From Kitchen to Masterpiece

"Master Traditional Indian Non-Veg Delicacies"

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From Indian curries to international grills.




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Basics of Non-Veg Cooking: Start Your Culinary Journey

Learning to cook non-veg starts with understanding ingredients, mastering marination, and basic cooking techniques like sautéing, frying, and grilling.

Here are some easy recipes to get you started:


Simple Chicken Curry (Beginner-Friendly)

A classic dish to master flavors and spices.

Ingredients:

  • 500g chicken (bone-in or boneless)
  • 2 tbsp oil or ghee
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • Fresh coriander leaves

Method:

  1. Heat oil in a pan and sauté onions until golden brown.
  2. Add ginger-garlic paste, cook for 1 minute.
  3. Add tomato puree and cook until the oil separates.
  4. Mix in turmeric, red chili, coriander powder, and salt.
  5. Add chicken pieces, coat well with masala, and cook for 5 minutes.
  6. Pour 1 cup water, cover, and simmer for 15–20 minutes.
  7. Sprinkle garam masala, garnish with coriander leaves, and serve hot.

Best with: Steamed rice, roti, or paratha.


Crispy Fried Fish

Learn marination and shallow-frying basics.

Ingredients:

  • 4 fish fillets (tilapia, basa, or any local fish)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp ginger-garlic paste
  • 1 tbsp lemon juice
  • Salt to taste
  • 3 tbsp rice flour or cornflour
  • Oil for frying

Method:

  1. Clean fish thoroughly and pat dry.
  2. Marinate with turmeric, chili powder, ginger-garlic paste, lemon juice, and salt for 30 minutes.
  3. Coat each piece with rice flour or cornflour.
  4. Heat oil in a pan and shallow fry the fish until golden brown on both sides
  5. Serve with onion slices and lemon wedges.

Pro Tip:

For extra crispiness, mix a pinch of semolina (rava) with the flour coating.

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