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Archive for September, 2010

Chicken 65

Chicken 65

Ingredients

Boneless Chicken – 400g cubed
Egg – 1
Corn flour – 5-6 tbsps
Salt and pepper – to season

Yoghurt – 1 cup
Orange-red food colour – 1 pinch
salt 2 pinches

Onion – 1 large roughly chopped
Green chilis (Less Spicy) – 5-6
Curry leaves – 2 sprigs
Garlic – 1 large pod minced
Red chili powder – 1/2 tsp
Pepper powder – 1/4 tsp freshly ground
Capsicum – 1 small cut into stripes
Oil – for deep frying

Method
1.Wash and drain of water completely from chicken cubes and season it with salt and pepper mix well add egg and corn flour add 1 tsp of water if needed combine well and set apart for marination for 1/2 hr in a refrigerator.
2.Mix yoghurt salt and food colour in a mixing bowl with a whisk and keep covered.
3.Heat a kadai or deep fry pan add oil heat well but not to smoke then add the chicken cubes one by one.
4 If you cannot accomodate all pieces at a time fry in batches till golden brown.
5.Drain the fried pieces on a paper towel and transfer them to the prepared yoghurt bowl,mix well and keep covered.
6.Use another pan or remove oil from deep frying pan keeping 1 tbsp oil for further procedure.
7.Heat the pan with 1tbsp oil add garlic,onions greenchilis curry leaves and capsicum stir fry on high heat for 2-3 mins then add the chicken -yoghurt mix to the pan lower heat continue stiring 2ins then add red chili powder and pepper stir till the pieces are well done and liquid evaporated.

Can be served as starter or snack or in the sandwich or with rice and sambar or rasam.
kids like this when I make wraps with chappatis and salad with little mayo.

By Kezia Mary

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Andhra Fish Pulusu

Andhra Fish pulusu

Ingredients

Fish (Vanjaram/King fish) – 1 kg
Onion – 2 large Finely chopped
Green chillis – 3 slit
Curry Leaves – 1 sprig
Ginger garlic Paste – 1 tbsp
Thick Tamarind pulp – 1 cup
Methi seeds – 1/2tsp
Jeera (cumin) – 1/2tsp
Mustard – 1/2 tsp
Coriander seeds – 1/2 tap
Red chillis – 4-5
Salt
Oil – 3 tbsps
Fresh coriander – 1tbsp chopped

Method

1.Heat pan on medium heat add oil and add onions,fry till transluscent then add ginger garlic paste fry till brown.
2.In the small mixer jar take methi,jeera,coriander,mustard and dry chillis and blend into smooth powder.
3.Now add this powder masala,salt, turmeric powder and fry 2-3 mins on low heat,then add curry leaves,slit green chilis and tamarind pulp stir well.
4.Add 2-3 cups of water and bring to a boil.
5.When the gravy starts to boil add cleaned and washed fish pieces let it cook in the open pan for 5-7 mins on medium heat.
6.Now cover the pan and lower the heat add chopped fresh coriander keep for another 2-3 mins,turn of the heat.
7.Let it cool then remove into a serving shallow dish serve with hot steamed rice.

By Kezia Mary.

Prawn Curry in Coconut Milk

Ingredients:

Jumbo prawns – 500g Cleaned and deveined
Onions – 2 large
Tomato – 2 large
Green chilis – 2-3 slit
Curry leaves – few
Bay Leaf – 1
Ginger-garlic paste – 2 tsps
Salt
Red chili powder – 1 tsp
Coriander powder – 1tsp
Turmeric powder 1/4 tsp
Garam masala – 1/2 tsp
Fresh coconut milk (thick) – 1 cup
Thin Milk – 1 cup
Cloves – 2
Cinnamon – 1 piece
Oil – 2-3 tbsp

Method

1.Clean and devein the prawns wash drain and marinade with little salt and turmeric powders and keep.In a small pan take few drops of oil and stir in prawns till they change colour turn of heat and set apart.
2.Place a cooking vessel on heat add oil,cloves,cinnamon and bay leaf stir and add chopped onions an green chilis fry well .
3.Add ginger-garlic paste fry till light brown add curry leaves ,salt,turmeric,red chili powder and coriander powder fry well.
4.Now add finely chopped tomatoes and cover cook till soft and add the prepared prawns and thin coconut milk combine well cook with out lid for few mins .
5.lastly add thick coconut milk and garam masala mix well cook for 4-5 mins and turn of the heat.
Let stand for an hour before serving.
You can use any kind of prawns or shrimps.

By Kezia Mary.

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