Sweet Potato with Chicken Soup-Recipe

(Chicken soup with mysterious twist of flavor)

Ingredients:- 750 ml chicken stock  of 500 gm chicken, 1 stalk lemon grass, 1 Sweet Potato peeled and cubed, 1tbsp lime juice, 6-7 button mushrooms, washed and cut in halves, 1-2 red chilies, 1 cup coriander finely chopped.

Preparation: Put the stock in a pan with lemongrass.  Let it simmer for about 20 minutes. Now add potato and let it cook till the potato is soft and tender. Add Lime juice, mushrooms, chili and shredded boiled chicken pieces.  Let it simmer for some time.

Serve hot garnished with coriander leaves finely chopped.

pic courtesy:http://www.melskitchencafe.com/wp-content/uploads/2013/04/Soup-1-jpg.jpg

Fried chicken – Recipe

(It’s crispy and yummy)

Ingredients:

Eggs -2

Corn flour-1 cup

Chili Flakes -1 tsp

Olive oil

Basil-1tsp

Powdered corn flakes

½ Kg chicken, half-boiled

Salt to taste

Preparation:

-Whisk the egg and dip the chicken pieces in the egg.

-Mix the corn flour and the spices together in a bowl.  Put the chicken in the fur mixture and coat it well.

-Once the flour coating is done dip it again in the egg mixture and coat it with the corn flake powder.

-Heat the pan with the olive oil and fry the chicken pieces till each side is golden brown.

-Serve his with sauce or chutney.

 pic courtesy:http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps491_BEC1115483A03_06.jpg

Delicious Grilled Chicken with peach sauce-Recipe

Ingredients:

8 -skinless, boneless chicken breast halves.

1 pinch salt and ground black pepper to taste

2 cups peach preserves

3 tbsp extra-virgin olive oil

2 tbsp soya sauce

1tbsp mustard

4 ripe peaches, halved and pitted

1 tbsp finely chopped garlic

 Recipe:

-Pre-heat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper

-Stir peach preserves, olive oil, soya sauce, garlic and mustard in a bowl; season with salt and black pepper.  Keep aside about ½ cup peach sauce.

-Place chicken on pre-heated grill; cook until golden brown, 6 to 7 minutes, then turn over chicken.  Continue cooking for 5 t 6 minutes. Brush both sides of the chicken with peach sauce.  Cook until no longer pink in the center and the juices run clear, 4 to 5 minutes.  An instant-read thermometer inserted into the center should read at least 165 degrees F.

-Arrange peach halves cut side down on the grill.  Grill for 2 minutes, turn over, and brush with reserved ½ cup peach sauce.  Continue to grill until peaches are tender, 3 to 4 minutes more.

-Serve with Pudina chutney and ring onions.

 pic courtesy:http://magazine.foxnews.com/sites/magazine.foxnews.com/files/styles/700_image/public/GrilledChickenPeachBBQ.jpg?itok=uzQi2LuZ

Chicken masala (no butter)

(It’s favorite chicken without butter and added calories)

Ingredients:

Boneless chicken-250 gm

Rapeseed oil-02tbsp

Medium red onion-1

Large tomtoes-3

Cashew nuts-1/2 cup

 

Also taste Kalimirch Chicken

Also taste Chicken Kadhai

Tomato puree-100 gm

Dried fenugreek leaves -1tbsp

Low fat cream-100ml

Garam Masala-1tsp

Red chili powder-1tsp

Garlic paste-1tbsp

Thick low fat yoghurt-2tbsp

Salt to taste

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Recipe: Marinate the Chicken with the ginger garlic paste and the Yoghurt for 20 minutes

-Soak the cashew in warm water for 15 minutes

-Chop the onions and tomatoes

-Heat 1tbsp oil in a pan.  Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.  Remove chicken pieces.  

Also taste Mustard yogurt Chicken 

-In the same pan, add 1tbsp oil and the chopped onions.

-Saute till a transparent pink.  Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). 

-Remove from flame and run in a blender with the soaked cashews to make a smooth paste. 

-Return to the pan and add the tomato puree.  Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked.  Add the low fat cream and simmer for 2 minutes. 

-Broil the fenugreek leaves on a pan.  Crush the fenugreek leaves over the curry and remove from fire.

-Serve hot.

pic courtesy:http://eatingininstead.com/wp-content/uploads/2012/06/img_1431.jpg 

Mustard Yogurt Chicken

(It takes a while to cook, but is worth the effort.)
Ingredients:

Chicken cut into pieces-1kg

Turmeric powder- 1 tsp

Lime- one

Salt to taste

Also taste Chicken masala (no butter)

Also taste Chicken Kadhai

Mustard-1/2 cup

Red chili powder -1.5 tsp

Oil -1/3 cup

Ginger and garlic nicely chopped-1/3 cup

Green chilis-2

Finely chopped onion -1

Mixed whole garam masala-1/3 cup

Cumin-1tbsp

Coriander powder – 1tbsp

Yogurt- 1 cup

Also taste Kalimirch Chicken

Recipe:

-Mix the chicken with the salt, turmeric, lime, chili powder and mustard and set aside at least one hour.

-Heat the oil and add the ginger and garlic and onion and sauté for five to eight minutes.

-Add whole garam masala, cumin- coriander power with the chicken.

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-Keep cooking the chicken on medium heat till all the water has evaporated and the chicken is well brown. This takes a good half an hour, but is worth the effort.

-Add yogurt with one cup of water and simmer for 20 minutes and serve hot with rice or chapattis.

pic courtesy:http://i1.ytimg.com/vi/BhiWVwueRNo/0.jpg

Chicken ‘n Parma with green beans

 (Beans along with chicken wrapped in Parma ham)

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 02

Also taste Mustard yogurt Chicken

Also taste Chicken Kadhai

Ingredients:

Green beans -300 gm trimmed.

Chicken thigh fillet 4 small or 2 large

Sage 8 small leaves

Pama ham 4 slices

Plain flour 1 tbsp, seasoned well

Butter 50 gm

Shallots 2, finely chopped

White wine 100 ml

Chicken stock 100 ml

Salt and freshly ground pepper to season

 

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  Recipe:

- Heat the oven to 200 C/fan 180/C/gas 6.  Blanch the green beans in boiling water with a pinch of salt for 3 minutes then rinse in cold water and drain.

-Put the chicken between 2 pieces of cling film then gently punch out to thin it a little.  Lay a couple of sage leaves on the smooth side of each thigh then wrap in a piece of Parma ham.  

You may also like to cook and taste Chicken masala (no butter)

Dust each piece in seasoned flour.  Heat 1/3 of the butter in a large non-stick flying pan, Cook the chicken for to -3 minutes each side until golden then transfer to the oven for 10 minutes.

-Add a little more butter to the pan and cook the shallots for 2 minutes.  

-Add the wine and stock and boil until reduced and syrupy.  Add the last bit of butter,  whisk in then add the beans and simmer for a minute to heat through.

-Divide the beans between 2 plates and lay the chicken on top.

pi courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1323249048.jpg

Chicken Kadhai.

Ingredients:

Chicken -1Kg

Coriander Seeds: 2 tsp

Cumin seeds: 2 tsp

Black Pepper corns (whole):6

Dry Red chilies: 6

Also taste Mustard yogurt Chicken

Also taste Kalimirch Chicken

Ginger: 2 inch piece

Garlic 15 cloves

Ghee 2tbsp

Oil: 2tbsp

Onion: (Chopped):1

Tomatoes (Chopped):4

Salt to taste

Fresh coriander leaves (Chopped):2tbsp

For news about Dehradun, India and the whole World, please visit Doonspot

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For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Recipe:

Dry roast coriander seeds, cumin seeds and pepper corns and grind to a coarse powder.

Grind red chilies, ginger and garlic to a fine past.

Now heat ghee and oil in a Kadhai, add onion and sauté till lightly browned.

Add half of the coarsely grounded spice powder and red chili-ginger garlic paste and continue to sauté for four minutes.

Also taste Chicken masala (no butter)

Add tomatoes and salt and continue to cook till the tomatoes become soft.  Put in the chicken pieces and stir.  Add coriander leaves and the remaining coarsely grounded spice powder and mix well.  Pour half a cup of water.  Cover and cook on medium heat till the chicken is done.

Serve hot.

pic courtesy:http://www.minahalal.com/en/images/recipe_images/main_courses/white_chicken_karahi.jpg