22 Non-Vegetarian Dishes From South India That Will Make You Go ‘Mmmm!’

You know, South Indian cuisine isn't just a one trick pony.  It's time we moved past dosas and idlis and started talking about the spicy non-vegetarian delicacies that they dish out down south.   1. Fish Molee Famous in Kerala, it is basically a fish stew made with coconut milk. Fish Molee is not as spicy as traditional Kerala recipes; so the flavour of the fish dominates the stew. Source 2. Chicken Chettinad A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked until it is tender and super juicy. Source 3. Kerala Karimeen Fry Karimeen or the Pearl Spotted Fish is another delicacy from Kerala. The fish is marinated in spices and fried on a low flame until it achieves a deep red hue.  Source 4. Aila Curry Aila (Mackerel Fish) Curry is another unique fish curry from Kerala and it tastes best when served a day after it is cooked. The fish is slow cooked in a clay pot which allows it to absorb all the flavour. Aila Curry has the perfect blend of sourness and spice thanks to the addition of the dried Kudampuli (Gambooge). Source 5. Prawns Kuzhambu Another delicacy from Tamil Nadu, this irresistible recipe is a perfect example of the typical "heat" of South Indian cuisine. The soft meat of the prawn along with the uniquely marinated masala provides a flavour rich in taste. Source 6. Kheema with Coconut Curry This is essentially minced meat cooked in coconut milk. It is easy to make but if made just right, the taste can be out of this world. Source 7. Kerala Chicken Roast As the name suggests, it is roasted chicken native to Kerala. Chicken marinated in spices is refrigerated before frying in a low flame until it is golden brown. It is then cooked with vegetables and coconut milk until the gravy becomes thick. A must have! Source 8. Payyoli Chicken Fry The darker and crispier it is, the better it tastes. Made popular in Payyoli, located near the North Malabar coast of Kerala, this recipe is a signature dish at roadside restaurants. The cooking is simple but it is the spices that make it special! Source 9. Squid Fry Seafood in Kerala is second to none and Squid Fry is no different. Cut into rings, the squid is marinated and fried on medium flame until it is golden brown. The masala-coated rings have a tangy taste in the mouth! Source 10. Squid Curry For those who prefer their meat with gravy, squid is available in curry as well. It is the same preparation except that instead of being deep fried, the marinated squid is cooked with vegetables and coconut milk. The aroma is just as enticing as the taste! Source 11. Naadan Crab Masala For those of you who don't know, crab meat is as soft as it's shell is hard. The crab is cooked in local spices and masala until the shell turns orange. It takes some effort to break the shell and eat, but it's worth it!  Source 12. Beef Dry Fry Beef is synonymous with Kerala cuisine and Beef Dry Fry is a speciality. Seasoned with pepper, the beef is deep fried until it appears blackened. It is one of a kind! Source 13. Thattukada Beef Curry Beef can be very chewy and so tastes best when served as curry. The meat is slow cooked so that it absorbs all the spices and masala. It has a brownish colour and the thick gravy adds to the flavour! Source 14. Chicken Salna Native to Tamil Nadu, the ingredients used are more or less common but it is the uniqueness of the gravy that makes it special. Instead of being thick, the gravy is a fragrant  and watery and hence can be served with rice as well. Source 15. Kori Gassi Also known as Mangalorean Chicken Curry, this recipe from Karnataka is prepared with grated coconut but it is the excessive use of red chilli powder that gives it its red hot colour and flavour. It is spicy and very tasty! Source 16. Hyderabadi Chicken Biryani Widely regarded as the original biryani, there are several varieties across South Indian but none more famous or as tasty as the Hyderabadi Biryani. Made with chicken or mutton, this biryani used to be the food of the Nizams and Mughals.  Source 17. Coorg Pandi Curry How can a list of non-vegetarian delicacies leave out pork? Cooked in freshly made masala paste, the meat is boiled in medium flame. Timing is absolutely essential in this recipe as there is a point where the meat is just right. If pork is your thing, then this will blow your mind. Source 18. Kane Rava Fry A Mangalorean speciality, Kane Fish is deep fried after being coated in rava (semolina). Most South Indians swear by this preparation and if it has to be fish fry, it has to be the Kane Rava Fry! Source 19. Bommidayila Pulusu A traditional fish recipe from Andhra Pradesh, this one is is all about the spices. Preparation is neither time consuming nor difficult but if you can get the spices right, you can whip up a classic! Source 20. Chepala Iguru Marinated fish is fried until golden brown and then soaked in gravy. Andhra spices add to the flavour and aroma. Not too famous but with a taste like that, it deserves to be! Source 21. Royyala Iguru While the Tamil Nadu version is rich in curry, this prawn curry from Andhra Pradesh is drier and much spicier.  Source 22. Chicken Nizami This Hyderabadi special isn't really served with gravy. What it is served with is a fragrant and rich cream which lends to the natural taste of the chicken. Coconut milk and spices result in its typical orange colour. The Nizams loved it. And so will you. Source Protein never tasted so good... <a href="http://www.hypersmash.com/dreamhost/">http://www.hypersmash.com/dreamhost/</a>

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Croque-Monsieur

Preparation : 20 minutes

Cooking : 15 minutes

Appearing on the menu of a Parisian café for the first time in 1910, the croque-monsieur is a hot sandwichon soft white bread, traditionally garnished with ham, béchamel sauce and grated Swiss cheese. Very easy to prepare, this great classic of the French bistro cuisine is also one of the children’s’ favorites !

Ingredients :
30 grams butter (1 ounce)
8 slices white (sandwich loaf) bread
4 slices white ham
Grated Gruyère cheese
Salt and pepper

Preparation :

1. On a first slice of sandwich loaf bread,apply butter.

2.Spread a layer of Gruyère cheese.

3. Add a slice of ham pre-cut to the same dimensions as the bread, and then cover with a second slice of bread. 

4.Spread another  layer of Gruyère cheese over it.

5. Apply butter on the outer sides of bread and grill it so that it gets grill marks.

6.remove from grill and bake in oven for 3 minutes till cheese melts.

7. Serve Hot.

Bon appétit !

No Man is an Island, but how about an “Île flottante”?

I found this recipe for a floating island from the same Gourmet issue as the lemon curd we used with the pavlova. The creme anglaise recipe was altered and I replaced basil with vanilla for a more traditional recipe.

Crème anglaise
2 cups heavy whipping cream
1/3 cup sugar
1 vanilla bean
3 large egg yolks

• Split the vanilla bean and scrape the pod
• Bring cream, sugar, vanilla bean, vanilla paste and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved.
• Let it steep covered for 30 minutes.
• Put yolks in a small bowl.
• Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Remove the vanilla bean and transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.

Lemon blancs en neige
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup boiling-hot water
3/4 cup sugar
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg whites at room temperature 30 minutes

• Stir gelatin into cold water in a large bowl and let stand 5 minutes.
• Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved.
• Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes.
• In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer).
• Transfer to a large serving bowl and chill until set, about 3 hours.

Light and airy with a refreshing lemon flavor, I coudln’t stop eating this all week.  And when I ran out of the “island”, I dipped fresh strawberries into the creme anglaise. 

written by Mr. Eat a Duck I Must

Vodka Cream Sauce, an Oldie but Goody

2 cloves of garlic

3 shallots
1/2 medium onion
3 oz vodka
5 ripen medium tomatoes or 1 can of whole peeled tomatoes
1 bunch basil leaves
2 cups chicken stock
1 cup heavy whipping cream
2 tsb olive oil
salt and pepper
Parmigiano Reggiano
red pepper flakes (optional)

• Mince the garlic and shallots and medium dice the onion and the tomatoes.
• In a deep pan sauce pan, heat the oil and garlic/shallots/onion on medium heat. Low heat will prevent the garlic from burning. Cook until the onions are translucent. You can add the pepper flakes if you want some spiciness.
• Add the vodka to pan. Be careful since the vodka can flame up in the pan. You can turn the heat off first before adding the vodka.
• Next add the chicken stock, diced tomato and any tomato juice leftover. To boost more flavor into your sauce, you can add chicken bouillon cubes.
• Take half of the basil leaves and chiffonade the leaves, then add it to the sauce
• If you have leftover Parmesan rinds leftover, you can throw it into the sauce to give it more body
• Simmer the sauce until it is reduced by 1/2
• Add the cream
• Add salt and pepper to taste

Freshly grated Parmesan cheese and chiffonade basil is added at the end prior to serving.

Tip: Fresh parmesan cheese is key. We recommend that you grate the whole fresh parmesan reggiano wedge and freeze what you don’t use for later. Otherwise, when you keep it for a while in your fridge, you end up grating hardened old parmesan cheese (and it’s just not the same!)

Recipe News: Chicken Stroganoff

“Sharon Skarbek from Bend, Ore., was looking for a recipe to make Chicken Stroganoff. She had misplaced a recipe she had for the dish which came from a package of frozen chicken breast from Trader Joe’s. She said she called the market chain but was informed that they no longer had the recipe. Since I did not receive any reader responses to her query and because I know people are always interested in new and different ways to use chicken, I thought this one was worth investigating.”

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Posted by Jennifer at October 28, 2010 6:59 PM

This just makes so much sense. I have a great recipe for Beef Stroganoff I got almost 30 years ago. But four years ago my husband decided to totally give up beef and pork. Went cold turkey. While I'm sure it's good for his cholesterol - I sure miss the rich, sour cream-y sauce full of sliced mushrooms. Whoo-hoo! Gotta give this one a try.

Posted by: Denise Michaels - Adventurous Foodie at November 7, 2010 4:15 PM

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How do you want your Egg

The Bacon Lettuce Avocado Sandwich

Ingredients- 

Serves 4

Whole wheat bread                       - 8 nos

lettuce                                           - for the base

Avocado(peeled pitted and sliced)- 2 nos     - 

peel and cut the avocado just before you use to avoid blackning

Bacon (cooked)                           - 8 rashes

Butter/margerine                           - to spread

Toast the whole wheat bread.

apply butter or margarine on one side.

on one bread - layer up lettuce,avocado slices and bacon and cover with other slice. 

  The fat from the bacon and the creamyness from avocado was so ridiculously good.  Definitely not for the faint of heart (literally!).  

Worth. Every. Calorie.

What to Do with Leftover Beef

We sliced an enormous amount of ribeye thinking that our family was
 going to devour it at the Christmas dinner. We totally overestimated
 their beef eating power and are now left with about 2/3 of what we
 sliced. That is A LOT OF BEEF.

So our friend had an excellent idea how to turn
 the Remains(beef) into a potential.

We went grocery shopping at our favorite asian supermarket.
 And we  picked up some yakisoba noodles  and some sweet chilly sauce
 for dinner… and yes, we added sliced beef.

top: notice the home Chef"s near perfect julienne skills 

 middle: m.o.r.e. b.e.e.f.;

 bottom: fun stir fry action shot and we added some seasoning and some sweet chilli sauce.

And the Result - We had a perfect Stir fry beef noodles for dinner.

Mmmmmmmmmmm... Yummy.