Tandoori / BBQ Chicken

Ingredients

1. Chicken  - 500 gm ( Big pieces)
2. Caraway(Ayamodhakam) - 1/2 tsp
3. Black Salt - 1/4 tsp
4. Curd - 2 cup
5. Chilly Powder - 2 tsp
6. Lime Juice - 1 lemon
7. Kasoori Methi (dried Fenugreek Leaves)- 1/2 tsp
8. Salt - to taste
9. Mustard Oil - 1 tbs
10.Ginger garlic Paste - 2 tbs

Preparation

First marinate chicken with lemon juice ,salt and oil. Keep it for 15 min

Then add all other ingredients and marinate chicken completely.

Keep the chicken in room temperature for 2 hrs.or refrigerate it over night, then the taste will be good.

Then cook it in the proper BBQ grill.

Serve it with Green Chutney: http://smartmaa.blogspot.com/2011/10/green-chutney.html

Photo Courtesy : Manoj B Ramakrishna

Chicken Fried Kebab

Ingredients

1. Chicken  - 250 gm ( Small Pieces)
2. Garlic  -  1/2 tsp  ( smashed )
3. Ginger  - 1/2 tsp ( smashed )
4. Fennel Seeds  - 1 pinch
5. Cloves - 4
6. Cinnamon - 1 piece
7. Cardamom - 2
8. Coriander Leaves & Pudina Leaves -  1 hand
9. Onion -  3 tbs (Chopped ) 
10. Green Chilly - 1/2 tbs (chopped)
11. Egg yolk - 1
12. Pudina Leaves - 1/4 cup
13. Turmeric Powder - 1/4 tsp
14. Pepper Powder - 1/4 tsp
15. Lemon juice and salt  - to taste

For Coating 

Bread Crumbs - 5 tbs

Egg White - 1

Preparation

Smash the ingredients from 2 - 8 and tie it with a cloth.(Make a KIZHI)

Cook the chicken pieces with smashed ingredients ( Don't Remove the Cloth) and water , lemon juice and salt.

Once the chicken cooked properly  squeeze the juice from the smashed ingredients and add to the chicken and dried it properly.

Now take the chicken and grind it in a mixer grinder.

Then mix it with  9-14 ingredients and make spindle shaped kebabs ( If  you want more lemon juice and salt , you can add now )

Now heat oil in a pot

Dip the spindle shaped kebab  in the beaten egg white  

Then dip it in the Bread crumbs

Now fry it in the hot oil.

Serve it with Yoghurt Sauce or any other Dipping Sauce.

Yoghurt Sauce
http://smartmaa.blogspot.com/2012/08/yoghurt-sauce.html

Top 5 baking secrets for your kitchen!

Top 5 baking secrets for your kitchen!

Professional bakers employ techniques perfected over the years to achieve perfect results every single time. Here are some things that you can do in your own kitchen, to get those perfect results!

1. If you want to make bread at home, use Instant yeast or Fast action yeast. This works better than dry yeast and the bread dough proves and rises much better. Try this once and you'll never want to eat readymade bread again!

2. Many bread recipes include salt for taste. Be very careful that the yeast doesn't come in direct contact with the salt - or the yeast will not work. Sieve the flour with the salt or sprinkle salt on the edges of your flour before mixing the yeast into a well in the centre when making the dough.

3. If a recipe calls for beating the eggs with sugar till 'light' or 'double in volume', then try using granulated sugar instead of using caster sugar and beat eggs until the sugar dissolves. This ensures that the eggs are sufficiently beaten and you incorporate maximum possible air into the batter.

4. Professor Gaikwad, Baking Instructor at MSIHMCT Pune, says that "greasing and dusting" or "greasing and lining" of cake tins or trays is a very important step to create perfect baked goods. This is particularly important when you have to un-mould the cake from the tin for frosting or for display. If the recipe calls for 'greasing and lining' the baking tin or tray with butter paper - line both the bottom and the sides of the tin. Then grease the paper once lined. This prevents the cake/cookies from sticking to the paper. If the recipe calls for 'grease and dust', carefully brush the inside of the tin with butter or oil and sprinkle some flour. Shake the tin so that the flour spreads evenly on the inside. Also be very careful to not touch the greased part once it is dusted.

5. Here is a tip if you plan to make one of those fantastic bakery style pastries at home - like the Black Forest pastries. Bake the cake a day ahead; wrap it in cling film and store in the freezer so that they are easier to cut and handle. For the icing use non-dairy whip toppings available at specialty bakery stores or gourmet stores. They are much easier to handle and give a smoother finish to the cake. Fresh cream on the other hand is difficult to handle and more so during summer, so it may split or curdle.

Courtesy:http://food.femina.in/featured/top-5-baking-secrets-for-your-kitchen/

Schezwan Pepper Chicken

Ingredients

1. Chicken - 500 gm
2.  Salt  - To taste
3.  Sugar - 1 tbs
4.  Garlic Paste - 1tbs
5.  Ginger Paste - 1 tbs
6.  Egg (Beated) - 1/2 egg
7.  Chilly Paste - 2 tbs
8.  Corn Flour - 2 tbs
9. Ginger (Chopped) - 1 tbs
10. Garlic (Chopped) -1 tbs
11. Red Chilly(Small Pieces)  -  3 
12. Capsicum ( Sliced ) - 1 medium
13. Spring Onion (Chopped) - 1/4 cup 
14. Crushed Red Chilly - 1 tbs 
15. Water - 1 tbs (For sprinkling )
16. Grape Wine - 1/2 tbs

Preparation

Mix the ingredients from 2 - 8  and marinate the chicken  in that paste for 1 hr

After 1 hr fry all chicken 

Take another pan and heat oil in it 

Then add 9- 13 ingredients and saute it well.

Then add fried chicken pieces and mix it properly.

Then add crushed red chilly and sprinkle water in it

Mix everything together and add grape wine and turn of the flame..

This chicken we can use as a starter with hot garlic sauce.....

Chicken Kuruma

Ingredients

• Chicken - 500 gm
• Chilly Powder - 1 tbs
• Coriander Powder - 2 tbs
• Turmeric Powder - 1/2 tsp
• Coconut - 1/2 cup
• Curd - 1/2 cup
• Ginger - 1 inch piece
• Green Chilly - 4
• Garlic Pods - 6
• Onion  - 1 cup
• Cardamom  - 2
• Cinnamon - 1 piece
• Cloves - 3
• Coconut  Oil - 4 tbs
• Mustard - 1 tsp
• Curry leaves - 2 strand
• Coriander Leaves - 1/2 cup
• Salt - to taste

Preparation

• Marinate the chicken in curd for 30 min
• Make a fine paste of coconut 
• Dry roast cardamom,cloves and cinnamon then make a fine  powder from it
• Make a fine paste of Chilly powder,coriander powder and turmeric powder

Heat oil  in a pan and splutter mustard

Then add chopped green chilly ,onion,curry leaves,ginger and garlic in it and saute it well

When the onion turns to golden color add the paste of  chilly powder,coriander powder and turmeric powder and saute it well.

Now add the marinated  chicken with  1/2 cup water and close it with a lid

When the chicken turns to half cooked add powdered  spices 

Once the gravy become thick add grounded coconut paste and coriander leaves.

Once it start the boiling , turn of the flame 

Chicken Kuruma is ready..

Chicken Stuffed Buns

Ingredients

Buns - 6
Chicken -  2 or 3 medium pieces
Chilli Powder  - 1 tsp
Salt - to taste
Onion  - 1 (chopped)
Green Chilly - 1 or 2
Oil - 2 tsp
Garam Masala - 1 pinch
Egg - 1 (beated)

Preparation

Cook the chicken with chilli powder and salt.

Then mince it .

Heat oil in another pan

Fry Onion,green chilly very well.

Then add minced chicken and saute it well.

Then  add garam masala and mix it well and keep it ready

Cut the down portion of the bun and remove the white part inside the buns

Fill it with chicken masala and close it with the down portion of the bun

Then dip it in the egg and dry fry in a pan.(just allow to cook the egg no need to cook extra time)

Stuffed buns are ready .

Courtesy : SajiRa Sultana

Chicken Cutlet

Ingredients

1.Chicken - 500 gm
2.Oil - as required for frying
3.Onion - 2- 3 (chopped)
   Green Chilly  - 2 dessert  spoon  (Chopped)
   Ginger - 2 tsp (chopped)
4.Black Pepper - 1 tsp
   Fennel seeds - 1 pinch
   Cloves -9
   Cinnamon - 1 piece
   Cardamom - 3
5.Vinegar - 2 dessert spoon
   salt - to taste
6.Potato - 1 big (Boiled and crushed)
   Bread white - 1/2 cup (nearly from 4 pieces)
                         soaked in water and squeeze it well
7. Egg yolk - 1
8.Egg white - 1(beated)
9.Bread Powder - as required to dip the cutlet
10.Worcestershire Sauce (Wooster sauce) - 2 dessert Spoon (Optional : This sauce gives an extra fragrance)

Preparation

Cook chicken with 1 tsp chilly powder and salt. Then  mince it and keep it ready.

Make a fine powder of the ingredients no 4

Heat little oil in pan and Saute onion,green chilly,and ginger.

When onion turns into golden colour add chicken and vinegar then Saute well

Before turning off the flame add  4th ingredients and mix it well.

Then add potato ,bread white ,salt and egg yolk and mix it properly.

Then add Worcestershire Sauce (OPTIONAL).

Make cutlet in any shape

Then dip it in the egg white and bread powder

Heat oil in a pan and fry the dipped cutlets.

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

Chicken Piralan

Ingredients

1.Chicken (pieces) -1 kg
   Ginger (long slices) - 2 tsp
   Vinegar - 1dessert spoon
   Salt - to taste
2.Chilly Powder -1 1/2 dessert spoon
   Coriander Powder - 1tsp
   Ginger (long Slices) -1 tsp
   Garlic pods - 6
   Fenugreek - 1 pinch
3.Oil - 3 dessert spoon
4.Mustard - 1 tsp
   Onion -1 cup (thick long slices)
   Turmeric Powder - 1/4 tsp
5.Tomato - 1cup (Thick round slices)
   Green Chilly  - 4 (split)
6.Vinegar - 1 dessert spoon
    Salt - to taste
   Sugar - 1 pinch

Preparation


Cook the chicken with 1st ingredients (1/2 cup stock should keep)

Make a fine paste of the 2nd ingredients

Heat oil in a pot

Splutter mustard seeds

Then add onion and saute it well

Add turmeric powder and saute well

Then remove the onion and keep it a side

Then add tomato and green chilly and stir fry  seperatly and keep it ready

Then add masala paste and chicken pieces to the remaining oil and saute it well.

Add chicken stock ,salt,sugar and vinegar

Make it boil very well till it become semi consistent

Then add fried onion,tomato and green chilly

Make it become hot

Turn off the flame ...Chicken piralan is ready

Spicy Chicken Kebab

Ingredients


Chicken Kabab


Chicken ( Boneless Chicken breast) - 12 pieces( cubes)
Capsicum - 1 (Cube pieces)
Onion - 1 (Cube Pieces)
Tomato - 1(Cube Pieces)

For Marination

Chilli Powder - 1 tsp
Black Pepper Powder - 1 tsp
Turmeric - 1/2 tsp
Cinnamon - 2 pieces
Cloves - 3
Cardamom - 3
Cumin seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Thyme - 1 tsp
Rosemary - 1tsp
Carom Seeds (AYAMODAKAM) - 1tsp
Garlic - 5 pods
Ginger - 1/2 inch piece
Black salt - 1tsp
Salt - to taste
Olive oil - 1tbs

Preparation

Prepare a fine paste of marinating ingredients

Cut the chicken into small cubes , pat dry and marinate with the masala paste for 2 hour.

Marinate the onion ,capsicum and tomato with the chicken

For Grilling  we can use either skewers or  tooth picks

Thread one piece of  each chicken,onion ,capsicum and tomato

Then grill it in Microwave Oven ... I used the option for Kebab (Auto Cook), Or we can grill untill the chicken get cooked.

Serve with green chutney....

Tomato Chicken Fry

Ingredients

Tomato Chicken Fry

Chicken - 500 gm
Red Chilli Powder - 3 tsp
Ginger - 1 piece
Tomato - 1 small
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Rice Powder - 1/4 cup
Oil - For Frying
Salt  - to taste


Preparation

Grind Red chilli powder,ginger,garlic,green chilli ,chopped tomato,coriander leaves ,mint leaves and salt to a fine paste

Mix this paste with rice powder

Marinate the chicken with this combined paste  for  1 - 2 hr

Then deep fry in the oil

CASHEW CHICKEN

Ingredients

Cashew Chicken

1.Chicken – 500 gm, cut into medium size pieces

2.To grind:

Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Garlic chopped – 3 tsp
Ginger chopped – 2 tsp
Pepper powder – 1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – a small stick
Fennel seeds (perumjeerakam) – 1/2 tsp
Poppy seeds (kashakasha) – 1/2 tsp

3.For Masala

Onion – 3 medium, finely sliced
Small onion (shallots) – 6, finely sliced
Tomato – 1, chopped
Non-sour yogurt (pulikkatha thairu)- 1/4 cup

4.Boiling water – 3/4 cup

5.Thick coconut milk – 1/2 cup

6.Cashew paste – 2 tbsp

Preparation

Grind the ingredients (number 2) listed under ‘to grind’ label, with 2 tbsp water, to a fine paste.

Take half of the ground paste & apply to the cleaned chicken pieces. Add salt also to the marinated
chicken & keep it aside for half an hour.

Meanwhile heat oil in a pan & add sliced onions & salt. Cook till it becomes golden brown in color.

Remove half of the cooked onions to another plate & keep it aside.

Add small onions to the onions in the cooking pan. Cook for a few minutes.

Add tomato & cook till it becomes soft.

Add non sour yogurt to this & mix well.

Add remaining half of the ground masala & fry it till the oil starts appearing.

Add marinated chicken pieces to this & mix well.

Add 3/4 cup of boiling water & cover & cook the chicken

Add cashew paste & the kept aside cooked onions to thick coconut milk. Stir well.

When the chicken is almost cooked, add coconut milk mixture to the curry.

Cook till the gravy becomes thick & the chicken pieces are coated well with the masala.

Serve hot with pulao/ghee rice/appam/roti /nan etc;

KERALA CHICKEN FRY

Ingredients

Kerala Chicken Fry

1.Chicken -1kg (Big Pieces)
2.Chilly Powder -2tbs
3.Turmeric Powder -1/2tsp
4.Ginger Paste -1 1/2 tsp
5.Garlic Paste -1 1/2 tsp
6.Garam Masala -1 1/2 tsp
7.Fennel seeds -1tbs
8.Lime Juice -1 big
9.Maida -2 tbs
10.Salt -as required
11.Curry leaves- 2 strand
12.Coconut oil  - for frying
13.Crushed Red Chilly -3 tbs

Preparation

 Mix ginger paste,Garlic ,Lime juice ,Salt,turmeric powder,Chilly Powder ,garam Masala and marinate in chicken

Add  fennel seeds,curry leaves,crushed chilly and maida in to the chicken

Mix well properly

Deep fry after 2 hr.

CHICKEN FRY (SPECIAL FROM MY OWN HOTEL )

Ingredients

Chicken Fry

1.Chicken -1kg (Cut it into small pieces)
2.Salt -as required
3.Turmeric Powder -1 tsp
4.Chilly Powder -3 tbs
5.Chicken Masala -2 tbs
6.Lime juice -From 1 lime (big)
7.Garlic Smashed. - 20 pods
8.Egg (Chicken) -1
9.Pepper Powder -1tsp
10.Maida -1 tbs
11.Onion -2
12.Tomato Sauce -1tbs
13.Oil -for frying


Preparation

Mix all ingredients from 2 -10 ,use water for making the paste.

Marinate chicken with this paste for 30 min.

Heat oil in pan

Fry all chicken pieces (Oil Should be really hot otherwise masala will go )

Heat oil in another pan

Saute sliced onions well

Add each pinch of turmeric powder,chilly powder,chicken masala, and pepper powder

Add chicken pieces in it

Add tomato Sauce mix well...

NADAN CHICKEN CURRY

Ingredients

Nadan Chicken Curry

Chicken -1kg
Coriander Powder - 3 tsp
Chilly Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder -1tsp
Cinnamon -2 piece
Cloves -5
Cardamom -5
Oil -4 tbs
Ginger - 2 tsp (Chopped)
Garlic - 15 pods
Green Chilly - 3
Vinegar - 1tbs
Salt - as required
Coconut milk from 2 cup of coconut  -  1st milk -1cup
                                                            2nd milk -3 cup
Mustard  - 1 tsp
Small Onions -2 tbs (chopped roundly)
Dry red Chilly -2
Curry Leaves - 2strand

Preparation

Grind well  Coriander ,Chilly,Turmeric, Pepper powders  and cinnamon,cardamom,cloves

Take half oil in pan and saute onions,ginger,garlic green chilly and the grounded paste.

Saute these mixture well

Add chicken ,vinegar,salt and 2nd coconut milk in it

Cook well

Heat half oil in another pan

put coconut in it and saute till the colour changes to light brown ( coconut after taking the milk)

Grind this coconut very soft paste

Add this paste into the 1st coconut milk

add this into the chicken curry

just see one or 2 boiling bubbles and switch off the stove

Heat oil in another pan

Add Mustard ,Small onions ,Dry chillies and curry leaves

Pore it in chicken curry

CHICKEN BIRIYANI

For Rice

CHICKEN BIRIYANI

1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashewnut & raisins  in it.

For Chicken


CHICKEN BIRIYANI


1.Chicken - 500 gm
2.Green Chilly -4
3.Tomato -1
4.Onion -2
5.Ginger paste-2dsp
6.Garlic Paste -2dsp
7.Coriander leaves- 1/4 cup
8.Pudina Leaves -1/4 Cup
9.Curd - 1/2 cup
10.Cloves -2
11.Cardamom -2
12.Cinnamon -2 piece
13.Tumeric Powder - 1tsp
14.Chilly Powder - 2tsp
15.Cumin seeds -1 tsp
16.Fennel Seeds- 1tsp
17.Lime Juice -1dsp
18.Cashew Nut Paste - 1 tbs

Chicken Prepartion

Marinate chicken with tumeric powder,Chilly powder,Curdand salt for 30 min.

Fry these Chicken pieces (till half cook)

Heat oil in a pan

Add onion saute it well

Add Ginger garlic paste  and green chilly saute it well

Grind all the ingredients from 10-16 for fine powder. Then add this and saute well.

Add Cashewnut paste saute well

Add Tomato and saute well

Last  add curd,lime juice,salt,coriander leaves,pudina leaves

Then add fried chicken  and cook well.

Mixing with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the Chicken  masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha.

SHALLOT CHICKEN (CHICKEN CURRY FOR PIDI)

Ingredients

Chicken Curry For PIDI

Chicken Small pieces- 1kg
Oil - as required
Small Onions (Shallots) - 1/4 Kg
Green Chilly - 10 ( Long Slice)
Ginger - 1 piece ( Cut it into long thin slices)
Cardamom powder - 5
Cinnamon - 1 piece
Curd - 3 tbs
Chilly Powder - 2 spoon
Turmeric Powder - 1 pinch
coconut milk - 2 cup
curry leaves - 2 strand
salt - to taste
Sugar - a pinch


Preparation

Heat  oil in a pan.

Add onion,green chilly,curry leaves & ginger saute it well

Then add chilly powder& turmeric powder saute it

Add Cinnamon &salt

Then add curd and saute well.

Add chicken pieces mix well...

Add 1 cup coconut milk  and cover it with a lid & cook well

Once chicken cooked well add the remaining coconut milk  and make it hot no need of boil.

Add cardamom powder in the curry

Add a pinch of sugar in this, for maintain all tastes equally (only 1 pinch)
Chicken curry is ready


You can add more coconut milk if you want more gravy.....



CHICKEN CURRY & PIDI