penmai non vegetarian fry recipes ebook

8/10/2019 Penmai Non Vegetarian Fry Recipes eBook

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Best & Tasty Non Veg Fry Recipes from Penmais Kitchen Queen

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Chicken Fry

Ingredients

Chicken - 1/2kg

Turmeric powder - 1/2tsp

Salt to taste

Lemon - 1

Curry leaves

Oil - 1tbsp

Ginger garlic paste - 2tsp

Coriander leaf - 1 tbsp

Grind together

Medium onion - 1

Medium tomato - 1

Dry toast and grind the following to a coarse powder

Jeera - 1/2 tsp

Saunf - 1/2 tsp

Cloves - 3

Red chillies - 5

Corianderseeds - 1 tsp

Peppercorn - 1 1/4 tsp

Cinnamon - small piece


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Method

1. Marinate chicken by mixing the onion tomato paste, ginger garlic paste, ground

powder, salt, and turmeric powder. Mix well and let it soak for at least 1 hour.

2. Heat kadai add oil when hot add curry leaves then add the marinated chicken

saut well sprinkle some water for chicken to cook. Check from time to time and

sprinkle more water as necessary.

3. Do not add too much water. Cook it to a dry fry. Finally pour the juice from lemon,sprinkle chopped coriander mix well and serve. Tastes good with plain rasam

rice, curd rice.


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Mutton fry

Ingredients

Mutton - 1/2 kg. To mutton add 1 tbsp curd and 1 tsp lemon juice and mix well.

Marinate for an hour at least. The longer the better. To the marinated mutton addthe following ingredients and water just enough to cook mutton and pressure

cook until mutton is tender.

Turmeric powder - 1/2 tsp

Salt to taste

Sakthi Mutton Masala Powder - 1 1/2tsp

Ginger garlic paste - 1 tsp

To temper

Oil - 1 tbsp

Saunf - 1/4 tsp

Cloves - 3

Cinnamon - smallpiece

Curry leaves

Salt - to taste

Sambhar onion - sliced 1/4 cup

Garlic flakes - 7 crushed coarsely

Pepper corns - 2 tsp crushed coarsely

Coriander chopped - 1 tbsp


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Method

1. Heat kadai add oil temper with the above whole garam masala add the curry

leaves and sambhar onion cook until onion is translucent add the crushed garlic

and saut until rawness disappears.

2. Add salt (but remember the cooked mutton has salt too.) Now add the pressure

cooked mutton alone( drain most of the liquid ) saut well. if drying out sprinkle

some of the drained liquid. Sprinkle the crushed pepper.3. Cook until oil separates garnish with chopped coriander. This will neither be a

wet gravy nor a dry fry. Slightly thokku pol irrukanum. Serve with sambhar or

rasam rice.


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65

Chicken 65

Ingredients:

Chicken

Corn Flour Powder

Chicken 65 Masala (I used Sakthi Chicken 65 Masala)

Salt

Curd

Oil

Method:

1. Clean the chicken with water for 3 times.

2. Take the Chicken in the Bowl, Add Chicken 65 Powder, Corn Flour Powder, Salt

in small amount.

3. Mix it well with the chicken.

4. Add little amount of curd and then mix well.

5. After 30 mins or 45 mins, Fry the Chicken in Oil.

6. Chilly Chicken is now ready to serve.

7. Serve it hot with big onion slices .


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Yummy & Spicy Chicken Fry

Ingredients:

Chicken - 1/2 kg

Ginger Garlic paste - 4 tsp

Red chilly powder - 4 tsp

Turmeric powder - a pinch

Coriander powder - 4 tsp

Garam masala powder - 1 tsp

Salt - to taste

Pepper Powder (Freshly Ground) - 1 tsp

Lemon juice - 1 tsp

Corn flour - 4 tsp

Curry leaves - 2 sprigs

Green Chilies (slitted) - 6

Oil - to fry

Method

1. Clean and wash the chicken and Drain it.

2. Slice the chicken with a fork.(so that the spices are absorbed while marinating).

3. Then Mix all the ingredients from ginger garlic paste through corn flour to thechicken pieces and toss thoroughly.

4. Keep aside for 2 hour.

5. Heat the oil in a pan for deep frying and fry the chicken pieces till they are

cooked and evenly browned.

6. Then Place the fried chicken pieces on tissue papers to absorb the excessive oil.


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7. Use the same oil (which is used to deep fry the chicken) to fry the curry leaves

and Green Chillies and then add it to the fried chicken pieces.

8. Now the yummy and spicy fried chicken is ready. Serve it hot.

Note:

You can also use Chicken drumsticks instead of chicken pieces.


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65

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Tasty, Spicy and Crispy Chicken Fry

Ingredients

Chicken 1/2 kg

Small Onions 50 to 75gms

Chilly powder 1 tsp

Coriander powder 2 tsp

Turmeric powder 1/2 tsp

Ginger 1 piece

Garlic - 5 piece

Elakka 2 nos

Grambu 1 nos

Pattai 2 sticks

Black Pepper tbsp

Salt - to taste

Lemon Juice 1 tbsp

Curry leaves A few

Egg - 2 (only white layer)

Rottipodi or Bread crumbs

Oil - to fry


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Method

1. Make the paste of Small onions, Ginger, Garlic, Chilly, Coriander powder,

Turmeric Powder, Yelakkai, Grambu, Patta, Black pepper, Curry leaves with salt.

2. Then add the Lemon Juice to the paste.

3. Now mix well the chicken pieces with the paste and leave it for 30 to 45mins.

4. Heat the oil in a pan for frying chicken pieces.

5. Put the chicken pieces in the white layer of egg and then with rotti podi or breadcrumbs and finally put into the oil for frying it.

6. Tasty, Spicy and crispy Chicken Fry is now ready to serve.


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Chicken Pepper Fry

A spicy rich fry

To powder:

Dry roast the seeds[mentioned below] in a pan slightly and grind it to make

powder

Pepper - 1.5 tsp

Jeera - 0.5 tsp

For seasoning:

Jeera,

cinnamon - 0.5 inch,

cloves - 2, curry leaves

green chilli - 1/2

Ingredients Needed:

Chicken - 1/2 kg [Boneless preferred]

onion - 1 chopped

Tomato - 1 chopped

GingerGarlic Paste - 1 tsp

Turmeric Powder - a pinch

Red chilli powder - 0.5 tsp

Coriander Powder - 1 tsp

salt to taste


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Method:

1. In pressure cooker heat oil, add onion and ginger garlic paste and saute till

slightly browned.Add tomatoes and fry until the raw smell leaves.

2. Then add the turmeric, red chilli, coriander powder, salt to taste and half portion

of powdered pepper and chicken pieces saute it till the chicken blend with the

spices.Add half cup of water and cook for 4 - 5 whistles.

3. In another pan, heat the oil, put the ingredients mentioned in the seasoning partand after it splutters add the cooked chicken and remaining grinded pepper

powder and fry it until it becomes dry.Optional:while serving put the fried curry

leaves above the chicken fry.


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14

Reen Crab Fry

Ingredients:

Crab - 500gms

Small onion - 100gms

Tomato - 2

Coriander leaves

Green chili - 2

Ginger - 1 piece

Garlic - 6 nos

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Sompu (fennel seeds) powder - tsp

Cloves - 3

Cinnamon - 2

Bay leaf - 1

Salt

Grind:

Coriander leaf, Green Chilly, Ginger Garlic.


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Method:

1. Heat oil in pan add cloves, cinnamon, bay leaf, onion and fry till get slightly brown

and add tomato, grinded paste, chilly powder, turmeric powder till raw smell

leaves.

2. Add crab and fry then add 1 cup of water and close the pan. After 20 minutes mix

sompu powder and mix gravy till gets dry.

3. Finally add curry leaves and serve hot.


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Salmon Fish Fry

Ingredients

Salmon Fillets - 1/2 kg

Ginger Garlic Paste - 3 tsp Red Chilli Powder - 2 tsp (Varies to your taste)

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Corn Flour - 2 tsp

Thick Curd - 1 tsp

Salt - to taste

Lemon juice - 3 tsp Oil - To fry

Method

1. Remove the scales and skin from Salmon fillets and then cut into small pieces.

2. Wash the fish pieces well and drain the water completely and keep it aside.

3. In a small bowl, add all the ingredients from ginger garlic paste to lemon juice,

mix well and make it to a thick paste. (No need to add water)

4. Now apply this paste all over to the fish pieces.

5. Then cover the marinated fish pieces and leave it for 3 hours.

6. After that, heat oil in a Kadai.

7. when it gets hot, put the 2 - 3 fillets at a time and fry it in low heat until the bottom

turns crisp and light brown.


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8. Now turn the other side and cook until it turns crisp and cooked well.

9. Then take the pieces from the pan, drain it Serve Hot with lemon wedges and

onion slices.

Additional Tips:

You can also use Kuzhambu Milagai Thool instead of Chilli and Corainder

Powder.

Do not mix all pieces at a time; apply the masala to each piece separately.


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Pepper Mutton Fry

Ingredients

Mutton - 1/4 Kilo

Big Onion - 2 Nos (Finely Chop it) You can also use shallots Garlic - 1 Nos (Chop it)

Mustard Seeds - 1 tsp

Grounded Black Pepper - 1 tsp

Oil - 4 tsp

Butter - 1 tsp

Directions:

1. Saute Mustard seeds in the hot oil. Fry garlic and onion till they gets golden

brown colour. Add mutton and stir well. Add rest of the ingredients and cook it for

30 mins till it gets cooked.

2. Spicy pepper mutton fry is now ready to serve.

3. It goes well with white rice.


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Chicken 65

Ingredients

To Marinate

Boneless Chicken - 1/2 Kilo

Egg white - 1

Ginger Garlic Paste - 2 tsp

Turmeric Powder - a pinch

Red Chilli Powder - 3 tsp

Corn Flour Powder - 3 tbsp

Red food color - a pinch

Lemon Juice - 1 tsp

Salt - to taste

Ajnomotto - a pinch

To Deep Fry

Oil - to deep fry

To Garnish

Onion Slices or Rings

Lime Slices


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Procedure

1. Cut the chicken into small pieces.

2. Wash and drain the water out.

3. Add the all the marinating ingredients with the chicken pieces and Leave it for 2

hours to marinate. Keep in refrigerator

4. Take it out before an hour to deep fry.

5. Heat Oil in a pan to deep fry the marinated Chicken pieces.6. Drain the oil in fried chicken pieces.

7. Garnish Chicken 65 pieces along with Onion Rings and Lime Slices.


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Chicken Curry

Ingredients:

Chicken - 1/2 kg

Pepper - 1tsp

Jeera - 1 tsp

Cumin seeds - 1 1/2 tsp

Coconut - 1/2 cup

Small onion - 10

Chilli powder - 2tsp

Dhaniya powder - 1 1/2 tsp

Garam masala powder - 1/2 tsp

Ginger garlic paste - 2 tsp

Onion - 1 chopped

Tomato - 1 chopped

Cloves - 2

Cinammon - 1

Curry leaves, salt

Oil

Method:1. take kadai and add 1/2 tsp of oil and add small onion, pepper, jeera, cumin

seeds, and fry well. finally add coconut and wait till light brown colour appears.

2. cool and grind it as wet paste

3. take kadai add oil and season with cloves cinnamon curry leaves, onion and wait

till it turns golden brown.


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4. then add ginger garlic paste, wait till raw smell goes off and add tomato

5. then add chicken and fry well. chicken colour turns into some pale colour

6. now add grinded paste and cook well till oil comes out

7. add 1 to 2 cup of water and cook chicken for 10 - 15 mins.

8. while switiching off add handful of coriander leaves and close it off


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penmai non vegetarian fry recipes ebook

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