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All posts for the day March 27th, 2008

Kerala Pepper Chicken Fry

Posted by veeenajan on March 27, 2008
Posted in: chicken. Tagged: , . 11 Comments

 

Ingredients 

Chicken Pieces-1kg

Coconut Oil-4 tbsp

Big Onion -4 chopped medium

Ginger Garlic  Paste-1tbsp

Cinnamon-2 small

Cloves-2

Turmeric Powder-1/4tsp

Kashmiri chilli powder-1/2tsp

Pepper Powder-1tsp

Pepper -2tbsp(coarsely ground)

Salt-to taste

Green Chilly-4 nos(slits)

Curry leaves -plenty of

IMG_2187.jpeg

Method
Method
Cut the chicken into small pieces.Wash them properly with vinegar and  salt . Drain and keep it aside.
Heat oil  in  a pan ,add cinnamon and cloves, saute for 1 minute.Then add ginger garlic paste .

Saute for another 1 minute in medium flame .

Then add chopped onions along with salt . Add curryleaves and green chilli .Mix well

Saute till the onion become translucent.

Now add turmeric powder and chilli powder .mix well and saute till raw smell goes .

Now add pepper powder and mix..
.Now its time to add the chicken pieces.Mix them well ..
Then close the pan with a lid and cook the chicken pieces in medium  flame ..

Stir in between .

When done then open the pan and add the crushed pepper  and mix well, and fry in the oil for another few minutes…
So now ur pepper chicken fry is ready to serve ….Transfer it to a serving Dish ….

 

IMG_2191.jpegLove

🙂

Veena

Butter Chicken

Posted by veeenajan on March 27, 2008
Posted in: chicken, Kids Special, Non Vegetarian Dishes. Tagged: , , , . 6 Comments


Ingredients

butter chicken

Chicken -250gm

Onion-1 medium

Sugar-1tsp

Tomato-3 medium

Ginger-garlic paste-1tsp

Butter -3tbsp

Cashew nuts-10

Badam-3

Fresh cream -3tbsp(opt)

Chilly Powder-1/2tsp

Coriander power-1/4tsp

Cumin powder-1/4tsp

Turmeric Power-2pinch

Green chilly -1

Cardamom powder- 2 pinch

Oil-for frying

Water-2cup

Kasurimethi powder- 1/2tsp

Garam masala-1/4tsp

Coriander leaves-1tbsp chopped

butter chicken

For marination

Chilly powder-1tsp

Cumin powder-1/4 tsp

Garam masala-two pinch

Yogurt-2tbsp

Lime juice- 1tbsp

Salt- to taste

Ginger garlic paste-1tbsp

butter chicken 

Method

Cut the boneless chicken  in to medium strips.Marinate the chicken pieces with the above mentioned ingredients and keep aside for minimum one hour .

In between heat 2tbsp of butter and add  cashew nuts and badam ..roast them

Then add chopped onion along with some salt.. Saute till translucent ..

Then add ginger-garlic paste,chilli powder,cumin powder, cardamom powder ,garama masala powder,turmeric powder and coriander powder and saute till the raw smell goes ..

Then add tomato pieces and cook well..When cooked  remove from the fire and wait for this mix to get cool..

After the mix gets cool,grind to a fine paste by adding water ..Using a seive drain the purée and keep aside..

Fry the chicken pieces till 3/4thcooked .. (The chicken should be very soft) .

Heat butter and add green chilly slits.(deseed the chilly and cut into lengthwise).

Saute for few seconds  and then add tomato purée and water ,combine well.

Cook in medium flame  for 10minutes .

Then add kasurimethi .Stir well again cook for 5 minutes.Check the salt ..

Add if needed ..Then add sugar and mix .. Now add the fried chicken pieces and cook in a medium flame for 10 minutes  ..Combine all together very well..Check the salt ..

Cook until the gravy thickens and by this time the sourness will be gone ..

Finally add fresh cream ..Its optional only ….After adding cream dont boil the gravy.Check the taste and add lacking things  according to ur taste..

butter chicken

..Finally sprinkle  kasuri methi and coriander leaves ….So the very delicious butter chiken is ready to serve.

Note : The amount of cream and masala powders can be change according to ur personal taste ..

If u want u can add  and orange food colour ..

Love

🙂

Veena

Caramel Custard

Posted by veeenajan on March 27, 2008
Posted in: dessert. Tagged: . 1 Comment

custard.jpg

Ingredients

Milk- 1 lit

Sugar-11 tbsp

China Grass-10gm

Custard powder-2Tbsp(vanilla)

For Caramel

Sugar-3-4 tbsp

Water-2Tbsp

Method
Custard

Dissolve china grass in little hot water ..Keep a side.Dissolve custard powder in cold milk (1/2 cup) to a very smooth paste with-out any lumps.Boil milk(3 cup) with 11 Tbsp of sugar.Pour the custard – milk into the boiling milk and stir continuously until slightly thickens.Remove from the fire .. Then pour the dissolved china grass into the custard mixture and mix well stir continuously .Strain and keep this a side and let it cool….

For Caramel –

Take a vessel,add sugar and water into its ..Dissolve the sugar and put the vessel on fire..Stir till it become brown in colour.Turn off the fire ..cool the caramel…..

Take a setting dish and spread the caramel completely in the dish .Pour the custard over the caramel and allow it to set .When cool, turn it over on to a flat serving dish… Now ur caramel custard is ready to have …

Note

U can take small moulds to set the custard, and u can also keep it in the fridge for setting …If u dont have china grass then use gelatin instead of it…