Thursday, January 24, 2013

teekha murgh

TEEKHA MURGH(very nice and full of flavor) tried and tested from ndtv  cooks

75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 tbsp garlic, chopped

200g onion, chopped

150g tomatoes, chopped

1 tsp ginger, chopped

2-3 green chillies

2 tbsp curry leaves

1 kg chicken leg cubes, boneless

1 tbsp tomato paste

1 tbsp red chilli powder

1 ts black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20g fresh coriander

10g mint

Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

Meanwhile, fry curry leaves and crush them.

Add the boneless chicken cubes, tomato paste and stir for a while.

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes.

Add the crushed curry leaves and mix well.

Serve the dish garnished with fresh coriander and mint.  

Tuesday, January 22, 2013

Chicken Kerala

My lunch today....simple and delicious chicken kerala..........full of flavor and spices...just the way i like it!!!! here goes the recipe again as well as the pic......i doubled the marinade and made about 1/2 kg..although the green chillies and red chilli stayed the same
Kerala chicken roast

Ingredients :
Chicken : 1 kg
For marination :
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tsp
Coriander powder: 1/4 tsp
Vinegar/Lemon juice: 1 tsp
Ginger - 1 inch piece
Garlic cloves : 5 no.
Green chillies - 3 to 5 no.
Salt: to taste

For roasting :
Onion: 3 medium
Tomato - 1 large,(blanch it, remove skin & make puree)
Green chilly: 2, slit
Curry leaves - 3 springs
Garam masala powder- 1/4 tsp
Pepper powder: 1/4 tsp
Juice of 1 lemon

Method :
Clean and cut the chicken into medium sized pieces. Make a paste of all the ingredients under marination. Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside. Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned , but is cooked inside.
Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute. Now add the prepared chicken & roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala & pepper powder & mix well. Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well. Tasty Kerala Chicken roast is ready.
The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them.