…ss sandwiches will delight your guests too .. Enjoy! J Ingredients for the Chicken Paté : 2 Chicken Breasts (tender & boneless) 3 tbsps. Mayonnaise ½ tsp. Traditional English Mustard Paste (optional) 1 tbsp. fresh Cream 2 tbsps. fresh Cucumber (grated) 1 stick fresh Celery with leaves Salt & Pepper to taste Method : Wash the chicken breasts well. In a sufficiently large pot place the chicken breasts in sufficient water, a little salt �…
…o form a gravy. Rinse the halved potatoes in water & add to the chicken gravy. Adjust salt to taste. Let the chicken come to a boil & then reduce heat & let it cook covered for about 5 mins. Now add the tamarind pulp & tomato puree & mix well. Let it simmer till the chicken & potatoes are cooked till tender & gravy is sufficiently thick. Make sure it is not too thick. Gar…
…ies. I think you can be a little liberal and not feel guilty to eat a deep fried one once in a while, if it is fried at home where we take care to use fresh good quality oil and maintain the temperature of the oil so that you do not end up with cutlets which are soggy and dripping with oil. I made these awesome Chicken Mince Cutlets in the shape of hearts for Valentine’s Day but did not post them then but it is never too late to share with you. So…
…firm. Do not over boil. Strain the chicken stock & separate the boiled chicken pieces. The chicken stock should measure up to 4 glasses of stock. Reserve the stock & the chicken to be used later in the curry. Heat oil in deep vessel till hot. Add bay leaves, star anise & black cardamom. Then add in the onions & fry till golden brown. Add tomatoes & turmeric pwd. & sauté well. Next add the ginger-garlic-coriander paste &…
…e filling + garnishing) Preparation of the Filling : Wash & drain the chicken breasts. Cut the chicken breasts into thin strips or cut them into small cubes. Marinate the pieces of chicken with ginger – garlic paste, turmeric pwd & some salt for about 25 mins. Heat a wok with oil on med. heat. Put the marinated chicken in the wok & stir fry. Now add green chilli, garam masala pwd., chaat masala pwd., cumin pwd., coriander pwd., pepp…
…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…
…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…
…liced) Salt & Pepper to taste 2 tbsps. Olive Oil Procedure : Place the chicken breast into a Ziploc bag or between two sheets of plastic wrap/cling film. Beat the chicken breast with a meat mallet until it flattens and is as thin as possible but it should not tear apart. (about 1/8 inch (3 mm) thickness). Repeat with the other breast after you complete stuffing the first one. Stir fry lightly minced garlic with olive oil in a pan. Then add the…
…masala liquid for further use. Heat the same pan in which the onions were fried till hot. Reduce heat & add the marinated chicken & saute till rawness disappears & you get a good aroma. Then add in the tomato puree, tamarind paste, a pinch of sugar & saute for about 2 mins. Add the reserved masala liquid & sufficient water depending on the desired curry/gravy consistency. Adjust salt to taste. Let the curry come to a boil…
…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…