Here you will find all the non vegetarian dishes. You will note that I emphasize a lot on chicken and fish. There are dishes of other meats as well. However I try to avoid red meat. You can always change the meats as you wish, but you have to be careful. This might effect the cooking time among other things.
When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
Meat that is partially frozen is much easier to cut or slice.
To cook hamburgers faster, poke a hole in the middle while shaping them. This helps cook faster and the holes disappear once the burgers are done.
To coat chicken evenly, place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
You can you tell that steaks are done by the color which can be a good indicator of doneness. This is because myoglobin which gives meat its color, changes from red to pink to brown as meat cooks. A rare steak is bright red. A medium-rare steak is dark pink with some red present; a medium steak is very light pink in color and of course, well-done is brown.