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Chicken Lollipops

Chicken wings are given shape of Lollipops. Nowadays these are easily available in the market.
Chicken Lollipops are marinated in chicken masala and ginger garlic paste; coated in a spicy red batter and deep-fried in oil. Serve hot as appetizer with salad.
Ingredients:
  • 10-12 Chicken Lollipops
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
  • 1 tsp Chicken Masala
  • 1 tsp green chili paste
  • 1 tsp cilantro leaves paste
  • 1 tbsp lemon juice
  • 1 Egg
  • 2 tbsp Maida (or All Purpose Flour)
  • 2 tbsp Corn Flour
  • Salt to taste
  • ¼ tsp red food color
  • Cooking Oil for deep frying
Method:
  • Put all the chicken lollipops in a bowl.
  • Add ginger, garlic, cilantro leaves and green chili paste to the chicken. Mix well.
  • Add maida or all purpose flour, corn flour and chicken masala to the same. Break one egg into the bowl, add red food color, and salt to taste. Mix well.
  • Keep aside for 1 hour to marinate.
  • Heat some oil in a kadhai or wok on medium flame. Deep-fry chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Discard marinade.
  • Serve hot with salad as a appetizer
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Posted by on January 27, 2012 in Chicken Recipes, Non Vegetarian

 

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Chicken Chattinad

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

  • 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
  • 1 large onion sliced finely
  • 1 medium tomato chopped finely
  • 4-5 curry leaves
  • 1 tbsp lime juice
  • Salt to taste
  • ¼ cup fresh grated coconut
  • 2-3 tbsp cooking oil or ghee
  • Chopped coriander leaves to garnish

Chicken marinade:

  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder or Paprika
  • 2 green chilies finely chopped
  • ¼ tsp turmeric powder
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice
  • 2 tbsp yogurt
  • ½ tsp salt

Spice mixture:

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 aniseed stars
  • 2 dry red chilies
  • ½ ” piece of cinnamon
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 8-10 peppercorns

Method:

  • Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
  • Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  • In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  • Add ginger garlic paste and fry for another 2-3 minutes.
  • Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
  • Add the chicken and grated coconut, cover, and simmer till chicken is tender.
  • When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
  • Garnish with coriander leaves and serve.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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Chicken with Capsicum

 

Chicken cooked with capsicum/green bell pepper makes an excellent dish, can be served as a side dish with Roti (Indian flat bread) and a dish with gravy.

Ingredients:

  • 1 pound chicken boneless cut into thin long pieces
  • 1 large sized green bell pepper / capsicum chopped into thin long pieces
  • 1 large onion sliced thinly
  • ½ tsp ajwain (carom seeds)
  • Salt to taste
  • 3 tbsp cooking oil

For Marination:

  • 1 tbsp ginger garlic paste
  • 1 tsp chicken tandoori masala (available at Indian Grocery Stores)
  • 1 tbsp oil
  • 1 tsp lemon juice
  • ½ tsp salt
  • 1 tbsp maida (white Flour)

Method:

  • Marinate the chicken for about an hour.
  • Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, add carom seeds and onion; fry a little.
  • Stir in chicken pieces without marinade, and sear for 5-6 minutes. Now add marinade and cook for another 5-6 minutes.
  • Cover and simmer on low heat until the chicken is fork tender.
  • Add sliced capsicum and cook uncovered on medium heat, for another 1-2 minutes or until the oil separates from the gravy and capsicum is just done. This dish should have almost no gravy, just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
  • Turn off the heat and spoon the Chicken Capsicum onto a serving platter.
  • Sprinkle the lemon juice and garnish with fried onions.
  • Serve with Roti or Paratha as a side dish.
 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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Murg Methi Malai

This is a wonderfully simple dish; the delicious gravy is made from yogurt, cream, fried onions and fragrant Kasuri Methi (dried Fenugreek leaves).

 

Ingredients:

  • 1 pound Chicken
  • 1 Bay leaf
  • ¼ cup fried Onions
  • ½ cup Yogurt
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Chicken Tandoori Masala (available in Indian Grocery Store)
  • 1 tsp Maida (All Purpose Flour)
  • ½ tsp Black Pepper powder
  • 1 tbsp Lemon juice
  • 1 tbsp Kasuri Methi
  • 2 tbsp Malai (or heavy cream)
  • ½ cup Milk
  • 3 tbsp Cooking oil
  • Salt to taste
  • 1 boiled Egg to garnish
  • 1 tbsp Butter

 

Method:

  • Cut the chicken into serving pieces.
  • In a bowl mix yogurt, ginger garlic paste, black pepper powder, lemon juice, 1 tbsp oil and ½ tsp salt. Marinate the chicken in this yogurt mix for at least an hour.
  • Heat 2 tbsp of oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, stir in only chicken pieces, without its marinade, and sear it for 3-4 minutes. Add marinade, chicken tandoori masala, crushed fried onions, crushed Kasuri Methi and maida, and cook for 5-6 minutes.
  • Add ½ cup milk. Cover and simmer on low heat until the chicken is fork tender.
  • Add dried crushed fenugreek leaves, and simmer on low heat for another 3-4 minutes or until the oil separates from the gravy. Taste and adjust the salt in gravy.
  • Now churn the malai and add to the curry. Mix it well.
  • Garnish with fried onions, butter and boiled egg.
  • Serve with Roti or hot white Rice.

 


Do You Know?

How to Handle Fresh Chicken Safely: Fresh Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely.

 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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Besan Pithore

Pithore is a delicious Rajasthani dish made from gram flour. Although in appearance it resembles Dhokla but method of preparation is very different.

Serve it as a snack with masala tea or butter milk.


Ingredients:

  • 1 cup besan (Gram Flour)
  • 1 cup yougurt
  • 1 tsp ginger garlic paste
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 green chilies chopped fine
  • 2 tbsp coriander leaves chopped fine
  • 2-3 tbsp cooking oil
  • 1½ cup Water

For tempering Pithore:

  • 2 tbsp cooking oil
  • Pinch of hing (asafetida)
  • ½ tsp black mustard seeds
  • 1 tbsp lemon juice

Method:

  • Mix together the gram flour, yoghurt, ginger-garlic paste, red chili powder, turmeric powder, salt, green coriander, and green chilies.
  • Add water and mix well.
  • Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai).
  • Cook on medium high heat till the mixture leaves the sides of the wok (kadhai).
  • Spread the mixture uniformly in a greased thaali or tray. Let it set for 1 hour.
  • Cut with a knife into 1″ cubes or diamond shapes.
  • Now heat the oil in a wok (kadhai) again.
  • Add the mustard seeds; when they stop spluttering, add hing and the pithore pieces. Stir gently for a minute.
  • Remove from the flame and arrange in a dish.
  • Sprinkle the lemon juice on top.
  • Garnish with green coriander and serve as a snack with butter milk or masala tea.

Do You Know?

In India, buttermilk is widely known as ‘chaas’ or ‘chaach’. It is known to be the liquid leftover after extracting butter from churned yoghurt (dahi) or cream. It is a salted drink. It is very popular in Gujarat and Rajasthan where it is drunk with the main meal.

It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.

 
 

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Pithore curry

pithore is cooked in delicious yogurt gravy with fresh spices.

 

Ingredients:

  • 1 cup besan (Gram Flour)
  • 1 cup yogurt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 ½ cup water

 

For gravy:

  • 1 cup onion paste
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • ½ turmeric powder
  • 2 tbsp coriander powder
  • 4 cloves
  • 2 black cardamoms
  • 1” cinnamon stick
  • Salt to taste
  • ½ cup yogurt
  • 1 tsp garam masala powder
  • ¼ cup cooking oil

 

Method:

  • First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1″ cubes or diamond shapes.
  • Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
  • Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
  • Add yogurt and again cook till oil separates from the masala.
  • Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
  • Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
  • Garnish with coriander leaves and serve hot with Roti or Poori.

 

Do You Know?

 

In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.

 
 

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CHICKEN BIRYANI

 

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
  • Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot.
 
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Posted by on January 17, 2012 in Non Vegetarian

 

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