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Hot and soury chicken
INGREDIENTS :
Onion chopped – 1
Tomatoes – 1
Ginger – 1 inch
Garlic – 4 pods
Peppercorn – 1 Tbsp
Cumin – 1 Tbsp
Fennel – 1 Tbsp
Curry leaves – a sprig
Tamarind – small lime size.
Chicken – 100 gms.
Oil – 1 sp salt
Method:
Soak the tamarind and extract the liquid.
Grind the peppercorn, cumin and fennel .
Chop the onions finely, and cut the tomatoes
Finely chop the ginger and garlic.
Heat oil in a pan and add the ginger garlic and sauté for a minute.
To this add onions, curry leaves and tomatoes and sauté till the onions are soft.
Add the chicken and sauté until the chicken is sealed.
Add some water to this mixture and then add the powdered spices.
To this add the tamarind extract. Let it come to boil add a litre of chicken stock and season with salt. cook until the chicken is cooked.
You can garnish with coriander leaves if desired.
Onion chopped – 1
Tomatoes – 1
Ginger – 1 inch
Garlic – 4 pods
Peppercorn – 1 Tbsp
Cumin – 1 Tbsp
Fennel – 1 Tbsp
Curry leaves – a sprig
Tamarind – small lime size.
Chicken – 100 gms.
Oil – 1 sp salt
Method:
Soak the tamarind and extract the liquid.
Grind the peppercorn, cumin and fennel .
Chop the onions finely, and cut the tomatoes
Finely chop the ginger and garlic.
Heat oil in a pan and add the ginger garlic and sauté for a minute.
To this add onions, curry leaves and tomatoes and sauté till the onions are soft.
Add the chicken and sauté until the chicken is sealed.
Add some water to this mixture and then add the powdered spices.
To this add the tamarind extract. Let it come to boil add a litre of chicken stock and season with salt. cook until the chicken is cooked.
You can garnish with coriander leaves if desired.
Chettinad Chicken Fry
CHETTINAD CHICKER FRY
INGREDIENTS:
Chicken – 750 gms
Grind:
Garlic – 4 pods
Ginger – 1 inch
Fennel – 1 Tbsp
Cumin seeds – 1 tsp
Coriander powder – 1tsp
Chilli powder – 1 Tbsp
Pepper – 1 Tbsp
Lemon juice – 1 Tbsp
Yogurt – 1 Tbsp
Turmeric powder – ½ tsp
Salt to taste
For frying :
Onion - 1 chopped
Tomato – 1 chopped
Ginger-Garlic paste – 1½ Tbsp
Seasoning: Onion – ½ sliced
Curry leaves – 1 twig
Red chillies – 3
Pepper powder – 1 tsp
Method:
Grind together all the ingredients under ‘Grind’ to a paste.
Marinate the chicken with this paste adding yogurt and lime for a couple of hours.
Heat oil in a pan and fry the onions.
When the onions are soft add the ginger-garlic paste and then the tomatoes.
Fry until the tomatoes are soft and the oil comes out.
Add the chicken with very little water and cook until the water is evaporated.
In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions.
When almost done add the pepper powder to the onion and mix it well.
Add it to the cooked chicken and give it a stir.
CHICKEN CUTLET
CHICKEN CUTLET
INGREDIENTS:
Minced chicken - 500 gms
Onions minced fine - 2
Ginger paste - 1 1/2 tsp
Garlic paste - 1/2 tbsp
Pepper powder - 1 tsp
Potatoes boiled - 2
Flour - 3-5 tbsp
Llemon juice - 2 tsp
Salt to taste
Oil for frying
METHOD
Mix potatoes, chillies, ginger, salt, cornflour.
Knead to make a pliable dough.
Divide into ten-twelve parts, shaping each into a cutlet.
Mix breadcrumbs and in a plate. Roll each cutlet in crumb mixture.
Place in refrigerator till required or 10 minutes at least.
Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.
Fry on medium flame till golden brown, flip sides.
Fry other side evenly, drain. Place on kitchen paper for a few minutes to drain excess oil.
Serve hot tomato ketchup.
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