All Non Veg Recipes in Hindi - The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicious made with eggs, mutton, chicken, fish etc. This simple recipe for mutton. Keema can be served either with. Rice or roti Liver fry is a dry side-dish that accompanies rice or rotis. This recipe is simple and. Any One Soup. Any One. Choice of Non Veg. Any One Non Veg Starter Any Two Non Veg Starter. Any Three. Choice of Veg. Any Two Veg Starter. Any One Veg.
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RECIPE BOOK OF NAZISH QURESHI NON-VEGETARIAN DISHES Tandoori Chicken Pepper Chicken Butter Chicken Chicken Tikka Mutton Curry Dhania. Living up to our name, we present to you traditional Indian cuisine from Royal kitchens adventure inside our kitchens redefines the recipes, which have been. indian non veg recipes in hindi pdf - Cookieandbookie. Baingan Musasalam, Mughlai Baingan Masala recipe | Mughlai Recipes | by Tarla Dalal | Tarladalal.
Add the curds and cook for 10 minutes. Put in the marinated chicken and fry on high, keeping each side for about 4 minutes till it browns just a bit. Your name or email address: Fry the onions well in the ghee. Once fried, add coriander powder and mix Ginger chopped 1 tbsp.
Discussion in ' NonVegetarian Kitchen ' started by ramyasrini8 , Nov 14, Log in or Sign up. If someone taught you via skype, what would you want to learn? Tell us here! Nov 14, 1. No matter what type of Indian food you're cooking we're sure you'll find something interesting Attached Files: Similar Threads. Indian Recipes For Camping?? Cuisines of India. Any Indian Recipes With Asparagus? SCSusila , Jun 9, , in forum: Recipe Central. KVaz Oct 31, Nov 14, 2.
Calibri; panose MsoNormal, li. MsoNormal, div. Calibri; mso-ascii-theme-font: Calibri; mso-fareast-theme-font: Calibri; mso-hansi-theme-font: Nov 15, 3. Recipes Details 4 given above link ramyasrini8 hi, thank u for both y'r posts - veg and non veg pdf. Nov 15, 4. South Indian recipes- pdf File South Indian recipes. South Indian recipe. Nov 18, 5. South Indian recipes tan q 4 ur reply c my new post Nov 21, 6.
Egg Masala Ingredients: Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes. Add chopped tomato and saute till oil separates. Add chili powder and salt saute for 2 minutes. Add the boiled egg slit the egg slightly to the kadai and cook it for 5 minutes in sim. Sprinkle the pepper powder and mix well. Garnish with coriander leaves. JPG File size: 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. Take oil in a pan. Add cloves, cinnamon, Cumin Seeds 1 tsp.
Put onions Green chilli chopped 2 tbsp. Next add in green chillies and chopped Whole Coriander 1 tsp. Whole Garam Masala 1 tsp. Add the mince and fry it for some time.
Once fried, add coriander powder and mix Ginger chopped 1 tbsp. Garam Masala Powder 1 tsp. Garlic chopped 1 tbsp. Ghee 2 tbsp. Add freshly ground pepper powder. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame. For the koftas, mince the meat with all the Onions 2 nos.
Remove the mixture and shape into balls. Deep fry these balls till golden brown and keep aside. Ginger, finely cut 2" piece 4. For the curry, fry the onions, garlic and Green chilies, finely cut 6 nos. Add the rest of the curry ingredients with Red chili powder 1 tsp. Bring to a boil, add the fried koftas and Salt To Taste Oil for frying. To Taste. Garnish with chopped coriander leaves For the curry Onions 3 nos.
Haldi powder 1tsp. Coriander leaves 2 tsps. Garam masala 1 tsp. Garlic 6 flakes 2. Heat the ghee well in a karahi and fry the Onions chopped 2 nos. Coriander seeds 2 tsps. Add the mutton brain and fry for some Garam masala 1 tsp.
Mango powder 1 tsp. Add the curds and cook for 10 minutes. Coriander leaves As required 5. If required you can add half a cup of hot Red chilies 3 nos. Ghee 3 tbsps.
Garnish with coriander leaves. Serve hot as a side dish. Ginger 75 gms. Then add ghee oil and fry for 10 minutes. Green chili A few 3. Mix all dry spices, garam masala red chili Red chili To taste powder, coriander powder and nutmeg in curd Nutmeg A pinch and beat it. Coriander powder 2 tsps.
Mix this in the chops and fry for 3 minutes. Pressure cook for minutes. Garnish with coriander leaves and serve hot. Grind ginger, garlic, cumin seeds, papaya and red Ginger 1 inch.
Garlic 6 cloves 2. Mix all the above ingredients to the mutton mince. Marinate the mutton mince in the refrigerator for banana 4 cm. Baste the mutton pieces with oil and again put in Salt 2 tsp.
Cook until brown, turning as required. Serve hot with sliced lime and onion rings. Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos. Coriander Powder 1 tsp Cumin powder 1 tsp. Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain. Peel and chop the onions and garlic finely.
Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder.
Stir-fry for five minutes breaking up any lumps if formed. Cover, lower the heat and simmer for half an hour. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning. Cook over low heat till mutton is Onions, sliced and fried crisp 2 nos. Dhania powder 1 tsp.
Add the crushed fried onion, heat the Ginger-garlic paste 2 tsp. Ghee 4 tbsp. Sprinkle lemon juice and serve hot. Squeeze mutton mince in a dry cloth to remove excess Chopped ginger 1 tsp. Oil 1 tsp. Salt As per taste water. Mix all the above ingredients except oil. Knead well. Divide into 8 equal portions and make balls. Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length. Baste with oil and again roast for 2 minutes.
For Seekh Kababs, use mince which has been passed through a mixer twice. Wash the meat, cut into medium size pieces and then flatten Peppercorns 10 nos. Then marinate the meat with the sauce, pepper powder and tsp. Worcetershire sauce 3. Next add the peppercorns, bay leaves and oil and keep 2 tsps.
Bay leaves As 4. Heat oil in a frying pan and fry the meat pieces on both sides. Cook on a low flame till the meat is tender and cooked. Ghee 4 tsps. Onion slice 4 nos. And now take chana dal and tur dal and cook it. Add Tomatoes chopped 2 nos. Lime juice 1 no. Take a pan, put some oil, Whole Garam Masala and Turmeric powder 1 tsp. Garam masala,whole 1 tsp. Now add the marinated mutton to this mixture and Garlic chopped 1 tbsp. Ginger chopped 1 tbsp. Cumin seeds 1 tsp. Coriander chopped 2 tbsp.
Green chili chopped 2 tbsp. Amchur powder 2 tsp. Oil 3 tbsp. Grind dal in a mixer and add to the mutton. Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour. Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for minutes and cook on slow fire or till the mutton is fully cooked.
Garlic flakes 10 nos. Remove from heat and add ginger, Ginger 1" piece Garam masala 1 tsp. Grind to a fine paste and Elaichi 2 nos. Dalchini pieces 2 nos. Lavang 3 nos. To the minced onion, add the finely chopped pudina, kothmir, lime juice and Dhania jeera powder 1 tsp. Pepper A pinch salt to taste. Beat the egg lightly. Divide the dough Chili powder 1 tsp. Kothmir and Pudina chopped A handful into lemon- sized balls.
Flatten each ball in the palm of your Egg 1 nos. Onion minced 1 nos. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color. Grind to a paste the ingredients for the masala. For the masala: Red chilies roasted 5 nos. When the curry is boiling, lower the flame and Coriander seeds roasted 2 tsp. Ajwain seeds roasted 1 pinch Methi seeds roasted 1 pinch Jeera seeds roasted 1 pinch Onion chopped fine 1 no. Salt to taste For seasoning: Onion chopped fine 1 no.
Add salt and cook till the eggs are done and remove from the flame and keep aside. Take another vessel, put some oil in it and fry one onion till brown. Pour the curry over it. Boil for a little more time and remove from the flame. Grind the red chilies, garlic, ginger and Onions 2 nos. Garlic 5 flakes 2. Chop the onions and fry in ghee, then add Ginger 1 piece the ground paste and cinnamon to it.
Then add sugar, vinegar and garam masala. Cinnamon 1 piece 4. Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp. Cook till the gravy thickens and serve with Sugar 1 tbsp. Cut into large chunks. Ground cumin 1 tsp. Ground anise seeds fennel 1 tsp. Spread over fish, cover and refrigerate for an Lemon juice 1 tbsp. Oil For deep-frying 4.
Half fill a deep pan or Kadhai with oil and heat. Salt To taste Fry the fish, until golden brown. Drain on paper towels. Heat oil in a pan and season with mustard Mustard seeds 1 tsp.
Garlic, chopped 8 cloves 2. Stir over medium heat until they begin to Ginger, julienne 1" 1 no. Green chilies, slit lengthwise, 3. Add garlic and ginger and stir for a minute.
Add green chilies. Add turmeric powder,curry leaves and Curry leaves 24 nos. Fry for minutes. Add the coconut milk. Bring to a boil. Add fish, salt and vinegar.
Cover and simmer Coconut milk 2 cups for a few minutes till the fish is tender. Stir only Vinegar 1 tbsp.
Taste and adjust the seasoning. Garnish with Salt To taste coriander leaves and serve with Steamed Rice.
Grind together garlic, ginger, cumin seeds to a smooth Ginger 1 cm. Sprinkle with lime juice Amchoor 1 tsp. Marinate the fish with the ground paste for 3 hours. Ghee 1 tbsp.
Remove the excess marinade, brush the wire mesh with Garlic 1 tbsp. Cook Salt to taste for 3 to 4 minutes. Dry mint leaves 1 tsp. Turn the fish over and smear with Ghee. Continue cooking Lime juice 1 tsp. First Marination: Garlic paste 3 tbsp. Ajwain 3 tbsp. Second Marination: Red Chili Powder 1 tsp. Gram flour 1 cup - Apply the paste on both sides of the fish and arrange Orange colour Few drops them on a tray atleast an inch apart.
Keep aside for 20 Oil to fry mins. Salt to taste 4. Heat ghee in a frying pan and fry the fish over medium heat until well cooked. Rub the fish with salt, chilli powder, garam masala, Garam masala 1 tsp. Keep Coriander powder 1 tsp. Line a pan with oil and grill the fish.
Ginger garlic paste 1 tbsp. Chilli powder To taste Oil 1 tsp. Pick, wash and soak rice in water for about 30 minutes.