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Archive for November, 2011

Kezia’s Special Chicken Fry With Cashews

Chicken Fry with Cashews

This is my Chicken special Signature dish.Just tried with the same ingredients as other dishes but with a bit differently and this turned out well and yummy.Try this for yourself to have a taste of my home taste.

Ingredients

Chicken drumsticks and wings – 4 of each with skin

For the marinade

Red chilli powder -3/4 tsp

Turmeric – a pinch

Salt – as per taste

Black pepper powder – 1/2 tsp

Lemon juice – 1/4 tsp

Ginger garlic paste – 1/2 tsp

Garam masala – 1/4 tsp

For the second Process

Oil – 1 tbsp

Yoghurt/curd – 2 tbsps

Salt – a pinch

Pepper powder – a dash

Cashews – 10 -12 whole

Garlic – 2 large pods Sliced

Ginger – 1 “pc sliced

Onion – 1 sliced

Green chilli – 4-5 sliced lengthwise

Curry leaves – 1 sprig

Fresh mint – few leaves

Fresh coriander – 2 tbsp chopped

Method of preparation

Step – 1

Wash chicken and pat dry, make a few slits on the chicken pieces.Apply all the ingredients mentioned for marinade and keep for atleast half an hour.

Step – 2

Now place a shallow non-stick fry pan on heat and add 3-4 tbsps of oil and fry the chicken pieces till they brown on all sides well.When done remove onto a platter and let cool.

Step – 3

Take a paring knife or a fork and scrape off all the fried chicken meat from the bones and keep apart.Discard the bones.

Step – 4

Now place the same pan and add a tsp of oil and fry the cashews whole or halved and add all the other ingredients mentioned except yoghurt and saute for 4 mins .Then add the fried chicken pieces and yoghurt and stir fry till all the yoghurt evaporates and remove onto serving platter.

Kezia's Special Chicken Fry with Cashews

Cauliflower Crisps

Cauliflower Crisps

Ingredients

Cauliflower florets of 1 cauliflower

For Batter

Corn flour – 5-6 tbsps

Plain flour/Maida – 1/2 cup

Salt to taste

Pepper powder – 1/4tsp

Red chilli powder/Cayenne – 1/2 tsp

Ginger garlic paste – 1/4tsp

Water to mix – 1/4 cup

Need oil for deep fry

Method

1.Prepare cauliflower into florets and wash.

2.Heat a vessel with enough water and add a tsp of salt and parboil cauliflower florets for 3-4 mins and drain.

3. prepare batter and add the florets to the batter and let coat well .

4. Heat oil in a pan and drop the cauliflower florets one by one,fry in batches.Do not crowd altogether to avoid sticking together.

5. Fry till golden brown and drain onto paper towels.

Serve hot if you like more crispy or keep covered to have soft ones

Serve with your favourite lunch or dinner as side dish or as appetizers….prepare this dish as its the highly available season of cauliflowers.

Cauliflower Crisps served along with spring onions

Chicken Satay

Chicken Satay

Ingredients:

Boneless Chicken / Breast – 250 gms  Cut into 2″  strips

For the Marinade :

Soy sauce – 1tbsp

Ginger garlic paste – 1/4 tsp

Salt – as per taste

Pepper powder – as per taste

Lemon juice – 1 tsp

Oil – 3 tbsp for shallow fry

Things you need

Bamboo Skewers ( Soak in cool water for half an hour)

Method

Wash and pat dry the chicken breast pieces and cut into strips.

Mix the ingredients for marinade well and drop the chicken pieces in and mix well.

Cover and refrigerate for 1/2 hour.

When everything is ready remove chicken and skewer them onto the soaked bamboo skewers and place them on hot pan with oil for shallow fry or pan grill.

Turn them to brown on all sides,takes 10 to 15 mins altogether to fry.

Remove and serve with your fav dip as a starter or can be served as a side dish.

Easy to prepare and can enjoy when on picnics

Serving Ideas

Remove meat from the skewers and wrap into tortillas or chappatis along with mayonaise and salad to have a healthy snack or kids lunch or for dinner.

The skewers can be grilled if you wish to have BBQ flavour.

 

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