Monday, September 27, 2010

Chilli Chicken

Whenever we go to any restaurant we would always order for Chilli Chicken. It`s a favorite dish for many of us.From 6 to 60 everyone simply loves it.Here goes my attempt on chilli chicken.



Ingredients

For marination:


  • Chicken - 1/2kg ( boneless )
  • Ginger garlic paster - 1 1/2 tsp
  • Pepper Powder - 2tsp
  • Chilli Sauce - 1tsp
  • Soya Sauce - 1tsp
  • Ajinomoto - a pinch (Optional)
  • Oil - 2 tbsp
  • Salt to taste


Ginger - 1 tsp (finely chopped)
Garlic - 1tsp (finely chopped)
Onion - 1 medium (chopped in squares)
Capsicum - 2 medium (chopped in squares)
Green Chillies - 2 nos (slit)
Celery - handful (chopped)
Tomato sauce - 1 tbsp
Soya sauce - 1 tsp
Chilli sauce - 1 tsp
Ajinomoto - a pinch (Optional)
Salt to taste


Method:

1. Wash and cut the chicken in to small pieces and marinate it using the ingredients under "For marination" for about 1 hr.
2. Heat oil in a pan and shallow fry the chicken pieces until cooked.
3. In the remaining oil, add ginger and garlic and saute them until the raw smell disappears.
4. Next add onion, capsicum and green chillies and saute.
5. Once the onion turns transparent add the celery and fried chicken pieces and mix well.
6. Finally add the sauces, ajinomoto and salt and mix well.
7.  Yummy chilli chicken is ready to be served with Vegetable fried rice


Sunday, September 26, 2010

Tandoori Chicken

 Whenever we hear Tandoori Chicken our mouth starts to water. I was always in hunt for a good tandoori chicken recipe. Its then I bumped into this recipe from a popular Cookery site. From then on I follow this recipe.Its very simple at the same time very tasty.




Ingredients
  • Chicken Legs  - 6
  • Coriander Powder  - 1tsp
  • Cumin Seed Powder - 1tsp
  • Garam Masala Powder - 1tsp
  • Ginger garlic paste - 1tsp
  • Kastoori methi (dry fenu greek leaves) - 1tsp
  • Oil - 2tbsp
  • Lemon Juice - 1tbsp
  • Peppercorns Powder - 1tsp
  • Red Chili Powder - 2tsp
  • Turmeric Powder - 1tsp
  • Red Colour - a pinch (optional)
  • Salt - 1 tsp
  • Yogurt - 6tbsp
  • Chat masala to taste

Method:


1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 
2. Make marination with ginger garlic paste, coriander powder, cumin powder, red chili powder, kastoori methi ,turmeric powder, garam masala powder and red colour to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt and oil
 3. Apply it all over the chicken, making sure to apply well between all the slits and inside 
4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender.
5. Remove from oven and serve hot, garnished with sliced onions,chat powder and lime wedges.and also can be heated on griddle if serving later.


Vegetable Fried Rice

This is recipe is a very simple and easy one. It just calls for some cutting job and the rest is very very simple.If you have a food processor, then it can be made in half an hour. I got this recipe from one of my friends.




Ingredients

  • Basmati Rice - 3 cups
  • Carrot - 1/2 cup
  • Beans - 1/2 cup
  • Cabbage - 1/2 cup
  • Capsicum - 1/2 cup
  • Spring Onion - 1/2 cup
  • Celery - 1/2 cup
  • Pepper Powder - 2-3 tsp
  • Sat to taste
  • Ajinomoto - a pinch (optional)
  • Oil - 2tbsp

Method:
1. Wash and soak Basmati Rice for 20mints and cook by adding salt and 1 tsp oil. Care should be taken not to over cook the rice. It should be just 90% cooked.
2. Finely chop all the vegetables and keep aside.
3. Heat oil in a deep bottom pan and add carrot and saute for a min. Similarly, add the rest of the vegetables one after another in the order above.
4. When all the vegetables are almost cooked, add the cooked rice, pepper, ajinomoto and salt if necessary and mix well.
5. This fried rice goes well with chilli chicken and chicken soup.


Saturday, September 25, 2010

Chicken Soup

Everyone's favorite Chicken Soup!!!


Ingredients

Chicken - 100 gms (boneless)
Celery - handful (leaves only)
Corn flour - 1 tbsp
Salt
Pepper

Method:

1. Cook chicken and salt in 3 cups of water.
2. Remove the chicken pieces and shred them.
3. Heat the chicken stock and when it starts to boil, add the shreded chicken, chopped celeary and pepper.
4. Take 1 cup of water and add in the corn flour and mix well.
5. Pour this into the chicken stock and mix well and bring to boil.
6. Transfer it into a soup bowl and serve hot.

Stuffed Batura

Hurray!! Its Saturday morning....Time to experiment on my husband. Batura has always been our favorite. So why not try a different one. Recently I came across a recipe which was a variation from the usual batura.
So I decided to try prawn stuffed batura and it was a hit. Here goes the recipe....


Ingredients 

For Prawn masala:

  • Prawns - 250 gms (de-shelled & de-veined) 
  • Onion - 1 big (thinly sliced)
  • Green chillies - 1 (cut round)
  • Ginger - 1 inch (chopped finely)
  • Garlic - 3 flakes (chopped finely)
  • Coriander leaves - handful (chopped finely)
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - a pinch
  • Coconut oil - 1 tbsp
  • Salt to taste

For Batura:

  • Wheat flour - 1 cup 
  • Egg - 1
  • Curd - 2 tbsp
  • Ghee - 1 tsp
  • Sugar - 1/4 tsp
  • Salt - 1/2 tsp
  • Oil for deep frying

Method:

1. Knead the wheat flour with egg, curd, ghee, sugar and salt into a smooth dough. Cover with a damp cloth and keep aside for 4 hours.
2. Cook the cleaned prawns with 1/2 tsp chilli powder, 1/2 tsp coriander powder and salt in a pan for 6-7 mins until its cooked.
3. Now heat oil in a kadai and sauté the onions and green chillies until they turn transparent. Then add ginger and garlic and sauté till the raw smell disappears. 
4. Add the coriander leaves and prawns to this and mix it well. Then add the dry masalas and salt and mix for  couple of minutes. The prawn masala for batura is ready.


5. Now divide the dough into small balls (slightly bigger than puri) and roll it into slightly thick batura.
6. Place the masala in the center of one batura and cover it with another batura and seal all the ends by pressing with fingers gently.


7. Deep fry this stuffed batura in well heated oil.
8. Cut the baturas into 2 and serve.  



Thursday, September 23, 2010

Kozhi Kumbalanga (Chicken with White pumpkin)

This is my first recipe in this blog. I really hope I continue this spirit.. So guys do wish me "All the Best!!". Kozhi Kumbalanga....frankly speaking I wasn`t a big fan of this.I still remember whenever Ammachi used to make it I used to scold her and eat jus the chicken pieces.. How the time is changing.... now this recipe has become my first recipe in this blog.... Ammachi this is for you!!!


Kozhi Kumbalanga is a traditional curry famous in Thrissur households. Chicken and white pumpkin is cooked in thick coconut milk and spices. This is not a very spicy dish and its good to have it in hot summer. Even the kids would love this.

Ingredients:

Step1

  • Chicken - 1/2kg
  • White pumpkin(Ash gourd) - 1/2 Kg  (cut into big pieces)
  • Chilli Powder - 2tsp
  • Turmeric Powder -1/2tsp
  • Onion - 1big (thinly sliced)
  • Ginger -1big piece (chopped)
  • Garlic -2flakes (chopped)
  • Tomato-1 (cut into medium pieces)
  • Curry leaves


Step2

  • Coconut - 1 tbsp (I used dry coconut)
  • Coriender Powder - 2 tsp
  • Cloves - 3 
  • Cinnamon -1 
  • Cardamom - 3
  • Peppercorns - 3
  • Ginger - 1 small piece
  • Shallots - 2-3
  • Garlic - 3-4flakes
  • Fennel seeds - 1 tsp
  • Poppy seeds - 1 tsp
  • Cashewnut -   5


Water - 1 cup
Coconut milk - 1 cup (1st extract)
Onion - 1/2 (thinly sliced)
Ginger - 1 small piece (chopped)
Coconut oil - 1 tbsp
Salt to taste

Method:

1. Cook the ingredients in step 1 using a pressure cooker. Care should be taken to see that the white pumpkin is not overcooked.
2. Dry roast the ingredients in step 2 and grind it into a fine paste by adding enough water.
3. Now add the grounded paste into the cooked chicken and mix well until it starts to boil.
4. At this stage, add water, salt and bring it to boil. Let it simmer for few minutes.
5. Once the desired consistency has reached, add coconut milk.
6. As soon as the gravy starts to boil, switch off the flame.
7. Heat the coconut oil in another small pan and fry the onion and ginger until it turns golden brown.
8. Immediately transfer this to the gravy and close the lid for 2-3 mins, so that the aroma absorbs into the gravy.
9. Serve this with hot rice or idiyappam.