…it truly uplifts the senses. Giselle Fernandes, had requested me to post a chicken curry so I thought of posting this divine Fresh Mint Chicken Curry .. I hope you enjoy this one! J I remember the times when I had a little kitchen garden.. the lovely bushes of mint was always the star of the vegetable section. Now, I have some mint in my garden which I use for tea & salads… it has still to grow so that I can use it lavishly. If yo…
…shed soup according to your preference and personal taste. The vegetables, chicken, chicken stock and eggs make it highly nutritious and delicious. The Manchow soup served in restaurants and on street carts are usually very spicy but can be adjusted if made at home. For those who are not comfortable with spicy, there is always the Sweet Corn Chicken Soup or Sweet Corn Vegetable Soup. Manchow Soup has great texture and color. As always, corn flour…
…like the flavor of smoky charcoal in your kababs then check out the Butter Chicken without the tandoor recipe or click here. These chicken seekh kababs have always been appreciated well & I make them often… Generally I cook them on a charcoal grill or in an electric oven, but this time I used the grill pan! Oh! Did I tell you that I just Loooooove my grill pan?… it is my handy mate in the kitchen & such a blessing! If you love Chicken Seek…
…ed wooden skewers in the kababs. Alternatively, you may line a baking tray with aluminium foil & grill in the oven or cook in the microwave for 2-3 mins. & then grill the chicken kababs. Serve the creamy chicken kababs with mint-coriander chutney & lemon quarters or with any of your favorite dips….
…rn Chicken Soup… 😀 Ingredients : 1 tin Sweet Corn Cream Style 1 cup boiled Chicken (shredded or cubed) 2 cups fresh Chicken Stock 2 cups Water 4 tbsps. Corn Flour 1 Egg White Salt to taste Sugar to taste White Pepper pwd.or Black Pepper pwd. to taste A pinch of ajinomoto (optional) A handful of Spring Onions (finely chopped) Procedure : First dilute the corn flour in about 1/3 cup of water till smooth. In a thick bottomed pot or a non- stick pot,…
…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…
…ashed & sliced) ¼ cup fresh corn nibs ½ tin cream of corn 4 cups fresh chicken stock 2 chicken stock cubes 4 cups water 4 tbsps corn flour (liquidize it with 1/3 cup water) 1 egg white (optional) Salt & pepper to taste Sugar to taste (optional) Method : In a large saucepan, pour chicken stock & water. To this add chicken stock cubes, corn nibs, cream of corn & vegetables. Place the pan on high heat & stir till the cubes dissolv…
…This is what I do to make instant biryani! 😀 Ingredients : 300 gms Tandoor Chicken Tikkas / Oven Baked ChickenTikkas For the Rice : 300 gms. Basmati Rice Salt to taste Water as needed Whole Spices to be tied in a muslin cloth bundle (potli) with a long string/thread: 1 Black Cardamom + 3 Green Cardamoms(lightly bruised/crushed) ½ tsp. Shahi Jeera 3 Cloves 1 inch piece Cinnamon Stick To prepare the Rice : Pick, wash and soak the rice in water with…
…d color in 1/3 cup water & keep aside for further use. Preparation of Chicken Biryani Masala : Wash the chicken breasts & dice them into desired pieces. Prepare a marinade with curds, ginger-garlic pastes, red chilli pwd., garam masala pwd. & a little salt. Mix the chicken in this & let it marinate for about 2-3 hrs. In a wok/kadhai, heat 5 tbsps. vegetable oil till hot. Fry the salted onions till golden & crisp. Drain wit…
…of Sugar A dash of Chinese Cooking Vinegar Salt to taste Method : Wash the chicken breasts & drain completely. Cut the chicken into long strips & marinate it with ginger – garlic pastes, dark soya sauce, red chilli sauce for about an hour. (preferably overnight). Heat oil in a wok/kadhai till hot. Gently slide in the marinated chicken & saute on high for about 2 to 3 mins. Drain the chicken using a slotted spoon & keep aside. I…