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Blog Chicken Home Cooking Indian cuisine Meals Meat recipe Non vegetarian Rice recipes

Microwave chicken biriyani


Microwave chicken biriyani very quick and easy to make chicken biriyani in very less time using a microwave

 

Ingredients: (for 1 portion)

  • Long grain rice or Basmati rice (1/2 cup)
  • Dried red chilly(1, de-seeded)
  • Onion (1, chopped)
  • Garlic (2 cloves)
  • Cumin seeds (1/2 tsp)
  • Fennel seeds (1 tsp)
  • Cinnamon stick (1/2 inch)
  • Green cardamom (2 along with the skin)
  • Cloves(2)
  • Pepper corn(4)
  • Salt(1 tsp)
  • Water(1 tbsp)
  • Oil(1 & 1/2 tbsp)
  • Turmeric powder(1/2 tsp)

Method:

  1. Soak the rice in water for half an hour and keep it aside.
  2. For the spice paste, in a mixer jar, add the dried red chilly, onion, garlic, cumin seeds, fennel seeds, cinnamon stick, green cardamom, cloves, peppercorn, salt(1/2 tsp), water and oil. Grind it to make a smooth paste.
  3. In a microwave safe bowl, add the chicken and the spice paste and mix it well.
  4. Cover it with a lid and microwave it for 3 minutes on high power.
  5. Remove the lid and add the turmeric powder and salt(1/2 tsp)
  6. Add the soaked rice along with the water and mix well.
  7. Cover it with a lid and microwave on high powder for 13 minutes.

Once done, separate it with a fork and serve hot. Enjoy!

IMG_3269

 

 

Categories
Blog Chicken Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish

Pan fried chilli chicken


Tasted this Wok fried chilli chicken in a restaurant and had to ask the chef for the recipe. This is the chef’s recipe.Chilly chicken is a tasty dish and an all time favorite snack.


Ingredients:

  • Boneless chicken(250 gms, diced)
  • Soya sauce (4 tsp)
  • Cooking oil (1 tsp)
  • Garlic (4 cloves, sliced)
  • Ginger (1 inch, sliced)
  • Dried red chillies (2, chopped)
  • Chicken stock (3 tbsp)
  • Light soya sauce (1 tsp)
  • Sugar (1 tsp)
  • Salt a pinch
  • Spring onion (chopped, 2 tsp)

Method:

  1. Dice the boneless chicken into small pieces and keep it aside.
  2. In a pan, add some water and bring it to a boil.
  3. Add light soya sauce into it & continue to boil.
  4. Add the diced chicken into the water and cook till the chicken is half cooked.
  5. Drain away the water and separate the chicken. Keep it aside.
  6. Heat a pan, add cooking oil, chicken pieces and allow it to turn golden brown in color.
  7. Once the chicken starts to turn light golden brown in color, add garlic, ginger and continue to saute.
  8. Add dried red chillies and saute it for 1 minute.
  9. Add chicken stock ,light soya sauce, sugar, salt and mix them all together.
  10. Add spring onion & saute them well. Switch off the flame.

Our pan fried chicken & chilly is now ready to be served. Enjoy!

chicken

Categories
Chat Chicken Egg recipe Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish Snacks Starter

Chicken cutlet recipe


A simple Chicken cutlet recipe. Tastes almost like the chicken patty in McDonalds chicken burger.


Ingredients:

  • Potato(1 large, boiled & mashed)
  • Minced chicken (370 gms)
  • Red chilly powder (1 tsp)
  • turmeric powder(a pinch)
  • Cumin powder(1/2 tsp)
  • Ginger garlic paste (1 tsp)
  • Salt as per taste
  • Egg (1, beaten)
  • All purpose flour (1 cup)
  • Bread crumbs (1 cup)
  • Oil to deep fry

Method:

  1. In a mixing bowl, add mashed potato, minced chicken, Red chilly powder, turmeric powder, Cumin powder,Ginger garlic paste, salt & mix well.
  2. Take a small portion of the mixture and give it a shape.
  3. Dip the cutlet in the all purpose flour and coat the flour all over.
  4. Now dip it in the beaten egg and coat it all over.
  5. Now dip it in the bread crumb and cotat it all over.
  6. Heat oil in a pan to deep fry.
  7. Add the cutlet in the oil to deep fry.
  8. Deep fry till it turns nice golden brown in color.

Delicious and crispy Chicken cutlet is now ready to be served. Enjoy!

Chicken cutlet recipe

Categories
Blog Chicken Chinese Egg recipe Home Cooking Meat recipe Non vegetarian Sauce Soup

Hot and sour chicken soup

Hot and sour chicken soup  is delicious and very simple to make. A wonderful chicken soup for this winter.


Ingredients:

  • Chicken stock (2 cups)
  • Shredded carrot (15 gms)
  • Shredded cabbage(15 gms)
  • Shredded capsicum (15 gms)
  • Chicken(30 gms, boiled and shredded)
  • Ginger (1/2 inch, chopped)
  • Salt as per taste
  • Cornflour mixed in water (4 tbsp)
  • Egg (1, beaten)
  • soya sauce(1 tbsp)

Method:

  1. In a bowl, add soya sauce(1 tbsp), vinegar (2 tbsp), green chilly (1, chopped), mix well to form a sauce and keep it aside.
  2. In a wok, add chicken stock, cabbage, carrots, capsicum, ginger, chicken, salt and mix well and bring it to boil.
  3. Add the soya vinegar sauce into it and mix well.
  4. Add Cornflour mixed in water into the wok and mix well. Keep adding till the soup thickens.
  5. Pour the egg and mix at the same time till the egg completely drops into the chicken.

Hot & sour chicken soup is now ready to be served. Serve hot. Enjoy!

Hot and sour soup

Categories
Chicken Christmas Home Cooking Meat recipe Non vegetarian Western meal

Christmas Chicken Pie with Eggplant

Christmas Chicken Pie with Eggplant is a delicious crusty pie made of minced chicken, eggplant and lot of cheese in it. Perfect for this Christmas eve.




Ingredients:

 For 4 persons

To grill Eggplant/Brinjal

  • Eggplant/Brinjal (4 large, sliced)
  • Salt(1/2 tbsp)
  • Cooking oil(enough to grill the eggplant/brinjal, 1 tbsp for every round)

For Chicken

  • Cooking oil (1 tbsp)
  • Garlic(3 cloves, sliced)
  • Rind of Parmesan Cheese (optional)
  • Onion(1, chopped)
  • Oregano leaves(1 tsp)
  • Minced Chicken (250 gms)
  • Salt (1 tsp)
  • Tomato puree(3 tbsp)

Assembling

  • Parmesan Cheese(grated, enough to sprinkle for the layers)
  • Tomato puree (enough to drizzle over the layers)

Topping

  • Parmesan Cheese(3 tbsp, grated)
  • Bread Crumbs(3 tbsp)
  • Oregano leaves (1 tsp)
  • Olive oil (2 tbsp)

Method:

To grill Eggplant/Brinjal

  1. Take the large eggplant and cut it into slices. I have taken 2 eggplant for the dish which serves 2 as main course or can be enough for 4 person as part of a meal.
  2. After you cut the slices, add salt to the eggplant and keep for around 30 mins. This will allow the salt to get absorbed and pull out excess water from the eggplant giving it a very nice golden grill marks when you grill the eggplant.
  3. Heat oil in a frying pan and grill all the eggplant till cooked on both sides. This will take about 3 minutes on
    each side.

For Chicken

  1. In another pan, add cooking oil and allow it to get hot.
  2. Add garlic and saute it for 30 seconds. Add the rind of the Parmesan cheese for added flavor to the dish.
  3. Add onion to the dish and saute till the onion becomes translucent and changes color.
  4. Add few oregano leaves and immediately add minced chicken to the pan.
  5. Allow it to sear on one side and then saute the mince to cook it well.
  6. Add salt into it and cook till done.
  7. After 3 mins add tomato puree and cook it well. Keep cooking till the mixture turns almost dry.

Assembling

  1. Now take a ovenproof baking dish and layer the grilled eggplant slices. Ensure to cover the dish completely so that the bottom is covered.
  2. Add tomato puree and top with the chicken mince mixture. Sprinkle some grated Parmesan cheese and repeat procedure of
  3. layering the eggplant, tomato sauce and cheese.
  4. Cover with another layer of eggplant.

Topping

  1. Make a crumble with parmesan cheese, oregano leaves and breadcrumbs. Add olive oil and mix well.
  2. Top this mixture on top of the eggplant layer. Once the pie is baked, this will give it a nice crunch to the dish.

Baking

  1. Once the above procedure is done, cover it with a aluminium foil and bake in oven at 190 degree Celsius for 20 minutes in a pre-heated oven. After 20 minutes remove the aluminium foil and bake it for a further 10 minutes or till the crust forms a nice golden brown color.
  2. Remove from the oven and allow this to cool for a while before cutting the pie.

Christmas Chicken Pie with Eggplant is ready for your dinner table. Enjoy!

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Categories
Curry Home Cooking Indian cuisine Meat recipe Non vegetarian South Indian Food

Kerala style Mutton Coconut Fry



Mutton coconut fry is a kerala style of making meat with dry gravy and delicious coconut flavour. (Irachi curry )


Ingredients:

For special masala:
Black pepper powder (1 tbsp)
Turmeric powder (1 tbsp)
Red chilly powder (1 tbsp)
Coriander powder (2 tbsp)

For lamb:
Lamb (600 grams, small pieces)
Salt (1 tbsp)
Turmeric (1/2 tsp)
Water (enough to cook the meat)

Preperation:
Coconut oil/Cooking oil (1/3 cup)
Onion (2 large, chopped)
ginger paste (1/2 tbsp)
garlic (4 cloves, chopped)
Ginger (2 inch, chopped)
Green chillies (2, split into half)
curry leaves (3 stems)
Salt (1/2 tbsp)
Special masala (3 tbsp)
Water (1/4 cup)

Garnishing:
coconut oil/Cooking oil (3 tbsp)
Coconut slices of 1/2 coconut
Coconut (freshly grated, 1/2 cup)

Method:

Preparation:

Heat a pan, add black pepper powder, turmeric powder, red chilly powder, coriander powder, roast well in a slow flame till the aroma of coriander spreads.

Special masala to make Mutton coconut fry is now ready.

Take it in a bowl and keep it aside.

In a pressure cooker, add lamb pieces,  salt, turmeric powder and cook for about 45 minutes or till the lamb turns tender and cooked. Keep it aside.

Method:

In a wok, add oil, onion and saute till it turns light golden brown in color.

Add ginger paste and saute for a minute. Add garlic, ginger, green chilly, curry leaves and saute well.

Add salt as per taste.

Add the cooked lamb and saute for 4 to 5 minutes.

Add special masalas and mix well.

Add very little water if the masalas stick to the pan and saute.

Switch off the flame and keep this lamb preparation aside.

Garnishing:

In another pan, add coconut oil/cooking oil, coconut slices and saute till it turns light golden color.

Add the grated coconut and mix well.

Switch off the flame.

Add this seasoning into the lamb preparation and mix well.

Mutton Coconut fry is now ready to be served with steamed rice.

Kerala style mutton coconut fry, www.veenaskitchen.com

Categories
Breakfast Chef recipe Chicken Diet recipe Meat recipe Sauce

Vietnamese (Veg & Chicken) Spring roll



Vietnamese (Veg & Chicken) Spring rolls are very crunchy and good for health. It can also be a great dish when on diet.

Ingredients:

  • Rice paper wrapper (2 )
  • Glass noodles (10 gm)
  • Ice burg lettuce (20 gm)
  • Shredded cucumber (30 gm)
  • Shredded carrot (20 gm)
  • Beans sprout (20 gm)
  • Shredded capsicum (10 gm)
  • Mint and coriander (sprigs)
  • Black mushroom (10 gm)
  • Hoisin sauce (3 tsp)
  • Tofu (1)
  • Peanut  butter (1 tsp)
  • Brown garlic/fried garlic (5 gm)

Click here to know how to shred vegetables

Method:

Sauce/Dip

  1. Mix hoisin sauce, peanut butter and brown garlic well in a bowl.

The dip or sauce for the Vietnamese spring roll is ready.

Vietnamese Vegetable Spring Roll

  1. Soak the rice pepper sheet in warm water to make it soft.
  2. Remove the sheet and make it dry with a clean cloth
  3. Stuff the vegetables in the rice seet and roll into spring roll shape.

Cut it evenly and serve the Vietnamese Vegetable Spring Roll with the sauce or dip.

Vietnamese Chicken Spring roll

  1. Heat a pan, add 1 tbsp oil and add the required chicken and saute.
  2. Season it with salt, pepper and soya sauce and allow the chicken to cook in the pan.
  3. Keep the chicken aside.
  4. Soak the rice pepper sheet in warm water to make it soft.
  5. Remove the sheet and make it dry with a clean cloth
  6. Stuff the vegetables, tofu and cooked chicken in the rice seet and roll into spring roll shape.

Cut it evenly and serve the Vietnamese Chicken Spring Roll with the sauce or dip.

How to make Peanut Butter

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