naidufoodrecipes: May 2012

Tuesday, May 29, 2012

Crab Curry


  1. 1/2 kg crab
  2. 4 kashmiri red chillies
  3. 2 tbsp coriander
  4. ½ tbsp turmeric
  5. 4 pods garlic
  6. ginger, small piece
  7. 1/4 tbsp cumin
  8. 1 big onion
  9. 1 big tomatoes
  10. coconut, as per taste
  11. tamarind juice, little as per taste.
  12. if more then it will be more sour.
  13. salt to taste

Cut the crab 4 pieces.Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.

In a kadhai, add oil, put mustard , then add cut onion, fry well
Add tomatoes and fry well.

Then add the masala and fry well till oil leaves.Add the crabs and boil well. Add tamarind juice and cook for 10 minutes.

Garnish with cilantro

Mutton Cutlet


  1. 1 kg lamb
  2. 1/2 tbsp ginger, garlic paste
  3. 6 big onion, cut into very small pieces
  4. 6 green chillies
  5. 1/4 tbsp chilli powder
  6. 2 tbsp cornflour
  7. 1 egg
  8. salt to taste
  9. if you feel its too meaty
  10. add a boiled potato to the mix.

Cook the lamb well and drain all the water.Grind green chillies, ginger, garlic.Heat oil, add some garam masala, fry the onions in it
Add the ground paste to it and fry well till onion turns golden brown and become 1/4 after cooking.

Now add the ground lamb to it, put little chilli powder and fry well.
Fry well till oils leaves the mix.After it cools. Add corn flour, egg and mix well.

Flatten the little portions of meat.In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.

Malabar Pepper Chicken


  1. 1kg chicken thighs cut into 4
  2. 2 small onions finely chopped
  3. 6 table spoons black pepper corns
  4. 4 pods cardamom
  5. 2 table spoons coriander powder
  6. 3 table spoons refined cooking oil
  7. 3 table spoons coconut oil
  8. 4 dried chilli
  9. 6 table spoons desiccated coconut
  10. 1 teaspoon mustard seeds
  11. curry leaves
  12. salt to taste

Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.

Add the desiccated coconut to the frying pan and quickly roast it without browning it and set aside.

Add the refined oil to the pan and add the cardamom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.

Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.

When the chicken is cooked, mix the desiccated coconut
Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken and serve hot with rice.

Tuesday, May 15, 2012

Mutton Biryani


  1. mutton - 1kg
  2. basmati rice - 1kg
  3. onions - 500gms
  4. garlic - 50gms
  5. ginger - 50gm
  6. green chillies - 100gms
  7. coriander powder - 3 teaspoon
  8. turmeric powder - 1 teaspoon
  9. red chilli powder - 1/2 teaspoon
  10. tomato - 300 gms
  11. poppy seeds - 2teaspoon
  12. fresh coconut - 1/2 cup
  13. coriander leaves - 1small bunch
  14. mint leaves - 1 small bunch
  15. curd - 1 curd
  16. lime juice - 4table spoon
  17. ghee - 5 table spoon
  18. oil - as required
  19. cashew nuts - 50 gms
  20. raisins - 50gms
  21. garam masala powder - 2 teaspoon
  22. salt - to taste

For garam masala powder:

  1. cinnamon - 2" piece
  2. cardamom - 3-4
  3. cloves - 3-4
  4. nutmeg - 1/4
  5. aniseed - 1/2 teaspoon
  6. cumin seed - 1/2 teaspoon
  7. mace - 2 strand

Slice the onions, grind green chillies, ginger and garlic. Grind poppy seeds and fresh coconut and keep aside. Chop coriander leaves and mint leaves. 

Heat a pressure cookerand add oil and 3/4 of sliced onion and fry till transparent. Add ginger, garlic and green chillies and fry for 2- 3 minutes .

Add the coriander powder, chilli powder, turmeric powder,
garam masala, and saute for some time and add the chopped tomatoes and fry forsome time. 

Add the mutton and fry for a few minutes and add curd and salt then cover the cooker and cook on slow fire for 15-20minutes.

When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.

Wash and drain the water from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add salt and double quantity of water and cook till the rice is cooked.

Remove from fire. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins. 

Put one layer of mutton over that and repeat the process till all rice and mutton are over.preferably do three layers.

Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.

Andhra Chilli Chicken


  1. chicken drumsticks - 12
  2. finely chopped green chillies - 25 nos or more
  3. freshly grated ginger - 2 tbs
  4. freshly grated garlic - 2 tbs
  5. finely chopped onions - 3 big

grind to powder:

  1. coriander seeds - 1 tbsp
  2. methi seeds - 1/4 tsp
  3. jeera - 1/4 tsp
  4. saunf - 1/4 tsp
  5. kasuri methi - 1 tbsp
  6. cinnamon - 3 big pcs
  7. cloves - 5 nos

Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.

Next add the grated ginger and garlic and fry for a few minutes.

When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.

Wednesday, May 2, 2012

Desi Chicken Noodles

  1. 1 packet spaghetti
  2. 400 gms chicken breasts cubed
  3. 1.5 (approx 300 gms) cups mixed veggies (store-bought, frozen ones)
  4. 3 tblspns white vinegar
  5. 4 tblspns tomato paste
  6. 3-4 tblspns Louisiana hot sauce
  7. 4 medium-to-large tomatoes, chopped
  8. 2-3 small-to-medium onions, sliced
  9. 2-3 tblspn oil
  10. 5-6 cloves
  11. 1.5 tspn cumin seeds
  12. 1/4 tsp red chili powder
  13. 1/4 tsp black pepper powder
  14. Salt to taste
1. Boil the noodles Al Dente and keep aside. Make sure the water is boiling hot before you add the spaghetti. Season with a little salt. DO NOT add oil.
2. In a hot non-stick dish, heat up the oil.
3. Once the oil is hot enough, add cumin seeds and let them crackle.
4. Add the whole garam malasa - cloves.
5. Add the onions and saute until golden brown.
6. Add the cubed chicken breasts and saute.
7. Add the chopped tomatoes and allow to break down
8. Now add the black and red pepper powders and stir.
9. Add all the condiments at this time (sauces, vinegar, and paste).
10. Finally add the spaghetti and stir well.
11. Check for salt.
12. Cover, lower the heat, and let simmer for 8-10 mins before serving

Japanese Chicken Katsu

2 skinless, boneless chicken breast halves - pounded to 1/2 inch
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
1 cup canola oil for frying, or as needed


1) Heat 1/4 inch of oil in a large skillet over medium-high heat
2) Season flattened chicken with salt& pepper.
3) Dip flattened chicken pieces first into flour, then egg, and lastly
bread crumbs.
4) Fry breaded chicken breasts in preheated oil until golden brown and
no longer pink in center, about 3-4 minutes per side.
5) Transfer to a paper towel-lined plate to absorb excess oil. Slice
chicken into thin strips and serve with katsu sauce

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