Thursday, July 27, 2006

Chettinad Fried Chicken


Chicken(medium) - 800 gm
Onions(medium) - 2 nos
Ginger - 1" piece
Garlic pods - 4 - 6 nos
Green chillies - 4 nos
Red chillies(Kollamulaku) - 4 - 6 nos
Curry leaves - 10 - 12 nos
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp
Rice flour - 2 tbsp
Salt - As reqd
Oil for shallow frying

Preparation Method

1)Clean, wash and slit chicken pieces, if they are too big.

2)Chop onions, ginger, garlic and green chillies.

3)Grind together onions, ginger, garlic and chillies into a fine paste.

4)Blend turmeric powder, lemon juice and rice flour into the masala paste along with salt.

5)Apply this mixture along with shredded curry leaves onto the chicken and leave to marinate for 2 - 3 hrs in the refrigerator.

6)Heat oil in a shallow pan.

7)Add marinated chicken and saute for 2 mins on both sides to seal the exterior.

8)Reduce heat to medium, cover with the lid and cook for 15 - 20 mins, turning over and basting frequently with remaining marinade if any.

9)Sprinkle water, if chicken stays too dry.

:- The last few mins of cooking should be done on high heat so that the surface of the chicken becomes crispy and golden brown.

:- Serve hot as a side dish or with any Indian bread.

Cream of Chicken Soup Recipe

Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Wednesday, July 26, 2006

Hot n spicy chilly chicken


Chicken(boned & skinned) - 1 lb
Dry red chillies(Kollamulaku) - 18 nos
(large chillies soaked in warm water)
Cumin seeds(Jeerakam) - 1 tsp
Fennel(Perinjeerakam) - 1/2 tsp
Coriander seeds - 2 tbsp
Fresh ginger - 3-4 pieces
(peeled & pulped)
Lemon juice - 1 no
Salt - As reqd
Vegetable oil for deep frying
Lemon wedges for garnishing

Note : Reduce Chilli if you don`t like spicy food

Preparation Method
1)Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.

2)Mix the ground spices with ginger, lemon juice and salt in a bowl.

3)Chop chicken into bite size pieces.

4)Add chicken to bowl and mix with the marinade thoroughly.

5)Cover and refrigerate overnight.

6)Heat oil in steep sided pan or wok. You’ll need at least 1 inch of oil in bottom of the pan.

7)Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.

8)Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.

9)You can keep chicken warm in a low oven until all is ready.

10)Garnish with lemon wedges.

Indo-Chinese Chilli Chicken


Chicken(bone less) - 500 gm
(1 inch pieces)
Green chillies - 4 nos
(cut into halves)
Ginger - 1 inch piece
(finely chopped)
Garlic pods - 10 nos
(finely chopped)
Reddish orange color – 1/2 tsp
Red chilly powder - ½ tbsp
White vinegar - 2 tsp
Soya sauce – 1/2 tbsp
Green chilli sauce – 1 tbsp
China salt(Ajinomotto) – 1tsp
White pepper - 1 tsp
Coriander leaves – 1 tbsp
(finely chopped)
Spring onions - 1 tbsp
(finely chopped)
Refined oil for deep frying

For the marinade:-
Multi purpose flour – 1/2 tbsp
Corn flour – 1 tbsp
Egg - 1
Salt - As reqd
Preparation Method

1)Marinate chicken in the above mentioned marinade for atleast an hour.

2)Heat oil in a deep skillet.

3)Fry the chicken pieces on medium flame, until they are golden brown and keep them aside.

4)Heat 1 tbsp of oil in a skillet.

5)Saute ginger and garlic pieces for half a minute.

6)Add the fried chicken pieces to it.

7)Add Vinegar, Soya sauce, green chilli sauce and mix well.

8)Add a cup of water to it.

9)Add red chilliy powder, china salt, salt (if necessary) and cook.

10)When half of the water is evaporated, add green chillies to it and cook, till it gets dry.

11)At the end, add white pepper, coriander leaves and spring onions to it.

:- Serve hot.