Download South Indian Nonveg Recipes by Sify Food PDF

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Then add the onion, tomato, chilli powder, turmeric powder and salt and fry it for 4 minutes. Add the prawns and cook till the prawns become tender. Then add curry and coriander leaves and fry it well. Kola Urundai Kuzhambu Ingredients 100 gms mutton (boneless) 1/4 tsp turmeric powder 1 green chilly 5 garlic cloves 1 inch ginger 2 onion 2 tomato 3 tsp roasted gram powder 1/2 tsp garam masala powder 4 tsp oil salt to taste Method Cook the mutton with a pinch of turmeric powder & salt for 5 minutes and drain the water Grind it with ginger and green chilly.

Add grated coconut and fry for 3 minutes. Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma. Add tomatoes and fry, add salt to taste. Add chicken pieces and fry till the chicken pieces leave water. Check for salt. Add half cup of water or less so that it just forms a thick gravy. Cover and cook for 15minutes, stirring occasionally. Garnish with coriander leaves and serve hot with neer dosa, roti's or rice. Pork Bafad Ingredients 1 kg. pork (medium or less fat) cubed as desired clean, washed & strained 1/2kg onions, diced finely 12 green chillies slit 2 pods garlic, chopped 4 inches ginger, chopped 1/2cup of tamarind pulp (thick) 1/4cup of vinegar 11/2 inch cinnamon 7-8 peppercorns, 4 cloves (pounded coarsely) 4 tej patta salt to taste To be dry ground: 5 - 6 cloves 2 inches cinnamon 7-8 peppercorns 1 tsp turmeric powder 11/2 tsp cummin seeds 1 tbsp coriander seeds 8 madras chillies 12 kashmir chillies Method Mix all the ingredients mentioned including the masala and salt with the pork.

Then deep fry it. You can serve this with rice or with biryani few drops of vinegar 2 tsp corn flour 1 tsp chilli sauce 1tsp tomato sauce oil for deep frying South Indian Egg Curry Ingredients hard boiled eggs - 8 oil - 3 tbsp coconut - ½ chilli powder - 1 tsp pepper powder (black) - ½ tsp dhania powder - 2 tsp turmeric powder - ½ tsp oil - 2 tbsp garlic - 1 tsp, minced finely chopped onions - 3/4 cup ginger - 1 tsp, minced tomato - ½ cup, chopped salt - to taste for tempering oil - 1 tbsp cloves - 2 cinnamon - (2 cm) crushed finely chopped onion - ¼ cup curry leaves - few Method Grind coconut to a smooth paste.

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