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Non Veg – iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Chapli kebab http://ifoodchef.com/chapli-kebab/ Sun, 17 Aug 2014 13:39:47 +0000 http://ifoodchef.com/?p=180 Ingridients-

mutton mince.          -1/2 kg

raw papaya paste.       -1tea sp

crushed roasted coriender seed.      -1 tea sp

crushed roasted fennel seed.             -1 tea sp

roasted chilli flacks.                             -1 tea sp

garam masala.                                       -1 tea sp

chopped green coriender.                  -1 cup

chopped onion.                                    -2

chopped green chilli.                         -4-5

ginger paste.                                        -1 tea sp

garlic paste.                                          -1 tea sp

Eggs.                                                      -2

salt.                                                        – according to taste

oil.                                                         – shallow fry




first, mix the raw papaya paste and ginger – garlic paste in mutton mince by your hands very well.keep this mixture just for 10 -15 mints.

after that- mix in this other ingrideints , garam masala,crushed coriender seed,fennel seed,chilli flacks,chopped coriender,chopped onion,chopped green chilli,and salt.

make sure that all the ingrideints could mix up in mutton mince  completely, so that, mutton mince could take all the flavours in itself.

at last – crack the eggs and whisk them in a bowl.when it whisked properly , mix this too in the mince mixture.

heat 2 table sp oil in a pan, make patty of the mixture,and fry it on low flame.when it became , little brown on one side, turn it ,

and press it with your spatula,so that the oil reach all over the patty and  kebab could cook completely.

Garnish it with lemon slice,and serve it hot with nan .

Cheesey chicken cutlet http://ifoodchef.com/cheesey-chicken-cutlet/ Tue, 12 Aug 2014 09:13:00 +0000 http://ifoodchef.com/?p=164 Ingredients –

Chicken mince.      – 1/2 kg

slice bread.             -3

boiled potato.       – 2

egg.                        -2

shredded  cheese.    -1 table sp

milk.                        -2 tea sp

green coriender.    -1 cup

green chilli.             -4 to 5

mint leaves.            -7 to -8

chilli flacks.           -1 tea sp

black paper.          -1 tea sp

roasted cumin powder.  -1 te sp

roasted crushed fennel seed.  -1 tea sp

roasted crushed  coriender seed.  -1 tea sp

garam masala.         -1/2 tea sp

garlic paste.              -1 tea sp

salt.                           -according to taste

oil for frying



take a larg bowl and mix the chicken  mince and boiled potato properly with your hands

then soak the slice breads for a while, till it became more soft, squeeze it and mix it also in the chicken mixture.

now a add the herbs and spices,coriender , mint leaves, black paper,chilli flacks,fennel seed,coreiender seed, cumin powder, salt, shredded cheese,two tea spoon milk, garlic paste,garam masala.

chop the green chilli and add them too.

mix all the ingredients with chicken very well, so that all things tastes could mix with each other properly.

Now take a other bowl, break the eggs in this and sepreat the egg yokes from egg white.

whisk it with a whisker properly.

heat the pan ( kadhai ) on high flame,pour into the oil for deep frying.

make the cutlets of  batter, in shape which you want, – oval,round, long or patty.

dip them in egg white and fry in the oil.


ophtion –

You can use, all purpose flore ( maida ), bread crumbs, or rice floure  also, instead of egg.

serve hot with pudina ki chatni, or tomato suoce.

Dum ka keema http://ifoodchef.com/dum-ka-keema/ Sun, 10 Aug 2014 11:41:19 +0000 http://ifoodchef.com/?p=160 Ingredients –

mutton mince ( keema )       -1/2 kg

chopped onion         -2 medium size

chopped tomato.    – 2 medium size

green chilli.            – 3

ginger paste.         -1 tea sp

garlic paste.          -1 tea sp

garam masala powder.  -1 tea sp

chilli flacks.            -1 tea sp

crushed fennel seed.  1 tea sp

cushed whole coriender.  -1 tea sp

coriender powder.       -1 tea sp

turmeric powder.        -1/2 tea sp

oil.                              – 2 table sp

charcoal.          -1 small piece

salt.                   – according to taste

desi ghee.        – 1 tea sp




heat a pan ( kadhai ) , pour 2 table sp oil into this. First add chopped onion,stir it with a spatula till it gets a pinkish colour, after that add chopped tomato and ginger, garlic paste.

make a cut in chillies and  add them too.

Now add the spices, coriender powder,turmeric powder,garam masala and salt.mix all  very well and cover the lid, so that all the ingredients cook in the water of  mince ( keema) for 10 – 15 mints.keep checking meanwhile .


now when the mince ( keema ) became tender and soft, finely add crushed coriender,crushed fennel seed and chilli flacks,fry all the spices with keema all together , and cover the lid for 5 mints more.


at last, take a bowl or aluminium foil,put it on  the keema, on the other hand keep the piece of charcoal on the flame and let it be burned. After that put it on the foil or in the bowl and drope the desi ghee  over it and cover the lid properly, so that all the smoke could lock inside.

open it when you going to serve.

Garnish it with chopped green coriender and  very thin sliced ginger.

Bhopali achari gosht http://ifoodchef.com/bhopali-achari-gosht/ Fri, 08 Aug 2014 11:57:16 +0000 http://ifoodchef.com/?p=151 Ingredients –

– mutton  – 1 kg

– onion paste – 1 cup

– tomato paste – 1 cup

– green chilli  – 6-7

– ginger paste – 1 tea sp

– garlic Paste – 1 tea sp

– nigella seed  – 1 tea sp

– cumin seed  –  1 tea sp

– mustard seed  – 1 tea sp

– fennel seed   – 1 tea sp

– dry methi leaves – 1 table sp

– coriander powder – 2 tea sp

– turmeric powder – 1 tea sp

– yogurt – 1 cup

– oil    – 2 table sp

– salt   – according to taste

– lemon juice      -1 table sp

– green coriender   -1 cup


Method –

First mix ginger – garlic paste and salt in mutton and  boil in two glass of water, till it became tender.

heat other pan for gravy. Pour two table spoon oil in that,  add onion paste and fry it,till it’s colour changed into light brown, then add tomato paste in that and fry it for 5 mints.after that add all the spices, fennel seed,cumin seed, mustard seed, nigella seed, coriander powder,turmeric powder,dry methi leaves and a pinch of salt. Make cuts in green chilli and add them also.fry the gravy  till all the spices  cooked,at last,  add the boiled mutton, and  1 cup yogurt,  mix it all slowly with a spatula, and cover the lid  for  6 to 7 mints.

before serve add the lemon juice and garnish with green coriander.

Dum ka Keema (Minced Beef) http://ifoodchef.com/dum-ka-keema-minced-beef/ Wed, 12 Sep 2012 02:41:18 +0000 http://ifoodchef.com/?p=113 The Nizam’s special and spiced up culinary traditions are popular with many and till this day every foodie who visits Hyderabad for a proper full-fledged Hyderabadi breakfast. Dum ka keema with parathay is always on demand for its simplicity and scrumptious appearance and taste. It would make a great meal for breakfast. You can also make keema kachori with leftovers for lunch/dinner if you feel like. Grind all the whole spices finely Add these to the minced meat along with onion, papaya and lemon Marinate for 2 hours. Heat oil, add mince and cook on low heat. Sauté till brown and dry.

Dum Ka Qeema

1 kg lean Mince (beef or lamb)
3 medium onionClick to find more about onion skinned & thinly sliced
1 cup oil
1 tablespoon gingerClick to find more about ginger paste
2 tablespoon unripe green papaya (ground)
1 teaspoon garam masala
1.5 teaspoon saltClick to find more about salt
7-8 whole red chiliClick to find more about whole red chili
2 tablespoon yogurt
1 piece coal
2 tablespoon freshly chopped green coriander
1 teaspoon green chilies fine chopped
1 tablespoon roasted chick peaClick to find more about chick pea flour

1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.

2. Thoroughly wash the mince and squeeze out any water.

3. Put the mince in a bowl. Add onionClick to find more about onion paste, gingerClick to find more about ginger paste, saltClick to find more about salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.

5. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.

6. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.

7. Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 45 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

8.Transfer to a serving dish and decorate with onionClick to find more about onion ring, green chilliClick to find more about green chilli and coriander leavesClick to find more about coriander leaves.

Kacha Kheema Kofta Curry (Meat Balls Curry) http://ifoodchef.com/kacha-kheema-kofta-curry-meat-balls-curry/ Wed, 27 Jun 2012 04:01:27 +0000 http://ifoodchef.com/?p=60 Kacha Kheema Kofta, is Hyderabadi cuisine, a blend of Mughlai flavors passed down from the renowned chefs of the royal families or Nizams of Hyderabad.

Kacha Kheema Kofta curry is prepared with minced meat that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.

The flavor of the kheema koftas which have been cooked in this gravy is different from the usual kofta curries and not high in calories as the koftas are not deep fried.


  • 250 gm of minced meat (keema)
  • 2 tbsp fresh ginger garlic paste
  • 3 green chills chopped finely
  • 1 bunch fresh coriander leaves
  • 2 tbsp fresh mint leaves
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 1/2 tbps oil
  • 2 tbsp grated dry coconut
  • 2 ½ tbsp poppy seeds
  • 2 onions finely sliced
  • 4 tbsp curds
  • 1 tsp garam masala powder
  • salt to taste


1. To prepare the koftas, first clean meat in cold running water and drain well. Add half of the chopped green chills, half of the garam masala pwd, salt, turmeric powder, 1 tsp ginger garlic paste and half of the coriander leaves and half of the mint leaves to the keema. Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the koftas so that they don’t stick to your hands)

2. To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few minutes, then add the poppy seeds and sauté further for another 2 minutes. Add another tbsp of oil and add the sliced onions and fry till they turn golden brown. Remove from fire and keep aside to cool. Grind to make a fine paste.

3. Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few minutes till it turn brown. Add the remaining ginger garlic paste, green chills, red chilli powder, salt and curds and combine well. Add 2 cups of water and let it come to a boil. Reduce heat and cook for 3-4 minutes.

4. Add the koftas to the gravy and cook them covered on low flame for 20 minutes.

5. Add garam masala powder, the remaining chopped coriander and mint leaves. Cook for another 10 minutes on low flame.

6. Turn off heat, add lemon juice and combine.

7. Serve hot with roti or white steamed rice.


Mutton Rogan Josh http://ifoodchef.com/mutton-rogan-josh/ Wed, 27 Jun 2012 03:28:35 +0000 http://ifoodchef.com/?p=54 A fine delicacy form Kashmir which derives its name from red Kashmiri Chillies and literally means Red lamb.



  • 1 Kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp fresh ginger paste
  • 2 tbsp fresh garlic paste
  • 1 1/2 tbsp kashmiri red chilly powder
  • 1 tbsp garam masala powder
  • 1 tbsp ginger powder(dry sonth)
  • 2 tbsp Coriander powder
  • 1/2 tbsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp black pepper corns
  • 12 cloves
  • 8 green cardamom
  • 5 sticks of cinnamon
  • few threads of mace
  • 2 tbsp white cream
  • Salt to taste
  • Chopped green fresh coriander to garnish


  1. In a bowl mix mutton with curd and little salt, and keep aside.
  2. Heat oil in a pan and put whole garam masala, when they start to crackle, put chopped onions and fry till golden brown.
  3. Add ginger-garlic paste and fry again for two minutes.
  4. Add all the masala powder and fry till oil comes up.
  5. Now add mutton with marinade and stir fry on a high flame for 2 minutes.
  6. Now add water and  little salt and cook with closed lid till meat is tender and gravy is medium thick in consistency.
  7. We have already put salt while marinating the mutton, so adjust the seasoning accordingly.
  8. Now add cream and stir well and cook for another 3 minutes.
  9. Garnish with chopped coriander.
  10. Serve with plain Rice, pulao or roti if you like.
Hyderabadi Chicken Fry http://ifoodchef.com/hyderabadi-chicken-fry/ Tue, 26 Jun 2012 03:41:16 +0000 http://ifoodchef.com/?p=49 Chicken fry is the very popular Indian Food Dish of people all over the world. Hyderabadi chicken fry is a bit different from North Indian Chicken fry.


  • Chicken – 400gm(preferably chicken breast)
  • Ginger – 1/2″
  • Garlic – 10 flakes
  • Turmeric powder – 1/2 tsp
  • Redchilly powder – 2 tsp
  • Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick)
  • Red colour – 1/8 tsp
  • Curry leaves -5 sprigs
  • Refined cooking oil – 50 ml
  • Salt to taste
  • Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
  • Lemon – 1(optional)

Method of Preparation

  • Cut chicken into 1″ pieces, wash and strain using a colander
  • Grind garlic and ginger to a fine paste with little water
  • Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour to the chicken pieces, mix well and marinate for 2-3 hrs in the refrigerator
  • Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and keep aside
  • Add curryleaves, mint leaves(1 tsp, optional) and green chillies to the left over oil(if any or add 1 tbsp), saute till it is fragrant
  • Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook for few seconds
  • Add fried chicken and cook till all curd dries up and coated well on the chicken pieces
  • Garnish it with finely chopped coriander leaves and lime pieces
  • Serve it hot with fried rice or with anything of your choice
Chicken Tikka Masala http://ifoodchef.com/chicken-tikka-masala/ Tue, 26 Jun 2012 02:39:03 +0000 http://ifoodchef.com/?p=32 The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India’s most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.


  •     1 cup fresh yoghurt (should not be sour)
  •     1 cup finely chopped fresh coriander leaves
  •     2 tbsps ginger paste
  •     3 tbsps garlic paste
  •     3-4 tbsps garam masala
  •     6 peppercorns/ 2 dry red chillies
  •     3 tbsps lime/ lemon juice
  •     1/2 tsp orange food coloring
  •     1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
  •     1 large onion cut into very thin rings
  •     Lime/ Lemon wedges to garnish
  •     1 tsp Chaat Masala (available at most Indian groceries)


  • Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
  • Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
  • Thread the chicken onto skewers and keep ready.
  • Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
  • Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
  • Remove from skewers and put the chicken in a plate.
  • Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
  • Garnish the Chicken Tikka with these onion rings and serve.


Indian Chicken Biryani Dish http://ifoodchef.com/indian-chicken-biryani/ Sat, 26 May 2012 04:33:30 +0000 http://ifoodchef.com/?p=19 This is a delicious Indian rice, chicken dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Desi Ghee can be used in place of vegetable oil to yield a more authentic taste.


  • 4 tablespoons vegetable oil
  • 4 small potatoes, peeled and halved
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 medium tomatoes, peeled and chopped
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • 1/2 teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks
  • 2 1/2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 pinch powdered saffron
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 1/2 teaspoon ground ginger
  • 1 pound basmati rice
  • 4 cups chicken stock
  • 1 1/2 teaspoons salt



In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.