Chicken Chalna
This is a recipe I found on the net some time back and I liked it immediately, as it was so close to my mom's chicken curry recipe -almost same ingredients, with a few exceptions. (Will post my Mom's pepper chicken some time soon, with pictures!! 😊 )
Tried this and liked it for it's simplicity in making and of course for it's good taste too! Goes well with Parotto, Naan & Chappathi..etc.
Ingredients:
1.Chicken- 1 lb
2.Chilli powder- 3/4 tsp
3.Turmeric powder - 1/2 tsp
4.Lemon juice - 1 tsp
5.Salt-required
6.Fennel Seeds/Sombu- 1 tsp
7.Cummin/Jeera- 1 tsp
8.Peppercorns- 3/4 tsp
9.Red chillies- 4
10.Pattai- 1/2"
11.Big Onion- 1
12.Garlic- 5 gloves
13.Ginger- 1/2 inch piece
14.Tomato- 1
15.Coconut- 1/4 to 1/2 cup
16.Coriander leaves - For Garnishing
Method:
Mix items 2 thru 5 with the chicken and let it marinade for 30 minutes.
Dry roast items 6 thru 10 and powder it.
Heat oil in a kadai and fry coconut until color changes a bit and keep it aside.
Roughly chop items 11 thru 14 and fry in 1 tsp oil until soft. Grind this along with the coconut until smooth.
Heat oil in cooker and fry chicken for 2- 3 mins. Then add the Masala paste and the powders.
Add required salt. Mix well and pressure cook for 2 whistles.
Finally add cut coriander leaves and your Chicken chalna is ready!. Enjoy! 😊
TOM YAM WITH SEAFOODS
Ingredients:
100 grms baby corn quarter and cut lengthwise
150 grms oyster mushrooms
3 tomatoes quartered
200 grms squid cut into rings
400 grms medium prawns.
5 cups prawn / chicken stock
Salt and sugar to taste
2 stalks lemon grass bruised
4 kaffir lime leaves tear into halves
5 fresh birds eye chillies slit
Lime juice to taste
2 tbs chopped coriander leaves
2 big onions cut into rings
2 tbs tom yam paste
Method:
Shell and devein the prawns. Leave the tail intact.
The heads and shells can be boiled to make prawn stock.
Bring to boil 5 cups of prawn / chicken stock.
Add all the ingredients except the prawns, squid, lime juice
And coriander leaves. Simmer till the corn and mushrooms
Are cooked. Add prawns and squid and cook for 3 minutes.
Stir in the lime juice to taste, making it nicely piquant.
Serve sprinkled with coriander leaves.
Note: You can also add cauliflower florets
carrot sticks , tofu crab sticks and fish balls.
MUTTON PICKLE
Ingredients:
1 kg boneless mutton cut into small pieces
400 grms young ginger sliced finely and fried
400 grms small onions sliced finely and fried
200 grms curry leaves also fried
1 1/2 cup of chillie paste
Vinegar to taste
Sugar to taste
Salt to taste
Little tumeric powder
Oil
Method:
Rub salt and tumeric powder to the mutton pieces.
Fry them in oil half cooked and remove.
Pour enough oil for the chillie paste and cook
The chillie paste on a low flame, till the raw smell goes and
The oil rises up.
Now add in the fried onions, ginger, vinegar,
sugar, fried mutton and salt and stir well and
cook on a low flame till the mixture is dry. Add in the curry leaves.
Taste for salt, sugar, and vinegar and dish out.
Cool and store in a glass container.
Note: the amount of ginger and onions are needed
To mask the smell of the mutton.
Whatever it is, this is a super pickle to go with rasam
Rice or curd rice.
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PANDAN CHICKEN
Ingredients:
Seasonings:
50 grams shallot paste
30 grms garlic paste
1 tbs lemongrass white part only paste
1 tbs coriander roots paste
1 tsp pepper powder
2 tbs fish sauce
tsp salt
1 tsp tumeric powder
2 tbs honey
1 tsp light soya sauce.
500 grms boneless chicken diced
Oil for frying
Pandan leaves
Method:
Marinate the chicken pieces in the seasonings for about 3 hours.
Wrap up chicken meat neatly in the pandan leaves.
Heat up the oil for deep frying.
Deep fry the chicken till golden brown.
Serve hot, let the guests unwrap them .
This dish was taught to me by my Thai friend when I visited her
In Thailand. I make sure she teaches me a new dish every time I
Visit her.
In my interest to try out new recipes, I prepared a chicken dish last night for dinner. It came out very well and so I decided to share it with you all. 😊 This recipe, I took it from a cookbook named Dance of Spices: Classic Indian cooking and I tailored the recipe according to my taste! 😉
Chicken Kurma with Cashews
Ingredients:
Chicken – 2 lbs (Skinless, boneless)
Onion – 1 (slice thin), 1/2 Onion (separately for garnishing!)
Ginger – 1 inch piece
Garlic – 3 to 4 (big) cloves
Tomato – 1 (Big)
Green cardamom – 3
Cinnamon sticks – 1
Cloves – 5
Cashews – 1 handful
Curd – 1 cup
Fennel Seeds powder – 3/4 tsp
Coriander powder – 3/4tsp
Chili powder – 1 to 1 and 1/2 tsp (according to your spicy level!)
Pepper powder – 1/2 tsp
Turmeric – 1/4 tsp
Salt – as required
Oil, Ghee
Fresh Coriander leaves
Method:
First clean and cut the chicken into cube size. Cut the onion and Tomato. Make a paste out of Ginger & Garlic. In a pan pour about 2 tbsp of oil and fry the 1/2 onion till they turn into nice golden brown color and keep it aside (preferably on a kitchen paper towel).
Now in the pan, add more oil and 1 tsp of ghee, add the whole spices first, then add the onion along with ginger-garlic paste and saut it well. When the onions turn into transparent in color, add all the powders and a little salt. When they all starts to cook & look nice orange in color, add the cut chicken and saut them till the pink color in the chicken goes away. Now add the chopped tomatoes, mix well and let this cook for about 5 minutes till the tomatoes becomes mushy. In the mean time, grind the cashews into a fine smooth paste and whisk the curd and keep them ready. Add the cashew paste first to the pan and mix, then goes the curd. Let this whole mixture come to boil and let the chicken cook further in this cashew-curd sauce for another 15 –20 minutes and until the chicken is fully done. Now add the coriander leaves and the fried onions for garnishing and serve it hot with Nan!! mm….mmm... This tasted very good with Nan and my husband loved this curry (...of course me too! 😃 ) and we enjoyed it!
So here it's for you all my friends, Enjoy!! 😊
This chicken curry went well with the kuska.
CHETTINAD CHICKEN CURRY
Ingredients:
1 chicken about 1.5 kg cut into about 12 pieces.
3 tbs grated coconut
6 fresh red chillies sliced
2 tsp coriander seeds
1 tsp poppy seeds
1 tsp fennel seeds
tsp cumin seeds
1" cinnamon stick
2 cardamoms
2 cloves
2 tsp ginger chopped
2 tsp garlic chopped
1 big onion sliced
3 tomatoes chopped
tsp tumeric powder
1 tsp chillie powder
Juice of 1 lemon or to taste
2 sprigs curry leaves
Oil as needed
Salt to taste
Fresh coriander leaves for garnishing.
Method:
Roast the grated coconut,poppy seeds, coriander seeds, cumin seeds
Fennel seeds, cardamoms, cloves, cinnamon stick and sliced fresh red
Chillies in little oil and grind to a paste along with the garlic and ginger.
Heat oil in a pot and fry the onions till golden, then add in the curry
Leaves and chopped tomatoes and saut well.
Now add in the ground paste, red chillie powder and tumeric powder
And saut .
Add the chicken , salt mix and cook for 5 minutes.
Add 2 cups of water , cover and cook till the chicken is done.
Add the lemon juice, taste for salt mix well and remove.
Serve hot garnished with the coriander leaves.
The consistency of this curry will be a bit thick