Non-veg Meals Recipe
Non-veg appetizer, main non-veg curry, rice, variety rice, rasam, sambar, mor kuzhambu, kootu, poriyal, appalam, pickle, chappathi and dessert.
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Ingredients
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Appetizer - Chicken 65
Main Curry - Chicken Chettinad
Rice and Variety Rice
Rasam
Sambar
Mor Kuzhambu (Yogurt Curry)
Kootu
Poriyal (Stir-fry Vegetables)
Appalam (Papad) and Pickle
Chapathi
Dessert - Payasam (Semiya/Vermicelli)
Method
Appetizer - Chicken 65
- 1
Marinate and Fry
In a bowl combine chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, egg, rice flour, cornstarch and salt. Mix well to coat. Marinate for at least 30 minutes. Heat oil in a deep pan to 175°C (350°F). Fry marinated pieces in batches until golden brown and cooked through, about 5–7 minutes per batch. Drain on paper towels.
- 2
Temper
In a small pan, heat 1 tbs oil, add curry leaves and slit green chilies and sauté for 30 seconds until crisp. Toss fried chicken in the hot tempering and serve immediately.
Main Curry - Chicken Chettinad
- 3
- 4
Cook Curry
Heat 4 tbs oil in a heavy pan. Add onions and sauté until golden brown (8–10 minutes). Add ginger and garlic, sauté 1–2 minutes. Add turmeric, coriander powder and curry/chili powder; fry 30 seconds. Add tomato puree and cook until oil separates (6–8 minutes). Add chicken pieces and salt; sauté 4–5 minutes to seal. Add the roasted coconut-spice paste, curry leaves and 2 cups water. Cover and simmer 20–25 minutes until chicken is cooked and sauce thickens. Adjust seasoning and simmer 5 more minutes. Garnish with fresh cilantro if desired.
Rice and Variety Rice
- 5
- 6
Quick Variety Rice
For variety rice (vegetable pulao): heat 1 tbs oil in a pan, add 1 tsp cumin seeds, sauté, add cooked mixed vegetable pulao (4 cups) and warm through. Adjust salt and garnish with fried cashews or cilantro. Alternatively fold in sautéed spices and toasted nuts to plain rice to make a simple variety rice.
Rasam
- 7
Cook Rasam
In a pot combine tamarind paste, chopped tomato, rasam powder, turmeric, salt and 4 cups water. Bring to a gentle boil and simmer 5 minutes until tomato softens. Add mashed toor dal and crushed garlic (if using), simmer 3–4 minutes to combine. Turn off heat, add chopped cilantro.
- 8
Temper Rasam
Heat 1 tbs oil or ghee in a small pan, add mustard seeds and cumin seeds. When mustard pops, add dry red chili and a pinch of asafoetida and curry leaves. Pour this tempering into the hot rasam and serve hot.
Sambar
- 9
Cook Vegetables
In a large pot add mixed vegetables, turmeric and enough tamarind water (about 2 cups) to cover. Cook until vegetables are tender (10–15 minutes).
- 10
Combine with Dal and Season
Add cooked toor dal, sambar powder and salt to the cooked vegetables. Bring to a simmer and adjust consistency with water (target a medium-thick soup). Simmer 5–7 minutes so flavors meld.
- 11
Tempering
In a small pan heat 2 tbs oil, add mustard seeds and let them pop, then add curry leaves and a pinch of asafoetida. Pour tempering into sambar and simmer 1 minute. Serve hot.
Mor Kuzhambu (Yogurt Curry)
- 12
Prepare Coconut Paste
Grind grated coconut with green chilies, cumin seeds and a little water to a smooth paste (about 2–3 tbs water).
- 13
Cook and Combine
In a pan heat 1 tbs oil, add mustard seeds and urad dal. When they sputter and dal turns light brown, add curry leaves. Add cooked vegetables and turmeric; stir briefly. Reduce heat and slowly add whisked yogurt while stirring to avoid curdling. Add the coconut paste and salt. Heat gently (do not boil) for 2–3 minutes until flavors combine. Serve warm.
Kootu
- 14
Make Coconut-Cumin Paste
Grind grated coconut with cumin seeds and green chili to a coarse paste with 1–2 tbs water.
- 15
Cook Kootu
In a pan heat 1 tbs oil, add mustard seeds, urad dal and curry leaves. When they pop, add chopped bottle gourd and turmeric and sauté 2 minutes. Add cooked legumes (chickpeas or moong dal) and 0.5–1 cup water, cover and simmer 6–8 minutes until vegetables are tender. Add the coconut-cumin paste and salt, simmer 2 minutes and remove from heat.
Poriyal (Stir-fry Vegetables)
- 16
- 17
Finish with Coconut
Add salt and grated coconut, toss well and cook 1–2 minutes. Serve hot.
Appalam (Papad) and Pickle
- 18
Prepare Appalam
Roast or deep fry appalams/papads according to package instructions until crisp. Drain on paper towels if fried.
- 19
Serve Pickle
Place mango pickle in a small bowl and serve as an accompaniment. Offer extra pickle on the side.
Chapathi
- 20
Make Dough
In a large bowl combine whole wheat flour and salt. Add warm water gradually and knead into a soft pliable dough (about 8–10 minutes). Add 1 tbs oil and knead 1 more minute. Cover and rest for 20–30 minutes.
- 21
Roll and Cook
Divide dough into 12 equal balls. Roll each ball into a thin circle (6–7" diameter) dusting with flour as needed. Heat a tawa or skillet on medium-high. Cook chapathi one side until light brown spots appear (~30–40 seconds), flip and cook the other side pressing gently until puffed (~30–40 seconds). Optionally apply ghee. Keep warm in a cloth until serving.
Dessert - Payasam (Semiya/Vermicelli)
- 22
Roast Vermicelli
In a heavy pan, heat 1 tbs ghee and roast vermicelli until light golden, stirring continuously to avoid burning (3–4 minutes). Remove and set aside.
- 23
Cook Payasam
In the same pan bring milk to a simmer. Add roasted vermicelli and cook on medium-low, stirring frequently until vermicelli is tender (8–10 minutes). Add sugar and crushed cardamom, simmer 2–3 minutes until sugar dissolves and payasam thickens slightly. In a small frying pan heat 1 tbs ghee, fry cashews until golden and add raisins and fry until they puff. Stir fried nuts and raisins into payasam. Serve warm or chilled.