Recipes | Chicken recipe | Food recipe

Veg Manchurian | Recipe Veg Manchurian | Food Veg Manchurian

2009-08-12T08:32:00.000-07:00

Veg Manchurian | Recipe Veg Manchurian | Food Veg Manchurian

Veg Manchurian

Cornflour 2 tbsps.
गोभी 2 कप grated
सोया सॉस 1 tbsp.
गाजर कप / 2 1 grated
कटा हुआ प्याज 1 / 4 कप
ग्रीन 1 tbsp काट मिर्च.
कटा हुआ लहसुन 1 tbsp.
धनिया () 1 tbsp वैकल्पिक काट जाती है.
चीनी 1 tsp.
Ajinomoto 1 / 4 tsp.
सफेद मिर्च पाउडर 1 / 2 tbsp.
तेल 2 tbsps.
तेल के लिए तल रही
नमक स्वाद के लिए

Method
1. Grated गोभी से अतिरिक्त पानी बाहर दबाओ. मिश्रण grated गाजर और cornflour इस में. यह पूरी तरह एक आटा रूप से रगड़ें.
2. जब तक छोटी गेंदें और मध्यम गर्म तेल में गहरे तल में आकार हल्के भूरे.
3. गर्मी 2 tbsp. तेल एक wok में की. कटा हुआ हरी मिर्च, कटा हुआ जोड़ें और वसंत प्याज लहसुन. कुक के बारे में आधे से एक मिनट के लिए.
4. पानी या स्टॉक जोड़ें. नमक, काली मिर्च पाउडर, Ajinomoto, चीनी और सोया सॉस जोड़ें. एक फोड़ा करने के लिए ले आओ. गाढ़ा ठंडे पानी में cornflour भंग के साथ
5.Add तले गेंदों और चीनी अजमोद के साथ garnished परोसो.

shellfish Soups | soup Recipe | Healthy Soup | Recipe Soup | Mussel Soup

2009-03-18T09:40:00.000-07:00

shellfish Soups | soup Recipe | Healthy Soup | Recipe Soup | Mussels Soup

SHELLFISH SOUPS

What's the big deal about mussels

That's the question I asked myself when I arrived at Maxim's in Paris back in 1970 as a 21-year-old chef. After all, the oval black shellfish were something you saw on harbor pilings, hardly what you'd expect to star in one of that famous restaurant's signature soups, bilibi. But one taste of the fresh mussels, floating in a creamy broth, and I declared it one of the best soups I had ever tasted: rich, fragrant, slightly briny, and showcasing the plump sweetness of fresh mussel meat.

Naturally, I put something like that soup on my own menu when, in the late 1970s, I became chef of Ma Maison in Hollywood. And, just as I had almost a decade earlier, all my customers seemed to ask, "What's the big deal?" Nobody ordered the soup. I quickly learned that its lack of popularity reflected a feeling among most Americans at the time that mussels were a humble ingredient eaten only by some people in New England and the Pacific Northwest.

Clams, however, were another story. Americans loved them. So I added clams to my mussel soup recipe and, in no time at all, it was a best-seller.

With great fresh mussels and clams still abundantly in season, now is the perfect time to try my recipe for this shellfish soup. Making it begins with a visit to the best seafood shop near you, one that has a reputation for offering a wide variety and quick turnover of outstanding product. Buy only shellfish that have a fresh, clean, briny smell of the ocean; avoid any that aren't tightly closed or that, when tapped with your finger, do not close in reaction. When you get them home, transfer them to a bowl, cover with a clean damp kitchen towel or paper towel, and refrigerate; do not store them submerged in any water, fresh or salt. Cook them within a day of purchase.

When following the recipe, take special care not to overcook the shellfish, removing them from the pan as their shells open. Properly cooked in this way, their meat will be wonderfully tender and succulent; overcooked, they can turn rubbery and chewy. In its most rustic form, the clams and mussels are served still in their shells. If you prefer a more elegant presentation, shuck them simply by pulling the meat out of the shells before returning the morsels to the broth.

Whichever way you present it, the soup is warming, flavorful, and incredibly satisfying. Serve it to start a special meal. Or offer it as a main course, accompanied by toasted country-style bread and a glass of white wine with good acidity such as a Sancerre or Chablis.

CLAM AND MUSSEL SOUP

Serves 6 to 8

1 quart store-bought fish broth or bottled clam juice

1 tablespoon unsalted butter

1 medium organic carrot, peeled and diced

1/2 medium yellow onion, peeled and diced

2-inch piece celery stalk, diced

1 quart heavy organic cream

18 to 24 fresh mussels, beards removed, shells rinsed and scrubbed

12 to 16 small fresh clams, shells rinsed and scrubbed

2 medium shallots, minced

1/2 bottle dry white wine

Salt

Freshly ground white pepper

Lemon juice

1 cup mixed thin julienne strips of fresh vegetables such as daikon (Japanese white radish), hothouse cucumber skins, or red, yellow, or green organic bell peppers, stored in a bowl of iced water until ready to use, for garnish

In a large saucepan, bring the fish stock to a boil over high heat. Continue boiling until it reduces by half its volume, 10 to 15 minutes.

In another saucepan, melt the butter over low heat. Add the carrot, onion, and celery and cook, covered, until tender, about 10 minutes. Uncover the pan, add the cream, raise the heat, and bring to a boil. Reduce the heat and simmer until the cream reduces to half its volume, 15 to 20 minutes. Remove the pan from the heat and leave the vegetables to steep in the cream for 30 minutes.

Hold a strainer over the pan of fish stock and strain in the cream, discarding the diced vegetables. Simmer gently for about 10 minutes. Season to taste with salt, white pepper, and lemon juice. Set aside.

In a large saucepan, combine the mussels, clams, shallots, and wine. Cover and steam over moderate heat until the shells start to open, about 5 minutes. Remove any opened clams or mussels to a warm bowl and continue to steam the shellfish for several minutes more, transferring any more opened shells to the platter. Discard any unopened clams or mussels.

Uncover the pan, raise the heat slightly, and simmer the cooking liquid briskly until it has reduced almost to a glaze, 25 to 30 minutes.

Line a strainer with a double layer of cheesecloth and strain the reduced liquid into the mixture of fish stock and cream. Also pour through the strainer any juices that have collected on the shellfish platter. Taste the resulting soup and adjust the seasonings, if necessary, with a little more salt, pepper, and lemon juice.

Quickly drain the vegetable julienne strips and pat them thoroughly dry with paper towels or a clean kitchen towel.

To serve, ladle the soup into heated soup bowls. Divide the mussels and clams evenly among the bowls. Arrange a nest of the vegetable julienne in the center of each bowl. Serve immediately.

Herbed Pomegranate Salsa | Food Recipe

2009-03-18T09:32:00.000-07:00

Herbed Pomegranate Salsa | Food Recipe

Herbed Pomegranate Salsa

INGREDIENTS

* 2 Tbsps fresh mint, chopped
* 2 Tbsps fresh cilantro, chopped
* 2 Tbsps Italian flat-leaf parsley, chopped
* 1/2 cup small red onion, chopped
* 1 pomegranate, skin and light-colored membrane removed
* 6 Tbsps fresh lime juice
* 2 tsps grated lime zest
* 1 jalapeno pepper, chopped
* 1 serrano pepper, chopped
* 1 1/2 cup large tomato, diced
* 1 Tbsp olive oil
* 1/2 tsp salt
* 1/8 tsp ground white pepper

In a medium bowl, toss together mint, cilantro, Italian flat-leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil.

Season with salt and white pepper.

Cover, and chill in the refrigerator at least 2 hours before serving.

Serves 4
Each serving equals one 5 A Day serving

Honey chicken wings | Food Recipe | Chicken recipe

2009-03-17T02:28:00.000-07:00

Honey chicken wings | Food Recipe | Chicken recipe

Honey chicken wings

Ingredients

4 large spoons tomato sauce
3 large spoons honey
Workshop ginger, crushed
Kilo of chicken wings
Parsley for decoration

Plate is recommended, especially for addressing those who prefer the sweet taste in food is made up of chicken wings covered with honey and ginger, tomato and roasted in the oven

How to prepare:
Mix tomato sauce and ginger and honey, then add to chicken wings
The volatility of chicken wings well Asalspo cover the container and leave Taatthbl amounts to two hours
Choi chicken wings for 10 to 15 minutes and then placed on a dish and decorate Babakduns submission and provide hot

Chicken Tortellini Soup | Recipe Tortellini Soup | Food Recipe Chicken Tortellini Soup

2009-03-02T10:54:00.000-08:00

Chicken Tortellini Soup | Recipe Tortellini Soup | Food Recipe Chicken Tortellini Soup

CHICKEN TORTELLINI SOUP

Ingredients
2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli

How To Make:

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open
cans. Add all of the above ingredients to large kettle except for the tortellini and frozen
broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that
they are not over cooked. Simmer the other ingredients for an hour or however long
you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or
French bread.

Chicken Handi | Chicken Dishes | Recipe

2009-02-26T05:26:00.000-08:00

Chicken Handi | Chicken Dishes | Recipe

CHICKEN HANDI

INGREDIENTS:

300 gm Chicken
2 Onions
150 gm Oil
Salt to taste
250 gm Butter
1 Tomato chopped
3 Green Chilli, sliced
1 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Fresh Coriander leaves
100 gm Cashew nuts paste
150 gm Ginger-Garlic paste

METHOD:

Heat oil in a pot (handi).
Fry onions until light brown. Put in the chicken pieces and stir for 3-4 mins.
Add to it, ginger and garlic paste, chopped tomato, sliced green chilies, cashew nut paste and stir for a while.
Add red chili powder, turmeric powder, coriander powder, coriander leaves, butter and salt to taste.
Add some water according to requirement.
Cover and cook on slow fire until chicken is cooked.
Garnish with coriander leaves.

Navaratna Curry | Recipe Curries | Food Recipe

2009-02-26T05:06:00.000-08:00

Navaratna Curry | Recipe Curries | Food Recipe

NAVARATNA CURRY

INGREDIENT

100 grams (4 oz.) french beans.
100 grams (4 oz.) carrots
100 grams (4 oz.) potatoes
100 grams (4 oz.) cauliflower
100 grams (4 oz) capsicums
100 grams (4 oz) paneer
100 grams (4 oz.) cashewnuts
100 grams (4 oz.) raisins
100 grams (4 oz.) green peas
2 tomatoes
1 teacup curds
4 tablespoons ghee
Ghee for deep frying
Salt and sugar to taste
Silver papter, pineapple pieces and few cherries for decoration.

To be Ground into a paste

6 cloves garlic
2 green chillies
4 kashmiri chillies
25 mm (1") piece ginger
2 teaspoons coriander seeds
1 teaspoons cumin seeds
1 teaspoon shah-jira
3 cardamoms

PROCEDURE

Cut the french beans, carrots and potatoes into small cubes.
Cut the cauliflower into big pieces
Boil the french beans, carrots, cauliflower and green peas
Deep fry the potatoes in ghee
Cut the paneer into small cubes and deep fry in ghee
Cut the capsicums into long strips
Grind the tomatoes with very little water
Whip the curds
Heat the ghee in a vessel and fry the paste for a little time
Add the tomatoes and curds and fry again for a few minutes
Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for

a few minutes
Decorate with pieapple pieces, silver foil and cherries

Chicken Wings In Soy Sauce | Food chicken Wings In Soy Sauce| Recipe chicken Wings In Soy Sauce

2009-02-26T04:02:00.000-08:00

Chicken Wings In Soy Sauce | Food chicken Wings In Soy Sauce| Recipe chicken Wings In Soy Sauce

CHICKEN WINGS IN SOY SAUCE

INGREDIENTS

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

HOW TO MAKE

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.

Sweet and Sour Chicken Wings | Recipe Sweet and Sour Chicken Wings

2009-02-26T02:28:00.000-08:00

Sweet and Sour Chicken Wings | Recipe Sweet and Sour Chicken Wings

SWEET AND SOUR CHICKEN WINGS

INGREDIENTS

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catchup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

METHOD TO PREPARE

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.
Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and
salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15
minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings.

American Chopsuey | Recipe American Chpsuey

2009-02-23T05:52:00.000-08:00

American Chopsuey | Recipe American Chpsuey

AMERICAN CHOPSUEY (CRISPY)

WHAT U NEED:-

1 pack of Crispy Noodles
1 tbsp finely chopped ginger-garlic
1 carrot cut into strips
¼ cup french beans, cut into long strips
1 cup cabbage shredded
¼ cup mushrooms slices
¼ cup sliced green bell pepper
½ cups sliced spring onions
¼ tsp ajinomotto
2- 3 tbsp chili sauce
2 tbsp soya sauce
3 tbsp tomato sauce/ketchup
¼ cup vegetable stock/chicken stock OR
1 small maggie/knorr soup cube packet mixed with water
1 tbsp vinegar
¼ tsp crushed pepper
Salt to taste
4-5 tbsp oil
1 tbsp Cornflour mixed with ¼ cup water
For the topping:
2 eggs beaten
Salt and pepper to taste

METHOD:-

Heat 1 tsp of oil. Beat eggs with salt and pepper and make an omlette.
Cut into strips and keep aside.
For the veggies:
Heat 4 tbsps oil in a large pan. Add the ginger-garlic.
Saute for a 3 now add the veggies except the bell pepper and cabbage.
Stir fry for a minute.
Add the ajinomoto, chili sauce, soya sauce and vinegar.
Now add the cabbage and bell pepper.
Saute for a 30 seconds and add the tomato paste/sauce.
Season with salt pepper. Let boil well.
Now add the cornflour mixed with water.
Stir and remove from heat.
To serve:
Take a serving dish or plate. Spread in the crispy noodles.
Pour vegetables mixture over the noodles generously.
Top with egg strips and garnish with spring onion greens.
Serve immediately with extra chilies in vinegar and chili sauce.

Chicken Tikka Masala | Recipe Chiken Tikka Masala | Spice Food

2009-02-21T10:41:00.000-08:00

Chicken Tikka Masala | Recipe Chiken Tikka Masala | Spice Food

CHICKEN TIKKA MASALA

INGREDIENTS :

2 Tbsp cumin seeds

2 Tbsp coriander seeds

2 Tbsp paprika

1 tsp mango powder (optional)

1 tsp chili powder (optional or to taste)

pinch of red food coloring (optional, but it looks nice)

juice of a lime (or lemon, but lime is better)

about 10 oz good thick yoghurt

salt to taste

Other ingredients:

About 1.5 lb chicken, diced

3-6 cloves garlic, chopped (to taste - I like loads!)

1 large onion, very finely chopped

Chicken stock or Water

Oil or ghee for frying

Method :

Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mints (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and coriander may 'lift' it a little Simmer until chicken is cooked and Sauce is nice and thick.

Serves 4 with rice.

Chicken Seekh kabab | cooking food | recipe chiken seekh kabab

2009-02-21T09:53:00.000-08:00

Chicken Seekh kabab | cooking food | recipe chiken seekh kabab

CHICKEN SEEKH KEBAB

INGREDIENTS :

1 ½ kg of Chicken.
6 Bread slices.
2 teaspoon of black Pepper.
4 Cardamoms (ground) .
½ teaspoon of red Chilli powder.
½ teaspoon of white Cumin powder.
1 bunch of fresh Coriander (finely chopped) .
4 green Chillies (finely chopped) .
2 Eggs.
Salt to taste.
1 teaspoon of Soya sauce.
Oil for frying .

Method :

Wash chicken in and out and boil with salt until it become tender. When cooked, remove from the water and leave to cool. Separate meat from the bones. Chop the meat along with the bread slices in a chopper.
Add eggs and all the spices and knead with you hands. Then take a barbecue skewer (If that is not available then the handle of any wooden spoon can be used), take a small ball of the chicken mixture and pat it round the barbecue skewer and flatter on the skewer up to about 4 inches long and cook it directly over the flame for a minute.
In a separate frying pan heat a little oil. As soon as the kebab gets roasted remove it form the skewer and put it in the frying pan, roll with a wooden spoon so that it gets fired on all sides. Remove from heat and place on absorbent paper.

Sweet yellow Rice | Food yellow rice reipe | yellow rice recipe

2009-02-21T06:05:00.000-08:00

Sweet yellow Rice | Food yellow rice recipe | yellow rice recipe

What you Need to prepare Delicious Yellow Rice

2 cups basmati rice
- 12 strands of saffron
- 1\2 cup coconut
- 1\4 tsp. yellow food coloring
- 1\2 cup ghee4 cloves
- 1 inch stick cinnamon
- 1\2 tsp. cardamom seeds
2 cups sugar
- 1\4 cup milk
- 1 tbsp. lemon juice
- 1/4 cup chopped pistachios
- 1/4 cup chopped almond
- 1/4 cup raisins
- 1tsp kewra essence, diluted

PREPARATION

Rinse rice well, soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Soak coconut in water for few hours, until soft. Then thinly slice it.

2. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside.

3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil simmer for few minutes.

4. Add rice, lemon juice, saffron water, Stir gently, cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.

5. Transfer to a serving dish and decorate with silver leaf.
Serve warm.

Srilankan chiken curry recipe | recipe curries | Food recipe

2009-02-21T04:31:00.000-08:00

Srilankan chiken curry recipe | recipe curries | Food recipe

SRILANKAN CHICKENCURRY INGREDIENTS

3 lb chicken (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
Powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

METHOD:

- Wash the beef pieces and drain water thoroughly.
- Add vinegar, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
- Coat the beef pieces well with the spices and set aside for about
1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the beef and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
- Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cupswater & stir).
- Close with a lid and allow the beef to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
- Taste and adjust salt.

Jinga Manchurian | Food recipe | Jinga recipe

2009-02-20T06:45:00.000-08:00

Jinga Manchurian | Food recipe | Jinga recipe

JINGAMANCHURIAN

Garlic flavored Shrimp – Served best as a cocktail snack or an appetizer

INGREDIENTS

• Shrimp 16 to 20 per pound – 1 ½ Lbs
• Corn Starch – 1 T Sp
• Ginger Paste – 1 T Sp
• Garlic Paste – 1 T Sp
• White Pepper Pwdr – ½ T Sp
• Salt – To Taste
• Oil – For Frying
• Chopped Coriander – ½ Cup
• Egg - 1

SAUCE:

• Vegetable Oil – 2 T Sp
• Chopped Garlic – 1 T Sp
• Chopped Coriander – 2 Tbl Sp
• Chopped Scallion – 2 Tbl Sp
• Chopped Green Chilies – 1 T Sp
• Tomato Paste – 1 T Sp
• Sugar – ½ T Sp
• White Vinegar – 1 Sp
• Soy Sauce – 1 T Sp
• Salt To taste
• Black Pepper powder – ¼ T Sp

PREPARATION:

The Shrimp: Peel and divine shrimp, leaving the tail on . Add and mix corn starch, ginger & garlic paste, white pepper, salt and chopped coriander. Heat oil and deep-fry to golden brown and spread them over a kitchen towel to drain the excess oil.

The Sauce: Heat wok on high heat and add oil. Over high heat, sauté chopped garlic, coriander, scallion and chilies for about two minutes. Now add tomato paste, sugar, vinegar, soy sauce, and black pepper, salt and bring to boil.

Toss the fried shrimp in the sauce. Remove from heat and plate and garnish with fine chopped coriander and scallion.

Number of Servings = 4 to 6

Chicken Jalfrezi | free cookbook | free cooking | Jalfrezi hicken

2009-02-18T23:48:00.000-08:00

Chicken Jalfrezi | free cookbook | free cooking | Jalfrezi hicken

CHICKEN JALFREZI

INGREDIENTS:

Ghee 1 tablespoon
Chicken thigh fillets, trimmed and halved 750g
Onion, sliced 1 large
Green capsicum, seeds and membrane removed, sliced 1
Red capsicum, seeds and membrane removed, sliced 1
Green chilli, chopped 1
Cloves garlic, chopped 2
Grated ginger 2 teaspoons
Ground cumin seed 1 teaspoon
Ground coriander seed 1 teaspoon
Garlic paste 1 tsp.
Ground garam masala ¼ tsp.
Haldi powder ½ tsp.
Dhuniya powder ½ tsp.
Salt according to taste
Crushed tomatoes 1 tin
Water ½ cup
Green chilli, sliced, for garnish
Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

• Serve, garnished with coriander, with rice.
Serving size: Serves 8
Cooking time: More than 1 hour

Indian foods | indian cooking | Chicken Fried Rice

2009-02-18T22:49:00.000-08:00

Indian foods | indian cooking | Chicken Fried Rice

CHICKEN FRIED RICE

PREPAATION TIME: 30 Mins,
COOKING TIME: 10 Mins

What U need:-
2 cups long grained rice
1½ cups cooked chicken cubes
3 eggs scrambled
1 tsp ginger chopped fine
1 tsp green chilies chopped fine OR
½ tsp dried red chili flakes
½ tsp chopped garlic
2 tbsp chopped spring onions/scallions
1 small onion, sliced
1 tbsp of capsicum, french beans, carrots cut into small dices
2 tbsp soya sauce
1 tsp chili sauce OR chili-garlic sauce
½ tsp ajinomoto
¼ tsp pepper
¼ tsp vinegar (optional)
Spring onion leaves for garnishing.
4 tbsps oil

Method:-

Wash rice and soak in lots of water for 10 minutes.
Boil 4 cups water in a large vessel; add the washed rice and a pinch of salt. Cook uncovered till the rice is just done.
Drain excess water, add cold water again and drain. Spread rice on a wide plate.
Add a teaspoon of cooking oil, sprinkle salt and let cool completely.
Beat eggs with salt and pepper. Scramble lightly in a thick bottomed vessel and keep aside.
In the same vessel,Heat more oil . Add the onions, spring onions, stir fry for 30 seconds.
Add the ginger, garlic, chilies, and the rest of the veggies with a pinch of ajinomoto and pepper. Stir fry for 2 minutes.
Add a little of salt to taste. Add the cooked chicken cubes and fry.
Then add the soya sauce, chili sauce, vinegar, eggs and mix well.
Now add the rice and mix lightly, taking care not to break rice. Check seasoning.
Add the spring onion leaves and let cook for 5 minutes.
Serve hot with any chinese gravy or schezwan sauce.

Download South Indian Recipes from Below Sites

South Indian Curry
South Indian Desserts
Idli And Dosa

Chicken Sukka | Free recipe | dessert recipe

2009-02-18T07:33:00.000-08:00

Chicken Sukka | Free recipe | dessert recipe

CHICKEN SUKKA

INGREDIENTS

1 kg chicken
15 gm coriander
seeds
10 red chillies (whole)
1-2 tsp cumin
5 gm pepper corn
1 coconut (grated)
15 gm garlic (slit)
200 gm onion (sliced)
1 sprig curry leaves
10 gm coriander leaves (chopped)
25 ml coconut oil
methi seeds
salt to taste
10 gm ginger julianne
1 tsp tamarind juice

PROCEDURE:

Dry roast all the spices. Add one fourth of garlic and onions to the roasted ingredients. Grind to a coarse texture. Boil chicken with half of the ground masala until it is done. Heat coconut oil. Add curry leaves, sliced onion and garlic. Fry till onions are golden brown. Add rest of the masala and saute for 2-3 minutes. Add mutton and mix well. Add salt and tamarind juice. Stir slowly for some time and .

Enjoy with delicious Chiken Sukka .

Chiken Curry | Mangalore Curry | Free recipes

2009-02-18T07:24:00.000-08:00

Chiken Curry | Mangalore Curry | Free recipes

MANGALORE CHICKEN CURRY

INGREDIENTS:

1 chicken
15 gm coriander seeds
15 gm red chilly (whole)
1 tsp cumin
1 tsp mustard
8 pepper corn
1 coconut (grated)
10 garlic
200 gm onions
100 gm tomato
coconut milk 1/2 coconut
1 sprig curry leaves
10 gm coriander leaves
25 gm coconut oil
a pinch fenugreek seeds (powder)
salt to taste
PROCEDURE:
Dry, roast the condiments individually. Add 1-4th of onions and garlic to the roasted items. Grind to a fine paste and keep it aside. Slice rest of the onions and chop the tomatoes. Clean and cut the chicken into medium size pieces. Heat little coconut oil in a vessel. Add onion and curry leaves. Fry till golden brown colour. Add tomatoes and cook for a few minutes. Add chicken and saute it for sometime. Add the ground masala and cook it. Finally add coconut milk. Adjust seasoning and finish with a pinch of fenugreek seeds powder. Garnish with coriander leaves and serve hot.

Enjoy Healthy and testy Chiken Mangalore Curry.

Chicken Anarkali | recipe chiken anarkali | Free Food recipe

2009-02-18T05:14:00.000-08:00

Chicken Anarkali | recipe chiken anarkali | Free Food recipe

INGREDIENTS:

1 chicken breast

30g paneer, grated

15g kish mish (raisins), cut into small pieces

20g cashew nuts, cut into small pieces

1 bunch cilantro, chopped

1 lemon

25g besan (gram) flour

Oil for frying

For Gravy:

50g onions, chopped

3 green chilies

1 tbsp ginger-garlic paste

25g khus khus seeds

20g coconut, grated

20g cashew nuts

1/2 cup yogurt

50g butter

1/2 tsp chili powder

1/4 tsp garam masala

50g oil

Salt to taste
Method :
1. Soak breast piece in lemon juice and salt for about 10 minutes.

2. Mix paneer, cashew nuts, kiss miss, cilantro, salt and make into a ball shape.

3. Take the breast piece into your palm, place above ball in the middle and cover the edges.

4. Mix besan flour in water with a little consistency. Soak the breast piece in this mixture and fry in oil until golden brown.

TO PREPARE RAVY:

1. Heat oil in a pan, fry chopped onions, green chilies until brown. While frying add ginger-garlic paste also.

2. To this add ground khus khus seeds, coconut, cashew nuts, garam masala, chili powder, yogurt and fry until oil floats on the top.

3. Add required butter to this gravy, chicken breast and cook for few minutes.

Garnish with cilantro.

Food | Indian Food | Masala | Indian recipe

2009-02-15T22:32:00.000-08:00

Food | Indian Food | Masala | Indian recipe

INGREDIENTS FOR THE HAGGIS

1 x 1 kg/2¼lb haggis
For the neeps and tatties
250g/9oz swede/turnip, cut into quarters
200g/7oz unsalted butter
1 tbsp double cream
salt and freshly ground black pepper
450g/1lb potatoes, quartered
200ml/7fl oz ready-made gravy, to serve

Method
1. For the haggis, bring a large pan of water to the boil, carefully add the haggis, then reduce the heat to very low and simmer the haggis for 75 minutes, topping up with water if necessary.

2. Meanwhile, for the neeps and tatties, bring a separate pan of salted water to the boil, add the swede/turnip pieces and cook for 20-25 minutes, or until tender.

3. Drain well, then return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

4. Bring the potato pieces to the boil in a separate pan of salted water, then reduce the heat and simmer for 20-25 minutes, or until tender.

5. Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

6. To serve, cut the haggis open and place 200-250g/7oz-9oz into the centre of each of four serving plates. Spoon the neeps and tatties alongside. Drizzle over the gravy.