- News>
Non-Veg Special
Fun, Frolic, and Food! Thats what Puja is all about. Enjoy the meticulously prepared non-vegetarian puja recipes mentioned here.
Fun, Frolic, and Food! Thats what Puja is all about. Enjoy the meticulously prepared non-vegetarian puja recipes mentioned here.
Masala Mutton:
Ingredients:
Meat of young goats: 2 kg
(make at most 16 pcs out of 1 kg)
Onion: 2 cups (chopped)
Dry Pepper (black): 5 pcs
Ginger bits : 1/2 cups
Cumin Powder : 4 teaspoons
Garlic : 1/2 cups (chopped)
Turmeric Powder : 4 teaspoons
Oil: 1/2 cup
Clove: 6-7 pcs
Cinnamon (Grounded) : 1 teaspoon
Green Cardamom : 1 teaspoon grounded
Kabab Sugar : 1 teaspoon (grounded)
Pepper : 1 teaspoon (Grounded)
Salt : 1/2 tablespoon
Preparation : Wash the meat thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown. Following this pour in other spice mix in the bowl and stir for 2 minutes. Cover the content and leave it to on moderate heat. No need to add extra water to the meat. Keep stirring every 10 minutes for the next 40 minutes. take care the meat doesn`t get stuck on the inside of the spatula. The moment oil replaced the watery part turn off the heat. Take them down and save hot. Murgh Mussallam
Ingredients:
1 and 1/2 kg chicken
4 cloves garlic, chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon>/li>
1/2 teaspoon cracked black pepper
1 teaspoon chilli power
125g ghee
3 large onions, thinly sliced
1 and 3/4 cups(430ml)plain yoghurt
Preparation: Truss the chicken Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water Rub the chicken with the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides until lightly browned Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender .Uncover pan, cook until liquid has evaporated. Mutton Corriander
Ingredients:
Mutton : 500 gr
Onion : 5(chopped)
Garlic cloves: 8
Ginger : 50 gr
Bay leaves: 4 pcs
Green cardamom : 2 pcs
Clove : 2 pcs
Cinnamon: 2 sticks
Coriander leaves : 100 gr
Sugar : 1 tablespoon
Salt : 1/2 tablespoon
Cottage curd : 2 cups
Oil : 4 tablespoons
Green chilly: 4-5 pcs
Preparation: Ground and mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom, coriander to it. Add sugar and stir well until it melts thoroughly. Add onion, fry until it turns golden brown. Add garlic paste to the mixture and fry for about 3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in a covered pan. Fill the mutton turns soft. Make sure the mixture is not watery. Add grated coriander leaves and green chilli to it.Serve hot.
Prawn Coconut
Ingredients:
Large Prawn : 500 Gr
Coconut : 1 (finely grated)
Garlic Cloves: 5-6 (pasted)
Turmeric: 1/2 teaspoon
Chilli (Green): 1/2 tablespoon (grounded and pasted)
Mustard: 1/s tablespoons (grounded with water)
Tamarind: 1/2 tablespoon
Sugar: 1/2 tablespoon
Salt: 1/2 tablespoon
Oil: 5 tablespoon
Preparation: Boil prawns (cut it in a large pieces). heat oil, add and pour the paste of green chilly , mustard, garlic paste, grated coconut and then deep fry. Pour prawn pieces with the fired mixture. Stir well on moderate heat. Add grounded spice mix. Add salt, sugar, tamarind powder. Light fry in oil, no water please. take care to avoid stickiness. Serve it hot and fluffy.
Prawns in garlic and chilli sauce
Ingredients:
1 kg uncooked king prawns
3 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons corn flour
5 tablespoons oil
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon ginger wine
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 large onion, chopped
1 green or red capsicum (pepper), chopped
2 spring onions, chopped
Preparation: Peel prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic, sugar, soy sauce sesame oil and 1 tablespoon of the corn flour. Mix well, stand 10 minutes. Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove. Combine remaining 1 tablespoon corn flour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan, sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
Chicken Lollypop:
Ingredients:
Chicken wing: 8 pcs
Garlic: 10g (chopped)
Ginger: 10g (chopped)
Coriander: 7g (chopped)
Arrowroot: 10g
Flour: 10g
Egg: 1
Salt:1/2 tablespoon
Testing powder:1/4 teaspoon
Black pepper: 5g
Orange dye: 1g(edible)
Preparation: Beat the egg well in a bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine mixture. Add chicken to it. Pre-heat oil in a deep bottomed pan. Pour the whole thing and deep fry until the chicken turns dark brown. Serve hot.
Dal prawn chop:Shrimp: 200g
ArharDal: 200g
Onion: 3 large(finely chopped)
ginger: 2 teaspoon(chopped)
Green chilli: 2 teaspoon(chopped)
Salt: According to your choice
Turmeric: 1 pinch of twizers
Coriander leaf: 3 tablespoons(finely chopped)
Oil: for frying
Preparation: Soak dal in water for 2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them thoroughly with hot water.Take the paste of dal, shrimps, onions, ginger, chilli, salt, turmeric and coriander leaf. Make a good mixture of them. Heat oil in a deep bottomed frying pan. Make globes of the mixture-paste and drop them in heated oil. Fry them until they turn red-brown. Serve them hot with sauce.
Fried masala prawnPrawn: 500g
Tomato: 500g(slice)
Onion: 3
Oil: 2 tablespoons
Coconut: 1/2 cup(grated)
Garlic cloves: 4
Ginger: 1 clove
Chilli powder(red): 1 tablespoon
Turmeric: 1pinch
Pepper: 1 teaspoon
Cumin(whole): 1 teaspoon
Salt:acording to your choice
Coriander leaf: 2 tablespoons(chopped)
water: 1/2 cup
Preparation: Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander leaves. Serve hot.
Steamed Hilsa
Ingredients :
6-8 pieces from a large hilsa fish
1 1/2 tbsp mustard seeds
2-3 green chilies
1/4 grated coconut
A pinch of turmeric
Mustard oil for frying
Coriander leaves for garnishing
Salt to taste
Preparation: Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric .Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.
Pabda Jhol (Butter Fish Curry)
Ingredients:
4 Butter fish (Pabda)
4 Table spoons of mustard oil
4 Table spoons of chopped coriander leaves
½ Tea spoon of black cumin
6 Sliced green chillies
Salt according to taste
2 Teaspoon of turmeric powder
Preparation: Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander leaves and sliced green chillies
Ingredients:
Preparation : Wash the meat thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown. Following this pour in other spice mix in the bowl and stir for 2 minutes. Cover the content and leave it to on moderate heat. No need to add extra water to the meat. Keep stirring every 10 minutes for the next 40 minutes. take care the meat doesn`t get stuck on the inside of the spatula. The moment oil replaced the watery part turn off the heat. Take them down and save hot. Murgh Mussallam
Ingredients:
Preparation: Truss the chicken Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water Rub the chicken with the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides until lightly browned Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender .Uncover pan, cook until liquid has evaporated. Mutton Corriander
Ingredients:
Preparation: Ground and mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom, coriander to it. Add sugar and stir well until it melts thoroughly. Add onion, fry until it turns golden brown. Add garlic paste to the mixture and fry for about 3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in a covered pan. Fill the mutton turns soft. Make sure the mixture is not watery. Add grated coriander leaves and green chilli to it.Serve hot.
Prawn Coconut
Ingredients:
Preparation: Boil prawns (cut it in a large pieces). heat oil, add and pour the paste of green chilly , mustard, garlic paste, grated coconut and then deep fry. Pour prawn pieces with the fired mixture. Stir well on moderate heat. Add grounded spice mix. Add salt, sugar, tamarind powder. Light fry in oil, no water please. take care to avoid stickiness. Serve it hot and fluffy.
Prawns in garlic and chilli sauce
Ingredients:
Preparation: Peel prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic, sugar, soy sauce sesame oil and 1 tablespoon of the corn flour. Mix well, stand 10 minutes. Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove. Combine remaining 1 tablespoon corn flour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan, sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
Chicken Lollypop:
Ingredients:
Preparation: Beat the egg well in a bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine mixture. Add chicken to it. Pre-heat oil in a deep bottomed pan. Pour the whole thing and deep fry until the chicken turns dark brown. Serve hot.
Dal prawn chop:
Ingredients:
Preparation: Soak dal in water for 2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them thoroughly with hot water.Take the paste of dal, shrimps, onions, ginger, chilli, salt, turmeric and coriander leaf. Make a good mixture of them. Heat oil in a deep bottomed frying pan. Make globes of the mixture-paste and drop them in heated oil. Fry them until they turn red-brown. Serve them hot with sauce.
Fried masala prawn
Ingredients:
Preparation: Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander leaves. Serve hot.
Steamed Hilsa
Ingredients :
Preparation: Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric .Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.
Pabda Jhol (Butter Fish Curry)
Ingredients:
Preparation: Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander leaves and sliced green chillies