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
Tuesday, May 26, 2009
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
Thursday, May 21, 2009
Minced Chicken With Hot Plate Japanese Tofu
Ingredients :
200g of minced chicken
3 packets of japanese tofu (sliced into 1 cm thick0
1 teaspoon of chopped garlic
3 tablespoon of oyster sauce
1 teaspoon of black pepper
2 red chilies (cut into 4 each)
2 stalks of spring onion (chopped)
1/2 cup of water
1 medium sized egg (beaten)
1 teaspoon of salt
3 baby corns (cut into 4 each & blanched)
1/2 a carrot (sliced into big slices & blanched)
Oil for frying
Method :
Fry the japanese tofu in oil until its half cooked. Dish and leave it aside. On a different semi flat non stick pan, add 2 tablespoon of oil and fry the chopped garlic, next add in the chicken and salt to it. Once chicken is cooked, add in the pepper, corns and carrot to it. After about a minute, add in the water and oyster sauce. Lastly add in the egg and spring onion. Close the pan with a lid and immediately turn the flame off once you add the egg. Serve within a minute of preparing the dish.
Serving Size : 4 person
Preparation Time : 20 minutes
200g of minced chicken
3 packets of japanese tofu (sliced into 1 cm thick0
1 teaspoon of chopped garlic
3 tablespoon of oyster sauce
1 teaspoon of black pepper
2 red chilies (cut into 4 each)
2 stalks of spring onion (chopped)
1/2 cup of water
1 medium sized egg (beaten)
1 teaspoon of salt
3 baby corns (cut into 4 each & blanched)
1/2 a carrot (sliced into big slices & blanched)
Oil for frying
Method :
Fry the japanese tofu in oil until its half cooked. Dish and leave it aside. On a different semi flat non stick pan, add 2 tablespoon of oil and fry the chopped garlic, next add in the chicken and salt to it. Once chicken is cooked, add in the pepper, corns and carrot to it. After about a minute, add in the water and oyster sauce. Lastly add in the egg and spring onion. Close the pan with a lid and immediately turn the flame off once you add the egg. Serve within a minute of preparing the dish.
Serving Size : 4 person
Preparation Time : 20 minutes
Sweet Sour Chicken with Chesnut
Ingredients
500g of chicken (cut into cubes)
3 tablespoon of chestnut (lightly toasted)
3 tablespoon of tomato sauce
2 tablespoon of chili sauce
a pinch of black pepper
2 teaspoon of salt
1 stalk of lemon grass (crushed a little)
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1 small size benggal chili (cut into cubes)
1 large onion (cut into cubes)
1 tablespoon of chili paste.
4 tablespoon of oil
1/3 cup of water
Method :
Heat oil in a wok and add in the ginger, chili paste, garlic and lemon grass to it. Next add the chicken to it together wit salt and pepper. Stir it for about a minute before adding in the benggal chilies, onion and water. Stir it well before adding the tomato and chili sauce to it. Let it cook for about 2 minutes before adding the toasted chesnut to it. Stir well for about a minute or two before dishing it out. Best served with steamed white rice and garlic fried asparagus.
Serving Size : 4 person
Preparation Time : 20 minutes
500g of chicken (cut into cubes)
3 tablespoon of chestnut (lightly toasted)
3 tablespoon of tomato sauce
2 tablespoon of chili sauce
a pinch of black pepper
2 teaspoon of salt
1 stalk of lemon grass (crushed a little)
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1 small size benggal chili (cut into cubes)
1 large onion (cut into cubes)
1 tablespoon of chili paste.
4 tablespoon of oil
1/3 cup of water
Method :
Heat oil in a wok and add in the ginger, chili paste, garlic and lemon grass to it. Next add the chicken to it together wit salt and pepper. Stir it for about a minute before adding in the benggal chilies, onion and water. Stir it well before adding the tomato and chili sauce to it. Let it cook for about 2 minutes before adding the toasted chesnut to it. Stir well for about a minute or two before dishing it out. Best served with steamed white rice and garlic fried asparagus.
Serving Size : 4 person
Preparation Time : 20 minutes
Chicken Cutlet
Ingredients :
500g of minced chicken
1 large egg
3 tablespoon of cornflour
1/2 teaspoon of black pepper
1/2 tablespoon of salt
1 red chili (chopped)
1 large onion (chopped)
1 teaspoon of ginger & garlic paste
some corriander leaves (chopped)
4 slices of white bread
some fresh parsley (chopped)
5 tablespoon of breadcrumbs
Oil for frying
Method :
Beat the eg in a bowl and soak the bread in it. Leave it for few minutes until the breads becomes soggy. Add minced chicken, salt, pepper, ginger & garlic paste and cornflour to it and mix it well. Add chopped onion, chili, parsley and corriander leaves to it. Mix all the ingredients well and roll them into medium sized balls. Press the balls lightly and coat them with the breadcrumbs before frying them. Dish the cutlets out when the cutlet pieces turn golden and crispy. Serve with mayo or chili sauce.
Serving Size : 4 person
Preparation Time : 20 minutes
500g of minced chicken
1 large egg
3 tablespoon of cornflour
1/2 teaspoon of black pepper
1/2 tablespoon of salt
1 red chili (chopped)
1 large onion (chopped)
1 teaspoon of ginger & garlic paste
some corriander leaves (chopped)
4 slices of white bread
some fresh parsley (chopped)
5 tablespoon of breadcrumbs
Oil for frying
Method :
Beat the eg in a bowl and soak the bread in it. Leave it for few minutes until the breads becomes soggy. Add minced chicken, salt, pepper, ginger & garlic paste and cornflour to it and mix it well. Add chopped onion, chili, parsley and corriander leaves to it. Mix all the ingredients well and roll them into medium sized balls. Press the balls lightly and coat them with the breadcrumbs before frying them. Dish the cutlets out when the cutlet pieces turn golden and crispy. Serve with mayo or chili sauce.
Serving Size : 4 person
Preparation Time : 20 minutes
Wednesday, May 13, 2009
Black Pepper Chicken
Ingredients :
1 whole chicken (cut into smaller cubes)
6 stalks of dry chilies (cut into 2 cm in length)
1 big red onion (chopped in big chunks)
2 inches of ginger(sliced thinly)
3 cloves of garlic (sliced thinly)
1 tablespoon of black pepper
2 tablespoon of black pepper sauce
1 tablespoon of thick soy sauce
4 tablespoon of light soy sauce
1 teaspoon of salt
2 stalks of spring onion (cut into 1 inch in length)
1 cup of water
1 teaspoon of sesame oil
3 tablespoon of cooking oil
Garnishing :
Spring onion (chopped)
Red Chilies (sliced in half )
1 whole chicken (cut into smaller cubes)
6 stalks of dry chilies (cut into 2 cm in length)
1 big red onion (chopped in big chunks)
2 inches of ginger(sliced thinly)
3 cloves of garlic (sliced thinly)
1 tablespoon of black pepper
2 tablespoon of black pepper sauce
1 tablespoon of thick soy sauce
4 tablespoon of light soy sauce
1 teaspoon of salt
2 stalks of spring onion (cut into 1 inch in length)
1 cup of water
1 teaspoon of sesame oil
3 tablespoon of cooking oil
Garnishing :
Spring onion (chopped)
Red Chilies (sliced in half )
Chicken Soup
Ingredients :
1 whole chicken carcass (chicken bone - cut into 8 pieces)
1 potato (sliced thickly)
1 tomamo (sliced thinly)
4 cloves of garlic
2 inches of ginger
1 tablespoon of corriander seeds (lightly toasted)
2 red chilies
1 tablespoon of black pepper
1 tablespoon of salt
2/3 tablespoon of fenugreek (toasted lightly)
2/3 cumin seeds (toasted lightly)
1/2 teaspoon of turmeric powder
2 tablespoon of cooking oil
4 cups of water
2 stick of cinnamon
4 cardamoms
3 star aniseed
4 cloves
2 pandan leaves (tied in knot)
Garnishing :
Corriander leaves (chopped)
Fried onions
Method :
Grind tomato, corriander seeds, cumin seeds, fenugreek seeds, pepper, ginger and garlic together and leave it aside. Heat oil in a pot, and add cinnamon, cardamoms, cloves and star aniseed in, leave it on until u hear the splaterring noice of the cinnamon stick, then add in the pandan leaves together with the grinded spices. Add salt and water to it, and let it come to boil. Add turmeric powder and chicken pieces into the soup along with the sliced potatoes. Lower the flame, cover the pot with a lid and let it simmer for about 15 minutes to extract the chicken flavour from the bones and for the potatoes to become tender. Add in the chopped corriander leaves and the fried onions. Best served with white bread toasted lightly. This soup will help to ease the flu effect or stuffy nose if you should have it.
Serving Size : 4 person
Preparation Time : 30 minutes
1 whole chicken carcass (chicken bone - cut into 8 pieces)
1 potato (sliced thickly)
1 tomamo (sliced thinly)
4 cloves of garlic
2 inches of ginger
1 tablespoon of corriander seeds (lightly toasted)
2 red chilies
1 tablespoon of black pepper
1 tablespoon of salt
2/3 tablespoon of fenugreek (toasted lightly)
2/3 cumin seeds (toasted lightly)
1/2 teaspoon of turmeric powder
2 tablespoon of cooking oil
4 cups of water
2 stick of cinnamon
4 cardamoms
3 star aniseed
4 cloves
2 pandan leaves (tied in knot)
Garnishing :
Corriander leaves (chopped)
Fried onions
Method :
Grind tomato, corriander seeds, cumin seeds, fenugreek seeds, pepper, ginger and garlic together and leave it aside. Heat oil in a pot, and add cinnamon, cardamoms, cloves and star aniseed in, leave it on until u hear the splaterring noice of the cinnamon stick, then add in the pandan leaves together with the grinded spices. Add salt and water to it, and let it come to boil. Add turmeric powder and chicken pieces into the soup along with the sliced potatoes. Lower the flame, cover the pot with a lid and let it simmer for about 15 minutes to extract the chicken flavour from the bones and for the potatoes to become tender. Add in the chopped corriander leaves and the fried onions. Best served with white bread toasted lightly. This soup will help to ease the flu effect or stuffy nose if you should have it.
Serving Size : 4 person
Preparation Time : 30 minutes
Chicken Thikka Masaala
Ingredients :
GROUP A
1 whole chicken (cut into 8 pieces)
1/2 cup of fresh yougurt
1/2 teaspoon of cardamom powder
1/2 teaspoon of turmeric powder
2 tablespoon of lemon juice
1 pinch of nutmeg powder
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of black pepper
3 tablespoon of oil
1 teaspoon of cumin powder
2 tablespoon of chili powder
1 tablespoon of salt
GROUP B
3 tablespoon of tomato puree
1 teaspoon of salt
1/2 teaspoon fenugreek powder
1/2 teaspoon corriander powder
1 tablespoon ginger & garlic paste
1 big tomato (chopped)
4 cardamom seeds
1/2 teaspoon of cinnamon powder
2 tablespoon of yougurt
1 tablespon of honey (optional)
3/4 cup of water
4 tablespoon of oil / 2 tablespoon of butter
Method :
Mix ingredients from Group A in a bowl, cover it with a lid or cling plastic and keep it aside overnite inside a refrigerator. Preheat the oven to 350 F for about 10 minutes. Arrange the chicken pieces on the baking tray after lightly greasing the tray. Bake the chicken for about 6 minutes. Leave it inside the oven once done. Heat some oil or butter in a pan and add cinnamon, cardamom, ginger and garlic paste to it. Stir for about few seconds before adding the tomato puree, salt, fenugreek powder and chopped tomato. Add yougurt, water and honey to it. Let the gravy thicken a bit. Pour the gravy on the chicken and make sure chiken is coated evenly. Bake it for another 5 minutes on lower heat in the oven. Serve with Naan or Bhasmathi rice.
Serving Size : 8 person
Preparation Time : 25 minutes (excluding the marinating time)
GROUP A
1 whole chicken (cut into 8 pieces)
1/2 cup of fresh yougurt
1/2 teaspoon of cardamom powder
1/2 teaspoon of turmeric powder
2 tablespoon of lemon juice
1 pinch of nutmeg powder
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of black pepper
3 tablespoon of oil
1 teaspoon of cumin powder
2 tablespoon of chili powder
1 tablespoon of salt
GROUP B
3 tablespoon of tomato puree
1 teaspoon of salt
1/2 teaspoon fenugreek powder
1/2 teaspoon corriander powder
1 tablespoon ginger & garlic paste
1 big tomato (chopped)
4 cardamom seeds
1/2 teaspoon of cinnamon powder
2 tablespoon of yougurt
1 tablespon of honey (optional)
3/4 cup of water
4 tablespoon of oil / 2 tablespoon of butter
Method :
Mix ingredients from Group A in a bowl, cover it with a lid or cling plastic and keep it aside overnite inside a refrigerator. Preheat the oven to 350 F for about 10 minutes. Arrange the chicken pieces on the baking tray after lightly greasing the tray. Bake the chicken for about 6 minutes. Leave it inside the oven once done. Heat some oil or butter in a pan and add cinnamon, cardamom, ginger and garlic paste to it. Stir for about few seconds before adding the tomato puree, salt, fenugreek powder and chopped tomato. Add yougurt, water and honey to it. Let the gravy thicken a bit. Pour the gravy on the chicken and make sure chiken is coated evenly. Bake it for another 5 minutes on lower heat in the oven. Serve with Naan or Bhasmathi rice.
Serving Size : 8 person
Preparation Time : 25 minutes (excluding the marinating time)
Chicken and Mushroom Garam-Masaala
Ingredients :
GROUP A
2 pieces of chicken breast (cut into bite size cubes)
1 teaspoon of salt
1 teaspoon of turmeric powder
10 pieces of fresh white mushroom (cut into half)
1 green benggal chili (cut into 12 pieces)
1 red benggal chili (cut into 12 pieces)
2 stalks of corriander leaves (chopped)
1 red tomato (chopped)
1 big red onion (chopped)
1 inches of ginger (chopped)
2 cloves of garlic (chopped)
2 teaspoon of garam masala powder
2 teaspoon of chili powder
1/2 teaspoon of corriander powder
2 cinnamon stick
3 cloves
3 cardamon
1/2 teaspoon of cumin seeds
2 tablespoon of ghee
2 stalks of curry leaves
1 teaspoon of salt
Oil for frying
Method
Mix ingredients from Group A and set aside for 10 minutes. Then fry the chicken pieces until its half cooked, dish it out and on a different pan, heat 2 tablespoon of ghee. Add cardamon, cloves, cumin seeds and cinanmon to it. Fry till fragrant. Add ginger, curry leaves and garlic to it and stir for about 15 seconds before adding in the tomatoes and onions. After about a minute, add the chili powder, mushrooms, red and green benggal chilies and chicken into the pan. Add in 1 teaspoon of salt to it and keep stirring. Add the corriander powder to it as well. Do not wory if the dish is too dry, its supposed to be dry but u may sprinkle with some water if you prefer. When the mushrooms becomes tender, add in the garam masala and give it a good stir. Finally add in the chopped corriander and serve hot. Best served with ghee rice, Naan or Chapathi.
Serving Size : 5 person
Preparation Time : 30 minutes
GROUP A
2 pieces of chicken breast (cut into bite size cubes)
1 teaspoon of salt
1 teaspoon of turmeric powder
10 pieces of fresh white mushroom (cut into half)
1 green benggal chili (cut into 12 pieces)
1 red benggal chili (cut into 12 pieces)
2 stalks of corriander leaves (chopped)
1 red tomato (chopped)
1 big red onion (chopped)
1 inches of ginger (chopped)
2 cloves of garlic (chopped)
2 teaspoon of garam masala powder
2 teaspoon of chili powder
1/2 teaspoon of corriander powder
2 cinnamon stick
3 cloves
3 cardamon
1/2 teaspoon of cumin seeds
2 tablespoon of ghee
2 stalks of curry leaves
1 teaspoon of salt
Oil for frying
Method
Mix ingredients from Group A and set aside for 10 minutes. Then fry the chicken pieces until its half cooked, dish it out and on a different pan, heat 2 tablespoon of ghee. Add cardamon, cloves, cumin seeds and cinanmon to it. Fry till fragrant. Add ginger, curry leaves and garlic to it and stir for about 15 seconds before adding in the tomatoes and onions. After about a minute, add the chili powder, mushrooms, red and green benggal chilies and chicken into the pan. Add in 1 teaspoon of salt to it and keep stirring. Add the corriander powder to it as well. Do not wory if the dish is too dry, its supposed to be dry but u may sprinkle with some water if you prefer. When the mushrooms becomes tender, add in the garam masala and give it a good stir. Finally add in the chopped corriander and serve hot. Best served with ghee rice, Naan or Chapathi.
Serving Size : 5 person
Preparation Time : 30 minutes
Crispy Sesame Chicken Strips
Ingredients:
2 pieces of lean chicken breast (sliced thinly & long using a sharp knife)
1 tablespoon of sesame oil
4 tablespoon of corn flour (with 2 pinches of salt)
1/2 teaspoon of black pepper
1 teaspoon of sesame seed (lightly toasted)
1 egg (beaten)
Oil for frying
2 tablespoon of light soy sauce
1 pinch of salt
Method :
Mix chicken strips with sesame oil, salt, pepper and light soy sauce. Leave it to marinate for about 15 minutes. Add in the egg, corn flour and sesame seeds to the chicken. Heat up some oil in a wok, fry the chicken strips until it turn golden and crispy. It would smell of the sweet aroma of the sesame seeds, but crispy to bite on. Stack one on top of another until it looks like a small hill of chicken strips...prepare some dipping sauce for it by mixing one part of chili sauce to one part of orange juice.
Serving Size : 4 person
Preparation time : 20 minutes
2 pieces of lean chicken breast (sliced thinly & long using a sharp knife)
1 tablespoon of sesame oil
4 tablespoon of corn flour (with 2 pinches of salt)
1/2 teaspoon of black pepper
1 teaspoon of sesame seed (lightly toasted)
1 egg (beaten)
Oil for frying
2 tablespoon of light soy sauce
1 pinch of salt
Method :
Mix chicken strips with sesame oil, salt, pepper and light soy sauce. Leave it to marinate for about 15 minutes. Add in the egg, corn flour and sesame seeds to the chicken. Heat up some oil in a wok, fry the chicken strips until it turn golden and crispy. It would smell of the sweet aroma of the sesame seeds, but crispy to bite on. Stack one on top of another until it looks like a small hill of chicken strips...prepare some dipping sauce for it by mixing one part of chili sauce to one part of orange juice.
Serving Size : 4 person
Preparation time : 20 minutes
Chicken Curry
Ingredients :
1 whole chicken (skinned and cut into 16 pieces)
3 potatoes (cut into 4)
1 big tomato (cut into 8)
1/2 cup coconut milk / Ideal milk
2 tablespoon of salt
1 tablespoon of corriander seeds (toasted and grinded into powder)
5 tablespoon of Baba's chicken curry powder
4 tablespoon of chili powder
some corriander leaves (chopped)
2 cups of water
2 tablespoon of ghee
3 tablespoon of oil
GROUP A
2 big onion
2 inx\ches of ginger
4 cloves of garlic
GROUP B
2 cinnamon stick
5 cloves
4 star aniseed
5 cardamon seeds
2 pandan leave (tied in knot)
2 stalk of lemon grass
2 stalk of curry leaves
Method :
Grind ingredients from Group A and leave it aside. Heat up a wok and add the ghee and oil in. Then add Ingredients from Group B and stir it until its fragrant. Then add the Group B ingredients which is now in paste form. After about 1 minute, add the chili powder in, together with the potatoes. Add water to it and let it come to a boil. After about 5 minutes, add the chicken in along with curry powder and salt. Lower the flame and let the chicken and potatoes cook slowly by covering the wok for 10 minutes. Once the chicken and potatoes becomes tender, add the tomatoes in, together with the coconut or ideal milk in. Let is come to boil again, add corriander powder to it and leave for another 2 to 3 minutes depending on how much gravy you want. Add the chopped corriander leaves before dishing it out. Best served with chapathi, white rice or just plain bread.
Serving Size : 8 person
Preparation Time : 30 minutes
1 whole chicken (skinned and cut into 16 pieces)
3 potatoes (cut into 4)
1 big tomato (cut into 8)
1/2 cup coconut milk / Ideal milk
2 tablespoon of salt
1 tablespoon of corriander seeds (toasted and grinded into powder)
5 tablespoon of Baba's chicken curry powder
4 tablespoon of chili powder
some corriander leaves (chopped)
2 cups of water
2 tablespoon of ghee
3 tablespoon of oil
GROUP A
2 big onion
2 inx\ches of ginger
4 cloves of garlic
GROUP B
2 cinnamon stick
5 cloves
4 star aniseed
5 cardamon seeds
2 pandan leave (tied in knot)
2 stalk of lemon grass
2 stalk of curry leaves
Method :
Grind ingredients from Group A and leave it aside. Heat up a wok and add the ghee and oil in. Then add Ingredients from Group B and stir it until its fragrant. Then add the Group B ingredients which is now in paste form. After about 1 minute, add the chili powder in, together with the potatoes. Add water to it and let it come to a boil. After about 5 minutes, add the chicken in along with curry powder and salt. Lower the flame and let the chicken and potatoes cook slowly by covering the wok for 10 minutes. Once the chicken and potatoes becomes tender, add the tomatoes in, together with the coconut or ideal milk in. Let is come to boil again, add corriander powder to it and leave for another 2 to 3 minutes depending on how much gravy you want. Add the chopped corriander leaves before dishing it out. Best served with chapathi, white rice or just plain bread.
Serving Size : 8 person
Preparation Time : 30 minutes
Honey Chicken
Ingredients :
GROUP A
1 whole chicken (cubed into bite sizes)
1 tablespoon of salt
2 teaspoon of turmeric powder
GROUP B
3 large red onion (sliced thinly - roundly)
1 tablespoon of ginger & garlic paste
5 stalk of cili padi (cut into half)
2 stalks of spring onion (cut 1 inch in length)
1 medium sized lemon (squeeze the juice out)
3 tablespoon of light soy sauce
1 teaspoon of thick soy sauce
1/2 teaspoon of black pepper
4 tablespoon of honey
Method :
Serving Size : 8 person
Preparation Time : 35 minutes.
GROUP A
1 whole chicken (cubed into bite sizes)
1 tablespoon of salt
2 teaspoon of turmeric powder
GROUP B
3 large red onion (sliced thinly - roundly)
1 tablespoon of ginger & garlic paste
5 stalk of cili padi (cut into half)
2 stalks of spring onion (cut 1 inch in length)
1 medium sized lemon (squeeze the juice out)
3 tablespoon of light soy sauce
1 teaspoon of thick soy sauce
1/2 teaspoon of black pepper
4 tablespoon of honey
Method :
Mix ingredients from Group A in a mixing bowl and leave it aside to marinate for about 10minutes. Fry the chicken pieces until its crispy and dish them out. On a different wok, heat 4 tablespoon of cooking oil and add the ginger & garlic paste to it. Add half of the sliced onions to it and the cili padi as well. Stir fry until the onions becomes soggy. Add the chicken in together with light soy sauce, thick soy sauce and pepper. Give it a good stir and leave for about 1 minute before adding in the lemon juice and honey to it. Give it few more good stir, add the balance of sliced onions and leave for another 2 minutes before dishing them out.
Serving Size : 8 person
Preparation Time : 35 minutes.
Chicken Rendang
1 whole chicken (cut into 16 pieces)
2 cups of coconut milk
½ cup of gula Melaka (diluted in half cup of warm water)
2 pieces of Daun Kunyit (turmeric leaves)
2 stalks of lemon grass (serai)
2 pieces of pandan leaves
4 pieces of Kafir Leaves (Limau purut) – finely sliced
2 tablespoon of kerisik
2 tablespoon of salt
½ teaspoon of sugar
5 tablespoon of cooking oil
GROUP A
4 tablespoon of chilli paste
2 large red onions
2 inches of garlic
1 tablespoon of tomato puree
3 cloves of garlic
2 inches of Lengkuas
Method :
Grind all the ingredients from group A together into a paste. Heat cooking oil in a pan and add the paste in. Fry till its fragrant. Add pandan leaves, lemon grass and kunyit leaves to it and leave it for about 2 minutes. Once its fragrant, lower the flame and add in the coconut milk, salt and Gula Melaka to it. Add the chicken pieces to it and let the chicken cook in the coconut milk gravy for about 10 minutes. Cover the wok with a lid. When the chicken is cooked, turn the flame a little higher and add the kerisik in. This will instantly thickens the gravy. Lastly add kafir leaves to it and dish it out. Best served with Lemang, steamed white rice or with bread.
Serving Size : 8 person
Preparation Time : 45 minutes
2 cups of coconut milk
½ cup of gula Melaka (diluted in half cup of warm water)
2 pieces of Daun Kunyit (turmeric leaves)
2 stalks of lemon grass (serai)
2 pieces of pandan leaves
4 pieces of Kafir Leaves (Limau purut) – finely sliced
2 tablespoon of kerisik
2 tablespoon of salt
½ teaspoon of sugar
5 tablespoon of cooking oil
GROUP A
4 tablespoon of chilli paste
2 large red onions
2 inches of garlic
1 tablespoon of tomato puree
3 cloves of garlic
2 inches of Lengkuas
Method :
Grind all the ingredients from group A together into a paste. Heat cooking oil in a pan and add the paste in. Fry till its fragrant. Add pandan leaves, lemon grass and kunyit leaves to it and leave it for about 2 minutes. Once its fragrant, lower the flame and add in the coconut milk, salt and Gula Melaka to it. Add the chicken pieces to it and let the chicken cook in the coconut milk gravy for about 10 minutes. Cover the wok with a lid. When the chicken is cooked, turn the flame a little higher and add the kerisik in. This will instantly thickens the gravy. Lastly add kafir leaves to it and dish it out. Best served with Lemang, steamed white rice or with bread.
Serving Size : 8 person
Preparation Time : 45 minutes
Chicken Sambal
Ingredients :
1 whole chicken (cut into 16 pieces)
2 tablespoon of ginger & garlic paste
2 teaspoon of salt
1 teaspoon of turmeric powder
1/2 teaspoon of black pepper
GROUP B
4 tablespoon of chilli paste
2 large red onions (grinded)
1 teaspoon of salt
½ cup of water
1 large tomato (cut into 8 pieces)
Oil for frying
Method :
Mix ingredients from Group A in a bowl and leave it aside to marinate for about 10 minutes. Fry the chicken pieces until its half cooked. On a different wok, heat 4 tablespoon of oil and add the chilli paste and onion in. When the oil starts to break, add the tomatoes in together with salt and water. Let it come to a boil before adding in the fried chicken. Bring the flame lower and let the gravy thicken a little or until the Sambal coats the chicken evenly (approximately 5 minutes). If you prefer it to be a little gravy then you may add in more water and some salt to it. Best served with coconut milk rice.
Serving Size : 8 person
Preparation Time : 30 minutes.
1 whole chicken (cut into 16 pieces)
2 tablespoon of ginger & garlic paste
2 teaspoon of salt
1 teaspoon of turmeric powder
1/2 teaspoon of black pepper
GROUP B
4 tablespoon of chilli paste
2 large red onions (grinded)
1 teaspoon of salt
½ cup of water
1 large tomato (cut into 8 pieces)
Oil for frying
Method :
Mix ingredients from Group A in a bowl and leave it aside to marinate for about 10 minutes. Fry the chicken pieces until its half cooked. On a different wok, heat 4 tablespoon of oil and add the chilli paste and onion in. When the oil starts to break, add the tomatoes in together with salt and water. Let it come to a boil before adding in the fried chicken. Bring the flame lower and let the gravy thicken a little or until the Sambal coats the chicken evenly (approximately 5 minutes). If you prefer it to be a little gravy then you may add in more water and some salt to it. Best served with coconut milk rice.
Serving Size : 8 person
Preparation Time : 30 minutes.
Tuesday, May 12, 2009
Butter Chicken
Ingredients :
GROUP A
1 whole chicken (cut into 16 pieces)
2 tablespoon of ginger & garlic paste
2 teaspoon of salt
1 teaspoon of turmeric powder
1 pinch of sugar
1/2 teaspoon of black pepper
100g butter
2 stalks of curry leaves (optional)
Oil for frying
Method :
Add all the ingredients from group A into a mixing bowl and make sure the chicken gets coated evenly. Leave it aside for about 15 minutes before you start frying it. Remove and set aside when the chicken turns golden and crispy. Preheat the oven on high for about 10minutes. Melt the butter till it becomes liquid. Arrange fried chicken pieces on a baking tray and drizzle the melted butter on it, throw in the curry leaves as well. Bake it for about 15 minutes on medium heat. Remove and serve hot. Goes best with baked beans, steamed vegetables & mash potatoes.
Serving Size : 8
Preparation Time : 40 minutes.
GROUP A
1 whole chicken (cut into 16 pieces)
2 tablespoon of ginger & garlic paste
2 teaspoon of salt
1 teaspoon of turmeric powder
1 pinch of sugar
1/2 teaspoon of black pepper
100g butter
2 stalks of curry leaves (optional)
Oil for frying
Method :
Add all the ingredients from group A into a mixing bowl and make sure the chicken gets coated evenly. Leave it aside for about 15 minutes before you start frying it. Remove and set aside when the chicken turns golden and crispy. Preheat the oven on high for about 10minutes. Melt the butter till it becomes liquid. Arrange fried chicken pieces on a baking tray and drizzle the melted butter on it, throw in the curry leaves as well. Bake it for about 15 minutes on medium heat. Remove and serve hot. Goes best with baked beans, steamed vegetables & mash potatoes.
Serving Size : 8
Preparation Time : 40 minutes.
Chicken Masak Merah
Ingredients :
GROUP A
1 whole chicken (cut into 16 pieces & skin removed)
2 tablespoon of turmeric powder
1 tablespoon of salt
GROUP B
2 cinnamon sticks
4 star aniseed
5 cardamom
5 pieces of clove
GROUP C
3 tablespoon of cili paste
3 tablespoon of maggi chili sauce
4 tablespoon of tomato puree
2 tablespoon of ginger & garlic paste
1 tablespoon of sugar
2 red onion (coarsely grinded)
2 stalks of lemon grass (Serai)
2 pandan leaves
1 cup of water
1 teaspoon of salt
1/3 cup of peas
1/2 cup of Ideal milk / coconut milk
Oil for frying
Corriander leaves for garnishing
1 big red onion (sliced roundly)
Method :
Mix Group A together in a bowl and leave it aside for about 10 minutes before you start frying them. Remove the chicken once its slightly golden or half cooked. On a different wok, heat 4 tablespoon of oil and add ingredients from Group B to it. Stir fry until its fragrant, then add the pandan leaves and lemon grass to it, keep stirring occasionally. Add ginger and garlic paste to it, followed by onions paste. Add chili paste and water to it and leave it to get cooked for about 2 minutes. Add in the chili sauce, tomato puree, sugar and salt to it. After about a minute or two, add the chicken pieces in and give it a good stir until the gravy coats the chicken evenly. Add Ideal milk or coconut milk to it together with the peas. Bring the flame down and leave it for another 3 minutes before adding in the sliced onions and corriander leaves. Turn the flame off and dish it out. Best served with tomato rice or ghee rice.
Serving Size : 8 person
Preparation Time : 35 minutes
GROUP A
1 whole chicken (cut into 16 pieces & skin removed)
2 tablespoon of turmeric powder
1 tablespoon of salt
GROUP B
2 cinnamon sticks
4 star aniseed
5 cardamom
5 pieces of clove
GROUP C
3 tablespoon of cili paste
3 tablespoon of maggi chili sauce
4 tablespoon of tomato puree
2 tablespoon of ginger & garlic paste
1 tablespoon of sugar
2 red onion (coarsely grinded)
2 stalks of lemon grass (Serai)
2 pandan leaves
1 cup of water
1 teaspoon of salt
1/3 cup of peas
1/2 cup of Ideal milk / coconut milk
Oil for frying
Corriander leaves for garnishing
1 big red onion (sliced roundly)
Method :
Mix Group A together in a bowl and leave it aside for about 10 minutes before you start frying them. Remove the chicken once its slightly golden or half cooked. On a different wok, heat 4 tablespoon of oil and add ingredients from Group B to it. Stir fry until its fragrant, then add the pandan leaves and lemon grass to it, keep stirring occasionally. Add ginger and garlic paste to it, followed by onions paste. Add chili paste and water to it and leave it to get cooked for about 2 minutes. Add in the chili sauce, tomato puree, sugar and salt to it. After about a minute or two, add the chicken pieces in and give it a good stir until the gravy coats the chicken evenly. Add Ideal milk or coconut milk to it together with the peas. Bring the flame down and leave it for another 3 minutes before adding in the sliced onions and corriander leaves. Turn the flame off and dish it out. Best served with tomato rice or ghee rice.
Serving Size : 8 person
Preparation Time : 35 minutes
Chili Chicken
Ingredients :
1 kg of chicken (cut into bite size cubes)
1 tablespoon of cornflour
1 teaspoon of black pepper
2 teaspoon of salt
1/2 teaspoon of turmeric powder
1 tablespoon of chili powder
10 stalks of dry chilies (cut into 2cm in length)
1 tablespoon of ginger & garlic paste
2 stalks of curry leaves
2 stalks of corriander leaves (chopped)
1 red onion (sliced thickly)
1/3 cup of water
2 cups of oil for frying
Method :
Mix chicken, cornflour, ginger&garlic paste, turmeric powder, salt and pepper in a mixing bowl. Leave it aside for about 10minutes before frying them. Dish them out once they turn golden and crispy. Next on a different pan, heat 3 tablespoon of cooking oil and add the dry chilies in it. Once they turn dark, add the onion, curry leaves and corriander leaves in. Add the fried chicken in and give it a good stir before adding in the chili powder and water. Turn the flame off and dish them out once the gravy dries up and sticks to the chicken pieces. Serves best with steamed rice, chapathi or naan.
Serving size : 4 person
Preparation Time : 25 minutes
1 kg of chicken (cut into bite size cubes)
1 tablespoon of cornflour
1 teaspoon of black pepper
2 teaspoon of salt
1/2 teaspoon of turmeric powder
1 tablespoon of chili powder
10 stalks of dry chilies (cut into 2cm in length)
1 tablespoon of ginger & garlic paste
2 stalks of curry leaves
2 stalks of corriander leaves (chopped)
1 red onion (sliced thickly)
1/3 cup of water
2 cups of oil for frying
Method :
Mix chicken, cornflour, ginger&garlic paste, turmeric powder, salt and pepper in a mixing bowl. Leave it aside for about 10minutes before frying them. Dish them out once they turn golden and crispy. Next on a different pan, heat 3 tablespoon of cooking oil and add the dry chilies in it. Once they turn dark, add the onion, curry leaves and corriander leaves in. Add the fried chicken in and give it a good stir before adding in the chili powder and water. Turn the flame off and dish them out once the gravy dries up and sticks to the chicken pieces. Serves best with steamed rice, chapathi or naan.
Serving size : 4 person
Preparation Time : 25 minutes
Chicken Wings in Sesame Sauce
Ingredients :
8 pieces of chicken wings
1 tablespoon of thick soy sauce
3 tablespoon of light soy sauce
3 tablespoon of sesame oil
1 teaspoon of black pepper
1 teaspoon of salt
1 tablespoon of sesame seeds (lightly toasted)
1 cup of water
1 tablespoon of maggi seasoning sauce
3 cloves garlic (mashed into paste)
2 tablespoon of cooking oil
Method :
Mix chicken, light soy sauce, maggi seasoning sauce, thick soy sauce, sesame oil, garlic, salt and black pepper in a bowl and leave aside in refrigerator covered for about 1 hour. Heat 2 tablespoon of cooking oil in a wok and add all chicken wings together with the marinating sauce in it and give it a good stir. Next, add 1 cup of water to it and cover the wok with a lid and lower the flame. Let it simmer for about 10minutes or until the wings are fully cooked. Next remove the lid and turn the flame higher to thicken up the gravy. Dish the chicken wings out once the chicken wings gets fully coated with the gravy and glazing due to the sesame oil. Sprinkle the sesame seed on it and serve hot.
Serving Size : 4 person
Preparation Time : 1 hr 30 minutes.
8 pieces of chicken wings
1 tablespoon of thick soy sauce
3 tablespoon of light soy sauce
3 tablespoon of sesame oil
1 teaspoon of black pepper
1 teaspoon of salt
1 tablespoon of sesame seeds (lightly toasted)
1 cup of water
1 tablespoon of maggi seasoning sauce
3 cloves garlic (mashed into paste)
2 tablespoon of cooking oil
Method :
Mix chicken, light soy sauce, maggi seasoning sauce, thick soy sauce, sesame oil, garlic, salt and black pepper in a bowl and leave aside in refrigerator covered for about 1 hour. Heat 2 tablespoon of cooking oil in a wok and add all chicken wings together with the marinating sauce in it and give it a good stir. Next, add 1 cup of water to it and cover the wok with a lid and lower the flame. Let it simmer for about 10minutes or until the wings are fully cooked. Next remove the lid and turn the flame higher to thicken up the gravy. Dish the chicken wings out once the chicken wings gets fully coated with the gravy and glazing due to the sesame oil. Sprinkle the sesame seed on it and serve hot.
Serving Size : 4 person
Preparation Time : 1 hr 30 minutes.
Chicken Masaala
Ingredients :
1 kg chicken (cut into cubes)
1 teaspoon of black pepper
1 teaspoon of corriander powder
some corriander leaves (chopped)
some curry leaves (chopped)
4 table spoon of cooking oil
1/3 tablespoon of salt
GROUP A (grind together with very little water)
2 red onions
3 tablespoon of chili paste
4 cloves of garlic
3 inches of garlic
1 red tomato
GROUP B
2 medium size cinnamon stick
3 pieces star aniseed
4 pieces cardamon
5 pieces cloves
Method :
Heat oil in a wok and add Group B items and stir fry them until fragrant. Add in the group A ingredients which has been grinded and continue stirring, add curry leaves and salt to it. Add chicken to it and season it with salt and corriander powder. Leave the chicken to cook for about 10 minutes with occasional stirring to it else it will stick to the bottom of the wok. Add the corriander leaves and continue stirring. Dish the chicken out once all the ingredient sticks or coats the chicken evenly and its dry. Best served with chapathi, Naan and steamed white rice
Serving Size : 4 person
Preparation time : 25 minutes
1 kg chicken (cut into cubes)
1 teaspoon of black pepper
1 teaspoon of corriander powder
some corriander leaves (chopped)
some curry leaves (chopped)
4 table spoon of cooking oil
1/3 tablespoon of salt
GROUP A (grind together with very little water)
2 red onions
3 tablespoon of chili paste
4 cloves of garlic
3 inches of garlic
1 red tomato
GROUP B
2 medium size cinnamon stick
3 pieces star aniseed
4 pieces cardamon
5 pieces cloves
Method :
Heat oil in a wok and add Group B items and stir fry them until fragrant. Add in the group A ingredients which has been grinded and continue stirring, add curry leaves and salt to it. Add chicken to it and season it with salt and corriander powder. Leave the chicken to cook for about 10 minutes with occasional stirring to it else it will stick to the bottom of the wok. Add the corriander leaves and continue stirring. Dish the chicken out once all the ingredient sticks or coats the chicken evenly and its dry. Best served with chapathi, Naan and steamed white rice
Serving Size : 4 person
Preparation time : 25 minutes
Chicken Thandoori
Ingredients :
GROUP A
2 big red onions
2 inches of ginger
3 cloves of garlic
3 tablespoon of chili powder /paste
2 teaspoon of salt
1 teaspoon of cumin seed
1 teaspoon of black pepper
1 teaspoon of turmeric powder
1 teaspoon of corriander powder
2 stalks of curry leaves
1/2 cup of fresh yougurt
1 lime (squeeze the juice out)
GROUP B
4 pieces chicken thigh (slice the meat to ensure it will get cooked evenly)
GARNISHING
1 red onion (sliced thinly)
1 lemon (cut into wedges)
some corriander leaves (chopped)
Method :
Grind all the ingredients from group A until it becomes a paste, add a little water if its too dry. Coat the chicken thigh with the paste and leave it in refrigerator for about 3 hours or overnite if you prefer. Lightly grease a non stick grilling pan with some vegetable oil and arrange the chicken pieces on it. Grill the chicken pieces for about 5 minutes on each side or until the chicken pieces are fully cooked and a little burned on the sides. Arrange them on a place and garnish with lemon, onion and corriander leaves. Best served with Naan bread, chapathi or puri.
Serving Size : 4 person
Preparation Time : > 6hrs.
GROUP A
2 big red onions
2 inches of ginger
3 cloves of garlic
3 tablespoon of chili powder /paste
2 teaspoon of salt
1 teaspoon of cumin seed
1 teaspoon of black pepper
1 teaspoon of turmeric powder
1 teaspoon of corriander powder
2 stalks of curry leaves
1/2 cup of fresh yougurt
1 lime (squeeze the juice out)
GROUP B
4 pieces chicken thigh (slice the meat to ensure it will get cooked evenly)
GARNISHING
1 red onion (sliced thinly)
1 lemon (cut into wedges)
some corriander leaves (chopped)
Method :
Grind all the ingredients from group A until it becomes a paste, add a little water if its too dry. Coat the chicken thigh with the paste and leave it in refrigerator for about 3 hours or overnite if you prefer. Lightly grease a non stick grilling pan with some vegetable oil and arrange the chicken pieces on it. Grill the chicken pieces for about 5 minutes on each side or until the chicken pieces are fully cooked and a little burned on the sides. Arrange them on a place and garnish with lemon, onion and corriander leaves. Best served with Naan bread, chapathi or puri.
Serving Size : 4 person
Preparation Time : > 6hrs.
Monday, May 11, 2009
Lemon Chicken
Ingredients :
GROUP A
1 kg of chicken (cubed into bite size)
2 table spoon of corn flour
1 egg (beaten)
1 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of oil for frying
GROUP B
1 clove garlic (chopped)
2 inches of ginger (sliced thinly)
1 orange (squeeze the juice)
1 lemon (grate the lemon to get the lemon zest and squeeze the juice out)
1 teaspoon of sugar
1 teaspoon of cornflour
1/2 teaspoon of salt
1 table spoon of sesame seeds (lightly toasted)
2 red chilies (sliced into half and chopped)
few slices of oranges for ganishing
2 tablespoon of oil
Method :
Mix ingredients from group A in a bowl and fry the chicken until golden and crisp. Leave it aside. Heat 2 tablespoonof oil in a different wok and add in the garlic and ginger, and stir until fragrant. Add the orange juice and lemon juice to it, along with salt and sugar. Let it come to boil then add the lemon zest and the cornflour mix to it to thicken the gravy up. Pour the gravy on the fried chicken cubes and sprinkle the sesame seeds. Garnish with the orange slices and red chilies.
Serving Size : 4 person
Preparation time : 30minutes
GROUP A
1 kg of chicken (cubed into bite size)
2 table spoon of corn flour
1 egg (beaten)
1 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of oil for frying
GROUP B
1 clove garlic (chopped)
2 inches of ginger (sliced thinly)
1 orange (squeeze the juice)
1 lemon (grate the lemon to get the lemon zest and squeeze the juice out)
1 teaspoon of sugar
1 teaspoon of cornflour
1/2 teaspoon of salt
1 table spoon of sesame seeds (lightly toasted)
2 red chilies (sliced into half and chopped)
few slices of oranges for ganishing
2 tablespoon of oil
Method :
Mix ingredients from group A in a bowl and fry the chicken until golden and crisp. Leave it aside. Heat 2 tablespoonof oil in a different wok and add in the garlic and ginger, and stir until fragrant. Add the orange juice and lemon juice to it, along with salt and sugar. Let it come to boil then add the lemon zest and the cornflour mix to it to thicken the gravy up. Pour the gravy on the fried chicken cubes and sprinkle the sesame seeds. Garnish with the orange slices and red chilies.
Serving Size : 4 person
Preparation time : 30minutes
Ginger Chicken
Ingredients :
1 kg of chicken (cubed into bite size)
5 pieces of dried chinese mushroom (soaked and sliced thinly)
1 teaspoon of black pepper
1 teaspoon of salt
2 inches garlic (cut into thin slices with skin on)
2 cloves of garlic (thinly sliced)
4 stalk of cili padi
1 tablespoon of sesame oil
1 cup of chicken stock
1 tablespoon of light soy sauce
1 teaspoon of cornflour mixed with some water
2 stalk of spril onion (cut into 2 cm in length)
1 tablespoon of fried onions
2 tablespoon of cooking oil
Method :
Heat oil in a wok and add the chopped garlic, ginger and cili padi..stir for a minute or two, then add the chicken cubes in along with mushrooms, pepper and salt. Add the chicken stock to it and let it come to boil. Then add the light soy sauce, sesame oil and corn flour mixture to it. This will ticken up the gravy, add spring onion and turn off the flame. Dish it out in a bowl and sprinkle with some fried onions. Best served with soft white rice.
Seving Size : 4 person
Preparation time : 20minutes
1 kg of chicken (cubed into bite size)
5 pieces of dried chinese mushroom (soaked and sliced thinly)
1 teaspoon of black pepper
1 teaspoon of salt
2 inches garlic (cut into thin slices with skin on)
2 cloves of garlic (thinly sliced)
4 stalk of cili padi
1 tablespoon of sesame oil
1 cup of chicken stock
1 tablespoon of light soy sauce
1 teaspoon of cornflour mixed with some water
2 stalk of spril onion (cut into 2 cm in length)
1 tablespoon of fried onions
2 tablespoon of cooking oil
Method :
Heat oil in a wok and add the chopped garlic, ginger and cili padi..stir for a minute or two, then add the chicken cubes in along with mushrooms, pepper and salt. Add the chicken stock to it and let it come to boil. Then add the light soy sauce, sesame oil and corn flour mixture to it. This will ticken up the gravy, add spring onion and turn off the flame. Dish it out in a bowl and sprinkle with some fried onions. Best served with soft white rice.
Seving Size : 4 person
Preparation time : 20minutes
Chicken 65
Ingredients :
GROUP A
1 kg of chicken (cubed-bite size)
2 tablespoon of corn flour
1 teaspoon of turmeric powder
1 egg (beaten)
2 cups of oil for frying
GROUP B
2 strand of curry leaves
3 stalks of corriander leaves (chopped)
3 cloves of garlic (chopped)
2 tablespoon of garlic chili sauce (maggi)
1 tablespoon of chili powder
1 teaspoon of black pepper
1 teablespoon of cumin seeds (lightly toasted)
1/2 teaspoon of red coloring
1 teaspoon of salt
4 table spoon of cooking oil
Method :
Mix ingredients from group A in a bowl, and make sure the chicken pieces gets evenly coated with the batter. Fry the chicken cubes in hot oil until is slightly crispy. Dish it out and leave aside. On a different wok, heat up some oil and add the cumin seeds followed by chopped garlic and curry leaves, stir until it turns golden then add in the garlic sauce, chopped corriander, chili powder, and coloring. Add the fried chicken cubes to this and season it with salt and pepper. Make sure its evenly coated and leave it for another 4 minutes. Add more chopped corriander leaves before dishing them out. Best served with chapathi, steamed rice or just as snack bites.
Serving Size : 4 person
Preparation Time : 30minutes
GROUP A
1 kg of chicken (cubed-bite size)
2 tablespoon of corn flour
1 teaspoon of turmeric powder
1 egg (beaten)
2 cups of oil for frying
GROUP B
2 strand of curry leaves
3 stalks of corriander leaves (chopped)
3 cloves of garlic (chopped)
2 tablespoon of garlic chili sauce (maggi)
1 tablespoon of chili powder
1 teaspoon of black pepper
1 teablespoon of cumin seeds (lightly toasted)
1/2 teaspoon of red coloring
1 teaspoon of salt
4 table spoon of cooking oil
Method :
Mix ingredients from group A in a bowl, and make sure the chicken pieces gets evenly coated with the batter. Fry the chicken cubes in hot oil until is slightly crispy. Dish it out and leave aside. On a different wok, heat up some oil and add the cumin seeds followed by chopped garlic and curry leaves, stir until it turns golden then add in the garlic sauce, chopped corriander, chili powder, and coloring. Add the fried chicken cubes to this and season it with salt and pepper. Make sure its evenly coated and leave it for another 4 minutes. Add more chopped corriander leaves before dishing them out. Best served with chapathi, steamed rice or just as snack bites.
Serving Size : 4 person
Preparation Time : 30minutes
Sunday, May 10, 2009
Bean Sprout in Coconut Milk
Ingredients :
2 cups of beansprouts (washed and drained)
2 hard tofu (cut into smaller chunks & lightly fried)
3 large prawns (remove shell and cut into smaller chunks)
2 cloves of garlic (chopped)
3 stalks of cili padi (sliced half)
1/2 cup of coconut milk
1/2 cup of water
1 teaspoon of salt
2 tablespoon of cooking oil
Method :
Heat oil in a wok and add the garlic & cili padi in, stir for few times and add in the tofu and prawns. Give it a minute before adding in the bean sprouts and salt, give it a good stir and add water to it, leave it for 2 minutes before adding in the coconut juice. Turn off the flame after about 10 seconds and dish them out into a bowl. Goes well with steamed rice and achovies sambal.
Serving Size : 5 person
Preparation Time : 15minutes
2 cups of beansprouts (washed and drained)
2 hard tofu (cut into smaller chunks & lightly fried)
3 large prawns (remove shell and cut into smaller chunks)
2 cloves of garlic (chopped)
3 stalks of cili padi (sliced half)
1/2 cup of coconut milk
1/2 cup of water
1 teaspoon of salt
2 tablespoon of cooking oil
Method :
Heat oil in a wok and add the garlic & cili padi in, stir for few times and add in the tofu and prawns. Give it a minute before adding in the bean sprouts and salt, give it a good stir and add water to it, leave it for 2 minutes before adding in the coconut juice. Turn off the flame after about 10 seconds and dish them out into a bowl. Goes well with steamed rice and achovies sambal.
Serving Size : 5 person
Preparation Time : 15minutes
Petai and Anchovies (dry ikan bilis) Chili Fried.
Ingredients :
1 cup of petai (peeled & soaked in salt water)
1 cup of dry anchovies
2 big red onions (sliced)
2 table spoon of chili power or powder
1 teaspoon of salt
5 tablespoon of cooking oil
Method :
Mix anchovies, salt, onions and chili powder together. Heat up oil in a pan and add the mixture in. Stir fry them for at least 5 minutes before adding in the petai (drain the water & rinsed it). Stir fry for another 10minutes or until the anchovies becomes crispy (the dish may appear like burned...but its not! its due to the chili powder's color). Dish and serve it. This recipe can also be bottled and kept in refrigerator for about 2 weeks. Goes well with dhal and steamed rice.
Serving size : 5 person
Preparation Time : 25minutes
1 cup of petai (peeled & soaked in salt water)
1 cup of dry anchovies
2 big red onions (sliced)
2 table spoon of chili power or powder
1 teaspoon of salt
5 tablespoon of cooking oil
Method :
Mix anchovies, salt, onions and chili powder together. Heat up oil in a pan and add the mixture in. Stir fry them for at least 5 minutes before adding in the petai (drain the water & rinsed it). Stir fry for another 10minutes or until the anchovies becomes crispy (the dish may appear like burned...but its not! its due to the chili powder's color). Dish and serve it. This recipe can also be bottled and kept in refrigerator for about 2 weeks. Goes well with dhal and steamed rice.
Serving size : 5 person
Preparation Time : 25minutes
Petai and Dry Prawns Salad
Ingredients :
2 red onions (coarsely chopped)
1 cup of petai (peeled & soaked in salt water to remove the smell)
1/2 cup of dry prawns (coarsely chopped)
1 medium sized lime (squeeze the juice out)
4 stalk of cili padi (finely chopped)
1/2 teaspoon of salt
1 table spoon of light soy sauce
1 table spoon of oil
Method:
Heat up some oil in a pan and add the dry prawns in, leave for about 10 seconds then add in the petai and chopped cili padi and stir for about a minute. Add the onions and stir for about 2 minutes. Add in the salt, light soy sauce and lemon juice in and dish it out. This dish would compliment steamed rice very well...
Serving Size : 4 person
preparation time : 15minutes
2 red onions (coarsely chopped)
1 cup of petai (peeled & soaked in salt water to remove the smell)
1/2 cup of dry prawns (coarsely chopped)
1 medium sized lime (squeeze the juice out)
4 stalk of cili padi (finely chopped)
1/2 teaspoon of salt
1 table spoon of light soy sauce
1 table spoon of oil
Method:
Heat up some oil in a pan and add the dry prawns in, leave for about 10 seconds then add in the petai and chopped cili padi and stir for about a minute. Add the onions and stir for about 2 minutes. Add in the salt, light soy sauce and lemon juice in and dish it out. This dish would compliment steamed rice very well...
Serving Size : 4 person
preparation time : 15minutes
Prawn and Petai Sambal
Ingredients:
1 cup of petai (peeled & soaked in salt water)
20 fresh prawns
4 table spoon of chili paste
2 big red onions (grind)
1 clove of garlic (chopped)
3 table spoon of light soy sauce
1/2 teaspoon of salt
4 table spoon of cooking oil
Method:
Heat the oil in a wok and add the garlic and chili paste. Stir a couple of time then add in the onions and continue stirring, when the oil starts to break up, add in the petai (remove the salt water & rinsed it) and leave for about 3 minutes. Add in the prawns and salt and leave on for another 3 minutes or until the prawn is cooked, then finally add the light soy sauce in...give it taste and dish out. Best served with steamed rice.
Serving Size : 6 person
Preparation time : 20minutes
1 cup of petai (peeled & soaked in salt water)
20 fresh prawns
4 table spoon of chili paste
2 big red onions (grind)
1 clove of garlic (chopped)
3 table spoon of light soy sauce
1/2 teaspoon of salt
4 table spoon of cooking oil
Method:
Heat the oil in a wok and add the garlic and chili paste. Stir a couple of time then add in the onions and continue stirring, when the oil starts to break up, add in the petai (remove the salt water & rinsed it) and leave for about 3 minutes. Add in the prawns and salt and leave on for another 3 minutes or until the prawn is cooked, then finally add the light soy sauce in...give it taste and dish out. Best served with steamed rice.
Serving Size : 6 person
Preparation time : 20minutes
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