MY RECIPES

chicken fry

2009-12-30T10:17:00.000-08:00

Ingredients:

Chicken:2lbs

Ginger,garlic paste:3 spoons

Turnmeric:1 spoon

Salt:as per your taste

chilli powder:3 spoons

Garam masala poder

Preparation:

1.Cut the chicken into pieces and mix it with gingergarlic paste ,salt,turmeric&chillipowder .,etc

2.Add some water to this mixture and boil it untill all the water disappers.

3.take a wide low bottom pan and heat the oil and put chikcen into it and fry.

4.At the end add some garam masala powder and corriander leaves to it and chicken fry ready.

Rice payasam

2009-12-01T14:00:00.001-08:00

Ingredients
1.Rice
2.Jagerry
3.Milk
4.Green cardomoms
5.cinnamon powder
6.cashew nuts
preparation:
1.Cook rice with little water and milk(1 cup milk).

2.Add water to jagerry and boil to get it carmelised.

3.After rice gets soft and well cooked add liquid jagerry .

4.at this time add green cardomoms and little cinnamon powder.

5.At the end fry cashew nuts , kishmish & pista in ghee and add to the rice payasam

at 4:57 PM 0 comments

Egg pulav

2009-11-13T20:01:00.000-08:00

Egg pulav :
1. In little oil fry onions(1 onion),green chillies(5-6),ginger garlic paste etc
2.Then add green cardomoms,black cardomoms,lavang,bay leaves,and other pulav ingredients and add one spoon of garam masala powder
3.After that add 1 tea spoon each jeera powder and dhaniya powder
4.After that break eggs 3 or 4 and make them scramble and fry untill all the water disappers
5.Add half cup water and make it boil
6.in that add pre-soaked rice ,little salt and cook it untill it is well cooked(medium flame)

Egg pulav ready

halloween

2009-10-31T19:01:00.000-07:00

salsa

2009-10-30T19:01:00.000-07:00

2 large, red ripe tomatoes, peeled and seeded

1 garlic clove peeled

1 Anaheim green chili, seeded and cut into thirds

3 green onions, cleaned and cut into 1 inch pieces

4 oz canned chopped green chilies

1 to 3 whole jalapeños, deveined and seeded

Half cup cilantro

1 teaspoon olive oil

1 Tablespoon lime juice

salt and pepper to taste

¼ cup ice water

MANGO SALSA

2009-10-30T18:56:00.000-07:00

Ingredients:

•2 ripe mangos,peeled, chopped to 1/2 inch cubes
•1 cup jicama, peeled and chopped to 1/4 inch chunks
•1 tomato chopped to 1/2 inch pieces
•1 yellow or red bell pepper, diced
•small handful of cilantro, washed and chopped
•2 jalapeno, seeded and finely chopped
•juice from 1 lime
•4 shallots, finely chopped

reBlog from prazanna: asearecipes

2009-10-30T10:38:00.001-07:00

Image via Wikipedia

I found this fascinating quote today:

3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine PREPARATION: 1. Mix all ingredients together except for chicken wings.

You should read the whole article.

prazanna, asearecipes, Oct 2009

reBlog from prazanna: asearecipes

2009-10-30T10:33:00.001-07:00

Image via Wikipedia

I found this fascinating quote today:

3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine PREPARATION: 1. Mix all ingredients together except for chicken wings.prazanna, asearecipes, Oct 2009

You should read the whole article.

CHICKEN WINGS

2009-10-16T23:00:00.000-07:00

Things You'll Need:

3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine

PREPARATION:
1. Mix all ingredients together except for chicken wings.

2. Preheat oven to 350F.

3. Place chicken wings in baking dish and pour over mixture.

4. Bake for 30 minutes.

5. Serve with plenty of napkins

THAI LEMON SHRIMP

2009-10-16T20:29:00.000-07:00

Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce

3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

Alu kurma with egg

2009-10-14T19:42:00.000-07:00

Ingredients:
Alu(potatoes)-3
tomatoes-2
chopped onion-1
green chilli-2
little garam masal
cooked eggs-4
Seasoning:
Urad dal-tea spoon
black gram dal-1teaspoon
curry leaves
mustard seeds
Jeera
Red chilli-2

Preparation:
Cook potatoes.And cut them into small pieces
Put some oil in the dish and put all the seasoning ingredients like curry leaves,mustard seeds,jeera,onions,red chillies etc and fry them in the oil
Then put cooked potatoes ,fry then and then add tomatoes
Add little turmeric powder and chilli powder ,salt according to your taste
And lastly add little garam masala powder for the flavor.
Put all the mixture in the cooker after two whistles ,off the stove.
Add eggs to the curry.
Serve it with hot white rice or any flavored rice.
Thats it potato(alu)kurma ready

Quick sausage casserole

2009-10-14T19:07:00.000-07:00

Ingredients
macorroni and cheese packect -1
sausage either beef,pork or chicken(Mild sausages)
Milk-1 cup
pepper-1/4 teaspoon
Preparation:
Prick the sausages and fry them in little oil in a pan.let them cool
And cut into small 1 inch pieces.
In a bowl add cooked macoroni cheese noodles and milk ,cheese sause and the fried sausages.
place all the mixture into casserole dish and bake at 350F oven for 30 -45 minites.
Thats it sausage casserole is ready.

simple Brinjal fry

2009-10-13T19:08:00.000-07:00

Ingredients:
Brijals-3or 4
Green chillies-3-4
Ginger-small piece
Salt
Turmeric powder
curry leaves
(no chilli powder)

Preparation:
Slit the brinjals and cook in the microwave for 5-7 min on high.
In the mean time finely chop the chillies and ginger (not paste)
In the pan heat the oil and put all the seasoning ingredients and tamper them
and then put little turmeric powder.
Put the brijals which are cut into small pieces and fry for 4 min.
Thats it brijal fry ready.

Simple cabbage fry

2009-10-13T18:22:00.000-07:00

Ingredients:
Cabbage-1/2 (half)
Green chilli-2
Curry leaves
Turmeric powder
Salt-2 spoons
Mustard seeds
Jeera
Urad dal
Preparation:
slice the cabbage into small pieces and cook with little water in microwave on high for 5-8 min
(If you dont have microwave cook the cabage with little water on stove covering with lid for 10 -15 min)
Squeeze the water from cabbage ,you can reuse the water in dal preparation.
Tamper seasonning ingredients ,jeera,mustard seeds ,urad dal green chillies with little oil and put turmeric powder .And put salt.
After that put cooked cabbage and again fry it for 3- 4 mintes.
Cabbage fry ready.Server it with white rice.

French toast

2009-10-13T17:53:00.000-07:00

Recipe with eggs, bread & sugar
Ingredients:
•4 eggs
•1 teaspoon sugar, optional
•1 teaspoon salt
•1 cup milk
•6 to 10 slices white bread
•butter
•maple syrup or other syrup(if you are not using syrup you should ut more sugar)
Preparation:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Recipe for French toast serves 4.

what is the significance of pumpkin on halloween

2009-10-12T15:26:00.000-07:00

In Ireland and Scotland, people began to make their own versions of Jack’s lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o’lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack o’lanterns.

CHICKEN PULAV

2009-10-11T15:51:00.000-07:00

Chicken Pulao is a rice preparation with chicken pieces marinated in ginger, garlic, cashew nuts, almond and some garam masala and cooked with coconut milk. Thus the recipe is full of different flavors and aroma. The preparation is pretty easy too.
Ingredients:
600 gms whole chicken; cut into desired size pieces,
2 cups long grain rice,
2 large onions; halved and sliced,
3 bay leaves,
4 cups milk of a whole fresh coconut* or from coconut milk powder,
Salt to taste,
Juice of 1 lemon,
Few roasted cashew nuts,
Oil for frying.
For the marinade-
2 bulbs of garlic; peeled,
4-5 inch stick of ginger,
10-12 cashew nuts,
10-12 almonds,
5-6 cloves,
5-6 peppercorns,
1 star anise,
2 small pieces of cinnamon,
2 pieces dagad phool (Stone Flower),
1/2 tsp turmeric powder,
1 tsp red chilli powder.
Method:
Grind together all the ingredients for the marinade and marinate the chicken with it. Leave it aside for at least 30 minutes. Wash and soak rice in little water.
Add some oil into a pressure cooker and put on a medium-high flame. When oil is hot add bay leaves and sliced onion. Lower the flame to medium and saute till onion turns light brown. Then add the marinated chicken, stir and cover and cook till chicken is almost cooked (around 10-15 minutes) stirring occasionally. Later uncover and cook till chicken mixture is dry. Drain the rice and add to it to the chicken mixture. Stir and roast for few minutes. Then add coconut milk and stir again. Cook uncovered for 2 minutes. Then add lemon juice and mix well. Sprinkle some cashew nuts over it, cover with the lid and pressure cook upto two whistles only. When the pressure drops, transfer to a serving bowl and serve hot with raita.

CHICKEN CHETTINAD

2009-10-11T15:38:00.000-07:00

Ingredients for Chicken Chettinad Curry:
Dry roast and grind:
Make it as a powder

•Cloves - 4
•Cinnamon - 1 small piece
•Dry red chillies - 8
•Coriander seeds - 2 tablespoon
•Whole black pepper - 1 teaspoon
•Fennel seeds - 1 teaspoon
•Cumin seeds - 1 teaspoon
•Fenugreek seeds - 1 teaspoon
•Split roasted gram - 2 tablespoon
•Shredded coconut - 1/4 cup

For chicken marinade:
•Chicken 1 lb
•Chilli powder - teaspoon
•Turmeric powder - 1/2 teaspoon
•Lemon juice - 2 teaspoons
•Salt- 1 teaspoon
For chicken chettinad curry:
•Oil - 2 tablespoon
•Bay leaf - 2
•Cloves - 2
•Onions - 2 (cut into small pieces)
•Tomato - 1 (chopped into small pieces)
•Ginger garlic paste - 1 1/2 tablespoon
Cooking method for chicken chettinad curry:
Clean the chicken pieces and cut into small pieces. Marinate for 2 hours by adding lemon juice, chilli powder, turmeric powder and salt. Dry roast the above ingredients for about 2 to 3 minutes and grind them into a fine powder. Heat 2 tablespoons of oil in the pan and add the bay leaves, cloves and ginger garlic paste. Now add the onions, fry for 3 minutes and add the marinated chicken and saute it for 4 to 5 minutes. Add the roasted spice masala and fry for 3 minutes. To this add the chopped tomatoes, salt and 1/2 cup water and close tightly with a lid. Reduce the heat to a medium and allow to cook for about 15 minutes. You can serve chicken chettinad curry with rice, chappati, paratha and idli.

CHICKEN CURRY

2009-10-09T18:36:00.000-07:00

This Chicken Curry Recipe main dish is one of my favorites. It uses the ingredients common in South India and is similar to the chicken curry recipe known as Chicken Chettinad (or Kozhi Vartha Kozhambu).

Chicken Curry with Coconut
Ingredients:
1 chicken cut up
3 tablespoons Ghee or oil
3 cardamom pods
1 teaspoon fennel
1 2-inch piece of cinnamon stick (I prefer cinnamon bark)
1/2 teaspoon cumin seeds
2 medium onions, diced
1 teaspoon garlic minced (or paste)
1 teaspoon ginger, minced (or paste)
1/2 teaspoon turmeric
1 tablespoon curry powder, or to taste
1/2 cup coconut milk (see note)
1 tablespoon garam masala
4 small tomato, diced
1 1-inch square piece of tamarind (see note)

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.

CHICKEN BROCCOLI

2009-10-09T18:23:00.000-07:00

Chicken breasts are velveted and then combined with broccoli in an oyster-flavored sauce. Broccoli Chicken serves 2 - 4.
Ingredients:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Preparation:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

BUFFALOW WINGS

2009-10-09T18:11:00.000-07:00

INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

CHICKEN BIRYANI

2009-10-09T18:05:00.000-07:00

WE CAN SAY THIS IS AS A BIG RECIPE (PEDDA VANTA)
INGREDIENTS :
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems

DIRECTIONS:
Soak rice for 30 minutes in enough water to cover; then drain.
Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

CHICKEN NUGGETS

2009-10-09T17:43:00.000-07:00

INGREDIENTS (Nutrition)
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes

CHILLI CHICKEN

2009-10-09T17:28:00.000-07:00

INGREDIENTS:

1.5 lb Boneless, skinless chicken thighs/breast pieces
2 tbsp all purpose flour
salt to taste
1 tsp red chili powder (cayenne pepper)
vegetable oil for deep frying
2 cups thinly diced onions
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp minced green chilies (a spicy variety, Thai)
2 tbsp minced green onions
1/2 tsp red chili powder (cayenne pepper)
1 tbsp soy sauce
1 tbsp ketchup
1 tsp chili sauce

PREPARATION:
Cut chicken into small bite sized cubes.

In a mixing bowl, add flour, salt, chili powder and enough water to make a smooth paste.

Add the chicken pieces to the bowl, and mix well to coat the chicken with the flour mixture.

In a frying pan, add enough vegetable oil to deep fry the chicken pieces. When the oil is hot, add the chicken pieces, making sure the pieces don’t stick together, and fry in batches till the chicken pieces are cooked, but not too crispy.

Remove the chicken pieces from the pan, and drain on paper towels.

In a wok, add 2 tbsp of oil from the frying pan, and saute the onions, ginger, garlic and green chilies till the onion pieces are translucent.

Add the 1/2 tsp chilli powder, a little bit of salt and fry till brown.

Now add the fried chicken pieces and cut green onions and mix well to combine. When the chicken pieces are heated through, add soy sauce, ketchup, chili sauce and 1/4 cup hot water and mix well.

Heat on high, stirring occasionally till all the water is absorbed.

Serve hot as an appetizer.

HONEY CHICKEN

2009-10-08T23:13:00.000-07:00

Ingredients:
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
Sauce-
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
PREPARATION:
Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.