Chicken-65

Here is the recipe

 

You can print them on A4 size sheets, either one Page on each side, or leave the back side for your own notes. You can put them in a sheet protector and file them in a binder.

NOTE: Please note that these are for your personal use only. If you want your friends or relatives to have the recipe, let them visit my blog and down load from here. More visits will popularise my blog. I think I can be a little selfish here. 

I am a vegetarian so I collect these recipes from my friends and post them here for your use. More number of visits will popularize my blog. 

I will be glad if you try these recipes and if you can drop in your comments and suggestions if any. If some one can share a photo graph of the recipes, I will be really grateful. I will post them here for the benefit of the others.

Watch out for more.....

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Chicken Jaipuri

Here is the recipe:

You can print them on A4 size sheets, either one recipe on each side, or leave the back side for your own notes. You can put them in a sheet protector and file them in a binder.

NOTE: Please note that these are for your personal use only. If you want your friends or relatives to have the recipe, let them visit my blog and down load from here. More visits will popularise my blog. I think I can be a little selfish here. 

I am a vegetarian so I collect these recipes from my friends and post them here for your use. More number of visits will popularize my blog. 

I will be glad if you try these recipes and if you can drop in your comments and suggestions if any. If some one can share a photo graph of the recipes, I will be really grateful. I will post them here for the benefit of the others.

Watch out for more.....

Pin It

Chicken - 69

You can print them on A4 size sheets, either one recipe on each side, or leave the back side for your own notes. You can put them in a sheet protector and file them in a binder.

NOTE: Please note that these are for your personal use only. If you want your friends or relatives to have the recipe, let them visit my blog and down load from here. More visits will popularise my blog. I think I can be a little selfish here. 

I am a vegetarian so I collect these recipes from my friends and post them here for your use. More number of visits will popularize my blog. 

I will be glad if you try these recipes and if you can drop in your comments and suggestions if any. If some one can share a photo graph of the recipes, I will be really grateful. I will post them here for the benefit of the others.


Watch out for more.....

Pin It

Punjabi Chicken

You can print them on A4 size sheets, either one recipe on each side, or leave the back side for your own notes. You can put them in a sheet protector and file them in a binder.

NOTE: Please note that these are for your personal use only. If you want your friends or relatives to have the recipe, let them visit my blog and down load from here. More visits will popularise my blog. I think I can be a little selfish here. 

I am a vegetarian so I collect these recipes from my friends and post them here for your use. More number of visits will popularize my blog. 

I will be glad if you have tried these recipes and if you can drop in your comments and suggestions if any. If some one can share a photo graph of the recipes, I will be really grateful. I will post them here for the benefit of the others. 

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Ginger Chicken

The original one was posted here. This may be varying slightly from the original one, as I have rewritten it after reviewing the recipe. 



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Chicken Recipes-2

Here are some more recipes...

Ginger Chicken

Ingredients:
Chicken                750 gms
Onions                  350 gms
Ginger                   150gms
Garlic                      50 gms
Green Chilies          4-5
Coriander greens      one big bunch
Red Chili Powder   2 Tbsp
Soy Sauce              2 Tbsp
China salt                 2tsp
Garam Masala          10 gms
Orange red colour    1/2 tsp
Salt                          To taste
Oil                            150 -200 ml

Method:

• Wash the chicken thoroughly, rub a little slat and keep aside
• Finely chop coriander greens for garnishing
• Chop onions and green chilies into small pieces
• Grind together, onions, green chilies and salt.
• Separately grind the ginger and garlic to a paste
• Now heat oil in a pan. Add the onion paste and fry thoroughly
• Add red chili powder, soy sauce, ginger garlic paste mix well and fry well
• Add the chicken, salt and cook for 15 to twenty minutes on low flame
• Add food colour(mixed in water0. Mix well
• Season with garam masala
• Serve hot garnished with finely chopped coriander greens

Punjabi Chicken

Ingredients:
Chicken (leg pieces)     4
Onions                         100 gms
Tomatoes                     100 gms
Ginger Garlic paste        2-3 tsps
Coriander greens           one big bunch
Curds                           1 cup
Chat Masala                 10 gms
Garam Masala             5 gms
Red Chili powder        2 tsps
Salt                              To taste
Orange red colour        a pinch
Oil                               75 ml

Method:

• Wash and clean chicken with water
• Finley chop the onions and tomatoes separately
• Mix together curds, ginger garlic paste, garam masala, red chili powder, food colour and salt
• Now put the chicken legs in the mixture coat them well and let them marinate for an hour or so
• Now heat 50ml of oil in a pan. Fry the chicken pieces well (keep the marinade separately) and keep aside
• Heat the rest of the oil in the pan, add onions and fry till they are almost brown
• Now add the marinade and tomatoes, mix and fry on low flame till the gravy thickens to the required consistency. Adjust salt to taste
  
• Pour this gravy on to a serving plate
• Arrange the chicken pieces
• Serve hot garnished with finely chopped coriander greens

Chicken Recipes - 1

Some of my friends wanted Chicken recipes. I am posting here some from India and from across the world. These are the recipes which I have collected over the years. Since I don't eat any meat, I have not cooked any and cannot add my experiences to these recipes.

Chicken 69

Ingredients:

Chicken  (boneless)   500gms

Ginger Garlic paste    20 gms

Pepper powder         20 gms

Garam Masala           15 to 20 gms

Oil                             150 gms

Salt                            To taste

Coriander greens        one bunch

Method:

• Cut chicken into big pieces.
• Chop the coriander greens finely
  
• Mix together, ginger garlic paste, pepper powder, salt and garam masala powder
• Apply this mixture to the chicken pieces, coating them well and leave them for half an hour
• In a pan place the chicken pieces and add a cup of water. Cook on low flame till done.
• In a separate pan heat oil, add chicken pieces few at a time and fry well
• Place them on a platter, garnish with finely chopped coriander greens
  

 Chicken 65

Ingredients:

Chicken  (boneless)      350gms

Egg                               one

Curds                            1 cup

Corn flour                      100 gms

Refined flour (Maida)     100 gms

Green Chilies                 10-12

Curry leaves                   one big bunch

Ginger Garlic paste          3 tsp

Red chili powder           1 tsp

Garam Masala powder    1/4th tsp

Chinese Salt                    1/4th tsp 

(Mono sodium Glutamate)

Orange Red food colour    a pinch

(mixed in little water)

Salt                                 To taste

Oil                                   For deep fry

Method:          

• Cut chicken into pieces 
  
• Break open the egg and beat it lightly
• In a vessel mix together cornflour, refined flour, red chili powder, china salt, ginger garlic paste. Mix well
• Add the beaten egg and mix well. Add a little water and mix the batter to a little thinner than the dropping consistency
• Add the chicken pieces and mix well so that the pieces are coated with the batter all over. Leave it for at least half an hour
• Now in a pan heat enough oil for frying.
• Once the oil is hot, fry the chicken pieces in it till browned. Leave them on a blotting paper to remove excess oil
  
• Now heat 2 tbsp of oil in a pan
• Slit the green chilies length wise and add to the oil. Let them fry for a minute
• Add curry leaves (separated from the sprigs), mix and fry for a minute
• Add curds, red colour, garam masala powder, salt and chicken pieces
• Mix well and fry on low flame till the entire curd dries up. Keep stirring from time to time
• Serve it hot on a platter decorated with cucumber, onion slices and lemon wedges accompanied by tomato sauce
  

Chicken Jaipuri 

Ingredients:

Chicken(boneless)            500gms

Onions                             100 gms

Tomatoes                         75 gms

Ginger                              50 gms

Garlic                               25 gms

Coriander greens              one bunch

Fresh cream                     50 ml  (Malai)

Cumin seeds                     1/2 tsp  (Jeera)

Fennel seeds                     1/2 tsp  (Saunf)

Turmeric powder               1/2 tsp

Garam Masala   powder    1/2 tsp

Red chili powder              1 tsp

Salt                                   To taste

Oil                                    75 to 100 gms

Method:

• Wash and clean the chicken
• Chop tomatoes finely and keep aside
  
• Grind together, chopped onion, chopped ginger, chopped garlic, cumin, fennel, turmeric, red chili powder.
• Now divide the masala (spices) paste into two parts. Apply one half to the chicken, coating the pieces well. Leave them for half an hour to marinate
• Now in a pan heat oil, add the spices paste kept separately. Fry well on low flame taking care to keep on stirring it so that it does not get burned. Fry till you can see that the oil separates from the spice paste
  
• Add garam masala powder. Mix well
• Add chicken pieces, salt and cover it. Cook on low flame. 
• Cook till the chicken is almost done. Now add finely chopped tomato. Mix well and fry for another five minutes or so
• Serve hot garnished with finely chopped coriander greens with steamed Rice or Rotis
  

Butter Chicken

Ingredients:

Chicken                     500 gms

Onions                       100 gms

Tomatoes                   250 gms

Ginger Garlic paste     3 tsp

Green Chilies             5

Coriander greens        one bunch

Lemon                        one

Cashew nuts               50gms

Poppy seeds               25 gms

(Khus Khus-Hindi/ Gasa Gasaalu-Telugu)

Sunflower Seeds         25 gms

(Chironji -Hindi/Saara Pappu -Telugu)

Red Chilies                 6-8

Kasuri Methi               1tsp

(dried Fenugreek leaves)

Garam Masala Powder    2 tsp

Orange Red food colour   a   pinch

(mixed in little water)

Salt                                 To taste

Curds                              1 cup

Butter                              100gms

Oil                                    75 ml

Method:

• Clean chicken in water, squeeze out the water, cut into pieces
• In a vessel, put the pieces, add salt, lemon juice, garam masala (1 tsp), ginger garlic paste (1 tsp). Mix well so that the pieces are coated well. Marinate for an hour or so
• Chop tomatoes. 
• Finely chop onions
• In a vessel, take tomatoes, half of onions, red chilies, garam masala (1tsp), salt and 1/2 cup water. Cook well. Cool and grind them to a paste
• Grind to a paste, Cashew nuts, khus khus, Sun flower seeds and a little water
• In a pan heat oil, add chopped onions (remaining), fry till golden in colour
• Add ginger garlic paste, fry till it loses its raw smell
• Now add the first  paste (tomatoes and others)  little by little, mix well and fry till the oil separates.
• Add the second  paste (cashew nuts and others. Fry well
• Add chicken pieces mix well so that the gravy covers the pieces. Now cook it on low flame
• When the chicken is cooked, add green chilies (slit length wise), orange red colour, butter, kasuri Methi and cook for few more minutes.
• Serve hot garnished with finely chopped coriander greens
• This goes well with  steamed Rice, Rotis or Pulao
  

Chili Chicken Curry

Ingredients:

Tender Chicken       500gms

Onions                     100 gms

Ginger Garlic paste   25 gms

Red Chilies             10-12

Cumin  seeds           1 tsp

Cloves                     5-6

Tamarind pulp         1 tbsp

Salt                        To taste

Oil                         50 ml

Method:

• Finely chop onions
• Grind together red chilies, ginger garlic paste, cumin, cloves and half of chopped onion to a paste
• Heat oil in a pan, add remaining onions till pink in colour
• Add the masala (spice) paste fry for few minutes
• Now cut chicken into pieces, and add it to the pan along with salt. Mix well, cover and cook on low flame
• When chicken is done add tamarind pulp mix and cook for few minutes
• Serve hot with steamed Rice or Rotis
  

Egg Curry

Some one asked for egg curry. Here is one of the recipes. I need to search for more from my kitty of recipes. For the time being, I give you the most simplest and easiest.

Ingredients:
Eggs    2
Carrot grated  1 cup
Onions   2 medium sized chopped finely
Green peas  1/2 cup
Green chilies  1 or 2 finely chopped of slit length wise
Ginger garlic paste 1 tsp
Mint leaves or Coriander greens chopped finely 2 tsp for garnishing 
Mustard seeds    1/2 tsp
Cumin seeds   1 tsp
Red chili powder  1/4 tsp
Turmeric powder a pinch
Salt  to taste
Oil 1 Tbsp

Method:

1. Heat  a pan  add oil and when it is hot add mustard and cumin. Fry for a minute, add  finely chopped onions. Fry till they turn pink
   
2. Add green chilies and turmeric, mix and fry for a minute.
3. Now add the ginger garlic paste mix and fry till the paste loses its raw smell.
4. Add red chili powder, salt and fry for a minute.
5. Now add grated carrot mix it, cover and cook for five minutes on low flame 
6. Now add eggs and cook for five minutes. Add peas and now mix it well. 
7. Cook it for few more minutes on low flame and serve hot with finely chopped mint or coriander garnishing.

Note:

• If you like it add 1/4 tsp of Garam Masala powder. 
• You can also add 1 -2 tsp of Coriander powder. 
• You can also use a dash of lemon juice just to add a tangy flavour
  

EGGs

Eggs are a complete meal in themselves.; They are affordable and easy to cook. I gathered from my friends and what I read that eggs can be cooked as follows:

• Coddled egg
• Fried egg
• Boiled egg
• Omelet
• Poached egg
• Scrambled eggs
• Baked or Shirred egg
  

Coddled eggs are the eggs that are lightly and gently cooked in water just below the boiling point.  The egg is either cooked in its shell by immersing it  in hot water in a pan or pouring the boiling water on it and let it stand for ten minutes or so. Egg coddlers are available for this purpose which make it easy to cook..

A fried egg is an egg is one which is fried in oil, butter or any other such agent.The eggs are not beaten but allowed to retain the white and yolk as it is. "Over hard" or "hard"  are the ones cooked on both sides until the yolk solidifies, "Over medium" are cooked on both sides until the yolk is thick but still in  a liquid state. "Over easy" or "runny"-"dippy eggs" or "dip eggs".or "treasure eggs" are  cooked on both sides but yolk is in  liquid state. This is also known as  "sunny side down". Sunny side up" -are cooked only on one side-yolk remains uncooked.

Boiled eggs are cooked by immersing in boiling water with their shells. Hard-boiled eggs are where the entire egg is cooked - yolk and the egg white are solidified, whereas Soft-boiled eggs the yolk and sometimes the white too remains in a semi solid state..

Omelet is a mixture of eggs beaten along with water or milk and fried in butter until firm and topped with various fillings of veg and non veg like onions, tomatoes, capsicum, cheese, ham, mushrooms, sausage and a seasoning of herbs and spices.

Poached eggs are ones that have been cooked in very hot but not boiling water, until the egg white has mostly congealed, but the yolk remain soft. A small amount of white vinegar may be added to the water to keep the egg white from spreading out. As no oil is used, calories wise this may be more healthier.

Scrambled eggs are made from beaten whites and yolk along with  cream, butter, oil and milk or water.

Shirred eggs are also known as baked eggs in which the eggs are cooked in a dish with a knob of butter or cream and baked until the white is set, but the yolk remains soft,

Here are some dishes from my collection.They are the Indianised version. But alas I don't have visuals to match since I don't eat them.

STEAMED EGGS

Ingredients:

Egg       one

Onion chopped finely  25-50 gms

Green chili chopped finely   one

Coriander greens  chopped finely   1Tbsp

Oil  1/2 tsp

Turmeric  a pinch

Salt  to taste

Method

• Break the egg into a bowl, add chopped onion, green chili, turmeric, salt and coriander greens. Mix well
•  Grease a cup(stainless steel) with oil. Pour the egg mixture into it.
• Take a bigger vessel pour some water in it, bring it to boil. Now carefully float the cup containing the egg mixture in it. Cover the cup with a plate and cook for ten minutes or so.
• When the mixture solidifies, remove from the vessel and serve hot.
• Your steamed egg is ready.

FRIED EGG

Ingredients:

Eggs     2

Oil  25 gms

Black pepper powder a pinch

Salt  to taste

Method

• Heat a pan. Add oil.
• Now hold the egg above the pan, and crack with a knife or a spoon. Hold the egg with both hands and carefully pour the mixture on it with out damaging the yolk. 
• When the white of the egg is cooked, sprinkle salt and pepper powder and serve. The yolk remains uncooked this way
  
• Those who don't like this can turn it and fry the other side before sprinkling with salt and pepper and serving.This goes well with buttered toast.

POACHED EGGS

Ingredients:

Egg   One

Vinegar 2 tsps

Salt  to taste

Method

•  Pour three glasses of water in a pan, add salt and vinegar and bring it to boil. When the water begins to boil, reduce the heat.
• Now just crack the egg and carefully put in to the water. See that the white of the egg does not spill in to the water.
• After the egg is done, remove the shell, sprinkle pepper powder, salt and serve.

SCRAMBLED EGGS

Ingredients:

Egg   One

Onions chopped finely   25 - 50gms

Black pepper powder    a pinch

Milk   1/2 cup

Butter   25 gms

Bread slices   2

Salt  to taste

Method

•  Heat a pan. Toast the bread slices on both sides using a little of the  butter and keep aside. in a plate.
• Now in the same pan add the remaining butter and let it melt.
• Meanwhile in a bowl break open the egg. Add salt pepper powder and milk. Whisk them well and pour it onto the pan.
• This mixture thickens almost immediately. Turn down the heat and keep on stirring the mixture. Remove from heat when they are just yet to be done and keep on stirring.
• Pour it over the slices and serve hot with tomato sauce.
  

Hope you have like them. Please let me know your comments and suggestions....