Showing posts with label meat and poultry. Show all posts
Showing posts with label meat and poultry. Show all posts

Sunday, September 6, 2015

Spring chicken roast


Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.


Ingredients for the chicken roast:
  1. 3-Chikcen breast halves 
  2. Butter for Roasting
Ingredients For the herb paste:
  1. 1 bunch spring onion ( 3-4) (only the green part), chopped
  2. 3 springs of mint  leaves, chopped
  3. 1/4 cup Coriander leaves/cilantro ,chopped
  4. 10 cloves garlic, peels and crushed
  5. 10 cashew nuts
  6. 150 ml extra virgin olive oil or any vegetable oil
  7.  Salt to Taste
  8. 2tsp Lemon juice
  9. 5 Green chillies (optional)
  10. 1tsp pepper powder
Method:
  1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
  2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
  3. Either use immediately or store in a jar in the fridge.
  4. Wash and pat the chicken dry..
  5. Smear the paste all over the meat.
  6. Rub it nicely and refrigerate overnight.
  7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
  8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
  9. Serve hot with stir fried veggies.
Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

    FREEZE NOTE:
    Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.


Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 
When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.


Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf



Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Sunday, October 5, 2014

Motte Ghashi/Egg curry

  

Want dinner on the table quick smart? You're going to love these easy egg curry recipe that you can get on the table in around half an hour!

 

Ingredients:
  1. 5-6 Eggs,hard boiled
  2. 3 cups of Freshly Grated Coconut
  3. 2- Onion,chopped
  4. 1'inch Ginger
  5. 5-6 Garlic cloves
  6. 5-6 Dried whole red chillies
  7.              or
  8. 2 tsp Red chilly powder
  9. 1tsp Coriander seeds
  10. 4-5 Methi seeds/Fenugreek
  11. 8-10 Pepper corns
  12. 2 Tomato,chopped

Method:
  • Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
  • Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly  powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
  • Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
  • Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
  • After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.
Easy way to boil and peel eggs:

1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs.  Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
4. Place eggs in a bowl of cool water.
5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.



Monday, August 4, 2014

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style
  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..



Ingredients for the main dish:
  1. 500 gms chicken (breast pieces or leg pieces) 
  2. ½ tsp turmeric powder
  3. ¾ tsp green chilies.chopped
  4. ¾ tsp chicken masala Powder *
  5. ¾ tsp salt
  6. ¾ cup curd
  7. 1 tsp lemon juice
  8. 2 units green cardamom
  9. 3 pieces of cinnamon 
  10. 1 bunch green coriander leaves
  11. 2tsp Kasoori methi ,crushed
  12. 2 fried onion
  13. 2 tsp ginger garlic paste
  14. 1 tbsp oil 
  15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)
Ingredients for chicken masala Powder:
  1. 2tbsp Coriander seeds
  2. 1tsp Jeera/cumin
  3. 3-4 pieces of cinnamon
  4. 1 big cardamom
  5. 2 green cardamom
  6. 1 small piece of mace
  7. 1tbsp Saunf/fennel
  8. 1Star anise
  9. 1tsp Poppy seed
  10. 1tsp Black Pepper corns
  11. 4-5 Guntur chillies/ Hot Dried red chillies 
  12. 10-12 cashew nuts 
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

     METHOD
     chicken Masala Powder*
    • Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
    • Let it cool and grind to a fine powder with the cashew nuts.
     Main dish
    Marinated chicken
    • Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
    • Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
    • Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
    • Cook in a low flame for 25-30 minutes.
    • Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

    Tuesday, March 25, 2014

    Crispy Buttermilk-herb fried chicken

    buttermilk fried chicken


    buttermilk fried chicken

    Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

    Ingredients:


    1. Skinless[skin out] chicken breast halves -2
    2. Skinless[skin out] chicken thighs-2
    3. Skinless[skin out] chicken drumsticks-2
    4. Chicken wings-2
    5. 1 1/2 cups- buttermilk
    6. 2- eggs
    7. 3/4 cup-All-purpose flour
    8. 3/4 cup- Fresh Bread crumbs
    9. 2-Garlic cloves, minced
    10. 1 tsp-Thyme 
    11. 1 tbsp-Dry basil
    12. 3tsp Chilly powder
    13. 1 tsp. paprika
    14. 1 tsp. salt
    15. 1/2 tsp-Freshly ground pepper
    16. Oil for deep frying
    17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions



    Directions:

    • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
    • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
    • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
    • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
    • Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 
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