puree 1tsp. Add the mushrooms and cook till sauce Pepper To taste thickens slightly. Salt To taste 7.
Serve hot. Soya Sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. Chopped green chilies 8 nos.
Chopped Garlic cloves Oil 1 tbsp. Oil to fry Salt As per taste popular Chicken preparation. Marinate the boneless chicken pieces one inch cubes in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. Deep fry chicken in hot oil till light brown.
Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
Add fried chicken pieces and cook for 3 minutes. Add rest of cornflour, after dissolving it in water. Stir constantly. Garnish with chopped spring onions and green chilies julienne.
Keep it aside. Few drops of venigar and Add the remaining gravy from the marinade and fried soya sauce chicken pieces to the pan and cook for minutes. Salt to taste Serve hot with fried rice. Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook. Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas. Cut the chicken,retaining the bone, Oil For deep frying into small serving sized pieces.
For the Marinade 2. Combine all the ingredients Ginger paste 1 tsp. Soya sauce 2 tbsps. Heat oil in a frying pan and deep fry Cornflour 2 tbsps. Salt To taste 4. Drain and set aside. Heat 3 For the Sauce tablespoons of spicy chili oil or ordinary Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp. Add the ginger, garlic, red chilies, Finely chopped garlic 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with the spring onion and spring onion tops.
Cut the wings into two, chop the end bone, Eggs 2 nos. Mix all ingredients thoroughly, except Worchestershire sauce 1 tbsp. Flour maida 50 gms. Heat oil in a deep pan, dip lollipop into the Ginger, paste 1 tsp.
Yellow colour or red colour A pinch 5. Serve hot with szechwan sauce. This dish is a good indicator of a cook's expertise! Medium Tomatoes nos. Coriander leaves 2 tbsp. Medium onions 2 nos. Garlic paste 2 tbsp. Ginger, finely chopped 2 tbsp. Dry red chilies nos. Red chili powder 1 tsp. Whole Coriander dhania 1 tbsp. Garam masala powder 1 tsp. Coriander powder dhania powder 1tsp.
Whole Garam masala 1 tsp. Oil 2 tbsp.
Skin and cut the chicken into pieces. Take whole dhania, dry red chilies and pound together. Slice the onions. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown. Put in tomatoes, ginger, dhania powder and red chili powder. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
Mix well, sprinkle the Garam Masala Powder. Cover and cook for mins on low flame. Skin and clean the chicken. Make incisions with a Chicken gms. Kashmiri Red Chili Powder 1 tsp. Apply a mixture of red chilli powder, lemon juice Lemon Juice 1 tbsp.
Marination 3. Hang the yogurt in a muslin cloth for Curd Yogurt 1 cup. Add red chilli Ginger paste 2 tbsps. Apply this marinade to the chicken pieces and Kashmiri Red chili powder 1 tsp. Lemon juice 2 tbsps. Put the chicken onto a skewer and cook in a Butter 2 tbsps. Baste it with butter and cook for another 2 minutes.
Remove and keep aside. Makhani Sauce 6. Heat butter in a pan. Add whole garam masala. Whole garam masala 1 tbsp. Let it crackle. Then add ginger-garlic paste and Tomato puree gms.
Cook for 2 minutes. Add tomato puree, red chilli powder, garam Ginger paste 1 tbsp. Bring to Garlic paste 1 tbsp. Reduce heat and simmer for 10 minutes. Add Red chili powder 1 tbsp. Add cooked tandoori chicken pieces. Simmer for Fresh cream 1cup. Serve hot with naan or parantha.
Chopped green chilies 1 tsp. Slice the onions, ginger and garlic and keep Onions, sliced gms. Garlic, sliced 50 gms. Heat ghee for 1 minute, then add tomato puree, Ginger, sliced 50 gms. Whole red chili 4 nos. Put the sliced onions, ginger, garlic and cook for 3 Garam Masala 10 gm.
Tomato puree ml. Mix chicken in the above ingredients and ml Coriander powder 15 gms. Water ml. Stir well, add salt, garam masala and cook for 7 Ghee gms. Clean, wash and skin the chicken. Cut the chicken into Sliced onion 1 cup pieces. Poppy seeds 2 tbsps. Soak poppy seeds in 1 cup warm water for 10 minutes. Coriander seeds 1 tbsp.
Grind soaked poppy seeds with deseeded red chilies, Cumin seeds 1 tsp. Heat oil in a pan. Add sliced onions and cook till they Curd yogurt 1 cup are translucent.
Add Ginger Paste and stir for 15 seconds. Garlic cloves 2 no. Add chicken pieces and cook on high flame for 5 Ginger paste 2 tsp. Make sure not to colour the Green cardamom 3 - 4 chicken. Stir in the ground paste and add 1 cup of water. Add salt Dry red chili whole 2 no. Simmer for 5 minutes. Oil 3 tbsps. Finish with fresh cream. Slice the onion. Onion 1 no. Aniseed 1 tbsp.
Cumin seeds 1 tbsp. Roasted gram dal 4 nos. Dry red Chilies 4 nos. White cardamoms 4 nos. Black Cardamoms 2 nos. Cloves 4 nos.
Coconut 2" piece Almonds 1 no. Soak saffron in spoonful of hot water. Roast all the remaining spices without any fat in a frying-pan and grind together. Heat half the Ghee in a large saucepan and brown the chicken on all sides. Remove, and pour in the remaining ghee.
Fry onion till brown, add the ground spices and ground coconut. Fry for 5 minutes. Put chicken back into the pan. Cover tightly and cook till liquid dries and chicken is tender. Just before serving add saffron water and garnish with chopped almonds.
Cut chicken into small cubes, wash nicely and Lemon juice 2 tbsp. Red chilly powder kashmiri 1 tsp. Put the chicken on to skewers and cook in Ginger paste 2 tbsp. Remove and serve hot sprinkled with chaat masala. In a saucepan, add the chickenlegs, onion, Onion halved and unpeeled 1 no. Pour 1 litre of water and bring to Parsley 2 sprigs Thyme 1 sprig Lemon halved 1 no.
Peppercorn 6 nos. Butter gms. Mustard powder 1 tsp. Worcestershire sauce 2 tsp. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool. Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter.
Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs. Remove the chicken legs from the fridge. Place it in pan and fry till golden brown. Cut the chicken pieces, wash, apply salt and keep aside. Garlic, flakes 6 nos. Chop the onions finely and grind all the masala to a fine Cloves 4 nos.
Cinnamon 1 piece 3. Heat oil and fry the onions, then add the ground masala Goa red chilies 8 nos. Onions 4 nos. Then add the chicken pieces and fry for a while until the Ginger 1 piece chicken is well mixed with the masala. Cardamoms 4 nos. Add 6 cups of hot water and let it simmer until the Cumin seeds 1 tsp. Hot water 6 cups 6. Simmer for a few more minutes and serve hot garnished Lemon juice 1 tsp.
Grind onions, ginger, garlic to a paste. Onions gms. Curd, beaten gms. Cloves 6 nos. Cardamoms, large 4 nos. Chili powder 1 tsp. Cumin seeds, ground 1 tsp. Coriander powder 1 tbsp. Coriander leaves, sliced A handful Ghee 4 tbsp.
Heat 4 tbsp ghee and fry the paste till golden brown colour. Add the mutton and the whole spices and fry it till it is well browned on all sides. Put the curds, 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.
Grind together onions, garlic, ginger, Mutton, cut into serving proportions 1 kg. Add the spices, salt, curds and vinegar, Garlic, flakes 5 nos. Put in a heavy bottomed vessel and Bay leaves 4 nos. Add the coconut milk and nuts and fruits Curds 1 cup and 1 cup green peas, and continue Almonds, sliced 2 tbsps.
Dried apricots, sliced 50 gms. Poppy seeds 1 tbsp. Serve with rice. Vinegar 2 tbsps. Eggs, hard boiled 4 nos. Garam masala 1 tbsp. Green Peas 1 cup Cumin, ground 1 tbsp. Coriander seeds, ground 1 tbsp. Coriander leaves A handful Saffron dissolved in 1 tsp. Wash the liver well and cut it into thin strips.
Lemons 2 nos. Squeeze the lemon juice and salt on the liver.
Green Chilies 2 nos. Then add chopped green chilies, ginger and black pepper and Ginger, ground 1 tsp. Black pepper 1 tsp. Heat the sesame seed oil and add the chili, ginger and black Sesame seed oil 1 pepper. Cook the mixture for 30 seconds, remove from the heat and Salt 2 tsps. Allow to cool, cover it and marinate for 3 hours. To cook the liver, transfer it together with the marinade to a frying pan and fry for 15 minutes. Once the liver is cooked, serve immediately. Cut the liver into small cubes.
Onions finely chopped medium size 5 nos. Grind to a paste with a little water the Tomatoes small size 2 nos. Cloves 2 nos. Fry the onions well in the ghee. Cinnamon 2 sticks 4. Stir continuously till the liver is done. Garnish with tomato slices and Ginger Small piece coriander leaves.
Garlic 10 flakes Ghee 2 tbsps. Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi, chilli powder and masalas for atleast 30 minutes. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. Add ginger garlic paste and saute everything for 2 minutes. Add finely chopped green chillies and marinated liver and cook for 5 minutes.
Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas or parathas. Dry ginger powder 1 tbsp. Cinnamon 2 no. Cloves 6 - 8 no. Black peppercorn 5 - 8 no. Black cardamom 4 no. Curd yogurt 1 cup Coriander powder 1 tbsp.
Aniseed powder 2 tsp. Asafoetida a pinch Kashmiri red chili powder 1 tbsp. Salt As per taste 1. Clean, wash and cut lamb into medium sized pieces.
Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color.
This may take minutes. Sprinkle a little water and repeat cooking of lamb for minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt. Cook covered till lamb is tender. This dish is enjoyed best with steaming hot boiled rice.
Wash and cut the meat into 2 inch cubes. Dry red chilies 20 nos. Slice the onions into thin long pieces and also cut the ginger Cloves garlic 20 nos. Heat a teaspoon of ghee on a tava and roast the chilies till Cardamoms 6 nos. Fry the coriander seeds, garlic and ginger Cloves 6 nos. Keep these fried spices aside.
Ginger 4" piece 4. In a large saucepan, heat the remaining ghee and fry the Turmeric powder 1 tsp. Coriander seeds 3 5. Now add the cloves, cardamoms and cinnamon to the ghee tbsp. Cover Sour curd 1 cup and cook till the meat is half cooked. Ripe lemon juice 1 no. Pour a little water on the lid of the saucepan while cooking Coriander leaves 1 to avoid the meat from sticking to the bottom.
Add the curds bunch and remaining spices and mix and cook on low heat till the Ghee 6 tbsp. If necessary add a cup of warm water. Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves. Keep Coriander chopped 1 cup aside for 1 hour. Juice of a lemon 2. Andhra Recipe Kerala Fish Fry: Bengali Recipe Fish Pilaf: Indian Recipe Clarified Butter Ghee: Syvum makes no representations or warranties of any kind, express or implied, as to the correctness of the content as well as the accuracy and use of the information included in the recipes.
To the full extent permissible by applicable law, Syvum disclaims all warranties, express or implied, including but not limited to, implied warranties and fitness for a particular purpose. Syvum will not be liable for any damages of any kind arising from the use of the recipes, including but not limited to direct, indirect, incidental, punitive and consequential damages. Title Indian Recipes for Starters. Indian Recipes for Fried Fish. Indian Recipes for Rice Dishes.
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