Showing posts with label style. Show all posts
Showing posts with label style. Show all posts
Thursday, April 3, 2014
Chettinad Chicken Restaurant Style
Authentic home-cooked chicken chettinad recipes do not have too much of spices. After trying out my home style chettinad chicken recipe my regular reader Meenal requested for restaurant chettinad chicken recipe. So here goes the hot and spicy restaurant style chettinad chicken recipe.
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| Restaurant Chettinad Chicken |
Ingredients
Chicken pieces- 1/2 kg( 500 gms)
Onion large( chopped)- 2 nos
Tomato large( chopped)- 1 no
Curry leaves- few
Thick coconut milk- 1 cup
Turmeric powder- 1/4 tsp
Salt to taste
Cinnamon- 2" piece
Cloves- 4 no
Sombu/ fennel seeds- 1/4 tsp
Bay leaf- 1 no
Star anise/ annachi poo- 1 no
Coriander leaves to garnish
Masala paste
( roast and grind below ingredients in 1 tsp oil)
Red chilli- 6 nos
Coriander seeds- 2 tbsp
Cumin seeds- 2 tsp
Peppercorns- 1 tsp
Garlic cloves- 6 nos
Ginger- 1" piece
Coconut grated- 1/4 cup
Kuskus- 1 tsp
Cashewnuts- 10 nos
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| Chicken Chettinad Fry |
Method
Heat oil in a pan, add cinnamon, cloves, aniseed, star anise and bay leaf, saute for few mins. Add chopped onions, curry leaves and fry for few mins. Now add chopped tomatoes, turmeric and ground masala, saute on medium heat for few mins until oil separates from masala. Add chicken pieces, saute well and add coconut milk. Add salt to taste. Add 1/2 cup water, mix well, cover the pan with lid cook till chicken is done. Remove lid and saute chicken till semi dry. Garnish with coriander leaves. Serve hot with rice, roti etc.
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| Chettinad Chicken |
Thursday, March 27, 2014
Kongunadu Style Chicken Biryani with Jeera Samba Rice
Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required
For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required
For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3
To serve along with biryani
Hard Boiled eggs( shelled)-6
Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.
Thursday, March 20, 2014
Pizza Style Zucchini or Possibly Eggplant
This is more of a concept than a recipe, but its a very good concept for people who get canoe-sized* zucchini because they just cant lift those leaves. Or something. I would swear I do lift those leaves, and yet every few days we haul another little boat out of the zucchini patch. Maybe they just grow insanely fast. I mean, they do grow insanely fast, but I mean insanely insanely fast.
As usual, if you cant pierce the skin of the zucchini with your fingernail, its a no-goodnik too-biggie. Into the compost with it. You have missed your chance. I havent yet done this with eggplant, but Im sure I will.
1 large zucchini per person, probably
1 1/2 hours, including salting time - 30 minutes prep time
1 large zucchini (500 grams, 1 pound)
1 tablespoon mild vegetable oil
1/4 cup plain tomato sauce
1/2 teaspoon dried oregano
2/3 cup grated mozzerella, fruilano, cheddar or other melty cheese, about
1 medium tomato
a handful of sliced mushrooms, peppers, onions, or other pizza-esque toppings
Wash the zucchini and cut off the blossom scar end and the stem end. Cut it into even, lengthwise slices, about 1 centimetre thick. If possible, the rounded outside pieces should be just a tad thicker, and the skin should then be pared down so they will lie flat. Salt the slices of zucchini on both sides, and set them aside to drain for about half an hour. Rinse and dry them before proceeding.
Sauté the zucchini slices in the oil until nicely browned on each side, and about three-quarters cooked. Lay them on a cookie sheet. Preheat the oven to 450°F. Spread each slice of zucchini with a tablespoon or two of tomato sauce, and sprinkle with oregano.
Grate the cheese, slice the tomato, and prepare the other vegetables to be used as you would pizza toppings.
Sprinkle half the cheese evenly over the sauced slices. Arrange the tomato slices and other toppings over the cheese, and sprinkle the remaining cheese over the slices.
Bake for 20 to 25 minutes, until the cheese is melted and bubbling, and the vegetables tender. Best served with a little rice, I think.
*Its a little-known fact that the singular of "zucchini" is "zuccanoe".
Read More..
As usual, if you cant pierce the skin of the zucchini with your fingernail, its a no-goodnik too-biggie. Into the compost with it. You have missed your chance. I havent yet done this with eggplant, but Im sure I will.
1 large zucchini per person, probably
1 1/2 hours, including salting time - 30 minutes prep time
1 large zucchini (500 grams, 1 pound)
1 tablespoon mild vegetable oil
1/4 cup plain tomato sauce
1/2 teaspoon dried oregano
2/3 cup grated mozzerella, fruilano, cheddar or other melty cheese, about
1 medium tomato
a handful of sliced mushrooms, peppers, onions, or other pizza-esque toppings
Wash the zucchini and cut off the blossom scar end and the stem end. Cut it into even, lengthwise slices, about 1 centimetre thick. If possible, the rounded outside pieces should be just a tad thicker, and the skin should then be pared down so they will lie flat. Salt the slices of zucchini on both sides, and set them aside to drain for about half an hour. Rinse and dry them before proceeding.
Sauté the zucchini slices in the oil until nicely browned on each side, and about three-quarters cooked. Lay them on a cookie sheet. Preheat the oven to 450°F. Spread each slice of zucchini with a tablespoon or two of tomato sauce, and sprinkle with oregano.
Grate the cheese, slice the tomato, and prepare the other vegetables to be used as you would pizza toppings.
Sprinkle half the cheese evenly over the sauced slices. Arrange the tomato slices and other toppings over the cheese, and sprinkle the remaining cheese over the slices.
Bake for 20 to 25 minutes, until the cheese is melted and bubbling, and the vegetables tender. Best served with a little rice, I think.
*Its a little-known fact that the singular of "zucchini" is "zuccanoe".
Sunday, March 16, 2014
Chicken Cutlets Recipe Indian Style
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| Chicken Cutlets Recipe |
Ingredients
Potatoes large- 2 nos
Minced Chicken- 250 gms
Onion small minced- 1 no
Green chilli minced- 4 nos
Fennel seeds lightly crushed- 1 tsp
Garam Masala powder- 1 tsp
Salt to taste
Maida/ All purpose flour- 1/2 cup
Water- 1/4 cup
Bread crumbs- 2 cup
Salt and pepper to taste
Oil to deep fry.
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| Chicken Patties |
Method
Pressure cook potatoes until tender, allow to cool and finely mash the potatoes.
Pressure cook minced chicken for 5 mins, allow to cool and crumble with fingers.
Heat 1 tsp oil in a small pan, when hot add the fennel seeds, onion, green chilli and garam masala powder, saute for a min and remove pan from heat. In a large bowl combine mashed potatoes,cooked minced chicken, sauteed onion and green chilli mixture and required salt.
Mix well the chicken cutlet mixture and divide the mixture into equal sized balls.
In a small bowl combine maida and water, whisk well to form smooth and thin paste. Spread bread crumbs on plate. Flatten each ball into discs, first dip the cutlets in the maida batter and then coat with bread crumbs generously. For more crispier cutlets once again dip the bread crumb coated cutlets in maida batter and again generously coat with bread crumbs( this double coating of bread crumbs makes cutlet more crispier). Once cutlets are coated with bread crumbs, refrigerate cutlets for 1 hour. Heat enough oil in a pan to deep fry, drop the chicken cutlets carefully into hot oil and fry till golden brown, serve hot with tomato sauce or chutney of your choice.
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| Indian Chicken Cutlets |
Monday, February 17, 2014
Hotel Style Tiffin Sambar Recipe Ratna Cafe Sambar Sambar for Idli Dosa Pongal
Learn how to make Hotel Sambar / Tiffin Sambar
I still remember when I started blogging 4 yrs back I was first or one of few bloggers to post about Tiffin Sambar Recipe or Hotel Sambar Recipe. This Sambar recipe has acclaimed me many compliments from my fans, friends and co- bloggers. At that time I had just point and shoot camera I wasnt able to shoot a good picture of it, so here Im re-posting the same recipe here with recent pictures. You can click here for the link to older post.
This is my favorite sambar for idly, dosa, pongal and even it tastes great with hot pooris. For the people who know about the popular Ratna Cafes Sambar( triplicane, Chennai), this Tiffan sambar tastes similar to the Ratna cafes sambar.
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| Hotel Sambar |
Ingredients
Toor dal/ Split pigeon peas( cooked and mashed)-1cup
Small onions/ Shallots( peeled)-15 to 20
Tomato medium chopped-1
Drumsticks-1 no
Carrots chopped-1/2cup
Curry leaves-few
Coriander leaves-few
Turmeric powder-1/2tsp
Mustard seeds-1tsp
Jaggery powdered-1tsbp
Salt to taste
Oil required
Sambar powder ingredients
( Dry roast the following ingredients separately and grind to fine paste)
Coriander seeds-3tbsp
Bengal gram/ Split chick peas-2tbsp
Whole dry red chilly-10( +/- depending on taste)
Cumin seeds-1tsp
Fenugreek/ Methi seeds-1/2tsp
Fresh shredded Coconut-1/2cup( dont roast coconut, add this while grinding).
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| Tiffin Sambar |
Method
Heat enough oil in a pan, when hot add the mustard seeds. When the mustard seeds crackles add the shallots and curry leaves, fry for few minutes and add the carrots and drumsticks. Now add the tomatoes and cook for few more mins, when the tomatoes are done, add the turmeric powder and ground sambar paste. Fry the ground paste for few seconds and add the cooked toor dal. Season with salt and add enough water( to get required consistency, sambar should not be too thin or too thick). Simmer the sambar for 5 mins. Finally add the powdered jaggery and coriander leaves, give a good stir and remove from heat. Serve hot with Idly, Dosas. Pongal or Poori.
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| Sambar for Idli Dosa |
Important points for making this delicious Tiffan Sambar are
Never use tamarind pulp for this sambar
Do not add more vegetables( any 2 to 3 variety of vegetable is enough)
Try to use small onions( shallots)
A tbsp of powdered jaggery is very important ingredient for this recipe.
Click here for Ghee Idli / Sambar Idli recipe
Thursday, December 19, 2013
Atlantic City Style Butter Roasted Cauliflower Im on Location and Cant Talk Right Now
Hello from New Jersey! I just flew into Atlantic City to cover the annual "Toast to the Coast" Food and Wine extravaganza for my American Foods site on About.com. So, while Im playing jet-setting food journalist, here is a quick, and very delicious cauliflower video recipe I filmed before I left.The name of the dish really has nothing to do with Atlantic City, except the trip here forced me to edit it on the plane, and since I don’t have any recording equipment with me, this video is sans voice-over. I think it will be a nice break for both of us. This is an unusual, and tremendously tasty, way to enjoy cauliflower. Its almost like discovering a new vegetable.
I will be doing a recap of the trip with film, recipes, and blog posts to match. By the way, a warm welcome to all the new visitors to the site - the cheese video was featured on Youtube, and we got almost 25,000 pageviews yesterday - a new record! Enjoy the clip!
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