Marinade
1/4 tsp Tumeric powderCoriander to taste (1/2 tsp is starting point)Cumin to taste (1/2 tsp; optional)1-2 tsp plain yogurtSaltChili powder to taste (can be cayenne, ground red pepper, etc.)Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded… your choice)
Preperation
Mix the above ingredients making sure to thoroughly coat the chicken. You may want to add a little bit of oil to facilitate coating the chicken. Allow to marinate for approximately two hours.two cloves of garlic, chopped1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar and allow it to caramalize over medium heat. Add garlic and fry until golden brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil). Cover it and allow it to fry until done. Stir occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and serve immediately over a bed of steamed rice. Enjoy!
Badam Halwa Recipe
Ingredients Almonds(Badam) - 1 full cupGhee - 4 tbspSugar - 1 1/2 cupsSaffron - A few strands(optional)Water or Milk Preparation Method1)Soak the badam in milk or water for 4 hours.
2)Peel the badam.
3)Grind the badam into a fine paste, adding just enough milk.
4)Heat a kadai or a thick bottomed vessel.
5)Add the badam paste and the sugar.
:- The sugar will dilute the paste and make it runny.
6)Keep stirring for 10 mins on a low-medium flame.
7)Add a tbsp of ghee at a time and keep stirring, until ghee is absorbed.
8)After 8 mins or until the ghee is fully absorbed, switch off the flame.
9)Transfer the contents to a container and mark the shapes.
10)Place a single strand of saffron on each of the cut shapes.
:- You can user edible silver wrapper on the halwa instead of saffron.:- To get yellow color, add the saffron(soaked in milk) to the halwa, while cooking it.:- You can also add cardamom for additional flavour.:- Care should be taken to keep on a low-medium flame so as to avoid burning.
2)Peel the badam.
3)Grind the badam into a fine paste, adding just enough milk.
4)Heat a kadai or a thick bottomed vessel.
5)Add the badam paste and the sugar.
:- The sugar will dilute the paste and make it runny.
6)Keep stirring for 10 mins on a low-medium flame.
7)Add a tbsp of ghee at a time and keep stirring, until ghee is absorbed.
8)After 8 mins or until the ghee is fully absorbed, switch off the flame.
9)Transfer the contents to a container and mark the shapes.
10)Place a single strand of saffron on each of the cut shapes.
:- You can user edible silver wrapper on the halwa instead of saffron.:- To get yellow color, add the saffron(soaked in milk) to the halwa, while cooking it.:- You can also add cardamom for additional flavour.:- Care should be taken to keep on a low-medium flame so as to avoid burning.
Badam Kheer Recipe
IngredientsAlmonds(Badam) - 1 cupMilk - 4 - 6 cupsSugar - 1 cup(same amount as almond paste)Saffron - 1/2 tspKesari powder(color) - A small pinch (optional)
Preparation Method1)Soak saffron in little cold milk and keep it aside.
2)Soak almonds in hot water for 1 hr.
3)Peel the almonds` skin and grind them into a fine paste with 1 cup of milk instead of water.
4)Measure the amount of almond paste and keep the sameamount of sugar aside.
5)Cook the almond paste for 5 - 10 mins, while stirring it constantly, till the flavour comes out.
6)Add sugar and keep stirring.
7)Add the remaining milk and boil for 10 - 15 mins.
8)Add the soaked saffron.
:- Serve cold.
Preparation Method1)Soak saffron in little cold milk and keep it aside.
2)Soak almonds in hot water for 1 hr.
3)Peel the almonds` skin and grind them into a fine paste with 1 cup of milk instead of water.
4)Measure the amount of almond paste and keep the sameamount of sugar aside.
5)Cook the almond paste for 5 - 10 mins, while stirring it constantly, till the flavour comes out.
6)Add sugar and keep stirring.
7)Add the remaining milk and boil for 10 - 15 mins.
8)Add the soaked saffron.
:- Serve cold.
1 Whole Chicken Masala
IngredientsWhole chicken - 1 kg(skinned)Onions - 8 nosGreen chillies - 5 nosGinger-garlic paste - 3 tspTomato - 3 nosChilly powder - 1 tspTurmeric powder - ½ tspGaram masala powder - ½ tspEggs - 3 nosCurry leaves - 2 sprigsCoriander leaves - 2 sprigsSalt - As reqdOil - As reqdPreparation Method1)Boil and de-shell the eggs and cut them into halves.
2)Heat oil in a pan.
3)Sauté the onions until browned.
4)Add the green chillies and the ginger-garlic paste and fry well.
5)Add turmeric, garam masala and chilly powder.
6)Fry well and add the tomatoes.
7)Sauté, until the oil runs clear.
8)Mix a quarter of the masala with the boiled egg-halves.
9)Stuff the chicken with this, tie a string around the chicken and place the chicken in a pressure cooker.
10)Cook upto 1 whistle.
11)Remove the whole chicken immediately and fry it in a large kadai.
12)Add the whole remaining masala into the kadai and coat the chicken well.
13)Garnish with curry leaves and coriander leaves.
:- Serve with naan, parathas or rice.
2)Heat oil in a pan.
3)Sauté the onions until browned.
4)Add the green chillies and the ginger-garlic paste and fry well.
5)Add turmeric, garam masala and chilly powder.
6)Fry well and add the tomatoes.
7)Sauté, until the oil runs clear.
8)Mix a quarter of the masala with the boiled egg-halves.
9)Stuff the chicken with this, tie a string around the chicken and place the chicken in a pressure cooker.
10)Cook upto 1 whistle.
11)Remove the whole chicken immediately and fry it in a large kadai.
12)Add the whole remaining masala into the kadai and coat the chicken well.
13)Garnish with curry leaves and coriander leaves.
:- Serve with naan, parathas or rice.
40 Chilly Chicken curry Recipe
IngredientsBoned and skinned chicken – 1 lbDry red chillies(Kollamulaku) – 40 nos(large chillies soaked in warm water)Cumin(Jeerakam) seeds – 2 tspFennel(Perinjeerakam) – 1 tspCoriander seeds – 4 tbspFresh ginger – 8 nos(peeled and pulped)Lemon juice – 2 limeSalt – As reqdVeg oil for deep fryingVeg oil – 4 tbspOnions(large & sliced) – 2 nosCurry leaves – A fewGreen chillies(sliced) – 5 nosWater – 2 cupsSalt – As reqd Preparation Method1)Dry roast the cumin seeds, fennel and coriander together and then grind with the drained chillies.
2)Mix the ground spices with ginger, lemon juice and salt in a bowl.
3)Chop chicken into bite size pieces.
4)Add chicken into the bowl and mix with half the marinade thoroughly.
5)Cover and refrigerate overnight. Keep the rest of the marinade in the fridge as well.
6)Heat oil in a steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of pan.
7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.
9)You can keep chicken warm in a low oven until all is ready.
10)Heat 4 tbsp of oil in a deep skillet.
11)Put curry leaves, stir and add onions.
12)Sauté onions till transparent (yellow-golden).
13)Add the rest of the marinade and water.
14)Add salt and bring it to full boil. Keep stirring occasionally.
15)Add green chillies and continue boiling for about 30 seconds. Remove from heat.
16)Add the fried chicken pieces and mix well.
2)Mix the ground spices with ginger, lemon juice and salt in a bowl.
3)Chop chicken into bite size pieces.
4)Add chicken into the bowl and mix with half the marinade thoroughly.
5)Cover and refrigerate overnight. Keep the rest of the marinade in the fridge as well.
6)Heat oil in a steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of pan.
7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.
9)You can keep chicken warm in a low oven until all is ready.
10)Heat 4 tbsp of oil in a deep skillet.
11)Put curry leaves, stir and add onions.
12)Sauté onions till transparent (yellow-golden).
13)Add the rest of the marinade and water.
14)Add salt and bring it to full boil. Keep stirring occasionally.
15)Add green chillies and continue boiling for about 30 seconds. Remove from heat.
16)Add the fried chicken pieces and mix well.
Tandori Chicken
For 12 pieces :Ingredients:12 pieces of chicken (drum sticks or thighs)1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)1/2 cup plain yogurtSalt as required2 lime
One whole white onionOne green and one red bell-pepper (optional)
Flat aluminum tray (and foil)Preparation method:
1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.
2. Mix yogurt, tandoori powder, mustard oil and salt as required
3. Mix the paste with chicken pieces and let it stand for at least 6 hours.
4. After marinatingd is done, arrange pieces in tray, cover with foil bake at 350 F for 20 minutes.
5. Reduce heat to 250 F, and then bake and broil alternately in 30 min. cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the chicken pieces before putting them back in. If there is too much water inside, drain the water. If the chicken pieces look too dry, sprinkle some water mixed with lime juice on them
6. After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2-3 minutes( just to get them look crisp and dry.)
7. You can add a garnishing of stir-fried onions and bell-peppers and lime juice on the chicken before serving. It should be served hot.
One whole white onionOne green and one red bell-pepper (optional)
Flat aluminum tray (and foil)Preparation method:
1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.
2. Mix yogurt, tandoori powder, mustard oil and salt as required
3. Mix the paste with chicken pieces and let it stand for at least 6 hours.
4. After marinatingd is done, arrange pieces in tray, cover with foil bake at 350 F for 20 minutes.
5. Reduce heat to 250 F, and then bake and broil alternately in 30 min. cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the chicken pieces before putting them back in. If there is too much water inside, drain the water. If the chicken pieces look too dry, sprinkle some water mixed with lime juice on them
6. After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2-3 minutes( just to get them look crisp and dry.)
7. You can add a garnishing of stir-fried onions and bell-peppers and lime juice on the chicken before serving. It should be served hot.
Jeeraka kanji Recipe
Ingredients
Basmati rice - 250 gm
Fresh grated coconut - 1 cup
Turmeric powder - ½
tspGarlic pods - 1
noCumin seeds(Jeerakam) - 1 tsp
Small onions(Kunjulli) - 2 nos
Salt - As reqd
Preparation Method
1)Wash the rice and boil.
2)Grind coconut, turmeric, garlic, cumin seeds and small onions with little water.
3)Add the mixture to the boiled rice.
4)Bring it to a boil and put off the flame.
5)Add salt.
:- Serve hot
Basmati rice - 250 gm
Fresh grated coconut - 1 cup
Turmeric powder - ½
tspGarlic pods - 1
noCumin seeds(Jeerakam) - 1 tsp
Small onions(Kunjulli) - 2 nos
Salt - As reqd
Preparation Method
1)Wash the rice and boil.
2)Grind coconut, turmeric, garlic, cumin seeds and small onions with little water.
3)Add the mixture to the boiled rice.
4)Bring it to a boil and put off the flame.
5)Add salt.
:- Serve hot
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