Category: Non Veg (page 2 of 3)

Spicy Meat Mince Pasta Recipe (pasta with minced meat)

Spicy Meat Mince Pasta is a hearty and lip smacking dish. It takes around 1 hour to cook, as the main ingredient of this dish is meat mince. For this recipe you’ll need penne pasta, meat mince and few veggies of your choice, which are cooked with pasta sauce and spices. The key to this dish is to cook meat mince properly.

Spicy Meat Mince Pasta

Spicy Meat Mince Pasta

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Popcorn Chicken (Restaurant style popcorn chicken)

Hi foodies ! Today’s recipe is ‘Chicken Popcorn’. For this recipe bite-sized deep-fried chicken pieces are coated with an egg and spice mix. The best part about this recipe is that you need very small quantity of boneless chicken and it will take only 20 minutes of your time. It is a perfect for every age group recipe, which can be served as a starter or evening snack. Do try this recipe at home and enjoy with your guests and family.

Popcorn Chicken

Popcorn Chicken

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) , Chicken Shami Kabab (easy chicken kabab/kebab) .

Serves: 5-6

Duration: 20 mins

Ingredients for Popcorn Chicken

Boneless chicken (cut in bite size pieces)250 gms
Egg1
All purpose flour/ Maida1.5 cups
Baking powder1/2 tsp
All spice powder /garam masala1/2 tsp (heaped) or as per taste
Garlic (crushed) 5-6 cloves
Saltas per taste
Oilfor deep frying
Chaat Masalasprinkle on popcorn

Procedure for Popcorn Chicken

  • Cut chicken pieces into bite sized pieces.

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  • This step is optional, if you have time then soak chicken pieces in buttermilk for at least 45 minutes. This process is called brining, which helps in getting juiciest deep-fried popcorn.
  • Prepare an egg-spice mix, in a bowl, add egg, all spice powder, grated or crushed garlic (you can use garlic powder also), salt and baking powder. Mix everything nicely.

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  • Add chicken pieces in the mix.

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  • In another bowl, take all-purpose flour (maida).

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  • Dust chicken pieces with flour uniformly.

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  • In a deep wok or pan, heat oil on medium heat. Deep fry popcorn till golden brown in color.

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  • Sprinkle popcorn chicken with chaat masala.
  • Serve popcorn chicken with ketchup !

Popcorn Chicken

Shami Kabab (How to make mutton shami kababs)

Hi Everyone ! Today’s recipe is ‘Shami Kabab’ .  This is one of the most popular snack recipe of non veg in Indian sub-continent. Kababs (mutton) are prepared from mutton/meat. Shami kababs are served with lemon wedges and onion slices along with chutney. You can also serve it as an appetizer to your guests. In our family we have it with chapatis/parathas/naan. Let’s get started with this delicious recipe.

Shami Kabab

Shami Kabab

I am going to prepare shami kababs here in two ways. In first way, I am going to add finely chopped coriander leaves, onion and green chillies in the kabab. In second way, I am going to grind all the veggies with kabab masala. You can keep kabab mix for at least two-three days in refrigerator.

For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) , Chicken Shami Kabab (easy chicken kabab/kebab) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 6-7

Duration: 1 hr

Ingredients for Shami Kabab

Boneless Mutton1/2 kg
Chana dal 1 cup
Egg1
Saltto taste
Red chillies (dry)16
Coriander seeds (whole dried)3 tsp
Cumin seeds/Jeera1 tsp
Garam masala (whole mix)1 tsp
Onion (for mutton masala) (while cooking mutton)1
Ginger garlic paste2 tsp
Coriander leaves (chopped)1 small cup
Green chillies (chopped)5-6
Onion (chopped) (after grinding)1 medium size
Water 1/2 cup
Oil for shallow frying
For garnishingLemon wedges, onion slices and mint leaves

Procedure for Shami Kabab

  • In a pressure cooker, add everything with boneless mutton except egg, chopped coriander leaves, and green chillies. (add everything shown below in the picture with boneless mutton)

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  • Cook for at least 15 minutes.
  • Let the pressure drop, check whether meat is cooked completely, if water is there then cook again until water is absorbed.

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  • Keep the masala aside and let it cool down completely.
  • Chop coriander leaves, green chillies and onions.

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First way:

  • In a processor blend the mutton mixture nicely.
  • Next step is to add chopped coriander leaves, green chillies, egg and onion in the mutton mixture. Mix everything nicely.

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  • Start preparing equal size kababs.
  • In a pan/skillet shallow fry kabab. Fry kababs from both sides evenly.

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  • Your kababs are ready to be served with mint leaves, onion slices and lemon wedges.

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Second way:

  • In a processor blend the mutton mixture along with chopped coriander, onion, green chillies and egg.

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  • Prepare a smooth mix.

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  • Divide the mixture in equal parts and prepare kababs.

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  •  In a pan shallow fry kababs. Fry kababs from both the sides evenly.

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  • Kababs are ready to be served. Serve with mint leaves, onion slices and lemon wedges.

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Note:

  • Do not change the quantity of chana dal in the kabab recipe given above, excess chana dal will lead to breaking of kababs.
  • There should be no more water present in the mixture, that will also lead to breakage of kababs.

White Chicken Recipe (Chicken in white gravy)

Today’s recipe is ‘White Chicken (chicken in white gravy)’. In this recipe chicken is cooked with white pepper powder and very little amount of red chilli powder. It is a delicious curry which is very mild. Serve it with chapati/ roomali roti/paratha/plain rice.  Try this new taste of chicken which is cooked in curd and cream with dry fruits. It is a main course recipe. My mother prepared this dish last week for us.  Do try this recipe when you need a break from simple chicken curry.

White Chicken /Safed MurghWhite Chicken /Safed Murgh

White Chicken /Safed Murgh

 For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe)Chicken Shami Kabab (easy chicken kabab/kebab).

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 5

Duration: 45 mins

Ingredients for White Chicken Recipe

Chicken1 kg
Onion250gms
Ginger50 gm
Garlic100 gms
Green chillies7
Red chilli powder1/2 tsp
Saltas per taste
Oil6 tbsp or 3 cup
Kasuri methi1/2 tsp
Curd1 cup
Coriander powder (chopped)2 tsp
Cream2 tbsp
Poppy seeds2 tsp
Almonds/badam6
Cumin/jeera powder1 tsp
Bay leaves2-3
White pepper powder1 tsp
Cashewnut/kaju5-6
Black peppercorn5-6
Cloves5-6
Waterhalf cup
Melon seeds1 tsp
Cinnamon stick2"

Procedure for White Chicken Recipe

  • Ready all your ingredients. Wash and clean chicken, keep it aside. Chop your onions.  Prepare paste of ginger and garlic. Grind dry fruits and seeds and powder everything.

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  • In a pressure cooker heat oil. Add whole spices and onion, cook for 5 mins.

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  • Add chicken and fry for 3-4 mins.
  • In the chicken add jeera powder, all dry masalas, water, curd, ginger garlic paste and green chillies.

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  • Close the lid and cook for two whistles on high flame. After two whistles, release all the pressure and open the lid, check whether chicken is tender.
  • On high flame saute till oil separates. Add cream and kasoori methi (dry methi) in the chicken.

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  • Garnish with chopped coriander. Serve with roti/roomali roti/paratha/plain rice.

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Chicken Shami Kabab (easy chicken kabab/kebab)

Today’s recipe is ‘Chicken Shami Kabab’. Enjoy juicy and delicious kabab as a starter/snack. For this recipe you need boneless chicken breast, potato, egg and few spices. Shami kababs are popular snack from Indian subcontinent. Shami kababs can be served with roti/chapati/lachcha paratha along with ketchup, onions, green chutney, chili garlic chutney, chilli  garlic sauce.

Chicken Shami Kabab

Chicken Shami Kabab

 For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 6

Duration: 30 mins (prep time) + 15 mins (cook time) = 45 mins (Total time)

Ingredients for Chicken Shami Kabab

Boneless chicken1/2 kg
Yellow split lentils /Chana dal 1/2 cup
Ginger garlic paste 1 tsp
Onion sliced1 large
Whole dry red chilli8
Salt1 tsp
Whole spice powder/ Garam masala1 tsp
Egg1
Yogurt2 tbsp
Coriander leaves 2 tbsp
Green chillies4
Onion1
Water2 cups
Fennel seeds1/2 tsp

Procedure for Chicken Shami Kabab

  • Wash and soak yellow split lentil for half an hour.

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  • Boil boneless chicken, sliced onion, whole dry red chillies, salt, whole spice powder, fennel seeds and lentil in two cups water. Check whether lentils and chicken are tender or not. Let the mix cool down completely.

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  • In processor mince well the above mix along with egg, curd, green chillies, onion and coriander leaves.

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  • Make round shape kabab from the mixture.

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  • Deep fry kabab and serve it with lemon wedges and ketchup.

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Note:

  • Use boneless chicken pieces of breast and leg pieces.
  • Use powdered garam masala/whole spices.
  • Deep fry on medium to high flame. Don’t worry about the dark color of kabab, they still tastes very delicious.
  • For half kg chicken take one big size boiled potato.
  • Curd provides softness to kabas.

Hyderabadi Chicken Biryani (My mother’s recipe)

Hello foodies ! Today’s recipe is sumptuous ‘Hyderabadi Chicken Biryani’. This recipe is my mother’s version of authentic and world-famous  chicken biryani. You can prepare this with mutton/lamb, by following this same recipe. It is a long recipe, but the end result is total worth of your every second.

There are two ways of preparing biryani – cooked and raw. In cooked biryani, cooked chicken or mutton is used in layering. In the raw biryani, raw marinated chicken or mutton is used in layering.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 6

Duration: 1 hour

Ingredients for Hyderabadi Chicken Biryani

For chicken masala:

Chicken                                                                                                1 kg

Onion (chopped)                                                                             1/2 kg

Garlic                                                                                                     100 gms

Ginger                                                                                                    50 gms

Green chillies                                                                                    10-15

Coriander leaves                                                                            1 bunch

Oil                                                                                                            3 cups

Mint leaves                                                                                         1 bunch

Lemon juice                                                                                        1 lemon

Red chilli powder                                                                            2 tsp

Turmeric powder                                                                            1/2 tsp

Curd                                                                                                        1/2 cup

Salt                                                                                                           2 tsp or as per taste

Coriander powder                                                                          2 tsp

Bay leaves                                                                                           3-4

Black peppercorn                                                                          1/2 tsp

Cloves                                                                                                   6

Cinnamon stick                                                                                3″

Green cardamom powder                                                         1/2 tsp

For rice:

Rice                                                                                                         1 kg

Water                                                                                                     as required for boiling rice

Salt                                                                                                           as per taste

For tempering:

Oil                                                                                                            2 tbsp

Green chillies                                                                                    4-5 no.

Black peppercorn                                                                           7-8

Cloves                                                                                                    5-6

Procedure for Hyderabadi Chicken Biryani

For chicken preparation:

  • First step in chicken preparation is to prepare a green paste. Green paste is prepared by making a paste of coriander leaves, mint leaves, and green chillies.

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  • Make ginger garlic paste.

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  • Heat oil in a deep pan and caramelise chopped onion in it. After caramelising, grind it.

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  • In a pressure cooker heat oil. Add whole spices in oil. Cook for 1-2 mins.

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  • Add chicken, green paste, ginger garlic paste, all the dry spices and curd in the pressure cooker.

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  • Close lid and cook chicken for 5 minutes or 2 whistles. Add caramelised onion paste. Mix everything nicely.

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  • Add lemon juice and mix it with chicken masala.

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For Rice:

  • Boil water in a big deep pan.

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  • In the meanwhile scrub well and wash rice properly.

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  • Add salt and rice as soon as water starts boiling.

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  • Cook rice partially and strain water, keep rice aside.

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Layering of rice and chicken:

  • Take a big vessel for layering of rice and chicken.

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  • Grease vessel well with oil, cover bottom and sides of vessel. This is a very important step.
  • Now start with layering, start with rice first. Sprinkle coloured milk on the top layer (adding color is optional).

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  • Prepare a temper : heat oil in a pan, add green chillies, black peppercorn, and cloves.

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  • Temper biryani.

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  • Place the vessel on a thick hot tava. Cover the vessel with a lid. Keep heavy weight on the lid to dum chicken biryani. Cook for 10 minutes on high flame, lower the flame and cook for 10 minutes more.

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  • Garnish your biryani with lemon or green chillies or mint leaves. Authentic Hyderabadi chicken biryani is ready to serve !

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Note:

Add saffron infused milk in the recipe, if you want to add smell of saffron, and want to give a more royal touch to biryani.

Pasta Salad (Creamy cold salad)

Hello everyone ! Today’s recipe is ‘Pasta Salad’. This is one of my favourite salad recipe. I love the combination of all flavours that this dish offer – salty, tangy and sweet. Pasta salads are usually served chilled in vinegar, oil or mayonnaise based dressing. This salad is in mayonnaise dressing with boiled elbow macaroni. You can have this dish as main course or appetizer or side dish.

Pasta Salad

Pasta Salad

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation you can leave your message in the comment section below. 🙂 

For more pasta recipes you can check Macaroni Chaat (Pasta/macaroni in yogurt) , Veg Pasta in White Sauce .

Serve: 3-4

Duration: 5 mins (cook time) + 15 mins (prep time) = 20 mins (total time)

Ingredients for Pasta salad

Macaroni (boiled)                                              2 cups

Sweet Corn                                                           1/2 cup

Capsicum (chopped in small cubes)        2 large

Chicken (boiled chunks/cubed)                1/2 cup

Dressing :

Cream                                                                       1/2 cup

Mayonnaise                                                          1 cup

Sugar                                                                        2 tsp

Ketchup                                                                  3 tbsp

Chilli Sauce                                                           2 tbsp

Tomato puree (optional)                               2 tbsp

Salt                                                                             1/2 tsp or as per taste

Chilli flakes                                                            1/2 tsp

Procedure for Pasta salad

  • In a bowl mix all the ingredients of dressing.

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  • Add macaroni in the bowl and let the dressing coat it uniformly.

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  • Add vegetables and chicken chunks (optional) in the bowl, now for the last time mix everything.

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  • Refrigerate it for half an hour, pasta salad is ready to serve after half an hour.

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Note:

  • You can use more than one variety of pasta for this recipe.
  • Other vegetables that can be used in this recipe are olives, broccoli, carrots, cucumber, and onion.
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