What is the best Indian non veg dish?!
Answers:
chicken chili!.!.!.!.Www@FoodAQ@Com
KURMA
(Madras-style meat with coconut)
2TBSP poppy seeds
2TBSP coriander seeds
1tsp aniseeds
3/4 tsp ground turmeric
5 TBSP oil
2 lbs lean lamb shoulder meat or beef, trimmed of fat and sinew and cut into 1 inch cubes
4 dried red chilies
1 cinnamon stick
3 green cardamon pods, lightly crushed
6 whole cloves
1 c chopped yellow onion
1 tsp miniced garlic
1 tsp peeled and minced ginger
2 c coconut milk
1 1/2 tsp salt, or to taste
1: in small frying pan roast the poppy and coriander and ansise seeds, shaking and tossing, until the spices are fragrant and turn a few shades darker(5min)!. Transfer to small bowl!. Let cool, then transfer to blender and process to a fine powder!. Add turmeric!. Set aside
2:In a large, heavy nonstick frying panover high heat heat 2TBSP oil and add few cudes of meat and sear until they are lighly brown but not cooked through, about 2 min!. With slotted spoon, transfer to a bowl!. Repeat in batches with remaining meat!.
3: In same pan add remaining oil,chiles,cinnamon,cardamon, and cloves!. Cook until they puff about 2 min!. Add the onion and cook, stirring often, until it is lightly brown( 7 min)!. Stir in the garlic,ginger,and reserved spice mixture in step one!. Mix well
4: Return browned meat to pan, add the coconut milk and salt, and bring to boil over high heat!. Reduce the heat to low, cover, and simmer until the meat is tender enough to be broken apart with a fork( about 1 1/2 hours) Check and correct the seasoning, then serve
*for best results, let the dish rest for a day in the refrigerator or at least 30 min at room temp before reheating!. Serve it with rice or rice noodles!.
ENJOY!.!.!. will be a favorite dish!Www@FoodAQ@Com
(Madras-style meat with coconut)
2TBSP poppy seeds
2TBSP coriander seeds
1tsp aniseeds
3/4 tsp ground turmeric
5 TBSP oil
2 lbs lean lamb shoulder meat or beef, trimmed of fat and sinew and cut into 1 inch cubes
4 dried red chilies
1 cinnamon stick
3 green cardamon pods, lightly crushed
6 whole cloves
1 c chopped yellow onion
1 tsp miniced garlic
1 tsp peeled and minced ginger
2 c coconut milk
1 1/2 tsp salt, or to taste
1: in small frying pan roast the poppy and coriander and ansise seeds, shaking and tossing, until the spices are fragrant and turn a few shades darker(5min)!. Transfer to small bowl!. Let cool, then transfer to blender and process to a fine powder!. Add turmeric!. Set aside
2:In a large, heavy nonstick frying panover high heat heat 2TBSP oil and add few cudes of meat and sear until they are lighly brown but not cooked through, about 2 min!. With slotted spoon, transfer to a bowl!. Repeat in batches with remaining meat!.
3: In same pan add remaining oil,chiles,cinnamon,cardamon, and cloves!. Cook until they puff about 2 min!. Add the onion and cook, stirring often, until it is lightly brown( 7 min)!. Stir in the garlic,ginger,and reserved spice mixture in step one!. Mix well
4: Return browned meat to pan, add the coconut milk and salt, and bring to boil over high heat!. Reduce the heat to low, cover, and simmer until the meat is tender enough to be broken apart with a fork( about 1 1/2 hours) Check and correct the seasoning, then serve
*for best results, let the dish rest for a day in the refrigerator or at least 30 min at room temp before reheating!. Serve it with rice or rice noodles!.
ENJOY!.!.!. will be a favorite dish!Www@FoodAQ@Com
BUTTER CHICKEN!
absolutley definately!.!.go for it!.!. lolWww@FoodAQ@Com
absolutley definately!.!.go for it!.!. lolWww@FoodAQ@Com
There are lots but I am partial to SAAG CHICKENWww@FoodAQ@Com
Kerala Beef Fry
INGREDIENTS:
1 kg beef cut into 2"-long, 1-thick strips
2 large onions sliced very thin
2 large tomatoes chopped fine
2 tbsps ginger paste
2 tbsps garlic paste
2-3 green chillies
3 tbsps coriander seeds
4 tbsps fennel seeds
8 cloves
Seeds of 6 green cardamom
1" stick of cinnamon
25 black peppercorns
For tempering: 1 large onion chopped fine
50 curry leaves
1 cup fresh coconut cut into 1"- long, thin slivers
1 tbsp mustard seeds
4 tbsps vegetable/ canola/ sunflower cooking oil
PREPARATION:
Heat a flat pan on a medium flame till hot!. Reduce the flame to simmer!. Put the fennel, coriander seeds, cloves, peppercorns, cardamom seeds and cinnamon on the pan!. Roast, stirring often till the spices begin to get slightly darker and give off their aroma!. Turn off fire!. Allow to cool slightly!.
Grind the above roasted spices into a coarse powder in a clean, dry coffee grinder!.
Put the meat, sliced onions, green chillies, tomatoes, ginger and garlic pastes and ground spices into a large mixing bowl!. Mix well till all the meat is coated!. Keep aside to marinate for an hour!.
After an hour, put the above mixture into a large deep vessel and set up to cook on a medium flame!. Do not add any water as the meat will give off its own juices!. Cook till the meat is tender!.
In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it!. Fry till transparent!.
Add the curry leaves and mustard seeds and cook till they stop spluttering!. Now add the coconut slivers!. Cook till they begin to turn a pale golden color!.
Add this tempering mixture to the meat and mix well!. Turn on the fire (medium flame) under the vessel containing the meat and cook, stirring often, till the meat browns!. The whole dish begins to turn a deep, dark brown in color!. This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off!.
Serve hot with Idlis, Dosas or Appams!.Www@FoodAQ@Com
INGREDIENTS:
1 kg beef cut into 2"-long, 1-thick strips
2 large onions sliced very thin
2 large tomatoes chopped fine
2 tbsps ginger paste
2 tbsps garlic paste
2-3 green chillies
3 tbsps coriander seeds
4 tbsps fennel seeds
8 cloves
Seeds of 6 green cardamom
1" stick of cinnamon
25 black peppercorns
For tempering: 1 large onion chopped fine
50 curry leaves
1 cup fresh coconut cut into 1"- long, thin slivers
1 tbsp mustard seeds
4 tbsps vegetable/ canola/ sunflower cooking oil
PREPARATION:
Heat a flat pan on a medium flame till hot!. Reduce the flame to simmer!. Put the fennel, coriander seeds, cloves, peppercorns, cardamom seeds and cinnamon on the pan!. Roast, stirring often till the spices begin to get slightly darker and give off their aroma!. Turn off fire!. Allow to cool slightly!.
Grind the above roasted spices into a coarse powder in a clean, dry coffee grinder!.
Put the meat, sliced onions, green chillies, tomatoes, ginger and garlic pastes and ground spices into a large mixing bowl!. Mix well till all the meat is coated!. Keep aside to marinate for an hour!.
After an hour, put the above mixture into a large deep vessel and set up to cook on a medium flame!. Do not add any water as the meat will give off its own juices!. Cook till the meat is tender!.
In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it!. Fry till transparent!.
Add the curry leaves and mustard seeds and cook till they stop spluttering!. Now add the coconut slivers!. Cook till they begin to turn a pale golden color!.
Add this tempering mixture to the meat and mix well!. Turn on the fire (medium flame) under the vessel containing the meat and cook, stirring often, till the meat browns!. The whole dish begins to turn a deep, dark brown in color!. This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off!.
Serve hot with Idlis, Dosas or Appams!.Www@FoodAQ@Com