Popular Indian Non-Vegetarian Snacks Cooking Recipes
Fried Fish Cooking Recipe
A popular way to serve fish. Tartar sauce, although not traditionally Indian, is relished with this Indian preparation of fish. You may have it even with ordinary tomato sauce.
- 500 gm white fish fillet – without bones
- 1 tbsp lemon juice,
- some dry bread crumbs
- 1 tsp ginger paste,
- ½ tsp salt,
- ½ tsp ground black pepper,
- ½ tsp red chilli powder
- 1 tsp tomato sauce,
- 1 egg white,
- a few coriander leaves – chopped
- ½ cup mayonnaise,
- ¼ cup brown vinegar
- 1 tbsp very finely chopped cucumber,
- 1 tbsp very finely chopped onion
- Rub some lemon juice on the fillets and wash fish well. Transfer it to a kitchen towel and pat dry.
- Mix all ingredients of the marinade together in a small bowl. Transfer fish to a plate and rub marinade on the fish. Keep aside for 30 minutes.
- At serving time, press the fish fillets on bread crumbs such that they coat the fish. Fry on medium heat till golden. Drain on absorbent paper. Serve with tomato ketchup or tartar sauce given below.
- For tartar sauce, soak onion and cucumber in vinegar for 30 minutes. Strain the cucumber and onion to drain out the vinegar. Press gently to remove any excess liquid. Gently mix the cucumber and onion into the mayonnaise. Serve with fish fillets.
Chicken Tikka Cooking Recipe
Boneless pieces of chicken are barbecued till they turn crisp on the outside and soft from inside. Chicken is marinated with cream, cheese and eggs to keep the tikkas succulent. The tikkas are flavoured with ginger and garlic pastes.
- 500 gm boneless chicken – cut into 2” pieces
- 1 capsicum,
- 1 tomato & 1 onion – cut into 1” pieces
- chaat masala or lemon juice to sprinkle
- 2 tbsp vinegar,
- 2 tbsp ginger-garlic paste,
- salt to taste
- ½ cup thick yogurt – hung for 15 minutes,
- ¼ cup thick cream
- 30 gm Cheddar cheese – finely grated,
- 1 egg
- 1 tbsp cornflour
- 1 tbsp finely chopped green chillies, optional
- 2 tbsp finely chopped coriander leaves
- Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade — salt, vinegar and ginger-garlic paste for 30 minutes.
- Mix yogurt, cream, cheese, egg, cornflour, green chillies and coriander in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
- Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces. Heat a gas tandoor or an oven. Place the skewers on a grill or a wire rack, brushed with some oil. Cook for about 20 minutes at 180°C, turning 1-2 times in-between. Cook till chicken turns tender.
- Serve hot sprinkled with some lemon juice or chaat masala on a bed of rice.
Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.
Mutton Balls Cooking Recipe
An excellent cocktail snack. Can be served as a tea time snack too.
- 500 gm fine mince of lamb
- 2 tbsp garlic-ginger paste
- 1-2 green chillies – finely chopped
- 1 tsp garam masala,
- 4-5 tbsp gramflour (besan)
- 1 tsp ground coriander (dhania powder)
- 14-1 tsp red chilli powder
- salt to taste
- 4 tbsp oil for shallow frying
- chaat masala to sprinkle
1. Put in a strainer and gently press to drain out all the water. Check that all the water is drained out well, otherwise the balls will not bind well and tend to break while cooking.
2. Put the mince in a bowl. Add all the other ingredients. Mix and knead. Take a heaped tbsp of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid. Make balls a little big, as mince tends to shrink after cooking.
3. Take a pressure cooker, oil its bottom well. Arrange them at the bottom of the pressure cooker. Place the balls gently, over lapping one another, if short of space. Do not add water, as the mince will leave water. Pressure cook to give 2 whistles and simmer on low heat for 2 minutes. Remove from heat. Let the pressure drop by itself. Alternatively, steam balls in a steamer till cooked.
4. Gently remove the steamed meat balls. Keep aside. At serving time, add 4 tbsp oil in a non stick pan and shallow fry the steamed balls in a pan on medium heat till brown. Sprinkle chaat masala. Remove on a serving plate and garnish with green coriander and lemon wedges. Serve with hari chutney.
Note: Buy pre-washed mince. If at all you need to wash it, put mince in a strainer and wash it with some water in the strainer.
Shami Kebabs Cooking Recipe
Discs of lamb mince mixed with some yellow split peas.
- 500 gm mutton mince (keema)
- ¼ cup yellow split peas (channe ki dal) – soaked for 15 minutes in water & drained
- 1 onion – sliced (½ cup),
- 1 tbsp chopped garlic,
- 2″/5 cm piece ginger – chopped
- 2 tsp coriander seeds (saboot dhania)
- 1 tsp cumin seeds (jeera),
- 3-4 cloves (laung)
- 2 green cardamoms (chhoti illaichi)
- 2 brown cardamoms (moti illaichi)
- ½” stick cinnamon (dalchini)
- 1 bay leaf (tej patta)
- 4-5 peppercorns (saboot kali mirch)
- 2-3 dry, whole red chillies,
- salt to taste
- ½ cup water
1. Wash the mince and drain out the water well through a strainer. Press well to squeeze out all the water.
2. Add all the ingredients to the mince and cook in a heavy bottomed pan on medium heat till done or pressure cook to give 2 whistles. Keep on low heat for 2 minutes. Remove from heat.
3. When the pressure drops, uncover the pressure cooker. If there is any water left, keep the cooker on heat to dry the water. If the mince is wet, the kebabs break while frying, so dry it well.
4. Dry grind the dried minced meat either on stone grinder or in a food processor till smooth without adding any water while grinding.
5. To prepare the kebabs, make tiny balls. Flatten them into small discs. Shallow fry in oil in a non stick pan on medium heat, till brown on both sides. Serve.
Murg Kali Mirch Cooking Recipe
Delicious dry chicken – can be served as the main dish or a snack. You can also put this in the makhani gravy along with the butter in which it is cooked.
- 1 chicken (800 gm) – cut into 12 pieces – make incisions
- 6-7 tbsp butter (preferably Amui),
- 2 tbsp grated ginger
- 1 tsp salt,
- 1¼ tsp freshly ground pepper
- 1 tbsp lemon juice (adjust to taste)
- some fresh coriander – chopped
- 4-5 saboot kali mirch (peppercorns) – coarsely powdered
- Heat butter on medium flame. Add grated ginger. Fry on medium heat till slightly brown. (If the heat is too much, the butter will burn).
- Add chicken, salt and pepper and fry for about 5 minutes, till chicken changes colour.
- Lower heat, cover and let it cook for about 15 minutes or till chicken is tender.
- Increase heat, add lemon juice and cook till dry.
- Sprinkle coarsely pounded pepper and fresh coriander and mix well. Serve hot.