Yummy chicken fry

Ingredients: 

4 chicken drumsticks

½ cup water

Salt to taste

1 tbsp ginger garlic paste

1 chicken bouillon cube

2 tsp curry powder

3 tbsp tomato puree

2 eggs

¼ cup bread crumbs

Oil for frying

 

Process

1.     Start off by making 2 deep cuts on each drumstick.

2.     Then in a pot on medium heat add 4 chicken drumsticks, water, tomato puree, ginger garlic paste, chicken bouillon cube, curry powder, salt to taste and let the chicken boil and cook in the water till the chicken is completely cooked and all the liquid is dried out. You can check for seasoning at this point since the chicken is completely cooked

3.     Transfer the chicken and the thick cooked masala in a plate and let the chicken cool down.

4.     In the meanwhile beat 2 egg, season them and set aside and heat up oil up to 1 inch deep in a frying pan.

5.     Ensure all the masala is sticking to the chicken and dip each chicken in bread crumbs and then in egg and put in oil to fry for  2-3 minutes on each side. Once the egg coating is cooked remove the chicken and transfer onto a kitchen towel to absorb the excess oil.

6.     Serve hot.

Delicious Mixed fruit Trifle

Ingredients: 

1 (8 or 9 inch) white cake, baked and cooled or pound cake  

2 15oz mixed fruits in syrup cans  

1/4 cup white sugar  

1 Jell-O: Strawberry Gelatin Dessert, 6 Oz

7 -8 fresh strawberries for garnish

3 tbsp of vanilla or strawberry custard mix

3 cups milk  

1 cup heavy whipping cream  

 

Process for preparation

1.     Prepared the jello as per the instruction given on the package and set it in the dish in which the trifle is going to be served. The jello should be the bottom most layer about ½ to 1 inch thick.

 

2.     Cut the pound cake into ½ inch slices and set it aside.

 

3.     Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Chill custard cool to room temperature before proceeding to assembling the trifle pudding.

 

4.     Whip the cream with 2tbsp sugar (or to taste) to stiff peaks and set aside.

 

Process for assembling the trifle

 

5.     Once the jello is step layer the jello with slices of pound cake, overlap the cake so that there are no gaps.

 

6.     Layer the cake with mixed fruits  to at least 1 to 2 inch thickness.

 

7.     Pour the cooled custard over the fruits ensuring the custard seeps through the fruits into the cake layer.

 

8.     Layer the whipped cream over the custard using a spatula to spread the cream as evenly as possible.

 

9.     Garnish the trifle with fresh strawberries or nuts of your choice.

 

Chill before serving! Enjoy!!!!

 

Perfect Accompaniment Coconut chutney

Ingredients

1 cup grated coconut or fresh coconut cut into small pieces

2 small green chilies

½ inch of ginger

2 tbsp roasted split gram/ chana (dalia)

½ tsp of tamarind paste

2 tbsp of fresh coriander/ cilantro

salt to taste

 

For The Tempering

1/2 tsp mustard seeds

2 red chilies

2 to 3 curry leaves

1 tbsp urad dal (optional)

1 tsp oil

 

 

Process

1.     Put the coconut, green chilies, ginger, roasted split gram, tamarind, cilantro and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2.     Prepare the tempering by heating the oil and adding the mustard seeds, red chilies and curry leaves and stirring till the mustard seeds crackle. Add urad dal and fry till they are golden brown. Pour this tempering over the chutney and mix well.

Refrigerate and use as required.

 

This chutney is popular accompaniment for any South Indian dishes.

 

Healthy Sweet corn chicken soup

Ingredients:

11/2 tbsp Corn Starch

½ cup of milk

2 cups of fresh corn

Salt to taste

White pepper to taste

 4 cups Chicken or vegetable stock

2 eggs well beaten

1 cup of shredded chicken (chicken breast boiled and shredded)

 

Process

1.     Reserve ½ cup of corn and the balance crush in a blender along with milk into coarse paste

2.     In a wok on high flame heat up chicken stock, ½ cup of whole corn and crushed corn.

3.     Add salt and pepper to taste.

4.     Bring the entire mixture to a rapid boil.

5.     Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.

6.     Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

7.     Add shredded chicken. Turn off the heat and serve with dash of soysauce.

 

Pineapple Salsa

Ingredients: 

2 cups diced fresh pineapple

 1 cup diced tomatoes

 1/2 cup chopped cilantro

 1/4 cup finely chopped red onion

 3 tablespoons finely chopped jalapeno pepper seeded

 1 clove garlic, minced

 Juice of 1 large lime

 Salt, to taste

 

Process

In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.

Methi Chicken

Ingredients: 

1 bunch of methi

1 lbs Chicken on bone

4 tsp of ginger garlic paste

1 tbsp fresh coriander

2 tbsp Oil

2 Bay leaves

2 green cardamoms

1 stick of cinnamon

3-4 black pepper corns

½ cup of yogurt

1tsp of garam masala

Salt to taste

¼ cup of cashew boiled in water

2 tbsp Dry fenugreek leaves (kasuri methi)

 

 

 

Process

1.     Clean the methi leaves out of the bunch and wash and pat it try, reserve a handful of methi leaves and the rest make a paste along with with fresh coriander/cilantro in a blender and keep aside.

2.     In a pot heat up oil and add bay leaves, cardamom, cinnamon , pepper corns and roast them for a min.

3.     Add the chicken and ginger garlic paste and let it cook on medium flame till the chicken is golden in color.

4.     To the above pot add the whole methi leaves as well as the paste and let it cook for 10 mins.

5.     In the meanwhile make a paste of the cashew nuts in a blender.

6.     Once the methiis cooked down add yogurt which is well beaten to the above mixture and cook for 2-3 mins.

7.     Add the cashew paste along with salt to taste. Cover the pot and let it cook for 15 mins on medium low flame.

8.     Once the chicken is cooked through add dried fenugreek leaves and garam masala.

 

Serve hot with Naan, roti or rice. Enjoy!

Comforting Manchow Soup

Ingredients

11/2 tbsp Corn Starch

2 tbsp Soya Sauce

2 tbsp Capsicum Chopped

2 tbsp Spring Onions Chopped

2 tbsp Carrots Chopped

3 tbsp of tomato puree

1 cup Chopped Cabbage

1 tsp Black Pepper Powder

A pinch MSG (Optional)

Salt to taste

 4 cups Chicken or vegetable stock

2 eggs well beaten

4 cloves of garlic finely minced

1 inch of ginger finely minced

2 green chilies finely chopped (or to taste)

1 tbsp Spring onion green for garnish

1 cup of shredded chicken (chicken breast boiled and shredded)

 

 

Process

1.     On high flame, heat oil in a wok and chopped ginger, garlic and green chilies and fry till golden brown.

2.     Add sliced carrots, bell pepper and cabbage and toss for 2 mins

3.     Add tomato puree, soy sauce, salt, black pepper and MSG (optional) and toss well.

4.      Add chicken/ vegetable stock and bring it to boil.

5.     Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.

6.     Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

7.     Add shredded chicken. Turn off the heat and add the green onions.

 

Serve piping hot, with crispy fried noodles

 

Note: 

If you want to make a vegetarian version of the soup instead of chicken stock add vegetable stock and  do not add egg and shredded chicken in the end.

 

Addictive Guacamole

Ingredients:

 2 avocados, halved, seeded and peeled

½  lime, juiced

Salt to taste

1/2 small onion, diced

1/2 jalapeno pepper, seeded and minced

1/2  tomato, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

 

 

Process

1.     In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt and mash.

2.     Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.

Serve with tortilla chips and enjoy

Easy Naan Recipe

Ingredients: 

4 cups of All Purpose Flour/Maida

1 tsp Salt

3 tsp Oil

 ½ cup Warm Water

 7 gms Rapid Rise Yeast

 1 tsp Sugar

 1 Egg – 1

3 tbsp Yogurt

Additional All Purpose Flour for rolling and dusting

 

Process

1.     Add Yeast and Sugar to warm Water and mix well. Cover and keep it aside for 5-7 minutes (until foamy).

2.      In a large bowl, mix Flour and Salt well.

3.      Add Oil and mix until there are no lumps.

4.      Once Yeast and Water mixture becomes foamy, add Yogurt and Egg.

5.      Add the mixture to the Flour a little at a time, add more water if needed and knead into a soft dough ball.

6.      Drizzle a few drops of Oil on the dough.

7.      Cover and keep in a warm place for 1.5 hour.

8.     Once dough has risen, lightly oil hands and punch down the dough and knead. Dust with additional flour if needed.

9.     Divide dough into small portions and roll it out on a floured surface or stretch the dough using your palms.  You can drizzle some nigella seeds on the naan or chopped garlic. Keep rolled naan aside on a tray.

10.   Heat up a cast iron pan on high heat. Place a naan on the pan and cook on both sides will golden brown.

11.   Remove from pan and smear on butter (optional).

12.   Keep naan in an insulated container until ready to serve. Best served fresh and hot with butter chicken or kebabs

13.   Makes – 9 avg size naans.

14.  These naan can be frozen in zip lock bags and they stay fresh for weeks.

Mouthwatering Reshmi Chicken

Ingredients: 

1 lb Boneless Skinless Chicken thigh

½ cup of Heavy Whipping Cream

 2 tbs Ginger/Garlic Paste

 1 tsp white pepper powder

1 tsp of meat tenderizer

1 tbs corn starch

1 pinch of cardamom powder

1 pinch of nutmeg powder

2 tbs of shredded cheddar cheese

1tbsp oil

 Salt – to taste

 

 

Process

1.     Cut chicken thigh into to bite size pieces (about 1.5 inch pieces) and dry them with paper towel and marinate with pepper powder, tenderizer, salt and ginger garlic paste (squeeze out all the liquid from the paste) and keep in fridge for 30 min before adding to other marinade.

2.     In a bowl combine cheese, heavy whipping cream, corn starch, cardamom powder, oil and nutmeg powder to make a thick paste.

3.     Combine the second marinate with the chicken. Marinate the chicken overnight.

4.     Before cooking ensure the chicken is kept outside the fridge for at least 25 minutes to get to room temperature.

5.     Put on to skewer (if you are using bamboo skewer ensure they are soaked in water for at least 30 minutes), you can add onion cubes to the skewers as well.

6.     Put in the hottest possible setting on your oven, if possible on broil mode and cook for 10 min on each side till you see fine color on the kebab serve hot with sprinkled lime juice.

 

Note:

To get a nice smoky barbeque flavor you can smoke the chicken follow the process below.

            After the chicken is marinated with the second marinate place the chicken in a bowl and place a smaller bowl inside the chicken bowl. Now place the burning coal inside the small bowl, put oil over the coal and cover the big bowl with a lid immediately. This step is after step 3 above