…tarch or if the rice fluffs well & retains separate grain. Instead of chicken cubes, you may use chicken stock if you have it handy. You may use a bouquet garni in your pulao/biryani if you wish to eliminate the tedious task of taking out whole spices from the dish individually. The Bouquet Garni : The bouquet garni is a bundle of herbs/ whole spices (masala) usually bound together in a muslin cloth & tied with a string & dropped in…
…hich are in your fridge and bring it to good use. Today’s recipe is simple Chicken Fried rice which is equally loved by children, young and old. It is a great meal to cook for family or friends. This Chicken Fried rice is equally delicious served piping hot, warm or cold. If you have any leftovers, then pack into your kids’ lunch boxes and they will be so excited about it. It is also great for working people and bachelors. How about making this wo…
…lk. Adjust salt to taste. For the Tempering : 2 tbsps. Butter/Desi Ghee (Clarified Butter) 1 tsp. Vegetable Oil ½ tsp. Garam Masala pwd. For the Garnishing : 1 tbsp. Ginger (julienned) 2 tbsps. freshly chopped Coriander Procedure : Sprinkle garam masala powder on the prepared hot chicken/murg handi. Then heat butter and oil in a tempering pan till hot. Pour this on the prepared hot chicken handi. Top with some julienned ginger, coriander and place…
…llies and sauté on low heat till the rawness disappears. Add the marinated chicken and sauté till the the chicken is lightly brown on the outside. Add about ½ a cup of water and let it cook till almost dry. Sprinkle garam masala powder and fry for a few seconds. Add a dash of vinegar and salt to taste. Stir well to combine. Taste to check the seasoning. Finally toss in the freshly scraped coconut and give it a good stir. Serve piping hot garnished…
…or 3-4 mins. Add the onion-curd paste and cook for another 3 mins. Add the chicken pieces and combine well. Reduce heat , place the lid and let the chicken cook till just tender. Add the cashew nut paste, garam masala pwd. and sautéed methi leaves. Stir to combine. Add water to achieve desired consistency of gravy. Cook the chicken for another 5 mins. on med. heat. The gravy should be thick and creamy. Serve hot with your favorite Indian flatbread…
…Masala Pwd) is ready to be used in the Dhansak preparation. Preparation of Chicken Dhansak : First wash the chicken pieces & marinate with ginger-garlic paste, 1 tsp. chilli pwd. & ½ tsp. turmeric pwd. Pick & rinse the lentils/dals & soak them for at least ½ an hour. Mix the all the chopped vegetables, lentils, green chillies, ½ tsp. turmeric pwd. & pressure cook with sufficient water till soft. Strain the mashed dal & vege…
…3 tbsps. Corn Flour A pinch of Sugar (optional) Salt to taste 3 cups Water/Chicken Stock 4 tbsps. Vegetable Oil/Sesame Oil Method : Wash boneless chicken breasts & cut into sufficiently thick strips. Marinate it with ginger garlic paste & 1/3 tsp. salt. To prepare onion flakes, peel & quarter the onion & then gently peel off flakes. Deseed & separate the membrane of the capsicum & dice it into thick pieces. In a cup m…
…our sufficient egg-milk mixture to moisten the bread. Arrange the prepared chicken mince evenly. It should be quite a thick layer. Place two slices of cheese so as to cover the chicken mince. You may tear out pieces of cheese & arrange if you like. Arrange another layer of torn bread pieces & pour the egg-milk mixture to moisten the bread. Arrange cheese on top & sprinkle pepper. Steam the bread & mince pie for about 25 mins. or in…
…ory puffs. Here is the recipe for the Chicken filling… Ingredients for the Chicken Filling: 2 cups Boneless Chicken (boiled & shredded ) 2 med. Onions (peeled & finely sliced) ½ tsp. fresh Garlic paste ¼ tsp. fresh Ginger paste 2 tbsps. Tomato paste 1 tsp. Coriander pwd. ½ tsp. Red Chilli pwd. or to taste ¼ tsp. Turmeric pwd. ¼ tsp. Cumin pwd. ½ tsp. Garam Masala pwd. A pinch each – Green Cardamom & Nutmeg pwd. A pinch – Sugar 1 tbsp….
…d onions & sauté till soft & translucent. Add turmeric pwd., & chicken pieces & sauté well. Cook for about 8 mins. Add chicken stock, reserved vegetable stock & give it a good stir. Add thin coconut milk, garam masala pwd., fennel pwd. & salt to taste. Stir well & let it cook for about 5-6 mins. Turn off the heat & add the thick coconut milk, lemon juice, pepper pwd. & combine well. Temper a sprig of curry leave…