NON – VEGETARIAN | Saute Fry N Bake

Tangy Prawn Gravy

Preparation Time : 20 minutes

Cooking Time : 35 minutes

Serving : 4 members

Description

A yummylicious mouth watering dish that bursts with a satisfying plop on your plate. The highlight of the dish is the balance between tanginess , spiciness and slight sweetness that results in a sublime art of cooking . Tanginess and me (actually my entire aadi clang (dads family is addressed so don’t know from where this word derived ) are made for each other anything that’s tangy tastes really good to all our (aadhi clang ) taste buds . From the youngest one to the eldest person in our family has the same liking towards tanginess. We cousins were fed with raw mangoes, big and small goose berries , ambhalankai (dont know the english version of this sour fruit ),elantha vadai and sour fruit marinated in salt water as a snack during our holiday . Memories of scrumptious food stick to the soul. My nephew dyab was a around 6 months old and just started eating semi solid food . A very fussy eater, it used to be so difficult to feed him . Every one mouth he is fed , the food comes out as if he wants to through up.Once my sister Fazeem just dipped her finger into the tangy salted water where we had marinated raw mangoes into and kept it into his mouth . Surprise he just sucked her finger out with a lip smacking sound.From then on she used to have a bowl of tangy water besides her when ever Dyab was to be fed. The aadhi clang is a tangy crazy lot .

Ingredients

Ingredients	Quantity
Prawns	1 kg
Tomato	2 chopped
Onions	2 chopped
Green chillies	3 slit
Ginger garlic paste	1 teaspoon each
Red chillies	5to 8 , ( or to taste )
Cloves	2
Tamarind pulp	1/4 teaspoon
Pepper powder	1/4 teaspoon
Cumin powder	1/2 teaspoon
Curry leaves	few
Coriander leaved	few chopped
Vinegar	1 tablespoon
Salt	to taste
Coconut oil	4 tablespoons
Sugar	2 pinches

Method

Grind ginger garlic paste, red chillies , tamarind pulp , cumin powder , pepper powder and vinegar together to a smooth paste.
Marinate the cleaned prawns with the ground masala and salt to taste .
Heat oil , add curry leaves , cloves , onions and fry to brown .
Top with tomato and green chillies .Fry till it gets to a gravy consistency .
Add the marinated prawns and Toss well. Pressure cook for one whistle adding 1/4 cup water . Simmer and let the oil separate .
Add the sugar and toss well , This helps to balance the sourness of the dish .taste and adjust seasoning .
Garnish with chopped coriander leaves and serve hot.

Fish curry – Tamil style

Preparation Time : 30 minutes

Cooking Time : 25 to 30 minutes

Serving : 6 members

Description

Fish curry. Yes i know, i have already posted a fish curry recipe (that’s fusion fish curry of mallu + Tamil). This is a typical Tamil style fish curry, recipe source chef dhamu. (when i attended his cooking classes recently). Travel to any state of india and the local cuisine will have several fish curries innate to that region. The best part of this fish curry is there is no coconut used and it tastes goes with a slight sweet element in a savoury dish which heightens the flavours and creates a balance.My previous posts for the past week were filled with desserts and mock tails, (the on going heat of summer at my place is just not letting me think of non – veg) did think should post a non – veg dish tomorrow, by then sunjay vaidya(follower of saute, fry n bake) messaged me asking me to post something related to beef, meat, chicken or fish. Fish, always brings memories of me in Palghat as a kid going to a near by shallow stream to have a bath (very rarely)during my holidays, Our battalion of cousins accompanied with our maid at home as our body guard. We used to do fishing with our towels by holding the corners of the towel and lowering the towel into shallow crystal clear stream with all the fish visible in the water, lift the towel when some fish (tiny ones) are above the towel. Immediately transfer it into a bottle of water and take it home. Years later after marriage when my kids were little, we went to my co-sisters rubber estate near nagarcovil were there was a similar stream (more rocky).As habits are hard to die, i did fishing with the towel, this time with my sister-in-law on the other side of the towel. The fish in the estate were so clever that nothing was being caught by us. I saw a huge head of a fish peeping out near a rock. So silently my sister-in-law and myself went and just lowered the towel. A long huge snake just jumped out of water,spinning and curling itself up above the water and towel.All of us (a gang of 15 people)just ran out of the stream shouting and howling. Even till date my kids tease me saying mom is really good at fishing snakes.

Ingredients

Ingredients	Quantity
Gingely oil ( nalla ennai )	5 tablespoons
Vengaya vadagam	4 crushed , ( these are small onion flitters made with urad dhal and dried out in the sun , easily available at super markets and department stores all around Tamil Nadu )
Mustard seeds	1/2 teaspoon
Dry red chillies	2 torn
Curry leaves	few
Fish	1/2 kg cleaned
Tamarind pulp	of 2 lemon sized balls
Turmeric powder	1/4 teaspoon
Chilli powder	2 tablespoons
Coriander powder	3 tablespoons
Green chillies	2 slit
Small onions	1/2 hand full crushed + one hand full chopped
Garlic	6 flakes whole
Tomato	2 big chopped
Salt	to taste
Jaggery	a small piece
Coriander leaves	few chopped
Curry leaves	few crushed to garnish

Method

Grind coriander powder , chilli powder and turmeric powder to a smooth paste . marinate cleaned fish in 1/4 of the ground masala paste along with salt to taste .
Add 3 cups water to the tamarind pulp and mix the remaining masala paste , along with salt to taste and set aside . Heat gingely oil in a mud pot .
Add mustard seeds , dry chillies , curry leaves , crushed small onions , garlic and vengaya vadagam . Once the mustard seeds splutter and onions are crisp , add green chillies , chopped small onions and tomatoes .
Fry till it gets a thick gravy consistency and oil floats on top . Pour the tamarind masala water over and bring to boil covered with a lid . Once the green chillies are cooked , raw smell goes and oil floats on top , drop the marinated fish .
Cook for 4 – to 5 minutes . Once the fish is cooked simmer the flame and add the jaggery . Mix gently making sure the fish does not break and the jaggery dissolves into the gravy . Taste and adjust .
Serve hot garnished with chopped coriander leaves and crushed curry leaves . Best served with white boiled rice or piping hot idlis .

mother base gravy

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 10 members

Description

We all go to restaurants and order different gravies and in no time it’s on our table and I always used to wonder if we can do this at home …….Off course we can ,and can make different gravies in no time and reason in is restaurants they have mother base gravy which they use commonly in all gravies ,if we make that home ,we can for sure win the hearts of each member of our family .
Best part of this mother base gravy is that you can divide it into smaller portions and freeze it ,( label it. ) and can used later and I am very happy to share the recipe of mother base gravy ( restaurant style ) with you all.
Description and recipe shared by Anisa Arif . I got to know Anisa Arif through my friend sulu . Anisa Arif is a spice queen and is the proud owner of the zaiqa the spice store . Peeps please check out her spice powders as they are worth trying and a boon to people when pressed for time to entertain food at home . I did gift my sister Fazeem an entire set of her spice powders on her visit to India on a holiday from United Kingdom . Fazeem did like all the spice powders and I use them as well on lazy days a lot . Here’s the link to her Facebook page where she takes orders . Please check it out , order and enjoyment guaranteed by me .

Link : https://www.facebook.com/ZaiqaTheSpiceStore

Ingredients

Ingredients	Quantity
cashew nut and melon seeds	100 gms (each). Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions	1 kg
Oil	1/2 cup
Tomato paste	1/2 kg ( blanch the tomato ,remove the skin and mark it into paste)
cardamom	5
cinnamon	1 inch
Chilli powder	2 tablespoon
Coriander powder	1 tablespoon
Cumin powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Dry fenugreek or kasuri methi	1 teaspoon
Cardamon powder	1/2 teaspoon
Red color	1/4 teaspoon
cloves	5
Ginger garlic paste	4 tablespoon

Method

In a non stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions , sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important). Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red colour and cook for another few minutes and the base gravy is ready .cool the gravy and can be stored in boxes.

Given below are the gravy options that you can make with this mother gravy
Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.

Method for Butter Chicken

In a pan, add (oil 2-3 tbsp), add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasoori methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream simmer for 5 mins and serve.

Method for Hyderabadi Chicken

In a pan, add (oil 2-3 tbsp), add mix of (dried chillies whole, saunf, zeera, mustard seeds), chopped garlic 2 tsp, fry well add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, pepper powder, zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.

Method for Chicken Tikka Masala

In a pan, add (oil 2-3 tbsp), chopped garlic 2 tsp, 2-3 tbsp of tomato ketchup, elaichi powder about ½ teaspoon, add 1 -2 cups base mother gravy.
Saute add cooked chicken pieces ( grilled with any tandoori tikka masala or red chilli pwd, haldi, garam masala).
Saute chicken pieces well in the base gravy, add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve.

Other Variations

Chicken masala : Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.

Dopiaza gravy : Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.

Dhabba Style : Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.

Achari Chicken : Same process as dhabba style add 2 tsp achari masala.

Chicken pepper fry dry

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from chennai likes your SautefryNBake page very much , i have tried your dishes. It was awesome and homely. I hereby sending two recipes for cooking competition prepared by me with description, recipe method and have attached photos. Wish me best of luck, this is my first participation, hope i will win. This is an exotic dish which is not very spicy, easily digestable everyone will enjoy, admire and relish it, especially when you have severe cold and cough. I learnt this recipe from my grandma.My son is working @ B’lore whenever he comes to chennai, he wants this dish, even my daughter and my husband like sit very much. Easy to prepare, quickly digestable and goes well with sambar rice ,rasam rice,pulao,biriyani and fried rice.

Ingredients

Ingredients	Quantity
chicken	500gms-medium pieces
jeera	1 teaspoon
pepper	2 teaspoons
garam masala powder	1/2 teaspoon
salt	to taste
refined oil	3 teaspoons
ghee	1 to 2 teaspoons
ginger and garlic paste	1 & 1/2 teaspoons
chopped onion	one medium sized
turmeric powder	1/4 teaspoon

Method

Firstly clean and wash chicken,finally using little turmeric powder and keep aside.
Next in a mixie add jeera,pepper,garam masala powder,salt,ginger and garlic paste, one chopped onion and 1 teaspoon of refined oil and grind to a smooth paste.
Heat a nonstick pan or kadai,add 2 teaspoons oil and 1to 2 teaspoons of ghee,now add the ground masala and fry well on medium flame till the colour of chicken changes,& then add 1/4 tsp turmeric powder &then cover the chicken &cook for 5 minustes on slow flame.
Now add 1 cup approximately 125to 150ml water and cook till done say around 10 to 15 minutes till all the masala is absorbed on medium flame&fry well.Serve hot garnished with coriander leaves

Ghee escort full chicken roast

Preparation Time : 40 minutes

Cooking Time : 25 – 30 minutes

Serving : 6 members

Description

Recipe post by lubna zia for the competition. Her description follows. Chicken Ghee Escort.
A mouth watering full flavoured tasty dish . This dish is my moms regular one, she got from a cooking book , 15 yrs back my mom is an excellent cook. Initially at the time of marriage , i am a very bad cook but nowadays i had strong passion for cooking. This dish was very excellent and all the people especially (my hubby and my bro)loved it. The full whole chicken,without cutting into pieces is used in this dish is its specially . So that all will grab their own favourite pieces like thigh, ribs, neck, drumstick etc . This dish is served with ghee rice, chapathi, parotta.

Ingredients

Ingredients	Quantity
Full whole chicken	1 kg without cutting into pieces
Onion	1/4 kg big sliced
Ginger	1 small piece , 2 spoon
Garlic	1 with 15 pods
Red chilli	8
Poppy seeds	2 teaspoon
Coriander seeds	1 tablespoon
Pepper corns	1/2-teaspoon
Cumin seeds	1/2-teaspoon
Coconut milk	1 cup
Curd	1 cup
Ghee	150 grams
Cinnamon	6
Cardamon	2
Cloves	3
Salt	to taste

Method

Heat 50 gms ghee in a pressure cooker and add onions and fry to golden brown in color for about 5 minutes.
Then add little water to pepper corns, cuminseeds , coriander seeds,poppy seeds and grind it to a very fine paste in the mixie.
Then marinade the full whole chicken with the fried onions and peppercorn paste covering the entire chicken and keep aside for 20 minutes so that it will be juicy.
Meanwhile grind the ginger, garlic and redchilli to a fine paste.Heat remaining 100gms of ghee in a pressure cooker
add cinnamon,cardamom and cloves to cracle then add the marinated whole chicken and saute.then add ginger, garlic and red chilli paste to the chicken and fry it
Then add a cup of curd to the chicken and then mix salt to 1/2 glass of water and add to the chicken and allow to pressure cook for 3 whistle or until chicken is cooked thoroughly.then add a cup of thick coconut milk to a pan.
And now add the entire chicken to the pan and saute for 5 minutes till ghee floats on top.now the gravy is ready to serve

Note

Instead of cumin.corriander seeds,pepper corns can also use its readymade powder but using the seeds to grind is very tasty

Haleem

Preparation Time : 40 minutes

Cooking Time : 1 hour 10 minutes

Serving : 4 to 6 members

Description

Noorie meeran from USA sent me this mail for the competition. This was her mother-in-law recipe for the competition. Her description follows Akka, Perima made haleem today and she wants to send this for the competition. when is the deadline ?
Haleem is a delectable dish which is popular among muslims in Hyderabad, India and particularly consumed during the months of Ramadan. this dish is traditionally made with soaking wheat, Barley and Channa Dhal over night. A spicy meat gravy is cooked until the meat becomes tender and mixed with the cooked, soaked lentils. It is a nutritional , fulfilling and versatile dish that you can serve on any day.

Ingredients

Ingredients	Quantity
Channa Dhal	3/4 cup
Barley	1/4 cup
Broken Wheat	Handful Rinse and Soak them in water for about 30 mins.
Goat Meat with bone	1/2 kg
Onion	1 chopped & 2 sliced (for garnishing)
Tomato	1 Big pureed
Ginger Garlic Paste	1 tablespoon
Chilly Powder	1 teaspoon
Cumin Powder	1 teaspoon
Coriander Powder	2 teaspoon
Turmeric Powder	1/2 teaspoon
Salt	1 teaspoon
Garam Masala	1/2 teaspoon
Ghee	2 tablespoon
Oil	4 tablespoon

Method

In a pressure cooker, add Ghee and Oil.Sautee the chopped onions. Once its golden brown, add the meat and sautee to get rid of excess water.
Add ginger-garlic paste and all the spices and sautee to get rid of raw smell. Add the soaked lentils.
Add more than enough water to cover the meat and lentils, make sure to add enough water to prevent the dhal and meat from burning at the bottom of the pot.
Pressure cook this for 30 minutes.
Once its done, make sure the meat is tender and taste it to adjust salt accordingly. Haleem will be thick because of the Dhal and wheat mixture. Slightly thicker than a soup.
Remove the meat using a spoon and discard the bones and shred the meat. Put them back in the gravy you took it from.

Garnish

Haleem comes with accompaniments like chopped coriander leaves, fried and caramelized onions, ginger slices and lemon.
Fry the sliced onions in oil until they are dark brown and well caramelized. Cut some ginger pieces and shred them into thin slices Chop some coriander leaves. Slice few lemons.

To Serve

In a bowl, pour the haleem, garnish with caramelized onions, ginger slices, coriander leaves and squeeze lemon on top. Enjoy!

Dry Ginger chicken

Preparation Time : 10 minutes + 2 hours for marination

Cooking Time : 12 -15 minutes

Serving : 6 members

Description

Ginger Chicken. Recipe post by Ayesha Nazreen from USA. She didn’t send in a description. the word ginger brings me memories of the time when i had delivered my first baby ANISHA . At moms place, after delivery treatment is totally different from my in-laws place. I was forced into both the treatments and under went a lot of mental and physical strain. every morning by 4 o clock i was given a huge glass of ginger juice mixed with a lot of honey and some medicinal powder (the consistency used to be so thick that i use to find it so very difficult to drink the ginger juice).This treatment was from my in-laws place. Till date i have a disliking towards ginger because of thet. But this recipe sounds to be delicious. It’s a must try recipe folks.

Ingredients

Ingredients	Quantity
Boneless chicken	1 lbs ( 0.45 kg)
egg whites	2
white pepper powder	1 tablespoon
cornflour and maida	4 tablespoon
soy sauce and red chili sauce	3 tablespoon
ginger juice	1/2 cup
Salt	to taste
coriander leaves	to garnish
onion	1 white onions finely chopped
capsicum (green and yellow)	1/2 each
garlic pods	5 crushed
green chillies	3 finely chopped

Method

Wash the chicken and marinade with egg white, white pepper powder, salt, cornflour and maida for 2 hours.
Deep fry the chicken in oil.let it cook for few mins on each side.the chicken must be 70% cooked.drain excess oil in a tissue.
In a kadai add few tablespoon of oil.let it heat then add onions, green chillies and crushed garlic.once the onion turns pink add capsicum and let it cook for 5mins.
when the raw smell of onion goes add ginger juice, soy sauce and red chili sauce.let it cook for sometime until the gravy gets thick.
Now add the fried chicken and mix it well in this mixture.let it cook for 5 – 7 mins.before turning off the stove add 1tspn of cornflour mixed with water and nicely mix it well . garnish with corriander leaves.
Serve with roti or any Chinese dish.

Spicy full roast chicken

Preparation Time : 10 minutes + 5-8 hours for marination

Cooking Time : 35 minutes

Serving : 6 members

Description

Recipe post by marju shabeer for the competition. Her Description and recipe follows. I got inspired to try this recipe from my co-sister. Just gave it a try and now it’s become our favourite family food. Every time i serve it for my guests i get showered with sweet compliments. So here it goes SPICY FULL ROAST CHICKEN though the name is roast chicken it’s more of a baked chicken.

Ingredients to Marinate

Ingredients	Quantity
Full chicken	medium size
Butter	1/4 stick
Coriander powder	2 tablespoon
Chilli powder	2 tablespoon
Turmeric powder	1 teaspoon
Garam masala	1teaspoon
Pepper	1/2 teaspoon
Ginger garlic paste	2 tablespoon
Curd	3 tablespoon
Lemon juice	1/2 lemon
Salt	to taste

Method for Marination

Firstly de-skin the chicken.Then thoroughly clean the chicken and pat it dry with kitchen tissues till it absorbs all the water.Set it aside.
Now mix all the ingredients needed for marination into a paste.
Once the paste is done,nicely rub it into the chicken.Spread the masala all over the chicken.The remaining masala can be stuffed inside the chicken.
Place the chicken in an oven proof dish and leave it the fridge for at least 5-8 hrs(cover the vessel with plastic wrap)I always marinate the night before and leave it the for the whole night.then the next day all u have to do is put it in the oven.
The masala’s gets absorbed really well and time saved as well.

Method to Bake

Preheat the oven to 200 c.Once it’s time to add food place the chicken dish inside and set the oven to convection mode 30 mins.(plz remember to remove the plastic wrap)When the chicken has been cooked for 15 mins carefully toss it to the other side and let it cook for the other 15 mins.
When it’s done and the oven is cooling down take a Kadai and add 2 tablespoons of oil.
Take the chicken out and carefully slide it into the kadai.After 5 mins turn it to the other side.This will give it a roasted look.
The remaining masala’s which is left over in the oven vessel can be poured over the chicken.

This chicken will taste little roasted on the outside and really soft and juicy inside.And as it is baked rather than fried it is on the healthier side as well.

Chicken curry leaf

Preparation Time : 10 minutes + 2 hours marination time

Cooking Time : 15 minutes

Serving : 4 members

Description

Recipe post by ahkila mohandas for the competition. Her Description follows. Chicken in curry leaves is a simple dish that i tried once. I am newlywed , living away from home and always have guests from both of our families and hence used to try cooking which is my passion. Curry leaves are always my weakness which i inherited from my mother, according to her it helps to reduce cholestrol and she adds it from fish fry to roasted pappadams. I always like the traditional way of cooking which uses low flame and less number of ingredients which will bring the true taste of each content which this recipe follows. This dish is highly influenced by my mother’s way of cooking biriyani masala except the ingredients. We can have this with chapathi , roti items along with raita or as a side dish with ghee rice. The rich look and aroma make the dish tempting and the very natural taste makes it yummy. Hence i wish to present this here which is easy, tasty and worth trying.

Ingredients for Marination

Ingredients	Method
Chicken	½ kg
Kashmiri chilli powder	2 teaspoon
Salt	to taste
Curd	½ cup

Other Ingredients

Ingredients	Quantity
Green chilli	1/3 cup(sliced round)
Curry leaves	½ cup
Butter	50g

Method

Marinate chicken with all marinate ingredients for 2 hours and keep it in fridge for another 2 hours(not compulsory)
Cook this marinated chicken in low flame until done and keep it aside
In a frying pan melt butter; to this add curry leaves and green chillies. Cook for 2-3 mins until a lovely aroma comes.
Add this curry leaf-green chilly mixture to the cooked chicken and close with a lid.
Mix well after 10 mins and serve hot.

Egg roast

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from Chennai sending my second dish for cooking competition with description, Recipe, method and Photos. Wish me Goodluck, Hope i will win.
An innovative evening snacks or starter prepared out of eggs, can prepare in a giffy. A Quick and easy to make children will love this.

Ingredients

Ingredients	Quantity
Boiled eggs	5 no's
fenugreek seeds	1/4teaspoon
refined oil for deep frying
ginger & garlic paste	3/4teaspoons
chopped onion	one medium sized
turmeric powder	a pinch
red chilli powder	3/4teaspoons
pepper powder	3/4teaspoons
salt	a pinch
slit green chillies	2
coriander leaves	as needed

Method

Boil eggs and take only whites and cut into long strips-half of the egg into four strips & heat oil and deep fry the white egg strips & keep aside slightly colour changes and wil be crisp now remove and keep aside.
Heat kadai or pan add 3 teaspoons of oil and fry 2 slit green chillies and keep aside.
Now in the same oil and fenugreek seedsfry, then add chopped onions,then ginger&garlic paste fry,then add turmeric powder,red chilli powder,salt and pepper powder fry well now.
Finally add fried egg white strips and saute for a whilw now garnish with coriander leaves & fried green chillies.