INGREDIENTS
Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2
PROCEDURE
Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.
Posted by Keya
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
WANTON SOUP
This tasty Chinese soup, also called wonton soup, is liked by many.
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
MIXED FRIED RICE
This is a non veg Chinese dish. It is a delicious dish that can be served as a main dish. This dish is sure to satisfy most palates.
INGREDIENTS:
Rice (fine grained or basmati rice) - 2 cups or 200 grams
Carrots (medium size) -2
Beans - 100 grams
Capsicum (green) - 1
Spring onions (green part only) - 50 grams
Soya sauce - 1tsp
Ajinomoto (mono sodium glutamate) - 1tsp
Sunflower oil or any other white oil - 4-5 tsp
Boneless chicken meat of thin pieces ( sliced thinly) - 100 grams
Shelled prawns of small size - 50 grams
Eggs - 2
PROCEDURE
Wash rice well and soak in water for 30 minutes. Drain rice on a strainer for 1 hour. Meanwhile cut carrots into thin strips ( matchstick size ) , beans into half inch long strips, capsicum sliced thinly and further cut into half inch long pieces and chop the green part of spring onions into fingertip sizes.
In a large wok (round heavy bottomed vessal) heat 1 tsp of oil. Meanwhile in a bowl lightly beat eggs with one fourth tsp of salt. When the oil is hot lower the heat and shift in the beaten eggs. Make a thin omelet and keep it aside. Heat 1 tsp of oil in the same wok and fry the prawns on lower heat for 3-4 minutes. Take the prawns out of the wok using a slotted spoon to drain out excess oil. Keep aside the prawns. Now raise the flame and reheat the same oil(add a little more oil if there is barely any oil left in the wok after frying the prawns) . Now lower the flame and add the chicken pieces slowly. Fry for 3-4 minutes on slow flame. Again use spoon to take out the chicken pieces out of the wok . Keep aside. In same wok heat 2 tsp of oil. Lower flame shift in all the sliced carrots, beans, capsicum and spring onions. Fry over low heat for 2-3 minutes. Add the rice and stir continuously. Now fry over high flame for 2-3 minutes. Put off the flame. Heat 2 cups (the very same cups in which the rice was measured) of water in a pressure cooker of not less than 4 liters capacity. Add 2 tsp of salt in the water. The cooker should be lightly covered with a lid when water is heated. When the water just starts boiling (slightly bubbles) - lower flame and shift the rice etc from the wok into pressure cooker very carefully. Add soya sauce and tightly close the pressure cooker lid. Raise the flame to full. When the full steam comes out (whistles) - put off the flame. If you suspect that the pressure cooker is taking more than expected time (2-3 minutes) to whistle - shut off the flame immediately. This may happen if the water in pressure cooker dries up too fast. When the pressure cooker opens up automatically (do not open by artificial cooling ), check if the rice is done. It should be just cooked not overcooked. If you think that the rice is overcooked - shift the rice in a large wide open vessal. Let cool. If you think that the rice is quite hard, sprinkle a handful of hot water over the rice and close the cooker lid tightly. Keep in this position for 10 minutes. The rice should be softer by now. With the help of the handle of a long spoon - mix the fried chicken pieces, prawns, omelet ( shredded into small pieces) and ajinomoto. Your fried rice ready to be served.
If you have to cook a larger amount of rice do not use this "absorption" method of cooking in a pressure cooker. Follow this method:- Soak and drain rice as mentioned. On high flame boil water 3 times the amount of rice. Add salt ( example : 1 cup of rice needs about half tsp of salt) . Shift the rice in fast boiling water. Let remain on high flame for 3-5 minutes. Put off the flame. Check for doneness ( just cooked) . If it is too hard keep covered for 10 minutes. Check again and keep covered for some more time if it is still hard. You should be able to judge well if the rice is just cooked and the rice grains not sticky (separate). If the rice is done - drain it on a strainer/colander/ muslin cloth. Leave to drain for at least 1 hour. After one hour, work some oil into the rice (amount of oil according to amount of rice) and keep in a large vessal for 30 minutes. Using the handle of a spoon mix in the soya sauce, ajina motto, salt, fried vegetables, prawns, and chicken pieces. You can also use the layering method of laying one layer of rice and one layer of fried vegetables and other ingredients and go on in this way till all the cooked items are used up. You should make fried rice in this method when you cook more than 3 cups of rice.
Side dishes that goes well with this dish are:
Prawn balls, Boneless dry chili chicken, Wonton soup- a starter that goes well 'these'.
Posted by Keya
INGREDIENTS:
Rice (fine grained or basmati rice) - 2 cups or 200 grams
Carrots (medium size) -2
Beans - 100 grams
Capsicum (green) - 1
Spring onions (green part only) - 50 grams
Soya sauce - 1tsp
Ajinomoto (mono sodium glutamate) - 1tsp
Sunflower oil or any other white oil - 4-5 tsp
Boneless chicken meat of thin pieces ( sliced thinly) - 100 grams
Shelled prawns of small size - 50 grams
Eggs - 2
PROCEDURE
Wash rice well and soak in water for 30 minutes. Drain rice on a strainer for 1 hour. Meanwhile cut carrots into thin strips ( matchstick size ) , beans into half inch long strips, capsicum sliced thinly and further cut into half inch long pieces and chop the green part of spring onions into fingertip sizes.
In a large wok (round heavy bottomed vessal) heat 1 tsp of oil. Meanwhile in a bowl lightly beat eggs with one fourth tsp of salt. When the oil is hot lower the heat and shift in the beaten eggs. Make a thin omelet and keep it aside. Heat 1 tsp of oil in the same wok and fry the prawns on lower heat for 3-4 minutes. Take the prawns out of the wok using a slotted spoon to drain out excess oil. Keep aside the prawns. Now raise the flame and reheat the same oil(add a little more oil if there is barely any oil left in the wok after frying the prawns) . Now lower the flame and add the chicken pieces slowly. Fry for 3-4 minutes on slow flame. Again use spoon to take out the chicken pieces out of the wok . Keep aside. In same wok heat 2 tsp of oil. Lower flame shift in all the sliced carrots, beans, capsicum and spring onions. Fry over low heat for 2-3 minutes. Add the rice and stir continuously. Now fry over high flame for 2-3 minutes. Put off the flame. Heat 2 cups (the very same cups in which the rice was measured) of water in a pressure cooker of not less than 4 liters capacity. Add 2 tsp of salt in the water. The cooker should be lightly covered with a lid when water is heated. When the water just starts boiling (slightly bubbles) - lower flame and shift the rice etc from the wok into pressure cooker very carefully. Add soya sauce and tightly close the pressure cooker lid. Raise the flame to full. When the full steam comes out (whistles) - put off the flame. If you suspect that the pressure cooker is taking more than expected time (2-3 minutes) to whistle - shut off the flame immediately. This may happen if the water in pressure cooker dries up too fast. When the pressure cooker opens up automatically (do not open by artificial cooling ), check if the rice is done. It should be just cooked not overcooked. If you think that the rice is overcooked - shift the rice in a large wide open vessal. Let cool. If you think that the rice is quite hard, sprinkle a handful of hot water over the rice and close the cooker lid tightly. Keep in this position for 10 minutes. The rice should be softer by now. With the help of the handle of a long spoon - mix the fried chicken pieces, prawns, omelet ( shredded into small pieces) and ajinomoto. Your fried rice ready to be served.
If you have to cook a larger amount of rice do not use this "absorption" method of cooking in a pressure cooker. Follow this method:- Soak and drain rice as mentioned. On high flame boil water 3 times the amount of rice. Add salt ( example : 1 cup of rice needs about half tsp of salt) . Shift the rice in fast boiling water. Let remain on high flame for 3-5 minutes. Put off the flame. Check for doneness ( just cooked) . If it is too hard keep covered for 10 minutes. Check again and keep covered for some more time if it is still hard. You should be able to judge well if the rice is just cooked and the rice grains not sticky (separate). If the rice is done - drain it on a strainer/colander/ muslin cloth. Leave to drain for at least 1 hour. After one hour, work some oil into the rice (amount of oil according to amount of rice) and keep in a large vessal for 30 minutes. Using the handle of a spoon mix in the soya sauce, ajina motto, salt, fried vegetables, prawns, and chicken pieces. You can also use the layering method of laying one layer of rice and one layer of fried vegetables and other ingredients and go on in this way till all the cooked items are used up. You should make fried rice in this method when you cook more than 3 cups of rice.
Side dishes that goes well with this dish are:
Prawn balls, Boneless dry chili chicken, Wonton soup- a starter that goes well 'these'.
Posted by Keya
Chicken Tandoori In Oven
INGREDIENTS:
Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )
PROCEDURE:
Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80 minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.
*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.
Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )
PROCEDURE:
Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80 minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.
*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.
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