Monday, September 7, 2009
:) Gud News
hi guys, m sorry for disappearing for some time, its nothing much but got too hooked with my facebook game applications :p ........... anyways i shall try to put few more receipes in a day or two. so keep tuning to this site whenever you are free k.
Sunday, June 21, 2009
Percik Chicken
Ingredients :
1 whole chicken cut into 4 pieces / 6 pieces
1/2 cup of cooking oil
2 cups of coconut milk
4 teaspoons of salt
4 tablespoons of brown sugar
2 pieces of asam keping
Group A:
4 stalks of lemon grass
2 big red onions
4 cloves of garlic
2 inches of ginger
10 stalks of dry chilies
1 inch of fresh turmeric
Method:
Grind Group A ingredients & coat the chicken pieces well with 1/2 cup of the grinded paste & 2 teaspoons of salt . Marinate the chicken for few hours (4 and more) inside the refrigerator. Heat a pan and add oil to it. Add in the rest of the paste & stir it until fragrant. Pour in the coconut milk, 2 teaspoons of salt, brown sugar & asam keping to it & bring it to boil. Turn off the flame when it becomes a little thicker or reduced to 1/3 from the orginal amount. Grill the chicken pieces until its half cooked, then dip the pieces inside the coconut gravy & grill again to perfection. You may drizzle the coconut gravy on the chicken pieces again and again as it will improve the taste. If you have balance from the gravy, then heat it again until it becomes a little more thicker, then serve it along with the percik chicken.
Serving size : 4 or 6 person
Preparation time : 1 hour
1 whole chicken cut into 4 pieces / 6 pieces
1/2 cup of cooking oil
2 cups of coconut milk
4 teaspoons of salt
4 tablespoons of brown sugar
2 pieces of asam keping
Group A:
4 stalks of lemon grass
2 big red onions
4 cloves of garlic
2 inches of ginger
10 stalks of dry chilies
1 inch of fresh turmeric
Method:
Grind Group A ingredients & coat the chicken pieces well with 1/2 cup of the grinded paste & 2 teaspoons of salt . Marinate the chicken for few hours (4 and more) inside the refrigerator. Heat a pan and add oil to it. Add in the rest of the paste & stir it until fragrant. Pour in the coconut milk, 2 teaspoons of salt, brown sugar & asam keping to it & bring it to boil. Turn off the flame when it becomes a little thicker or reduced to 1/3 from the orginal amount. Grill the chicken pieces until its half cooked, then dip the pieces inside the coconut gravy & grill again to perfection. You may drizzle the coconut gravy on the chicken pieces again and again as it will improve the taste. If you have balance from the gravy, then heat it again until it becomes a little more thicker, then serve it along with the percik chicken.
Serving size : 4 or 6 person
Preparation time : 1 hour
Crispy Rosemary Chicken
Ingredients :
500g of lean chicken preferably breast part (cut into cubes)
1 large egg (beaten)
5 tablespoons of cornflour
1 tablespoon of salt
1 teaspoon of black pepper
1 lemon (squeeze the juice out)
1 teaspoon of rosemary spice
1 cup of oil for frying
Method:
Place the chicken cubes in a large bowl and add salt, lemon juice & pepper to it. Mixed it through before adding in the egg & cornflour. Lastly add the rosemary spice to it and mix it well until all well coated. Heat up a pan and add oil to it. Fry the chicken cubes till its golden & crispy. Serve it hot with chili sauce or mayonnaise with few drops of lemon juice & some lemon zest.
Serving Size : 4 person
Preparation time : 15 minutes
500g of lean chicken preferably breast part (cut into cubes)
1 large egg (beaten)
5 tablespoons of cornflour
1 tablespoon of salt
1 teaspoon of black pepper
1 lemon (squeeze the juice out)
1 teaspoon of rosemary spice
1 cup of oil for frying
Method:
Place the chicken cubes in a large bowl and add salt, lemon juice & pepper to it. Mixed it through before adding in the egg & cornflour. Lastly add the rosemary spice to it and mix it well until all well coated. Heat up a pan and add oil to it. Fry the chicken cubes till its golden & crispy. Serve it hot with chili sauce or mayonnaise with few drops of lemon juice & some lemon zest.
Serving Size : 4 person
Preparation time : 15 minutes
Tuesday, May 26, 2009
Hara Chicken (Green chicken)
Ingredients :
500 grams of chicken (cut into bite size cubes)
1 tablespoon of ginger garlic paste
½ teaspoon garam masala
½ teaspoon cumin powder
2 tablespoons of oil
2 teaspoon of salt
Group A
1 large onion (chopped)
1 cup corriander leaves
1 cup mint leaves
1 celery stick
6 green chillies
2 teaspoons of lemon juice
Method :
Grind ingredients from Group A into a fine paste. Heat oil in a pan and add in the paste. Saute it till it becomes light green and fragrant. Next, add the ginger garlic paste, cumin powder, garam masala and stir for about 1 minute before adding the chicken and salt. Mis the chicken well until its fully coated, cover the pan and slow cook for about 15 minutes or till the chicken is tender and the gravy sticks to the chicken pieces. Serve hot with Naan, Puree or Jeera rice.
Serving Size: 4 person
Preparation Time: 25 minutes
500 grams of chicken (cut into bite size cubes)
1 tablespoon of ginger garlic paste
½ teaspoon garam masala
½ teaspoon cumin powder
2 tablespoons of oil
2 teaspoon of salt
Group A
1 large onion (chopped)
1 cup corriander leaves
1 cup mint leaves
1 celery stick
6 green chillies
2 teaspoons of lemon juice
Method :
Grind ingredients from Group A into a fine paste. Heat oil in a pan and add in the paste. Saute it till it becomes light green and fragrant. Next, add the ginger garlic paste, cumin powder, garam masala and stir for about 1 minute before adding the chicken and salt. Mis the chicken well until its fully coated, cover the pan and slow cook for about 15 minutes or till the chicken is tender and the gravy sticks to the chicken pieces. Serve hot with Naan, Puree or Jeera rice.
Serving Size: 4 person
Preparation Time: 25 minutes
Kerala Coconut Chicken
Ingredients :
1 whole chicken (cut into 8 pieces)
3 stalks of curry leaves
1 large onion (finely chopped)
2 tablespoons of ghee
1 tablespoon of salt.
GROUP A
2 tablespoons of corriander seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of black pepper
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
GROUP B
15 whole dry red chillies (roasted)
1 tablespoon of tamarind paste
GROUP C
2 tablespoon of ginger paste
2 cups of grated coconut
Method:
Heat 1 teaspoon of ghee and fry the ingredients from group A till fragrant. Allow it to cool down before dry grinding it with ingredients from group B. No water should be added while grinding the ingredients. Coat the chicken with the paste. Grind ingredients from Group C without adding in water and leave it aside. Heat a heavy bottom pan and add the coated chicken pieces into it. Slow cook the chicken in the pan, covered without adding in water for about 15 minutes or till the chicken is almost cooked. Add in the second paste (group c) and salt into the pan and stir well until its well coated. cover and cook on low heat for another 5 minutes before dishing out. On a different pan, heat the remaining ghee and drop in the curry leaves and fry till its crispy, then add in the chopped onions and fry till its golden. Pour the friend onion along with the ghee over the chicken and serve hot. Best served with Naan bread and ghee rice.
Serving Size : 8 person
Preparation Time : 30 minutes
1 whole chicken (cut into 8 pieces)
3 stalks of curry leaves
1 large onion (finely chopped)
2 tablespoons of ghee
1 tablespoon of salt.
GROUP A
2 tablespoons of corriander seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of black pepper
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
GROUP B
15 whole dry red chillies (roasted)
1 tablespoon of tamarind paste
GROUP C
2 tablespoon of ginger paste
2 cups of grated coconut
Method:
Heat 1 teaspoon of ghee and fry the ingredients from group A till fragrant. Allow it to cool down before dry grinding it with ingredients from group B. No water should be added while grinding the ingredients. Coat the chicken with the paste. Grind ingredients from Group C without adding in water and leave it aside. Heat a heavy bottom pan and add the coated chicken pieces into it. Slow cook the chicken in the pan, covered without adding in water for about 15 minutes or till the chicken is almost cooked. Add in the second paste (group c) and salt into the pan and stir well until its well coated. cover and cook on low heat for another 5 minutes before dishing out. On a different pan, heat the remaining ghee and drop in the curry leaves and fry till its crispy, then add in the chopped onions and fry till its golden. Pour the friend onion along with the ghee over the chicken and serve hot. Best served with Naan bread and ghee rice.
Serving Size : 8 person
Preparation Time : 30 minutes
Chicken Chettinad
Ingredients :
1 whole chicken (cut into 10 pieces)
1 large tomato (chopped coarsely)
2 large onion (chopped coarsely)
3 stalks of curry leaves
1 tablespoon of ginger paste
1 tablespoon of garlic paste
2 cups of water
1 tablespoon of salt
1 tablespoon of lemon juice
4 tablespoon of oil
some chopped corriander leaves
Group A
8 fresh red chilies
8 tablespoon of grated coconut
1 teaspoon of fennel powder
1 teaspoon of cumin powder
1 teaspoon of corriander powder
1 cinnamon stick
2 star aniseed
4 cardamoms
4 cloves
1 tablespoon of oil
Method :
In a pan heat one tablespoon of oil and add ingredients from group A and fry for about 1 or 2 minutes. Let it cool, then grind it along with ginger and garlic paste and leave aside.
On a different pan, heat 4 tablespoon of oil and add the chopped onions. Once the onion besomes golden, add in the chopped tomatoes and curry leaves. Keep stirring for about 2 minutes and add the chicken pieces. Stir it well and add salt and lemon juice to these. Next add water and let it come to boil. Once it starts boiling, reduce the flame and let it simmer for another 10 minutes or until the chicken gets tender and the gravy sticks to the chicken. Garnish with chopped corriander leaves and serve hot. Best served with coconut rice or tomamto rice.
Serving Size : 8 person
Preparation Time : 30 minutes
1 whole chicken (cut into 10 pieces)
1 large tomato (chopped coarsely)
2 large onion (chopped coarsely)
3 stalks of curry leaves
1 tablespoon of ginger paste
1 tablespoon of garlic paste
2 cups of water
1 tablespoon of salt
1 tablespoon of lemon juice
4 tablespoon of oil
some chopped corriander leaves
Group A
8 fresh red chilies
8 tablespoon of grated coconut
1 teaspoon of fennel powder
1 teaspoon of cumin powder
1 teaspoon of corriander powder
1 cinnamon stick
2 star aniseed
4 cardamoms
4 cloves
1 tablespoon of oil
Method :
In a pan heat one tablespoon of oil and add ingredients from group A and fry for about 1 or 2 minutes. Let it cool, then grind it along with ginger and garlic paste and leave aside.
On a different pan, heat 4 tablespoon of oil and add the chopped onions. Once the onion besomes golden, add in the chopped tomatoes and curry leaves. Keep stirring for about 2 minutes and add the chicken pieces. Stir it well and add salt and lemon juice to these. Next add water and let it come to boil. Once it starts boiling, reduce the flame and let it simmer for another 10 minutes or until the chicken gets tender and the gravy sticks to the chicken. Garnish with chopped corriander leaves and serve hot. Best served with coconut rice or tomamto rice.
Serving Size : 8 person
Preparation Time : 30 minutes
Chicken Peratal
Ingredients :
1 whole chicken (cut into 16 pieces)
1 tablespoon on ginger paste
1 tablespoon of garlic paste
2 large onion (coarsely grinded)
2 stalks of curry leaves
2 tablespoon of tomato puree
1 large tomato (cut into slices)
some chopped corriander leaves
5 tablespoon of chili powder
1 tablespoon of chicken curry powder
1 teaspoon of fenugreek powder
1 teaspoon of cumin powder
1 tablespoon of corriander powder
1 tablespoon of salt
1/2 cup oil
1 cup of water
3 star aniseed
2 cinnamon sticks
3 cloves
4 cardamom seeds
1 tablespoon of ghee
Method :
Heat oil and ghee in a wok and add cinnamom, cardamom, star aniseed and cloves. Fry till fragrant, then add ginger and garlic paste to it. After about few seconds, add curry leaves, chopped onion and tomato puree and stir well. Add chili powder and the curry powder to this once the onion becomes soggy. Add the chicken, fenugreek powder, cumin powder and corriander powder to this and continue stirring. Next, add water and salt stir it well and bring the flame low. Wait until the chicken is cooked (approximately 10 minutes), u may add in more water if the chicken is too dry. Add the tomato slices and chopped corriander leaves and wait for another 1 minute before dishing it out. Best served with butter rice or ghee rice.
Serving Size : 8 person
Preparation time : 25 minutes
1 whole chicken (cut into 16 pieces)
1 tablespoon on ginger paste
1 tablespoon of garlic paste
2 large onion (coarsely grinded)
2 stalks of curry leaves
2 tablespoon of tomato puree
1 large tomato (cut into slices)
some chopped corriander leaves
5 tablespoon of chili powder
1 tablespoon of chicken curry powder
1 teaspoon of fenugreek powder
1 teaspoon of cumin powder
1 tablespoon of corriander powder
1 tablespoon of salt
1/2 cup oil
1 cup of water
3 star aniseed
2 cinnamon sticks
3 cloves
4 cardamom seeds
1 tablespoon of ghee
Method :
Heat oil and ghee in a wok and add cinnamom, cardamom, star aniseed and cloves. Fry till fragrant, then add ginger and garlic paste to it. After about few seconds, add curry leaves, chopped onion and tomato puree and stir well. Add chili powder and the curry powder to this once the onion becomes soggy. Add the chicken, fenugreek powder, cumin powder and corriander powder to this and continue stirring. Next, add water and salt stir it well and bring the flame low. Wait until the chicken is cooked (approximately 10 minutes), u may add in more water if the chicken is too dry. Add the tomato slices and chopped corriander leaves and wait for another 1 minute before dishing it out. Best served with butter rice or ghee rice.
Serving Size : 8 person
Preparation time : 25 minutes
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