Chicken Fry/Tandoori Chicken

Well i have experimented on tandoori chicken without using a tan door.
sounds strange but as i am away from india i dont have the tan door.
yeah but the chicken can be grilled in the oven also but i have used simple frying pan and cooked it on the gas.
This is a post from the archive but i would like to re-post it for the event Potluck chicken
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Ingredients

Chicken - 300 gms
For marination

• Ginger paste- 1 tspn
• Garlic paste- 1 tspn
• Vinegar - 1 tbspn
• Lime juice - 1 tbspn
• Curd - 2 tbspn
• Chicken masala - 2 tspn
• Red color powder - a pinch ( optional)
• salt - acc to taste.

Chicken masala

The chicken masala which i usually use is "sakthi chilli chicken "
Marination

• wash the chicken and make small incisions on it (with fork or knife) and set it aside
• in a bowl add ginger garlic paste and all the above mentioned ingredients for marination
  
• stir it properly so that the masala gets dissolved
• then add the chicken pieces and mix it well
• now this has to kept it in the refrigerator for to 1 to 2 hrs for proper marination
• sometimes i keep it overnight( depends upon the availability of time)

Method

• Heat about 1 tbspn of oil in the frying pan
• when its hot add the marinated chicken pieces
  
• make sure the flame is low
• occasionally brush it with oil n make sure to turn it
  
• keep cooking for about 10 to 12 mins
• here we go tasty chicken is ready

Enjoy it as a starter or with chappathi or naan

Idli & Mutton kulambu

Now here i'm with a post on Idlis and Mutton kulambu.. I dont take mutton but i make them for my hubby as he loves this combo..
My hubby has been behind my back for weeks asking for mutton and finally i gave him his treat !
i have used a very simple recipe ..

Idlis

Idlis are basically rice and lentil cakes !
The batter is obtained by soaking the rice and urad dal along with methi seeds(optional)
for a couple of hours and then they have to grinded and then left for fermentation process
and then ready to be used

Ingredients

Rice - 5 cups
Urad dal - 1 cup + 2 tbspns
Methi seeds - 1 tspn
salt - 2 tspns

Method

• Soak the rice separately and the urad dal along with methi seeds separately for few hours. i usually soak them overnight and grind them in the morning
  
• grind the urad dal and methi seeds and when done keep aside
• grind the rice with sufficient water to a thick texture
• mix both the batter together along with salt
• when the batter is mixed together thouroughly set them aside for fermetation
• care should be taken that the batter should not be thin it shud be thick in consistency
• when fermented pour them in the moulds ( to which a bit oil is applied) and steam them for 5 to 7 mins in a pressure cooker
• alow it to cool and then remove them
  
• the remaining batter can be refrigerated . From the same batter dosa can be made by diluting it. i will soon post a post on dosa

Mutton kulambu

Ingredients

Mutton - 750 gms
lemon - 1 no
cinnamon - 1 inch
cloves - 4
cardamom(green) - 4
cardamom(black)- 1
kapok bud - 1
fennel seeds- 1 tspn
poppy seeds - 1 tspn
Ginger garlic paste - 1 1/2 tspn
curry leaves - 1 stalk
Onion - 1 no
tomato- 2 nos
green chilli - 1 no
coconut- 1/2 cup
turmeric powder - 1 tspn
chilli powder - 1 tspn
coriander powder- 2 tspn
mutton masala - 1 tspn
salt - acc to taste
oil - 2 tbspns

Method

• wash the mutton pieces thouroughly and mariante them walong with lemon juice ,1/2 tspn of turmeric powder and salt for 30 mins to 1 hr..( i had left mine for 4 to 5 hrs in the fridge)
  
• heat oil in a pressure cooker and add the cinnamon sticks, cloves, cardamom and kapok buds
  
• when they begin to sizzle add the finely chopped onions and the finely chopped green chilli and saute them for a while and now add the ginger garlice paste and saute for a sec or two and then add the finely chopped tomatoes
• now add the chilli powder,turmeric powder,coriander powder,mutton masala and salt and saute till the tomato becomes juicy
• at this stage add the marianted mutton and mix them so that it gets coated on all sides
• pour about 1/2 cup water and pressure cook them upto 7 whistles( this depends on the kind of mutton you buy, i had give upto 10 whistles for it to get cooked completely)
• mean while grind together the coconut,fennel seeds and poppy seeds to a fine mixture
• when the whistles are done leave a settling time of about 15 mins and then open the cooker and add the coconut mixture and keep it on medium flame and add sufficient water and check for taste. leave for about 10 mins and then switch it off.garnish with curry leaves and serve them for Idlis/rice
  

Prawn 65

Ingredients

Prawns(cleaned & deveined) - 30 (small) or 15 (big)
soy sauce - 1 tbspn
vinegar - 1 tbspn
Ginger garlic paste - 1/4 tspn
Red Color - a pinch (optional)
Coriander powder - 1/4 tspn
Chilli powder - 1/4 tspn
garam masala - 1/4 tspn
turmeric powder - 1/4 tspn
Corn flour - 1 tbspn
Egg white - 1 no
Salt - acc to taste
Oil - 1/2 to 3/4 cup of oil for frying

For seasoning

Curry leaves - few
Green chillies - 2 to 3

Method

• Heat a pan(no oil needed) and add the prawns and turmeric powder.the prawns will leave water . keep sauting gently until the water dries up.now u can see the prawns coiled up at this stage remove from flame and allow it cool
• in a bowl add the prawns , ginger garlic paste, soy sauce,vinegar,coriander powder,garam masala powder,chilli powder,salt n red food color and leave it for atleast 30 mins to get marinated. i usually leave it for 2 to 3 hrs.
• Mix the egg white and corn flour to the prwans and leave it for 5 to 6 mins
  
• Heat oil in a pan(i usually use a small pan to reduce the amount of oil) and then fry the prawns in bathches of few .
• when done... heat abt 1/4 tspn of oil in another pan and ad the curry leaves and the green chillies cut lengthwise and then add the prawns saute for few secs and serve them hot as an appetizer

Chicken Briyani

Chicken Briyani is made of chicken cooked with spices and basmati rice.
Ingredients 1

Chicken - 1 kg
Curd(yoghurt) - 3 tbspn
Lemon juice- 1 tbspn
Salt - 1 tspn
Chicken Masala - 2 tspn
GingerGarlic paste- 2 tspn
Turmeric powder - 1 tspn
Coriander powder- 2 tspn
Chilli powder - 1/2 tspn

Ingredients 2

Bay leaf- 2 nos
fennel seeds - 1 tspn
Nutmeg powder - 1 tspn
star anise - 1 no
cardamom - 4 nos
Clove- 5 - 6 nos
cinnamon sticks - 2 - 3 nos



Ingredients 3

Onions - 2 big nos(lengthwise)
Tomato- 2 big nos(cubed)
Green Chilli - 2(slit lenthwise)
Ginger Garlic paste- 3 tbspn
Coriander- a bunch(chopped finely)
pudina(mint leaves)-a bunch(chopped finely)
Ghee(clarified butter) - 2 tbspn
Basmati Rice - 2 cups
Chicken masala - 3 - 4 tbspn (as per taste)
Oil - 4 - 5 tbspn
salt - acc to taste


Method

Chicken Marination

• wash the chicken(medium size) and set aside
• In a large bowl add 2 tbspn of curd and all the other ingredients 1 and mix it well
  
• Add the chicken to this and leave it aside for min of 40 mins
• wash and soak the basmati rice for a min of 30 mins
  
• In a pressure cooker or a heavy bottomed pan heat oil
• and then add the ingredients 2 except nutmeg powder and wait till they splutter ( 1 min)
  
• and then add the onions cut lengthwiseand saute it for few mins
• then add the nutmeg powder and saute it
• then add the green chillies , coriander leaves,mint leaves and tomaotes and saute for few mins
• then add the ginger garlic paste and saute it for sometime till the tomatoes get smashed
• then add the marinated chicken and salt and chicken masala..(Add 2 tbspn of chicken masala and then as per taste adjust accordinly)
• cook for some time till the chicken is almost cooked
• drain the water from basmati rice and set aside
  
• in the mean time heat a pan and add the ghee and then add then add the basmati rice
• saute it carefully and when the flavour of basmati arises and the rice does not stick to one another at this stage switch off from flame
• now add this basmati rice along with the chicken which is almost cooked
• taste for masala and spice level and then add 3 cups of water..the rice shud be just immersed in water
• close the lid and keep the flame in lowand wait until the rice cooks
• when the rice is cooked arnish with coriander and enjoy it with raita and eggs.

Chicken Fry

Well i have experimented on tandoori chicken without using a tandoor.
sounds strange but as i am away from india i dont have the tandoor.
yeah but the chicken can be grilled in the oven also but i use a simple frying pan n cook it on the gas.

Ingredients

Chicken - 300 gms

For marination

• Ginger paste- 1 tspn
• Garlic paste- 1 tspn
• Vinegar - 1 tbspn
• Lime juice - 1 tbspn
• Curd - 2 tbspn
• Chicken masala - 2 tspn
• Red color powder - a pinch ( optional)
• salt - acc to taste.

Chicken masala

The chicken masala which i usually use is "sakthi chilli chicken "
U can get the chicken masala from the Indian store .

Marination

• wash the chicken and make small incisions on it (with fork or knife) n set it aside
• in a bowl add ginger garlic paste and all the above mentioned ingredients for marination
  
• stir it properly so that the masala gets dissolved
• then add the chicken pieces n mix it well
• now this has to kept it in the refrigerator for to 1 to 2 hrs for proper marination
• sometimes i keep it overnight( depends upon the availability of time)

Method

• Heat about 1 tbspn of oil in the frying pan
• when its hot add the marinated chicken pieces
  
• make sure the falme is low
• occasionally brush it with oil n make sure to turn it
  
• keep cooking for abt 10 to 12 mins
• here we go tasty chicken is ready

Enjoy it as a starter or with chappathi or naan