Recipe - West Indian chicken curry - Recipe sofeminine

Recipe - West Indian chicken curry - Recipe sofeminine: Ingredients :
6 chicken breasts
4 tbsp curry powder or paste
8 tbsp coconut milk
200g onions
1 apple
1 banana
Salt,
pepper,
oil Basmati rice
Recipe :
1. Brown onions in oil in a frying pan over high heat.
2. Slice chicken and add, cook until golden.
3. Add curry and coconut milk, cook for a further 5 minutes.
4. Add 1/4 litre water and chopped fruit. Season.
5. Cover and leave to cook over a low heat for 30 minutes.
6. Cook rice until fluffy then serve.
Advice : This dish is even better if prepared the day before and reheated. Try serving with a little desiccated coconut and chopped banana to decorate."

Chicken Fried Pieces

Ingredients:

Chicken one kg ( cut in to 8 Pieces )

Soya sauce - one table spoon

Ginger paste – one table spoon

Garlic paste – one Teaspoon

Green chilli paste – one teaspoon

Lemon juice – Half lemon

Vinegar – one tablespoon

Preparation:

Marinade comprising vinegar, Soya sauce, ginger garlic paste, green chilli paste, and lemon juice.

Thoroughly apply the marinade to the chicken pieces, piercing them with a fork to enable the marinade permeate deep inside. Cover and keep for a few minutes to an hour [the more time the better]. You can marinate the chicken in the morning before you go to work and keep in the fridge and you can cook the moment you return.

Now, depending on your taste, you can either directly stir fry the marinated chicken pieces till done in hot oil. Eat it as a meal, by itself, or with chapatti, bread or rice. Pour in the marinade juices while frying if you want it a bit more succulent

Kadai Chicken Curry Recipe-Kerala Style

Chicken curries have gained a lot of popularity the world over and one such flavorful curry is Kadai Chicken, a North Indian traditional chicken dish which is rich, creamy and spicy gravy cooked in a blended paste of tomatoes, onions, ginger, garlic, green chillis, cashewnut paste and Indian spices.We can prepare this in kerala style, please try

Ingredients:

Chicken - 1 kg

Onion - 5

Tomato - 3

Green Chilly - 10

Ginger - 1 piece

Garlic - 1 bulb

Coriander powder - 1 tsp

Chilly powder - 1 tsp

Turmeric powder - ½ tsp

Salt - As required

Oil - 1 desert spoon

Coriander leaves for garnishing.

Procedure:

Heat oil in a kadai

Add chopped onion, green chilly and sauté until golden brown

Add ginger, garlic paste and sauté for 2 minutes.

Add coriander powder, chilly powder, turmeric powder, garam masala, salt and sauté well.

Add tomatoes and sauté until tomatoes are half done and gravy becomes thick.

Add chicken pieces and little water and mix well.

Cook for 15-20 minutes on low flame.

Garnish with Coriander leaves

Beef Dry Fry Recipe Kerala style

This Beef fry from VKN’s My Dhaba is a typical Keralite dish with those sliced coconuts in it.This is one of my favorite recipe for Beef fry,and I think i’ve prepared it more than 3 or 4 times.Thanks to My Dhaba ,for such a simple and fail-proof recipe.As he says,this can be made with both beef and mutton.Next time i’ll be trying it with Mutton.

Anyway,here goes the recipe…

Ingredients:-

Mutton/Beef - diced into small pieces
Sliced Onion - 2
Finely crushed Ginger - 1 inch piece
Finely crushed Garlic pods - 6-8
Sliced Tomatoes - 2
Green chillies slit - 3-4
Coriander POwder -2 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

For grinding:-
Fennel seeds - 3tsp
Black peppercorns - 8-10
Cinnamon - 1 inch size piece
Cloves - 4
Cardamom - 4
Bay Leaves - 3
Grind the above together to a fine masala powder .Keep it aside.

For popping:-
Oil - as needed
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Sliced Onion - 1
Curry leaves - 2 sprig
Thinly sliced Coconut pieces - 1 cup
Lemon Juice - 1 tsp

Method:-

Mix together onion,ginger,garlic,chillies,tomatoes,coriander powder,turmeric powder and salt along with meat and prepared ground masala powder.Cook it in a pressure cooker adding a little water,till the meat is well done.Don’t add too much of water,as the meat pieces will shed some water too.When the pressure is released completely ,open the lid and switch on the heat again,cook it till the meat pieces are almost dry.

Heat oil and ghee in another pan and pop the mustard seeds.Add sliced onion and saute it until brown.Add curry leaves and coconut slices into it and fry them for a while.Now add cooked meat and lemon juice.Fry it for some more time stirring frequently,until beef turns dark brown in color.It goes very well with rice.

Rasam Recipe for Vishu

Method of preparation

tuar dal - 1/4 cup

masoor dal - 1/4 cup

tomatoes - 1 16 oz.can or 4 large tomatoes

tamarind extract - 1/2 teaspoon

black pepper powder - 1/2 teaspoon

saunf (perum jeerakam/fennel seed)- 1/2 teaspoon (optional)

whole red pepper (dry red chilli) - 2 or 3

chilli powder - 1/2 teaspoon

turmeric powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

methi seeds - 1/2 teaspoon

garlic cloves - 3

cumin seeds - 1 teaspoon

mustard seeds - 1/2 teaspoon

coriander and curry leaves - a bunch

salt to taste

Cook the dal well with sufficient water. Add the tomatoes,salt,

chilli powder, turmeric powder and tamarind extract. Crush the

cumin and garlic and add to the rasam with the black pepper.

Simmer for a few minutes and add the hing powder. Heat a little

oil in a fry pan and pop the mustard seeds. Add the methi seeds

saunf and curry leaves after removing the heat source and add to the

rasam. Garnish with coriander leaves.

Kerala Sambar Recipe – Vishu Special

Direction for preparation

tuar dal or yellow split peas - half cup

onions - 2 - medium

okra - 10 or 12 (fresh or frozen) (optional)

tomatoes - 3 large (or one can) - quartered

tamarind extract (available in Indian stores) - 1 tablespoon

coriander powder - 2 tablespoon

chilli powder - 1 tablespoon

turmeric powder - 1 teaspoon

methi powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

mustard seeds - 1/4 teaspoon

methi seeds - 1/4 teaspoon

veg. oil - 1 tablespoon

salt to taste

coriander leaves, chopped - 4 Tablespoons

curry leaves - a few (optional)

Cook the dal with chopped onions,turmeric powder, chilli powder

and sufficient water. Cut the okra in two inch pieces and saute

them in a frying pan with one teaspoon oil till dry and slightly

browned.

Mash the cooked dal with a wooden spoon and add the salt,

coriander powder, methi powder,hing and the tamarind extract.

Simmer for a few minutes and add the tomatoes and okra and

half of the coriander leaves.

When the vegetables are cooked ,heat oil in a fry pan with

a splatter screen or a lid and pop the mustard seeds. Remove

pan from the fire, add the curry leaves and methi seeds. Add

this seasoning to the sambar and garnish with the rest of

the coriander leaves.

Hint. Other vegetables that can be added to sambar are potatoes

(which do not freeze well) ,shallots, pearl onions (available

frozen), cucumber, indian or oriental eggplant (baingan),

beans, carrots, lima beans drumsticks or squash.

Chilly Chicken Recipe for Easter

Ingredients

Chicken 1 lb (250gm)

Egg 1

Chilly powder 1 tspn

Paprika 1 tspn

Vineger 1 tbsn

Soy Sauce 2 tbsn

Salt as per taste

Onion 1

Green chilly 2

Cooking oil, for deep frying.

Preparation

1. Mix chicken with vinegar, 1 tbsn soy sauce, chilly powder,paprika, salt, and beaten egg. Keep aside for 2 hours.

2. Slice onion and green chilly thin.

3. Heat oil in a pan and deep fry chicken pieces. (Keep aside the remaining marinade). Remove from oil keep aside.

4. Remove oil from pan leaving about 1 tbsn. Add onion and green chillies and sauté till onion is translucent. Add the remaining marinade and cook till thickened. Add chicken pieces and remaining soy sauce and little salt. Heat through. Serve hot