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Posts tagged ‘non veg food’

Lamb Mince Kababs

Lamb Mince Kababs


Lamb mince/Kheema – 250 gms

Chana dal/Pachhi senaga pappu – 3 tbsps soaked

Onion – 1 roughly chopped

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Salt to taste

Turmeric powder – 2 pinches

Garam Masala – 1/2tsp

Egg – 1 only white

Corn flour – 5 tbsps

Fresh coriander – a handful chopped

Oil for deep fry


Wash and drain the mince well and place in a pressure cooker,add the soaked chana dal,red chilli powder,salt turmeric and ginger garlic paste and mix well.add 1 cup of water and cook upto 3 whistles.

Boiled mince

Open and cool,if water exists place on the heat till it evaporates.

Now add chopped onion,fresh coriander,garam masal and grind(Coarsely) to a paste .Remove into a bowl and add egg white, corn flour  and a pinch of salt and mix well.

Heat oil for deep frying and grease your palms and make patties/kababs and fry on med heat in hot oil till brown.

Drain on paper towels .

Mince Kababs

Serve hot as a side dish or snack.Tastes good with a chappati and salad  prepared as a roll or wrap.


Curried Mince Burger

Curried Mince Burger

 This mince burger is also prepared with the same Mutton Mince Curry .

But to get them into patties  I used just corn flour for dusting and few tsps of oil to shallow fry.

Curried mince patties

 Take a small ball size of minced curry and place on a flour dusted board and slightly press with the knife or spatula and dust some flour over also .Prepare as per the requirement and keep.

Heat a shallow pan and spread little veg oil or cooking spray and gently lift patty with the knife and place on the pan fry both sides till slightly brown and remove.

To prepare pan grilled onions,just heat a griddle or tawa ,when well heated place the thinly sliced or roundels of onions and grill two sides and remove as they turn dark on the edges.

Prepare buns by cutting in the middle and toasting with butter on the cutside and spread tomato ketchup on the bottom and place the patty and few pan grilled onion slices and top with mayonise and finish with the top half of the bun.

The Patties can be prepared in another way too…by taking the washed and drained mince into a mixing bowl,add finely chopped onion,fresh herbs like mint and cilantro(Coriander),Egg whole,Salt and Pepper and mix well make patties and shallow fry till golden brown with oil. These patties are also easy to prepare and tastes good.

Patty burgers

Mutton Mince Curry

Mutton Mince Curry


Lamb mince/Kheema – 500 gms

Onion – 2 (chop 1 roughly and the other finely)

Tomato – 1 chopped

Yoghurt – 1 cup

Curry leaves – few

Turmeric powder – 1/6 tsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 3 tbsps

W.G.M. (Bay leaf – 1,Cloves – 3,Cinnamon- 1 pc,Cardamom – 2)

For Masala paste,Grind the Below

Ginger – 1” piece

Garlic – 4-5 cloves

Few roughly chopped onions

Green chilli – 1

Black Pepper corns – 7


Wash the mince well and place in a large strainer  to drain the water.

Heat a pan and add oil, drop the W.G.M and stir till they get swollen,immediately add the chopped onion and saute for a couple of mins and add the ground masala paste and fry till slightly brown,sprinkle 2 tsps of water  in between to avoid sticking to the pan.

Now add the drained mince and stir fry well till almost the water evaporates,sprinkle the powder spices and salt .fry 3-5 mins.

Add the chopped tomatoes and curd/yoghurt and cook on low heat covered for 4-5 mins.Stir in between,drop in the fresh curry leaves and cover till done.

This curry is a bit dry type.Transfer into a serving dish and serve as a main dish with rice and rasam or with chappatis.


While preparing non veg dishes,always take proper care to avoid contamination.so keep your chopping boards seperate for vegetables and meat and wash well and dry them before storing,even the strainers or colanders.

When marinating the meat always cover tightly and place in the refrigerator.

Pan Roasted Chicken with Veggies

Pan Roasted Chicken with Veggies


Chicken breast -4 pieces

Onion – 1 med roughly chopped

Garlic – 3 cloves

Fresh coriander – a handful chopped

Green chilli – 2

Cloves – 4

Cinnamon – 1” pc

Black Pepper corns – 1/2 tsp

Lemon – 1/2

Oil for shallow fry


Wash and pat dry the chicken breast pieces with paper towels and set aside.

Grind all the ingredients except lemon and prepare masala  paste.


 Rub the masala paste to chicken pieces and drizzle salt and lemon juice and coat well and  refrigerate for an hour to marinate.

Then heat a shallow and wide pan and add oil as it gets heated place the chicken pieces and fry till brown on both sides.

Remove and keep in a platter.

To prepare pan gravy

Tomatoes – 2 pureed

Salt – a pinch

Turmeric powder – a pinch

Water or chicken stock – 1 cup

After removing the chicken pieces add the above ingredients to the pan and cook on high for 2 mins and simmer till thick gravy consistency is achieved.Turn of heat.

This adding of liquid to a  pan in which something is roasted or fried is called Deglazing..

Pour this Reduction over the chicken pieces while serving.

Preparing the Veggies

French Beans – a small bunch

Carrots – 2

Beetroot – 1

Garlic  – 1 clove finely grated

Salt and Pepper  for seasoning

Olive oil – 1 tsp


Trim the edges of  beans and wash,peel carrot and remove edges and wash,then cut into thin long strips.

Place a sauce pan with enough water on heat and bring to a boil,add beans and carrots and boil 5 mins and immediately drop in to ice cold water to retain the crunch,this is called shocking the veggies.

Strain into a colander and keep.

In the same sauce pan boil the beetroot seperately for 10 mins and then cool and peel,cut into desired shapes.

I used a zig zag slicer. 


Sliced beets

 Now heat a pan and add olive oil and drop in the beans and carrot slices and toss well ,add garlic,salt and pepper and toss few mins and remove into a platter.

Just toss in the beets and toss again  and remove.

Prepared beans and carrots


For serving I placed a cookie cutter and placed the beans and then carrots in layers and gently pressed down and removed the cutter,and placed beets over them to get a nice and colourful veggie tower.

Place the chicken piece and pour the pan gravy over it.

Garnished with fresh mint and lemon slices.

Pan Roasted Chicken with Colourful Veggie Tower


Serve as a main course along with plain rice or just like that with a salad.This is my way of serving this simple dish.

Mutton Curry With Cashew and Methi Greens

Mutton Curry With Cashew and Methi Greens

Mutton – 1 Kg Leg meat cut into small pieces with bone
Onion – 3 med finely chopped
Whole garam masala Like
Bay leaf – 2
Cloves – 5
Cinnamon – 1 large piece
Cardamom green – 6
Black cardmom – 2
Ginger Garlic paste – 2 tbsps
Green chili – 10
Curry leaves – 2 sprigs
Cashew nuts – 20
Fresh methi leaves – 1 bunch whe and chopped
Yoghurt – 2 cups
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Salt – 2 tsp
Oil – 50 ml


1.Wash and add fresh water to cashews and microwave for 1 min on high and add 8 green chilis and grind to smooth paste and keep.
2. Heat the pan and add oil. let it get hot then add whole garam masala ingredients and give it a stir and add finely chopped onions,2 green chilis slit and fry till transperant.
3. Add ginger garlic paste and fry well,Now add the washed and drained mutton pieces and stir on high heat or the water comes out so continue stirring for 5-6 mins
4. At this point add turmeric and coriander powders and give it a nice stir again.
5.Now add the cashew green chili paste and salt ,fry few more mins atleast 4-5 mins oed to low heat.
6.Now add fresh yoghurt stir well on low heat continuosly carefully to avoid curdling and as it starts to boil stir few more mins and lastly add water, curry leaves and chopped methi leaves and cover cook on med heat till mutton is soft and done.

Adjust green chilis accorcing to your taste,and adding curry leaves at this stage gives it a very special aroma.

Serve hot with parathas or rotis or chapattis.

By Kezia Mary

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