Sesame Chicken in sweet and sour sauce

Sesame Chicken in sweet and sour sauce

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INGREDIENTS:

Chicken - 1 lb (boneless skinless, cut into small cubes)

Oil - 2 tblsp (preferably sesame oil)

Sesame seeds (white) - 2 tblsp

Ginger - 1 tsp (minced)

Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients:

Chilly garlic sauce - 1 tblsp

Soy sauce - 2 tblsp

Vineger - 2 tblsp

Water/Chicken Broth - 1 1/2 cup (or as needed)

Salt - as needed

Optional Ingredients

Corn Starch - 2 tblsp (to thicken the sauce)

Honey - (to add some sweetness to the sauce)

INSTRUCTIONS:

Method

• Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes.
• Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
• Remove the chicken and keep it aside.
• Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
• Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth.
• (You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.)
• Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
• Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.

Source: simpleindianrecipes.com

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Kozhi Rasam

Kozhi Rasam

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INGREDIENTS:

Chicken - 1/2 lb (bony pieces)

Shallot onions - 5-8 (chopped)

Tomato - 1 (chopped or mashed up with hands)

Green Chilly - 1

Turmeric powder - 1/2 tsp

Chicken Masala - 1/2 tsp

Cilantro - 3 springs (chopped)

Ingredients For Tempering

Oil - 2 tbsp

Peppercorns - 1 tsp

Cumin Seeds - 1 tsp

Red chilly - 1

Garlic pods - 5 or 6

Curry Leaves - 5 leaves

INSTRUCTIONS:

·         In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.

·         Add about 5-6 cups of water, salt and turmeric powder.

·         Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.

·         In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.

·         Heat oil in a small pan, add the coarsely ground masala and fry for a minute.

·         After the pressure goes down, open the cooker and turn on the heat.

·         Add the tempering, chicken masala and chopped cilantro to the rasam.

·         Bring it to a boil and switch off. Serve it piping hot.Serving Suggestion

·         This rasam is traditionally served with white rice.

Source: simpleindianrecipes

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Appetising Mutton Curry

Appetising Mutton Curry

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INGREDIENTS:

1 kg - Mutton chops

6 tbsp - Ghee

5 Onions

5 Tomatoes

3 cups - water

salt to taste

For the Masala:

½ fresh Coconut (grated)

2 Onion (finely chopped)

8 to 10 whole Red Chillies

2 tbsp - Coriander seeds

2 tsp - Cumin seeds

15 whole pepper Corns

2 tsp - Poppy Seeds

2 to 3 Cinnamon sticks

4 Cloves

10 Cloves Garlic

Finely chopped Coriander leaves (to garnish)

2 tbsp - oil

INSTRUCTIONS:

• Clean and wash the mutton pieces. Lightly heat oil in a non-stick kadai.
• Fry the grated coconut on medium flame, till it turns golden brown.
• Add two chopped onions and saute till they turn golden.
• Add red chillies, coriander seeds, cumin seeds, pepper corns, poppy seeds, cinnamon, cloves, garlic and saute till aromatic.
• Cool and grind all these ingredients to a fine paste. Add a little water while grinding.
• Lightly heat ghee in a heavy bottom vessel.
• Add finely chopped onions and fry on a low flame till golden.
• Add the mutton pieces and saute on a low flame for 15-20 mins.
• Add the ground masala paste and salt. Saute on a low flame till ghee separates.
• Add the finely chopped tomatoes and saute for another 10 mins.
• Add 3 cups of water and mix well. Cook on a low flame.
• Cover the vessel with a lid having some water on it, stirring at regular intervals.
• Cook till the mutton is tender.
• Garnish with coriander leaves, serve with steamed rice, hot phulkas and onion kachumbar.
• Or serve with plain rice.

Source: bawarchi.com

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Afghan Chicken Korma

Afgahan Chicken Korma

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INGREDIENTS :

1 Chicken

2 limes

2 Onions (big) or 250 gms -

2.5 cm. Piece Ginger

6 Cloves Garlic

1 bunch coriander

1 bunch Mint

1/2 cup - Cream

1 tbsp - Fat

1 tsp - Pepper powder

1 tsp - Garam Masala

Salt to taste

INSTRUCTIONS :

• Wash and cut the chicken into pieces.
• Grind onions, ginger and garlic together.
• Place chicken in a vessel.
• Pour lime juice over it and allow it to marinate.
• Add ground spices to the chicken and set it aside for a little longer.
• Mix pepper, garam masala, chopped mint, coriander and salt together.
• Spread the mixture evenly over the chicken. Pour in cream and fat.
• Cover and cook over a slow fire till the chicken is tender.
• No water is to be added.

Source: bawarchi.com

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Aromatic Chicken

Aromatic Chicken

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INGREDIENTS:

• 1 whole Chicken (3 lbs), (cut into pieces)
• 3 Onions (finely chopped and lightly sauteed in 2 tsp of butter)
• 3 Tomato (diced)
• 3 tbsp - Garlic paste
• 3 tbsp - Ginger paste
• 2 tbsp - Curd
• 3 tbsp - Tomato ketchup
• 2 tsp - soya sauce
• 1 bell pepper/capsicum (big, diced)
• 4 - 5 tbsp - olive/canola/vegetable oil
• 2 tbsp - Butter
• Salt as required
• Spices (freshly ground):
• 5 Cardamom
• 8 Cloves
• 6 pepper Corns
• 4 nos of 2 inches Cinnamon
• 1 tsp - Fennel seeds
• 2 tsp - cayenne powder (red chilli powder)
• 1 tsp - Turmeric powder
• 3-4 tsp - Coriander seeds or coriander powder (if using seeds, roasted and freshly ground)

INSTRUCTIONS

• Marinate the chicken with the garlic-ginger paste, curd and the freshly grounded spices and salt for 1 hr.
• Heat 5 tbsp of olive oil (or veg oil or canola oil) in a deep frying pan.
• Add the marinated chicken.
• Wait, till all the water from the chicken is evaporated and brown the chicken in the oil.
• This would take about 10 - 15 minutes.
• Add 2 tbsp of butter.
• Add the sauteed onions and stir for 5 minutes.
• Add tomatoes and capsicum.
• Add these ingredients only after all the water has been evaporated.
• Add more salt if required
• Once the tomatoes blend well, add the ketchup and soya sauce.
• Stir fry, till you see the oil separating from the sides of the pan.
• Simmer for 10 minutes i.e till the chicken is fully cooked.
• Garnish with fresh coriander leaves.

Source: bawarchi.com

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