indian non veg recipes in hindi pdf - Cookieandbookie. Baingan Musasalam, Mughlai Baingan Masala recipe | Mughlai Recipes | by Tarla Dalal | Tarladalal. More information. More information years and mo Recipe Books, Family. All Non Veg Recipes in Hindi - The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicious made with eggs, mutton, chicken, fish etc. Nonveg Hindi Recipes A Big collection of Hindi Non-Veg recipes For Who Want become expert of cooking!! THIS APP IS IN FULL HINDI ONLY. Topics in This.

Indian Non Veg Recipes In Hindi Book Pdf

Language:English, Portuguese, Dutch
Genre:Personal Growth
Published (Last):12.11.2015
ePub File Size:21.46 MB
PDF File Size:12.57 MB
Distribution:Free* [*Sign up for free]
Uploaded by: CICELY

Tamil Non Vegetarian Recipes Editor in Chief: Sunitha Free e-book. Subscribe us for more Delicious South Indian Dishes in Tamil Language. 10 Best Veg Recipes In Hindi Dec 02, · samayal pdf free download Download With this recipe book, you will discover and taste the Most foods will continue cooking after the microwave oven is turned off. Therefore, always Non-Stick. Hindi Non Vegetarian Recipes- Often dubbed as a vegetarian's paradise, India is loaded with an enviable array of vegetarian delights. But not.

The milk that is boiled and reduced to half should be taken, and curd should be prepared out it. The curd so got is to be churned well to get butter. This butter should be washed 10 times with water. Butter thus obtained should be filtered in cloth having fine holes.

Non veg recipes in tamil pdf

And again washed and treated with flowers having good fragrance and stored in a vessel containing water. This butter is aphrodisiac, cosmetic, energizer and it increases power of sense organs. The book deals with preparation of ghee. Whitish butter should be washed in water till it attains yellowish color. It should be melted in mild fire and be filtered. Again the heated butter so obtained is melted till the frothing stops and the melted butter turns into reddish color.

Attractive flowers and a little wheat flour should be added. Various vegetable foods prepared using different parts of the plants have been explained in the book. The author claims that there are changes of seasons even within a day and night.

Later, tastes of food to be taken in each season have been mentioned. It is to be noted that specific vegetarian food is not mentioned according to season while nonvegetarian food prescription is specific. Fruits like mango etc. Later it should be filtered through clean cloth having minute holes.

All lehyas such as the one prepared out of mango have been prescribed to be seasoned with flowers having good fragrance. For cooling of water, various methods are mentioned like exposing the water to open air and passing through sand, fragrant flowers, adding certain drugs of cold potency such as like kataka Strychnos potatorum etc. There are two types of milk preparations explained, buffalo milk is advised to be taken in both contexts. In the first method, equal quantity of milk and water should be taken in small vessels and boiled till complete evaporation of water.

A suitable quantity of sugar is to be added and served. In another method, without adding any water, milk should be boiled and reduced to half or one-sixth or quarter and it seasoned with fragrant flowers.

Though the word, bheda denotes types, only one method has been explained in this chapter. The text gives a classical reference to the majority of Indian traditional dishes, prepared even now.

Bangladesh generally does not have the same amount of access to global trade and therefore, food. Fish, rice, milk, and sugar all play crucial parts in Bengali cuisine.

Bengali cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh [51] However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices. The cuisine is known for subtle flavours with an emphasis on fish , meat, vegetables, lentils, and rice.

Fresh sweetwater fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming , braising , or stewing in vegetables and sauces based on coconut milk or mustard. East Bengali food, which has a high presence in West Bengal and Bangladesh , is much spicier than the West Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World. Shondesh and Rasgulla are popular sweet dishes made of sweetened, finely ground fresh cheese.

The "Jaggery Rasgullas" are even more famous. The rasgulla originated in Bengal. The government of west Bengal has recently acquired the GI status of rasgulla after citing proof in court.

Mix all the above ingredients to the mutton mince. Marinate the mutton mince in the refrigerator for banana 4 cm. Baste the mutton pieces with oil and again put in Salt 2 tsp.

Cook until brown, turning as required. Serve hot with sliced lime and onion rings.

Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos.

Follow the Author

Coriander Powder 1 tsp Cumin powder 1 tsp. Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute.

Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder.

Stir-fry for five minutes breaking up any lumps if formed. Cover, lower the heat and simmer for half an hour. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well.

Adjust seasoning. Cook over low heat till mutton is Onions, sliced and fried crisp 2 nos. Dhania powder 1 tsp. Add the crushed fried onion, heat the Ginger-garlic paste 2 tsp. Ghee 4 tbsp. Sprinkle lemon juice and serve hot. Squeeze mutton mince in a dry cloth to remove excess Chopped ginger 1 tsp. Oil 1 tsp. Salt As per taste water. Mix all the above ingredients except oil. Knead well. Divide into 8 equal portions and make balls. Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length.

Baste with oil and again roast for 2 minutes. Note : For Seekh Kababs, use mince which has been passed through a mixer twice. Wash the meat, cut into medium size pieces and then flatten Peppercorns 10 nos. Then marinate the meat with the sauce, pepper powder and tsp. Worcetershire sauce 3. Next add the peppercorns, bay leaves and oil and keep 2 tsps. Bay leaves As 4. Heat oil in a frying pan and fry the meat pieces on both sides. Cook on a low flame till the meat is tender and cooked.

Ghee 4 tsps. Onion slice 4 nos. And now take chana dal and tur dal and cook it.

Add Tomatoes chopped 2 nos. Lime juice 1 no. Take a pan, put some oil, Whole Garam Masala and Turmeric powder 1 tsp.

Garam masala,whole 1 tsp. Now add the marinated mutton to this mixture and Garlic chopped 1 tbsp. Ginger chopped 1 tbsp. Cumin seeds 1 tsp. Coriander chopped 2 tbsp. Green chili chopped 2 tbsp. Amchur powder 2 tsp. Oil 3 tbsp. Grind dal in a mixer and add to the mutton. Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour.

Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for minutes and cook on slow fire or till the mutton is fully cooked. Garlic flakes 10 nos. Remove from heat and add ginger, Ginger 1" piece Garam masala 1 tsp.

Grind to a fine paste and Elaichi 2 nos. Dalchini pieces 2 nos. Lavang 3 nos. To the minced onion, add the finely chopped pudina, kothmir, lime juice and Dhania jeera powder 1 tsp. Pepper A pinch salt to taste. Beat the egg lightly. Divide the dough Chili powder 1 tsp. Kothmir and Pudina chopped A handful into lemon- sized balls. Flatten each ball in the palm of your Egg 1 nos. Onion minced 1 nos. Shape into a kabab and dip in the beaten egg.

Shallow fry till it turns color. Grind to a paste the ingredients for the masala. For the masala : 2. Red chilies roasted 5 nos. When the curry is boiling, lower the flame and Coriander seeds roasted 2 tsp.

Ajwain seeds roasted 1 pinch Methi seeds roasted 1 pinch Jeera seeds roasted 1 pinch Onion chopped fine 1 no. Salt to taste For seasoning : Onion chopped fine 1 no. Add salt and cook till the eggs are done and remove from the flame and keep aside.

Take another vessel, put some oil in it and fry one onion till brown. Pour the curry over it. Boil for a little more time and remove from the flame. Grind the red chilies, garlic, ginger and Onions 2 nos. Garlic 5 flakes 2. Chop the onions and fry in ghee, then add Ginger 1 piece the ground paste and cinnamon to it. Then add sugar, vinegar and garam masala. Cinnamon 1 piece 4. Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp.

Cook till the gravy thickens and serve with Sugar 1 tbsp. Cut into large chunks.

Navigation menu

Ground cumin 1 tsp. Ground anise seeds fennel 1 tsp. Spread over fish, cover and refrigerate for an Lemon juice 1 tbsp. Oil For deep-frying 4. Half fill a deep pan or Kadhai with oil and heat. Salt To taste Fry the fish, until golden brown. Drain on paper towels. Heat oil in a pan and season with mustard Mustard seeds 1 tsp. Garlic, chopped 8 cloves 2. Stir over medium heat until they begin to Ginger, julienne 1" 1 no. Green chilies, slit lengthwise, 3.

Add garlic and ginger and stir for a minute. Add green chilies. Add turmeric powder,curry leaves and Curry leaves 24 nos. Fry for minutes. Add the coconut milk. Bring to a boil. Add fish, salt and vinegar. Cover and simmer Coconut milk 2 cups for a few minutes till the fish is tender. Stir only Vinegar 1 tbsp. Taste and adjust the seasoning. Garnish with Salt To taste coriander leaves and serve with Steamed Rice. Grind together garlic, ginger, cumin seeds to a smooth Ginger 1 cm.

Sprinkle with lime juice Amchoor 1 tsp. Marinate the fish with the ground paste for 3 hours. Ghee 1 tbsp. Remove the excess marinade, brush the wire mesh with Garlic 1 tbsp. Cook Salt to taste for 3 to 4 minutes. Dry mint leaves 1 tsp. Turn the fish over and smear with Ghee. Continue cooking Lime juice 1 tsp. Garlic paste 3 tbsp. Ajwain 3 tbsp.

Second Marination: Red Chili Powder 1 tsp. Gram flour 1 cup - Apply the paste on both sides of the fish and arrange Orange colour Few drops them on a tray atleast an inch apart. Keep aside for 20 Oil to fry mins. Salt to taste 4. Heat ghee in a frying pan and fry the fish over medium heat until well cooked. Rub the fish with salt, chilli powder, garam masala, Garam masala 1 tsp. Keep Coriander powder 1 tsp. Line a pan with oil and grill the fish. Ginger garlic paste 1 tbsp.

Chilli powder To taste Oil 1 tsp. Pick, wash and soak rice in water for about 30 minutes. Rice Basmati gms. Drain rice and keep aside. Garam Masala Chopped garlic 2 tbsps. Mix Chopped ginger 2 tbsps. Red chili powder 3 tsps. Heat oil in a Patila or a thick bottomed pan. Add Coriander powder 1 tbsp. Add Sliced Turmeric powder 2 tsps. Bay leaf 2 nos. Then add remaining chopped ginger, chopped garlic, Chopped green coriander coriander powder, turmeric powder, red chili powder, 1 tsp.

Garam Masala powder and chopped tomatoes. Cook for 1 tbsp. Add marinated chicken and cook till Curd yogurt 1 cup chicken is tender. Garam masala powder 3 6. Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice. Ginger julienne's 1 tbsp. Cover and seal with aluminum foil or Roti dough. Cook Oil 3 tbsps. Mint leaves 2 tbsp. Alternatively cook on an indirect slow flame for 10 to 12 minutes. Grind the red chilies and cashewnuts to a fine paste.

Basmati Rice gms. To the mutton apply the ginger - garlic paste and beaten Mutton cut into small curd. Set aside.

Heat 4 tablespoons ghee and fry the red chili masala. Garam Masala 2 tsp. Cashewnuts A handful 5. Keep frying till ghee separates.

Onions sliced fine and Pressure cook till tender. Heat dekchi, add 1 tbsp ghee and fry the sabut masala. Add the rice and fry a little. Add the green chilies and salt Dalchini 2 pieces to taste.

Elaichi 3 nos. Add enough warm water. Cook till rice is done, remove Green chilies 6 nos. Kothmir, chopped 1 9.Tomato puree ml. Add fried chicken pieces and cook for 3 minutes. DPReview Digital Photography. The same combination along with meat and cooked rice become nontoxic. Get to Know Us. This second book concentrates on quick and speedy meals—perfect for spicing up midweek suppers.

Shell the eggs, cut into halves, lengthwise Garam masala 1 tsp. Poppy seeds 1 tbsp. Slice the onions into thin long pieces and also cut the ginger Cloves garlic 20 nos.