Vij - Indian non vegetarian recipes

byVanitaAlpha Editions Published by Alpha Editions Copyright Author ISBN: 978-93-85505-07-2 All rights reserved No part of this book may be reproduced, stored in a retrieval system, transmitted or utilised in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Application for such permission should be addressed to the publisher. The views expressed in the book are of the contributors and not necessarily those of the publishers. Contents INTRODUCTION Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of and interest in Indian food around the world.

The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. Indian cooking is well known for its sophisticated and subtle use of many spices, herbs and flavorings. Spices form the most imporlnt element in enhancing the flavor of a dish md creating unique aromas in Indian cuisines. Spices like chilli pepper, cumin, turmeric, ginger, hing and coriander form an integral part ofIndian food. Other common items in Indian cuisine are rice or bread (rotis), a variety oflentils (dals), regional vegetables, yoghurt, ghee, paneer (Indian cheese), savory pickles and chutneys. Sweets are essential in Indian cuisine as well.

Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part ofIndian culture as in most cultus, and plays an important role in the family life and in festival celebrations. Most families in India still sit down together to enjoy their meals with one another. There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called roti. Indian cooking is different through India.

With different styles of preparation so as a matter there are no accepted style of cookingEvery household has a unique way of cooking as per taste. With this book I bring out the various important NonVegetarian dishes cooked in almost every Indian household. This book is a compilation of various recipes which I have either tried myself or prepared with the help from my friends and familiesAs a result I owe this book to all of them who have appreciated and criticized my cooking, it is because of them I have been able to come up with this idea of publishing my work. INGREDIENTS 6 Chicken Drumsticks 2 tbsp All-purpose flour 2 eggs beaten A pinch of sugar 1 tbsp Soya sauce 1 tbsp ginger-garlic paste 2 tbsp corn flour tsp pepper / chili powder Salt Cooking Oil to fry METHOD OF PREPARATION In a bowl add Soya sauce, ginger-garlic paste, sugar. Add chicken wings coat well and set aside for hour. Heat oil in a wok. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Serve chicken drumsticks hot with thin slices of onions and lemon. INGREDIENTS 1 (2 pound) cut-up chicken 3 cloves garlic 1 tsp paprika 2 tsp peanut or sunflower oil tsp ground chili Seeds of 2 peeled cardamom pod 1 tsp turmeric 2 tbsp fresh coriander, chopped 2 cups Yogurt 2 medium onions, chopped 2 tsp fresh ginger, chopped 2 tsp ground coriander 1 tsp cumin 1 tsp poppy seed 1 bay leaf METHOD OF PREPARATION Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. Heat oil in large heavy casserole; gently saut remaining onion and garlic for 1 minute. Heat oil in large heavy casserole; gently saut remaining onion and garlic for 1 minute.

Remove and set aside. Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes and add the chicken. Pour enough water to cover and add remaining marinade. Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender.

Sprinkle the chicken korma with fresh coriander and serve. INGREDIENTS 1 kg Chicken Whole dry red chillies Green cardamoms 4 Turmeric powder 1 teaspoon 2 tbsp Mustard oil cup Yogurt Garlic 12 cloves 20 Cloves 4-5 Cinnamon 2 inch stick Salt 1 tsp Cumin seeds cup Fresh coriander leaves, chopped METHOD OF PREPARATION Grind together garlic, red chilies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste. Apply this paste and salt to the chicken pieces and allow to marinate for two hours in the refrigerator. Heat oil in a pressure cooker, add cumin seeds, when they begin to change colour add the marinated chicken pieces and saut on high heat. When all the moisture has evaporated, add yogurt with half a cup of water. Open the lid when the pressure has completely reduced.