INGREDIENTS
1) 1 tblsp Coriander Seed
2) 1 tblsp Fennel Seed
3) 2 lb Chicken Breasts (boneless and skinless)
4) 1/2 lb Shallots (cut to 1/4â€)
5) 1/2 cup Groundnut refined Oil
6) 1/2 cup Balsamic Vinegar
7) 1 tblsp Juniper Berries
8) 2 tsp Black Peppercorns
9) 1 tblsp Dijon Mustard
10) 1/4 tsp Red Pepper (crushed)
11) 1 lb Portobello Mushroom Caps
12) 1 large Red Pepper (roasted and cut into thin strips)
13) 2 lb Spinach Leaves (clean)
14) Salt according to taste/ with tincher of china salt
How to make spinach salad with grilled spiced chicken:
1) Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
2) Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
3) Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
4) Drain reserving shallots and oil both.
5) Drain shallots on paper towels and set aside.
6) Combine cooking oil, mustard, vinegar, pepper flakes and salt.
7) Grill chicken and let it cool.
8) Reduce into small size strips.
9) Grill mushroom caps after brushing it with dressing.
10) Let it cool slightly.
11) Cut into 1†strips.
12) Toss spinach with vinaigrette.
13) Top it with strips of mushroom, chicken and pepper.
14) Garnish with crispy shallots.
Ready to serve
CHICKEN FRIED RICE / CHINESE
Ingredients
•2 cups Minute Rice uncooked
•1 ¾ cup of water
•½ pound of chicken breast chopped up. Hint: (use slightly frozen chicken as it is easier to chop up)
•1 small onion chopped up. (About ¼ cup)
•Chopped celery (about ½ cup)
•Chicken flavouring (break up a bouillon cube)
•2 tbsp of groungnut refined oil
•¼ cup of soya sauce
METHOD OF PREPARATION
1.In a pot boil 1¾ cup of water
2.Add Minute Rice, stir, cover and remove from heat
3.With a bit of olive oil in a frying pan fry up chicken cubes
4.Cover and set aside
5.With a bit of olive oil in frying pan fry up celery and onions until tender
6.Add meat and rice to vegetable mixture and stir over low heat
7.Break up bouillon cube and sprinkle over mixture then stir
8.Add cooked rice to mixture and mix well
9.Add desired amount of soya sauce
10.Stir over medium heat until mixed well
•2 cups Minute Rice uncooked
•1 ¾ cup of water
•½ pound of chicken breast chopped up. Hint: (use slightly frozen chicken as it is easier to chop up)
•1 small onion chopped up. (About ¼ cup)
•Chopped celery (about ½ cup)
•Chicken flavouring (break up a bouillon cube)
•2 tbsp of groungnut refined oil
•¼ cup of soya sauce
METHOD OF PREPARATION
1.In a pot boil 1¾ cup of water
2.Add Minute Rice, stir, cover and remove from heat
3.With a bit of olive oil in a frying pan fry up chicken cubes
4.Cover and set aside
5.With a bit of olive oil in frying pan fry up celery and onions until tender
6.Add meat and rice to vegetable mixture and stir over low heat
7.Break up bouillon cube and sprinkle over mixture then stir
8.Add cooked rice to mixture and mix well
9.Add desired amount of soya sauce
10.Stir over medium heat until mixed well
There are other variations to this recipe. Instead of chicken breast use up leftover roast meats such as roast beef; turkey; chicken. Smoked ham can also be substituted. Ground beef tastes good as well.
Using leftover roast meats or smoked ham
•Chop up meat into small cubes and pan fry lightly in a bit of groundnut oil (1 or 2 teaspoons) and add to mixture just before adding Soya sauce
SPICY MUTTON KEBAB
Ingredients
1)onion -2 nos .
2)Tomotoes -2 nos .
3)green chilli -2 nos .
4)Coriander -1 bunch .
5)coriander seeds -2 tsp .
6)mint bunch -1 .
7)garlic pods -10 .
8)lemon -1no.(big) .
9)Bajra (flour) - 1 cup. .
10)salt to taste .
11)ground nut refined oil
PREPARATION METOD
1Cut onions,tomotoes,green chillies and garlic pods finely into small pices as a usual manner.
2You have to Wash minced meat,drain water and keep aside .
3Also Wash coriander and mint leaves.Drain water and keep aside .
4Squeeze lemon.Keep aside lemon juice .
Steps for making Mutton Kebab
1 Do these steps currectly ,Mix minced mutton,onion,tomotoes,green chilli,garlic pods,corinder and mint leaves,lemon juice,salt and refrigerate for 1/2 hour to 1 hour .
2 Just before frying add bajra flour and mix well .
3 Heat oil for frying kebabs .
4 Make the mixed mixture into round shaped balls (Lemon size) and slowly drop in the oil .
5 Keep Fry in low flame .
6 You have to Wait for the Kebabs to turn light brown .
7 Now it is ready to Serve hot with tomato sause or mint chutney or you can use this as a side dish for biriyani.fried rice
SPICY MUTTON GRAVY
- Ingredients
Mutton 1/2 kg
Ginger n garlic paste 2 Teaspoon
Coriander(Dhania) powder 1.5 Teaspoon
Chili powder 1.5 Teaspoon
Turmeric powder 1/4 Teaspoon
Patta(Cinnamon stick) 1 inch
Cloves 1
Tomato 1
Small Onion (Shallots) 4 to 6
Green chili 3 to 4
Coconut paste 2 Tablespoon
Sombu (Fennel seed) powder 1 Teaspoon
Coriander leaves a handful (Optional)
Curry leaves little (Optional)
Salt / Tincher of china salt
3 to 4 table spoon's groundnut refined oil
Method
1)Wash mutton with turmeric powder or lemon juice.
2)Add ginger n garlic paste to mutton in cooker and add chopped tomato, patta, cloves, turmeric powder, dhania powder and salt.
3)All water and close the cooker and cook the mutton, leave it aside.
4)Add oil to a pan and add sombu powder, chopped green chili and onions.
5)When onions turn golden brown colour and coconut paste and fry for 3 minutes.
6)Add little water and the cooked mutton.
7)Make the gravy thick.
8)Add curry leaves and chopped coriander leaves.
CHILLI PRAWN FRY
Ingredients
1/2 kg large shelled prawn
2 1/2 medium onions
4 garlic cloves, make to paste
1 inch ginger, make to paste
2 teaspoons chili powder
salt / Tincher of china salt
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
2 tablespoons coriander, chopped
4 tablespoons groundnut refined oil
1/2 cup water
Directions
1Deshell, devein, wash and drain prawns thoroughly.
2Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
3In a wok (or any round based utensil) on medium flame add oil and heat a little.
4Add mustard seeds and let it spatter.
5Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
6Add the marinated prawns and stir.
7Add the remaining chilli powder and salt, stir and place the lid on utensil.
8Reduce flame to the minimum and let it cook, approximately 15 minutes.
9Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
10Let it simmer for another 10 minutes.
11Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with
1/2 kg large shelled prawn
2 1/2 medium onions
4 garlic cloves, make to paste
1 inch ginger, make to paste
2 teaspoons chili powder
salt / Tincher of china salt
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
2 tablespoons coriander, chopped
4 tablespoons groundnut refined oil
1/2 cup water
Directions
1Deshell, devein, wash and drain prawns thoroughly.
2Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
3In a wok (or any round based utensil) on medium flame add oil and heat a little.
4Add mustard seeds and let it spatter.
5Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
6Add the marinated prawns and stir.
7Add the remaining chilli powder and salt, stir and place the lid on utensil.
8Reduce flame to the minimum and let it cook, approximately 15 minutes.
9Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
10Let it simmer for another 10 minutes.
11Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with
SPICY MUTTON FRY
Ingredients
• To pressure cook
• 1lb Mutton (washed)
• 2 tbsp Chilli powder
• 1/2 tbsp Ginger- garlic Paste
• 1tsp Turmeric powder
• 1 inch Cinnamon
• 1 Cardamom
• 1 Clove
• Salt to taste/ Tincer of china salt
• Water as required
Other Ingredients
• 1/2 tbsp Ginger-Garlic paste
• 3 Green Chillies
• 1 tbsp Garam Masala Powder
• 1 stem Curry leaves
• 1 cup Onion (chopped)
• Cilantro Leaves to garnish
• 3 tbsp of groundnut trefined Oil
How to make Mutton Fry
• Take a pressure cooker and put it on flame.
• Add all the ingredients to pressure cook.
• Close cooker & pressure-cook mutton.
• Heat oil in a kadai and add curry leaves, slit green chillies and then add chopped onions.
• Fry till lightly brown and then add ginger garlic paste and fry.
• Add cooked meat, garam masala powder to it and mix well.
• Stir and fry well till the water evaporates and mutton turns brown.
• Garnish with cilantro leaves.
• To pressure cook
• 1lb Mutton (washed)
• 2 tbsp Chilli powder
• 1/2 tbsp Ginger- garlic Paste
• 1tsp Turmeric powder
• 1 inch Cinnamon
• 1 Cardamom
• 1 Clove
• Salt to taste/ Tincer of china salt
• Water as required
Other Ingredients
• 1/2 tbsp Ginger-Garlic paste
• 3 Green Chillies
• 1 tbsp Garam Masala Powder
• 1 stem Curry leaves
• 1 cup Onion (chopped)
• Cilantro Leaves to garnish
• 3 tbsp of groundnut trefined Oil
How to make Mutton Fry
• Take a pressure cooker and put it on flame.
• Add all the ingredients to pressure cook.
• Close cooker & pressure-cook mutton.
• Heat oil in a kadai and add curry leaves, slit green chillies and then add chopped onions.
• Fry till lightly brown and then add ginger garlic paste and fry.
• Add cooked meat, garam masala powder to it and mix well.
• Stir and fry well till the water evaporates and mutton turns brown.
• Garnish with cilantro leaves.
MUTTON CURRY
Ingredients
Mutton, cubed 500 grams
Salt to taste / Tincher of china salt
Turmeric powder ¼ teaspoon
Poppy seeds (khuskhus) 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 4
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Green cardamoms 2
Groundnut refined oil 4 tablespoons
Curry leaves 10
Onions, chopped 3 medium
Ginger-garlic paste 1 teaspoon
Red chilli powder ½ teaspoon
Black pepper powder 2 teaspoons
Tomato, chopped 1 large
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.
4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.
6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.
7.Add the remaining black pepper powder and stir well.
8.Garnish with coriander leaves and serve hot
Mutton, cubed 500 grams
Salt to taste / Tincher of china salt
Turmeric powder ¼ teaspoon
Poppy seeds (khuskhus) 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 4
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Green cardamoms 2
Groundnut refined oil 4 tablespoons
Curry leaves 10
Onions, chopped 3 medium
Ginger-garlic paste 1 teaspoon
Red chilli powder ½ teaspoon
Black pepper powder 2 teaspoons
Tomato, chopped 1 large
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.
4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.
6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.
7.Add the remaining black pepper powder and stir well.
8.Garnish with coriander leaves and serve hot
SPICY MUTTON BIRYANI
Ingredients:■Marinade
■2 lbs Goat meat cut into pieces
■¾ – 1 cup yogurt
■2 tbsp Ginger Garlic Paste
■2 tsp Chili Powder
■14 small Chilies split into two (adjust to your taste)
■1 cup chopped Mint Leaves
■1 cup chopped Cilantro
■Salt to Taste (sufficient for the meat)
■Garam Masala Powder
■10 Pepper Corns
■10 Coves
■½ tsp Cardamom Seeds
■½ tsp Sahajeera or Black Cumin
■1” Cinnamon Stick
■1 Large Onion sliced
■1 Lime
■1 cup groundnut refined oil(can use half oil and half ghee)
■½ tsp of saffron strands
■½ cup milk
■4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
■Spices for boiling rice
■6 Cardamoms
■3 Cloves
■2 Bay Leaves
■1 Bay Flower or Biryani Flower
■1 tsp Sahajeera
■½ tsp Ginger Garlic Paste
■1 tbsp groundnut refined Oil
■First Full of Salt /Tincher of china salt
Method:
■Clean and cut the goat meat.
■Grind all the ingredients listed under garam masala to a fine powder.
■Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
■Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
■Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid all the cooking odor when cooking on stove top.
■Squeeze the lime juice on the meat and mix well.
■In a pan, heat oil and fry the onions until light golden brown.
■Soak saffron in hot milk.
■In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
■Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
■Preheat the oven to 400 degrees F.
■Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
■Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.
■Mix the rice and serve it hot with raita or chicken shorva /mutton shorva
Total Time: 1 hours
Preparation Time: 30 minutes (excludes marination time)
Baking Time: 30 minutes
Serves: 4-5
CHICKEN GRAVY WITH CURD AND SPICES
Ingredients
Chicken - 250 gms
Curds - 1 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
For Gravy
Onions - 2 medium
Tomato - 1 small
Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
groungnut refined oil- 2 tsp
Coriander for garnishing
Masala Roasted and ground:
Cloves - 2
Cinnamon - 1 "
Cardamom -1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Method of preparation
Clean and cut chicken to desired size. Let it drain. Marinade the chicken with Curds, Ginger garlic paste, turmeric and Salt. Keep it aside for 2 hrs.
Chop onions and tomatoes to fine pieces.
Dry roast all the spices and let it cool. Once its cool, grind to a fine powder.
Heat a pressure cooker with oil, sauté onions till they are light brown.
Then add the chicken marinade to the pan. Let it cook on high flame. The chicken will start leaving moisture. After 5 mins, add chilli, coriander, garam masala. Add the chopped tomatoes. Adjust the salt and add about half a glass of water. Cover with cooker lid and put it for 2 -3 whistles. Once the pressure is off, check if the chicken is cooked.
Remove lid, add the roasted masala. Stir again and cook on high flame for 5 mins, keep stirring so that it doesn't get burnt. The gravy should be really thick and coat the chicken pieces.
Garnish with coriander leaves.
Chicken - 250 gms
Curds - 1 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
For Gravy
Onions - 2 medium
Tomato - 1 small
Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
groungnut refined oil- 2 tsp
Coriander for garnishing
Masala Roasted and ground:
Cloves - 2
Cinnamon - 1 "
Cardamom -1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Method of preparation
Clean and cut chicken to desired size. Let it drain. Marinade the chicken with Curds, Ginger garlic paste, turmeric and Salt. Keep it aside for 2 hrs.
Chop onions and tomatoes to fine pieces.
Dry roast all the spices and let it cool. Once its cool, grind to a fine powder.
Heat a pressure cooker with oil, sauté onions till they are light brown.
Then add the chicken marinade to the pan. Let it cook on high flame. The chicken will start leaving moisture. After 5 mins, add chilli, coriander, garam masala. Add the chopped tomatoes. Adjust the salt and add about half a glass of water. Cover with cooker lid and put it for 2 -3 whistles. Once the pressure is off, check if the chicken is cooked.
Remove lid, add the roasted masala. Stir again and cook on high flame for 5 mins, keep stirring so that it doesn't get burnt. The gravy should be really thick and coat the chicken pieces.
Garnish with coriander leaves.
SPICY MUTTON PEPPER FRY
Ingredients needed:Mutton -1/2 kg
Onion - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Turmeric powder a pinch
Chilli powder - 1/2 tsp
Pepper powder - 2 tsp
Salt to taste / tincher of china salt
Curry leaves
Coriander leaves
Groundnut refined oil for cooking
To be Dry Roasted
Poppy seeds - 1 tsp
Fennel seed 1/2 tsp
Pepper corns - 4 nos
Coriander Seeds - 1 tsp
Cumin 1 tsp
cinnamon - 1 small piece
cloves - 2
cardamom - 2
Preparation Time: 15 mins
Cooking Time 15 mins
Cuisine: Andhra
Method of preparation
Wash and pressure cook Mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton from water and keep the water aside.
Chop Onions, Tomatoes. Keep aside
Take a Kadai, dry roast all the masala. Once cool, grind to a fine powder.
Then heat Oil, add curry leaves. Then add onions. Sauté till the onions are brown. then add ginger garlic paste. cook well. Then add tomatoes and mutton pieces, cook on high flame till the tomatoes are soft.
Then add the ground masala and sim for 5 mins, then add the water and bring to boil. Cook on high flame until the water evaporates leaving a nice thick gravy. Now fry the pieces until oil comes out. Once the water is completely gone, each piece gets a nice coating around it. In the end, add the remaining pepper powder over the pieces and stir it well.
Finally garnish with finally chopped coriander leaves and with lemon, onions.
CHICKEN WINGS
Ingredients:
2 1/2 lb Chicken wings
6 oz Hot sauce or Tabasco
1 x Oil for frying (optional)
1/2 c Melted butter
Instructions:
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations.
Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.
BEFORE COOKING
Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
· Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
· Freeze uncooked chicken if it is not to be used within 2 days.
· If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
· Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
· Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
· For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
· Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
· When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
WHILE YOU ARE COOKING
· If chicken is stuffed, remove stuffing to a separate container before refrigerating.
· When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
· Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
· To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
· Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
· Marinade in which raw chicken has been soaking should never be used on cooked chicken
AFTER YOU COOK
· Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.
· If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
· If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.
2 1/2 lb Chicken wings
6 oz Hot sauce or Tabasco
1 x Oil for frying (optional)
1/2 c Melted butter
Instructions:
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations.
Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.
BEFORE COOKING
Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
· Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
· Freeze uncooked chicken if it is not to be used within 2 days.
· If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
· Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
· Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
· For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
· Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
· When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
WHILE YOU ARE COOKING
· If chicken is stuffed, remove stuffing to a separate container before refrigerating.
· When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
· Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
· To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
· Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
· Marinade in which raw chicken has been soaking should never be used on cooked chicken
AFTER YOU COOK
· Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.
· If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
· If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.
SPICY CHICKEN CURRY
Ingredients•Chicken legs (diced) – 250 grams
•Salt – to taste
*Tincher of china salt
•Red chilly powder – 10gms
•Eggs – 1
•Refined flour – 50gms
•Black cumin (Shahi jeera) – 50gms
•Lemon juice – 10 ml
•Ginger garlic paste – 20gms
•Ghee – 50 grams
•Ginger chopped 20gms
•Cumin (Jeera) powder – 15gms
•Spice mix (Chat masala) - 10gms
•Freash coriander
– 50gms
•Makhani gravy – 50gms
•Yellow gravy – 25gms
•Pickled onions – 20gms
•Chopped chilies – 10gms
•Dried Fenugreek (methi) – 10gms
Method
•Clean wash and cut the chicken into 25gm pieces.
•Add red chilly paste, red chilly powder, and salt and shahi jeera.
•Add lemon juice. Ginger garlic paste, egg and flour.
•Deep-fry the pieces of the chicken.
•Heat the pan; add ghee, green chilly, ginger, jeera, and the fried chicken and little water.
•Cook a while add the yellow gravy, jeera powder, chat masala and methi powder, let it cook a while.
•Add pickled onions and finish with some lemon juice and fresh coriander
DUM DAMA DUM BIRYANI/ VEGITARIAN
Ingredients:
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,(Tincher of china saly)
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it is ready to searve.
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,(Tincher of china saly)
Lemon juice (2 big lemons),
Onions (9 onions - finely cut),
Green chillies (15)
METHOD:
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it is ready to searve.
SPICY HYDERABADI CHICKEN BIRYANI
INGREDIENTS:
•1 kg chicken preferably in 16 pieces and a couple of drumsticks
•1 kg Basmati rice
•1 cup finely chopped onions
•2 tsp ginger and garlic paste
•3 tsp chilli powder
•½ tsp turmeric
•100 g cashew nuts
•4 or 5 bay leaves
•4 or 5 cloves
•2 cm long cinnamon sticks
•6 to 10 green chiles ground to paste
•3 or 4 cardamom pods
•1 or 2 tsp cumin
•2 cups mint leaves
•1 cup coriander leaves (cilantro)
•2 tsp coriander powder
•½ tsp garam masala powder
•1 cup coconut milk
•1 lemon
•1½ tsp salt (according to taste)
•1 cup ghee (clarified butter)
•1 kg chicken preferably in 16 pieces and a couple of drumsticks
•1 kg Basmati rice
•1 cup finely chopped onions
•2 tsp ginger and garlic paste
•3 tsp chilli powder
•½ tsp turmeric
•100 g cashew nuts
•4 or 5 bay leaves
•4 or 5 cloves
•2 cm long cinnamon sticks
•6 to 10 green chiles ground to paste
•3 or 4 cardamom pods
•1 or 2 tsp cumin
•2 cups mint leaves
•1 cup coriander leaves (cilantro)
•2 tsp coriander powder
•½ tsp garam masala powder
•1 cup coconut milk
•1 lemon
•1½ tsp salt (according to taste)
•1 cup ghee (clarified butter)
*Tincher of china salt
•½ cup yogurt
•1 cup of groundnut refined oil,
•2 tsp dried coconut powder,
•few strands of saffron,
•2 cups finely sliced onions,
Procedure
1.Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2.Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depodded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3.Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4.You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5.Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6.Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise
•½ cup yogurt
•1 cup of groundnut refined oil,
•2 tsp dried coconut powder,
•few strands of saffron,
•2 cups finely sliced onions,
Procedure
1.Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2.Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depodded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3.Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4.You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5.Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6.Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise
CAPSICUM CHICKEN
INGREDIENTS1/2 kg chicken, washed and cut into medium sized pieces
1 large onion, finely chopped
2 tomatoes, quartered
2 capsicums, cut into big pieces
1 1/2 tbsps tomato sauce
garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps of groundnut refined oil
MIX UP CHICKEN WITH INGREDIENTS AND TAKE 2-3 HOURS TO SOAK
1 tbsp curd/yogurt
1/2 tsp cumin pwd
1 1/2 tsps coriander pwd
1/2 tsp red chilli pwd
1/2 tsp pepper pwd
pinch of turmeric pwd
1 1/4 tsps ginger garlic paste
1 tsp soya sauce
1 tsp vinegar or lemon juice
salt to taste / #Tincher of china salt
1 Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.
2 Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
3 In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4 Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
5 Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.
6 Serve hot with white steamed rice, rotis or naan.
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