MANGO CHICKEN Ingredients: <!--[if !supportEmptyParas]--> <!--[endif]--> ¾ kilo chicken 1 tin mango 1 tbsp honey 2 cups Vinegar Oil to deep fry ¼ cup water ¼ tbsp salt ¼ tbsp monosodium glutamate (ajinomoto) 3 tsp sugar a little of Cornflour and spring onions. Method: Bring a pot of water to boil. Drop the chicken in and boil for 20 minutes. Hang chicken to dry. Warm the vinegar and honey. Brush the mixture over the chickenand hang for two hours. Deep fry the chicken in oil for 5-6 minutes until the skin turns golden. Remove the bones. Drain the mango juice and save. Cut mango into small pieces. Add water to mango-juice, add salt, monosodium glutamate and sugar. Thicken with cornflour until smooth. Heat gently. Arrange mango pieces on top of chicken and pour mango juice mixture over. [FONT="]Garnish with sliced spring onion [/FONT]
SHRIMP FRIED RICE Ingredients: 1 cup shelled prawns/ shrimps 1 onion chopped 2 springonions, chopped 2 eggs (more if desired) 1/2 cup peas, shelled and boiled separately 4 cups cold cooked rice 4 to 5 tablespoons oil for stir-frying, or as needed Marinade: 1 tablespoon oyster sauce, or to taste 1 tablespoon soy sauce, or to taste 1 teaspoon salt, or to taste Pepper to taste 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water Method: Wash, clean and devein the prawns. If they are small leave it as it is. If they are of the bigger type chop them into smaller pieces. Beat the eggs slightly with a little salt. Heat a little oil, scramble the eggs and keep aside. or you can make omelettes and cut them into strips. Hea oil in a wok, add the chopped onions , spring onions , diced ham and the prawns. Cook in high heat till they are cooked. Add the green peas. Remove and keep aside. Heat the wok again and add the cooked rice and stir well. the oil should coat the rice and each grain should be separate. Add the prawn mixture kept aside to the rice and mix well. Simmer till everything blends well. Sprinkle eggs on top of the rice and toss well. Serve garnished with chopped spring onion leaves.
AATTUKKAAL PAAYA: Ingredients: Aattukkaal-4 Shredded ginger- 1 tbsp Onion-2 Tomato [big]-2 Green chillies-8 Lemon juice- 1 tbsp Shredded coconut- 2 cups Fennel seeds- 1tsp Gram dal- 1 tsp Poppy seeds- 1 tsp Peppercorn-1 tsp Cummin seeds- 1 tsp Chopped coriander- 2 tbsp Chopped mint- 2 tbsp Turmeric powder- half sp Chilli powder-1 tsp Cloves-2 Cardamom-2 Cinnamon-1 Garlic flakes-15 Cashew nuts-5 Salt to taste Oil- 3 tbsp Procedure: Grind coarsely the onion, tomato, ginger and the garlic. Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste. Boil the aattukkaal well in the pressure cooker with enough water and turmeric powder after having cleaned them thoroughly. Heat a broad vessel and pour the oil. Add the cloves, cardamom and cinnamon. Then add the coarse paste and fry well. When the oil floats on top, add the cooked aattukkal with the ground paste, powders and enough water. When the kurma is cooked well, add the greens and the lemon juice finally and mix well. The gravy should not be thick. This recipe is from Mrs.Mano Saminathan and is also published at the thread Tamilnadu Delicacies at the forumhub.mayyam
DRY HUNAN CHICKEN Ingredients: 1/2 kilo boneless chicken pieces 2 cups oil for deep frying 1 cup maida / corn flour / rice flour Marinade: 1 1/2 tsp chilli powder 2 tsps rice wine / dry sherry 3 tsps of light and dark soya sauce mixed together. 2 tbsps spring onions finely chopped 2 tsp finely chopped ginger 2 tsps sugar Method: Mix all the ingredients in the marinade list together to form a paste. Apply this paste over the chicken pieces and keep it in the refrigerator for atleast 5-6 hours. When it is ready to fry, sprinkle the flour over the chicken pieces. Heat oil in a deep frying pan, pour spoonfuls of the mixture or if the pieces are big enough , one by one into the hot oil. Deep fry till golden and remove. If you like to add salt you can do so but be careful . Soya sauce has salt. You can also adjust the sugar content if you like. This is a nice crispy side dish like chicken 65.
BUTTER CHICKEN Ingredients: 1/2 kilo chicken, 1 cup chopped onion 2 tsps ginger-garlic paste 3 tomatoes, blanched and pureed 1/2 tsp turmeric powder 1 tsp chilli powder 2 tsps coriander powder 1/2 tsp cinnamon and cloves pwdered 2 tbsps cashews and almonds paste oil as needed salt to taste Orange colour Optional Method: Heat oil in a non-stick pan. Add the chopped onion and fry till it is golden coloured. Do not let it burn then the colour of the curry will be lost. Add ginger - garlic paste, fry for two minutes. Add chilli powder, turmeric powder and coriander powder. Mix well and add the chicken pieces. Stir well till the chicken pieces start changing colour. Add tomato puree and salt and cook till the chicken gets tender. Add the cashew almonds paste and the powdered cinnamon and cloves. Let the curry simmer for sometime till all the masalas blend well and a nice aroma starts coming. Remove and garnish with lots of chopped coriander leaves. Note: This is butter chicken. Actually atleast two teaspoons of butter should be added to the dish while removing from fire for that nice flavour and aroma of the hotel food.
hi, i was wondering if u could help me with fish pakoras.the typical north indian fish pakoras. Thanks Aman
FISH PAKORAS Ingredients: 1/2 kilo fish slices salt as needed 1 tbsp lime juice 1 tsp garlic paste 1 tsp ginger paste 1 tsp chilli powder 1/2 tsp turmeric powder Batter 1 cup besan, 1 tsp chilli powder, 1/2 tsp turmeric powder 1 tsp garam masala 2 tbsps coriander leaves 1/2 tsp ajwain/omum salt to taste oil for deep frying Method: Clean the fish slices, remove the skin and bones, Apply a little salt and lime juice , scrub well and then wash it off to remove the fishy smell. Cut the fish into small bite sized pieces. Mix the marinade and apply on the fish pieces . Keep aside. Meanwhile mix the batter, by adding water little by little to get a thick consistency like Idli batter. Do not make the batter watery. Heat oil in a frying pan and deep fry the fish pieces dipped into the batter, to a golden colour. Serve with coriander /pudhina chutney or toamto sauce/Ketchup. Note: You can adjust the salt and chilli content if you like. It can served as snacks or appetisers before dinners.
Re: regarding Butter Chicken hi there, ur butter chicken receipe seems yum but don't u think we need to put cream in it to make gravy.or not. Thanks Aman
Dear Aman, I usually add butter last in my cooking. So I do not add cream. Both together will make it very rich with the almond cahsew paste. If you like you can add. It is optional. Latha :wave
