Afghan Chicken

Ingredients:

1/2 kg chicken breast
5 garlic cloves made into a paste
2 c curd
1 tsp black pepper, crushed (kali mirch)
Salt to taste
2 tsp juice lemon.

Preparation:

• Mix all the ingredients of the marinate together very well in a bowl.
• Clean the chicken and remove it of any fat that is seen.
• Now with a sharp knife, make random slits all over it.
• Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
• You must refrigerate the chicken overnight before cooking.
• Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well.
• Remember not to let the chicken char.
• Sprinkle chat masala powder, lemon juice and serve hot.

BUTTER CHICKEN

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

 

Preparation :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Stuffed Roasted Chicken

Ingredients

01. Whole chicken - 2 small 02. Boiled eggs, shelled - 2 03. Onions, chopped - 2 04. Tomatoes, chopped - 1 large 05. Red chillies powder - 1 ½ tbsp 06. Fennel powder - ½ tsp 07. Oil - enough for roasting 08. Garlic, crusted - ½ tsp 09. Curry leaves - a few 10. Salt - to taste

Preparation

01. Clean the chicken and as it is to be roasted whole, keep the opening at the rear end intact . Insert an egg into the cavity of the abdomen. 02. Combine the onions, tomatoes, red chilly powder, fennel powder and salt together in a pressure cooker. 03. Gently turn the chicken over the masala so that it gets evenly coated. 04. Cover the cooker and cook untile a whistle is heard. Remove from the fire and keep aside. 05. Heat enough oil in a frying pan and roast the chickens one after the other and keep aside. 06. Now fry the garlic and curry leaves in the remaining oil. 07. Scoop out the gravy from the cooker and add it to the frying pan. Mash it well with a spoon. 08. As the gravy begins to thicken, add the chicken and gently keep turning over  so that all sides are evenly coated with the gravy. 09. Serve hot.

Chicken Hyderabadi

Ingredients

01. Chicken (cut into small pieces) – 250 g 02. Garlic (paste) – from one pod of garlic 03. Ginger (chopped) – 1 small piece 04. Khus khus – ½ tsp 05. Cloves – 3 06. Cinnamon – one small piece 07. Green chillies – 6 08. Cumin seeds – ½ tsp 09. Cardamom – 3 10. Coconut (grated) – 1 tbsp 11. Turmeric powder – ½ tsp 12. Onions – 2 13. Oil – 3 tbsp 14. Coconut milk – 1 cup 15. Coriander leaves – a handful 16. Curd (not sour) – 2 tbsp

Preparation

01. Grind the khus-khus, cloves, cinnamon, green chillies, cumin seeds, cardamom, grated coconut and turmeric powder into a fine paste. 02. Grind the onions into a paste in the mixer. 03. Heat the oil and sauté the ground onion paste till it turns light brown. 04. To this, add the ginger paste and garlic paste and sauté well till the raw smell goes. 05. Next, add the ground masala paste that was prepared and kept aside. 06. Finally, add the chicken pieces into it and sauté very well. 07. When the oil droplets appear at the sides of the pan, add the coconut milk and mix well. 08. Keep the vessel covered on a slow fire till cooked well.

09. After it is well cooked, add curd and coriander leaves, mix it all well and remove from the fire.

CHICKEN BIRIYANI

Ingredients

01. Biriyani rice - 1 kg 02. Chicken, cut to pieces - 1 kg 03. Oil - ½ cup 04. Onions, chopped - 1 kg 05. Ginger, crushed - 1 ½ tbsp 06. Garlic, crushed - 1 ½ tbsp 07. Green chillies, crushed - 20 08. Tomatoes, chopped - 2 large 09. Coriander powder - 2 tsp 10. Turmeric powder - ½ tsp 11. Garam masala - 2 tsp 12. Coriander leaves, finely chopped - 3 tbsp 13. Lemon juice - 2 tbsp 14. Ghee  - ½ cup 15. Cashew nuts, cut in pieces - 6 16. Raisins - 1 tbsp 17. Cardamom - 2 18. Cinnamon  - 1 '' piece 19. Cloves - 3 20. Hot water  - double the measurement (volume) of rice 21. Mint leaves, chopped - 1 tbsp 22. Salt - to taste

Preparation

01. Wash the rice and drain through a sieve. Keep aside. 02. Add one table spoon oil to a pressure cooker and sauté the onion with salt, after keeping aside the pieces of two onions for a later use. 03. Add the ginger, garlic, green chillies and tomato and sauté for two more minutes. 04. Add also the coriander powder, turmeric powder and salt followed by two table spoon coriander leaves and chicken pieces. 05. When the chicken is done, add half the quantity of garam masala and coriander leaves along with one and half table spoon lemon juice. You can reduce the amount of lemon juice if you so desire. 06. Heat a non-stick or thick bottomed vessel and add the cooked chicken pieces to it. Add also half the quantity of chicken gravy and continue to cook till all the water is absorbed. 07. Combine the remaining gravy and lemon juice with half teaspoon garam masala. Keep aside. 08. Heat the ghee and the remaining oil in another thick bottomed pan. 09. Fry the kept-aside onion pieces in it followed by cashew nuts and raisins. Remove them from the pan and keep aside. 10. Add the rice to the remaining oil in the pan followed by cardamom, cinnamon and cloves and fry for three minutes. 11. Add the hot water and as it starts boiling, add the mint leaves and salt. 12. Reduce the fire and turn the rice over from time to time to get the rice cooked evenly. 13. When all the water in the rice is absorbed, add the kept-aside gravy and blend it with the rice. 14. Arrange half the quantity of the rice as a layer over the masala in a non-stick vessel. 15. Mix the remaining portions of the garam masala and coriander leaves with the fried pieces of onion. Sprinkle half portion of the mix over the rice. Arrange the remaining rice over it. 16. Cover the vessel tightly with a heavy lid and cook over a low fire for a few minutes. 17. Uncover the vessel and transfer the rice to the serving dish. Spread out the chicken masala over the rice and garnish with the remaining portion of the fried onion-garam masala coriander leaf mix. 18. Serve hot

Duck Roast Traditional Kerala Style

Ingredients

01. Duck – 1 02. Onions – 2       Ginger- a small piece       Garlic – one pod       Green chillies – 10       Tomatoes – 2 03. Peppercorns (coarsely ground) - 2 tsp       Cinnamon – 2 small pieces       Cloves -6       Cardamom – 5       Chilli powder – 1 tsp       Coriander powder – 1 tsp       Turmeric powder –  1 tsp       Vinegar – 2 tbsp       Salt –to taste

04. Coconut oil – ¼ cup
05. Ginger – 1 piece
      Garlic – 10 flakes
      Chilli powder – 1 tbsp
      Coriander powder – 1 tbsp
      Turmeric powder – ¼ tsp
      Cinnamon – 2 pieces
      Cardamom -5
      Cloves -5
      Ani seeds (Perum jeerakam) – ½ tsp
06. Vinegar – 1 tbsp

Preparation

01. Clean the duck well and cut into eight pieces. 02. Finely chop the ingredients under 2 and mix it well with the ingredients under 3. 03. Now apply this mixture thoroughly on the duck pieces and marinate for an hour. 04. Then, add half a cup of water to the marinated duck pieces and cook till very soft. 05. Now remove only the duck pieces from the gravy and sieve the remaining gravy through a muslin cloth. 06. Now heat coconut oil and roast the duck pieces. Take care to see that it is not over done. Keep aside. 07. Heat the remaining oil and add the ingredients under 5, ground into a paste with vinegar. Sauté very well. 08. When the oil droplets appear at the sides, add the strained gravy, the fried onions and the roasted duck pieces and blend well. Keep covered on a low flame till well cooked. When the gravy thickens, remove the vessel from the fire. The duck roast is ready to serve!

Black Skillet Beef

 Black Skillet Beef With

Greens and Red Potatoes

1 lb top round beef

1 Tbsp paprika

1

1/2 tsp oregano

1

/2 tsp chili powder

1

/4 tsp garlic powder

1

/4 tsp black pepper

1

/8 tsp red pepper

1

/8 tsp dry mustard

8 red-skinned potatoes, halved

3 C onion, finely chopped

2 C beef broth

2 cloves large garlic, minced

2 large carrots, peeled, cut into very thin, 2

1/2-inch strips

2 bunch (

1/2 lb) mustard greens, kale, or turnip greens, stems removed,

coarsely torn

as needed nonstick cooking spray

1. Partially freeze beef. Thinly slice across grain into long strips

1

/8-inch thick and 3 inches wide.

2. Combine paprika, oregano, chili powder, garlic powder, black

pepper, red pepper, and dry mustard. Coat strips of meat with spice

mixture.

3. Spray large, heavy skillet with nonstick coating. Preheat pan over

high heat. Add meat and cook, stirring, for 5 minutes. Then add

potatoes, onion, broth, and garlic, and cook covered over medium

heat for 20 minutes. Stir in carrots, lay greens over top, and cook

covered until carrots are tender, about 15 minutes.

4. Serve in large serving bowl with crusty bread for dunking.

Here’s a one-dish meal that tastes even better than it sounds.

Yield: 6 servings

Serving size: 7 oz

Each serving provides:

Calories: 340

Total fat: 5 g

Saturated fat: 2 g

Cholesterol: 64 mg

Sodium: 109 mg

Total fiber: 8 g

Protein: 30 g

Carbohydrates: 45 g