Non-vegetarian recipes

Mutton Chukka – A guest post

| Rekha Vengalil
A guest post for a beautiful blog and lovely friend…   
It’s not been long since I met Shey of JUST NOT THE CAKES but in this short span of interactions, she comes across as a warm and affable person. Truly blogging has got me connected to some wonderful like-minded people. Her space has some lovely recipes and she also share some great Sri Lankan cuisine. 
 
The recipe I share today is the famous south Indian recipe “Mutton Chukka”. So please hop over to Shey’s space to read more of the recipe I share. 
Thank you Shey for having me over and I enjoyed doing the post for you.

Andhra fish curry

| Rekha Vengalil

 

A delicious tangy and spicy fish curry that so perfect with some piping hot rice. Yes! Its really hot/spicy; so I recommend you to  adjust the addition of chili and chili powder to suit your taste. I have used tomato paste in the recipe. If you want use whole tomato then you will need one large; finely chopped and cook till mushy.
 
 You need –
  • Fish – sliced 300 – 350 grams (I used king-fish)
  • Tamarind – A lemon sized, soaked in 1/4 cup hot water
  • Onion – 1 large, finely sliced
  • green chili – 2-3 or per taste
  • Ginger-garlic paste – 2 teaspoons
  • Tomato paste – 2 teaspoon
  • Coriander powder – 2 tablespoons
  • Chili powder – 2 tablespoons (I used Kashmiri chili powder)
  • Cumin powder – 1/2 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt to taste
  • Oil as required
  • Fresh coriander leaves for garnishing

For marinating

  • Chili powder – 1/4 teaspoon
  • Turmeric powder – a pinch
  • Lime juice – 1/2 teaspoon
  • Salt – a good pinch
How to –
Clean and wash the fish. Drain the water well. Marinate the fish with the ingredients under “For marinating” and refrigerate for an hour. 
 
After an hour heat oil in frying pan and fry the fish till light brown on both sides. Set aside. Extract the juice from the soaked tamarind and discard the pulp.
Heat oil in a pan and tip the fenugreek seeds, mustard sends and allow to splatter. Add the curry leaves and cook briefly for few seconds.
 
Add the green chilies and saute for a minute. Now add the onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.
Add the chili powder, coriander powder, cumin powder and turmeric powder. Saute till the oil start to separate. Add the chopped tomato paste and cook for 2 minutes.
 
 
Add the tamarind juice and around 1.5 cups of water. Bring this a rolling boil. Add the fish and cook on high flame for 5 minutes and then reduce the flame to low, cover and cook till the fish is done and the gravy is bit thick. Please add water if required to adjust the consistency of the gravy as required.
 
Turn off the heat, into a serving bowl; garish with coriander leaves and serve with steamed rice.
 

 

 

 

Chicken curry–Kerala style

| Rekha Vengalil


One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!


You need –

Chicken – 750 grams, cut into bite size pieces

  • For the marinade
    • Chili powder – 3 tablespoons
    • Coriander powder – 1 tablespoon
    • turmeric powder – 1/4 teaspoon
    • Lime juice – 2 teaspoon
  • For the curry
    • Onion – 1 large, thinly sliced
    • Green chili – 2-3 or as per taste, Slit
    • Garlic – Thinly sliced, tablespoon
    • Garlic – 3 large cloves, thinly sliced
    • Curry leaves – 2 sprig
    • Chicken masala powder – 2 teaspoons (I used Nirapara)
    • Pepper powder – 1/2 teaspoon
    • Whole spices
      • Green cardamom pods – 3
      • Cinnamon – 1’ stick
      • Clove – 2
      • Star anise – 1
      • Fennel seeds – 1/2 teaspoon
    • Thick coconut milk – 1/2 cup
    • Coconut oil – as required

How to –

Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
 
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
 
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.

 

Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
 
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.

 

Serve hot with appam, rice or roti.

Gongura Mamasam / mutton / lamb

| Rekha Vengalil

 

The Gongura/Sorrel leaves are popular in India especially in Andhra, a southern state of India. It is a very vital part of Telugu cuisine. The leaves are used for various preparations like pickle, pachadi, Dal (Lentils) curry, meat and seafood.
 
 
 
The recipe I share today is a spicy, hot and tangy lamb/mutton curry with a very unique flavor, which of course comes from Gongura/Sorrel leaves. Like said this is a very spicy, hot curry. So please adjust the heat to suit your taste.
 

You need – 

  • Lamb/Mutton – 500 grams, cut into bite size pieces
  • Gongura– 150 grams, roughly chopped
  • Ginger-garlic paste – 1.5 tablespoons
  • Chili powder – 3 teaspoons or to taste
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Garam masala – 1/2 teaspoon
  • onion  – 1 large, grind to a paste
  • salt to taste
  • oil – as required

How to –

Wash and clean the mutton well. Drain the water completely. In a large bowl, put the mutton  ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, 2 teaspoon of oil and Mix well. Marinate the meat for 15-20 mins.

 

Heat oil in pressure cooker pan, add the onion paste and cook till the oil start to separate. Tip in the marinated mutton and sauté for a few minutes. Add 1/4 cup of water, cover and pressure cook till the meat is done.

 

In sauce pan add the sorrel/gongura leaves with 2 tablespoons of water. Cover and cook over medium heat for 2-3 minutes or  till the leaves are mushy.

 

Once the mutton is done, uncover the pressure cooker and add the sorrel/gongura leaves. Add the garam masala  and mix well. Cook till the gravy is thick or adjust the consistency of the gravy as per your choice.

 
Turn off the heat and serve hot with rice.

 

Sending this recipe for the The National Curry Week celebrations by 

Chicken xacuti

| Rekha Vengalil
 
Cooking up something new gives me a high and this curry was no less exciting. A spicy hot Goan curry made from a blend of interesting spices. A recipe from my sister’s MIL and I had to do away with one of the ingredient mentioned, as poppy seeds are banned in Singapore. Nevertheless, the curry tasted great, and the whole family loved it. Indeed very happy with my first go at Konkan cuisine! 
 

You need – 

  • Chicken – 750 grams. Cleaned, washed and cut into bite-size pieces.
  • Grated fresh coconut- 3/4 cup
  • Garlic – 3 cloves
  • Spices
    • Whole dry red chilies – 4-5 or per taste
    • Cumin seeds – 1/2 teaspoon
    • Coriander seeds – 1 tablespoon
    • Black peppercorns –  1 teaspoon
    • Fennel seeds –  1/2 teaspoon
    • Carom seeds – 1/2 teaspoon
    • Cloves – 2
    • Cinnamon 1 inch stick
    • Star anise – 1
  • Turmeric powder 1/2 teaspoon
  • Onions,- 1, finely sliced
  • Salt to taste
  • Grated nutmeg – a pinch
  • Tamarind pulp – 2 teaspoon
  • Oil – 1 tablespoon or as required
  • Salt to taste
 

How to –

Heat a pan and dry roast the grated coconut till light brown. Remove and set aside. In same pan dry roast all the ingredients under spices till fragrant, Allow to cool and blend them along with the grated coconut, garlic into a smooth paste with water as required.
 
Heat oil in a heavy bottom pan, sauté the onions till translucent. Add the ground coconut-spice paste and cook till oil starts to separate., Tip the chicken pieces and sauté over high heat for 2-3 minutes. Add 1.5 cups of water, tamarind pulp, nutmeg, salt; mix and bring to a boil. 
 
Turn the heat to low. Cover and cook till the chicken is done and the gravy is thick (you may add water to adjust consistency of the gravy as required).
Turn off the heat and serve hot with rice/roti.
 
 

Spicy chicken and bell pepper stir-fry

| Rekha Vengalil

You need- 

  • Chicken breast – 500 grams, cut into thin strips
  • Bell peppers – 2 small (I used red and yellow), Cut lengthwise
  • Green chili – 2, minced
  • Garlic – 2 cloves, minced
  • Onion – 1 small, thinly sliced
  • Ginger – minced, 1 teaspoon
  • Dark soy sauce – 1.5 tablespoons
  • Rice wine vinegar – 2 teaspoons
  • Sesame oil – 1 tablespoon or as required
  • Sambal chili paste – 2 teaspoons

How to –

In heat oil in wok and fry the chicken strips till slightly browned. Remove and set aside.

Into the same wok, add more oil if need. Add the garlic, ginger and chilies and saute for a minute. Add the onion and cook till translucent.

Add the Chili paste and cook till the raw smell is gone. Tip chicken, soy sauce, vinegar and toss everything well till combined and stir fry for 3 minutes.

Add the bell peppers and stir fry for further 2 minutes or till just done. Do not over cook the peppers. keep them crispy.


Check for seasoning and add salt if required since soy sauce is salty.

Turn off the heat garnish with some fresh coriander leaves and serve hot with boiled or fried rice.

Mediterranean Meatballs

| Rekha Vengalil

 

My eye infection got cleared and it was time to get out and breathe some fresh air. We hit the beach; it was loads of fun. My little one loves the beach and since its 10 minutes walk from home, we do have our water play at least once a week.
 
Both hubby and I indulge the child in us as we join Saana in making a sand castle, run into the waves and the splash-splash play. Good fun indeed! Truly spending quality time with the little one is rejuvenating.
 
Over to the recipe, after a week of all the vegetarian meals, it was time for some meat.  And this Mediterranean Meatballs is what I made for lunch today. They are so full of flavor and really easy to whip up. I have adapted the recipe from Kraft and made some changes to it. With this I have one more recipe to cook for Saana often as she simply loved it. 

 


You need –

  • Ground Beef – 300 grams
  • Bread crumbs – 1/2 cup
  • Cream Cheese –1/4 cup, room temperature
  • Onions – 1 small, finely chopped
  • Pitted black olives – minced, 2 tablespoon
  • Egg – 1
  • Garlic cloves – 2, minced
  • Ground oregano- 1/4 teaspoon
  • Olive oil – 2 tablespoons or as required
  • Marinara sauce – 1 cup
  • Paprika – 2 teaspoon

To serve

  • Couscous – 1 cup & cooked as per packed instructions
 
How to –
 
In a large mixing bowl, put the beef, crumbs, cream cheese, onions, olives, egg, garlic, oregano and mix till everything is well combined. Take a tablespoon of meat mixture and shape into balls.
 
Heat oil in pan and fry in batches till the meatballs are evenly browned. Remove and set aside.
 
Into the same pan add the marinara sauce, paprika and the meatballs. Over a medium heat simmer the sauce and cook for 8-10 minutes or till the meatballs are cooked through.
 
Turn off the heat and serve hot with couscous.