Flavours Of India

Non-Vegetarian Specialty of India: A few Mouthwatering Recipes

Indian non vegetarian recipes are very mouth watering because of the aroma and the look of the dishes. They also provide euphoric feeling to your taste buds. Here are few recipes that you can prepare in home and relish the taste of non-vegetarian specialty of India.

Chicken Changezi

This dish is basically a Mughlai dish which is still prepared in the many restaurants of Old Delhi streets, Ajmer in Rajasthan and in some places in Punjab. It would take hardly 30-45 minutes to prepare this dish. You would require collecting all the ingredients and then starting preparing the dish.

Ingredients:
A full undressed chicken cut in fine bite pieces. 4 onions chopped, 2 tablespoon curry powder, ½ cup butter, cooking oil, 1 cup cream, ½ tbsp chilly sauce, 1 tablespoon ginger-garlic paste, coriander leaves, chicken masala, garam masala, 2 green chillies and salt for taste.

First put the chicken in a pressure cooker, add some amount of turmeric powder, a bit of salt and coriander leaves. Boil the chicken with two whistles by pressure cooker. Keep the pressure cooker aside and take a large frying pan. Put the half cup of butter and fry the onions till they are little brownish in colour. Now add the paste of garlic-ginger and add all the masalas. Mix the ingredients well and pour 1 cup of water into it. Chop the green chillies and add on the mixture. Cook the mixture for 5 minutes in low steam. When the mixture becomes thick add the chicken from the pressure and mixture the changez well. Add salt to the required amount and pour ½ cup of water on it. Cook for another 10 minutes in low steam. The chicken changezi is ready to be served with hot rotis.

Lamb Dry

Ingredients:
lamb leg cut into bite pieces. Yoghurt, salt to taste, turmeric powder, ghee or butter ½ cup, 1 tbsp chilly powder, ½ tbsp cumin powder, ½ tbsp coriander powder, 2 tomatoes chopped, garam masala 2 tbsp, garlic ginger paste 3 tbspn, 1 big onion chopped.

Mix the lamb pieces with yoghurt and turmeric powder and keep aside for 40 minutes. After 40 heat the ghee in a kadai and add the onion and garlic-ginger paste. Fry them in low steam till they are brownish in colour. Add lamb meat and cook for 10 minutes in medium heat. Add the other ingredients into it except the garam masala and cover and simmer the mixture till the lamb meat is tender. Now add the garam masala and cover it for another 4-5 minutes. Now the lamb dry is ready for serving it with toasted buns.

Tags: chicken, cooking, dishes, hot, lunch, non-veg, recipes, spicy, tasty